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    천마의 발효 방법
    21.
    发明公开
    천마의 발효 방법 无效
    气味酵母的发酵方法

    公开(公告)号：KR1020120000203A

    公开(公告)日：2012-01-02

    申请号：KR1020100060420

    申请日：2010-06-25

    Applicant: 무주군약초영농조합법인

    Inventor： 권이성 ,  박용수 ,  이오구 ,  김영필 ,  박미란 ,  강문호 ,  전성봉 ,  이영미

    IPC: A23L19/00 ,  C12N1/20

    CPC classification number: A23L19/10 ,  A23V2200/15 ,  A23V2250/76 ,  A23Y2220/00 ,  C12N1/20

    Abstract: PURPOSE: A fermentation method of gastrodia elata using yeast and lactobacillus is provided to improve the unique taste and flavor of the gastrodia elata, and to increase the content of bioactive substances in the gastrodia elata. CONSTITUTION: A fermentation method of gastrodia elata using yeast and lactobacillus comprises the following steps: removing foreign materials from the surface of the gastrodia elata using water 3 times, and grinding the gastrodia elata; producing a liquid medium containing 0.1-0.5wt% of yeast extract, 0.1-0.5wt% of malt extract, 0.1-1wt% of peptone, 0.5-2wt% of dextrose, and 96-88wt% of purified water; adjusting the pH of the liquid medium to 4-6.5, and sterilizing the medium at 115-125 deg C for 10-30 minutes before cooling to 20-35 deg C; injecting the lactobacillus into the cooled liquid medium, and cultivating for 48-72 hours at 26-35 deg C in a shaking incubator; dipping the ground gastrodia elata in the liquid medium, and fermenting the mixture for 72-120 hours in a fermenter at 25-35 deg C; centrifugal separating the fermented gastrodia elata to obtain supernatant; and aging the supernatant at 1-5 deg C.

    Abstract translation: 目的：提供使用酵母和乳杆菌的天麻发酵方法，以改善天麻的独特味道和风味，并增加天麻中生物活性物质的含量。 构成：使用酵母和乳杆菌的天麻发酵方法包括以下步骤：使用水3次从天麻的表面除去异物，并研磨天麻; 制备含有0.1-0.5重量％酵母提取物，0.1-0.5重量％麦芽提取物，0.1-1重量％蛋白胨，0.5-2重量％葡萄糖和96-88重量％纯化水的液体培养基; 将液体介质的pH调节至4-6.5，并在115-125℃下灭菌10-30分钟，然后冷却至20-35℃; 将乳杆菌注入冷却的液体培养基中，并在振荡培养箱中在26-35℃下培养48-72小时; 将地面天麻浸泡在液体培养基中，并在25-35℃的发酵罐中将混合物发酵72-120小时; 离心分离发酵天竺葵获得上清液; 并在1-5℃老化上清液

    생약재 추출 농축액의 제조방법
    22.
    发明公开
    생약재 추출 농축액의 제조방법 有权
    从草药中提取浓缩液体的制备方法

    公开(公告)号：KR1020110021346A

    公开(公告)日：2011-03-04

    申请号：KR1020090079078

    申请日：2009-08-26

    Applicant: 무주군약초영농조합법인

    Inventor： 박용수 ,  김금옥

    IPC: A61K36/068 ,  A61K36/258 ,  A61P3/10 ,  A61P9/12

    Abstract: PURPOSE: A method for manufacturing concentrate liquid of herb extract is provided to protect kidney, liver, and lung and to reduce blood glucose and blood acetealdehyde. CONSTITUTION: A method for preparing a concentrate liquid of herb extract comprises: a step of washing Cordyceps militaris root and steaming at 95°C-98°C for 8-10 hours; a step of drying; a step of mixing Cordyceps militaris root and water in a weight ratio of 1:10 and stirring at 95-98°C and 1.5-2 kg/cm^2 for 8-9 hours; a step of filtering with 25um filter, 5um filter, and centrifuging at 15,000rpm; and a step of cooling at 65-75kg/cm^2 and 0-5°C.

    Abstract translation: 目的：提供草药提取液浓缩液的方法，保护肾，肝，肺，降低血糖和血液乙醛。 构成：草药提取物的浓缩液的制备方法，其特征在于，在95℃〜98℃下洗涤冬虫夏草根和蒸煮8-10小时的步骤; 干燥步骤 将冬虫夏草根和水以1:10的重量比混合并在95-98℃和1.5-2kg / cm 2下搅拌8-9小时的步骤; 用25um过滤器，5um过滤器和15,000rpm离心过滤的步骤; 以及在65-75kg / cm 2和0-5℃下冷却的步骤。

    바실러스 서브틸리스 균주 및 이로부터 불쾌취가 적고기능성이 강화된 청국장의 제조방법
    24.
    发明授权
    바실러스 서브틸리스 균주 및 이로부터 불쾌취가 적고기능성이 강화된 청국장의 제조방법 失效
    枸杞子MJ101和枸杞子的加工方法，通过AGLYCONE ISOFLAVONES和更低的SMELL加强了功能

    公开(公告)号：KR100832231B1

    公开(公告)日：2008-05-23

    申请号：KR1020070081547

    申请日：2007-08-14

    Applicant: 무주군약초영농조합법인

    Inventor： 박용수 ,  고명석 ,  이봉수 ,  권이성 ,  이슬이 ,  최은오 ,  윤영미 ,  정봉우 ,  이은미

    IPC: A23L1/202 ,  A23L1/20

    CPC classification number: A23L11/09 ,  A23L5/21 ,  A23L29/065

    Abstract: A method for producing fermented soybeans(Cheonggukjang) with reduced off-flavor and enhanced aglycone isoflavone content by culturing soybeans with Bacillus subtilis MJ101 while linearly changing the fermentation temperature is provided to obtain high functionality fermented soybeans. Bacillus subtilis MJ101 is inoculated into soybeans as a nutrient medium, cultured at 30deg.C for 24hr, stored at room temperature and then freeze dried at less than -20deg.C. To reduce characteristic flavor of fermented soybeans, the temperature is linearly changed from 40deg.C to 10deg.C for 48hr from 24hr before fermentation during the fermentation.

    Abstract translation: 提供通过用枯草芽孢杆菌MJ101培养大豆来减少异味和增强的糖苷配基异黄酮含量的发酵大豆（Cheonggukjang）的方法，同时线性改变发酵温度以获得高功能发酵大豆。 将枯草芽孢杆菌MJ101作为营养培养基接种到大豆中，在30℃下培养24小时，在室温下保存，然后在-20℃以下冷冻干燥。 为了降低发酵大豆的特征风味，在发酵前的24小时内，温度从40摄氏度线性变化到10℃。

    압출성형 천마를 유효성분으로 포함하는 혈행 개선용 조성물
    25.
    发明公开
    압출성형 천마를 유효성분으로 포함하는 혈행 개선용 조성물 有权
    包含挤压成型的天竺葵精华素组合物，用于增强血液循环

    公开(公告)号：KR1020150135602A

    公开(公告)日：2015-12-03

    申请号：KR1020140061628

    申请日：2014-05-22

    Applicant: 원광대학교산학협력단 ,  한국식품연구원

    Inventor： 이영미 ,  김종태 ,  김대기 ,  이훈연 ,  권세욱 ,  박용수 ,  박미란 ,  지수정 ,  신명걸

    IPC: A61K36/8988 ,  A61P7/02 ,  A61P7/00

    Abstract: 본발명은압출성형천마추출물을유효성분으로포함하는혈행개선용조성물에관한것이다. 본발명에따른압출성형천마추출물은혈소판응집억제및 트롬복산 B의생성을저해하고, 출혈시간을연장시켜우수한혈행개선효과및 항혈소판효과를나타내므로, 혈전질환의예방또는치료에유용한의약품또는건강기능식품으로이용될수 있다.

    Abstract translation: 本发明涉及一种组合物，其包含挤压成型天麻布鲁提取物作为改善血液循环的活性成分。 根据本发明，可以使用挤出成型的天麻布鲁提取物作为可用于预防或治疗血栓形成的健康功能性食品或药物，其通过抑制血小板聚集和产生来改善血液循环和抗血小板作用表现出优异的效果 血栓素B2，延长出血时间。

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