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公开(公告)号：KR1020050007955A
公开(公告)日：2005-01-21
申请号：KR1020030047598
申请日：2003-07-12
Applicant: 충남대학교산학협력단
Inventor： 김미리
CPC classification number: A61K36/28 , A23L33/105 , A23V2002/00 , A23V2200/322 , A23V2250/21 , A61K2236/39
Abstract: PURPOSE: Provided is an extract of Aster scaber thunb having antioxidative effect on THE brain tissue. The extract is obtained by extracting Aster scaber thunb having low IC50 without toxicity using water, alcohol or their mixture as an extracting solvent. CONSTITUTION: The extract of Aster scaber thunb is obtained by the steps of extracting Aster scaber thunb with alcohol selected from methanol or ethanol, followed by concentration; fractioning the extract with hexane and water; and adding chloroform to the water fraction. An antioxidant for prevention and treatment of brain diseases contains the extract as an active ingredient.
Abstract translation: 目的：提供对脑组织具有抗氧化作用的Aster scaber thunb提取物。 通过使用水，醇或其混合物作为提取溶剂，通过提取具有低IC50的低毒性的Aster scaber thunb获得提取物。 构成：通过以下方法获得Aster scaber thunb提取物：用甲醇或乙醇中选择的醇提取Aster scaber thunb，然后浓缩; 用己烷和水分离萃取液; 并向水中加入氯仿。 用于预防和治疗脑疾病的抗氧化剂含有提取物作为活性成分。
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公开(公告)号：KR101475599B1
公开(公告)日：2014-12-23
申请号：KR1020130046966
申请日：2013-04-26
Applicant: 공주대학교 산학협력단 , 충남대학교산학협력단
Abstract: 본발명은마이크로미터단위의골프공모양을가지는미립자및 그제조방법에관한것이다. 본발명의미립자는의약, 화장품, 첨가제등의다양한응용분야에서적용될수 있다. 또한본 발명의미립자는활성물질을담지할수 있다.
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公开(公告)号：KR1020140128553A
公开(公告)日：2014-11-06
申请号：KR1020130046966
申请日：2013-04-26
Applicant: 공주대학교 산학협력단 , 충남대학교산학협력단
CPC classification number: A61K8/0279 , A61K8/31 , A61K8/8147 , A61K8/8152 , A61K8/86 , A61K2800/412 , A61K2800/56 , A61K2800/80 , A61Q19/00
Abstract: 본 발명은 마이크로미터 단위의 골프공 모양을 가지는 미립자 및 그 제조방법에 관한 것이다. 본 발명의 미립자는 의약, 화장품, 첨가제 등의 다양한 응용분야에서 적용될 수 있다. 또한 본 발명의 미립자는 활성물질을 담지할 수 있다.
Abstract translation: 本发明涉及具有微米级的高尔夫球形颗粒及其制造方法。 本发明的颗粒可用于各种行业，例如药物，化妆品和添加剂领域。 根据本发明的制造方法包括制造相分离材料（PCM）和聚合物溶液在其中溶解有亲水性表面活性剂的外部连续相中独立分散的各分散液的工序。
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公开(公告)号：KR1020130106903A
公开(公告)日：2013-10-01
申请号：KR1020120028544
申请日：2012-03-21
Applicant: 충남대학교산학협력단
CPC classification number: A23L25/30 , A23L3/3472 , A23L11/05 , A23L33/10 , A23V2002/00 , A23V2200/10 , A23V2250/202
Abstract: PURPOSE: A production method of functional jelly is provided to prevent the generation of foreign liquid and the degradation of the jelly by improving storage properties. CONSTITUTION: Powder of acorn, buckwheat, or mung bean is stirred with spirulina and water to obtain suspension. The suspension is heated to gelatinate starch inside the acorn, buckwheat, or mung bean powder. The gelatinated material is cooled and molded. Soybean protein is additionally added to the mixture of acorn, buckwheat, or mung bean powder, spirulina, and water. The content of the spirulina is 0.5-1.5 wt% of for the total amount of solid materials.
Abstract translation: 目的：提供功能性果冻的生产方法，通过提高储存性能来防止外来液体的产生和果冻的降解。 规定：用螺旋藻和水搅拌橡子，荞麦或绿豆粉，得到悬浮液。 将悬浮液加热以在橡子，荞麦或绿豆粉中明胶淀粉。 将明胶化的材料冷却并成型。 将大豆蛋白另外加入到橡子，荞麦或绿豆粉，螺旋藻和水的混合物中。 螺旋藻的含量为固体物质总量的0.5-1.5重量％。
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公开(公告)号：KR1020120112980A
公开(公告)日：2012-10-12
申请号：KR1020110030616
申请日：2011-04-04
Applicant: 충남대학교산학협력단 , 금산군
IPC: A23G3/48
CPC classification number: A23G3/48 , A23L33/105
Abstract: PURPOSE: Sweet bean jelly having excellent antioxidant capacity, and a producing method thereof are provided to offer an improved health promotion effect of the sweet bean jelly to eaters. CONSTITUTION: Sweet bean jelly contains 3-9 parts of Rehmannia glutinosa concentrate by weight, and 93-97 parts of bean paste by weight. The Rehmannia glutinosa concentrate is obtained by boiling 1 part of Rehmannia glutinosa by weight with 10 parts of water by weight, and concentrating the mixture until the sweetness of the mixture turns 65-75 Brix. [Reference numerals] (AA) Water+agar; (BB) Stirring for 15 minutes while boiling; (CC) Adding oligosaccharide; (DD) Stirring for 5 minutes while boiling; (EE) Adding red bean paste and Rehmannia glutinosa concentrate; (FF) Stirring for 10 minutes while boiling; (GG) Inserting the mixture into a frame, and molding; (HH) Cooling for 24 hours; (II) Sweet bean jelly using Rehmannia glutinosa
Abstract translation: 目的：提供具有优异抗氧化能力的甜豆果冻及其制备方法，以提供甜豆冻对食用者的健康促进作用。 构成：甜豆冻含有3-9份重量的地黄浓缩物，以及93-97重量份的豆酱。 通过以10重量份的水重量份1份地重沸腾1份地窖来获得地精浓缩物，并将混合物浓缩至混合物的甜度变为65-75Brix。 （标号）（AA）水+琼脂; （BB）沸腾搅拌15分钟; （CC）添加寡糖; （DD）沸腾搅拌5分钟; （EE）加入红豆泥和地黄浓缩物; （FF）沸腾搅拌10分钟; （GG）将混合物插入框架中并成型; （HH）冷却24小时; （二）使用地黄的甜豆冻
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Patent Agency Ranking
公开(公告)号：KR101030035B1
公开(公告)日：2011-04-20
申请号：KR1020080125864
申请日：2008-12-11
Applicant: 충남대학교산학협력단
IPC: A23G3/00 , A23G3/34 , A23G3/36 , A23G3/52 , A61K36/8994
Abstract: 본 발명은 기능성 쌀엿강정 및 그의 제조방법에 관한 것으로, 보다 상세하게는 피코시아닌과 같은 유용물질을 함유하는 스피루리나가 첨가된 기능성 쌀엿강정 및 그의 제조방법에 관한 것이다.
본 발명의 쌀엿강정은 항산화 효과가 우수하고, 완전식품으로 평가되는 스피루리나를 정제의 형태가 아닌 음식으로서 좋은 식감으로 섭취할 수 있도록 한다. 또한, 쌀엿강정의 제조에 있어 끓는 기름에서 팽화된 쌀을 이용하는 경우 지질의 산패를 지연시켜 저장기간을 보다 증가시키는 효과가 있다.
쌀엿강정, 스피루리나, 항산화, 저장, 피코시아닌-
公开(公告)号：KR1020100087872A
公开(公告)日：2010-08-06
申请号：KR1020090006912
申请日：2009-01-29
Applicant: 충남대학교산학협력단
CPC classification number: A23L11/07 , A23L33/10 , A23P30/10 , A23V2002/00 , A23V2200/02 , A23V2200/30 , A23V2200/326 , C12R1/01
Abstract: PURPOSE: A method for manufacturing bean curd containing spirulina is provided to obtain excellent taste by adding the spirulina having antioxidant effect and anti-inflammatory properties and to have excellent functionality due to the spirulina which is evenly distributed. CONSTITUTION: A method for manufacturing bean curd containing spirulina comprises the following steps: soaking 100 parts by weight of beans in water for 8-24 hours; separating soybean oil and bean-curd dregs after pulverizing the soaked beans and boiling the bean; mixing the separated soybean oil with 0.25-1 parts by weight of spirulina powder; putting 1-5 parts by weight of a coagulant into the soybean oil mixture and coagulating the mixture; and molding the coagulated bean curd by compressing the coagulated soybean oil mixture.
Abstract translation: 目的：提供含有螺旋藻的豆腐的制造方法，通过添加具有抗氧化作用和抗炎性质的螺旋藻，由于均匀分布的螺旋藻而具有优异的功能性，从而获得极好的味道。 构成：含有螺旋藻的豆腐的制造方法包括以下步骤：将100重量份的豆浸泡在水中8-24小时; 在将豆腐粉碎并煮沸豆类之后分离大豆油和豆腐渣; 将分离的大豆油与0.25-1重量份的螺旋藻粉混合; 将1-5重量份的凝结剂加入到大豆油混合物中并使混合物凝结; 并通过压缩凝固的大豆油混合物来模制凝固的豆腐。
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公开(公告)号：KR1020100087513A
公开(公告)日：2010-08-05
申请号：KR1020090006559
申请日：2009-01-28
Applicant: 충남대학교산학협력단
CPC classification number: A21D8/06 , A21D2/165 , A21D2/34 , A21D2/36 , A21D2/364 , A21D8/025 , A21D8/047 , A21D10/002 , A21D13/047 , A23L17/60 , A23V2250/202
Abstract: PURPOSE: A method for preparing functional bread containing spirulina with high physiological activity including antioxidant effect is provided to obtain the bread having excellent functionality by weakening unique scent of the spirulina and to increase a storage period of the bread by delaying bread staling by adding the spirulina. CONSTITUTION: A method for preparing functional bread containing spirulina comprises the following steps: mixing 0.4-1.3 parts by weight of spirulina powder with 17-23 parts by weight of butter; mixing 100 parts by weight of wheat flour, 1-2 parts by weight of salt, 5.5-6.5 parts by weight sugar, and 2-6 parts by weight of yeast; kneading the wheat flour mixture by adding 35-50 parts by weight of water or milk and 16-24 parts by weight of an egg; kneading the mixture by adding the mixture of the spirulina powder and the butter; firstly fermenting the mixture at 25-30°C at 35-45 minutes; secondarily fermenting the mixture at 27-33°C at 35-45 minutes; and roasting the fermented mixture at 170-200°C.
Abstract translation: 目的：提供一种制备具有高生理活性，包括抗氧化作用的含螺旋藻功能面包的方法，通过减弱螺旋藻的独特气味获得具有优异功能的面包，并通过加入螺旋藻来延缓面包陈化，增加面包的储存期 。 构成：用于制备含螺旋藻的功能性面包的方法包括以下步骤：将0.4-1.3重量份的螺旋藻粉与17-23重量份的黄油混合; 混合100重量份小麦粉，1-2重量份盐，5.5-6.5重量份糖和2-6重量份酵母; 通过加入35-50重量份的水或牛奶和16-24重量份的鸡蛋来捏合小麦粉混合物; 通过加入螺旋藻粉和黄油的混合物捏合混合物; 首先在25-30℃在35-45分钟时发酵混合物; 二次在35-45分钟内将混合物在27-33℃下发酵; 并在170-200℃焙烧发酵混合物。
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公开(公告)号：KR100972660B1
公开(公告)日：2010-07-27
申请号：KR1020070108546
申请日：2007-10-26
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항산화활성을 갖는 스피루리나 함유 요구르트 및 그의 제조방법에 관한 것으로, 최적의 유산균 종류 및 스피루리나 첨가량을 조사하고, 관능평가에 의하여 배합비를 결정함으로써, 스피루리나를 함유한 기능성 요구르트의 제조방법을 제공한다. 상기 발명은 스피루리나의 질병 예방 및 면역능 증진 효과를 요구르트의 기능성과 접목하여 시너지작용을 제공하는 뛰어난 효과가 있다. 또한 스피루리나 첨가에 따른 생육이 우수한 유산균을 밝히고, 적절한 스피루리나 첨가량을 탐색하여, 시중 판매 제품보다 항산화활성 및 관능적 특성이 우수하여 구매욕구를 증진시킨 기능성 요구르트의 제조방법을 제공하므로 식품산업 분야에 매우 뛰어난 발명이라 할 것이다.
스피루리나, spirulina, 요구르트, 항산화-
公开(公告)号：KR1020080002366A
公开(公告)日：2008-01-04
申请号：KR1020060061165
申请日：2006-06-30
Applicant: 충남대학교산학협력단
Inventor： 김미리
IPC: A23L1/20
Abstract: A method for removing trypsin inhibitor and hemagglutinin from soybean is provided to enhance the nutritional value of soybean and increase its consumption. A method for removing hemagglutinin from soybean comprises pressure-cooking soybeans. A method for removing trypsin inhibitor from soybean comprises at least two cooking processes selected from soaking, heating, and gamma-ray radiation, wherein the soaking process is performed before applying gamma-rays to soybeans.
Abstract translation: 提供从大豆中去除胰蛋白酶抑制剂和血凝素的方法，以提高大豆的营养价值，增加大豆的消费。 从大豆中去除血凝素的方法包括压制烹调大豆。 从大豆中去除胰蛋白酶抑制剂的方法包括选自浸泡，加热和γ射线辐射的至少两种烹饪方法，其中在将γ-射线应用于大豆之前进行浸泡过程。
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