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1. 发明公开

KR1020090072590A 참외피클 조미, 숙성용 조성물 및 참외피클의 제조방법 无效
标题翻译：梅隆FOR FOR FOR A A A A LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE LE
公开(公告)号：KR1020090072590A
公开(公告)日：2009-07-02
申请号：KR1020070140747
申请日：2007-12-28
申请人： 주식회사 대성식품 , 재단법인 대구테크노파크 , 성주군(농업기술센터) , 김준한
发明人： 김준한 , 천병창 , 김정애 , 이기동 , 김정옥 , 박치덕
IPC分类号： A23L1/218 , A23L1/236 , A23L1/39 , C12J1/00
CPC分类号： A23L19/20 , A23L23/00 , A23L27/30 , C12J1/00
摘要： A composition for seasoning and aging melon pickles and a preparation method thereof are provided to improve preference and distribution safety by maturing melons in an aging solution containing fibroid materials of melons. A composition for aging melon pickles is composed of 5-10wt% of vinegar, 0.5-1wt% of vitamin C, 0.1wt% of calcium lactate, 0.1-1wt% of citric acid, 10wt% of starch syrup, 25wt% of oligosaccharide, 0.5wt% of melon flavor and water or soy sauce. A method for preparing a composition for aging melon pickles comprises the following steps of: washing melons and dividing the melons into a flesh portion and an inner portion; adding 70-80% of bay salt to the flesh portion and preserving them in salt until the salinity equilibrium becomes 95%; rinsing the salt-preserved melons with cooling water until the final salinity becomes 2-4%; pulverizing the inner portion and fibroid materials in a pulverizer, compressing them and adding 5-20wt% of aging solution to the compressed portions; sealing and aging them in a refrigeration room; placing the aged melon flesh into a packing container and adding seasonings; and sealing and sterilizing the container.
摘要翻译：提供了一种用于调味和老化的甜菜酱的组合物及其制备方法，以通过在含有瓜子纤维素材料的老化溶液中熟化甜瓜来改善偏好和分布安全性。用于老化甜瓜泡菜的组合物由5-10重量％的醋，0.5-1重量％的维生素C，0.1重量％的乳酸钙，0.1-1重量％的柠檬酸，10重量％的淀粉糖浆，25重量％的寡糖组成，瓜子味和水或酱油0.5wt％。一种制备用于老化瓜类泡菜的组合物的方法，包括以下步骤：洗涤甜瓜并将瓜分成肉部分和内部; 将70-80％的海湾盐加入肉中，并保存在盐中，直到盐度平衡达到95％; 用冷却水冲洗保盐瓜，直到最终盐度达到2-4％; 在粉碎机中粉碎内部和纤维材料，压缩它们并向压缩部分加入5-20wt％的老化溶液; 在冷藏室中密封和老化; 将老年瓜肉放入包装容器中并加入调味料; 并对容器进行密封消毒。

2. 发明公开

KR1020090072593A 참외스낵용 당액 조성물 및 참외스낵의 제조방법 无效
标题翻译：梅隆SNACK的糖溶液组成和梅隆SNACK的制备方法
公开(公告)号：KR1020090072593A
公开(公告)日：2009-07-02
申请号：KR1020070140750
申请日：2007-12-28
申请人： 주식회사 대성식품 , 재단법인 대구테크노파크 , 성주군(농업기술센터) , 김준한
发明人： 김준한 , 김정애 , 이기동 , 유병혁
IPC分类号： A23L1/22 , A23L1/221 , A23L1/212 , A23L1/236
CPC分类号： A23L27/00 , A23L19/00 , A23L27/10 , A23L27/30
摘要： A sugar liquid composition for melon snacks and a preparation method thereof are provided to improve the quality of melon snacks by using Opuntia ficus-indica and Cinnamomi Cortex. A sugar liquid composition for melon snacks is composed of 0.5wt% of Opuntia ficus-indica powder, 0.5wt% of Cinnamomi Cortex, 0.2wt% of citric acid, 0.1wt% of vitamin C, 15wt% of sugars, 0.1wt% of melon flavor and 83.6wt% of water. A method for preparing a sugar liquid composition for melon snacks comprises the following steps of: slicing melons and dividing them into a flesh portion and an inner portion; adding 70-80% of bay salt to the divided flesh portion and preserving the flesh portion in salt until the salinity equilibrium becomes 95%; rinsing the flesh portions with flowing cool water and desalting them until the final salinity becomes 2-4%; soaking the desalted flesh portion in a sugar liquid composition; drying the soaked flesh portion; sweating the dried flesh portion; and putting the sweated flesh portion in a container and packaging it in a vacuum.
摘要翻译：提供了一种用于瓜类小吃的糖液组合物及其制备方法，其通过使用仙人掌猕猴桃和肉桂皮质来提高甜瓜零食的质量。用于甜瓜零食的糖液组合物由胭脂红色仙茅粉末0.5重量％，肉桂皮质0.5重量％，柠檬酸0.2重量％，维生素C 0.1重量％，糖类15重量％，糖类重量0.1重量％甜味和83.6重量％的水。一种用于制备用于瓜类小吃的糖液组合物的方法，包括以下步骤：将瓜切片并将其分成肉部和内部; 将70-80％的海湾盐加入到分开的肉份中，并保持盐中的肉份，直到盐度平衡变为95％; 用流动的冷水冲洗肉体，并将其脱盐，直到最终盐度达到2-4％; 将脱盐的肉份浸泡在糖液中; 干燥浸泡的肉肉部分; 出汗干肉部分; 并将出汗的肉部分放在容器中并将其包装在真空中。

3. 发明公开

KR1020090072592A 고추장 또는 된장 참외장아찌의 제조방법 无效
标题翻译：在韩国热熔胶或大豆中保存的梅龙的制备方法
公开(公告)号：KR1020090072592A
公开(公告)日：2009-07-02
申请号：KR1020070140749
申请日：2007-12-28
申请人： 주식회사 대성식품 , 재단법인 대구테크노파크 , 성주군(농업기술센터) , 김준한
发明人： 김준한 , 김정애 , 강명숙 , 이기동 , 권순태
IPC分类号： A23L1/218 , A23L1/202 , A23L1/221 , A23L1/212
CPC分类号： A23L19/20 , A23B4/023 , A23L27/10
摘要： A method of preparing melon pickles preserved in red pepper paste or soybean paste is provided to improve preference and distribution safety of melons by aging melons in a red pepper paste or soybean paste containing fibroid materials of melons. A composition for seasoning melon pickles is composed of 2.5-5wt% of vinegar, 0.5wt% of vitamin C, 0.1wt% of calcium lactate, 0.1wt% of citric acid, 25wt% of starch syrup, 0.5wt% of melon flavor and water. A method for preparing melon pickles comprises the following steps of: washing melons and dividing them into a flesh portion and an inner portion; adding 70-80% of bay salt to the flesh portion until the salinity equilibrium becomes 95%; rinsing the melons preserved in salt with flowing cool water and desalting them until the final salinity becomes 2-4%; adding seasonings to the desalted melons and sealing them to aging in a refrigeration room; drying the seasoned flesh portion and pulverizing the inner portion and fibroid material in a mixer; mixing 5-30wt% of pulverized material with red pepper paste or soybean paste; aging the flesh portion in the mixture and dehydrating them; and repeating the aging and dehydrating steps.
摘要翻译：提供一种制备保存在红辣椒酱或大豆酱中的瓜腌菜的方法，以改善红辣椒酱中含有老化甜瓜的甜瓜的偏好和分布安全性，或含有瓜子纤维瘤材料的大豆酱。用于调味甜菜酱的组合物由2.5-5重量％的醋，0.5重量％的维生素C，0.1重量％的乳酸钙，0.1重量％的柠檬酸，25重量％的淀粉糖浆，0.5重量％的瓜类风味和水。一种瓜腌菜的制备方法，包括以下步骤：洗涤甜瓜并将其分成肉部分和内部; 加入70-80％的海湾盐，直到盐度平衡达到95％; 用流动的冷水冲洗保存在盐中的甜瓜，并将其脱盐直到最终盐度变为2-4％; 向脱盐瓜加入调味料，并将其密封在冷藏室中老化; 干燥经调味的肉份并在混合器中粉碎内部和纤维瘤材料; 将5-30重量％的粉碎物与红辣椒酱或大豆酱混合; 老化混合物中的肉份并使其脱水; 并重复老化和脱水步骤。

4. 发明授权

KR101016606B1 헛개나무열매 발효물을 유효성분으로 하는 숙취해소 기능성 식품 失效
标题翻译：食品组合物，用于消除来自HOVENIA DULCIS THUNB的果实中包含的基本成分
公开(公告)号：KR101016606B1
公开(公告)日：2011-02-21
申请号：KR1020090120420
申请日：2009-12-07
申请人： 주식회사 엔유씨전자 , 재단법인 대구테크노파크 , 김준한
发明人： 김준한 , 박주석 , 최지영 , 유병혁 , 이은주 , 정현진 , 김종부
IPC分类号： A23L2/38 , A61P25/32 , A23L1/30
CPC分类号： A23L33/105 , A23L2/382 , A23V2200/334 , A23V2250/21 , A23Y2220/35
摘要： PURPOSE: Hangover reducing functional food containing a fermentation product of hovenia dulcis fruits as an active ingredient is provided to use a hovenia dulcis fruit hot water extract with the hangover-reducing efficacy. CONSTITUTION: A production method of hangover reducing functional food containing a fermentation product of hovenia dulcis fruits comprises the following steps: pouring purified water to the hovenia dulcis fruits for extracting for 2hours at 98deg c, and repeating the process for 2times; injecting lactobacillus fermenturm and saccharomyces cerevisiae to the hot water extract, and fermenting for 7days; and adding hot water extracts of aurantii nobilis pericarpium and puerariae radix to the hovenia dulcis fruit extract.
摘要翻译：目的：提供含有枸杞子发酵产品的宿醉减少功能性食品作为活性成分，使用具有宿醉降低功效的葫芦果汁热水提取物。构成：含有杜兰果实发酵产物的宿醉减少功能性食品的生产方法包括以下步骤：将纯净水倒入水果中，以98℃c提取2小时，重复该过程2次; 将乳酸杆菌酵母和酿酒酵母注射到热水提取物中，发酵7天; 并加入黑曲霉和葛根的热水提取物至葫芦果提取物。

5. 发明公开

KR1020100026228A 산양삼 추출물의 마이크로캡슐화 방법 无效
标题翻译：。OR。。。。。。。。。。。。。。。。。。。
公开(公告)号：KR1020100026228A
公开(公告)日：2010-03-10
申请号：KR1020080085150
申请日：2008-08-29
申请人： 천지영농조합법인 , 재단법인 대구테크노파크 , 김준한 , 김종국 , 이재호
发明人： 김준한 , 김종국 , 이재호 , 신은지 , 박주석
IPC分类号： A23L1/212 , A23L1/29 , A23P1/04 , A61K9/48
CPC分类号： A61K9/48 , A23L19/10 , A23L33/105 , A23V2002/00 , A23V2250/2124
摘要： PURPOSE: A method for microencapsulating cultivated mountain ginseng extract is provided to add functional components of the cultivated mountain ginseng extract into all kinds of processed food by mixing, powdering and coating the cultivated mountain ginseng extract on the food. CONSTITUTION: A method for microencapsulating cultivated mountain ginseng extract includes the following steps: manufacturing the cultivated mountain ginseng extract; powdering the cultivated mountain ginseng extract with excipient; and manufacturing cultivated mountain ginseng microcapsules by coating the powder with coating liquid. The excipient is cyclodextrin, maltodextrine, modified starc or arabic gum. The coating liquid is Shellac Zein-DP or HPMC(hydroxypropylmethylcellulose).
摘要翻译：目的：提供一种微囊化栽培山参提取物的方法，通过混合，粉化和涂覆人参提取物，将栽培的山参提取物的功能成分添加到各种加工食品中。构成：栽培山参提取物微囊化方法包括以下步骤：制备山西人参提取物; 用培养的山参提取物与赋形剂粉化; 并通过用涂布液涂覆粉末制造栽培的山参微胶囊。赋形剂是环糊精，麦芽糖糊精，改性星形或阿拉伯树胶。涂层液是虫胶Zein-DP或HPMC（羟丙基甲基纤维素）。

6. 发明授权

KR100924969B1 산양삼 추출물 첨가 건멸치 및 그 제조방법 失效
标题翻译：添加剂干燥剂及其制造方法
公开(公告)号：KR100924969B1
公开(公告)日：2009-11-04
申请号：KR1020080076703
申请日：2008-08-05
申请人： (주)큰바다 , 재단법인 대구테크노파크 , 임명섭 , 김준한
发明人： 임명섭 , 김준한 , 박주석
IPC分类号： A23L1/326 , A23L1/325
CPC分类号： A23L17/75 , A23L33/105 , A23V2002/00 , A23V2250/2124 , A23V2300/10 , A23V2300/14
摘要： PURPOSE: Dried anchovies containing cultivated wild ginseng extract and a preparation method thereof are provided to improve consumer preference at the same time securing nutritional properties. CONSTITUTION: A method for preparing dried anchovies comprises the following steps of: preparing cultivated wild ginseng extract; adding red ginseng flavor into the cultivated wild ginseng extract; sprinkling the cultivated wild ginseng extract over the dried anchovies; and drying the anchovies. The cultivated wild ginseng extract is prepared by mixing cultivated wild ginseng and purified water, pulverizing the mixture, homogenizing the pulverized powder, and filtering the homogenized powder.
摘要翻译：目的：提供含有栽培野山参提取物的干an鱼及其制备方法，以提高消费者偏好，同时确保营养性能。构成：制备干an鱼的方法，包括以下步骤：制备栽培的野山参提取物; 向人参提取物中加入红参风味; 将栽培的人参提取物洒在干an鱼上; 并干燥鲥鱼。培养的野参人参提取物是通过混合栽培的野山参和纯化水，粉碎混合物，均化粉碎粉末和均质粉末过滤制备的。

7. 发明公开

KR1020140103439A 율피 열수추출물 또는 율피 발효추출물을 함유하는 알레르기성 피부질환 예방, 개선 또는 치료용 조성물 有权
标题翻译：用于预防，改善或治疗包含热水提取物或胃部内脏提取物的过敏原的组合物
公开(公告)号：KR1020140103439A
公开(公告)日：2014-08-27
申请号：KR1020130016792
申请日：2013-02-18
申请人： 재단법인 대구테크노파크
发明人： 권대준 , 정희경 , 김학윤 , 이진태 , 김세현 , 김배진 , 최미옥 , 손우림 , 김준한
IPC分类号： A61K36/49 , A61P17/00
CPC分类号： A61K36/49 , A23L33/105 , A23V2002/00 , A23V2200/318 , A61K8/97 , A61K2236/19 , A61K2800/85 , A61Q19/00
摘要： Provided in the present invention is a pharmaceutical composition which contains a chestnut shell water extract or a chestnut shell fermented extract manufactured for preventing or treating an allergic skin disease. The allergic skin disease referred to in the pharmaceutical composition is characterized as contact dermatitis or atopic dermatitis, and the present invention relates to a health functional food composition for eliminating an allergy, which contains a chestnut shell water extract or a chestnut shell fermented extract.
摘要翻译：在本发明中提供了含有栗子壳水提取物或栗子壳发酵提取物的药物组合物，其制造用于预防或治疗过敏性皮肤病。药物组合物中提及的过敏性皮肤疾病的特征在于接触性皮炎或特应性皮炎，本发明涉及含有栗子壳水提取物或栗子壳发酵提取物的用于消除过敏的健康功能性食品组合物。

8. 发明公开

KR1020110096789A 기능성 곶감 및 그 제조방법 有权
标题翻译：具有良好功能的干燥剂及其制备方法
公开(公告)号：KR1020110096789A
公开(公告)日：2011-08-31
申请号：KR1020100016234
申请日：2010-02-23
申请人： 재단법인 대구테크노파크 , 예정수 , 박경화
发明人： 박주석 , 김준한 , 박경화 , 예정수
IPC分类号： A23L19/00 , A23L1/30
CPC分类号： A23L19/00 , A23L33/105 , A23V2200/302 , A23V2250/21 , A23V2250/21162 , A23V2250/2132
摘要： 본 발명은 홍삼, 영지, 도라지, 감초, 계피 및 갈근로 이루어진 군으로 부터 선택된 1종 이상의 혼합물을 유효성분으로 함유하는 추출액으로 도포한 기능성 곶감에 관한 것으로, 본 발명에 따른 기능성 곶감은 총 페놀 함량 및 총 플라보노이드 함량이 높고, 항산화력 및 항균력이 우수한 효과가 있어, 기능성 곶감으로써 유용하게 이용될 수 있다.

9. 发明公开

KR1020110046210A 생약 추출물 함유 음료 조성물 및 그 제조방법 有权
标题翻译：含有草药提取物的饮料组合物及其制备方法
公开(公告)号：KR1020110046210A
公开(公告)日：2011-05-04
申请号：KR1020090119838
申请日：2009-12-04
申请人： 조용택 , 조효제 , 재단법인 대구테크노파크
发明人： 박진홍 , 조영인 , 김준한 , 유병혁 , 박주석 , 최지영
IPC分类号： A23L2/38 , A23L2/08
CPC分类号： A23L2/38 , A23V2250/21
摘要： PURPOSE: A medical herb extract containing beverage composition, and a producing method thereof are provided to use a medical herb extract, a platycodon grandiflorum concentrate, a jujube concentrate, and a glycyrrhiza uralensis concentrate. CONSTITUTION: A medical herb extract containing beverage composition contains a medical herb extract obtained by hot-water extracting a mixture including acanthopanax sessiliflorus, kalopanax pictus, and achyranthes japonica as main ingredients. The mixture additionally includes atractylodes lancea, citrus unshiu, platycodon grandiflorus, poncirus trifoliata, angelica sinensis, zingiber officinale, paeonia lactiflora, poria cocos, cnidium officinale, cinnamomum cassia, glycyrrhiza uralensis, foeniculum vulgare, prunus persica, carthamus tinctorius, eucommia ulmoides, phlomis umbrosa, cervi cornu, and amomum xanthioides.
摘要翻译：目的：提供含有饮料组合物的医药草本提取物及其制备方法，以使用药草提取物，桔梗浓缩汁，枣浓缩物和甘草浓缩物。构成：含有饮料组合物的医药草药提取物含有通过热水提取得到的医药草药提取物，其中包括刺五加，k us和j ica等混合物作为主要成分。该混合物还含有白术，柑橘无花果，桔梗，当归，当归，芍药，茯苓，芫荽，桂皮，甘草，苦瓜，杜鹃花，杜鹃花，phlomis umb a，cer u和黄and。

10. 发明公开

KR1020110023132A 골관절염 치료 활성을 갖는 오가피, 해동피, 홍화씨 및 어성초의 생약 혼합 추출물 无效
标题翻译：具有OSTEOARTHRITIS治疗活性的混合药物提取物
公开(公告)号：KR1020110023132A
公开(公告)日：2011-03-08
申请号：KR1020090080762
申请日：2009-08-28
申请人： 주식회사 엔유씨전자 , 재단법인 대구테크노파크
发明人： 김준한 , 박진홍 , 최지영 , 김종부 , 이은주 , 정현진 , 이성규
IPC分类号： A61K36/254 , A61K36/25 , A23L1/30 , A61P19/02
摘要： PURPOSE: An herb mixture extract with an activity of treating osteoarthritis is provided to ensure antioxidation and to proliferate chondrocytes. CONSTITUTION: An herb mixture extract with an activity of treating osteoarthritis contains 20-30 weight% of Acanthopanax gracilistylus Smith, 20-30 weight% of Kalopanax pictus, 20-30 weight% of Carthamus tinctorius L. seed, and 20-30 weight% of Houttuynia cordata Thunb. A pharmaceutical composition and health food composition for preventing and treating osteoarthritis contain herb mixture extract as an active ingredient.
摘要翻译：目的：提供具有治疗骨关节炎活性的药草混合物提取物，以确保抗氧化和增殖软骨细胞。构成：具有治疗骨关节炎活性的草本植物混合物提取物含有20-30重量％的刺五加，20-30重量％的卡拉帕纳斯，20-30重量％的红花ius子，20-30重量％鱼腥草Thunb。用于预防和治疗骨关节炎的药物组合物和保健食品组合物含有草本混合物提取物作为活性成分。

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