-
公开(公告)号：KR1020120057435A
公开(公告)日：2012-06-05
申请号：KR1020100119158
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00 , A23V2200/3204
Abstract: PURPOSE: Fermented pickle using homo fermentation lactic acid bacteria, and a producing method thereof are provided to control the abnormal fermentation by the growth of the lactic acid bacteria. CONSTITUTION: A producing method of fermented pickle using homo fermentation lactic acid bacteria comprises a step of fermenting a vegetable or fruit ingredient with the homo fermentation lactic acid bacteria at 5-20 deg C. The homo fermentation lactic acid bacteria are selected from lactobacillus farciminis, lactobacillus plantarum, lactobacillus pentosus D2-44, or lactobacillus plantarum S-1. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive.
Abstract translation: 目的：提供使用均匀发酵乳酸菌的发酵泡菜及其制备方法，以通过乳酸菌的生长来控制异常发酵。 构成：使用均匀发酵乳酸菌的发酵泡菜的制造方法包括在5-20℃下用均发酵乳酸菌发酵蔬菜成分或水果成分的步骤。均发酵乳酸菌选自乳酸杆菌， 植物乳杆菌，戊糖乳杆菌D2-44或植物乳杆菌S-1。 蔬菜或水果成分选自黄瓜，洋葱，番茄，甜椒，卷心菜，花椰菜，胡萝卜，甜菜，蘑菇，桑树和橄榄。
-
公开(公告)号：KR1020120057430A
公开(公告)日：2012-06-05
申请号：KR1020100119153
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00
Abstract: PURPOSE: A producing method of fermented pickle using hetero fermentation lactic acid bacteria is provided to obtain the fermented pickle having probiotics function by selecting and mixing the lactic acid bacteria capable of growing and breeding in the strong acid and high-salinity environment. CONSTITUTION: A producing method of fermented pickle using hetero fermentation lactic acid bacteria comprises a step of adding the lactic acid bacteria to a vegetable or fruit ingredient for fermenting at 5-20 deg C. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive. The lactic acid bacteria are selected from the group consisting of leuconostoc species WM1, leuconostoc species WP5, leuconostoc gelidum D2-185, and leuconostoc paramesenteroides KL4.
Abstract translation: 目的：提供使用异型发酵乳酸菌的发酵泡菜的生产方法，通过选择和混合在强酸和高盐度环境中生长和繁殖的乳酸菌，获得具有益生菌功能的发酵腌汁。 构成：使用异型发酵乳酸菌的发酵泡菜的生产方法包括将乳酸菌添加到植物或水果成分以在5-20℃发酵的步骤。蔬菜或水果成分选自 黄瓜，洋葱，番茄，甜椒，卷心菜，菜花，胡萝卜，甜菜，蘑菇，桑树和橄榄。 乳酸菌选自明串珠菌属物种WM1，明串珠菌属物种WP5，亮氨酸疏螺菌属D2-185和明串珠菌属parasenteroides KL4。
-
公开(公告)号：KR101083356B1
公开(公告)日：2011-11-15
申请号：KR1020080111659
申请日：2008-11-11
Applicant: 한국식품연구원
Abstract: 본발명에따르면김치로부터분리한젖산균과효모균주중에서혈전분해능, 키틴분해능및 콜레스테롤저하능을갖는균주를각각선별하여, 균주별기능성에따라기능성균주를제조할수 있다. 그러므로, 본발명에따른균주를이용하면혈류개선기능을갖는기능성식품을효과적으로제조할수 있다.
-
公开(公告)号：KR101049165B1
公开(公告)日：2011-07-14
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: 본 발명은 김치에서 분리한 혈류 개선에 효과가 있는 균주에 관한 것으로, 보다 구체적으로는 김치로부터 분리하고, 혈전 용해 기능, 키틴 분해 기능 및 콜레스테롤 저해 기능을 갖는 균주에 관한 것이다.
본 발명에 따르면 김치로부터 분리한 젖산균과 효모 균주 중에서 혈전분해능, 키틴분해능 및 콜레스테롤 저하능을 갖는 균주를 각각 선별하여, 균주별 기능성에 따라 기능성 균주를 제조할 수 있다. 그러므로, 본 발명에 따른 균주를 이용하면 혈류 개선 기능을 갖는 기능성 식품을 효과적으로 제조할 수 있다.-
公开(公告)号：KR101049164B1
公开(公告)日：2011-07-14
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: 본 발명은 파프리카 가루, 샤프란 및 colarante alimentario로부터 1종 이상을 선택하여 함유함으로써 김치의 매운 맛과 색깔을 조절하고, 허브, 우유, 치즈 또는 유청으로부터 1종 이상을 선택하여 첨가함으로써 김치의 발효취를 완화시키는 한편, 스페인인이 좋아하는 노란 색을 김치에 적용하고, 김치의 숙성을 지연시켜 가식기간을 연장시킨 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
또한, 본 발명은 상기 조성물에 스페인 현지에서 구하기 용이한 재료인 파프리카, 올리브, 체리 및 할라피뇨를 첨가하여 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
파프리카 가루, 허브, 우유, 치즈, 유청, 샤프란, colrante alimentario, 올리브, 체리, 할라피뇨-
Patent Agency Ranking
公开(公告)号：KR1020110051414A
公开(公告)日：2011-05-18
申请号：KR1020090107975
申请日：2009-11-10
Applicant: 한국식품연구원
Abstract: PURPOSE: Watery plain kimchi, and a producing method thereof are provided to enable Turkish eaters to eat the kimchi instead of pickles, and to secure the excellent texture and the viscosity of the watery plain kimchi. CONSTITUTION: A producing method of watery plain kimchi using the lactic acid fermentation for Turkish eaters comprises the following steps: heating water containing salt and sugar, and cooling to obtain a liquid base for the watery plain kimchi; adding a solid portion selected from the group consisting of turnip, kohlrabi and their mixture into the liquid base; adding 1~20parts of additional ingredients by weight selected from the group consisting of turmeric, rubus coreanus, opuntia ficus-indica, and aloe; and controlling the pH of the mixture into 3~4.5 after inserting the solid portion.
Abstract translation: 目的：提供水样普通泡菜及其生产方法，使土耳其人能够吃泡菜而不是泡菜，并确保水性平原泡菜的优异质感和粘度。 构成：使用土耳其食者乳酸发酵的含水平原泡菜的生产方法包括以下步骤：加热含盐和糖的水，并冷却，得到水样普通泡菜的液体基料; 将选自芜菁，胭脂红及其混合物的固体部分加入到液体基质中; 加入1〜20份重量的其他成分，选自姜黄，芦荟，芦荟和芦荟; 并在插入固体部分后将混合物的pH控制在3〜4.5。
-
公开(公告)号：KR1020090131753A
公开(公告)日：2009-12-30
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A kimchi composition for Spanish is provided to control the color and hot taste of kimchi, to reduce the fermentation smell and to decrease the sour taste by retarding the maturation of kimchi. CONSTITUTION: A kimchi composition for Spanish comprises Chinese cabbage or white radish as a main material; and at least one selected from the group consisting of saffron, colarante alimentario and paprika powder. The content of saffron is 0.001~0.02 wt%, the content of colarante alimentario is 0.1~0.4 wt%, and the content of paprika powder is 0.1~0.5 wt%. Preferably the kimchi composition for Spanish comprises further at least one selected from the group consisting of herb, milk, cheese and whey.
Abstract translation: 目的：提供西班牙的泡菜组合，以控制泡菜的颜色和热味，通过延缓泡菜的成熟来减少发酵气味和降低酸味。 规定：西班牙的泡菜组合物以白菜或白萝卜为主要材料; 以及选自藏红花，红葡萄酒和辣椒粉的至少一种。 藏红花的含量为0.001〜0.02重量％，菌落含量为0.1〜0.4重量％，辣椒粉含量为0.1〜0.5重量％。 优选地，西班牙的泡菜组合物还包括选自草药，牛奶，奶酪和乳清的至少一种。
-
公开(公告)号：KR1020080061645A
公开(公告)日：2008-07-03
申请号：KR1020060136603
申请日：2006-12-28
Applicant: 한국식품연구원
Abstract: A method of manufacturing low-caffeine green tea having improved flavor by aging green tea leaf in a shade and soaking in deionized water is provided to reduce the content of caffeine while minimizing the loss of green tea active components. Green tea leaf is aged at 15 to 35deg.C for 2 to 20hr in a shade, soaked in deionized water of 60 to 97deg.C for 20 to 90sec, roasted and ground.
Abstract translation: 提供一种通过在阴凉处老化绿茶叶并在去离子水中浸泡而制备具有改善风味的低咖啡因绿茶的方法，以减少咖啡因的含量，同时最小化绿茶活性成分的损失。 绿茶叶在15〜35℃下老化2〜20小时，浸泡于60〜97℃的去离子水中20〜90秒，烘烤并粉碎。
-
公开(公告)号：KR100774540B1
公开(公告)日：2007-11-08
申请号：KR1020060116591
申请日：2006-11-23
Applicant: 한국식품연구원
IPC: C12Q1/68
CPC classification number: C12Q1/686 , C12Q2537/143
Abstract: A method for identifying lactic acid bacteria in kimchi in genus level and a method for determining the population size thereof are provided to analyze microbial flora in kimchi and migration of seed microorganism during fermentation, thereby producing kimchi having uniformed quality. The Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. are identified by performing PCR(polymerase chain reaction) for genome of a lactic acid bacterium isolated from kimchi by using a first primer set(SEQ ID NOs:1 and 2), a second primer set(SEQ ID NOs:3 and 4), a third primer set(SEQ ID NOs:5 and 6) and a fourth primer set(SEQ ID NOs:7 and 8), respectively. The each population size of Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. is determined by performing 15-25 cycles, 15-25 cycles, 15-35 cycles and 15-35 cycles PCR for genome of a lactic acid bacterium isolated from kimchi by using the first primer set(SEQ ID NOs:1 and 2), the second primer set(SEQ ID NOs:3 and 4), the third primer set(SEQ ID NOs:5 and 6) and the fourth primer set(SEQ ID NOs:7 and 8), respectively.
Abstract translation: 本发明提供了一种用于鉴定属中泡菜的乳酸菌的方法和确定其种群大小的方法，用于分析泡菜中的微生物菌群和发酵过程中种子微生物的迁移，从而生产具有均匀品质的泡菜。 乳杆菌属 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2），第二引物组（SEQ ID NO：3和4）对从泡菜分离的乳酸菌的基因组进行PCR（聚合酶链式反应）来鉴定， 第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。 乳酸杆菌的每个种群大小 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2）对从泡菜分离的乳酸菌的基因组进行15-25个循环，15-25个循环，15-35个循环和15-35个循环的PCR来确定， 第二引物组（SEQ ID NO：3和4），第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。
-
-
-
-
-
-
-
-
Search Results
134
records
(took 0.053 seconds)
