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公开(公告)号：KR101963978B1
公开(公告)日：2019-04-01
申请号：KR1020170149628
申请日：2017-11-10
Applicant: 농업회사법인 드림팜 유한회사 , 경남과학기술대학교 산학협력단
IPC: A23L33/105 , A23L29/00 , C12P7/42 , C12P17/06 , C12P13/00
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公开(公告)号：KR101889596B1
公开(公告)日：2018-08-20
申请号：KR1020150153389
申请日：2015-11-02
Applicant: 경남과학기술대학교 산학협력단
IPC: A23L31/00 , A23L11/00 , A23L7/10 , A23L33/175 , A23L33/12
Abstract: 본발명에서는이취가차폐되고송이버섯의향이가미되어풍미가우수하고, 필수아미노산및 불포화지방산의함량이증진되어영양성이우수하고, 총페놀릭스및 비배당체이소플라본(아글리콘)의함량이증가되고, 항산화활성및 소화효소저해활성이증진된혼합곡물의송이버섯균사체발효조성물, 그제조방법및 이를포함하는건강기능성식품이제공된다. 본발명에따른발효조성물은항산화, 체중조절, 콜레스테롤저하, 고지혈증개선, 동맥경화완화, 당뇨병완화, 혈액순환개선, 면역력개선, 안면홍조개선및 골다공증개선등의여성호르몬불균형에따른갱년기질환개선용건강기능성식품으로서유용하다.
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54.发明授权
公开(公告)号：KR101844682B1
公开(公告)日：2018-04-02
申请号：KR1020160144420
申请日：2016-11-01
Applicant: 경남과학기술대학교 산학협력단
IPC: A23L33/135 , A23L33/105 , A23L27/50
CPC classification number: A23L33/135 , A23L27/50 , A23L33/105 , A23V2002/00 , A23V2200/328
Abstract: 본발명에서는바실러스서브틸리스균주로제조된청국장코지와라이조푸스오리재균주로제조된콩-소맥코지와여주분말이혼합발효되어증진된가바(GABA) 함량을함유하고우수한알파-글루코시다아제효소저해활성을가져서증진된당뇨개선효과를갖는기능성여주간장이제공된다. 본발명에따른여주간장은알파-글루코시다아제저해활성이현저히증진되어당뇨완화용식품으로서도유용하고, 가바함량이증진되어기능성식품으로우수하고, 우수한항산화활성과고함량의페놀릭스를함유하여우수한전통발효식품이며, 저염이면서도간장특유의이취가저감되어기호성도개선된다. 또한본 발명에따른여주간장은상기와같은기능성에더불어코지를이용한공장식양조간장이므로품질이일정하게유지될수 있어서대량생산에적합하다.
Abstract translation: 在本发明中，从豆大豆曲制成，rayijo由含有麦曲和葫芦的粉末的枯草芽孢杆菌菌株产生的草鸭材料菌株混入效果是增加的GABA（GABA）含量和优异的α-葡糖苷酶的酶 提供具有抑制活性和改善糖尿病改善作用的功能性肝酱。 根据本发明的葫芦大豆是一种α-葡糖苷酶抑制活性显著增加作为糖尿病松弛食物是有用的，并且正在促进作为功能性食品优异的GABA含量，并且通过活动的优异优异的抗氧化苯酚里格斯和高含量含 这是一种传统的发酵食品，即使它的盐份较低，也可以通过减少肝脏特有的咸味来降低适口性。 还因为它使用yiiljeong除了根据本发明以上描述的功能性工厂酿造酱油曲是适合于大量生产保持在葫芦肝脏质量。
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公开(公告)号：KR1020160093244A
公开(公告)日：2016-08-08
申请号：KR1020150013991
申请日：2015-01-29
Applicant: 경남과학기술대학교 산학협력단 , 영농조합법인 오름주가
Abstract: 본발명에서는참다래에감 및복분자를일정비율로혼합하여발효함에의해제조되는신맛과색감개선되어기호성이증진되고폴리페놀및 안토시안의함량이강화되어항산화성이증진된참다래-혼합와인및 그제조방법이제공된다. 본발명에따른참다래-혼합와인은레드계열의색감과맛을가져서최근소비자가선호하는레드와인및 로제와인의대용으로사용될수 있다.
Abstract translation: 本发明涉及通过以不变比例混合和发酵柿子和猕猴桃产生的猕猴桃混合酒及其制备方法。 猕猴桃混合葡萄酒通过提高酸味和色泽来提高适口性，并通过增加多酚和花青素的含量来改善抗氧化性能。 此外，猕猴桃混合酒具有红葡萄酒的色泽和味道，因此可以用作红酒和玫瑰酒的替代品，最近被消费者青睐。
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Patent Agency Ranking
公开(公告)号：KR1020140087228A
公开(公告)日：2014-07-09
申请号：KR1020120156489
申请日：2012-12-28
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L19/20 , A23L27/20 , A23L33/105 , A61K36/42
Abstract: The present invention relates to a method for producing pickle of momordica charantia having improved palatability and antioxidant activity. The method for producing pickle of momordica charantia having improved palatability and antioxidant activity according to one embodiment of the present invention includes: a step of producing salted momordica charantia; and a step of producing a pickle solution. According to the embodiment of the present invention, the method for producing pickle of momordica charantia having improved palatability and antioxidant activity reduces the bitter taste of momordica charantia.
Abstract translation: 本发明涉及一种具有改善的适口性和抗氧化活性的苦瓜品种的制备方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法包括：生产咸味苦瓜的步骤; 以及生产泡菜溶液的步骤。 根据本发明的实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法降低了苦瓜的苦味。
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公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.
Abstract translation: 本发明提供苦瓜酵母及其制备方法。 本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。 根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性 守卫。 本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。 根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味 味道。
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58.发明公开바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权BACILLUS SUBTILIS 135使用它的含有MOMORDICA CHARANTIA的CHOUNGGUKJANG的应变和制备方法
公开(公告)号：KR1020140086879A
公开(公告)日：2014-07-08
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are a new bacillus subtilis 135 strain which has an ability for fermenting bitter gourd bean paste while having excellent antibiosis about microorganism which is harmful to food and reducing the bitter taste of a bitter gourd and the unique bad smell of the fermented bean paste; the bitter gourd fermented bean paste which has excellent palatability, increases an anti-oxidative activity, and improves the effects of anti-diabetes and anti-obesity by using the bacillus subtilis 135 strain; and a producing method thereof. The bitter gourd fermented bean paste of the present invention has excellent palatability by reducing the bitter taste of a bitter gourd and the unique bad smell of fermented bean paste, improves anti-oxidative activity, and lowers alpha-glucosidase and pancreatic lipase. A health food including the fermented bean paste of the present invention has effects of improving anti-diabetes and anti-obesity. The bitter gourd fermented bean paste according to the present invention also increases usability as a health food since intaking is easy by being pulverized in a powder form.
Abstract translation: 本发明提供了一种新的枯草芽孢杆菌135菌株，其具有发酵苦瓜豆酱的能力，同时对食物有害的微生物具有优异的抗生素，并降低苦瓜的苦味和发酵的独特的难闻气味 豆酱; 具有优良适口性的苦瓜发酵豆浆，增加抗氧化活性，并通过使用枯草芽孢杆菌135菌株改善抗糖尿病和抗肥胖的作用; 及其制造方法。 本发明的苦瓜发酵豆浆通过降低苦瓜的苦味和发酵豆浆的独特难闻气味具有优异的适口性，提高抗氧化活性，降低α-葡萄糖苷酶和胰脂肪酶。 包含本发明的发酵豆酱的保健食品具有改善抗糖尿病和抗肥胖的作用。 根据本发明的苦瓜发酵豆酱也提高了作为保健食品的可用性，因为通过粉末形式容易地吸收容易。
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59.发明公开기호성, 항산화 활성 및 알파-글루코시다아제 저해활성이 증강된 흑마늘쫑의 제조방법 有权具有改善的可变性，抗氧化剂活性和抗ALPHA-葡萄糖苷酶的抑制活性的GARLIC FLOWER STALK的制备方法
公开(公告)号：KR1020130094579A
公开(公告)日：2013-08-26
申请号：KR1020120015951
申请日：2012-02-16
Applicant: 남일영농조합법인 , 햇볕에 영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L19/20 , A23L3/40 , A23L33/105
Abstract: PURPOSE: A production method of a black garlic stalk is provided to ferment a garlic stalk in a specific condition for improving storage quality. CONSTITUTION: A garlic stalk is washed in water for three times before drying at room temperature for 8-12 hours, and cutting. The cut garlic stalk is inserted into a sealed container. The garlic stalk is firstly fermented at 50-55°C for 7-10 days. The fermented garlic stalk is secondly fermented at 60-65°C for 14-20 days. The fermented garlic stalk is dried at 50-60°C for 2-3 days. The sealed container is square stainless. [Reference numerals] (AA) Alpha-glucosidase inhibitory activity (%); (BB) Garlic stalks; (CC) Black garlic stalks; (DD) Processing concentration (ug/mL)
Abstract translation: 目的：提供黑蒜的生产方法，以便在特定条件下发酵大蒜茎以提高贮藏质量。 构成：将大蒜柄在水中洗涤三次，然后在室温下干燥8-12小时，然后切割。 将切蒜梗插入密封容器中。 大蒜茎首先在50-55℃下发酵7-10天。 发酵大蒜秆第二次在60-65℃下发酵14-20天。 将发酵的大蒜茎在50-60℃下干燥2-3天。 密封容器为方形不锈钢。 （AA）α-葡糖苷酶抑制活性（％） （BB）大蒜茎; （CC）黑蒜梗; （DD）加工浓度（ug / mL）
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60.发明公开
公开(公告)号：KR1020130086865A
公开(公告)日：2013-08-05
申请号：KR1020120007917
申请日：2012-01-26
Applicant: 영농조합법인 오름주가 , 경남과학기술대학교 산학협력단
Abstract: PURPOSE: Makkoli (Korean rice wine) using rice nuruk (fermentation starter) with an enhanced activity of alpha-amylase is provided to have low acidity and high alcohol content and to remarkably increase preference with a low degree of browning. CONSTITUTION: Rhizopus oryzae CCS01 (KACC93118P) is used as a spawn for rice nuruk with an enhanced activity of alpha-amylase. A method for producing makkoli comprises the step of using grains and the rice nuruk. The grains are selected among white rice, brown rice, germinated brown rice, green rice, barley, buckwheat, and wheat. The makkoli has low acidity, high alcohol content, and a low degree of browning. [Reference numerals] (AA) Nuruk(fermentation starter) on sale; (BB) Rice nuruk made of R. Oryzae CCS01; (CC) Degree of browning(OD 420mm); (DD) Non-glutinous rice; (EE) Glutinous rice; (FF) Brown rice; (GG) Germinated brown rice; (HH) Green rice; (II) Barley; (JJ) Buckwheat; (KK) Milled wheat; (LL) Grains
Abstract translation: 目的：提供具有增强的α-淀粉酶活性的水稻育苗（发酵发酵剂）的Makkoli（韩国米酒）具有低酸度和高酒精含量，并且以低度褐变显着增加偏好。 构成：使用米曲霉CCS01（KACC93118P）作为具有增强的α-淀粉酶活性的水稻育种品种。 生产makkoli的方法包括使用谷物和米饭的步骤。 谷物选自白米，糙米，发芽糙米，绿米，大麦，荞麦和小麦。 马克里奥的酸度低，酒精含量高，褐变度低。 （参考号）（AA）Nuruk（发酵发酵剂）出售; （BB）由R. Oryzae制成的Rice nuruk CCS01; （CC）褐变度（OD 420mm）; （DD）非糯米; （EE）糯米; （FF）糙米; （GG）发芽糙米; （HH）绿米; （二）大麦; （JJ）荞麦; （KK）碾磨小麦; （LL）谷物
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