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公开(公告)号：KR101486222B1
公开(公告)日：2015-01-29
申请号：KR1020120148557
申请日：2012-12-18
Applicant: 영농조합법인 오름주가 , 경남과학기술대학교 산학협력단
Abstract: 본 발명에서는 내당성, 내알코올성 및 알코올 생성능이 우수한 피치아 구일리엘몬디아이 SY46 및 이를 이용한 항산화성이 우수하고 향이 우수한 화이트 와인 및 스파클링 와인의 제조방법이 제공된다.
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公开(公告)号：KR1020140086903A
公开(公告)日：2014-07-08
申请号：KR1020130165206
申请日：2013-12-27
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: The present invention discloses a mixed beverage of fruit and vegetables containing Momordica charantia and a manufacturing method thereof. The mixed beverage of fruit and vegetables containing Momordica charantia: has: reduced bitter taste; an excellent palatability; an excellent anti-oxidation activity; an excellent alpha-glucosidase activity; and a pancreatic lipase inhibitory activity; and thus has effects of alleviating diabetes and obesity. According to the present invention, the mixed beverage of fruit and vegetables containing Momordica charantia: has reduced bitter taste and an increased palatability even though the mixed beverage contains Momordica charantia as a main ingredient; contains a high phenolics content and a high flavonoid content; and thus has the excellent anti-oxidation activity. Moreover, the mixed beverage of fruit and vegetables containing Momordica charantia has a high alpha-glucosidase activity and a high pancreatic lipase inhibitory activity, and thus can be used for health-functional food for dropping a blood sugar level and preventing obesity.
Abstract translation: 本发明公开了含有苦瓜的水果和蔬菜的混合饮料及其制造方法。 含有苦瓜的水果和蔬菜的混合饮料有：减少苦味; 极好的适口性 优良的抗氧化活性; 优异的α-葡萄糖苷酶活性; 和胰脂肪酶抑制活性; 因此具有减轻糖尿病和肥胖的作用。 根据本发明，含有苦瓜属的水果和蔬菜的混合饮料即使混合饮料含有苦瓜属作为主要成分，也具有降低的苦味和增加的适口性; 含有高酚含量和高黄酮含量; 因此具有优异的抗氧化活性。 此外，含有苦瓜的水果和蔬菜的混合饮料具有高的α-葡糖苷酶活性和高的胰脂肪酶抑制活性，因此可用于降低血糖水平和预防肥胖的健康功能食品。
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13.发明公开항산화 활성이 증진된 여주-함유 동치미 냉면육수 및 그 제조방법 无效含有具有改善的抗氧化剂活性的含有马来酸酐的冷ITY OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF
公开(公告)号：KR1020140086878A
公开(公告)日：2014-07-08
申请号：KR1020130163816
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L23/00
Abstract: Provided by the present invention are a bitter gourd-containing meet broth for radish water kimchi and to a production method thereof. The bitter gourd-containing meet broth for radish water kimchi produced by the production method thereof, has excellent palatability by maintaining the taste of the meet broth of cold noodle by shielding the bitter taste of the bitter gourd; and has also increased anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd-containing meet broth for radish water kimchi of the present invention is able to be used as a health food by having excellent palatability and improved anti-oxidative activity.
Abstract translation: 本发明提供的是含有苦瓜的萝卜水泡菜汤，以及其制造方法。 通过其生产方法生产的含有苦瓜的萝卜水泡菜汤，具有极佳的适口性，通过保护苦瓜的苦味来保持冷面肉汤的味道; 并且通过显着提高酚类和类黄酮的总含量也增加了抗氧化活性。 本发明的萝卜水泡菜的苦瓜含酵母能够通过具有优异的适口性和改善的抗氧化活性而用作保健食品。
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公开(公告)号：KR1020140080792A
公开(公告)日：2014-07-01
申请号：KR1020120148557
申请日：2012-12-18
Applicant: 영농조합법인 오름주가 , 경남과학기술대학교 산학협력단
Abstract: The present invention relates to pichia guilliermondii SY46 strain and preparation of kiwi wine by using the strain. The strain according to one embodiment of the present invention is pichia guilliermondii SY46 KACC93159P strain. According to the embodiment of the present invention, the strain has excellent antioxidative activity.
Abstract translation: 本发明涉及吉丝酵母SY46菌株，通过使用该菌株制备猕猴桃酒。 根据本发明的一个实施方案的菌株是吉氏毕赤酵母SY46KACC93159P菌株。 根据本发明的实施方案，该菌株具有优异的抗氧化活性。
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公开(公告)号：KR102094084B1
公开(公告)日：2020-03-26
申请号：KR1020180131307
申请日：2018-10-30
Applicant: 경남과학기술대학교 산학협력단 , 경상대학교산학협력단
IPC: A61K8/9789 , A61Q19/02 , A61Q19/08 , A23L33/105 , A23L29/00
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Patent Agency Ranking
公开(公告)号：KR101965059B1
公开(公告)日：2019-04-02
申请号：KR1020170072798
申请日：2017-06-09
Applicant: 경남과학기술대학교 산학협력단
IPC: A61K36/48 , A61K31/352 , A23L33/00 , A23L29/00 , A61K8/9789 , A61K8/49 , A61Q19/00
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公开(公告)号：KR101889605B1
公开(公告)日：2018-08-21
申请号：KR1020160091661
申请日：2016-07-19
Applicant: 경남과학기술대학교 산학협력단 , 영농조합법인 오름주가
Abstract: 본발명에서는사카로마이세스종과비-사카로마이세스종의혼합균을이용한향미가증진된참다래와인의제조방법, 더상세하게는사카로마이세스세레비지에()와카자크스타니아에시구아()의혼합균을이용하여발효한향미가증진된참다래와인및 그제조방법이제공된다. 본발명의제조방법은향미가증진된고품질의참다래와인을제조케하며, 본발명의참다래와인은고품질의와인에함유되어있는다양한향기성분을포함하고있어서기호성이탁월하다.
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公开(公告)号：KR101859929B1
公开(公告)日：2018-05-21
申请号：KR1020160103430
申请日：2016-08-16
Applicant: 영농조합법인 오름주가 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는증진된풍미와기능성을갖는참다래, 감및 머루의혼합와인과발효식초및 이들의제조방법에관한것으로, 더상세하게는향미와맛이개선되어풍미가증진되고항산화활성, 당뇨및 비만개선효과와같은기능성이증진된참다래, 감및 머루의혼합와인과발효식초및 이들의제조방법이제공된다. 본발명에따른참다래, 감및 머루의혼합와인은신맛이저감되고맛이잘 조화되고향미가개선되어풍미가증진되어우수한기호성을갖고폴리페놀(탄닌) 및안토시안의함량이강화되어항산화활성, 당뇨및 비만개선효과가향상되어증진된기능성을갖는다. 본발명의참다래, 감및 머루의혼합발효식초및 식초음료는맛과향미가증진되어기호성이우수하고폴리페놀및 안토시안의함량이강화되어항산화활성, 당뇨및 비만개선효과와같은기능성이현저히증진되어우수하다.
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公开(公告)号：KR101793123B1
公开(公告)日：2017-11-03
申请号：KR1020140156378
申请日：2014-11-11
Applicant: 대한민국(농촌진흥청장) , 경남과학기술대학교 산학협력단
Abstract: 본발명은생리활성물질이증진된콩발효물의제조방법및 이를통해제조된생리활성물질이증진된콩발효물에관한것으로써, 콩의배아를발아시키고증자한후, 유산균을도입하여발효함으로써감마-아미노부틸산및 이소플라본등의생리활성물질의함량을증진되고항산화활성을가지는콩 발효물을제조하는방법및 이를통해제조된콩발효물을제공하는데 있다. 본발명에따라제조된생리활성물질이증진된콩발효물은유산균제, 건강식품, 미용식품, 정제나캡슐등과같은기능성식품, 의약품등의소재로서사용할수 있다.
Abstract translation: 本发明，因为它涉及一种大豆发酵产品与水制造方法的生物分子产生的升高而增强生物分子的大豆发酵和此，γ-由发芽后，大豆胚胎中蒸通过将乳酸发酵 - 提供一个氨基丁酸，和异黄酮及的方法，增强生理活性物质的含量用于生产具有抗氧化活性的大豆发酵产品，并且通过生成该大豆发酵产品。 增强了根据本发明生产的生理活性物质，大豆发酵产品可以用作这样的材料作为功能性食品，药物，如乳酸菌剂，保健食品，化妆品，片剂或胶囊。
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20.发明公开하수오, 백수오 및 이엽우피소의 판별 마커 및 이의 이용 无效Poly the the。。。。。。。。。。。。。。。。。 Hemsl Cynanchum auriculatum Royle ex Wight
公开(公告)号：KR1020170024388A
公开(公告)日：2017-03-07
申请号：KR1020150119573
申请日：2015-08-25
Applicant: 경남과학기술대학교 산학협력단
IPC: C12Q1/68
Abstract: 본발명은단일염기다형성(Single Nucleotide Polymorphism)을이용한하수오, 백수오및 이엽우피소의판별을마커에관한것으로, 보다구체적으로는엽록체에존재하는 TrnL, TrnF, matK 유전자단편유래의특정프라이머세트를이용하여하수오, 백수오및 이엽우피소의품종, 혼합비율및 교잡종여부등에대한정보를포함하는하수오, 백수오및 이엽우피소판별방법에관한것이다.
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