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    바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법
    43.
    发明授权
    바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权
    CS135枯草芽孢杆菌CS135菌株及含有苦瓜的Chounggukjang的制备方法

    公开(公告)号：KR101562653B1

    公开(公告)日：2015-10-23

    申请号：KR1020130163837

    申请日：2013-12-26

    Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

    Inventor： 조계만 ,  이희율 ,  정다훈 ,  황정은 ,  김현주

    IPC: C12N1/20 ,  A23L11/20

    Abstract: 본발명에서는식품위해미생물에대한항균성이우수하고여주의쓴맛과청국장특유의악취를저감시키면서여주청국장발효능을갖는신규한바실러스서브틸리스 CS135 균주및 이를이용한기호성이우수하고증진된항산화활성, 및항당뇨및 항비만의개선효능을갖는여주청국장및 그의제조방법이제공된다.본발명의여주청국장은여주의쓴맛과청국장특유의악취가저감되어기호성이우수하고증진된항산화활성및 알파-글루코시아다제와췌장리파아제저해활성을갖는다. 또한본 발명의청국장을포함하는건강기능식품은항당뇨및 항비만의개선효과를갖는다. 또한본 발명에따른여주청국장은분말화될수 있어서섭취가용이하여건강기능성식품으로활용성이높다.

    여주, 청국장 및 다시마를 조합하여 포함하는 당뇨병 및 비만 개선용 건강기능성식품
    46.
    发明公开
    여주, 청국장 및 다시마를 조합하여 포함하는 당뇨병 및 비만 개선용 건강기능성식품 无效
    功能性食品，用于改善糖尿病的治疗和肥胖，包括马尾ICA A，，ANG ANG ANG LE LE LE LE LE

    公开(公告)号：KR1020140086901A

    公开(公告)日：2014-07-08

    申请号：KR1020130165139

    申请日：2013-12-27

    Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

    Inventor： 조계만 ,  이희율 ,  정다훈 ,  황정은 ,  김현주

    IPC: A23L1/30 ,  A23L19/00 ,  A23L17/60 ,  A23L11/20 ,  A23L33/00

    CPC classification number: A23L33/105

    Abstract: Provided by the present invention are: a granular composition which is composed of bitter gourd, fermented bean paste, and kelp; and a manufacturing method thereof. The composition has excellent palatability, improves anti-oxidative activity, and lowers the activity of Alpha-glucosidase and Pancreatic lipase by reducing the bitter taste of the bitter gourd, shielding the bad smell of the fermented bean paste, and shielding the unique smell of the kelp. The present invention also provides health functional food capable of treating diabetes and obesity by including the granular composition which is composed of the bitter gourd, the fermented bean paste, and the kelp.

    Abstract translation: 本发明提供一种由苦瓜，发酵豆浆，海带组成的粒状组合物， 及其制造方法。 该组合物具有优异的适口性，提高抗氧化活性，降低苦瓜的苦味，降低发酵豆酱的难闻气味，降低α-葡萄糖苷酶和胰腺脂肪酶的活性，同时屏蔽了发酵豆浆的独特气味 海带。 本发明还提供能够通过包括由苦瓜，发酵豆酱和海带组成的颗粒状组合物来治疗糖尿病和肥胖的健康功能食品。

    생균제제 특성을 갖는 카자크스타니아 엑시구아 ＣＣＳＹ27 균주 및 이를 이용한 막걸리 제조
    47.
    发明公开
    생균제제 특성을 갖는 카자크스타니아 엑시구아 ＣＣＳＹ27 균주 및 이를 이용한 막걸리 제조 有权
    KAZACHSTANIA EXIGUA CCSY27具有生物特性的菌株和使用菌株制备麦角醇

    公开(公告)号：KR1020130094999A

    公开(公告)日：2013-08-27

    申请号：KR1020120016343

    申请日：2012-02-17

    Applicant: 영농조합법인 오름주가 ,  경남과학기술대학교 산학협력단

    Inventor： 조현국 ,  조계만 ,  서원택 ,  이주영 ,  이동철 ,  김동현

    IPC: C12N1/16 ,  C12G3/02

    CPC classification number: C12N1/16 ,  C12G3/005 ,  C12G3/02 ,  C12R1/645

    Abstract: PURPOSE: Kazachstania exigua CCSY27 strain is provided to make makkoli (Korean rice wine) and to have probiotic properties, thereby manufacturing high quality makkoli by being used instead of Saccharomyces cerevisiae. CONSTITUTION: Kazachstania exigua CCSY27 (KACC93119P) strain is used for manufacturing makkoli. The makkoli is manufactured using grains as an ingredient and the strain. The grains contain rice and wheat mixed in a weight ratio of 5:5. [Reference numerals] (AA) Prepare rice; (BB) Prepare wheat(husk-removed wheat); (CC) Wash; (DD) Prepare rice flour; (EE) Prepare wheat flour; (FF) Dipping in water(8-12 hours, room temperature); (GG) Dipping in water(3-6 hours, room temperature); (HH) Kneading; (II,JJ) Steaming(30-60 minutes, 100°C); (KK) Cool; (LL) Cool and cut; (MM) Culture spawn; (NN) Starch ingredient(rice:wheat=10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10); (OO) First mashing(yeast:nuruk:purified water); (PP) Second mashing(nuruk:starch:ingredient:purified water); (QQ) Ferment(25°C, 7 days); (RR) Filter; (SS) Makkoli(Korean rice wine)

    Abstract translation: 目的：提供Kazachstania exigua CCSY27菌株，使makkoli（韩国米酒）具有益生菌特性，从而通过代替酿酒酵母制造高品质的makkoli。 构成：使用Kazachstania exigua CCSY27（KACC93119P）菌株制造makkoli。 makkoli使用谷物作为成分和菌株制造。 谷物含有以5:5的重量比混合的水稻和小麦。 （附图标记）（AA）准备饭; （BB）准备小麦（除壳小麦）; （CC）洗涤; （DD）准备米粉; （EE）准备小麦粉; （FF）浸入水中（8-12小时，室温）; （GG）浸入水中（3-6小时，室温）; （HH）揉面 （II，JJ）蒸煮（30-60分钟，100℃）; （KK）酷; （LL）冷切; （MM）文化产卵; （NN）淀粉成分（稻：小麦= 10:0,8:2,6:4,5:5,4:6,2:8,0:10）; （OO）第一次糖化（酵母：nuruk：纯化水）; （PP）第二次糖化（培育：淀粉：成分：净化水）; （QQ）发酵（25℃，7天）; （RR）过滤器; （SS）Makkoli（韩国米酒）

    대나무와 흑미를 이용한 기능성 식혜의 제조 방법
    48.
    发明公开
    대나무와 흑미를 이용한 기능성 식혜의 제조 방법 失效
    使用BAMBOO和黑米的功能SIKHYE的生产方法

    公开(公告)号：KR1020110086381A

    公开(公告)日：2011-07-28

    申请号：KR1020100006088

    申请日：2010-01-22

    Applicant: 강수태 ,  경남과학기술대학교 산학협력단

    Inventor： 최철용 ,  조계만 ,  강수태

    IPC: A23L2/38 ,  A23L2/52

    CPC classification number: A23L7/25 ,  A23L2/382

    Abstract: PURPOSE: A producing method of functional fermented sweet rice drink using bamboo and black rice is provided to enhance the functionality of conventional rice cake. CONSTITUTION: A producing method of functional fermented sweet rice drink using bamboo and black rice comprises the following steps: cutting bamboo leaves, and roasting before hot-water extracting; mixing malt with distilled water for extracting, filtering to obtain a malt extract, and preparing a diastatic enzyme solution for saccharifying hard-boiled rice using the malt extract; mixing white rice and the black rice in a weight ratio of 2:1, dipping the mixture in water, and steaming for 30minutes~1hour to obtain the hard-boiled rice; and mixing the bamboo leaf hot-water extract, the diastatic enzyme solution using the malt, and the hard-boiled rice, and saccharifying the mixture at 60deg C for 5~8hours.

    Abstract translation: 目的：提供使用竹子和黑米的功能发酵甜米饮料的生产方法，以提高常规米糕的功能。 构成：使用竹子和黑米的功能性发酵甜米饮料的生产方法包括以下步骤：切竹竹，热水提取前烘烤; 混合麦芽与蒸馏水进行提取，过滤以获得麦芽提取物，并制备使用麦芽提取物糖化水煮米的磺酸酶溶液; 将白米和黑米以2:1的重量比混合，将混合物浸在水中，蒸30分钟〜1小时，得到水煮饭; 将竹叶热水提取物，使用麦芽的磺化酶溶液与硬水混合，并将混合物在60℃下糖化5〜8小时。

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