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51.发明授权울금 및/또는 도라지 발효물을 함유하는 항비만용 조성물 및 이의 제조방법 有权用于预防或改善与发酵的CURCUMA LONGA和/或PLATYCODON GRANDIFLORUM的肥胖的组合物，其制造方法
公开(公告)号：KR101607109B1
公开(公告)日：2016-03-29
申请号：KR1020140129453
申请日：2014-09-26
Applicant: 강원대학교산학협력단 , 철원친환경영농조합법인
IPC: A61K36/9066 , A61K36/346 , A61P3/04 , A61P3/00
CPC classification number: A61K36/9066 , A61K36/346
Abstract: 본발명은쌀에울금분말및 도라지분말중 선택되는어느하나이상을혼합하고균주를접종하여발효시킨발효물을유효성분으로함유하는항비만용조성물및 이의제조방법에관한것으로, 본발명의항비만용조성물은 HSL(hormone sensitive lipase), ACS(acyl-CoA synthetase), CPT-1(carnitine palmitoyltransferase-1)의활성을증가시켜비만개선, 예방및 치료에우수한효과를보인다.
Abstract translation: 本发明涉及含有发酵产物作为活性成分的抗肥胖组合物及其制造方法，其中，将选自莪术龙a粉和桔梗粉的一种或多种混合制成米， 将菌株接种到混合物中，并发酵混合物。 本发明的抗肥胖组合物通过增加激素敏感性脂肪酶（HSL），酰基辅酶A合成酶（ACS）和肉碱棕榈酰转移酶-1（CPT-1）的活性，显示出减轻，预防和治疗肥胖症的优异效果， 。 用于抗肥胖的组合物含有通过将米曲霉CF1001接种到混合米，姜黄粉和扁豆粉中并进行发酵的混合物中的发酵产物，其中姜黄粉和桔梗粉分别含有2.5wt％ 相对于混合物的总重量。
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公开(公告)号：KR101361846B1
公开(公告)日：2014-02-13
申请号：KR1020130015777
申请日：2013-02-14
Applicant: 강원대학교산학협력단
CPC classification number: A23L33/105 , A23V2002/00 , A23V2200/328 , A61K36/65
Abstract: The present invention relates to an antidiabetic composition and more specifically, to an antidiabetic composition which is capable of providing a practical antidiabetic effect by including a mixed extract of 250 ppm of Gynura procumbens, 500 ppm of Moutan Cortex Radicis, and 250 ppm of Lycium Chinese Miller; and increasing the vitality of glucokinase, pyruvate dehydrogenase while suppressing the vitality of ATP-citrate lyase. [Reference numerals] (AA) Sample 40 g + extraction solvent; (BB) Shaking incubation (60°C, 24 hours); (CC) Centrifugation (6,000 rpm, 1 hour); (DD) Filtering (0.45 μm syringe filter); (EE) Freeze-drying
Abstract translation: 本发明涉及抗糖尿病组合物，更具体地说，涉及能够提供实用抗糖尿病作用的抗糖尿病组合物，其包括250ppm的Gynura procumbens的混合提取物，500ppm的Moutan Cortex Radicis和250ppm的枸杞中文 磨坊主; 并增加葡萄糖激酶，丙酮酸脱氢酶的活力，同时抑制ATP-柠檬酸裂解酶的活力。 （标号）（AA）样品40g +提取溶剂; （BB）振荡孵育（60℃，24小时）; （CC）离心（6000rpm，1小时）; （DD）过滤（0.45μm注射器过滤器）; （EE）冷冻干燥
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公开(公告)号：KR101341552B1
公开(公告)日：2013-12-13
申请号：KR1020120157419
申请日：2012-12-28
Applicant: 강원대학교산학협력단 , 횡성군더덕연합영농조합법인
Abstract: The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C)
Abstract translation: 本发明涉及一种生产党参的发酵醋的方法，更具体地说涉及一种具有独特发酵味，党参，风味，传统发酵醋制成的感官特征的生产党参的醋酸方法， 优良的功能由于抗氧化作用的高效。 （AA）材料选择;（BB）洗涤;（CC）去除皮肤;（DD）湿法研磨;（EE）加入三种酶（熟淀粉酶，++-淀粉酶，葡糖淀粉酶）和酵母（酵母菌 酿酒酵母）;（FF）混合;（GG）第一次发酵（1天/ 25℃，糖化+酒精发酵）;（HH）醋启动子（醋酸醋杆菌KCCM 40229起源）接种;（II）二次发酵（9天/ 30度 （JJ）过滤（100mesh）;（KK）老化（2days / 4℃）;（LL）党参乳酸发酵（21.5brix째）混合物（5重量％）;（MM ）饲料（NN）灭菌（5min / 80℃）
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公开(公告)号：KR101329160B1
公开(公告)日：2013-11-14
申请号：KR1020110033043
申请日：2011-04-11
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
Abstract: 청고추의 열수추출물을 함유하는 항비만용 건강기능 식품 조성물에 관한 것으로, 본 발명의 특징적 분리 과정으로부터 분리된 청고추 추출물은 현재까지의 항비만 관련물질과 비교하여 호르몬-민감성 리파아제의 활성을 촉진하는 매우 탁월한 지질대사 조절 기능을 가지기 때문에, 항비만용 건강기능 식품 조성물로 개발되어 사용될 수 있다.
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Patent Agency Ranking56.发明公开카르니틴 팔미토일트랜스퍼라아제-1의 활성을 촉진시켜 지방세포 내 지방의 분해를 향상시킬 수 있는 청고추 유래 항비만용 조성물 有权CAPSICUML的抗生素组合物。 通过加强棕榈酸酯酶-1的增强活性促进脂肪降解的范围
公开(公告)号：KR1020130107865A
公开(公告)日：2013-10-02
申请号：KR1020120030004
申请日：2012-03-23
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
CPC classification number: A23L33/105 , A23L33/30 , A23V2002/00 , A23V2200/332 , Y10S514/909
Abstract: PURPOSE: An anti-obesity composition obtained from green pepper is provided to offer an anti-obesity function of the composition to users. CONSTITUTION: An anti-obesity composition contains a glycoside compound with one glucose bonded to an aromatic ring as an active ingredient. The glycoside compound with one glucose bonded to the aromatic ring is derived from green pepper. An anti-obesity food composition contains the green pepper aqueous solution which includes the glycoside compound with one glucose bonded to the aromatic ring as an active ingredient.
Abstract translation: 目的：提供从青椒获得的抗肥胖组合物，以向用户提供组合物的抗肥胖功能。 构成：抗肥胖组合物含有一种糖苷化合物，其中一个葡萄糖键合到芳环上作为活性成分。 具有与芳环结合的一个葡萄糖的糖苷化合物衍生自青椒。 抗肥胖食品组合物含有青椒水溶液，其包含与芳环结合的一种葡萄糖作为有效成分的糖苷化合物。
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公开(公告)号：KR1020130057215A
公开(公告)日：2013-05-31
申请号：KR1020110123026
申请日：2011-11-23
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
IPC: A23L21/12 , A23L29/231
CPC classification number: A23L21/12 , A23L19/09 , A23L29/231
Abstract: PURPOSE: A manufacturing method of paprika jam is provided to maximize the spreadability and mouth feel by adding pectin paste when manufacturing paprika jam. CONSTITUTION: Paprika in which the tap and seeds have been removed is washed. The paprika is finely pulverized into 5-100 μm with a colloid mill to obtain paprika puree. A liquid material is obtained by adding 3.4 weight% of fructo oligosaccharide, 5.5 weight% of fructose, 37.15 weight% of white sugar, 0.4 weight% of pectin paste, 10 weight% of calcium lactate and 0.05 weight% of citric acid to 43.5 weight% of paprika puree. The liquid material is heated at 80-85deg.C. [Reference numerals] (AA) Remove the taps and seeds of paprikas; (BB) Wash the paprikas; (CC) Wet-pulverize the paprikas(5-100um); (DD) Add auxiliary ingredients(pectin, sugar, calcium lactate); (EE) Heat liquid material(80-85°C); (FF) Add citric acid after heating; (GG) Bottle and cool
Abstract translation: 目的：提供辣椒酱果酱的制造方法，通过在制造辣椒粉果酱时加入果胶糊来最大化铺展性和口感。 构成：将去除水龙头和种子的辣椒粉洗涤。 用胶体磨将辣椒粉细粉碎成5-100μm，得到辣椒粉。 通过将3.4重量％的果糖低聚糖，5.5重量％的果糖，37.15重量％的白糖，0.4重量％的果胶糊，10重量％的乳酸钙和0.05重量％的柠檬酸加到43.5重量份中来获得液体材料 红辣椒泥的百分比。 将液体材料加热至80-85℃。 （附图标记）（AA）去除纸浆的水龙头和种子; （BB）清洗paprikas; （CC）湿碎粉碎（5-100um）; （DD）添加辅料（果胶，糖，乳酸钙）; （EE）加热液体材料（80-85℃）; （FF）加热后加入柠檬酸; （GG）瓶和凉
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公开(公告)号：KR101252582B1
公开(公告)日：2013-04-09
申请号：KR1020110017034
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: 본 발명은 (A) 잣(
Pinus koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; (C) 상기 (B) 단계에서 얻어진 잣 박의 상층부를 액상화시켜 액상원료를 제조하는 단계; (D) 정백당 및 펙틴을 혼합하여 분말원료를 제조하는 단계; 및 (E) 상기 액상원료와 분말원료를 혼합, 가열, 살균하는 단계를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 잣 스프레드의 제조방법에 관한 것이다.-
公开(公告)号：KR101252578B1
公开(公告)日：2013-04-09
申请号：KR1020110017033
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: 본 발명은 (A) 잣(
Pinus
koraiensis Siebold et Zucc)을 습식분쇄기(Colloid Mill)를 이용하여 5~100㎛의 초미립자로 분쇄시키는 단계; 및 (B) 상기 (A)단계에서 얻어진 분쇄물을 20~35℃에서 10,000~15,800×g로 원심분리하여 유지성분과 박성분으로 분리시키는 단계;를 포함하는 것을 특징으로 하는 잣 기름 분리방법에 관한 것이다.-
公开(公告)号：KR1020120097681A
公开(公告)日：2012-09-05
申请号：KR1020110017038
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
CPC classification number: A23G3/48 , A21D2/36 , A23G3/0019 , A23G2200/14
Abstract: PURPOSE: A producing method of grilled pine nut cake using defatted pine nut dregs is provided to offer consumers the savory taste of the pine nut dregs and the crunchy texture of the cake. CONSTITUTION: A producing method of grilled pine nut cake using defatted pine nut dregs comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifuging the crushed pine nuts to obtain defatted pine nut dregs; mixing the middle part of the pine nut dregs with vegetable oil to obtain a pine nut dreg mixture; adding egg white and powder materials into the pine nut dregs mixture to obtain grilled pine nut cake dough; and molding, heating, and cooling the grilled pine nut cake dough using upper and lower heating plates at 150-200 deg. C. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material; (JJ) Mixing pine nut sludge and vegetable oil; (KK) Kneading; (LL) Molding, heating, and cooling; (MM) Packaging
Abstract translation: 目的：提供使用脱脂松子渣的烤松果酱的生产方法，为消费者提供松子渣的味道和蛋糕的松脆质地。 构成：使用脱脂松果渣的烤松果酱的制造方法，包括以下步骤：将松仁粉碎成5-100微米的大小; 离心碎松仁，得到脱脂松子渣; 将松果渣的中间部分与植物油混合，得到松果渣混合物; 将蛋清和粉末材料加入松果渣混合物中，得到烤松果饼面团; 并使用150-200度的上加热板和下加热板成型，加热和冷却烤松果饼面团。 （AA）破碎过程; （BB）超细粉碎工艺; （CC）低温破碎过程; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE，HH）油; （FF）污泥; （GG）水分; （二）污泥（利用食品材料;（JJ）混合松果油泥和植物油;（KK）捏合;（LL）成型，加热和冷却;（MM）包装
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