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公开(公告)号：KR100869141B1
公开(公告)日：2008-11-18
申请号：KR1020060136603
申请日：2006-12-28
Applicant: 한국식품연구원
Abstract: 본 발명은 채엽한 생엽을 음건에서 소정의 시간동안 숙성시킨 후 일정온도에서 열수처리하는 전처리 과정을 거친 다음 덖음 또는 증제하여 녹차를 제조하는 방법에 관한 것으로,
이와 같이 제조된 녹차는 생엽을 채엽 후 음건에서 일정온도 및 시간으로 숙성한 후 열수처리하는 전처리 공정을 거침으로서 향미가 증진되고 녹차의 유효성분의 손실은 최소화하면서 카페인을 저감시키고 녹차엽에 부착된 이물질을 효율적으로 제거할 수 있다.
녹차, 숙성, 열수처리, 카페인, 향미-
22.发明授权
公开(公告)号：KR100810532B1
公开(公告)日：2008-03-10
申请号：KR1020060078313
申请日：2006-08-18
Applicant: 한국식품연구원
IPC: C12N1/20
Abstract: 본 발명은 혈전용해능, 면역세포 활성능 및 세포독성 활성이 있는
Bacillus stearothermophilus TPP6015 (KCTC 10872BP) 균 및 이를 함유한 고추장에 관한 것이다. 본 발명은 혈전용해능과 면역세포 활성능 및 암세포에 대한 독성이 높은 건강기능 활성을 갖는 바실러스 균주를 고추장으로부터 탐색, 분리하여, 상기 건강기능 활성을 갖는 바실러스 균주 및 이를 함유한 고추장을 제공할 수 있다.
고추장, 혈전용해, 바실러스-
公开(公告)号：KR1020050022222A
公开(公告)日：2005-03-07
申请号：KR1020030058811
申请日：2003-08-25
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: PURPOSE: A beverage composition containing a red yeast extract containing Monacolin K obtained by grinding the culture of red yeast rice and extracting with spirits and natural red pigments as a main ingredient is provided. It has improved color and contains functional material having effects of inhibiting cholesterol synthesis and hypertension. CONSTITUTION: The beverage composition contains 0.1 to 2% by weight of a red yeast extract and 0.05 to 0.3% by weight of a red ginseng extract. The red yeast extract contains Monacolin K obtained by grinding the culture of red yeast rice(Monascus purpureus rice) and extracting with spirits having an alcohol content of 60 to 99%. The red yeast rice is Monascus purpureus(CBS 281.34).
Abstract translation: 目的：提供含有红酵母提取物的饮料组合物，其含有通过研磨红酵母米的培养物并以烈酒和天然红色素作为主要成分提取而得到的莫纳可林K. 它具有改善的颜色，并且含有具有抑制胆固醇合成和高血压的作用的功能材料。 构成：饮料组合物含有0.1〜2重量％的红酵母提取物和0.05〜0.3重量％的红参提取物。 红酵母提取物含有通过研磨红酵母米（红曲霉水稻）的培养物并用酒精含量为60-99％的精液提取获得的莫纳可林K. 红曲米是红曲猩猩（CBS 281.34）。
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公开(公告)号：KR100466385B1
公开(公告)日：2005-01-13
申请号：KR1020020028607
申请日：2002-05-23
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
Abstract translation: 目的：提供抑制褐变的发酵豆酱，同时保持其功能特性，如颜色，味道，风味等。 构成：抑制褐变的发酵豆酱的特征在于包含至少一种选自多聚磷酸盐，植酸，柠檬酸，草酸或其混合物的组分，其量为0.01-1重量％，和 一般发酵酱油的平衡。
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公开(公告)号：KR100462332B1
公开(公告)日：2004-12-17
申请号：KR1020020022744
申请日：2002-04-25
IPC: A23L1/202
Abstract: PURPOSE: Provided is korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rise of blood pressure. It maintains its functional properties, such as a taste and flavor even though adding of a Crataegus pinnatifida extract, red yeast rice flour, chitosan, silk peptide or a mixture thereof, while inhibiting the increase of blood pressure. CONSTITUTION: Korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rise of blood pressure is characterized by containing at least one of 0.01-10 wt.% of a Crataegus pinnatifida extract, 0.01-05 wt.% of chitosan, 0.01-5 wt.% of red yeast rice flour, 0.01-10 wt.% of silk peptide or their mixture, and the balance of general korean fermented hot pepper-soybean paste or korean fermented soybean paste.
Abstract translation: 用途：提供具有可控制血压升高的生理活性的韩国发酵辣椒酱或韩国发酵豆酱。 即使加入山楂提取物，红曲米粉，壳聚糖，丝肽或其混合物，同时抑制血压升高，它仍保持其功能特性，如味道和风味。 构成：具有可控制血压升高的生理活性的韩国发酵辣椒酱或韩国发酵豆酱，其特征在于含有山楂提取物0.01-10重量％，山楂提取物0.01-0重量％ 的壳聚糖，0.01-5重量％的红曲米粉，0.01-10重量％的丝肽或它们的混合物，以及通常的韩国发酵的辣椒 - 大豆酱或韩国发酵的大豆酱的余量。
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Patent Agency Ranking
公开(公告)号：KR1020040051068A
公开(公告)日：2004-06-18
申请号：KR1020020078904
申请日：2002-12-11
IPC: A23L1/317
CPC classification number: A23L13/65 , A23L11/09 , A23L13/426 , A23L13/428 , A23L13/52
Abstract: PURPOSE: A sausage composition comprising Korean traditional fermented paste(jang) such as Korean gochujang(thick soypaste mixed with red pepper) and doenjang(soybean paste) is provided, thereby improving the taste and flavor of the sausage composition, so that the wider range of consumers can eat the sausage. CONSTITUTION: The sausage composition comprises Korean traditional fermented paste(jang) such as Korean gochujang(thick soypaste mixed with red pepper) and doenjang(soybean paste) in materials for sausage, wherein the materials for sausage include chicken meat or pig meat; the Korean traditional fermented paste(jang) is Korean gochujang(thick soypaste mixed with red pepper), doenjang(soybean paste) or a mixture thereof; and the amount of the Korean traditional fermented paste(jang) added is 0.5 to 15 wt.%.
Abstract translation: 目的：提供包括韩国传统发酵酱（jang）的香肠组合物，例如韩国gochujang（浓红辣椒混合物）和大豆酱（酱油），从而改善香肠组合物的味道和风味，使得更宽的范围 的消费者可以吃香肠。 构成：香肠组合物包括韩国传统发酵糊（jang），如韩国gochujang（浓酱红辣椒混合）和doenjang（大豆酱）用于香肠材料，其中香肠的材料包括鸡肉或猪肉; 韩国传统发酵酱（韩国）是韩国gochujang（浓酱与红辣椒混合），doenjang（大豆酱）或其混合物; 并且加入的韩国传统发酵糊（ang）的量为0.5至15重量％。
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公开(公告)号：KR1020030084180A
公开(公告)日：2003-11-01
申请号：KR1020020022743
申请日：2002-04-25
IPC: A23L1/202
CPC classification number: A23L11/20 , A23L11/09 , A23L33/105 , A23L33/30 , A23V2002/00 , A23V2200/332 , A23V2250/2118
Abstract: PURPOSE: Provided is korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect. It maintains its functional properties, such as a taste and flavor even though adding of a pomegranate extract, Benincasa hispida powder, green tea or a mixture thereof, while inhibiting obesity. CONSTITUTION: Korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect is characterized by containing at least one of 0.01-10 wt.% of a pomegranate extract, 0.01-10 wt.% of Benincasa hispida powder, 0.01-10 wt.% of green tea or their mixture, and the balance of general korean fermented hot pepper-soybean paste or korean fermented soybean paste.
Abstract translation: 目的：提供韩国发酵辣椒酱或韩国发酵大豆酱，具有减肥效果。 即使添加石榴提取物，Benincasa hispida粉，绿茶或其混合物，同时抑制肥胖，它也保持其功能特性，例如味道和风味。 构成：具有减肥效果的韩国发酵辣椒酱或韩国发酵大豆糊剂的特征在于含有0.01-10重量％的石榴提取物，0.01-10重量％的贝尼卡他氏粉末，0.01-10重量％ 10重量％的绿茶或其混合物，以及一般的韩国发酵辣椒 - 大豆酱或韩国发酵大豆酱的余量。
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公开(公告)号：KR101644593B1
公开(公告)日：2016-08-02
申请号：KR1020130124415
申请日：2013-10-18
Applicant: 한국식품연구원
Abstract: 본발명은바실러스아밀로리퀴페시언스 26N 균주(기탁번호 KCCM 11287P)를유효성분으로포함하는항알레르기성조성물를제공한다. 본발명은항알레르기활성을갖는바실러스아밀로리퀴페시언스 26N 균주를제공한다. 본발명의바실러스아밀로리퀴페시언스 26N 균주는조절 T 세포를활성화시키고항염증사이토카인인 IL10을증가시킴으로써알레르기를효과적으로제어할수 있다.
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30.发明授权바실러스 서브틸리스 인아쿠오소럼 아종(Bacillus subtilis subsp. inaquosorum)에 의한 콩 발효물을 유효성분으로 포함하는 간 질환 예방, 개선 또는 치료용 조성물 有权枯草芽孢杆菌 使用枯草芽孢杆菌亚种防止发酵大豆物质改善或治疗肝脏疾病的组合物 作为活性成分
公开(公告)号：KR101635987B1
公开(公告)日：2016-07-07
申请号：KR1020140107611
申请日：2014-08-19
Applicant: 한국식품연구원
Abstract: 본발명은바실러스서브틸리스인아쿠오소럼아종()에의한콩 발효물을유효성분으로포함하는간 질환(liver disorders) 예방, 개선또는치료용조성물에관한것이다. 본발명의바실러스서브틸리스인아쿠오소럼아종에의한콩 발효물은α-SMA 발현억제활성을가짐으로써간 섬유화를억제할수 있어간 질환예방, 개선또는치료용조성물로사용이가능한이점이있다.
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