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    • 8. 发明公开
    • 전통죽 “오미자의이”의 제조방법
    • 制备韩国油脂OMIJA-EUI的方法
    • KR1020080094309A
    • 2008-10-23
    • KR1020070038552
    • 2007-04-19
    • 한양대학교 산학협력단
    • 이현규한현정
    • A23L1/10A23L19/00
    • A23L11/00A23L3/36A23L29/00A23L33/105
    • A method for preparing Schizandra chinensis gruel of Korean traditional juk (Korean rice porridge), and the Schizandra chinensis gruel prepared by the method are provided to retard the aging of mung bean starch and to improve color. A method for preparing Schizandra chinensis gruel of Korean traditional juk comprises the steps of mixing mung bean starch and sodium alginate; pressurizing and heating the obtained mixture to prepare a paste; cooling the paste; and mixing the paste with 10-35 wt% of an extract of Schizandra chinensis. Preferably the ratio of mung bean starch and sodium alginate is 1 : 0.004-0.006; the heating is carried out at a temperature of 110-120 deg.C; and the cooling is carried out at a temperature of 70-90 deg.C.
    • 提供韩国传统juk(韩国米粥)制备五味子沙司的方法,以及通过该方法制备的五味子中草莓,以延缓绿豆淀粉的老化和改善颜色。 韩国传统美味沙司的制备方法,包括将绿豆淀粉和藻酸钠混合的步骤; 加压并加热所得混合物以制备糊料; 冷却糊状物 并将糊与10-35重量%的五味子萃取物混合。 绿豆淀粉和藻酸钠的比例优选为1:0.004-0.006; 加热在110-120℃的温度下进行; 冷却在70-90℃的温度下进行。
    • 9. 发明公开
    • 펙틴 유도체 및 이의 용도
    • PECTIN衍生物及其用途
    • KR1020060114954A
    • 2006-11-08
    • KR1020050037188
    • 2005-05-03
    • 한양대학교 산학협력단
    • 이현규
    • C08B37/06
    • C08B37/0045A61K31/732
    • Provided are a pectin derivative which is excellent in viscosity characteristics and shows an antibacterial effect and an anticoagulant activity to blood, and an anti-hypertension preparation or dietary supplement, anti-cholesterol preparation or dietary supplement, and an antibacterial agent or dietary supplement containing the derivative. The pectin derivative comprises a pyranose ring structure represented by the formula 1, wherein R is a sulfate group, an amide group or an amine group; and R1 is H or a sulfate group. Preferably the pectin derivative is a sulfated pectin having a degree of substitution of a sulfate group of 10-20 %, an amidated pectin having a degree of substitution of an amide group of 10-30 %, or an aminated pectin having a degree of substitution of an amine group of 20-40 %.
    • 提供粘度特性优异,对血液具有抗菌作用和抗凝血活性,抗高血压制剂或膳食补充剂,抗胆固醇制剂或膳食补充剂以及抗菌剂或膳食补充剂的果胶衍生物,其含有 衍生物。 果胶衍生物包含由式1表示的吡喃糖环结构,其中R为硫酸基,酰胺基或胺基; R1为H或硫酸根。 优选地,果胶衍生物是硫酸基取代度为10〜20%的硫酸果胶,酰胺基取代度为10〜30%的酰胺化果胶,或具有取代度的胺化果胶 的20-40%的胺基。