公开(公告)号：KR1020160007964A

公开(公告)日：2016-01-21

申请号：KR1020140086872

申请日：2014-07-10

Applicant: 한국식품연구원 ,  농림수산식품기술기획평가원

Inventor： 이종희 ,  박해웅 ,  김태운 ,  강미란 ,  최학종 ,  장자영 ,  임형인

IPC: C12N1/20 ,  A61K36/06 ,  A23L1/30 ,  A23K1/16 ,  C12R1/25

CPC classification number: C12N1/20 ,  A23K20/00 ,  A23L33/135 ,  A61K36/06 ,  C12R1/25 ,  Y10S435/857

Abstract: 본발명은신규한락토바실러스플란타룸 WIKIM18 및이를포함하는조성물에관한것이다. 본발명에따른락토바실러스플란타룸 WIKIM18은내산성및 내담즙성이우수할뿐만아니라다양한항생제에대한내성이우수하여프로바이오틱스로서사람또는동물의정장, 면역강화등의용도를위해다양하게활용될수 있다.

Abstract translation: 本发明涉及一种新型植物乳杆菌WIKIM18及其组合物。 根据本发明的植物乳杆菌WIKIM18由于具有优异的抗各种抗生素的抗性以及具有优异的耐酸性和耐胆汁性而可以多种多样地用于作为益生菌的人或动物的肠内调节和免疫增强。

公开(公告)号：KR101387169B1

公开(公告)日：2014-04-24

申请号：KR1020120028252

申请日：2012-03-20

Applicant: 농업회사법인 주식회사 오제주 ,  강원대학교산학협력단 ,  농림수산식품기술기획평가원

Inventor： 최영범 ,  고정림 ,  이현용 ,  서용창 ,  최운용 ,  김지선 ,  이춘근

IPC: A23L3/40 ,  F26B5/04

Abstract: 본 발명은 순환형 감압 건조 장치에 관한 것으로, 보다 구체적으로 건조 공기를 재사용하여 감압 속도 및 건조 시간을 단축시킴으로써, 단시간내에 식품을 건조하여 식품의 변형을 최소화하며 비교적 고온에서 식품의 건조시 발생될 수 있는 품질의 저하 및 외형의 변형을 방지하기 위한 것이다. 본 발명의 일 실시예에 따른 순환형 감압 건조 장치는, 식품을 건조하는 적어도 하나 이상의 건조부와, 상기 건조부에 공기를 공급하는 공기 공급부와, 상기 건조부에 공급된 상기 공기를 흡입하고, 상기 건조부 내의 압력을 감압하는 공기 흡입부와, 흡입된 상기 공기에 포함된 수분을 제거하는 건조 필터를 포함하되, 상기 건조부는 상기 건조부 내의 온도를 유지하기 위한 온도 조절부를 포함하고, 상기 공기 흡입부와 상기 건조 필터를 통과한 상기 공기가 상기 공기 공급부에 의해 상기 건조부로 재공급되는 것을 특징으로 한다.

公开(公告)号：KR1020140011015A

公开(公告)日：2014-01-28

申请号：KR1020120059674

申请日：2012-06-04

Applicant: 농업회사법인 주식회사 오제주 ,  제주대학교 산학협력단 ,  농림수산식품기술기획평가원

Inventor： 최영범 ,  고정림 ,  신동범 ,  고양숙 ,  채인숙 ,  김효선

IPC: A23G3/48 ,  A23B7/10 ,  A23L27/30 ,  A23L3/40

CPC classification number: A23G3/48 ,  A23B7/10 ,  A23G2200/14 ,  A23L3/40 ,  A23L19/20

Abstract: The present invention relates to kimchi and, more specifically, to a manufacturing method of snack type dried kimchi including various seasonings and dried kimchi for appetizers with drinks. The first aspect of the present invention can provide the manufacturing method of snack type dried kimchi which includes S1) a Chinese cabbage salting step (100) which produces salted Chinese cabbages to produce the salted Chinese cabbages of which the salinity is 1.6-2.0% S2) a Chinese cabbage seasoning producing step (200); S3) a kimchi mixing step (300) which mixes the salted Chinese cabbages obtained via the S1) step with the Chinese cabbage seasonings obtained via the S2) step; S4) a kimchi ripening step (40) which ripens the mixed kimchi; S5) a seasoning step (500) which seasons the ripened kimchi after cutting the same; and S6) a kimchi drying step (600) which dries the seasoned kimchi. The snack type means the formulation of a snack capable of being utilized for cooking appetizers with drinks and baking. According to the present invention, the snack type dried kimchi manufacturing method capable of bringing out a distinctive flavor while maintaining a taste and a smell of kimchi itself by applying various seasonings can be provided. Especially, the present invention can provide the snack type dried kimchi or kimchi for appetizers with drinks by presenting an optimal Chinese cabbage salting method and an optimal drying method for applying seasoning to Chinese cabbages to bring various tastes, thereby minimizing destroyed nutriments while maintaining the original taste and the original smell of the snack type dried kimchi; and can provide snacks or for appetizers with drinks which people of all ages and both sexes can conveniently enjoy. [Reference numerals] (100) S1) Chinese cabbage salting step; (200) S2) Chinese cabbage seasoning producing step; (300) S3) Kimchi mixing step; (400) S4) Kimchi ripening step; (500) S5) Seasoning step; (600) S6) Kimchi drying step; (AA) Washing Chinese cabbages; (BB) Producing glue paste; (CC) Removing water; (DD) Grinding materials

Abstract translation: 本发明涉及泡菜，更具体地，涉及一种包括各种调味料的小吃型干泡菜和用饮料开胃的干泡菜的制造方法。 本发明的第一方面可以提供一种小吃型干泡菜的制造方法，其特征在于，包括S1）大白菜盐析步骤（100），其生产盐渍白菜以产生盐度为1.6-2.0％S2的盐渍白菜 ）大白菜调味料生产步骤（200）; S3）泡菜混合步骤（300），将通过S1）步骤获得的咸白菜与通过S2）步骤获得的大白菜调味料混合; S4）使混合泡菜成熟的泡菜成熟步骤（40） S5）一个调味步骤（500），切割成熟的泡菜季节; 和S6）干燥经调味的泡菜的泡菜干燥步骤（600）。 小吃类是指能够用于烹饪开胃菜与饮料和烘烤的零食的配方。 根据本发明，可以提供能够通过应用各种调味品而保持味道和气泡本身的气味的小吃型干泡菜制造方法。 特别地，本发明可以通过提供最佳的大白菜盐析方法和用于将调味料施加到中国白菜以提供各种口味的最佳干燥方法来提供用于饮料的开胃菜的小吃型干泡菜或泡菜，从而最小化破坏的营养物质，同时保持原始 味道和原味的小吃类干泡菜; 并且可以提供小吃或开胃菜，饮料，所有年龄和性别的人都可以方便地享用。 [参考数字]（100）S1）大白菜盐析步骤; （200）S2）白菜调味生产步骤; （300）S3）泡菜搅拌步骤; （400）S4）泡菜成熟步骤; （500）S5）调味步骤 （600）S6）泡菜干燥步骤; （AA）洗白菜; （BB）生产胶浆; （CC）去除水; （DD）研磨材料

公开(公告)号：KR1020140011014A

公开(公告)日：2014-01-28

申请号：KR1020120059673

申请日：2012-06-04

Applicant: 농업회사법인 주식회사 오제주 ,  제주대학교 산학협력단 ,  농림수산식품기술기획평가원

Inventor： 최영범 ,  고정림 ,  신동범

IPC: A23B7/10 ,  A23L27/10 ,  A23L19/00 ,  A23L19/20

CPC classification number: A23B7/105 ,  A23L19/20 ,  A23L27/10

Abstract: The present invention relates to Kimchi and, more specifically, to a dried Kimchi of which the hot taste is adjusted and a manufacturing method thereof. The first aspect of the present application can provide dried kimchi which includes Chinese cabbages with red pepper powder of grain-size of 1.4-2.4 mm which contains 20-250 mg/kg of capsaicinoid and of which a water-containing rate is 7.0-8.5%. Additionally, the second aspect of the present application can provide the manufacturing method of dried Kimchi which salts Chinese cabbages, mixes the Chinese cabbages with seasonings including red pepper powder, and dries the mixed Chinese cabbages and which includes S1) a Chinese cabbage salting step (100) of producing salted Chinese cabbages to produce the salted Chinese cabbages of which the salinity is 1.4-1.8% S2) a Chinese cabbage seasoning producing step (200) of producing seasonings for the Chinese cabbages by using red pepper powder including 50% or less of red pepper grains of which size is 1.4-2.4 mm S3) a Kimchi mixing step (S300) which mixes the salted Chinese cabbages obtained via the S1) step with the Chinese cabbage seasonings obtained via the S2) step. According to the present application, the dried Kimchi with a characterized hot spicy taste without a loss of the mixed red pepper powder in a dehydration process and a loss of the hot spicy taste caused by the same can be produced. And, the dried Kimchi capable of being utilized for various cooking and the manufacturing method thereof can be provided as no repulsion for having the dried Kimchi exists, and colors of the dried Kimchi is excellent, and the original taste and smell of Kimchi can be maintained. [Reference numerals] (100) S1) Chinese cabbage salting step; (200) S2) Chinese cabbage seasoning step; (300) S3) Kimchi mixing step; (AA) Grinding materials; (BB) Producing anchovy broth; (CC) Making glue paste; (DD) Mixing red pepper powder; (EE) Washing Chinese cabbages; (FF) Dehydrating

Abstract translation: 本发明涉及泡菜，更具体地说，涉及调味热味的干泡菜及其制造方法。 本申请的第一方面可以提供包括中国白菜的干泡菜，其中含有粒径为1.4-2.4mm的红辣椒粉，其含有20-250mg / kg辣椒素，其含水率为7.0-8.5 ％。 此外，本申请的第二方面可以提供干白菜的制造方法，将白菜放入白菜中混合中国卷心菜和红辣椒粉等调味料，并干燥中国白菜，其中包括S1）大白菜盐析步骤 生产盐腌白菜以生产盐度为1.4-1.8％的盐渍白菜S2）通过使用包含50％以下的红辣椒粉制作白菜调味料的白菜调味生产步骤（200） 大小为1.4-2.4mm的红辣椒粒S3）将通过S1）步骤获得的盐渍白菜与通过S2）步骤获得的大白菜调味料混合的泡菜混合步骤（S300）。 根据本申请，可以制造具有特征的辣味的干泡菜，而在脱水过程中不会混合混合的红辣椒粉，并且可以产生由此引起的热辣味的丧失。 并且，可以提供能够用于各种烹饪的干燥的泡菜及其制造方法，因为不存在干燥的泡菜的排斥性，并且干燥的泡菜的颜色优异，可以保持泡菜的原始味道和气味 。 [参考数字]（100）S1）大白菜盐析步骤; （200）S2）大白菜调味步骤; （300）S3）泡菜搅拌步骤; （AA）研磨材料; （BB）生产鲥鱼肉汤; （CC）制胶胶; （DD）混合红辣椒粉; （EE）洗白菜; （FF）脱水

公开(公告)号：KR1020130104271A

公开(公告)日：2013-09-25

申请号：KR1020120025644

申请日：2012-03-13

Applicant: 전북대학교산학협력단 ,  농림수산식품기술기획평가원

Inventor： 백상호 ,  차연수 ,  송영란

IPC: C12N1/20 ,  A61K35/74 ,  A23L1/30 ,  C12P19/04

CPC classification number: C12N1/20 ,  A23L33/10 ,  A61K35/74 ,  C12P19/04

Abstract: PURPOSE: Pediococcus acidilactici M76 strain and exopolysaccharides produced from the same are provided to effectively promote proliferation of pancreatic beta cells, to protect pancreatic beta cells, and to prevent or treat diabetes. CONSTITUTION: Pediococcus acidilactici M76 strain (deposit number KACC91638P) promotes proliferation of pancreatic beta cells and protects pancreatic beta cells. The strain is isolated from makkoli (Korean rice wine). Exopolysaccharides which promote proliferation of pancreatic beta cells and protect pancreatic beta cells are produced from the strain. The exopolysaccharides are polysaccharides formed of glucose. A pharmaceutical composition for promoting or treating diabetes contains the strain as an active ingredient.

Abstract translation: 目的：提供乳酸乳球菌M76菌株和由其产生的胞外多糖，以有效促进胰腺β细胞增殖，保护胰腺β细胞，预防或治疗糖尿病。 构成：乳酸球菌M76菌株（保藏号KACC91638P）促进胰腺β细胞的增殖并保护胰腺β细胞。 该菌株与makkoli（韩国米酒）分离。 从菌株产生促进胰腺β细胞增殖并保护胰腺β细胞的外多糖。 外多糖是由葡萄糖形成的多糖。 用于促进或治疗糖尿病的药物组合物含有该菌株作为活性成分。