公开(公告)号：KR101358685B1

公开(公告)日：2014-02-10

申请号：KR1020120027296

申请日：2012-03-16

Applicant: 한국식품연구원

Inventor： 김성수 ,  최상윤 ,  김경탁 ,  양승용 ,  최숙현

IPC: A23L7/109 ,  A23L1/0522

Abstract: 본 발명은 옥수수 냉면 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 옥수수 냉면 총 중량부에 대하여 옥수수 가루 35~40 중량부 및 밀가루 18~22 중량부를 포함하는 것을 특징으로 하는 옥수수 냉면에 관한 것이다. 본 발명에 의한 옥수수 냉면은 옥수수 가루를 주성분으로 하여 옥수수 특유의 색을 유지하면서 물성 및 기호도가 뛰어날 수 있다.

公开(公告)号：KR1020130115945A

公开(公告)日：2013-10-22

申请号：KR1020120038785

申请日：2012-04-13

Applicant: 한국식품연구원

Inventor： 김경탁 ,  이영철 ,  김성수 ,  홍희도 ,  김영찬 ,  최상윤 ,  이영경 ,  노정해 ,  조장원 ,  이명희

IPC: A61K36/906 ,  A61P1/16 ,  A61P1/00

Abstract: PURPOSE: A composition containing an extract of matured Zingiber officinale Roscoe is provided to reduce GOT, LDH, creatine, and lactate levels in blood and to prevent and treat liver diseases. CONSTITUTION: A pharmaceutical composition for preventing and treating liver diseases contains an extract of matured Zingiber officinale Roscoe. The matured Zingiber officinale Roscoe is stored at 70-90°C and a humidity of 70-90% for 5-15 days. A health food for preventing and treating liver disease contains the extract. [Reference numerals] (AA) Freeze-drying; (BB) Hot air-drying; (CC) Steaming; (DD) 10 day fermenting; (EE) 20 day fermenting; (FF) 30 day fermenting

Abstract translation: 目的：提供一种含有成熟姜黄Roscoe提取物的组合物，以减少血液中的GOT，LDH，肌酸和乳酸水平，并预防和治疗肝脏疾病。 构成：用于预防和治疗肝脏疾病的药物组合物含有成熟的姜黄素提取物。 成熟的Zingiber officinale Roscoe在70-90℃和70-90％的湿度下储存5-15天。 一种用于预防和治疗肝脏疾病的保健食品含有提取物。 （标号）（AA）冷冻干燥; （BB）热风干燥; （CC）蒸汽; （DD）10天发酵; （EE）20天发酵; （FF）30天发酵

公开(公告)号：KR1020130076082A

公开(公告)日：2013-07-08

申请号：KR1020110144506

申请日：2011-12-28

Applicant: 한국식품연구원

Inventor： 김경탁 ,  홍희도 ,  이영철 ,  김영찬 ,  김성수 ,  최상윤 ,  이영경 ,  조장원 ,  노정해

IPC: A23L27/00 ,  A23L19/00

CPC classification number: A23L27/10 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/2124

Abstract: PURPOSE: A method of screening a bitter taste seasoning composition and a bitter taste reduction material is provided to have a seasoning composition having a bitter taste and make a bitter taste reduction material by investigating a ingredient which causing a bitter taste of ginseng. CONSTITUTION: A composition including daucosterol is prepared. A bitter taste of the composition is measured. A sample to be analyzed is added in the composition. The bitter taste of the composition is measured. The sample in third step is to be considered as an oppositional substance to the bitter taste by comparing the bitter taste of a first two step with a fourth step and if the bitter taste is lower. The bitter taste is the bitter taste of ginseng. The bitter taste seasoning composition comprises daucosterol and a beta sitosterol.

Abstract translation: 目的：提供一种筛选苦味调味料组合物和苦味减轻材料的方法，以具有苦味的调味料组合物，并通过调查引起人参苦味的成分来制造苦味减少材料。 构成：制备包含果糖甾醇的组合物。 测量组合物的苦味。 在组合物中加入要分析的样品。 测量组合物的苦味。 通过比较前两步的苦味与第四步以及苦味较低，将第三步骤中的样品视为对苦味的对立物质。 苦味是人参的苦味。 苦味调味料组合物包含果糖甾醇和β-谷甾醇。

公开(公告)号：KR1020130070526A

公开(公告)日：2013-06-27

申请号：KR1020120141590

申请日：2012-12-07

Applicant: 한국식품연구원

Inventor： 홍희도 ,  이영철 ,  김영찬 ,  김경탁 ,  최상윤 ,  이영경 ,  조장원 ,  노정해 ,  성수경 ,  신광순 ,  박혜령 ,  조선영

IPC: A61K31/70 ,  A61K31/7016 ,  A61K31/7008 ,  A61P37/00

CPC classification number: A61K31/7004 ,  A61K31/7008 ,  A61K31/7016 ,  A61K31/715 ,  A61K36/44

Abstract: PURPOSE: A polysaccharide fraction is provided to enhance activity of a complements system and immunity in a normal mouse and an immunosuppressed mouse, and to effectively manufacture a food composition and a pharmaceutical product for enhancing immunity. CONSTITUTION: A persimmon leaf-derived polysaccharide fraction 70-90 wt% of neutral sugar and 10-30 wt% of uronic acid. Uronic acid is selected from the group consisting of galacturonic acid and glucuronic acid. The neutral sugar contains rhamnose, fucose, arabinose, xylose, mannose, galactose, and glucose. A food composition for enhancing immunity contains the polysaccharide fraction as an active ingredient. A method for preparing the polysaccharide fraction comprises a step of treating persimmon powder with pectinase.

Abstract translation: 目的：提供多糖级分以增强正常小鼠和免疫抑制小鼠中补体系统的活性和免疫力，并有效地制备用于增强免疫力的食物组合物和药物产品。 构成：柿子叶多糖级分为70-90重量％的中性糖和10-30重量％的糖醛酸。 尿酸选自半乳糖醛酸和葡萄糖醛酸。 中性糖含有鼠李糖，岩藻糖，阿拉伯糖，木糖，甘露糖，半乳糖和葡萄糖。 用于增强免疫力的食品组合物含有多糖部分作为活性成分。 制备多糖级分的方法包括用果胶酶处理柿子粉末的步骤。

公开(公告)号：KR1020130037002A

公开(公告)日：2013-04-15

申请号：KR1020110101307

申请日：2011-10-05

Applicant: 한국식품연구원

Inventor： 홍희도 ,  이영철 ,  김영찬 ,  김경탁 ,  최상윤 ,  이영경 ,  조장원 ,  노정해

IPC: A23L19/00 ,  A47J31/00

CPC classification number: A47J31/4403 ,  A47J2027/043

Abstract: PURPOSE: A device for steaming ginseng is provided to produce high quality ginseng by injecting microbial nutrient and the particle of an organic compound such as vitamin or mineral into a pressure container. CONSTITUTION: A device for steaming ginseng comprises a cap fastening unit(30), and a bouncing prevention unit(50). The cap fastening unit is mounted with a nozzle for injecting water soluble vitamin or mineral into a pressure container(20). The bouncing prevention unit is installed the inner lower side of the pressure container. The bouncing prevention unit comprises a circular body, a protrusion unit, and a through-hole. The edge of the circular body is downwardly curved. The protrusion unit is protruded in the center of the body and is equipped with an opening. The through-hole is formed in the body and protrusion unit.

Abstract translation: 目的：提供人参蒸煮装置，通过将微生物营养素和维生素或矿物质等有机化合物的颗粒注入压力容器中，生产高品质人参。 构成：用于蒸汽人参的装置包括帽紧固单元（30）和防弹单元（50）。 帽紧固单元安装有用于将水溶性维生素或矿物质注射到压力容器（20）中的喷嘴。 防弹单元安装在压力容器的内下侧。 防弹单元包括圆形主体，突出单元和通孔。 圆形体的边缘向下弯曲。 突出单元在主体的中心突出并且具有开口。 通孔形成在主体和突出单元中。

公开(公告)号：KR101194402B1

公开(公告)日：2012-10-25

申请号：KR1020090114765

申请日：2009-11-25

Applicant: 한국식품연구원

Inventor： 이영철 ,  노정해 ,  이영경 ,  김경탁 ,  조장원 ,  홍희도 ,  김영찬 ,  최상윤 ,  황진택

IPC: C12N1/14 ,  A61K31/70 ,  A61P3/10 ,  A23L2/38

Abstract: 본 발명은 불로초속 버섯 균사체 가노데르마 레지나세움 KFRI-M101 균주 및 이를 이용한 당뇨의 예방 및 개선용 조성물에 관한 것으로, 구체적으로 상기 가노데르마 레지나세움 KFRI-M101 는 인삼의 진세노사이드 성분을 체내에 흡수되기 용이한 비극성 형태로 전환시키는 균주이며, 상기 당뇨의 예방 및 개선용 조성물은 상기 가노데르마 레지나세움 KFRI-M101 균주로 인삼을 발효시켜 수득한 인삼 발효물을 유효성분으로 포함한다.
상기 당뇨의 예방 및 개선용 조성물은 AMPK의 활성을 증가시켜 혈당을 낮춰 당뇨의 예방 및 개선에 효과가 있다.
가노데르마 레지나세움 KFRI-M101, 당뇨, AMPK, 발효

公开(公告)号：KR1020120090339A

公开(公告)日：2012-08-17

申请号：KR1020110010710

申请日：2011-02-07

Applicant: 한국식품연구원

Inventor： 김경탁 ,  이영철 ,  김성수 ,  홍희도 ,  김영찬 ,  최상윤 ,  이영경 ,  조장원 ,  이명희

IPC: B01D11/00 ,  C09K15/34 ,  A61K36/906

CPC classification number: Y02P20/544 ,  B01D11/00 ,  A61K36/906 ,  C09K15/34

Abstract: PURPOSE: A method for extracting effective components with anti-oxidation functions from zingiberaceous is provided to improve the extracting efficiency of the components with anti-oxidation functions according to supercritical extracting conditions. CONSTITUTION: A method for extracting effective components with anti-oxidation functions from zingiberaceous includes the following: zingiberaceous is supercritical extracted at a temperature between 60 and 70 degrees Celsius and at a pressure between 450 and 550 bar; and the zingiberaceous is one selected from a group composed of Curcuma aromatic, Zingiber officinale, and Zingiber mioga.

Abstract translation: 目的：提供一种从姜黄素中提取抗氧化功能的有效成分的方法，根据超临界萃取条件提高具有抗氧化功能的成分的提取效率。 构成：用于从刺激性物质中提取具有抗氧化功能的有效成分的方法包括以下：在60-70℃的温度和450-550巴的压力下超临界提取姜黄素; 姜黄素选自由姜黄，姜黄，姜黄等组成的组。

公开(公告)号：KR1020120088172A

公开(公告)日：2012-08-08

申请号：KR1020110009327

申请日：2011-01-31

Applicant: 한국식품연구원

Inventor： 김경탁 ,  이영철 ,  김성수 ,  홍희도 ,  김영찬 ,  최상윤 ,  이영경 ,  조장원 ,  이명희

IPC: A23L27/10 ,  A23L5/20 ,  A23L33/15

CPC classification number: A23L19/03 ,  A23L5/20 ,  A23L33/15

Abstract: PURPOSE: Ginger slices and a producing method thereof are provided to reduce the spicy taste of ginger for improving the palatability of the ginger slices. CONSTITUTION: A producing method of ginger slices comprises the following steps: blanching the ginger slices dipped in a vitamin C solution for 3 hours for reducing the spicy taste of ginger; drying the blanched ginger slices at 55 deg C; and dipping the ginger slices in a sugar solution containing 45wt% of oligosaccharide, 50wt% of fructose, and 5wt% of honey for 3 hours at 80 deg C and for 72 hours at 60 deg C. The vitamin C solution contains 1% of vitamin C. The ginger slices are dipped in the vitamin C solution for 24 hours.

Abstract translation: 目的：提供姜片及其生产方法，以减少姜的辛辣味，以改善姜片的适口性。 构成：姜片的生产方法包括以下步骤：将浸于维生素C溶液中的姜片浸泡3小时，以减少姜的辛辣味; 在55摄氏度下干燥烫发姜片; 并将姜片浸入含有45重量％寡糖，50重量％果糖和5重量％蜂蜜的糖溶液中，在80℃下3小时，在60℃下干燥72小时。维生素C溶液含有1％的维生素 C.将姜片浸入维生素C溶液中24小时。

公开(公告)号：KR101158506B1

公开(公告)日：2012-06-20

申请号：KR1020100000729

申请日：2010-01-06

Applicant: 구안산업 주식회사 ,  한국식품연구원

Inventor： 김경탁 ,  이영철 ,  노정해 ,  김영찬 ,  최상윤 ,  이영경 ,  조장원 ,  이명희 ,  김상욱 ,  천영일 ,  홍종철 ,  송계로 ,  성원진 ,  정연주 ,  조말희

IPC: A23C9/13 ,  A23C9/123

Abstract: PURPOSE: A fermented ginseng yogurt beverage composition and a producing method thereof are provided to reduce the bad taste and smell of fermented dairy product. CONSTITUTION: A fermented ginseng yogurt beverage composition contains purified water, a ginseng yogurt fermented product, gellan gum, pectin, white sugar, liquid fructose, sodium citrate, vegetable cream. The ginseng yogurt fermented product is obtained by fermenting a mixture of milk or soymilk, and vitamin C with bifidobacterium longum H1 strains.

公开(公告)号：KR1020110135098A

公开(公告)日：2011-12-16

申请号：KR1020100054831

申请日：2010-06-10

Applicant: 한국식품연구원

Inventor： 이영철 ,  이영경 ,  김경탁 ,  조장원 ,  홍희도

IPC: A23C9/123 ,  C12R1/245

Abstract: PURPOSE: Lactobacillus fermented milk, and a producing method thereof are provided to obtain the high viscosity fermented milk without using a thickener or a stabilizer. CONSTITUTION: A producing method of lactobacillus fermented milk comprises a step of injecting Lactobacillus casei KFRI 127 into a raw milk medium. The raw milk medium contains more than one component selected from the group consisting of animal milk, whole milk powder, nonfat milk, non-fat milk powder, whey protein, and casein. The raw milk medium contains 1-8%(w/v) of non-fat milk powder.

Abstract translation: 目的：提供乳酸杆菌发酵乳及其制备方法，以获得不使用增稠剂或稳定剂的高粘度发酵乳。 构成：乳酸杆菌发酵乳的制备方法包括将干酪乳杆菌KFRI 127注射到生奶培养基中的步骤。 原乳培养基含有选自动物乳，全脂奶粉，脱脂乳，无脂奶粉，乳清蛋白和酪蛋白的多种组分。 生奶培养基含有1-8％（w / v）的无脂奶粉。