公开(公告)号：KR1020060013016A

公开(公告)日：2006-02-09

申请号：KR1020040061781

申请日：2004-08-05

Applicant: 한국식품연구원

Inventor： 하태열 ,  김성란 ,  안지윤 ,  이현유 ,  금준석 ,  한찬규 ,  이남혁 ,  최원희 ,  엄민영

IPC: A61K36/535 ,  A61P25/28

CPC classification number: A61K36/535 ,  A23V2200/322 ,  A61K2236/331

Abstract: 본 발명은 들깨박 추출물을 유효성분으로 함유하는 인지기능장애 예방 및 개선용 조성물을 제공한다. 특히 본 발명에 따른 조성물은 체내 지질과산화물의 축적을 억제하고, 동시에 항산화효소의 활성을 증가시키는 효과가 있으며, 또한 신경전달체계에 있어서 매우 중요한 역할을 수행하는 아세틸콜린에스터라아제의 활성을 저하하는 방법으로 치매 등의 인지기능장애를 예방하고, 동시에 개선시키는 효과가 우수하므로 다양한 건강보조식품 내지는 약제학적 조성물로서 제공되어질 수 있다.
들깨박, 인지기능장애, 알츠하이머, 치매

公开(公告)号：KR1020050054696A

公开(公告)日：2005-06-10

申请号：KR1020030088211

申请日：2003-12-05

Applicant: 한국식품연구원

Inventor： 최희돈 ,  박용곤 ,  최인욱 ,  석호문 ,  김윤숙 ,  김성란 ,  김정애

IPC: A23L1/105

CPC classification number: A23L7/104 ,  A23L31/00 ,  A23V2200/328

Abstract: 본 발명은 파에실로마이세스 자포니카(Paecilomyces japonica)를 곡물에 배양하여 제조되고, 혈당조절효과를 나타내는 버섯배양곡물, 전기 버섯배양곡물을 제조하는 방법 및 전기 버섯배양곡물을 주재로 포함하고, 혈당저하 효과를 나타내는 식품에 관한 것이다. 본 발명의 버섯배양곡물은 포도당의 생성을 저해하고, 생성된 포도당의 체내 유입을 저하시키므로, 혈당조절효과를 나타내는 기능성 식품의 개발에 널리 활용될 수 있을 것이다.

公开(公告)号：KR1020040085844A

公开(公告)日：2004-10-08

申请号：KR1020030020667

申请日：2003-04-02

Applicant: 한국식품연구원

Inventor： 최희돈 ,  석호문 ,  박용곤 ,  김성란 ,  김윤숙 ,  최인욱

IPC: A23L1/182

CPC classification number: A23L7/196 ,  A23V2250/038

Abstract: PURPOSE: Provided is a method for manufacturing brown rice which contains a large quantity of nutritious components including gamma-aminobutyric acid(GABA) and ferulic acid(FA) increased by 2.2 times and 1.5 times, respectively. CONSTITUTION: The method for manufacturing brown rice which contains a large quantity of nutritious components comprises the steps of: dipping brown rice in glutamate solution (pH 4-7) of 35-45 deg.C for 6-10 hours; and leaving the brown rice under anaerobic condition for 1-2 hours.

Abstract translation: 目的：提供一种含有γ-氨基丁酸（GABA）和阿魏酸（FA）的大量营养成分分别增加了2.2倍和1.5倍的糙米的方法。 构成：含有大量营养成分的糙米的制造方法包括以下步骤：将糙米在35-45℃的谷氨酸溶液（pH 4-7）中浸泡6-10小时; 并将糙米置于无氧条件下1-2小时。

公开(公告)号：KR1020040024886A

公开(公告)日：2004-03-24

申请号：KR1020020056247

申请日：2002-09-16

Applicant: 한국식품연구원

Inventor： 홍희도 ,  김성수 ,  김경탁 ,  오세욱 ,  김성란

IPC: A23L2/38

CPC classification number: A23L2/382 ,  A23L2/02 ,  A23L2/72 ,  A23L2/84 ,  A23Y2240/00 ,  A23Y2260/00

Abstract: PURPOSE: A method for manufacturing a fermented beverage using pears as an main ingredient, by applying a manufacture method of watery radish kimchi thereto is provided. The manufactured fermented beverage has the characteristic taste and flavor of pears. CONSTITUTION: Fruit meat of a pear or pear juice is mixed with 0.5 to 2.0%(w/v) of saline water in a volume ratio of 1:1 to 2 and then 0.1 to 0.3%(w/w) of garlic. Thereafter, the mixture is fermented with Lactococcus sp. or Leuconostoc sp. derived from the garlic for 5 to 10 days at 5 to 15deg.C, filtered and then sterilized to give a fermented beverage. The fermented beverage contains 2.9x10¬8CFU/ml of lactic acid bacteria 7 days after the storage.

Abstract translation: 目的：提供一种以梨为主要成分的发酵饮料的制造方法。 制成的发酵饮料具有梨的特征味道和风味。 规定：梨或梨汁的果肉与体积比为1：1至2，然后为0.1至0.3％（w / w）的大蒜混合0.5至2.0％（w / v）的盐水。 此后，混合物用乳球菌属发酵。 或明串珠菌 在5至15℃下从大蒜中得到5至10天，过滤，然后灭菌，得到发酵饮料。 储存后7天，发酵饮料中含有2.9×10 8 CFU / ml乳酸菌。

公开(公告)号：KR100381389B1

公开(公告)日：2003-04-26

申请号：KR1020000085064

申请日：2000-12-29

Applicant: 경상북도 울릉군 ,  한국식품연구원

Inventor： 박용곤 ,  김흥만 ,  최인욱 ,  최희돈 ,  김성란

IPC: A23F3/32

Abstract: PURPOSE: A method for producing Sorbus commixta fruit tea is provided, therefore the tea can contain all active ingredients in Sorbus commixta fruit to easily use the pharmaceutical efficacies of Sorbus commixta fruit. CONSTITUTION: The method for producing Sorbus commixta fruit tea comprises the steps of: adding 400 to 500 parts by weight of water into 100 parts by weight of Sorbus commixta fruits and boiling the mixture for 90 to 120 minutes; filtering the boiled solution with a 18 mesh sieve to separate a filtrate from cooked Sorbus commixta fruits; pressing the cooked commixta fruits on the sieve to remove skin and seeds and obtain fruit juice; mixing the filtrate and fruit juice and filtering the mixture with a 60 mesh sieve; and adding 0.15 to 0.25 parts by weight of agar and 0.09 to 0.10 parts by weight of solstar.

Abstract translation: 用途：本发明提供了一种生产花楸果茶的方法，因此该花可以在花楸果实中含有所有活性成分，容易地利用花楸果实的药效。 本发明公开了一种生产花楸果实茶的方法，包括以下步骤：将400〜500重量份的水加入100重量份花楸果实中，煮沸90〜120分钟; 用18目筛过滤煮沸的溶液以从熟楸果实中分离出滤液; 在筛上压熟的commixta果实以去除皮肤和种子并获得果汁; 将滤液和果汁混合并用60目筛过滤混合物; 并加入0.15-0.25重量份的琼脂和0.09-0.10重量份的solstar。

公开(公告)号：KR1020000042376A

公开(公告)日：2000-07-15

申请号：KR1019980058541

申请日：1998-12-24

Applicant: 김창기 ,  한국식품연구원

Inventor： 최희돈 ,  석호문 ,  박용곤 ,  김흥만 ,  김성란

IPC: A23F5/00

Abstract: PURPOSE: A preparation method of powdered tea replaced coffee is provided, which increases fragrance of coffee. CONSTITUTION: A process of preparation method of powdered tea replaced coffee has several steps. A first step is controlling water content through immersing barley into water and then making malt through sprouting barley and is extracting through polishing malt by pounding and roasting the malt. A second step is extracting sub-sources. A third step is mixing maltodextrin with the extracted malt solution, extracted sub-sources. A third step is spreading and drying the mixed solution.

Abstract translation: 目的：提供茶粉替代咖啡的制备方法，增加咖啡的香味。 构成：茶叶替代咖啡的制备方法过程有几个步骤。 第一步是通过将大麦浸入水中，然后通过发芽大麦制备麦芽来控制含水量，并通过冲击和焙烧麦芽来抛光麦芽。 第二步是提取子资源。 第三步是将麦芽糖糊精与提取的麦芽汁溶液，提取的子源混合。 第三步是分散和干燥混合溶液。

公开(公告)号：KR1020000019145A

公开(公告)日：2000-04-06

申请号：KR1019980037096

申请日：1998-09-09

Applicant: 한국식품연구원

Inventor： 김성수 ,  김성란 ,  홍희도 ,  김경탁 ,  최희돈

IPC: A23L1/182

Abstract: PURPOSE: A bean is prepared with which rice is boiled instantly. CONSTITUTION: Provided is characterized by pressure-thermal conditioning a bean at 121-130 deg.C to give the bean having 20- 50 % of moisture content. Thus, the bean is washed and immersed for 20- 40 minutes to adjust 60- 70 % of moisture content. Obtained bean is vacuum-wrapped using triple laminated film of polyester/nylon/polypropylene or double laminated film of polyester/polypropylene or nylon/polypropylene. The wrapped bean is water balanced, sterilized, heat treated, and rapidly cooled to give the instant bean.

Abstract translation: 目的：准备好米饭即时煮沸。 构成：其特征在于在121-130摄氏度的压力热调节豆，以使豆具有20-50％的水分含量。 因此，将豆洗涤并浸渍20-40分钟以调节60-70％的水分含量。 获得的豆是使用聚酯/尼龙/聚丙烯或聚酯/聚丙烯或尼龙/聚丙烯的双层压膜的三层压膜真空包裹的。 包裹的豆是水平衡的，灭菌的，热处理的，并迅速冷却以得到速溶豆。