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Patent Agency Ranking
公开(公告)号：KR100981347B1
公开(公告)日：2010-09-10
申请号：KR1020070119968
申请日：2007-11-23
Applicant: 강원대학교산학협력단 , (주)스카이 007 , 농업회사법인 주식회사 생명의나무
IPC: B01D11/00
Abstract: 본 발명은 초음파 병행 기술을 이용한 효율적인 초고압 추출방법으로, 보다 상세하게는 통상적으로 100,000psi 이상에서 이루어지고 있는 초고압을 이용한 추출이 가진 위험하고, 비용이 많이 소요되며, 용매도 제한되는 단점을 개선하기 위하여 초고압추출에 선행하여 40~60kHz의 저에너지 초음파로 30~60분간 전처리함으로써 종래 초고압추출에 비하여 효율이 증진된 추출방법에 관한 것이다.
본 발명은 종래 초고압추출에 비하여 낮은 압력인 4,000~6,000atm에서 진행되어, 보다 낮은 압력 및 온도 조건에서보다 높은 수율을 가지는 추출방법으로, 에너지 효율이 높고, 다양한 용매의 사용이 가능하며, 높은 안정성을 가지고, 비용면에서도 경제적인, 초고압추출을 시행하는데 그 특징을 가진다.
본 발명의 초음파 병행을 통한 효율적 초고압 추출 기술을 이용하여 얻어진 추출물은 종래 통상적인 초고압추출의 추출물에 비해 작물의 유용 생리활성 물질에 대하여 높은 수율을 가짐으로써 우수한 효능을 가진다.-
公开(公告)号：KR1020100033643A
公开(公告)日：2010-03-31
申请号：KR1020080092606
申请日：2008-09-22
Applicant: 조남현 , 강원대학교산학협력단
Abstract: PURPOSE: A method for whitened cuttlefish collagen-derived peptide is provided to optimize and simplify complex collagen isolation process and to improve skin absorption of the collagen. CONSTITUTION: A method for preparing whitened cuttlefish collagen-derived peptide comprises: a step of shaking a cuttlefish in sodium hydroxide solution to obtain cuttlefish collagen; a step of whitening collagen by shaking for 12 to 15 hours adding 1% of hydrogen peroxide; and a step of performing sonication of the whitened collage at 20, 60, 90 and 130KHz. The method further comprises: a step of putting 20 weight% of cuttlefish to 3% of hydrogen peroxide and 0.1N sodium hydroxide and shaking for 12 hours to remove non-collagen component, and a step of adding 0.5% of citric acid and vitamin C.
Abstract translation: 目的：提供一种美白的墨鱼胶原衍生肽的方法，以优化和简化复合胶原分离过程，并改善胶原蛋白的皮肤吸收。 构成：一种制备白蛋白鱼胶原衍生肽的方法，包括：在氢氧化钠溶液中摇动乌贼以获得墨鱼胶原蛋白的步骤; 振荡12〜15小时使胶原蛋白增白1％，加入1％过氧化氢的步骤; 并且在20,60,90和130KHz处进行白化拼贴的超声处理的步骤。 该方法还包括：将20重量％的墨鱼放入3％过氧化氢和0.1N氢氧化钠中，摇动12小时除去非胶原成分的步骤，加入0.5％柠檬酸和维生素C 。
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公开(公告)号：KR1020100032170A
公开(公告)日：2010-03-25
申请号：KR1020080091184
申请日：2008-09-17
Applicant: 대한민국(산림청 국립산림과학원장) , 강원대학교산학협력단
Abstract: PURPOSE: A method for manufacturing white rice wine containing sap is provided to enhance alcohol degree, preference, and sugar content without additional process. CONSTITUTION: A method for manufacturing white rice liquor containing sap comprises: a step of steaming ingredient to prepare ferment; a step of preparing brewing water containing sap; a step of dipping ferment in brewing water and fermenting; and a step of making rice wine. The total brewing water contains 5-15 weight% of sap. The sap is selected from Acer mono sap, Acer okamotoanum sap, Acer truncatum sap, Acer pseudo-sieboldianum var. koreanum sap, Acer palmatum sap, Betula schmidtii sap, Betula daveurica sap, Betula costata sap, and Phyllostachys bambusoides sap.
Abstract translation: 目的：提供含有汁液的白米酒的制造方法，以增加酒精度，偏好和糖含量，而无需额外的处理。 构成：含有汁液的白米饭的制造方法，其特征在于，包括蒸煮成分以制备发酵物的步骤; 制备含有汁液的酿造水的步骤; 在酿造水中浸泡发酵的步骤和发酵; 并制作米酒的一步。 总酿造水含有5-15重量％的树汁。 汁液选自Acer mono sap，Acer okamotoanum sap，Acer truncatum sap，Acer pseudo-sieboldianum var。 韩国汁，Acer palmatum sap，Betula schmidtii sap，Betula daveurica sap，Betula costata sap和Phyllostachys bambusoides sap。
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34.发明公开
公开(公告)号：KR1020090112444A
公开(公告)日：2009-10-28
申请号：KR1020080038346
申请日：2008-04-24
Applicant: 최영범 , 강원대학교산학협력단
Abstract: PURPOSE: A method for producing broccoli nanoparticle, and eatable composition containing the same are provided to prevent fast reaction after the destruction of tonoplast. CONSTITUTION: A method for producing broccoli nanoparticle comprises the following steps of: mixing broccoli, and water or ethanol 10 times amount of the broccoli and extracting at 50-60°C for 10-14 hours; irradiating ultrasonic wave of 40~120 kHz at 50-60°C for 0.5-3 hours to obtain broccoli ultrasonic wave extract; concentrating and freeze-drying the broccoli ultrasonic wave extract to obtain broccoli powder; dissolving the broccoli powder in purified water or water-soluble solvent to prepare a water-soluble broccoli extract; dissolving eatable oil phase selected among lecithin, gelatin, and chitosan in CH2Cl2 or chloroform solvent; evaporating the whole solvent to obtain liposome-like oil phase; pouring the water-soluble broccoli extract over the dried liposome-like oil phase; and dispersing the mixture in an ultrasonic disperser at 30-40°C for 50-60 minutes.
Abstract translation: 目的：提供一种生产西兰花纳米颗粒的方法，以及含有它们的可食用组合物，以防止在塑料破坏之后的快速反应。 构成：制备西兰花纳米颗粒的方法包括以下步骤：将西兰花和水或乙醇混合10倍量的西兰花，并在50-60℃下提取10-14小时; 在50-60℃下照射40〜120kHz的超声波0.5-3小时，得到西兰花超声波提取物; 浓缩冷冻干燥西兰花超声波提取物，得到西兰花粉; 将花椰菜粉末溶解在纯水或水溶性溶剂中以制备水溶性西兰花提取物; 将可溶性油相溶解在卵磷脂，明胶和壳聚糖中，在CH 2 Cl 2或氯仿溶剂中; 蒸发溶剂，得到脂质体样油相; 将水溶性西兰花提取物倒在干燥的脂质体样油相上; 并将混合物在超声波分散机中在30-40℃下分散50-60分钟。
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公开(公告)号：KR1020090042349A
公开(公告)日：2009-04-30
申请号：KR1020070108056
申请日：2007-10-26
Applicant: 임태일 , 양순복 , 이명식 , 강원대학교산학협력단
IPC: A23L1/16
CPC classification number: A23L7/109 , A21D2/36 , A23L27/10 , A23L33/105
Abstract: A method for manufacturing noodles containing an Opuntia ficus-indica is provided to improve quality for nutrition, texture, color sense of the noodles, and sensuousness using the Opuntia ficus-indica extract as water for dough. A method for manufacturing noodles containing an Opuntia ficus-indica comprises the following steps of: kneading mixed powder consisting of 72-95% of flour, 4-25 weight% of starch, 1-3 weight% of salt powder adding 30-40%(v/w) of the Opuntia ficus-indica extract on the basis of starch ingredients; aging dough at 5-10°C for 6-24 hours; and manufacturing the noodles using a noodle making machine. The Opuntia ficus-indica extract is manufactured by extracting the Opuntia ficus-indica with 10-15%(w/v) of water at 60-100°C for 12-24 hours.
Abstract translation: 提供了含有仙人掌猕猴桃的面条的制造方法，以提高营养，质地，面条的色泽，以及使用仙人掌榕提取物作为面团的水的感觉。 一种含有芸苔的面条的制造方法，包括以下步骤：将由72-95％的面粉，4-25重量％的淀粉，1-3重量％的盐粉组成的混合粉末混合，加入30-40％ （v / w）基于淀粉成分的仙人掌提取物; 在5-10℃老化面团6-24小时; 并使用面条机制造面条。 仙人掌榕提取物通过在60-100℃下用10-15％（w / v）的水提取12-24小时的仙人掌榕果制造。
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