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公开(公告)号：KR101763587B1
公开(公告)日：2017-08-02
申请号：KR1020170013788
申请日：2017-01-31
Applicant: 전북대학교산학협력단 , (주)두손푸드
Abstract: 본발명은관능성및 항산화기능성이향상된귀리음료의제조방법에관한것으로, 보다구체적으로귀리를로스팅(roasting) 또는팽화(extrusion) 공정으로전처리하는단계; 상기전처리된귀리를 90~100℃의열수에서 20~40분간추출하는단계; 상기추출물을여과시켜불순물을제거하는단계; 및상기불순물이제거된추출액을살균시키는단계;를포함하는귀리음료의제조방법에관한것이다.
Abstract translation: 本发明涉及一种生产具有改进的功能和抗氧化功能的燕麦饮料的方法，更具体地说，涉及一种通过焙烤或挤压对燕麦进行预处理来制备燕麦饮料的方法; 在90至100℃的温度下提取预处理的燕麦20至40分钟; 过滤提取物以去除杂质; 并对已除去杂质的提取液进行消毒。
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公开(公告)号：KR101739340B1
公开(公告)日：2017-05-24
申请号：KR1020140153406
申请日：2014-11-06
Applicant: 전북대학교산학협력단
Abstract: 본발명은파리신(parishin)의효소전환방법에관한것으로서, 더욱상세하게는천마파리신에에스테라제(esterase) 또는리파아제(lipase)를처리하여가스트로딘(gastrodin)을생산하는단계를포함하는파리신의효소전환방법및 이에의해제조된가스트로딘함량이강화된천마추출액과이를유효성분으로포함하는기능성음료및 건강기능식품에관한것이다.
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公开(公告)号：KR1020160078070A
公开(公告)日：2016-07-04
申请号：KR1020140188744
申请日：2014-12-24
Applicant: 전북대학교산학협력단
IPC: A23B7/155 , A23L1/30 , C07D311/30
CPC classification number: A23B7/155 , A23L33/105 , C07D311/30
Abstract: 본발명은가압발효를이용하여기능성물질인폴리페놀과플라보노이드의함량을증가시키는방법에관한것이다. 보다상세하게는염수와열매분말을일정한비율로혼합하여고압멸균기를이용해살균하는단계와, 유산균을준비된시료에접종하고발효한후, 가압발효하는단계로구성된다. 본발명의가압발효는기능성물질인폴리페놀과플라보노이드함량을증대시킬수 있다. 따라서이들을이용한건강기능식품의원료로값싸게제공할수 있으므로국민의질병예방에기여할수 있다.
Abstract translation: 本发明涉及使用压力发酵来增加多酚和类黄酮含量的方法。 更具体地说，该方法包括以预定比例混合盐水和果粉，然后使用高压灭菌器灭菌; 并在准备样品中接种乳酸菌，然后发酵，然后进行压力发酵。 本发明的压力发酵可以增加多酚和类黄酮的含量。 因此，可以将多酚类黄酮廉价地供给作为使用其的保健功能食品的原料，从而有助于预防国家疾病。
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公开(公告)号：KR1020160066517A
公开(公告)日：2016-06-10
申请号：KR1020150169067
申请日：2015-11-30
Applicant: 전북대학교산학협력단 , 재단법인 발효미생물산업진흥원
Abstract: 본발명은 (a) 증자한콩에바실러스리케니포미스() 및아스퍼질러스오리재() 균주를접종하고메주로성형한후 건조하고발효시키는단계; 및 (b) 상기 (a)단계의발효한메주에염수및 토룰라스포라델브루엑키() 균주를첨가하여숙성시킨숙성물로부터간장을분리하고남은된장을숙성시키는단계를포함하여제조하는것을특징으로하는저염된장의제조방법및 상기방법으로제조된저염된장에관한것이다.
Abstract translation: 本发明涉及一种制备富含营养成分的低盐大豆酱的方法以及通过该方法制备的低盐大豆酱。 制备低盐大豆酱的方法包括以下步骤：（a）用地衣芽孢杆菌和米曲霉菌株接种蒸的大豆，将接种的大豆模塑成meju（发酵大豆块），干燥，发酵; （b）在老化之前，向步骤（a）中的发酵食品中加入咸水和紫花苜蓿锈菌菌株，从老化物质中分离大豆酱，然后使剩余的大豆酱熟化。
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Patent Agency Ranking
公开(公告)号：KR101392112B1
公开(公告)日：2014-05-07
申请号：KR1020130030655
申请日：2013-03-22
Applicant: 전북대학교산학협력단
IPC: A23B7/10 , A23L19/20 , A23L3/3472 , A23L27/10
CPC classification number: A23B7/105 , A23L3/3472 , A23L19/20 , A23L27/10
Abstract: The present invention relates to a manufacturing method of mulberry leaf Kimchi added with mulberry-leaf-fermented enzyme liquid, and mulberry leaf Kimchi manufactured thereby. The manufacturing method of mulberry leaf Kimchi comprises the followings: 1) a salting step of obtaining salted Chinese cabbage by washing Chinese cabbage, cutting, salting in brine, washing with water and removing water; 2) a seasoning preparation step of preparing Kimchi seasoning by mixing chopped garlic, ginger, onions, radish, spring onions, glutinous rice glue, sugar, salted fermented anchovy sauce, salted fermented shrimp, salt, dehydration liquid, waterdropwort, ground pear, monosodium glutamate (MSG) and red pepper powder; 3) a Kimchi manufacturing step of manufacturing Kimchi by evenly mixing the seasoning obtained in the seasoning preparation step with the salted Chinese cabbage obtained in the salting step; 4) a fermented-enzyme liquid step of obtaining mulberry-leaf-fermented enzyme liquid by adding mulberry leaves, onions and sugar, aging and fermenting; and 5) an enzyme liquid addition step of adding the mulberry-leaf-fermented enzyme liquid obtained in the fermented enzyme liquid step to the Kimchi manufactured in the Kimchi manufacturing step, and aging. The mulberry leaf Kimchi manufactured by adding the mulberry-leaf-fermented enzyme liquid according to the present invention has an excellent sensory appealability such as colors, flavors, tastes and preferences compared to the conventional Kimchi due to the various functionalities of the mulberry-leaf-fermented enzyme liquid, which is added in manufacturing Kimchi, and improves the texture due to the excellent physical properties such as cutting strength. The mulberry leaf Kimchi of the present invention has the advantage of improving the quality of the product as the storage of Kimchi is enhanced due to the anti-bacterial effect of the mulberry-leaf-fermented enzyme liquid.
Abstract translation: 本发明涉及一种加入桑叶发酵酶液的桑叶泡菜和由此制造的桑叶泡菜的制造方法。 桑叶泡菜的制造方法如下：1）通过洗大白菜，切割，盐水洗净，用水洗涤除水，得到盐渍白菜的盐析步骤; 2）通过混合切碎的大蒜，姜，洋葱，萝卜，洋葱，糯米胶，糖，盐渍发酵鲥鱼酱，盐渍的发酵虾，盐，脱水液，水滴，磨碎的梨，单钠制成的泡菜调味料的调料准备步骤 谷氨酸（MSG）和红辣椒粉; 3）通过将在调味准备步骤中获得的调味料与盐析步骤中获得的咸白菜均匀混合，制造泡菜的泡菜制造步骤; 4）通过添加桑叶，洋葱和糖，老化和发酵获得桑叶发酵的酶液的发酵 - 酶液体步骤; 和5）将在发酵的酶液体步骤中获得的桑叶发酵的酶液体添加到泡菜制造步骤中制造的泡菜的老化的酶液添加步骤。 通过加入根据本发明的桑叶发酵的酶液制造的桑叶泡菜与常规泡菜相比具有优异的感官吸引力，例如颜色，风味，口感和偏好，这是由于桑叶 - 发酵的酶液体，其被加入制造泡菜中，并且由于优异的物理性质如切割强度而改善了质地。 由于桑叶发酵的酶液的抗菌作用，本发明的桑叶泡菜具有提高产品质量的优点，因为泡菜的储存得到增强。
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公开(公告)号：KR101383973B1
公开(公告)日：2014-04-14
申请号：KR1020130009322
申请日：2013-01-28
Applicant: 전북대학교산학협력단 , 재단법인 임실치즈앤식품연구소 , 순천대학교 산학협력단
Abstract: The present invention relates to a method for producing antifungal ripened cheese and antifungal ripened cheese produced thereby, which does not generates fungi during ripening and improves the quality by coating the surface of cheese with cinnamon oil or cinnamon bark oil which are natural essential oil in order to effectively control fungi produced in the process of ripening cheese. The antifungal ripened cheese according to the present invention uses edible natural essential oil in ripening cheese so that produced fungi are effectively suppressed, thereby having an excellent effect of enhancing the flavor of cheese. [Reference numerals] (AA) Crude oil; (BB) Sterilization process; (DCC) Forming curd by fermenting and solidifying the same(adding a starter strains and milk clotting enzymes); (DD) Cutting the curd and removing whey; (EE) Compressing, molding, and adding salt; (FF) Aging(natural essential oil is applied); (GG) Producing antifungal ripened cheese
Abstract translation: 本发明涉及一种生产抗真菌熟化干酪和抗真菌熟化干酪的方法，该方法在成熟期间不产生真菌，并且通过以肉桂油或肉桂皮油为基础，将肉桂油或肉桂皮油油按照顺序涂覆在表面上来提高质量 有效控制成熟奶酪过程中产生的真菌。 根据本发明的抗真菌成熟奶酪在成熟奶酪中使用可食用的天然精油，从而有效地抑制生产的真菌，从而具有提高奶酪风味的极好效果。 （附图标记）（AA）原油; （BB）灭菌过程; （DCC）通过发酵和固化凝乳形成凝乳（加入起始菌株和凝乳酶）; （DD）切割凝乳并清除乳清; （EE）压缩，成型和加盐; （FF）老化（应用天然精油）; （GG）生产抗真菌成熟奶酪
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公开(公告)号：KR101095870B1
公开(公告)日：2011-12-21
申请号：KR1020090078782
申请日：2009-08-25
Applicant: 전북대학교산학협력단
Abstract: 본 발명은 차가버섯 유래의 세포외 단백다당체의 대량생산방법에 관한 것으로, 보다 상세하게는 차가버섯(
Inonotus obliquus ) 균사체로부터 세포외 단백다당체(extracelluar exopolysaccharide: EPS)를 생산하기 위한 배지에 있어서, 배지에 탄소원과 질소원이 6:1~9:1의 중량비로 포함된 것을 특징으로 하는 세포외 단백다당체 생산용 액상배양배지 및 이를 이용하여 세포외 단백다당체(extracelluar exopolysaccharide: EPS)를 대량생산하는 방법에 관한 것이다.
본 발명의 액상배양배지 및 이를 이용한 세포외 단백다당체 생산방법은 차가버섯 유래의 단백다당체의 대량생산을 가능하게 하여, 면역증가, 항암, 항당뇨 등의 효능을 가지는 단백다당체를 의약제조 및 기능성식품생산 등의 분야에 응용할 수 있게 한다.
차가버섯 균사체, 세포외 단백다당체, 액상배양배지, 항당뇨-
公开(公告)号：KR1020110017283A
公开(公告)日：2011-02-21
申请号：KR1020090074871
申请日：2009-08-13
Applicant: 전북대학교산학협력단
Abstract: PURPOSE: A novel inonotus Inonotus obliquus M5 having an ability of producing proteoglycan is provided to enhance productivity of proteoglycan and to produce a large amount of Inonotus Obliquus-derived proteoglycan. CONSTITUTION: A novel Inonotus obliquus M5(KACC93073P) has an ability of producing proteoglycan. The novel strain is prepared during regeneration of protoplast by treating UV to Inonotus obliquus mycelium. The proteoglycan is intracellular exopolysaccharide(IPS) or extracelluar exopolysaccharide(EPS). A method for preparing proteoglycan comprises a step of culturing Inonotus obliquus M5(KACC93073P) and producing proteoglycan from the culture liquid.
Abstract translation: 目的：提供一种具有产生蛋白聚糖能力的新颖的Inonotus Inonotus obliquus M5，以提高蛋白多糖的生产力，并产生大量的Inonotus Obliquus衍生的蛋白聚糖。 构成：一种新颖的Inonotus obliquus M5（KACC93073P）具有产生蛋白多糖的能力。 在原生质体再生过程中，通过将紫外线处理成Inonotus obliquus菌丝体来制备新菌株。 蛋白多糖是细胞外多糖（IPS）或胞外胞外多糖（EPS）。 制备蛋白聚糖的方法包括从培养液中培养Inonotus obliquus M5（KACC93073P）并产生蛋白聚糖的步骤。
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40.发明授权치마버섯 균사체의 반연속식 액상배양을 통한 베타-1,6-분지-베타-1,3-글루칸 대량생산 방법 有权大规模生产β-β6-BRANCHED-β-1,3-葡萄糖的方法利用SCHIZOPHYLLUM COMMUNE进行半连续发酵
公开(公告)号：KR100892355B1
公开(公告)日：2009-04-08
申请号：KR1020080079596
申请日：2008-08-13
Applicant: (주)큐젠바이오텍 , 전북대학교산학협력단
CPC classification number: C12P19/04 , C08B37/0024 , C12N1/14
Abstract: A method for mass production of beta-1,6-branched-beta-1,3-glucan from schizophyllum commune is provided to remarkably improve productivity of beta-glucan in comparison with an existing batch cultivation. A method for mass production of beta-1,6-branched-beta-1,3-glucan from schizophyllum commune comprises the following steps of: cultivating schizophyllum commune in a culture medium for 4-7 days; removing a culture fluid containing 70-90%(v/v) of mycelium on a total volume basis of the cultivation; and injecting new culture medium as much as the amount of removed culture fluid and repeating the process. The new culture medium is injected consecutively or intermittently.
Abstract translation: 提供了一种从分枝杆菌社区大量生产β-1,6-支链-β-1,3-葡聚糖的方法，与现有的分批培养相比，显着提高了β-葡聚糖的生产力。 从裂殖酵母菌群大规模生产β-1,6-支链-β-1,3-葡聚糖的方法，包括以下步骤：在培养基中培养裂殖酵母菌株4-7天; 在总体积的培养基上除去含有70-90％（v / v）菌丝体的培养液; 并注入新鲜培养基，除去去除的培养液的量并重复该过程。 新培养基连续注射或间歇注射。
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