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1. 发明公开

KR1020020085619A 배초향 추출물 함유 향신료 失效
标题翻译：含有AGASTACHE RUGOSA LEAF的食物
公开(公告)号：KR1020020085619A
公开(公告)日：2002-11-16
申请号：KR1020010025217
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
CPC分类号： A23L27/10 , A23V2002/00 , A23V2300/14
摘要： PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.
摘要翻译：目的：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香精，精神和蒸馏水的香料。因为香料可以在保持其本来的味道的同时除去咸味和味道，所以可以有效地用作切片的生鱼或烤鱼的香料。构成：将藿香叶冻结或热风干燥，与15〜30重量％的水或精液混合，然后以干燥的藿香树叶为基准，以60〜100℃提取3〜10分钟。然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的精油和15至40重量％的混合物混合，蒸馏水重量。

2. 发明授权

KR100424152B1 배초향 잎을 함유하는 후리가께 失效
标题翻译： 배초향잎을함유하는후리가께
公开(公告)号：KR100424152B1
公开(公告)日：2004-03-24
申请号：KR1020010025216
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: Furikake(a tasty dried foodstuff that is sprinkled over rice for seasoning) containing Agastache rugosa(Fisch. et Meyer) O. kuntze leaves and seasoning material is provided which can be effectively used in a variety of foodstuffs. CONSTITUTION: Leaves of Agastache rugosa are soaked in a seasoning liquid containing 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar and 50 to 95% by weight of water for 3 to 24hr and then dried. The Furikake contains 30% by weight of the seasoned Agastache rugosa leaves and 2 to 70% by weight of a seasoning additive selected from the group consisting of green onion, laver, egg, garlic and red pepper.
摘要翻译：用途：提供含有藿香（Fisch。et Meyer）O. kuntze叶和调味料的Furikake（一种盛放在米饭上调味的美味干燥食品），可以有效地用于各种食品。组成：藿香叶浸泡在含有5至30重量％盐，0.05至2.0重量％谷氨酸盐，5至30重量％糖和50至95重量％水的调味液中3 到24小时然后干燥。 Furikake包含30重量％的经调味的藿香叶和2至70重量％的选自葱，紫菜，鸡蛋，大蒜和红辣椒的调味添加剂。

3. 发明授权

KR100424153B1 배초향 추출물 함유 향신료 失效
标题翻译： 배초향추출물함유향신료
公开(公告)号：KR100424153B1
公开(公告)日：2004-03-24
申请号：KR1020010025217
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.
摘要翻译：用途：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香料，酒精和蒸馏水的香料。因为香料可以在保持其内在风味的同时去除盐味和味道，所以它可以有效地用作切片生鱼或烤鱼的香料。组成：藿香叶经冷冻干燥或热空气干燥，与15-30重量％的水或酒精混合，然后在60-100℃下提取3至10分钟，基于干燥的藿香叶。然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的酒精和15至40重量％的酒精混合蒸馏水的重量。

4. 发明授权

KR100422380B1 배초향 엽차 및 그의 제조방법 失效
标题翻译： 배초향엽차및그의제조방법
公开(公告)号：KR100422380B1
公开(公告)日：2004-03-10
申请号：KR1020010025173
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
摘要翻译：目的：提供一种制备通过焙烤藿香叶获得的标题藿香叶茶的过程，研磨并且随后混合烤糙米或玉竹（odonratum）。因此，该产品很好吃，并有薄荷味。组成：洗净藿香（Fisch。et Meyer）O. kuntze的叶子，热空气干燥至叶片含水量在40-45℃达到5.0-7.0％，并在170-220℃烘烤20-20分钟 180秒。此后，将糙米在140至170℃烘烤10至20分钟，然后以2：3至3：2的比例与烤藿香混合。将该混合物与水以2.5至3.5g / L的量混合并在75至85℃下萃取40至60秒。

5. 发明公开

KR1020020085596A 배초향 엽차 및 그의 제조방법 失效
标题翻译： AGASTACHE RUGOSA LEAF TEA及其生产
公开(公告)号：KR1020020085596A
公开(公告)日：2002-11-16
申请号：KR1020010025173
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
摘要翻译：目的：提供通过焙烧藿香树叶获得的标题藿香叶茶，研磨然后混合烤糙米或茯苓的方法。因此，该产品是美味的，并具有薄荷味。构成：将藿香（Fisch et Meyer）O.kuntze的叶子洗涤，热空气干燥直到叶子的含水量在40至45℃下达到5.0至7.0％，并在170至220℃下烘烤20至 180秒。然后，将糙米在140〜170℃下烘烤10〜20分钟，然后以2：3〜3：2的比例与烤藿香混合。将混合物与2.5〜3.5g / L的水混合，并在75〜85℃下萃取40〜60秒。

6. 发明公开

KR1020020085618A 배초향 잎을 함유하는 후리가께 失效
标题翻译：含有AGASTACHE RUGOSA LEAF的FURIKAKE
公开(公告)号：KR1020020085618A
公开(公告)日：2002-11-16
申请号：KR1020010025216
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: Furikake(a tasty dried foodstuff that is sprinkled over rice for seasoning) containing Agastache rugosa(Fisch. et Meyer) O. kuntze leaves and seasoning material is provided which can be effectively used in a variety of foodstuffs. CONSTITUTION: Leaves of Agastache rugosa are soaked in a seasoning liquid containing 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar and 50 to 95% by weight of water for 3 to 24hr and then dried. The Furikake contains 30% by weight of the seasoned Agastache rugosa leaves and 2 to 70% by weight of a seasoning additive selected from the group consisting of green onion, laver, egg, garlic and red pepper.
摘要翻译：目的：提供含有藿香（Fisch et Meyer）O. kuntze叶和调味料的Furikake（一种散布在米饭上的美味干燥食品），可以有效地用于各种食品。构成：将藿香叶浸泡在含有5至30重量％盐，0.05至2.0重量％谷氨酸盐，5至30重量％糖和50至95重量％水的调味液中，3 至24小时，然后干燥。 Furikake含有30％重量的经验丰富的Agastache rugosa叶子和2至70％重量的选自洋葱，紫菜，鸡蛋，大蒜和红辣椒的调味添加剂。

7. 发明公开

KR1020020085595A 배초향 추출물 함유 음료용 조성물 및 이의 제조방법 失效
标题翻译：含有AGASTACHE RUGOSA提取物及其生产的饮料组合物
公开(公告)号：KR1020020085595A
公开(公告)日：2002-11-16
申请号：KR1020010025172
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a beverage composition made by mixing an extract of Agastache rugosa, Prunus mume, Zingiber officinale, Angelica sinensis, Cinnamomum loureirii and sugars is provided. Whereby, the beverage composition has an enhanced shelf life without changing pH and color and lowering a taste. CONSTITUTION: One or more materials selected from 0.1 to 0.5% by weight of Agastache rugosa(Fisch. et Meyer) O. kuntze, 0.1 to 0.5% by weight of Prunus mume Sieb. et Zucc., 0.01 to 0.05% by weight of Zingiber officinale Rosc., 0.01 to 0.05% by weight of Angelica sinensis(Oliv.) Diels, 0.0005 to 0.001% by weight of Cinnamomum loureirii Nees are mixed with 5 to 25 times of water, extracted for 15 to 40min, left alone at 0 to 4deg.C for 20 to 25hr and then centrifuged. Thereafter, the extract is mixed with 0.1 to 1.0% by weight of pear juice and 10 to 20% by weight of sugars.
摘要翻译：目的：提供通过混合藿香（Prastus rugosa），李子（Prunus mume），姜科（Zingiber officinale），当归（Angelica sinensis），樟木（Cinnamomum loureirii）和糖的提取物制备的饮料组合物的方法。因此，饮料组合物具有增加的保存期限，而不改变pH和颜色并降低味道。构成：选自0.1〜0.5重量％的Agastache rugosa（Fisch等，Meyer）O.kuntze，0.1〜0.5重量％的杏仁酱的一种或多种材料。和Zucc。，0.01〜0.05重量％的姜黄素，0.01〜0.05重量％的当归（Oliv。）Diels，0.0005〜0.001重量％的樟树，Nees与5〜25倍的水提取15〜40min，在0〜4℃下静置20〜25h后离心。然后，将该提取物与0.1〜1.0重量％的梨汁和10〜20重量％的糖混合。

8. 发明授权

KR100439182B1 배초향 추출물 함유 음료용 조성물 및 이의 제조방법 失效
标题翻译： 배초향추출물함유음료용조성물및이의제조방법
公开(公告)号：KR100439182B1
公开(公告)日：2004-07-05
申请号：KR1020010025172
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a beverage composition made by mixing an extract of Agastache rugosa, Prunus mume, Zingiber officinale, Angelica sinensis, Cinnamomum loureirii and sugars is provided. Whereby, the beverage composition has an enhanced shelf life without changing pH and color and lowering a taste. CONSTITUTION: One or more materials selected from 0.1 to 0.5% by weight of Agastache rugosa(Fisch. et Meyer) O. kuntze, 0.1 to 0.5% by weight of Prunus mume Sieb. et Zucc., 0.01 to 0.05% by weight of Zingiber officinale Rosc., 0.01 to 0.05% by weight of Angelica sinensis(Oliv.) Diels, 0.0005 to 0.001% by weight of Cinnamomum loureirii Nees are mixed with 5 to 25 times of water, extracted for 15 to 40min, left alone at 0 to 4deg.C for 20 to 25hr and then centrifuged. Thereafter, the extract is mixed with 0.1 to 1.0% by weight of pear juice and 10 to 20% by weight of sugars.
摘要翻译：目的：提供一种制备通过混合藿香，梅，姜，当归，肉桂和糖而制成的饮料组合物的方法。由此，饮料组合物具有增加的保质期而不改变pH和颜色并降低味道。构成：一种或多种选自0.1至0.5重量％的藿香（Agastache rugosa（Fisch。et Meyer）O. kuntze），0.1至0.5重量％的梅属（Prunus mume Sieb）。（Zuciniber officinale Rosc。），0.01-0.05重量％的当归（Angelica sinensis）（Oliv。）Diels，0.0005-0.001重量％的Cinnamomum loureirii Nees与5至25倍的水混合提取15〜40分钟，在0〜4℃下放置20〜25小时，然后离心。之后，将提取物与0.1至1.0重量％的梨汁和10至20重量％的糖混合。

9. 发明授权

KR101731903B1 황칠나무 추출물 및 이의 분획물을 유효성분으로 함유하는 천식 예방 및 치료용 약학적 조성물 有权
标题翻译：含有黄芩提取物提取物及其组分作为活性成分的哮喘预防和治疗用药物组合物
公开(公告)号：KR101731903B1
公开(公告)日：2017-05-02
申请号：KR1020140124943
申请日：2014-09-19
申请人： 한국생명공학연구원
发明人： 오세량 , 안경섭 , 류형원 , 신인식 , 권옥경 , 송혁환 , 김두영 , 김정희 , 이수의
IPC分类号： A61K36/25 , A23L1/30
摘要： 본발명은황칠나무() 추출물또는이의활성분획물을유효성분으로함유하는천식또는염증성질환예방및 치료용약학적조성물에관한것으로, 구체적으로본 발명의황칠나무추출물또는이의활성분획물은난백알부민(ovalbumin)으로유발된마우스천식모델에서 Th2 타입의면역반응을조절하고, 이로인해분비되는사이토카인(cytokine)의생성을효과적으로억제하며, 또한폐 조직의염증반응, 기관지내 점액과다생성및 기도과민성을유의적으로감소시키므로, 효과적인천식및 염증성질환의치료제로서유용하게사용될수 있다.
摘要翻译：本发明涉及用于预防和治疗哮喘或炎性疾病的药物组合物，其含有米曲霉的提取物或其活性部分作为活性成分，调节Th2型的由卵清蛋白诱导的哮喘小鼠模型中的免疫应答），并抑制产生细胞因子（细胞因子）的分泌正因为如此有效的，但也肺组织的炎症反应，器官代做粘液过度和AHR 因此可以有效地用作有效哮喘和炎性疾病的治疗剂。

10. 发明授权

KR101715676B1 산꼬리풀 추출물로부터 분리된 신규 화합물 (KS 513) 및 이를 유효성분으로 포함하는 알러지, 염증, 천식 또는 만성 폐쇄성 폐질환의 예방 또는 치료용 조성물 有权
标题翻译： KS 513是一种从假单胞菌（Vseudolysimachion rotundum var。）提取物中分离的新型化合物KS 513。亚结构和包含其作为预防或治疗过敏性疾病炎症性疾病哮喘或慢性阻塞性肺病的活性成分的组合物
公开(公告)号：KR101715676B1
公开(公告)日：2017-03-13
申请号：KR1020150085752
申请日：2015-06-17
申请人： 영진약품 주식회사 , 한국생명공학연구원
发明人： 이용남 , 유지석 , 신대희 , 류병환 , 오세량 , 안경섭 , 이형규 , 이수의 , 송혁환 , 류형원
IPC分类号： C07H17/04 , A61K31/7048 , A61K36/80 , A23L1/30
CPC分类号： C07H17/04 , A23L33/105 , A23L33/30 , A23V2002/00 , A61K9/0019 , A61K9/0095 , A61K9/2018 , A61K9/2059 , A61K36/80 , A61K47/02 , A61P11/00 , A61P11/06 , A61P29/00 , A61P37/08 , C07H17/08
摘要： 본발명은산꼬리풀추출물로부터분리된신규화합물, 상기추출물로부터분리된 (3R,5S,5aS,6R,7S,8R,8aS)-8-클로로-8a-히드록시-5-(2-히드록시아세톡시)헥사히드로-1H-3,6-메타노시클로펜타[e][1,3]디옥세핀-7-일 3,4-디히드록시벤조에이트{(3R,5S,5aS,6R,7S,8R,8aS)-8-chloro-8a-hydroxy-5-(2-hydroxy acetoxy)hexahydro-1H-3,6-methanocyclopenta[e][1,3]dioxepin-7-yl 3,4-dihydroxybenzoate} (KS-513) 을유효성분으로포함하는알러지, 염증, 천식또는만성폐쇄성폐질환의예방또는치료용조성물에관한것이다. 본발명에따른화합물을대상으로 RAW264.7 세포에서의세포생존률시험 (실험예 1); LPS로처리한 RAW 264.7 세포에서유전자발현이유도된전구염증매개효소유전자인 iNOS와 COX-2, 전구염증매개사이토카인유전자인 IL-1β, IL-6, TNF-α의 mRNA 발현양에대한영향실험(실험예 2); NO 생성과관련된효소유전자 iNOS의단백질발현및 NO 생성농도에대한억제실험 (실험예 3); 전구염증매개효소유전자 COX-2의단백질발현및 PGE생성농도에대한억제실험 (실험예 4); 전구염증매개사이토카인 TNF-α, IL-1β, IL-6 분비억제실험 (실험예 5)을통하여, RAW 264.7 세포에서 LPS에의해유도되는 NO 및 PGE의생성억제, iNOS 및 COX-2 단백질과유전자의발현을억제시켰으며, 전구염증매개사이토카인 TNF-α, IL-1β, IL-6 의분비량도억제시킴을확인하여, 상기조성물을염증, 천식또는만성폐쇄성폐질환의예방및 치료용약학조성물, 건강기능식품또는건강보조식품으로유용하다.
摘要翻译：本发明涉及一种新的（1aS，1bS，2S，4S，5aR，6S，6aS）-1a-（羟甲基）-4-甲氧基-2 - （（（2S，3R，5S，6R），5-三羟基-6-（羟甲基）四氢-2H-吡喃-2-基）氧基）八氢氧杂壬环[2'，3'：4,5]环戊二烯并[1,2-c]吡喃-6-基4-羟基苯甲酸酯（KS-513），其异构体，其药学上可接受的盐或溶剂合物，包含其作为预防或治疗过敏性疾病，炎性疾病，哮喘或慢性阻塞性肺病（COPD）的活性成分的组合物和使用它们。

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