-
Patent Agency Ranking
公开(公告)号：KR100775081B1
公开(公告)日：2007-11-08
申请号：KR1020060061066
申请日：2006-06-30
Applicant: 전북대학교산학협력단
Abstract: Persimmon vinegar is provided to promote metabolism of alcohol in blood, and change expressions of enzymes associated with lipid metabolism, thereby improving lipid metabolism and liver function. Persimmon vinegar for improving liver function is prepared by adding 6-10 wt.% of Saccharomyces bayanus yeast into the pulverized persimmon, performing alcohol fermentation of the persimmon mixture at 24-26 deg.C for 4-10 days, maturing the alcohol-fermented product at 15 deg.C for 1-2 months, filtering the matured mixture and adding acetic acid bacteria-containing persimmon vinegar as a fermentation starter into the filtered solution, performing acetic acid fermentation at 15-20 deg.C for 30-45 days, and maturing the acetic acid fermented product at 5-10 deg.C for 2 years.
Abstract translation: 提供柿子醋以促进血液中酒精的代谢，并改变与脂质代谢相关的酶的表达，从而改善脂质代谢和肝功能。 通过将6-10重量％的酿酒酵母加入粉碎的柿子中制备柿子醋，在24-26℃下进行柿子混合物的酒精发酵4-10天，熟化酒精发酵 产品在15℃下1-2个月，过滤成熟的混合物，加入含醋酸的柿子醋作为发酵起子，加入过滤的溶液中，在15-20℃进行乙酸发酵30-45天 ，并在5-10℃熟化乙酸发酵产品2年。
-
公开(公告)号：KR100859117B1
公开(公告)日：2008-09-18
申请号：KR1020070020701
申请日：2007-03-02
Applicant: 전북대학교산학협력단
CPC classification number: A23L2/44 , A23L2/38 , A23L2/66 , A23V2002/00 , A23V2250/54
Abstract: A method of stabilizing natural extract containing anthocyanin by addition of egg white albumin is provided to prevent browning and discoloration of an anthocyanin pigment by heating and photo-oxidation. To stabilize natural extract containing anthocyanin, 16 to 66 parts by weight of egg white albumin is added to 100 parts by weight of vitamin C contained in the natural extract. The natural extract is obtained by extracting fruit and grain containing Schizandra fruit, mulberry fruit, raspberry fruit, grapes, pomegranate fruit, purple sweet potatoes and the like.
Abstract translation: 提供通过添加蛋清白蛋白来稳定含有花青素的天然提取物的方法，以通过加热和光氧化来防止花青素颜料的褐变和变色。 为了稳定含有花青素的天然提取物，将16〜66重量份的蛋清白蛋白加入到天然提取物中所含的100重量份维生素C中。 通过提取含有五味子果实，桑果，覆盆子，葡萄，石榴果，紫甘薯等的水果和谷物来获得天然提取物。
-
公开(公告)号：KR100767802B1
公开(公告)日：2007-10-18
申请号：KR1020060061065
申请日：2006-06-30
Applicant: 전북대학교산학협력단
Abstract: A health functional drink comprising persimmon vinegar obtained by the alcohol fermentation and acetic acid fermentation is provided to decrease abdominal fat and secure the function of lowering cholesterol in blood and blood sugar, thereby being used as foods for effectively inhibiting or preventing obesity. A health functional drink comprising persimmon vinegar is obtained by a method comprising the steps of: (a) adding 1-10 wt.% of Saccharomyces baynus, 30-80 ppm of pectinase and sugar to crushed material of persimmon; (b) subjecting the mixture of the step (a) to the enzymatic reaction for 10-14 hours at room temperature; (c) subjecting the product obtained from the step (b) to the alcohol fermentation at a temperature of 24-26 deg.C for 3-10 days with blocking air; (d) ripening the product of the step (c) at a temperature of about 15 deg.C for 1-2 months; and (e) after adding 1-10 wt.% of persimmon vinegar containing acetobacter to a fermented solution obtained by filtering the alcohol fermented solution, subjecting it to the acetic acid fermentation at a temperature of 15-20 deg.C for 30-45 days.
Abstract translation: 提供包含通过酒精发酵和乙酸发酵获得的柿子醋的健康功能饮料，以减少腹部脂肪并确保降低血液和血糖中的胆固醇的功能，从而被用作有效抑制或预防肥胖的食物。 通过包括以下步骤的方法获得包含柿子醋的健康功能饮料：（a）向破碎的柿子材料中加入1-10重量％的酿酒酵母，30-80ppm果胶酶和糖; （b）将步骤（a）的混合物在室温下进行酶反应10-14小时; （c）将得自步骤（b）的产物在24-26℃的温度下进行酒精发酵3-10天，并用封闭的空气进行; （d）将步骤（c）的产物在约15℃的温度下熟化1-2个月; 和（e）在通过过滤酒精发酵溶液获得的发酵溶液中加入1-10重量％的含有醋杆菌的柿子醋后，在15-20℃的温度下进行乙酸发酵30-45 天。
-
公开(公告)号：KR1020060134391A
公开(公告)日：2006-12-28
申请号：KR1020050054032
申请日：2005-06-22
Applicant: 전북대학교산학협력단
Abstract: A method for preparing a persimmon vinegar is provided to be able to obtain the persimmon vinegar having good productivity and excellent functionality without decreasing of productivity and lowering quality of product caused by long term fermentation. The method comprises the steps of: (a) after crushing persimmon, adding yeast for alcohol fermentation such as Saccharomyces bayanus thereto; and (b) performing acetic acid fermentation on a solution obtained by filtering the alcohol fermented solution using acetic acid bacteria as fermentation starter.
Abstract translation: 提供柿子醋的制备方法能够获得具有良好生产性和优异功能的柿子醋，而不会降低生产力并降低由长期发酵引起的产品的质量。 该方法包括以下步骤：（a）在破碎柿子后，向酵母中加入酵母酿酒酵母， 和（b）在使用乙酸菌作为发酵发酵剂的醇发酵液过滤得到的溶液中进行乙酸发酵。
-
公开(公告)号：KR100752392B1
公开(公告)日：2007-08-27
申请号：KR1020050054032
申请日：2005-06-22
Applicant: 전북대학교산학협력단
Abstract: 본 발명은 감을 분쇄하고, 상기 분쇄물에 알코올 발효용 효모, 바람직하게는 사카로마이세스 베이아누스를 첨가하여 알코올 발효시키는 단계; 상기 알코올 발효액을 여과하고 얻어진 액을 초산발효하는 단계; 및 상기 초산발효액을 여과한 후 숙성하는 단계를 포함하는 감식초의 제조방법 및 음료조성물을 제공한다.
감식초, 2단 발효, 사카로마이세스 베이아누스
-
-
-
-
Search Results
5
records
(took 0.017 seconds)
