专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

KR1020030015424A 자색고구마를 이용한 생리기능성 발효주와 그 제조방법 失效
标题翻译：使用紫草的发酵葡萄酒及其制备方法
公开(公告)号：KR1020030015424A
公开(公告)日：2003-02-25
申请号：KR1020010048913
申请日：2001-08-14
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥 , 이종수
IPC分类号： C12G3/02
摘要： PURPOSE: Fermented wine using purple sweet potatoes and a preparation process thereof are provided, thereby preparing high quality of fermented wine having improved thrombolytic activity and tyrosinase-inhibiting activity. CONSTITUTION: The process for preparing fermented wine using purple sweet potatoes comprises the steps of: pulverizing nonglutinous rice, inserting the pulverized rice into the boiling water and cooling it; adding malt and wheat flour into the rice solution; inoculating Saccharomyces cerevisiae cultured in a YEPD medium into the mixture; culturing it at 30 deg. C for 2 days to prepare crude liquor; soaking nonglutinous rice and glutinous rice, then followed by removing water therefrom, steaming in a pot at 100 deg. C for 1 hour and cooling them; inserting 5 to 15 wt.% of steamed purple sweet potatoes, 8 to 12 wt.% of malt and 8 to 12 wt.% of the crude liquor into the steamed rice mixture; adding water into the mixture and fermenting it at 23 to 27 deg. C for 9 to 15 days; and filtering the fermented mixture.
摘要翻译：目的：提供使用紫薯的发酵酒及其制备方法，从而制备具有改善的溶栓活性和酪氨酸酶抑制活性的高品质发酵酒。构成：使用紫薯制备发酵酒的方法包括以下步骤：粉碎糯米，将粉碎的米插入沸水中并冷却; 将麦芽和小麦粉加入米饭中; 将在YEPD培养基中培养的酿酒酵母接种到混合物中; 在30度培养 C 2天制备粗液; 浸泡糯米和糯米，然后从其中除去水，在锅中在100度蒸。 C冷却1小时; 将5至15重量％的蒸的紫色甘薯，8至12重量％的麦芽和8至12重量％的粗液加入蒸米混合物中; 向混合物中加入水，并在23至27度发酵。 C为9〜15天; 并过滤发酵的混合物。

2. 发明公开

KR1020010048371A 자색고구마를 이용한 유산발효식품 제조기술 无效
标题翻译：使用紫苏饼制造发酵食品的方法
公开(公告)号：KR1020010048371A
公开(公告)日：2001-06-15
申请号：KR1019990053047
申请日：1999-11-26
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규홍
IPC分类号： A23C9/133
摘要： PURPOSE: Provided is a method for manufacturing fermented food using purple sweet potato which has a large amount of minerals and vitamins and increased viscosity and where whey is not separated. CONSTITUTION: The method for manufacturing fermented food using purple sweet potato is comprised of the steps of: i) washing, boiling, and peeling purple sweet potato to obtain puree-form sweet potato materials; ii) mixing 100wt% of milk, 5-20wt% of milk powder, and 30-70wt% of the sweet potato materials to manufacture homogenized substrates; iii) sterilizing homogenized substrates for 90-110 deg.C for 10-30 minutes and cooling the substrates to 30-50 deg.C; and iv) inoculating 2-5%(w.v) of lactobacillus broth into substrates and fermenting the broth at 30-40 deg.C for 20-28 hours.
摘要翻译：目的：提供使用紫色甘薯的发酵食品的制造方法，其具有大量的矿物质和维生素，并且增加粘度，并且乳清未分离。构成：使用紫甘薯制造发酵食品的方法包括以下步骤：i）洗涤，煮沸和剥离紫色甘薯以获得泥状甘薯材料; ii）将100重量％的乳，5-20重量％的奶粉和30-70重量％的甘薯材料混合以制造均匀的底物; iii）对匀浆基材灭菌90-110℃10-30分钟，将基材冷却至30-50℃; 和iv）将2-5％（w.v）的乳杆菌肉汤接种到底物中并在30-40℃下发酵肉汤20-28小时。

3. 发明授权

KR100773717B1 버섯균사체가 함유된 두부 및 그 제조방법 失效
标题翻译：具有洗手液及其制造方法的豆浆
公开(公告)号：KR100773717B1
公开(公告)日：2007-11-06
申请号：KR1020060083291
申请日：2006-08-31
申请人： 충청남도
发明人： 김홍규 , 이가순 , 김용균
IPC分类号： A23L1/20 , A23L1/212
CPC分类号： A23L11/07 , A23L31/00
摘要： A bean curd containing mushroom mycelia is provided which has both characteristic taste and nutrition of bean curd and flavor and taste of a mushroom and helps a person eat active materials contained in mushrooms. A method for manufacturing bean curd containing mushroom mycelia includes the steps of: propagating mushroom mycelia using soybeans as a culture medium; soaking washed soybeans in water at room temperature for 14-17 hours; adding mushroom mycelium-propagated soybeans to the soaked soybeans in a predetermined ratio, and then mixing the admixture; adding 1 L of distilled water based on 100 g of the mixed soybeans thereto, and grinding the admixture for 3-4 minutes using a grinder to obtain a ground soybean solution; putting the ground soybean solution into a container, heating the solution at 90 °C for about 10 minutes, and passing the resultant through a filter cloth to obtain soy milk; keeping the soy milk at 85 °C, thereto adding 0.4%, based on the soy milk, of CaCl2.6H2O as a coagulant, stirring the admixture slowly for 20-25 seconds, leaving the stirred mixture alone for 20 minutes, and coagulating proteins contained in the soy milk to make uncurdled bean curd; and putting the uncurdled bean curd into hemp cloth spread on a mold, and compressing the uncurdled bean curd for 30 minutes under a pressure of 20 g/cm^2 for 30 minutes.
摘要翻译：提供含有蘑菇菌丝体的豆腐，其具有豆腐的特征味道和营养，并且具有蘑菇的风味和味道，并且帮助人们吃蘑菇中含有的活性物质。制备含有蘑菇菌丝体的豆腐的方法包括以下步骤：使用大豆作为培养基繁殖蘑菇菌丝体; 在室温下将洗涤的大豆浸泡在水中14-17小时; 将蘑菇菌丝体繁殖的大豆以预定比例加入到浸泡的大豆中，然后混合该混合物; 基于100g混合大豆加入1L蒸馏水，并使用研磨机研磨该混合物3-4分钟，得到磨碎的大豆溶液; 将研磨的大豆溶液放入容器中，将溶液在90℃下加热约10分钟，并将所得物通过滤布，得到豆浆; 将豆奶保持在85℃，加入作为凝结剂的CaCl2.6H2O作为豆浆的0.4％，缓慢混合20-25秒，将搅拌的混合物单独搅拌20分钟，并将凝固的蛋白质包含在豆浆中，使豆腐不变; 将未煮豆腐放入大麻布上涂抹在模具上，并在20g / cm 2的压力下将未煮曲的豆腐压制30分钟，持续30分钟。

4. 发明授权

KR100426562B1 자색고구마를 이용한 생리기능성 발효주와 그 제조방법 失效
标题翻译：发布日期：
公开(公告)号：KR100426562B1
公开(公告)日：2004-04-08
申请号：KR1020010048913
申请日：2001-08-14
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥 , 이종수
IPC分类号： C12G3/02
摘要： PURPOSE: Fermented wine using purple sweet potatoes and a preparation process thereof are provided, thereby preparing high quality of fermented wine having improved thrombolytic activity and tyrosinase-inhibiting activity. CONSTITUTION: The process for preparing fermented wine using purple sweet potatoes comprises the steps of: pulverizing nonglutinous rice, inserting the pulverized rice into the boiling water and cooling it; adding malt and wheat flour into the rice solution; inoculating Saccharomyces cerevisiae cultured in a YEPD medium into the mixture; culturing it at 30 deg. C for 2 days to prepare crude liquor; soaking nonglutinous rice and glutinous rice, then followed by removing water therefrom, steaming in a pot at 100 deg. C for 1 hour and cooling them; inserting 5 to 15 wt.% of steamed purple sweet potatoes, 8 to 12 wt.% of malt and 8 to 12 wt.% of the crude liquor into the steamed rice mixture; adding water into the mixture and fermenting it at 23 to 27 deg. C for 9 to 15 days; and filtering the fermented mixture.
摘要翻译：目的：提供使用紫甘薯的发酵酒及其制备方法，由此制备具有改善的溶血栓活性和酪氨酸酶抑制活性的高质量发酵酒。组成：使用紫甘薯制备发酵酒的方法包括以下步骤：粉碎粳米，将粉碎的米插入沸水中并冷却; 将麦芽和小麦粉加入米溶液中; 将在YEPD培养基中培养的酿酒酵母接种到混合物中; 在30度培养。 C 2天准备粗液; 浸泡糯米和糯米，然后除去水分，在100℃的锅中蒸煮。保持1小时并冷却它们; 将蒸馏过的紫甘薯5〜15重量％，麦芽8〜12重量％，粗液8〜12重量％插入蒸米饭混合物中，将水加入混合物中并在23至27℃下发酵。 C 9至15天; 并过滤发酵的混合物。

5. 发明公开

KR1020000033459A 매실 및 자소절임 가공식품의 제조방법 无效
标题翻译：加工日粮APRICOT和普通白菜的加工食品的制备方法
公开(公告)号：KR1020000033459A
公开(公告)日：2000-06-15
申请号：KR1019980050324
申请日：1998-11-24
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥
IPC分类号： A23L1/218
CPC分类号： Y02A40/946
摘要： PURPOSE: A method for preparing processed foodstuff using salted Japanese apricot and leaf of purple common perilla is provided, to stave off the cellular aging and hardening of the blood vessels, to be effective for recovering from hangover, improvement of appetite and the relief of constipation, and to produce an article on commercial scale which is target of Japanese market. CONSTITUTION: A processed foodstuff of using salted Japanese apricot and leaf of purple common perilla is prepared by the following steps. A first manufacturing process step is to put washed Japanese apricot in water in order to remove the tannin of Japanese apricot for 1 day, to preserve them with 10-20% concentration of salt including brine, to put salted Japanese apricot in a sterilized vessel one by one with mixing salt, and then to place a stone as a weight on them with being sealed up for 20-30 days. A second step is to preserve 10% of leaf of purple common perilla in proportion to the amount of Japanese apricot with salt for 30 minutes and squeeze the water out in order to remove the astringency of leaf of purple common perilla, then to mix salted leaf of purple common perilla with a red solution which is prepared by mixing salted leaf of purple common perilla and salt being strained twice for 30 minutes for being colored for 7 days. A third step is to put leaf of purple common perilla and the solution of salted Japanese apricot into a vessel with colored and salted Japanese apricot being dried under sunlight for 3 days, then to ripen them at cold and dark place with being kept airtight for over 30 days.
摘要翻译：目的：提供使用盐渍日本杏和紫色紫苏叶制备加工食品的方法，以消除细胞老化和血管硬化，有效地从宿醉中恢复，改善食欲和缓解便秘并以日本市场为目标制作商业规模的文章。规定：采用盐渍的日本杏和紫色普通紫苏叶的加工食品通过以下步骤制备。第一个制造工艺步骤是将洗涤的日本杏子放入水中，以除去日本杏子1天的单宁，用10-20％浓度的盐（包括盐水）保存，将盐渍的日本杏子放入灭菌的容器中通过混合盐，然后将石头重量放在他们上，密封20-30天。第二步是保留10％的紫色普通紫苏叶，与日盐的盐相比，用盐分30分钟，将水分挤出，以除去紫色常用紫苏叶的涩味，然后混合盐渍叶紫色常见紫苏与红色溶液混合，通过将紫色普通紫苏盐和咸盐混合两次，混合30分钟，使其着色7天。第三步是将紫色普通紫苏的叶子和盐渍的日本杏子的溶液放入有色盐渍的日本杏子在阳光下干燥3天，然后在寒冷和黑暗的地方成熟，并保持气密 30天。

6. 发明授权

KR101924280B1 사포닌 추출효율이 개선된 인삼 추출물 제조방법 및 이의 인삼 추출물을 포함하는 조성물 有权
公开(公告)号：KR101924280B1
公开(公告)日：2019-02-22
申请号：KR1020170028354
申请日：2017-03-06
申请人： 충청남도
发明人： 이가순 , 성봉재 , 김선익 , 지무근 , 한승호 , 김수동 , 김현호 , 홍순택
IPC分类号： A23L19/00 , A61K36/258 , A61K8/97 , A61K9/19 , A61Q19/00 , A23L2/38 , A23P10/40

7. 发明授权

KR100961217B1 알레르기성 접촉성 피부염을 예방 및 치료할 수 있는 천년초선인장 발효물 失效
标题翻译： OPENITA HUMIFUSA用于预防和治疗过敏接触物质的发明材料
公开(公告)号：KR100961217B1
公开(公告)日：2010-06-03
申请号：KR1020090130417
申请日：2009-12-24
申请人： 충청남도
发明人： 한승호 , 김현호 , 강영식 , 김관후 , 성봉재 , 김선익 , 이가순 , 김길수 , 김복현
IPC分类号： A61K36/33 , A61P37/08 , A61Q19/00 , A61K8/97
摘要： PURPOSE: An external use skin formulation and cosmetic composition containing Opunita humifusa fermentation are provided to suppress allergic contact dermatitis and to prevent and treat allergic dermatitis. CONSTITUTION: An external use skin composition contains Opunita humifusa fermentation as an active ingredient. A method for manufacturing the Opunita humifusa fermentation comprises: a step of washing Opunita humifusa stem and removing water; a step of mixing 30-70 weight parts of pulverized Opunita humifusa stem, 30-70 weight parts of sugar, 0.8-1.5 weight parts of Aspergillus oryzae, and 50-150 weight parts of purified water to make mixture; a step of fermenting the mixture at 20-40°C and 60-90% for 15-25 days; a step of filtering the fermentation to obtain liquid phase only; and a step of sterilizing at 80-120°C for 2-10 seconds.
摘要翻译：目的：提供含有Opunita humifusa发酵的外用皮肤配方和美容组合物，以抑制过敏性接触性皮炎和预防和治疗过敏性皮炎。构成：外用皮肤组合物含有Opunita humifusa发酵作为活性成分。制作Opunita humifusa发酵的方法包括：洗涤Opunita humifusa茎和去除水的步骤; 将30-70重量份粉碎的Opunita humifusa茎，30-70重量份糖，0.8-1.5重量份米曲霉和50-150重量份纯化水混合以制备混合物的步骤; 在20-40℃和60-90％下将混合物发酵15-25天的步骤; 过滤发酵以获得液相的步骤; 在80-120℃下灭菌2-10秒的步骤。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式