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公开(公告)号：KR1020110041351A
公开(公告)日：2011-04-21
申请号：KR1020090098458
申请日：2009-10-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of a natural seasoning having the anti-hypertension function is provided to secure the excellent palatability of the natural seasoning. CONSTITUTION: A producing method of a natural seasoning comprises the following steps: mixing enzyme-hydrolyzed beef powder, beef bone extracts, dried skipjack flesh slices, sea tangle, garlic, anchovy, manila clam, shrimp, shiitake mushroom, and dried pollack with purified water; and heat-extracting the mixture before filtering, condensing, and drying to obtain powder. The enzyme-hydrolyzed beef powder is obtained by adding 0.1~1% of flavourzyme and 0.1~1% of papain before hydrolyzing the mixture for 20~80minutes at 60deg C, and freeze drying the outcome to produce powder.
Abstract translation: 目的：提供具有抗高血压功能的天然调味料的生产方法，以确保天然调味料的优良适口性。 构成：天然调味料的制作方法，包括以下步骤：将酶水解牛肉粉，牛骨提取物，干ack肉切片，海杂，大蒜，an鱼，马尼拉蛤，虾，香菇，干：混合 水; 在过滤，冷凝和干燥之前对混合物进行热萃取以获得粉末。 通过在60℃下将混合物水解20〜80分钟之前，加入0.1〜1％的香料和0.1〜1％的木瓜蛋白酶，得到酶水解的牛肉粉末，冷冻干燥，得到粉末。
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公开(公告)号：KR1020110021544A
公开(公告)日：2011-03-04
申请号：KR1020090079400
申请日：2009-08-26
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23L2/04 , A23L2/60 , A23V2002/00 , A23V2200/02 , A23V2200/30 , A23V2250/21 , A23V2300/14
Abstract: PURPOSE: A functional beverage using viscum album var. coloratum and a producing method thereof are provided to improve the functionality of the beverage using angelica gigas nakai, astragalus membranaceus, and other ingredients. CONSTITUTION: A functional beverage using viscum album var. coloratum with the antioxidant activity contains 40wt% of viscum album var. coloratum extract, 12.9wt% of angelica gigas nakai extract, 15.5wt% of astragalus membranaceus extract, 9.5wt% of glycyrrhiza uralensis fischer extract, 10.2wt% of jujube extract, 6.5wt% of liquid sugar, 3.5wt% of solid sugar, 0.5wt% of citric acid, and 0.5wt% of vitamin C.
Abstract translation: 目的：使用粘胶相册的功能性饮料。 提供了颜色及其制备方法，以改善使用当归黑加，黄芪和其他成分的饮料的功能。 构成：使用粘胶专辑的功能饮料 色素与抗氧化活性含有40wt％的粘胶相册变种。 黄芩提取物，当归黑加提物12.9％，黄芪提取物15.5wt％，甘草提取物9.5wt％，枣提取物10.2wt％，液糖6.5wt％，固体糖3.5wt％ 0.5重量％的柠檬酸和0.5重量％的维生素C.
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公开(公告)号：KR1020100110046A
公开(公告)日：2010-10-12
申请号：KR1020090028413
申请日：2009-04-02
Applicant: 한국식품연구원
IPC: C12P19/00 , A61K36/744
CPC classification number: C12P19/20 , A61K36/744 , C12Y302/01021
Abstract: PURPOSE: A method for preparing gardenia fruit extract with enhanced anti-inflammatory activity is provided to change a material by an enzyme reaction using beta-glucosidase. CONSTITUTION: A gardenia fruit extract with enhanced anti-inflammatory activity is prepared by reacting beta-glucosidase to gardenia fruit extract at 20 unit/ml, pH 4.6, and 45°C for 24 hours. The gardenia fruit extract is obtained by adding a solvent to gardenia fruit and treating with microwaves at 90W for 5 minutes. The solvent is a mixture solvent of water-ethanol. A pharmaceutical composition for anti-inflammation contains gardenia fruit extract as an active ingredient. A health food for preventing and treating inflammation contains gardenia fruit extract as an active ingredient.
Abstract translation: 目的：提供一种具有增强抗炎活性的栀子果实提取物的制备方法，以通过使用β-葡糖苷酶的酶反应来改变材料。 构成：通过β-葡萄糖苷酶将栀子果提取物以20单位/ ml，pH 4.6和45℃反应24小时制备具有增强抗炎活性的栀子果实提取物。 栀子果提取物通过向栀子果中加入溶剂并在90W下用微波处理5分钟获得。 溶剂是水 - 乙醇的混合溶剂。 用于抗炎的药物组合物含有栀子果提取物作为活性成分。 用于预防和治疗炎症的保健食品含有栀子果提取物作为活性成分。
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公开(公告)号：KR1020090119204A
公开(公告)日：2009-11-19
申请号：KR1020080045100
申请日：2008-05-15
Applicant: 한국식품연구원
IPC: A61K36/484 , A61P9/12 , A61P17/18
CPC classification number: A61K36/48 , A23V2200/02 , A23V2200/326 , C12N9/50
Abstract: PURPOSE: A method for producing functional soy bean protein hydrolysate is provided to remove bitter taste and improve hydrolysate with anti-hypertension and anti-oxidation activities. CONSTITUTION: A method for producing functional soy bean hydrolysate with anti-hypertension and anti-oxidation comprises: a step of hydrolyzing soy bean protein with protease; a step of filtering the soy bean protein; and a step of adding sugar to the soy bean protein then performing sugar-amino reaction to obtain reaction product. The protease is flavourzyme, protamex, papain, protease, neutrase, or alcalase.
Abstract translation: 目的：提供一种生产功能性大豆蛋白水解产物的方法，以消除苦味，改善抗高血压和抗氧化活性的水解产物。 构成：具有抗高血压和抗氧化功能的大豆水解产物的生产方法包括：用蛋白酶水解大豆蛋白的步骤; 过滤大豆蛋白的步骤; 以及向大豆蛋白中加入糖进行糖 - 氨基反应以获得反应产物的步骤。 蛋白酶是flavourzyme，protamex，木瓜蛋白酶，蛋白酶，中性酶或alcalase。
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公开(公告)号：KR1020090048140A
公开(公告)日：2009-05-13
申请号：KR1020070114369
申请日：2007-11-09
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 항산화 기능성 산머루 음료 및 이의 제조방법에 관한 것으로서 보다 상세하게는 산머루 착즙액과 과즙 및 부원료를 포함하여 항산화 기능성이 있으며, 관능성이 우수한 항산화 기능성 산머루 음료 및 이의 제조방법에 관한 것이다.
본 발명의 산머루 음료는 산머루 착즙액, 과즙 및 부원료를 포함하고 있어, 상기 과즙 및 부원료의 첨가에 의해 관능적인 특성이 우수하고, 항산화 기능성을 지니는 산머루 음료를 제공할 수 있다.
산머루, 음료, 항산화-
Patent Agency Ranking
公开(公告)号：KR1020070013841A
公开(公告)日：2007-01-31
申请号：KR1020050068479
申请日：2005-07-27
Applicant: 한국식품연구원 , (주) 삼아인터내셔날
CPC classification number: A23G3/48 , A23G3/0093 , A23G3/42
Abstract: Provided is a method for preparing a garlic snack to improve the storage stability of garlic, to reduce the garlic smell and to enhance the taste and smell compared with a baked garlic. The method comprises the steps of peeling the coat of garlic and washing it; cutting the washed garlic; blanching the cut garlic; dipping the blanched garlic in a solution containing sugar; quick-freezing the obtained garlic; coating the quick-frozen garlic with a seasoning component; and frying it in oil. Preferably the solution containing sugar comprises at least one selected from sugar, oligosaccharide, maltodextrin, fructose, glucose, starch syrup and honey and has a sugar content of 20-35 brix; and the seasoning component comprises 20-60 parts by weight of sugar alcohol, 20-40 parts by weight of starch, 0.1-3 parts by weight of salt, 5-15 parts by weight of aloe and 5-10 parts by weight of mugwort based on 100 parts by weight of liquid.
Abstract translation: 本发明提供一种制备大蒜小吃以提高大蒜的储存稳定性，与烘烤大蒜相比减少大蒜气味和增强味道和气味的方法。 该方法包括剥去大蒜层并洗涤的步骤; 切清洗大蒜; 煮大蒜; 将漂白的大蒜浸入含糖的溶液中; 快速冷冻获得的大蒜; 用调味料包裹速冻大蒜; 并在油中煎炸。 优选地，含糖的溶液包含选自糖，寡糖，麦芽糖糊精，果糖，葡萄糖，淀粉糖浆和蜂蜜中的至少一种，并且糖含量为20-35白利糖度; 并且调味成分包含20-60重量份的糖醇，20-40重量份的淀粉，0.1-3重量份的盐，5-15重量份的芦荟和5-10重量份的艾蒿 基于100重量份的液体。
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公开(公告)号：KR1019950005185A
公开(公告)日：1995-03-20
申请号：KR1019930015030
申请日：1993-08-03
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: 본 발명은 죽순의 가공처리시 생성되는 백색결정체를 제거하는 공정을 포함하는 신규한 죽순의 가공방법에 관한 것으로서, 그 공정은 죽순을 채취하여 선별, 반절 및 박피하는 단계, 여기에 물을 약 3배의 양으로 첨가하고, 필요에 따라 적당량의 소금을 첨가한 다음 전체를 중성pH로 유지하면서 100℃이상의 끊는 물에서 40내지 50분간 블랜칭하는 단계, 및 이를 약24시간 동안 수침 및 냉각시키는 단계를 포함하는 것을 특징으로 한다.
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48.发明授权
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公开(公告)号：KR101451809B1
公开(公告)日：2014-10-17
申请号：KR1020120133236
申请日：2012-11-22
Applicant: 한국식품연구원
IPC: A61K36/8994 , A61K36/60 , A61P3/04 , A61P7/06
Abstract: 본 발명은 율무(
Coix Iachryma-jobi ) 및 꾸지뽕잎(
Cudrania tricuspidata Leaf)을 유효성분으로 포함하는 대사질환의 예방, 치료 또는 개선용 조성물을 제공하며, 상기 대사질환은 고혈당, 비만, 빈혈 또는 고지혈증이다. 본 발명에 따르면, 본 발명은 고기능성 천연식품소재의 활용을 통해 체내 대사 개선을 위한 건강제품을 개발 할 수 있다.-
50.发明公开율무 및 꾸지뽕잎을 유효성분으로 포함하는 대사질환의 예방, 치료 또는 개선용 조성물 有权用于预防，治疗或改善包含混合物的化学物质的组合物IACHRYMA-JOBI和CUDRANIA TRICUSPIDATA LEAF作为活性成分
公开(公告)号：KR1020140066845A
公开(公告)日：2014-06-02
申请号：KR1020120133236
申请日：2012-11-22
Applicant: 한국식품연구원
IPC: A61K36/8994 , A61K36/60 , A61P3/04 , A61P7/06
CPC classification number: A61K36/8994 , A23L33/105 , A23V2200/328 , A23V2200/332 , A61K36/60 , Y10S514/866 , Y10S514/909
Abstract: The present invention relates to a composition containing coix lacryma-jobi and cudrania tricuspidata leaves as active ingredients for preventing, treating or relieving metabolic disease. The metabolic disease is glycosemia, obesity, anemia or hyperlipidemia. According to the present invention, the composition can be used in developing health products for improving internal metabolism through utilizing high functional natural food materials.
Abstract translation: 本发明涉及一种含有枸杞和三趾叶作为预防，治疗或缓解代谢性疾病的活性成分的组合物。 代谢疾病是糖血症，肥胖，贫血或高脂血症。 根据本发明，组合物可用于开发通过利用高功能天然食品材料来改善内部代谢的健康产品。
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