公开(公告)号：KR100911672B1

公开(公告)日：2009-08-10

申请号：KR1020080108521

申请日：2008-11-03

Applicant: 한국식품연구원

Inventor： 김인호 ,  한대석 ,  이창호 ,  김영언 ,  신지영 ,  김은미 ,  백남인 ,  김광명

IPC: A23L1/30 ,  A23L1/29

CPC classification number: A23L33/10 ,  A23L33/105 ,  A23L33/16 ,  A23V2002/00 ,  A23V2200/306 ,  A61K31/7034 ,  A61K36/286 ,  A61K36/804

Abstract: A health food composition for strengthening bone matrix and a method for separating a bone matrix strengthening component are provided to inhibit the differentiation of osteoclast and to prevent bone destruction using Carthamus seed extract. A health food composition for strengthening bone matrix is composed of tracheloside or N-(p-coumaroyl) serotonin mono-beta-D-glucopyranoside as an active ingredient and one or more materials selected from the group consisting of dried Rehmannia root extract, Ganoderma lucidum extract, Acanthopanax senticosus extract, soybean extract, pomegranate extract, burdock extract, cinnamon extract, Ca, P, Mg, casein phosphopeptide and vitamin D3. The health food composition for strengthening bone matrix has a liquid or solid phase. When the health food composition for strengthening bone matrix is a liquid, sucrose fatty acid ester is used for an improvement in dispersibility.

Abstract translation: 提供了用于加强骨基质的保健食品组合物和分离骨基质强化成分的方法，以抑制破骨细胞的分化并防止使用红花提取物的骨破坏。 一种用于加强骨基质的保健食品组合物由气球病毒或N-（对香豆酰）5-羟色胺单β-D-吡喃葡萄糖苷作为活性成分和一种或多种选自干地黄根提取物，灵芝 提取物，刺五加提取物，大豆提取物，石榴提取物，牛蒡提取物，肉桂提取物，Ca，P，Mg，酪蛋白磷酸肽和维生素D3。 用于加强骨基质的保健食品组合物具有液相或固相。 当用于加强骨基质的保健食品组合物是液体时，蔗糖脂肪酸酯用于改善分散性。

公开(公告)号：KR100902167B1

公开(公告)日：2009-06-10

申请号：KR1020080106676

申请日：2008-10-29

Applicant: 한국식품연구원

Inventor： 김인호 ,  김종태 ,  박동준 ,  신지영 ,  김은미 ,  최용주

IPC: C01G23/047 ,  B82B3/00

Abstract: A product containing an ingredient for improving bone density using a Phellinus linteus extract is provided to improve solubility of the ingredient and absorbility in to a body. A method for manufacturing a product containing an ingredient for improving bone density using a Phellinus linteus extract comprises: a step of improving dispersibility of the Phellinus linteus extract using emulsifying agent; a step of mixing MCT(medium chain triglyceride), removing solvent to obtain a mixture of Phellinus linteus and MCT (PL-MCT); and a step of resolving the PL-MCT mixture in chitosan solution to produce nano emulsion or freeze-drying to obtain a microcapsule. The emulsifying agent is arabic gum, and carrageenan or sugar fatty acid ester.

Abstract translation: 提供含有使用桑黄提取物提高骨密度的成分的产品，以提高成分的溶解性并吸收身体。 使用桑黄提取物制造含有提高骨密度的成分的制品的制造方法，其特征在于，使用乳化剂提高所述桑黄提取物的分散性的工序; 混合MCT（中链甘油三酯），除去溶剂以获得桑黄和MCT（PL-MCT）的混合物的步骤; 以及在壳聚糖溶液中分解PL-MCT混合物以制备纳米乳液或冷冻干燥以获得微胶囊的步骤。 乳化剂是阿拉伯树胶，角叉菜胶或糖脂肪酸酯。

公开(公告)号：KR100917682B1

公开(公告)日：2009-09-21

申请号：KR1020080109969

申请日：2008-11-06

Applicant: 한국식품연구원 ,  주식회사 오모가리

Inventor： 김인호 ,  김은미 ,  전기홍 ,  신지영 ,  김재원 ,  최윤수

IPC: A23L1/325

CPC classification number: A23L17/40 ,  A23L5/17

Abstract: A seasoned and smoked shrimp and a preparing method thereof are provided to improve the flavor of shrimps while eliminating a fishy smell and to extend a distribution period. A method for preparing a seasoned and smoked shrimp comprises the following steps of: defrosting frozen shrimps in a fridge; washing the defrosted shrimps with 1-10% salt water and clean water in sequential order and dehydrating them; preparing a 10-30°Brix of seasoning liquid; dipping the dehydrated shrimps in the seasoning liquid and aging at 4°C for 3-12 hours; taking out the shrimps and washing away the seasoning liquid remaining on the shrimps and roasting them on a grill; smoking the roasted shrimps at 70-80°C for 1-3 hours; cooling the smoked shrimps at room temperature and vacuum-packaging them; and placing the packaged shrimps in boiling water for 3-10 minutes and immediately cooling off in flowing water.

Abstract translation: 提供经验丰富的熏制虾及其制备方法以改善虾的味道，同时消除鱼腥味并延长分配期。 一种制作经验丰富的熏虾的方法，包括以下步骤：对冰箱中的冷冻虾进行除霜; 用1-10％盐水和干净的水按顺序洗涤除霜虾，脱水; 准备10-30°白利糖度的调味液; 将脱水虾浸入调味液中，4℃老化3-12小时; 取出虾并洗去剩余在虾上的调味汁，并将其烤在烤架上; 在70-80°C下将烤虾吸烟1-3小时; 在室温下冷却熏虾，真空包装; 并将包装的虾放入沸水中3-10分钟，并立即在流动的水中冷却。