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公开(公告)号：KR1020100114260A
公开(公告)日：2010-10-25
申请号：KR1020090032700
申请日：2009-04-15
申请人： 남영제약영농조합법인
CPC分类号： A23L29/30 , A23L2/08 , A23L7/25 , A23L19/10 , A23L21/27 , A23L33/105 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: A grain syrup containing gastrodia elata extract and a manufacturing method thereof including the gstrodiae rhizome extract are provided to supply active ingredient of the Gastrodiae Rhizoma offers the grain syrup having the taste in which the bitter taste and flavor moderate as the invention relating to the method for the Gastrodiae Rhizoma extract being mixed with the saccharified liquid. CONSTITUTION: In the room temperature after the distilled water the washing the glutinous rice, after it dips in water 3-5 hours, it boils rice to the rice dipping in water. While the malt 300g and water 4.2L being put into the rice 1.0 kg and keeping 55 degrees, it lets be sugared 5 hours and the saccharification liquid is obtained. The Gastrodiae Rhizoma extract is added when boiling down the saccharification liquid after filtering. The mixture of the Gastrodiae Rhizoma extract and saccharification liquid is rowed for 1 hour while keeping 95 degrees. The weight ratio of the Gastrodiae Rhizoma extract and saccharification liquid is 7:3.
摘要翻译： 目的：提供含有天竺葵提取物的谷物糖浆及其制备方法，其包括吉斯特氏菌提取物，以提供天竺葵的活性成分提供具有与本发明有关的苦味和风味中等的味道的谷物糖浆 将天麻提取物与糖化液混合的方法。 构成：在室温下经过蒸馏水洗糯米后，在水中浸泡3-5小时后，将米饭倒入水中浸泡。 将麦芽300g和水4.2L放入米饭1.0kg并保持55度，使其加糖5小时，得到糖化液。 过滤后将糖化液煮沸时加入天麻提取物。 天麻提取物和糖化液的混合物在保持95度的情况下排列1小时。 天麻提取物与糖化液的重量比为7：3。
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公开(公告)号：KR1020130083544A
公开(公告)日：2013-07-23
申请号：KR1020120004179
申请日：2012-01-13
申请人： 재단법인 전주농생명소재연구원 , 남영제약영농조합법인
IPC分类号： A61K36/8988 , A61K36/533 , A61P25/28 , A61P25/00
CPC分类号： A61K36/8988 , A23L33/105 , A23V2200/322 , A61K2236/331
摘要： PURPOSE: A pharmaceutical composition containing a Gastrodia elata Blume extract as an active ingredient is provided to prevent cognitive impairment and to be used as a health food for improving memory, learning ability, and cognitive function. CONSTITUTION: A pharmaceutical composition for preventing or treating cognitive impairment contains a Gastrodia elata Blume extract as an active ingredient. The extract is a water extract of Gastrodia elata Blume. A pharmaceutical composition for preventing or treating cognitive impairment contains p-hydroxybenzaldehyde, vanillin, vanillyl alcohol, p-hydroxybenzyl alcohol, or gastrodin derived from the extract, as an active ingredient. A food for preventing or treating cognitive impairment contains the extract as an active ingredient.
摘要翻译： 目的：提供含有天麻布提取物作为活性成分的药物组合物，以防止认知障碍，并用作健康食品，以提高记忆力，学习能力和认知功能。 构成：用于预防或治疗认知障碍的药物组合物含有天麻布鲁提取物作为活性成分。 提取物是Gastrodia elata Blume的水提取物。 用于预防或治疗认知障碍的药物组合物作为活性成分含有对羟基苯甲醛，香草醛，香草醇，对羟基苄醇或衍生自提取物的天麻素。 用于预防或治疗认知障碍的食物含有提取物作为活性成分。
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3.发明公开
公开(公告)号：KR1020140037401A
公开(公告)日：2014-03-27
申请号：KR1020120103084
申请日：2012-09-18
申请人： 전북대학교산학협력단 , 남영제약영농조합법인
CPC分类号： A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2250/2124 , C12N1/20 , C12R1/125
摘要： The present invention relates to a bacillus subtilis strain having excellent α-amylase secretion ability, a red ginseng enzyme-treated composition, and enzyme-treated red ginseng. More specifically, the present invention relates to a bacillus subtilis strain having excellent α-amylase secretion ability which minimizes precipitates of red ginseng tea products and increases saponin content.
摘要翻译： 本发明涉及具有优异的α-淀粉酶分泌能力的枯草芽孢杆菌菌株，红参酶处理组合物和酶处理的红参。 更具体地，本发明涉及具有优异的α-淀粉酶分泌能力的枯草杆菌菌株，其使红参茶产物的沉淀物最小化并增加皂角苷含量。
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公开(公告)号：KR101259421B1
公开(公告)日：2013-04-30
申请号：KR1020120102094
申请日：2012-09-14
申请人： 남영제약영농조합법인 , (주)휴벳
CPC分类号： A23G3/48 , A23G2200/14 , A23L33/105 , A23V2002/00 , A23V2200/322
摘要： PURPOSE: A manufacturing method of balloon flower sweet jelly is provided to have various functionalities to improve flavor, recognition ability, etc. CONSTITUTION: A balloon flower sweet jelly comprises (a) a step of adding water to balloon flower, first extracting at 93-97 deg.C for 3-5 hours, and second extracting at 98-102 deg. C for 6-10 hours; (b) a step of adding 8-12 weight% of dextrin to the balloon flower extract, drying by using a spray dryer which is set with an entrance temperature of 190-200 deg. C, an exit temperature of 105-115 deg. C, an air pressure of 4-4.6 kgf/cm^2, and a pump speed of 1-1.4 L/hr; and (c) a step of boiling down a mixture of the balloon flower extract, red bean paste, sugar, oligosaccharide, and agar with a ratio of 2-4% to the sweet jelly weight, and cooling the same.
摘要翻译： 目的：提供气球花甜果冻的制造方法，具有提高风味，识别能力等功能。构成：气球花甜果冻包括（a）向气球花加水的步骤，首先在93- 97℃3-5小时，第二次提取98-102度。 C 6-10小时; （b）将8-12重量％的糊精加入到气球花提取物中，通过使用入口温度为190-200度的喷雾干燥器进行干燥的步骤。 C，出口温度为105-115度。 C，空气压力为4-4.6kgf / cm ^ 2，泵速为1-1.4L / hr; 和（c）将球囊花提取物，红豆酱，糖，寡糖和琼脂的混合物与甜果冻重量比为2-4％的比例煮沸的步骤，并将其冷却。
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公开(公告)号：KR1020160008300A
公开(公告)日：2016-01-22
申请号：KR1020140088274
申请日：2014-07-14
申请人： 남영제약영농조합법인
IPC分类号： A23G3/48
摘要： 본발명은통상적인캔디의제조방법에있어서, 산머루농축액및 비타민을첨가하여제조하는것을특징으로하는산머루비타민캔디의제조방법및 상기방법으로제조된산머루비타민캔디에관한것이다.
摘要翻译： 本发明涉及一种制造维生素糖果的方法，所述维生素糖果包括葡萄酒，在制造糖果的常规方法中加入葡萄凝乳浓缩物和维生素，以及通过该方法制造的维生素糖果包括葡萄酒（Vitis coignetiae）。
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公开(公告)号：KR101404520B1
公开(公告)日：2014-06-12
申请号：KR1020120081029
申请日：2012-07-25
IPC分类号： A23G1/48 , A61K36/258 , A61K36/076 , A61K36/8988
摘要： 본 발명은 (a) 인삼분말 및 복령분말을 생지황즙 및 천마교이에 침윤시킨 혼합물을 냉장보관하는 단계; (b) 상기 냉장보관한 혼합물을 마쇄한 후, 중탕, 냉각 및 다시 중탕하여 천마경옥고를 제조하는 단계; 및 (c) 상기 제조된 천마경옥고를 동결건조하여 분말로 제조한 후 베이스 초콜릿과 혼합하고 성형하는 단계를 포함하여 제조하는 것을 특징으로 하는 천마경옥고를 함유한 초콜릿의 제조 방법 및 상기 방법으로 제조된 천마경옥고를 함유한 초콜릿에 관한 것이다.
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8.发明授权21종의 사포닌 및 진세노사이드 함량이 증강된 기능성 홍삼 또는 홍삼가루 및 상기 기능성 사포닌 함량 증강 홍삼 또는 홍삼가루의 제조 有权功能性红色金松或红色金松粉，具有增强型21蒎烯和茚满酮含量及其制备方法
公开(公告)号：KR101363074B1
公开(公告)日：2014-02-14
申请号：KR1020130141434
申请日：2013-11-20
申请人： 정황진 , 남영제약영농조합법인
CPC分类号： A23L33/00 , A61K36/258
摘要： The present invention relates to a method for manufacturing red ginseng with increase saponin content comprising: (a) a step for making a liquid fertilizer by adding persimmon leaf extract and Korean angelica root extract to a mixture including kudzu leaves, ginseng leaves, bracken, pasqueflower, persimmon leaves, and sea tangle and fermenting them, then purifying the ferment; (b) a step for dehiscing ginseng seeds by supplying the liquid fertilizer diluted with water to the ginseng seeds and planting a ginseng field with them; (c) a step for cultivating the ginseng by spraying a mixed liquid, which is made by fermenting a mixture including kudzu leaves, Korean angelica root, safflower seeds, then adding water to the ferment, on the ginseng field of the (b) step; and (d) a step for steaming and drying the dried ginseng, which is cultivated by the (c) step and dried, then drying it, and to red ginseng processed foods manufactured using the red ginseng with increased saponin content manufactured by the method.
摘要翻译： 本发明涉及一种增加皂甙含量的红参的制造方法，其特征在于：（a）通过将柿叶提取物和韩国当归提取物加入到包括葛叶，人参叶，蕨菜，豌豆flower蓉的混合物中制备液体肥料的步骤 ，柿子叶和海杂交发酵，然后净化发酵; （b）通过向人参种子提供用水稀释的液体肥料并种植人参野的人参种子开裂步骤; （c）通过喷洒混合液来培养人参的步骤，所述混合液通过将包括葛叶，朝鲜当归，红花种子在内的混合物发酵，然后在（b）步骤的人参场上向发酵中加入水制成 ; （d）通过（c）步骤培养的干燥人参进行蒸干并干燥的步骤，然后干燥，并使用红参制成的人参加工食品，通过该方法制造的皂角苷含量增加。
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公开(公告)号：KR101080014B1
公开(公告)日：2011-11-04
申请号：KR1020090032700
申请日：2009-04-15
申请人： 남영제약영농조합법인
摘要： 본발명은천마추출액을포함하는조청및 이의제조방법에관한것으로서, 더욱구체적으로찹쌀을증류수로세척후 실온에서 3-5시간수침한후, 상기수침한쌀로밥짓기를하는단계; 상기밥 1.0 kg에엿기름 300g과물 4.2L를넣어 55℃를유지하면서 5시간당화시켜당화액을얻는단계; 상기당화액을여과후 당화액을졸일때 천마추출액을첨가하는단계; 및상기당화액과천마추출액의혼합물을 95℃를유지하면서 1시간동안저어주는단계를포함하는천마조청의제조방법, 상기방법에의해제조된천마조청및 상기천마조청을함유하는가공식품에관한것이다.
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公开(公告)号：KR101016195B1
公开(公告)日：2011-02-22
申请号：KR1020090032904
申请日：2009-04-15
申请人： 남영제약영농조합법인
IPC分类号： A23G3/34 , A23G3/36 , A23G3/48 , A61K36/8988 , A61K36/258 , A61K36/076
摘要： 본 발명은 천마, 인삼, 생지황 및 백복령을 주원료로 하는 천마경옥고 및 그 제조방법에 관한 것으로, 본 발명에 따른 천마경옥고는 전통적인 경옥고 조성 성분 및 제조과정에 의해 얻을 수 있는 우수한 효능을 그대로 유지하면서, 이에 더하여 현대인의 식감 및 기호성 또한 만족시킬 수 있어 기능성 식품 또는 지역 특산식품으로서 가치가 있다.
경옥고, 천마교이, 인삼분말, 백복령분말, 생지황즙
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