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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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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 34. Отображено 34.
01-09-2015 дата публикации

METHOD FOR PREPARING FERMENTED MILK ADDED WITH VEGETABLE/FRUIT FERMENTATION LIQUID, AND METHOD FOR PREPARING FERMENTED PUDDING

Номер: KR1020150099631A
Принадлежит:

The present invention relates to a method for preparing fermented milk to which a vegetable/fruit fermentation liquid is added, and a method for preparing fermented pudding. More specifically, the method for preparing fermented milk comprises the steps of: sterilizing raw milk at 90°C for ten minutes; adding a vegetable/fruit fermentation liquid to the sterilized raw milk; preparing fermented milk by inoculating the raw milk, to which the vegetable/fruit fermentation liquid is added, with a starter, and then fermenting the same at 43°C for four to six hours; and cooling the fermented milk at 15°C for ten minutes. COPYRIGHT KIPO 2015 (AA) Raw milk sterilization step (BB) Vegetable/fruit fermentation liquid addition step (CC) Starter inoculation step (DD) Fermentation step (EE) Cooling step (FF) Packaging and storing step ...

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15-05-2015 дата публикации

PREPARATION METHOD OF CHOPPED GOUDA CHEESE

Номер: KR1020150052921A
Принадлежит:

The present invention relates to a preparation method of chopped Gouda cheese, wherein the method comprises the steps of: chopping Gouda cheese prepared by using a commercial strain; spraying lactobacillus isolated from matured Gouda cheese on a surface of the chopped Gouda cheese; and packaging and maturing the chopped and sprayed Gouda cheese. COPYRIGHT KIPO 2015 ...

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05-07-2016 дата публикации

METHOD FOR PREPARING IMMUNE-ENHANCING PROBIOTICS POWDER CONTAINING GOAT MILK

Номер: KR1020160078688A
Принадлежит:

The present invention relates to immune-enhancing probiotics powder containing goat milk and, more specifically, to immune-enhancing probiotics powder containing goat milk, which is composed of 16 wt% of fermented goat milk powder, 48 wt% of mango powder, 0.8 wt% of vitamin C, 15.2 wt% of polydextrose, and 20 wt% of maltodextrin. COPYRIGHT KIPO 2016 ...

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04-01-2019 дата публикации

클로렐라를 첨가한 비살균 숙성치즈의 제조방법

Номер: KR1020190001234A
Принадлежит:

... 본 발명은 클로렐라를 첨가한 바이오제닉 아민이 저감화 된 비살균 숙성치즈 및 이의 제조방법에 관한 것으로, 비살균 원유로 치즈 제조시 식품알레르기 등에 문제가 되는 바이오제닉 아민 함량을 저감화 시키고자 항균활성 소재로서 선정된 클로렐라를 숙성치즈에 적용한 비살균 숙성치즈의 제조방법에 관한 것이다.

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04-01-2016 дата публикации

Method for producing mushroom extract with enhanced antioxidative activity through lactobacillus fermentation

Номер: KR0101581910B1

... 본 발명은 항산화 기능이 증진된 버섯 추출물의 제조방법에 관한 것으로, 더욱 상세하게는 버섯 자실체를 열수 추출하여 버섯 자실체 추출물을 얻는 단계; 상기 버섯 자실체 추출물에 항산화 활성을 가진 표준 유산균주를 접종하여 1차 발효시켜 1차 발효액을 얻는 단계; 및 상기 1차 발효액에 김치 유래 유산균을 접종하여 2차 발효시켜 2차 발효액을 얻는 단계;를 포함하는 것을 특징으로 하는 항산화 기능이 증진된 버섯 추출물의 제조방법에 관한 것이다.

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01-09-2015 дата публикации

METHOD FOR PREPARING VEGETABLE/FRUIT FERMENTATION LIQUID, AND METHOD FOR PREPARING FERMENTED MILK AND FERMENTED PUDDING USING VEGETABLE/FRUIT FERMENTATION LIQUID

Номер: KR1020150099630A
Принадлежит:

The present invention relates to a method for preparing a vegetable/fruit fermentation liquid, and to a method for preparing fermented milk and fermented pudding using the fermentation liquid. More specifically, the method for preparing a vegetable/fruit fermentation liquid comprises: a washing step of washing fruits/vegetables; a heating and sterilizing step of heating the washed vegetables/fruits at 100°C for 20 seconds, and sterilizing the vegetables/fruits to remove bacteria and a colon bacillus group contained in raw materials; a cooling step of cooling the heated and sterilized vegetables/fruits; a lactobacillus strain inoculation step of inoculating the cooled vegetables/fruits with a lactobacillus strain, and preventing polyphenol components from being destroyed; and a low temperature aging step of aging the vegetables/fruits inoculated with the lactobacillus strain at 25°C for 7 days. COPYRIGHT KIPO 2015 (DD) Lactobacillus strain inoculation step (EE) Low temperature aging step ...

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18-12-2015 дата публикации

COMPOSITION FOR PREVENTING, ALLEVIATING OR TREATING DIABETES, COMPRISING RED GINSENG EXTRACT AND RUBUS COREAUNS MIQUEL EXTRACT AS ACTIVE INGREDIENTS

Номер: KR1020150141214A
Принадлежит:

The present invention relates to a composition for preventing, alleviating or treating diabetes, comprising a red ginseng extract and a Rubus coreanus Miquel extract as active ingredients. More specifically, the present invention relates to a composition for preventing, alleviating or treating diabetes, which has: an efficacy of suppressing apoptosis of pancreatic beta cells by glucose-lipids toxicity or cytokines (TNF-α, IL-β, and IFN-γ); an efficacy of suppressing apoptosis of pancreatic beta cells; an efficacy of inhibiting activity of caspase -3, -8, -and 9; an efficacy of inhibiting NO production; and an efficacy of increasing insulin secretion. COPYRIGHT KIPO 2016 ...

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05-01-2018 дата публикации

클로렐라 효소 가수분해물을 첨가한 염지액을 이용한 가우다 치즈 제조방법

Номер: KR0101814664B1

... 본 발명은 클로렐라 효소 가수분해물을 첨가한 염지액을 이용한 가우다 치즈 제조방법에 관한 것으로, 클로렐라 효소 가수분해물을 이용하여 숙성치즈용 염지액을 제조하고 이를 이용한 기능성 숙성 가우다 치즈의 제조방법에 관한 것이다.

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03-01-2018 дата публикации

LACTOBACILLUS DERIVED FROM HUMAN BODY WITH EXCELLENT RESISTANCE TO ENVIRONMENTAL STRESS AND FERMENTED MILK MANUFACTURING METHOD USING SAME

Номер: KR1020180000657A
Принадлежит:

The present invention relates to a method of manufacturing fermented milk by using lactobacillus derived from a human body with excellent resistance to environmental stress. Provided are lactobacillus rhamnosus L3, enterococci faecium L54, and lactobacillus acidophilus L120 strains, capable of being separated from excrements of adults, having excellent resistance to oxidizing stress, heavy metals, and radiation, having the activity of suppressing intestinal harmful enzymes, and having excellent resistance to artificial gastric juice and artificial bile to become probiotic lactobacillus. The method includes: a step of preparing raw milk, sugar, and the strains; a step of making a mixture by mixing 4-6 parts by weight of sugar with 100 parts by weight of the raw milk; a step of sterilizing the mixture at 85-95°C for 5-15 minutes; a step of cooling the sterilized mixture at 40-45°C; a step of grafting one part by weight of lactobacillus as a starter onto 100 parts by weight of the cooled mixture ...

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14-04-2017 дата публикации

ALLIUM HOOKERI RACLETTE CHEESE CONTAINING CLA AND PRODUCING METHOD THEREOF

Номер: KR101726422B1
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to an allium hookeri raclette cheese containing CLA and producing method thereof. More particularly, the present invention relates to an allium hookeri raclette cheese containing CLA, in which as CLA and allium hookeri are added when the raclette cheese is produced, the heated allium hookeri is improved in taste and smell due to a characteristic of the raclette cheese that is heated and melted to eat as well as a nutrition aspect of reducing fat content of the cheese and increasing moisture content thereof, thereby remarkably improving preferences and an organoleptic property, and a producing method thereof. According to the present invention, the method for producing the allium hookeri raclette cheese containing CLA includes the following steps of: preparing raw milk by pasteurizing raw milk at a low temperature of 60 to 65°C for 25 to 35 minutes, and then cooling the raw milk at a temperature of 30 to 35°C; producing curd by inoculating 1%(v/v) of starter ...

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23-09-2015 дата публикации

HYPOTENSIVE COMPOSITION USING MIXTURES OF RUBUS OCCIDENTALIS EXTRACT AND RED GINSENG EXTRACT

Номер: KR1020150106994A
Принадлежит:

The present invention relates to a hypotensive composition using mixtures of Rubus occidentalis extract and red ginseng extract as active ingredients. More specifically, the present invention comprises the following steps: extracting Rubus occidentalis and red ginseng using ethanol respectively; freeze-drying the concentrates after filtering Rubus occidentalis extract and red ginseng extract and concentrating them; and testing a hypotensive effect. COPYRIGHT KIPO 2015 (AA) Rubus occidentalis(Completed)-50% EtOH (μg/ml) (BB) Red ginseng H_2O(μg/ml) ...

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06-03-2017 дата публикации

머루 성분을 포함하는 치즈 제조방법

Номер: KR0101711369B1

... 본 발명의 일 측면에 따르면, 머루 성분을 포함하는 치즈를 제공하고자 한다. 이를 위해, 본 발명의 실시예에 따른 머루 성분을 포함하는 치즈는, 원유; 상기 원유 총 중량의 20% 중량에 해당하는 물; 상기 물의 총 중량의 1.5% 중량에 해당하는 구연산; 소금과 숙성된 머루 와인을 포함하는 것을 특징으로 한다. 이를 통해, 노화 방지, 시력 개선 효과, 항산화 효능을 가지는 머루를 포함하는 치즈를 효과적으로 제조할 수 있다.

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18-02-2016 дата публикации

METHOD OF FERMENTED MILK USING LACTOBACILLUS

Номер: KR0101595014B1

... 본 발명은 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 L. reuteri 및 상업적 스타터를 동시에 접종하여 발효시키는 것을 특징으로 하는 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것이다.

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26-06-2015 дата публикации

A COMPOSITION CONTAINING CRYPTOTANSHINONE AS A ACTIVE INGREDIENT FOR THE TREATMENT OF DENTAL CARIES AND PERIDONTAL DISEASE

Номер: KR0101531157B1

... 본 발명은 치아우식증 및 치주질환을 예방, 개선 또는 치료하는 조성물에 관한 것이다. 본 발명에 따른 조성물은 특히 당뇨병 환자의 치아우식증 및 치주질환을 예방, 개선 또는 치료하는 것은 물론 당뇨병 환자의 혈당 조절에도 개선 효능을 제공할 수 있는 특징을 갖고 있다. 본 발명은 크립토탄시논을 유효성분으로 함유하는 치아우식증 및 치주질환을 예방, 개선 또는 치료하는 조성물에 관한 것이다. 특히 크립토탄시논은 치아우식증 및 치주질환의 병원균에 대하여 최소 억제 농도(MIC) 값이 0.5~32 ug/ml 및 최소 살균 농도(MBC) 값이 1~64 ug/ml에 각각 해당되는 효능을 갖고 있다. 본 발명은 크립토탄시논과, 홍삼농축액 또는 기존 항균물질의 혼합물을 유효성분으로 함유하는 치아우식증 및 치주질환을 예방, 개선 또는 치료하는 조성물에 관한 것이다. 특히 크립토탄시논과, 홍삼농축액 또는 기존 항균물질의 혼합물을 유효성분으로 함유함으로써 상승작용(synergistic effect)을 일으키는 효능을 갖고 있다. 또한 크립토탄시논 1/2 MIC 값과, 홍삼농축액 또는 기존 항균물질의 혼합물을 처리하고 3~6시간 후에는 치아우식증 및 치주질환 병원균의 성장이 완전히 사멸하는 효능을 갖고 있다. 본 발명은 크립토탄시논, 또는 크립토탄시논과 홍삼농축액을 유효성분으로 함유하는 치아우식증 및 치주질환을 예방 또는 개선하는 건강기능식품에 관한 것이다.

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31-12-2015 дата публикации

METHOD FOR PRODUCING FERMENTED MILK HAVING REINFORCED PROTEIN BY BEAN POWDER AND MILK SERUM PROTEIN

Номер: KR1020150145983A
Принадлежит:

The present invention provides a method for producing fermented milk having reinforced protein by bean powder and milk serum protein. The method comprises the steps of: mixing crude, roasted bean powder, and sugar; sterilizing and cooling the crude; injecting and fermenting industrial strain culture medium in the cooled crude to produce fermented milk; and mixing, refrigerating, and aging milk serum protein in the fermented milk. COPYRIGHT KIPO 2016 ...

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27-05-2015 дата публикации

METHOD FOR PREPARING FERMENTED MILK BY USING KIMCHI-DERIVED LACTIC ACID BACTERIA ADDED WITH CINNAMON EXTRACT

Номер: KR1020150056697A
Принадлежит:

The present invention relates to a method for preparing fermented milk by using kimchi-derived lactic acid bacteria added with a cinnamon extract. More specifically, the present invention adds the cinnamon extract having excellent antifungal effects to the milk fermented with the kimchi-derived lactic acid bacteria also having such antifungal effects to enhance the antibacterial and antifungal activities by using the synergistic effect of the kimchi-derived lactic acid bacteria and the cinnamon extract without affecting the sensory properties. The present invention can also enhance the storage quality of the fermented milk by delaying the post-acid fermentation and excessive proliferation of the fermentation strains. The method includes: a preparation step of preparing the raw milk, cinnamon extract, sugar, and lactic acid bacteria; a mixing step of mixing 0.05 to 0.10 parts by weight of the cinnamon extract, 4 to 6 parts by weight of the sugar, and 100 parts by weight of the raw milk to ...

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28-02-2017 дата публикации

허브 성분을 포함하는 치즈 제조방법

Номер: KR0101708008B1

... 본 발명의 일 측면에 따르면, 허브 성분을 포함하는 치즈를 제공하고자 한다. 이를 위해, 본 발명의 실시예에 따른 허브 성분을 포함하는 치즈는, 원유; 치즈 스타터(starter)와 허브 분말을 포함하는 것을 특징으로 한다. 이를 통해, 면역기능을 강화하고 소화제, 강장제, 소염제, 항암제의 효능을 가지는 허브의 효과가 치즈에서 적절히 발휘되도록 할 수 있다.

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01-09-2015 дата публикации

METHOD FOR PREPARING FERMENTED MILK USING GALACTOOLIGOSACCHARIDE-GENERATING LACTOBACILLUS STRAIN

Номер: KR1020150099632A
Принадлежит:

The present invention relates to a method for preparing fermented milk using a galactooligosaccharide-generating lactobacillus strain and, more specifically, to a method for preparing fermented milk using a galactooligosaccharide-generating lactobacillus strain, in which raw milk is simultaneously inoculated with Lactobacillus reuteri and a commercial starter and then fermented. COPYRIGHT KIPO 2015 (AA) Step of adding sugar to raw milk (BB) Sterilization step (CC) Cooling step (DD) Inoculation step (EE) Fermentation step (FF) Cooling and packaging step ...

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17-06-2016 дата публикации

MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS

Номер: KR0101631264B1

... 본 발명은 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유와 물을 혼합하는 단계와; 상기 원유를 살균하는 단계와; 상기 살균된 원유를 냉각하는 단계와; 상기 냉각된 원유에 유산균 스타터를 접종하여 배양하는 단계와; 상기 스타터가 첨가된 원유에 염화칼슘 및 렌넷을 첨가한 후 발효시켜 커드를 제조하는 단계와; 상기 커드를 절단한 다음 커드와 유청을 교반한 후 상기 커드로부터 유청을 제거하는 단계와; 상기 커드에 물을 첨가한 다음 교반한 후 유청을 제거하는 단계와; 상기 커드에 홍삼 및 복분자 발효물를 첨가하는 단계와; 상기 홍삼 및 복분자 발효물이 첨가된 커드를 몰딩한 후 압착 성형하는 단계와; 상기 커드를 가염하는 단계; 및 상기 가염된 커드를 건조시킨 후 숙성하는 단계;를 포함하는 것을 특징으로 하는 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것이다.

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20-04-2016 дата публикации

MANUFACTURING METHOD FOR FERNENTED MILK INTENSIFEID PROTEIN

Номер: KR0101614120B1

... 본 발명은 원유와, 볶음콩가루 및 설탕을 혼합하는 단계와; 상기 원유를 살균한 후 냉각하는 단계와; 상기 냉각된 원유에 상업균주 배양액을 접종한 후 발효하는 발효유 형성단계; 및 상기 발효유에 유청단백질을 혼합한 다음 냉장보관하여 숙성시키는 단계;를 포함하여 포함하여 이루어지는 것을 특징으로 하는 콩가루와 유청단백질에의해 단백질이 강화된 발효유의 제조방법을 개시한다.

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14-12-2015 дата публикации

METHOD FOR MANUFACTURING APPENZELLER CHEESE BY USING EXTRACT OF RED GINSENG AND BLACKBERRIES

Номер: KR1020150139692A
Принадлежит:

The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw milk with a lactic acid bacteria starter and culturing the lactic acid bacteria; producing curd by adding calcium chloride and rennet to the raw milk to which the starter is added and fermenting the raw milk; cutting the curd, agitating the curd and whey, and removing whey from the curd; adding water to the curd, agitating the curd and the water, and removing the whey; adding the extract of red ginseng and blackberries to the curd; molding, compressing, and then shaping the curd to which the extract of red ginseng and blackberries is added; adding salt into the curd; and drying and then ripening the salted curd. COPYRIGHT KIPO 2016 (AA) Water adding step (B1, B2) Sterilizing step (CC) Cooling ...

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31-03-2016 дата публикации

MANUFACTURING METHOD OF CUBE GOUDA CHEESE

Номер: KR0101607620B1

... 본 발명은 절단형 고다치즈의 제조방법에 관한 것으로, 상업적 균주를 이용하여 제조한 고다치즈를 세절한 후, 숙성된 고다치즈로부터 분리한 유산균을 상기 세절된 고다치즈 표면에 분사하고 포장하여 숙성시키는 단계를 포함하는 절단형 고다치즈 제조방법을 개시한다.

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14-03-2017 дата публикации

산양유가 함유된 면역증진용 프로바이오틱스 분말의 제조방법

Номер: KR0101712981B1

... 본 발명은 산양유가 함유된 면역증진용 프로바이오틱스 분말에 관한 것으로, 더욱 상세하게는 발효산양유분말 16중량%와, 망고분말 48중량%와, 비타민C 0.8중량%와, 폴리덱스트로오즈(polydextrose) 15.2중량% 및 말토덱스트린(maltodextrin) 20중량%로 구성되는 것을 특징으로 하는 산양유가 함유된 면역증진용 프로바이오틱스 분말에 관한 것이다.

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16-06-2015 дата публикации

METHOD FOR MANUFACTURING SHELL CHOCOLATE USING YOGURT CHEESE

Номер: KR1020150066506A
Принадлежит:

The present invention relates to a method for manufacturing shell chocolate using yogurt cheese. The method includes the steps of: mixing 5 parts by weight of sugar with respect to 100 parts by weight of raw milk; sterilizing the raw milk mixed with sugar; cooling the sterilized raw milk; producing curd by inoculating 1.5 parts by weight of a starter (ABT-5) into the cooled raw milk and then fermenting the raw milk at 43°C for 5-8 hours; removing whey after cooling the curd; producing yogurt cheese by storing the curd without whey; putting the yogurt cheese in vacant shell chocolate; sealing an opening of the shell chocolate with melted cacao; applying melted cacao on the whole surface of the sealed shell chocolate; and sprinkling chocolate flakes, blueberry flakes, or almond flakes on the shell chocolate to which cacao is applied, drying the shell chocolate, and keeping the shell chocolate refrigerated. COPYRIGHT KIPO 2015 (AA) Mix raw milk with sugar (BB) Sterilization (CC) Cooling (DD ...

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07-12-2016 дата публикации

홍삼 추출물 및 복분자 추출물을 유효성분으로 함유하는 당뇨병의 예방, 개선 또는 치료를 위한 조성물

Номер: KR0101683142B1

... 본 발명은 홍삼 추출물 및 복분자 추출물을 유효성분으로 함유하는 당뇨병의 예방, 개선 또는 치료를 위한 조성물에 관한 것이다. 더욱 상세하게는, 포도당-지질 독성 또는 사이토카인(TNF-α, IL-β, IFN-γ)에 의한 췌장 베타세포의 사멸을 억제하는 효능, 카스파제(caspase)-3, -8, -9의 활성을 억제하는 효능, NO의 생성을 억제하는 효능 및 인슐린 분비를 증가시키는 효능을 보유하는 것을 특징으로 하는 당뇨병의 예방, 개선 또는 치료를 위한 조성물에 관한 것이다.

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21-05-2015 дата публикации

METHOD FOR MANUFACTURING CHEESE GOCHUJANG USING OPUNTIA HUMIFUSA

Номер: KR1020150055136A
Принадлежит:

The present invention relates to a method for manufacturing cheese Gochujang thick soypaste mixed with red peppers using opuntia humifusa, comprising the steps of: preparing an opuntia humifusa solution by mixing opuntia humifusa stem powder and water then stirring; preparing an opuntia humifusa cheese solution by mixing a cheese with the opuntia humifusa solution and stirring the mixture until the cheese melts in the opuntia humifusa solution; and preparing a cheese Gochujang by mixing the opuntia humifusa cheese solution and Gochujang then aging the mixture for a fixed period of time. COPYRIGHT KIPO 2015 ...

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18-02-2016 дата публикации

METHOD FOR MANUFACTURING FERMENTED MILK

Номер: KR0101595534B1

... 본 발명은 청과류 발효액이 첨가된 발효유 및 발효푸딩의 제조방법에 관한 것으로, 더욱 상세하게는 원유를 90℃에서 10분 동안 살균하는 단계와; 상기 살균된 원유에 청과류 발효액을 첨가하는 단계와; 상기 청과류 발효액이 첨가된 원유에 스타터를 접종한 다음 43℃로 4~6시간 동안 발효시켜 발효유를 제조하는 단계와; 상기 발효유를 15℃로 10분 동안 냉각시키는 단계;를 포함하여 이루어지는 것을 특징으로 하는 청과류 발효액이 첨가된 발효유의 제조방법 및 발효푸딩의 제조방법에 관한 것이다.

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18-05-2015 дата публикации

MANUFACTURING METHOD OF WHEY HYDROLYZATES

Номер: KR1020150053304A
Принадлежит:

The present invention relates to a manufacturing method of whey hydrolyzates and, more specifically to a manufacturing method of whey hydrolyzates, comprising the steps of: sterilizing whey; injecting lactic acid bacteria to the sterilized whey; cultivating and hydrolyzing the whey injected with the lactic acid bacteria; and pulverizing the hydrolyzed whey through a freeze-drying. COPYRIGHT KIPO 2015 (AA) Sterilizing whey (BB) Inoculating with lactobacillus (CC) Culture (DD) Freeze-drying (EE) Whey hydrolyzates powder ...

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17-07-2017 дата публикации

RHUS VERNICIFLUA SEED FERMENTED MILK

Номер: KR101758153B1
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to a Rhus verniciflua seed fermented milk and, more specifically, to a method for manufacturing fermented milk added with an extract of Rhus verniciflua seeds. The fermented milk added with an extract of Rhus verniciflua seeds is manufactured by comprising the following steps: mixing milk (S10), sugar (S20) and an extract of Rhus verniciflua seeds (S30) and preparing an undiluted solution; sterilizing the undiluted solution (S40); cooling the sterilized solution (S50); adding starter strains to the cooled solution and fermenting the same (S60, S70); and cooling the fermented solution (S80). By using the Rhus verniciflua seed fermented milk, the income of Rhus verniciflua farms can be increased. COPYRIGHT KIPO 2017 (S10) Crude oil (T.A 0.15%, pH 6.8) (S20) Adding sugar (5%) (S30) Addition of raloxifene ethanol extract (less than 0.5%) (S40) Sterilization (90°C, 10 min) (S50) Cooling (42°C) (S60) Addition of starter (0.03%) (S70) Fermentation (37°C, 0 ~ 6hrs) ...

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21-08-2015 дата публикации

Preparation method for lactic acid bacteria isolated from kimchi yogurt using cinnamon extract

Номер: KR0101546224B1

... 본 발명은 계피추출물이 첨가된 김치유래유산균 발효유의 제조방법에 관한 것으로, 보다 상세하게는 항진균효과가 있는 김치유래유산균을 포함하여 발효시킨 발효유에 항진균효과가 탁월한 계피추출물을 첨가하여, 관능적 특성에는 영향을 미치지 않으면서, 김치유래유산균과 계피추출물의 상승효과로 인하여 항진균 및 항균활성이 우수하고, 발효균주의 과도한 증식이나 후산발효를 지연시켜 발효유의 저장품질을 높일 수 있는 계피추출물이 첨가된 김치유래유산균 발효유의 제조방법에 관한 것이다. 계피추출물이 첨가된 김치유래유산균 발효유의 제조방법은 원유, 계피추출물, 설탕, 유산균을 준비하는 준비단계와; 상기 준비단계에서 준비한 원유 100중량부에 대하여 계피추출물 0.05~0.10중량부와 설탕 4~6중량부를 혼합하여 계피혼합유를 만드는 혼합단계와; 상기 계피혼합유를 85~95℃의 온도로 5~15분간 살균하는 살균단계와; 상기 살균단계 처리된 계피혼합유를 40~45℃로 냉각시키는 계피혼합유 냉각단계와; 상기 냉각단계 처리된 계피혼합유 100중량부에 대하여 유산균 1중량부를 접종하는 접종단계와; 상기 접종단계 처리된 계피혼합유를 최종 pH가 4.3~4.6이 될 때까지 35~45℃의 온도로 6~8시간 동안 발효시켜 계피발효유를 만드는 발효단계와; 상기 발효단계 처리된 계피발효유를 15~20℃로 냉각시키는 계피발효유 냉각단계와; 상기 냉각단계 처리된 계피발효유를 3~5℃의 온도로 냉장저장하는 냉장단계: 를 포함하여 구성된다.

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14-04-2017 дата публикации

FERMENTED MILK INCLUDING CONJUGATED LINOLEIC ACID (CLA) HAVING ANTIDIABETIC ACTIVITY AND MANUFACTURING METHOD THEREOF

Номер: KR101726416B1
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to fermented milk including conjugated linoleic acid (CLA) having antidiabetic activity and to a manufacturing method thereof. The fermented milk including CLA having antidiabetic activity is obtained by the following steps: inoculating raw milk with a starter strain, wherein the starter strain is obtained by a mother culture after mixing YF-L812 (Streptococcus thermophiles, Lactobacillus delbrueckii subsp. bulgaricus) which are commercial strains, Bifidobacterium breve KCTC 3419 which is a standard strain, and Lactobacillus sakei subsp. LJ011 which is isolated from kimchi, in a volume ratio of 4:3:3; and fermenting the inoculated raw milk. The fermented milk contains high concentration of CLA, and can remarkably improve antidiabetic activity. The manufacturing method of the fermented milk comprises the following steps: producing mixed raw milk; sterilizing the mixed raw milk; cooling the sterilized mixed raw milk; preparing inoculated raw milk; culturing the ...

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29-03-2016 дата публикации

CHESS INCLUDING HERB INGREDIENT AND METHOD FOR MANUFACTURING SAME

Номер: KR1020160033830A
Принадлежит:

According to an aspect of the present invention, provided is cheese including an herb ingredient. According to an embodiment of the present invention, the cheese including an herb ingredient includes raw milk, a cheese starter, and herb powder. According to the present invention, an effect of herb for enhancing an immune function and effects of herb as a digestive medicine, a tonic, an anti-inflammatory agent, and an anti-cancer agent can be provided to the cheese. COPYRIGHT KIPO 2016 ...

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29-03-2016 дата публикации

CHEESE INCLUDING KOREAN WILD GRAPE INGREDIENT AND METHOD FOR MANUFACTURING SAME

Номер: KR1020160033829A
Принадлежит:

According to an aspect of the present invention, provided is cheese including a Korean wild grape ingredient. According to an embodiment of the present invention, the cheese including a Korean wild grape ingredient includes: raw milk; 20 wt% of water with respect to the total weight of the raw milk; 1.5 wt% of citric acid with respect to the total weight of the water; salt; and aged Korean wild grape wine. According to the present invention, the cheese including Korean wild grapes which has an anti-aging effect, a vision improvement effect, and an antioxidation effect, can be manufactured efficiently. COPYRIGHT KIPO 2016 ...

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11-07-2016 дата публикации

COMPOSITION FOR IMPROVING LIPID METABOLISM AND PREVENTING OBESITY COMPRISING MIXED SOLUTION OF RUBUS COREANUS MIQUEL AND FERMENTED RED GINSENG EXTRACT AS ACTIVE INGREDIENT

Номер: KR1020160082824A
Принадлежит:

The present invention relates to a composition for improving lipid metabolism and preventing obesity comprising as active ingredient a mixed solution of an extract of Rubus coreanus Miquel and a red ginseng or fermented red ginseng extract. More specifically, the present invention relates to a method for preparing a composition for improving lipid metabolism and preventing obesity comprising a step of extracting an active ingredient from the extract of Rubus coreanus Miquel, a step of extracting an active ingredient from the fermented red ginseng extract, and a step of mixing the extract of Rubus coreanus Miquel with the fermented red ginseng extract at a predetermined ratio. The purpose of the present invention is to obtain a better effect from fermented Rubus coreanus Miquel and fermented red ginseng extract using L. acidophilus separated from Kimchi lactic acid bacteria compared to Rubus coreanus Miquel and the red ginseng extract. Rubus coreanus Miquel and fermented red ginseng extract ...

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