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公开(公告)号：KR101069526B1
公开(公告)日：2011-09-30
申请号：KR1020080112729
申请日：2008-11-13
Abstract: 본 발명은 사과 꽃을 이용한 사과 꽃차 조성물 및 이의 제조방법에 관한 것으로, 관능성에서 우수한 효과를 발휘하는 동결 건조된 사과 꽃을 주재료로 하는 사과 꽃차 조성물 및 이의 제조방법을 제공한다.
사과 꽃, 차, 과육-
公开(公告)号：KR101069492B1
公开(公告)日：2011-09-30
申请号：KR1020080117317
申请日：2008-11-25
Abstract: 본 발명은 (a) 감잎을 위조하는 단계; (b) 위조된 감잎을 덖음질 하는 단계; (c) 덖은 감잎을 즙이 나올때 까지 유념하는 단계; (d) 유념이 완료된 감잎을 건조하는 단계; (e) 건조한 감잎을 실내에서 2차 위조하는 단계; (f) 위조된 감잎을 적어도 2회 이상 반복하여 덖음질 하는 단계; 및 (g) 덖음질이 완료된 감잎을 건조하는 단계를 포함하는 감잎 반발효차의 제조방법을 제공한다.
감잎, 반발효차-
公开(公告)号：KR1020110092565A
公开(公告)日：2011-08-18
申请号：KR1020100012049
申请日：2010-02-09
Applicant: 예산군 , 농업회사법인 예당식품 주식회사 , 한국식품연구원
Abstract: PURPOSE: An apple juice composition with dietary fibers, and a producing method thereof are provided to offer the excellent diet effect and functionality to users. CONSTITUTION: An apple juice composition with dietary fibers contains 1.5~2.5wt% of polydextrose, 0.02~0.03wt% of L-carnitine, and 5~20wt% of apple puree. A producing method of the apple juice composition comprises a step of washing fresh apples, a step of crushing and extracting the apples after adding a vitamin C solution, a step of homogenizing and sterilizing the obtained apple juice, and a step of inserting the apple juice into a bottle.
Abstract translation: 目的：提供具有膳食纤维的苹果汁组合物及其制备方法，以向用户提供优异的饮食效果和功能。 构成：含有膳食纤维的苹果汁组合物含有1.5〜2.5重量％的聚葡萄糖，0.02〜0.03重量％的L-肉毒碱和5〜20重量％的苹果泥。 苹果汁组合物的制造方法包括洗涤新鲜苹果的步骤，添加维生素C溶液后对苹果进行粉碎和提取的步骤，对所得苹果汁进行均化和灭菌的步骤，以及将苹果汁 进瓶子
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84.发明公开신규한 페디오코커스 펜토사시우스 케이-51 균주, 상기 균주를 이용한 인슐린 분비 증진용 인삼 발효 추출물 및 이의 제조방법 有权新型PEDOSOCCUS PENTOSACEUS K-51和使用PEDICOCOCCUS PENTOSACEUS K-51的金盛发酵产品提取胰岛素分泌物及其制备方法
公开(公告)号：KR1020110058515A
公开(公告)日：2011-06-01
申请号：KR1020090115334
申请日：2009-11-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A ginseng fermentation extract using a novel Pediococcus pentosaceus K-51 is provided to enhance insulin secretion and to treat diabetes. CONSTITUTION: A novel Pediococcus pentosaceus K-51(KFCC11465P) is able to ferment ginseng. A method for preparing a ginseng fermentation extract comprises: a step of fermenting ginseng powder with Pediococcus pentosaceus K-51(KFCC11465P) at 35-37 degrees Celsius for 3-10 days to obtain fermentation; and a step of filtering the fermentation using ethanol, spirit, or butanol at 60-80 degrees Celsius for 2-4 hours. A pharmaceutical formulation for enhancing insulin secretion contains the ginseng fermentation extract.
Abstract translation: 目的：提供一种人参发酵提取物，使用新型戊糖片球菌K-51来增强胰岛素分泌和治疗糖尿病。 构成：一种新型戊糖片球菌K-51（KFCC11465P）能够发酵人参。 制备人参发酵提取物的方法包括：在35-37摄氏度下将人参粉末与戊糖片球菌K-51（KFCC11465P）发酵3-10天以获得发酵的步骤; 以及在60-80摄氏度下使用乙醇，精油或丁醇过滤发酵2-4小时的步骤。 用于增强胰岛素分泌的药物制剂含有人参发酵提取物。
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85.发明公开신규한 페디오코커스 펜토사시우스 케이-65 균주, 상기 균주를 이용한 포도당항상성 개선용 인삼 발효 추출물 및 이의 제조방법 有权新颖的PEDOSOCCUS PENTOSACEUS K-65和使用PEDICOCOCCUS PENTOSACEUS K-65的金盛发酵产品提取物，用于改善葡萄糖原状态及其制备方法
公开(公告)号：KR1020110053116A
公开(公告)日：2011-05-19
申请号：KR1020090109942
申请日：2009-11-13
Applicant: 한국식품연구원
Abstract: PURPOSE: A novel Pediococcus pentosaceus K-65(KFCC11462P) and a method for preparing a ginseng fermentation using the same are provided to improve and maintain glucose homeostasis. CONSTITUTION: A novel Pediococcus pentosaceus K-65(KFCC11462P) is used for fermenting ginseng. A method for preparing ginseng fermentation extract comprises: a step of fermenting ginseng with Pediococcus pentosaceus K-65(KFCC11462P) at 35-37°C for 3-10 days to obtain a fermentation; a step of extracting with a solvent such as ethanol, spirit, or butanol at 60°C-80°C for 2-4 hours; and a step of filtering the extract. A pharmaceutical composition or health food for maintaining or improving glucose homeostasis contains the ginseng fermentation extract.
Abstract translation: 目的：提供一种新型戊糖片球菌K-65（KFCC11462P）及其制备人参发酵方法，以改善和维持葡萄糖体内平衡。 构成：一种新型戊酸球菌K-65（KFCC11462P）用于发酵人参。 一种人参发酵提取物的制备方法，其特征在于：在35-37℃下将戊糖片球菌K-65（KFCC11462P）人参发酵3-10天，得到发酵的步骤; 用溶剂如乙醇，精油或丁醇在60℃-80℃下萃取2-4小时的步骤; 以及过滤提取物的步骤。 用于维持或改善葡萄糖体内平衡的药物组合物或保健食品含有人参发酵提取物。
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Patent Agency Ranking
公开(公告)号：KR1020110017997A
公开(公告)日：2011-02-23
申请号：KR1020090075577
申请日：2009-08-17
Abstract: PURPOSE: A method for making apple Chungju(clear rice wine) using non-steamed starch ingredient is provided to improve preference. CONSTITUTION: A method for making apple Chungju using non-steamed starch comprises: a step of mixing non-steamed starch ingredient, nuruk, yeast, and water and performing first immersion; a step of mixing starch ingredient, water, and ground apple to the material obtained from the first immersion; and a step of performing second immersion. The yeast is dried yeast.
Abstract translation: 目的：提供使用非蒸淀粉成分制作苹果中华（清酒）的方法，以改善偏好。 构成：使用非蒸淀粉制备苹果春菊的方法包括：将未蒸熟的淀粉成分，母乳，酵母和水混合并进行第一次浸渍的步骤; 将淀粉成分，水和研磨苹果混合到从第一次浸渍获得的材料的步骤; 以及进行第二次浸渍的步骤。 酵母是干酵母。
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公开(公告)号：KR1020110013800A
公开(公告)日：2011-02-10
申请号：KR1020090071435
申请日：2009-08-03
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23L2/02 , A23L2/84 , A23L19/00 , A23L33/21 , A23V2002/00 , A23V2200/332
Abstract: PURPOSE: A producing method of apple juice for diet is provided to improve the taste of the juice, and to improve the effect of the juice by increasing the content of dietary fibers. CONSTITUTION: A producing method of apple juice comprises the following steps: grinding apples and juicing; adding the obtained juice extraction cake to the juice; enzymatic treating the juice with the enzymatic treatment juice extraction cake; and homogenizing the enzymatic-treated juice. The enzymatic treatment process uses a complex enzyme of cellulose pectinase.
Abstract translation: 目的：提供用于饮食的苹果汁的生产方法以改善果汁的味道，并通过增加膳食纤维的含量来改善果汁的效果。 构成：苹果汁的生产方法包括以下步骤：研磨苹果和榨汁; 将获得的果汁提取蛋糕添加到果汁中; 用酶处理汁提取蛋糕酶处理果汁; 并均化酶处理的果汁。 酶处理方法使用纤维素果胶酶的复合酶。
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公开(公告)号：KR1020100069855A
公开(公告)日：2010-06-25
申请号：KR1020080128396
申请日：2008-12-17
Applicant: 한국식품연구원
CPC classification number: A23L7/196 , A23L33/105 , A23V2002/00 , A23V2250/21 , A23V2250/2124
Abstract: PURPOSE: Functional reformed rice and a manufacturing method thereof are provided to improve cooking property of rice by making the reformed rice with components such as rice, glutinous rice, potato powder, dextrin and functional components. CONSTITUTION: A manufacturing method of functional reformed rice includes the following steps: crushing rice 35 ~ 40%(w/w), glutinous rice 35 ~ 40%(w/w), potato powder 5 ~ 10%(w/w), mulberry leaves dry powder or dried red ginseng powder 5 ~ 10%(w/w) to a particle size of 200 ~ 250 mesh; milling a mixture to a rice shape after molding powder with an extrusion-molding machine; drying or freeze-drying the milled rice.
Abstract translation: 目的：提供功能性改良米及其制造方法，通过将米饭，糯米，马铃薯粉，糊精和功能成分等成分制成改性稻，提高米饭的蒸煮性。 构成：功能改性米的制造方法包括以下步骤：将米粉35〜40％（w / w），糯米35〜40％（w / w），马铃薯粉5〜10％（w / w） 桑叶干粉或干红参5〜10％（w / w）至粒径200〜250目; 用挤出成型机成型粉末后将混合物研磨成米饭; 干燥或冷冻干燥米饭。
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公开(公告)号：KR100827318B1
公开(公告)日：2008-05-07
申请号：KR1020060060969
申请日：2006-06-30
Applicant: 한국식품연구원
IPC: C12N1/20
Abstract: 본 발명은 내산성, 내담즙성이 강하고 항암 활성이 있는 젖산균 및 이를 함유하는 발효유에 관한 것으로, 더욱 상세하게는 내산성, 내담즙성이 강하고 항암 활성이 있는 젖산균
Lactobacillus acidophilus KFRI 342 (KCTC 10827BP) 및, 상기 균주를 함유하는 항암활성이 있는 기능성 발효유에 관한 것이다.
본 발명의
Lactobacillus acidophilus KFRI 342 젖산균은 내산성, 내담즙성이 강하고 우수한 항암 효과를 나타낸다. 또한,
Lactobacillus acidophilus KFRI 342 젖산균을 함유한 발효유는 암세포주에 대하여 세포독성을 나타내므로, 암 예방 및 치료에 대한 보조 식품으로써 우수한 기능성 발효유를 제공할 수 있다.
젖산균, 내담즙성, 발효유-
公开(公告)号：KR100738029B1
公开(公告)日：2007-07-13
申请号：KR1020060008816
申请日：2006-01-27
IPC: C12J1/00
Abstract: Persimmon vinegar containing a red ginseng extract is provided to improve taste of persimmon vinegar by reducing unique smell and sour taste of the persimmon vinegar, and induce fatigue recovery and male hormone increase in a user. The red ginseng persimmon vinegar contains a mixture containing persimmon vinegar and red ginseng extract having identical sugar degree in a volume ratio of 10:1 to 10:3, and 10-30% of the Rubus coreanus Miq. extract having identical sugar degree or 1-10% of the Phellinus linteus extract having identical sugar degree based on the volume of the mixture. The persimmon vinegar is prepared by naturally fermenting persimmons at 15-25 deg.C for 4-6 months, pulverizing and filtering the naturally fermented persimmons, and maturing the filtered liquid at 15-25 deg.C for 6-8 months. The red ginseng extract is prepared by pressing red ginseng or fermented red ginseng, or extracting red ginseng with hot water or ethanol.
Abstract translation: 提供一种含有红参提取物的柿醋，其通过减少柿子醋的独特气味和酸味来改善柿子醋的味道，并且诱导使用者的疲劳恢复和雄性激素增加。 红参柿子醋含有一种含有柿子醋和红糖人参提取物的混合物，其具有相同的糖度，其体积比为10：1至10：3，以及10-30％的Rubus coreanus Miq。 基于混合物的体积，具有相同糖度的提取物或具有相同糖度的1-10％桑黄提取物。 柿子醋是在15-25℃下自然发酵柿子4-6个月，粉碎并过滤天然发酵柿子，并在15-25℃熟化过滤液体6-8个月制备的。 红参提取物是通过压制红参或发酵红参制备的，或者用热水或乙醇提取红参制备的。
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