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公开(公告)号：KR1020090100905A
公开(公告)日：2009-09-24
申请号：KR1020080026424
申请日：2008-03-21
Applicant: 강원대학교산학협력단
IPC: A23L2/38
CPC classification number: A23L2/38 , A23L7/10 , A23V2002/00 , A23V2200/15
Abstract: PURPOSE: A method for preparing a beverage containing Korean wheat is provided to decompose Korean wheat without the addition of any additives, thereby securing specific taste of the Korean wheat. CONSTITUTION: A method for preparing a beverage containing Korean wheat comprises the following steps of: mixing unparched Korean wheat and parched Korean wheat together to prepare a mixture; adding an extraction solvent to the mixture and extracting the mixture to gather an extract; adding α-amylase, β-amylase, and protease to the extract and inducing enzymatic decomposition; deactivating the enzymes after the enzymatic decomposition; and filtering and sterilizing the obtained beverage.
Abstract translation: 目的：提供含有韩国小麦的饮料的制备方法，以分解韩国小麦而不添加任何添加剂，从而确保韩国小麦的特殊味道。 构成：含有韩国小麦的饮料的制备方法包括以下步骤：将未加工的韩国小麦和干燥的韩国小麦混合在一起制备混合物; 向混合物中加入提取溶剂并萃取混合物以收集提取物; 向提取物中加入α-淀粉酶，β-淀粉酶和蛋白酶，诱导酶促分解; 酶促分解后使酶失活; 并对所得饮料进行过滤和灭菌。
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公开(公告)号：KR101189482B1
公开(公告)日：2012-12-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: 돼지감자를절단한후, 절단된돼지감자를건조하는단계 (a); 건조된돼지감자를분쇄기의발열온도 50℃이하조건에서분쇄함으로써돼지감자분말을수득하는단계 (b); 수득한돼지감자분말 36~62 중량%, 정제수 22~42 중량%, 소금 9~23 중량%를혼합하는단계 (c)로부터제조되는돼지감자분말혼합물을상기단계 (4)에서제조한된장과혼합하는것을특징으로하는된장의제조방법에관한것으로, 된장의품질적성을훼손시키지않으면서돼지감자가다량으로함유된된장을제조할수 있다.
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公开(公告)号：KR1020110048292A
公开(公告)日：2011-05-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: PURPOSE: A producing method of fermented soybean paste containing helianthus tuberosus are provided to improve the flavor of the fermented soybean using the massive amount of helianthus tuberosus. CONSTITUTION: A producing method of fermented soybean paste containing helianthus tuberosus comprises the following steps: mixing 1part of soybean by weight with 2~5parts of water by weight, heating the mixture for 60~200minutes at 90~110deg C, and steaming the mixture for 50~250minutes; pounding the boiled soybeans, and molding the soybeans into soybean blocks; fermenting the soybean blocks for 15~45days at 25~45deg C; washing the fermented soybean blocks, and drying at 30~80deg C for 24~120hours; obtaining the fermented soybean paste with the soybean blocks; washing and cutting the helianthus tuberosus, and drying at 50~110deg C for 10~72hours; crushing the dried helianthus tuberosus for obtaining helianthus tuberosus powder, and mixing the powder with salt and purified water; and mixing the helianthus tuberosus powder with the fermented soybean paste.
Abstract translation: 目的：提供含有向日葵的发酵大豆酱的生产方法，以大量向日葵提高发酵大豆的风味。 构成：含有向日葵的发酵大豆酱的生产方法包括以下步骤：将1份重量的大豆与2〜5份重量的水混合，在90〜110℃下加热混合物60〜200分钟，并蒸发混合物 50〜250分钟; 煮沸大豆，并将大豆成型为大豆块; 在25〜45℃下将大豆块发酵15〜45天; 洗涤发酵的大豆块，并在30〜80℃下干燥24〜120小时; 用大豆块获得发酵大豆酱; 洗涤和切断向日葵，并在50〜110℃下干燥10〜72小时; 粉碎干燥的向日葵以获得向日葵粉末，并将粉末与盐和纯化水混合; 并将向日葵粉末与发酵的大豆酱混合。
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公开(公告)号：KR100951943B1
公开(公告)日：2010-04-09
申请号：KR1020080026423
申请日：2008-03-21
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 밀가루에 대해 유지를 흡착시킨 다시마 분말 10~20 중량% 첨가하는 것을 특징으로 하는 밀가루의 결합성을 증진시키는 방법 및 생다시마 건조 및 생다시마를 건조하는 단계(a); 건조한 다시마를 분말화 하는 단계(b); 단계(b)로 부터 수득한 다시마 분말에 유지를 흡착시키는 단계(c); 단계(c)로 부터 수득한 유지를 흡착시킨 다시마 분말을 열처리하는 단계(d); 및 단계(d)로 부터 수득한 열처리한 다시마 분말을 냉각 및 밀가루와 혼합하는 단계(e);를 포함하는 것을 특징으로 하는 밀가루의 제조방법에 관한 것으로 다른 재료에 대한 결합성이 증진되면서 다시마의 아미노산으로 인해 고소한 맛이 증대될 뿐만 아니라 소화 및 배설에 아주 우수한 효과를 발휘한다.
다시마, 밀가루, 유지-
Patent Agency Ranking
公开(公告)号：KR100936795B1
公开(公告)日：2010-01-14
申请号：KR1020090013551
申请日：2009-02-18
Applicant: 강원대학교산학협력단 , (주)덕천푸드
CPC classification number: A21D8/06 , A21D2/02 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/265 , A21D2/34 , A21D2/36 , A21D8/047 , A21D13/047 , A21D13/31
Abstract: PURPOSE: A manufacturing method of brown rice steamed bread containing wild herbs is provided to improve mouth feeling, flavors, and nutrition of brown rice steamed bread with parched brown rice powder and the wild herbs. CONSTITUTION: A manufacturing method of brown rice steamed bread containing wild herbs includes the following steps: parching brown rice for 25 ~ 55 minutes in 65-90°C; obtaining the parched brown rice after pulverizing; mixing and kneading dough of the brown rice by mixing the parched brown rice, wild herbs extracts, purified water, and soybean milk etc; making fillings of the brown rice steamed bread by mixing sugars, refined salt, fruit juice and corn starch; filling the fillings in the dough; fermenting the dough; and steaming the fermented brown rice.
Abstract translation: 目的：提供含有野草的糙米馒头的制作方法，以改善糙米馒头的口感，口味和营养，配以干米糙米粉和野草。 构成：含有野草的糙米馒头的制造方法包括以下步骤：在65-90℃下将糙米干25〜55分钟; 粉碎后获得干燥的糙米; 混合和混合糙米的面团混合搅拌的糙米，野草提取物，纯净水和豆浆等; 通过混合糖，精制盐，果汁和玉米淀粉来制作糙米馒头的馅料; 填充面团中的馅料; 发酵面团 并蒸发发酵的糙米。
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公开(公告)号：KR101083426B1
公开(公告)日：2011-11-14
申请号：KR1020090046648
申请日：2009-05-27
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
IPC: A61K36/815 , A61K36/254 , A61K36/066 , A61P3/10
Abstract: 본발명은지골피추출물의건조분말 1 중량부에대해가시오가피추출물의건조분말및 동충하초추출물의건조분말을각각 1~6 중량부혼합한혼합물을유효성분으로함유하는것을특징으로하는항당뇨조성물에관한것으로, 글루코키나제(glucokinase)와피루베이트디하이드로게나제(pyruvate dehydrogenase) 및아세틸-코에이카르복시라제(Acetyl-CoA carboxylase)의활성을증가시키면서α-글루코시다제(α-glucosidase)의활성은억제하는실질적인항당뇨효과를발휘하고, 소재들의배합비를적절히한정하여경제적이면서효율적인항당뇨조성물을제공할수 있다.
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18.发明公开지골피, 동충하초, 가시오가피의 추출물을 함유하는 항당뇨 조성물 有权含有柠檬酸提取物的抗菌组合物，PS PS IS IS IS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS
公开(公告)号：KR1020100128167A
公开(公告)日：2010-12-07
申请号：KR1020090046648
申请日：2009-05-27
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
IPC: A61K36/815 , A61K36/254 , A61K36/066 , A61P3/10
CPC classification number: A61K36/815 , A61K36/066 , A61K36/254 , Y10S514/866
Abstract: PURPOSE: A composition containing Lycium chinense, Cordyceps sinensis, and Acanthopanax senticosus harms extract for anti-diabetes is provided to enhance activity of glucokinae, pyruvate dehydrogenase and acetyl-CoA carboxylas and to suppress alpha-glucosidase. CONSTITUTION: A composition for anti-diabetes contains mixture of dried powder of Acanthopanax senticosus Harms extract and Cordyceps sinensis extract in 1 weight part of dried powder of Lycium chinense extract. The dried powder of the herb is prepared by adding 8.7-12.7 weight parts of distilled water to 1 weight part of dried herb samples, performing shaking incubation at 50-70°C for 20-28 hours; centrifuging at 5000-7000rpm; and freeze-drying.
Abstract translation: 目的：提供含有枸杞子，冬虫夏草和刺五加危害提取物用于抗糖尿病的组合物，以增强葡萄糖酸，丙酮酸脱氢酶和乙酰辅酶A羧酸酶的活性并抑制α-葡萄糖苷酶。 构成：用于抗糖尿病的组合物含有1重量份的枸杞提取物干燥粉末中刺五加提取物和冬虫夏草提取物的干粉混合物。 通过向1重量份干草药样品中加入8.7-12.7重量份的蒸馏水，在50-70℃振荡培养20-28小时制备干草粉。 以5000-7000rpm离心; 并冷冻干燥。
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公开(公告)号：KR100965623B1
公开(公告)日：2010-06-23
申请号：KR1020080035622
申请日：2008-04-17
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
IPC: A61K36/734 , A61K36/68 , A61P3/04
Abstract: 본 발명은 산사 추출물 1중량부에 대해 질경이 추출물 3~5중량부로 이루어진 것을 특징으로 하는 항비만용 조성물에 관한 것으로, 지방조직의 호르몬 민감성 리파아제(Hormone-sensitive lipase) 및 간장세포의 아실 코에이 합성효소(Acyl-CoA synthetase)의 활성을 높임으로써 항비만 효과를 발휘한다.
산사, 애기사과, 조성물, 질경이, 항비만-
公开(公告)号：KR1020090110042A
公开(公告)日：2009-10-21
申请号：KR1020080035622
申请日：2008-04-17
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
IPC: A61K36/734 , A61K36/68 , A61P3/04
CPC classification number: A61K36/734 , A61K36/68 , Y10S514/909
Abstract: PURPOSE: An anti-obesity composition using Crataegi fructus and Plantago asiatica extracts is provided to enhance the activity of acyl coA synthase of liver tissue. CONSTITUTION: An anti-obesity composition contains 3-5 weight parts of Plantago asiatica extract based on 1 weight part of Crataegi fructus extract. A method for producing the anti-obesity composition comprises: a step of adding 8-12 weight parts to 1 weight pat of dried Crataegi fructus and Plantago asiatica; a step of performing shaking incubation for 20-28 hours; a step of centrifuging the sample at 5000-7000 rpm for 50 to 70 minutes then filtering at 0.35~0.55μm; and a step of concentrating at 40~60 °C.
Abstract translation: 目的：提供使用山楂和车前草提取物的抗肥胖组合物，以增强肝组织酰基辅酶A合成酶的活性。 构成：抗肥胖组合物含有3-5重量份基于1重量份的山楂提取物的车前草提取物。 一种抗肥胖组合物的制造方法，其特征在于，将1〜2重量份的干燥枸杞和车前草加入8-12重量份的步骤; 进行振荡培养20-28小时的步骤; 以5000-7000rpm离心样品50-70分钟，然后在0.35〜0.55μm下过滤; 并在40〜60℃集中的步骤。
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