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31.发明公开신규한 페디오코커스 펜토사시우스 케이-641 균주, 상기 균주를 이용한 포도당항상성 개선용 인삼 발효 추출물 및 이의 제조방법 有权新颖的PEDOSOCCUS PENTOSACEUS K-641和使用PEDIOCOCCUS PENTOSACEUS K-641从金盛发酵产品中提取葡萄糖的方法及其制备方法
公开(公告)号：KR1020110053120A
公开(公告)日：2011-05-19
申请号：KR1020090109947
申请日：2009-11-13
Applicant: 한국식품연구원
Abstract: PURPOSE: A Pediococcus pentosaceus K-641(KFCC11463P) is provided to convert ginsenoside of low bioavailability to ginsenoside of high bioavailability and to improve glucose homeostasis. CONSTITUTION: A novel Pediococcus pentosaceus K-641(KFCC11463P) is used for fermenting ginseng. A method for preparing ginseng fermentation extract comprises: a step of fermenting a suspension of ginseng power with Pediococcus pentosaceus K-641(KFCC11463P) at 35-37 degrees Celsius for 3-10 days to obtain a fermentation; a step of extracting the fermentation with a solvent of ethanol, spirit, or butanol; and a step of filtering the extract.
Abstract translation: 目的：提供戊糖片球菌K-641（KFCC11463P）将低生物利用度的人参皂苷转化为高生物利用度的人参皂甙并改善葡萄糖体内平衡。 构成：一种新型戊酸球菌K-641（KFCC11463P）用于发酵人参。 一种人参发酵提取物的制备方法，其特征在于，在35-37摄氏度下，将人参粉状悬液与戊糖球菌K-641（KFCC11463P）发酵3-10天，得到发酵的工序; 用乙醇，精油或丁醇的溶剂萃取发酵的步骤; 以及过滤提取物的步骤。
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公开(公告)号：KR101016962B1
公开(公告)日：2011-02-28
申请号：KR1020080128381
申请日：2008-12-17
Applicant: 한국식품연구원
IPC: A23L7/196
Abstract: 본 발명은 감자분말, 덱스트린 및 기능성 성분으로 도포한 기능성 코팅쌀 및 그의 제조방법에 관한 것이다. 본 발명의 기능성 코팅쌀의 제조방법은 (i) 20 내지 30%(w/w)의 감자분말, 20 내지 30%(w/w)의 덱스트린 및 40 내지 60%(w/w)의 뽕잎 건조분말 또는 홍삼 건조분말을 포함하는 혼합분말에, 물을 1:3 내지 1:7의 비율(v/v)로 가하고 현탁시켜서 코팅용액을 수득하는 공정; 및, (ii) 상기 코팅용액에 쌀을 침지시켜 도포한 다음, 건져내어 열풍건조 또는 동결건조시키는 공정을 포함한다. 본 발명의 기능성 코팅쌀은 종래의 코팅쌀과는 달리, 취반이후에 기능성 성분이 손실되지 않으면서도, 취반성이 저하되지 않으므로, 기능성 식품으로서 널리 활용될 수 있을 것이다.
코팅쌀, 덱스트린, 감자분말-
公开(公告)号：KR1020100115232A
公开(公告)日：2010-10-27
申请号：KR1020090033862
申请日：2009-04-17
Applicant: 한국식품연구원
CPC classification number: A23L33/21 , A23C9/13 , A23L11/05 , A23L31/00 , A23V2002/00 , A23V2300/14
Abstract: PURPOSE: A composition, yogurt and tofu for preventing and improving obesity containing hypsizigus marmoreus extract are provided to suppress fat cell division to prevent and improve obesity by containing Hypsizigus marmoreus extracts. CONSTITUTION: A composition for improving and preventing obesity contains 0.01 to 5 weight percentage of hypsizigus marmoreus extracts which is obtained from water, ethanol or the mixture of water and ethanol. To gain the hypsizigus marmoreus extracts, put the hypsizigus marmoreus in a solvent and boil at 50 to 100 degree Celsius for 5 to 20 hours. The ratio between the hypsizigus marmoreus and solvent is 1:30 or 1:60. The hypsizigus marmoreus extracts are obtained by removing low molecular material after boiling in water, ethanol, or the mixture thereof. The molecular weight of the low molecular material is under 20 kDa. The hypsizigus marmoreus extracts are acquired by separating neutral polysaccharide after removing the low molecular material. The hypsizigus marmoreus extracts are acquired by separating acidic polysaccharide after removing the low molecular material. The yogurt for preventing and improving the obesity contains the composition of hypsizigus marmoreus extracts. The tofu for preventing and improving the obesity contains the composition of hypsizigus marmoreus extracts or the hypsizigus marmoreus extracts. The tofu contains 1 to 10 weight percentage of the composition or the hypsizigus marmoreus extracts.
Abstract translation: 目的：提供一种用于预防和改善含有hypsizus mormoreus提取物的肥胖症的组合物，酸奶和豆腐，以通过含有利什曼原虫提取物来抑制脂肪细胞分裂以预防和改善肥胖。 构成：用于改善和预防肥胖的组合物含有0.01至5重量％的从水，乙醇或水和乙醇的混合物获得的hypsizigus mormoreus提取物。 为了获得hypsizigus marmoreus提取物，将hypsizigus marmoreus放入溶剂中，并在50至100摄氏度下煮5至20小时。 hyp虫和溶剂之间的比例为1:30或1:60。 通过在水，乙醇或其混合物中沸腾之后除去低分子材料，可以获得hypsizigus marmoreus提取物。 低分子材料的分子量低于20kDa。 去除低分子材料后，通过分离中性多糖获得hypsizigus marmoreus提取物。 去除低分子材料后，通过分离酸性多糖获得hypsizigus marmoreus提取物。 用于预防和改善肥胖症的酸奶含有痢疾hypsizigus mormoreus提取物的组成。 用于预防和改善肥胖症的豆腐含有痢疾hypsizigus mormoreus提取物或hypsizigus mormoreus提取物的组成。 豆腐含有1〜10重量百分比的组合物或者hypsizigus mormoreus提取物。
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公开(公告)号：KR1020100095979A
公开(公告)日：2010-09-01
申请号：KR1020090015062
申请日：2009-02-23
Applicant: 한국식품연구원 , 예산군 , 예산농산영농조합법인
Abstract: PURPOSE: A method for producing apple juice and an apple juice composition are provided to maintain the nutrients of apple, to extremely enhance the freshness of the apple juice, and to obtain excellent functionality due to superior taste and flavor of the apple juice. CONSTITUTION: A method for producing apple juice comprises the following steps: squeezing frozen apples; pulverizing the squeezed apple juice using a mixer and filtering the apple juice; homogenizing the filtrate by stirring the filtrate; and sterilizing the homogenized apple juice and packing the sterilized apple juice. In the squeezing step, Fuji apple and Jonathan apple are mixed in a ratio of 1.8:1-2.2:1, respectively.
Abstract translation: 目的：提供生产苹果汁和苹果汁组合物的方法，以维持苹果的营养，极大地提高苹果汁的新鲜度，并且由于苹果汁的优良味道和味道而获得优异的功能。 构成：生产苹果汁的方法包括以下步骤：挤压冷冻苹果; 使用搅拌机粉碎挤压的苹果汁并过滤苹果汁; 搅拌滤液均质滤液; 并对均质苹果汁进行灭菌并包装灭菌的苹果汁。 在挤压步骤中，富士苹果和乔纳森苹果的比例分别为1.8：1-2.2：1。
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公开(公告)号：KR1020100069841A
公开(公告)日：2010-06-25
申请号：KR1020080128381
申请日：2008-12-17
Applicant: 한국식품연구원
IPC: A23L7/196
CPC classification number: A23L7/1963 , A23L3/44 , A23L33/105 , A23V2002/00 , A23V2250/21 , A23V2300/10
Abstract: PURPOSE: Functional coated rice and a manufacturing method thereof are provided to prevent degradation of cooking property of rice without loss of functional components after cooking by applying coating liquid containing dextrin, potato powder, and functional components etc on the rice. CONSTITUTION: The coating liquid is manufactured by mixing mixed powder and water with a ratio of 1:3 ~ 1:7. The mixed powder includes potato powder 20 ~ 30%(w/w), dextrin 20 ~ 30%(w/w), mulberry leaves dry powder 40 ~ 60%(w/w), or red ginseng dried powder. The coating liquid is applied on the rice. The rice is dried with hot wind or freeze-dried.
Abstract translation: 目的：提供功能性包衣米及其制造方法，以通过将含有糊精，马铃薯粉末和功能成分等的涂布液施加到米饭上，防止米饭蒸煮后的功能成分损失而蒸煮后的功能成分的损失。 构成：以1:3〜1:7的比例混合混合粉末和水制造涂布液。 混合粉末包括土豆粉20〜30％（w / w），糊精20〜30％（w / w），桑叶干粉40〜60％（w / w）或红参干粉。 将涂布液涂于水稻上。 米饭用热风干燥或冷冻干燥。
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Patent Agency Ranking
公开(公告)号：KR100891482B1
公开(公告)日：2009-04-01
申请号：KR1020070094444
申请日：2007-09-17
Applicant: 한국식품연구원
Abstract: 본 발명은 칼슘강화 멸치 요구르트 및 그 제조방법에 관한 것으로, 보다 구체적으로는 발효실시 전의 우유에 멸치 분말을 첨가하고, 상기 멸치분말이 첨가된 우유에 유산균 균주 또는 유산균 균주를 우유에 접종하여 제조한 스타터 배양액을 혼합하여 발효를 실시하는 단계를 포함하는 것을 특징으로 하는 칼슘강화 멸치 요구르트의 제조방법에 관한 것이다.
본 발명에 따라 제조된 칼슘강화 멸치 요구르트는 멸치 첨가로 인한 기호도의 감소가 최소화되도록 처리되어 용이하게 섭취가 가능하고, 칼슘의 소화흡수율이 우수하여 성장기의 어린이 및 청소년에게 좋은 고기능성 요구르트이다.
멸치, 요구르트, 칼슘, 고칼슘 멸치-
公开(公告)号：KR1020090029147A
公开(公告)日：2009-03-20
申请号：KR1020070094444
申请日：2007-09-17
Applicant: 한국식품연구원
CPC classification number: A23C9/13 , A23C9/1234 , A23C9/1238
Abstract: A calcium-enriched anchovy yogurt is provided to increase the digestibility of calcium by soacking anchovy powder in spirits and organic acid and to minimize the reduction of taste by adding the anchovy powder before the fermentation of milk. A method for preparing calcium-enriched anchovy yogurt comprises (i) a step for adding the anchovy powder to milk before fermentation; (ii) a step for mixing the lactic acid bacteria strain or the starter culture obtained by inoculating the lactic acid bacteria strain to the milk, together with the milk containing the anchovy powder; (iii) a step for fermenting the mixture at 35-39°C for 6-8 hours and stirring the mixture after 5 hours from the beginning of the fermentation.
Abstract translation: 提供一种富含钙的鲥鱼酸奶，以通过将精油和有机酸中的cho鱼粉浸出来增加钙的消化率，并通过在牛奶发酵之前添加an鱼粉来最小化味道的降低。 一种制备富含钙的鲥鱼酸奶的方法包括：（i）在发酵前将an鱼粉加入到牛奶中的步骤; （ii）将乳酸菌株或通过将乳酸菌菌株接种到牛奶得到的起子培养物与含有an鱼粉的牛奶混合的步骤; （iii）在35-39℃下将该混合物发酵6-8小时并从发酵开始5小时后搅拌该混合物的步骤。
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公开(公告)号：KR1020080002263A
公开(公告)日：2008-01-04
申请号：KR1020060060969
申请日：2006-06-30
Applicant: 한국식품연구원
IPC: C12N1/20
Abstract: A lactic acid bacterium having strong acid and bile tolerance is provided to inhibit growth of cancer cells, so that the microorganism is useful for producing the functional food including the fermented milk capable of preventing and treating cancer. A lactic acid bacterium having strong acid and bile tolerance, Lactobacillus acidophilus KFRI 342(KCTC 10827BP), is isolated from kimchi and increases activity of quinone reductase associated with detoxication of carcinogens. The fermented milk by using Lactobacillus acidophilus KFRI 342(KCTC 10827BP) shows cytotoxicity to cancer cell, especially large intestine cancer cell line SNU C4.
Abstract translation: 提供具有强酸和胆汁耐受性的乳酸菌以抑制癌细胞的生长，使得微生物可用于生产包括能够预防和治疗癌症的发酵乳的功能性食品。 从泡菜中分离出具有强酸和胆汁耐受性的嗜酸乳杆菌KFRI 342（KCTC 10827BP）的乳酸菌，并增加与致癌物质解毒相关的醌还原酶的活性。 使用嗜酸乳杆菌KFRI 342（KCTC 10827BP）的发酵乳显示出对癌细胞，特别是大肠癌细胞系SNU C4的细胞毒性。
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公开(公告)号：KR100780806B1
公开(公告)日：2007-11-30
申请号：KR1020060114199
申请日：2006-11-18
CPC classification number: A23L33/10 , A23L7/198 , A23L33/30 , A23L33/40 , A23V2002/00 , A23V2200/322
Abstract: A food effective for the promotion of learning ability is provided to be utilized for the development of foods for an examinee by adding a brain-growth promoting composition to various kinds of foods. A food effective for the promotion of learning ability comprises a brain-growth promoting composition containing 5~15wt% of DHA, 5~15wt% of lecithin powder, 1~10wt% of black sesame powder, 5~15wt% of pumpkin powder, 1~10wt% of walnut powder, 10~20wt% of polished rice flour, 5~15wt% of sprouted brown rice flour, 2~8wt% of malt flour, and 5~15wt% of soybean powder. The brain-growth promoting composition is added to foods such as pizza, mixed cereals, noodles, cookies, beverages, meat products, fishes, wild greens, sauce, or boiled rice.
Abstract translation: 提供了有效促进学习能力的食品，用于通过向各种食物中添加脑生长促进组合物来开发受试者的食物。 有效促进学习能力的食品包括含有5〜15wt％的DHA，5〜15wt％卵磷脂粉末，1〜10wt％黑芝麻粉，5〜15wt％南瓜粉，1〜 〜10重量％的核桃粉，10〜20重量％的抛光米粉，5〜15重量％的发芽糙米粉，2〜8重量％的麦芽粉和5〜15重量％的大豆粉。 将脑生长促进组合物添加到诸如比萨饼，混合谷物，面条，饼干，饮料，肉制品，鱼类，野菜，酱汁或煮饭等食品中。
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公开(公告)号：KR100715653B1
公开(公告)日：2007-05-09
申请号：KR1020060035972
申请日：2006-04-21
Abstract: 본 발명은 해조칼슘, 식물추출물, 클로렐라추출물, 맥아추출물 및 초유분말을 포함하고, 성장촉진효과를 나타내는 식품에 관한 것이다. 본 발명의 성장촉진효과를 나타내는 식품은 칼슘분말, 클로렐라추출물분말, 초유분말, 산약추출물분말, 오가피추출물분말, 맥아추출물분말, 진피추출물분말, 나복자추출물분말, 탱자추출물분말, 오미자추출물분말, 복분자추출물분말, 용안육추출물분말, 당귀추출물분말, 두충추출물분말, 모과추출물분말, 속단추출물분말, 백강잠추출물분말, 갈근추출물분말, 길경추출물분말, 대추추출물분말, 감초추출물분말, 박하추출물분말 및 건강추출물분말로 구성된 성장촉진용 조성물을 포함한다. 본 발명의 성장촉진제는 복용자의 체내 대사에 영향을 미치지 않으면서도, 효과적으로 골격의 성장을 촉진하므로, 유아 및 어린이의 성장촉진에 널리 활용될 수 있을 것이다.
성장촉진, 클로렐라추출물, 초유분말Abstract translation: 本发明包括一海藻钙，植物提取物，小球藻提取物，麦芽提取物和初乳粉末和，与代表生长促进效果的食品。 示出了本发明的生长促进作用的食物是钙粉末，小球藻提取物粉末，初乳粉末，山药提取物粉末，刺五加提取物粉末，麦芽提取物粉末，真皮提取物粉末，nabokja提取粉末，taengja提取物粉末，五味子提取物粉末，插田泡提取 作为粉末，yonganyuk提取物粉末，当归提取物粉末，杜仲提取物粉末，榅桲提取物粉末，速度提取物粉末，baekgangjam提取物粉末，葛根提取物粉末，gilgyeong提取物粉末，大枣提取物粉末，甘草提取物粉，薄荷提取物粉末和健康提取物粉末 还有一种促进成长的作品。 本发明的生长促进剂是如此有效，在不影响bokyongja的代谢，促进骨骼生长，它可以被广泛地用于促进婴儿和儿童的生长。
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