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    기능성 구이김의 제조방법
    31.
    发明公开
    기능성 구이김의 제조방법 无效
    制备功能性和季节性的方法

    公开(公告)号：KR1020040080103A

    公开(公告)日：2004-09-18

    申请号：KR1020030014952

    申请日：2003-03-10

    申请人： 김동유

    发明人： 김동유

    IPC分类号： A23L1/337

    CPC分类号： A23L17/60 ,  A23L27/40 ,  A23L29/271 ,  A23L29/275 ,  A23V2002/00 ,  A23V2250/202

    摘要： PURPOSE: Provided is a method for preparing a functional roasted and seasoned laver, which is able to keep the original taste and nutrients of the laver for a long period of time. CONSTITUTION: The method comprises steps of (a) mixing 16.5 wt.% of edible oil or sesame oil(perilla oil), 3.00 wt.% of salt, 6.00 wt.% of chitosan, 5.50 wt.% of calcium, 2.00 wt.% of docosahexaenoic acid and 3 wt.% of beta glucan; (b) applying the mixture to the rear surface of 64 wt.% of well dried natural laver; and (c) roasting the laver.

    摘要翻译： 目的：提供一种能够长时间保持紫菜的原始味道和营养成分的功能烤和经验丰富的紫菜的方法。 方法：该方法包括以下步骤：（a）将16.5重量％的食用油或芝麻油（紫苏油），3.00重量％的盐，6.00重量％的壳聚糖，5.50重量％的钙，2.00重量％ ％的二十二碳六烯酸和3重量％的β-葡聚糖; （b）将混合物施加到64重量％的干燥天然紫菜的后表面上; 和（c）烤紫菜。

    다시마 추출물이 코팅된 기능성 쌀
    32.
    发明公开
    다시마 추출물이 코팅된 기능성 쌀 有权
    功能米饭与KELP提取物

    公开(公告)号：KR1020040072416A

    公开(公告)日：2004-08-18

    申请号：KR1020030008890

    申请日：2003-02-12

    申请人： 강원도 고성군 (관리부서 농업기술센터)

    发明人： 공영준 ,  최병곤 ,  홍정기

    IPC分类号： A23L1/182

    CPC分类号： A23L7/196 ,  A23L17/60 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/202

    摘要： PURPOSE: Functional rice obtained by roasting and extracting kelp(Laminaria japonica Aresch) and then coating the kelp extract on the surface of rice is provided. Little or no change in external appearance, color and taste of the rice due to preservation after cooking is observed. It has an effect of improving liver function and enhancing shelf-life. CONSTITUTION: Kelp is roasted for 5 to 15min at 200 to 230deg.C and extracted at 60 to 100deg.C to give a kelp extract having a Brix of 2.7 to 3.2. Then, 0.01 to 1% by weight of the kelp extract is coated on the surface of rice at a temperature in the range of 5 to 40deg.C. The rice is one or two or more selected from the group consisting of regular rice, unpolished rice and black rice.

    摘要翻译： 目的：提取通过焙烧和提取海带（Laminaria japonica Aresch）获得的功能性米，然后在水稻表面涂上海带提取物。 观察到由于烹饪后的保存而导致的米的外观，颜色和味道很少或没有变化。 它具有改善肝功能和增加保质期的作用。 规定：海带在200〜230℃下烘烤5〜15min，提取60〜100℃，得到白利糖度2.7〜3.2的海带提取物。 然后，在5〜40℃的温度范围内，将米粉表面的0.01〜1重量％的海带提取物涂布。 大米是选自常规米，未糙米和黑米的一个或两个以上。

    클로렐라 함유 유지식품과 그 제조방법
    33.
    发明授权
    클로렐라 함유 유지식품과 그 제조방법 失效
    油和脂肪的食物及其制造方法

    公开(公告)号：KR1019930007476B1

    公开(公告)日：1993-08-11

    申请号：KR1019900015084

    申请日：1990-09-22

    申请人： 다나까요시오

    发明人： 다나까요시오

    IPC分类号： A23L1/337 ,  A23D9/00 ,  A23L1/29

    CPC分类号： A23L17/60 ,  A23L31/00 ,  A23L33/115 ,  A23L33/15 ,  A23V2002/00 ,  A23V2250/202 ,  A23V2250/208 ,  A23V2250/212 ,  A23V2250/21 ,  A23V2250/20 ,  A23V2250/30 ,  A23V2250/712 ,  A23V2250/18 ,  A23V2250/1842 ,  A23V2200/224 ,  A23V2250/5432 ,  A23V2250/2124

    摘要： PURPOSE:To obtain a chlorella containing food capable of stably keeping each active component by extracting chlorella cells and fungi with hot water, suspending a clathrated kneaded paste of the concentrated paste and an extract of a tonic medicinal herb in edible oil and fat and encapsulating the suspension in a soft capsule. CONSTITUTION:Hot water extract of chlorella cells and hot water extract of fungi (e.g. Coriolus versicolor, polypore or Cortinellus shiitake) are separately concentrated to obtain slurry concentrated extracts and kneaded together with a clathrating compound such as cyclodextrin. The obtained clathrated kneaded paste of each extract is dried to a prescribed water content. The dried powder is homogeneously mixed with edible oil and fat (e.g. peanut oil, sesame oil or wheat embryo oil) together with a tonic medicinal herb such as extract or dried powder of garlic or Panax ginseng and, as necessary, lecithin, vitamin E, etc., and the obtained oily suspension is encapsulated in a soft capsule to obtain the objective chlorella-containing oil and fat food.

    클로렐라 함유 유지식품
    34.
    发明授权
    클로렐라 함유 유지식품 失效
    油和脂肪食物包含氯霉素

    公开(公告)号：KR1019930007475B1

    公开(公告)日：1993-08-11

    申请号：KR1019900015991

    申请日：1990-10-10

    申请人： 다나까요시오

    发明人： 다나까요시오

    IPC分类号： A23D9/00 ,  A23L1/29

    CPC分类号： A23L17/60 ,  A23L5/00 ,  A23L31/00 ,  A23L33/115 ,  A23L33/125 ,  A23L33/15 ,  A23V2002/00 ,  A23V2250/202 ,  A23V2250/208 ,  A23V2250/2124 ,  A23V2250/21 ,  A23V2250/212 ,  A23V2250/20 ,  A23V2250/30 ,  A23V2250/712 ,  A23V2250/18 ,  A23V2250/1842 ,  A23V2200/224 ,  A23V2250/5432

    摘要： PURPOSE:To obtain the subject food capable of stable storage of various active components for a long period by blending a slurry raw material containing a powdery extract mainly composed of chlorella alga body, a powdery extract mainly composed of a mushroom, a plant for an invigorating drug and others with edible fats and oils and charging the resultant mixture in a flexible capsule. CONSTITUTION:(A) A powdery extract raw material prepared by adding cyclodextrin as an including material to a concentrated solution of a hot water extract of chlorella alga body (e.g. Chlorella pyrenoidosa), heating the resultant mixture under a reduced pressure for inclusion and drying the obtained included material, (B) a powdery extract raw material prepared by adding an including material to a concentrated solution of a hot water extract of a mushroom (e.g. Coriolus versicolor) and carrying out inclusion and drying, (C) a slurry raw material prepared by grinding a plant (e.g. ginseng) for an invigorating drug and chlorella alga body in the presence of a vitamin E oil are uniformly blended under stirring together with edible fats and oils (e.g. sesame oil) to which lecithin, etc., is added as necessary. The resultant oily suspension is charged in a flexible capsule followed by sealing, thus obtaining the objective food.

    홍국 발아현미를 이용한 다시마 분말차의 제조방법
    38.
    发明公开
    홍국 발아현미를 이용한 다시마 분말차의 제조방법 有权
    香港发芽糙米制备海带粉茶的工艺

    公开(公告)号：KR1020180010518A

    公开(公告)日：2018-01-31

    申请号：KR1020160092750

    申请日：2016-07-21

    申请人： 최영심

    发明人： 최영심

    IPC分类号： A23F3/30 ,  A23F3/22 ,  A23F3/26 ,  A23F3/32

    CPC分类号： A23F3/30 ,  A23F3/22 ,  A23F3/26 ,  A23F3/32 ,  A23V2250/202 ,  A23V2250/214

    摘要： 본발명은홍국발아현미를이용한다시마분말차의제조방법및 이방법에의해제조된다시마분말차에관한것으로, 보다상세하게는홍국발아현미분말과다시마분말을혼합하여다시마분말차를제조함으로써다시마가가지는일반적인효능(위점막보호, 피로라균등의병원성세균흡착, 소화기관및 장내에서영양분의흡수조절, 콜레스테롤저하, 장내의과다한염분나숙변등의노폐물배출등) 이외에도홍국발아현미가가지는활성산소제거등의효능을더 발현시킬수 있도록하며, 동결건조등의공정을통해홍국발아현미및 다시마가가지는본래색상, 맛, 향이소실되지않아그 기호도를더욱향상시킬수 있도록하는, 홍국발아현미를이용한다시마분말차의제조방법및 이방법에의해제조된다시마분말차에관한것이다.

    摘要翻译： 本发明涉及由该方法生产的海带茶，海带茶红曲米的该方法中发芽糙米，并且更具体地，海藻是通过混合红酵母balahhyeon细粉和海带粉制备海带茶 如常见的效果（胃粘膜保护，疲劳LA当量致病细菌吸附，消化系统和吸收养分的控制在肠，胆甾醇，废产物排出，如肠或sukbyeon等过量盐度）中除了与红色酵母balahhyeon弥去除自由基 所以sikilsu进一步发展的影响，原有的色，香，香味不消失偏好度的，海带茶，红曲米生产发芽糙米，允许sikilsu进一步提升了红曲米发芽糙米和海藻经历一个过程具有如冻干 和这种方法生产的海带粉茶。

    항비만 활성 및 항고지혈증 활성을 가진 지충이 발효물의 제조방법
    39.
    发明公开
    항비만 활성 및 항고지혈증 활성을 가진 지충이 발효물의 제조방법 审中-实审

    公开(公告)号：KR1020170123419A

    公开(公告)日：2017-11-08

    申请号：KR1020160052598

    申请日：2016-04-29

    申请人： 신라대학교 산학협력단

    发明人： 김미향 ,  이상현 ,  공창숙 ,  이주영 ,  천지현 ,  유기환 ,  김육용

    IPC分类号： A23L1/30 ,  A61K36/03

    CPC分类号： A23L33/105 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2200/332 ,  A23V2250/202 ,  A23Y2220/00 ,  A61K36/03 ,  A61K2236/19

    摘要： 본발명은김치로부터분리된락토바실러스속 균주인기탁번호 KACC 92067P인락토바실러스속 SH-1(sp. SH-1, KACC 92067P)을지충이()에접종하고발효시켜지충이발효물을제조하는지충이발효물제조단계; 및상기제조된지충이발효물에에탄올을첨가하고추출하여지충이발효물에탄올추출물을제조하는지충이발효물추출물제조단계를포함하는항비만활성및 항고지혈증활성을갖는지충이발효물의추출물제조방법및 상기제조방법에의해제조된지충이발효물의추출물을유효성분으로포함하는비만또는고지혈증개선또는예방용식품조성물에관한것이다. 또한, 본발명은지충이() 건조분쇄물 5%(w/v), 포도당(glucose) 1%(w/v) 및효모추출물(Yeast extract) 3%(w/v)을첨가하고혼합시킨지충이용액에상기기탁번호 KACC 92067P인락토바실러스속 SH-1(Lactobaillus sp. SH-1, KACC 92067P)을접종하고 30℃에서 48시간동안발효시킨후, 상등액을수득하고건조시켜지충이발효물을제조하는지충이발효물제조단계; 및물에상기지충이발효물 0.1%(w/w), 스테비오사이드 0.07%(w/w), 구연산 0.1%(w/w) 및사과농축액 1%(w/w)을혼합하는단계를포함하는지충이발효물을유효성분으로포함하는비만및 고지혈증개선또는예방용건강기능식품조성물제조방법및 상기제조방법에의해제조된지충이발효물을유효성분으로포함하는비만및 고지혈증개선또는예방용건강기능식품조성물에관한것이다.

    미세조류를 포함하는 식품조성물 및 그 제조방법
    40.
    发明公开
    미세조류를 포함하는 식품조성물 및 그 제조방법 审中-实审
    含有微藻的食物组合物及其制备方法

    公开(公告)号：KR1020170111179A

    公开(公告)日：2017-10-12

    申请号：KR1020160036106

    申请日：2016-03-25

    申请人： 주식회사 바이오원

    发明人： 홍광원

    IPC分类号： A23L1/30 ,  A61K36/02

    CPC分类号： A23L33/105 ,  A23V2002/00 ,  A23V2200/334 ,  A23V2250/202 ,  A23V2300/14 ,  A61K36/02 ,  A61K2236/19 ,  A61K2236/333

    摘要： 본발명은미세조류를포함하는식품조성물을제공하며, 보다상세하게는미세조류는동결건조분말을얻은후, 상기동결건조분말에코지자임과뉴트라제의중량비로 6:4 ~4:6으로조성된혼합효소를 0.1~1.0 중량% 가하여 30~35℃에서발효시켜얻은발효물의 70% 에탄올추출물인것을특징으로하는간기능개선및 숙취해소용식품조성물을제공한다.

    摘要翻译： 本发明提供了一种食品组合物，包括微藻，并且更具体使用微藻以获得冻干粉末，冻干粉末浩二原子和6至保健品展区提出重量比为：4至4：6的组合物 以改善功能和之间挂，它其特征在于，所述酶混合物0.1〜1.0％（重量）加入到通过发酵在30〜35℃水乙醇提取物发酵得到的70％提供了食物组合物。