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公开(公告)号：KR101292333B1
公开(公告)日：2013-08-01
申请号：KR1020110011988
申请日：2011-02-10
Applicant: 한국식품연구원
IPC: A61K36/888 , A61P1/16 , A61P1/00
Abstract: 본 발명은 토란을 포함하는 지방간 예방 및 치료 조성물에 관한 것으로서 좀 더 자세하게는 토란 분말을 포함하는 비알코올성 지방간 예방 및 치료용 약학조성물과 예방용 건강기능식품에 관한 것이다. 본 발명에 의한 토란 분말 조성물은 간 조직 내에 존재하는 지질함량을 감소시킴으로써 간 조직 내의 지방 축적을 개선하고 간 기능 지표 효소의 활성을 정상화하여 지방간 발생의 예방 및 치료의 효과를 얻을 수 있다.
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公开(公告)号：KR101291042B1
公开(公告)日：2013-08-01
申请号：KR1020120120519
申请日：2012-10-29
Applicant: 한국식품연구원
IPC: A61K31/702 , A61K31/7048 , A61K31/70 , A61P1/16
Abstract: 본 발명은 플라보노이드를 함유하는 알코올성 간질환 예방용 조성물에 관한 것으로서 좀 더 자세하게는 글리코사이드(glycoside)를 글리코실화(glycosylation) 및 가수분해 처리하여 플라보노이드 유도체를 제조하는 방법에 관한 것이다.
본 발명에 의한 알코올성 간질환 예방 조성물은 고순도로 추출하여 나리루틴의 쓴맛을 저감시키고 헤스페리딘의 수용성이 증가된 알코올성 간질환 예방 약학조성물 및 식품조성물을 제공할 수 있다.-
公开(公告)号：KR101274737B1
公开(公告)日：2013-06-14
申请号：KR1020100122092
申请日：2010-12-02
Applicant: 한국식품연구원
Abstract: 본발명은청삼종실밀크를제조하는방법및 이를함유하는음료의제조방법에관한것이다. 본발명에따른청삼종실밀크의제조는, 청삼종실의세척및 수침, 열처리, 마쇄및 여과처리에의해제조된다. 본발명에서는수득된청삼종실밀크의분산안정화를위해, 수침후 마쇄전에 3분내지 5분간열처리를수행한다. 본발명의따라청삼종실밀크함유음료를제조함에있어, 청삼종실밀크와음료에일반적으로사용되는부재료를혼합한후 200 내지 400바의압력으로균질화처리를수행한다.
Abstract translation: 目的：提供大麻种子奶的制备方法和含有其的饮料，以改善大麻籽乳的分散稳定性和功能。 构成：大麻种子奶的生产方法包括以下步骤：分选昌松大麻种子，将大麻种子浸泡在水中; 在95-100℃水中加热水浸泡大麻种子3-10分钟而不剥离; 首先研磨加热的大麻种子2-5分钟，然后将大麻种子研磨1-3分钟; 首先过滤地面产品; 并在95-100℃下加热滤液1-3分钟，然后第二次过滤。 所得大麻种子母乳的平均粒径为12-14微米。
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公开(公告)号：KR1020130035532A
公开(公告)日：2013-04-09
申请号：KR1020110099881
申请日：2011-09-30
Applicant: 한국식품연구원
CPC classification number: A23L2/06 , A23V2002/00 , A23V2250/762 , C12G3/02 , C12N9/2437
Abstract: PURPOSE: A manufacturing method of tangerine fermented wine is provided to manufacture the tangerine fermented wine with improved functionality using tangerine hydrolysate. CONSTITUTION: A manufacturing method of tangerine fermented food comprises the following: a squeezing step of squeezing tangerine to produce tangerine juice; an enzyme reaction step of reacting the tangerine juice with cellulase; and a fermentation step of fermenting the tangerine juice gone through the enzyme reaction step with alcohol. In the enzyme reaction step, the enzyme is added at 0.1-0.5%(w/v) to the tangerine juice volume. The temperature of the enzyme reaction step is 50-70 deg. C. The enzyme reaction step is performed for 1-5 hours. In the fermentation step, the alcohol fermentation is performed using Saccharomyces bayanus. At least one saccharide between sugar or honey is added after the enzyme reaction step and before the fermentation step so that the tangerine juice gone through the enzyme reaction step becomes 22-28 Brix. The tangerine fermented food is tangerine wine or tangerine brandy.
Abstract translation: 目的：提供橘子发酵酒的制造方法，以使用橘子水解产物制备具有改进功能的橘子发酵酒。 构成：橘子发酵食品的制造方法包括以下步骤：挤压橘子以产生橘汁的挤压步骤; 使橘子汁与纤维素酶反应的酶反应步骤; 以及通过酶反应步骤与醇发酵橘子汁的发酵步骤。 在酶反应步骤中，将酶以0.1-0.5％（w / v）加入到橘汁中。 酶反应步骤的温度为50-70度。 C.酶反应步骤进行1-5小时。 在发酵步骤中，使用酿酒酵母（Saccharomyces bayanus）进行醇发酵。 在酶反应步骤之后和发酵步骤之前，在糖或蜂蜜之间加入至少一种糖，使得经过酶反应步骤的橘子汁变成22-28白利糖度。 橘子发酵食品是橘子或橘子白兰地。
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公开(公告)号：KR1020120089952A
公开(公告)日：2012-08-16
申请号：KR1020100139637
申请日：2010-12-30
Applicant: 한국식품연구원
IPC: A61K31/7034 , A61K31/7048 , A61P1/16 , A61P25/32
CPC classification number: A61K31/7048 , A23L29/035 , A61K36/752 , A61K2121/00 , Y10S514/893
Abstract: PURPOSE: A composition containing flavonoid is provided to reduce bitter taste of narirutin and to be used as pharmaceutical and food compositions. CONSTITUTION: A flavonoid derivative is prepared by glycosylation or hydrolysis of flavonoid. The flavonoid includes hsperidin, hesperetin, naringin, naringenin, or narirutin. The glycosylation is induced by adding sugar substrate and glycosyltranasferase CGTase(cyclodextrin glucanotransferase). The sugar substrate is beta-cyclodextrin. A pharmaceutical composition for preventing and treating alcoholic liver diseases contains glycosylated or hydrolyzed flavonoid derivatives.
Abstract translation: 目的：提供含有类黄酮的组合物以减少奈鲁定的苦味并用作药物和食品组合物。 构成：黄酮衍生物通过类黄酮的糖基化或水解制备。 黄酮类化合物包括橙皮苷，橙皮素，柚皮苷，柚皮苷或奈替瑞汀。 通过添加糖底物和糖基转移酶CGTase（环糊精葡聚糖转移酶）诱导糖基化。 糖底物是β-环糊精。 用于预防和治疗酒精性肝病的药物组合物含有糖基化或水解的类黄酮衍生物。
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Patent Agency Ranking
公开(公告)号：KR101170998B1
公开(公告)日：2012-08-08
申请号：KR1020110142783
申请日：2011-12-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing a rice bran-derived glycoprotein fraction and a composition containing the fraction for enhancing immunity are provided to promote NO and TNF-alpha generation. CONSTITUTION: A rice bran-derived glycoprotein fraction comprises: a step of defatting rice bran; a step of mixing the rice bran in a buffer solution of pH 7.0-8.0; a step of centrifuging the mixture to obtain supernatant; a step of performing dialysis of the supernatant using dialysis semipermeable membrane; a step of adding salt to precipitate glycoproteins; a step of dissolving the precipitate in a buffer solution of pH 7.0-8.0 and performing dialysis with the dialysis semipermeable membrane; and a step of freeze-drying the dissolved precipitate. A composition for enhancing immunity contains the glycoprotein fraction as an active ingredient. A pharmaceutical composition for preventing or treating cold, atopy, chronic fatigue, or cancer contains the fraction as an active ingredient.
Abstract translation: 目的：提供一种制备米糠衍生的糖蛋白部分的方法和含有用于增强免疫力的级分的组合物，以促进NO和TNF-α的产生。 构成：米糠衍生的糖蛋白级分包括：将米糠脱脂的步骤; 将米糠混合在pH 7.0-8.0的缓冲溶液中的步骤; 将混合物离心以获得上清液的步骤; 使用透析半透膜进行上清液透析的步骤; 添加盐以沉淀糖蛋白的步骤; 将沉淀溶解在pH7.0-8.0的缓冲溶液中并用透析半透膜进行透析的步骤; 以及冷冻干燥溶解的沉淀物的步骤。 用于增强免疫力的组合物含有糖蛋白部分作为活性成分。 用于预防或治疗感冒，特应性，慢性疲劳或癌症的药物组合物含有该部分作为活性成分。
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公开(公告)号：KR1020120075005A
公开(公告)日：2012-07-06
申请号：KR1020100137019
申请日：2010-12-28
Applicant: 한국식품연구원
Abstract: PURPOSE: A meat flavoring agent containing high glutamic acid, and a producing method thereof are provided to reduce the salinity of the meat flavoring agent compare to conventional flavoring agents. CONSTITUTION: A producing method of a meat flavoring agent containing high glutamic acid comprises a step of mixing a wheat gluten acid-hydrolysate, ribose, and flavoring ingredients. The wheat gluten acid-hydrolysate has the size of 20-30 micrometers. The flavoring ingredients are selected from the group consisting of cysteine, methionine, thiamine, mushroom powder, garlic powder, garlic juice, and lard. The concentration of the lard is 5%. The meat flavoring agent additionally contains lecithin.
Abstract translation: 目的：提供含有高谷氨酸的肉调味剂及其制备方法，以降低与常规调味剂相比肉调味剂的盐度。 构成：含有高谷氨酸的肉调味剂的生产方法包括混合小麦谷蛋白酸水解物，核糖和调味成分的步骤。 小麦谷蛋白酸水解物的大小为20-30微米。 调味成分选自半胱氨酸，甲硫氨酸，硫胺素，蘑菇粉，蒜粉，蒜汁，猪油等。 猪油的浓度为5％。 肉调味剂还含有卵磷脂。
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公开(公告)号：KR1020210053841A
公开(公告)日：2021-05-12
申请号：KR1020210056657
申请日：2021-04-30
Applicant: 한국식품연구원
IPC: A23L33/105
Abstract: 본발명은프리바이오틱(prebiotic) 조성물, 장내미생물개선용조성물, 장건강또는장기능개선용조성물에관한것으로, 무청추출물또는무청고분자분획물을유효성분으로함유함으로써, 장내유익균의증식을유도하여, 장건강또는장기능을개선, 예방또는치료할수 있다. 또한, 독성이없으므로식품의형태로섭취할수 있다.
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公开(公告)号：KR102230571B1
公开(公告)日：2021-03-22
申请号：KR1020190033130
申请日：2019-03-22
Applicant: 한국식품연구원
IPC: A61K35/744 , A61K35/747 , A23L33/135 , A23K10/16 , A61P27/12 , A61P25/00
Abstract: 본발명은비형광성최종당화산물억제용조성물및 이의용도에관한것으로, 구체적으로본 발명은락토바실러스속균주, 락토코커스속균주, 엔테로코커스속균주, 비피도박테리움속균주, 바실러스속균주, 사카로마이에스속균주, 페디오코커스속균주및 루코노스톡속균주로이루어진군 중에서선택되는하나이상의균주를포함하는, 비형광성최종당화산물억제용조성물및 상기조성물을포함하는비형광성최종당화산물저감활성을갖는식품조성물, 약학적조성물, 정장용조성물, 생균제조성물, 사료용조성물, 발효제품에관한것이며, 또한, 본발명은비형광성최종당화산물억제제의제조방법및 비형광성최종당화산물의억제방법에관한것이다.
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