公开(公告)号：KR100330734B1

公开(公告)日：2002-04-03

申请号：KR1019990054436

申请日：1999-12-02

Applicant: 박희준 ,  우기민

Inventor： 박희준 ,  우기민

IPC: G01N1/40

Abstract: 본발명은회전식진공농축기에관한것으로, 액체샘플(1)을담아회전시킬수 있도록된 샘플회전장치(2)를수용하는체임버(3)가구비되되, 상기체임버(3)의외측에냉각튜브(4)가감져짐과더불어그 하부에히팅장치(5)가설치되고, 상기냉각튜브(4)를포함하는냉각장치(6)와히팅장치(5)는프로그램에의해온도를제어할수 있도록된 콘트롤러(7)와전기적으로연결설치되는한편, 상기체임버(3)의일측에파이프(8)를매개로개스공급장치(9)가연결설치되어, 체임버(3)의진공해제시상기개스공급장치(9)를통해체임버(3) 내부로멸균개스나질소개스를자동으로주입시킬수 있는구조로되어, 회전식진공농축기의체임버에공급되는온도를자유롭게설정함으로써샘플의건조시샘플의특성에맞는온도를공급하여보다양호한상태의시료을얻을수 있고, 또한체임버의진공해제시샘플과공기가접촉되는것을막아줌으로써샘플의오염이나변형을방지해줄 수있으며, 이에따라양질의시료를채취하여그 분석실험의신뢰도를향상시킬수 있는것이다.

公开(公告)号：KR1020010016183A

公开(公告)日：2001-03-05

申请号：KR1020000069137

申请日：2000-11-21

Applicant: 우기민 ,  김숙희

Inventor： 우기민 ,  김숙희

IPC: A21D2/00

CPC classification number: A21D2/188 ,  A21D2/181 ,  A21D13/00 ,  A23L23/00 ,  A23L33/28

Abstract: PURPOSE: Functional bread, cookie, pie, cake and dessert are provided to prevent hyperlipidemia and hypercholesterolemia by adding chitin, chitosan, chitin/chitosan derivatives or chitin/chitosan oligosaccharides to the confectionery. CONSTITUTION: Functional bread, cookie, pie, cake and dessert contains 0.0001-20wt.% of chitin, chitosan, chitin/chitosan derivatives or chitin/chitosan oligosaccharides, based on the total weight of the confectionery. The chitin, chitosan, and chitin/chitosan derivatives have a molecular weight of 10,000-1,000,000, and the chitin/chitosan oligosaccharides have a molecular weight of lower than 10,000. Chitin and chitosan have little toxicity, eliminate bacteria in the intestines, and have anticancer and antibacterial properties with the effect of lowering cholesterol and controlling high blood pressure.

Abstract translation: 目的：提供功能性面包，饼干，馅饼，蛋糕和甜点，通过向糖果中加入壳多糖，壳聚糖，壳多糖/壳聚糖衍生物或壳多糖/壳聚糖寡糖来预防高脂血症和高胆固醇血症。 构成：基于糖果的总重量，功能面包，饼干，馅饼，蛋糕和甜点含有0.0001-20重量％的壳多糖，壳聚糖，壳多糖/壳聚糖衍生物或几丁质/壳聚糖寡糖。 几丁质，壳聚糖和几丁质/壳聚糖衍生物的分子量为10,000-1,000,000，几丁质/壳聚糖寡糖的分子量低于10,000。 几丁质和壳聚糖几乎没有毒性，消除肠道细菌，具有降低胆固醇和控制高血压的作用，具有抗癌和抗菌作用。

公开(公告)号：KR1020010008175A

公开(公告)日：2001-02-05

申请号：KR1020000067304

申请日：2000-11-14

Applicant: 우기민 ,  김숙희

Inventor： 우기민 ,  김숙희

IPC: A23L1/202

Abstract: PURPOSE: A functional product of thick soypaste mixed with red peppers that contains chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided to improve the storage life and prevent hypertension and hypercholesterolemia. CONSTITUTION: The functional product of Korean hot pepper paste or fried pepper paste includes 0.01-0.5% of a low molecular chitin, chitosan, or derivatives of chitin and chitosan having a molecular weight of about 10,000-100,000, or chito-oligosaccharide having a molecular weight of less than 10,000 based on the weight of the paste product. In addition, 5wt% of liquid chitin, chitosan, or derivatives of chitin and chitosan, or 0.5-10wt% of liquid oligosaccharide can be added to the product. The fried hot pepper paste comprises 45-60wt% of Korean hot pepper paste, 30-50wt% of beef, 1-5wt% of sesame oil, 1-3wt% of roasted sesame powder and 1-3wt% of smashed garlic and onion.

Abstract translation: 目的：提供含有几丁质，壳聚糖，几丁质和壳聚糖衍生物或低聚半乳糖的红辣椒混合的浓稠糊状功能产品，以改善储存寿命，预防高血压和高胆固醇血症。 构成：韩国辣椒酱或油炸胡椒糊的功能性产品包括低分子几丁质，壳聚糖或分子量约10,000-100,000的壳多糖和壳聚糖衍生物的0.01-0.5％，或具有分子量 重量小于10,000，基于糊产品的重量。 此外，可以向产品中加入5重量％的液体壳多糖，壳聚糖或几丁质和壳聚糖的衍生物，或0.5-10重量％的液体寡糖。 炒辣椒酱包含45-60wt％的韩国辣椒酱，30-50wt％的牛肉，1-5wt％的芝麻油，1-3wt％的烤芝麻粉和1-3wt％的捣碎的大蒜和洋葱。

公开(公告)号：KR1020010008174A

公开(公告)日：2001-02-05

申请号：KR1020000067302

申请日：2000-11-14

Applicant: 우기민 ,  김숙희

Inventor： 우기민 ,  김숙희

IPC: A23L1/202

Abstract: PURPOSE: Functional products of toenjang, seasoned bean paste and bean-paste soup prepared with ground fermented soybeans that contain chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided to improve the storage life and prevent hypertension and hypercholesterolemia. CONSTITUTION: The functional bean paste includes 0.01-0.5% of low molecular chitin, chitosan, or derivatives of chitin and chitosan having a molecular weight of about 10,000-100,000, or chito-oligosaccharide having a molecular weight of less than 10,000 based on the weight of the paste product. In addition, 5wt% of liquid chitin, chitosan, or derivatives of chitin and chitosan, or 0.5-10wt% of liquid oligosaccharide can be added to the product. The seasoned bean paste comprises 60-80wt% of toenjang, 2-10wt% of yellow starch syrup, 10-40wt% of thick soypaste mixed with red peppers, 2-10wt% of powdered red pepper and smashed garlic, 2-10wt% of sesame powder and 3-10wt% of sesame oil.

Abstract translation: 目的：提供含有几丁质，壳聚糖，甲壳质和壳聚糖衍生物或低聚半乳糖的地面发酵大豆制备的toenjang功能性产品，经调味豆酱和豆酱汤，以提高储存寿命，预防高血压和高胆固醇血症。 构成：功能性豆浆包含0.01-0.5％的低分子几丁质，壳聚糖或分子量为约10,000-100,000的几丁质和壳聚糖的衍生物，或基于重量的分子量小于10,000的低聚半乳糖 的糊状产品。 此外，可以向产品中加入5重量％的液体壳多糖，壳聚糖或几丁质和壳聚糖的衍生物，或0.5-10重量％的液体寡糖。 经调味的豆酱含有60-80wt％的toenjang，2-10wt％的黄色淀粉糖浆，10-40wt％浓稠的红辣椒酱，2-10wt％粉红辣椒和捣碎的大蒜，2-10wt％ 芝麻粉和3-10重量％的芝麻油。

公开(公告)号：KR1020010007981A

公开(公告)日：2001-02-05

申请号：KR1020000064509

申请日：2000-11-01

Applicant: 김숙희 ,  우기민

Inventor： 김숙희 ,  우기민

IPC: A23L1/22

Abstract: PURPOSE: A functional seasoning for ribs of beef or pork containing chitin, chitosan, and derivatives of chitin and chitosan, or chito-oligosaccharide is provided, which prevents hypertension and hypercholesterolemia and has improved storage life. CONSTITUTION: The seasoning comprises 30-50wt% of pear, 10-20wt% of onion, 0.01-1wt% of ground pepper, 1-10wt% of sesame oil, 0.01-1wt% of green onion, 0.01-10wt% of sugar, 0.1-15wt% of soy sauce, 1-10wt% of starch syrup, 0.2-10wt% of cooking oil, 1-5wt% of garlic, 1-5wt% of refined rice wine, 0.1-1wt% of sesame and 0.1-5wt% of starch. The seasoning also contains 0.01-1wt% of chitin, chitosan and the derivatives having a molecular weight of about 10,000-100,000 or chito-oligosaccharide having a molecular weight of less than 10,000.

Abstract translation: 目的：提供含有几丁质，壳聚糖，几丁质和壳聚糖衍生物或低聚半乳糖的牛肉或猪肉肋骨功能调味料，可预防高血压和高胆固醇血症，并具有改善保存期。 规定：调味料含有30-50wt％的梨，10-20wt％的洋葱，0.01-1wt％的胡椒粉，1-10wt％的芝麻油，0.01-1wt％的洋葱，0.01-10wt％的糖， 0.1-15重量％的酱油，1-10重量％的淀粉糖浆，0.2-10重量％的食用油，1-5重量％的大蒜，1-5重量％的精制米酒，0.1-1重量％的芝麻和0.1-5重量％ ％的淀粉。 调味料还含有0.01-1重量％的壳多糖，壳聚糖和分子量为约10,000-100,000的衍生物或分子量小于10,000的低聚半乳糖。

公开(公告)号：KR1020010007980A

公开(公告)日：2001-02-05

申请号：KR1020000064506

申请日：2000-11-01

Applicant: 김숙희 ,  우기민

Inventor： 김숙희 ,  우기민

IPC: A23L1/16

Abstract: PURPOSE: Functional noodles are provided to extend an expiration date and to prevent high blood pressure and high cholesterol hematoma by adding chitin, chitosan, derivatives from chitin and chitosan, or oligosaccharides to ingredients for manufacturing wet noodle, modified cooked noodle, dry noodle, instant fried noodle and extruded noodle. CONSTITUTION: Functional noodles contain chitin, chitosan, derivatives from chitin and chitosan or oligosaccharides in a range of 0.0001 wt.% to 10 wt.% comparing to total weight of noodles. Chitosan noodles has 30-62 wt.% of flour, 6-13 wt.% of starch, 0.1-2 wt.% of salt, 0.01-0.2 wt.% of alkalis, 0.02-0.12 wt.% of gums, 0.001-0.01 wt.% of coloring matters, 0.5-1.8 wt.% of emulsifier, 0.01-0.05 wt.% of polyphosphate salt and 20-25 wt.% of water. The functional noodles are hand-beating noodle, wet noodle, buckwheat noodles, cooked noodle, modified cooked noodle, dried noodle, extruded noodles like pasta, iced vermicelli and Chinese noodles.

Abstract translation: 目的：提供功能性面条延长有效期，并通过将几丁质，壳聚糖，几丁质和壳聚糖衍生物或低聚糖添加到制造湿面条，改良熟面，干面，即时成分的前提下，防止高血压和高胆固醇血肿 炒面和挤压面。 构成：与面条的总重量相比，功能性面条含有几丁质，壳聚糖，几丁质和脱乙酰壳多糖的衍生物或寡糖的范围为0.0001重量％〜10重量％。 壳聚糖面条具有30-62重量％的面粉，6-13重量％的淀粉，0.1-2重量％的盐，0.01-0.2重量％的碱，0.02-0.12重量％的树胶，0.001- 0.01重量％的着色剂，0.5-1.8重量％的乳化剂，0.01-0.05重量％的多磷酸盐和20-25重量％的水。 功能性面条为手工面条，湿面条，荞麦面，熟面条，改熟面条，干面，挤出面如面食，冰粉面和中国面。