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Patent Agency Ranking
公开(公告)号：KR101754338B1
公开(公告)日：2017-07-19
申请号：KR1020140177029
申请日：2014-12-10
Applicant: 전북대학교산학협력단 , 주식회사 서안 , 재단법인 전라북도생물산업진흥원 , 부안군(관리부서: 부안군 농업기술센터)
IPC: A23L7/109
Abstract: 본발명은뽕잎분말을첨가하여제조되는기능성당면에관한것으로서, 보다상세하게는당면에뽕잎분말을첨가함으로써항산화활성이증진되고항고혈압및 항당뇨효능을갖는기능성당면및 이의제조방법에관한것이다. 본발명의기능성당면은뽕잎이가지는다양한기능성으로인해원래의당면보다색상, 향, 맛및 기호도등의관능적특성이우수할뿐 아니라항산화, 항고혈압, 항당뇨등의기능성이원래의당면보다우수하여, 섭취시 당면의건강기능성을보다향상시킬수 있다.
Abstract translation: 本发明涉及一种通过加入桑叶粉末的制备，更具体地，涉及在添加桑叶粉末的面对和增加功能面的抗氧化活性，并具有抗高血压和抗糖尿病功效的方法的功能面。 本发明的功能面桑这具有由于广泛的功能性，如除了感官特性，如颜色，风味，口味和偏好程度yiwoosu比原来uidangmyeon抗氧化剂，抗高血压，抗糖尿病优于原始uidangmyeon，食入的功能 本发明的健康功能可以进一步改善。
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公开(公告)号：KR1020160070329A
公开(公告)日：2016-06-20
申请号：KR1020140177029
申请日：2014-12-10
Applicant: 전북대학교산학협력단 , 주식회사 서안 , 재단법인 전라북도생물산업진흥원 , 부안군(관리부서: 부안군 농업기술센터)
IPC: A23L7/109
Abstract: 본발명은뽕잎분말을첨가하여제조되는기능성당면에관한것으로서, 보다상세하게는당면에뽕잎분말을첨가함으로써항산화활성이증진되고항고혈압및 항당뇨효능을갖는기능성당면및 이의제조방법에관한것이다. 본발명의기능성당면은뽕잎이가지는다양한기능성으로인해원래의당면보다색상, 향, 맛및 기호도등의관능적특성이우수할뿐 아니라항산화, 항고혈압, 항당뇨등의기능성이원래의당면보다우수하여, 섭취시 당면의건강기능성을보다향상시킬수 있다.
Abstract translation: 本发明涉及通过添加桑叶粉末，更具体地说是功能性淀粉面条及其制备方法制备的功能淀粉面，其中功能性淀粉面条通过加入功能淀粉面粉具有改善的抗氧化活性和抗高血压和抗糖尿病作用 桑叶粉至淀粉面。 与常规淀粉面相比，本发明的功能性淀粉面与常规淀粉面相比具有优异的感官特性，如常规淀粉面，与常规淀粉面相比具有优异的抗氧化，抗高血压和抗糖尿病功能，由于各种功能性 的桑叶，从而进一步提高淀粉面的健康功能。
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公开(公告)号：KR100866306B1
公开(公告)日：2008-10-31
申请号：KR1020070035736
申请日：2007-04-11
Applicant: 전북대학교산학협력단
Abstract: 본 발명은 허브추출물을 함유하는 품질 및 저장성이 증진된 햄에 관한 것으로서, 더욱 상세하게는 히비스커스 사브다리파(
Hibisicus sabdariffa ) 허브 추출물을 함유하는 햄 및 이에 대한 관능성, 저장성 및 기능성 검증결과에 관한 것이다. 본 발명은 식중독 및 식품 부패균에 대하여 항균성이 뛰어난 것으로 알려진 허브 추출액을 햄 제조에 활용하여 햄의 이화학적 특성, 관능성, 저장성 및 기능성을 높일 수 있다.
히비스커스 사브다리파, 햄-
公开(公告)号：KR101392112B1
公开(公告)日：2014-05-07
申请号：KR1020130030655
申请日：2013-03-22
Applicant: 전북대학교산학협력단
IPC: A23B7/10 , A23L19/20 , A23L3/3472 , A23L27/10
CPC classification number: A23B7/105 , A23L3/3472 , A23L19/20 , A23L27/10
Abstract: The present invention relates to a manufacturing method of mulberry leaf Kimchi added with mulberry-leaf-fermented enzyme liquid, and mulberry leaf Kimchi manufactured thereby. The manufacturing method of mulberry leaf Kimchi comprises the followings: 1) a salting step of obtaining salted Chinese cabbage by washing Chinese cabbage, cutting, salting in brine, washing with water and removing water; 2) a seasoning preparation step of preparing Kimchi seasoning by mixing chopped garlic, ginger, onions, radish, spring onions, glutinous rice glue, sugar, salted fermented anchovy sauce, salted fermented shrimp, salt, dehydration liquid, waterdropwort, ground pear, monosodium glutamate (MSG) and red pepper powder; 3) a Kimchi manufacturing step of manufacturing Kimchi by evenly mixing the seasoning obtained in the seasoning preparation step with the salted Chinese cabbage obtained in the salting step; 4) a fermented-enzyme liquid step of obtaining mulberry-leaf-fermented enzyme liquid by adding mulberry leaves, onions and sugar, aging and fermenting; and 5) an enzyme liquid addition step of adding the mulberry-leaf-fermented enzyme liquid obtained in the fermented enzyme liquid step to the Kimchi manufactured in the Kimchi manufacturing step, and aging. The mulberry leaf Kimchi manufactured by adding the mulberry-leaf-fermented enzyme liquid according to the present invention has an excellent sensory appealability such as colors, flavors, tastes and preferences compared to the conventional Kimchi due to the various functionalities of the mulberry-leaf-fermented enzyme liquid, which is added in manufacturing Kimchi, and improves the texture due to the excellent physical properties such as cutting strength. The mulberry leaf Kimchi of the present invention has the advantage of improving the quality of the product as the storage of Kimchi is enhanced due to the anti-bacterial effect of the mulberry-leaf-fermented enzyme liquid.
Abstract translation: 本发明涉及一种加入桑叶发酵酶液的桑叶泡菜和由此制造的桑叶泡菜的制造方法。 桑叶泡菜的制造方法如下：1）通过洗大白菜，切割，盐水洗净，用水洗涤除水，得到盐渍白菜的盐析步骤; 2）通过混合切碎的大蒜，姜，洋葱，萝卜，洋葱，糯米胶，糖，盐渍发酵鲥鱼酱，盐渍的发酵虾，盐，脱水液，水滴，磨碎的梨，单钠制成的泡菜调味料的调料准备步骤 谷氨酸（MSG）和红辣椒粉; 3）通过将在调味准备步骤中获得的调味料与盐析步骤中获得的咸白菜均匀混合，制造泡菜的泡菜制造步骤; 4）通过添加桑叶，洋葱和糖，老化和发酵获得桑叶发酵的酶液的发酵 - 酶液体步骤; 和5）将在发酵的酶液体步骤中获得的桑叶发酵的酶液体添加到泡菜制造步骤中制造的泡菜的老化的酶液添加步骤。 通过加入根据本发明的桑叶发酵的酶液制造的桑叶泡菜与常规泡菜相比具有优异的感官吸引力，例如颜色，风味，口感和偏好，这是由于桑叶 - 发酵的酶液体，其被加入制造泡菜中，并且由于优异的物理性质如切割强度而改善了质地。 由于桑叶发酵的酶液的抗菌作用，本发明的桑叶泡菜具有提高产品质量的优点，因为泡菜的储存得到增强。
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公开(公告)号：KR1020080092186A
公开(公告)日：2008-10-15
申请号：KR1020070035736
申请日：2007-04-11
Applicant: 전북대학교산학협력단
Abstract: A ham containing a herb extract, and a method for preparing the ham are provided to improve the quality of beef, pork or chicken and to enhance storage stability. A ham containing a herb extract comprises 0.5-3.0 wt% of an extract of Hibiscus sabdariffa of a concentration of 500 mg/mL. The ham containing a herb extract is prepared by extracting Hibiscus sabdariffa with ethanol; freeze-drying the obtained extract and adding distilled water to it to obtain a herb concentrated liquid; and mixing the herb concentrated liquid with beef, pork or chicken.
Abstract translation: 提供含有草本提取物的火腿，以及制备火腿的方法，以提高牛肉，猪肉或鸡肉的质量，提高贮藏稳定性。 含有草本提取物的火腿包含浓度为500mg / mL的木槿提取物的0.5-3.0重量％。 含有草药提取物的火腿是用乙醇提取芙蓉檀木制成的; 将得到的提取物冷冻干燥，并向其中加入蒸馏水，得到草药浓缩液; 并将草药浓缩液与牛肉，猪肉或鸡肉混合。
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