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公开(公告)号：KR101360879B1
公开(公告)日：2014-02-12
申请号：KR1020130017050
申请日：2013-02-18
Applicant: 충남대학교산학협력단
IPC: A61K36/185 , A61P3/10 , A61P3/00
Abstract: The present invention relates to a composition for preventing and treating diabetes containing a Ribes diacantha Pallas extract which is capable of controlling high blood pressure by the inflow of sugar, rapidly recovers the blood sugar of a user to an original blood sugar state, improves diet efficiency and glycometabolism, and reduces the load on kidneys to be effectively used for preventing and treating diabetes.
Abstract translation: 本发明涉及一种用于预防和治疗糖尿病的组合物，所述组合物含有通过糖的流入可以控制高血压的Ribes diacantha Pallas提取物，迅速将使用者的血糖恢复到原来的血糖状态，从而提高饮食效率 和糖代谢，并减少肾脏的负荷，有效用于预防和治疗糖尿病。
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公开(公告)号：KR101343801B1
公开(公告)日：2013-12-20
申请号：KR1020130061639
申请日：2013-05-30
Applicant: 충남대학교산학협력단
IPC: A61K31/4045 , A61P29/00 , A61P37/00
CPC classification number: A61K31/4045 , A23L29/035 , A23L29/045 , A23V2200/304 , A61K8/492 , Y10S424/81
Abstract: The present invention relates to an anti-allergic and anti-inflamatory composition containing N-arachidonoyl serotonin (NA-5HT,N-arachidonoyl serotonin) as an active ingredient, having no toxicity while having excellent anti-allergic and anti-inflamatory effectiveness so as to be safely used. The composition of the present invention can be used as a pharmaceutical composition or a cosmetic composition, and can be used in manufacturing health functional food.
Abstract translation: 本发明涉及含有N-花生四烯酰5-羟色胺（NA-5HT，N-花生四烯酰5-羟色胺）作为活性成分的抗过敏和抗炎组合物，其具有无毒性，同时具有优异的抗变态反应和抗炎效果， 安全使用。 本发明的组合物可以用作药物组合物或化妆品组合物，并且可以用于制造健康功能性食品。
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3.发明公开항염증 활성을 갖는 리소포스파티딜에탄올아민 유도체 또는 이의 약학적으로 허용가능한 염, 이의 제조방법 및 이를 유효성분으로 함유하는 항염증 조성물 有权具有抗炎活性或药物可接受的盐的赖氨酸衍生物衍生物，其制备方法和含有其作为活性成分的抗炎组合物
公开(公告)号：KR1020130005770A
公开(公告)日：2013-01-16
申请号：KR1020110067380
申请日：2011-07-07
Applicant: 충남대학교산학협력단
IPC: C07F9/10 , A61K31/6615 , A23L33/00 , A61P29/00
CPC classification number: C07F9/10 , A23L33/10 , A61K8/553 , A61K31/6615
Abstract: PURPOSE: A lysophosphatidylethanolamine derivative and an anti-inflammatory composition containing the same are provided to suppress peritonitis induced by zymosan A in vivo and to enhance anti-inflammatory cytokine(IL-10) generation. CONSTITUTION: A lysophosphatidylethanolamine derivative is denoted by chemical formulas 1-4. A pharmaceutical composition for preventing and treating inflammatory diseases contains the derivative or a pharmaceutically acceptable salt thereof as an active ingredient. The inflammatory diseases are asthma, periodontitis, stomatitis, peritonitis, gastritis, lymphocytic enteritis, arthritis, nephritis, hepatitis, or degenerative diseases. The composition is used as an oral formulation or an injection formulation. A health food for preventing and treating inflammatory diseases contains the derivative or salt thereof as an active ingredient.
Abstract translation: 目的：提供溶血磷脂酰乙醇胺衍生物和含有它们的抗炎组合物，以抑制由酵母聚糖A体内诱导的腹膜炎并增强抗炎细胞因子（IL-10）的产生。 构成：溶血磷脂酰乙醇胺衍生物由化学式1-4表示。 用于预防和治疗炎性疾病的药物组合物含有作为活性成分的衍生物或其药学上可接受的盐。 炎性疾病是哮喘，牙周炎，口腔炎，腹膜炎，胃炎，淋巴细胞性肠炎，关节炎，肾炎，肝炎或退行性疾病。 该组合物用作口服制剂或注射制剂。 用于预防和治疗炎性疾病的保健食品含有其衍生物或其盐作为活性成分。
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公开(公告)号：KR1020120058124A
公开(公告)日：2012-06-07
申请号：KR1020100119770
申请日：2010-11-29
Applicant: 충남대학교산학협력단
Abstract: PURPOSE: Candied radish slices having excellent anti-oxidation ability, and a producing method thereof are provided to use ginger, citron, and turmeric to improve the functionality of the candied radish slices. CONSTITUTION: A producing method of candied radish slices comprises the following steps: slicing fresh radish, and parboiling the radish slices before removing the moisture; mixing the radish slices with water, saccharide, ginger juice, citron, and turmeric, and boiling the mixture after adding lemon or organic acid, and agar; and drying the boiled radish slices. 100 parts of radish slices by weight are mixed with 20-40 parts of ginger juice by weight, 20-60 parts of citron by weight, and 0.04-0.16 parts of turmeric by weight. The saccharide is selected from the group consisting of honey, grain syrup, sugar, and oligosaccharide, and 25-75 parts of saccharide by weight is mixed with 100 parts of radish slices by weight.
Abstract translation: 目的：提供具有优异的抗氧化能力的甜萝卜片及其制备方法，以使用姜，柚子和姜黄来提高糖渍萝卜片的功能。 构成：将萝卜切片的制作方法包括以下步骤：切片新鲜的萝卜，并在除去水分之前对萝卜片进行煮沸; 将萝卜切片与水，糖，姜汁，柚子和姜黄混合，加入柠檬或有机酸和琼脂后煮沸混合物; 并烘干萝卜片。 将100份重量的萝卜片与20-40份姜汁重量，20-60份柚子重量和0.04-0.16份姜黄重量混合。 糖类选自蜂蜜，谷物糖浆，糖和寡糖，25-75重量份的糖与100重量份的萝卜片混合。
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公开(公告)号：KR1020110030028A
公开(公告)日：2011-03-23
申请号：KR1020090087957
申请日：2009-09-17
Applicant: 충남대학교산학협력단
IPC: A23G1/48 , A61K36/8962
Abstract: PURPOSE: Chocolate containing black garlic is provided to improve the palatability of the chocolate by preventing the quality reduction caused by the unique smell and taste of the black garlic. CONSTITUTION: A producing method of chocolate containing black garlic comprises the following steps: double boiling the chocolate with cacao butter; adding whipped cream and the black garlic, and boiling at low heat; stirring the mixture, and adding a spice or sesame mixed salt; and pouring the mixture into a mold, and hardening. The chocolate is selected from the group consisting of dark chocolate, milk chocolate, and white chocolate. The black garlic is either black garlic paste or black garlic powder.
Abstract translation: 目的：提供含黑蒜的巧克力，通过防止黑蒜独特的气味和味道引起的质量下降，从而提高巧克力的适口性。 构成：含有黑蒜的巧克力的生产方法包括以下步骤：将巧克力与可可脂双重煮沸; 加入搅打奶油和黑蒜，低热煮沸; 搅拌混合物，加入香料或芝麻混合盐; 并将混合物倒入模具中并硬化。 巧克力选自黑巧克力，牛奶巧克力和白巧克力。 黑蒜是黑蒜或黑蒜粉。
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Patent Agency Ranking
公开(公告)号：KR100983213B1
公开(公告)日：2010-09-20
申请号：KR1020080040279
申请日：2008-04-30
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항산화성이 우수한 숙성 흑마늘의 제조방법에 관한 것으로, 마늘을 75~85℃, 85~95% 습도에서 60~84시간 1차 숙성하는 단계; 45~55℃, 85~95% 습도에서 40~56시간 2차 숙성하는 단계; 85~95℃, 85~95% 습도에서 20~28시간 3차 숙성하는 단계; 45~55℃, 35~45% 습도에서 60~84시간 4차 숙성하는 단계; 를 포함하는 것을 특징으로 한다.
본 발명에 의하여 종래 15일 내지 30일 이상 소요되는 마늘의 숙성기간을 단축하여 생산성을 향상시킬 수 있는 새로운 숙성 흑마늘의 제조방법을 제공할 수 있게 된다.
또한, 본 발명에 의하면 온도와 습도가 일정하게 유지되는 숙성기를 사용하여 종래 방법에서 습도 유지를 위해 숙성기를 개폐하는 등의 번거로움을 해소할 수 있으며, 또한 합성비닐을 사용할 필요가 없어 환경호르몬과 같은 유해물질과의 접촉이 없이 품질이 우수한 숙성 흑마늘을 제조할 수 있게 된다.
마늘, 숙성, 흑마늘, 항산화성-
公开(公告)号：KR1020100067341A
公开(公告)日：2010-06-21
申请号：KR1020080125864
申请日：2008-12-11
Applicant: 충남대학교산학협력단
IPC: A23G3/00 , A23G3/34 , A23G3/36 , A23G3/52 , A61K36/8994
CPC classification number: A23G3/366 , A23G3/0085 , A23G3/52 , A23G2200/02 , A23L7/25
Abstract: PURPOSE: A fried rice cracker with rice syrup containing spirurina and a manufacturing method thereof are provided to increase a storage period of the fried rice cracker by delaying acidification of lipid. CONSTITUTION: A fried rice cracker with rice syrup includes spirurina. The fried rice cracker is manufactured by polished rice, barley, brown rice, black rice or adlay. The content of spirurina is a 1-3 weight% in the rice. A manufacturing method of the fried rice cracker with rice syrup comprises the following steps: manufacturing puffed rice 100.0; mixing water and spirurina powder; boiling syrup 50-70 weight parts and water 10 ~ 20 weight parts; mixing a spirurina mixture with the syrup; mixing the puffed rice with the mixture; and solidifying a compound after making the compound to a thickness of 1 ~ 3 cm.
Abstract translation: 目的：提供含有螺旋藻的米饭的炸米饼干及其制造方法，以通过延迟脂质的酸化来增加炒饭裂解液的储存期。 构成：米饭粉饼包括螺旋藻。 炒米饼由抛光米，大麦，糙米，黑米或青is制成。 在大米中，螺旋藻的含量为1-3重量％。 米饭炒饭制作方法包括以下步骤：制作膨化米饭100.0; 混合水和螺旋藻粉; 沸腾糖浆50-70重量份，水10〜20重量份; 将螺旋藻混合物与糖浆混合; 将膨化的米与混合物混合; 使该化合物的厚度为1〜3cm后，使化合物固化。
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公开(公告)号：KR1020090042670A
公开(公告)日：2009-04-30
申请号：KR1020070108546
申请日：2007-10-26
Applicant: 충남대학교산학협력단
CPC classification number: A23C9/1315 , A23C9/1234 , A23C9/1238
Abstract: Spirulina-containing yogurt and a preparation method thereof are provided to ensure effects of preventing infection and enhancing immunogenicity by adding heat-treated Spirulina. A method for preparing Spirulina-containing yogurt comprises the following steps of: heating Spirulina up to 120-200°C and pre-processing the heated Spirulina for 10-30 minutes; preparing a dairy ingredient base using dairy ingredients and sterilizing the dairy ingredient base; cooling the dairy ingredient base and inoculating a starter strain to the dairy ingredient base in order to prepare a yogurt base; and mixing food additives and pre-processed Spirulina to the yogurt base. The content of the Spirulina is 0.01-5wt% on a basis of the yogurt base.
Abstract translation: 提供含螺旋藻的酸奶及其制备方法，以确保通过加入热处理的螺旋藻来预防感染和增强免疫原性的效果。 一种制备含螺旋藻的酸奶的方法包括以下步骤：将螺旋藻加热至120-200℃，预处理加热的螺旋藻10-30分钟; 使用乳制品配制乳制品基料，并对乳制品成分基地进行灭菌; 冷却乳制品成分基料并将起始菌株接种到乳制品成分基料中，以制备酸奶基料; 并将食品添加剂和预处理螺旋藻混合到酸奶基地。 螺旋藻的含量在酸奶基的基础上为0.01-5重量％。
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公开(公告)号：KR1020090032641A
公开(公告)日：2009-04-01
申请号：KR1020070098034
申请日：2007-09-28
Applicant: 충남대학교산학협력단
Inventor： 김미리
Abstract: A deodorization method for garlic is provided to remove a specific smell of the garlic without special equipment by a high temperature and high pressure process. A deodorization method for garlic comprises the following steps of: heating the garlic with 1.0~2.0 kgf/cm^2 at 100~130°C for 5-30 minutes; and adding the 0.5-15 parts of herbs on a basis of the 100 parts of the garlic by weight. The herbs are one or more herbs selected among green tea leaf, bay leaf, cinnamomi Cortex and pine needles. When the garlic is processed, the 3-7 parts of charcoal is additionally added on a basis of the 100 parts of the garlic by weight.
Abstract translation: 提供大蒜的除臭方法，通过高温高压过程无特殊设备除去大蒜的特定气味。 大蒜除臭方法包括以下步骤：在100〜130℃加热1.0〜2.0kgf / cm 2的大蒜5-30分钟; 并加入基于100份大蒜重量的0.5-15份草药。 草药是选自绿茶叶，月桂叶，肉桂皮质和松针的一种或多种草药。 当加工大蒜时，根据重量的大蒜100份额外添加3-7份木炭。
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公开(公告)号：KR100535655B1
公开(公告)日：2005-12-08
申请号：KR1020030016137
申请日：2003-03-14
Applicant: 충남대학교산학협력단
CPC classification number: A61K36/28
Abstract: 본 발명은 항산화 활성을 갖는 머위 추출물에 관한 것으로, 보다 구체적으로는 알코올을 이용하여 추출한 항산화 활성을 갖는 머위 추출물 및 상기 추출물을 유효성분으로 함유하는 뇌질환 예방 및 치료용 항산화제에 관한 것이다. 본 발명의 머위 추출물은 항산화 활성이 뛰어나고, 신경독성 완화 및 뇌신경세포 보호작용이 뛰어나 파킨슨병, 알츠하이머병, 루게릭병, 허혈성 뇌졸중 또는 퇴행성 척추손상과 같은 뇌질환을 예방 또는 치료하는데 유용하게 사용될 수 있다.
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