公开(公告)号：KR1020050023186A

公开(公告)日：2005-03-09

申请号：KR1020030059675

申请日：2003-08-27

Applicant: 한국식품연구원

Inventor： 김상희 ,  나기정 ,  오세욱 ,  이영철 ,  장대자 ,  차환수 ,  한대석

IPC: A23L1/29

CPC classification number: A23L33/105 ,  A23V2200/334 ,  A23V2250/214

Abstract: PURPOSE: A method of making a food composition by using green tea extract powder as a main ingredient and herbs having effects of inhibiting neutral lipid accumulation and reducing the blood alcohol concentration level after drinking as an optional ingredient is provided. The food composition has effects of preventing alcoholic fatty liver and reducing a hangover without causing adverse effects on the body. CONSTITUTION: The food composition contains 10 to 30% by weight of green tea extract powder; and the remaining portion of powder of red ginseng, Puerariae Radix, Stachys riederi, Rubi Fructus, Ganoderma lucidum and Fructus schisandrae in which each component except for the green tea extract is contained in an amount of 10 to 20% by weight. The green tea extract powder is obtained by extracting green tea leaves in water at 50 to 70deg.C for 10 to 30min, concentrating and spray drying. The herbal powder is obtained by extracting herbs in water at 90 to 100deg.C for 2 to 4hr, concentrating and spray drying.

Abstract translation: 目的：提供使用绿茶提取物粉末作为主要成分制备食品组合物的方法和具有抑制中性脂质积聚和降低饮酒后血液酒精浓度水平作为任选成分的草药的方法。 食物组合物具有预防酒精性脂肪肝和减少宿醉的作用，而不会对身体造成不良影响。 构成：食用组合物含有10〜30重量％的绿茶提取物粉末; 红参中除红茶提取物以外的各成分含量为10〜20重量％的红参粉末的剩余部分为葛根，茯苓，枸杞，灵芝，五味子。 通过在50至70℃的水中提取绿茶叶10至30分钟，浓缩和喷雾干燥获得绿茶提取物粉末。 通过在90〜100℃的水中萃取草药2〜4小时，浓缩和喷雾干燥获得草药粉末。

公开(公告)号：KR1020040100415A

公开(公告)日：2004-12-02

申请号：KR1020030032769

申请日：2003-05-23

Applicant: 한국식품연구원

Inventor： 이영철 ,  오세욱 ,  김상희 ,  이영경

IPC: A23L1/29

CPC classification number: A23L33/105 ,  A23V2200/322 ,  A23V2250/038 ,  A23V2250/0618 ,  A23V2250/2122 ,  A23Y2220/00 ,  Y10S426/80

Abstract: PURPOSE: A method of increasing the content of gamma-aminobutyric acid in gingko leaves by substituting air in an air tight container containing gingko leaves with carbon dioxide or nitrogen gas, inoculating lactic acid bacteria into the medium containing glutamic acid or glutamate and then fermenting the medium is provided. The product has an action of improving cranial blood flow, brain metabolism, blood circulation and brain dysfunction and can be used as a functional food, drugs or a material for the above medicinal action. CONSTITUTION: Gingko leaves are introduced into an air tight container, air in the container is substituted with carbon dioxide or nitrogen gas and then left alone at 20 to 30deg.C for 30min to 24hr to increase the content of gamma-aminobutyric acid in gingko leaves in the first stage. Thereafter, gingko leaves having increased content of gamma-aminobutyric acid are ground, mixed with 1 to 5% by weight of glutamic acid or glutamate and added to a medium, which is inoculated with 0.5 to 1% by weight of lactic acid bacteria and fermented for 36hr to increase the content of gamma-aminobutyric acid in gingko leaves in the second stage.

Abstract translation: 目的：通过用含有二氧化碳或氮气的含有银杏叶的气密容器中取代空气，将乳酸菌接种到含有谷氨酸或谷氨酸的培养基中，然后发酵，从而增加银杏叶中γ-氨基丁酸的含量， 介质。 该产品具有改善颅血流量，脑代谢，血液循环和脑功能障碍的作用，可用作上述药物作用的功能性食品，药物或材料。 规定：将银杏叶片引入气密容器中，将容器中的空气用二氧化碳或氮气置换，然后在20〜30℃下静置30分钟〜24小时，以提高银杏叶中γ-氨基丁酸的含量 在第一阶段 此后，将γ-氨基丁酸的含量增加的银杏叶研磨，与1〜5重量％的谷氨酸或谷氨酸混合，并加入到接种0.5〜1重量％乳酸菌的培养基中，发酵 36小时提高第二阶段银杏叶中γ-氨基丁酸的含量。

公开(公告)号：KR1020030078977A

公开(公告)日：2003-10-10

申请号：KR1020020016924

申请日：2002-03-28

Applicant: 한국식품연구원

Inventor： 이부용 ,  오세욱 ,  이영철

IPC: A23L1/06

Abstract: PURPOSE: Provided is a method for manufacturing ginseng Konjac-jelly to increase functionality of ginseng and diet effect of Konjac. It can be applied to the development of the health food supplement. CONSTITUTION: A method for manufacturing ginseng Konjac-jelly comprises the steps of: mixing 0.5-1.5%(w/w) of Konjac, 15-45%(w/w) of oligosaccharide and saccharide mixed with sugar in a mixing ratio of 0.1:9.9 to 3:7(w/w); dissolving the mixture thereof in water, followed by heating; adding 5-15%(w/w) of crushed ginseng to the heated mixture and followed by cooling; and adding saccharide and acid in a ratio of 50:1 to 90:1(w:w) to the cooled mixture, followed by forming.

Abstract translation: 目的：提供人参魔芋胶提高人参的功能和魔芋饮食效果的方法。 它可以应用于健康食品补充剂的开发。 构成：人参魔芋胶的制造方法，其特征在于，将0.5-1.5％（w / w）的魔芋，15-45％（w / w）寡糖和与糖混合的糖与混合比为0.1 ：9.9〜3：7（w / w）; 将其混合物溶解在水中，然后加热; 将5-15​​％（w / w）的人参加入加热的混合物中，然后冷却; 并向冷却的混合物中加入比例为50:1至90:1（w:w）的糖和酸，随后形成。

公开(公告)号：KR100296790B1

公开(公告)日：2001-10-26

申请号：KR1019980045659

申请日：1998-10-29

Applicant: 배현진 ,  한국식품연구원

Inventor： 양승용 ,  김동수 ,  이남혁 ,  오세욱 ,  배현진

IPC: A23L1/325

Abstract: (목적) 호남 해안지방의 전통식품의 하나인 고추장굴비 제조에 관한 것으로 기존의 제조 공정을 개선하여 가공효율을 증진시키고, 제품의 수율을 향상시키는데 있다.
(구성) 머리부위, 비늘을 제거한 굴비를 품온을 -30℃ 이하 동결시킨 것을 동결 분쇄하고 수분 10∼40wt% 건조한 굴비분말 1∼2부에 고추장 1∼5부 및 첨가제를 혼합 후, 이를 음지에서 숙성시켜 고추장굴비를 제조한다.

公开(公告)号：KR1020000027673A

公开(公告)日：2000-05-15

申请号：KR1019980045659

申请日：1998-10-29

Applicant: 배현진 ,  한국식품연구원

Inventor： 양승용 ,  김동수 ,  이남혁 ,  오세욱 ,  배현진

IPC: A23L1/325

Abstract: PURPOSE: A process for preparing a dried yellow corvina is provided which contains the original flavor, reduces labor costs, and saves a period of production by inhibiting the acidification of lipids in the dried yellow corvina. CONSTITUTION: A process for preparing a dried yellow corvina comprises: removing the jowl and scales of a dried yellow corvin a; freezing dried yellow corvina at -30°C or lower; cryogenic crushing it; mixing 1-2 parts of the dried yellow corvina powder with 1-5 parts of a pepper paste and additives such as each 0.5-5 wt% of starch syrup, sorbitol, garlic, and sesame, each 0.2-1.0 wt% of ginger and Codonopsis lanceolata, and each 1.0-3 wt% of onion juice and pear juice; and ripening the mixture for about 15 days in a shaded lot.

Abstract translation: 目的：提供一种制备干燥黄色角膜的方法，其包含原始风味，降低人工成本，并通过抑制干燥黄色角膜中脂质的酸化来节省生产时间。 构成：制备干燥黄色corvina的方法包括：去除干黄色corvin a的下颚和鳞片; -30℃以下冷冻干燥的黄色角质层; 低温破碎 将1-2份干燥的黄色corvina粉末与1-5份胡椒糊剂和各种添加剂如0.5-5重量％的淀粉糖浆，山梨醇，大蒜和芝麻混合，每个0.2-1.0重量％的姜和 党参，每1.0-3重量％的洋葱汁和梨汁; 并将混合物成熟15天左右。