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31.发明公开바실러스 서브틸리스 서브스페시스 인아쿠오소룸 ＦＡ 0305를 포함하는 항당뇨 효과가 증강된 콩발효물 및 이의 제조방법 有权含有大豆的发芽大豆SUBSP。 INAQUOSORUM FA 0305抗糖尿病的增强功能及其方法
公开(公告)号：KR1020140050414A
公开(公告)日：2014-04-29
申请号：KR1020120116802
申请日：2012-10-19
Applicant: 한국식품연구원
CPC classification number: A23L11/00 , A23L33/135 , A23V2002/00 , A23V2200/328 , C12N1/20 , C12R1/125
Abstract: The present invention relates to a fermented soybean with an enhanced anti-diabetic effect and a method for manufacturing the same, and more specifically, to the method for manufacturing a fermented soybean with an enhanced anti-diabetic effect comprising the steps of: inoculating a multiplied soybean with a Bacillus genus strain; and fermenting the inoculated soybean with the strain, and the fermented soybean manufactured by the method. Provided in the present invention is the fermented soybean having an anti-diabetic activity by the strain having a high alpha-glucosidase inhibition activity.
Abstract translation: 本发明涉及具有增强的抗糖尿病作用的发酵大豆及其制造方法，更具体地说，涉及具有增强的抗糖尿病作用的发酵大豆的制造方法，包括以下步骤：接种繁殖 具有芽孢杆菌属菌株的大豆; 并用菌株发酵接种的大豆，以及通过该方法制造的发酵大豆。 本发明提供了具有高α-葡糖苷酶抑制活性的菌株具有抗糖尿病活性的发酵大豆。
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公开(公告)号：KR1020130143332A
公开(公告)日：2013-12-31
申请号：KR1020120066803
申请日：2012-06-21
Applicant: 한국식품연구원
IPC: A23L33/00 , A61K36/9066 , A61P1/16
CPC classification number: A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2250/2112 , A61K36/906 , A61K2236/19 , Y10S514/893
Abstract: The present invention relates to a composition containing fermented turmeric as an active ingredient for the prevention and treatment of a non-alcoholic fatty liver and, more specifically, to a method for manufacturing food for improving a non-alcoholic fatty liver including a step of introducing cheonggukjang, fermented soybeans into turmeric and fermenting the rice bran. When the composition containing fermented turmeric as an active ingredient according to the present invention is taken, lipid levels in blood and a liver tissue can be reduced and liver index enzyme levels can be improved, thereby restraining a fatty liver.
Abstract translation: 本发明涉及含有发酵姜黄作为预防和治疗非酒精性脂肪肝的活性成分的组合物，更具体地，涉及一种用于改善非酒精性脂肪肝的食品的制备方法，包括引入 长江口，发酵大豆成姜黄，发酵米糠。 当采用根据本发明的含有发酵姜黄作为活性成分的组合物时，可以降低血液和肝组织中的脂质水平，并且可以提高肝脏指数酶水平，从而抑制脂肪肝。
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公开(公告)号：KR101282055B1
公开(公告)日：2013-07-05
申请号：KR1020110050785
申请日：2011-05-27
Applicant: 한국식품연구원
IPC: A23L33/00 , C12N1/20 , A61P3/10 , A61K36/746
Abstract: 본 발명은 노니 발효물을 유효성분으로 하는 발효 식품 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 노니 배지에 청국장 분말을 접종하여 발효시키는 단계를 포함하는 항 당뇨 발효 식품을 제조하는 방법에 관한 것이다. 본 발명에 의한 항당뇨 노니 발효 식품은 섭취 시 다음 및 다식 증상 완하, 혈당, 당화혈 색소 및 혈중 지질의 수치감소, 인슐린 감수성 개선을 통해 항당뇨 효과를 제공할 수 있다.
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公开(公告)号：KR1020130057806A
公开(公告)日：2013-06-03
申请号：KR1020110123738
申请日：2011-11-24
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for enhancing the content of slime polysaccharides by fermenting Weissella sp. using xylitol as a carbon source is provided to ensure stable fermentation rate of a fermented food containing xylitol and physiological functionality and new physical properties of polysaccharides which produce lactic acid bacteria. CONSTITUTION: A method for enhancing the content of slime polysaccharides comprises a step of fermenting Weissella sp. using xylitol as a carbon source. Weissella sp. is selected from a group consisting of Weissella confusa, Weissella cibaria, Weissella koreensis, and Weissella paramesenteroides. A fermentation composition with enhanced slime polysaccharides is prepared by fermenting with Weissella sp. on xylitol. A method for a Kimchi composition with enhanced slime polysaccharides comprises a step of adding xylitol to Kimchi as a carbon source and fermenting Weissella sp.
Abstract translation: 目的：通过发酵Weissella sp来提高粘多糖含量的方法。 提供使用木糖醇作为碳源，以确保含有木糖醇的发酵食物的稳定发酵速度和产生乳酸菌的多糖的生理功能和新物理性质。 构成：提高粘多糖含量的方法包括发酵魏氏杆菌的步骤。 使用木糖醇作为碳源。 魏氏菌 选自魏氏鼬（Weissella confusa），We，，，（Weissella cibaria），，，，（Weissella koreensis）和We螨鼬（Weissella paramesenteroides）。 具有增强的泥质多糖的发酵组合物通过用Weissella sp。 在木糖醇上 具有增强的粘多糖的泡菜组合物的方法包括将木糖加入到泡菜中作为碳源并发酵魏氏杆菌的步骤。
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公开(公告)号：KR1020130057802A
公开(公告)日：2013-06-03
申请号：KR1020110123732
申请日：2011-11-24
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for increasing the content of viscous polysaccharides by fermenting Leuconostoc sp. using xylitol as a carbon source is provided to ensure stable fermentation rate, and physiological functionality and new physical properties of the polysaccharides. CONSTITUTION: A method for increasing the content of viscous polysaccharides comprises a step of fermenting Leuconostoc sp. using xylitol as a carbon source. Leuconostoc sp. includes Leuconostoc mesenteroides or Leuconostoc paramesenteroides. Leuconostoc sp. is selected from a group consisting of Leuconostoc sp. KACC 91673, KACC 91674, KACC 91675, and KACC 91676. A fermentation composition with increased polysaccharides is prepared by fermenting Leuconostoc sp. on xylitol. A method for preparing a Kimchi composition with increased slime polysaccharides comprises a step of fermenting Leuconostoc sp. using xylitol as a carbon source.
Abstract translation: 目的：通过发酵明串珠菌来提高粘多糖含量的方法。 提供了使用木糖醇作为碳源，以确保发酵速率的稳定性，以及多糖的生理功能和新的物理性质。 构成：增加粘性多糖含量的方法包括发酵明串珠菌属（Leaconostoc sp。）的步骤。 使用木糖醇作为碳源。 明串珠菌 包括肠管粘膜明串珠菌（Leuconostoc mesenteroides）或明串珠菌（Leaconostoc paramesenteroides）。 明串珠菌 选自由明串珠菌属（Leuconostoc sp。）组成的组。 KACC 91673，KACC 91674，KACC 91675和KACC 91676。具有增加的多糖的发酵组合物通过发酵明串珠菌属（Leaconostoc sp。 在木糖醇上 制备具有增加的粘多糖的泡菜组合物的方法包括将明串珠菌属（Leaconostoc sp。）发酵的步骤。 使用木糖醇作为碳源。
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Patent Agency Ranking
公开(公告)号：KR1020120132138A
公开(公告)日：2012-12-05
申请号：KR1020110050779
申请日：2011-05-27
Applicant: 한국식품연구원
Abstract: PURPOSE: Hepato-protective fermented food containing a rice bran fermentation product, and a producing method thereof are provided to inject fermented soybean powder to a rice bran medium to obtain the rice bran fermentation product. CONSTITUTION: A producing method of hepato-protective fermented food containing a rice bran fermentation product comprises a step of injecting fermented soybean powder to a rice bran medium, and fermenting the mixture at 20-30 deg. C for 40 days. The producing method a step of pre-fermenting the mixture at 75-90 deg. C, and a step of post-fermenting the mixture at 75-90 deg. C.
Abstract translation: 目的：提供含有米糠发酵产物的肝保护性发酵食品及其制备方法，将发酵大豆粉末注入米糠培养基中，得到米糠发酵产物。 构成：含有米糠发酵产品的肝保护性发酵食品的生产方法包括将发酵大豆粉末注入米糠培养基并在20-30℃发酵混合物的步骤。 C 40天。 该制备方法是在75-90℃预发酵混合物的步骤。 和在75-90℃下将混合物发酵后的步骤。 C。
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公开(公告)号：KR1020100035345A
公开(公告)日：2010-04-05
申请号：KR1020080094668
申请日：2008-09-26
Abstract: PURPOSE: A microorganism having activities of suppressing blood sugar, improving liver function and suppressing hypertension is provided to apply in food. CONSTITUTION: A microorganism having an effect of improving liver function and suppressing blood sugar is Bacillus sp. KS-25(KCTC 11351BP), Bacillus subtilis KS-29(KCTC 11352BP), Bacillus licheniformis KS-30(KCTC 11353BP), Bacillus sonorensis KS-33(KCTC 11354BP), or Bacillus circulans KS-80(KCTC 11355BP). A microorganism formulation contains 0.001-10 weight% of microorganism, 0.5-10 weight% of rice bran, 0.5-10 weight% of sugar, and remaining amount of purified water. The microorganism formulation is formulated in powder or pellet. A food for suppressing blood sugar and improving liver function contains rice bran, Phellinus linteus, green tea, Curcuma aromatic Salisb., Brassica oleracea italic, chlorella, puer tea, or fermented soybean paste.
Abstract translation: 目的：提供一种具有抑制血糖，改善肝功能，抑制高血压活性的微生物，适用于食品。 构成：具有改善肝功能并抑制血糖的效果的微生物是芽孢杆菌属。 KS-25（KCTC 11351BP），枯草芽孢杆菌KS-29（KCTC 11352BP），地衣芽孢杆菌KS-30（KCTC 11353BP），芽孢杆菌KS-33（KCTC 11354BP）或环状芽孢杆菌KS-80（KCTC 11355BP）。 微生物制剂含有0.001-10重量％的微生物，0.5-10重量％的米糠，0.5-10重量％的糖和剩余量的纯化水。 微生物制剂配制成粉末或丸剂。 用于抑制血糖和改善肝功能的食物包括米糠，桑黄，绿茶，莪术香草，斜纹芸苔，小球藻，普洱茶或发酵的大豆酱。
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公开(公告)号：KR101652945B1
公开(公告)日：2016-09-02
申请号：KR1020140086246
申请日：2014-07-09
Applicant: 한국식품연구원
Abstract: 본발명은은행외과피의혐오취를저감시킬수있는락토바실러스브레비스및 이를이용하여은행외과피의혐오취를저감시키는방법에관한것이다. 본발명의방법에의할경우은행외과피의주요혐오취성분인부티르산및 헥산산의함량을감소시키고, 그결과은행외과피의혐오취를저감시킬수 있으며, 또한혐오취가저감된은행외과피발효물을제조할수 있다.
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公开(公告)号：KR1020160006883A
公开(公告)日：2016-01-20
申请号：KR1020140086255
申请日：2014-07-09
Applicant: 한국식품연구원
CPC classification number: A23B7/155
Abstract: 본발명은은행외과피의혐오취를저감시킬수있는락토바실러스사케이및 이를이용하여은행외과피의혐오취를저감시키는방법에관한것이다. 본발명의방법에의할경우은행외과피의주요혐오취성분인부티르산및 헥산산의함량을감소시키고, 그결과은행외과피의혐오취를저감시킬수 있으며, 또한혐오취가저감된은행외과피발효물을제조할수 있다.
Abstract translation: 本发明涉及可以减少银杏叶外果皮中的恶臭气味的莱氏乳杆菌，以及使用乳酸杆菌减少银杏外面果味的方法。 根据本发明的方法，丁酸和己酸含量降低，其中丁酸和己酸是银杏外果皮中主要的恶臭成分，因此可以减少银杏外面的异味。 。 此外，可以制造使用银杏外皮的发酵产品，其中在发酵产品中令人厌恶的气味降低。
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公开(公告)号：KR1020160006882A
公开(公告)日：2016-01-20
申请号：KR1020140086246
申请日：2014-07-09
Applicant: 한국식품연구원
CPC classification number: A23B7/155
Abstract: 본발명은은행외과피의혐오취를저감시킬수있는락토바실러스브레비스및 이를이용하여은행외과피의혐오취를저감시키는방법에관한것이다. 본발명의방법에의할경우은행외과피의주요혐오취성분인부티르산및 헥산산의함량을감소시키고, 그결과은행외과피의혐오취를저감시킬수 있으며, 또한혐오취가저감된은행외과피발효물을제조할수 있다.
Abstract translation: 本发明涉及可以减少银杏外面的异味的短乳杆菌，以及使用短乳杆菌减少银杏外面果味的方法。 根据本发明的方法，丁酸和己酸含量降低，其中丁酸和己酸是银杏外果皮中主要的恶臭成分，因此可以减少银杏外面的异味。 。 此外，可以制造使用银杏外皮的发酵产品，其中在发酵产品中令人厌恶的气味降低。
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