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公开(公告)号：KR1020030091477A
公开(公告)日：2003-12-03
申请号：KR1020020029542
申请日：2002-05-28
Applicant: 대한민국(농촌진흥청장)
IPC: A23C9/133
Abstract: PURPOSE: Provided is a process method of jelly milk containing ginger by the reaction of protease of ginger. Milk and ginger juice react together and change the physical property of the milk. CONSTITUTION: A process method of jelly milk is characterized by adding a ginger extract in the amount of 0.1-10% and reacting them at 30 deg.C for 2-12 hours. It is further comprises adding oligosaccharide, glucose, ginger powder, cinnamon, defatted milk and the like.
Abstract translation: 目的：提供通过姜的蛋白酶反应生姜的加工方法。 牛奶和姜汁反应在一起，改变了牛奶的物理性质。 构成：果冻乳的加工方法的特征在于加入0.1-10％的姜提取物，并在30℃下反应2-12小时。 进一步包括加入寡糖，葡萄糖，姜粉，肉桂，脱脂乳等。
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公开(公告)号：KR1020030003462A
公开(公告)日：2003-01-10
申请号：KR1020010039282
申请日：2001-07-02
Applicant: 대한민국(농촌진흥청장)
IPC: A61K38/00
Abstract: PURPOSE: Provided is a process of preparing casein protein hydrolysate which is not decomposed by angiotensin converting enzyme while having excellent inhibitory activity on angiotensin converting enzyme, by using an enzyme which acts in neutrality, thereby increasing productivity and reducing the cost of production. The product is convenient to eat and can be used as a protein supply source. CONSTITUTION: A protease is added to an aqueous casein protein solution in the amount of 0.1 to 3% and reacts at 30 to 50deg.C and a pH of 6 to 9 for 4 to 48hr. The protease is one or more selected from the group consisting of MP(Aspergillus melleus), Promod 192(derived from Aspergillus), Pescalase(Bacillus licheniformis), Protamex(derived from Bacillus) to produce hydrolyzed casein vegetable protein which lowers a blood pressure and has a molecular weight of 773 daltons.
Abstract translation: 目的：提供一种制备酪蛋白蛋白水解物的方法，其不受血管紧张素转化酶分解，同时对血管紧张素转换酶具有优异的抑制活性，通过使用以中性作用的酶，从而提高生产率并降低生产成本。 该产品方便食用，可作为蛋白质供应来源。 构成：将蛋白酶以0.1〜3％的量添加至含水酪蛋白溶液中，在30〜50℃，pH6〜9下反应4〜48小时。 蛋白酶是选自MP（曲霉曲霉），Promod 192（源自曲霉属），Pescalase（地衣芽孢杆菌），Protamex（衍生自芽孢杆菌属）的一种或多种，以产生降低血压的水解酪蛋白植物蛋白， 分子量为773道尔顿。
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公开(公告)号：KR101413086B1
公开(公告)日：2014-06-27
申请号：KR1020120088582
申请日：2012-08-13
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 젤라틴의 가수분해물을 포함하는 발효유 조성물 및 그 제조방법을 제공한다. 이상의 도면 및 표를 통해 살펴본 바와 같이 본 발명에 따른 젤라틴 가수분해물을 포함하는 발효유 조성물은 뼈의 건강, 특히 조골세포의 증식효과, 대퇴골의 중량 증가 및 미네랄 함량 증가의 측면에서 현저하게 증가된 효과를 나타낸다. 이러한 효과를 통해 성장기 어린이의 발육을 촉진하고 노년기 및 여성의 골다공증을 예방할 수 있다.
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公开(公告)号：KR1020140072966A
公开(公告)日：2014-06-16
申请号：KR1020120140105
申请日：2012-12-05
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a manufacturing method of milk sterilized by ultraviolet rays. More specifically, an anti-oxidant is added to milk that is milked and ultraviolet rays are irradiated on the milk for sterilization. According to the present invention, the manufacturing method of milk sterilized by ultraviolet rays minimizes denaturation of nutrients including protein; saves energy needed for a sterilization process for the milk; and can maintain palatability of the sterilized milk.
Abstract translation: 本发明涉及通过紫外线灭菌的奶的制造方法。 更具体地，将抗氧化剂加入到挤奶的牛奶中，并将紫外线照射在牛奶上进行灭菌。 根据本发明，通过紫外线杀菌的乳的制造方法使包含蛋白质的营养素变性最小化; 节省牛奶灭菌过程所需的能量; 并且可以保持无菌牛奶的适口性。
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15.发明授权
公开(公告)号：KR101250463B1
公开(公告)日：2013-04-15
申请号：KR1020100099461
申请日：2010-10-12
Applicant: 대한민국(농촌진흥청장)
IPC: C12N1/20 , A23C9/123 , A23K1/16 , A61K35/741 , A61K9/19
Abstract: 본 발명은 혐기장치 없이 배양이 가능한 비피더스 유산균, 이를 이용한 프로바이오틱 조성물에 관한 것이다. 본 발명의 신생아 분변에서 선발된 내산소성 비피더스 유산균(
Bifidobacterium
longum
6-T-4-55
) 은 혐기장치 없이 액체배지에서 배양이 가능하여 산업적 활용이 용이하며, 특히, 우유에 배양시 mL당 10
9 CFU 이상 생장이 가능하고, 커드를 형성할 수 있는 특징이 있다. 이러한 본 발명의 균주의 장점을 이용한 프로바이오틱 조성물의 제조가 가능하다.-
Patent Agency Ranking
公开(公告)号：KR1020120109725A
公开(公告)日：2012-10-09
申请号：KR1020110026912
申请日：2011-03-25
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L13/60 , A23Y2220/67
Abstract: PURPOSE: A producing method of heated and crushed meat products having reduced content of nitrite is provided to use lactobacillus having excellent scavenging ability for the nitrite. CONSTITUTION: A producing method of heated and crushed meat products comprises the following steps: preparing a material meat, and processing the meat with a curing agent; processing the meat with lactobacillus; and drying, smoking, or heating the meat processed with the lactobacillus. The lactobacillus is selected from Lactobacillus plantarum, Lactococcus sp, or Paracoccus sp. [Reference numerals] (AA) Producing material meat; (BB) Removing the surface fasciae and excessive fat from the meat, and crushing; (CC) Firstly salting(color formation process); (DD) Salting with a salting agent; (EE) Secondly salting(lactobacillus treating process); (FF) Treating the salted meat with lactobacillus, and storing; (GG) Mixing; (HH) Adding other ingredients including flavoring agents, and mixing; (II) Filling; (JJ) Drying, smoking, heating; (KK) Cooling
Abstract translation: 目的：提供具有降低亚硝酸盐含量的加热破碎的肉制品的生产方法，使用具有优异的亚硝酸盐清除能力的乳杆菌。 构成：加热破碎肉制品的制造方法，包括以下步骤：制备原料肉，用固化剂处理肉; 用乳杆菌加工肉; 并干燥，吸烟或加热用乳杆菌加工的肉。 乳杆菌选自植物乳杆菌（Lactobacillus plantarum），乳球菌属（Lactococcus sp）或副球菌属（Paracoccus sp。）。 （附图标记）（AA）生产材料肉; （BB）从肉中取出表面筋膜和过多的脂肪，并粉碎; （CC）首先盐析（成色过程）; （DD）用盐析剂进行盐析; （EE）二次盐析（乳杆菌处理工艺）; （FF）用乳杆菌处理盐渍肉，并储存; （GG）混合; （HH）添加其他成分，包括调味剂，混合; （二）灌装; （JJ）干燥，吸烟，加热; （KK）冷却
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公开(公告)号：KR1020110062429A
公开(公告)日：2011-06-10
申请号：KR1020090119149
申请日：2009-12-03
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A61K38/014 , A23V2200/306
Abstract: PURPOSE: A composition containing gelatin-derived enzymetic lysate is provided to significantly proliferate osteoblast and to enhance bone strength. CONSTITUTION: A composition for promoting bone growth contains gelatin-derived enzymetic lysate as an active ingredient. A method for preparing the composition comprises: a step of hydrolyzing gelatin to prepare a gelatin solution; a step of adding protease to the gelatin solution and hydrolyzing at pH 6-9 and 30-60 °C for 2-24 hours; a step of desalting. The protease is alcalase, protamex, or flavorzyme. A functional food for promoting bone growth contains the gelatin-derive enzymetic lysate as an active ingredient.
Abstract translation: 目的：提供含有明胶衍生的酶裂解液的组合物以显着增殖成骨细胞并增强骨强度。 构成：用于促进骨生长的组合物含有明胶衍生的酶裂解物作为活性成分。 制备组合物的方法包括：水解明胶以制备明胶溶液的步骤; 向明胶溶液中加入蛋白酶并在pH 6-9和30-60℃下水解2-24小时的步骤; 脱盐的一步。 蛋白酶是alcalase，protamex或flavorzyme。 用于促进骨生长的功能性食物包含明胶衍生的酶裂解物作为活性成分。
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公开(公告)号：KR101015977B1
公开(公告)日：2011-02-23
申请号：KR1020080032456
申请日：2008-04-08
Applicant: 대한민국(농촌진흥청장)
Abstract: 항원성이 저감된 발효유 제조방법 및 그 제품이 개시된다. 본 발명에 의한 발효유 제조방법은 원료유를 탈지하는 단계와, 탈지 후의 상기 원료유에 스타터를 첨가하여 배양하여 발효유를 생산하는 단계 및 상기 발효유에 감마선을 조사하는 단계를 포함한다. 예컨대, 상기 감마선은 상기 발효유의 유산균을 절멸시키도록 조사한다. 구체적으로, 상기 감마선은 10kGy 이상으로 조사하여 유산균을 절멸시켜며 항원성을 감소(최대 10%저감)시킨다. 따라서, 우유 단백질에 알레르기를 보이거나 면역결핍 환자 등 특수상황에 있는 소비자도 또한 본 발명에 의한 발효유를 이용할 수 있다.
요구르트, 발효유, 항원성, 알레르기-
公开(公告)号：KR1020090119151A
公开(公告)日：2009-11-19
申请号：KR1020080045021
申请日：2008-05-15
Applicant: 대한민국(농촌진흥청장) , (주)엠젠
Abstract: PURPOSE: Goat milk yoghurt with blood glucose lowering effect and a preparing method thereof are provided to exhibit HDL raising effect and weight maintenance effect. CONSTITUTION: Goat milk yoghurt is composed of 2-5wt% tangerine, 2-5wt% oligosaccharide, 2-5wt% fructose, and the goat milk. A method for preparing the goat milk yoghurt comprises: a first step of fermenting the goat milk; a second step of adding tangerine extract; a third step of adding oligosaccharide and fructose; and a fourth step of mixing all of the ingredients.
Abstract translation: 目的：提供具有降血糖作用的山羊奶酸奶及其制备方法，以显示HDL升高效果和体重维持效果。 规定：山羊奶酸奶由2-5wt％的橘子，2-5wt％的寡糖，2-5wt％的果糖和山羊奶组成。 制备山羊乳酸奶的方法包括：将山羊奶发酵的第一步骤; 加入橘子提取物的第二步; 添加寡糖和果糖的第三步; 以及混合所有成分的第四步骤。
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公开(公告)号：KR1020090110508A
公开(公告)日：2009-10-22
申请号：KR1020080036045
申请日：2008-04-18
Applicant: 대한민국(농촌진흥청장) , (주)엠젠
CPC classification number: A23C9/1307 , A23C9/133 , A23C9/137
Abstract: PURPOSE: Functional goat milk and a preparation method thereof are provided to reduce the specific smell by adding tangerine concentrate, tangerine flavor, and fructose. CONSTITUTION: A method for preparing functional goat milk comprises the following steps of: heat-treating common goat milk; inoculating a starter lactobacillus to the common goat milk and cultivating it; maintaining the cultivation until the pH reaches to 4.6; and adding 1-2% tangerine concentrate, 0.03-0.04% tangerine flavor, and 6-7% fructose to the cultivated goat milk, or adding the 1.44% tangerine concentrate, 0.0357% tangerine flavor and 6.91% fructose to the cultivated goat milk.
Abstract translation: 目的：提供功能性山羊奶及其制备方法，通过添加橘子浓缩物，橘子香精和果糖来降低特定气味。 构成：制备功能性山羊奶的方法，包括以下步骤：对普通山羊奶进行热处理; 将一种起始乳杆菌接种到普通的山羊奶中并进行培养; 保持培养直到pH达到4.6; 向培养的山羊奶中加入1-2％的橘子浓缩物，0.03-0.04％的橘子香精和6-7％的果糖，或者向培养的山羊奶中加入1.44％的橘子浓缩物，0.0357％的橘子味道和6.91％的果糖。
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