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公开(公告)号：KR101166755B1
公开(公告)日：2012-07-25
申请号：KR1020090100416
申请日：2009-10-21
Applicant: 부산대학교 산학협력단 , 재단법인경남한방약초연구소
Abstract: 본 발명은 더덕 김치의 제조방법에 관한 것으로, 보다 구체적으로는 더덕을 썰어서 염수에서 절임을 하여 절인 더덕을 제조하는 단계; 무를 썰어서 소금으로 건염법으로 절인 후 탈염하여 절인 무를 제조하는 제 2단계; 고춧가루, 마늘, 새우젓, 까나리 액젓, 생강, 물엿, 설탕을 혼합하여 양념을 제조하는 단계; 상기 절인 더덕 및 절인 무를 고춧가루와 섞은 후 상기 양념을 버무리는 단계;를 포함하는 더덕 김치의 제조방법에 관한 것이다.
더덕, 김치, 무, 레시피-
公开(公告)号：KR1020110043343A
公开(公告)日：2011-04-27
申请号：KR1020090100416
申请日：2009-10-21
Applicant: 부산대학교 산학협력단 , 재단법인경남한방약초연구소
Abstract: PURPOSE: Codonopsis lanceolata kimchi and a producing method thereof are provided to improve the functionality of the kimchi, to improve the palatability, and to mass-produce the codonopsis lanceolata kimchi. CONSTITUTION: A producing method of codonopsis lanceolata kimchi comprises the following steps: salting codonopsis lanceolata with salt water; salting sliced Chinese radish with a dry salting method using salt, and desalinizing to obtain salted radish; mixing red pepper powder with 1~1.5parts of salted shrimp sauce by weight, 1~1.3parts of ammodytes personatus sauce by weight, 0.5~0.9parts of ginger by weight, 0.5~0.9parts of starch syrup by weight, and 0.5~0.9parts of sugar by weight; and mixing all the prepared ingredients.
Abstract translation: 目的：提供党参和泡菜的生产方法，以提高泡菜的功能，改善口感，大量生产密码子泡菜泡菜。 构成：密码子泡菜泡菜的生产方法包括以下步骤：用盐水将黄连皂甙盐化; 用盐渍盐渍法切片中国萝卜，用盐水脱盐，得到咸萝卜; 将红辣椒粉与1〜1.5份盐腌虾酱混合，1〜1.3份重量的枸杞酱，0.5〜0.9份姜，0.5〜0.9份淀粉糖浆，0.5〜0.9 部分糖重量; 并混合所有准备的成分。
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公开(公告)号：KR101610723B1
公开(公告)日：2016-04-08
申请号：KR1020130155673
申请日：2013-12-13
Applicant: 부산대학교 산학협력단
Abstract: 본발명은김부각의제조방법에관한것으로, 보다상세하게는찹쌀을자연발효시켜얻어진삭힌찹쌀풀을김의일면에도포한후 생참기름에서튀김처리하는것을특징으로하는김부각의제조방법에관한것이다. 본발명에따라제조된김부각은기름냄새가거의없어느끼하지않으며, 조직감이개선됨과동시에튀김후 잔존하는지방함유량을낮추어혈중중성지질및 콜레스테롤을낮출수 있다.
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4.发明公开고초균과 산수유를 이용한 관능성과 지질저하능이 개선된 발효두유의 제조방법 및 이로부터 얻어진 동맥경화 예방용 발효두유 失效用于制备具有改善的良好感觉性质的发酵大豆的方法和由BACILLUS SUBTILIS和CORNI FRUCTUS提供的脂肪降低能力以及用于从该方法获得的用于预防性鞘膜炎的发生的SOYMILK
公开(公告)号：KR1020100110978A
公开(公告)日：2010-10-14
申请号：KR1020090029299
申请日：2009-04-06
Applicant: 부산대학교 산학협력단
CPC classification number: A23C11/106 , A61K35/742
Abstract: PURPOSE: A method for preparing fermented soymilk having improved good sensory property and lipid lowering ability by bacillus subtilis and corni fructus, and fermented soymilk for prevention atherosclerosis obtained from this method are provided to supress plasma lipid lowering, liver lipid lowering, and lipid deposition. CONSTITUTION: Bacillus subtilis and Corni Fructus are inserted into a soybean milk to make glucose content 1% in comparison with whole weight. The soybean milk is cultivated under 121-150°C for 15 minutes. Bacillus subtilis culture solution is added to the cultivated soybean milk to make the concentration of the Bacillus subtilis 7-8 logCFU/ml, and then the soybean milk is fermented under 37-40°C to has pH pH 5.5±0.2.
Abstract translation: 目的：提供一种具有改善由枯草芽孢杆菌和玉米螟提高的良好感官特性和降脂能力的发酵豆浆的方法，以及用于预防动脉粥样硬化的发酵豆浆从该方法获得，以抑制血浆脂质降低，肝脏脂质降低和脂质沉积。 构成：将枯草芽孢杆菌和Corni Fructus插入豆浆中，使葡萄糖含量与全重相比为1％。 将豆浆在121-150℃下培养15分钟。 将枯草芽孢杆菌培养液加入培养的豆浆中使枯草芽孢杆菌的浓度为7-8logCFU / ml，然后在37-40℃下将豆浆发酵至pH为5.5±0.2。
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公开(公告)号：KR1020150069362A
公开(公告)日：2015-06-23
申请号：KR1020130155673
申请日：2013-12-13
Applicant: 부산대학교 산학협력단
Abstract: 본발명은김부각의제조방법에관한것으로, 보다상세하게는찹쌀을자연발효시켜얻어진삭힌찹쌀풀을김의일면에도포한후 생참기름에서튀김처리하는것을특징으로하는김부각의제조방법에관한것이다. 본발명에따라제조된김부각은기름냄새가거의없어느끼하지않으며, 조직감이개선됨과동시에튀김후 잔존하는지방함유량을낮추어혈중중성지질및 콜레스테롤을낮출수 있다.
Abstract translation: 本发明涉及一种油炸和干燥的紫菜的制造方法，更具体地说，涉及一种油炸和干燥的紫菜的制造方法，其具有如下步骤：将通过将糯米自然发酵的糯米胶涂覆在紫菜的表面上并煎炸 使用芝麻油的紫菜，其中制造的紫菜没有油腻味，并且油性不油腻，同时改善油炸后的质地和降低剩余脂肪含量，从而降低血液中的中性脂质和胆固醇。
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Patent Agency Ranking
公开(公告)号：KR101443517B1
公开(公告)日：2014-09-19
申请号：KR1020130038953
申请日：2013-04-10
Applicant: 부산대학교 산학협력단
IPC: A23B7/10 , A23L19/20 , A23L3/3472
CPC classification number: A23B7/105 , A23L3/3472 , A23L19/20
Abstract: The present invention relates to a manufacturing method of kimchi using ecklonia cava and to kimchi produced thereby. More specifically, the present invention relates to a manufacturing method of kimchi comprising the step of softening the ecklonia cava and to the kimchi produced thereby. A kimchi using ecklonia cava has excellent fermented characteristics, functional characteristics, and taste in comparison with a typical kimchi. Moreover, the kimchi using ecklonia cava has an improved storage period, so the unique characteristics of kimchi are preserved and ecklonia cava-additive effect occurs.
Abstract translation: 本发明涉及使用ecklonia cava和由此生产的泡菜的泡菜的制造方法。 更具体地说，本发明涉及一种泡菜的制造方法，其特征在于，包括软化所述贝克卡因和由此生产的泡菜的步骤。 与典型的泡菜相比，使用ecklonia cava的泡菜具有优异的发酵特性，功能特征和味道。 此外，使用ecklonia cava的泡菜具有改善的储存期，因此保存泡菜的独特特征并发生ecklonia卡瓦加成效应。
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公开(公告)号：KR1020130019093A
公开(公告)日：2013-02-26
申请号：KR1020110081041
申请日：2011-08-16
Applicant: 부산대학교 산학협력단
CPC classification number: A23L7/109 , A23L33/105 , A23L33/175 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method of a functional noodle with dried roots of Chinese lizad tail(Saururus chinensis (Lour.) Baill.) having antioxidant activity is provided to manufacture a functional noodle having pharmacological benefits such as antioxidant activity, blood pressure-lowering, and anticancer efficacy. CONSTITUTION: A manufacturing method of a functional noodle comprises the following: pulverizing dried roots of Chinese lizad tail; making a paste by mixing 1 to 10 wt% the pulverized roots with wheat flour and water when the compound of the pulverized roots and wheat flour is 100 wt%; aging the paste at a temperature between 20°C and 30; rolling and cutting for making a noodle. [Reference numerals] (AA) Flour; (BB) Dried roots of Chinese lizad tail; (CC) Water, salt; (DD) Mixing; (EE) Pulverizing; (FF) Making a paste; (GG) Aging; (HH) Rolling; (II) Cutting; (JJ) Noodle
Abstract translation: 目的：提供具有抗氧化活性的中国荔枝尾（Saururus chinensis（Lour。）Baill。）干根功能面的制造方法，制造具有抗氧化活性，降血压等药理作用的功能性面条， 抗癌功效。 构成：功能性面条的制造方法如下：粉碎中国iz尾的干燥根; 当粉碎的根和小麦粉的化合物为100重量％时，通过将粉碎的根与小麦粉和水混合1至10重量％来制备糊料; 在20℃至30℃的温度下老化糊状物; 滚动和切割制作面条。 （标号）（AA）面粉; （BB）中国荔枝尾根干; （CC）水，盐; （DD）混合; （EE）粉碎; （FF）粘贴; （GG）老化; （HH）滚动; （二）切割; （JJ）面条
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8.发明授权고초균과 산수유를 이용한 관능성과 지질저하능이 개선된 발효두유의 제조방법 및 이로부터 얻어진 동맥경화 예방용 발효두유 失效一种制备发酵豆浆的方法，其具有改善的良好的感官特性和枯草芽孢杆菌和Corni fructus的降脂能力，以及用该方法获得的用于预防动脉粥样硬化的发酵豆浆
公开(公告)号：KR101097838B1
公开(公告)日：2011-12-23
申请号：KR1020090029299
申请日：2009-04-06
Applicant: 부산대학교 산학협력단
Abstract: 본발명은고초균 ()과산수유()를이용하여관능성과지질저하능이개선된발효두유를제조하는방법및 이로부터얻어진동맥경화예방용발효두유에관한것으로, 본발명에의하여처리한발효두유의경우혈장지질저하, 간지질저하, 동맥의지질침착억제효과로인하여, 결과적으로동맥경화를예방하는건강기능식품으로이용할수 있다.
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公开(公告)号：KR1020060092379A
公开(公告)日：2006-08-23
申请号：KR1020050013103
申请日：2005-02-17
Applicant: 부산대학교 산학협력단
IPC: A23L1/212
Abstract: 본 발명은 체중 감량 및 지질 저하 효과가 있으면서, 맛, 향미, 질감 등의 기호도가 우수한 기능성 김치에 관한 것이다.
배추, 다시마, 무 및 당근을 주성분으로 하고, 여기에 고춧가루, 마늘, 생강, 양념베이스, 젓갈류 등을 부성분으로 첨가하여 제조되는 김치에 있어서, 상기 주성분은 주성분만의 전체 중량에 대해 배추 60~80중량%, 다시마 10~20중량%, 무 5~20중량%, 당근 3~10중량%로 조성되는 것을 특징으로 하는 본 발명의 비만예방용 다시마 첨가 배추김치는 체중 감량 및 지질 저하라는 뛰어난 효과를 발휘한다.
체중 감량, 지질 저하, 다시마, 배추김치, 기호도-
公开(公告)号：KR1020140118279A
公开(公告)日：2014-10-08
申请号：KR1020130033896
申请日：2013-03-28
Applicant: 부산대학교 산학협력단
IPC: A61K36/288 , A61K36/61 , A61K36/534 , A61K8/97
CPC classification number: Y02A50/473
Abstract: The present invention relates to an oral cleansing composition containing a fermented taraxacum extract-containing complex herbal extract as an active ingredient, and a composition for preventing or treating bacterial dental diseases or periodontal diseases. According to the present invention, the complex herbal extract comprises a fermented taraxacum extract in which raw taraxacum is solid-fermented using a Phellinus linteus mycelium, a dried clover bud extract, a mint extract, a cnidium extract; and a licorice extract. Accordingly, the present invention has excellent elimination activity of DPPH free radicals, nitrite, super-oxi free radicals, and hydroxy free radicals and high total phenol content, thereby having an excellent antioxidant and antibacterial effect, and being useful for preventing, alleviating, or treating bacterial dental diseases and periodontal diseases such as a cold, a sore throat, and mouth ulcer.
Abstract translation: 本发明涉及一种口腔清洁组合物，其含有发酵的含有苦参酸提取物的复方草药提取物作为活性成分，以及用于预防或治疗细菌性牙齿疾病或牙周病的组合物。 根据本发明，复方草药提取物含有发酵的蒲公英提取物，其中使用沙门氏菌菌丝体固体发酵原料焦糖，干燥的三叶草芽提取物，薄荷提取物，idium提取物; 和甘草提取物。 因此，本发明具有优异的DPPH自由基，亚硝酸盐，超氧自由基和羟基自由基的消除活性，并且具有高的总苯酚含量，因此具有优异的抗氧化和抗菌作用，并且可用于预防，减轻或 治疗细菌性牙科疾病和牙周病，如感冒，喉咙痛和口腔溃疡。
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