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公开(公告)号：KR1020110125958A
公开(公告)日：2011-11-22
申请号：KR1020100045616
申请日：2010-05-14
Applicant: 한국식품연구원
IPC: A61K36/27 , A61K36/704 , A61P3/00
CPC classification number: Y02A50/411
Abstract: PURPOSE: A pharmaceutical composition containing Cynanchum wilfordii extract for reducing blood cholesterol is provided to prevent and treat hypercholesterolemia. CONSTITUTION: A pharmaceutical composition for reducing blood cholesterol contains 0.02-50 wt% of Cynanchum wilfordii ethanol extract as an active ingredient. The ethanol is 70-90% ethanol. The Cynanchum wilfordii ethanol extract is prepared by washing, drying, and pulverizing Cynanchum wilfordii and extracting at 90-98°C for five to seven hours, and concentrating. The pharmaceutical composition is manufactured in the form of powder, granules, tablets, capsules, suspension, emulsion, syrup, external use formulation, and suppository.
Abstract translation: 目的：提供含有Cynanchum wilfordii提取物降低血液胆固醇的药物组合物，用于预防和治疗高胆固醇血症。 构成：用于降低血液胆固醇的药物组合物含有0.02〜50重量％的枸杞子乙醇提取物作为活性成分。 乙醇为70-90％乙醇。 Cynanchum wilfordii乙醇提取物是通过洗涤，干燥和粉碎Cynanchum wilfordii并在90-98℃下提取五至七小时并进行浓缩制备的。 药物组合物以粉末，颗粒，片剂，胶囊，悬浮液，乳剂，糖浆，外用制剂和栓剂的形式制备。
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公开(公告)号：KR1020110039152A
公开(公告)日：2011-04-15
申请号：KR1020090096474
申请日：2009-10-09
Abstract: PURPOSE: A lipase inhibitor for anti-obesity contains a marine extract and is provided to suppress the activity of digestive enzymes. CONSTITUTION: A lipase inhibitor for anti-obesity contains a marine extract of sargassum confusum, agarum cribrosum, sargassum horneri, and zostera marina. A method for preparing the marine extract comprises: a step of pulverizing marine life and filtering at 20-60 mesh; a step of mixing the filtered marine life with purified water or ethanol in a content ratio of 1:3-10 and stirring to obtain extract; and a step of filtering and concentrating the extract. A capsule formulation for inhibiting lipase contains the extract, crystalline cellulose, magnesium stearate, and silicon dioxide.
Abstract translation: 目的：用于抗肥胖症的脂肪酶抑制剂含有海藻提取物，用于抑制消化酶的活性。 构成：用于抗肥胖症的脂肪酶抑制剂含有海草提取物，马齿苋，琼脂，马鞭草和马尾藻。 海藻提取物的制备方法包括：粉碎海洋生物并在20-60目筛分的步骤; 将经过滤的海洋生物与纯化水或乙醇以1:3-10的含量混合并搅拌获得提取物的步骤; 以及过滤和浓缩提取物的步骤。 用于抑制脂肪酶的胶囊制剂含有提取物，结晶纤维素，硬脂酸镁和二氧化硅。
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33.发明授权생선 어육과 새우육을 함유하는 건포 또는 스낵 가공품의 제조방법 및 이에 의해 제조된 건포 또는 스낵 가공품 失效制备含有鱼和沙拉的干鱼或SNACK产品的方法，以及制备的干鱼或SNACK产品
公开(公告)号：KR100953926B1
公开(公告)日：2010-04-21
申请号：KR1020090048710
申请日：2009-06-02
CPC classification number: A23L17/00 , A23B4/023 , A23G3/36 , A23J1/04 , A23L5/10 , A23L7/10 , A23L27/10 , A23V2002/00 , A23V2300/24
Abstract: PURPOSE: A manufacturing method of dried fish or snack products containing fish meat and shrimp meat is provided to improve flavors and tastes of the dried fish or the snack products by mixing the fish meat with the shrimp meat. CONSTITUTION: A manufacturing method of dried fish or snack products containing fish meat and shrimp meat comprises the following steps: manufacturing shrimp paste by pulverizing shrimp with an anti-denaturating agent for protein and table salt; manufacturing fish paste by adding salt after pulverizing fish meat in low temperature lower than 10°C; adding shrimp paste in the fish paste; kneading a mixture in 10°C or less; manufacturing a dried fish composition by adding seasoning materials or animal or vegetable food materials; drying the dried fish composition; roasting the dried fish; manufacturing snack compositions; drying the snack compositions to a moisture content of 5 ~ 40%; and making the snack by swelling the dried fish compositions.
Abstract translation: 目的：提供含有鱼肉和虾肉的干鱼或零食的制造方法，以通过将鱼肉与虾肉混合来改善干鱼或小吃产品的口味和味道。 构成：含有鱼肉和虾肉的干鱼或小吃制品的制造方法包括以下步骤：通过用抗变性剂将虾粉碎成蛋白质和食盐，制造虾酱; 在低于10℃的低温炸鱼肉后加盐制造鱼酱; 在虾酱中加入虾酱; 在10℃以下捏合混合物; 通过加入调味料或动植物食材制造干鱼组合物; 干燥鱼干组合物; 烤干鱼; 制作零食; 将零食组合物干燥至含水量为5〜40％; 并通过使干鱼组合物膨胀来制作零食。
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公开(公告)号：KR1020050120303A
公开(公告)日：2005-12-22
申请号：KR1020040045605
申请日：2004-06-18
Applicant: 한국식품연구원
IPC: A61K36/484 , A61K36/899 , A61P3/04
CPC classification number: A61K36/48 , A61K36/82 , A61K36/8998 , A61K2236/331 , A61K2236/51 , Y10S514/909
Abstract: 본 발명은 소화효소인 리파제(lipase)의 작용을 저해시켜 지방의 체내 흡수를 억제시키는 원리에 의해 비만을 방지할 수 있는 항비만용 리파제 저해제에 관한 것이다. 보다 상세하게는 곡류 및/또는 허브류 중에서 리파제의 저해활성이 높은 성분을 탐색하던 중 대두와 쌀눈 추출물은 1.0wt% 이상 첨가시, 녹차와 루이보스티 추출물은 0.25wt% 이상 첨가시, 계피산과 카테킨이 0.1wt% 이상 첨가시 리파제 활성이 저해되었다.
이들 추출물 중에서 곡류는 40mesh로 분쇄하고 정제수를 1:5의 비율로 혼합하여 실온에서 120rpm으로 24시간 교반 하면서 추출한 후, 4℃에서 10,000rpm으로 원심분리 하여 얻은 상등액을 -20℃로 동결건조 하여 분말을 얻는다. 차류는 정제수를 1:20의 비율로 첨가하고 상온에서 120rpm으로 교반 하면서 24시간 추출한 후, 5㎛ 필터로 여과하여 얻은 추출액을 감압농축하고 농축물은 건조하여 분말을 얻는다. 상기와 같이 얻은 리파제 저해제 분말을 캡슐, 환 또는 정제로 하여 식품 또는 의약품으로 공급하면 정상적인 식사를 하면서도 비만을 낮출 수 있다.-
公开(公告)号：KR1020030064521A
公开(公告)日：2003-08-02
申请号：KR1020020004845
申请日：2002-01-28
Applicant: 한국식품연구원 , 용문산은행영농조합법인
IPC: A23G3/00
Abstract: PURPOSE: Honeyed ginkgo nuts and a manufacturing method thereof are provided, thereby maintaining the softness of the gingko nut during distribution thereof, so that children and the elderly can easily eat the gingko nuts. CONSTITUTION: A method for manufacturing the honeyed gingko nuts comprises the steps of: removing the outer and inner skin from the gingko nuts; adding the skin removed gingko nuts to a solution containing 0.1 to 1.0%(w/w) of citric acid; heating the gingko nuts in the citric acid solution at 100 to 150 deg. C for 5 to 30 minutes; freeze-drying the heated gingko nuts; and dipping the freeze-dried gingko nuts in a sugar-containing solution and removing sugar therefrom.
Abstract translation: 目的：提供蜂蜜的银杏果仁及其制造方法，从而在分配时保持银杏坚果的柔软性，使得儿童和老年人可以容易地吃银杏仁。 构成：用于制造蜂蜜的银杏坚果的方法包括以下步骤：从银杏坚果中除去外表皮和内皮; 将皮肤除去银杏坚果添加到含有0.1至1.0％（w / w）柠檬酸的溶液中; 将柠檬酸溶液中的银杏坚果加热至100至150度。 C 5〜30分钟; 冷冻干燥加热的银杏坚果; 并将冷冻干燥的银杏坚果浸入含糖溶液中并从其中除去糖。
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Patent Agency Ranking
公开(公告)号：KR1020030064520A
公开(公告)日：2003-08-02
申请号：KR1020020004844
申请日：2002-01-28
Applicant: 한국식품연구원 , 용문산은행영농조합법인
IPC: A23F3/00
Abstract: PURPOSE: A ginkgo nut tea product and a manufacturing method thereof are provided. Therefore, the gingko nut tea product is cheaply manufactured by not preparing the extract of gingko nut but using gingko nut powder. CONSTITUTION: A method for manufacturing a gingko nut tea product comprises the steps of: removing the outer and inner skin from the gingko nuts; inserting the skin removed gingko nuts in water; heating the gingko nuts in water to remove toxicity; freeze-drying the heated gingko nuts; pulverizing the freeze-dried gingko nuts and filtering it nuts with a sieve; adding the gingko nut powder into honey syrup; and heating the mixture.
Abstract translation: 目的：提供银杏果仁茶产品及其制造方法。 因此，通过不制备银杏果实的提取物，但使用银杏坚果粉，可以廉价地制造银杏坚果茶产品。 构成：用于制造银杏坚果茶产品的方法包括以下步骤：从银杏坚果中除去外皮和内皮; 将皮肤吸入银杏坚果放入水中; 将银杏坚果在水中加热以消除毒性; 冷冻干燥加热的银杏坚果; 粉碎冻干的银杏坚果，用筛子过滤坚果; 将银杏坚果粉加入蜂蜜糖浆中; 并加热混合物。
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