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1. 发明授权

KR100377114B1 동맥경화 예방 효과를 갖는 배추갓김치의 제조방법 失效
标题翻译： 동맥경화예방효과를갖는배추갓김치의제조방
公开(公告)号：KR100377114B1
公开(公告)日：2003-03-26
申请号：KR1020000079744
申请日：2000-12-21
申请人： 송영옥
发明人： 송영옥 , 문갑순 , 최홍식
IPC分类号： A23B7/10
摘要： PURPOSE: Provided is a production process of cabbage leaf-mustard Kimchi with protection effect for arteriosclerosis which lowers plasma and liver lipid concentration and the activation of HMG-CoA reduction enzyme so that it lowers arteriosclerosis index. CONSTITUTION: In producing pickled cabbages wherein cabbages are used as main materials and powdered red pepper, garlic, ginger, juice drippings from pickled seafood, spice base, sticky rice or so on are used as auxiliary materials, the production process of cabbage leaf-mustard Kimchi with protection effect for arteriosclerosis is characterized by adding 5-30wt% of leaf mustard, 2-4wt% of powdered red pepper and 2-4wt% of garlic to the entire weight of Kimchi.
摘要翻译：用途：提供一种具有保护动脉硬化作用的卷心菜叶芥菜泡菜的生产工艺，其降低血浆和肝脏脂质浓度，并且激活HMG-CoA还原酶，从而降低动脉硬化指数。组成：在生产以白菜为主要原料的腌白菜和红辣椒粉，大蒜，生姜，来自腌制海鲜，香料基料，糯米等的汁液滴液作为辅助材料时，生产白菜叶芥菜具有保护动脉硬化作用的泡菜的特点是在泡菜的整个重量中加入5-30重量％的芥菜，2-4重量％的红辣椒和2-4重量％的大蒜。

2. 发明公开

KR1020020050568A 동맥경화 예방 효과를 갖는 배추갓김치의 제조방법 失效
标题翻译：具有保护作用的肠杆菌KIMCHI的生产过程
公开(公告)号：KR1020020050568A
公开(公告)日：2002-06-27
申请号：KR1020000079744
申请日：2000-12-21
申请人： 송영옥
发明人： 송영옥 , 문갑순 , 최홍식
IPC分类号： A23B7/10
摘要： PURPOSE: Provided is a production process of cabbage leaf-mustard Kimchi with protection effect for arteriosclerosis which lowers plasma and liver lipid concentration and the activation of HMG-CoA reduction enzyme so that it lowers arteriosclerosis index. CONSTITUTION: In producing pickled cabbages wherein cabbages are used as main materials and powdered red pepper, garlic, ginger, juice drippings from pickled seafood, spice base, sticky rice or so on are used as auxiliary materials, the production process of cabbage leaf-mustard Kimchi with protection effect for arteriosclerosis is characterized by adding 5-30wt% of leaf mustard, 2-4wt% of powdered red pepper and 2-4wt% of garlic to the entire weight of Kimchi.
摘要翻译：目的：提供卷心菜叶芥泡菜的生产工艺，对动脉硬化有保护作用，降低血浆和肝脏脂质浓度，激活HMG-CoA还原酶，降低动脉硬化指数。规定：在生产以卷心菜作为主要材料的酸菜卷心菜中，粉红辣椒，大蒜，姜，腌制海鲜，香料，糯米等的果汁滴入作为辅助材料，卷心菜叶芥菜的生产过程泡菜对动脉硬化具有保护作用，其特征在于将5-30重量％的叶芥，2-4重量％的粉红辣椒和2-4重量％的大蒜加入到泡菜的整个重量中。

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