会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 14. 发明公开
    • 곰보배추를 이용한 면역증강용 조성물
    • 使用GOMBO-BAECHU加强免疫的组合物
    • KR1020120137133A
    • 2012-12-20
    • KR1020110056480
    • 2011-06-10
    • 서원대학교산학협력단박혜림
    • 이상화박혜림박용희류정만김범종
    • A61K36/53A61K36/233A61K36/65A61P37/00
    • A61K36/537A23V2200/324A61K36/233A61K36/65A61K2236/331Y10S514/885
    • PURPOSE: A composition containing Gombo-baechu(cabbage) juice, Bupleurum falcatum L. extract, and Paeonia lactiflora Pall. extract is provided to ensure safety and to enhance interferon-gamma generation. CONSTITUTION: A composition for enhancing immunity contains 0.5-0.99 wt% of Gombo-baechu juice, 8-12 wt% of Bupleurum falcatum L. extract, and 8-12 wt% of Paeonia lactiflora Pall. extract. The Gombo-baechu juice is prepared by filtering and heating Gombo-baechu juice at 90 Deg.C. or less. The Bupleurum falcatum L. extract and Paeonia lactiflora Pall. extract are prepared by boiling each herbs at 120 Deg.C. and extracting at 130 Deg.C. A health functional food contains the composition. [Reference numerals] (AA) Embodiment 1; (BB) Embodiment 2; (CC) Comparative embodiment; (DD) Interferon gamma generation effect
    • 目的:含有Gombo-baechu(白菜)汁,柴胡提取物和Paeonia lactiflora Pall的组合物。 提供提取物以确保安全性并增强干扰素-γ产生。 构成:用于增强免疫力的组合物含有0.5-0.99重量%的Gombo-baechu汁,8-12重量%的柴胡提取物和8-12重量%的Paeonia lactiflora Pall。 提取。 Gombo-baechu汁通过过滤和加热90℃的Gombo-baechu汁制备。 或更少。 柴胡提取物和Paeonia lactiflora Pall。 提取物通过在120℃下煮沸各种草药而制备。 并在130℃下提取。 健康功能食品含有组合物。 (附图标记)(AA)实施例1; (BB)实施例2; (CC)比较实施例; (DD)干扰素γ产生效应
    • 17. 发明公开
    • 도넛 떡의 제조방법
    • 用于生产直肠形糖的方法
    • KR1020120029849A
    • 2012-03-27
    • KR1020100091936
    • 2010-09-17
    • 서원대학교산학협력단서은주
    • 최석현이상화서은주
    • A23L7/10A23P1/10
    • A23L7/10A23P30/00A23V2002/00
    • PURPOSE: A producing method of donut shaped rice cake by securing the taste of the rice cake is provided to enable users to easily separate the steamed rice cake from a steamer. CONSTITUTION: A producing method of donut shaped rice cake comprises the following steps: mixing rice powder with salt, water, raw undiluted rice wine, and sugar to obtain rice dough; firstly fermenting the rice dough for 6-8 hours at 26-30 deg C, and degassing; secondly fermenting the rice dough for 2-3 hours at 30-35 deg C before secondly degassing, and adding water or soymilk for kneading; thirdly fermenting the rice dough at room temperature at room temperature; and steaming the fermented rice dough .
    • 目的:提供通过确保米饼味道的甜甜圈形蛋糕的生产方法,使用户能够轻松地将蒸米饼与蒸笼分离。 构成:甜甜圈形米饼的制作方法如下:将米粉与盐,水,未经稀释的米酒和糖混合,得到米粉; 首先在26-30℃下将米粉发酵6-8小时,然后脱气; 第二次在30-35摄氏度下将米粉发酵2-3小时,然后第二次脱气,加入水或豆浆搅拌; 第三次在室温下在室温下发酵米粉; 并蒸发发酵的米粉。
    • 20. 发明授权
    • 천연칼슘을 함유한 소시지의 제조방법 및 천연칼슘을 함유한 소시지
    • 添加自然钙的制造方法及其组成
    • KR101027316B1
    • 2011-04-06
    • KR1020100140233
    • 2010-12-31
    • 서원대학교산학협력단괴산두레식품(자)
    • 최양일최석현이상화김종희송선영박성현최정석정동순
    • A23L13/60A23L1/304
    • A23L13/65A23L33/16A23V2002/00A23V2200/30
    • PURPOSE: Sausage containing natural calcium and whey protein instead of phosphate, and a producing method thereof are provided to offer minerals to eaters using the natural calcium, and to secure the functionality of the sausage. CONSTITUTION: A producing method of sausage containing natural calcium and whey protein comprises the following steps: washing pork meat and pork fat, and cutting into 5~10mm; mixing 100parts of pork meat by weight, 5~10parts of iced water by weight, 0.15~0.5parts of shell calcium by weight, 1~2parts of sodium chloride by weight, and 0.2~1part of whey protein by weight in an emulsification device to obtain a first mixture; mixing 100parts of first mixture by weight, 20~40parts of pork fat by weight, and 5~10parts of iced water to obtain a second mixture; inserting the second mixture into a collagen casing using a vacuum filling device; drying, smoking, and heating the obtained product; and vacuum packing the product after washing with distilled water.
    • 目的:提供含有天然钙和乳清蛋白而不是磷酸盐的香肠及其制备方法,以提供使用天然钙的食物的矿物质,并确保香肠的功能。 构成:含有天然钙和乳清蛋白的香肠生产方法包括以下步骤:洗猪肉和猪肉脂肪,切成5〜10mm; 混合100重量的猪肉,重量为5〜10重量份的冰水,重量为0.15〜0.5重量份的壳钙,1〜2重量份的氯化钠,乳化装置中重量为0.2〜1重量份的乳清蛋白 获得第一混合物; 混合100重量份第一混合物,20〜40重量份猪肉脂肪和5〜10份冰水,得到第二混合物; 使用真空填充装置将第二混合物插入胶原壳体; 干燥,吸烟和加热获得的产品; 并用蒸馏水清洗后真空包装产品。