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Patent Agency Ranking
公开(公告)号：KR102063793B1
公开(公告)日：2020-02-11
申请号：KR1020180036064
申请日：2018-03-28
Applicant: 충남대학교산학협력단
IPC: C12Q1/6886 , A61K48/00 , A61P35/00
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公开(公告)号：KR1020100087513A
公开(公告)日：2010-08-05
申请号：KR1020090006559
申请日：2009-01-28
Applicant: 충남대학교산학협력단
CPC classification number: A21D8/06 , A21D2/165 , A21D2/34 , A21D2/36 , A21D2/364 , A21D8/025 , A21D8/047 , A21D10/002 , A21D13/047 , A23L17/60 , A23V2250/202
Abstract: PURPOSE: A method for preparing functional bread containing spirulina with high physiological activity including antioxidant effect is provided to obtain the bread having excellent functionality by weakening unique scent of the spirulina and to increase a storage period of the bread by delaying bread staling by adding the spirulina. CONSTITUTION: A method for preparing functional bread containing spirulina comprises the following steps: mixing 0.4-1.3 parts by weight of spirulina powder with 17-23 parts by weight of butter; mixing 100 parts by weight of wheat flour, 1-2 parts by weight of salt, 5.5-6.5 parts by weight sugar, and 2-6 parts by weight of yeast; kneading the wheat flour mixture by adding 35-50 parts by weight of water or milk and 16-24 parts by weight of an egg; kneading the mixture by adding the mixture of the spirulina powder and the butter; firstly fermenting the mixture at 25-30°C at 35-45 minutes; secondarily fermenting the mixture at 27-33°C at 35-45 minutes; and roasting the fermented mixture at 170-200°C.
Abstract translation: 目的：提供一种制备具有高生理活性，包括抗氧化作用的含螺旋藻功能面包的方法，通过减弱螺旋藻的独特气味获得具有优异功能的面包，并通过加入螺旋藻来延缓面包陈化，增加面包的储存期 。 构成：用于制备含螺旋藻的功能性面包的方法包括以下步骤：将0.4-1.3重量份的螺旋藻粉与17-23重量份的黄油混合; 混合100重量份小麦粉，1-2重量份盐，5.5-6.5重量份糖和2-6重量份酵母; 通过加入35-50重量份的水或牛奶和16-24重量份的鸡蛋来捏合小麦粉混合物; 通过加入螺旋藻粉和黄油的混合物捏合混合物; 首先在25-30℃在35-45分钟时发酵混合物; 二次在35-45分钟内将混合物在27-33℃下发酵; 并在170-200℃焙烧发酵混合物。
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公开(公告)号：KR101617075B1
公开(公告)日：2016-04-29
申请号：KR1020140009191
申请日：2014-01-24
Applicant: 충남대학교산학협력단
Abstract: 실크피브로인창상피복재및 그제조방법이개시된다. 본발명에의한실크피브로인창상피복재의제조방법은, 1) 정련된생사(生絲)를염화칼슘수용액에용해시켜실크피브로인수용액을제조하는제1단계; (2) 제1단계를통하여제조된실크피브로인수용액으로부터상기염화칼슘을제거하는제2단계; 및 (3) 제2단계를통하여염이제거된실크피브로인수용액에방사선을조사하여겔화시키는제3단계를포함하여이루어진다. 본발명에의할경우, 실크피브로인창상피복재의구조를랜덤코일구조로유지할수 있으면서도, 겔화시간을종래에비하여현저히단축할수 있게된다.
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公开(公告)号：KR1020100008504A
公开(公告)日：2010-01-26
申请号：KR1020080069023
申请日：2008-07-16
Applicant: 충남대학교산학협력단
CPC classification number: A23L21/12 , A23L3/40 , A23L27/105
Abstract: PURPOSE: A manufacturing method of jelly containing black garlic is provided to offer easy intake of effective components in garlic for people by adding black garlic to the jelly, and to increase the consumption amount of the garlic. CONSTITUTION: Jelly contains 10-30 weight% of black garlic. The black garlic has one or more types among a whole bulb of garlic, a clove of the garlic, powder garlic and paste garlic. A manufacturing method of the jelly includes a step for mixing 15-25wt.pt. of water with 2-3wt.pt. of materials, a step for mixing 10-30wt.pt. of the black garlic and sugar, and a step for cooling and heating mixed materials.
Abstract translation: 目的：提供含有黑蒜的果冻的制造方法，通过向果冻加入黑蒜，可以方便地为大蒜摄入大蒜中的有效成分，并增加大蒜的消耗量。 构成：果冻含有10-30重量％的黑蒜。 黑蒜中有一种或多种大蒜，大蒜丁香，大蒜和酱油大蒜。 果冻的制造方法包括混合15-25重量％的步骤。 的水与2-3wt.pt。 的材料，混合10-30wt.pt的步骤。 的黑蒜和糖，以及冷却和加热混合材料的步骤。
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公开(公告)号：KR1020150088652A
公开(公告)日：2015-08-03
申请号：KR1020140009191
申请日：2014-01-24
Applicant: 충남대학교산학협력단
CPC classification number: A61L15/22 , A61F13/02 , A61L15/20 , A61L2300/252
Abstract: 실크피브로인창상피복재및 그제조방법이개시된다. 본발명에의한실크피브로인창상피복재의제조방법은, 1) 정련된생사(生絲)를중성염수용액에용해시켜실크피브로인수용액을제조하는제1단계; (2) 제1단계를통하여제조된실크피브로인수용액으로부터상기중성염을제거하는제2단계; 및 (3) 제2단계를통하여염이제거된실크피브로인수용액에방사선을조사하여겔화시키는제3단계를포함하여이루어진다. 본발명에의할경우, 실크피브로인창상피복재의구조를랜덤코일구조로유지할수 있으면서도, 겔화시간을종래에비하여현저히단축할수 있게된다.
Abstract translation: 公开了一种丝素蛋白伤口敷料材料及其制造方法。 丝素蛋白伤口敷料的制造方法包括：（1）通过将精制原丝溶解在中性盐水溶液中制备丝素蛋白水溶液的第一步骤; （2）从第一步骤制备的丝素蛋白水溶液中除去中性盐的第二步骤; 和（3）第三步骤，通过照射第二步骤中除去中性盐的丝素蛋白水溶液来胶凝丝素蛋白水溶液。 根据本发明，可以将丝素蛋白伤口敷料保持为无规线圈结构，与常规方法相比，可以明显降低胶凝时间。
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