公开(公告)号：KR101341552B1

公开(公告)日：2013-12-13

申请号：KR1020120157419

申请日：2012-12-28

Applicant: 강원대학교산학협력단 ,  횡성군더덕연합영농조합법인

Inventor： 최면 ,  이구연 ,  박태규 ,  정용섭 ,  이남근 ,  이유리 ,  정은정 ,  김하얀 ,  김태우 ,  임준구

IPC: C12J1/04 ,  C12R1/865 ,  C12R1/24

CPC classification number: C12J1/04 ,  C12R1/02 ,  C12R1/24 ,  C12R1/865

Abstract: The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C)

Abstract translation: 本发明涉及一种生产党参的发酵醋的方法，更具体地说涉及一种具有独特发酵味，党参，风味，传统发酵醋制成的感官特征的生产党参的醋酸方法， 优良的功能由于抗氧化作用的高效。 （AA）材料选择;（BB）洗涤;（CC）去除皮肤;（DD）湿法研磨;（EE）加入三种酶（熟淀粉酶，++-淀粉酶，葡糖淀粉酶）和酵母（酵母菌 酿酒酵母）;（FF）混合;（GG）第一次发酵（1天/ 25℃，糖化+酒精发酵）;（HH）醋启动子（醋酸醋杆菌KCCM 40229起源）接种;（II）二次发酵（9天/ 30度 （JJ）过滤（100mesh）;（KK）老化（2days / 4℃）;（LL）党参乳酸发酵（21.5brix째）混合物（5重量％）;（MM ）饲料（NN）灭菌（5min / 80℃）

公开(公告)号：KR1020140086671A

公开(公告)日：2014-07-08

申请号：KR1020120157420

申请日：2012-12-28

Applicant: 강원대학교산학협력단 ,  재단법인 발효미생물산업진흥원

Inventor： 최면 ,  정용섭 ,  이남근 ,  이유리 ,  정은정 ,  장성은

IPC: A23L33/00 ,  A23L1/30

CPC classification number: A23L33/10 ,  A23V2002/00 ,  A23V2200/30 ,  A61K39/09 ,  C12N1/20

Abstract: The present invention relates to cudrania tricuspidata leaf extract with enhanced kaempferol fermented by lactic acid bacteria enterococcus lactis SCL 1421 isolated from traditional soybean-fermented food. The cudrania tricuspidata leaf extract according to one embodiment of the present invention includes enterococcus lactis. According to the embodiment of the present invention, the cudrania tricuspidata leaf extract has antioxidative activity.

Abstract translation: 本发明涉及从传统的大豆发酵食品中分离出的乳酸菌乳酸菌SCL 1421发酵的增强的山奈酚的三萜叶提取物。 根据本发明的一个实施方案的三叉树叶提取物包括乳酸乳球菌。 根据本发明的实施方式，三趾叶提取物具有抗氧化活性。