公开(公告)号：KR1020050038090A

公开(公告)日：2005-04-27

申请号：KR1020030073294

申请日：2003-10-21

Applicant: 충남대학교산학협력단

Inventor： 김미리

IPC: A23B7/10

Abstract: 본 발명은 김치 숙성 중에 무/배추 등의 채소 조직으로부터 물이 흘러나오는 것을 억제하여 김치 양념의 묽어짐을 방지하고, 김치의 조기 발효를 억제함으로써 채소 조직의 물러짐과 김치의 시어짐을 방지하며, 김치의 씹힘성/조직감/관능적 특성을 우수하게 유지할 수 있는 새로운 김치 제조방법에 관한 것이다.
본 발명은 이러한 목적을 달성하기 위하여, 미리 준비해 둔 채소와 김치 양념을 버무릴 때, 물에 잔탄검을 분산시켜 만든 잔탄검 수용액을 점증제로 사용한다. 이때, 바람직하게는 김치를 버무릴 때 채소 100g 당 잔탄검의 양이 0.1g∼0.5g이 되도록 잔탄검 수용액을 적정량 부어 넣는 것이다.
또한, 본 발명은 액상(液狀) 김치양념의 제조 시, 찹쌀풀 등의 점증제 대신 잔탄검을 적정량(미량) 첨가한 액상제품의 형태로 제공할 수도 있다.

公开(公告)号：KR1020040083583A

公开(公告)日：2004-10-06

申请号：KR1020030018085

申请日：2003-03-24

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  오상희 ,  성태화 ,  박지현

IPC: A23B7/10

Abstract: PURPOSE: A method of preparing kimchi by preserving cabbage with salt obtained by filtering sea water with sandy soil and heating and then mixing the preserved cabbage with kimchi sauce is provided. It permits the maintenance of the texture of kimchi for a long period of time and improves the storage properties by inhibiting the growth of yeast strains adversely affecting the storage properties and quality preservation of kimchi. CONSTITUTION: Sea water is filtered with sandy soil and heated to give salt. Then, 5 to 15g salt is added to 100g vegetables and allowed to stand for 2 to 6hr to give vegetables having a salinity of 2 to 4%, which are mixed with kimchi sauce. The vegetables are one or more selected from the group consisting of Chinese cabbage, radish, cabbage, mustard leaf(Brassica juncea), cucumber or the like. The kimchi obtained has high hardness and excellent chewability.

Abstract translation: 目的：提供通过用沙土过滤海水保存白菜，加热，然后将保鲜卷心菜与泡菜酱混合而制备泡菜的方法。 它允许长时间维持泡菜的质地，通过抑制不利地影响泡菜的储存性能和质量保存的酵母菌株的生长来提高储存性能。 规定：海水用沙土过滤，加热得到盐。 然后，向100g蔬菜中加入5〜15g盐，放置2〜6小时，得到盐泡度为2〜4％的蔬菜，与泡菜酱混合。 蔬菜是选自大白菜，萝卜，卷心菜，芥菜（芥菜），黄瓜等的一种或多种。 所得泡菜具有高硬度和优异的咀嚼性。

公开(公告)号：KR1020040081602A

公开(公告)日：2004-09-22

申请号：KR1020030016137

申请日：2003-03-14

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  석대은 ,  오상희 ,  김윤배

IPC: A61K36/28 ,  A61P39/06

CPC classification number: A61K36/28

Abstract: PURPOSE: An extract of Petasites japonicus (Sieb. and Zucc.) Maxim. is provided. The extract has excellent inhibitory activity against neurotoxicity in brain regions by oxidative stress and can be used in the prevention and treatment of brain disease caused by the oxidative stress. CONSTITUTION: An antioxidant for the prevention and treatment of brain disease contains the Petasites japonicus extract. The Petasites japonicus extract is prepared by the steps of: obtaining an alcohol extract by extracting Petasites japonicus in alcohol, followed by concentration; obtaining a water layer by fractioning the alcohol extract with hexane and water into a hexane layer and a water layer; and obtaining a water layer by fractioning the water layer obtained in the previous step with chloroform and water into a chloroform layer and a water layer. The alcohol is 95 to 100% methanol or ethanol. The brain disease is selected from the group consisting of Alzheimer's disease, Parkinson's disease, amyotrophic lateral sclerosis, ischemic stroke, degenerative spinal injury or the like.

Abstract translation: 目的：提取天竺葵（Sieb。和Zucc。）Maxim。 被提供。 该提取物通过氧化应激对脑区域的神经毒性具有优异的抑制活性，可用于预防和治疗由氧化应激引起的脑部疾病。 构成：用于预防和治疗脑部疾病的抗氧化剂含有Petasites japonicus提取物。 通过以下步骤制备白石us提取物：通过在酒精中提取天竺葵酱获得醇提取物，随后浓缩; 通过用己烷和水将醇提取物分馏成己烷层和水层得到水层; 通过将上述步骤中得到的水层用氯仿和水分级成氯仿层和水层得到水层。 醇为95至100％甲醇或乙醇。 脑疾病选自阿尔茨海默病，帕金森病，肌萎缩性侧索硬化，缺血性中风，退行性脊髓损伤等。