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公开(公告)号：KR1020110132782A
公开(公告)日：2011-12-09
申请号：KR1020100052312
申请日：2010-06-03
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition containing salt and Ocimum basilicum extract is provided to suppress alpha-glycosdiase and to be used in various industries of diabetes. CONSTITUTION: A method for preparing Ocimum basilicum salt for preventing or treating diabetes comprises: a step of adding salt to water and heating to prepare a salt solution; a step of adding Ocimum basilicum to the salt solution and heating for 70-97 minutes; a step of concentrating the salt solution to prepare concentrate; and a step of filtering the concentrate and drying. The salt is bay salt. A food composition for preventing or treating diabetes contains salt and the Ocimum basilicum extract as an active ingredient.
Abstract translation: 目的：提供含有盐和黑麦草提取物的组合物以抑制α-糖基二糖酶，并用于糖尿病的各种行业。 构成：用于制备用于预防或治疗糖尿病的最佳碱性盐的方法包括：向盐中加入盐并加热以制备盐溶液的步骤; 向盐溶液中加入西葫芦和加热70-97分钟的步骤; 浓缩盐溶液以制备浓缩物的步骤; 以及过滤浓缩物并干燥的步骤。 盐是盐盐。 用于预防或治疗糖尿病的食物组合物含有盐和作为活性成分的罗勒精麦提取物。
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公开(公告)号：KR1020110081007A
公开(公告)日：2011-07-13
申请号：KR1020100012788
申请日：2010-02-11
Applicant: 목포대학교산학협력단 , 전라남도 신안군
IPC: A61K36/185 , A61P9/12 , A61P7/12
Abstract: PURPOSE: A composition containing Salicornia herbacea fermentation is provided to ensure excellent antioxidation and to suppress angiotensin conversion enzyme. CONSTITUTION: A composition for preventing or treating hypertension contains Salicornia herbacea fermentation. A method for preparing the composition comprises: a step of adding hexane or butanol to Salicornia herbacea fermentation for demarcation; a step of adding sugar and fermenting for 45-51 months; a step of adding water to the Salicornia herbacea fermentation to prepare suspension; and a step of adding hexane or butanol.
Abstract translation: 目的：提供含有Salicornia herbacea发酵的组合物，以确保优异的抗氧化和抑制血管紧张素转化酶。 构成：用于预防或治疗高血压的组合物含有三七药草发酵。 一种制备该组合物的方法，包括：将己烷或丁醇加入Salicornia herbacea发酵用于分界的步骤; 添加糖和发酵45-51个月的步骤; 向Salicornia药草发酵添加水以制备悬浮液的步骤; 和加入己烷或丁醇的步骤。
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公开(公告)号：KR101043807B1
公开(公告)日：2011-06-22
申请号：KR1020080063169
申请日：2008-06-30
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 기능성 소금 및 이의 제조방법에 관한 것이다. 특히 본 발명의 제조방법에 의해서 제조된 기능성 소금은 기존의 소금에 비하여 현저하게 항산화활성이 우수하여, 뛰어난 자유라디칼 소거 활성을 가지고 있으며, 간보호 기능이 우수할 뿐만 아니라, 천연물질을 유효성분으로 하는 것으로 내성이나 안전성과 관련된 문제가 발생되지 아니하므로, 간보호 및 간 손상 예방을 위하여 널리 사용될 수 있다.
천일염, 항산화, 간Abstract translation: 本发明涉及功能盐及其制备方法。 特别是，通过本发明的制造方法制造的功能性盐与现有的盐相比，具有显着优异的抗氧化活性，自由基清除活性优异，肝脏保护功能优异， 因此，可以广泛用于保护肝脏和预防肝损伤，因为不会产生与耐受性或安全性有关的问题。
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公开(公告)号：KR101021481B1
公开(公告)日：2011-03-16
申请号：KR1020090105819
申请日：2009-11-04
Applicant: 목포대학교산학협력단
IPC: C12G1/022
CPC classification number: C12G1/0203 , C12G2200/05 , C12G2200/21
Abstract: PURPOSE: A method for producing green tea white wine is provided to ensure functionality and to improve preference under optimal condition. CONSTITUTION: A method for producing green tea white wine comprises: a step of crushing and pressing green grapes to obtain grape juice; a step of inoculating fermentation strain to the grape juice; a step of fermenting the grape juice to obtain a primary fermentation; a step of adding dried green tea into the primary fermentation; and a step of secondarily fermenting. The fermentation strain is Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 12224, Saccharomyces bayanus KCCM 12633, and Saccharomyces pastorianus KCCM 32361.
Abstract translation: 目的：提供一种生产绿茶白葡萄酒的方法，以确保最佳条件下的功能和改善偏好。 构成：生产绿茶白葡萄酒的方法包括：将绿色葡萄粉碎和压榨获得葡萄汁的步骤; 向葡萄汁接种发酵菌株的步骤; 发酵葡萄汁以获得初级发酵的步骤; 将干绿茶加入初级发酵的步骤; 和二次发酵的步骤。 发酵菌株是酿酒酵母KCCM11351，酿酒酵母KCCM 12224，酿酒酵母KCCM 12633和巴斯德毕赤酵母KCCM 32361。
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公开(公告)号：KR101001160B1
公开(公告)日：2010-12-15
申请号：KR1020090047195
申请日：2009-05-28
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A method for manufacturing salt with skin whitening activity is provided to ensure excellent whitening effect without resistance and safety. CONSTITUTION: A method for manufacturing salt having skin whitening activity comprises: a step of performing thermal treatment of salt at 700-900°C for 30 minutes to 4 hours; a step of performing thermal treatment at 700-900°C for 1-5 hours; a step of mixing the salt and bamboo in a weight ratio of 40:60~70:30; a step of heating for 4-6 hours; and a step of performing thermal treatment at 1,100°C for 15-16 minutes. A cosmetic composition with whitening activity contains the functional salt as an active ingredient.
Abstract translation: 目的：提供一种用于制造具有皮肤美白活性的盐的方法，以确保优异的美白效果而没有抗性和安全性。 构成：具有皮肤美白活性的盐的制造方法包括：在700-900℃下进行盐处理30分钟至4小时的步骤; 在700-900℃下进行热处理1-5小时的步骤; 以40：60〜70：30的重量比混合盐和竹的步骤; 加热4-6小时的步骤; 以及在1100℃下进行热处理15-16分钟的步骤。 具有增白活性的化妆品组合物含有功能性盐作为活性成分。
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Patent Agency Ranking
公开(公告)号：KR1020100003074A
公开(公告)日：2010-01-07
申请号：KR1020080063175
申请日：2008-06-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L27/40 , A23L33/10 , A23V2002/00 , A23V2200/318
Abstract: PURPOSE: A functional salt mixed with bamboo is provided to remarkably improve antioxidation ability of salt and to prevent wrinkles and skin aging by scavenging free radicals. CONSTITUTION: A method for preparing a functional salt mixed with bamboo comprises the steps of: mixing salt with bamboo in a weight ratio of 40:60 to 70:30; heating the mixture for 4-6 hours so that the mixture becomes 1,100°C; and heat-treating the mixture at 1,100°C for 15-60 minutes. The salt is bay salt or refined salt. The method further comprises a pretreatment step of heat-treating bay salt at 750 - 850°C for 12 - 36 hours.
Abstract translation: 目的：提供与竹子混合的功能性盐，以显着提高盐的抗氧化能力，并通过清除自由基来防止皱纹和皮肤老化。 构成：与竹混合的功能盐的制备方法，包括以下步骤：将盐与竹混合，重量比为40:60〜70:30; 将混合物加热4-6小时，使混合物变成1,100℃; 并在1100℃下将混合物热处理15-60分钟。 盐是盐水或精盐。 该方法还包括在750-850℃下热处理月桂烷12-36小时的预处理步骤。
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公开(公告)号：KR1020100003068A
公开(公告)日：2010-01-07
申请号：KR1020080063169
申请日：2008-06-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L27/40 , A23L33/10 , A23V2002/00 , A23V2200/26
Abstract: PURPOSE: A functional salt by heating sun-dried salt with bamboo is provided to secure a preparation method and to improve antioxidation ability of salt through an economical method compared with a conventional method. CONSTITUTION: A functional salt by heating sun-dried salt with bamboo comprises the steps of: heat-treating bay salt at 700 - 900°C for 1 - 12 hours; mixing the heat-treated bay salt with bamboo in a weight ratio of 40:60 to 70: 30; heating the mixture for 4-6 hours so that the mixture becomes 1,100°C; and heat-treating the mixture at 1,100°C for 15 - 60 minutes.
Abstract translation: 目的：通过采用经济方法与传统方法相比，提供了一种通过加热晒干盐与竹子的功能性盐，以确保制备方法并提高盐的抗氧化能力。 构成：用竹子加热晒干盐的功能盐包括以下步骤：在700-900℃下加热处理盐水1 - 12小时; 将热处理的盐盐与竹子以40:60至70:30的重量比混合; 将混合物加热4-6小时，使混合物变成1,100℃; 并在1100℃下将混合物热处理15-60分钟。
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公开(公告)号：KR1020100003050A
公开(公告)日：2010-01-07
申请号：KR1020080063148
申请日：2008-06-30
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition for relieving or preventing diabetes containing sun dried salt is provided to relieve insulin resistance and reduce blood sugar without side effects. CONSTITUTION: A food additive composition for relieving or preventing diabetes contains sun dried salt as an active ingredient. The sun dried salt contains 75-95 weight% of sodium chloride, 0.1-0.3 weight% of calcium, 0.15-0.45 weight% of potassium, and 0.4-2.0 weight% of magnesium. The sun dried salt additionally contains manganese(Mn), iron(Fe), copper(Cu), and strontium(Sr). The food additive composition contains 0.1-99 weight% of sun dried salt based on total weight. The food is beverage, gum, teat, vitamin complex or functional food.
Abstract translation: 目的：提供一种用于缓解或预防含有日晒盐的糖尿病的组合物，用于缓解胰岛素抵抗，降低血糖，无副作用。 构成：用于缓解或预防糖尿病的食品添加剂组合物含有晒干的盐作为活性成分。 晒干的盐含有75-95重量％的氯化钠，0.1-0.3重量％的钙，0.15-0.45重量％的钾和0.4-2.0重量％的镁。 太阳干燥的盐还含有锰（Mn），铁（Fe），铜（Cu）和锶（Sr）。 食品添加剂组合物含有0.1-99重量％的基于总重量的太阳干燥盐。 食物是饮料，口香糖，奶头，维生素复合物或功能食品。
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公开(公告)号：KR1020170079132A
公开(公告)日：2017-07-10
申请号：KR1020150189355
申请日：2015-12-30
Applicant: 목포대학교산학협력단
Abstract: 본발명은꼬막을포함하는혈관질환예방용식품조성물을제공한다. 상기꼬막은꼬막을세척하는단계; 상기세척된꼬막을자숙하는단계; 자숙된꼬막의껍질을제거하는단계; 및상기껍질이제거된자숙꼬막을건조및 분말화하여수득된꼬막분말을포함한다.
Abstract translation: 本发明提供一种用于防止血管疾病的食品组合物，其包含蛤蜊。 其中，泡菜包括清洗泡菜; 浸泡说洗过的公鸡; 去除成熟的巢的外壳; 还有一种咀嚼粉，是通过将剥皮的成熟小鸡干燥并粉碎而获得的。
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公开(公告)号：KR1020170019186A
公开(公告)日：2017-02-21
申请号：KR1020150113249
申请日：2015-08-11
Applicant: 목포대학교산학협력단
Abstract: 본발명은껍질을깐 생마늘을포장재에감싼후 35 내지 45분동안열처리함으로써, 상기열처리된마늘을이용하는후속가공공정에서마늘내 황화합물의손실을감소시키는방법을제공한다. 또한, 껍질을깐 생마늘을포장재에감싼후 열처리하여준비된열처리마늘 40 내지 70 중량%, 천일염을열처리하여준비된열처리소금 0.5 내지 1.5 중량%; 및복수의식품첨가제를포함한스낵반죽재료를나머지재료로서포함하는스낵반죽을, 가공하여제조된마늘죽염스낵을제공한다.
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