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21. 发明公开

KR1020130087190A 돼지 수육 및 돼지 사골을 주원료로 한 건강 식품의 제조 방법 无效
标题翻译：主要原料生产工艺和工作骨骼健康食品的方法
公开(公告)号：KR1020130087190A
公开(公告)日：2013-08-06
申请号：KR1020120008283
申请日：2012-01-27
申请人： 신재숙
发明人： 신재숙
IPC分类号： A23L13/00 , A23L13/20 , A23L1/30
CPC分类号： A23L13/06 , A23L5/20 , A23L33/105 , A23V2002/00 , A23V2200/306 , A23V2200/32 , A23V2200/3262
摘要： PURPOSE: A manufacturing method of health food is provided to improve quality and functionality thereof by reducing the unpleasant aroma of pork bone. CONSTITUTION: Thirty-five weight% to 45 weight% of pig bone and 35 weight% to 45 weight% of boiled pork are heated together in water. The boiled pork is scooped after 15 to 30 minutes, and simmer over low fire for 10 to 20 hours. Chopped boiled pork, 12-16 weight% of ginseng, 1-3 weight% of ginko, 0.5-1.5 weight% of jujube, 0.5-1.5 weight% of Sarcodon aspratus, 0.5-1.5 weight% of black mushroom, and 0.5-1.5 weight% of Lentinus edodes are added to the water in which pork bone is heated and are heated for 3 to 4 minutes.
摘要翻译：目的：提供保健食品的制造方法，以通过减少猪骨的令人不快的香味来改善其质量和功能。构成：将35重量％至45重量％的猪骨和35重量％至45重量％的煮猪肉在水中一起加热。 15-30分钟后，煮熟的猪肉被舀起，低火燃烧10〜20小时。剁碎的猪肉，人参12-16重量％，银杏1-3重量％，枣0.5-1.5重量％，沙棘0.5-1.5重量％，黑蘑菇0.5-1.5重量％，黑蘑菇0.5-1.5重量％将香豆素的重量％加入到加热猪骨的水中并加热3至4分钟。

22. 发明公开

KR1020130085082A 콜레스테롤 감소용 식품 조성물 및 이의 제조 방법 有权
标题翻译：用于失去胶囊的食品组合物及其制造方法
公开(公告)号：KR1020130085082A
公开(公告)日：2013-07-29
申请号：KR1020120005968
申请日：2012-01-19
申请人： 서울과학기술대학교 산학협력단
发明人： 김철 , 황인홍 , 김진훈 , 현민영 , 김판기 , 류승필
IPC分类号： A23L1/30 , A23L19/00
CPC分类号： A23L19/03 , A23L33/105 , A23V2002/00 , A23V2200/3262
摘要： PURPOSE: A producing method of a food composition is provided to add the composition to food for weight loss, and to reduce the content of cholesterol. CONSTITUTION: Cuts are formed on mountain cultivated ginseng. Persimmon vinegar and the mountain cultivated ginseng with cuts are mixed in a weight ratio of 15-40:1. The mixture is aged at 10-30°C for 2-9 weeks. The mountain cultivated ginseng is selected from a group consisting of the mountain cultivated ginseng grown for 1-5 years. A food composition for cholesterol reduction contains more than one ginsenoside selected from ginsenoside Rb1, Rb2, Rc, Rd, Re, and Rg1. The persimmon vinegar is selected from the persimmon vinegar aged for 1-5 years. [Reference numerals] (AA) Total cholesterol; (B1) Comparative example 1; (B2) Comparative example 2; (CC) Example 6
摘要翻译：目的：提供食品组合物的制备方法，以将组合物添加到食品中以减轻体重，并降低胆固醇含量。构成：在山地人参上形成切割。柿子醋和山地栽培的人参与切片以15-40：1的重量比混合。混合物在10-30℃下老化2-9周。山地人参选自山东种植1 - 5年的人参。用于降胆固醇的食物组合物含有选自人参皂苷Rb1，Rb2，Rc，Rd，Re和Rg1的多种人参皂甙。柿子醋选自1-5岁的柿子醋。（AA）总胆固醇; （B1）比较例1; （B2）比较例2; （CC）实施例6

23. 发明公开

KR1020130070065A 한방 기능성 식품 및 그 제조방법 无效
标题翻译：功能草食及其生产方法
公开(公告)号：KR1020130070065A
公开(公告)日：2013-06-27
申请号：KR1020110137202
申请日：2011-12-19
申请人： 이진용
发明人： 이진용
IPC分类号： A23L1/30 , A23L33/00 , A23L13/20
CPC分类号： A23L13/30 , A23L5/57 , A23L33/105 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2200/328 , A23V2300/14
摘要： PURPOSE: A manufacturing method of oriental herbal functional food is provided to prevent or cure arthritis, arteriosclerosis, cardiac diseases and diabetes without side effects. CONSTITUTION: 10-50 parts by weight of chicken feet, 0.5-5 parts by weight of Acanthopanax, 0.5-3 parts by weight of Acyranthes bidentata Blume, 0.2-1 part by weight of Licorice root, 0.2-1 part by weight of ginger, and 0.3-4 parts by weight of jujube are mixed. At least one is selected from kalopanax bark, Hovenia dulcis Thunb or cinnamon, and added to the mixture. Distilled water is added to the added mixture at 0.8-3 times at a volume ratio, and extracted with hot water. The hot water extract is filtered. Kalopanax bark or Hovenia dulcis Thunb is added at 0.5-5 parts by weight. The cinnamon is added at 0.1-2 parts by weight.
摘要翻译：目的：提供东方草药功能食品的制造方法，以预防或治愈关节炎，动脉硬化，心脏病和糖尿病，无副作用。构成：10-50重量份鸡脚，0.5-5重量份的刺五加，0.5-3重量份的Acyranthes bidentata Blume，0.2-1重量份的甘草根，0.2-1重量份的姜，和0.3-4重量份的枣混合。至少有一个选自kalopanax树皮，Hovenia dulcis Thunb或肉桂，并加入到混合物中。将蒸馏水以0.8-3倍的体积比加入添加的混合物中，并用热水萃取。热水提取物过滤。枸杞子或枸杞子加入0.5-5重量份。肉桂以0.1-2重量份加入。

24. 发明公开

KR1020130067195A 양파皮를 이용한 두부제조방법 无效
标题翻译：洋葱花纹的涂层方法
公开(公告)号：KR1020130067195A
公开(公告)日：2013-06-21
申请号：KR1020110134527
申请日：2011-12-13
申请人： 유연실
发明人： 유연실
IPC分类号： A23L11/00 , A23L19/00
CPC分类号： A23L11/07 , A23L33/105 , A23V2002/00 , A23V2200/3262 , A23V2250/21
摘要： PURPOSE: A method for manufacture of bean curd is provided to make the extract of bean pods and onion skins and add the juice contains functional components. CONSTITUTION: The good bean is chosen and soaked in water for 3 hours, then cooked at 300°C for 2 hours. The boiled bean (1) is pulverized and squeezed to make soymilk. Onion skins (2) are peeled off and cooked at 300°C for 1 hour to make an extract. A mixture is composed of 80g weight of soymilk and 20g weight of the onion extract. The mixture is coagulated by adding 30g weight of salt water (3). [Reference numerals] (AA) Choose beans; (BB) Boil beans; (CC) Pulverize boiled beans; (DD) Make soymilk; (EE) Prepare onion skins; (FF) Prepare onion skin extract; (GG) Mix beans with onion skin extract; (HH) Mix bittern; (II) Remove water; (JJ) Complete onion bean curd; (KK) Cut the completed bean curd; (LL) Pack the cut bean curd
摘要翻译：目的：提供豆腐生产方法，使豆荚和洋葱皮提取物加入果汁中含有功能性成分。构成：将好豆选择浸泡在水中3小时，然后在300℃下煮2小时。将煮沸的豆（1）粉碎并挤压以制成豆浆。将洋葱皮（2）剥离并在300℃下煮熟1小时以制成提取物。混合物由80g重量的豆浆和20g重量的洋葱提取物组成。通过加入30g重量的盐水（3）将混合物凝结。（标号）（AA）选择豆类; （BB）煮豆; （CC）粉煮豆; （DD）制作豆浆; （EE）准备洋葱皮; （FF）准备洋葱皮提取物; （GG）将洋葱皮提取物混合; （HH）混合卤水; （二）去除水分; （JJ）烤洋葱豆腐; （KK）切完后的豆腐; （LL）包装切豆腐

25. 发明公开

KR1020130066060A 항산화 기능성 산마늘 음료 및 그 제조방법 有权
标题翻译：抗氧化性饮用水及其制造方法
公开(公告)号：KR1020130066060A
公开(公告)日：2013-06-20
申请号：KR1020110132734
申请日：2011-12-12
申请人： 안동대학교 산학협력단 , 재단법인 경북바이오산업연구원
发明人： 손호용 , 장한수
IPC分类号： A23L2/04 , A23L2/38
CPC分类号： A23L33/105 , A23L2/04 , A23L19/00 , A23V2002/00 , A23V2200/30 , A23V2200/3262 , A23V2250/212
摘要： PURPOSE: A manufacturing method of Allium victorialis beverage is provided to minimize a loss of volatile component and to intensify the oxygen-resistant and antithrombus functional materials. CONSTITUTION: Oxygen-resistant and antithrombus functional Allium victorialis extract is manufactured by extraction with cold water after ripening of Allium victorialis dried at low temperature. Allium victorialis is dried at the low temperature of about 30 °C for 3-5 days and is extracted with the cold water of 20 °C. [Reference numerals] (AA) Allium victorialis; (BB) Washing(removing foreign substances); (CC) Low temperature ripening(drying in shades, room temperature); (DD) Less than 3-5 days/°C; (EE) Low temperature ripened Allium victorialis material; (FF) Cutting; (GG) Cold water extracting; (HH) Less than 20°C; (II) Adding additives; (JJ) Functional Allium victorialis beverage and food
摘要翻译：目的：提供Allium胜利饮料的制造方法，以最大限度地减少挥发性成分的损失，并加强抗氧化和抗凝血功能材料。构成：耐氧抗血栓功能大蒜在低温下干燥后，用冷水萃取制成。大蒜在约30℃的低温下干燥3-5天，并用20℃的冷水萃取。（附图标记）（AA）Allium victorialis; （BB）洗涤（去除异物）; （CC）低温成熟（阴凉干燥，室温）; （DD）小于3-5天/℃; （EE）低温成熟的Allium胜利材料; （FF）切割; （GG）冷水提取; （HH）低于20°C; （二）添加剂; （JJ）功能大蒜饮料和食物

26. 发明公开

KR1020130058841A 체지방 감소, 혈중 콜레스테롤 개선 및 당뇨 개선 기능성 식품 조성물 无效
标题翻译：功能性食物对身体脂肪，高胆固醇和糖尿病有效的组合物
公开(公告)号：KR1020130058841A
公开(公告)日：2013-06-05
申请号：KR1020110124804
申请日：2011-11-28
申请人： 강용구
发明人： 강용구
IPC分类号： A23L1/30 , A61P3/04 , A61P3/06 , A61P3/10
CPC分类号： A23L33/105 , A23L33/17 , A23V2200/3262 , A23V2200/328 , A23V2200/3324 , A23V2250/204 , A23V2250/21 , A23V2300/14
摘要： PURPOSE: A functional food composition is provided to seclude fat absorption, to reduce body fat by delaying absorption of glucose and to improve blood cholesterol and diabetes. CONSTITUTION: A functional food composition comprises 10-30 wt% of chicory extract powder, 1-10 wt% of polymer silk fibroin extract, and 5-30 wt% of fructo-oligosaccharide. The functional food composition includes one or more selected from a thickening agent, fructose, citric acid, cranberry extract powder, cranberry flavor, grapefruit seed extract as a supplementary raw material for food additive. [Reference numerals] (AA) Weight(9); (BB) Normal example; (CC) Comparative example; (DD) Example 1; (EE) Example 2
摘要翻译：目的：提供功能性食品组合物，以阻止脂肪吸收，通过延缓葡萄糖的吸收和改善血液胆固醇和糖尿病来减少体脂肪。构成：功能性食品组合物包含10-30重量％的菊苣提取物粉末，1-10重量％的聚合物丝素蛋白提取物和5-30重量％的低聚果糖。功能食品组合物包括选自增稠剂，果糖，柠檬酸，蔓越莓提取物粉末，蔓越莓风味剂，葡萄柚籽提取物中作为食品添加剂的补充原料的一种或多种。（附图标记）（AA）重量（9）; （BB）正常例子（CC）比较例; （DD）实施例1; （EE）实施例2

27. 发明公开

KR1020130052910A 고콜레스테롤증 및 고지혈증 개선의 복합 기능을 가지는 실크 펩타이드 조성물 无效
标题翻译：用于改善高胆固醇和高胆固醇的丝素
公开(公告)号：KR1020130052910A
公开(公告)日：2013-05-23
申请号：KR1020110118248
申请日：2011-11-14
申请人： 강용구 , 주식회사 브레인온
发明人： 강용구
IPC分类号： A23L1/305 , A61K8/64 , A61P3/06
CPC分类号： A23L33/17 , A23V2002/00 , A23V2200/3262 , A23V2300/28 , A61K8/64
摘要： PURPOSE: A silk peptide composition is provided to offer high molecular weight of silk peptide composition which is merely absorbed into human body and has complex function of improving hypercholesterolemia and hyperlipidemia by using silk protein. CONSTITUTION: A functional food composition is produced by decomposing silk protein and includes 10000-100000 weight-average molecular weight of silk peptides as an active ingredient. The improvement on blood lipid related diseases is improvement of total cholesterol in blood, improvement of LDL(low density lipoprotein) cholesterol in blood or improvement of triglyceride in blood. The silk protein is silk fibroin. The silk protein decomposition is performed by a decomposition method selected from a group consisting of decomposition in calcium salt solution, acidic hydrolysis, decomposition by a mixture solution of calcium salt and ethanol and a combination thereof. The calcium salt is calcium chloride. The calcium salt removal is selected from a method consisting of dialysis, ultrafiltration, gel chromatography, electric desalting and a combination thereof.
摘要翻译：目的：提供丝肽组合物，提供高分子量的丝肽组合物，其仅被人体吸收并具有通过使用丝蛋白改善高胆固醇血症和高脂血症的复杂功能。构成：功能性食品组合物是通过分解丝蛋白产生的，包括10000-100000重均分子量的丝肽作为活性成分。血脂相关疾病的改善是改善血液中的总胆固醇，改善血液中的LDL（低密度脂蛋白）胆固醇或改善血液中的甘油三酯。丝蛋白是丝素蛋白。丝蛋白分解通过选自钙盐溶液中的分解，酸性水解，钙盐和乙醇的混合溶液分解及其组合的分解方法进行。钙盐是氯化钙。钙盐去除选自由透析，超滤，凝胶色谱，电脱盐及其组合组成的方法。

28. 发明公开

KR1020130052568A 대두 분말 또는 두유를 함유하는 병조림 탄산 음료 无效
标题翻译：含有大豆粉或大豆的碳酸饮料
公开(公告)号：KR1020130052568A
公开(公告)日：2013-05-22
申请号：KR1020127030030
申请日：2011-04-18
申请人： 오츠카 세이야쿠 가부시키가이샤
发明人： 기츠타카,히로시 , 오다기리,히사 , 아카이시,모리히사
IPC分类号： A23L2/00 , A23L2/52 , B65D85/72
CPC分类号： A23L2/52 , A23C11/103 , A23V2002/00 , A23V2200/30 , A23V2200/3262 , A23V2200/306 , A23V2200/32 , A23V2200/302
摘要： 본 발명의 목적은, 대두 분말 및/또는 두유를 함유하는 탄산 음료를, 장기간 보존 안정성을 구비한 상태로 병조림하여 제품화하는 기술을 제공하는 것이다. 대두 분말 및/또는 두유를 함유하는 탄산 음료를, 250 내지 650 nm의 파장의 광선의 투과율이 10 ％ 이하인 병에 충전함으로써, 대두 분말 및/또는 두유를 함유하는 탄산 음료의 풍미의 저하를 억제하여 장기간 보존 안정성을 확보하는 것이 가능하게 된다.

29. 发明授权

KR101253433B1 차수 제조 방법 및 그에 의해 수득된 차수 有权
标题翻译：通过相同方法制备茶水和茶水的方法
公开(公告)号：KR101253433B1
公开(公告)日：2013-04-11
申请号：KR1020100120498
申请日：2010-11-30
申请人： (주)아모레퍼시픽
发明人： 라찬수 , 오유진 , 정진오 , 유세진 , 이상준
IPC分类号： A23L2/38 , A23L2/74 , A61K8/97 , A61K36/82
CPC分类号： A61K36/82 , A23F3/18 , A23F3/20 , A23V2002/00 , A61K8/97 , A61Q19/00 , A23V2200/308 , A23V2200/324 , A23V2200/3262 , A23V2250/214
摘要： 본 발명은 생차잎의 효소를 불활성화하고 착즙하여 차즙을 수득하는 단계 및 상기 단계에서 수득한 차즙의 이온을 제거하여 차수(tea water)를 수득하는 단계를 포함하는 차수 제조 방법을 제공한다. 또한 효소가 불활성화된 생차잎의 차즙에서 이온을 제거하여 얻어진 차수를 제공한다. 상기 차수는 피부 자극 성분이 감소된 특징을 갖는다.

30. 发明公开

KR1020130025356A 오약순기산 유산균 발효물 및 그의 용도 有权
标题翻译：具有抗高血压作用的OYAKSOONKI-SAN的酸性细菌发酵及其使用
公开(公告)号：KR1020130025356A
公开(公告)日：2013-03-11
申请号：KR1020120096766
申请日：2012-08-31
申请人： 한국 한의학 연구원
发明人： 마진열 , 이재훈 , 조원경 , 김태수
IPC分类号： A61K36/54 , A61K36/17 , A61K36/346 , A61P9/00
CPC分类号： A61K36/54 , A23V2200/326 , A23V2200/3262 , A61K36/17 , A61K36/346 , A61K2236/19 , C12P1/04 , Y10S514/822 , Y10S514/824
摘要： PURPOSE: An acetic acid bacteria fermentation of Oyaksoonkisan(kind of medicinal herb mixture) and a use thereof are provided to prevent or treat vascular diseases. CONSTITUTION: An acetic acid bacteria fermentation of Oyaksoonkisan suppresses angiotensin-converting enzyme(ACE) and relaxes blood vessels. A method for preparing the acetic acid bacteria comprises a step of inoculating lactic acid bacteria into Oyaksoonkisan and fermenting under an aerobic atmosphere at 35-45 deg. C. for 1-3 days. The lactic acid bacteria include Lactobacillus, Streptococcus, Bifidobacterium, Lactococcus, Pediococcus, or Leuconostoc. A pharmaceutical composition for preventing or treating vascular diseases contains the acetic acid bacteria fermentation as an active ingredient.
摘要翻译：目的：提供Oyaksoonkisan（一种药草混合物）的乙酸菌发酵及其用途，以预防或治疗血管疾病。构成：Oyaksoonkisan的乙酸菌发酵抑制血管紧张素转换酶（ACE）并放松血管。一种制备乙酸菌的方法包括将乳酸菌接种于Oyaksoonkisan并在35-45度的有氧气氛下发酵的步骤。 1-3天。乳酸菌包括乳杆菌属，链球菌属，双歧杆菌属，乳球菌属，球菌属或明串珠菌属。用于预防或治疗血管疾病的药物组合物含有乙酸菌发酵作为活性成分。

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