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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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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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Patent Agency Ranking
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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公开(公告)号：KR1020100008504A
公开(公告)日：2010-01-26
申请号：KR1020080069023
申请日：2008-07-16
Applicant: 충남대학교산학협력단
CPC classification number: A23L21/12 , A23L3/40 , A23L27/105
Abstract: PURPOSE: A manufacturing method of jelly containing black garlic is provided to offer easy intake of effective components in garlic for people by adding black garlic to the jelly, and to increase the consumption amount of the garlic. CONSTITUTION: Jelly contains 10-30 weight% of black garlic. The black garlic has one or more types among a whole bulb of garlic, a clove of the garlic, powder garlic and paste garlic. A manufacturing method of the jelly includes a step for mixing 15-25wt.pt. of water with 2-3wt.pt. of materials, a step for mixing 10-30wt.pt. of the black garlic and sugar, and a step for cooling and heating mixed materials.
Abstract translation: 目的：提供含有黑蒜的果冻的制造方法，通过向果冻加入黑蒜，可以方便地为大蒜摄入大蒜中的有效成分，并增加大蒜的消耗量。 构成：果冻含有10-30重量％的黑蒜。 黑蒜中有一种或多种大蒜，大蒜丁香，大蒜和酱油大蒜。 果冻的制造方法包括混合15-25重量％的步骤。 的水与2-3wt.pt。 的材料，混合10-30wt.pt的步骤。 的黑蒜和糖，以及冷却和加热混合材料的步骤。
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公开(公告)号：KR100865113B1
公开(公告)日：2008-10-24
申请号：KR1020070113324
申请日：2007-11-07
Applicant: 충남대학교산학협력단
CPC classification number: A23L33/10 , A23L27/105 , A23V2002/00 , A23V2250/1578 , A23V2250/212
Abstract: A method of manufacturing functional garlic food material containing calcium is provided to obtain functional food with improved eating quality and antioxidant property by reducing the pungent aroma and taste of garlic. One hundred parts by weight of garlic is mixed with 0.5 to 15 parts by weight of herb, heated at 100 to 130deg.C and 1.0 to 2.0 kgf/cm^2 for 5 to 30min and ground. The ground mixture is mixed with 1.0 to 3.0 parts by weight of calcium salts and 100 to 300 parts by weight of water and concentrated under reduced pressure. The herb is one or more selected from the group consisting of green tea leaf, bay leaf, persimmon and pine needles. The calcium salts are one or more selected from the group consisting of calcium carbonate, calcium citrate and calcium lactate. In the mixing process of garlic and herb, 3 to 7 parts by weight of charcoal can be additionally added.
Abstract translation: 提供含有钙的功能性大蒜食品的制造方法，通过减少大蒜的刺鼻香气和味道，获得具有改善的饮食质量和抗氧化性能的功能性食品。 将100重量份的大蒜与0.5〜15重量份草本混合，加热至100〜130℃，1.0〜2.0kgf / cm 2，加热5〜30分钟，研磨。 将研磨的混合物与1.0-3.0重量份的钙盐和100-300重量份的水混合并在减压下浓缩。 草本植物是选自绿茶叶，月桂叶，柿子和松针的组合中的一种或多种。 钙盐是选自碳酸钙，柠檬酸钙和乳酸钙中的一种或多种。 在大蒜和草本的混合过程中，可以加入3〜7重量份的木炭。
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公开(公告)号：KR100839180B1
公开(公告)日：2008-06-17
申请号：KR1020060061165
申请日：2006-06-30
Applicant: 충남대학교산학협력단
Inventor： 김미리
IPC: A23L1/20
Abstract: 본 발명은 콩으로부터 트립신 억제제 및 헤마글루티닌을 제거하는 방법에 관한 것으로, 보다 구체적으로는 콩으로부터 헤마글루티닌을 제거하는 방법은 일반조리나 전자레인지 조리보다 가압 조리를 함으로써 대두로부터 헤마글루티닌을 효과적으로 제거할 수 있고, 더 나아가 침지, 가열 및 감마선 조사를 두 개 이상 병용하는 것으로 그 중에서도 감마선 조사 전 침지를 하는 방법을 통해서 대두로부터 트립신 억제제를 더욱 효과적으로 제거할 수 있는 매우 뛰어난 효과가 있다.
대두, 트립신 억제제, 헤마글루티닌, 감마선 처리-
50.发明公开뇌조직 및 간조직내 산화적 스트레스에 대한 보호활성을가지는 4-히드록시피노레시놀을 유효성분으로 함유하는항산화제 조성물 有权包含4-羟基喹啉的抗氧化剂组合物，其作为有效成分具有抗脑组织和肝组织中的氧化应激的保护活性
公开(公告)号：KR1020070106891A
公开(公告)日：2007-11-06
申请号：KR1020060039320
申请日：2006-05-01
Applicant: 충남대학교산학협력단
Abstract: A composition comprising 4-hydroxypinoresinol as an effective ingredient is provided to inhibit neurotoxicity and oxidative stresses in brain tissue and suppress oxidative stresses in liver tissue, thereby protecting brain and liver tissues. A composition for protecting brain and liver tissues comprises 4-hydroxypinoresinol represented by the formula(1) derived from petaslignolide A contained in bog rhubarb as an effective ingredient, wherein the 4-hydroxypinoresinol is isolated from petaslignolide A by treating petaslignolide A with naringinase or glycosidase to obtain 4-hydroxypinoreinol, solubilizing the 4-hydroxypinoreinol in DMSO(dimethyl sulfoxide) and acidic buffer sequentially, adding excess naringinase into the solution and fractionating the solution with ethyl acetate to obtain an ethyl acetate layer, concentrating the ethyl acetate layer and subjecting it to TLC(thin layer chromatography).
Abstract translation: 提供包含4-羟基脯氨醇作为有效成分的组合物以抑制脑组织中的神经毒性和氧化应激并抑制肝组织中的氧化应激，由此保护脑组织和肝组织。 用于保护脑组织和肝组织的组合物包含由通式（1）表示的由羟基大黄酚作为有效成分的苯甲甙A所代表的4-羟基脯氨酸，其中通过用柚苷酸酶或糖苷酶处理petaslignolide A从petaslignolide A中分离出4-羟基脯氨酸 依次向DMSO（二甲基亚砜）和酸性缓冲液中溶解4-羟基牛油醇，向该溶液中加入过量的柚皮苷酶，用乙酸乙酯萃取溶液，得到乙酸乙酯层，浓缩乙酸乙酯层并使其 至TLC（薄层色谱）。
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