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公开(公告)号：KR1020120019045A
公开(公告)日：2012-03-06
申请号：KR1020100082144
申请日：2010-08-24
Applicant: 한국식품연구원
Abstract: PURPOSE: A functional composition containing Akiami paste shrimp extract is provided to suppress adipocyte differentiation in a human body and PPAR-gamma transcription. CONSTITUTION: A method for preparing a functional composition containing Akiami paste shrimp extract for anti-obesity comprises: a step of adding 0.1%(v/v) of protease to Akiami paste shrimp and hydrolyzing at 55°C for 2 hours; a step of heating the mixture at 100°C for 10 minutes and inactivating the protease; and a step of cooling the mixture and centrifuging to isolate supernatant. A functional composition for anti-obesity contains the extract.
Abstract translation: 目的：提供含有秋叶酱虾提取物的功能组合物，以抑制人体脂肪细胞分化和PPAR-γ转录。 构成：含有用于抗肥胖的秋叶糊虾提取物的功能组合物的方法包括：向秋叶酱虾中加入0.1％（v / v）的蛋白酶并在55℃下水解2小时的步骤; 在100℃下加热混合物10分钟并使蛋白酶失活的步骤; 和冷却混合物并离心以分离上清液的步骤。 用于抗肥胖的功能组合物含有提取物。
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公开(公告)号：KR1020110051413A
公开(公告)日：2011-05-18
申请号：KR1020090107974
申请日：2009-11-10
Applicant: 한국식품연구원
CPC classification number: A23B7/10 , A23L19/20 , A23L23/00 , A23L27/10 , A23V2002/00 , A23V2200/06 , C12J1/00
Abstract: PURPOSE: Watery plain kimchi using the lactic acid fermentation for Turkish eaters, and a producing method thereof are provided to secure the low salinity and acidity of the kimchi. CONSTITUTION: A producing method of watery plain kimchi using the lactic acid fermentation for Turkish eaters comprises the following steps: heating water containing salt and sugar, and cooling to obtain a liquid base for the watery plain kimchi; controlling the pH of the liquid base into 3~4.5; adding a solid portion selected from the group consisting of cucumber, cabbage, pepper, cucumis melo, dioscorea batatas, aloe, and their mixture into the liquid base with the weight ratio of 1~1.5:1; controlling the pH of the mixture into 3.5~5; and performing the lactic acid fermentation by injecting kimchi lactic acid bacteria.
Abstract translation: 目的：提供用于土耳其饮食者的乳酸发酵的水样平泡菜及其制备方法，以确保泡菜的低盐度和酸度。 构成：使用土耳其食者乳酸发酵的含水平原泡菜的生产方法包括以下步骤：加热含盐和糖的水，并冷却，得到水样普通泡菜的液体基料; 将液体碱的pH值控制在3〜4.5; 从黄瓜，卷心菜，胡椒，黄瓜，黄芪，芦荟及其混合物中加入固体成分，重量比为1〜1.5：1; 将混合物的pH值控制在3.5〜5; 并通过注射泡菜乳酸菌进行乳酸发酵。
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公开(公告)号：KR1020110019411A
公开(公告)日：2011-02-25
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: PURPOSE: A strain with an effect of improving blood flow is provided to suppress cholesterol and to be used in functional foods. CONSTITUTION: A spawn set for making preserved Kimchi for improving blood flow comprises: Lactobacillus paraplantarum WL 3(KCTC18142P), Weissella cibaria WP 3(KCTC18141P), Leuconostoc mesenteroides YRWM11(KCTC18145P), Lactococcus lactis YRWM1(KCTC18146P), and Saccharomyces cerevisiae OBP4(KCTC18148P). The spawn set further contains Enterococcus faecalis SKD1019(KCTC18144P). The strain is isolated from Kimchi. The spawn set for making preserved Kimchi has effects of cholesterol reduction, chitin decomposition, and thrombolytic activity.
Abstract translation: 目的：提供一种具有改善血液流动作用的菌株，以抑制胆固醇并用于功能性食品。 构成：用于制备保鲜泡菜以改善血流量的产卵组合包括：Lactobacillus paraplantarum WL 3（KCTC18142P），Weissella cibaria WP 3（KCTC18141P），Leuconostoc mesenteroides YRWM11（KCTC18145P），乳酸乳球菌YRWM1（KCTC18146P）和酿酒酵母OBP4 KCTC18148P）。 产卵株进一步含有粪肠球菌SKD1019（KCTC18144P）。 该菌株与泡菜隔离。 用于制作保鲜泡菜的产卵具有降胆固醇，甲壳素分解和溶栓活性的作用。
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公开(公告)号：KR1020090131752A
公开(公告)日：2009-12-30
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23B7/105 , A23L27/00
Abstract: PURPOSE: A water kimchi composition for foreigners, and its preparation method are provided to allow the cloudiness, smell, taste, etc. of water kimchi to be controlled. CONSTITUTION: A water kimchi composition for foreigners comprises Chinese cabbage or white radish as a main material; and 4~8 parts by weight of a fruit, 1.5~3.5 parts by weight of vinegar and 0.5~1.5 parts by weight of herb based on 100 parts by weight of Chinese cabbage or white radish. The fruit is at least one selected from pears, cherry tomato, cucumber, kiwi, oriental melon, lemon, apple and grapes. The herb is at least one selected from stevia, peppermint, rosemary, oregano, basil and lemon balm.
Abstract translation: 目的：为外国人提供水泡菜组合物及其制备方法，以控制泡菜的浑浊，嗅觉，味道等。 规定：外来人的水泡菜组合物以白菜或白萝卜为主要材料; 和4〜8重量份的水果，1.5〜3.5重量份的醋和0.5〜1.5重量份的草本植物，基于100重量份的白菜或白萝卜。 水果至少有一种选自梨，樱桃番茄，黄瓜，猕猴桃，东方瓜，柠檬，苹果和葡萄。 草本植物至少有一种从甜叶菊，薄荷，迷迭香，牛至，罗勒和柠檬香精中选出。
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公开(公告)号：KR1020090003779A
公开(公告)日：2009-01-12
申请号：KR1020070066720
申请日：2007-07-03
Applicant: 한국식품연구원 , 영농조합법인보성차생산자조합
Abstract: A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes, and a cultivating method by using the composition are provided to improve the taste and perfume of mushroom by reducing the offensive odor. A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes comprises 3-25 parts by weight of a green tea powder based on 100 parts by weight of the culture medium mixture. Preferably the green tea powder has an average particle size of 3-80 mesh.
Abstract translation: 提供了用于培养灵芝或香菇的培养基组合物和使用该组合物的培养方法，以通过减少恶臭来提高蘑菇的味道和香味。 用于培养灵芝或香菇的培养基组合物包含3-25重量份的基于100重量份培养基混合物的绿茶粉末。 优选地，绿茶粉末的平均粒径为3-80目。
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Patent Agency Ranking
公开(公告)号：KR1020080049504A
公开(公告)日：2008-06-04
申请号：KR1020060120149
申请日：2006-11-30
Applicant: 한국식품연구원
IPC: A61K31/575 , A61K36/03 , A61P3/06
CPC classification number: A61K31/575 , A23L33/105 , A61K9/08 , A61K31/355 , A61K36/03 , A61K47/44
Abstract: A functional oil comprising fucosterol is provided to show strong cholesterol metabolism improving functionality such as inhibition of cholesterol biosynthesis and lowering cholesterol in blood and improve blood circulation, thereby being used for preventing and treating hyperlipidemia. A functional oil comprises: a fucosterol solubilized fucosterol oil; and oils and fats, wherein the fucosterol solubilized fucosterol oil is obtained by adding 100-500ml of a vegetable oil and 10-50mg of tocophenol to 1g of fucosterol powder and agitating the mixture. A method for isolating fucosterol from sea algae comprises the steps of: (a) after adding a sea algae raw material remained after extraction of a water-soluble extract ingredient from the sea algae to an edible alcohol, grinding it to obtain a sea algae alcohol treating solution; (b) after adding an edible alcohol to the alcohol treated solution of the sea algae, subjecting to the ultrasonic wave treatment at high temperature to extract non polar materials from the sea algae raw material; (c) filtering the non polar material extracted alcohol treated sea algae to obtain a filtrate, removing the alcohol therefrom to obtain a non-polar extract of the sea algae raw material; (d) after adding KOH-ethanol solution, which is able to be added as a food additive, to the non-polar extract and mixing them, hydrolyzing it at high temperature to remove saponifying materials therefrom and cooling it to obtain a hydrolysate of the sea algae; and (e) after shaking-extracting the sea algae hydrolysate by adding a solvent having the different polarity from that of the non-polar material in a liquid-liquid separating device, allowing it to stand still to liquid-liquid separate a polar fraction and a non-polar fraction and removing co-existing moisture therefrom, filtering the non-polar fraction to remove impurities therefrom, removing other solvent with the different polarity from that of the non-polar material and then drying it to obtain fucosterol. Further, the fucosterol solubilized fucosterol oil, a seed oil of evening primrose and an olive oil is mixed at a volume rate of 1~5 : 50~95 : 5~45.
Abstract translation: 提供包含岩藻甾醇的功能性油以显示强烈的胆固醇代谢改善功能，例如抑制胆固醇生物合成并降低血液中的胆固醇并改善血液循环，从而用于预防和治疗高脂血症。 功能油包括：岩藻甾醇溶解的岩藻甾醇油; 和油和脂肪，其中通过向1g的岩藻甾醇粉末中加入100-500ml植物油和10-50mg的苯甲醇，并且搅拌该混合物，得到岩藻糖醇溶解的岩藻甾醇油。 从藻类中分离岩藻甾醇的方法包括以下步骤：（a）在从海藻中提取水溶性提取物成分至食用酒精后，将海藻原料加入后，研磨，得到海藻醇 处理溶液; （b）向海藻醇处理溶液中加入食用醇后，在高温下进行超声波处理，从海藻原料中提取非极性物质; （c）过滤非极性物质提取的醇处理海藻，得到滤液，从中除去醇，得到海藻原料的非极性提取物; （d）在将能够作为食品添加剂添加的KOH-乙醇溶液加入到非极性提取物中并混合后，在高温下水解以除去其中的皂化物质并冷却，得到水解产物 海藻类 和（e）通过在液 - 液分离装置中添加具有与非极性材料不同的极性的溶剂摇动提取海藻水解产物，使其静止液液分离极性部分和 非极性馏分并从其中除去共存的水分，过滤非极性馏分以从其中除去杂质，除去与非极性材料极性不同的其它溶剂，然后干燥以获得岩藻甾醇。 此外，将岩藻甾醇溶解的岩藻甾醇油，月见草籽油和橄榄油的籽油以1〜5：50〜95：5〜45的体积比混合。
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公开(公告)号：KR100805851B1
公开(公告)日：2008-02-21
申请号：KR1020060131532
申请日：2006-12-21
Applicant: 한국식품연구원
CPC classification number: A23L17/20 , A23L29/284 , A23V2250/2042 , A23V2250/5054 , A23V2300/50
Abstract: A method for preparing a fish gelatin, and a method for preparing a tuna gelatin are provided to improve the physical properties such as gel strength, gelling point and melting point. A method for preparing a tuna gelatin comprises the steps of preprocessing the washed and pulverized skin of tuna in a 1-3 % acid solution at a temperature of 2-18 deg.C for 01.-4 days; extracting the preprocessed skin of tuna with hot water at a temperature of 40-70 deg.C for 3-8 hours; adding 90-98 % alcohol to the tuna extract until a 75-80 % alcohol treated gelatin solution is obtained; and filtering and drying the tuna gelatin solution. Preferably the alcohol is ethanol.
Abstract translation: 提供了制备鱼类明胶的方法，以及制备金枪鱼明胶的方法以改善诸如凝胶强度，胶凝点和熔点的物理性能。 制备金枪鱼明胶的方法包括以2-18℃的温度在1-3％的酸溶液中预处理金枪鱼的洗涤和粉碎皮肤的步骤，持续1-14天; 用热水在40-70℃的温度下将金枪鱼的预处理皮肤提取3-8小时; 向金枪鱼提取物中加入90-98％的酒精，直到获得75-80％的醇处理的明胶溶液; 并过滤并干燥金枪鱼明胶溶液。 醇优选为乙醇。
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公开(公告)号：KR1020070101914A
公开(公告)日：2007-10-18
申请号：KR1020060033341
申请日：2006-04-12
Applicant: 한국식품연구원
CPC classification number: A23B7/153
Abstract: A method for storing food in electrolyzed water is provided to impart sterilizing and browning-inhibitory effects to peeled root vegetables and chestnuts, thereby imparting improved shelf life thereto. A method for storing food comprises a step of treating and/or dipping/storing peeled root vegetables and chestnuts with or in electrolyzed water. The peeled root vegetables include a taro, a burdock, a yam, a balloon flower, a lotus root, a potato and a sweet potato. The electrolyzed water is electrolyzed acidic water or electrolyzed alkaline water. Citrus juice or vitamin C is added to the electrolyzed water.
Abstract translation: 提供一种在电解水中储存食物的方法，以对剥离的根类蔬菜和栗子赋予消毒和褐变抑制作用，从而赋予其更好的保质期。 用于储存食物的方法包括用或在电解水中处理和/或浸渍/储存已剥离的根类蔬菜和栗子的步骤。 去皮的根类蔬菜包括芋头，牛蒡，山药，气球花，莲藕，马铃薯和甘薯。 电解水是电解酸性水或电解碱性水。 将柑橘汁或维生素C加入到电解水中。
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公开(公告)号：KR1020070053858A
公开(公告)日：2007-05-28
申请号：KR1020050111599
申请日：2005-11-22
Applicant: 명지대학교 산학협력단 , 한국식품연구원
IPC: C12N1/20
Abstract: 본 발명은 우울증, 관절염, 간질환 등에 효과가 있는 S-adenosylmethionine(SAM)의 생성이 우수한 젖산균주를 선정하여 발효식품 종균으로 사용하는 것이다. 상세하게는 젖산균의 SAM 생성량을 속, 종별로 조사하여 생성 우수종균을 선별하여 종균 set으로 발효식품에 응용하는 단계로 구성되어 있다.
본 발명은 젖산균 특성에 따라 김치를 비롯한 젖산 발효 식품에 응용하여 식품내에 SAM 생성량을 증진시키는 데 있다.
젖산균, S-adenosylmethionine, 젖산발효식품-
公开(公告)号：KR100683945B1
公开(公告)日：2007-02-16
申请号：KR1020050063386
申请日：2005-07-13
Applicant: 한국식품연구원
Abstract: 본 발명은 해조류를 함유하는 조미뱅어포의 제조방법에 관한 것으로 보다 상세하게는 해조류와 뱅어를 재료로 하여 각각 해조류 분산액과 뱅어 분산액을 얻은 다음 이들을 혼합하고 이를 일정한 형상을 지니도록 포형태로 성형한 후 조미 가공하여 얻을 수 있는 해조류를 함유하는 조미뱅어포의 제조방법에 관한 것이다.
본 발명은 해조류와 뱅어를 재료로 하여 초제 공정의 불안정성, 제품의 색택 불안정, 저장 중 품위 열화, 건조제품의 식미기호성 등의 문제를 해결할 수 있는 해조류를 함유한 조미뱅어포의 제조방법 제공을 목적으로 한다.
본 발명의 해조류를 함유하는 조미뱅어포의 제조방법은 해조류를 담수로 수세하고 습식분쇄 또는 세절하여 분쇄한 후 정제수에 첨가하여 해조류 분산액을 얻는 단계, 뱅어를 담수로 수세한 후 정제수에 첨가하여 뱅어 분산액을 얻는 단계, 해조류 분산액과 뱅어 분산액을 혼합한 후 이를 성형틀에 부어 초제하는 단계, 해조류 분산액과 뱅어 분산액으로 이루어진 초제물을 건조하는 단계, 초제물을 조미가공하고 열처리하는 단계를 포함한다.
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