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公开(公告)号：KR1020120072920A
公开(公告)日：2012-07-04
申请号：KR1020100134854
申请日：2010-12-24
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D13/047 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D13/80 , C12G3/00
Abstract: PURPOSE: Rice muffin using rice liquor lees, and a producing method thereof are provided to mix rice powder and liquor lees powder to produce the muffin. CONSTITUTION: A producing method of rice muffin using rice liquor lees comprises the following steps: mixing 100 parts of rice powder by weight and 5-10 parts of and liquor lees powder by weight, and adding salt and baking powder into the mixture before kneading; and baking the mixture in an oven at 180 deg C for 25-30 minutes. The liquor lees powder is obtained by drying filtered liquor lees at 60-75 deg C for 11-13 hours, and crushing.
Abstract translation: 目的：提供使用米酒的米松饼及其制备方法，以混合米粉和酒精粉，生产松饼。 构成：使用米酒的米松饼的制造方法包括以下步骤：将100重量份的米粉与5-10重量份的酒精混合，并在混炼前向混合物中加入盐和焙烧粉末; 并将混合物在180℃的烘箱中烘烤25-30分钟。 通过在60-75℃下干燥过滤的液体料液11-13小时，并粉碎，得到酒糟粉末。
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公开(公告)号：KR1020110077592A
公开(公告)日：2011-07-07
申请号：KR1020090134218
申请日：2009-12-30
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A brassica campestris fermented beverage is provided to reduce the spicy taste of brassica campestris using sugar and organic acid obtained by fermenting the brassica campestris. CONSTITUTION: A brassica campestris fermented beverage is obtained by the following steps: removing leaves from fresh brassica campestris to obtain roots only(2); washing the brassica campestris roots(3); cutting the washed brassica campestris roots(4); mixing 30~90wt% of cut brassica campestris roots, 5~35wt% of rice koji, and 5~35wt% of sugar(5); and fermenting the mixture for more than 1month at 24~28deg C. The rice koji is selected from rice koji injected with aspergillus kawachii, and rice koji injected with aspergillus oryzae.
Abstract translation: 目的：提供芸苔菜发酵饮料，以通过发酵芸苔属植物油获得的糖和有机酸来减少芸苔属刺槐的辛辣味道。 构成：通过以下步骤获得芸苔菜发酵饮料：从新鲜的芸苔属植物中除去叶子以获得根（2）; 洗ica菜（3）; 切割冲洗过的芸苔根（4）; 混合30〜90wt％的芥菜根，5〜35wt％的米曲，5〜35wt％的糖（5）; 并在24〜28℃下将该混合物发酵1个月以上。大米曲是选自注入曲霉曲霉的水稻曲曲，米曲霉注射的米曲。
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公开(公告)号：KR1020090117448A
公开(公告)日：2009-11-12
申请号：KR1020080043496
申请日：2008-05-09
Applicant: 대한민국(농림축산식품부 농림축산검역본부장)
CPC classification number: A23K10/30 , A23K20/195
Abstract: PURPOSE: An antioxidant for supplementing feed using Forsythiae fructus extract and a preparation method for the Forsythiae Fructus extract are provided to show improved daily gain, feed intake, and feed efficiency compared to a control group. CONSTITUTION: An antioxidant for supplementing feed contains Forsythiae fructus extract. A method for preparing Forsythiae fructus extract comprises the following steps of: washing 100g Forsythiae fructus with water to remove dust; placing the washed Forsythiae fructus in a white bag; adding 1,000ml distilled water into the white bag to soak for 20-30 minutes; boiling down the soaked Forsythiae fructus for 150 minutes and obtaining an extract; adding another 800ml distilled water and boiling down for 150 minutes to obtain the extract; adding another 700ml distilled water and boiling down for 150 minutes to obtain the extract; collecting the extracts and concentrating until the volume becomes 100ml; and freeze-drying the concentrate.
Abstract translation: 目的：提供使用连翘果提取物补充饲料的抗氧化剂和连翘果提取物的制备方法，以显示与对照组相比改善的日增重，进食量和饲料效率。 构成：补充饲料的抗氧化剂含有连翘果提取物。 连翘果提取物的制备方法为：用水洗涤连翘100份，除去灰尘; 将洗涤的连翘属植物置于白色袋中; 在白色袋中加入1000ml蒸馏水浸泡20-30分钟; 煮熟连翘150分钟，得到提取物; 加入800ml蒸馏水，煮沸150分钟，得到提取物; 再加入700ml蒸馏水，煮沸150分钟，得到提取物; 收集提取物并浓缩直到体积变成100ml; 并冷冻干燥浓缩物。
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14.发明公开동물의 면역능을 증강시키는 노란 민들레 열탕 추출물, 그제법 및 용도 无效用于改善动物免疫力的UM UM AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME
公开(公告)号：KR1020090021611A
公开(公告)日：2009-03-04
申请号：KR1020070086251
申请日：2007-08-27
Applicant: 대한민국(농림축산식품부 농림축산검역본부장)
IPC: A61K36/288 , A61P37/02
Abstract: Provided is an immunostimulant using dandelion extract which improves a function of a nonspecific defense against pathogen and increases activity of animal immunocytes such as neutrophil and macrophages. An immunostimulant using dandelion extract comprises dandelion extract obtained by a hot water process as an active ingredient. A method for preparing the immunostimulant comprises a steps of extracting the dandelion extract at a temperature of 90~100°C by hot distilled water. The dandelion extract can be used independently or with additives which are generally used.
Abstract translation: 提供使用蒲公英提取物的免疫刺激剂，其改善对病原体的非特异性防御的功能并增加动物免疫细胞如嗜中性粒细胞和巨噬细胞的活性。 使用蒲公英提取物的免疫刺激剂包含通过热水法获得的蒲公英提取物作为活性成分。 制备免疫刺激剂的方法包括以下步骤：通过热蒸馏水在90〜100℃的温度下提取蒲公英提取物。 蒲公英提取物可以单独使用或与通常使用的添加剂一起使用。
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公开(公告)号：KR101883825B1
公开(公告)日：2018-08-02
申请号：KR1020160152706
申请日：2016-11-16
Applicant: 대한민국(농촌진흥청장)
IPC: A61K8/97 , A23L33/105 , A61Q19/00
Abstract: 본발명은리조푸스오리제균주를이용한발효백수오의제조방법및 상기방법으로제조된발효백수오에관한것이다. 리조푸스오리제를이용하여본 발명의방법으로제조된발효백수오는항산화및 항염증효능이증진됨으로써, 항산화및 항염증용조성물로유용하게사용될수 있다.
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Patent Agency Ranking
公开(公告)号：KR101557060B1
公开(公告)日：2015-10-05
申请号：KR1020130138779
申请日：2013-11-15
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은불린콩과황기분말를혼합하여 100-120℃에서 2-3시간동안증자하는단계; 상기증자한콩과황기분말혼합물을메주로성형하고발효하여발효메주를제조하는단계; 및상기제조한발효메주를 15-20%의염수와중량비 1:3 내지 1:4로혼합한후 40-50일간발효하고액체를여과하여간장을제조하는단계;를포함하며상기간장은 (a) 아미노태질소 : 1.3-2.0 %; (b) 폴리페놀 : 70-150 ㎍/㎖; 및 (c) 플라보노이드 : 200-700 ㎎/㎖를 포함하는것을특징으로하는황기간장제조방법에관한것이다.
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公开(公告)号：KR1020150057055A
公开(公告)日：2015-05-28
申请号：KR1020130139872
申请日：2013-11-18
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23F3/06
Abstract: 본발명은고들빼기의잎과뿌리를세절하여분리하는단계; 분리된잎의덖음과유념을하는 1차덖음단계; 상기덖음과유념된잎에미생물을접종하는단계; 상기미생물이접종된잎을배양하는단계; 및상기배양된잎의덖음과유념을반복하는 2차덖음단계를포함하는고들빼기발효차의제조방법및 이에의해제조된고들빼기발효차에관한것이다.
Abstract translation: 本发明涉及发酵istle istle istle ard（Crepidiastrum sonchifolium）茶及其制备方法。 该方法包括：切割和分离istle istle鹰角的叶和根的步骤; 第一次烘烤步骤，烘烤叶子和添加香料; 向加入香料的烤叶中注入微生物的步骤; 并用微生物培养叶子; 并再次烘烤叶子并加入香料的第二次焙烧步骤。
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公开(公告)号：KR1020150047673A
公开(公告)日：2015-05-06
申请号：KR1020130126836
申请日：2013-10-23
Applicant: 대한민국 (식품의약품안전처장)
Abstract: 본발명은차아염소산나트륨및 초음파를이용한김의살균세척방법에관한것으로, 좀더 상세하게는 (a) 세척조에수용된세척수에김(laver)의원초를침지시키는단계; (b) 상기세척수에차아염소산나트륨(sodium hypochlorite)을공급하는단계; 및 (c) 상기세척수에초음파를방사하는단계를포함하는김의살균세척방법에관한것이다. 상기살균세척방법은해조류, 특히김을이용한식품의생산, 가공및 유통에있어서품질변화없이식품의미생물학적안정성을증진시키는효과가있어산업상이용가능성이크다.
Abstract translation: 本发明涉及使用次氯酸钠和超声波对紫菜进行灭菌和洗涤的方法，更具体地说，包括：（a）将原始紫菜浸入洗涤槽中的洗涤溶液中的步骤; （b）向洗涤液供给次氯酸钠的工序; 和（c）用超声波辐射洗涤液的步骤。 消毒和洗涤的方法有助于增加食物的微生物稳定性，而不会对使用海藻，特别是紫菜的食物的生产，加工和分配产生质的变化。
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公开(公告)号：KR101510418B1
公开(公告)日：2015-04-13
申请号：KR1020130101260
申请日：2013-08-26
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은향기효모가첨가된냉동발효제및 이의제조방법에관한것으로, 더욱상세하게는향기효모의배양액, 효소제, 밀가루, 음용수및 당류를포함하며, 20 ~ -80℃의냉동상태로존재하는냉동발효제를제공한다. 상기냉동발효제의제조방법은 (a) 향기효모를이용하여배양액을제조하는단계; (b) 상기 (a)단계의향기효모배양액에효소제, 밀가루, 당류및 멸균수를첨가하여혼합하는단계; 및 (c) 상기 (b)단계의혼합물을 -20 ~ -80℃로냉동시키는단계;를포함한다. 상기향기효모인피키아아노말라() AY1(기탁번호 KACC93175P), 피키아아노말라() AY56(기탁번호 KACC93178P), 피키아파비아니() AY42(기탁번호 KACC93176P) 및피키아파비아니() AY47(기탁번호 KACC93177P)가첨가된냉동발효제를제조하여전통발효주를제조시, 당화와알코올발효가동시에일어나균일한술의품질을유지할수 있고, 효모와발효제의무게를일일이저울로달지않아도되는편리함이있다. 또한, 종래의술과는차별화된향미와맛을부여할수 있기때문에새로운술의맛을추구하는소비자의기호도를향상시킬수 있는향기효모가첨가된냉동발효제및 이의제조방법을제공한다.
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