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11.发明授权신규한 페디오코커스 펜토사시우스 케이-643 균주, 상기 균주를 이용한 포도당항상성 개선용 인삼 발효 추출물 및 이의 제조방법 有权新型戊糖片球菌K-643和人参发酵产品的提取物使用戊糖片球菌K-643改善葡萄糖体内平衡及其制备方法
公开(公告)号：KR101149045B1
公开(公告)日：2012-06-19
申请号：KR1020090109950
申请日：2009-11-13
Applicant: 한국식품연구원
Abstract: PURPOSE: A novel Pediococcus pentosaceus K-643(KFCC11464P) is provided to improve glucose homeostasis. CONSTITUTION: A novel Pediococcus pentosaceus K-643(KFCC11464P) is used in fermenting ginseng. A method for preparing the ginseng fermentation extract comprises: a step of fermenting ginseng with Pediococcus pentosaceus K-643(KFCC11464P) to obtain a fermentation; and a step of extracting the fermentation with a solvent and filtering. A pharmaceutical formulation and health food for maintaining or improving glucose homeostasis contains ginseng fermentation extract.
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公开(公告)号：KR101054118B1
公开(公告)日：2011-08-03
申请号：KR1020090015062
申请日：2009-02-23
Applicant: 한국식품연구원 , 예산군 , 예산농산영농조합법인
Abstract: 본 발명은 냉동된 사과를 착즙하는 단계; 착즙된 사과즙을 믹서기로 분쇄하고, 여과하는 단계; 여과액을 교반하여 균질화하는 단계; 균질화된 사과주스를 살균하고 포장하는 단계를 포함하는 사과주스의 제조방법을 제공한다.
사과, 주스Abstract translation: 本发明涉及一种生产冷冻苹果的方法; 用搅拌器粉碎苹果汁的汁液并过滤果汁; 通过搅拌使滤液均化; 并对均质的苹果汁进行消毒和包装。
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公开(公告)号：KR1020110077180A
公开(公告)日：2011-07-07
申请号：KR1020090133667
申请日：2009-12-30
Applicant: 예산군 , 한국식품연구원 , 예산농산영농조합법인
Abstract: PURPOSE: An apple pudding composition and a producing method thereof are provided to enable users to easily eat apple pudding with the fast gelation speed. CONSTITUTION: A producing method of an apple pudding composition comprises the following steps: adding 0.4~0.6wt % of gelling agent containing glucomannan and carrageenan into water, and heating to dissolve the gelling agent; and adding 55~65wt% of apple puree with the sweetness of 14~16Brix, 8~10wt% of sugar, and 10~20wt% of lactic acid bacteria fermented products of yogurt or a mixture including the apple puree and dried skim milk, into the gelling agent dissolved solution.
Abstract translation: 目的：提供苹果布丁组合物及其制备方法，使用户能够以快速凝胶化速度容易地吃苹果布丁。 构成：苹果布丁组合物的制造方法，包括以下步骤：向水中加入含有葡聚糖和角叉菜胶的胶凝剂0.4〜0.6重量％，加热溶解胶凝剂; 加入55〜65wt％的苹果酱，其甜度为14〜16Brix，8〜10wt％糖和10〜20wt％乳酸菌发酵产品的酸奶或其混合物，包括苹果泥和干脱脂乳，加入 胶凝剂溶解溶液。
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公开(公告)号：KR1020110066043A
公开(公告)日：2011-06-16
申请号：KR1020090122784
申请日：2009-12-10
Abstract: PURPOSE: A pharmaceutical composition containing unripe apple extract is provided to ensure high suppression of tyrosinase activity without cytotoxicity. CONSTITUTION: A pharmaceutical composition for improving skin condition contains unripe apple extract as an active ingredient. The unripe apple extract is an ethanol extract. The pharmaceutical composition contains liposome microcapsules containing the unripe apple extract. The ethanol extract of unripe apple contains 0.6 weight% of catechin, 0.9 weight% of chlorogen, and 0.4 weight% of epicatechin. The pharmaceutical composition is prepared by mixing the unripe apple extract with pharmaceutically acceptable carrier.
Abstract translation: 目的：提供含有未成熟苹果提取物的药物组合物，以确保高度抑制酪氨酸酶活性而无细胞毒性。 构成：用于改善皮肤状况的药物组合物含有未成熟苹果提取物作为活性成分。 未成熟的苹果提取物是乙醇提取物。 药物组合物含有含未成熟苹果提取物的脂质体微胶囊。 未成熟苹果的乙醇提取物含有0.6重量％的儿茶素，0.9重量％的氯原和0.4重量％的表儿茶素。 通过将未成熟苹果提取物与药学上可接受的载体混合来制备药物组合物。
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公开(公告)号：KR1020100136621A
公开(公告)日：2010-12-29
申请号：KR1020090054790
申请日：2009-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A fermented soybean using adlay, and a producing method thereof are provided to reduce the unique smell of the fermented soybean by injecting bacillus subtillis to a mixture of soybean and the adlay. CONSTITUTION: A producing method of a fermented soybean using adlay comprises the following steps: washing soybeans and dipping to water for 20~30 hours in 3~5deg C; steaming the soybeans using an autoclave for 20~60 minutes in 100~130deg C; washing the adlay, dipping to water for 20~30hours in 3~5deg C, and steaming for 30minutes~1hour; cooling the soybeans and the adlay in 25~35deg C, and mixing with a ration of 3.5:1 or 4.5:1, before injecting 0.1~1.0% of bacillus subtillis for producing the fermented soybean; and freeze-drying the fermented soybean, and powdering to obtain fermented soybean and adlay powder.
Abstract translation: 目的：提供使用adlay的发酵大豆及其制备方法，通过将大豆和adlay的混合物中注入芽孢杆菌来减少发酵大豆的独特气味。 构成：使用adlay的发酵大豆的生产方法包括以下步骤：洗涤大豆并在3〜5℃下浸入水中20〜30小时; 在100〜130℃下使用高压釜蒸20〜60分钟; 洗涤后，在3〜5℃下浸泡20〜30小时，蒸30分钟〜1小时; 在25〜35℃下冷却大豆和阿德莱，并以3.5:1或4.5:1的比例混合，然后注入0.1〜1.0％的芽孢杆菌来生产发酵大豆; 冷冻干燥发酵的大豆，粉化，得到发酵大豆和粉末。
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Patent Agency Ranking
公开(公告)号：KR1020100115230A
公开(公告)日：2010-10-27
申请号：KR1020090033860
申请日：2009-04-17
Applicant: 한국식품연구원
CPC classification number: A23L31/00 , A23C9/133 , A23L11/07 , A23L33/10 , A23V2002/00 , A23V2300/14 , A61K36/07 , A61K2236/33
Abstract: PURPOSE: A composition for preventing and improving cancer, yogurt and tofu are provided to prevent or improve cancer by including Hypsizigus marmoreus extract. CONSTITUTION: A composition for preventing and improving cancer contains Hypsizigus marmoreus extract acquired by water, ethanol or the mixture of water and ethanol. The Hypsizigus marmoreus extract is obtained after the following steps. The Hypsizigus marmoreus is boiled in the solvent at 50°C or 100°C for 20 hours; eliminates the low molecular materials which has molecular weight under 20kDa; separates neutral polysaccharide; separates acidic polysaccharide. The material for preventing and improving cancer contains 0.01 to 5 weight percentage of the total composition. A cancer preventing and improving yogurt includes 0.1 to 5 weight percentage of the composition. A cancer preventing and improving tofu contains 1 to 10 weight percentage of the composition.
Abstract translation: 目的：提供预防和改善癌症，酸奶和豆腐的组合物，以通过包括Hypsizigus mormoreus提取物来预防或改善癌症。 构成：用于预防和改善癌症的组合物包含由水，乙醇或水和乙醇的混合物获得的Hypsizigus mormoreus提取物。 在以下步骤之后获得麻疹提取物。 将Hypsizigus marmoreus在溶剂中在50℃或100℃下煮沸20小时; 消除了分子量低于20kDa的低分子材料; 分离中性多糖; 分离酸性多糖。 用于预防和改善癌症的材料含有总组合物的0.01至5重量％。 抗癌改善酸奶包含0.1〜5重量％的组合物。 防癌改善豆腐含有1〜10重量％的组合物。
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公开(公告)号：KR1020100076209A
公开(公告)日：2010-07-06
申请号：KR1020080134166
申请日：2008-12-26
CPC classification number: A23L17/60 , A23L3/46 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A preparation method of instant dried Capsosiphon soup is provided to offer the Capsosiphon soup which is stored for a long time at a room temperature, and to offer a specific flavor of the Capsosiphon soup and a coarse body texture. CONSTITUTION: The Capsosiphon is blanched with cleaning sea water and a saline solution. The blanched capsosiphon is dehydrated and dried. The dried capsosiphon and Capsosiphon taste components are wrapped together. The blanched Capsosiphon is dipped in a solution containing edible sodium bicarbonate or sodium carbonate for 30 seconds ~ 300 seconds. The Capsosiphon taste components includes Capsosiphon 50~500g, white radish 100~2000g, dried walleye 20~200g, bean sprout 50~500g, Chinese flat cabbage 20~200g, Coriandrum sativum 5~50g and garlic 20 ~ 200g.
Abstract translation: 目的：提供即时干燥的辣椒汤的制备方法，提供长时间在室温下储存的Capsosiphon汤，并提供Capsosiphon汤的特定风味和粗糙的身体质地。 规定：将Capsosiphon用清水和盐水清洗干净。 将漂白的辣椒油脱水干燥。 干燥的Capsosiphon和Capsosiphon味道成分被包裹在一起。 将漂白的Capsosiphon浸入含有可食用碳酸氢钠或碳酸钠的溶液中30秒〜300秒。 Capsosiphon味道成分包括Capsosiphon 50〜500g，白萝卜100〜2000g，干ye 20〜200g，豆芽50〜500g，白菜20〜200g，芫荽5〜50g，大蒜20〜200g。
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公开(公告)号：KR100774539B1
公开(公告)日：2007-11-08
申请号：KR1020060088246
申请日：2006-09-12
Applicant: 한국식품연구원
Abstract: A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.
Abstract translation: 制备含有用烈酒和有机酸处理并用米曲霉和曲霉属发酵的常规红辣椒酱的含有鲥鱼的红椒糊的方法，以制备具有良好颜色，减少鱼腥味和增加量的标题红辣椒酱 钙。 用精神和有机酸处理鲥鱼，用一种或多种选自米曲霉和曲霉大肠杆菌的菌株接种，用25至35℃的水培养5至10天，加热至70至90℃1至4小时， 与一种或多种选自木醋和蘑菇提取物的材料混合，并在40至60℃下干燥30至60分钟或浓缩。 在该方法中，将100重量份含有20-60重量％的糯米粉，15-20重量％的小麦粉Koji粉，15重量份的红辣椒糊加入到处理过的鲥鱼中的5〜20重量份 至30重量％的大豆Koji粉末，0.1至5重量％的盐，1至10重量％的红辣椒粉，0.1至5重量％的淀粉糖浆和剩余的水。
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公开(公告)号：KR1020070091809A
公开(公告)日：2007-09-12
申请号：KR1020060021402
申请日：2006-03-07
CPC classification number: A23C9/152
Abstract: An antihypertensive milk composition containing at least one of casein hydrolysate and buckwheat hydrolysate is provided. The composition is excellent in a sensory attribute and in vitro and in vivo antihypertensive activity. An antihypertensive milk composition contains any one of 0.5 to 10% by weight of casein hydrolysate and 1.0 to 10% by weight of buckwheat hydrolysate. The hydrolysate is selected from Flavourzyme 500MG(Novo Nordisk), Protamex(Novo Nordisk), papain 30,000(Oka zone international), protease NP(Bioland), GC, 106(Oka zone international), Multifect Neutral(Oka zone international), Neutrase(Novo Nordisk) and Alcalase(Novo Nordisk) enzyme. The buckwheat uses tartary buckwheat(Fagopyrum tataricum) and Common buckwheat(Fagopyrum esculentum Moench).
Abstract translation: 提供了含有酪蛋白水解物和荞麦水解产物中的至少一种的抗高血压乳组合物。 该组合物在感官属性和体外和体内抗高血压活性方面是优异的。 抗高血压乳组合物含有0.5〜10重量％的酪蛋白水解物和1.0〜10重量％的荞麦水解物。 水解产物选自Flavourzyme 500MG（Novo Nordisk），Protamex（Novo Nordisk），木瓜蛋白酶30,000（Oka zone international），蛋白酶NP（Bioland），GC，106（Oka zone international），Multifect Neutral（Oka zone international），Neutrase （Novo Nordisk）和Alcalase（Novo Nordisk）酶。 荞麦使用荞麦（Fagopyrum tataricum）和普通荞麦（Fagopyrum esculentum Moench）。
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公开(公告)号：KR100614970B1
公开(公告)日：2006-08-25
申请号：KR1020040061781
申请日：2004-08-05
Applicant: 한국식품연구원
IPC: A61K36/535 , A61P25/28
Abstract: 본 발명은 들깨박 추출물을 유효성분으로 함유하는 인지기능장애 예방 및 개선용 조성물을 제공한다. 특히 본 발명에 따른 조성물은 체내 지질과산화물의 축적을 억제하고, 동시에 항산화효소의 활성을 증가시키는 효과가 있으며, 또한 신경전달체계에 있어서 매우 중요한 역할을 수행하는 아세틸콜린에스터라아제의 활성을 저하하는 방법으로 치매 등의 인지기능장애를 예방하고, 동시에 개선시키는 효과가 우수하므로 다양한 건강보조식품 내지는 약제학적 조성물로서 제공되어질 수 있다.
들깨박, 인지기능장애, 알츠하이머, 치매
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