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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：KR1020110092482A
公开(公告)日：2011-08-18
申请号：KR1020100011926
申请日：2010-02-09
Applicant: 강원대학교산학협력단
IPC: A61K36/185 , A01N65/08 , A01P1/00
Abstract: PURPOSE: A method for preparing Hibiscus cannabbinus L. with antibacterial activity is provided to enhance antibacterial activity without synthetic chemicals. CONSTITUTION: A Hibiscus cannabbinus L. extract with enhanced antibacterial activity is prepared by drying Hibiscus cannabbinus L. through far infrared ray at 40-100°C and isolating with a solvent. The solvent is alcohol, water, or mixture thereof. The Hibiscus cannabbinus L. extract is also prepared by drying Hibiscus cannabbinus L. leaves in a far infrared ray dryer at 60°C for one hour, isolating with methanol as solvent, and concentrating. A neutriceutical and pharmaceutical composition contains the Hibiscus cannabbinus L. extract.
Abstract translation: 目的：提供具有抗菌活性的芙蓉大麻制剂的制备方法，以增强抗菌活性而无需合成化学药剂。 构成：通过在40-100℃下通过远红外线干燥芙蓉大麻素制备具有增强的抗菌活性的木槿大麻提取物，并用溶剂分离。 溶剂是醇，水或其混合物。 芙蓉大麻提取物也通过在远红外线干燥器中在60℃下干燥木槿L.叶片1小时制备，用甲醇作为溶剂分离并浓缩。 中性和药物组合物含有木槿大麻提取物。
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公开(公告)号：KR101014203B1
公开(公告)日：2011-02-14
申请号：KR1020080031376
申请日：2008-04-03
Applicant: 강원대학교산학협력단
Abstract: 포도를 원적외선으로 40 내지 120℃에서 5 내지 60분간, 바람직하게는 70℃에서 30분간 조사하여 항산화 활성이 증가된 포도잼을 생산하는 방법에 관한 것으로, 원적외선 처리된 포도를 이용하여 저장 중 산화를 억제하여 맛과 향이 우수한 포도잼을 제조할 수 있다.
포도, 원적외선, 항산화, 포도잼-
公开(公告)号：KR1020090105744A
公开(公告)日：2009-10-07
申请号：KR1020080031378
申请日：2008-04-03
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: A grape juice with increased antioxidant activity and a preparation method thereof are provided to remove the oxidized flavor from the grape juice during preservation, thereby securing fresh taste and flavor. CONSTITUTION: A method for preparing a grape juice comprises the following steps of: irradiating far infrared rays to grapes; and drying the irradiated grapes to obtain the grape juice 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：提供具有增强的抗氧化活性的葡萄汁及其制备方法，以在保存期间从葡萄汁中除去氧化的风味，从而确保新鲜的味道和风味。 构成：葡萄汁的制备方法，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汁。 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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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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Patent Agency Ranking
公开(公告)号：KR101014204B1
公开(公告)日：2011-02-14
申请号：KR1020080031378
申请日：2008-04-03
Applicant: 강원대학교산학협력단
Abstract: 포도를 원적외선으로 40 내지 120℃에서 5 내지 60분간, 바람직하게는 70℃에서 30분간 조사하여 항산화 활성이 증가된 포도주스를 생산하는 방법에 관한 것으로, 원적외선 처리된 포도를 이용하여 저장 중 산화를 억제하여 맛과 향이 우수한 포도주스를 제조할 수 있다.
포도, 원적외선, 항산화, 포도주스-
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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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：KR101014202B1
公开(公告)日：2011-02-14
申请号：KR1020080031373
申请日：2008-04-03
Applicant: 강원대학교산학협력단
Abstract: 포도를 원적외선으로 40 내지 120℃에서 5 내지 60분간, 바람직하게는 70℃에서 30분간 조사하여 항산화 활성이 증가된 건포도를 생산하는 방법에 관한 것으로, 원적외선 처리된 포도를 이용하여 저장 중 산화를 억제하여 맛과 향이 우수한 건포도를 제조할 수 있다.
포도, 원적외선, 항산화, 건포도-
公开(公告)号：KR1020090105739A
公开(公告)日：2009-10-07
申请号：KR1020080031373
申请日：2008-04-03
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: A raisin with increased antioxidant activity and a preparation method thereof are provided to remove oxidized flavor during preservation, thereby exhibiting pleasing taste and flavor. CONSTITUTION: A method for preparing a raisin with increased antioxidant activity through a far-infrared drying process comprises the following steps of: irradiating far infrared rays to grapes; and drying them to obtain the raisin with increased antioxidant activity. The far infrared rays emit a wavelength within a range of 2 ~ 14 μm. The far infrared rays are irradiated at 40 ~ 120°C for 5-60 minutes. The increase in antioxidant activity represents the increase in polyphenol content. The polyphenol is selected from the group consisting of catechin, epicatechin, epigallocatechin gallate, gallic acid, resveratrol, epigallocatechin, and quercetin.
Abstract translation: 目的：提供抗氧化活性增强的葡萄干及其制备方法，以在保存过程中除去氧化味，从而表现出令人愉快的味道和风味。 构成：通过远红外干燥方法制备具有增加的抗氧化活性的葡萄干的方法包括以下步骤：将远红外线照射到葡萄; 并将其干燥以获得具有增加的抗氧化活性的葡萄干。 远红外线发射波长在2〜14μm的范围内。 远红外线在40〜120℃照射5-60分钟。 抗氧化活性的增加代表多酚含量的增加。 多酚选自儿茶素，表儿茶素，表没食子儿茶素没食子酸酯，没食子酸，白藜芦醇，表没食子儿茶素和槲皮素组成的组。
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