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    고추 당침액, 쇠비름 당침액, 표고버섯 당침액을 이용한 비빔밥 소스 조성물
    51.
    发明授权
    고추 당침액, 쇠비름 당침액, 표고버섯 당침액을 이용한 비빔밥 소스 조성물 有权
    BIBIMBAB SAUCE与CAPSICUM年度解决方案的组合，PORTULACA OLERACEA L. SOAKING SYRUP和LENTINULA EDODES SOAKING SYRUP

    公开(公告)号：KR101532962B1

    公开(公告)日：2015-07-02

    申请号：KR1020140002883

    申请日：2014-01-09

    Applicant: 강원대학교산학협력단

    Inventor： 최면 ,  강윤환 ,  김대중 ,  이재성 ,  김경곤 ,  이성미

    IPC: A23L23/00 ,  A23L11/20 ,  A23L19/00 ,  A23L27/10

    CPC classification number: A23L23/00 ,  A23L19/09 ,  A23L27/10 ,  A23L27/50

    Abstract: 본발명은고추, 쇠비름당침액, 표고버섯당침액을이용한비빔밥소스조성물에관한것으로, 산야초당침액 5~15중량%, 고추장 35~45중량%, 마늘 10~15중량%, 콩가루 3~5중량%, 깨소금 5~10중량%, 토마토 5~8중량%, 식초 3~5중량%, 양파즙 2~5중량%, 생강즙 5~7중량% 및청주 5~8중량%로조성된것을특징으로하는비빔밥소스조성물을제공한다.

    Abstract translation: 本发明涉及使用辣椒辛糖溶液，马齿苋油糖溶液和香菇酵母糖溶液的拌饭酱料组合物。 本发明提供一种拌拌酱料组合物，其特征在于，含有5-15重量％的天然草糖溶液，35-45重量％的红辣椒酱，10-15重量％的大蒜，3-5％的豆粉，5-10重量％ 芝麻盐的百分比，番茄的5-8重量％，醋的3-5％，洋葱提取物的2-5重量％，姜提取物的5-7％，精制米酒的5-8％。

    전처리 기술에 의해 추출수율이 극대화된 생들기름의 제조방법
    52.
    发明授权
    전처리 기술에 의해 추출수율이 극대화된 생들기름의 제조방법 有权
    百草籽油的生产方法

    公开(公告)号：KR101429143B1

    公开(公告)日：2014-08-11

    申请号：KR1020130069608

    申请日：2013-06-18

    Applicant: 주식회사 한빛향료 ,  강원대학교산학협력단

    Inventor： 최면 ,  김대중 ,  임재천

    IPC: A23D9/007 ,  A23D9/00 ,  C11B1/04

    CPC classification number: A23D9/02 ,  A23D9/007 ,  C11B1/04

    Abstract: Disclosed is a method for producing perilla seed oil, the method comprising the steps of: (A) pulverizing refined perilla seeds and adjusting a final moisture content to 15-18 wt%; (B) firstly removing fats and oils from the perilla seeds by performing a continuous kneading process on the perilla seeds of which the moisture content is adjusted; (C) treating beta-glucanase and pectinase on a sludge which remains after oils and fats are firstly removed; and (D) secondly removing oils and fats from the perilla seeds after re-performing the continuous kneading process on the enzyme-treated sludge and then stopping the kneading.

    Abstract translation: 本发明公开了一种生产紫苏籽油的方法，所述方法包括以下步骤：（A）将精制的紫苏种子粉碎并将最终水分含量调节至15-18wt％; （B）首先通过对调整含水量的紫苏种子进行连续捏合，从紫苏种子中除去油脂; （C）首先除去油和脂肪后留下的污泥上的β-葡聚糖酶和果胶酶; 和（D）在对经酶处理的污泥重新进行连续捏合之后，再次从紫苏种子中除去油脂，然后停止捏合。

    저온가공 기법을 이용한 과채류 과립차의 제조방법
    54.
    发明公开
    저온가공 기법을 이용한 과채류 과립차의 제조방법 有权
    水果蔬菜在低温下的制备方法

    公开(公告)号：KR1020130059036A

    公开(公告)日：2013-06-05

    申请号：KR1020110125118

    申请日：2011-11-28

    Applicant: 강원대학교산학협력단 ,  (주)웰빙테이블

    Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  백종미

    IPC: A23L2/08 ,  A23L2/02 ,  A23F3/16

    CPC classification number: A23L2/39 ,  A23F3/16 ,  A23L2/04 ,  A23L2/10 ,  A23V2002/00 ,  A23V2250/21

    Abstract: PURPOSE: A manufacturing method is provided to manufacture granule tea of fruits and vegetables by wet-pulverizing and then centrifuging the fruits and vegetables using a technique different from a conventional technique. CONSTITUTION: Fruits and vegetables are wet-pulverize by using a colloid mill to obtain a fruit-vegetable pulverized solution. The fruit-vegetable pulverized solution is centrifuged to remove sludge from the solution to obtain a fruit-vegetable extract. The fruit-vegetable extract is concentrated at a low temperature to obtain a fruit-vegetable concentrate. The fruit-vegetable concentrate is sprayed into mixed powder formed of sugar and acid to manufacture a fruit-vegetable granule. The fruit-vegetable pulverized solution is primarily centrifuged at a rate of 4,000-6,000 rpm to remove primary sludge and then secondarily centrifuged at a rate of 12,000-17,000 rpm to remove secondary sludge. The fruit-vegetable granule comprises 3-9 wt% of the fruit-vegetable concentrate, 90-96 wt% of the sugar, and 0.5-1.5 wt% of the acid. [Reference numerals] (AA) Wet-pulverize; (BB) First centrifugation; (CC) Second centrifugation; (DD) Low temperature concentration; (EE) Powder mixture; (FF) Concentration liquid spray; (GG) Dry; (HH) Packing

    Abstract translation: 目的：通过湿法粉碎制造水果和蔬菜颗粒茶，然后使用与常规技术不同的技术离心水果和蔬菜来制造方法。 规定：水果和蔬菜通过使用胶体磨得到水果粉碎溶液进行湿粉碎。 将果蔬粉碎的溶液离心分离，从溶液中除去污泥，得到水果蔬菜提取物。 水果蔬菜提取物在低温下浓缩，得到水果蔬菜浓缩物。 将水果蔬菜浓缩物喷雾到由糖和酸形成的混合粉末中以制造水果 - 蔬菜颗粒。 水果粉碎溶液主要以4,000-6,000转/分的速度离心，以去除一次污泥，然后以12,000-17,000rpm的速度二次离心以除去二次污泥。 果蔬颗粒含有3-9重量％的水果蔬菜浓缩物，90-96重量％的糖和0.5-1.5重量％的酸。 （标号）（AA）湿式粉碎; （BB）首先离心; （CC）二次离心; （DD）低温浓度; （EE）粉末混合物; （FF）浓液喷雾; （GG）干; （HH）包装

    호르몬-민감성 리파아제의 활성을 촉진하는 청고추 열수추출물을 함유하는 항비만용 식품 조성물
    56.
    发明公开
    호르몬-민감성 리파아제의 활성을 촉진하는 청고추 열수추출물을 함유하는 항비만용 식품 조성물 有权
    含有绿色提取物的抗生素食品组合物与增强感兴趣脂肪酶活性的作用

    公开(公告)号：KR1020120115627A

    公开(公告)日：2012-10-19

    申请号：KR1020110033043

    申请日：2011-04-11

    Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

    Inventor： 최면 ,  김태우 ,  김대중 ,  백종미

    IPC: A23L33/00 ,  A61K36/81 ,  A61P3/04

    CPC classification number: A23L33/105 ,  A23V2002/00 ,  A23V2200/3324

    Abstract: PURPOSE: An anti-obesity food composition containing a green pepper hot water extract is provided to promote the activity of hormone-sensitivity lipase, and to prevent the generation of side effects. CONSTITUTION: An anti-obesity food composition containing a green pepper hot water extract is obtained by the following steps: mixing green pepper with 9-11 times the amount of distilled water, and shake-cultivating the mixture at 55-65 deg. C for 20-25 hours; centrifugal-separating the green pepper mixture for 1-1.5 hours, and filtering the mixture; and concentrating the filtered liquid using a vacuum centrifuge thickener at 45-55 deg. C, and freeze-drying the liquid.

    Abstract translation: 目的：提供含有青椒热水提取物的抗肥胖食品组合物，以促进激素敏感性脂肪酶的活性，并防止副作用的产生。 构成：通过以下步骤获得含有青椒热水提取物的抗肥胖食品组合物：将青椒与蒸馏水的量的9-11倍混合，并在55-65度摇动培养该混合物。 C为20-25小时; 将青椒混合物离心分离1-1.5小时，过滤混合物; 并使用真空离心机增稠剂在45-55度浓缩过滤的液体。 并冷冻干燥液体。

    곤드레 나물 블록의 제조방법
    57.
    发明公开
    곤드레 나물 블록의 제조방법 有权
    生产半球面块块的方法

    公开(公告)号：KR1020120064008A

    公开(公告)日：2012-06-18

    申请号：KR1020110062527

    申请日：2011-06-27

    Applicant: 강원대학교산학협력단 ,  농업회사법인 산나물박물관 주식회사

    Inventor： 최면 ,  임재천 ,  김대중 ,  정지윤 ,  김태혁

    IPC: A23L19/00 ,  A23L3/44 ,  A23B7/024

    CPC classification number: A23L19/03 ,  A23B7/024 ,  A23V2002/00

    Abstract: PURPOSE: A producing method of seasoned cirsium setidens blocks is provided to maintain the taste and the flavor of freshly harvested cirsium setidens for a long time. CONSTITUTION: A producing method of seasoned cirsium setidens blocks comprises the following steps: dressing and washing cirsium setidens, and dipping the cirsium setidens in 90-100 deg C for heat processing for 5-10 minutes; dipping the heat-processed cirsium setidens in cold water for 20-30 minutes, and dehydrating before cutting into 5-10cm; mixing 90-95wt% of purified water, 0.1-0.5wt% of acid, 0.1-1wt% of gum, 0.5-2wt% of starch, and 3-10wt% of saccharide to obtain a binder; mixing 80-90wt% of dehydrated cirsium setidens with cut shallot, green pepper, and sesame seeds, and adding 10-20wt% of binder into the mixture to obtain a seasoned cirsium setidens mixture; and freeze-drying the seasoned cirsium setidens mixture.

    Abstract translation: 目的：提供一种经过长时间保存的新鲜采集的蓟马的味道和风味的经验丰富的蓟马块的生产方法。 构成：腌制蓟马块的生产方法包括以下步骤：修整和洗涤堇青石，并将堇青石浸入90-100℃进行加热5-10分钟; 将热处理的堇青石在冷水中浸泡20-30分钟，切成5-10cm之前脱水; 混合90-95wt％纯化水，0.1-0.5wt％酸，0.1-1wt％胶，0.5-2wt％淀粉和3-10wt％糖，得到粘合剂; 将80-90wt％的脱水蓟马与切碎的青葱，青椒和芝麻混合，并向混合物中加入10-20wt％的粘合剂以获得调味的蓟马混合物; 并冷冻干燥经验丰富的蓟马混合物。

    지골피, 동충하초, 가시오가피의 추출물을 함유하는 항당뇨 조성물
    59.
    发明公开
    지골피, 동충하초, 가시오가피의 추출물을 함유하는 항당뇨 조성물 有权
    含有柠檬酸提取物的抗菌组合物，PS PS IS IS IS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS MS

    公开(公告)号：KR1020100128167A

    公开(公告)日：2010-12-07

    申请号：KR1020090046648

    申请日：2009-05-27

    Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

    Inventor： 최면 ,  정미자 ,  김대중 ,  유진균 ,  서동주 ,  김천안

    IPC: A61K36/815 ,  A61K36/254 ,  A61K36/066 ,  A61P3/10

    CPC classification number: A61K36/815 ,  A61K36/066 ,  A61K36/254 ,  Y10S514/866

    Abstract: PURPOSE: A composition containing Lycium chinense, Cordyceps sinensis, and Acanthopanax senticosus harms extract for anti-diabetes is provided to enhance activity of glucokinae, pyruvate dehydrogenase and acetyl-CoA carboxylas and to suppress alpha-glucosidase. CONSTITUTION: A composition for anti-diabetes contains mixture of dried powder of Acanthopanax senticosus Harms extract and Cordyceps sinensis extract in 1 weight part of dried powder of Lycium chinense extract. The dried powder of the herb is prepared by adding 8.7-12.7 weight parts of distilled water to 1 weight part of dried herb samples, performing shaking incubation at 50-70°C for 20-28 hours; centrifuging at 5000-7000rpm; and freeze-drying.

    Abstract translation: 目的：提供含有枸杞子，冬虫夏草和刺五加危害提取物用于抗糖尿病的组合物，以增强葡萄糖酸，丙酮酸脱氢酶和乙酰辅酶A羧酸酶的活性并抑制α-葡萄糖苷酶。 构成：用于抗糖尿病的组合物含有1重量份的枸杞提取物干燥粉末中刺五加提取物和冬虫夏草提取物的干粉混合物。 通过向1重量份干草药样品中加入8.7-12.7重量份的蒸馏水，在50-70℃振荡培养20-28小时制备干草粉。 以5000-7000rpm离心; 并冷冻干燥。

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