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21. 发明公开

KR1020010044152A 타조 엑기스 제조방법 失效
标题翻译： OSTRICH提取物的制备方法
公开(公告)号：KR1020010044152A
公开(公告)日：2001-06-05
申请号：KR1020000070995
申请日：2000-11-27
申请人： 김애정 , 남시원 , 이성 , 여정숙
发明人： 김애정 , 이성 , 여정숙 , 남시원
IPC分类号： A23L1/315
摘要： PURPOSE: Provided is a method for preparing ostrich extract which is useful for a diet or high protein food and can prevent geriatric diseases. CONSTITUTION: The ostrich extract is prepared by: i) mixing ostrich bones 30-80wt%, ostrich meat 10-50wt% and the internals 1-50wt% with water in a ratio of 1:1-3; ii) extracting ostrich extract at 100-130deg.C for 5-20hrs; iii) concentrating the extract at 100-130deg.C for 1-10hrs; and iv) seal-packing the pure extract, sterilizing it in water at 100deg.C, and cooling it.
摘要翻译：目的：提供一种制备鸵鸟提取物的方法，其可用于饮食或高蛋白食物，并可预防老年病。构成：鸵鸟提取物通过以下方法制备：i）将30-80重量％的鸵鸟骨，10-50重量％的鸵鸟肉和1-50重量％的内部物质以1:1的比例混合; ii）在100-130℃下提取鸵鸟提取物5-20小时; iii）将提取物在100-130℃浓缩1-10小时; 和iv）将纯提取物密封包装，在100℃的水中灭菌，并冷却。

22. 发明授权

KR100347819B1 기능성 성분을 함유하는 순대의 제조방법 失效
标题翻译：含有功能性成分的石榴的制造方法
公开(公告)号：KR100347819B1
公开(公告)日：2002-08-07
申请号：KR1020000046116
申请日：2000-08-09
申请人： 이정의 , 장준혁 , 여정숙 , 김애정
发明人： 이정의 , 김애정 , 여정숙 , 장준혁
IPC分类号： A23L1/312
摘要： 본 발명은 여러 가지 기능성 성분이 강화된 순대 및 그의 제조방법에 관한 것이다.
구체적으로, 본 발명은 미세하게 분쇄된 노계의 살코기·찐찹쌀·당면 등에 야채와 조미양념을 가하고, 혈당과 콜레스테롤을 저하시키며 혈압을 낮추는 기능을 가지고 있다고 알려진 뽕잎을 일정비율로 혼합하여 기능성 성분을 강화시키고, 홍화분말을 첨가함으로써 고지혈증의 예방효과를 높임과 동시에 순대소에 적색을 나타내도록 하고, 카레분말을 첨가하여 순대의 비린내를 제거한 기능성 순대 및 그의 제조방법에 관한 것이다.
본 발명의 기능성 순대는 향미가 우수하여 어린이의 기호성이 높아졌으며, 돈지를 사용함으로써 순대 내용물의 응집력이 높아졌고, 돈지를 사용할 때 열처리하여 조미를 함으로써 순대 특유의 냄새를 없애 기호식품의 효용성을 증가시켰으며, 돈혈중 혈장만을 사용함으로써 유화능력과 용해도, 기포성 및 소수성이 우수해졌다.

23. 发明公开

KR1020020073621A 실크펩티드를 첨가한 기능성 빵 및 그의 제조방법 无效
标题翻译：功能性布添加丝胶肽及其生产
公开(公告)号：KR1020020073621A
公开(公告)日：2002-09-28
申请号：KR1020010013319
申请日：2001-03-15
申请人： 김영호 , 김애정
发明人： 김영호 , 김애정 , 여정숙 , 김정호 , 김선여 , 차명애 , 권광일
IPC分类号： A21D2/24
CPC分类号： A21D2/268 , A21D2/145 , A21D2/165 , A21D2/181 , A21D2/34 , A21D8/02 , A21D8/047 , A21D8/06 , A23L33/18
摘要： PURPOSE: A process of preparing functional bread by adding silk peptide and lactic acid to wheat flour is provided which has an effect on improving quality of bread and reducing a blending and fermenting time thereof. Also the method has an effect on increasing commercial life of the bread, reduces total cholesterol and LDL-cholesterol and a neutral lipid. CONSTITUTION: A mixture of 0.1 to 10% silk peptide by weight, 45 to 63% wheat flour by weight, 0 to 10% sugar by weight, 0 to 10% shortening by weight, 0.5 to 2% salt by weight, 0.5 to 2% nonfat dry milk by weight, 1 to 3% yeast by weight, and 25 to 34% water by weight is kneaded, fermented, formed and then baked. Lactic acid or an organic acid may be added as a quality improver.
摘要翻译：目的：提供通过向小麦粉中加入丝肽和乳酸制备功能性面包的方法，其对提高面包质量并降低其混合和发酵时间具有影响。此外，该方法对增加面包的商业寿命有影响，降低总胆固醇和低密度脂蛋白胆固醇和中性脂质。构成：将0.1重量％至10重量％的丝肽，45至63重量％的小麦粉，0至10重量％的糖，0至10重量％的起酥油，0.5至2重量％的盐，0.5至2 将重量％的脱脂奶粉，1至3重量％的酵母和25至34重量％的水混合，发酵，形成，然后烘烤。可以加入乳酸或有机酸作为质量改进剂。

24. 发明公开

KR1020020073620A 누에가루를 함유한 기능성 빵 및 그의 제조방법 无效
标题翻译：功能性白M粉及其生产
公开(公告)号：KR1020020073620A
公开(公告)日：2002-09-28
申请号：KR1020010013316
申请日：2001-03-15
申请人： 김영호 , 김애정 , 유기형
发明人： 김영호 , 김애정 , 유기형 , 김정호 , 이희삼 , 임무혁
IPC分类号： A21D2/34
CPC分类号： A21D2/34 , A21D2/145 , A21D2/165 , A21D2/181 , A21D2/22 , A21D2/265 , A21D8/025 , A21D8/047 , A21D8/06 , A21D10/002 , A23L5/15 , A23L33/10
摘要： PURPOSE: A process of preparing functional bread by acidifying dough with lactic acid when adding silkworm powder into bread material to increase fermentation power, and adding ascorbic acid, sodium stearyl lactylate and gluten to improve quality of bread is provided. Whereby, the bread has a high content of protein and fibrous material, and reduces total cholesterol and LDL-cholesterol and a neutral lipid. CONSTITUTION: A mixture of 0.1 to 10% by weight of silkworm powder, 45 to 63% by weight of wheat flour, 0 to 10% by weight of sugar, 0 to 10% by weight of shortening, 0.5 to 2% by weight of salt, 0.5 to 2% by weight of nonfat dry milk, 1 to 3% by weight of yeast, 0.01 to 1% by weight of a quality improver and 25 to 35% by weight of water is kneaded, fermented and then baked. The quality improver is an organic acid, ascorbic acid and sodium stearyl lactylate.
摘要翻译：目的：提供将蚕粉加入面包材料中以乳酸酸化制备功能性面包以提高发酵能力的方法，并加入抗坏血酸，硬脂酰乳酸钠和麸质钠以提高面包质量。因此，面包蛋白质和纤维素含量高，并降低总胆固醇和低密度脂蛋白胆固醇和中性脂质。构成：将0.1至10重量％的蚕粉，45至63重量％的小麦粉，0至10重量％的糖，0至10重量％的起酥油，0.5至2重量％的起酥油，盐，0.5〜2重量％的脱脂奶粉，1〜3重量％的酵母，0.01〜1重量％的质量改良剂和25〜35重量％的水的混合物，发酵，然后进行焙烧。质量改进剂是有机酸，抗坏血酸和硬脂酰乳酸钠。

25. 发明授权

KR100314910B1 뽕잎분말을 이용한 빵의 제조방법 失效
标题翻译：用于制备大豆叶片粉末的方法
公开(公告)号：KR100314910B1
公开(公告)日：2001-11-23
申请号：KR1019990031766
申请日：1999-08-02
申请人： 조남지 , 이일영 , 차명애 , 김애정
发明人： 조남지 , 김애정 , 차명애 , 이원영
IPC分类号： A21D8/04
摘要： 본발명은뽕잎분말을이용한빵의제조방법에관한것으로, 더욱상세하게는뽕잎분말을첨가하여빵을제조하되, 뽕잎의영양가를그대로보존하는동시에제빵의특성을살릴수 있는뽕잎분말을이용한빵의제조방법을제공함에그 목적이있다. 그리고, 상기한목적을달성하기위하여본 발명은원료밀가루에비피도박테리아를접종하여밀가루브류를만들되, 비피도박테리아가점질성다당류, 초산및 젖산을생성하도록밀가루브류를발효시키는단계(S1)와; 수세된뽕잎을식용유기산수용액에침적하되, 뽕잎을침적한식용유기산수용액의 pH를 4.8∼5.0로유지하고, 식용유기산수용액에침적된뽕잎을꺼내어건조후, 분말로파쇄하는뽕잎분말의제조단계(S2)와; 상기뽕잎분말을 1∼10중량%로상기밀가루브류와곡물분말, 물등과함께혼합하여반죽한후, 발효시키는혼합반죽물의제조및 제1차발효단계(S3)와; 상기발효반죽물을빵의모양으로성형한후, 다시재발효를시켜그 pH값을 3.5∼4.0로유지시키는성형반죽물의성형및 제2차발효단계(S4);를거쳐일반적인굽기과정을통해빵을완성하는것을특징으로하는뽕잎분말을이용한빵의제조방법을제공한다.

26. 发明公开

KR1020010025540A 뽕잎을 첨가한 기능성 소금의 제조기술 无效
标题翻译：制备添加有多叶的功能盐的方法
公开(公告)号：KR1020010025540A
公开(公告)日：2001-04-06
申请号：KR1020010000279
申请日：2001-01-04
申请人： 김애정 , 홍영호
发明人： 김애정 , 홍영호
IPC分类号： A23L1/237
摘要： PURPOSE: Provided is a method for manufacturing functional salts added with mulberry leaves containing rutin for strengthening cerebral blood vessels and GABA for lowering blood pressure effectively. CONSTITUTION: A method for manufacturing functional salts added with mulberry leaves is characterized by comprising the steps of: i) heating natural salts at 300-400 deg.C for 1 hour to eliminate harmful components such as Cl and SO4 and cooling the salts naturally at normal temperature; ii) mixing the natural salts with the mulberry leaf powder, which is anaerobic-treated with nitrogen gas, in a reactor, using ethanol. Wherein, a particle size of the mulberry leaf powder is 200-300 mesh, and 0.1wt.%-5wt.% of mulberry leaf powder is used.
摘要翻译：目的：提供添加有含芦丁的功能性盐的功能性盐，用于加强脑血管和GABA，有效降低血压。构成：加入桑叶的功能性盐的制备方法的特征在于包括以下步骤：i）在300-400℃加热天然盐1小时以消除有害成分如Cl和SO 4，并将盐自然冷却正常温度; ii）使用乙醇将天然盐与用氮气厌氧处理的桑叶粉末混合在反应器中。其中，桑叶粉末的粒径为200-300目，使用了0.1重量％〜5重量％的桑叶粉末。

27. 发明公开

KR1020000060498A 뽕잎쌀 无效
标题翻译：制备大豆叶的方法
公开(公告)号：KR1020000060498A
公开(公告)日：2000-10-16
申请号：KR1019990008834
申请日：1999-03-16
申请人： 김애정 , 이일영 , 차명애
发明人： 김애정 , 차명애 , 이일영 , 김선여
IPC分类号： A23L1/182
摘要： PURPOSE: Provided is a method for preparing mulberry leaves rice which has effects on the diseases related to hearts blood is provided by using, as main materials, rice and mulberry leaves, and/or cereals containing β-glucan to reduce calory. CONSTITUTION: Mulberry leaves rice is provided by mixing powdered mulberry leaves 5-50wt.%, the extract of mulberry leaves 1-50wt.%, powdered rice 10-75wt.%, and/or powdered cereals containing β-glucan 10-50wt.%. The powder of mulberry leaves is prepared by dipping mulberry leaves into boiling water containing sodium bicarbonate, freeze-dry, and pulverize into 100 mash or less powder. And the extract of mulberry leaves is prepared by dipping mulberry leaves into boiling saline solution for an instant, dry, and heat-extract in hot water or alcohol solution.
摘要翻译：目的：提供通过以主要原料，水稻和桑叶和/或含有β-葡聚糖的谷物来减少卡路里，提供对与心脏血液相关的疾病有影响的桑叶水稻的方法。构成：通过将5-50重量％的桑叶叶，1-50重量％的桑叶提取物，10-75重量％的米粉和/或含有β-葡聚糖10-50重量％的粉末谷物混合来提供桑叶。％。通过将桑叶浸入含碳酸氢钠的沸水中，冷冻干燥并粉碎成100微米或更少的粉末，制备桑叶粉末。桑叶提取物是通过将桑叶浸入沸腾的盐溶液中制备的，用于在热水或酒精溶液中即时，干燥和热提取。

28. 发明授权

KR100781553B1 미용비누 조성물 및 그 제조방법 有权
标题翻译：美容皂的组成及其过程
公开(公告)号：KR100781553B1
公开(公告)日：2007-12-03
申请号：KR1020060119414
申请日：2006-11-30
申请人： 김애정
发明人： 김애정 , 이승복
IPC分类号： A61K8/97 , A61K8/98 , A61Q19/10
摘要： A functional beauty soap composition is provided to secure excellent moisturizing and antibacterial effects by adding harmless mulberry leaves powder, silkworm excreta powder, mulberry powder and vegetable worms powder to a conventional soap base with washing function. A beauty soap composition comprises 100 parts by weight of a soap base, 5-10 parts by weight of mulberry leaves powder, 5-10 parts by weight of silkworm excreta powder, and 5-10 parts by weight of mulberry powder. A method for preparing a beauty soap comprises the steps of: (a) melting a soap base in a heat-resistant container using a hot plate; (b) mixing mulberry leaves powder and silkworm excreta powder with glycerin; (c) adding EDTA or lactose to mulberry powder; and (d) mixing the soap base, a mixture obtained from the step(b) and a mixture obtained from the step(c) and then molding it into a soap.
摘要翻译：提供功能性美容皂组合物，通过将无害桑叶粉，蚕排泄物粉末，桑叶粉和植物虫粉添加到具有洗涤功能的常规皂基上，确保优异的保湿和抗菌效果。美容皂组合物包含100重量份的皂基，5-10重量份的桑叶粉，5-10重量份的蚕排泄粉和5-10重量份的桑树粉。制备美容皂的方法包括以下步骤：（a）使用热板将耐热容器中的皂基熔化; （b）将桑叶粉和蚕排泄物与甘油混合; （c）向桑叶粉中加入EDTA或乳糖; 和（d）将皂基，从步骤（b）获得的混合物和从步骤（c）获得的混合物混合，然后将其模塑成皂。

29. 发明公开

KR1020040005434A 신경세포 보호 활성을 갖는 오디의 조추출물을 함유한조성물 无效
标题翻译：含有具有神经细胞保护活性的MORUS ALBA L的原味提取物的组合物
公开(公告)号：KR1020040005434A
公开(公告)日：2004-01-16
申请号：KR1020020040000
申请日：2002-07-10
申请人： 학교법인 경희학원 , 김현복 , 이완주 , 김호철 , 류종훈 , 김선여 , 김애정
发明人： 김선여 , 류종훈 , 김호철 , 김애정 , 이완주 , 김현복
IPC分类号： A61K36/605 , A61P25/28
CPC分类号： A61K36/605
摘要： PURPOSE: Provided is a pharmaceutical composition containing a crude extract of Morus alba L. which protects neural cells, and effectively prevents and treats the neural diseases, such as ischemic stroke without toxicity. CONSTITUTION: A pharmaceutical composition comprises a crude extract of Morus alba L., and pharmaceutically acceptable carriers. The crude extract is obtained by using a polar solvent, such as water, short chain alcohol, and a mixture thereof.
摘要翻译：目的：提供含有桑ba粗提物的药物组合物，其保护神经细胞，并且有效地预防和治疗神经疾病，例如缺血性中风而不引起毒性。构成：药物组合物包含桑ba粗提物和药学上可接受的载体。粗提物通过使用极性溶剂如水，短链醇及其混合物获得。

30. 发明公开

KR1020010016721A 뽕잎분말을 이용한 빵의 제조방법 失效
标题翻译：来自粉状多叶肉的制作方法
公开(公告)号：KR1020010016721A
公开(公告)日：2001-03-05
申请号：KR1019990031766
申请日：1999-08-02
申请人： 조남지 , 이일영 , 차명애 , 김애정
发明人： 조남지 , 김애정 , 차명애 , 이원영
IPC分类号： A21D8/04
CPC分类号： A21D8/06 , A21D2/165 , A21D2/34 , A21D2/36 , A21D8/02 , A21D8/045 , A21D10/002 , A21D13/045 , A21D13/047 , A23L19/01 , C12N1/20 , C12R1/01
摘要： PURPOSE: A method of preparing highly nutritious bread containing processed mulberry leaf powder is provided, which leavens the bread by using Bifidobacteria generating organic acid such as lactic acid and acetic acid, peptide and unique flavor. CONSTITUTION: The method is characterized by the steps of: (i) making wheat flour blow by inoculating bifidobacteria to wheat flour and fermenting at 37 ±3deg.C for 16 ±2hr; (ii) soaking fresh mulberry leaves in an aqueous solution of organic acid such as acetic, citric or malic acid to pH 5 or less; (iii) dehydrating and quick drying the leaves at 40deg.C or less and pulverizing the dried leaves into fine powder of 100mesh or more; (iv) adding 30-55% of grain powder of rice, bean, Indian millet, oats, foxtail millet, corn, barley and jobs-tear to the 20-30% of wheat flour blow and 1-10% of the powdered mulberry leaves; (v) kneading the mixture with 30-40% of water, 4.6% of milk fat, 4.6% of dry milk, 1.2% of salt and 0.5% of monoglyceride, diglyceride or sugarester and forming a loaf of bread with the batter; and then (vi) leavening the kneaded bread at 37-40deg.C for 40-60min to pH 3.5-4 and baking the resulting bread.
摘要翻译：目的：提供一种制备含有加工桑叶粉的高营养面包的方法，通过使用产生有机酸（如乳酸和乙酸），肽和独特风味的双歧杆菌来发酵面包。方法：该方法的特点是：（i）通过将双歧杆菌接种到小麦粉中并在37±3℃下发酵16±2小时，使小麦面粉发泡; （ii）将新鲜桑叶浸入有机酸如乙酸，柠檬酸或苹果酸的水溶液中至pH5以下; （iii）将叶子脱水并快速干燥40℃以下，将干叶粉碎成100目以上的细粉末; （iv）向20-30％的小麦面粉和1-10％的桑粉中加入30-55％的米粉，豆，印度小米，燕麦，粟米，玉米，大麦和工作撕裂的谷粉树叶; （v）将混合物与30-40％的水，4.6％的乳脂，4.6％的干奶，1.2％的盐和0.5％的甘油单酯，甘油二酯或糖浆混合，并与面糊一起形成面包; 然后（vi）在37-40℃下将捏合的面包发酵40-60分钟至pH 3.5-4并烘烤得到的面包。

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