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1. 发明公开

KR1020060128209A 비스페놀 Ａ 흡착능이 높은 유산균주, 이의 제조방법, 이를이용한 유제품 및 내분비계 장애물질의 제거효능 측정방법 有权
标题翻译：具有高二苯酚A吸收性的酸性细菌，其预处理方法，使用细菌的奶制品和测量内毒素破坏化学品的可除去性的方法
公开(公告)号：KR1020060128209A
公开(公告)日：2006-12-14
申请号：KR1020050049452
申请日：2005-06-09
申请人： 주식회사 비락
发明人： 민병태 , 민병태 , 유민 , 김수원 , 박수현 , 전정태
IPC分类号： C12N1/20
摘要： A novel Lactobacillus delbruekii subsp. lactis BT lactic acid strain is provided to show high absorption capability on bisphenol A, thereby capable of controlling the toxicity of the bisphenol A. The Lactobacillus delbruekii subsp. lactis BT shows high bisphenol A absorption property and is deposited as a deposition number of KCTC 10799BP. The milk products having lactic acid bacteria as a starter is characterized in that the Lactobacillus delbruekii subsp. lactis BT is used as the starter to produce the milk products. The method for preparing the Lactobacillus delbruekii subsp. lactis BT comprises the steps of: (a) forming a concentration gradient culture medium of 100-300 microgram/ml of bisphenol A; (b) streaking the Lactobacillus delbruekii subsp. lactis BT in the medium of the step(a) to culture it; and (c) isolating a single colony type strain having the resistance on the bisphenol A growing in the medium of the step(b).
摘要翻译：一种新型的德氏乳杆菌（Lactobacillus delbrueki）亚种提供乳酸链球菌BT乳酸菌株以显示对双酚A的高吸收能力，从而能够控制双酚A的毒性。乳酸乳杆菌属（Lactobacillus delbruekii subsp。乳糖BT表现出高双酚A吸收性能，并以KCTC 10799BP的沉积数量进行沉积。具有乳酸菌作为起始剂的乳制品的特征在于，德氏乳杆菌属（Lactobacillus delbruekii subsp。乳制品BT用作生产奶制品的起始物。制备德氏乳酸杆菌亚种的方法乳糖BT包括以下步骤：（a）形成100-300微克/毫升双酚A的浓度梯度培养基; （b）条纹乳杆菌（Delactobacillus delbruekii subsp。）乳制品BT在步骤（a）的培养基中培养; 和（c）分离在步骤（b）的培养基中生长的双酚A具有抗性的单菌落型菌株。

2. 发明公开

KR1020010008129A 초콜릿이 첨가된 요구르트의 제조방법 失效
标题翻译：含有巧克力的酸奶及其制备方法
公开(公告)号：KR1020010008129A
公开(公告)日：2001-02-05
申请号：KR1020000066691
申请日：2000-11-10
申请人： 주식회사 비락
发明人： 조용호 , 민병태 , 최상훈
IPC分类号： C12P7/00 , A23C9/13
摘要： PURPOSE: The yoghurt containing chocolate is provided which has improved taste, flavor and an even color. Also, producing method thereof is provided. CONSTITUTION: The yoghurt contains 10 to 25% of liquid chocolate per 100% of the yoghurt mixture. The method for producing the yoghurt containing chocolate comprises the steps of: adding 60 to 85% of defatted milk powder and pectin mixture, 25 to 10% of liquid chocolate and 15 to 5% of liquid fructose into raw milk and agitating them; homogenizing the chocolate-milk mixture with 100 to 180 kg/cm2 of pressure, pasteurizing the chocolate-milk mixture at 85 to 99deg.C for 5 to 15 minutes, and cooling the mixture; inoculating lactic acid bacteria into the chocolate-milk mixture, incubating the mixture for 5 to 8 hours maintaining at pH 4.4 to 4.7, and cooling the mixture to 0 to 10deg.C; breaking the curd produced by fermentation, packaging, sealing, and storing at 0 to 10deg.C for 1 to 2 days.
摘要翻译：目的：提供含有巧克力的酸奶，具有改善的味道，风味和均匀的颜色。此外，还提供了其制造方法。规定：酸奶每100％含有10至25％的液体巧克力。生产含巧克力酸奶的方法包括以下步骤：将60％至85％的脱脂奶粉和果胶混合物，25至10％的液体巧克力和15至5％的液体果糖加入生牛奶中并搅拌; 将巧克力奶混合物均匀化至100至180kg / cm2的压力，将巧克力奶混合物在85至99℃下巴氏灭菌5至15分钟，并冷却该混合物; 将乳酸菌接种到巧克力奶混合物中，将混合物温育5至8小时，保持pH4.4至4.7，并将混合物冷却至0至10℃; 将发酵，包装，密封，保存在0〜10℃的凝胶破碎1〜2天。

3. 发明授权

KR100391582B1 초콜릿이 첨가된 요구르트의 제조방법 失效
标题翻译： 초콜릿이첨가된요구르트의제조방법
公开(公告)号：KR100391582B1
公开(公告)日：2003-07-16
申请号：KR1020000066691
申请日：2000-11-10
申请人： 주식회사 비락
发明人： 조용호 , 민병태 , 최상훈
IPC分类号： C12P7/00 , A23C9/13
摘要： PURPOSE: The yoghurt containing chocolate is provided which has improved taste, flavor and an even color. Also, producing method thereof is provided. CONSTITUTION: The yoghurt contains 10 to 25% of liquid chocolate per 100% of the yoghurt mixture. The method for producing the yoghurt containing chocolate comprises the steps of: adding 60 to 85% of defatted milk powder and pectin mixture, 25 to 10% of liquid chocolate and 15 to 5% of liquid fructose into raw milk and agitating them; homogenizing the chocolate-milk mixture with 100 to 180 kg/cm2 of pressure, pasteurizing the chocolate-milk mixture at 85 to 99deg.C for 5 to 15 minutes, and cooling the mixture; inoculating lactic acid bacteria into the chocolate-milk mixture, incubating the mixture for 5 to 8 hours maintaining at pH 4.4 to 4.7, and cooling the mixture to 0 to 10deg.C; breaking the curd produced by fermentation, packaging, sealing, and storing at 0 to 10deg.C for 1 to 2 days.
摘要翻译：目的：提供含有巧克力的酸奶，其具有改善的味道，风味和均匀的颜色。而且，提供了其制造方法。组成：酸奶每100％酸奶混合物中含有10-25％的液体巧克力。该生产含巧克力酸奶的方法包括以下步骤：将60〜85％脱脂奶粉和果胶混合物，25〜10％液态巧克力和15〜5％液态果糖加入生奶中并搅拌; 用100至180kg / cm2的压力均化巧克力 - 牛奶混合物，在85至99℃下将巧克力 - 牛奶混合物巴氏灭菌5至15分钟，并冷却混合物; 将乳酸菌接种到巧克力奶混合物中，保持混合物保持5至8小时，保持pH值为4.4至4.7，并将混合物冷却至0至10℃; 打破由发酵，包装，密封和在0到10℃下储存1到2天产生的凝乳。

4. 发明公开

KR1020000012392A 연근음료 및 그 제조방법 失效
标题翻译：莲子根饮料及其制造方法
公开(公告)号：KR1020000012392A
公开(公告)日：2000-03-06
申请号：KR1019990054416
申请日：1999-12-02
申请人： 주식회사 비락
发明人： 민병태 , 김수호
IPC分类号： A23L2/38
摘要： PURPOSE: A lotus root beverage and a manufacturing method thereof are provided to mass-produce a jelly typed beverage with excellent taste and flavor and a uniform color for being drunk instantly. CONSTITUTION: A lotus root beverage is composed of: 0.08-9.0 wt% of lotus root powder; 2.5-11.5 wt% of high fructose; 2.5-8.5 wt% of oligosaccharide; 0.5-10.5 wt% of apple concentrating juice; 0.02-1.5 wt% of taurine; 0.1-1.5 wt% of white cloudy; 0.001-3.5 wt% of pine needles extract; 0.001-1.5 wt% of water soluble propolis; 0.001-3.0 wt% of vitamin C; 0.01-2.0 wt% of citric acid sodium; 0.001-5.0 wt% of poly-dextrose; 1.0-18 wt% of refined sugar; 0.001-3.0 wt% of pigment; 0.005-5.0 wt% of spices; 0.02-1.0 wt% of acid; and 0.1-1.5 wt% of jelly structure former. The beverage does not have the peculiar starch viscosity of the lotus root, and a layer separation does not happen.
摘要翻译：目的：提供一种莲藕饮料及其制造方法，以大量生产具有优良味道和风味的均匀颜色的果冻型饮料，并立即饮用。构成：莲藕饮料由0.08-9.0重量％的莲藕粉组成， 2.5-11.5重量％的高果糖; 2.5-8.5重量％的寡糖; 苹果浓缩汁0.5-10.5重量％ 0.02-1.5重量％的牛磺酸; 白色多云0.1-1.5％ 0.001-3.5重量％松针提取物; 0.001-1.5重量％的水溶性蜂胶; 0.001-3.0重量％的维生素C; 0.01-2.0重量％柠檬酸钠; 0.001-5.0重量％的聚右旋糖; 1.0-18重量％精制糖; 颜料0.001-3.0重量％ 0.005-5.0重量％的香料; 0.02-1.0重量％的酸; 和0.1-1.5重量％的果冻结构物。该饮料不具有莲藕特有的淀粉粘度，不会发生层分离。

5. 发明授权

KR100683631B1 비스페놀 Ａ 흡착능이 높은 유산균주, 이의 제조방법, 이를이용한 유제품 및 내분비계 장애물질의 제거효능 측정방법 有权
标题翻译：具有高双酚A吸附的乳酸菌，其制备方法，使用细菌的乳制品和测量内分泌干扰物质的去除性的方法
公开(公告)号：KR100683631B1
公开(公告)日：2007-02-20
申请号：KR1020050049452
申请日：2005-06-09
申请人： 주식회사 비락
发明人： 민병태 , 민병태 , 유민 , 김수원 , 박수현 , 전정태
IPC分类号： C12N1/20
摘要： 본 발명은 비스페놀 A에 대한 흡착능이 높아 그 독성을 제거하는 락토바실러스 델브루에키 아종 락티스 비티(
Lactobacillus delbruekii subsp. lactis BT; KCTC 10799BP) 유산균주와, 발효유, 치즈, 요구르트 등 유제품 생산 시 락토바실러스 델브루에키 아종 락티스 비티 유산균주를 스타터로 사용함으로써 비스페놀 A에 대한 높은 흡착능을 갖는 유제품에 관한 것으로, 이 균주를 기능성 발효유 균주로 이용한 발효유를 개발하여 체내에 유입된 환경호르몬 물질을 효과적으로 제거함은 물론 타 기능성 균주와 혼용하여 건강에 유익한 제품을 개발하는데 활용할 수 있다. 또한, 이 균주를 동물사료에 첨가하거나, 폐수 처리장 등에 활용하여 환경호르몬의 생물 노출을 사전에 방지할 수 있다.
젖산균, 비스페놀 A, 락토바실러스 델브루에키, 환경호르몬, EDC, 유제품

6. 发明授权

KR100349201B1 연근음료 및 그 제조방법 失效
标题翻译： 연근음료및그제조방법
公开(公告)号：KR100349201B1
公开(公告)日：2003-03-31
申请号：KR1019990054416
申请日：1999-12-02
申请人： 주식회사 비락
发明人： 민병태 , 김수호
IPC分类号： A23L2/38
摘要： PURPOSE: A lotus root beverage and a manufacturing method thereof are provided to mass-produce a jelly typed beverage with excellent taste and flavor and a uniform color for being drunk instantly. CONSTITUTION: A lotus root beverage is composed of: 0.08-9.0 wt% of lotus root powder; 2.5-11.5 wt% of high fructose; 2.5-8.5 wt% of oligosaccharide; 0.5-10.5 wt% of apple concentrating juice; 0.02-1.5 wt% of taurine; 0.1-1.5 wt% of white cloudy; 0.001-3.5 wt% of pine needles extract; 0.001-1.5 wt% of water soluble propolis; 0.001-3.0 wt% of vitamin C; 0.01-2.0 wt% of citric acid sodium; 0.001-5.0 wt% of poly-dextrose; 1.0-18 wt% of refined sugar; 0.001-3.0 wt% of pigment; 0.005-5.0 wt% of spices; 0.02-1.0 wt% of acid; and 0.1-1.5 wt% of jelly structure former. The beverage does not have the peculiar starch viscosity of the lotus root, and a layer separation does not happen.
摘要翻译：目的：提供一种莲藕饮料及其制造方法，用于批量生产具有优异的味道和风味以及均匀的颜色以立即饮用的果冻型饮料。组成：藕根饮料由以下组成：藕粉0.08-9.0重量％高果糖2.5-11.5重量％; 2.5-8.5重量％的寡糖; 0.5-10.5重量％的苹果浓缩汁; 0.02-1.5重量％的牛磺酸; 白色混浊0.1-1.5重量％; 0.001-3.5重量％的松针提取物; 0.001-1.5重量％的水溶性蜂胶; 0.001-3.0重量％的维生素C; 0.01〜2.0重量％的柠檬酸钠; 0.001-5.0重量％的聚右旋糖; 精制糖1.0-18重量％ 0.001〜3.0重量％的颜料; 0.005-5.0重量％的香料; 0.02-1.0重量％的酸; 和0.1-1.5重量％的果冻结构成形剂。该饮料不具有莲藕特有的淀粉粘度，并且不会发生层分离。

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