-
1.发明公开돼지감자 추출물을 유효성분으로 포함하는 비만 또는 제2형당뇨병의 예방 또는 개선용 조성물 및 이를 이용한 기능성건강식품 无效用于预防或治疗肥胖或2型糖尿病的组合物，其包含作为主动成分和包含其的功能性健康食品的耶路撒冷精华提取物
公开(公告)号：KR1020100033064A
公开(公告)日：2010-03-29
申请号：KR1020080092039
申请日：2008-09-19
Applicant: 전북대학교산학협력단 , 임실생약영농조합법인
Abstract: PURPOSE: A composition for preventing or treating obesity or type 2 diabetes is provided to reduce body weight and epididymis fat and carnitine, neutral lipid and blood cholesterol. CONSTITUTION: A composition for preventing or treating obesity or type 2 diabetes contains Jerusalem artichoke powder or extract as an active ingredient. The Jerusalem artichoke extract is contained in 0.01-5.99 weight%(w/w) of total diet. The composition increases carnitine content in blood or liver. The carnitine is increased by high expression of carnitine palmitoyltransferase-I.
Abstract translation: 目的：提供一种预防或治疗肥胖或2型糖尿病的组合物，以减轻体重和附睾脂肪和肉碱，中性脂质和血液胆固醇。 构成：用于预防或治疗肥胖或2型糖尿病的组合物含有菊芋粉或提取物作为活性成分。 菊芋提取物含有0.01-5.99重量％（w / w）的总饮食。 该组合物增加血液或肝脏中的肉碱含量。 肉碱棕榈酰转移酶I的高表达增加肉碱。
-
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。
-
Patent Agency Ranking
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：KR1020160080431A
公开(公告)日：2016-07-08
申请号：KR1020140192217
申请日：2014-12-29
Applicant: 더나눔협동조합 , 재단법인 전라북도생물산업진흥원 , 전북대학교산학협력단
CPC classification number: A23B7/10 , A23L33/105
Abstract: 본발명은무, 양파, 양배추및 콜라비로이루어진채소류를용매추출한후, 유산균발효시킨채소류복합발효추출물및 이를포함하는항산화용식품조성물에관한것이다.
Abstract translation: 本发明涉及蔬菜的复合发酵提取物，以及含有该组合物的抗氧化食品组合物。 根据本发明，复合发酵提取物是通过溶剂萃取萝卜，洋葱，卷心菜，k草等蔬菜制造的，然后使用乳酸菌发酵。
-
公开(公告)号：KR1020160066718A
公开(公告)日：2016-06-13
申请号：KR1020140171822
申请日：2014-12-03
Applicant: 전북대학교산학협력단
CPC classification number: C12G3/04 , C12H1/00 , Y10S514/811
Abstract: 본발명은탁주에헛개나무줄기추출물및 헛개나무열매추출물을포함함으로써, 숙취해소효과및 관능이향상된모주및 이의제조방법에관한것이다.
Abstract translation: 本发明涉及具有改善的功能和缓解宿醉效果的Moju（来自韩国全聚的药材煮沸的未精制米酒）及其制造方法。 Moju包括禾本科葫芦的果实提取物和未精制米酒中的枸杞子的茎提取物。
-
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。
-
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。
-
-
-
-
-
-
Search Results
7
records
(took 0.02 seconds)
