公开(公告)号：KR1020140069427A

公开(公告)日：2014-06-10

申请号：KR1020120136635

申请日：2012-11-29

Applicant: 전라남도

Inventor： 오봉윤 ,  이유석 ,  강정화 ,  김길자 ,  남승희 ,  김영옥 ,  서종분 ,  정경주 ,  방미애 ,  홍희철 ,  최경주

IPC: A61K8/97 ,  A61Q19/02 ,  A61Q19/00

Abstract: The present invention relates to a cosmetic composition and food for skin whitening comprising hot water extract from strawberry plant powder as an active ingredient and, more specifically, to a cosmetic composition and food for skin whitening which can effectively improve skin whitening effects such as melanogenesis inhibition effects, skin pigmentation inhibition effects, and the likes because hot water extract from strawberry plant powder includes a large amount of ellagic acids.

Abstract translation: 本发明涉及一种化妆品组合物和用于皮肤美白的食品，其包含来自草莓植物粉末的热水提取物作为活性成分，更具体地，涉及可有效改善皮肤美白效果如黑素生成抑制的化妆品组合物和用于皮肤美白的食品 效果，皮肤色素沉着抑制作用等，因为草莓植物粉末的热水提取物含有大量的鞣花酸。

公开(公告)号：KR1020140033869A

公开(公告)日：2014-03-19

申请号：KR1020120100321

申请日：2012-09-11

Applicant: 전라남도

Inventor： 오봉윤 ,  강정화 ,  이유석 ,  이야성 ,  김영옥 ,  남승희 ,  장미향 ,  정경주 ,  최경주 ,  박민수

IPC: A23L19/00 ,  A21D13/04 ,  A21D8/06

CPC classification number: A23L27/105 ,  A21D8/06 ,  A21D13/04 ,  A23V2002/00 ,  A23V2300/10

Abstract: The present invention relates to a method for preparing black garlic and a method for preparing rice bakery food, for example, rice cookie or rice cake including the black garlic by using dough in which black garlic paste is added, wherein the method for preparing black garlic includes the steps of: maturing Allium Sativum L. f. Choyeong under a temperature condition of 70°C to 80°C to ferment; and post-maturing the fermented Allium Sativum L. f. Choyeong by drying for 5 to 10 days to mature, and black garlic paste is prepared by: mixing black garlic prepared by the preparation method with water; pulverizing the mixture to prepare pulverized liquid of black garlic; concentrating the pulverized liquid of black garlic to prepare black garlic paste. According to the present invention, provided is a food having improved flavor preference and functionality, comparing to the conventional black garlic and good nutritional property by using Korean rice thereby being favored by middle-aged class, as well as younger generation and children. Therefore, it is expected that the present invention can contribute to an increase in profit of farm and development of the relating industry by providing a new rice and garlic consumer. [Reference numerals] (AA) Ingredient name; (BB) Unit; (CC) Control group

Abstract translation: 本发明涉及一种制备黑蒜的方法和一种制备米饭面包食品的方法，例如，通过加入黑蒜酱的面团，包括黑蒜包括黑蒜，其中制备黑蒜的方法 包括以下步骤：熟化大蒜百合 在70℃〜80℃的温度条件下进行发酵; 并且成熟后发酵的大蒜莴苣。 通过干燥5〜10天成熟，通过以下方法制备黑蒜酱：将通过制备方法制备的黑蒜与水混合; 粉碎混合物以制备黑蒜粉碎液; 浓缩黑蒜粉碎液，制备黑蒜酱。 根据本发明，提供了具有改善的风味偏好和功能的食物，与常规的黑蒜相比，通过使用韩国大米，由中年阶层以及年轻一代和儿童青睐而具有良好的营养特性。 因此，预计本发明可以通过提供新的大蒜和大蒜消费者来促进农业利润的增加和相关产业的发展。 （附图标记）（AA）成分名称; （BB）单位; （CC）对照组