公开(公告)号：KR1020020036981A

公开(公告)日：2002-05-17

申请号：KR1020020014640

申请日：2002-03-19

Applicant: 충남대학교산학협력단

Inventor： 송경빈 ,  선남규 ,  김지연 ,  김소연 ,  이승현 ,  이용우 ,  이승희 ,  김선혜

IPC: A61K36/28 ,  A61P9/12

Abstract: PURPOSE: A process for preparing low molecular weight angiotensin converting enzyme(ACE) inhibitor from the extract of wild chrysanthemum is provided, thereby effectively and cheaply preparing the ACE inhibitor. CONSTITUTION: The process for preparing low molecular weight angiotensin converting enzyme(ACE) inhibitor from the extract of wild chrysanthemum comprises the steps of: washing wild chrysanthemum with water and extracting it using a reflux condenser at 100 deg.C for 2 hours; filtering and centrifuging at 4 deg.C and 8000 rpm for 30 minutes to obtain the supernatant; ultrafiltering the supernatant with molecular weight cut off(MWCO) of 1000 dalton to obtain a crude extract of wild chrysanthemum; and sequentially subjecting the crude extract of wild chrysanthemum to gel filtration chromatography, HPLC, ion exchange chromatography and reverse HPLC to obtain the low molecular weight angiotensin converting enzyme(ACE) inhibitor.

Abstract translation: 目的：提供从野菊花提取物制备低分子量血管紧张素转换酶（ACE）抑制剂的方法，从而有效且廉价地制备ACE抑制剂。 构成：从野菊花提取物制备低分子量血管紧张素转换酶（ACE）抑制剂的方法包括以下步骤：用水洗涤野菊花，并在100℃下使用回流冷凝器提取2小时; 过滤并在4℃和8000rpm下离心30分钟，得到上清液; 超分子量截留（MWCO）为1000道尔顿的上清液，以获得野菊花的粗提物; 并依次对野菊花提取物进行凝胶过滤层析，HPLC，离子交换层析和反相HPLC，得到低分子量血管紧张素转换酶（ACE）抑制剂。

公开(公告)号：KR1020100087872A

公开(公告)日：2010-08-06

申请号：KR1020090006912

申请日：2009-01-29

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  이승희

IPC: A23L11/00 ,  C12R1/01

CPC classification number: A23L11/07 ,  A23L33/10 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/30 ,  A23V2200/326 ,  C12R1/01

Abstract: PURPOSE: A method for manufacturing bean curd containing spirulina is provided to obtain excellent taste by adding the spirulina having antioxidant effect and anti-inflammatory properties and to have excellent functionality due to the spirulina which is evenly distributed. CONSTITUTION: A method for manufacturing bean curd containing spirulina comprises the following steps: soaking 100 parts by weight of beans in water for 8-24 hours; separating soybean oil and bean-curd dregs after pulverizing the soaked beans and boiling the bean; mixing the separated soybean oil with 0.25-1 parts by weight of spirulina powder; putting 1-5 parts by weight of a coagulant into the soybean oil mixture and coagulating the mixture; and molding the coagulated bean curd by compressing the coagulated soybean oil mixture.

Abstract translation: 目的：提供含有螺旋藻的豆腐的制造方法，通过添加具有抗氧化作用和抗炎性质的螺旋藻，由于均匀分布的螺旋藻而具有优异的功能性，从而获得极好的味道。 构成：含有螺旋藻的豆腐的制造方法包括以下步骤：将100重量份的豆浸泡在水中8-24小时; 在将豆腐粉碎并煮沸豆类之后分离大豆油和豆腐渣; 将分离的大豆油与0.25-1重量份的螺旋藻粉混合; 将1-5重量份的凝结剂加入到大豆油混合物中并使混合物凝结; 并通过压缩凝固的大豆油混合物来模制凝固的豆腐。