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公开(公告)号：KR101137421B1
公开(公告)日：2012-04-20
申请号：KR1020090103531
申请日：2009-10-29
Applicant: 재단법인경남한방약초연구소 , 한국국제대학교 산학협력단 , 김성환
IPC: A23L11/20
Abstract: PURPOSE: A producing method of fermented soybean paste with medical herbs is provided to offer various immune-enhancing physiologically active substances to users. CONSTITUTION: A producing method of fermented soybean paste with medical herbs comprises the following steps: preparing a medical herb extract containing a houttuynia polypara extract, a safflower seed extract, a polygonatum extract, and an astragali radix extract, and fermenting boiled soybean blocks; mixing 4~8wt% of medical hear extract, 4~8wt% of salt, and 80~90wt% of water; dipping the soybean blocks into the mixture, and aging; drawing out the soybean blocks from the mixture; and aging the soybean blocks.
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公开(公告)号：KR1020110046846A
公开(公告)日：2011-05-06
申请号：KR1020090103531
申请日：2009-10-29
Applicant: 재단법인경남한방약초연구소 , 한국국제대학교 산학협력단 , 김성환
IPC: A23L11/20
CPC classification number: A23L11/20 , A23L33/105 , A23V2200/324
Abstract: PURPOSE: A producing method of fermented soybean paste with medical herbs is provided to offer various immune-enhancing physiologically active substances to users. CONSTITUTION: A producing method of fermented soybean paste with medical herbs comprises the following steps: preparing a medical herb extract containing a houttuynia polypara extract, a safflower seed extract, a polygonatum extract, and an astragali radix extract, and fermenting boiled soybean blocks; mixing 4~8wt% of medical hear extract, 4~8wt% of salt, and 80~90wt% of water; dipping the soybean blocks into the mixture, and aging; drawing out the soybean blocks from the mixture; and aging the soybean blocks.
Abstract translation: 目的：提供用药草发酵大豆酱的生产方法，为用户提供各种免疫增强生理活性物质。 构成：用药草发酵大豆酱的生产方法包括以下步骤：制备含有鱼腥草提取物，红花种子提取物，多角提取物和黄芪提取物的药草提取物，并发酵煮大豆块; 混合4〜8％的医用听力提取物，4〜8wt％的盐和80〜90wt％的水; 将大豆块浸入混合物中，老化; 从混合物中抽出大豆块; 并使大豆块衰老。
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公开(公告)号：KR1020130133477A
公开(公告)日：2013-12-09
申请号：KR1020120056754
申请日：2012-05-29
Applicant: 주식회사 금황바이오 , 한국국제대학교 산학협력단
CPC classification number: A61K36/07 , A23L31/00 , A23L33/105 , A23V2002/00 , A23V2200/318 , A23V2250/208 , A61K36/481 , Y10S514/909
Abstract: The present invention relates to a use of a Phellius linteus extract as a medicine or food for prostatism treatment, acne treatment, and hair growth enhancement. According to the present invention, the Phellius linteus extract is effective for prostatism treatment, acne treatment, and hair growth enhancement, and is capable of being used for pharmaceutical agents or functional health foods for prostatism treatment, acne treatment, and hair growth enhancement. Moreover, advantageous effects can be expected for the prostatism treatment, acne treatment, and hair growth enhancement by using the Phellius linteus extract with a Chaga extract and a milk vetch root extract.
Abstract translation: 本发明涉及Phellius提取物作为药物或食品用于前列腺症治疗，痤疮治疗和毛发生长增强的用途。 根据本发明，茯苓提取物对于前列腺炎治疗，痤疮治疗和毛发生长增强是有效的，并且能够用于用于前列腺疾病治疗，痤疮治疗和毛发生长增强的药剂或功能保健食品。 此外，通过使用茯苓提取物和etch草提取物，可以预期前列腺炎治疗，痤疮治疗和毛发生长增强的有利效果。
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公开(公告)号：KR101177507B1
公开(公告)日：2012-08-27
申请号：KR1020100054369
申请日：2010-06-09
Applicant: 강석식 , 한국국제대학교 산학협력단
Abstract: 본 발명은 오랫동안 보관하면서 청매실의 좋은 영양성분을 손쉽게 섭취할 수 있는 청매실환 제조방법에 관한 것으로, 더욱 상세하게는 부형제를 이용하지 않고 청매실만으로 환 제품을 제조하는 방법에 관한 것이다.
구체적으로 본 발명에 따른 청매실환 제조방법은, 수확한 청매실을 세척하는 제1단계; 세척한 청매실의 과피에 있는 수분과 과육꼭지를 제거하고 그늘에서 12~36시간 말리는 제2단계; 말린 청매실에서 씨를 제거하고, 씨가 제거된 청매실과육의 일부는 착즙하는 한편, 일부는 건조하는 제3단계; 착즙된 청매실과즙을 가열하여 농축하는 한편, 건조된 청매실과육을 미분쇄하는 제4단계; 청매실과즙 농축액과 청매실과육 미분쇄분말을 혼합 반죽하여 청매실환(丸)으로 제환하는 제5단계; 그리고, 제환된 청매실환을 건조하는 제6단계;로 이루어지는 것을 특징으로 한다.-
公开(公告)号：KR100924382B1
公开(公告)日：2009-10-30
申请号：KR1020070126761
申请日：2007-12-07
Applicant: (주)머쉬토피아 , 한국국제대학교 산학협력단
Abstract: 본 발명은 새송이버섯 추출물을 오자추출물과 함께 혼합함으로써 기능성과 기호성을 증대시킨 기능성 음료와 그 제조방법에 관한 것이다.
본 발명은 유효성분의 추출수율을 극대화시킬 수 있도록 알칼리수용액에서 추출한 새송이버섯 추출물을 오자의 열수추출물과 혼합하여 제조된 기능성 음료를 제공한다.
새송이버섯, 열수추출, pH, 아미노산, 항산화-
Patent Agency Ranking
公开(公告)号：KR1020080114454A
公开(公告)日：2008-12-31
申请号：KR1020070101945
申请日：2007-10-10
Applicant: 한국국제대학교 산학협력단
CPC classification number: A23L33/105 , A23L33/21 , A23V2002/00 , A23V2200/332 , A23V2250/2118
Abstract: An antiobesity composition using cheongyang hot pepper extract is provided to prevent side effects due to the excessive intake of dietary fiber and to reduce the fat by increasing the energy consumption by using capsaicin contained in cheongyang hot pepper. An antiobesity composition using cheongyang hot pepper extract comprises Cheongyang red pepper extract 4~6 weight%; salicornia herbacea 8~12 weight%; hydroxycitrate 18~22 weight%; and dietary fiber 60~70 weight%. The dietary fiber is mixed with chicory fiber, psyllium husk, and polydentrose.
Abstract translation: 提供使用庆阳辣椒提取物的抗肥胖组合物，以防止膳食纤维过量摄入引起的副作用，并通过使用在阳阳辣椒中含有的辣椒素来增加能量消耗来减少脂肪。 使用庆阳辣椒提取物的抗肥胖药组合物含有4〜6重量％的清阳红辣椒提取物; 水ia草8〜12％; 羟基柠檬酸酯18〜22重量％; 和膳食纤维60〜70重量％。 膳食纤维与菊苣纤维，欧车前壳和聚生葡萄糖混合。
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公开(公告)号：KR100793822B1
公开(公告)日：2008-01-10
申请号：KR1020070002983
申请日：2007-01-10
Applicant: 함양군 , 한국국제대학교 산학협력단
IPC: A23G3/34 , A23G3/36 , A23G3/48 , A61K36/232 , A61K36/718 , A61K36/54
CPC classification number: A23G3/48 , A23G2200/14 , A23L33/105
Abstract: A preparation method of candies containing medicinal herb extracts is provided to impart good taste, color and flavor to the candies, thereby enabling anyone to eat the candies conveniently. A preparation method of candies containing medicinal herb extracts comprises: mixing and washing dry medicinal herbs consisting of 10~20wt% of Platycodon grandiflorum A. De Candolle, 5~15wt% of Codonopsis lanceolata, 5~15wt% of ginger, 5~15wt% of cinnamon, 2.5~7.5wt% of Coix lacryma-jobi L. var. ma-yuen Stapf, 2.5~7.5wt% of Dioscoreaceae radix, 2.5~7.5wt% of Mori Cortex Radicis, 5~15wt% of Angelica gigas Nakai, 5~15wt% of the root of arrow root, 5~15wt% of Coptis chinensis, and 2.5~7.5wt% of apricot stone; performing hydrothermal extraction; concentrating the hydrothermal extract under reduced pressure at 55~65°C to obtain a concentrate having a solid content of 20~30Brix; adding 35~45wt% of refined sugar to the concentrate and diluting the refined sugar; and vacuum-concentrating the solution to a water content of 1~6%. The extraction process comprises adding water to the medicinal herbs in a ratio of 5~10:1, performing extraction by a cooling extractor at 90~100°C for 4~6hr, and leaving the extract for 1~2hr.
Abstract translation: 提供含有药用植物提取物的糖果的制备方法，以使糖果具有良好的味道，颜色和风味，从而使任何人都能方便地食用糖果。 含有药用植物提取物的糖果的制备方法包括：将10-20重量％的桔梗，De Candolle，5〜15wt％的党参，5〜15wt％的姜，5〜15wt％的干草药混合洗涤， 肉桂，2.5〜7.5重量％的枸杞子。 玉米根茎，2.5〜7.5wt％的柿子科，2.5〜7.5wt％的Mori Cortex Radicis，5〜15wt％当归，5〜15wt％的根根，5〜15wt％的黄连 杏仁，2.5〜7.5wt％杏仁; 进行水热提取; 在55〜65℃下减压浓缩水热提取物，得到固体含量为20〜30Brix的浓缩液; 向浓缩物中加入精制糖35〜45wt％，稀释精制糖; 并将溶液真空浓缩至1〜6％的含水量。 提取方法包括以5〜10：1的比例向药材中加入水，用冷却提取器在90〜100℃下进行4〜6小时提取，并将提取物放置1〜2小时。
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公开(公告)号：KR101336215B1
公开(公告)日：2013-12-03
申请号：KR1020110144595
申请日：2011-12-28
Applicant: 한국국제대학교 산학협력단
Abstract: 본 발명은 산삼을 이용한 막걸리 제조방법에 관한 것으로, 더욱 상세하게는 산삼의 ginsenoside 함량을 높인 활성형 산삼을 추출물로 이용함으로써 기호성과 영양성은 물론 생리활성기능을 극대화하면서 품질을 균일화할 수 있는 막걸리 제조방법에 관한 것이다.
본 발명에 따른 막걸리 제조방법은, 수확한 산삼을 세척한 후 고압증기멸균을 반복 실시하여 활성형 산삼을 제조한 후 활성형 산삼을 열수 추출하는 제1단계; 술밥에 백국을 첨가 혼합한 후 배양하여 입국을 만드는 제2단계; 상기 제2단계에서 배양한 입국을 물과 혼합한 후 효모를 첨가 배양하여 주모를 만드는 제3단계; 상기 제3단계 주모, 상기 제1단계의 활성형 산삼 열수 추출물 및 물을 혼합한 후 발효시키는 제4단계; 로 이루어지는 것을 특징으로 한다.-
公开(公告)号：KR1020130076139A
公开(公告)日：2013-07-08
申请号：KR1020110144595
申请日：2011-12-28
Applicant: 한국국제대학교 산학협력단
Abstract: PURPOSE: A method of manufacturing makgeolli using active wild ginseng is provided to use active wild ginseng in which the content of ginsenoside is increased, thereby maximizing nutrient, taste and bioactive function of wild ginseng while uniformizing quality. CONSTITUTION: A method of manufacturing makgeolli using active wild ginseng comprises; a first step of heat-contracting active wild ginseng manufactured by repeating the steam sterilization of wild ginseng which is washed after being harvested; a second step of producing koji mold by cultivating mixture in which white chrysanthemum is mixed in steamed rice for making wine; a third step of producing distiller's grains by cultivating the koji mold in which water is mixed and yeast is added; and a forth step of fermenting the mixture of the distiller's grains, the active wild ginseng of the first step and water.
Abstract translation: 目的：提供使用活性野参的制造makgeolli的方法，使用活性野参，其中人参皂苷的含量增加，从而使野山参的营养，味道和生物活性功能最大化，同时使品质均匀化。 构成：使用活性野山参制造makgeolli的方法包括： 通过重复在收获后洗涤的野山参的蒸汽灭菌而制造的活性野山参的热收缩的第一步骤; 通过培养将白菊混合在蒸米中制成酒的混合物生产曲霉的第二步; 通过培养混合水和酵母的曲霉菌来生产蒸馏谷物的第三步骤; 第四步骤是将第一步活性野参与蒸馏酒的混合物发酵。
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公开(公告)号：KR1020130076138A
公开(公告)日：2013-07-08
申请号：KR1020110144594
申请日：2011-12-28
Applicant: 한국국제대학교 산학협력단
Abstract: PURPOSE: A method of manufacturing makgeolli using active wild ginseng is provided to use active wild ginseng in which the content of ginsenoside is increased, thereby providing makkoli strengthening the bioactive function of wild ginseng. CONSTITUTION: A method of manufacturing makgeolli using active wild ginseng comprises; a first step of manufacturing active wild ginseng by repeating the steam sterilization of wild ginseng which is washed after being harvested; a second step of producing koji mold by cultivating mixture in which white chrysanthemum is mixed in steamed rice for making wine; a third step of producing distiller's grains by cultivating the koji mold in which water is mixed and yeast is added; and a forth step of fermenting the mixture of the distiller's grains of the third step, the active wild ginseng of the first step and water.
Abstract translation: 目的：提供使用活性野山参制造makgeolli的方法，使用人参皂苷含量增加的活性野参，从而提供加强野山参生物活性的makkoli。 构成：使用活性野山参制造makgeolli的方法包括： 通过重复在收获后洗涤的野山参的蒸汽灭菌来制造活性野山参的第一步; 通过培养将白菊混合在蒸米中制成酒的混合物生产曲霉的第二步; 通过培养混合水和酵母的曲霉菌来生产蒸馏谷物的第三步骤; 以及将第三步骤的蒸馏谷物的混合物，第一步的活性野参与水发酵的第四步骤。
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