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公开(公告)号：KR100911826B1
公开(公告)日：2009-08-12
申请号：KR1020060138279
申请日：2006-12-29
Applicant: 정순범 , 강릉원주대학교산학협력단
Abstract: 본 발명은 해양심층수를 이용하여 제조한 김치의 제조방법에 관한 것으로, 본 발명의 해양심층수를 이용하여 제조한 김치에 대하여 염도 측정, pH 측정, 산도 측정, TBA 값 측정, 미생물수 측정 및 관능평가를 실시한 결과, 저장성 및 품질이 우수하고, 동시에 인체에 필수적인 무기염류 및 미네랄을 섭취할 수 있는 이점이 있기 때문에 식품학적 가치를 향상시키므로 국민들의 건강증진에 기여할 수 있다.
해양심층수, 소금, 김치, 미생물, 신선도, 방부성, 제조방법.-
公开(公告)号：KR1020080062447A
公开(公告)日：2008-07-03
申请号：KR1020060138279
申请日：2006-12-29
Applicant: 정순범 , 강릉원주대학교산학협력단
Abstract: A method of preparing Kimchi with improved quality and keeping quality by soaking Chinese cabbage in deep sea water instead of a salt solution and mixing with seasonings is provided to give organic salts and minerals in large quantities. Chinese cabbage is cut into two or three pieces and soaked in deep sea water with a salinity of 10 to 15% for 4 to 6hr. The salted Chinese cabbage is soaked in 2 to 3 times the weight of water for 5 to 6hr, washed with clean water, dehydrated, mixed with seasonings and aged for 1 to 2 days. The seasonings contain 80 to 90% by weight of vegetables, 1.0 to 2.0% by weight of radishes with a size of 3.5 to 4.5cm, 1.5 to 2.5% by weight of Welsh onions with a size of 3.5 to 4.5cm 0.5 to 1.0% by weight of ginger, 1.0 to 2.0% by weight of garlic, 2.0 to 4.0% by weight of red pepper powder, 0.5 to 1.5% by weight of sugar and 2.0 to 3.0% by weight of salted anchovies.
Abstract translation: 提供了通过将大白菜浸入深海水中而不是盐溶液并与调味料混合来制备泡菜以提高质量和保持质量的方法，以大量提供有机盐和矿物质。 将大白菜切成两片或三片，浸入深海水中，盐度为10〜15％，持续4〜6小时。 盐渍白菜浸泡2〜3次，重复5〜6小时，用干净水洗涤，脱水，与调味料混合，老化1〜2天。 调味料含有80〜90重量％的蔬菜，1.0〜2.0重量％的大小为3.5〜4.5cm的萝卜，1.5〜2.5重量％的尺寸为3.5〜4.5cm的威尔士洋葱0.5〜1.0％ 的姜，1.0〜2.0重量％的大蒜，2.0〜4.0重量％的红辣椒粉，0.5〜1.5重量％的糖和2.0〜3.0重量％的盐渍an鱼。
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公开(公告)号：KR100892180B1
公开(公告)日：2009-04-10
申请号：KR1020070039156
申请日：2007-04-23
Applicant: 강릉원주대학교산학협력단
IPC: A61K36/752 , A61P1/04
Abstract: 본 발명은 귤껍질 분말 또는 이의 추출물을 유효성분으로 함유하는 조성물에 관한 것으로, 상세하게는 귤껍질 분말 또는 이의 추출물은 위장의 궤양 저해 효과를 나타내므로 위장 질환 예방 및 치료용 약학조성물 및 건강기능식품으로 이용될 수 있다.
귤껍질, 추출물, 위궤양, 약학조성물, 건강기능식품-
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Patent Agency Ranking
公开(公告)号：KR1020090105984A
公开(公告)日：2009-10-08
申请号：KR1020080031422
申请日：2008-04-04
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A method for manufacturing collagen isolated from the skin of bigeye tuna is provided to produce high quality of collagen with high solubility and emulsion stability. CONSTITUTION: A method for manufacturing collagen isolated from the skin of bigeye tuna comprises: a step for washing the skin of the bigeye tuna which is stored at -30 °C to -100 °C; a step for treating the skin with 0.05 ~ 10.0 %(w/v) of alkali solution; a step for washing and neutralizing with distilled water; a step for adding 0.05 ~ 10.0 N of acid to the skin, then stirring and extracting; a step for separating extracted liquid and residue using a centrifuge; and a step for drying to obtain acid soluble collagen (AC); a step for adding 0.5 ~ 5.0 N of acid; a step for adding 0.5 ~ 10% of pepsin and stirring and hydrolyzing for 1 to 60 hours; a step for separating extract liquid and residue using a filter; a step for adding NaCl to adjust the concentration to 1-10 % and neutralizing precipitates; and a step for freeze-drying to obtain a pepsin soluble collagen (PC).
Abstract translation: 目的：提供从大眼金枪鱼皮肤分离的胶原蛋白的制造方法，以生产高质量的胶原蛋白，具有高溶解性和乳液稳定性。 构成：从大眼金枪鱼皮肤分离的胶原蛋白的制造方法，其特征在于，包括：在-30℃-100℃保存的大眼金枪鱼皮肤的洗涤步骤; 用0.05〜10.0％（w / v）碱溶液处理皮肤的步骤; 用蒸馏水洗涤和中和的步骤; 向皮肤中加入0.05〜10.0N的酸，然后搅拌和提取; 使用离心机分离提取液和残渣的步骤; 和干燥以获得酸溶性胶原（AC）的步骤; 添加0.5〜5.0 N酸的步骤; 加入0.5〜10％胃蛋白酶，搅拌水解1〜60小时; 使用过滤器分离提取液和残渣的步骤; 添加NaCl以将浓度调节至1-10％并中和沉淀的步骤; 和冷冻干燥步骤以获得胃蛋白酶可溶性胶原（PC）。
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公开(公告)号：KR1020080094983A
公开(公告)日：2008-10-28
申请号：KR1020070039157
申请日：2007-04-23
Applicant: 강릉원주대학교산학협력단
Abstract: Cuttlebone powder or an extract thereof is provided to inhibit gastrointestinal ulcer, thereby being used as a pharmaceutical composition and a health functional food for preventing and treating gastrointestinal diseases. A method for preparing an extract of a cuttlebone comprises the steps of: (a) drying and crushing the cuttlebone to obtain cuttlebone powder; (b) after reacting the cuttlebone powder with about 1-30 times of water, an aqueous solution of NaOH or an aqueous solution of HCl at a temperature of 20-100 deg.C for about 1-24 hour(s), separating a reaction solution and remnants; and (c) after neutralizing and desalinating the reaction solution, concentrating and freeze-drying it. A pharmaceutical composition for preventing or treating gastrointestinal diseases comprises 0.1-50 wt.% of the cuttlebone powder or the extract thereof as an effective ingredient. A health functional food for preventing and improving the gastrointestinal diseases comprises the powder of cuttlebone or the extract thereof as an effective ingredient. The health functional food is in a form of a granule, a tablet, a capsule, a syrup or a drink.
Abstract translation: 提供乌龟粉或其提取物以抑制胃肠溃疡，从而用作药物组合物和用于预防和治疗胃肠道疾病的健康功能食品。 一种制备粉刺提取物的方法，包括以下步骤：（a）干燥并粉碎cut骨以获得粉碎粉末; （b）在将粉刺粉末与约1-30倍的水，NaOH水溶液或HCl水溶液在20-100℃的温度下反应约1-24小时后，分离 反应液和残留物; 和（c）中和和脱盐反应溶液后，浓缩并冷冻干燥。 用于预防或治疗胃肠道疾病的药物组合物包含0.1-50重量％的粉碎粉末或其提取物作为有效成分。 用于预防和改善胃肠道疾病的健康功能食品包括粉刺粉或其提取物作为有效成分。 健康功能食品是颗粒，片剂，胶囊，糖浆或饮料的形式。
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公开(公告)号：KR1020080094982A
公开(公告)日：2008-10-28
申请号：KR1020070039156
申请日：2007-04-23
Applicant: 강릉원주대학교산학협력단
IPC: A61K36/752 , A61P1/04
CPC classification number: A61K36/752 , A23V2200/32 , A61K2236/333 , Y10S514/925
Abstract: Powder of tangerine peel or an extract thereof is provided to show inhibitory effect on gastrointestinal ulcer, thereby being used as a pharmaceutical composition and a health functional food for preventing and treating gastrointestinal diseases. A pharmaceutical composition for preventing and treating gastrointestinal diseases comprises 0.1-50 wt.% of powder of tangerine peel or an extract thereof as an effective ingredient, wherein the extract is obtained by using a solvent such as water, C1-4 lower alcohol or a mixture solvent thereof. A health functional food for preventing and improving the gastrointestinal diseases comprises the powder of tangerine peel or the extract thereof as an effective ingredient. The health functional food is in a form of a granule, a tablet, a capsule, a syrup or a drink.
Abstract translation: 提供橘皮或其提取物的粉末以显示对胃肠溃疡的抑制作用，从而用作药物组合物和用于预防和治疗胃肠道疾病的保健功能食品。 用于预防和治疗胃肠疾病的药物组合物包含0.1-50重量％的橘皮粉或其提取物作为有效成分，其中所述提取物通过使用溶剂如水，C 1-4低级醇或 其混合溶剂。 用于预防和改善胃肠道疾病的健康功能食品包括橘皮粉或其提取物作为有效成分。 健康功能食品是颗粒，片剂，胶囊，糖浆或饮料的形式。
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公开(公告)号：KR100840547B1
公开(公告)日：2008-06-23
申请号：KR1020070044353
申请日：2007-05-08
Applicant: 강릉원주대학교산학협력단
CPC classification number: A23L11/07 , A23L33/10 , A23P10/22 , A23V2002/00 , A23V2250/511
Abstract: A preparation method of a bean curd product using beta-chitosan is provided to obtain high-quality functional bean curd with enhanced solidity, elasticity and texture. A preparation method of a bean curd product using beta-chitosan comprises the steps of: (i) washing soybeans and soaking them in water at 10~30°C for 5~15hr; (ii) drying the soaked soybeans, adding distilled water to the dried soybeans, and grinding them; (iii) filtering the ground soybeans with cotton cloth, mixing distilled water heated to 95~100°C with the filtered ground soybeans, and filtering the mixture to make soybean milk; (iv) raising the temperature of the soybean milk to 95~100°C, putting 5~20% of brine containing beta-chitosan into the soybean milk (based on the total volume of the soybean milk), and stirring them to make a coagulated soybean milk; (v) putting the coagulated soybean milk in a mold, and pressing it for 15~25min to make bean curd; and (vi) soaking the bean curd in running water for 15~25min, and laying it on a drying rack for 10~20min to remove the water on its surface. In the step (ii), the volume ratio of the dried soybeans and the distilled water is 1:8~10. In the step (iii), the volume ratio of the filtered ground soybeans and the heated distilled water is 1:3~5. In the step (iv), the brine contains 0.05~2% of beta-chitosan(1000~5000kDa), based on the total volume of the brine.
Abstract translation: 提供使用β-壳聚糖的豆腐制品的制备方法，以获得具有增强的坚固性，弹性和质地的高品质功能性豆腐。 使用β-壳聚糖的豆腐制品的制备方法包括以下步骤：（i）洗涤大豆并在10〜30℃的水中浸泡5〜15小时; （ii）干燥浸泡的大豆，向干燥的大豆中加入蒸馏水并研磨; （iii）用棉布过滤磨碎的大豆，将加热至95〜100℃的蒸馏水与过滤的大豆混合物过滤，过滤混合物制成豆浆; （iv）将豆浆的温度升高至95〜100℃，将5〜20％的含有β-壳聚糖的盐水放入豆浆中（基于豆浆的总体积），并搅拌使其成为 凝结豆浆; （v）将凝固的豆浆放入模具中，压制15〜25min，制成豆腐; 和（vi）将豆腐浸泡在自来水中15〜25分钟，放置在干燥架上10〜20分钟以除去水面。 在步骤（ii）中，干燥的大豆和蒸馏水的体积比为1:8〜10。 在步骤（iii）中，过滤的大豆和加热的蒸馏水的体积比为1:3〜5。 在步骤（iv）中，基于盐水的总体积，盐水含有0.05〜2％的β-壳聚糖（1000〜5000kDa）。
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公开(公告)号：KR100862045B1
公开(公告)日：2008-10-09
申请号：KR1020070044354
申请日：2007-05-08
Applicant: 강릉원주대학교산학협력단
IPC: A23L1/20
CPC classification number: A23L11/07 , A23P10/25 , A23V2002/00 , A23V2250/511
Abstract: A method of manufacturing soybean curd is provided to prepare soybean curd with higher strength, elasticity and to maintain quality than conventional soybean curd. Soybeans are washed and soaked in water at 10 to 30deg.C for 5 to 15hr, dried, mixed with 8 to 10 times the volume of distilled water for 1 to 6min and ground with a mixer to give soybean water. The soybean water is strained with a cotton cloth, mixed with 3 to 5 times the volume of distilled water and strained with a cotton cloth to give soybean milk. The soybean milk is coagulated with bittern containing chitosan for 1 to 6min, pressed for 15 to 25min, soaked in flowing water for 15 to 25min and left alone on a plate for 10 to 20min.
Abstract translation: 提供制造大豆凝乳的方法以制备具有比常规大豆凝乳更高的强度，弹性和保持质量的大豆凝乳。 将大豆在10〜30℃的水中洗涤浸泡5〜15小时，干燥，与蒸馏水体积的8〜10倍混合1〜6分钟，用混合机研磨，得到大豆水。 大豆水用棉布应变，与蒸馏水体积的3〜5倍混合，用棉布过滤，得到豆浆。 豆浆用含有壳聚糖的苦味凝固1〜6min，压制15〜25min，在流水中浸泡15〜25min，在板上静置10〜20min。
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