公开(公告)号：KR1020060040226A

公开(公告)日：2006-05-10

申请号：KR1020040089482

申请日：2004-11-04

Applicant: 한국식품연구원 ,  김희성

Inventor： 차환수 ,  김희성 ,  김병삼 ,  김순임

IPC: A61K35/644

CPC classification number: A61K35/644

Abstract: 본 발명은 하기 단계를 포함함을 특징으로 하는 수용성 프로폴리스 추출물의 제조 방법에 관한 것이다:
(i) 프로폴리스 원괴를 알콜 또는 주정으로 추출하는 단계;
(ii) 상기 단계 (i) 에 의해 제조된 추출물을 L-리신 모노히드레이트로 분해하는 단계.
프로폴리스, 수용성, L-리신 모노히드레이트, 분말화, 플라보노이드

公开(公告)号：KR1020050023186A

公开(公告)日：2005-03-09

申请号：KR1020030059675

申请日：2003-08-27

Applicant: 한국식품연구원

Inventor： 김상희 ,  나기정 ,  오세욱 ,  이영철 ,  장대자 ,  차환수 ,  한대석

IPC: A23L1/29

CPC classification number: A23L33/105 ,  A23V2200/334 ,  A23V2250/214

Abstract: PURPOSE: A method of making a food composition by using green tea extract powder as a main ingredient and herbs having effects of inhibiting neutral lipid accumulation and reducing the blood alcohol concentration level after drinking as an optional ingredient is provided. The food composition has effects of preventing alcoholic fatty liver and reducing a hangover without causing adverse effects on the body. CONSTITUTION: The food composition contains 10 to 30% by weight of green tea extract powder; and the remaining portion of powder of red ginseng, Puerariae Radix, Stachys riederi, Rubi Fructus, Ganoderma lucidum and Fructus schisandrae in which each component except for the green tea extract is contained in an amount of 10 to 20% by weight. The green tea extract powder is obtained by extracting green tea leaves in water at 50 to 70deg.C for 10 to 30min, concentrating and spray drying. The herbal powder is obtained by extracting herbs in water at 90 to 100deg.C for 2 to 4hr, concentrating and spray drying.

Abstract translation: 目的：提供使用绿茶提取物粉末作为主要成分制备食品组合物的方法和具有抑制中性脂质积聚和降低饮酒后血液酒精浓度水平作为任选成分的草药的方法。 食物组合物具有预防酒精性脂肪肝和减少宿醉的作用，而不会对身体造成不良影响。 构成：食用组合物含有10〜30重量％的绿茶提取物粉末; 红参中除红茶提取物以外的各成分含量为10〜20重量％的红参粉末的剩余部分为葛根，茯苓，枸杞，灵芝，五味子。 通过在50至70℃的水中提取绿茶叶10至30分钟，浓缩和喷雾干燥获得绿茶提取物粉末。 通过在90〜100℃的水中萃取草药2〜4小时，浓缩和喷雾干燥获得草药粉末。

公开(公告)号：KR100435581B1

公开(公告)日：2004-06-10

申请号：KR1020020007781

申请日：2002-02-09

Applicant: 한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/39

Abstract: PURPOSE: A process of preparing jajang sauce using chun jang which has been named "Chinese fermented soybean paste" in Korea is provided. The product permits anyone to produce food such as jajangmyon or jajangpap easily by adding meats and vegetables to his/her liking and subjecting to a simple steaming treatment at a job site. CONSTITUTION: A mixture of 25 to 50 parts by weight of purified water, 2 to 7 parts by weight of sugar, 1 to 5 parts by weight of purified salt, 0.1 to 3 parts by weight of nucleotide seasoning material, 0.1 to 1.5 parts by weight of vegetable protein and 0.1 to 2 parts by weight of animal protein is slowly agitated and added with 5 to 13 parts by weight of starch. Thereafter, the mixture is reheated with 0.3 to 2.5 parts by weight of garlic and 0.2 to 1.5 parts by weight of ginger when it begins to have a desired viscosity and added with 20 to 45 parts by weight of roasted chun jang, 3 to 7 parts by weight of liquid fructose, 0.2 to 2 parts by weight of oyster sauce, 0.1 to 2 parts by weight of meat extract, followed by 0.1 to 2 parts by weight of clear strained rice wine.

Abstract translation: 目的：使用已被命名为“中国发酵大豆酱”的春参制备辣酱酱的过程。 在韩国提供。 该产品允许任何人轻松生产食品，如jajangmyon或jajangpap，方便地根据自己的喜好加入肉类和蔬菜，并在工作现场进行简单的蒸汽处理。 构成：将25〜50重量份纯化水，2〜7重量份糖，1〜5重量份纯化盐，0.1〜3重量份核苷酸调味料，0.1〜1.5重量份 缓慢搅拌植物蛋白质重量和0.1-2重量份动物蛋白质并加入5-13重量份淀粉。 此后，当混合物开始具有所需粘度并加入20-45重量份焙烤春姜时，将该混合物再加热到0.3-2.5重量份大蒜和0.2-1.5重量份姜，3-7份 的液体果糖，0.2至2重量份的蚝油，0.1至2重量份的肉提取物，然后是0.1至2重量份的透明应变米酒。

公开(公告)号：KR1020030068002A

公开(公告)日：2003-08-19

申请号：KR1020020007781

申请日：2002-02-09

Applicant: 한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/39

CPC classification number: A23L23/00 ,  A23L5/27 ,  A23L11/09 ,  A23L27/105 ,  A23L27/21 ,  A23L27/22 ,  A23L27/31 ,  A23L29/212

Abstract: PURPOSE: A process of preparing jajang sauce using chun jang which has been named "Chinese fermented soybean paste" in Korea is provided. The product permits anyone to produce food such as jajangmyon or jajangpap easily by adding meats and vegetables to his/her liking and subjecting to a simple steaming treatment at a job site. CONSTITUTION: A mixture of 25 to 50 parts by weight of purified water, 2 to 7 parts by weight of sugar, 1 to 5 parts by weight of purified salt, 0.1 to 3 parts by weight of nucleotide seasoning material, 0.1 to 1.5 parts by weight of vegetable protein and 0.1 to 2 parts by weight of animal protein is slowly agitated and added with 5 to 13 parts by weight of starch. Thereafter, the mixture is reheated with 0.3 to 2.5 parts by weight of garlic and 0.2 to 1.5 parts by weight of ginger when it begins to have a desired viscosity and added with 20 to 45 parts by weight of roasted chun jang, 3 to 7 parts by weight of liquid fructose, 0.2 to 2 parts by weight of oyster sauce, 0.1 to 2 parts by weight of meat extract, followed by 0.1 to 2 parts by weight of clear strained rice wine.

Abstract translation: 目的：提供在韩国被称为“中国发酵大豆酱”的春姜制备酱油酱的过程。 该产品允许任何人通过在他/她的喜好中加入肉类和蔬菜并在工作场所进行简单的蒸汽处理，容易地生产诸如jajangmyon或jajangpap的食物。 构成：将25〜50重量份纯化水，2〜7重量份糖，1〜5重量份纯化盐，0.1〜3重量份核苷酸调味料，0.1〜1.5重量份 将植物蛋白重量和0.1〜2重量份动物蛋白质缓慢搅拌并加入5〜13重量份的淀粉。 此后，当开始具有所需粘度并加入20〜45重量份的烘烤春姜，3〜7份的时候，将该混合物加热至0.3〜2.5重量份的大蒜和0.2〜1.5重量份的姜 的液体果糖，0.2〜2重量份的牡蛎酱，0.1〜2重量份的肉提取物，然后是0.1〜2重量份的澄清的应变米酒。

公开(公告)号：KR1020030006580A

公开(公告)日：2003-01-23

申请号：KR1020010042399

申请日：2001-07-13

Applicant: 한국식품연구원

Inventor： 김병삼 ,  김의웅 ,  차환수 ,  이희철

IPC: A23B7/04

Abstract: PURPOSE: Provided is a portable dual purpose system for precooling and predrying agricultural products by controlling heating, cooling and relative humidity according to each kind of agricultural products. CONSTITUTION: In the portable dual purpose system for precooling an predrying agricultural products to maintain freshness thereof, it contains individually a precooling and predrying unit(100) and a condensing unit(200) which are connected each other by a flexible linking pipe(300). Wherein, the precooling and predrying unit(100) selectively generates cold or hot air; refrigerants circulate between the precooling and predrying unit(100) and the condensing unit(200) through the flexible linking pipe(300); and the flexible linking pipe(300) is capable of being attached to and detached from the precooling and predrying unit(100) and the condensing unit(200).

Abstract translation: 目的：提供根据各种农产品控制加热，冷却和相对湿度的便携式双用途系统，用于预冷和预干燥农产品。 构成：在用于对预干燥的农产品预冷以保持其新鲜度的便携式双重用途系统中，它单独包含通过柔性连接管（300）彼此连接的预冷和预干燥单元（100）和冷凝单元（200） 。 其中，预冷和预干燥单元（100）选择性地产生冷或热空气; 制冷剂通过柔性连接管（300）在预冷和预干燥单元（100）和冷凝单元（200）之间循环; 并且柔性连接管（300）能够被附着到预冷和预干燥单元（100）和冷凝单元（200）上并与其分离。