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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 74. Отображено 74.
11-04-2017 дата публикации

미백효과를 가지는 복합 약재 추출물을 함유하는 화장료 조성물

Номер: KR0101725969B1
Автор: 김현민, 김호연, 김태석, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 영지버섯, 석곡, 소엽맥문동, 감초 및 당귀 추출물을 유효 성분으로 포함하는 미백 효과를 갖는 화장료 조성물에 관한 것이다. 보다 구체적으로는, 본 발명은, 감초의 피부 미백 효과를 보유함과 동시에, 감초의 장기간 사용에 따른 부작용 (혈압 상승, 부종 등)의 발생을 방지하는, 영지버섯, 석곡, 소엽맥문동, 감초 및 당귀 추출물을 유효 성분으로 포함하는 미백 효과를 갖는 화장료 조성물에 관한 것이다.

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Номер записи: 1
19-04-2016 дата публикации

COMPOSITION FOR PREVENTING OR REDUCING SKIN WRINKLES COMPRISING SOYBEAN EXTRACT AND HAEMATOCOCCUS EXTRACT

Номер: KR101613546B1
Автор: LEE, KI WON, SHIN, JI EUN, JEONG, EUN HEE, YANG, HEE, KIM, JONG RHAN, KIM, JONG EUN, PARK, KUM JU, KANG, JUNG IL, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит: SEOUL NATIONAL UNIVERSITY R&DB FOUNDATION, PULMUONE CO., LTD.

The present invention relates to a skin wrinkle-preventing or reducing composition, comprising a soybean extract and a Haematococcus extract, and more specifically, to a skin wrinkle-preventing or reducing food composition and a cosmetic composition, comprising a soybean extract and a Haematococcus pluvialis extract. The compositions of the present invention shows almost no toxicity, and, compared to when a soybean extract or a Haematococcus pluvialis extract is used alone, the compositions are far more effective at inhibiting the expression of UV-ray induced collagenase and preventing skin wrinkles. Therefore, the compositions can be used in small amounts and be just as effective at reducing skin wrinkles caused by photoaging, and the like. Accordingly, the compositions of the present invention can be formulated into various formulations, and be used advantageously in the development of skin wrinkle-preventing or reducing functional food or cosmetic products. COPYRIGHT KIPO 2016 (AA) Soybean ...

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Номер записи: 2
25-06-2015 дата публикации

HEALTHY SPARKLING BEVERAGE USING APPLE MINT WITH EXCELLENT ANTIOXIDANT ACTIVITY

Номер: KR1020150070516A
Автор: LEE, MYOUNG SU, PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a healthy sparkling beverage. According to the present invention, a sparkling beverage comprises: apple mint water which is manufactured by collecting distillate generated during a process of vacuum dehydrating apple mint known as an herb with excellent effects in recovering fatigue, relieving stress, and gastrointestinal function; and sparkling underground water comprising fructooligosaccharide which has an effective function in facilitating defecation due to dietary fiber contents, persimmon vinegar which is alkaline food, and natural mineral. According to the present invention, a healthy sparkling beverage with excellent sensory such as taste, smell, and others can be easily ingested in a consecutive manner, and can have effects in enhancing health due to antioxidant activity when substituted for a sparkling beverage including a coke which is harmful to health. COPYRIGHT KIPO 2015 (AA) Step of collecting distillate generated during a process of vacuum ...

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Номер записи: 3
10-07-2018 дата публикации

COMPOSITION, COMPRISING MIXTURE OF CHIA SEEDS AND CACTUS FRUIT AS ACTIVE INGREDIENTS, FOR PREVENTING, TREATING, OR ALLEVIATING METABOLIC SYNDROME

Номер: KR1020180079023A
Автор: OH, YOUNG JOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a novel use of a mixture of chia seeds and cactus fruit. More specifically, the present invention relates to a composition, comprising chia seeds and cactus fruit, for preventing and treating/alleviating metabolic syndrome. The mixture of chia seeds and cactus fruit promotes oxidation of fat and thus suppresses the accumulation of body fat. The mixture of chia seeds and cactus fruit effectively decreases serum triglycerides and LDL cholesterol and thus is effective for the prevention and treatment/alleviation of metabolic syndrome. Accordingly, the mixture of chia seeds and cactus fruit can be used for the purposes of prevention, treatment, and alleviation of metabolic syndrome. COPYRIGHT KIPO 2018 ...

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Номер записи: 4
06-07-2015 дата публикации

GARDEN FRUIT FERMENTED MATERIAL FOR PROMOTING DETOX ACTIVITY BY USING MIXED LACTIC ACID BACTERIA STARTER AND USE OF SAME

Номер: KR1020150075770A
Автор: OH, YOUNG JOO, PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a garden fruit fermented material for promoting a detox activity by using a mixed lactic acid bacteria starter and a use of the same. More specifically, the present invention relates to a garden fruit fermented material for promoting a detox activity and a food composition including the same as an active ingredient for promoting an in vivo detox activity, wherein the garden fruit fermented material is produced through a method comprising the steps of: (a) producing a culture medium by pulverizing and mixing tomato, Angelica Utilis Makino, chia seeds, pear, celery, and fructooligosaccharide; (b) inoculating a mixed strain including Lactobacillus casei, Lactobacillus plantarum PMO 08, and bifidobacterium infantis in the culture medium of the step (a); and (c) fermenting the culture medium in which the mixed strain is inoculated in the step (b). The garden fruit fermented material of the present invention promotes in vivo metabolism of nicotine, controls generation ...

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Номер записи: 5
08-07-2016 дата публикации

RED GINSENG POWDER-CONTAINING RED GINSENG HEALTH FOOD COMPOSITION HAVING REDUCED BITTERNESS AND METHOD FOR PRODUCING SAME

Номер: KR1020160081012A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a red ginseng powder-containing red ginseng health food composition and a method for preparing the same, and more specifically, to a method for producing health food containing red ginseng powder and red ginseng concentrate which reduces bitterness, generates a smooth chewiness to enable men and women of all ages as well as intake subjects who are sensitive to a bitter taste to easily take in the red ginseng health food containing red ginseng powder and red ginseng concentrate; is capable of maintaining a ginsenoside ingredient as an index component exhibiting functionality of red ginseng; and is capable of producing the health food containing red ginseng powder and red ginseng concentrate in a chewable formulation that is new to the market by producing red ginseng products containing red ginseng powder and red ginseng concentrate processed from bitterness-improved and texture-softened vacuum dried red ginseng. A method for producing a red ginseng powder-applied ...

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Номер записи: 6
02-07-2018 дата публикации

AGED BLACK BALLOON FLOWER ROOT EXTRACT CONTAINING HIGH-PURITY PLATICODINS HAVING EXCELLENT PREVENTATIVE EFFECT ON PROSTATE CANCER, AND METHOD OF PRODUCING SAME

Номер: KR1020180073109A
Автор: LEE, EUN JU, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, LEE, SANG YUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method of producing an aged black balloon flower root extract containing high-purity platycodins, which are a group of saponins contained in balloon flower roots having an excellent preventative effect on prostate cancer. More specifically, the present invention relates to a health food for preventing prostate cancer, comprising an aged black balloon flower root extract containing high-purity platycodins, prepared through culturing an extract extracted from steamed and dried balloon flower roots using ethanol with three types of mixed lactic acid bacteria, culturing the culture fluid with one type of yeast, concentrating the extract, and passing the extract through an ion-exchange resin column. According to the present invention, the aged black balloon flower root extract containing high-purity platycodins A and D has excellent effects in suppressing the growth of prostate cancer cells and inducing apoptosis, and thus may be effectively used in the treatment ...

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Номер записи: 7
11-07-2016 дата публикации

COMPOSITION FOR IMPROVING INTESTINAL IMMUNE SYSTEM COMPRISING LACTOBACILLUS PLANTARUM PMO08, VEGETABLE LACTIC ACID AS ACTIVE INGREDIENT

Номер: KR1020160082863A
Автор: OH, YOUNG JOO, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEONG WOO
Принадлежит:

Lactobacillus plantarum pmo08, which is a vegetable lactic acid bacterium, or a mixture of Lactobacillus plantarum pmo08, Lactobacillus sakei, and Pediococcus pentosaceus of the present invention adjusts the secretion of immunoglobulin A, thereby being effective in improving an intestinal immune system. Thus, microorganisms of the present invention can be used to enhance the intestinal immune system. To achieve the purpose of the present invention, the present invention provides a medical composition for improving an intestinal immune system, comprising the vegetable lactic acid bacterium mixture of Lactobacillus plantarum pmo08, Lactobacillus sakei, and Pediococcus pentosaceus. COPYRIGHT KIPO 2016 ...

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Номер записи: 8
22-06-2016 дата публикации

OIL-IN-WATER SOLUBILIZED COSMETIC COMPOSITION COMPRISING HYDROLYZED JOJOBA ESTER OIL

Номер: KR1020160071921A
Автор: KIM, HO YUN, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to an oil-in-water solubilized cosmetic composition comprising hydrolyzed jojoba ester oil. According to the present invention, the cosmetic composition stays in an oil phase, and is made in a solubilized formulation which is close to a skin toner containing the hydrolyzed jojoba ester oil, wherein the oil phase is uniformly dispersed in a water phase part. In addition, the cosmetic composition also exhibits excellent time-dependant stability, fast absorption ability, and superior skin moisturizing ability while offering the skin with less stickiness. COPYRIGHT KIPO 2016 (AA) Comparative example 1 (BB) Example 1 (CC) Skin gloss improved by approximately 36% (DD) After 3 min (EE) After 120 min ...

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Номер записи: 9
10-07-2018 дата публикации

FERMENTED BEVERAGE COMPOSITION FOR PROMOTING GROWTH OF INTESTINAL LACTIC ACID BACTERIA CONTAINING TIGER NUTS AND COCONUT MILK AS ACTIVE INGREDIENTS AND METHOD FOR PRODUCING SAME

Номер: KR1020180078835A
Автор: KONG, YEON HEE, OH, YOUNG JU, KIM, TEN SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for manufacturing a fermented beverage comprising glycated liquid of tiger nuts and coconut milk as active ingredients by producing the glycated liquid of tiger nuts. The present invention is to identify the influence of a fermented liquid composition, comprising the glycated liquid of tiger nuts and coconut milk as active ingredients on the growth of Lactobacillus plantarum. In addition, to identify growth factors, tests for researching a free sugar content and measuring the capability to remove DPPH radicals have been performed. The fermented beverage composition comprising glycated liquid of tiger nuts and coconut milk as active ingredients has been identified to exhibit an effect on the growth of beneficial bacteria after eight hours in Lactobacillus plantarum and has exhibited a more enhanced effect than single culturing of each raw material. The free sugar content was high in fructose and glucose. As a result of searching for anti-oxidant ...

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Номер записи: 10
10-07-2017 дата публикации

VEGETABLE FERMENTED COMPOSITION HAVING REINFORCED CONTENT OF PHENETHYL ISOTHIOCYANATE

Номер: KR1020170079572A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a vegetable fermented composition having a reinforced content of phenethyl isothiocyanate (PEITC) known as an anticancer material. More specifically, the present invention relates to a vegetable fermented composition having a reinforced content of PEITC, and to a food composition containing the same, wherein the vegetable fermented composition is produced through: (a) a pre-culturing step of producing a culture liquid capable of promoting an activity of vegetable fermentation by inoculating a Lactobacillus plantarum PMO 08 strain; (b) a step of producing a mixed liquid by pulverizing and mixing five kinds of organic vegetables (kale, Angelica utilis Makino, cabbages, wild parsleys, and broccolis), fracto oligosaccharide, and agave syrup, and mixing the same with the culture liquid of step (a); and (c) a step of fermenting a mixed liquid obtained by mixing the culture liquid of step (a). The vegetable fermented composition of the present invention maximizes ...

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Номер записи: 11
19-09-2017 дата публикации

PROCESS FOR MANUFACTURING ON-LINE CRYSTAL CAPSULE EMULSION OF HIGHER FATTY ALCOHOL BASE COMPRISING SKIN IMPROVEMENT FUNCTIONAL INGREDIENTS, AND COSMETIC COMPOSITION BASED THEREON

Номер: KR1020170105381A
Автор: KIM, HO YUN, PARK, SHIN YOUNG, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

A lot of work is needed for research for forming crystal liquid crystal capsules, which are appealing to consumers in an emulsification or a solubilization emulsion process in an on-line process with the aim of manufacturing a cosmetic composition. The present invention relates to a cosmetic composition for manufacturing the crystal liquid crystal capsules appealing to the consumer by utilizing temperature-dependent melting point characteristics of higher fatty alcohol, higher fatty-based and alkyl glyceride-based ingredients in the on-line process for manufacturing cosmetics, and to a manufacturing process thereof. The crystal liquid crystal capsule formulation of the present invention showed that the capsule phase was about 45%, and the capsules can contain lipophilic skin-improvement functional oil components in an amount of about 75 to 95% with respect to the addition amount. In addition, functionality and satisfaction of the formulation were evaluated through human body application ...

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Номер записи: 12
10-07-2017 дата публикации

ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOSITION CONTAINING RED GINSENG AND MANUKA HONEY COMPLEX, AND MANUFACTURING METHOD THEREOF

Номер: KR1020170080342A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention aims to provide: a food composition comprises 60 wt% of a Phoenix dactylifera extract, 10 wt% of Leptospermum Scoparium, 10 wt% of a propolis extract and 20 wt% of a Panax ginseng concentrate, for development of health food having excellent an antioxidant and anti-inflammatory composition; and a manufacturing method thereof, wherein the food composition obtained by mixing a food composition comprising 60 wt% of a Phoenix dactylifera extract, 10 wt% of Leptospermum Scoparium, 10 wt% of a propolis extract and 20 wt% of a Panax ginseng concentrate can provide an antioxidant and anti-inflammatory functional composition excellent in inhibiting oxidative damages of lipid in vivo, DNA, and the like, induced by free radicals. COPYRIGHT KIPO 2017 (AA) Edema improvement (BB) Time (CC) Control group (DD) Mixture of five berries (EE) Amber extract (FF) Watermelon extract (GG) Amber & watermelon & a mixture of five berries ...

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Номер записи: 13
08-07-2015 дата публикации

METHOD FOR RAPIDLY MANUFACTURING PRESSED AND PICKLED RADISH USING HOT-AIR DRYING

Номер: KR1020150078498A
Автор: MIN, SUN GI, LIM, I JONG, SHON, SANG SOO, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for rapidly manufacturing a pressed and picked radish through hot-air drying and, more specifically, to a method for rapidly manufacturing a pressed and pickled radish, which dries a pickled radish in short time using heat, and with excellent material properties such as firm texture at the same time, in comparison with the existing method for general and natural drying or forced and pressed drying which are broadly used. COPYRIGHT KIPO 2015 (AA) Salted radish (BB) Desalinating (CC) Washing (DD) Cutting (EE) Maturing (FF) Hot air drying (GG) Packaging ...

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Номер записи: 14
08-07-2015 дата публикации

COSMETIC COMPOSITION COMPRISING MIXED HERBAL EXTRACT HAVING SKIN WHITENING EFFECTS

Номер: KR1020150079246A
Автор: KIM, HYEON MIN, KIM, HO YUN, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a cosmetic composition comprising an extract of Lingshi mushroom, Dendrobium moniliforme, Ophiopogon japonicus, Glycyrrhiza uralensis, and Angelicae Gigantis as active ingredients, having skin whitening effects. More specifically, the present invention relates to a cosmetic composition comprising an extract of Lingshi mushroom, Dendrobium moniliforme, Ophiopogon japonicus, Glycyrrhiza uralensis, and Angelicae Gigantis as active ingredients, having skin whitening effects, which can prevent side effects such as a rise in blood pressure, edema, etc., with respect to use of Glycyrrhiza uralensis for a long period of time and can retain skin whitening effects of Glycyrrhiza uralensis at the same time. COPYRIGHT KIPO 2015 (AA) Drug extract ...

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Номер записи: 15
04-12-2015 дата публикации

SYSTEM FOR DEVELOPING FOOD CALORIE INDEX AND LABELLING FOOD NUTRITION

Номер: KR1020150135917A
Автор: NAM, KI SUN, NAM, SEUNG WOO, SHIM, JAE EUN, YEO, IK HYUN, JANG, SUNG HEE
Принадлежит:

The present invention relates to a method for calculating a food calorie index, a system for calculating food calories, and a method for providing health information of a consumer by using the calculation of the food calorie index. According to an aspect of the present invention, the method for calculating a food calorie index and the method for providing health information by using the food calorie index can be used as an energy nutrition labeling tool of a food in consideration of a blood sugar load, thereby providing help for easily and quickly identifying and selecting a food helpful for blood sugar and weight control or health care. COPYRIGHT KIPO 2016 ...

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Номер записи: 16
16-07-2015 дата публикации

FERMENTED COMPOSITION FOR FATIGUE RECOVERY USING YOUNG LEAVES WITH VITAMINS WITH EXCELLENT ANTIOXIDANT ACTIVITY

Номер: KR1020150082760A
Автор: PARK, JU HUN, OH, YOUNG JOO, LEE, EUN JU, LEE, MYOUNG SU, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a fermented composition for fatigue recovery using vitamins in young leaves with excellent antioxidant activity and, more specifically, to a lactic acid bacteria-fermented composition and a food composition comprising the same for fatigue recovery, which comprises the steps of: (a) manufacturing a culture medium by crushing and mixing vitamins in young leaves and fructooligosaccharides; (b) inoculating a Lactobacillus plantarum PMO 08 strain in the culture medium in step (a); and (c) fermenting the culture medium inoculated with the strain in step (b). A lactic acid bacteria-fermented composition for fatigue recovery of the present invention using vitamins in young leaves with excellent antioxidant activity is capable of reducing a fatigue indicator, thus having effects in manufacturing a functional food for fatigue recovery and high industrial applicability. COPYRIGHT KIPO 2015 (AA) Control group (BB) Experimental group 1 (CC) Experimental group 2 (DD) ...

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Номер записи: 17
07-06-2018 дата публикации

FUNCTIONAL FERMENTED VEGETABLE COMPOSITION FOR REDUCING GLUCOSE ABSORPTION BY INCLUDING ISOMALTO-OLIGOSACCHARIDE

Номер: KR1020180059990A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a functional fermented vegetable composition for reducing glucose absorption by including isomalto-oligosaccharide. More specifically, the fermented vegetable composition for reducing glucose absorption is manufactured by mixing 20-30 wt% of isomalto-oligosaccharide, Brassicaceae vegetables, and purified water to grind a mixture, then inoculating Lactobacillus plantarum PMO 08, and fermenting the mixture at a temperature of 30-35°C for 72-120 hours. The fermented vegetable composition including isomalto-oligosaccharide inhibits decomposition of oligosaccharide by fermented microorganisms and organic acid to reduce absorption of monosaccharide. Therefore, the excellent and abrupt blood glucose elevation inhibition effect after consumption makes this an effective composition in the manufacture of functional food for blood glucose control. COPYRIGHT KIPO 2018 (AA) Add fructooligosaccharide (FO) (BB) Add isomalto-oligosaccharides (IMO) (C1,C2) Before fermentation ...

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Номер записи: 18
22-11-2017 дата публикации

COMPOSITION FOR IMPROVING BLOOD CIRCULATION COMPRISING FERMENTED GINGER AND AGED GINGER

Номер: KR1020170127706A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a composition for improving blood circulation comprising fermented ginger and aged ginger, and more particularly, to a food composition comprising a mixture containing 60 to 80 wt% of aged ginger, and 20 to 40 wt% of fermented ginger, wherein purified water having 6 to 10 times weight is added to the mixture and the mixture is subjected to hot water extraction at 120°C for 4 hours. The composition for improving blood circulation comprising fermented ginger and aged ginger of the present invention has an excellent synergistic effect of the action of 6-shogaol, which is maximally expressed in the aged ginger, and of an absorption rate of the fermented ginger to increase blood circulation rate and blood flow, so that a blood circulation effect is excellent to be effective for the production of functional food for improving blood circulation. COPYRIGHT KIPO 2017 (A1,A2) Fermented ginger (B1,B2) Aged ginger (C1,C2) Fermented ginger + Aged ginger ...

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Номер записи: 19
29-05-2017 дата публикации

바질시드 또는 치아시드를 포함하는 부드러운 질감의 영양바의 제조 방법 및 이 방법으로 제조된 영양바

Номер: KR0101737574B1
Автор: 박금주, 강정일, 김태석, 이상윤, 여익현, 남승우, 윤광훈, 최형필
Принадлежит: 주식회사 풀무원

... 본 발명은 바질시드 또는 치아시드를 포함하는 부드러운 질감의 영양바 제조 방법과 이 방법으로 제조된 영양바에 대한 것으로, 보다 상세하게는 바질시드 또는 치아시드로 이루어진 군에서 선택된 하나 이상의 씨앗과, 건조곡물, 건조과일 및 견과류로 이루어진 군에서 선택된 하나 이상의 재료를 포함하는 고상 형태의 재료를 준비하는 단계 및 유지류와 당액을 혼합하여 바인더 용액을 제조하는 단계 및 고상 형태의 재료와 바인더 용액을 혼합하여 영양바를 제조하는 단계를 포함하는 영양바의 제조 방법과 이 방법으로 제조된 영양바에 대한 것이다. 본 발명의 방법은 이상 바질시드 또는 치아시드를 영양바 중량의 40% 이상 포함하고 건조곡물과 건조과일, 견과류 등을 포함하여 영양학적으로 우수하며, 유통기간 동안 부드럽고 촉촉한 질감은 유지되며, 바질시드 또는 치아시드의 흡습성으로 인한 영양바의 외관, 조직감, 식감의 변화는 방지한 바질시드 또는 치아시드 영양바를 제조하는데 유용하게 이용될 수 있다.

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Номер записи: 20
26-07-2018 дата публикации

CONTAINER FOR NATTO

Номер: KR1020180085089A
Автор: YEO, IK HYUN, LEE, SANG YUN, HEO, TAE JOON, LIM, I JONG, MIN, SUNG GI, JANG, HWA YOUNG
Принадлежит:

The present invention relates to a container for Natto. In particular, while a receptacle (11) surrounded by a flange (12) contains beans (20) immersed, steamed, and inoculated with Bacillus subtilis var. Natto, a part of the flange (12) is sealed with a packaging material for a first time to ferment the beans (20) to form Natto, and then the flange (12) is entirely sealed for a second time to be shipped. According to the present invention, the container for Natto comprises: a container (10) in which a step (14) is formed at an upper end portion of the receptacle (11), which is an inner side portion of the flange (12); and an inner tray (30) which is formed in the shape of a flat plate such that an outer perimeter portion thereof spans the step (14). COPYRIGHT KIPO 2018 (10) Receptacle (11) Receiving unit (12) Flange (13) Edge (14) Step (20) Beans (30) Inner tray (31) Cut groove (32) Vent groove (40) Sauce (50) Packing material (51) First sealing (52) Second sealing ...

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Номер записи: 21
17-08-2017 дата публикации

이소플라본 생물전환능이 우수한 균주 및 이를 이용한 이소플라본 아글리콘 제조방법

Номер: KR0101769112B1
Автор: 우정민, 강정일, 김태석, 여익현, 남승우, 이승호, 이봉기, 성금수, 김문식
Принадлежит: 주식회사 풀무원, (주)카인즈 바이오틱스, 주식회사 엔이오푸드월드

... 본 발명은 이소플라본 전환능이 우수한 균주 및 이를 이용한 이소플라본 아글리콘 제조방법에 관한 것으로, 보다 상세하게는 (a) 대두 또는 발아대두를 물로 추출하여 추출액을 회수한 후, 여과하여 여과액을 수득하는 단계; (b) 상기 (a) 단계에서 여과된 여과액에 유산균을 접종하여 배양하는 단계; (c) 상기 (b) 단계에서 배양된 배양액을 20℃에서 6 내지 24시간 동안 침전을 유도하여 침전물을 회수하는 단계; (d) 상기 회수된 침전물을 메타아크릴레이트계 수지(methacrylate type resin)를 이용하여 흡착하는 단계; 및 (e) 상기 (d) 단계의 흡착된 물질을 주정 및 물의 혼합용매로 용출시켜 고순도 이소플라본 아글리콘을 분리하는 단계를 포함하는 고순도 이소플라본 아글리콘 제조방법에 관한 것이다. 또한 본 발명은 통상적으로 사용하여온 유해성 유기용매를 사용하지 않고 물과 에탄올을 이용하여, 기존의 이소플라본 아글리콘의 분리방법보다 상대적으로 제조공정이 간단하고, 경제적이며, 수율이 높은 것을 특징으로 한다.

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Номер записи: 22
08-07-2015 дата публикации

RED GINSENG COARSE POWDER HAVING IMPROVED TEXTURE FOR LEACHED TEA AND METHOD FOR PREPARING SAME

Номер: KR1020150078612A
Автор: LEE, EUN JU, PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to red ginseng coarse powder having improved texture for a leached tea and a method for preparing the same and, more specifically, to red ginseng coarse powder having improved texture for a leached tea and a method for preparing the same, wherein white ginseng or red ginseng is roasted and dried within the range of the temperature where ginsenoside, an active ingredient of ginseng, is not hydrolyzed, thereby giving no burnt smell and enhancing the taste and favor unique to red ginseng. COPYRIGHT KIPO 2015 ...

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Номер записи: 23
10-07-2017 дата публикации

FUNCTIONAL FOOD CONTAINING MACA COMPOUND AND MANUFACTURING METHOD THEREOF

Номер: KR1020170080339A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a food composition consisting of 70 wt% of a date extract, 20 wt% of manuka honey and 10 wt% of propolis to develop a health food having excellent antioxidant functions, and to a manufacturing method thereof. The food composition obtained by mixing 70 wt% of a date extract, 20 wt% of manuka honey and 10 wt% of propolis has excellent antioxidant functions of inhibiting oxidative damage such as in vivo lipid, DNA, etc. caused by free radical. COPYRIGHT KIPO 2017 (AA) Control group (BB) Amber : watermelon : 5 species of berry = 5 : 3 : 2 (CC) Amber : watermelon : 5 species of berry = 3 : 2 : 5 (DD) Amber : watermelon : 5 species of berry = 3.3 : 3.3 : 3.4 (EE) Amber : watermelon : 5 species of berry = 2 : 3 : 5 ...

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Номер записи: 24
18-04-2017 дата публикации

식단 평가 시스템, 방법 및 컴퓨터 판독 가능한 기록매체

Номер: KR0101728113B1
Автор: 남기선, 안윤, 이상윤, 여익현, 황주심, 전봉영, 이창원, 권혁희, 남승우
Принадлежит: 주식회사 풀무원

... 식단 평가 시스템, 방법 및 컴퓨터 판독 가능한 기록매체가 개시된다. 본 발명의 일 실시예에 따른 식단 평가 시스템은 적어도 하나 이상의 식품을 포함하는 식단 정보를 수신하는 식단 정보 수신부, 식단 평가 기준에 따라 상기 식단을 평가하는 식단 평가부 및 상기 식단 평가부의 식단 평가 결과를 출력하는 평가 결과 출력부를 포함하고, 상기 식단 평가 기준은 혈당지수, 혈당부하 및 포화지방 함량에 따라 분류된 식품군, 각각의 상기 식품군의 단위 열량 및 상기 식단이 제공하는 총 열량에 따른 상기 식품군별 단위수를 포함한다.

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Номер записи: 25
02-02-2017 дата публикации

METHOD OF MANUFACTURING NUTRITION BAR WITH SOFT TEXTURE CONTAINING BASIL OR CHIA SEEDS, AND NUTRITION BAR MANUFACTURED THEREBY

Номер: KR1020170011397A
Автор: PAK, KUM JU, KANG, JUNG IL, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO, YOON, KWANG HUN, CHOI, HYUNG PIL
Принадлежит:

The present invention relates to a method of manufacturing a nutrition bar with soft texture containing basil or chia seeds, and a nutrition bar manufactured thereby, and more specifically, to a method of manufacturing a nutrition bar, comprising the following steps of: preparing solid materials containing one or more seeds selected from a group including basil seed and chia seed, and one or more materials selected from a group including dried grain, dried fruit, and nuts; mixing oil and fats with a sugar solution to manufacture a binder solution; and mixing the solid materials and the binder solution to manufacture the nutrition bar, and a nutrition bar manufactured thereby. According to the present invention, the nutrition bar includes the basil or chia seed by 40 wt% of the weight the nutrition bar or greater, and includes the dried grain, the dried fruit, the nuts, etc., so as to be good in terms of dietetics, and maintain soft and moist texture during a distribution period. Moreover ...

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Номер записи: 26
10-07-2017 дата публикации

ANTIOXIDATIVE AND ANTI-INFLAMMATORY COMPOSITION CONTAINING RED BEET EXTRACT AS ACTIVE INGREDIENT AND PRODUCTION METHOD THEREOF

Номер: KR1020170080336A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to an antioxidative and anti-inflammatory composition containing a red beet extract. More specifically, the present invention relates to a composition containing a red beet extract, which regulates immune reactions in macrophage, suppresses activities of tumor necrosis factors (TNFs) and NO production associated with inflammatory responses, and is effective in treating inflammatory diseases. The composite extract is effective in production of food compositions for preventing or treating inflammation, thereby being highly usable in industrial fields. COPYRIGHT KIPO 2017 (AA) Control group (BB) Amber : watermelon : 5 species of berry = 5 : 3 : 2 (CC) Amber : watermelon : 5 species of berry = 3 : 2 : 5 (DD) Amber : watermelon : 5 species of berry = 3.3 : 3.3 : 3.4 (EE) Amber : watermelon : 5 species of berry = 2 : 3 : 5 ...

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Номер записи: 27
16-02-2016 дата публикации

COMPOSITION FOR MUSCLE ATROPHY PREVENTING, EXERCISE CAPACITY ENHANCEMENT, AND EXERCISE FATIGUE RECOVERY INCLUDING ANGELICA KEISKEI EXTRACT AND VACUUM-DRIED RED GINSENG EXTRACT AS ACTIVE INGREDIENT

Номер: KR1020160017223A
Автор: LEE, MYOUNG SU, PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a food composition which is capable of recovering exercise fatigue, enhancing exercise capacity, or preventing muscle atrophy, and includes a vacuum-dried red ginseng extract and an Angelica keiskei extract as active ingredients. According to the present invention, the composition accelerates the process of reducing fatigue substances in order to release the fatigue quickly, and to enhance the exercise capacity accordingly. The composition is effective in preparing a dietary supplement product effective in increasing the muscle amount by improving the activities of various enzymes, thereby increasing the possibility of industrial utilization. COPYRIGHT KIPO 2016 (AA) Muscle amount (% of control) (BB) Normal bacteria (CC) Red ginseng concentrate (DD) Angelica keiskei extract (EE) Red ginseng and Angelica keiskei mixture (1:1) ...

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Номер записи: 28
08-07-2015 дата публикации

STRAIN HAVING EXCELLENT ISOFLAVONE BIOTRANSFORMATION ACTIVITY AND PREPARATION METHOD OF ISOFLAVONE AGLYCONE USING SAME

Номер: KR1020150079234A
Автор: WOO, JEONG MIN, KANG, JUNG IL, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO, LEE, SEUNG HO, LEE, BONG KI, SEONG, GEUM SU, KIM, MOON SIK
Принадлежит:

The present invention relates to a strain having an excellent isoflavone transformation activity and a preparation method of isoflavone aglycone by using the same. More particularly, the preparation method of a high-purity isoflavone aglycone comprises the steps of: (a) extracting soybeans or germinated soybeans with water and recovering and filtering an extract thereof to obtain a filtrate; (b) culturing lactic acid bacteria by inoculating thereof to the filtrate filtered in the step (a); (c) recovering a precipitate by inducing an immersion of a culture medium cultured in the step (b) for 6 to 24 hours at 20°C and; (d) adsorbing the recovered precipitate by using a methacrylate type resin; and (e) eluting the adsorbed material in the step (d) by using a mixed solvent of alcohol and water, and separating a high-purity isoflavone aglycone. In addition, the present invention uses water and an ethanol without using hazardous solvents which are conventionally used. Accordingly, the preparation ...

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Номер записи: 29
27-09-2018 дата публикации

재배수율과 관능특성이 향상된 숙주나물의 생산 방법

Номер: KR0101902074B1
Автор: 서정문, 신상진, 황보학, 이상윤, 여익현, 이효율, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명의 숙주나물은 녹두를 세척 및 살균시킨 후, 에틸렌이 주입 및 순환되는 재배실에서 재배된다. 특히, 재배실 내부의 에틸렌 공급량을 적어도 2회 이상 변화시켜 주입하여 숙주나물을 재배함으로써, 숙주나물의 하배축 상부와 하배축 하부의 두께가 균일하고, 색택이 개선되며 관능특성이 향상되는 효과가 있다. 본 발명에서는 재배수율과 관능특성이 향상된 숙주나물 및 이의 생산 방법에 대하여 개시한다. 본 발명에 따른 숙주나물의 생산 방법은 (a) 평균 입도가 3.0~4.0mm인 녹두를 정선하는 정선단계; (b) 상기 정선된 녹두를 살균하는 살균단계; (c) 상기 살균된 녹두를 수침하는 수침단계; 및 (d) 재배실에 상기 수침된 녹두를 마련한 후, 상기 재배실에 에틸렌(ethylene)을 주입하지 않는 제1단계와 에틸렌을 주입하는 제2단계;를 포함하고, 상기 제2단계는 에틸렌 공급량을 2회 이상 변화시켜 주입하여 상기 수침된 녹두로부터 숙주나물을 재배하는 것을 특징으로 한다.

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Номер записи: 30
25-06-2015 дата публикации

COMPOSITION INCLUDING MIXED HERB EXTRACT AS ACTIVE INGREDIENT TO PREVENT AND TREAT HAIR LOSS DUE TO STRESS AND FIBROBLAST CELL PROLIFERATION

Номер: KR1020150070514A
Автор: LEE, MYOUNG SU, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a mixed herb composition which suppresses the secretion of cortisol known to cause hair loss, to prevent the hair loss while promoting hair growth. According to the present invention, the mixed herb composition includes: red ginseng, Lycium chinense, Pleuropterus multiflorus, black beans, and black sesame seeds. The mixed herb composition can accelerate the proliferation of fibroblast cells configuring the skin tissue faster than the individual herb ingredients by a superior synergistic effect under identical concentration conditions. More specifically, the mixed herb composition can suppress the secretion of cortisol which is a type of stress hormones to be used safely without reducing sexual functions and libido compared to other male hormone inhibiting drugs. The mixed herb composition has excellent palatability and can be consumed as a beverage, pill, solution, bar, or capsule. The composition according to the present invention can be effectively used ...

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Номер записи: 31
19-10-2016 дата публикации

SYSTEM AND METHOD FOR EVALUATING MENU, AND COMPUTER-READABLE RECORDING MEDIUM THEREOF

Номер: KR1020160121299A
Автор: NAM, KI SUN, AHN, YUN, LEE, SANG YUN, YEO, IK HYUN, HWANG, JU SIM, JUN, BONG YOUNG, LEE, CHANG WON, KWAN, HYUK HEE, NAM, SEUNG WOO
Принадлежит:

Disclosed are a system and a method for evaluating a menu, and a computer-readable recording medium, enabling adjustment of caloric intake, control of blood glucose, and a meal with reduced saturated fat. According to one embodiment of the present invention, the system comprises: a menu information receiving unit to receive menu information including at least one food; a menu evaluation unit to evaluate a menu according to a menu evaluation reference; and an evaluation result output unit to output a menu evaluation result of the menu evaluation unit. The menu evaluation reference includes food groups classified according to a blood glucose index, blood glucose load and the content of saturated fat, unit calories of each food group, and the unit number of each food group according to total calories served by the menu. COPYRIGHT KIPO 2016 (110) Menu information receiving unit (120) Menu evaluation unit (130) Evaluation result output unit (AA) Menu information ...

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Номер записи: 32
08-07-2015 дата публикации

COMPOSITION COMPRISING ALOESWOOD AND DEEP SEA WATER AS ACTIVE INGREDIENT FOR ANTI-ALLERGY

Номер: KR1020150078613A
Автор: LEE, EUN JU, LEE, MOYOUNG SU, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention provides a food composition comprising a mixture of extracts from herb medicines such as aloeswood, deep sea water, balloon flower roots, Codonopsis lanceolata, Cordyceps militaris and Phellinus linteus as an active ingredient for preventing or treating allergic diseases. The present invention provides a pharmaceutical composition comprising a mixture of extracts from aloeswood, deep sea water, balloon flower roots, Codonopsis lanceolata, Cordyceps militaris and Phellinus linteus as an active ingredient for preventing or treating allergic diseases. The present invention provides a composition for external application or a cosmetic composition comprising a mixture of extracts from aloeswood, deep sea water, balloon flower roots, Codonopsis lanceolata, Cordyceps militaris and Phellinus linteus as an active ingredient for preventing, alleviating or treating allergic diseases. The mixture of extracts from aloeswood, deep sea water, balloon flower roots, Codonopsis lanceolata ...

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Номер записи: 33
08-07-2015 дата публикации

AGING DELAYED KIMCHI AND MANUFACTURING METHOD THEREOF

Номер: KR1020150078499A
Автор: MIN, SUN GI, LIM, I JONG, SHON, SANG SOO, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a manufacturing method of aging delayed Kimchi and Kimchi manufactured by the method and, more specifically, to a manufacturing method of aging delayed Kimchi and Kimchi manufactured by the method, which comprises: a pretreatment step for a Kimchi ingredient below 105 cfu/g of initial microorganism concentrations; a manufacturing step for Kimchi with the Kimchi ingredient; and a low-temperature sterilization step for the manufactured Kimchi at the temperature in the range of 70-80°C for longer than or equal to 20 minutes and less than 30 minutes. A manufacturing method of the present invention has effects in manufacturing low-salt Kimchi or Kimchi for export, which is capable of reducing initial bacteria contents of major and minor ingredients of Kimchi through pretreatment or the like such as a cleaning product or the like, properly inhibiting acidification of Kimchi and an amount of lactic acid bacteria as sterilizing at low temperatures in the range of ...

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Номер записи: 34
08-07-2016 дата публикации

FERMENTED PEANUT SPROUTS WITH ENHANCED ANTIOXIDANT ACTIVITY AND FERMENTED DRINK COMPRISING SAME

Номер: KR1020160081417A
Автор: LEE, EUN JU, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to fermented peanut sprouts with an enhanced antioxidant activity and a fermented drink comprising the same. More specifically, the present invention relate to a method of producing fermented peanut sprouts comprising a step of vacuum drying peanut sprouts and fermenting the same by using Lactobacillus plantarum PMO 08 to produce fermented peanut sprouts, thereby solving the problem of off-flavors and foul smells of peanut sprouts and producing peanut sprouts with an increased resveratrol content. The present invention also relates to a fermented peanut sprouts drink produced thereby comprising the fermented peanut sprouts as an active ingredient. COPYRIGHT KIPO 2016 (AA) Start (BB) Culture peanut sprouts in water (CC) Vacuum-dry the peanut sprouts and grind the same (DD) Ferment the peanut sprouts using Lactic acid bacteria and age (EE) Verify and validate ineffectiveness (FF) Mix with a drink (GG) Inject the mixed drink into a container and pack the same ...

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Номер записи: 35
22-02-2016 дата публикации

COMPOSITION COMPRISING CELL WALL-BROKEN SPORES OF GANODERMA LUCIDUM (CURTIS) P. KARST. FOR PREVENTING, TREATING OR ALLEVIATING OBESITY-DERIVED METABOLIC DISORDERS

Номер: KR1020160019750A
Автор: PAK, KUM JU, KANG, JUNG IL, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to novel uses by using cell wall-broken spores of Ganoderma lucidum (Curtis) P. Karst. through fine crushing and, more specifically, to a composition comprising cell wall-broken spores of Ganoderma lucidum (Curtis) P. Karst. as an active ingredient for preventing, treating, or alleviating obesity-derived metabolic disorders. The cell wall-broken spores of Ganoderma lucidum (Curtis) P. Karst. have effects in reducing body weight, blood cholesterol, and homocysteine, etc. without the toxicity or side effects. COPYRIGHT KIPO 2016 ...

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Номер записи: 36
11-12-2015 дата публикации

Dumpling shell comprising fatty oil and dumpling roasted by water using the same

Номер: KR0101577069B1
Автор: 남승우, 이효율, 여익현, 조근애, 김석화
Принадлежит: 주식회사 풀무원

... 본 발명은 유지가 함유된 만두피 및 물로 굽는 만두에 관한 것으로, 보다 구체적으로 본 발명은 통상의 만두피에 있어서, 유지가 함유된 것을 특징으로 하는 만두피, 이를 이용한 물로 굽는 만두 및 그 제조방법에 관한 것이다. 본 발명의 만두피는 유지를 함유함으로써 이를 이용하여 제조된 본 발명의 만두는 종래 기름으로 구워진 만두에 비하여 영양학적으로 매우 우수하며 물로 조리가 가능하므로 종래 기름으로 구워진 만두와는 달리 만두를 먹는 경우 조리용 기름이 함께 섭취될 우려가 없다. 또한 본 발명의 만두는 종래 군만두나 찐만두와는 차별적인 독특한 식감을 가지고 있다.

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Номер записи: 37
27-07-2017 дата публикации

METHOD FOR MANUFACTURING GINGER BEVERAGE WITH ENHANCED FLAVOR

Номер: KR1020170086981A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for manufacturing a ginger beverage with enhanced flavor and, more specifically, to a method for manufacturing a ginger beverage wherein sensory properties of the ginger beverage are enhanced by reducing the spicy and pungent taste unique to ginger by using a fumigating and aging technology. Even more specifically, the present invention relates to a method for manufacturing a ginger beverage composition with enhanced flavor wherein a mixture comprising 75-85 wt% of aged ginger, prepared by performing a fumigating step, a first aging step, a second aging step for performing high-temperature treatment, a third aging step for performing low-temperature treatment, and a drying step, is inserted to purified water having weight 8-10 times of weight of the mixture, and then the mixture is extracted with hot water at 120°C for four hours to manufacture an aged ginger extract, and the ginger beverage composition comprises 85-95 wt% of the aged ginger extract ...

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Номер записи: 38
08-07-2016 дата публикации

METHOD FOR PREPARING HIGH QUALITY REFRIGERATED LOW SALT PICKLED RADISH HAVING EXCELLENT TEXTURE AND COLOR

Номер: KR1020160082084A
Автор: CHOI, A SA, MIN, SUNG GI, LIM, I JONG, SHON, SANG SOO, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for preparing high quality refrigerated low salt pickled radish having excellent texture and color, and more specifically, to a method for preparing refrigerated low salt pickled radish which does not include a desalting process, and the pickled radish produced by the method. A method for preparing high quality refrigerated low salt pickled radish having excellent texture and color according to the present invention is effective since the method is capable of reducing production cost, preventing microbial contamination caused by the desalting process and environmental contamination due to the microbial contamination, and providing pickled radish with high quality and stability by skipping the desalting process. A method for preparing refrigerated low salt pickled radish according to the present invention comprises: a step (a) of preparing radish; a step (b) of primarily salting radish at a temperature of 0 to 10°C and a salinity of 5 to 8%; a step ...

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Номер записи: 39
10-08-2018 дата публикации

METHOD FOR PREPARING DUMPLING WITH EXCELLENT JUICINESS

Номер: KR1020180090239A
Автор: SEUNG WOO NAM, IK HYUN YEO, SANG YUN LEE, JUNG GUN CHO, YONG JAE MIN, HYUNG MIN KO, HO SOO KIM
Принадлежит:

The present invention relates to a method for producing a dumpling with excellent juiciness without using meat-derived processed products such as collagen or gelatin. To this end, the method comprises the following steps: mixing stuffing ingredients including meat, modified starch, onion, cabbage, leek, garlic, and ginger to produce stuffing; putting the stuffing into a dumpling skin and then molding the same into a dumpling; cooking the molded dumpling; and freezing the cooked dumpling to produce frozen dumpling. COPYRIGHT KIPO 2018 ...

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Номер записи: 40
10-07-2017 дата публикации

METHOD FOR PRODUCING ROOT OF WILD GINSENG WITH INCREASED SAPONIN CONTENT CONTAINING CORDYCEPIN COMPONENT

Номер: KR1020170079928A
Автор: LEE, EUN JU, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for producing roots of wild ginseng with increased saponin content using an extract of Cordyceps militaris and, more specifically, to a method for producing roots of wild ginseng with increased saponin content containing a cordycepin component comprising the step of hydrating Cordyceps militaris or Paecilomyces japonica ten times purified water, extracting the same at 90°C for 12 hours, adding 7.5 g of the extracted Cordyceps militaris or Paecilomyces japonica per 1 L of a medium for roots of wild ginseng and culturing the same respectively. COPYRIGHT KIPO 2017 (AA) Roots of general wild ginseng (BB) Roots of wild ginseng using an extract of Cordyceps militaris (CC) Roots of wild ginseng using an extract of Paecilomyces japonica ...

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Номер записи: 41
02-02-2016 дата публикации

FUNCTIONAL FOOD COMPOSITION (PMO-PE3) CONTAINING PHYTOESTROGEN FOR PREVENTING AND ALLEVIATING MENOPAUSAL AND POSTMENOPAUSAL SYMPTOMS

Номер: KR1020160011756A
Автор: CHOI, EUN HYE, KANG, JUNG IL, WOO, JEONG MIN, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a functional food composition containing phytoestrogen for preventing and alleviating menopausal and postmenopausal symptoms, which contains soybean isoflavone extract, Humulus lupulus extract and Glycyrrhizae Radix extract as active ingredients. The present invention may be used as a functional food composition capable of alleviating the symptoms of menopausal and postmenopausal women without side effects since the ingredients are natural materials that have been conventionally used as food. COPYRIGHT KIPO 2016 ...

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Номер записи: 42
12-10-2016 дата публикации

고함량 실리콘 유도체를 함유하는 피부 보습용 저점도 수중유형 에멀젼 상 화장료 조성물

Номер: KR0101665756B1
Автор: 김호연, 김태석, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 고함량 실리콘 유도체를 함유하는 피부 보습용 저점도 수중유형 에멀젼 상 화장료 조성물에 관한 것으로, 더욱 상세하게는 폴리올(polyol) 보습제 20 내지 30 중량%; 더블-콤브 폴리에테르 타입(double-comb polyether type) 실리콘 유화제 1 내지 5 중량%; 실리콘 유도체 10 내지 25 중량%; 점증제 0.1 내지 1 중량%; 및 정제수를 잔량으로 포함하여 이루어지는 것을 특징으로 하는 피부 보습용 수중유형 에멀젼 상 화장료 조성물에 관한 것이다. 본 발명의 조성물은 제형 안정성, 피부 안정성을 갖고 있다. 또한, 2μm 미만의 미립자 에멀젼(fine particle emulsion)을 형성하여 피부위에서의 탁월한 수화기능을 제공하기 때문에 세안 후 물기를 제거안하고 바로 도포해도 물과 잘 섞이고, 피부 보습력이 우수하여, 피부 보습용 화장료 조성물을 제조하는데 효과적이다.

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Номер записи: 43
20-11-2017 дата публикации

다양한 생면 식감 구현이 가능하며 공극이 많아 스프 배임성이 우수한 건면의 제조방법

Номер: KR0101792226B1
Автор: 남승우, 여익현, 이상윤, 황보학, 이승호, 서익진
Принадлежит: 주식회사 풀무원

... 본 발명의 건면 제조방법은 정형 롤러를 이용한 2층 면대 공법, 압축 롤러를 이용한 단층 면대(One-sheet) 공법, 정형 롤러와 압축 롤러를 이용한 3층 면대 공법 등 제품 컨셉에 따라 다양한 옵션의 면대 공법을 선택적으로 적용하여 특징적으로 식감을 구현할 수 있고, 2단 커터 방식의 절출 단계로 스프가 면에 잘 배이게 한다. 또한, 트위스트 스크래퍼(twist scrapper)를 사용하고 특유의 헤침단계에 의해 면 가닥을 균일하게 할 뿐만 아니라 면 가닥의 분리를 용이하게 하여 면의 품질을 향상시킬 수 있고, 특정 온도 및 시간 동안 면 가닥을 증숙하고 단번에 건조함으로써 면 가닥 내부에 생성된 공극에 의해 스프 베임성과 면의 식감이 향상된 건면을 제조할 수 있다.

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Номер записи: 44
10-05-2018 дата публикации

METHOD TO PRODUCE GREEN BEAN SPROUTS WITH ENHANCED CULTIVATION YIELD AND SENSORY CHARACTERISTICS

Номер: KR1020180048124A
Автор: MIN, JIN GYU, KWON, SUN HYANG, SEO, JEONG MUN, SHIN, SANG JIN, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

Disclosed is a method to produce green bean sprouts with enhanced cultivation yield and sensory characteristics. According to the present invention, green bean sprouts are cultivated in a cultivation room in which ethylene is injected and circulated after green beans are washed and sterilized. Moreover, the method comprises: (a) a screening step of screening green bean with an average particle size of 3.0 to 4.0 mm; (b) a sterilizing step of sterilizing the screened green bean; (c) a soaking step of soaking the sterilized green bean; and (d) a first step of not injecting ethylene into a cultivation room after preparing the soaked green bean in the cultivation room, and a second step of injecting the ethylene, wherein the second step injects the ethylene by changing a supply amount of ethylene twice or more times to cultivate the green bean sprouts from the screened green bean. According to the present invention, the green bean sprouts are cultivated by injecting the supply amount of ethylene ...

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Номер записи: 45
27-09-2018 дата публикации

METHOD FOR PRODUCING TTEOKBOKKI RICE CAKE WITH IMPROVED PALATABILITY AND SHELF LIFE

Номер: KR1020180104942A
Автор: NAM, SEUNG WOO, YEO, IK HYUN, LEE, SANG YUN, CHO, JUNG GUN, CHO, YOUN SUNG, JEONG, GIL WON, JUNG, TAE WON, JUNG, SE JUN
Принадлежит:

The present invention relates to a method for producing tteokbokki rice cake with improved palatability and shelf life. More specifically, the present invention relates to a method for producing tteokbokki rice cake, which comprises: (a) a step for mixing combined powder with water to form a dough; (b) a first extrusion step for gelatinizing the dough at 100-130°C while extruding the same; (c) a second extrusion step for extruding the first extruded dough again to mold the same; and (d) a step for blow-drying the extruded rice cake at 10-30°C. The method for producing tteokbokki rice cake according to the present invention (i) does not suffer bacterial contamination nor produce wastewater due to cereal settling/grinding processes using combined powder; (ii) produces rice cake with excellent texture through double extrusion processes including gelatinization extrusion and molding extrusion; and (iii) and excludes an aging process and conducts drying via ventilation cooling, thereby inhibiting ...

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Номер записи: 46
08-07-2015 дата публикации

SEASONED RED-PEPPER SAUCE FERMENTED BY LACTIC ACID BACTERIA AND PRODUCTION METHOD THEREOF

Номер: KR1020150078977A
Автор: JEE, HYE MI, LIM, I JONG, SHON, SANG SOO, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for producing a seasoned red-pepper sauce, comprising the steps of: mixing a yeast extract and lactic acid bacteria with a seasoned red-pepper sauce; and fermenting the seasoned red-pepper sauce mixed with the yeast extract and lactic acid bacteria for 15 to 45 days at 20 to 30 °C such that the lactic acid bacteria become a dominant species in a colony wherein the seasoned red-pepper sauce contains an yeast extract and lactic acid bacteria and at least 50% of the microorganisms included in the seasoned red-pepper sauce is lactic acid bacteria. The production method of the present invention maintains lactic acid bacteria as a dominant species in a colony of the seasoned red-pepper sauce and thus is capable of producing a seasoned red-pepper sauce with general bacteria inhibited without a heating process. In addition, at least 50% of the microorganisms included in the seasoned red-pepper sauce is lactic acid bacteria capable of effectively inhibiting ...

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Номер записи: 47
23-03-2018 дата публикации

슬라이스 포장 두부 제조 방법 및 제조 장치

Номер: KR0101828339B1
Автор: 남승우, 여익현, 이상윤, 허태준, 조성빈, 장화영
Принадлежит: 주식회사 풀무원

... 본 발명은 대두를 포함하는 원재료를 이용하여 두부를 성형하고, 포장용기의 크기에 대응하게 절단한 후 상기 포장용기에 투입하는 포장용기 투입 단계; 상기 포장용기의 내부로 절단날을 진입시켜 상기 포장용기 내부에 투입된 세부절단하는 슬라이스 절단 단계; 및 상기 포장용기를 밀봉하여 포장하는 밀봉 포장단계;를 포함하는 슬라이스 포장 두부 제조 방법을 제공한다.

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Номер записи: 48
02-05-2016 дата публикации

Development of food calorie index and food nutrition labelling system

Номер: KR0101617389B1
Автор: 남기선, 남승우, 심재은, 여익현, 장성희
Принадлежит: 주식회사 풀무원

... 본 발명은 식품의 열량지수 산출 방법, 식품의 열량 산출 시스템, 및 상기 식품의 열량지수 산출을 이용한 소비자의 건강 정보를 제공하는 방법에 관한 것이다. 일 양상에 따른 식품의 열량지수를 산출하는 방법 및 상기 식품의 열량지수를 이용한 건강 정보 제공 방법에 의하면, 혈당 부하량이 고려된 식품의 에너지 영양 표시 도구로 이용할 수 있어, 혈당과 체중 조절, 또는 건강관리에 도움이 되는 식품을 쉽고 빠르게 식별 및 선택하는데 도움을 줄 수 있다.

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Номер записи: 49
08-07-2016 дата публикации

FOOD COMPOSITION CONTAINING PEANUT SPROUTS HAVING REINFORCED RESVERATROL AS ACTIVE INGREDIENT FOR RELIEVING FATIGUE OR IMPROVING EXERCISING FUNCTION

Номер: KR1020160081436A
Автор: LEE, EUN JU, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a novel use of peanut sprouts. More specifically, the present invention relates to a food composition for relieving fatigue or improving an exercising function, wherein the food composition contains peanut sprouts having reinforced resveratrol as an active ingredient. The present invention provides a food composition for relieving fatigue or improving an exercising function, wherein the food composition includes peanut sprouts having reinforced resveratrol through lactobacillus fermentation as an active ingredient. The food composition of the present invention promotes a decrease in fatigue material, so fatigue is relieved or an exercising function is improved. Also, the food composition of the present invention improves an activity of an antioxidant enzyme, thereby being effectively used in producing a functional food having activities in relieving fatigue and enhancing an exercising ability. COPYRIGHT KIPO 2016 (AA) Before exercise (BB) After exercise ...

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Номер записи: 50
19-02-2016 дата публикации

COMPOSITION COMPRISING QUINOA POWDER FOR ENHANCING MEMORY

Номер: KR1020160019183A
Автор: PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a composition comprising quinoa powder as an active ingredient for enhancing a memory, and more specifically, to a food composition comprising 80 to 85 wt% of quinoa powder, 0.5 to 1 wt% of vitamin B6 hydrochloride, and 14 to 19.5 wt% of magnesium oxide as active ingredients. The composition comprising quinoa powder for enhancing a memory according to the present invention increases expression of serotonin due to effects of quinoa, a source of triytophan as a precursor of serotonin, vitamin B6, and magnesium, so that the composition reduces stress markers to promote psychological stability and, therefore, remarkably enhance a memory, thereby being effective for preparing a functional food for enhancing a memory. COPYRIGHT KIPO 2016 (AA) Control group (BB) Quinoa powder composition (CC) Rice powder composition ...

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Номер записи: 51
08-07-2016 дата публикации

METHOD FOR PRODUCING CHEWABLE OMEGA-3 BEVERAGE CONTAINING CHIA SEEDS

Номер: KR1020160081477A
Автор: OH, YOUNG JOO, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method for producing a chewable beverage having excellent physical properties, in which chia seeds having plenty of omega-3 and edible cellulose are gelated to have a maintained original shape without using an additive such as a thickening agent and a gelating agent, and the chia seeds are applied to a beverage. An omega-3 chewable beverage has excellent gel strength and controls the elution of contents, the content of omega-3 is maintained for a long time and chewing properties are excellent. Accordingly, a beverage containing chia seeds which is produced through the method of the present invention can be provided as a diet beverage for satisfying satiety, and can be used as an omega-3 health food having excellent flavors and improving blood circulation health. COPYRIGHT KIPO 2016 ...

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Номер записи: 52
21-06-2017 дата публикации

COMPOSITION FOR PREVENTING OR AMELIORATING STRESS-RELATED DISEASES CONTAINING COMPOSITE EXTRACT OF ANGELICA UTILIS MAKINO AND OROSTACHYDIS HERBA

Номер: KR1020170069458A
Автор: KIM, MI JEONG, CHOI, KUM BOO, KIM, TAS SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a composition for preventing or treating stress-related diseases containing a composite of an Angelica Utilis Makino extract and an Orostachydis Herba extract as an active ingredient. The composite extract of Angelica Utilis Makino and Orostachydis Herba prevents or protects damage on neural cells due to corticosterone or cortisol which is a stress hormone, and also increases expression level of neurotrophic factors as well as factors involving in activation and production of neurotrophic factors, thereby increasing resistance to stress-related diseases such as depression caused by chronic stress. COPYRIGHT KIPO 2017 ...

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Номер записи: 53
10-07-2017 дата публикации

METHOD OF PRODUCING ISOFLAVONE NIOSOMES AND COSMETIC COMPOSITION COMPRISING SAME

Номер: KR1020170080178A
Автор: KIM, HO YUN, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a method of producing isoflavone niosomes, and a cosmetic composition comprising the same. Specifically, the present invention provides a method of producing non-ionic surfactant vesicles (NSV), niosomes, and a cosmetic composition comprising NSV, niosomes as an active ingredient, wherein the method comprises: a step in which a lipid base is prepared; a step in which a cosurfactant and oils are added together to prepare an emulsifier; a step in which the emulsifier is heated and mixed with the lipid base; a step in which glycerin and butylene glycol are mixed with isoflavone powder to form an isoflavone solution, and the isoflavone solution is emulsified; and a step in which NSV, niosomes are produced by using a high-pressure homogenizer. The method of the present invention may be beneficially used in the development of cosmetics comprising isoflavone niosomes which are more effective on whitening and aging of the skin. COPYRIGHT KIPO 2017 ...

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Номер записи: 54
08-07-2015 дата публикации

SKIN MOISTURIZING, LOW-VISCOSITY OIL-IN-WATER TYPE EMULSIFIED COSMETIC COMPOSITION CONTAINING HIGH CONTENT OF SILICONE DERIVATIVE

Номер: KR1020150078973A
Автор: KIM, HO YUN, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a skin moisturizing, low-viscosity oil-in-water type emulsified cosmetic composition containing a high content of a silicone derivative. More particularly, the present invention relates to a skin moisturizing oil-in-water type emulsified cosmetic composition, which comprises: 20 to 30 wt% of a polyol moisturizer; 1 to 5 wt% of a double-comb polyether type silicone emulsifier; 10 to 25 wt% of a silicone derivative; 0.1 to 1 wt% of a thickener; and the remainder of purified water. The composition of the present invention has formulation stability and skin stability. Furthermore, a fine particle emulsion of less than 2 μm is formed so as to provide an excellent skin hydration function on skin. Accordingly, the invention is mixed well with water and provides an excellent skin moisturizing effect even if immediately applied to skin without removing water after washing a face, and thus is effective to manufacture a cosmetic composition for skin moisturizing. COPYRIGHT ...

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Номер записи: 55
24-06-2015 дата публикации

MANUFACTURING METHOD OF RED GINSENG CONCENTRATE WITH IMPROVED BITTER TASTE

Номер: KR1020150069663A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a manufacturing method of red ginseng concentrate with an improved bitter taste and, more specifically, to a manufacturing method of red ginseng concentrate with an improved bitter taste, which comprises: drying ginseng in a short time while maintaining a high vacuum state inside a dryer after putting ginseng which is steamed during processing red ginseng into a vacuum dryer; lowering thermal denaturation of ginsenoside which is a representative active ingredient of red ginseng by reducing an amount of heat energy of which red ginseng receives; and lengthening a fermentation period at low temperatures after using the red ginseng, which is vacuum-dried at low temperatures and has less bitter taste and smell of a peculiar flavor of ginseng, for extraction and concentration at low temperatures while maintaining saponin which is an active ingredient of red ginseng concentrate. According to the present invention, red ginseng concentrate manufactured by lengthening ...

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Номер записи: 56
29-11-2018 дата публикации

전립선암 예방 효과에 우수한 고순도 플라티코딘 함유 숙성흑도라지 추출물 및 이의 제조방법

Номер: KR0101923781B1
Автор: 이은주, 최금부, 김태석, 여익현, 이상윤, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 전립선암 예방 효과에 우수한 도라지에 함유된 사포닌의 일종인 플라티코딘을 고순도로 함유하는 숙성흑도라지 추출물을 제조하는 방법에 관한 것으로서, 보다 상세하게는 도라지를 증자 건조한 후 주정으로 추출한 추출물에 혼합유산균 3종 배양후 배양액에 1종 효모를 배양시킨 후, 상기 추출물을 농축하여 이온교환수지 칼럼을 통하여 고순도의 플라티코딘을 함유하는 숙성흑도라지 추출물을 함유하는 전립선암 예방용 건강식품에 관한 것이다. 본 발명에 의하면, 플라티코딘 A, D를 고순도로 함유하는 숙성흑도라지 추출물은 전립선암 세포의 성장을 억제하고 세포사멸을 유도하는데 우수한 효과가 있어 전립선암 치료 및 예방에 효과적으로 사용할 수 있다.

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Номер записи: 57
20-12-2016 дата публикации

DIET FOOD COMPOSITION INCLUDING NATTO AND BASIL SEEDS

Номер: KR1020160145437A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a diet food composition including natto and basil seeds. More specifically, the diet food composition is manufactured by mixing natto powder with 10 to 15 times wt% of purified water, filtering the mixture with a filtering screen of 60 to 100 mesh, mixing basil seeds with a filtrate to stir and hydrate the mixture for 15 to 20 minutes. More specifically, the diet food component includes a food composition containing 5 to 15 wt% of natto powder and 3 to 5 wt% of basil seed as an effective component. According to the present invention, the diet food composition including natto and basil seeds restrict weight increase, increases an amount of evacuation, and lowers a serum lipid level due to excellent synergy effect of two component materials, so as to provide excellent diet effect. COPYRIGHT KIPO 2016 (AA) Change in evacuation amount (BB) Control group (CC) Steamed soybean powder (DD) Natto powder (EE) Natto and basil seed composition powder (FF) Experiment ...

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Номер записи: 58
04-01-2017 дата публикации

치아씨드를 함유하는 츄어블 오메가 3 음료의 제조 방법

Номер: KR0101692892B1
Автор: 오영주, 최금부, 김태석, 이상윤, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 오메가 3와 식이섬유소가 풍부한 치아씨드를 증점제 및 겔화제와 같은 첨가물의 사용 없이 원형 그대로 겔화시켜 음료에 적용하여 물성이 우수한 츄어블 음료를 제조하는 방법에 관한 것이다. 본 발명의 오메가 3 츄어블 음료는 겔강도가 우수하여 내용물의 용출을 억제함으로써 오메가 3 함량이 오래 유지될 뿐만 아니라 씹힘성이 우수한 츄어블 오메가 3 음료를 제공한다. 따라서 본 발명의 제조방법으로 생산된 치아씨드 함유 음료는 포만감을 줄 수 있는 다이어트 음료를 제공할 수 있을 뿐만 아니라 기호성이 우수한 혈행건강 예방 및 개선 목적의 오메가 3 건강식품으로 이용될 수 있다.

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Номер записи: 59
08-07-2016 дата публикации

HANGOVER RELIEVING COMPOSITION INCLUDING ASPARAGUS, CURCUMA LONGA EXTRACTS, AND NON-EMBRYONIC SOYBEAN FERMENTED EXTRACTS

Номер: KR1020160081500A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a hangover relieving composition including asparagus, curcuma longa extracts, and non-embryonic soybean fermented extracts. More specifically, the present invention relates to a food composition containing 70 to 80 wt% of asparagus, 10 to 20 wt% of curcuma longa extracts, and 5 to 10 wt% of non-embryonic soybean fermented extracts as active ingredients. The hangover relieving composition including asparagus, curcuma longa extracts, and non-embryonic soybean fermented extracts according to the present invention alleviate blood alcohol and acete aldehyde values through the excellent synergy of the three ingredients, so an excellent hangover relieving effect is ensured. COPYRIGHT KIPO 2016 (AA) Blood alcohol concentration (BB) 0 hour (CC) 1 hour (DD) 3 hours (EE) 5 hours (FF) Control group (GG) Asparagus (HH) Curcuma longa extracts (II) Non-embryonic soybean fermented extracts (JJ) Hangover relieving composition ...

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Номер записи: 60
11-06-2018 дата публикации

발효생강과 숙성생강을 포함하는 혈행개선용 조성물

Номер: KR0101866636B1
Автор: 박주헌, 최가형, 최금부, 김태석, 이상윤, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 발효생강과 숙성생강을 함유하는 혈행개선용 조성물에 관한 것으로, 보다 상세하게는 숙성생강 60 내지 80 중량%, 발효생강 20 내지 40 중량%로 이루어지는 혼합물에 6 내지 10배 중량의 정제수를 투입하여 120℃에서 4시간 열수추출한 것을 유효성분으로 함유하는 식품 조성물을 포함한다. 본 발명의 발효생강과 숙성생강을 함유하는 혈행개선용 조성물은 숙성생강에서 최대로 발현된 쇼가올(6-shogaol)의 작용과 발효생강의 체내 흡수율 증진 작용의 탁월한 시너지 효과로 혈류 속도와 혈류량을 증가시켜 혈액순환 효과가 뛰어나 혈행개선용 기능성 식품 제조에 효과적이다.

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Номер записи: 61
21-03-2017 дата публикации

METHOD OF MANUFACTURING DRIED NOODLES CAPABLE OF REALIZING TEXTURE OF VARIOUS RAW NOODLES AND HAVING EXCELLENT SOUP PERMEATION PROPERTIES DUE TO POROSITY

Номер: KR1020170031438A
Автор: NAM, SEUNG WOO, YEO, IK HYUN, LEE, SANG YUN, HWANGBO, HARK, LEE, SEUNG HO, SEO, IK JIN
Принадлежит:

In a method of manufacturing dried noodles according to the present invention, characteristic texture is realized by selectively adopting a two-sheet technique using a trimming roller, a one-sheet technique using a pressing roller, and a three-sheet technique using the trimming roller and the rolling roller, and soup permeates the noodle well through a two-stage cutter type cutting and discharging step. Further, since a twist scrapper and a unique spreading step are used, stripes of the noodles are evenly manufactured and the stripes of the noodles are easily separated, so the quality of the noodle can be increased. Furthermore, since the stripes of the noodles are steamed at a predetermined temperature for a predetermined time and dried at once, the dried noodles having improved soup-permeation properties and improved textures due to porosity generated inside the stripes of the noodles can be manufactured. COPYRIGHT KIPO 2017 (AA) Weighing of raw materials (BB) Mixing (CC) Rolling (DD) ...

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Номер записи: 62
30-08-2018 дата публикации

다즙성이 우수한 만두의 제조 방법

Номер: KR0101893329B1
Автор: 남승우, 여익현, 이상윤, 조중건, 민용재, 고형민, 김호수
Принадлежит: 주식회사 풀무원

... 본 발명은 콜라겐이나 젤라틴과 같은 고기 유래 가공품을 이용하지 않고도 다즙성이 우수한 만두의 제조 방법에 대한 것이다.

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Номер записи: 63
19-10-2017 дата публикации

COMPOSITE COMPOSITION FOR IMPROVING EXERCISE PERFORMANCE ABILITY AND FATIGUE RECOVERY CONTAINING FERMENTED EXTRACTS OF MACA, DATE PALMS, GANODERMA LUCIDUM, AND ANTLER AS ACTIVE INGREDIENTS

Номер: KR1020170116532A
Автор: KONG, YEON HEE, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a food composite composition containing fermented extracts of maca, Ganoderma lucidum, antler and date palm as active ingredients and, more specifically, to a food composition for improving exercise performance ability and preventing fatigue to be useful in a food industrial manner because fermented extracts of maca, Ganoderma lucidum, antler and date palm are effective in improving exercise performance ability and inhibiting accumulation of fatigue substances in blood by increasing glycogen stock in tissue and improving liver functions. The composition of the present invention promotes a decrease in fatigue substances to rapidly improve fatigue recovery or exercise performance ability and is effective in improving exercise performance ability and preventing fatigue. COPYRIGHT KIPO 2017 (AA) Lepidium meyenii (BB) Ganoderma lucidum (CC) Antlers (DD) Date palm (EE) Compound 1 (FF) Compound 2 (GG) Compound 4 (HH) NULL ...

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Номер записи: 64
25-06-2015 дата публикации

COMPOSITION FOR PREVENTING OR TREATING ALLERGIC DISEASE INCLUDING EXTRACTS OF SWALLOW′S NEST AND COMPLEX OF RED GINSENG AS ACTIVE INGREDIENTS

Номер: KR1020150070515A
Автор: LEE, MYOUNG SU, LEE, EUN JU, CHOI, KUM BOO, KIM, TAE SEOK, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

In the present invention, provided are a food composition, a pharmaceutical composition, skin externals and cosmetic compositions for preventing or treating allergic diseases including extracted powders of swallow′s nest and complex composition of red ginseng powders as active ingredients wherein the extracted powders of swallow′s nest and complex composition of red ginseng powders are in sensitization due to A23187 and PMA and accordingly reduce amounts of secreting histamine which is an allergic chemical material from mast cells while reducing the creation of beta hexosaminidase, thereby being used for manufacturing food composition, pharmaceutical composition, skin externals or cosmetic compositions for preventing or treating allergic diseases like anaphylaxis, allergic rhinitis, asthma, atopic dermatitis and pruritus. COPYRIGHT KIPO 2015 (AA) Normal bacteria (BB) Control group (CC) Swallow′s nest (DD) Red ginseng (EE) Swallow′s nest + Ginseng (FF) 1:1 compound ...

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Номер записи: 65
10-07-2018 дата публикации

METHOD FOR MANUFACTURING NOODLES WITH ENHANCED COOKING CONVENIENCE

Номер: KR1020180078957A
Автор: NAM, SEUNG WOO, YEO, IK HYUN, LEE, SANG YUN, CHO, JUNG GUN, CHO, YOUN SUNG, YOON, BYUNG IN
Принадлежит:

The present invention relates to a method for manufacturing noodles with enhanced cooking convenience. The noodles of the present invention can be cooked immediately without a separate boiling process. The method comprises the steps of: mixing flour, starch, and powdered oil to form dough; making noodle strips using the dough; rolling the noodle strips and cutting the same to form noodle strands; steaming the noodle strands; and boiling the steamed noodle strands. COPYRIGHT KIPO 2018 (AA) Measurement site ( × 2000) (BB) Comparative example 1 (CC) Example 1 (DD) Comparative example 2 (EE) Comparative example 3 (FF) Surface view (GG) Cross section ...

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Номер записи: 66
10-07-2017 дата публикации

FERMENTED FUNCTIONAL GREEN VEGETABLE JUICE ENSURING IMPROVED FLAVOR AND PRODUCTION METHOD THEREOF

Номер: KR1020170080035A
Автор: LEE, EUN JU, PARK, JU HUN, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
Принадлежит:

The present invention relates to a fermented functional green vegetable juice ensuring improved flavor. More specifically, the present invention relates to a lactobacillus-fermented product produced by undergoing a step of fermenting garlic, Allium hookeri, and Chinese leek which are vegetables belonging to Allium species using specific lactobacillus. The present invention further relates to a fermented functional green vegetable juice which contains the lactobacillus-fermented product as an active ingredient, ensures enhanced functionality with regard to off-flavor and foul smell, and is enriched with alliin components, and a production method thereof. COPYRIGHT KIPO 2017 (AA) Start (BB) Grind Allium hookeri, and Chinese leek (CC) Pre-culture of specific lactobacillus at 37°C for 24h (DD) Fermentation: confirmation (EE) Garlic growing and drying (FF) Growing : 120°C for 2h, Drying : 75°C for 48h (GG) Incubation : 37°C for 48h (HH) Mixing with sub ingredients (II) Container injection & ...

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Номер записи: 67
10-01-2017 дата публикации

하이드롤라이즈드 호호바 에스터 오일을 포함하는 수중유형 가용화 화장료 조성물

Номер: KR0101694987B1
Автор: 김호연, 김태석, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명의 화장료 조성물은 오일상으로 하이드롤라이즈드 호호바 에스터 오일을 포함하는 스킨토너에 준하는 가용화 제형으로서, 오일상이 균일하게 수상부에 분산 되었을 뿐만아니라 뛰어난 경시 안정성을 보이며, 또한 흡수력은 빠르고 끈적임이 적은 사용감을 제공하며 동시에 피부 보습력이 우수하다.

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Номер записи: 68
04-01-2018 дата публикации

이소플라본 니오좀 제조방법 및 이를 포함하는 화장료 조성물

Номер: KR0101815316B1
Автор: 김호연, 김태석, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은‘이소플라본 니오좀 제조방법 및 이를 포함하는 화장료 조성물’에 관한 것으로, 보다 상세하게는 리피드 베이스(lipid base)를 제조하고, 보조 계면활성제 및 오일류를 추가하여 유화제를 제조한 뒤, 유화제를 가열하여 리피드 베이스에 혼합한 다음, 이소플라본 파우더에 글리세린과 부틸렌글리콜을 혼합하여 이소플라본 솔루션을 제조하여 유화시킨 뒤 고압 미세 분쇄 유화기로 비이온성 계면활성제 니오좀(non-ionic surfactant vesicle, NSV; niosome)을 제조하는 방법 및 비이온성 계면활성제 니오좀을 유효성분으로 하는 화장료 조성물을 제공하는 것이다.본 발명의 방법은 피부 미백 및 피부 노화에 더 효과적인 이소플라본 니오좀을 함유하는 화장품을 제조하는 데에 유용하게 이용될 수 있다.

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Номер записи: 69
14-01-2019 дата публикации

백탁현상이 없고 사용감이 우수한 레시틴 및 소수성 계면활성제 기반의 실록산프리(siloxane-free) 라멜라액정 O/W(oil-in-water) 유화 로션 크림 제형 제조 방법 및 이를 함유하는 화장료 조성물

Номер: KR1020190004418A
Автор: 김호연, 김태석, 여익현, 남승우, 정진우
Принадлежит:

... 본 발명은 피부에 도포시 백탁현상이 없고 사용감이 우수한 레시틴 및 소수성 계면활성제 기반의 유기농 라멜라 유화 제형 제조 방법 및 이를 함유하는 화장료 조성물에 관한 것으로, 보다 상세하게는 (a) 전체 구성 성분이 유기농 인증 또는 친환경 인증 또는 이에 준할 수 있는 천연유래 등급으로 구성되며; (b) 포스파티딜콜린(phoshatidylcholine) 함량이 70% 이상의 수소첨가화된 레시틴을 0.25%에서 1.0% 범위에서 함유하여 라멜라 액정 구조를 형성하고; (c) HLB(hydrophile-lipophile balance)가 4 전후의 소수성 계면활성제를 주요 계면활성제로서 (primary emulsifier) 응용하고 있으며, 보조 계면활성제로서 HLB가 8~12 전후의 친수성 계면활성제를 소수성 계면활성제 대비 2:1~4:1 비율에서 적용하고; (d) 에몰리언트로서 지방산 탄소수가 8~12 사이의 중분자량 범위의 에스테르, 에테르 계열 오일류를 기반으로 5~30% 함유하며; (e) 친수성 보습제 기능의 폴리올을 5~30% 함유하고; (f) 라멜라 유화제형으로서 전단항복율 (shear stress yield point) 및 전단력 (shear stress)이 각각 40~100pa 및 100~250pa 범위의 레올로지 특성을 나타내며; (g) 상기 (a)~(d) 단계의 원료를 80도 이상의 고온 조건에서 용해 및 호모지나이징 믹싱(homogenizing mixing)을 진행한 후 저온(35~40도)으로 냉각 후에 다시 고온 조건 대비 1.3:1~3:1 비율로 더 세게 호모지나이징 믹싱을 요구하는 O/W (oil-in-water) 유화 화장료 제형으로서 피부에 도포시 백탁현상이 없고, 흡수가 빠르며, 사용감이 우수한 한국 유기농 기준 또는 친환경 인증 기준 또는 이에 준할 수 있는 천연유래 등급의 화장료 조성물 및 제조 방법에 관한 것이다. 본 발명의 조성물은 친환경 유기농 유화제형의 화장료 조성물을 제조하는데 유용하게 이용될 수 있으며, 이를 통해 ...

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Номер записи: 70
29-09-2016 дата публикации

아스파라거스, 울금추출물, 미배아대두발효추출물을 포함하는 숙취해소용 조성물

Номер: KR0101661402B1
Автор: 박주헌, 최가형, 최금부, 김태석, 이상윤, 여익현, 남승우
Принадлежит: 주식회사 풀무원

... 본 발명은 아스파라거스, 울금추출물, 미배아대두발효추출물을 함유하는 숙취해소용 조성물에 관한 것으로, 보다 상세하게는 아스파라거스 70 내지 80 중량%, 울금추출물 10 내지 20 중량%, 미배아대두발효추출물 5 내지 10 중량%를 유효성분으로 함유하는 식품 조성물을 포함한다. 본 발명의 아스파라거스, 울금추출물, 미배아대두발효추출물을 함유하는 숙취해소용 조성물은 구성 원료 3가지의 탁월한 시너지 효과로 혈중 알코올 및 아세트알데하이드 수치를 개선시켜 숙취해소 효과가 뛰어나 숙취해소용 기능성 식품 제조에 효과적이다.

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Номер записи: 71
04-01-2018 дата публикации

DEVICE AND METHOD FOR MANUFACTURING SLICED PACKAGE BEAN CURDS

Номер: KR1020180000791A
Автор: NAM, SEUNG WOO, YEO, IK HYUN, LEE, SANG YUN, HEO, TAE JOON, CHO, SUNG BIN, JANG, HWA YOUNG
Принадлежит:

The present invention relates to a method for manufacturing sliced package bean curds, which comprises the following steps: a packaging container input step for molding a bean curd using a raw material containing soybeans, cutting the bean curd in accordance with the size of a packaging container and inputting the bean curd in the packaging container; a slice cutting step for inserting a cutting blade into the inside of the packaging container to finely cut the bean curd input into the inside of the packaging container; and a sealing packaging step for sealing and packaging the packaging container. An object of the present invention is to provide a method and an apparatus for manufacturing sliced package bean curds cut into a predetermined size. COPYRIGHT KIPO 2018 ...

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Номер записи: 72
14-01-2019 дата публикации

바질씨드를 이용하여 이취를 개선시킨 노니 음료의 제조방법

Номер: KR1020190004518A
Автор: 박주헌, 최금부, 김태석, 여익현, 남승우
Принадлежит:

... 본 발명은 바질씨드를 이용하여 이취를 개선시킨 노니 음료의 제조방법에 관한 것으로, 보다 상세하게는 노니 분말을 8 내지 10 배수 중량의 정제수에 혼합하여 60~100 mesh 여과망에 걸러낸 후 여과액에 바질씨드를 3 내지 10 중량%로 혼합하고 15~20분간 교반하며 수화시켜 제조하는 것이며, 더욱 상세하게는 상기 제조된 조성물을 유효성분으로 함유하는 이취 개선 노니 음료 조성물을 포함한다. 본 발명의 노니 음료 조성물은 바질씨드 수화층 내로 노니 이취를 흡착시키는 원리로 이취 개선의 효과가 뛰어나 기호성 노니 음료 제조에 효과적이다.

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Номер записи: 73
18-01-2017 дата публикации

METHOD FOR PRODUCING NATTO-CONTAINING BEVERAGE WITH REDUCED SMELL BY USING BASIL SEED

Номер: KR1020170006812A
Автор: PARK, JU HUN, CHOI, KA HYOUNG, CHOI, KUM BOO, KIM, TAE SEOK, LEE, SANG YUN, YEO, IK HYUN, NAM, SEUNG WOO
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The present invention relates to a method for producing natto-containing beverage with reduced smell by using basil seed. More specifically, the method for producing natto-containing beverage comprises the following steps: mixing 8-10 displacement weight% of natto powder into purified water; pouring the same into a filtration mesh having the pore size of 60-100 mesh; mixing the filtrate with 3-10 wt% of basil seed; and hydrating the same by stirring for 15-20 minutes. More specifically, the present invention also relates to a natto-containing beverage composition with reduced smell, containing the produced composition as an active ingredient. The natto-containing beverage composition of the present invention adsorbs smell of natto into a hydration layer on the basil seed, and thus is effective in producing natto-containing beverages due to reduced smell and excellent preference. COPYRIGHT KIPO 2017 (2) Natto (Powder) aqueous solution (3) Natto aqueous solution + Basil seed 5% (4) Natto ...

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Номер записи: 74