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公开(公告)号：KR101130689B1
公开(公告)日：2012-04-02
申请号：KR1020090088687
申请日：2009-09-18
Applicant: 한국식품연구원
IPC: A01N65/00
Abstract: 본 발명은 천연물질 추출물을 포함하는 알코올소취 증강용 손소독제 조성물에 관한 것으로, 보다 상세하게는 손소독제의 제조에 있어서, 양송이 버섯, 귤과피, 육두구, 가시오가피, 황백, 정향, 황련, 보리순, 샐러리, 오이, 부추, 돈나물, 깻잎, 근대, 아스파라거스, 냉이 및 딸기로 이루어진 군에서 선택된 어느 하나의 천연물질 추출물을 첨가하는 단계를 포함하는 것을 특징으로 하는 알코올소취용 손소독제의 제조방법 및 이의 방법으로 제조된 손소독제 조성물에 관한 것이다.
본 발명의 손소독제 조성물은 알코올 냄새를 저하시켜 보다 기호도가 높은 위생용품을 제공하며, 다수의 소비자에 널리 이용되게 하여 단체급식에서의 식중독 등을 예방하여 국민의 건강한 식생활문화를 영위토록 한다.
알코올소취, 양송이 버섯, 귤과피, 육두구, 가시오가피, 황백, 정향, 황련, 보리순, 샐러리, 오이, 부추, 돈나물, 깻잎, 근대, 아스파라거스, 냉이-
公开(公告)号：KR1020110040491A
公开(公告)日：2011-04-20
申请号：KR1020090097780
申请日：2009-10-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of samgyetang(ginseng chicken soup) by electrical heating is provided to simplifying cooking processes compare to a conventional method of heat transferring. CONSTITUTION: A producing method of samgyetang(ginseng chicken soup) by electrical heating comprises a step of uniformly heating liquid portions and solid portions of the samgyetang by an electrical heating method using low frequency waves of 10~100kHz. The salinity of the liquid portions from the samgyetang is 0.1~2%(w/v). The heating process is performed with the voltage less than 300V, and the current less than 20A.
Abstract translation: 目的：与传统的传热方法相比，提供了通过电加热生产方法（人参鸡汤），以简化烹饪过程。 构成：通过电加热制造方法（人参鸡汤）包括通过使用10〜100kHz的低频波的电加热方法均匀地加热samgyetang的液体部分和固体部分的步骤。 来自samgyetang的液体部分的盐度为0.1〜2％（w / v）。 加热过程的电压小于300V，电流小于20A。
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公开(公告)号：KR1020110030992A
公开(公告)日：2011-03-24
申请号：KR1020090088689
申请日：2009-09-18
Applicant: 한국식품연구원
IPC: A01N65/00
CPC classification number: A01N65/08 , A01N31/02 , A01N65/28 , A01N65/32 , A01N65/36 , A01N65/42 , A61K31/045 , A61K36/254 , A61K36/61 , A61K36/718 , A61K36/756 , A61K36/886 , A61K2236/00 , A61L2/16 , A61Q17/005 , A61Q19/10 , C11D3/48
Abstract: PURPOSE: A hand disinfection composition containing natural product extract for antibacterial acitivty and alcohol smell removal is provided to improve individual hygiene and food safety. CONSTITUTION: A hand disinfection composition for antibacterial activity and alcohol smell removal contains natural product extract of Acanthopanax senticosus, Phellodendri Cortex, Caryophylli Flos, and Coptidis Rhizoma. The extract is prepared by adding 5-10 times volume of alcohol to natural products, placing for 20-28 hours, filtering, and compressing. The composition contains 0.5-10 weight% of natural product extract, 30-50 weight% of aloe vera, and 40-60 weight% of alcohol.
Abstract translation: 目的：提供含有天然产物提取物的抗菌活性和酒精除臭手部消毒组合物，以提高个人卫生和食品安全。 构成：用于抗菌活性和酒精除臭的手消毒组合物含有刺五加，黄柏，天竺葵和黄连的天然产物提取物。 通过向天然产物中加入5-10倍体积的酒精制备提取物，放置20-28小时，过滤和压缩。 该组合物含有0.5-10重量％的天然产物提取物，30-50重量％的芦荟和40-60重量％的醇。
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公开(公告)号：KR1020110030991A
公开(公告)日：2011-03-24
申请号：KR1020090088688
申请日：2009-09-18
Applicant: 한국식품연구원
CPC classification number: A01N65/28 , A01N31/02 , A01N65/32 , A01N65/42 , A61K31/045 , A61K36/61 , A61K36/718 , A61K36/886 , A61K2236/00 , A61L2/16 , A61Q17/005 , A61Q19/10 , B01D11/02 , C11D3/48
Abstract: PURPOSE: A hand disinfection composition containing natural product extract is provided to enhance antibacterial activity and to prevent food poisoning. CONSTITUTION: A hand disinfection composition for enhancing antibacterial activity contains natural product extract of Caryophylli Flos or Coptidis Rhizoma. The extract is obtained by adding 5-10 times volume of alcohol to natural products, placing for 20-28 hours, filtering, and compressing. The composition further contains aloe vera and alcohol. The composition contains 0.5-10 weight% of natural product extract, 30-50 weight% of aloe vera, and 40-60% of alcohol. The alcohol is ethanol, ethanol amine, or spirit.
Abstract translation: 目的：提供含有天然产物提取物的手消毒组合物，以增强抗菌活性，防止食物中毒。 构成：用于增强抗菌活性的手消毒组合物含有Caryophylli Flos或黄连的天然产物提取物。 通过向天然产物中加入5-10倍体积的醇，放置20-28小时，过滤和压缩获得提取物。 组合物还含有芦荟和酒精。 该组合物含有0.5-10重量％的天然产物提取物，30-50重量％的芦荟和40-60％的酒精。 酒精是乙醇，乙醇胺或精神。
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公开(公告)号：KR100562515B1
公开(公告)日：2006-03-21
申请号：KR1020030042896
申请日：2003-06-28
Applicant: 한국식품연구원
IPC: A23L1/182
Abstract: 본 발명은 산수유 추출액을 쌀에 코팅하는 단계 및 40 ∼ 55℃에서 45 ∼ 65초 동안 건조시켜 수분함량이 15% 이하가 되도록 건조시키는 단계를 포함하는 산수유-코팅 쌀의 제조방법을 제공한다. 본 발명에 따른 제조방법으로 산수유-코팅 쌀을 제조할 경우, 쌀표면에 미세균열을 방지할 수 있어 쌀 본래의 투명도를 유지할 수 있을 뿐 아니라 취반후 밥의 조직감을 유지할 수 있어 밥의 식미가 우수한 산수유-코팅 쌀이 얻어진다.
산수유, 쌀-
Patent Agency Ranking16.发明授权
公开(公告)号：KR100542674B1
公开(公告)日：2006-01-11
申请号：KR1020030032769
申请日：2003-05-23
Applicant: 한국식품연구원
IPC: A23L1/29
Abstract: 본 발명은 은행잎에 감마-아미노부틸산의 함유량을 강화시키기 위한 방법 및 그의 조성물에 관한 것으로 특히, 은행잎을 채집한 후에 기밀 용기에 넣고 이산화탄소 또는 질소가스로 치환하여 은행잎에 함유된 감마-아미노부틸산의 함유량을 강화시키고, 감마-아미노부틸산이 강화된 은행잎과 글루탐산을 동시에 배지에 넣고 유산균으로 발효시켜 글루탐산을 감마-아미노부틸산으로 전환시켜 감마-아미노부틸산의 함량을 증가시키는 방법에 관한 것이다. 이와 같이 감마-아미노부틸산이 강화된 은행잎의 추출물은 노인성 질환 예방 등 여러 생리활성이 증가되게 되며, 이러한 추출물을 이용하여 유산균제, 건강식품, 갱년기 및 노인성 식품, 미용식품, 정제 또는 캡슐과 같은 기능성 식품 및 의약품 또는 그의 소재로 이용될 수 있다.
은행잎, 감마-아미노부틸산, 기체치환, 이산화탄소, 유산균발효, 글루탐산염-
17.发明公开식물 내 감마-아미노부티르산의 함량을 증가하는 방법 및그를 이용한 식물을 첨가한 기능성 제품 有权增加植物和含有γ-氨基丁酸增加植物的功能产物中γ-氨基丁酸的量的方法，用于改善脑代谢和预防感染
公开(公告)号：KR1020050010599A
公开(公告)日：2005-01-28
申请号：KR1020030049833
申请日：2003-07-21
Applicant: 한국식품연구원
IPC: A01H3/00
Abstract: PURPOSE: A method for increasing the amount of γ-aminobutyric acid in plants and functional products containing the γ-aminobutyric acid increased plants are provided, which functional products are useful for improvement of brain metabolism and prevention of dementia. CONSTITUTION: The method for increasing the amount of γ-aminobutyric acid in plants comprises anaerobically storing the plants in a fermenting vessel by substituting the atmosphere with carbon dioxide or nitrogen gas for 18 hours, wherein the plant may be dipped in water prior to the anaerobic storage; and the plant is white soybean, black soybean, barley, buckwheat, Perilla japonica, black sesame, ginseng, Angelica utilis or kale. The method for increasing the amount of γ-aminobutyric acid in plants comprises adding the plants into a medium, and fermenting a lactic acid bacterium in the medium.
Abstract translation: 目的：提供植物中γ-氨基丁酸的含量增加和含有γ-氨基丁酸的功能性产品的增加方法，该功能产品可用于改善脑代谢和预防痴呆症。 构成：用于增加植物中γ-氨基丁酸的量的方法包括通过用二氧化碳或氮气置换大气将发酵罐中的植物厌氧储存18小时，其中可以在厌氧之前将植物浸入水中 存储; 植物为白豆，黑豆，大麦，荞麦，紫苏，黑芝麻，人参，当归或羽衣甘蓝。 增加植物中γ-氨基丁酸的量的方法包括将植物加入培养基中，并在培养基中发酵乳酸菌。
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公开(公告)号：KR100456131B1
公开(公告)日：2004-11-08
申请号：KR1020020016924
申请日：2002-03-28
Applicant: 한국식품연구원
IPC: A23L1/06
Abstract: PURPOSE: Provided is a method for manufacturing ginseng Konjac-jelly to increase functionality of ginseng and diet effect of Konjac. It can be applied to the development of the health food supplement. CONSTITUTION: A method for manufacturing ginseng Konjac-jelly comprises the steps of: mixing 0.5-1.5%(w/w) of Konjac, 15-45%(w/w) of oligosaccharide and saccharide mixed with sugar in a mixing ratio of 0.1:9.9 to 3:7(w/w); dissolving the mixture thereof in water, followed by heating; adding 5-15%(w/w) of crushed ginseng to the heated mixture and followed by cooling; and adding saccharide and acid in a ratio of 50:1 to 90:1(w:w) to the cooled mixture, followed by forming.
Abstract translation: 目的：提供一种制造人参魔芋胶以增加人参的功能和魔芋的饮食效果的方法。 它可以应用于保健食品补充剂的开发。 组成：一种用于制造人参魔芋果冻方法包括以下步骤：寡糖和糖与糖混合的0.1的混合比混合0.5-1.5％（重量/重量）的魔芋，15-45％（重量/重量） ：9.9至3：7（w / w）; 将其混合物溶于水中，然后加热; 向加热的混合物中加入5-15％（w / w）的碎人参，然后冷却; 并以50:1至90:1（w:w）的比例加入糖和酸到冷却的混合物中，随后形成。
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公开(公告)号：KR1020030064521A
公开(公告)日：2003-08-02
申请号：KR1020020004845
申请日：2002-01-28
Applicant: 한국식품연구원 , 용문산은행영농조합법인
IPC: A23G3/00
Abstract: PURPOSE: Honeyed ginkgo nuts and a manufacturing method thereof are provided, thereby maintaining the softness of the gingko nut during distribution thereof, so that children and the elderly can easily eat the gingko nuts. CONSTITUTION: A method for manufacturing the honeyed gingko nuts comprises the steps of: removing the outer and inner skin from the gingko nuts; adding the skin removed gingko nuts to a solution containing 0.1 to 1.0%(w/w) of citric acid; heating the gingko nuts in the citric acid solution at 100 to 150 deg. C for 5 to 30 minutes; freeze-drying the heated gingko nuts; and dipping the freeze-dried gingko nuts in a sugar-containing solution and removing sugar therefrom.
Abstract translation: 目的：提供蜂蜜的银杏果仁及其制造方法，从而在分配时保持银杏坚果的柔软性，使得儿童和老年人可以容易地吃银杏仁。 构成：用于制造蜂蜜的银杏坚果的方法包括以下步骤：从银杏坚果中除去外表皮和内皮; 将皮肤除去银杏坚果添加到含有0.1至1.0％（w / w）柠檬酸的溶液中; 将柠檬酸溶液中的银杏坚果加热至100至150度。 C 5〜30分钟; 冷冻干燥加热的银杏坚果; 并将冷冻干燥的银杏坚果浸入含糖溶液中并从其中除去糖。
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公开(公告)号：KR1020030064520A
公开(公告)日：2003-08-02
申请号：KR1020020004844
申请日：2002-01-28
Applicant: 한국식품연구원 , 용문산은행영농조합법인
IPC: A23F3/00
Abstract: PURPOSE: A ginkgo nut tea product and a manufacturing method thereof are provided. Therefore, the gingko nut tea product is cheaply manufactured by not preparing the extract of gingko nut but using gingko nut powder. CONSTITUTION: A method for manufacturing a gingko nut tea product comprises the steps of: removing the outer and inner skin from the gingko nuts; inserting the skin removed gingko nuts in water; heating the gingko nuts in water to remove toxicity; freeze-drying the heated gingko nuts; pulverizing the freeze-dried gingko nuts and filtering it nuts with a sieve; adding the gingko nut powder into honey syrup; and heating the mixture.
Abstract translation: 目的：提供银杏果仁茶产品及其制造方法。 因此，通过不制备银杏果实的提取物，但使用银杏坚果粉，可以廉价地制造银杏坚果茶产品。 构成：用于制造银杏坚果茶产品的方法包括以下步骤：从银杏坚果中除去外皮和内皮; 将皮肤吸入银杏坚果放入水中; 将银杏坚果在水中加热以消除毒性; 冷冻干燥加热的银杏坚果; 粉碎冻干的银杏坚果，用筛子过滤坚果; 将银杏坚果粉加入蜂蜜糖浆中; 并加热混合物。
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