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公开(公告)号：KR1020140115079A
公开(公告)日：2014-09-30
申请号：KR1020130029692
申请日：2013-03-20
Applicant: 한국식품연구원
Abstract: The present invention relates to a lactobacillus L. plantarum K255 strain having excellent gamma-amino butyric acid (GABA) productivity. The strain of the present invention has a very high producing amount of GABA which is a bioactive substance and also has bile resistance and strong acid resistance. Moreover, the strain exhibits more excellent acid producing and fermenting properties in soybean milk than in nonfat milk so as to be used as a fermentation starter strain for producing not only fermented milk products but also fermented soybean milk.
Abstract translation: 本发明涉及具有优异的γ-氨基丁酸（GABA）生产率的植物乳杆菌K255菌株。 本发明的菌株具有非常高的作为生物活性物质的GABA的生成量，并且还具有耐胆汁性和耐酸性。 此外，该菌株在大豆乳中比脱脂奶中显示出更优异的酸生产和发酵性能，以用作不仅用于生产发酵乳制品而且用于生产发酵豆浆的发酵发酵菌株。
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公开(公告)号：KR101279804B1
公开(公告)日：2013-07-01
申请号：KR1020100068876
申请日：2010-07-16
Applicant: 한국식품연구원
Abstract: 본 발명은 스트렙토코커스 마세도니커스 LC743 균주를 함유하는 발효유 및 그 제조방법에 관한 것으로서, 보다 상세하게는 신규한 균주인 스트렙토코커스 마세도니커스 LC743 균주를 스타터로 이용하여 제조한 스트렙토코커스 마세도니커스(
Streptococcus macedonicus ) LC743 균주(KACC91524P)를 함유하는 발효유 및 상기 균주를 원유에 접종하여 발효유를 제조하는 방법에 관한 것이다.
종균의 안정적인 공급으로 발효유의 생산단가를 낮추며, 또한 이를 이용하여 제조된 발효유는 색깔, 향, 맛, 종합적기호도 등에 있어서 기호성이 우수할 뿐만 아니라 종래에 발견된 젖산 발효균보다 면역활성 능력이 뛰어난 발효유를 생산할 수 있다.-
公开(公告)号：KR1020120008173A
公开(公告)日：2012-01-30
申请号：KR1020100068876
申请日：2010-07-16
Applicant: 한국식품연구원
Abstract: PURPOSE: A fermented milk containing streptococcus macedonicus LC743 strains, and a producing method thereof are provided to offer the immunity activity of the novel lactic acid bacteria. CONSTITUTION: A producing method of fermented milk comprises the following steps: homogenizing raw milk or skimmed milk powder with the pressure of 180-250 kgf/square centimeter, and sterilizing the raw milk or skimmed milk powder at 85-95 deg C for 5-30 minutes; cooling the raw milk or skimmed milk powder at 35-45 deg C, and injecting 0.5-1 part of streptococcus macedonicus LC743 strains by weight into 100 parts of the raw milk or skimmed milk powder by weight; cultivating the mixture until the final pH of 4.3-4.6; and cooling the cultivated fluid at 15-20 deg C.
Abstract translation: 目的：提供含有链球菌LC743菌株的发酵乳及其制备方法，以提供新型乳酸菌的免疫活性。 构成：发酵乳的制造方法包括如下步骤：将原奶或脱脂奶粉以180-250kgf /平方厘米的压力均化，并将生牛奶或脱脂奶粉在85-95℃下灭菌5分钟， 30分钟; 在35-45摄氏度下冷却生奶或脱脂奶粉，并将0.5-1份重量的链球菌LC743菌株按重量注入100份生奶或脱脂奶粉中; 培养混合物直到最终pH为4.3-4.6; 并在15-20℃下冷却培养液
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4.发明公开
公开(公告)号：KR1020110130969A
公开(公告)日：2011-12-06
申请号：KR1020100050557
申请日：2010-05-28
Applicant: 한국식품연구원
IPC: A61K36/73 , A61K36/234 , A61K36/899 , A61P3/00
CPC classification number: A61K36/73 , A23V2200/3262 , A61K36/234 , A61K36/899 , A61K2236/33 , A61K2236/51
Abstract: PURPOSE: A composition containing Rubi Fructus for improving lipid metabolism is provided to reduce plasma cholesterol and neutral lipid. CONSTITUTION: A complex composition for improving lipid metabolism contains extract of 60-70wt% of Rubi Fructus, 10-15 wt% of Rosamultifloravar. Rosa multiflora var. platyphylla, 10-15 wt% of Torilis japonica, and 10-15 wt% of Zea mays Linne as an active ingredient. A method for preparing the composition comprises: a step of pulverizing Rubi Fructus, Rosamultifloravar. Rosa multiflora var. platyphylla, Torilis japonica, and Zea mays Linne; a step of isolating the pulverized herbs using solvent; and a step of compressing and freeze-drying. The solvent is purified water, methanol, or ethanol.
Abstract translation: 目的：提供含有Rubi Fructus用于改善脂质代谢的组合物，以降低血浆胆固醇和中性脂质。 组成：用于改善脂质代谢的复合组合物含有60-70重量％的Rubi Fructus，10-15重量％的Rosamultifloravar的提取物。 罗莎多花 青，10-15重量％的Torilis japonica和10-15重量％的Zea mays Linne作为活性成分。 制备组合物的方法包括：粉碎Rubi Fructus，Rosamultifloravar的步骤。 罗莎多花 扁柏，茯苓和玉米; 使用溶剂分离粉碎药草的步骤; 以及压缩和冷冻干燥的步骤。 溶剂是纯化水，甲醇或乙醇。
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公开(公告)号：KR1020110035731A
公开(公告)日：2011-04-06
申请号：KR1020090093560
申请日：2009-09-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A novel Streptococcus macedonicus W351 is provided to ensure superior vitamin K2 productivity, antibiotics resistance, enzyme activity, and pH resistance. CONSTITUTION: A novel Streptococcus macedonicus W351(KACC91483P) is cultured in a modified MRS medium containing bromcresol purple and sodium azide. The strain is isolated from raw milk. A method for isolating the strain comprises: a step of a step of smearing the raw milk on the modified MRS medium and culturing for 37 degrees Celsius for 48 hours; a step of purely isolating the modified MRS medium and selecting yellow colony; a step of smearing the stain and culturing in aerobic condition; and a step of inoculating the strain into 10% reduced non-fat milk and culturing at 37 degrees Celsius for 24 hours.
Abstract translation: 目的：提供一种新型的马链球菌W351，以确保优异的维生素K2生产力，抗生素耐药性，酶活性和耐pH性。 构成：将新型马链球菌W351（KACC91483P）在含有溴甲酚紫和叠氮化钠的改良MRS培养基中培养。 该菌株与生奶分离。 用于分离菌株的方法包括：在改良的MRS培养基上涂抹生奶的步骤的步骤，并培养37℃48小时; 纯化分离改性MRS培养基并选择黄色菌落的步骤; 涂抹污渍并在有氧条件下培养的步骤; 以及将菌株接种到10％减少的脱脂奶中并在37摄氏度培养24小时的步骤。
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Patent Agency Ranking
公开(公告)号：KR1020060064313A
公开(公告)日：2006-06-13
申请号：KR1020040103121
申请日：2004-12-08
Applicant: 한국식품연구원
IPC: A23C19/09
CPC classification number: A23C19/09
Abstract: 본 발명은 쑥분말을 주성분으로 함유하는 가공치즈 및 그 제조방법에 관한 것으로, 쑥분말은 관능성을 고려하여 바람직하게는 1∼3중량％ 함유하며, 그 제조과정은 다음과 같이, (a) 쑥을 해머밀로 분쇄하는 단계; (b) 분쇄된 쑥을 볼밀로 회전시켜 털을 제거하는 단계; (c) 털이 제거된 쑥 분말을 주재료인 원료치즈와 배합하는 단계; 및 (d) 배합물을 가열하면서 교반 및 유화하는 단계를 포함한다.
쑥, 가공치즈-
公开(公告)号：KR1020060061280A
公开(公告)日：2006-06-07
申请号：KR1020050133485
申请日：2005-12-29
CPC classification number: A23C9/18 , A23C9/152 , A23L33/105 , A23L33/19 , A23L33/21
Abstract: 본 발명은 항산화소재를 포함하는 정제 우유(tablet milk) 및 이의 제조방법에 관한 것이다.
본 발명은 항산화소재를 포함하는 정제 우유(tablet milk) 및 이의 제조방법 제공을 목적으로 한다.
본 발명의 정제 우유 제조는 구성성분으로 항산화소재를 포함하고 있어 정제 우유를 섭취하면서 동시에 항산화소재의 기능성 성분을 용이하게 섭취할 수 있다.
본 발명의 정제 우유는 항산화소재 이외에도 기능성 성분을 추가로 더 첨가하고 있어 기능성과 관능성이 보다 우수한 정제 우유를 얻을 수 있다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 휴대, 저장, 운반이 용이하다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 종래의 액상 우유에 비해 냉장보관할 필요가 없이 상온에서 보관할 수 있으며, 또한 정제 우유의 표면을 코팅제로 코팅하여 종래 액상 형태의 우유 보다 보관성을 향상시킬 수 있다.-
8.发明公开
公开(公告)号：KR1020040094214A
公开(公告)日：2004-11-09
申请号：KR1020030028217
申请日：2003-05-02
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A method of making cocoa cheese by adding cocoa powder and cocoa mass to cheddar cheese having a strong aged flavor and mozzarella cheese having a relatively mild aged flavor is provided. The product has improved gloss, color, flavor, taste and texture and thus satisfies children's taste preference. CONSTITUTION: The cocoa cheese comprises 1 to 3% by weight of cocoa powder and 1 to 3% by weight of cocoa mass, 17.5 to 37.5% by weight of cheddar cheese and 35 to 56.25% by weight of mozzarella cheese. In the process for manufacturing the cocoa cheese, 0.5 to 3.0% by weight of an emulsion stabilizer is added to 70 to 75% by weight of the cheese material and then heated at 80 to 90deg.C while agitating at 150 to 250rpm for 3 to 10min. The emulsion stabilizer contains sodium hexametaphosphate, sodium polyphosphate, sodium phosphate and sodium pyrophosphate.
Abstract translation: 目的：提供将可可粉和可可粉加入具有强烈老化味道的切达干酪和具有相对温和的老化味道的莫扎里拉干酪制成可可干酪的方法。 该产品具有改善的光泽度，颜色，风味，味道和质感，从而满足儿童的口味偏好。 构成：可可奶酪包含1至3重量％的可可粉和1至3重量％的可可粉，17.5至37.5重量％的切达干酪和35至56.25重量％的无奶酪干酪。 在制造可可干酪的方法中，将0.5〜3.0重量％的乳液稳定剂加入到70〜75重量％的干酪材料中，然后在80〜90℃下加热，同时以150〜250rpm搅拌3〜 10分钟。 乳化稳定剂含有六偏磷酸钠，多磷酸钠，磷酸钠和焦磷酸钠。
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公开(公告)号：KR100402419B1
公开(公告)日：2003-10-17
申请号：KR1020010032615
申请日：2001-06-11
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A process of preparing processed cheese improved in the oily or greasy taste of cheese by addition of Kimchi to conventional cheese is provided. Whereby, this processed cheese shows excellent functional characteristics in gloss, color, taste, flavor, texture, etc. and can be applied to sandwich material, cooking material, snack for children, appetizers served with drinks or the like. CONSTITUTION: After freeze-drying Kimchi prepared by a conventional method, 70 to 80% by weight of ground cheese is mixed with 1 to 3% by weight of freeze-dried Kimchi, 0.5 to 3% by weight of an emulsion stabilizer, 10 to 30% by weight of purified water and 1 to 7% by weight of non-fat milk solids, dried at 80 to 90deg.C and then agitated at 150 to 250rpm for 3 to 7min to produce slice type cheese.
Abstract translation: 目的：提供一种通过向常规奶酪添加泡菜而改善奶酪的油性或油腻味的加工奶酪的过程。 因此，该加工干酪在光泽，颜色，味道，风味，质地等方面显示出优异的功能特性，并且可以应用于夹心材料，烹饪材料，儿童小吃，开胃饮料或饮料等。 组成：用常规方法制备的泡菜冷冻干燥后，将70-80重量％的磨碎的奶酪与1-3％重量的冷冻干燥的泡菜，0.5-3％重量的乳化稳定剂， 30重量％的纯化水和1至7重量％的脱脂乳固体，在80至90℃下干燥，然后以150至250rpm搅拌3至7分钟以产生片状干酪。
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公开(公告)号：KR1020020094431A
公开(公告)日：2002-12-18
申请号：KR1020010032615
申请日：2001-06-11
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A process of preparing processed cheese improved in the oily or greasy taste of cheese by addition of Kimchi to conventional cheese is provided. Whereby, this processed cheese shows excellent functional characteristics in gloss, color, taste, flavor, texture, etc. and can be applied to sandwich material, cooking material, snack for children, appetizers served with drinks or the like. CONSTITUTION: After freeze-drying Kimchi prepared by a conventional method, 70 to 80% by weight of ground cheese is mixed with 1 to 3% by weight of freeze-dried Kimchi, 0.5 to 3% by weight of an emulsion stabilizer, 10 to 30% by weight of purified water and 1 to 7% by weight of non-fat milk solids, dried at 80 to 90deg.C and then agitated at 150 to 250rpm for 3 to 7min to produce slice type cheese.
Abstract translation: 目的：提供通过将常规奶酪加入泡菜来提高奶酪油性或油性味道的加工奶酪的制备方法。 因此，这种加工的奶酪在光泽，颜色，味道，风味，质地等方面表现出优异的功能特征，并且可以应用于三明治材料，烹饪材料，儿童小吃，开胃饮料等。 构成：在通过常规方法制备的冷冻干燥泡菜之后，将70至80重量％的研磨干酪与冷冻干燥的泡菜1至3重量％，乳液稳定剂0.5至3重量％相混合，10至 30％重量的净化水和1％至7％重量的脱脂乳固体，80至90℃干燥，然后以150-250rpm搅拌3至7分钟以制备切片式干酪。
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