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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 68. Отображено 68.
06-09-2016 дата публикации

아로니아를 이용한 기능성 치즈의 제조방법

Номер: KR0101652917B1
Автор: 정후길, 최희영, 이승구, 김경희, 박종혁, 허창기, 문준성
Принадлежит: 재단법인 임실치즈과학연구소, 전라북도 임실군(임실군 농업기술센터장), 재단법인 전라북도생물산업진흥원, 무지개 영농조합법인

... 본 발명은 치즈 제조방법에 있어서 아로니아 주스를 첨가하는 단계를 포함하는 기능성 치즈의 제조방법에 관한 것으로, 원유에 아로니아 주스를 첨가하여 가우다치즈를 제조하는 방법을 제시한다.

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Номер записи: 1
29-08-2018 дата публикации

THISTLE EXTRACT HAVING MENOPAUSAL SYMPTOM RELIEVING FUNCTION AND MANUFACTURING METHOD THEREOF

Номер: KR1020180096163A
Автор: LEE, SANG CHEON, HUH, CHANG KI, MOON, HYE JUNG, JIN, HEE YEON, KIM, SU HWAN, KANG, KI SUNG, PARK, JUN YEON, LEE, SANG HYUN, SIM JAE SHUK
Принадлежит:

The present invention relates to a thistle extract having a menopausal symptom relieving function and a manufacturing method thereof and, more specifically, to a thistle extract having a menopausal symptom relieving function and a manufacturing method thereof, in which the thistle extract is manufactured by using mixed thistle which are mixed with thistle leaves harvested in the spring, and thistle leaves harvested in the autumn, having transcriptional activity of an estrogen receptor, at the ratio of 3:2 to contain hispidulin, cirsimaritin and cirsimarin as active components, and to have highly excellent effects of weight control, obesity alleviation, female hormone improvement, liver function improvement, bone density improvement and depression alleviation, thereby being able to remarkably relieving menopausal symptoms. The manufacturing method of the thistle extract comprises: a step of preparing thistle whereas the thistle leaves harvested in the spring are mixed with the thistle leaves ...

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Номер записи: 2
01-09-2015 дата публикации

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

Номер: KR1020150099631A
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, CHOE, HUI YEONG, O, JEON HUI, YANG, HUI SEON, GIM, GYEONG HUI, CHOE, YU JIN, I, JU HUI, MUN, HYE JEONG
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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Номер записи: 3
15-05-2015 дата публикации

PREPARATION METHOD OF CHOPPED GOUDA CHEESE

Номер: KR1020150052921A
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, O, JEON HUI, O, HYEON HUI, YANG, HUI SEON, GIM, MYEONG GON, NA, SANG EON, GIM, YUN JEONG, HWOANG, YOUNG TAE
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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Номер записи: 4
05-07-2016 дата публикации

METHOD FOR PREPARING IMMUNE-ENHANCING PROBIOTICS POWDER CONTAINING GOAT MILK

Номер: KR1020160078688A
Автор: BAK, JONG HYEOK, CHOE, HUI YEONG, HEO, CHANG GI, O, JEON HUI, CHOE, YU JIN, YANG, HUI SEON, JO, GEUN TAEK
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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Номер записи: 5
04-01-2019 дата публикации

클로렐라를 첨가한 비살균 숙성치즈의 제조방법

Номер: KR1020190001234A
Автор: 송기봉, 구회자, 이상천, 허창기, 박종혁, 문혜정, 오전희, 최유진, 진희연, 권윤경, 김수환
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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Номер записи: 6
04-01-2016 дата публикации

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

Номер: KR0101581910B1
Автор: 정후길, 허창기, 최유진, 양희선, 오현희, 박종혁, 오전희, 김경희, 문준성, 서경순, 김경제, 진성우, 박태영
Принадлежит: 임실군, 재단법인 임실치즈과학연구소

... 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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Номер записи: 7
04-09-2015 дата публикации

FUNCTIONAL CHEESE ADDED WITH SEAWEED FULVESCENS INGREDIENTS AND MANUFACTURE METHOD THEREOF

Номер: KR1020150101888A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

According to an aspect of the present invention, provided is a functional cheese including seaweed fulvescens with rich mineral substances such as iron and calcium to allow people including pregnant women to effectively take nutrients from the cheese. To achieve this, according to an embodiment of the present invention, the functional cheese includes crude oil, a cheese starter, and seaweed fulvescens powder. Therefore, the functional cheese including rich mineral substances such as iron and calcium allows people including pregnant women to effectively take nutrients from the cheese. COPYRIGHT KIPO 2015 ...

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Номер записи: 8
19-08-2016 дата публикации

METHOD FOR PREPARING EDAM CHEESE CONTAINING PROBIOTICS STRAIN AND DENDROPANAX MORBIFERA EXTRACT

Номер: KR1020160098664A
Автор: I, SANG CHEON, CHOE, HUI YEONG, MUN, JUN SEONG, BAK, EUN HA, HEO, CHANGGI, BAK, JONG HYEOK
Принадлежит:

The present invention relates to a method for preparing Edam cheese containing a probiotics strain and a Dendropanax morbifera extract, and more specifically, to a method for preparing Edam cheese containing a probiotics strain and a Dendropanax morbifera extract, comprising: a step of sterilizing raw milk; a step of cooling the sterilized raw milk; a step of adding a probiotics strain to the cooled raw milk to culture the cooled raw milk; a step of adding a Dendropanax morbifera extract to the cultured raw milk; a step of adding a rennet to the Dendropanax morbifera extract-added raw milk, cutting the mixture, and stirring and heating the cut mixture to prepare a curd; a step of preliminarily pressing the curd to prepare cheese; and a step of cutting the surface of the pressed cheese. The present invention is capable of providing functional Edam cheese using a health-enhancing probiotics lactic acid bacterial preparation and a Dendropanax morbifera extract with a high anti-aging effect ...

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Номер записи: 9
15-07-2015 дата публикации

HEAT STORAGE CONTAINER AND TRANSPORT-TYPE HEAT STORAGE SYSTEM USING SAME

Номер: KR1020150081739A
Автор: HUR, CHANG KI, UM, GI JEUNG
Принадлежит:

The present invention relates to a heat storage container, and a transport-type heat storage system using the same. More specifically, the purpose of the present is to maximize heat transmission efficiency by enabling thermal medium oil to be in uniform contact with an entire surface of a latent heat storage material inside the container wherein the latent heat storage material is embedded, enabling the thermal medium oil to stay for a long time and to store and radiate heat without a limited use by installing a heat exchanger in a transport trailer wherein the heat storage container is installed. The present invention provides the heat storage container including: a heat storage tank (110) having a closed internal space; at least one partitioning wall (111) vertically installed inside the heat storage tank to partition an internal space into a plurality of spaces side by side; a supply pipe (10) inserted in the internal space of the heat storage tank having one or a plurality of outlets ...

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Номер записи: 10
08-12-2016 дата публикации

NERVE CELL-PROTECTING LACTOBACILLUS-FERMENTED MUSHROOM MIXTURE AND PRODUCTION METHOD THEREOF

Номер: KR1020160141134A
Автор: HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JO, JUN HEE, LEE, SANG CHEON, PARK, JONG HYUK, CHOI, HEE YOUNG, JIN, HEE YEON, SEO, KYOUNG SUN, CHOI, BONG SUK, JIN, SEONG WOO
Принадлежит:

The present invention relates to a nerve cell-protecting lactobacillus-fermented mushroom mixture, and to a production method thereof. The production method of the present invention comprises the following steps: producing a mushroom mixture extract; adding sugar to the mushroom mixture extract and diluting the same thereafter; sterilizing the mushroom mixture extract; inoculating Bifidobacterium bifidum into the sterilized mushroom mixture extract; primarily fermenting the mushroom mixture extract; centrifuging the primarily fermented product; sterilizing the primarily fermented product; inoculating Lactobacillus sakei subsp. LI033 into the primarily fermented product; secondarily fermenting the primarily fermented product; centrifuging the secondarily fermented product; and sterilizing the secondarily fermented product. COPYRIGHT KIPO 2016 (S10) Step of producing a mushroom mixture extract (S100) Step of centrifuging the secondarily fermented product (S110) Step of sterilizing the secondarily ...

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Номер записи: 11
31-05-2018 дата публикации

CIRSIUM JAPONICUM VAR. MAACKII (MAXIM) EXTRACT HAVING ANTI-DIABETIC ACTIVITY AND METHOD FOR PREPARING SAME

Номер: KR1020180058160A
Автор: LEE, SANG CHEON, HUH, CHANG KI, KANG, KI SUNG, LEE, DA HAE, JUNG, EUN BEE, LEE, SANG HYUN, LEE, JAE MIN
Принадлежит:

The present invention relates to a Cirsium japonicum var. maackii (Maxim) extract having an anti-diabetic activity and a method for preparing the same and, more specifically, to a Cirsium japonicum var. maackii (Maxim) extract having an anti-diabetic activity and a method for preparing the same, wherein the Cirsium japonicum var. maackii (Maxim) extract is prepared by preparing dry Cirsium japonicum var. maackii (Maxim), adding alcohol to perform extraction, and conducting filtration, concentration, lyophilization, and pulverization steps, and the Cirsium japonicum var. maackii (Maxim) extract includes linarin, pectolinarin, apigenin, hispidulin, cirsimarin, and cirsimaritin, thereby increasing insulin secretion, protecting pancreatic cells from streptozotocin, and significantly enhancing anti-diabetic efficacy. The method of the present invention comprises: a step of preparing dry Cirsium japonicum var. maackii (Maxim); a step of adding alcohol to the dry Cirsium japonicum var. maackii ...

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Номер записи: 12
20-04-2016 дата публикации

FUNCTIONAL CHEESE CONTAINING SEAWEED FULVESCENS, AND METHOD FOR PRODUCING SAME

Номер: KR1020160042850A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

An aspect of the present invention provides functional cheese containing seaweed fulvescens which contains a large amount of minerals such as iron and calcium, in order for the functional cheese to be a source from which individuals, such as pregnant women, can easily obtain nutrients. According to an embodiment of the present invention, the functional cheese comprises raw milk, a cheese starter, and seaweed fluvescens powder. Therefore, the functional cheese of the present invention, containing a large amount of minerals such as iron and calcium, can be a source from which individuals, including pregnant women in particular, can effectively obtain nutrients. COPYRIGHT KIPO 2016 ...

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Номер записи: 13
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
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, CHOE, HUI YEONG, O, JEON HUI, YANG, HUI SEON, GIM, GYEONG HUI, CHOE, YU JIN, I, JU HUI, MUN, HYE JEONG
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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Номер записи: 14
10-05-2018 дата публикации

METHOD FOR PRODUCING SAUCE AND JAM USING CHEESE AND TOMATOES

Номер: KR1020180047165A
Автор: LEE, SANG CHEON, CHOI, YU JIN, OH, SUN HEE, JEONG, JAE HEE, LEE, DUCK JIN, HUH, CHANG KI, CHOI, HEE YOUNG, MOON, HYE JUNG, PARK, EUN HA, JIN, HEE YEON, KIM, YEONG MI, YUN, SUK HYEAN
Принадлежит:

The present invention relates to a method for producing a sauce with cheese and tomatoes, and a sauce with cheese and tomatoes produced by the method. To this end, the method comprises the following steps: (a) boiling washed tomatoes for 1-3 minutes at 90-100°C, removing stalks and peel, and then grinding the tomatoes; and (b) adding cheese to the tomatoes ground in the step (a). COPYRIGHT KIPO 2018 ...

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Номер записи: 15
04-09-2015 дата публикации

FUNCTIONAL CHEESE ADDED WITH HIJIKIA INGREDIENTS AND MANUFACTURE METHOD THEREOF

Номер: KR1020150101886A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

According to an embodiment of the present invention, provided is a functional cheese including a strain that helps the absorption of calcium. To achieve this, the functional cheese includes hijikia and a Lactobacillus plantarum YH strain that helps the absorption of calcium. Therefore, the functional cheese includes a strain that helps the absorption of calcium to allow pregnant women as well as ordinary people to effectively take in calcium ingredients. COPYRIGHT KIPO 2015 (AA) Sterilization(63°C, 30min) and cooling(32°C) (BB) Adding starter(1h, 32°C Fermentation) (0.25% Flora Danica + 0.25% Lactobacillus plantarum YH) (CC) Adding Rennet(32°C, 25min) (DD) Cutting curd(Width*Height 1 cm) (EE) Stirring(20min, 32°C) (FF) Primary milk serum removal(35% of crude oil) (GG) Primary hot water addition(20min, 35°C) (HH) Secondary milk serum removal(20% of crude oil) (II) Secondary hot water addition(20min, 35°C) (JJ) Adding fusifirnus(0%,0.6%,0.8%,1%) (KK) Precompression, pressurization, and salting ...

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Номер записи: 16
05-01-2018 дата публикации

클로렐라 효소 가수분해물을 첨가한 염지액을 이용한 가우다 치즈 제조방법

Номер: KR0101814664B1
Автор: 송기봉, 구회자, 이상천, 박종혁, 허창기, 최희영, 오전희, 문혜정, 최유진, 박은하
Принадлежит: 이플 영농조합법인, 재단법인 임실치즈앤식품연구소

... 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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Номер записи: 17
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
Автор: LEE, SANG CHEON, HUH, CHANG KI, CHOI, YU JIN, MOON, HYE JUNG, JIN, HEE YEON, JEONG, JAE HEE, NAM, JOONG HYUN, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA, YANG, HEA DONG, KIM, SANG KI, LEE, JEONG HO, IM, SO YEON, MOON, KWANG HYUN
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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Номер записи: 18
07-09-2018 дата публикации

METHOD FOR PREPARING ARTIFICIAL SKIN FOR LONG-TERM STORAGE

Номер: WO2018159898A1
Автор: CHOI, Sun Duck, KANG, Kyung Soo, HUR, Chang Gi, LEE, Youn Su, JO, Yu Mi
Принадлежит:

The present invention provides a method for preparing artificial skin wherein artificial skin is taken from porcine bio skin highly analogous to human dermal and subcutaneous tissues, and frozen and/or lyophilized, whereby the artificial skin can be conveniently used as a substitute for an animal test or in various research while being stored for a long period of time ranging from six months to one year and can be produced on a mass scale through a standardized manufacturing process.

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Номер записи: 19
14-04-2017 дата публикации

ALLIUM HOOKERI RACLETTE CHEESE CONTAINING CLA AND PRODUCING METHOD THEREOF

Номер: KR101726422B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JIN, HEE YEON, LEE, JOO HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA
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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Номер записи: 20
29-09-2016 дата публикации

치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식

Номер: KR0101660794B1
Автор: 정후길, 최희영, 김경희, 이승구, 문준성, 허창기, 박종혁
Принадлежит: 재단법인 전라북도경제통상진흥원, 재단법인 임실치즈과학연구소

... 본 발명은 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식에 관한 것으로, 더욱 상세하게는, 유아들에게 제공되는 이유식에 있어 양질의 단백질을 제공하기 위해 치즈를 첨가함으로써 고비용의 육제품을 대체할 수 있도록 하는 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식에 관한 것이다. 본 발명의 치즈가 첨가된 이유식의 제조 방법은, 단백질 원(原)으로써 치즈를 포함하는 식재료가 제공되는 식재료 제공 단계; 상기 식재료에 대한 전처리 과정이 수행되는 전처리 단계; 상기 전처리 단계를 통해 전처리가 완료된 상기 식재료를 개량 및 배합하기 위한 개량 및 배합 단계; 및 상기 개량 및 배합 단계를 통해 개량 및 배합된 식재료를 조리하는 조리 단계;를 포함하되, 상기 치즈는 카티지 치즈, 카이소블랑코 치즈 및 가우다 치즈의 군(群)에서 선택된 적어도 하나 이상의 치즈일 수 있다.

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Номер записи: 21
10-06-2015 дата публикации

PRODUCING METHOD OF BREAD ADDED WITH LACTOBACILLUS CULTURE MEDIUM AND CINNAMON EXTRACT

Номер: KR101525828B1
Автор: JUNG, HOO KIL, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, OH, HYUN HEE, JEONG, YONG SEOB, LEE, YU RI, BAE, IN HYU, LEE, JAI SUNG, SHIM, KI HOON, JUNG, HEE NAM
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to a producing method of bread added with a lactobacillus culture medium and a cinnamon extract. When producing bread, a lactobacillus culture medium and a cinnamon extract are added thereto by being mixed in a weight ratio of 1-3:1 so as to improve quality and storage properties of bread, thereby increasing the weight, volume, and specific volume of bread while decreasing a loss rate thereof during baking and decreasing hardness to provide a soft texture. Also, sourness and bad smell of a lactobacillus culture medium, bitterness of cinnamon, and cinnamon flavor are neutralized so as to have an excellent sensory test result on colors, tastes, flavors, appearance, texture, and overall preferences, compared to general bread without a lactobacillus culture medium and a cinnamon extract, thereby improving quality of bread. In addition, bread produced by adding a lactobacillus culture medium has the least change in moisture content during storage of bread, bread ...

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Номер записи: 22
10-02-2017 дата публикации

매생이 성분이 첨가된 기능성 치즈 제조방법

Номер: KR0101704999B1
Автор: 정후길, 최희영, 김경희, 이승구, 문준성, 허창기, 박종혁
Принадлежит: 재단법인 전라북도경제통상진흥원, 재단법인 임실치즈앤식품연구소

... 본 발명의 일 측면에 따르면, 임산부 등이 영영소를 치즈에서 효율적으로 섭취할 수 있도록 철분이나 칼슘과 같은 무기질 성분이 풍부한 매생이를 포함하는 기능성 치즈를 제공하고자 한다. 이를 위해, 본 발명의 실시예에 따른 기능성 치즈는, 원유; 치즈 스타터(starter)와 매생이 분말을 포함하는 것을 특징으로 한다. 이를 통해, 철분이나 칼슘과 같은 무기질 성분을 풍부하게 포함함으로서 일반인은 물론, 특히 임산부가 영영소를 치즈에서 효율적으로 섭취할 수 있도록 하는 효과가 있다.

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Номер записи: 23
03-08-2017 дата публикации

METHOD FOR PRODUCING TUILE USING CHEESE

Номер: KR1020170089064A
Автор: I, SANG CHEON, BAK, EUN HA, SEO, IL HWAN, HEO, CHANG GI, BAK, JONG HYEOK, CHOE, HUI YEONG
Принадлежит:

The present invention relates to a method for producing tuile using cheese, and more particularly, to a method for producing tuile using cheese, which comprises the following step: mixing the whites of an egg with sugar and weak flour and kneading the mixture by adding molten butter and a vanilla extract thereto; mixing food ingredients composed of cheese, coconut long and nuts with a dough; halting by putting the dough mixed with the food ingredients into a refrigerator and aging the dough; and molding the halted dough into a tuile form and baking the dough in an oven. Since the tuile is produced by using tasteless and broken cheese, the utilization of cheese is increased, thereby promoting the consumption of cheeses. COPYRIGHT KIPO 2017 ...

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Номер записи: 24
22-09-2016 дата публикации

RAW RICE WINE COMPRISING WHEY AND MANUFACTURING METHOD THEREOF

Номер: KR1020160110732A
Автор: LEE, SANG CHEON, HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JO, JUN HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, MOON, JOON SEONG, JIN, SEONG WOO, PARK, TAE YOUNG, KIM, JIN KYEONG, KIM, YONG DOO, KIM, SO MANG, KIM, SU HWAN
Принадлежит:

The present invention relates to raw rice wine comprising whey, which can increase nutrients and palatability, and relates to a manufacturing method thereof. The manufacturing method of raw rice wine comprising whey of the present invention comprises the following steps of: preparing malt, water, lactic acid, yeast, rice, whey, refined enzyme; mixing and fermenting the malt, the water, the lactic acid, and the yeast to manufacture distiller′s grains; mixing and fermenting the rice, the whey, and the refined enzyme to the distiller′s grains to manufacture rice-wine mash by primarily immersing the same; mixing and fermenting the rice, the whey, and the refined enzyme to the rice-wine mash to secondarily immerse the same; and refrigerating and storing the fermented product obtained in the secondarily immersing step. COPYRIGHT KIPO 2016 (S10) Step of preparing malt, water, lactic acid, yeast, rice, whey, and a refined enzyme (S20) Step of mixing and fermenting the malt, the water, the lactic ...

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Номер записи: 25
27-07-2017 дата публикации

프로바이오틱스 균주 및 황칠 추출물이 함유된 에다머 치즈의 제조방법

Номер: KR0101761840B1
Автор: 이상천, 최희영, 문준성, 박은하, 허창기, 박종혁
Принадлежит: 재단법인 임실치즈앤식품연구소, 재단법인 전라북도경제통상진흥원

... 본 발명은 프로바이오틱스 균주 및 황칠 추출물이 함유된 에다머 치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유를 살균하는 단계; 상기 살균된 원유를 냉각하는 단계; 상기 냉각된 원유에 프로바이오틱스 균주를 첨가하여 배양하는 단계; 상기 배양된 원유에 황칠 추출물을 첨가하는 단계; 상기 황칠 추출물이 첨가된 원유에 렌넷을 첨가한 후 컷팅한 다음 교반 및 가온하여 커드를 제조하는 단계; 상기 커드를 예비압착하여 치즈로 제조하는 단계; 및 상기 압착된 치즈의 표면을 절단하는 단계;를 포함하는 것을 특징으로 하는 프로바이오틱스 균주 및 황칠 추출물이 함유된 에다머 치즈의 제조방법에 관한 것이다.

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Номер записи: 26
06-03-2017 дата публикации

머루 성분을 포함하는 치즈 제조방법

Номер: KR0101711369B1
Автор: 이상천, 최희영, 이승구, 문준성, 박은하, 허창기, 박종혁, 최유진, 오전희, 양희선
Принадлежит: 전라북도 무주군, 임실군, 재단법인 임실치즈앤식품연구소

... 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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Номер записи: 27
18-02-2016 дата публикации

METHOD OF FERMENTED MILK USING LACTOBACILLUS

Номер: KR0101595014B1
Автор: 정후길, 박종혁, 허창기, 최희영, 오전희, 양희선, 김경희, 최유진, 이주희, 문혜정
Принадлежит: 재단법인 임실치즈과학연구소, 임실군

... 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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Номер записи: 28
31-12-2015 дата публикации

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

Номер: KR1020150145983A
Автор: HEO, CHANG GI, CHOE, YU JIN, YANG, HUI SEON, JO, JUN HUI, BAK, JONG HYEOK, CHOE, HUI YEONG, O, JEON HUI, MUN, JUN SEONG, SEO, GYEONG SUN, JIN, SEONG U, CHOE, BONG SEOK, BAK, TAE YEONG
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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Номер записи: 29
13-07-2017 дата публикации

ICE HEAT STORAGE TANK WITH HEATER AND HEAT EXCHANGER FOR HEAT STORAGE AND HEAT EMISSION

Номер: KR101757106B1
Автор: HUR, CHANG KI, KIM, SANG BEOM
Принадлежит: TWINENERGY COPORATION, KIM, SANG BEOM

The present invention relates to an ice heat storage tank with a heater and a heat exchanger for heat storage and heat emission and, specifically, to an ice heat storage tank with a heater and a heat exchanger, which can be used as an air conditioner in summer and can be used as a heating device in winter, wherein the ice heat storage tank with the heater and the heat exchanger can fundamentally prevent a leakage of water stored in a heat storage tank and can facilitate a piping work. The ice heat storage tank can improve heat exchange performance and heat storage efficiency by water circulation (flow) in the heat storage tank and has an optimal pipe design structure. The ice heat storage tank with the heater and the heat exchanger includes: the heat storage tank (10) having a water storage space inside; one or more heat exchange pipes (20) wherein an inlet pipe (21) and an outlet pipe (22) individually connected to an indoor unit (23) are connected to one end and the other end of the heat ...

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Номер записи: 30
04-09-2015 дата публикации

METHOD FOR PRODUCING SNOWBALL CHEESE, AND SNOWBALL CHEESE PRODUCED BY SAME

Номер: KR1020150101890A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

The present invention relates to a method for producing snowball cheese, and snowball cheese produced by the same and, more specifically, to a method for producing snowball cheese, which provides nutrition by adding various ingredients and manufactures cheese in a snowball shape to make children have an interest and a favorable impression in the cheese, and to snowball cheese produced by the same. The method for producing snowball cheese of the present invention comprises: a raw milk providing step of providing raw milk mixed with food ingredients for additives; a curd making step of making curd by sterilizing, fermenting, and solidifying the raw milk mixed with the food ingredients for additives provided by the raw milk supplying step; a mat forming step of forming a mat through processes of cutting, stirring and removing whey for the curd formed by the curd forming step; a mat cutting step of cutting the mat formed by the curd forming step into a thickness of 0.3 to 0.5 mm; a stretching ...

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Номер записи: 31
17-06-2016 дата публикации

MANUFACTURING METHOD OF CREAM CHEESE HAVING ARONIA JAM

Номер: KR0101631263B1
Автор: 정후길, 최희영, 이승구, 김경희, 박종혁, 허창기, 문준성
Принадлежит: 재단법인 임실치즈과학연구소, 전라북도 임실군(임실군 농업기술센터장), 재단법인 전라북도생물산업진흥원, 무지개 영농조합법인

... 본 발명은 치즈 제조방법에 있어서 아로니아 잼 또는 아로니아 주스를 첨가하는 단계를 포함하는 기능성 치즈의 제조방법에 관한 것으로, 원유와 크림을 중량비로 1:1로 혼합하여 크림치즈를 제조한 후 아로니아 잼을 첨가하고 교반하여 크림치즈를 제조하는 방법을 제시한다.

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Номер записи: 32
04-01-2017 дата публикации

NOVEL LACTOBACILLUS STRAIN LACTOBACILLUS ACIDOPHILUS C ISOLATED FROM KIMCHI, AND OBESITY PREVENTING COMPOSITION INCLUDING SAME

Номер: KR1020170000837A
Автор: BAK, JONG HYEOK, I, SANG CHEON, HEO, CHANG GI, CHOE, HUI YEONG, YANG, HUI SEON, CHOE, YU JIN, I, JU HUI, MUN, HYE JEONG, CHOE, GYEONG MIN, CHA, JEONG DAN, HWANG, SEUNG MI, GO, EUN SIL, I, MIN JEONG, JANG, JI EUN, CHOE, HYE RAN
Принадлежит:

The present invention relates to a novel lactobacillus strain isolated from kimchi, and to a composition including the same. More specifically, the present invention relates to a Lactobacillus acidophilus C (KFCC 11612P) strain having an anti-obesity effect, a composition including the same, and a method for producing a composition by using the lactobacillus. When the Lactobacillus acidophilus C strain (donation number: KFCC11612P) which is the novel lactobacillus of the present invention is applied to a food composition such as a red ginseng liquid or a food additive composition such as Rubus coreanus powder, excellent effects in reducing the weight of fat, reducing the size of fat cells, and increasing the concentration of HDL-cholesterol are provided. Accordingly, a composition fermented by Lactobacillus acidophilus C can be suitably used as a food composition for alleviating or preventing obesity. COPYRIGHT KIPO 2017 ...

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Номер записи: 33
03-08-2015 дата публикации

METHOD FOR MANUFACTURING FUNCTIONAL CHEESE USING ARONIA

Номер: KR1020150088761A
Автор: JEONG, HU GIL, CHOE, HUI YEONG, I, SEUNG GU, GIM, GYEONG HUI, BAK, JONG HYEOK, HEO, CHANG GI, MUN, JUN SEONG
Принадлежит:

The present invention relates to a method for manufacturing functional cheese whereby gouda cheese is manufactured by adding Aronia juice into raw milk. The method includes the steps of adding Aronia juice. The purpose of the present invention is to develop the functional cheese with the high added value by using Aronia with an excellent antioxidant function. COPYRIGHT KIPO 2015 (AA) Step of adding aronia juice into raw milk (BB) Step of sterilization (CC) Step of cooling (DD) Step of inoculation with a starter of lactic acid bacteria (EE) Step of adding rennet (FF) Step of cutting curd (GG) Step of molding and compression (HH) Step of ripening (II) Step of packaging ...

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Номер записи: 34
10-05-2018 дата публикации

URUSHIOL-FREE LACQUER SEED TEA AND PRODUCTION METHOD THEREOF

Номер: KR1020180047503A
Автор: LEE, SANG CHEON, HUH, CHANG KI, JIN, HEE YEON, MOON, HYE JUNG, KIM, SU HWAN, CHOI, HEE YOUNG, CHOI, YU JIN, PARK, EUN HA
Принадлежит:

The present invention relates to an urushiol-free lacquer seed tea and a production method thereof, intended to allow a user to easily intake functional components of lacquer. To this end, the production method comprises the following steps: preparing lacquer seed; roasting the lacquer seed for a predetermined amount of time; mixing the roasted lacquer seeds with at least one of Houttuynia cordata, licorice, Solanum nigrum, burdock, and adlay so as to produce a mixture; adding water to the mixture; extracting the water-added mixture with hot water to prepare an extract; and filtering the extract to produce a beverage. COPYRIGHT KIPO 2018 (S10) Step of preparing lacquer seeds (S20) Step of roasting the lacquer seeds (S30) Step of manufacturing a mixture (S40) Step of adding water (S50) Step of manufacturing an extract through hot-water extraction (S60) Step of manufacturing a beverage by filtering the extract ...

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Номер записи: 35
27-05-2015 дата публикации

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

Номер: KR1020150056697A
Автор: JUNG, HOO KIL, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, OH, HYUN HEE, CHOI, HEE YOUNG, PARK, JONG HYUK, KIM, KYUNG HEE, OH, JEON HUI, CHOI, HA NEUL, JEONG, YONG SEOB, JEONG, EUN JEONG, BAE, IN HYU, LEE, JAI SUNG
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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Номер записи: 36
22-03-2016 дата публикации

CEILING MOUNTED TYPE LAMP FRAME

Номер: KR0101605402B1
Автор: 허창기
Принадлежит: 허창기

... 본 발명은 사무실, 학교, 관공서, 병원 등의 천정에 매입 설치하는 등기구의 프레임에 관한 것으로서, 알루미늄 재질로서 압출 성형하여 천정 매입프레임을 구성하되, 천정 매입프레임(A)은 LED가 장착된 PCB기판(2)이 결합하는 상면(10)과, 상면(10)의 내측에는 삽입홈(14)을 두고 외측에는 하향 경사지며 하단에 확산판(4)이 끼움 결합되게 삽입홈(22)이 형성된 내측면(20)과, 내측면(20)과 이격시켜 마주하도록 바닥면(30)으로부터 절곡된 외측면(40)과, 상기 내측면(20)과 외측면(40) 사이에 판형의 고정편(44)이 끼워지도록 각각 고정홈(24)(42)을 형성하여 천정 매입프레임(A)이 고정편(44)을 통해 나사볼트(32)의 체결에 의해 천정에 매입 설치하고, 상기 상면(10)의 내측 삽입홈(14)으로 연결편(16)을 삽입시켜 양측으로 천정 매입프레임(A)을 대칭되게 조립 결합하여 구성함으로서 매입등기구의 프레임 제조하기가 용이하고 제조단가를 줄이면서 대량생산이 가능하도록 하고, 설치공간의 넓이 또는 천정과 바닥면의 높이에 따라 등기구의 크기를 적절하게 맞추어 설치하여 줌으로서 천정의 매입공간을 최소화할 수 있도록 한 것이다.

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Номер записи: 37
28-02-2017 дата публикации

허브 성분을 포함하는 치즈 제조방법

Номер: KR0101708008B1
Автор: 이상천, 최희영, 이승구, 문준성, 박은하, 허창기, 박종혁, 최유진, 오전희, 양희선
Принадлежит: 전라북도 무주군, 임실군, 재단법인 임실치즈앤식품연구소

... 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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Номер записи: 38
01-09-2015 дата публикации

METHOD FOR PREPARING FERMENTED MILK USING GALACTOOLIGOSACCHARIDE-GENERATING LACTOBACILLUS STRAIN

Номер: KR1020150099632A
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, CHOE, HUI YEONG, O, JEON HUI, YANG, HUI SEON, GIM, GYEONG HUI, CHOE, YU JIN, I, JU HUI, MUN, HYE JEONG
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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Номер записи: 39
31-12-2015 дата публикации

METHOD FOR PRODUCING AMINO ACID BEVERAGE BY USING SHIITAKE, CASSIA SEED, SAFFLOWER SEED, AND CORN EXTRACTS, AND AMINO ACID BEVERAGE PRODUCED THEREBY

Номер: KR1020150145958A
Автор: SEO, KYOUNG SUN, KIM, KYUNG JE, JIN, SEONG WOO, CHOI, BONG SUK, PARK, TAE YOUNG, KOH, YOUNG WOO, KIM, JIN KYEONG, KIM, ARUM CHAN, KIM, YU SEON, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, JO, JUN HEE
Принадлежит:

The present invention relates to a method for producing a shiitake amino acid beverage and to a shiitake amino acid beverage produced thereby, wherein the shiitake amino acid beverage is produced by mixing a shiitake extract, a cassia seed extract, a safflower seed extract, and a corn extract. The beverage of the present invention may improve health of consumers as a functional beverage having plenty of amino acid, and a utilization range of a shiitake, cassia seed, and safflower seed mixture may be increased. COPYRIGHT KIPO 2016 (AA) Produce shiitake, cassia seed, safflower seed, and corn extracts (BB) Mix (CC) Heat (DD) Microorganism inspection (EE) Amino acid beverage (FF) Each ingredient 1 kg, water 20 L 80°C, 3 hours (GG) Extract: water (1:1, v/v) (HH) 100°C, 30 minutes ...

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Номер записи: 40
17-06-2016 дата публикации

MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS

Номер: KR0101631264B1
Автор: 정후길, 박종혁, 허창기, 최희영, 오전희, 이주희, 문혜정, 최유진, 양희선, 김경희, 최경민, 차정단, 황승미, 강제란, 이태범, 이민정, 이수정
Принадлежит: 재단법인 임실치즈과학연구소, 재단법인 베리앤바이오식품연구소, 재단법인 진안홍삼연구소

... 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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Номер записи: 41
20-04-2016 дата публикации

MANUFACTURING METHOD FOR FERNENTED MILK INTENSIFEID PROTEIN

Номер: KR0101614120B1
Автор: 허창기, 최유진, 양희선, 조준희, 박종혁, 최희영, 오전희, 문준성, 서경순, 진성우, 최봉석, 박태영
Принадлежит: 재단법인 임실치즈과학연구소, 임실군

... 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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Номер записи: 42
14-12-2015 дата публикации

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

Номер: KR1020150139692A
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, CHOE, HUI YEONG, O, JEON HUI, I, JU HUI, MUN, HYE JEONG, CHOE, YU JIN, YANG, HUI SEON, GIM, GYEONG HUI, CHOE, GYEONG MIN, CHA, JEONG DAN, HWANG, SEUNG MI, GANG, JE RAN, I, TAE BEOM, I, MIN JEONG, I, SU JEONG
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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Номер записи: 43
20-12-2017 дата публикации

RICE CAKE PRODUCT PREPARED BY USING CHEESE AND SOY PULP FERMENTED WITH LACTIC ACID BACTERIA AND PREPARING METHOD THEREOF

Номер: KR101811148B1
Автор: LEE, SANG CHEON, CHOI, YU JIN, OH, SUN HEE, JEONG, JAE HEE, LEE, DUCK JIN, HUH, CHANG KI, CHOI, HEE YOUNG, MOON, HYE JUNG, PARK, EUN HA, JIN, HEE YEON, LIM, SE TEAG, KIM, IN HO
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE, DANGDANGSULROMAEUL AGRICULTURAL ASSOCIATION CORPORATION

The present invention relates to a rice cake product prepared by using cheese and soy pulp fermented with lactic acid bacteria and a preparing method thereof. According to the present invention, the method for preparing a rice cake product by using cheese and soy pulp fermented with lactic acid bacteria includes: (a) inoculating Lactobacillus plantarum strains to sterilized soy pulp and fermenting the soy pulp to prepare fermented soy pulp; (b) adding Lactobacillus plantarum strains to sterilized milk and culturing the strains to prepare cheese; and (c) mixing and adding the cheese prepared in step (b) and the soy pulp fermented with lactic acid bacteria in step (a) with rice cake dough prepared by mixing glutinous rice flour, water, and salt. COPYRIGHT KIPO 2018 (AA) Bean-curd dregs (BB) Sterilization (121°C, 15 min) (CC) Cooling (35°C ) (DD) 5%lactobacillus starter vaccination (EE) Culturing (30°C, 24 hours) (FF) Refrigerate (4°C ) ...

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Номер записи: 44
31-03-2016 дата публикации

MANUFACTURING METHOD OF CUBE GOUDA CHEESE

Номер: KR0101607620B1
Автор: 정후길, 박종혁, 허창기, 오전희, 오현희, 양희선, 김명곤, 나상언, 김윤정, 황영태
Принадлежит: 재단법인 임실치즈과학연구소, 전라북도, 전북대학교 산학협력단, 황영태

... 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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Номер записи: 45
14-03-2017 дата публикации

산양유가 함유된 면역증진용 프로바이오틱스 분말의 제조방법

Номер: KR0101712981B1
Автор: 박종혁, 최희영, 허창기, 오전희, 최유진, 양희선, 조근택
Принадлежит: 재단법인 전라북도생물산업진흥원, 전라북도 전주시(전주시농업기술센터장), 재단법인 임실치즈앤식품연구소

... 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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Номер записи: 46
16-06-2015 дата публикации

METHOD FOR MANUFACTURING SHELL CHOCOLATE USING YOGURT CHEESE

Номер: KR1020150066506A
Автор: JEONG, HU GIL, CHOE, HUI YEONG, I, SEUNG GU, MUN, JUN SEONG, HEO, CHANG GI, BAK, JONG HYEOK, O, HYEON HUI, O, JEON HUI, YANG, HUI SEON, CHOI, HA NEUL
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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Номер записи: 47
23-02-2017 дата публикации

스노우볼 치즈의 제조 방법 및 이에 의해 제조된 스노우볼 치즈

Номер: KR0101705001B1
Автор: 정후길, 최희영, 김경희, 이승구, 문준성, 허창기, 박종혁
Принадлежит: 재단법인 전라북도경제통상진흥원, 재단법인 임실치즈앤식품연구소

... 본 발명은 스노우볼 치즈의 제조 방법 및 이에 의해 제조된 스노우볼 치즈에 관한 것으로, 더욱 상세하게는, 다양한 재료의 부가를 통해 풍부한 영양을 제공하는 한편 아이들이 관심과 호감을 가질 수 있는 스노우볼 형태의 외형을 갖도록 구성된 스노우볼 치즈의 제조 방법 및 이에 의해 제조된 스노우볼 치즈에 관한 것이다. 본 발명의 스노우볼 치즈의 제조 방법은, 첨가용 식품 재료가 혼합된 원유가 제공되는 원유 제공 단계; 상기 원유 제공 단계를 통해 제공된 첨가용 식품 재료가 혼합된 원유에 대해 살균, 발효 및 응고 공정을 통해 커드를 형성하는 커드 형성 단계; 상기 커드 형성 단계를 통해 형성된 커드에 대해 절단, 교반 및 유청 제거 공정을 통해 매트를 형성하는 매트 형성 단계; 상기 매트 형성 단계를 통해 형성된 매트를 0.3 내지 0.5㎜ 두께로 절단하는 매트 절단 단계; 상기 매트 절단 단계를 통해 절단된 결과물을 스트레칭을 통해 늘이는 스트레칭 단계; 및 상기 스트레칭 단계를 통해 제공된 치즈 커드를 말아 볼(ball) 모양을 형성하는 모양 형성 단계;를 포함하되, 상기 첨가용 식품 재료는, 과일 또는 야채 및 과일 또는 야채의 분말, 즙 및 농축액을 포함하도록 구성될 수 있다.

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Номер записи: 48
04-09-2015 дата публикации

METHOD OF MANUFACTURING BABY FOOD ADDED WITH CHEESE AND BABY FOOD MANUFACTURED THEREBY

Номер: KR1020150101889A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

The present invention relates to a method of manufacturing a baby food added with cheese and a baby food manufactured thereby. More particularly, the invention relates to the method of manufacturing a baby food added with cheese wherein the baby food can replace a high cost meat product by adding cheese to provide high quality protein to a baby food provided to babies, and also relates to the baby food manufactured thereby. The method of manufacturing the baby food of the present invention comprises: a food material supply step of supplying a food material containing cheese as a protein source; a pre-processing step of performing a pre-processing of the food material; an improvement and blending step of improving and blending the pre-processed food material from the pre-processing step; and a cooking step of cooking the improved and blended food material from the improvement and blending step wherein the cheese can be at least one cheese selected from cottage cheese, gouda cheese, and queso ...

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Номер записи: 49
03-08-2015 дата публикации

METHOD FOR MANUFACTURING FUNCTIONAL CHEESE WITH ARONIA

Номер: KR1020150088369A
Автор: JEONG, HU GIL, CHOE, HUI YEONG, I, SEUNG GU, GIM, GYEONG HUI, BAK, JONG HYEOK, HEO, CHANG GI, MUN, JUN SEONG
Принадлежит:

The present invention relates to a method for manufacturing cheese and, more specifically, to a method for manufacturing functional cheese, which includes a step for adding aronia jam or aronia juice. Disclosed are a method for manufacturing cream cheese by mixing raw milk and cream at a one-to-one weight ratio to make cream cheese and then adding aronia jam and stirring the same, and a method for manufacturing gouda cheese by adding aronia juice to raw milk. COPYRIGHT KIPO 2015 (FF) Whey removingl step (EE) Rennet adding step (DD) Lactic acid bacteria starter inoculating step (CC) Cooling step (BB) Sterilizing step (AA) Raw milk and cream mixing step (GG) Salting step (HH) Aronia jam adding step (JJ) Packaging step ...

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Номер записи: 50
06-01-2017 дата публикации

METHOD FOR PRODUCING MUSHROOM-MIXED BEVERAGE USING LENTINULA EDODES, PHELLINUS LINTEUS, AND MEDICAL HERB EXTRACTS AND MUSHROOM-MIXED BEVERAGE PRODUCED BY METHOD

Номер: KR1020170001972A
Автор: SEO, KYOUNG SUN, KIM, KYUNG JE, JIN, SEONG WOO, CHOI, BONG SUK, PARK, TAE YOUNG, KOH, YOUNG WOO, KIM, JIN KYEONG, KIM, ARUM CHAN, KIM, YU SEON, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, JIN, HEE YEON
Принадлежит:

The present invention relates to a method for producing a mushroom-mixed beverage and a mushroom-mixed beverage produced by the method. The method includes: (a) a step in which a mushroom-mixed extract is produced by mixing a Phellinus linteus extract and a Lentinula edodes extract produced by extraction after adding water to each of Phellinus linteus and Lentinula edodes; (b) a step in which angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt extracts are produced by extraction after adding water to each of the angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt; and (c) a step in which the mushroom-mixed extract produced in step (a) is mixed with the angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt extracts produced in step (b) and then the mixture is heated. COPYRIGHT KIPO 2017 (AA) Production of individual material extracts (BB) Mixing (CC) Heating (DD) Microbiological examination (EE) Anti-aging mushroom ...

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Номер записи: 51
18-02-2016 дата публикации

METHOD FOR MANUFACTURING FERMENTED MILK

Номер: KR0101595534B1
Автор: 정후길, 박종혁, 허창기, 최희영, 오전희, 양희선, 김경희, 최유진, 이주희, 문혜정
Принадлежит: 재단법인 임실치즈과학연구소, 임실군

... 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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Номер записи: 52
21-07-2016 дата публикации

METHOD FOR PREPARING DERBY CHEESE CONTAINING SPIRULINA

Номер: KR1020160087030A
Автор: I, SANG CHEON, CHOE, HUI YEONG, MUN, JUN SEONG, BAK, EUN HA, HEO, CHANG GI, BAK, JONG HYEOK
Принадлежит:

The present invention relates to a method for preparing a derby cheese containing spirulina, and more specifically, a method for preparing a derby cheese containing spirulina, wherein the method comprises the steps of: pasteurizing a raw milk; cooling the pasteurized raw milk; inoculating the cooled raw milk with a lactic acid bacteria starter, followed by culturing; adding rennet to the cultured raw milk, followed by stirring and heating, to produce a curd; optionally, removing a whey from the curd; cutting the curd from which the whey is removed into pieces; and adding a spirulina extract to the cut curd. COPYRIGHT KIPO 2016 (AA) Filter/pasteurize and cool raw milk (BB) Add starter (CC) Add rennet (DD) Cut (EE) Stir & Heat (FF) Remove additional curd (GG) Mill (HH) Add a spirulina extract prior to molding ...

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Номер записи: 53
03-03-2016 дата публикации

LATENT HEAT STORAGE MATERIAL COMPOSITION FOR HEATING AND COOLING

Номер: KR101594164B1
Автор: HUR, CHANG KI
Принадлежит: TWINENERGY COPORATION

Provided is a latent heat storage material composition for heating and cooling, which has greatly enhanced heating or cooling performance as supercooling is inhibited and prevents precipitation of a nucleating agent even while a heat storage process and a heat radiation process are performed repeatedly. According to the present invention, provided is a latent heat storage material composition for heating, which comprises: 85-95 wt% of at least one kind of inorganic salt selected from the group consisting of sodium acetate trihydrate (CH_3COONa·3H_2O) and sodium sulfate decahydrate (Na_2SO_4·10H_2O); 2-7 wt% of at least one kind of nucleating agent selected from the group consisting of sodium pyrophosphate decahydrate (Na_4P_2O_7·10H2_O) and sodium borate decahydrate (Na_2B_4O_7·10H_2O); and 1-8 wt% of at least one kind of thickener selected from the group consisting of sodium carboxymethyl cellulose (CMC-Na) and a water-swellable polymer. Furthermore, provided is a latent heat storage material ...

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Номер записи: 54
26-09-2017 дата публикации

표고, 상황 및 생약초 추출물을 이용한 버섯 혼합 음료의 제조방법 및 상기 방법으로 제조된 버섯 혼합 음료

Номер: KR0101781954B1
Автор: 서경순, 김경제, 진성우, 최봉석, 박태영, 고영우, 김진경, 김아름찬, 김유선, 허창기, 최유진, 양희선, 진희연
Принадлежит: 재단법인 장흥군버섯산업연구원

... 본 발명은 (a) 상황 및 표고 각각에 물을 첨가한 후 추출하여 제조된 상황 추출물 및 표고 추출물을 혼합하여 버섯 혼합 추출물을 제조하는 단계; (b) 당귀, 산수유, 황기, 감초, 죽엽 및 맥아 각각에 물을 첨가한 후 추출하여 당귀 추출물, 산수유 추출물, 황기 추출물, 죽엽 추출물, 감초 추출물 및 맥아 추출물을 제조하는 단계; 및 (c) 상기 (a)단계에서 제조한 버섯 혼합 추출물과 상기 (b)단계에서 제조한 당귀 추출물, 산수유 추출물, 황기 추출물, 죽엽 추출물, 감초 추출물 및 맥아 추출물을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 버섯 혼합 음료의 제조방법 및 상기 방법으로 제조된 버섯 혼합 음료에 관한 것이다.

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Номер записи: 55
04-09-2015 дата публикации

FUNCTIONAL CHEESE ADDED WITH INGREDIENTS OF COMBINED MUSHROOM OF PINE AND SHIITAKE MUSHROOMS AND MANUFACTURE METHOD THEREOF

Номер: KR1020150101887A
Автор: JUNG, HOO KIL, CHOI, HEE YOUNG, KIM, KYUNG HEE, LEE, SUNG GU, MOON, JOON SEONG, HUH, CHANG KI, PARK, JONG HYUK
Принадлежит:

According to an aspect of the present invention, provided is a functional cheese including a combined mushroom of pine and shiitake mushrooms, including retinene ingredients as a functional active substance to allow people including pregnant women to effectively take nutrients from the cheese. To achieve this, according to an embodiment of the present invention, the functional cheese includes crude oil, a cheese starter, and power of the combined mushroom. Therefore, the functional cheese including retinene ingredients as a functional active substance allows people including pregnant women to effectively take nutrients from the cheese. COPYRIGHT KIPO 2015 ...

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Номер записи: 56
13-06-2017 дата публикации

신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법

Номер: KR0101746208B1
Автор: 허창기, 양희선, 최유진, 조준희, 이상천, 박종혁, 최희영, 진희연, 서경순, 최봉석, 진성우
Принадлежит: 재단법인 임실치즈앤식품연구소

... 본 발명은 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법에 관한것으로, 보다 상세하게는 3종의 버섯 추출물을 동량으로 혼합한 복합버섯 추출물을 비피도박테리움 비피덤 유산균을 이용하여 1차 발효시키고, 락토바실러스 사케이 LI033 유산균을 이용하여 2차 발효시킴으로써, 세포의 손상 및 사멸을 억제하는 신경세포보호 효과 활성을 증진시켜, 기억능력 개선 등 뇌질환 예방에 활용될 수 있는 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법에 관한 것이다. 본 발명인 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법은 복합버섯 추출물을 제조하는 단계; 상기 복합버섯 추출물을 최종 5 브릭스가 되도록 보당 및 희석하는 단계; 상기 보당 및 희석된 복합버섯 추출물을 120~125℃에서 13~17분간 멸균하는 단계; 상기 멸균된 복합버섯 추출물에 비피도박테리움 비피덤(Bifidobacteriumbifidum)을 2%(v/v)로 접종하는 단계; 상기 비피도박테리움 비피덤이 접종된 복합버섯 추출물을 35~40℃에서 70~74시간 동안 혐기적으로 1차 발효하는 단계; 상기 1차 발효하는 단계를 통해 수득된 복합버섯 1차 발효물을 3~5℃에서 9,000~11,000rpm으로 4~6분간 원심분리하는 단계; 상기 원심분리된 복합버섯 1차 발효물을 120~125℃에서 13~17분간 멸균하는 단계; 상기 멸균된 복합버섯 1차 발효물에 락토바실러스 사케이 LI033(Lactobacillus sakeisubsp. LI033)을 2%(v/v)로 접종하는 단계; 상기 락토바실러스 사케이 LI033이 접종된 복합버섯 1차 발효물을 35~40℃에서 22~26시간 동안 미호기적으로 2차 발효하는 단계; 상기 2차 발효하는 단계를 통해 수득된 복합버섯 2차 발효물을 3~5℃에서 9,000~11,000rpm으로 4~6분간 원심분리하는 단계; 상기 원심분리된 복합버섯 2차 발효물을 120~125℃에서 13~17분간 멸균하는 단계; 를 포함하며, 상기 복합버섯 ...

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Номер записи: 57
14-02-2017 дата публикации

유청을 포함하는 막걸리 및 이의 제조방법

Номер: KR0101706341B1
Автор: 이상천, 허창기, 양희선, 최유진, 조준희, 박종혁, 최희영, 문준성, 진성우, 박태영, 김진경, 김용두, 김소망, 김수환
Принадлежит: 재단법인 임실치즈앤식품연구소

... 본 발명은 유청을 포함하는 막걸리 및 이의 제조방법에 관한 것으로, 보다 상세하게는 막걸리 제조 시 유청을 첨가함으로써, 유당 및 유기산을 포함하는 영양성분을 증진시킬 수 있고, 기호도를 증진시킬 수 있으며, 유청의 활용도를 높일 수 있고, 효모로 KluyveromycesmarxianusKCCM 50700 균주를 이용함으로써, 유당 분해능 및 에탄올 함량을 증진시킬 수 있으며, 정제효소를 0.3%로 첨가함으로써, 에탄올 함량 및 기호도를 증진시킬 수 있는 유청을 포함하는 막걸리 및 이의 제조방법에 관한 것이다. 본 발명인 유청을 포함하는 막걸리의 제조방법은 입국, 물, 젖산, 효모, 쌀, 유청, 정제효소를 준비하는 단계; 상기 입국, 물, 젖산, 효모를 혼합하고, 23~27℃에서 70~74시간 발효시키되, 12시간 간격으로 교반하며, 주모를 제조하는 단계; 상기 주모에 상기 쌀, 유청, 정제효소를 혼합하고, 23~27℃에서 70~74시간 발효시키되, 12시간 간격으로 교반하며, 1단 담금하여 술덧을 제조하는 단계; 상기 술덧에 상기 쌀, 유청, 정제효소를 혼합하고, 23~27℃에서 9~11일간 발효시켜 2단 담금하는 단계; 상기 2단 담금하는 단계에서 수득된 발효물을 4~10℃에서 냉장보관하는 단계; 를 포함하고, 상기 유청은 60~64℃에서 25~35분간 저온 살균한 뒤, 3~5℃로 냉장보관하여 준비하고, 상기 1단 담금하여 술덧을 제조하는 단계 및 2단 담금하는 단계에서 50~100%의 유청을 혼합하되, 50~99%의 유청은 물과 혼합하여 제조하는 것을 특징으로 한다.

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Номер записи: 58
18-05-2015 дата публикации

MANUFACTURING METHOD OF WHEY HYDROLYZATES

Номер: KR1020150053304A
Автор: JEONG, HU GIL, BAK, JONG HYEOK, HEO, CHANG GI, CHOE, HUI YEONG, O, JEON HUI, O, HYEON HUI, YANG, HUI SEON, GIM, GYEONG HUI, MUN, HYE JEONG
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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Номер записи: 59
14-02-2013 дата публикации

COLD AND HOT WATER DISPENSER USING A BAG-IN-BOX

Номер: WO2013022300A9
Автор: HEO, Chang Ki, BANG, Gun
Принадлежит:

The present invention relates to a cold and hot water dispenser using a bag-in-box, and more particularly, to a cold and hot water dispenser in which a disposable bag-in-box is arranged at the upper surface of a main body of the dispenser to enable the bag-in-box to supply water from the bag-in-box, and the structure of the cold and hot water dispenser is optimized to allow for application of the bag-in-box, thus solving various problems caused by the repeated use of a water bottle, various problems caused when washing the water bottle, problems of excessive cost caused by the washing or replacement of the water bottle, etc. Further, the cold and hot water dispenser of the present invention: (A') may significantly shorten the contact time (2 to 3 seconds) between water and air when filling water in the bag-in-box; (B') may reduce the volume of the interior of the bag-in-box itself as the water in the bag-in-box is consumed due to the characteristics of the bag-in-box so that no contact ...

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Номер записи: 60
17-07-2017 дата публикации

RHUS VERNICIFLUA SEED FERMENTED MILK

Номер: KR101758153B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, LEE, JOO HEE, JIN, HEE YEON, NAM, JOONG HYUN, JEONG, JAE HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA
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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Номер записи: 61
14-02-2013 дата публикации

COLD AND HOT WATER DISPENSER USING A BAG-IN-BOX

Номер: WO2013022300A2
Автор: HEO, Chang Ki, BANG, Gun
Принадлежит:

The present invention relates to a cold and hot water dispenser using a bag-in-box, and more particularly, to a cold and hot water dispenser in which a disposable bag-in-box is arranged at the upper surface of a main body of the dispenser to enable the bag-in-box to supply water from the bag-in-box, and the structure of the cold and hot water dispenser is optimized to allow for application of the bag-in-box, thus solving various problems caused by the repeated use of a water bottle, various problems caused when washing the water bottle, problems of excessive cost caused by the washing or replacement of the water bottle, etc. Further, the cold and hot water dispenser of the present invention: (A') may significantly shorten the contact time (2 to 3 seconds) between water and air when filling water in the bag-in-box; (B') may reduce the volume of the interior of the bag-in-box itself as the water in the bag-in-box is consumed due to the characteristics of the bag-in-box so that no contact ...

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Номер записи: 62
21-08-2015 дата публикации

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

Номер: KR0101546224B1
Автор: 정후길, 허창기, 최유진, 양희선, 오현희, 최희영, 박종혁, 김경희, 오전희, 최하늘, 정용섭, 정은정, 배인휴, 이재성
Принадлежит: 재단법인 임실치즈과학연구소

... 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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Номер записи: 63
14-02-2013 дата публикации

COLD AND HOT WATER DISPENSER USING A BAG-IN-BOX

Номер: WO2013022300A3
Автор: HEO, Chang Ki, BANG, Gun
Принадлежит:

The present invention relates to a cold and hot water dispenser using a bag-in-box, and more particularly, to a cold and hot water dispenser in which a disposable bag-in-box is arranged at the upper surface of a main body of the dispenser to enable the bag-in-box to supply water from the bag-in-box, and the structure of the cold and hot water dispenser is optimized to allow for application of the bag-in-box, thus solving various problems caused by the repeated use of a water bottle, various problems caused when washing the water bottle, problems of excessive cost caused by the washing or replacement of the water bottle, etc. Further, the cold and hot water dispenser of the present invention: (A') may significantly shorten the contact time (2 to 3 seconds) between water and air when filling water in the bag-in-box; (B') may reduce the volume of the interior of the bag-in-box itself as the water in the bag-in-box is consumed due to the characteristics of the bag-in-box so that no contact ...

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Номер записи: 64
14-04-2017 дата публикации

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

Номер: KR101726416B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JIN, HEE YEON, LEE, JOO HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA, KWON, JUNG KI, SONG, KI BBEUM
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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Номер записи: 65
17-07-2015 дата публикации

FRAME OF CEILING BURIED TYPE LIGHTING FIXTURE

Номер: KR1020150083288A
Автор: HEO, CHANG KI
Принадлежит:

The present invention relates to a frame of a ceiling buried type lighting fixture which is installed by burying on the ceiling of an office, a school, a government office, a hospital, etc. The frame configures a frame to be buried on the ceiling through an extrusion molding using an aluminum material, and the ceiling buried type frame (A) comprises: an upper surface (10) which is combined to a PCB substrate (2) mounted with an LED; an inner side surface (20) which has an insertion groove (14) in an inner side of an upper surface (10), and an insertion groove (22) which is downwardly tilted in an outside to be inserted and combined to a dispersion plate (4); an outer side surface (40) which is curved from a bottom surface (30) to face the inner side surface (20) by separating; and fixation grooves (24, 42) to insert a planar fixating segment (44) between the inner side surface (20) and the outer side surface (40), wherein the ceiling buried type frame (A) is buried and installed on the ...

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Номер записи: 66
29-03-2016 дата публикации

CHESS INCLUDING HERB INGREDIENT AND METHOD FOR MANUFACTURING SAME

Номер: KR1020160033830A
Автор: LEE, SANG CHEON, CHOI, HEE YOUNG, LEE, SUNG GU, MOON, JOON SEONG, PARK, EUN HA, HUH, CHANG KI, PARK, JONG HYUK, CHOI, YU JIN, OH, JEON HUI, YANG, HEE SUN
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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Номер записи: 67
29-03-2016 дата публикации

CHEESE INCLUDING KOREAN WILD GRAPE INGREDIENT AND METHOD FOR MANUFACTURING SAME

Номер: KR1020160033829A
Автор: LEE, SANG CHEON, CHOI, HEE YOUNG, LEE, SUNG GU, MOON, JOON SEONG, PARK, EUN HA, HUH, CHANG KI, PARK, JONG HYUK, CHOI, YU JIN, OH, JEON HUI, YANG, HEE SUN
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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Номер записи: 68