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1.发明公开김치에서 분리한 내산성 및 내담즙산성이 우수한 신규락토바실러스 플랜타륨 및 이를 함유하는 제품 有权具有改善耐酸性和耐偏性的MICROORGANISM LACTOBACILLUS PLANTARUM和从KIMCHI和含有该产品的产品分离
公开(公告)号：KR1020030043543A
公开(公告)日：2003-06-02
申请号：KR1020010075577
申请日：2001-11-28
Applicant: 학교법인연세대학교
IPC: C12N1/20
Abstract: PURPOSE: A microorganism Lactobacillus plantarum having improved acid resistance and bile tolerance and isolated from kimchi and products containing the same are provided, thereby stably transferring the microorganism to the large intestine, so that environments in the large intestine can be improved. CONSTITUTION: A microorganism, Lactobacillus plantarum YM 0105 (KCCM-10315), having improved acid resistance and bile tolerance is isolated from kimchi by the steps of: collecting kimchi juice in a tube; inoculating the kimchi juice into Latobacilli selective LBS agar medium; culturing the medium for 48 hours and isolating 120 strains; subculturing 120 strains in MRS broth in twice; and selecting a strain showing excellent acid tolerance and bile tolerance.
Abstract translation: 目的：提供具有改善的耐酸性和胆汁耐受性并从泡菜中分离的微生物植物乳杆菌和含有它们的产品，由此稳定地将微生物转移到大肠，从而可以改善大肠中的环境。 构成：通过以下步骤从泡菜中分离出具有改善的耐酸性和胆汁耐受性的植物乳杆菌YM 0105（KCCM-10315）的微生物：收集管中的泡菜汁; 将泡菜汁接种到Latobacilli选择性LBS琼脂培养基; 培养培养48小时，分离120株; 在MRS肉汤中传代120株菌株两次; 并选择显示出优异的耐酸性和胆汁耐受性的菌株。
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Patent Agency Ranking
公开(公告)号：KR1020170056114A
公开(公告)日：2017-05-23
申请号：KR1020150159266
申请日：2015-11-13
Applicant: 학교법인연세대학교
Abstract: 본발명은비지함유국수및 그제조방법에관한것으로, 보다상세하게는, 대두를로스팅한후 가열하여분리해낸비지를소맥분에적정함량으로혼합하여국수를제조함으로써, 식이섬유를비롯한유익성분의함량이증가되면서도식감이개선되어소비자의기호도가향상된비지함유국수및 그제조방법에관한것이다.
Abstract translation: 更具体地说，本发明涉及一种含有面条的饮料和该牛肉面的制造方法，特别涉及含有面条的饮料， 及其制造方法。
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3.发明授权
公开(公告)号：KR100455832B1
公开(公告)日：2004-11-06
申请号：KR1020010075577
申请日：2001-11-28
Applicant: 학교법인연세대학교
IPC: C12N1/20
Abstract: PURPOSE: A microorganism Lactobacillus plantarum having improved acid resistance and bile tolerance and isolated from kimchi and products containing the same are provided, thereby stably transferring the microorganism to the large intestine, so that environments in the large intestine can be improved. CONSTITUTION: A microorganism, Lactobacillus plantarum YM 0105 (KCCM-10315), having improved acid resistance and bile tolerance is isolated from kimchi by the steps of: collecting kimchi juice in a tube; inoculating the kimchi juice into Latobacilli selective LBS agar medium; culturing the medium for 48 hours and isolating 120 strains; subculturing 120 strains in MRS broth in twice; and selecting a strain showing excellent acid tolerance and bile tolerance.
Abstract translation: 目的：提供一种具有改善的耐酸性和胆汁耐受性并且从泡菜中分离出来的微生物植物乳杆菌及其产物和包含它们的产品，从而将微生物稳定地转移到大肠中，从而可以改善大肠环境。 构成：通过以下步骤从泡菜分离具有改善的耐酸性和胆汁耐受性的微生物，植物乳杆菌YM 0105（KCCM-10315）：在管中收集泡菜汁; 将泡菜汁接种到拉伸杆菌选择性LBS琼脂培养基中; 培养48小时，分离120株; 在MRS肉汤中分两次传代120株; 并选择显示优异的耐酸性和胆汁耐受性的菌株。
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公开(公告)号：KR1020090110986A
公开(公告)日：2009-10-26
申请号：KR1020080036500
申请日：2008-04-21
Applicant: 학교법인연세대학교
Abstract: PURPOSE: A method for preparing black milk containing Antocyanine extracted from black rice and red grape rind is provided to secure the black color of milk while maintaining the original taste of the milk. CONSTITUTION: A method for preparing black milk containing Antocyanine comprises the following steps of: transferring 999.625kg of Class I milk to a mixing tank; preparing 0.35kg of red grape rind extract and 0.025kg of black rice extract; adding the red grape rind extract and black rice extract to the heated Class I milk so that the added ingredients are dissolved in the milk; homogenizing the milk at the pressure of 150kg/cm^2; sterilizing the homogenized milk at 130~135°C for 2-3 seconds; and chilling the sterilized milk to 5°C or less.
Abstract translation: 目的：提供从黑米和红葡萄皮提取的含有Antocyanine的黑奶的方法，以保持牛奶的黑色，同时保持牛奶的原始味道。 构成：含有Antocyanine的黑奶制备方法包括以下步骤：将999.625kg的I类奶转移到混合罐中; 制备0.35kg红葡萄皮提取物和0.025kg黑米提取物; 将红葡萄提取物和黑米提取物加入加热的I级牛奶中，使添加的成分溶解在牛奶中; 在150kg / cm 2的压力下使牛奶均匀化; 在130〜135℃下均化牛奶灭菌2-3秒; 并将灭菌的牛奶冷却至5℃或更低。
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公开(公告)号：KR1020160090721A
公开(公告)日：2016-08-01
申请号：KR1020150011820
申请日：2015-01-22
Applicant: 학교법인연세대학교
Abstract: 본발명은신장기능저하자의인의섭취에주의가필요한사항에맞추어인의함량이일반우유수준보다절반수준으로저감화된반면, 기타영양성분은일반우유와유사한수준의저인우유의제조방법에대한것으로서원유 33 내지 36% 비율, 유청단백질을 2 내지 3%의비율, 밀크칼슘 0.2 내지 0.4%, 갈락토올리고당 1.2 내지 1.5%, 유크림 4.4 내지 4.8%를첨가한후에글리세린지방산에스테르를 0.05% 카라기난을 0.02% 첨가한뒤 최종량이 100%가되도록정제수를채워저인우유혼합액의형성공정을완료하는것을특징으로한다.
Abstract translation: 本发明涉及一种生产低磷牛奶的方法，该方法含有：将普通牛奶的磷减少一半以适应需要注意磷摄入所需的肾损伤的人; 以及与常规牛奶相比的其他营养成分的量相似。 通过加入33-36％的生奶，2-3％的乳清蛋白，0.2-0.4％的乳钙，1.2-1.5％的低聚半乳糖，制成低磷牛奶混合液的方法，以及 4.4-4.8％的奶油，然后加入0.05％的甘油脂肪酸酯和0.02％的角叉菜胶，然后加入纯净水使总体积达到100％。
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公开(公告)号：KR1020120061073A
公开(公告)日：2012-06-12
申请号：KR1020100112373
申请日：2010-11-12
Applicant: 학교법인연세대학교
Abstract: PURPOSE: A producing method of barley milk and barley soy milk capable using as a substitute for coffee is provided to reduce the caffeine intake amount of users. CONSTITUTION: A producing method of barley milk comprises the following steps: mixing 70-90 deg C hot water with 0.5-2.5wt% of milk cream and 0.04-0.2wt% of saccharose-fatty acid ester to obtain mixed milk; mixing 30-50wt% of milk, 1-4wt% of barley powder, 4-8wt% of white sugar, and 0.04-0.1wt% of sodium bicarbonate into the mixed milk, and add purified water before stirring to obtain a barley milk mixture(1); heating the barley milk mixture at 60-70 deg C, and homogenizing the mixture under the pressure of 200-400kg/cm2; pre-heating the homogenized mixture at 85-95 deg C before sterilizing the mixture at 120-125 deg C for 10-20 minutes or at 140-150 deg C for 10 seconds-2 minutes(2, 3); and cooling the obtained barley milk at 30-50 deg C, and packaging in a container(4).
Abstract translation: 目的：提供能够替代咖啡的大麦牛奶和大麦豆浆的生产方法，以减少使用者的咖啡因摄取量。 构成：大麦乳的生产方法包括以下步骤：将70-90℃的热水与0.5-2.5重量％的奶油和0.04-0.2重量％的蔗糖脂肪酸酯混合，得到混合牛奶; 将30-50重量％的牛奶，1-4重量％的大麦粉，4-8重量％的白糖和0.04-0.1重量％的碳酸氢钠混合到混合的牛奶中，并在搅拌之前加入纯水以获得大麦乳混合物 （1）; 在60-70℃下加热大麦乳混合物，并在200-400kg / cm2的压力下均化混合物; 在85-95℃预热均化混合物，然后在120-125℃下灭菌10-20分钟，或在140-150℃下灭菌10秒-2分钟（2,3）。 并将得到的大麦牛奶在30-50℃下冷却，并将其包装在容器（4）中。
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