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    건강기능식품 개발 지원을 위한 플랫폼 시스템
    15.
    发明公开
    건강기능식품 개발 지원을 위한 플랫폼 시스템 无效
    支持卫生功能食品开发的平台系统

    公开(公告)号：KR1020130089969A

    公开(公告)日：2013-08-13

    申请号：KR1020120006006

    申请日：2012-01-19

    Applicant: 한국식품연구원

    Inventor： 하태열 ,  안지윤 ,  정창화 ,  전태일 ,  엄민영 ,  권오란 ,  김우경 ,  정세영 ,  이기원 ,  김지연 ,  김선아

    IPC: G06Q50/04 ,  G06Q50/22 ,  H04B5/02

    CPC classification number: Y02P90/30 ,  G06Q50/04 ,  G06Q50/22 ,  H04B5/02

    Abstract: PURPOSE: A one stop platform system establishes libraries required to develop a functional food by unit technology and provides those having a development demand for functional foods with relevant information in a comprehensive manner. CONSTITUTION: A database (140) contains a first library (210) having information about the functionality of several ingredients of a functional food and a second library (230) having information about the raw materials and manufacturing processes corresponding to each ingredient of the first library. An input/output module communicates with a user device. By using the information of the first library and the second library as well as the relations between the two libraries, a management module selectively provides the user device with the functionality information or the raw material/manufacturing process information of a certain functional food via the input/output module. [Reference numerals] (210) Functional material library; (230) Raw material normalization and manufacturing process library; (250) Functionality evaluation library; (AA) Raw material information; (B1) Function/reference component analysis method (1); (B2) Function/reference component analysis method (2); (B3) Function/reference component analysis method (3); (CC) Processing information; (D1) Extracting process (1); (D2) Extracting process (2); (D3) Powdering process (1); (D4) Powdering process (2); (EE) Material-specific functionality information; (F1) Raw material A; (F10,F15,J2,L5) Functionality B; (F11,F16,J3) Functionality C; (F12,F17) Functionality D; (F13,F18) Functionality E; (F19) Human body applying test document; (F2) Material A1; (F20) Animal test document; (F21) In vitro test document; (F3) Material A2; (F4) Material A3; (F5) Raw material B; (F6) Material B1; (F7) Material B2; (F8) Material B3; (F9,F14,J1,L1) Functionality A; (GG) Material-specific traditional purpose; (H1) Material A; (H2) Material B; (H3) Material C; (H4,H5,H6) Traditional purpose; (II) Functionality screening; (J4,J5,J6,L2,L6) In vitro test; (KK) Functionality evaluation; (L3,L7) In vivo test; (L4,L8) Human body test

    Abstract translation: 目的：一站式平台系统建立了以单位技术开发功能性食品所需的图书馆，并为具有综合性的相关信息功能食品开发需求提供了依据。 构成：数据库（140）包含第一库（210），其具有关于功能食品的若干成分的功能的信息，以及第二库（230），其具有关于与第一库的每个成分对应的原材料和制造过程的信息 。 输入/输出模块与用户设备进行通信。 通过使用第一库和第二库的信息以及两个库之间的关系，管理模块通过输入有选择地向用户设备提供功能信息或特定功能食品的原材料/制造过程信息 /输出模块。 （附图标记）（210）功能材料库; （230）原料标准化与制造过程库; （250）功能评估库; （AA）原材料信息; （B1）功能/参考成分分析方法（1）; （B2）功能/参考分量分析方法（2）; （B3）功能/参考分量分析方法（3）; （CC）处理信息; （D1）提取工序（1）; （D2）提取过程（2）; （D3）粉化工序（1）; （D4）粉化工序（2）; （EE）材料特定功能信息; （F1）原料A; （F10，F15，J2，L5）功能B; （F11，F16，J3）功能C; （F12，F17）功能D; （F13，F18）功能E; （F19）人体应用测试文件; （F2）材料A1; （F20）动物试验文件; （F21）体外试验文件; （F3）材料A2; （F4）材料A3; （F5）原料B; （F6）材料B1; （F7）材料B2; （F8）材料B3; （F9，F14，J1，L1）功能A; （GG）物质专用传统用途; （H1）材料A; （H2）材料B; （H3）材料C; （H4，H5，H6）传统用途; （二）功能筛选; （J4，J5，J6，L2，L6）体外试验; （KK）功能评估; （L3，L7）体内试验; （L4，L8）人体试验

    쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법
    16.
    发明公开
    쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법 有权
    COOKIE包含米制程序及其制造方法

    公开(公告)号：KR1020130056658A

    公开(公告)日：2013-05-30

    申请号：KR1020110122380

    申请日：2011-11-22

    Applicant: 한국식품연구원

    Inventor： 박종대 ,  이현유 ,  금준석 ,  김상희 ,  하태열 ,  김동만 ,  김훈 ,  이민아 ,  이란숙 ,  최은지 ,  김동광 ,  임승택

    IPC: A23G3/48 ,  A23L1/30 ,  A23L7/10

    CPC classification number: A23G3/42 ,  A21D13/80 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2300/10 ,  A23V2300/24

    Abstract: PURPOSE: A manufacturing method of a cookie is provided to have functions of rice bran or half-crushed rice. CONSTITUTION: A cookie comprises 1-40 parts by weight of rice-processed by-product based on 100 parts by weight of flour. The cookie additional includes 1-40 parts by weight of a functional component based on 100 parts by weight of the flour. The functional component is one or more selected from fenugreek seed and ramie fabric leaf. The flour is one or more selected from rice flour, wheat flour, and corn flour. The rice-processed by-product is one or more selected from rice bran or half-crushed rice. The rice bran has a moisture content of 2-5% and an average particle size of 180-250㎛. The half-crushed rice has an average particle diameter of 15-25㎛ and moisture content of 10-15%.

    Abstract translation: 目的：提供饼干的制造方法，具有米糠或半碾米的功能。 构成：基于100重量份的面粉，饼干包含1-40重量份的米加工副产物。 该饼干另外包括基于100重量份面粉的功能组分1-40重量份。 功能组分是选自葫芦巴种子和苎麻织物叶中的一种或多种。 面粉是从米粉，小麦粉和玉米粉中选出的一种或多种。 米加工的副产物是选自米糠或半碾米的一种或多种。 米糠含水量为2-5％，平均粒径为180-250㎛。 半粉米的平均粒径为15-25μm，含水量为10-15％。

    파프리카 잎 또는 이의 추출물을 함유하는 항산화제, 식품첨가제, 식품 조성물 및 화장료 조성물
    18.
    发明公开
    파프리카 잎 또는 이의 추출물을 함유하는 항산화제, 식품첨가제, 식품 조성물 및 화장료 조성물 无效
    含有PAPRICA LEAF或其提取物的抗氧化剂，食品添加剂，食品组合物和包含其的化妆品组合物

    公开(公告)号：KR1020110080815A

    公开(公告)日：2011-07-13

    申请号：KR1020100001227

    申请日：2010-01-07

    Applicant: 한국식품연구원

    Inventor： 김선아 ,  하태열 ,  안지윤 ,  박용곤

    IPC: A61K36/81 ,  A61K8/97 ,  A61P17/18 ,  A61P17/00

    Abstract: PURPOSE: An antioxidant, food additive, food composition, and cosmetic composition containing paprika leaves or extract thereof are provided to ensure strong antioxidation. CONSTITUTION: An antioxidant, food additive, food composition, and cosmetic composition contain pieces, splinter, or extract of paprika leaves. The paprika leaf contains lutein, gamma-tocoperol, and chlorophyll. The antioxidant contains lutein, gamma-tocopherol, and chlorophyll.

    Abstract translation: 目的：提供含有辣椒红叶或其提取物的抗氧化剂，食品添加剂，食品组合物和化妆品组合物，以确保强烈的抗氧化作用。 构成：抗氧化剂，食品添加剂，食品组合物和化妆品组合物含有辣椒粉片的碎片，碎片或提取物。 辣椒叶含有叶黄素，γ-甲醛和叶绿素。 抗氧化剂含有叶黄素，γ-生育酚和叶绿素。

    파프리카 쥬스 및 이의 제조방법
    19.
    发明公开
    파프리카 쥬스 및 이의 제조방법 有权
    PAPRIKA果汁及其制备方法

    公开(公告)号：KR1020100123236A

    公开(公告)日：2010-11-24

    申请号：KR1020090042343

    申请日：2009-05-15

    Applicant: 한국식품연구원

    Inventor： 김선아 ,  하태열 ,  안지윤 ,  박용곤 ,  문보경

    IPC: A23L2/04 ,  A23L3/005

    CPC classification number: A23L2/04 ,  A23L3/005 ,  A23L19/09 ,  A23V2002/00 ,  A23V2300/24

    Abstract: PURPOSE: A paprika juice and a method of manufacture thereof are provided to remove the smell of greens completely and delaminate phenomenon. CONSTITUTION: A paprika eliminating the tap is heat-treated to hydrothermal. The heat-treated paprika is juice-squeezed. The paprika juice is filtered and juice is obtained. The paprika is heat-treated to the water of 80~90°Cfor 1~5 minutes. The heat-treated paprika is juice-squeezed over at least 2 times. The paprika juice comprises the paprika juice which it obtains the paprika juice is filtered and 45~55% diluents mixing the water.

    Abstract translation: 目的：提供辣椒汁及其制造方法，以完全去除蔬菜的气味和分层现象。 构成：消除龙头的辣椒粉被热处理成热液。 经热处理的辣椒粉果汁挤压。 将辣椒汁过滤并获得果汁。 将辣椒粉热处理至80〜90℃的水中1〜5分钟。 经热处理的辣椒粉至少榨汁2次。 辣椒汁包括得到辣椒汁的辣椒汁过滤，和45〜55％的稀释剂混合水。

    효소 처리에 의하여 항염증 활성이 증가된 치자추출물의 제조 방법
    20.
    发明公开
    효소 처리에 의하여 항염증 활성이 증가된 치자추출물의 제조 방법 有权
    通过酶处理改善抗炎活性的花生果实提取物的生产方法

    公开(公告)号：KR1020100110046A

    公开(公告)日：2010-10-12

    申请号：KR1020090028413

    申请日：2009-04-02

    Applicant: 한국식품연구원

    Inventor： 손동화 ,  김현구 ,  김선아 ,  하태열 ,  안지윤 ,  박민희 ,  주민정 ,  김미혜

    IPC: C12P19/00 ,  A61K36/744

    CPC classification number: C12P19/20 ,  A61K36/744 ,  C12Y302/01021

    Abstract: PURPOSE: A method for preparing gardenia fruit extract with enhanced anti-inflammatory activity is provided to change a material by an enzyme reaction using beta-glucosidase. CONSTITUTION: A gardenia fruit extract with enhanced anti-inflammatory activity is prepared by reacting beta-glucosidase to gardenia fruit extract at 20 unit/ml, pH 4.6, and 45°C for 24 hours. The gardenia fruit extract is obtained by adding a solvent to gardenia fruit and treating with microwaves at 90W for 5 minutes. The solvent is a mixture solvent of water-ethanol. A pharmaceutical composition for anti-inflammation contains gardenia fruit extract as an active ingredient. A health food for preventing and treating inflammation contains gardenia fruit extract as an active ingredient.

    Abstract translation: 目的：提供一种具有增强抗炎活性的栀子果实提取物的制备方法，以通过使用β-葡糖苷酶的酶反应来改变材料。 构成：通过β-葡萄糖苷酶将栀子果提取物以20单位/ ml，pH 4.6和45℃反应24小时制备具有增强抗炎活性的栀子果实提取物。 栀子果提取物通过向栀子果中加入溶剂并在90W下用微波处理5分钟获得。 溶剂是水 - 乙醇的混合溶剂。 用于抗炎的药物组合物含有栀子果提取物作为活性成分。 用于预防和治疗炎症的保健食品含有栀子果提取物作为活性成分。

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