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    혈전용해능 및 항산화능을 갖는 검정콩 속성장 및 그 제조방법
    31.
    发明公开
    혈전용해능 및 항산화능을 갖는 검정콩 속성장 및 그 제조방법 有权
    含黑曲霉毒素活性及抗氧化活性及制造方法

    公开(公告)号：KR1020120072919A

    公开(公告)日：2012-07-04

    申请号：KR1020100134853

    申请日：2010-12-24

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 최혜선 ,  백성열 ,  구본성 ,  여수환 ,  박혜영 ,  한귀정 ,  이성영

    IPC: A23L11/20 ,  A23L33/00

    CPC classification number: A23L11/09 ,  A23L7/104 ,  A23L33/00 ,  A23V2002/00 ,  A23V2200/32

    Abstract: PURPOSE: Fermented black bean paste having thrombolytic ability and antioxidation ability, and a producing method thereof are provided to offer the improved flavor and palatability of the bean paste compare to fermented soybean paste. CONSTITUTION: A producing method of fermented black bean paste comprises the following steps: dipping black beans in water at 15-40 deg C for 4-24 hours before steaming and cooling; mixing the cooled black beans with barley powder, and the black bean dipped water; molding the mixture into black bean blocks, and drying the black bean blocks in the shade before fermenting for 3-10 days; washing the surface of the fermented black bean blocks, and drying before crushing the blocks; mixing the obtained black bean powder with salt water; and aging the mixture in a koji making room at 20-30 deg C for 15-100 days.

    Abstract translation: 目的：提供具有溶解溶解能力和抗氧化能力的发酵黑豆酱及其制造方法，与发酵大豆酱相比，可提供豆酱的风味和适口性。 构成：发酵黑豆酱的生产方法包括以下步骤：将黑豆在15-40摄氏度的水中浸泡4-24小时，然后蒸汽冷却; 将冷却的黑豆与大麦粉混合，并将黑豆浸泡; 将混合物成型为黑豆块，并在发酵3-10天之前干燥阴凉处的黑豆块; 清洗发酵黑豆块的表面，并在破碎块前干燥; 将得到的黑豆粉与盐水混合; 并将混合物在20-30℃的曲曲制造室中老化15-100天。

    효소 활성 및 항균 활성을 갖는 저영양 바실러스 아밀로리큐파시엔스 Ｂ4-4 균주
    33.
    发明公开
    효소 활성 및 항균 활성을 갖는 저영양 바실러스 아밀로리큐파시엔스 Ｂ4-4 균주 有权
    BACILLUS AMYLOLIQUEFACIENS B4-4具有致病性和抗生素活性的水溶性菌株

    公开(公告)号：KR1020110078609A

    公开(公告)日：2011-07-07

    申请号：KR1020090135463

    申请日：2009-12-31

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 구본성 ,  백성열 ,  최혜선 ,  여수환 ,  김태영 ,  권순우 ,  원항연 ,  김이슬

    IPC: C12N1/20 ,  C12R1/07

    Abstract: PURPOSE: Bacillus amyloliquefaciens B4-4 having enzyme activity and antibacterial activity is provided to suppress food poisoning bacteria and various bacteria. CONSTITUTION: Bacillus amyloliquefaciens B4-4 produces cellulase, amylase, protease, and zylanase and has antibacterial activity against Candida, Listeria, Salmonella, Staphylococcus, Bacillus cereus food poisoning bacteria, and E. coli. A medium(R2A) for isolating the strain contains 0.5g of yeast extract, 0.5g of proteose peptone, 0.5g of casamino acids, 0.5g of dextrose, 0.5g of soluble starch, 0.3g of sodium pyruvate, 0.3g of dipotassium phosphate, 0.05g of magnesium sulfate, and 1000 ml of distilled water.

    Abstract translation: 目的：提供具有酶活性和抗菌活性的解淀粉芽孢杆菌B4-4，以抑制食物中毒细菌和各种细菌。 构成：解淀粉芽孢杆菌B4-4产生纤维素酶，淀粉酶，蛋白酶和木聚糖酶，对假丝酵母，李斯特菌，沙门氏菌，葡萄球菌，蜡状芽孢杆菌食物中毒细菌和大肠杆菌具有抗菌活性。 用于分离菌株的培养基（R2A）含有0.5g酵母提取物，0.5g蛋白胨，0.5g酪蛋白氨基酸，0.5g葡萄糖，0.5g可溶性淀粉，0.3g丙酮酸钠，0.3g磷酸二钾 ，0.05g硫酸镁和1000ml蒸馏水。

    메밀을 이용한 속성장의 제조방법
    34.
    发明公开
    메밀을 이용한 속성장의 제조방법 有权
    用松紧带制作的苏UNG制造工艺

    公开(公告)号：KR1020110077728A

    公开(公告)日：2011-07-07

    申请号：KR1020090134375

    申请日：2009-12-30

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 최혜선 ,  구본성 ,  백성열 ,  김은미 ,  김태영 ,  유선미 ,  김진숙

    IPC: A23L11/20

    CPC classification number: A23L11/20 ,  A23V2200/30

    Abstract: PURPOSE: A producing method of rapid fermented soy sauce and soybean paste is provided to produce the soy sauce and the soybean paste without the long fermenting process. CONSTITUTION: A producing method of rapid fermented soy sauce and soybean paste comprises the following steps: crushing steamed buckwheat and soybean, molding the crushed material before drying, and aging the molded material for 3~7days at 25~30deg C for obtaining a rapid fermented soybean block; crushing the soybean block; and adding salt water into the crushed before fermenting for 20~30days at 25~30deg C to obtain the soy sauce.

    Abstract translation: 目的：提供快速发酵酱油和大豆酱的生产方法，生产酱油和大豆酱，无需长时间的发酵过程。 构成：快速发酵酱油和大豆酱的生产方法，包括以下步骤：将蒸荞麦和大豆粉碎，干燥前成型破碎的材料，并在25〜30℃下将成型材料老化3〜7天，以获得快速发酵 大豆块 破碎大豆块; 在25〜30℃发酵20〜30天后，将粉碎的盐水加入粉碎中，得到酱油。

    오디 혼합음료 및 그 제조방법
    40.
    发明授权
    오디 혼합음료 및 그 제조방법 有权
    一种多饮料及其制造方法

    公开(公告)号：KR101549140B1

    公开(公告)日：2015-09-01

    申请号：KR1020130140111

    申请日：2013-11-18

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 박혜영 ,  정석태 ,  여수환 ,  백성열 ,  권오숙 ,  최혜선 ,  김재현 ,  김유원 ,  임혜은

    IPC: A23L2/02 ,  A23L2/38 ,  A23L2/00

    Abstract: 본발명은오디혼합음료및 그제조방법에관한것으로, 더욱상세하게는냉동된오디를으깬후, 오디총 중량에대하여아황산염을 0.01~0.02중량% 첨가하여용해하는오디전처리단계; 오미자를해동시킨다음, 상기전처리한오디및 오미자를 1:0.6~1:1 중량비로혼합하는단계; 상기혼합물및 설탕을 1:0.8~1:1 중량비로혼합한후, 18~24시간동안저어주면서산을추출하는단계; 9~16일동안 4∼23℃에서 24시간당 1~10회섞어준후 여과하는단계; 병입후 60~70℃에서 30분~1시간중탕하여살균시키는단계;를포함하여산 함량이낮은오디에신맛을보강하기위해유기산함량이높은오미자를이용하여단기간내에산 함량을증가시킴으로써오디음료의맛과산미를증가시킬뿐만아니라오디음료의상품성및 기호도를향상시킬수 있는효과가있다.

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