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公开(公告)号：WO2020091192A1
公开(公告)日：2020-05-07
申请号：PCT/KR2019/008889
申请日：2019-07-18
Applicant: 경남과학기술대학교 산학협력단 , 경상대학교산학협력단
IPC: A61K8/9789 , A61Q19/02 , A61Q19/08 , A23L33/105 , A23L29/00
Abstract: 본 발명에서는 인체 흡수가 용이한 진세노사이드 Rd2, Rg3, F2와 컴파운드 케이와 오메가-6 지방산(ω-6 지방산: 리놀레산과 아라키돈산), 가바, 페놀릭스, 및 플라보노이드스 함량이 현저히 증진된 산양삼 숙성 복합발효물 및 그 제조방법이 개시된다. 본 발명에 따른 산양삼 숙성 복합발효물은 진세노사이드 Rd2, Rg3, F2 및 컴파운드 케이, 오메가-6 지방산, 가바, 페놀릭스, 및 플라보노이드스 함량이 현저히 증진되어 있고 더불어 항산화 효과가 우수하여, 기능성 식품 및 의약품의 소재로 사용될 수 있다. 본 발명에 따른 기능성식품 및 화장품은 우수한 항산화 활성을 가져서, 라디칼 등에 의한 산화적 스트레스에 따른 면역력 저하 개선, 인지능력 개선, 피로회복, 먹는 화장품 및 피부 미용용으로 유용하다.
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公开(公告)号：WO2020091192A9
公开(公告)日：2020-05-07
申请号：PCT/KR2019/008889
申请日：2019-07-18
Applicant: 경남과학기술대학교 산학협력단 , 경상대학교산학협력단
IPC: A61K8/9789 , A61Q19/02 , A61Q19/08 , A23L33/105 , A23L29/00
Abstract: 본 발명에서는 인체 흡수가 용이한 진세노사이드 Rd2, Rg3, F2와 컴파운드 케이와 오메가-6 지방산(ω-6 지방산: 리놀레산과 아라키돈산), 가바, 페놀릭스, 및 플라보노이드스 함량이 현저히 증진된 산양삼 숙성 복합발효물 및 그 제조방법이 개시된다. 본 발명에 따른 산양삼 숙성 복합발효물은 진세노사이드 Rd2, Rg3, F2 및 컴파운드 케이, 오메가-6 지방산, 가바, 페놀릭스, 및 플라보노이드스 함량이 현저히 증진되어 있고 더불어 항산화 효과가 우수하여, 기능성 식품 및 의약품의 소재로 사용될 수 있다. 본 발명에 따른 기능성식품 및 화장품은 우수한 항산화 활성을 가져서, 라디칼 등에 의한 산화적 스트레스에 따른 면역력 저하 개선, 인지능력 개선, 피로회복, 먹는 화장품 및 피부 미용용으로 유용하다.
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公开(公告)号：KR101726438B1
公开(公告)日：2017-04-13
申请号：KR1020140158258
申请日：2014-11-13
Applicant: 경남과학기술대학교 산학협력단 , 함양영농조합법인
Abstract: 본발명은기호성과기능성이탁월한여주혼합차및 그의제조방법에관한것으로서, 더상세하게는특정덖음방식으로덖음된여주열매와둥글레뿌리또는옥수수알곡을포함하여이루어져서여주의알칼로이드화합물의함량이크게저감되어기호성이탁월하면서도, 우수한항산화활성과비만관련효소저해활성을가지며고함량의페놀릭스와플라보노이드를포함하는기능성여주혼합차및 그의제조방법에관한것이다.
Abstract translation: 更具体地说，本发明涉及一种制备桑果和桑根或玉米粒混合物的混合物以降低桑树中生物碱化合物含量的方法。 其具有优异的抗氧化活性和肥胖相关酶抑制活性，并且含有高含量的酚类和黄酮类化合物及其制备方法。
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公开(公告)号：KR1020140086903A
公开(公告)日：2014-07-08
申请号：KR1020130165206
申请日：2013-12-27
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: The present invention discloses a mixed beverage of fruit and vegetables containing Momordica charantia and a manufacturing method thereof. The mixed beverage of fruit and vegetables containing Momordica charantia: has: reduced bitter taste; an excellent palatability; an excellent anti-oxidation activity; an excellent alpha-glucosidase activity; and a pancreatic lipase inhibitory activity; and thus has effects of alleviating diabetes and obesity. According to the present invention, the mixed beverage of fruit and vegetables containing Momordica charantia: has reduced bitter taste and an increased palatability even though the mixed beverage contains Momordica charantia as a main ingredient; contains a high phenolics content and a high flavonoid content; and thus has the excellent anti-oxidation activity. Moreover, the mixed beverage of fruit and vegetables containing Momordica charantia has a high alpha-glucosidase activity and a high pancreatic lipase inhibitory activity, and thus can be used for health-functional food for dropping a blood sugar level and preventing obesity.
Abstract translation: 本发明公开了含有苦瓜的水果和蔬菜的混合饮料及其制造方法。 含有苦瓜的水果和蔬菜的混合饮料有：减少苦味; 极好的适口性 优良的抗氧化活性; 优异的α-葡萄糖苷酶活性; 和胰脂肪酶抑制活性; 因此具有减轻糖尿病和肥胖的作用。 根据本发明，含有苦瓜属的水果和蔬菜的混合饮料即使混合饮料含有苦瓜属作为主要成分，也具有降低的苦味和增加的适口性; 含有高酚含量和高黄酮含量; 因此具有优异的抗氧化活性。 此外，含有苦瓜的水果和蔬菜的混合饮料具有高的α-葡糖苷酶活性和高的胰脂肪酶抑制活性，因此可用于降低血糖水平和预防肥胖的健康功能食品。
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5.发明公开항산화 활성이 증진된 여주-함유 동치미 냉면육수 및 그 제조방법 无效含有具有改善的抗氧化剂活性的含有马来酸酐的冷ITY OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF
公开(公告)号：KR1020140086878A
公开(公告)日：2014-07-08
申请号：KR1020130163816
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L23/00
Abstract: Provided by the present invention are a bitter gourd-containing meet broth for radish water kimchi and to a production method thereof. The bitter gourd-containing meet broth for radish water kimchi produced by the production method thereof, has excellent palatability by maintaining the taste of the meet broth of cold noodle by shielding the bitter taste of the bitter gourd; and has also increased anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd-containing meet broth for radish water kimchi of the present invention is able to be used as a health food by having excellent palatability and improved anti-oxidative activity.
Abstract translation: 本发明提供的是含有苦瓜的萝卜水泡菜汤，以及其制造方法。 通过其生产方法生产的含有苦瓜的萝卜水泡菜汤，具有极佳的适口性，通过保护苦瓜的苦味来保持冷面肉汤的味道; 并且通过显着提高酚类和类黄酮的总含量也增加了抗氧化活性。 本发明的萝卜水泡菜的苦瓜含酵母能够通过具有优异的适口性和改善的抗氧化活性而用作保健食品。
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Patent Agency Ranking
公开(公告)号：KR1020140087228A
公开(公告)日：2014-07-09
申请号：KR1020120156489
申请日：2012-12-28
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L19/20 , A23L27/20 , A23L33/105 , A61K36/42
Abstract: The present invention relates to a method for producing pickle of momordica charantia having improved palatability and antioxidant activity. The method for producing pickle of momordica charantia having improved palatability and antioxidant activity according to one embodiment of the present invention includes: a step of producing salted momordica charantia; and a step of producing a pickle solution. According to the embodiment of the present invention, the method for producing pickle of momordica charantia having improved palatability and antioxidant activity reduces the bitter taste of momordica charantia.
Abstract translation: 本发明涉及一种具有改善的适口性和抗氧化活性的苦瓜品种的制备方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法包括：生产咸味苦瓜的步骤; 以及生产泡菜溶液的步骤。 根据本发明的实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法降低了苦瓜的苦味。
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公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.
Abstract translation: 本发明提供苦瓜酵母及其制备方法。 本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。 根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性 守卫。 本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。 根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味 味道。
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8.发明公开바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权BACILLUS SUBTILIS 135使用它的含有MOMORDICA CHARANTIA的CHOUNGGUKJANG的应变和制备方法
公开(公告)号：KR1020140086879A
公开(公告)日：2014-07-08
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are a new bacillus subtilis 135 strain which has an ability for fermenting bitter gourd bean paste while having excellent antibiosis about microorganism which is harmful to food and reducing the bitter taste of a bitter gourd and the unique bad smell of the fermented bean paste; the bitter gourd fermented bean paste which has excellent palatability, increases an anti-oxidative activity, and improves the effects of anti-diabetes and anti-obesity by using the bacillus subtilis 135 strain; and a producing method thereof. The bitter gourd fermented bean paste of the present invention has excellent palatability by reducing the bitter taste of a bitter gourd and the unique bad smell of fermented bean paste, improves anti-oxidative activity, and lowers alpha-glucosidase and pancreatic lipase. A health food including the fermented bean paste of the present invention has effects of improving anti-diabetes and anti-obesity. The bitter gourd fermented bean paste according to the present invention also increases usability as a health food since intaking is easy by being pulverized in a powder form.
Abstract translation: 本发明提供了一种新的枯草芽孢杆菌135菌株，其具有发酵苦瓜豆酱的能力，同时对食物有害的微生物具有优异的抗生素，并降低苦瓜的苦味和发酵的独特的难闻气味 豆酱; 具有优良适口性的苦瓜发酵豆浆，增加抗氧化活性，并通过使用枯草芽孢杆菌135菌株改善抗糖尿病和抗肥胖的作用; 及其制造方法。 本发明的苦瓜发酵豆浆通过降低苦瓜的苦味和发酵豆浆的独特难闻气味具有优异的适口性，提高抗氧化活性，降低α-葡萄糖苷酶和胰脂肪酶。 包含本发明的发酵豆酱的保健食品具有改善抗糖尿病和抗肥胖的作用。 根据本发明的苦瓜发酵豆酱也提高了作为保健食品的可用性，因为通过粉末形式容易地吸收容易。
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公开(公告)号：KR1020160057239A
公开(公告)日：2016-05-23
申请号：KR1020140158258
申请日：2014-11-13
Applicant: 경남과학기술대학교 산학협력단 , 함양영농조합법인
CPC classification number: A23F3/16
Abstract: 본발명은기호성과기능성이탁월한여주혼합차및 그의제조방법에관한것으로서, 더상세하게는특정덖음방식으로덖음된여주열매와둥글레뿌리또는옥수수알곡을포함하여이루어져서여주의알칼로이드화합물의함량이크게저감되어기호성이탁월하면서도, 우수한항산화활성과비만관련효소저해활성을가지며고함량의페놀릭스와플라보노이드를포함하는기능성여주혼합차및 그의제조방법에관한것이다.
Abstract translation: 本发明涉及具有优异的适口性和功能性的苦瓜混合茶及其制备方法，更具体地说，涉及功能性苦瓜混合茶及其制备方法，所述混合茶包括苦瓜汁 通过特定的焙烧方法和密封根或玉米粒的根。 根据本发明，苦瓜中的生物碱化合物的含量显着降低，茶具有优异的抗氧化活性和肥胖相关的酶抑制活性，同时具有优异的适口性，并含有高含量的酚类和类黄酮。
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公开(公告)号：KR101562653B1
公开(公告)日：2015-10-23
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는식품위해미생물에대한항균성이우수하고여주의쓴맛과청국장특유의악취를저감시키면서여주청국장발효능을갖는신규한바실러스서브틸리스 CS135 균주및 이를이용한기호성이우수하고증진된항산화활성, 및항당뇨및 항비만의개선효능을갖는여주청국장및 그의제조방법이제공된다.본발명의여주청국장은여주의쓴맛과청국장특유의악취가저감되어기호성이우수하고증진된항산화활성및 알파-글루코시아다제와췌장리파아제저해활성을갖는다. 또한본 발명의청국장을포함하는건강기능식품은항당뇨및 항비만의개선효과를갖는다. 또한본 발명에따른여주청국장은분말화될수 있어서섭취가용이하여건강기능성식품으로활용성이높다.
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