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1. 发明授权

KR100471507B1 고품질 인삼정과 제조방법 失效
标题翻译：高品质蜂蜜人参的制造工艺
公开(公告)号：KR100471507B1
公开(公告)日：2005-03-10
申请号：KR1020030024338
申请日：2003-04-17
申请人： 정헌상 , 박의석
发明人： 정헌상 , 박의석 , 박희정
IPC分类号： A23L1/212
摘要： 본 발명은 고품질 인삼정과의 제조방법에 관한 것으로 더욱 상세하게는 인삼고유의 색을 그대로 유지할 수 있으며, 순수 벌꿀만을 인삼속으로 침투시키고 벌꿀의 성분변화가 일어나지 않도록 저온에서 인삼정과를 제조하는 방법에 관한 것이다.
본 발명의 인삼정과 제조방법은 인삼표면의 이물질을 제거하고 인삼의 껍질을 제거한 후, 핀을 이용하여 원료 인삼에 구멍을 내는 과정을 포함하는 전처리공정; 상기의 전처리공정에서 준비된 원료 인삼을 증숙용기내에서 단계별 온도조건으로 증숙하는 증숙공정; 상기 증숙용기에서 물기를 제거한 후 증숙용기 안에 증숙된 인삼과 당을 넣고 저압 진공 하에서 당을 침투시키는 당침투공정; 및 상기 당침투공정을 거친 인삼에서 표면에 묻어 있는 당을 제거하고 풍건한 후, 진공포장기로 포장하는 마무리공정으로 이루어 진다.

2. 发明公开

KR1020010011547A 옥수수등 각종곡류분말고추장 및 콩등 각종두류분말고추장 프리믹스 제조방법 无效
标题翻译：各种各样的颗粒粉末或豆粉粉末的高温磷酸钙的制备方法
公开(公告)号：KR1020010011547A
公开(公告)日：2001-02-15
申请号：KR1019990030958
申请日：1999-07-28
申请人： 정준영 , 정헌상 , 박의석
发明人： 정준영 , 정헌상 , 박의석 , 우정숙
IPC分类号： A23L1/202
摘要： PURPOSE: A method for preparing a premix for hot pepper paste made of various kinds of grain powder or bean powder is provided to shorten the ripening period of hot pepper paste by mixing various kinds of grains or beans and malt powder, gelatinizing and partially saccharifying. CONSTITUTION: The premix contains 30-70% of extruded powder gelatinized and partially saccharified corn, grains and malt powder, 20-30% of red pepper powder, 7-17% of fermented soybean powder and 9-17% of salt. Varieties of powdered hot pepper paste premix by using beans contains 30-60% of extruded powder gelatinized and partially saccharified beans and malt powder, 25-35% of red pepper powder, 7-17% of fermented soybean powder and 9-17% of salt. All mixed ingredients are shipped after packaging by using polyethylene(PE) or polypropylene(PP) film. The hot pepper paste made of various kinds of grain powder or bean powder is manufactured by adding water to the premix product and fermenting for 1-2 weeks.
摘要翻译：目的：提供一种由各种谷物粉或豆粉制成的辣椒糊预混物的方法，通过混合各种谷物或豆类和麦芽粉，糊化和部分糖化来缩短辣椒糊的成熟期。构成：预混料含有30-70％的挤出粉末糊化和部分糖化的玉米，谷物和麦芽粉，20-30％的红辣椒粉，7-17％的发酵大豆粉和9-17％的盐。通过使用豆类的粉末辣椒糊预混物，含有30-60％的挤出粉末糊化和部分糖化的豆和麦芽粉，25-35％的红辣椒粉，7-17％的发酵大豆粉和9-17％的发酵大豆粉盐。所有混合成分均通过使用聚乙烯（PE）或聚丙烯（PP）薄膜包装后运输。通过向预混合产品中加入水并发酵1-2周制造由各种颗粒粉末或豆粉制成的辣椒酱。

3. 发明公开

KR1020010073487A 식물체를 이용한 복합색 면류 제조방법 无效
标题翻译：使用植物制备土壤的方法
公开(公告)号：KR1020010073487A
公开(公告)日：2001-08-01
申请号：KR1020000001899
申请日：2000-01-15
申请人： 도대홍 , 정헌상 , 박의석
发明人： 도대홍 , 정헌상 , 정준영 , 박의석 , 우정숙 , 주상식
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L5/41
摘要： PURPOSE: A method for preparing noodle is provided, which has various tastes and colors by using the juices and pigments of diverse plants such as vegetables, fruits, a so on. CONSTITUTION: A method for preparing noodle using plants comprises the steps of: (i) adding water, sub-materials, the respective juices 5-10% of vegetables or fruits, and medical plants, and pigmenting infusion solution to starch and flour and kneading, and then spreading into a rectangle of 10-15cm thickness and; (ii) adjusting the thickness of dough, and then producing noodle with a noodle-making machine.
摘要翻译：目的：提供一种准备面条的方法，通过使用蔬菜，水果等多种植物的果汁和颜料，具有各种口味和颜色。构成：使用植物制备面条的方法包括以下步骤：（i）向蔬菜或水果中加入水，副物料，各自的果汁5-10％，以及药用植物，并向淀粉和面粉和揉捏着色输注溶液，然后铺展成10-15cm厚的矩形; （ii）调整面团的厚度，然后用面条机生产面条。

4. 发明公开

KR1020000058691A 숙성이 필요없는 고추장 프리믹스 제조방법 无效
标题翻译：没有需要时间的GO-CHU-JANG PREMIX的制备方法
公开(公告)号：KR1020000058691A
公开(公告)日：2000-10-05
申请号：KR1020000035177
申请日：2000-06-24
申请人： 박의석 , 정헌상
发明人： 박의석 , 정헌상
IPC分类号： A23L1/202
摘要： PURPOSE: A preparation method of Go-chu-jang(thick soypaste mixed with red pepper) premix without the need of the ripening period is provided, to simply produce Go-chu-jang by pouring water in the premix, and take away the need of the ripening period by saccharifying using saccharification enzyme in a short time. CONSTITUTION: The Go-chu-jang(thick soypaste mixed with red pepper) premix is prepared by the following steps of: gelatinizing or partially saccharifying various kinds of cereals or beans; pulverizing the extruded material; mixing saccharification enzyme and additive materials such as fermented soybean powder, salt, and powdered red pepper with powdered cereals and beans; and packing. The mixing ratio of the Go-chu-jang premix is as follows: powdered cereals and beans 30-70%, powdered red pepper 9-20%, saccharification enzyme 0.01-0.1%, fermented soybean powder 7-17%, and salt 9-17%.
摘要翻译：目的：提供无需熟化期的Go-chu-jang（浓红辣椒混合料）预混料的制备方法，通过在预混物中倒入水来简单地生产Go-chu-jang，并消除需要的成熟期通过糖化在短时间内糖化。规定：通过以下步骤制备与红辣椒混合的Go-chu-jang（浓稠的soypaste混合）预混物：糊化或部分糖化各种谷类或豆类; 粉碎挤出的材料; 将糖化酶和发酵大豆粉，盐和粉红辣椒等添加剂与粉状谷物和豆类混合; 和包装。 Go-chu-jang预混料的混合比例如下：粉末状谷类和豆类30-70％，粉红色9-20％，糖化酶0.01-0.1％，发酵大豆粉7-17％，盐9 -17％。

5. 发明公开

KR1020040090285A 고품질 인삼정과 제조방법 失效
标题翻译：通过在真空状态下将葡萄酒浸入金山，生产具有改善的色泽，色泽和纹理的蜂蜜中保存的高品质金松产品
公开(公告)号：KR1020040090285A
公开(公告)日：2004-10-22
申请号：KR1020030024338
申请日：2003-04-17
申请人： 정헌상 , 박의석
发明人： 정헌상 , 박의석 , 박희정
IPC分类号： A23L1/212
CPC分类号： A23L19/10 , A23L5/13 , A23L21/25 , A23V2200/04 , B65B31/02
摘要： PURPOSE: A method of making ginseng products preserved in honey by allowing permeation of sugar into ginseng in a vacuum state is provided. It prevents cracking and browning of ginseng generated during steaming, minimizes the destruction of honey components and has an appearance similar to original ginseng. CONSTITUTION: Ginseng is washed and steamed at 60 to 110deg.C for 2hr after the removal of foreign material and its skin. Then, the steamed ginseng and sugar are introduced into a steamer to allow permeation of sugar into ginseng in a vacuum state and dried at 20 to 40deg.C for 24hr after the removal of sugar from the surface of ginseng. The sugar permeation process consists of: controlling the temperature of the steamer to 40 to 60deg.C; lowering the pressure to 40 to 70cmHg and maintaining for 2 to 6hr to remove interior air and moisture; restoring the pressure to atmospheric pressure to allow permeation of sugar into ginseng for 6hr; and performing the pressure control in 2 to 6hr intervals.
摘要翻译：目的：提供通过在真空状态下将糖渗入人参中制备保存在蜂蜜中的人参产品的方法。防止蒸汽时产生的人参裂解和褐变，最大限度地减少蜂蜜成分的破坏，外观与原花参相似。规定：人参在去除异物及其皮肤后，经60〜110℃洗涤2小时。然后，将蒸的人参和糖引入蒸笼中以允许糖在真空状态下渗透入人参，并在从人参表面除去糖后20至40℃干燥24小时。糖渗透过程包括：将蒸锅的温度控制在40〜60℃; 将压力降至40至70cmHg，并保持2至6小时以除去内部空气和水分; 将压力恢复至大气压，以允许糖渗入人参6小时; 并以2〜6小时的间隔进行压力控制。

6. 发明公开

KR1020000058692A 과채류등을 이용한 기능성 인삼잼의 제조방법 无效
标题翻译：功能金山琼脂的制备方法
公开(公告)号：KR1020000058692A
公开(公告)日：2000-10-05
申请号：KR1020000035178
申请日：2000-06-24
申请人： 박의석 , 정헌상
发明人： 박의석 , 정헌상
IPC分类号： A23L1/06
摘要： PURPOSE: A method of producing jam using fruits, vegetables and ginseng is provided, which gives rich taste and aroma of fruits and vegetables by reducing the sharp taste of ginseng, keeps the efficacy of ginseng, and can be used for a meal for a patient. CONSTITUTION: The ginseng jam is made by mixing pectin 0.3-2% with organic acid 0.1-0.5%, heating up the mixture, adding concentrate of fruits and vegetables such as a grape or pumpkin and powdered ginseng or ginseng extract 3-12%, and concentrating the resultant mixture. A fragrant spice proper to each fruit or vegetable, or a fruit juice such as a pear can be added to the jam to reduce or moderate the sharp taste and smell of ginseng. Powdered mulberry leaves also can be added for preparing a meal for a patient.
摘要翻译：目的：提供使用水果，蔬菜和人参生产果酱的方法，通过降低人参的味道，保持人参的功效，可以使用水果和蔬菜的味道和香气，可以用于患者的膳食。规定：人参果酱通过将0.3-2％的果胶与0.1-0.5％的有机酸混合，加热混合物，加入水果和蔬菜浓缩物，如葡萄或南瓜，人参和人参提取物3-12％并浓缩所得混合物。可以将每种水果或蔬菜的芳香香料或梨汁等果汁加入到果酱中以减少或缓和人参的味道和气味。也可以加入粉状桑叶来为病人准备饭菜。

7. 发明申请

WO2012118277A2 쿼르세틴 3-Ｏ-β-(２''-갈로일)-람노피란노사이드를 유효성분으로 포함하는 조혈 촉진용 조성물 审中-公开
标题翻译： Kworeu帕罗西汀3-O-β-（2“” - 没食子酰基）用于促进含吡喃炉侧造血ramno组合物，作为活性成分的
公开(公告)号：WO2012118277A2
公开(公告)日：2012-09-07
申请号：PCT/KR2012/000213
申请日：2012-01-09
申请人： 한국보건산업진흥원 , 충북대학교 산학협력단 , 안병우 , 김영수 , 정헌상 , 신상경 , 김태왕 , 염소영
发明人： 안병우 , 김영수 , 정헌상 , 신상경 , 김태왕 , 염소영
IPC分类号： A23L33/00
CPC分类号： A61K31/7048 , A23V2002/00 , A23V2200/306
摘要： 본 발명은 쿼르세틴 3-O-β-(2"-갈로일)-람노피란노사이드(QGR)을 유효성분으로 포함하는 조혈작용 촉진 용도, 혈구 감소증의 치료, 예방 또는 개선용도 및 손상된 골수의 치료 또는 개선에 관한 것이다. 본 발명의 활성성분 QGR은 골수간질세포(bone marrow stromal cells)내에서 조혈에 관련된 사이토카인 SCF (stem cell factor), GM-CSF (granulocyte-macrophage colony stimulating factor), Epo (erythropoietin)의 발현을 농도 의존적 방식으로 증가시키며, BFU-E (burst forming unit-erythroid) 콜로니 형성을 촉진하고, 적혈구계 세포인 TER-119 양성세포의 생성을 촉진한다. 또한 적혈구, 백혈구, 혈소판, 헤모글로빈의 형성을 촉진하고, 조혈줄기/선조세포와 간엽줄기/선조세포의 형성 및 간엽줄기세포의 분화초기 세포인 CFU-F의 분화를 촉진하며, 손상된 골수조직의 혈관주위 거핵세포(megakaryocyte) 형성, 풋뼈(osteoid)형성, 손상된 혈관내피세포 회복을 통한 골수조직의 회복을 촉진한다. 본 발명의 활성성분 QGR은 혈구생성 촉진 용도, 혈구 감소증의 치료 용도 및 손상된 골수의 치료용도로 매우 유용하게 사용될 수 있다.
摘要翻译：
本发明kworeu帕罗西汀3-O-β-（2英寸 - 没食子酰基）ramno吡喃炉侧（清肝方）的造血功能以便于使用，其包括作为活性成分，血细胞的血小板减少症的治疗中，预防或改善应用和治疗或改善受损的骨髓。本发明清肝方的活性成分是细胞因子内的骨髓基质细胞（骨髓基质细胞）SCF与茎，GM-CSF（粒细胞 - 巨噬细胞集落刺激因子），促红细胞生成素的表达的浓度（红细胞生成素）相关联的（干细胞因子）增加依赖的方式，形成促进BFU-E（突发形成单位 - 红细胞）的菌落，并刺激生产红细胞，TER-119阳性细胞。此外，红血细胞，白血细胞，血小板，促进血红蛋白的形成，并促进造血干/祖细胞和形式和间充质干细胞分化，早期细胞分化，CFU-F的间充质的干/祖细胞，受损的骨髓的血管通过外周巨核细胞形成，类骨质形成和修复损伤的血管内皮细胞促进骨髓组织恢复。本发明的清肝方的活性成分可以是非常有用的应用中，以促进血液细胞的产生，用于治疗用途的血液白细胞和损坏治疗用途的骨髓。

8. 发明公开

KR1020010054465A 효모균을 이용한 발효 면류 제조방법 无效
标题翻译：使用YEAST FUNGUS制备发芽的阳极的方法
公开(公告)号：KR1020010054465A
公开(公告)日：2001-07-02
申请号：KR1019990055287
申请日：1999-12-06
申请人： 도대홍 , 박의석
发明人： 도대홍 , 정준영 , 정헌상 , 박의석 , 우정숙
IPC分类号： A23L1/16
摘要： PURPOSE: Provided is a method for preparing fermented noodle using yeast funguses which is removed of the nasty smell of flour, and gets aroma ingredients by fermenting with yeast funguses. CONSTITUTION: A method for preparing fermented noodle using yeast funguses comprises the steps of: (i) mixing powdered cereal or starch as main materials with water, and sub-materials; and (ii) adding yeast culture fluid in a density of 0.1-1% and fermenting at 30deg.C for 60 minutes; and (iii) kneading, adjusting the thickness of dough with a roller, and pressing out.
摘要翻译：目的：提供使用酵母真菌制备发酵面条的方法，其除去了令人讨厌的面粉气味，并通过用酵母菌发酵获得香味成分。构成：使用酵母真菌制备发酵面条的方法包括以下步骤：（i）将谷物或淀粉作为主要材料与水和副材料混合。和（ii）加入密度为0.1-1％的酵母培养液，并在30℃下发酵60分钟; 和（iii）捏合，用辊调节面团的厚度，并压出。

9. 发明公开

KR1020010054464A 솔잎발효음료의 제조방법 无效
标题翻译：用于制备发酵的针刺饮料的方法
公开(公告)号：KR1020010054464A
公开(公告)日：2001-07-02
申请号：KR1019990055286
申请日：1999-12-06
申请人： 도대홍 , 박의석
发明人： 도대홍 , 정준영 , 정헌상 , 박의석 , 우정숙
IPC分类号： A23L2/38
摘要： PURPOSE: Provided is a method for preparing a fermented pine needle drink with improved preference compared to existing pine needle drinks by containing lactic acid and ethylalcohol and going though fermentation in low temperature and maturation. CONSTITUTION: A method for preparing a fermented pine needle drink comprises the steps of: (i) adding pine needle 10-20%, sugar 10-20%, yeast, and lactic acid bacteria starter on the basis of water to be added; (ii) fermenting in a dark place at 15-28deg.C for 3-10 days and removing pine needles; (iii) keeping in a cool and dark place of 2-10 deg.C for 10-30days for aging; and (iv) removing settled bacteria bodies and dregs and filtering, filling in containers, and sterilizing at 70-80deg.C.
摘要翻译：目的：提供一种制备发酵松针饮料的方法，与现有的松针饮料相比，通过含有乳酸和乙醇，并在低温和成熟中进行发酵，其优选性较好。构成：制备发酵松针饮料的方法包括以下步骤：（i）根据待添加的水添加松针10-20％，糖10-20％，酵母和乳酸菌起子; （ii）在黑暗的地方在15-28℃发酵3-10天，并取出松针; （iii）在2-10℃的阴凉处保持10-30天的老化; 和（iv）除去沉降的细菌体和渣滓，过滤，装入容器中，并在70-80℃下灭菌。

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