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    • 3. 发明公开
    • 항산화활성이 우수한 양조용 코지 및 이를 이용한 주류의제조방법
    • 具有改善抗氧化活性的烧烤ITY ITY OF OF OF OF OF OF OF OF OF
    • KR1020080024930A
    • 2008-03-19
    • KR1020060089712
    • 2006-09-15
    • 하이트진로 주식회사재단법인충북테크노파크
    • 박상배김영근최규원이수용신용국박경희
    • C12G3/12C12G3/02
    • C12G3/12C12G3/02
    • A brewing koji having improved antioxidant activity is provided to improve antioxidant activity of liquor without affecting flavors, so that the liquor having improved antioxidant activity is useful for prevention of aging, adult diseases and cancer caused by accumulation of reactive oxygen. A brewing koji having improved antioxidant activity is prepared by inoculating bacteria isolated from Phellinus Linteus Teng to grains, culturing the grains to prepare mycelium of Phellinus Linteus Teng, and adding the mycelium of Phellinus Linteus Teng into koji, wherein the antioxidant activity is improved by extending the time for koji preparation to 40-100 hours. The liquor having improved antioxidant activity is prepared by mixing koji containing mycelium of Phellinus Linteus Teng, grains, starch, glucose and water, and fermenting the mixture, wherein the liquor is coarse liquor, medical wine and sake.
    • 提供具有改善的抗氧化活性的酿造曲,以提高酒的抗氧化活性,而不影响香料,使得具有改善的抗氧化活性的液体可用于预防老化,成人疾病和由活性氧积累引起的癌症。 通过将从枸杞子中分离的细菌接种到谷物上,培养谷物以制备枸杞子菌丝体,并将枸杞子菌丝体加入曲is中制备具有改善的抗氧化活性的酝酿曲,其中抗氧化活性通过延伸 曲时准备时间为40-100小时。 具有改善的抗氧化活性的液体是通过混合含有枸杞子菌丝体,谷物,淀粉,葡萄糖和水的曲霉,并发酵混合物制备的,其中酒是粗酒,医药酒和清酒。