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1. 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。

2. 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。

3. 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。

4. 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。

5. 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。

6. 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。

7. 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。

8. 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。

9. 发明公开

KR1020160134580A 신이 추출물, 분획물 또는 이의 활성분획물을 유효성분으로 함유하는 만성폐쇄성 폐질환 예방 및 치료용 약학적 조성물 有权
标题翻译：包含Magnoliae flos的提取物级分或分离的活性级分的组合物，用于预防和治疗慢性阻塞性肺疾病
公开(公告)号：KR1020160134580A
公开(公告)日：2016-11-23
申请号：KR1020160059096
申请日：2016-05-13
申请人： 한국생명공학연구원
发明人： 오세량 , 안경섭 , 이수의 , 류형원 , 김두영 , 이형규 , 권옥경 , 김정희 , 이현준 , 신인식
IPC分类号： A61K36/575 , A61K31/34 , A23L1/30
CPC分类号： A61K36/575
摘要： 본발명은신이(Magnoliae flos) 추출물, 이의유기용매를이용하여분획한분획물, 활성분획물, 또는이로부터분리한화합물중 어느하나를유효성분으로함유하는만성폐쇄성폐질환예방및 치료용약학적조성물에관한것으로, 신이추출물, 이의유기용매를이용하여분획한분획물, 활성분획물, 또는이로부터분리한화합물이인간폐암점막세포(H292)세포에서 TNF-α에의해유도된 MUC5AC의발현또는프로모터활성을억제하고, 만성폐쇄성폐질환마우스모델의기관지폐포세척액에서염증세포의수를억제하고, 활성산소족의생성을억제하며, 사이토카인을감소시킴으로써만성폐쇄성폐질환의치료에사용할수 있음을확인하였으므로, 본발명의신이추출물, 이의유기용매를이용하여분획한분획물, 활성분획물, 또는이로부터분리한화합물은만성폐쇄성폐질환예방또는치료용약학적조성물로유용하게사용될수 있다.
摘要翻译：本发明涉及用于预防或治疗慢性阻塞性肺疾病的药物组合物，该组合物含有Magnoliae flos提取物中的任一种作为活性成分，其通过使用有机溶剂分级获得的分数，活性部分或从中分离的化合物。通过抑制TNF-α诱导的MUC5AC表达或者通过抑制TNF-α诱导的MUC5AC表达，可以使用Magnoliae flos提取物，通过使用有机溶剂分级获得的级分，活性级分或从其分离的化合物来治疗慢性阻塞性肺病人肺癌粘膜细胞（H292）中的启动子活性，抑制慢性阻塞性肺疾病小鼠模型的支气管肺泡灌洗液中的炎性细胞数量，抑制活性氧的产生和减少细胞因子。因此，本发明的Magnoliae flos提取物，通过使用有机溶剂分级得到的分数，活性级分或与其分离的化合物，可以有利地用作预防或治疗慢性阻塞性肺病的药物组合物。

10. 发明授权

KR101613681B1 라저스트로미아 오바리폴리아 추출물을 포함하는 항산화 조성물 有权
标题翻译：抗氧化剂组合物，包括紫薇提取物
公开(公告)号：KR101613681B1
公开(公告)日：2016-04-19
申请号：KR1020150118046
申请日：2015-08-21
申请人： 한국생명공학연구원
发明人： 안경섭 , 권옥경 , 오세량 , 김두영 , 김정희 , 박지원 , 백진협 , 이중구 , 이형규 , 정혁 , 최상호
IPC分类号： A23L1/30 , A61K8/02 , A61K8/97 , A61Q19/00
摘要： 본발명은라저스트로미아오바리폴리아추출물또는그의분획물을포함하는항산화조성물, 항산화용건강기능식품및 항산화용화장료조성물에관한것이다. 본발명의항산화조성물은천연물인라저스트로미아오바리폴리아로부터유래된추출물을포함하여안전성을확보하면서도, 종래의천연항산화성물질보다도항산화효과가우수하고, 합성항산화성물질과동등한수준의항산화효과를나타내므로, 항산화성물질을포함하는각종제품의개발에널리활용될수 있을것이다.

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