公开(公告)号：KR1020120053564A

公开(公告)日：2012-05-29

申请号：KR1020100114729

申请日：2010-11-18

Applicant: 한국교통대학교산학협력단

Inventor： 정재현 ,  유광원 ,  정헌상

IPC: A23L2/38 ,  A23L2/385

CPC classification number: A23L2/38 ,  A23L31/00 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/324

Abstract: PURPOSE: Fermented ganoderma lucidum and ginseng drink, and a producing method thereof are provided to enable users to intake active ingredients of ginseng regardless of the physical constitution. CONSTITUTION: A producing method of fermented ganoderma lucidum and ginseng drink comprises the following steps: washing fresh ginseng, and naturally drying the ginseng for 3-5 hours; slicing the dried ginseng, and inserting the ginseng slices into cultivation bottles 100-150g for each bottle; sterilizing the ginseng for 60 minutes at 121 deg C using an autoclave; injecting 5-30% of ganoderma lucidum spawns to the sterilized ginseng, and solid-fermenting the mixture for 30-50 days at 25-30 deg C; vacuum-freezing and drying the fermented ganoderma lucidum and ginseng; adding additional ingredients into the fermented ganoderma lucidum and ginseng, and extracting the mixture for 8-24 hours at 100deg C before filtering: and adding 4-10% of liquid fructose, 4-10% of fructo-oligosaccharide, 1-5% of multiflora honey, 0.2-1% of taurine, 0.2-1% of polydextrose, 1-3% of dextrin, and 0.1-0.5% of pectin into 50-80% of fermented ganoderma lucidum and ginseng extract.

Abstract translation: 目的：提供发酵灵芝和人参饮料及其制备方法，以使使用者能够摄取人参中的活性成分，而不考虑其体质。 构成：发酵灵芝和人参饮料的生产方法包括以下步骤：洗新鲜人参，天然干燥人参3-5小时; 将人参切片，将人参切片插入每瓶100-150g的培养瓶中; 使用高压釜在121℃对人参灭菌60分钟; 向灭菌的人参注射5-30％的灵芝产物，并在25-30℃下将混合物固体发酵30-50天; 真空冷冻干燥发酵灵芝和人参; 在发酵灵芝和人参中加入其他成分，并在100℃下将混合物提取8-24小时，然后过滤：加入4-10％的液体果糖，4-10％的低聚果糖，1-5％的低聚果糖 多花蜜，0.2-1％的牛磺酸，0.2-1％的聚葡萄糖，1-3％的糊精和0.1-0.5％的果胶，成50-80％的发酵灵芝和人参提取物。

公开(公告)号：KR1020120019311A

公开(公告)日：2012-03-06

申请号：KR1020100082654

申请日：2010-08-25

Applicant: 한국교통대학교산학협력단

Inventor： 유광원 ,  정재현 ,  정헌상

IPC: A23L1/28 ,  A23L19/00 ,  A61K36/06 ,  A61P37/04

CPC classification number: A23L31/00 ,  A23L33/135 ,  A23V2002/00 ,  A23V2200/324 ,  A61K36/06

Abstract: PURPOSE: An immunity activating composition containing polysaccharide separated from a phellinus linteus mycelial fermentation product of ginseng is provided to activate immune cells forming the internal immune system of a user for preventing the infection from viruses or bacteria. CONSTITUTION: An immunity activating composition contains polysaccharide separated from a phellinus linteus mycelial fermentation product of ginseng. The ginseng is selected from the group consisting of fresh ginseng, red ginseng, woods grown ginseng, and wild ginseng. The phellinus linteus mycelial fermentation product of the ginseng is a fraction separated from a hot water extract of a fermentation product obtained by cultivating the ginseng using a phellinus linteus mycelium. The composition has a form selected from a tablet, a hard or soft capsule, a liquid agent, or a suspension agent.

Abstract translation: 目的：提供一种免疫激活组合物，其含有从人参的沙门氏菌菌丝体发酵产物中分离的多糖，以激活形成用户内部免疫系统的免疫细胞，以防止病毒或细菌感染。 构成：免疫激活组合物含有从人参的桑黄菌丝体发酵产物中分离的多糖。 人参选自新鲜人参，红参，森林人参和野山参。 人参的沙门菌菌丝体发酵产物是通过使用沙门菌菌丝体培养人参获得的发酵产物的热水提取物分离出的一部分。 该组合物具有选自片剂，硬胶囊或软胶囊，液剂或悬浮剂的形式。

公开(公告)号：KR101223464B1

公开(公告)日：2013-01-17

申请号：KR1020110079162

申请日：2011-08-09

Applicant: 주식회사 코시스바이오 ,  한국교통대학교산학협력단 ,  주식회사 조은푸드텍

Inventor： 김동구 ,  박천규 ,  신지영 ,  장래성 ,  정재현 ,  유광원 ,  김훈

IPC: A01G1/04 ,  C12N1/14 ,  A01H15/00

CPC classification number: A01G18/00 ,  A01H15/00 ,  C12N1/14

Abstract: PURPOSE: A method of culturing mushroom is provided to culture mushrooms containing beneficial components of Hippophae rhamnoides by cultivating the mushrooms in a culture medium containing powder of the Hippophae rhamnoides. CONSTITUTION: A mycelium is obtained by inoculating spawns of lion`s mane mushrooms into a plating medium, and cultivating for 13 to 17 days at the culture temperature of 23 deg. C to 26 deg. C(S110). Multiple mycelium discs are manufactured by cutting the mycelium(S120). The first inoculum source is obtained by inoculating a mycelium disc into a MCM medium and shake-cultivating for 7-12 days at the culture temperature of 23deg. C to 26deg. C(S130). The second inoculum source is obtained by inoculating the first inoculum source into the MCM medium and shake cultivating for 5-7 days at the culture temperature of 23deg. C to 26deg. C(S140). After inoculating the second inoculum source into the MCM medium containing powder of Hippophae rhamnoides, the MCM medium is shake cultivated for 8-10 days at the culture temperature of 23deg. C to 26deg. C(S150). The volume of the first inoculum source to be inoculated into the MCM medium in the stage of obtaining the second inoculum source is 10 vol% to 15 vol% of the total volume of the first inoculum source obtained in the stage of obtaining the first inoculum source. The volume of the second inoculum source to be inoculated into MCM medium in the stage of shake cultivation of the second inoculum source is 10 vol% to 15 vol% of the total volume of the second inoculum source obtained in the stage of obtaining the second inoculum source. [Reference numerals] (AA) Start; (BB) End; (S110) Inoculating spawns of lion`s mane mushrooms into a plating medium, and cultivating for 13-17 days at 23-26 deg. C; (S120) Manufacturing multiple mycelium discs by cutting the mycelium; (S130) Obtaining a first inoculum source by inoculating the mycelium discs in an MCM medium and shake-cultivating for 7-12 days at 23-26 deg. C; (S140) Obtaining a second inoculum source by inoculating the first inoculum source in the MCM medium and shake-cultivating for 5-7 days at 23-26 deg. C; (S150) Inoculating the second inoculum source in an MCM medium containing Sea Buckthorn powder, and cultivating for 8-10 days at 23-26 deg, C

Abstract translation: 目的：培养蘑菇的方法，通过培养含有沙棘沙门氏菌粉的培养基中的蘑菇培养含有沙棘的有益成分的蘑菇。 构成：通过将狮子的鬃毛的产卵接种到电镀介质中，并在23℃的培养温度下培养13至17天获得菌丝体。 C至26度 C（S110）。 通过切割菌丝体制备多个菌丝体盘（S120）。 通过将菌丝体盘接种到MCM培养基中并在23℃的培养温度下摇动培养7-12天获得第一个接种源。 C到26度 C（S130）。 通过将第一接种源接种到MCM培养基中并在23℃的培养温度下摇动培养5-7天获得第二接种源。 C到26度 C（S140）。 将第二次接种源接种到含有沙棘沙门氏菌粉末的MCM培养基中后，将培养温度为23℃的MCM培养基摇动培养8-10天。 C到26度 C（S150）。 在获得第二接种源的阶段中接种到MCM培养基中的第一接种源的体积为获得第一接种源的阶段中获得的第一接种源的总体积的10vol％至15vol％ 。 在第二次接种物质的摇动培养阶段接种到MCM培养基中的第二接种物质的体积为获得第二接种物质阶段获得的第二接种源的总体积的10vol％至15vol％ 资源。 （附图标记）（AA）开始; （BB）结束; （S110）将狮子鬃毛的产卵液接种在电镀培养基中，在23-26度培养13-17天。 C; （S120）通过切割菌丝体制造多个菌丝体片; （S130）通过将菌丝体盘接种在MCM培养基中并在23-26度摇动培养7-12天来获得第一接种源。 C; （S140）通过将第一接种源接种在MCM培养基中并在23-26度摇动培养5-7天来获得第二接种源。 C; （S150）将第二接种源接种在含有沙棘粉末的MCM培养基中，并在23-26℃培养8-10天，C

公开(公告)号：KR101100723B1

公开(公告)日：2011-12-29

申请号：KR1020090080115

申请日：2009-08-27

Applicant: 한국교통대학교산학협력단 ,  주식회사 놀부

Inventor： 유광원 ,  이경행 ,  정재현 ,  김순진

IPC: A23B7/10 ,  A23L19/20 ,  A23L27/10 ,  A23L1/28

Abstract: 본 발명은 흑마늘과 상황균사체 분말을 이용한 생리활성 강화 보쌈용 김치에 관한 것이다.
본 발명에 따른 생리활성 강화 보쌈용 김치는 절임무채 13~17중량%, 고춧가루 4.5~5.5중량%, 백설탕 2.4~2.5중량%, 흑마늘 1.7~1.9중량%, 현미상황균사체 분말 1.8~2.2중량%, 배 1.4~1.6중량%, 미나리 1.4~1.6중량%, 염장새우 1.4~1.6중량%, 양파 1.4~1.6중량%, 생강 0.9~1.1중량%, 쪽파 0.6~0.8중량%, L-글루타민산나트륨 0.4~0.6중량%, 참기름 0.25~0.35중량%, 잣 0.08~0.12중량%, 참깨 0.08~0.12중량%, 5'-리보뉴클레오티드이나트륨 0.015~0.025중량% 및 잔량의 절임배추를 포함하는 것을 특징으로 한다.
김치, 흑마늘, 상황균사체

公开(公告)号：KR1020110022485A

公开(公告)日：2011-03-07

申请号：KR1020090080115

申请日：2009-08-27

Applicant: 한국교통대학교산학협력단 ,  주식회사 놀부

Inventor： 유광원 ,  이경행 ,  정재현 ,  김순진

IPC: A23B7/10 ,  A23L19/20 ,  A23L27/10 ,  A23L1/28

CPC classification number: A23B7/10 ,  A23L19/20 ,  A23L27/10 ,  A23L31/00 ,  A23V2002/00 ,  A23V2200/302 ,  A23V2200/308 ,  A23V2200/326

Abstract: PURPOSE: Kimchi for bossam(boiled pork wrapped in greens) with the enhanced physiological activity is provided to improve the anti-oxidation property, the immunity, and the anticancer activity of the kimchi. CONSTITUTION: Kimchi for bossam(boiled pork wrapped in greens) with the enhanced physiological activity contains 13~17wt% of pickled white radish slices, 4.5~5.5wt% of red pepper powder, 2.4~2.5wt% of white sugar, 1.7~1.9wt% of black garlic, 1.8~2.2wt% of phellinus linteus mycelium powder using brown rice, 1.4~1.6wt% of pear, 1.4~1.6wt% of oenanthe javanica, 1.4~1.6wt% of salted shrimps, 1.4~1.6wt% of onions, 0.9~1.1wt% of ginger, 0.6~0.8wt% of leak, 0.4~0.6wt% of monosodium L-glutamate, 0.25~0.35wt% of sesame oil, 0.08~0.12wt% of pine corn, 0.08~0.12wt% of sesame, 0.015~0.025wt% of Disodium 5`-Ribonucleotide, and the balance of pickled Chinese cabbage.

Abstract translation: 目的：提高生理活性提高的泡菜泡菜（煮熟的蔬菜猪肉），以提高泡菜的抗氧化性，免疫力和抗癌活性。 构成：泡菜泡菜（煮熟的猪肉裹在绿色蔬菜中）具有增强的生理活性，含有13〜17wt％的腌白萝卜片，4.5〜5.5wt％的红辣椒粉，2.4〜2.5wt％的白糖，1.7〜1.9 黑大蒜重量百分比，1.8〜2.2重量％的棕黄色丝状菌丝体粉，1.4〜1.6重量％的梨，1.4〜1.6重量％的爪哇菜，1.4〜1.6重量％的盐虾，1.4〜1.6重量％ 洋葱的百分比，姜的0.9〜1.1重量％，渗漏的0.6〜0.8重量％，L-谷氨酸钠的0.4〜0.6重量％，芝麻油的0.25〜0.35重量％，松木玉米0.08〜0.12重量％ 芝麻0.12重量％，5'-核糖核苷酸二钠0.015〜0.025重量％，腌白菜余量。