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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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公开(公告)号：KR1020070119451A
公开(公告)日：2007-12-20
申请号：KR1020060054093
申请日：2006-06-15
Applicant: 충남대학교산학협력단
Inventor： 김미리
Abstract: A salad dressing composition containing soybean paste and a preparation method thereof are provided to prevent obesity, arteriosclerosis, cancer, aging etc. by adding low-calorie soybean paste to a salad dressing without using mayonnaise. A salad dressing composition containing soybean paste comprises: 27~28% of oil, 0.01~0.02% of egg yolk, 0.001~0.002% of mustard, 5~6% of onion, 10.5~11.5% of soybean paste, 16~17% of sugar, 1.6~1.7% of soy sauce, 21.5~22.5% of vinegar, 8~9% of sesame, 0.5~0.6% of pepper, 1~1.5% of salt, and the balance being water. A preparation method of a salad dressing composition containing soybean paste comprises the steps of: (i) mixing 0.01~0.02% of egg yolk, 0.001~0.002% of mustard, 1~1.5% of salt, and 0.5~0.6% of pepper; (ii) putting the mixture obtained from the step (i) into a mixing bowl, adding 21.5~22.5% of vinegar to the mixture, and stirring them; (iii) gradually adding 27~28% of oil to the mixture obtained from the step (ii) while stirring them to emulsify the mixture, and further stirring the emulsified mixture for 3~5min to make the ingredient of a dressing; (iv) mixing 10.5~11.5% of soybean paste, 1.6~1.7% of soy sauce, 5~6% of onion, 8~9% of sesame, 16~17% of sugar, and water; and (v) gradually adding the mixture obtained from the step (iv) to the mixture obtained from the step (iii) while mixing them.
Abstract translation: 提供含有大豆酱的沙拉酱组合物及其制备方法，通过在不使用蛋黄酱的情况下，将不加热的大豆酱加入到沙拉酱中，以防止肥胖，动脉硬化，癌症，老化等。 含有酱油的沙拉酱组合物包括：27〜28％的油，0.01〜0.02％的蛋黄，0.001〜0.002％的芥菜，5〜6％的洋葱，10.5〜11.5％的大豆酱，16〜17％ 的糖，酱油的1.6〜1.7％，醋的21.5〜22.5％，芝麻的8〜9％，胡椒的0.5〜0.6％，盐的1〜1.5％，余量为水。 含有大豆酱的沙拉酱组合物的制备方法包括以下步骤：（i）混合0.01〜0.02％的蛋黄，0.001〜0.002％的芥菜，1〜1.5％的盐和0.5〜0.6％的胡椒; （ii）将从步骤（i）获得的混合物放入混合碗中，向混合物中加入21.5〜22.5％的醋并搅拌; （iii）在搅拌的同时逐渐加入27〜28％的油，同时搅拌，使混合物乳化，并进一步搅拌乳化混合物3〜5min，制成敷料成分; （iv）混合10.5〜11.5％的大豆酱，1.6〜1.7％的酱油，5〜6％的洋葱，8〜9％的芝麻，16〜17％的糖和水; 和（v）将从步骤（iv）获得的混合物逐渐加入到从步骤（iii）获得的混合物中，同时混合它们。
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Patent Agency Ranking
公开(公告)号：KR1020070035132A
公开(公告)日：2007-03-30
申请号：KR1020050089613
申请日：2005-09-27
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항동맥경화 효과를 나타내는 샐러드 채소 조성물에 관한 것으로, 비트, 신선초, 적상추, 민들레 및 청코스가 각각 상대비율 1~2 중량비로 함유된 항산화 효과를 나타내는 샐러드 조성물에 관한 것이다. 본 발명의 샐러드 조성물에는 적겨자, 토스카나, 레디쉬, 샐러리, 양파, 적치커리, 롤라로사, 로메인, 꽃케일 및 적꽃케일로 이루어지는 군에서 선택된 어느 하나 이상의 채소를 0.5~4 중량비가 되도록 추가되는 것이 좋다.
이상과 같이 본 발명에 의하면 동맥경화유발식이인 고지혈고콜레스테롤식이로 유도한 mice 혈중 지질, 콜레스테롤, LDL함량을 낮추어 동맥경화유발지수를 감소시켰을 뿐 아니라 동맥경화증의 주요한 발별기전중의 하나인 유리라디칼에 의하여 유발되는 산화를 막아주고, 생체내 지질과산화 억제, 항산화효소계의 활성도 증가, DNA의 손상을 억제시켜주는 기능이 우수한 항동맥경화 기능성 샐러드 채소 조성물을 제공할 수 있게 된다.
샐러드, 채소, 조성물, 항동맥경화, 콜레스테롤저하, 라디칼Abstract translation: 本发明涉及显示抗氧化活性的沙拉组合物，按重量计各色拉的一个或两个的果岭组合物表现出抗动脉硬化作用的相对比例被包含在比特，当归keiskei，jeoksangchu，蒲公英和蓝色课程。 在本发明，永远芥末，托斯卡纳，准备-SH，芹菜，洋葱，红菊苣，洛拉罗莎，莴苣，花甘蓝和选自jeokkkot规模的组中选择的任何一种或多种蔬菜沙拉组合物被添加，使得0.5至4重量 不错。
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公开(公告)号：KR100667372B1
公开(公告)日：2007-01-10
申请号：KR1020050033226
申请日：2005-04-21
Applicant: 충남대학교산학협력단
IPC: C07D493/04
CPC classification number: C07H15/203 , A23L33/105 , A23V2002/00 , C07D493/04 , A23V2250/21 , A23V2200/02 , A23V2200/322
Abstract: 본 발명은 항산화성 뇌보호 활성을 갖는 신규 리그난 화합물에 관한 것이다.
본 발명은 하기 화학식으로 표시되는 리그난 화합물, 이의 염 또는 수화물과 그를 유효량으로 함유하는 건강식품 및 이를 이용한 약제학적 제제를 제공하는 것이다.
[화학식]
상기 화학식에서 R은 수소 또는 를 나타낸다.
항산화, 식품, 리그난, 약학적 제제-
公开(公告)号：KR1020060110968A
公开(公告)日：2006-10-26
申请号：KR1020050033226
申请日：2005-04-21
Applicant: 충남대학교산학협력단
IPC: C07D493/04
CPC classification number: C07H15/203 , A23L33/105 , A23V2002/00 , C07D493/04 , A23V2250/21 , A23V2200/02 , A23V2200/322
Abstract: Novel lignan compounds, their preparation methods and use thereof are provided to improve antioxidizing activity, alleviate neurotoxicity and protect brain neuronal cells, so that they are useful for prevention or treatment of brain diseases including Parkinson's disease, Alzheimer's disease, Lou Gehrig's disease, ischemic cerebral apoplexy or degenerative spondylitis. The lignan compounds represented by the formula(1), and pharmaceutically acceptable salts or hydrates are provided, wherein R is hydrogen or the formula(1-a). The method for preparing the lignan compounds represented by the formula(1) comprises the steps of: extracting leaves of Petasites japonicus(Sieb. Et Zucc.) Maxim. with methanol to obtain the solid extract; suspending the solid extract in water, and extracting it with butanol; subjecting the butanol extract to silica gel column using chloroform and methanol as eluting solvents to obtain a plurality of fractions; eluting the fractions with methanol to obtain a plurality of fractions; and obtaining the lignan compounds represented by the formula(2) from the obtained fractions. A pharmaceutical composition for protecting the brain comprises the lignan compounds represented by the formula(1), and pharmaceutically acceptable salts or hydrates, wherein the brain protection activity inhibits activity of neurotransmitters in nerve cells.
Abstract translation: 提供新型木酚素化合物及其制备方法和用途，以提高抗氧化活性，减轻神经毒性并保护脑神经元细胞，从而可用于预防或治疗脑疾病，包括帕金森氏病，阿尔茨海默病，Lou Gehrig病，缺血性脑病 中风或退行性脊柱炎。 提供由式（1）表示的木酚素化合物及其药学上可接受的盐或水合物，其中R是氢或式（1-a）。 制备由式（1）表示的木酚素化合物的方法包括以下步骤：提取天竺葵（Sieb。Et Zucc。）Maxim的叶子。 用甲醇获得固体提取物; 将固体提取物悬浮在水中，用丁醇萃取; 使用氯仿和甲醇作为洗脱溶剂对丁醇提取物进行硅胶柱，得到多个级分; 用甲醇洗脱级分，得到多种级分; 从得到的馏分中得到式（2）表示的木酚素化合物。 用于保护脑的药物组合物包含由式（1）表示的木酚素化合物及其药学上可接受的盐或水合物，其中脑保护活性抑制神经细胞中神经递质的活性。
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公开(公告)号：KR100591245B1
公开(公告)日：2006-06-19
申请号：KR1020030047598
申请日：2003-07-12
Applicant: 충남대학교산학협력단
Inventor： 김미리
Abstract: 본 발명은, 참취를 물, 알코올 또는 물-알콜 혼합물로 추출하여 얻는 항산화활성을 가지는 참취 추출물에 관한 것이다.
보다 구체적으로, 본 발명에 의한 참취 추출물은, (A) 참취를 알코올로 추출하고 농축하여 알코올 추출물을 수득하는 알코올추출단계; (B) 상기 알코올추출단계를 거친 추출물을 헥산 및 물을 사용하여 헥산층과 물층으로 분획한 후 물층을 수득하는 분획1단계; 및 (C) 상기 분획단계를 거친 물층에 클로로포름을 가하고 분획하여 재차 물층을 수득하는 분획2단계;를 포함하는 단계에 의하여 제조될 수 있다.
본 발명에 의하여, IC
50 이 낮으면서 독성이 없고 손쉽고 저렴하게 구할 수 있어서 일상식생활에서 채소로 많이 이용하는 참취로부터 뇌 항산화 효과가 우수한 추출물을 획득할 수 있게 된다.
항산화, 활성산소, 참취, 지질과산화, 뇌항산화, 식용식물, 추출, 분획-
公开(公告)号：KR1020000000504A
公开(公告)日：2000-01-15
申请号：KR1019990047795
申请日：1999-10-30
Applicant: 충남대학교산학협력단
IPC: A23L1/218
Abstract: PURPOSE: A production method for a pickled turnip is provided to contribute the diversification of the production method for a pickle, and to improve the nutritive value and its taste. CONSTITUTION: A pickled turnip comprises: adding salt 15% and CaCl2 1% into a turnip removed of its peel; removing the moisture after dipping into the cool water for 30 minutes; heating red pepper, ginger, pepper, cinnamon, leaves of the laurel tree, dill, and pickling spice after melting sugar in water; adding the melted chatoyant in vinegar; producing a can; and being precocious.
Abstract translation: 目的：提供腌萝卜的生产方法，以促进腌制的生产方法的多样化，并提高营养价值及其味道。 构成：腌制的萝卜包括：将15％的盐和1％CaCl 2加入去皮的萝卜中; 浸入冷水中30分钟后除去水分; 在水中融化糖后加热红辣椒，姜，胡椒，肉桂，月桂树叶，莳萝和酸洗香料; 在醋中加入熔化的混合物; 生产罐头 并且早熟。
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