专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

11. 发明公开

KR1020140064580A 세포외 다당생성 활성을 나타내는 프로바이오틱 락토바실러스브레비스 JSB22 균주 有权
标题翻译：具有生物活性的细菌多糖的PROBIOTIC LACTOBACILLUS BREVIS JSB22
公开(公告)号：KR1020140064580A
公开(公告)日：2014-05-28
申请号：KR1020120132034
申请日：2012-11-20
申请人： 대한민국(농촌진흥청장)
发明人： 최혜선 , 여수환 , 백성열 , 박혜영 , 김재현 , 이선영 , 안유진
IPC分类号： C12N1/20 , A61K8/99 , C12R1/08
摘要： The present invention relates to a Lactobacillus brevis JSB22 strain (KACC91760P) having an extracellular polysaccharide producing activity and a probiotic effect. The strain according to the present invention has an excellent extracellular polysaccharide producing activity; and has a high survivability to artificial gastric fluid, bile, and pancreatin, thereby being used for developing substances to which a useful strain derived from the intestine is applied, and used as a functional starter.
摘要翻译：本发明涉及具有细胞外多糖生产活性和益生菌作用的短乳杆菌JSB22菌株（KACC91760P）。根据本发明的菌株具有优异的细胞外多糖生产活性; 并且对人造胃液，胆汁和胰酶具有高生存性，从而用于开发应用来自肠的有用菌株的物质，并用作功能性起始物。

12. 发明公开

KR1020150057158A 대맥장 유래의 리조푸스 오리제 DM07 균주 有权
标题翻译： NOVEL RHIZOPUS ORYZAE SP。 DM07从DAEMAEKJANG
公开(公告)号：KR1020150057158A
公开(公告)日：2015-05-28
申请号：KR1020130140134
申请日：2013-11-18
申请人： 대한민국(농촌진흥청장)
发明人： 최혜선 , 송진 , 최윤희 , 박신영 , 김재현 , 이선영 , 안유진
IPC分类号： C12N1/14 , A23L11/20 , C12R1/845
CPC分类号： C12N1/14 , A23L11/20 , C12N1/20 , C12R1/845
摘要： 본발명은대맥장유래리조푸스오리제 () DM07 (KACC 93187P) 균주및 이를이용한발효식품의제조방법에관한것이다.
摘要翻译：本发明涉及源自Daemacjang（黑豆酱）的米曲霉DM07（KACC 93187P）菌株及使用其的发酵食品的制造方法。在本发明中，提供了用于产生与发酵相关的酶并且几乎不产生黄曲霉毒素B1的发酵菌株。

13. 发明公开

KR1020140064495A 메밀속성장용 프리믹스 제조방법 无效
标题翻译：用松饼制成的松山羊肉的制造工艺
公开(公告)号：KR1020140064495A
公开(公告)日：2014-05-28
申请号：KR1020120131894
申请日：2012-11-20
申请人： 대한민국(농촌진흥청장)
发明人： 최혜선 , 여수환 , 백성열 , 박혜영 , 김재현 , 이선영 , 안유진
IPC分类号： A23L11/20
CPC分类号： A23L11/20 , A23L11/09 , C12N1/20 , C12R1/125 , C12R1/69
摘要： The present invention provides a manufacturing method of buckwheat sokseongjang comprising the following steps: (a) a preparing method of sokseongjang fermented soybean lump (meju) comprising buckwheat and soybeans in a ratio of 8:2 based on total weight of the meju; (b) a step of uniformly grinding the sokseongjang meju of step (a); (c) a step of adding 1-2 times of water based on the meju weight and 8-12% of salts based on the total weight of a raw material to the uniformly ground meju of step (b); and (d) a step of putting the meju of step (c) which is ground and water and salts are added therein and fermenting. The sokseongjang prepared by the present invention has excellent fermentation efficiency due to high amino typeN content and is very sanitary as E. coli is almost not detected. In addition, the sokseongjang prepared by the present invention provides very excellent flavors.
摘要翻译：本发明提供了一种荞麦生产方法，包括以下步骤：（a）基于美菊的总重量，包含荞麦和大豆的比例为8：2的豆粕发酵大豆块（meju）的制备方法; （b）步骤（a）的均匀研磨的步骤; （c）基于原料的1-2重量份水和基于原料的总重量的8-12％的盐向步骤（b）的均匀研磨的步骤; 和（d）将研磨的步骤（c）的食品和水和盐加入其中并发酵的步骤。由本发明制备的sokseongjang由于高氨基型N含量而具有优异的发酵效率，并且由于几乎没有检测到大肠杆菌，所以非常卫生。此外，由本发明制备的sokseongjang提供非常优异的味道。

14. 外观设计

KR3007403040000S 有权
公开(公告)号：KR3007403040000S
公开(公告)日：2014-04-23
申请号：KR3020130057486
申请日：2013-11-15
申请人： 대한민국(농촌진흥청장)
设计人： 최혜선 , 송진 , 최윤희 , 박신영 , 김재현 , 이선영 , 안유진

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式