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公开(公告)号：KR100787823B1
公开(公告)日：2007-12-21
申请号：KR1020070006345
申请日：2007-01-19
Applicant: 한국식품연구원
IPC: A61K36/28
Abstract: A method for preparing a polyphenol extract form dandelion is provided to increase the extraction yield of the polyphenol and inhibit the browning of the extract, thereby being widely utilized for development of a liquid phase tea with improved quality. A method for preparing a polyphenol extract form dandelion comprises the steps of: (a) after suspending dried powder of dandelion in water, adding 2-8 ppm of pectinase and 0.1-0.5 weight/volume% of vitamin C to the suspension and reacting it at a temperature of 50-70 deg.C under pH of 4.5-5.5 for 30-90 minutes; and (b) after extracting the reactant obtained from the step(a) with hot water at a temperature of 90-100 deg.C for 30-90 minutes, filtering the extract to obtain a liquid phase polyphenol extract, wherein the dried powder of the dandelion is prepared by drying leaves, stems and roots of the dandelion naturally through freeze-drying or hot-air drying and then pulverizing the dried dandelion.
Abstract translation: 提供一种制备蒲公英多酚提取物的方法，以提高多酚的提取率，抑制提取物的褐变，从而广泛用于开发质量提高的液相茶。 制备蒲公英多酚提取物的方法包括以下步骤：（a）将蒲公英干粉悬浮在水中后，向悬浮液中加入2-8ppm的果胶酶和0.1-0.5重量/体积的维生素C并使其反应 在50-70℃的温度下，在4.5-5.5的pH为30-90分钟; 和（b）在90-100℃的温度下用热水提取步骤（a）得到的反应物30-90分钟后，过滤提取液，得到液相多酚提取物，其中将干燥的粉末 通过冷冻干燥或热风干燥将蒲公英的叶，茎和根自然地干燥，然后将干燥的蒲公英粉碎，从而制备蒲公英。
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公开(公告)号：KR1020070002768A
公开(公告)日：2007-01-05
申请号：KR1020050058433
申请日：2005-06-30
Applicant: 한국식품연구원 , 영농조합법인춘향골맛김치 , 재단법인 전라북도생물산업진흥원
Abstract: A method of making pickles and salad dressings using seasoned wasabi is provided to eliminate a very pungent, irritating odor of wasabi and to give the somewhat sweet-sour taste as well as the flavor and texture to the food products. The wasabi pickles are prepared by mixing ground seasoned wasabi and pickle seasoning liquid in a ratio of 1 to 9:9 to 1. The pickle seasoning liquid is obtained by the steps of: adding 0.5 to 1.0% by weight of red pepper, 0.1 to 1.0% by weight of ginger extract, 0.01 to 0.1% by weight of whole black pepper, 0.01 to 0.1% by weight of bay leaves and 0.2 to 1.0% by weight of pickling spices to the solution containing purified water, sugars selected from sugar, corn syrup, glucose, fructose containing liquid fructose and oligosaccharide and vinegar in a ratio of 1 to 8:1 to 8:1 to 8, heating at 90 to 100deg.C for 5 to 10min and filtering. The salad dressings are prepared by mixing 10 to 20% by weight of wasabi powder, 20 to 30% by weight of seasoning liquid, 20 to 30% by weight of xanthan gum, 5 to 15% by weight of milk products, 0.5 to 2.5% by weight of lemon extract, 0.5 to 2.0% by weight of Coriandrum sativum extract, 0.5 to 2.0% by weight of ginger extract, 0.5 to 1.5% by weight of salt, 0.01 to 0.1% by weight of black pepper, 0.01 to 0.1% by weight of tarragon, 0.01 to 0.1% by weight of parsley, 0.01 to 0.1% by weight of black pepper and purified water.
Abstract translation: 提供使用经验丰富的芥末制作腌汁和沙拉酱的方法，以消除芥末非常刺鼻的刺激性气味，并赋予食品稍微酸甜的味道以及风味和质地。 通过将地面经调味的芥末和酸菜调味液以1比9:9比1混合制备芥子酱。通过以下步骤获得泡菜调味液：将0.5至1.0重量％的红辣椒，0.1至 1.0重量％的姜提取物，0.01〜0.1重量％的全黑胡椒，0.01〜0.1重量％的月桂叶和0.2〜1.0重量％的酸洗香料，至含有纯净水的溶液，选自糖， 玉米糖浆，葡萄糖，果糖含有果糖和寡糖和醋的比例为1：8：1至8：1至8，加热至90至100℃，进行5至10分钟过滤。 沙拉酱通过混合10至20重量％的芥末粉末，20至30重量％的调味液，20至30重量％的黄原胶，5至15重量％的乳制品，0.5至2.5 0.5重量％柠檬提取物，0.5〜2.0重量％的芫荽提取物，0.5〜2.0重量％的姜提取物，0.5〜1.5重量％的盐，0.01〜0.1重量％的黑胡椒，0.01〜0.1 百里香酸，百分之0.01至0.1重量％，黑胡椒0.01至0.1重量％，净化水。
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公开(公告)号：KR100647346B1
公开(公告)日：2006-11-23
申请号：KR1020050096248
申请日：2005-10-12
Applicant: 한국식품연구원 , 재단법인 전라북도생물산업진흥원 , 정읍시 , 칠보농업협동조합
IPC: A61K36/804 , A61K36/258 , A61K36/076 , A61K9/20
Abstract: The Korean traditional medicine, Kyoung-ok-ko with improved pharmacological activity and a process for preparing the same medicine are provided to improve anti-oxidizing activity and anti-cancer activity compared to the prior Kyoung-ok-ko, so that it is useful for metabolism enhancement, improvement of weak constitution and cancer prevention. The process for preparing the Korean traditional medicine, Kyoung-ok-ko with improved pharmacological activity comprises the steps of: (i) mixing 40-60%(w/w) of steamed Rehmanniae Radix paste, 4-8%(w/w) of ginseng powder, 5-15%(w/w) of Poria cocos WOLF. Powder and 30-40%(w/w) of honey; and (ii) inserting and sealing the mixture into a vessel, heating the vessel in a double boiler at 90-110 deg. C for 60-80 hours, cooling the mixture at room temperature, heating the vessel in a double boiler at 90-110 deg. C for 12-36 hours, and cooling the mixture at room temperature, wherein the steamed Rehmanniae Radix paste is prepared by steaming Rehmanniae Radix at 90-110 deg. C and 5-15 atmospheric pressure for 10-30 minutes, and subjecting the steamed Rehmanniae Radix to Jet mill or colloid mill.
Abstract translation: 提供具有改善的药理学活性的韩药Kyoung-ok-ko和制备相同药物的方法以提高与现有Kyoung-ok-ko相比的抗氧化活性和抗癌活性，因此它是有用的 用于新陈代谢增强，改善弱体质和预防癌症。 制备具有改善的药理学活性的韩国传统药物Kyoung-ok-ko的方法包括以下步骤：（i）将40-60％（w / w）的熟地黄根糊剂，4-8％（w / w） ）的人参粉，5-15％（w / w）的茯苓椰子WOLF。 粉末和30-40％（w / w）的蜂蜜; 和（ii）将混合物插入并密封到容器中，在90-110℃的双锅炉中加热容器。 60-80小时，在室温下冷却混合物，在90-110℃的双锅炉中加热容器。 在室温下冷却该混合物，其中蒸熟地黄根由90-110℃蒸熟地黄制成。 C和5-15大气压下10-30分钟，并将蒸熟的熟地黄进行喷磨或胶体磨。
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公开(公告)号：KR100560198B1
公开(公告)日：2006-03-13
申请号：KR1020040038614
申请日：2004-05-29
Applicant: 한국식품연구원 , 재단법인 전라북도생물산업진흥원 , 임실군
Abstract: 본 발명은 치매 예방효과를 나타내는 상백피 추출물 및 당삼 추출물을 포함하는 민들레 김치 및 그의 제조방법에 관한 것이다. 본 발명의 민들레 김치의 제조방법은 (ⅰ) 민들레를 염수에 절이는 공정; 및, (ⅱ) 전기 절여진 민들레에 김치용 양념인 고춧가루, 젓갈, 마늘, 생강과 상백피 추출물 및 당삼 추출물을 첨가하고, 혼합하여 숙성시키는 공정을 포함한다. 본 발명의 민들레 김치는 치매예방효과가 우수할 뿐만 아니라, 기호성이 우수하므로, 치매예방을 위한 기능성 식품으로서 널리 활용될 수 있을 것이다.
민들레 김치, 상백피, 당삼-
公开(公告)号：KR1020050113439A
公开(公告)日：2005-12-02
申请号：KR1020040038614
申请日：2004-05-29
Applicant: 한국식품연구원 , 재단법인 전라북도생물산업진흥원 , 임실군
Abstract: 본 발명은 치매 예방효과를 나타내는 상백피 추출물 및 당삼 추출물을 포함하는 민들레 김치 및 그의 제조방법에 관한 것이다. 본 발명의 민들레 김치의 제조방법은 (ⅰ) 민들레를 염수에 절이는 공정; 및, (ⅱ) 전기 절여진 민들레에 김치용 양념인 고춧가루, 젓갈, 마늘, 생강과 상백피 추출물 및 당삼 추출물을 첨가하고, 혼합하여 숙성시키는 공정을 포함한다. 본 발명의 민들레 김치는 치매예방효과가 우수할 뿐만 아니라, 기호성이 우수하므로, 치매예방을 위한 기능성 식품으로서 널리 활용될 수 있을 것이다.
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Patent Agency Ranking
公开(公告)号：KR100517254B1
公开(公告)日：2005-09-27
申请号：KR1020030052346
申请日：2003-07-29
Applicant: 한국식품연구원
IPC: A61K36/062 , A61K36/899 , C12N1/14
Abstract: 본 발명은 미강을 포함하는 배지에서 모나스커스속 미생물을 배양하고, 이로부터 다당류의 면역활성물질을 수득하는 단계를 포함하는 면역활성물질의 제조방법에 관한 것이다. 본 발명의 미강을 이용한 면역활성물질의 제조방법은 미강을 탄소원으로 사용하여 모나스커스속 미생물을 배양하는 단계; 및, 전기 배양액으로부터 면역활성을 나타내는 다당분획을 수득하는 단계를 포함한다. 본 발명에서 제공하는 면역활성물질은 면역세포 및 대식세포와 같은 면역관련 세포들을 활성화시키고, 림프구 분열촉진물질의 활성을 향상시킬 수 있으므로, 새로운 기능성 식품의 개발에 널리 활용될 수 있을 것이다.
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公开(公告)号：KR1020050054696A
公开(公告)日：2005-06-10
申请号：KR1020030088211
申请日：2003-12-05
Applicant: 한국식품연구원
IPC: A23L1/105
CPC classification number: A23L7/104 , A23L31/00 , A23V2200/328
Abstract: 본 발명은 파에실로마이세스 자포니카(Paecilomyces japonica)를 곡물에 배양하여 제조되고, 혈당조절효과를 나타내는 버섯배양곡물, 전기 버섯배양곡물을 제조하는 방법 및 전기 버섯배양곡물을 주재로 포함하고, 혈당저하 효과를 나타내는 식품에 관한 것이다. 본 발명의 버섯배양곡물은 포도당의 생성을 저해하고, 생성된 포도당의 체내 유입을 저하시키므로, 혈당조절효과를 나타내는 기능성 식품의 개발에 널리 활용될 수 있을 것이다.
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公开(公告)号：KR1020050022142A
公开(公告)日：2005-03-07
申请号：KR1020030060440
申请日：2003-08-29
Applicant: 한국식품연구원
IPC: A61K36/899 , A61K36/48 , A61P3/10
CPC classification number: A23L33/105 , A23V2002/00 , A23V2200/328 , A23V2250/21 , A23V2300/10 , A23V2300/20
Abstract: PURPOSE: An extract having protein glycation inhibiting activity and a preparation method thereof are provided, which extract has higher biological activity than conventional AGE formation inhibitor, and improved safety because the extract is obtained from plants, so that the extract can be useful for prevention of diabetes complication. CONSTITUTION: The method for preparing the extract having protein glycation inhibiting activity comprises the steps of: pulverizing germinated buckwheat, barley bran, barley embryo, germinated unpolished rice, red bean, mung bean, platy codon(Platycodon grandiflorum), bergamot, lavender, chamomile, sage, Alisma canaliculatum, Anggelica dahurica BENTH., edible shoots of fatsia, Astragalus membranaceus Bunge, Gemmingia chinensis O. Kuntze (Belamcanda chinensis Leman), Eucommia ulmoides OLIV., Hovenia dulcis thunb, Angelica gigas Nakai, Pinellia ternata Breitenbach, pine tree shoot, pine-nut shoot, Salvia miltiorrhiza Bunge and Ziziyphus spinosa HU.; extracting the pulverized herb medicines with organic solvent to prepare the extracts of herb medicines; concentrating the extracts of herb medicines under reduced pressure; and freeze-drying the concentrate of extracts of herb medicines, wherein the organic solvent is selected from ethanol, butanol, ethyl acetate and a mixture thereof.
Abstract translation: 目的：提供具有蛋白质糖基化抑制活性的提取物及其制备方法，该提取物具有比常规AGE形成抑制剂更高的生物活性，并且由于提取物获自植物而提高了安全性，因此提取物可用于预防 糖尿病并发症。 构成：制备具有蛋白质糖基化抑制活性的提取物的方法包括以下步骤：将发芽的荞麦，大麦麸，大麦胚，发芽未糙米，红豆，绿豆，扁平密码子（Platycodon grandiflorum），香柠檬，薰衣草，洋甘菊 ，鼠尾草，Alica canaliculatum，Anggelica dahurica BENTH，食用芽，黄芪，黄芪，中华K ze，杜仲，杜鹃，Ho is，当归，Ho ai，松树 笋，松果仁，丹参，枸杞子; 用有机溶剂萃取粉碎药草，制备草药提取物; 在减压下浓缩草药提取物; 并冷冻干燥草药提取物的浓缩物，其中有机溶剂选自乙醇，丁醇，乙酸乙酯及其混合物。
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公开(公告)号：KR1020050013786A
公开(公告)日：2005-02-05
申请号：KR1020030052346
申请日：2003-07-29
Applicant: 한국식품연구원
IPC: A61K36/062 , A61K36/899 , C12N1/14
CPC classification number: A61K36/062 , A61K36/899 , C12N1/14
Abstract: PURPOSE: A method of preparing an immunologically active substance by culturing Basidiomycetes in a culture medium containing rice bran and then fractioning polysaccharides exhibiting immunoactivity from the culture solution is provided. The substance can activate immune-related cells such as immune cells and macrophages and improve activity of lymphocyte division-promoting material. CONSTITUTION: The immunologically active substance is prepared by culturing Basidiomycetes in a culture medium containing 1 to 20%(w/v) of rice bran at 15 to 35deg.C for 1 to 3 days while agitating at 120rpm and fractioning polysaccharides exhibiting immunoactivity from the culture solution. Basidiomycetes are Manascus pilosus or Aspergillus oryzae. The culture medium contains 2%(w/w) of rice bran, 5%(w/w) of peptone and 0.1%(w/w) of KH2PO2 and has a pH of 5.0.
Abstract translation: 目的：提供在含有米糠的培养基中培养担子菌纲，然后从培养液中分离显示免疫活性的多糖制备免疫活性物质的方法。 该物质可以激活免疫细胞如免疫细胞和巨噬细胞，并提高淋巴细胞分裂促进物质的活性。 构成：通过在含有1〜20％（w / v）米糠的培养基中在15〜35℃下培养担子菌纲1〜3天，同时以120rpm搅拌并培养显示出免疫活性的多糖，从而制备免疫活性物质 文化解决方案 担子菌是马鞭草或米曲霉。 培养基含有2％（w / w）的米糠，5％（w / w）的胨和0.1％（w / w）的KH 2 PO 2，并具有5.0的pH。
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公开(公告)号：KR1020040101581A
公开(公告)日：2004-12-03
申请号：KR1020030032718
申请日：2003-05-23
Applicant: 한국식품연구원
IPC: A23L1/164
Abstract: PURPOSE: A method of making flakes by extruding a mixture of broken kernels of waxy barley and non-waxy barley under conditions of suitable moisture, molding into the shape of a sheet and then frying is provided. It effectively utilizes broken barley kernels which have hitherto been discarded. CONSTITUTION: Broken kernels of non-waxy barley and waxy barley are mixed in a ratio of 6:4 to 7:3(w/w), added with 30 to 40%(w/w) of water based on the weight of the mixture and extruded at 80 to 120deg.C to give a pellet, which is molded into the shape of a sheet, dried to a moisture content of 13 to 15% and then fried in oil at 150 to 210deg.C for 20 to 40sec. For an example, 1kg broken kernels of waxy barley and non-waxy barley are soaked in water and extruded. The pellet produced is molded with a flaking roller into the shape of a sheet, which is dried at room temperature and fried in soybean oil at 180deg.C for 30sec.
Abstract translation: 目的：通过在合适的水分条件下挤出蜡状大麦和非蜡状大麦的破碎颗粒的混合物制成薄片的方法，成型为片状，然后油炸。 它有效地利用了迄今为止被丢弃的破碎的大麦籽粒。 构成：非蜡状大麦和蜡状大麦的破碎颗粒以6：4至7：3（w / w）的比例混合，加入30至40％（w / w）的水，基于 混合，在80〜120℃下挤出，得到成型为片状的颗粒，干燥至含水率为13〜15％，然后在油中以150〜210℃油炸20〜40秒。 例如，将1kg的糯米和非蜡状大麦的破碎的仁浸泡在水中并挤出。 将生产的颗粒用剥离辊成型为片状，将其在室温下干燥并在大豆油中于180℃下煎炸30秒。
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