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公开(公告)号：KR1020140086830A
公开(公告)日：2014-07-08
申请号：KR1020130150718
申请日：2013-12-05
Applicant: 한국식품연구원 , 한남대학교 산학협력단
Abstract: The present invention relates to a pharmaceutical composition for preventing or treating obesity or metabolic diseases caused by obesity, containing a surfactant separated from a culture fluid of pseudomonas microorganism as an active ingredient. Also, the present invention relates to health functional food for preventing or alleviating obesity or metabolic diseases caused by obesity, containing surfactant separated from a culture fluid of pseudomonas microorganism as an active ingredient. According to the present invention, the surfactant can be used for an anti-obesity or weight control purpose by suppressing lipid digestion.
Abstract translation: 本发明涉及用于预防或治疗由肥胖引起的肥胖或代谢疾病的药物组合物，其含有从假单胞菌微生物的培养液中分离的表面活性剂作为活性成分。 此外，本发明涉及用于预防或减轻由肥胖引起的肥胖症或代谢疾病的健康功能食品，其含有从作为活性成分的假单胞菌微生物的培养液中分离的表面活性剂。 根据本发明，通过抑制脂肪消化，表面活性剂可以用于抗肥胖或体重调节目的。
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公开(公告)号：KR1020140066826A
公开(公告)日：2014-06-02
申请号：KR1020120132909
申请日：2012-11-22
Applicant: 한국식품연구원
IPC: C07K1/34 , C07K1/36 , C07K14/415 , A23L33/00
Abstract: The present invention relates to a fraction of wheat bran-derived glycoprotein and a method of producing the same and, more particularly, to a fraction of wheat bran-derived glycoprotein, which is characterized by having a molecular weight of 16 to 70 kDa and prepared by a method comprising: (a) step of removing fat in wheat bran; (b) a step of mixing the wheat bran in a buffer solution having a pH level of 7.0 to 8.0; (c) a step of obtaining a supernatant by centrifuging the mixture; (d) a step of dialyzing the supernatant with a dialysis semipermeable membrane (MWCO 6000-8000); (e) a step of adding a salt precipitating protein in the dialyzed supernatant to precipitate glycoprotein; (f) a step of dissolving the precipitate in a buffer solution having a pH level of 7.0 to 8.0 with a dialysis semipermeable membrane (MWCO 6000-8000); and (g) a step of obtaining a fraction of glycoprotein from the dialyzed and precipitated lysate. The present invention also relates to a pharmaceutical food composition containing the fraction as an active ingredient for enhancing the immune function. The fraction of glycoprotein of the present invention is more effective in promoting histiocyte vitality than Krestin (PSK), which is a medicine for enhancing immune vitality, and has no cytotoxicity, thereby being effective in producing a new functional food and a medicine for enhancing the immune function.
Abstract translation: 本发明涉及一部分麦麸衍生的糖蛋白及其制备方法，更具体地说，涉及一部分麦麸衍生的糖蛋白，其特征在于分子量为16至70kDa并制备 通过以下方法：（a）除去麦麸中的脂肪的步骤; （b）将麦麸混合在pH为7.0〜8.0的缓冲溶液中的工序; （c）通过离心混合物获得上清液的步骤; （d）用透析半透膜（MWCO 6000-8000）透析上清液的步骤; （e）在透析的上清液中加入沉淀蛋白质沉淀糖蛋白的步骤; （f）用透析半透膜（MWCO 6000-8000）将沉淀物溶解在pH值为7.0〜8.0的缓冲溶液中的步骤; 和（g）从透析和沉淀的裂解物中获得一部分糖蛋白的步骤。 本发明还涉及含有该级分作为增强免疫功能的活性成分的药物性食品组合物。 与作为增强免疫活力的药物Krestin（PSK）相比，本发明的糖蛋白的分数比促进组织细胞活力更有效，并且没有细胞毒性，因此有效地生产新的功能性食品和用于增强免疫活性的药物 免疫功能。
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公开(公告)号：KR101316126B1
公开(公告)日：2013-10-11
申请号：KR1020100137019
申请日：2010-12-28
Applicant: 한국식품연구원
Abstract: 본 발명은 고기향 향미제에 관한 것으로서 좀 더 자세하게는, 소맥글루텐 산가수분해물, 리보오스 및 향미료를 혼합하는 것을 특징으로 하는 고기향 향미제를 제조하는 방법에 관한 것이다. 본 발명에 의한 향미제는 기존의 향미제보다 향과 맛이 월등히 뛰어난 고기향 향미제를 제공할 수 있다.
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144.发明授权감귤과피 추출물 또는 나리루틴을 유효성분으로 포함하는 간기능 저해 억제용 조성물 및 감귤과피로부터 나리루틴을 추출하는 방법 有权CITRUS PEEL提取物或NARIRUTIN抑制酒精性肝病的组合物和从CITRUS PEEL生产NARIRUTIN提取物的方法
公开(公告)号：KR101301971B1
公开(公告)日：2013-08-30
申请号：KR1020110099877
申请日：2011-09-30
Applicant: 한국식품연구원
IPC: A61K36/752 , A61K31/7048 , A61K31/352 , A61P1/16
CPC classification number: A61K31/7048 , A23C9/133 , A23L33/105 , A61K36/752 , A61K2236/30 , C07H1/08 , C07H17/07
Abstract: 본 발명은 감귤과피 나리루틴 추출물 또는 나리루틴을 유효성분으로 하는 간질환 치료용 약학조성물에 관한 것으로, 콜레스테롤 함량 및 간 조직 내의 지방 함량을 저하시키는 것과 같은 기능을 하므로, 간질환 예방 및 치료용 조성물 또는 식품으로 활용할 수 있다. 또한, 본 발명은 감귤과피로부터 나리루틴을 추출하는 방법 및 이를 이용하여 감귤 발효유를 제조하는 방법에 대하여 개시하였다.
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公开(公告)号：KR1020130035690A
公开(公告)日：2013-04-09
申请号：KR1020110100147
申请日：2011-09-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A manufacturing method of sweet potato beverage is provided to have preference and excellent physical and chemical properties by using roast sweet potatoes. CONSTITUTION: A manufacturing method of sweet potato beverage comprises the steps of: preparing a suspension by wet-pulverizing sweet potatoes or a sweet potato powder; saccharifying the suspension by processing with α-amylase followed by drying to prepare a saccharification powder; and adding 5 to 10 wt% of the saccharification powder based on a total weight of the beverage. The manufacturing method of sweet potato beverage further includes preparing a sweet potato powder by freeze-drying sweet potatoes before wet-pulverizing sweet potatoes. The sweet potatoes are roast sweet potatoes. The α-amylase is reacted with the suspension at a temperature of 70 to 80>=. The α-amylase at a weight of 0.02 wt% of the sweet potato suspension is used. The sweet potato beverage further includes 5 to 7 wt% of sugar based on a total weight of the beverage. The sweet potato is one selected from the group consisting of chestnut sweet potato, pumpkin sweet potato, and purple sweet potato. [Reference numerals] (AA) Chestnut taste sweet potato; (BB) Sugar content(°Bx); (CC) Time(min);
Abstract translation: 目的：提供甘薯饮料的制造方法，以通过使用烤红薯具有偏好和优异的物理和化学性质。 构成：甘薯饮料的制造方法包括以下步骤：通过湿式粉碎甘薯或甘薯粉制备悬浮液; 通过用α-淀粉酶加工来对悬浮液进行糖化，然后干燥以制备糖化粉末; 并且基于饮料的总重量加入5至10重量％的糖化粉末。 甘薯饮料的制造方法还包括在湿粉碎甘薯之前通过冷冻干土豆制备甘薯粉末。 红薯是烤土豆。 α-淀粉酶在70〜80℃的温度下与悬浮液反应。 使用重量为甘薯悬浮液0.02重量％的α-淀粉酶。 甘薯饮料还包括基于饮料总重量的5至7重量％的糖。 甘薯是选自板栗红薯，南瓜红薯和紫薯的组合。 （参考数字）（AA）栗子味甘薯; （BB）糖含量（°Bx）; （CC）时间（分钟）;
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Patent Agency Ranking
公开(公告)号：KR101249070B1
公开(公告)日：2013-04-01
申请号：KR1020110024040
申请日：2011-03-17
Applicant: 한국식품연구원
Abstract: 본 발명은 토란과자 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 동결건조된 토란을 블랜칭 처리하는 단계; 블랜칭 처리된 토란을 당침하는 단계를 포함하는 아린 맛이 제거된 토란과자의 제조 방법에 관한 것이다. 본 발명에 의한 토란과자는 토란의 아린 맛이 나지 않으며 색, 맛 및 바삭함 등이 뛰어나다.
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147.发明公开
公开(公告)号：KR1020130006127A
公开(公告)日：2013-01-16
申请号：KR1020110067982
申请日：2011-07-08
Applicant: 한국식품연구원
CPC classification number: A23L19/10 , A23C20/025 , A23V2002/00 , A23V2250/2124
Abstract: PURPOSE: A method of manufacturing curd products in tofu shape is provided to manufacture hemp seed curd without adding a coagulating agent or an antifoaming agent. CONSTITUTION: Hemp seed is crushed with addition of water. The crushed hemp seed is heated to 75-95deg.C, coagulated and compressed. The amount of added water is twice based on the weight of peeled hemp seed. The crushed hemp seed is heated to 85deg.C and coagulated. The paste is heated at 85-90deg.C for 35-45 minutes. The paste is heated to 75-85deg.C and left for 25-40 minutes to be coagulated. [Reference numerals] (AA) Water immersion(peeled hemp seed); (BB) Water addition(x2); (CC) Water addition(x2.5); (DD) Water addition(x3); (EE) Crushing(mixing for 3 minutes); (FF) Filtering(non-woven fabric); (GG) Hemp seed paste; (HH) Filling a container; (II) Shaping(85°C, 50 minutes); (JJ) Coagulating(cooling at 10°C); (KK) Whole soybean curd of the hemp seed
Abstract translation: 目的：提供豆腐形式的凝乳产品的制造方法，不加入凝结剂或消泡剂来制造大豆种子凝乳。 构成：大麻种子用水加以压碎。 将破碎的大麻种子加热至75-95℃，凝结并压缩。 加入的水的量是剥离大麻种子重量的两倍。 将破碎的大麻种子加热至85℃并凝结。 将糊状物在85-90℃加热35-45分钟。 将糊状物加热至75-85℃，并静置25-40分钟使其凝结。 （AA）水浸（去皮大麻籽）; （BB）加水（x2）; （CC）加水量（x2.5）; （DD）加水（x3）; （EE）破碎（混合3分钟）; （FF）过滤（无纺布）; （GG）大麻籽浆; （HH）装满容器; （II）成型（85℃，50分钟）; （JJ）凝结（10℃冷却） （KK）大豆种子的大豆凝乳
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公开(公告)号：KR1020120122709A
公开(公告)日：2012-11-07
申请号：KR1020110041035
申请日：2011-04-29
Applicant: 한국식품연구원 , 경기대학교 산학협력단
IPC: A61K36/888 , A61P35/00 , A23L33/00
CPC classification number: A61K36/888 , A23V2200/324 , Y10S514/885
Abstract: PURPOSE: A pharmaceutical composition and a health functional food containing taro extract for enhancing immune system are provided to be used as a therapeutic agent for anticancer and anti-metastasis. CONSTITUTION: A pharmaceutical composition for enhancing immune system contains polymer saccharides of chemical formula 1 as an active ingredient. A health functional food for enhancing immune system contains the polymer saccharides as an active ingredient. A pharmaceutical composition for anti-metastasis contains the polymer polysaccharides of chemical formula 1 as an active ingredient. A pharmaceutical composition for enhancing immune system contains taro exract as an active ingredient. The taro extract contains galactose and mannose. A health functional food for enhancing immune system contains the taro extract as an active ingredient.
Abstract translation: 目的：提供用于增强免疫系统的药物组合物和含芋头提取物的保健功能食品，用作抗癌和抗转移的治疗剂。 构成：用于增强免疫系统的药物组合物含有化学式1的聚合物糖作为活性成分。 用于增强免疫系统的健康功能食品含有聚合物糖作为活性成分。 用于抗转移的药物组合物含有化学式1的聚合物多糖作为活性成分。 用于增强免疫系统的药物组合物含有芋头作为活性成分。 芋头提取物含有半乳糖和甘露糖。 用于增强免疫系统的保健功能食品含有芋头提取物作为活性成分。
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公开(公告)号：KR1020120111302A
公开(公告)日：2012-10-10
申请号：KR1020110029713
申请日：2011-03-31
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23G3/48 , A23G3/54 , A23L5/11 , A23L19/05
Abstract: PURPOSE: Decompress-fried sweet potato snacks, and a producing method thereof are provided to steam-processing and sugar-soaking the sweet potato snacks for minimizing the loss of antocyanine. CONSTITUTION: A producing method of decompress-fried sweet potato snacks comprises the following steps: steaming purple sweet potato using 80-150 deg C steam for 1-15 minutes; soaking the steamed purple sweet potato for 3-50 minutes in the vacuum pressure of 400-760mmHg; freezing the sugar-soaked purple sweet potato; and deep-frying the frozen purple sweet potato in the vacuum pressure of 110-190mmHg.
Abstract translation: 目的：提供减压油炸的红薯小吃及其生产方法，用于蒸汽加工和糖浆浸渍甘薯小吃，以最大限度地减少脱色素的损失。 构成：减压油炸甘薯小吃的生产方法包括以下步骤：将紫甘薯用80-150℃蒸汽蒸煮1-15分钟; 在400-760mmHg的真空压力下浸泡蒸紫红薯3-50分钟; 冷冻含糖的紫色甘薯; 并在110-190mmHg的真空压力下煎炸冷冻的紫薯。
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公开(公告)号：KR1020120103217A
公开(公告)日：2012-09-19
申请号：KR1020110021362
申请日：2011-03-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A food composition containing taro, and a producing method thereof are provided to form flakes containing taro contents for enabling users to eat as a meal for weight loss. CONSTITUTION: A food composition contains 40-50 parts of taro by weight, 40-50 parts of potato by weight, 4-6 parts of malto-dextrin by weight, 0.1-2 parts of whey by weight, and 0.1-1 part of emulsifier by weight. A taro flavored food is produced by mixing 90-91 parts of food composition by weight, 1.5-2.5 parts of salt by weight, 3.5-4.5 parts of sugar by weight. 1.5-2.5 parts of butter powder by weight, 0.5-1.5 parts of cream powder by weight, and 0.01-0.03 parts of black pepper powder by weight.
Abstract translation: 目的：提供含有芋头的食品组合物及其制造方法，以形成含有芋头含量的薄片，以使用户能够作为减肥餐。 构成：食物组合物含有40-50重量份的芋头，40-50重量份的马铃薯，4-6重量份的麦芽糊精，0.1-2重量份的乳清和0.1-1重量份的乳清。 乳化剂重量。 通过将90-91份重量的食物组合物，1.5-2.5重量份的盐，3.5-4.5重量份的糖混合制成芋头味的食物。 1.5-2.5份黄油粉，重量为0.5-1.5份，粉末重量为0.01-0.03份。
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