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公开(公告)号：KR1020000006751A
公开(公告)日：2000-02-07
申请号：KR1019990047771
申请日：1999-10-30
Applicant: 충남대학교산학협력단
IPC: A23L1/212
Abstract: PURPOSE: Provided is a method for preparing a kimchi which makes the kimchi of high nutritive value and good tastes by adding suspension generated in making bean curd, and by which suspension generated in making bean curd can be recycled. CONSTITUTION: A kimchi is made by adding to a suspension generated in making bean curd to salted cabbage or salted radish in addition to garlic, ginger, ground pepper, green pepper, sliced onion, leek, sugar, pickling brine, salt and so on. The kimchi is the one selected from the group consisting of a kimchi, a white-kimchi, water-kimchi, and chopped radishes pickled in salt water
Abstract translation: 目的：提供一种制作泡菜的方法，通过添加制作豆腐中产生的悬浮液，使得生产豆腐的悬浮液可以回收，从而使得营养价值高，味道好的泡菜成为可能。 规定：除了大蒜，姜，胡椒粉，青椒，切片洋葱，韭菜，糖，酸洗盐水，盐等之外，加入一种制作豆腐制成豆腐或咸萝卜的悬浮液制成泡菜。 泡菜是从泡菜，白泡菜，水泡菜和盐水中腌制的切碎萝卜中选出的泡菜。
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公开(公告)号：KR101964615B1
公开(公告)日：2019-04-02
申请号：KR1020170029612
申请日：2017-03-08
Applicant: 충남대학교산학협력단
Inventor： 김미리
IPC: A23G3/48
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公开(公告)号：KR1020150015671A
公开(公告)日：2015-02-11
申请号：KR1020130091299
申请日：2013-08-01
Applicant: 충남대학교산학협력단
IPC: A61K31/4045 , A61P25/28 , A61P25/00
CPC classification number: A61K31/4045
Abstract: 본 발명은 글루타메이트 매개 신경독성에 의해 야기되는 뇌질환 치료 및 예방용 약학 조성물 및 인지기능 저하 및 손상 개선용 건강기능식품에 관한 것으로, 보다 상세하게는 N-아실-세로토닌(N-acyl-5-HT)을 유효성분으로 하는 뇌질환 치료 및 예방용 약학 조성물에 관한 것이다. 이때, 아실기는 C16~C22의 포화 또는 불포화 지방산 유래의 아실기를 나타낸다.
Abstract translation: 本发明涉及用于治疗和预防使用谷氨酸引起的神经毒性的脑疾病的药物组合物和用于减轻认知功能障碍和损伤的健康促进功能食品，更具体地涉及包括N-酰基5-羟色胺的药物组合物 N-酰基-5-HT）作为治疗和预防脑疾病的活性成分，其中酰基是衍生自C16至C22饱和或不饱和脂肪酸的酰基。
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公开(公告)号：KR1020130133404A
公开(公告)日：2013-12-09
申请号：KR1020120056616
申请日：2012-05-29
Applicant: 충남대학교산학협력단 , 재단법인경남한방약초연구소
CPC classification number: A23L21/10 , A23L3/3472 , A23L29/20 , A23L29/30 , A23L33/105
Abstract: The present invention relates to a nutritious herb medicine jelly with improved storage including herb medicine as a basic material and a preparation method thereof, and more specifically, to a nutritious herb medicine jelly including a herb medicine extract and dry milk. The herb medicine extract of the present invention additionally includes a mountain cultivated ginseng extract. [Reference numerals] (AA) Seven days;(BB) 14 days;(CC) 21 days
Abstract translation: 本发明涉及一种具有改善储藏性的营养草药药膏，包括草药作为基本材料及其制备方法，更具体地涉及包含草药提取物和干奶的营养药草药。 本发明的草药提取物还含有山地栽培的人参提取物。 （附图标记）（AA）七天;（BB）14天;（CC）21天
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Patent Agency Ranking
公开(公告)号：KR101253527B1
公开(公告)日：2013-04-15
申请号：KR1020110046197
申请日：2011-05-17
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 숙성기간을 크게 단축하여 간단한 공정으로 보다 경제적으로 숙지황을 제조할 수 있는 방법에 관한 것으로, 보다 상세하게는 지황을 주침하는 단계; 주침된 지황을 70~90℃, 80~90% 습도에서 44~76시간 1차 숙성하는 단계; 1차 숙성된 지황을 45~55℃, 80~90% 습도에서 92~100시간 2차 숙성하는 단계; 및 2차 숙성된 지황을 60~80℃, 80~90% 습도에서 44~76시간 3차 숙성하는 단계;를 포함하는 것을 특징으로 하는 숙지황의 제조방법에 관한 것이다. 또한, 본 발명은 상기 방법에 의해 제조된 항산화성과 면역성이 우수한 숙지황에 관한 것이다.
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公开(公告)号：KR1020120010447A
公开(公告)日：2012-02-03
申请号：KR1020100071993
申请日：2010-07-26
Applicant: 충남대학교산학협력단
CPC classification number: A23L2/382 , A23V2200/302 , A23V2250/202 , A23Y2220/00
Abstract: PURPOSE: A rice fermentation beverage containing spirulina and soybean protein, and a producing method thereof are provided to inject lactobacillus into a mixed solution containing the spirulina and the soybean protein for promoting the growth of the lactobacillus. CONSTITUTION: A producing method of a rice fermentation beverage containing spirulina and soybean protein comprises the following steps: mixing 8-10 parts of rice saccharified liquid by weight with 0.5-5 parts of soybean protein by weight, or 0.5-3 parts of spirulina by weight and 0.5-5 parts of soybean protein by weight to obtain a mixed solution; sterilizing the mixed solution; and injecting lactobacillus into the sterilized solution, and cultivating. The lactobacillus is selected from the group consisting of lactobacillus delbrueckii subsp. bulgaricus, streptococcus thermophilus, and bifidobacterium.
Abstract translation: 目的：提供含有螺旋藻和大豆蛋白质的大米发酵饮料及其制造方法，以将乳酸菌注入含有螺旋藻和大豆蛋白质的混合溶液中，以促进乳酸杆菌的生长。 构成：含有螺旋藻和大豆蛋白的米饭发酵饮料的制备方法包括以下步骤：将8-10份重量的米糖化液与0.5-5份重量的大豆蛋白混合，或将0.5-3份螺旋藻混合 重量和0.5-5份大豆蛋白，得到混合溶液; 对混合溶液进行灭菌; 并将乳酸杆菌注射到灭菌溶液中并培养。 乳酸杆菌选自脱水乳酸杆菌（Subob。 保加利亚乳杆菌，嗜热链球菌和双歧杆菌。
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公开(公告)号：KR101071852B1
公开(公告)日：2011-10-11
申请号：KR1020090039141
申请日：2009-05-06
Applicant: 충남대학교산학협력단
IPC: A61K31/6615 , A61P29/00 , A23L1/30 , A61K8/55
CPC classification number: A61K31/685
Abstract: 본발명은도코사헥사에노일리소포스파티딜콜린(Docosahexaenoyl lysophosphatidylcholine)을유효성분으로함유하는항염증조성물에관한것으로, 보다상세하게는다중불포화리소포스파티딜콜린류인도코사헥사에노일리소포스파티딜콜린이세포내에서지질다당류유래 NO 생성을억제하고, 생체내(In vivo)에서자이모산 A(zymosan A) 유도복막염을저해시킴으로써항염증효능이우수하며세포독성이거의없으므로, 염증성질환예방및 치료용약학적조성물, 또는건강식품의유효성분으로유용하게사용될수 있다.
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公开(公告)号：KR1020110029611A
公开(公告)日：2011-03-23
申请号：KR1020090087365
申请日：2009-09-16
Applicant: 충남대학교산학협력단
CPC classification number: A23G1/32 , A23G1/0009 , A23G1/46 , A23L11/20 , A23L33/10
Abstract: PURPOSE: Chocolate containing fermented soybean paste, and a producing method thereof are provided to improve the palatability of the chocolate, and to secure the excellent antioxidant activity of the fermented soybean paste. CONSTITUTION: A producing method of chocolate containing fermented soybean paste comprises the following steps: diluting the fermented soybean paste in distilled water, and crushing; freeze-drying the crushed fermented soybean paste; pulverizing the freeze-dried fermented soybean paste into powder; roasting the fermented soybean powder; inserting the roasted fermented soybean powder into whipped cream, and boiling the mixture; double-boiling the chocolate, and inserting the mixture and cocoa butter to obtain ganache; pouring the ganache on an outer skin formed by hardening the molten chocolate; and pouring the molten chocolate on the hardened ganache, and hardening.
Abstract translation: 目的：提供含巧克力的发酵大豆酱及其制备方法，以改善巧克力的适口性，并确保发酵大豆酱的优异的抗氧化活性。 构成：含有发酵大豆酱的巧克力的生产方法包括以下步骤：将发酵的大豆酱稀释在蒸馏水中，粉碎; 冷冻干燥破碎的发酵大豆酱; 将冷冻干燥的发酵大豆酱粉碎成粉末; 焙烧发酵大豆粉; 将焙炒的发酵大豆粉末插入搅拌的奶油中，煮沸混合物; 双煮巧克力，并插入混合物和可可脂以获得甘薯; 将甘草倾倒在通过硬化熔融巧克力而形成的外皮上; 并将熔融的巧克力倒入硬化的甘蔗上，并硬化。
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公开(公告)号：KR1020110029610A
公开(公告)日：2011-03-23
申请号：KR1020090087364
申请日：2009-09-16
Applicant: 충남대학교산학협력단
IPC: A23G1/48 , A61K36/9066 , A23G1/54
Abstract: PURPOSE: Chocolate containing curcuma aromatica and a producing method thereof are provided to secure total phenol components of the curcuma aromatica, and to offer the excellent anticancer activity and antioxidant activity. CONSTITUTION: A producing method of chocolate containing curcuma aromatica comprises the following steps: double-boiling the chocolate for hardening to make an outer skin; boiling a mixture containing fresh cream and curcuma aromatica powder; inserting the mixture into the molten chocolate, to make ganache; pouring the ganache on the hardened outer skin, and cooling; and pouring the molten chocolate on the ganache, and solidifying.
Abstract translation: 目的：提供含有姜黄的巧克力及其制备方法，以确保姜黄的总酚成分，提供优异的抗癌活性和抗氧化活性。 构成：含有姜黄的巧克力的生产方法包括以下步骤：将巧克力双沸腾硬化以制成外皮; 沸腾含有新鲜奶油和姜黄的混合物; 将混合物插入熔融的巧克力中，制成甘油; 将硬化剂浇在硬化的外皮上，冷却; 并将熔融的巧克力倒入甘油浆中，凝固。
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