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公开(公告)号：KR1020090120861A
公开(公告)日：2009-11-25
申请号：KR1020080046885
申请日：2008-05-21
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: A pulverization process of ginseng for improving ginsenoside extraction efficiency is provided to pulverize ginseng in 10 μm size in constant conditions to improve ginsenoside extraction efficiency compared to conventional coarse pulverization. CONSTITUTION: A pulverization process of ginseng comprises the step of pulverizing ginseng into 10 μm diameter at 30 ~ -196°C. The average particle size of the ginseng powder is 1.3 μm or less. The temperature is adjusted by a pulverizing cylinder or a member that is mixed with ginseng to control the temperature within a range of 30 ~ -196°C. The member represents dry ice or liquid nitrogen. A mixing ratio of the dry ice or liquid nitrogen to the ginseng is 0.5-1.5 to 1.
Abstract translation: 目的：提取人参提高人参皂苷提取效率的粉碎过程，在常规条件下粉碎10μm的人参，以提高人参皂苷提取效率，与常规粗粉碎相比。 构成：人参的粉碎过程包括在30〜-196℃下将人参粉碎成10μm直径的步骤。 人参粉末的平均粒径为1.3μm以下。 通过粉碎圆筒或与人参混合的部件调节温度以将温度控制在30〜-196℃的范围内。 该成员代表干冰或液氮。 干冰或液氮与人参的混合比为0.5-1.5比1。
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公开(公告)号：KR101186416B1
公开(公告)日：2012-09-27
申请号：KR1020100011945
申请日：2010-02-09
Applicant: 강원대학교산학협력단
IPC: A23L19/00 , A23L3/26 , A23L1/30 , A61K36/8962
Abstract: 본 발명은 케르세틴(quercetin) 함량이 증진된 양파 및 그 제조 방법에 관한 것으로서, 구체적으로는 원적외선을 조사하여 케르세틴의 함량을 증진시킨 것을 특징으로 하는 케르세틴 함량이 증진된 양파 및 그 제조방법에 관한 것이다.
본 발명에 따른 케르세틴(quercetin) 함량이 증진된 양파는 원적외선을 조사하여 케르세틴의 함량을 증진시킨 것을 특징으로 한다.-
公开(公告)号：KR1020110092497A
公开(公告)日：2011-08-18
申请号：KR1020100011945
申请日：2010-02-09
Applicant: 강원대학교산학협력단
IPC: A23L19/00 , A23L3/26 , A23L1/30 , A61K36/8962
CPC classification number: A23L27/105 , A23L5/30 , A23L33/105 , A61K36/8962
Abstract: PURPOSE: Onion with the improved content of quercetin, and a producing method thereof are provided to radiate far infrared rays to dried onion for improving the content of the quercetin. CONSTITUTION: A producing method of onion with the improved content of quercetin comprises a step of radiating far infrared rays at 80deg C to dried onion for 20~30minutes. The onion is used to obtain an onion extract with the improved content of the quercetin by extracting the onion with a solvent. The onion extract is for producing functional food.
Abstract translation: 目的：提供槲皮素含量提高的洋葱及其制备方法，以将远红外线辐射到干洋葱，以改善槲皮素的含量。 构成：槲皮素含量提高的洋葱的生产方法包括将80℃的远红外线辐射干洋葱20-30分钟的步骤。 洋葱用于通过用溶剂萃取洋葱来获得具有改善的槲皮素含量的洋葱提取物。 洋葱提取物用于生产功能性食品。
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公开(公告)号：KR1020110010593A
公开(公告)日：2011-02-01
申请号：KR1020100134589
申请日：2010-12-24
Applicant: 강원대학교산학협력단
CPC classification number: A23L19/00 , A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2250/2124
Abstract: PURPOSE: An extraction method of ginseng is provided to use dry ice or liquid nitrogen for remarkably improving the extract content of ginsenoside. CONSTITUTION: An extraction method of ginseng comprises the following steps: mixing ginseng with dry ice or liquid nitrogen; crushing the mixture at -196~30deg C to make the average particle diameter into 0.8~0.9micrometers; and extracting the obtained ginseng micro-powder with distilled water or a hydrochloric acid aqueous solution.
Abstract translation: 目的：提取人参提取方法，使用干冰或液氮显着提高人参皂苷的提取物含量。 构成：人参提取方法包括以下步骤：将人参与干冰或液氮混合; 将混合物在-196〜30℃下粉碎，使平均粒径为0.8〜0.9微米; 并用蒸馏水或盐酸水溶液萃取得到的人参微粉。
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公开(公告)号：KR1020090105742A
公开(公告)日：2009-10-07
申请号：KR1020080031376
申请日：2008-04-03
Applicant: 강원대학교산학협력단
CPC classification number: A23L3/26 , A23L21/10 , A23L29/231
Abstract: PURPOSE: A grape jam with increased antioxidant activity and a preparation method thereof are provided to inhibit oxidation during preservation, thereby exhibiting pleasing taste and flavor. CONSTITUTION: A method for preparing a grape jam comprises the following steps of: irradiating far infrared rays to grapes; and drying the irradiated grapes to obtain the grape jam with increased antioxidant activity. The far infrared rays emit a wavelength within a range of 2 ~ 14 μm. The far infrared rays are irradiated to the grapes at 40 ~ 120°C for 5-60 minutes. The increase in antioxidant activity represents the increase in polyphenol content or in DPPH free radical removal activity.
Abstract translation: 目的：提供抗氧化活性增强的葡萄果酱及其制备方法，以防止保存期间的氧化，从而表现出令人愉快的味道和风味。 构成：制作葡萄果酱的方法包括以下步骤：将远红外线照射到葡萄中; 并干燥辐照的葡萄，以获得具有增加的抗氧化活性的葡萄果酱。 远红外线发射波长在2〜14μm的范围内。 远红外线在40〜120℃下对葡萄照射5-60分钟。 抗氧化活性的增加代表多酚含量的增加或DPPH自由基去除活性的增加。
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Patent Agency Ranking
公开(公告)号：KR1020130084911A
公开(公告)日：2013-07-26
申请号：KR1020120005851
申请日：2012-01-18
Applicant: 강원대학교산학협력단
CPC classification number: A23L7/152 , A23L2/38 , A23L5/30 , A23L33/105
Abstract: PURPOSE: Buckwheat sprout powder and food containing thereof are provided to offer the increased quercetin content of the functional buckwheat sprout powder. CONSTITUTION: Dried buckwheat sprouts are pulverized, and buckwheat sprouts are irradiated with far infrared rays at 100-120°C for 50-70 minutes. The far infrared rays emit the wavelength of 3-15 micrometers.
Abstract translation: 目的：提供荞麦芽发粉及其含有的食物，以提供功能性荞麦芽发芽粉的提高的槲皮素含量。 构成：干燥的荞麦芽被粉碎，荞麦芽在100-120℃下用远红外线照射50-70分钟。 远红外线发射3-15微米的波长。
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公开(公告)号：KR1020120136164A
公开(公告)日：2012-12-18
申请号：KR1020110055217
申请日：2011-06-08
Applicant: 강원대학교산학협력단
CPC classification number: A23L11/36 , A23L2/38 , A23L11/07 , A23V2002/00 , A23V2250/21172
Abstract: PURPOSE: A producing method of soybean powder with improved content of isoflavone is provided to use far infrared rays for improving the concentration of genistein and daidzein. CONSTITUTION: A producing method of soybean powder with improved content of isoflavone comprises the following steps: crushing soybeans; and radiating the soybeans with far infrared rays at 140-200 deg. C for 15-60 minutes. The isoflavone is selected from genistein or daidzein. The wavelength of the far infrared rays is 2-15 micrometers.
Abstract translation: 目的：提供异黄酮含量提高的大豆粉生产方法，利用远红外线提高染料木黄酮和黄豆苷元的浓度。 构成：改善异黄酮含量的大豆粉的制备方法，包括以下步骤：粉碎大豆; 并以140-200度的远红外线辐射大豆。 C为15-60分钟。 异黄酮选自染料木黄酮或黄豆苷原。 远红外线的波长为2-15微米。
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公开(公告)号：KR101061258B1
公开(公告)日：2011-09-01
申请号：KR1020080046885
申请日：2008-05-21
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되도록 파쇄하는 방법에 관한 것으로서, 일반 조파쇄 방법에 비해 새로운 진세노사이드가 추출되고, 특정 진세노사이드의 경우는 그 함량이 높게 나타나는 효과가 발휘된다.
냉각, 미세파쇄, 인삼, 진세노사이드-
公开(公告)号：KR1020110081435A
公开(公告)日：2011-07-14
申请号：KR1020100001602
申请日：2010-01-08
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: A method for preparing Chrysanthemum indicum extract with enhanced anti-inflammation activity is provided to produce a functional food. CONSTITUTION: A method for preparing Chrysanthemum indicum extract with enhanced anti-inflammatory activity comprises: a step of collecting petals of Chrysanthemum indicum; a step of drying Chrysanthemum indicum by far infrared ray to enhance anti-inflammatory activity; and a step of extracting the dried Chrysanthemum indicum with a solvent and concentrating. A Chrysanthemum indicum herb tea for enhancing anti-inflammatory activity contains the Chrysanthemum indicum extract.
Abstract translation: 目的：提供具有增强抗炎活性的菊花提取物的制备方法。 构成：具有增强抗炎活性的菊花提取物的制备方法包括：收集菊花花瓣的步骤; 通过远红外线干燥菊花以增强抗炎活性的步骤; 并用溶剂萃取干燥的菊花的步骤，并浓缩。 用于增强抗炎活性的菊花草药茶含有菊花提取物。
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公开(公告)号：KR101332194B1
公开(公告)日：2013-11-25
申请号：KR1020120005851
申请日：2012-01-18
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 건조한 메밀싹을 분쇄한 후 원적외선 조사하는 것을 특징으로 하는 케르세틴 함량이 증가된 메밀싹 분말을 제조하는 방법, 상기 방법으로 제조된 메밀싹 분말 및 상기 메밀싹 분말이 함유된 식품 및 음료에 관한 것으로, 메밀싹의 기능성 물질인 케르세틴 함량이 증가된 새로운 형태의 기능성 메밀싹 분말 및 이를 함유한 식품을 제공할 수 있다.
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