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公开(公告)号：KR101804284B1
公开(公告)日：2017-12-14
申请号：KR1020150135339
申请日：2015-09-24
Applicant: 학교법인연세대학교
Abstract: 본발명은프로바이오틱유산균함유우유과자의제조방법에관한것으로서, 보다상세하게는, 우유과자내의용존산소를질소치환시켜프로바이오틱유산균이생존하기에적합한환경을조성하고, 이러한환경을지속시킬수 있도록상기우유과자의표면을초콜렛으로코팅한프로바이오틱유산균함유우유과자의제조방법에관한것이다.
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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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公开(公告)号：KR1020160100572A
公开(公告)日：2016-08-24
申请号：KR1020150023156
申请日：2015-02-16
Applicant: 학교법인연세대학교
CPC classification number: A23L2/60
Abstract: 본발명은쓴맛을개선한남가새함유건강음료에관한기술이다. 보다상세하게는, 남가새고농도함유음료에사이클로덱스트린과과일농축과즙을첨가함으로써쓴맛을개선하는방법에대한것으로서남가새추출분말을 0.1 내지 5% 비율로선투입한후에사이클로덱스트린 5내지 30%과함께 70∼75℃조건의정제수에균질혼합한다. 이후에 80∼85℃로온도를상승시킨후 청포도농축과즙 5내지 25%, 아로니아농축과즙 0.5내지 5%, 벌꿀 0.5내지 5%를첨가한뒤 최종량이 100%가되도록정제수를채워남가새건강음료의형성공정을완료하는것을특징으로한다.
Abstract translation: 本发明涉及一种具有改善的苦味的含有枸杞的健康饮料。 根据本发明，将环糊精和果实浓缩果汁加入到含有高浓度的枸杞的饮料中以改善苦味。 此外，预先插入0.1〜5％的枸杞提取物粉末，在70-75度的条件下将5-30％的环糊精均匀地混合到纯化水中。 C.此后，在温度升至80-85度之后。 加入5-25％浓缩的绿色葡萄汁，0.5-5％的浓缩果汁和0.5-5％的蜂蜜，加入纯水至最终量为100％。 因此，完成了形成枸杞子保健饮料的步骤。
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5.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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Patent Agency Ranking
公开(公告)号：KR101701895B1
公开(公告)日：2017-02-02
申请号：KR1020140108311
申请日：2014-08-20
Applicant: 주식회사 비케이바이오 , 학교법인연세대학교
Abstract: 본발명은감귤류추출물을규조토, 활성탄및 소수성흡착수지중에서선택되는어느하나이상의흡착제로처리하는단계; 및상기흡착제에흡착되지않은여액을수득하는단계;를포함하는고미가제거된면역증강용감귤류추출물의제조방법에관한것으로, 상기제조방법에따라제조된감귤류추출물은쓴맛이제거되었으면서도대식세포사이토카인생산자극능력이우수하여면역증강기능을나타내므로식품첨가물또는건강기능식품의소재로유용하게적용할수 있다.
Abstract translation: 柑橘提取物的制备方法本发明涉及柑橘提取物的提高免疫力而没有苦味的制备方法，包括以下步骤：用任何一种或多种选自硅藻土，活性炭和疏水性吸附树脂的吸收剂处理柑橘提取物; 并获得未被吸收剂吸收的滤液。 通过制备方法制备的柑橘提取物除去苦味，并具有优异的巨噬细胞细胞因子产生刺激能力，提供免疫增强功能。 因此，柑橘提取物可用于食品添加剂或保健功能食品。
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公开(公告)号：KR1020170005993A
公开(公告)日：2017-01-17
申请号：KR1020150096276
申请日：2015-07-07
Applicant: 학교법인연세대학교
Abstract: 본발명은류코노스톡메센테로이데스서브스피시스메센테로이데스(subsp.) YSM1219 [기탁번호: KFCC11613P] 또는그 배양물을포함하는생균제조성물, 사료용조성물, 식품첨가용조성물, 발효식품또는그 제조방법에관한것이다. 상기본 발명의균주는김치제조에스타터로첨가되어적숙기에도달하는시간은단축하면서도잘익은상태의적숙기의지속시간이오래유지될수 있도록한다.
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8.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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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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10.发明公开
公开(公告)号：KR1020170099171A
公开(公告)日：2017-08-31
申请号：KR1020160021198
申请日：2016-02-23
Applicant: 학교법인연세대학교
IPC: A23L1/30 , A23L19/00 , C08B37/00 , A23C9/13 , A23C9/152 , A61K31/702 , A61K36/752
Abstract: 본발명은면역증진용조성물에관한것으로, 한라봉() 과피에서유래한람노갈락투로난(Rhamnogalacturonan)을유효성분으로포함하는면역증진용조성물에관한것이다.
Abstract translation: 本发明涉及一种组合物用于免疫增强，包括在于，Hallabong（）以从果皮I（鼠李）eulyu晓星分钟衍生的人胡桃木半乳糖醛涉及用于免疫增强的组合物。
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