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1. 发明公开

KR1020100033064A 돼지감자 추출물을 유효성분으로 포함하는 비만 또는 제2형당뇨병의 예방 또는 개선용 조성물 및 이를 이용한 기능성건강식품 无效
标题翻译：用于预防或治疗肥胖或2型糖尿病的组合物，其包含作为主动成分和包含其的功能性健康食品的耶路撒冷精华提取物
公开(公告)号：KR1020100033064A
公开(公告)日：2010-03-29
申请号：KR1020080092039
申请日：2008-09-19
申请人： 전북대학교산학협력단 , 임실생약영농조합법인
发明人： 차연수 , 심재석 , 김숙영 , 문연정 , 최보람
IPC分类号： A61K36/81 , A61P3/10
摘要： PURPOSE: A composition for preventing or treating obesity or type 2 diabetes is provided to reduce body weight and epididymis fat and carnitine, neutral lipid and blood cholesterol. CONSTITUTION: A composition for preventing or treating obesity or type 2 diabetes contains Jerusalem artichoke powder or extract as an active ingredient. The Jerusalem artichoke extract is contained in 0.01-5.99 weight%(w/w) of total diet. The composition increases carnitine content in blood or liver. The carnitine is increased by high expression of carnitine palmitoyltransferase-I.
摘要翻译：目的：提供一种预防或治疗肥胖或2型糖尿病的组合物，以减轻体重和附睾脂肪和肉碱，中性脂质和血液胆固醇。构成：用于预防或治疗肥胖或2型糖尿病的组合物含有菊芋粉或提取物作为活性成分。菊芋提取物含有0.01-5.99重量％（w / w）的总饮食。该组合物增加血液或肝脏中的肉碱含量。肉碱棕榈酰转移酶I的高表达增加肉碱。

2. 发明授权

KR101420355B1 신규한 페디오코커스 에시디락티시 Ｍ７６ 균주 및 이로부터 생산되는 세포외다당류 有权
标题翻译：新戊酸乳杆菌M76菌株和外来多糖产生的新菌株
公开(公告)号：KR101420355B1
公开(公告)日：2014-07-16
申请号：KR1020120025644
申请日：2012-03-13
申请人： 전북대학교산학협력단 , 농림수산식품기술기획평가원
发明人： 백상호 , 차연수 , 송영란
IPC分类号： C12N1/20 , A61K35/74 , A23L1/30 , C12P19/04
摘要： 본 발명은 신규한 페디오코커스 에시디락티시(
Pediococcus acidilactici) M76 균주 및 이로부터 생산되는 세포외다당류에 관한 것이다. 본 발명에 따른 페디오코커스 에시디락티시(
Pediococcus acidilactici) M76 균주 및 본 균주로부터 생산된 세포외다당류는 췌장베타세포의 증식 및 췌장세포의 사멸억제 활성이 우수함으로, 당뇨병의 예방 또는 치료에 유용하게 이용될 수 있다.

3. 发明公开

KR1020120101759A 사과 막걸리의 제조방법 및 그로부터 제조된 사과 막걸리 审中-实审
标题翻译：苹果苹果和苹果苹果醇的制备方法
公开(公告)号：KR1020120101759A
公开(公告)日：2012-09-17
申请号：KR1020110019764
申请日：2011-03-07
申请人： 전북대학교산학협력단
发明人： 이강수 , 이은미 , 서향임 , 차연수 , 김명곤 , 송근섭 , 백상호
IPC分类号： C12G3/02 , C12G3/04 , C12H1/22
CPC分类号： C12G3/02 , C12G3/04 , C12H1/22
摘要： PURPOSE: A method for making apple makkoli is provided to enhance functionality including taste, flavor, and freshness and to produce high quality makkoli. CONSTITUTION: A method for making applie makkoli comprises: a step of mixing rice ipguk(Japanese koji), water, and dry yeast in a glass bottle and fermenting in an incubator for 2 days as a first smashing; a step of mixing jiebab(rice for brewage), water, and purified yeast and adding crushed apple one day after as a second smashing; and a step of stirring the mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Primary fermentation(2 days); (DD) Water, purified enzyme; (EE) Secondary fermentation(5 days); (FF) Apple(crushing); (GG) Filtering; (HH) Filtering(6.5% of alcohol concentration); (II) Packing
摘要翻译：目的：提供一种制作苹果makkoli的方法，以增强功能，包括味道，风味和新鲜度，并生产高质量的makkoli。构成：制作应用的方法包括：将米饭ipguk（日本曲），水和干酵母混合在玻璃瓶中并在孵育器中发酵2天作为第一次粉碎的步骤; 混合jbbage（水煮米饭），水和纯化的酵母，并在第二次粉碎后一天加入碎苹果的步骤; 和搅拌玻璃瓶中的混合物并发酵5天的步骤。干酵母是酿酒酵母（Saccharomyces cerevisiae）。（标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）初级发酵（2天）; （DD）水，纯化酶; （EE）二次发酵（5天）; （FF）苹果（粉碎）; （GG）过滤; （HH）过滤（酒精浓度的6.5％）; （二）包装

4. 外观设计

KR3005326950000S 失效
公开(公告)号：KR3005326950000S
公开(公告)日：2009-07-01
申请号：KR3020090011904
申请日：2009-03-20
申请人： 전북대학교산학협력단
设计人： 차연수

5. 发明授权

KR100767802B1 감식초를 함유하는 건강 기능성 음료 有权
标题翻译：含有PERSIMMON VINEGAR的功能饮料
公开(公告)号：KR100767802B1
公开(公告)日：2007-10-18
申请号：KR1020060061065
申请日：2006-06-30
申请人： 전북대학교산학협력단
发明人： 차연수 , 최동성 , 오석흥 , 문연정
IPC分类号： C12J1/04 , C12J1/00 , A23L2/38
CPC分类号： C12J1/04 , A23L2/382 , C12R1/865
摘要： A health functional drink comprising persimmon vinegar obtained by the alcohol fermentation and acetic acid fermentation is provided to decrease abdominal fat and secure the function of lowering cholesterol in blood and blood sugar, thereby being used as foods for effectively inhibiting or preventing obesity. A health functional drink comprising persimmon vinegar is obtained by a method comprising the steps of: (a) adding 1-10 wt.% of Saccharomyces baynus, 30-80 ppm of pectinase and sugar to crushed material of persimmon; (b) subjecting the mixture of the step (a) to the enzymatic reaction for 10-14 hours at room temperature; (c) subjecting the product obtained from the step (b) to the alcohol fermentation at a temperature of 24-26 deg.C for 3-10 days with blocking air; (d) ripening the product of the step (c) at a temperature of about 15 deg.C for 1-2 months; and (e) after adding 1-10 wt.% of persimmon vinegar containing acetobacter to a fermented solution obtained by filtering the alcohol fermented solution, subjecting it to the acetic acid fermentation at a temperature of 15-20 deg.C for 30-45 days.
摘要翻译：提供包含通过酒精发酵和乙酸发酵获得的柿子醋的健康功能饮料，以减少腹部脂肪并确保降低血液和血糖中的胆固醇的功能，从而被用作有效抑制或预防肥胖的食物。通过包括以下步骤的方法获得包含柿子醋的健康功能饮料：（a）向破碎的柿子材料中加入1-10重量％的酿酒酵母，30-80ppm果胶酶和糖; （b）将步骤（a）的混合物在室温下进行酶反应10-14小时; （c）将得自步骤（b）的产物在24-26℃的温度下进行酒精发酵3-10天，并用封闭的空气进行; （d）将步骤（c）的产物在约15℃的温度下熟化1-2个月; 和（e）在通过过滤酒精发酵溶液获得的发酵溶液中加入1-10重量％的含有醋杆菌的柿子醋后，在15-20℃的温度下进行乙酸发酵30-45 天。

6. 发明公开

KR1020060134391A 2단 발효법에 의한 감식초의 제조방법 및 감식초를 함유한 음료조성물 失效
标题翻译：使用两步发酵及其饮料对接方法制备方法
公开(公告)号：KR1020060134391A
公开(公告)日：2006-12-28
申请号：KR1020050054032
申请日：2005-06-22
申请人： 전북대학교산학협력단
发明人： 최동성 , 오석흥 , 차연수 , 장환종
IPC分类号： C12J1/04 , C12J1/00
CPC分类号： C12J1/04 , A23L2/38 , C12R1/85
摘要： A method for preparing a persimmon vinegar is provided to be able to obtain the persimmon vinegar having good productivity and excellent functionality without decreasing of productivity and lowering quality of product caused by long term fermentation. The method comprises the steps of: (a) after crushing persimmon, adding yeast for alcohol fermentation such as Saccharomyces bayanus thereto; and (b) performing acetic acid fermentation on a solution obtained by filtering the alcohol fermented solution using acetic acid bacteria as fermentation starter.
摘要翻译：提供柿子醋的制备方法能够获得具有良好生产性和优异功能的柿子醋，而不会降低生产力并降低由长期发酵引起的产品的质量。该方法包括以下步骤：（a）在破碎柿子后，向酵母中加入酵母酿酒酵母，和（b）在使用乙酸菌作为发酵发酵剂的醇发酵液过滤得到的溶液中进行乙酸发酵。

8. 发明公开

KR1020170073839A 오르니틴이 강화된 냄새 없는 청국장의 제조방법 및 이에 의해 제조된 청국장 无效
标题翻译：制造大豆气味不含锡的增强，因此所生产的大豆的鸟氨酸的方法
公开(公告)号：KR1020170073839A
公开(公告)日：2017-06-29
申请号：KR1020150182279
申请日：2015-12-18
申请人： 재단법인 전라북도생물산업진흥원 , 전라북도 임실군(임실군 농업기술센터장) , 농업회사법인 유 콩마을 , 전북대학교산학협력단
发明人： 라은정 , 차연수 , 오석흥 , 유옥경 , 변문선 , 백현화 , 김수곤
IPC分类号： A23L11/20 , A23L5/20 , C12N1/20
摘要： 오르니틴이강화된냄새없는청국장의제조방법및 이에의해제조된청국장에관한것이다. 본발명에따른오르니틴이강화된냄새없는청국장의제조방법은 a) 국내산대두콩을준비해세척하고, 상기대두콩중량의 3배인물에상기대두콩을침지시킨후 9시간동안불리는단계; b) 상기 a)단계에서불린대두콩을채반에건져서물을빼는단계; c) 상기 b)단계를거친대두콩을증자관에서스팀을이용하여 120~130℃의온도에서 35 내지 40분동안쪄준후 60분동안뜸을들이는단계; d) 상기 c)단계를거친대두콩을 50 내지 60℃의온도로냉각하는단계; e) 상기 d)단계를거친대두콩에바실러스리케니포르미스() 및페디오코커스펜토사세우스 MAC-11(MAC-11) 균주를접종한후 발효기에넣어주는단계; 및 f) 상기 e)단계를거친대두콩을온도 42℃및 습도 70%의발효기에서 24시간동안발효시키는단계를포함한다. 상기한구성에의해본 발명은증자한콩에오르니틴고생산균주인페디오코커스펜토사세우스 MAC-11(Pediococcus pentosaceus MAC-11)와바실러스리케니포르미스(Bacillus licheniformis)를접종하여청국장을제조함으로써, 오르니틴강화를통한항비만효과를증가시키고전통청국장제조시문제되는불쾌취를감소시킬수 있고오르니틴이증진된영양기능성발효식품을제공할수 있으며젖산균으로인한풍미, 향미및 관능미가우수하여소비자에의건강증진에기여할수 있는효과가있다.
摘要翻译：鸟氨酸涉及一种生产由生产的大豆无异味锡增强，因此大豆。鸟氨酸的制造无异味的大豆根据本发明增强的方法之后包括：a）制备一个家庭洗涤大豆和大豆浸渍称为9小时的大豆重量步骤的三重字符; b）中抽吸在所述步骤a浸泡水geonjyeoseo黄豆）柳条托盘的过程; c）将步骤b）中粗大豆通过在120〜130℃的温度下在蒸管阶段deulyineun蒸汽使用蒸汽蒸周俊虎60分钟35至40分钟; d）上述c至步骤通过黄豆）步骤冷却至50〜60℃的温度; e）在放入发酵罐d）芽孢杆菌属的步骤在粗糙大豆李堡肯尼未命中（）和Phediö红球菌与三个鼠标MAC-11（MAC-11）株接种笔土壤后的步骤; 及f）包括发酵的24小时通过步骤e通过，黄豆）在42℃温度和70％湿度的发酵罐中的步骤。上述结构的完成发明将在豆锡增加鸟氨酸患桑韵主Phediö乳酸乳笔土壤三种小鼠MAC-11（戊糖片球菌MAC-11）以制备大豆接种的Wabash缩放器斯里兰卡肯尼甲酸未命中（地衣芽孢杆菌）通过增加通过增强鸟氨酸的抗肥胖作用，能减轻不适服用问题在制造传统的大豆和鸟氨酸可以锡可促进营养功能性发酵食品，而消费者是绝佳的风味由于乳酸，香精和性感还有就是可以通过有助于促进健康的效果。

9. 发明公开

KR1020140008862A 라이밀 에탄올 발효 부산물을 포함하는 쿠키의 제조방법 无效
标题翻译：包装TRITICALE ETHANOL发酵副产品的制造方法
公开(公告)号：KR1020140008862A
公开(公告)日：2014-01-22
申请号：KR1020120076217
申请日：2012-07-12
申请人： 전북대학교산학협력단 , 서은옥
发明人： 차연수 , 서은옥 , 박정은 , 이유진
IPC分类号： A23G3/48 , A23L7/104 , A23L5/10 , A23G3/34
CPC分类号： A23G3/48 , A21D13/80 , A23G2200/14 , A23L7/104
摘要： The present invention relates to a method for making cookies containing triticale ethanol fermentation by-product (TEFB) and cookies made by the method and, more particularly, to a method for making cookies containing triticale ethanol fermentation by-product (TEFB) and cookies made by the method, wherein the method comprises a step of adding 5-20 parts by weight of TEFB to 100 parts by weight of wheat flour and stirring the mixture. In the present invention, the TEFB refers to a by-product remaining after triticale is fermented to prepare ethanol.
摘要翻译：本发明涉及一种制备含有黑小麦醇乙醇发酵副产物（TEFB）和通过该方法制成的饼干的饼干的方法，更具体地涉及一种制备含有黑小麦乙醇发酵副产品（TEFB）和饼干的饼干的方法通过该方法，其中所述方法包括向100重量份的小麦粉中加入5-20重量份的TEFB并搅拌该混合物的步骤。在本发明中，TEFB是指在黑小麦发酵后剩余的副产物制备乙醇。

10. 发明公开

KR1020130104271A 신규한 페디오코커스 에시디락티시 Ｍ７６ 균주 및 이로부터 생산되는 세포외다당류 有权
标题翻译： PEDIOCOCCUS ACIDILACTICI M76的新颖菌株和从其生产的异黄酮
公开(公告)号：KR1020130104271A
公开(公告)日：2013-09-25
申请号：KR1020120025644
申请日：2012-03-13
申请人： 전북대학교산학협력단 , 농림수산식품기술기획평가원
发明人： 백상호 , 차연수 , 송영란
IPC分类号： C12N1/20 , A61K35/74 , A23L1/30 , C12P19/04
CPC分类号： C12N1/20 , A23L33/10 , A61K35/74 , C12P19/04
摘要： PURPOSE: Pediococcus acidilactici M76 strain and exopolysaccharides produced from the same are provided to effectively promote proliferation of pancreatic beta cells, to protect pancreatic beta cells, and to prevent or treat diabetes. CONSTITUTION: Pediococcus acidilactici M76 strain (deposit number KACC91638P) promotes proliferation of pancreatic beta cells and protects pancreatic beta cells. The strain is isolated from makkoli (Korean rice wine). Exopolysaccharides which promote proliferation of pancreatic beta cells and protect pancreatic beta cells are produced from the strain. The exopolysaccharides are polysaccharides formed of glucose. A pharmaceutical composition for promoting or treating diabetes contains the strain as an active ingredient.
摘要翻译：目的：提供乳酸乳球菌M76菌株和由其产生的胞外多糖，以有效促进胰腺β细胞增殖，保护胰腺β细胞，预防或治疗糖尿病。构成：乳酸球菌M76菌株（保藏号KACC91638P）促进胰腺β细胞的增殖并保护胰腺β细胞。该菌株与makkoli（韩国米酒）分离。从菌株产生促进胰腺β细胞增殖并保护胰腺β细胞的外多糖。外多糖是由葡萄糖形成的多糖。用于促进或治疗糖尿病的药物组合物含有该菌株作为活性成分。

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