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1. 发明授权

KR100548505B1 홍국 쌀 추출물을 유효성분으로 포함하는 음료조성물 有权
标题翻译：包含红酵母提取物的饮料组合物
公开(公告)号：KR100548505B1
公开(公告)日：2006-02-01
申请号：KR1020030058811
申请日：2003-08-25
申请人： 한국식품연구원
发明人： 임성일 , 김성수 , 차성관 , 최신양 , 이장은 , 곽은정 , 이효민
IPC分类号： A23L2/38
摘要： 본 발명은 홍국균 쌀 배양물을 분말화하여 알콜 60∼100％의 주정으로 추출하여 얻은 모나콜린 케이를 함유하는 홍국추출물을 0.1∼2중량％ 포함함을 특징으로 하는 음료조성물을 제공한다.
또한, 본 발명은 상기 음료조성물에 홍삼추출물을 0.05중량％∼0.3중량％ 더 포함함을 특징으로 하는 음료조성물을 제공한다.
또한, 본 발명은 상기 홍국균으로 모나스커스 퍼프리우스
( CBS 281.34)를 사용하여 얻은 음료조성물을 제공한다.

2. 发明公开

KR1020030090341A 갈변을 억제한 된장 失效
标题翻译：发芽的大豆泥浆被烧坏
公开(公告)号：KR1020030090341A
公开(公告)日：2003-11-28
申请号：KR1020020028607
申请日：2002-05-23
申请人： 한국식품연구원
发明人： 임성일 , 박완수 , 곽은정
IPC分类号： A23L1/202
摘要： PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
摘要翻译：目的：提供抑制褐变的发酵大豆酱，同时保持其功能性质，如颜色，味道，风味等。构成：抑制褐变的发酵大豆酱的特征在于含有0.01-1重量％的选自多磷酸盐，植酸，柠檬酸，草酸或其混合物中的至少一种成分，一般发酵大豆酱的平衡。

3. 发明公开

KR1020050015178A 세리신을 유효성분으로 포함하는 젤리 또는 음료조성물 无效
标题翻译：含有丝兰蛋白提取物的菊粉或饮料组合物作为有效成分
公开(公告)号：KR1020050015178A
公开(公告)日：2005-02-21
申请号：KR1020030053874
申请日：2003-08-04
申请人： 한국식품연구원
发明人： 임성일 , 김성수 , 이장은 , 곽은정 , 이효민
IPC分类号： A23L1/06
CPC分类号： A23L21/10 , A23L2/38 , A23V2250/204 , A23V2250/5024 , A23V2250/5432
摘要： PURPOSE: A jelly or beverage composition containing sericin extracted from silkworm cocoon as an effective ingredient and a subsidiary material containing gelatin or agar and other material is provided. The product is useful as a functional health beverage. CONSTITUTION: The jelly or beverage composition contains: 10 to 50% by weight of sericin extracted from silkworm cocoon; and a subsidiary material containing gelatin or agar and other material. For an example, 15% by weight of sericin extract is mixed with 0.4 to 0.60% by weight of agar to give a sol, which is added with 84.58% by weight of drinking water and then sterilized at 100deg.C for 20min.
摘要翻译：目的：提供含有从蚕茧提取的丝胶蛋白作为有效成分的果冻或饮料组合物和含有明胶或琼脂和其他材料的辅助材料。该产品作为功能性健康饮料是有用的。构成：果冻或饮料组合物含有：从蚕茧提取的丝胶蛋白为10〜50重量％以及含有明胶或琼脂等材料的附属材料。例如，将15重量％的丝胶提取物与0.4〜0.60重量％的琼脂混合，得到溶胶，加入84.58重量％的饮用水，然后在100℃下灭菌20分钟。

4. 发明公开

KR1020050022222A 홍국 쌀 추출물을 유효성분으로 포함하는 음료조성물 有权
标题翻译：含有通过研磨红色玉米培养物和以螺旋和天然红色素提取为主成分的蒙脱石K的饮料组合物
公开(公告)号：KR1020050022222A
公开(公告)日：2005-03-07
申请号：KR1020030058811
申请日：2003-08-25
申请人： 한국식품연구원
发明人： 임성일 , 김성수 , 차성관 , 최신양 , 이장은 , 곽은정 , 이효민
IPC分类号： A23L2/38
摘要： PURPOSE: A beverage composition containing a red yeast extract containing Monacolin K obtained by grinding the culture of red yeast rice and extracting with spirits and natural red pigments as a main ingredient is provided. It has improved color and contains functional material having effects of inhibiting cholesterol synthesis and hypertension. CONSTITUTION: The beverage composition contains 0.1 to 2% by weight of a red yeast extract and 0.05 to 0.3% by weight of a red ginseng extract. The red yeast extract contains Monacolin K obtained by grinding the culture of red yeast rice(Monascus purpureus rice) and extracting with spirits having an alcohol content of 60 to 99%. The red yeast rice is Monascus purpureus(CBS 281.34).
摘要翻译：目的：提供含有红酵母提取物的饮料组合物，其含有通过研磨红酵母米的培养物并以烈酒和天然红色素作为主要成分提取而得到的莫纳可林K. 它具有改善的颜色，并且含有具有抑制胆固醇合成和高血压的作用的功能材料。构成：饮料组合物含有0.1〜2重量％的红酵母提取物和0.05〜0.3重量％的红参提取物。红酵母提取物含有通过研磨红酵母米（红曲霉水稻）的培养物并用酒精含量为60-99％的精液提取获得的莫纳可林K. 红曲米是红曲猩猩（CBS 281.34）。

5. 发明授权

KR100466385B1 갈변을 억제한 된장 失效
标题翻译： 갈변을억제한된장
公开(公告)号：KR100466385B1
公开(公告)日：2005-01-13
申请号：KR1020020028607
申请日：2002-05-23
申请人： 한국식품연구원
发明人： 임성일 , 박완수 , 곽은정
IPC分类号： A23L1/202
摘要： PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
摘要翻译：目的：提供抑制褐变的发酵豆酱，同时保持其功能特性，如颜色，味道，风味等。构成：抑制褐变的发酵豆酱的特征在于包含至少一种选自多聚磷酸盐，植酸，柠檬酸，草酸或其混合物的组分，其量为0.01-1重量％，和一般发酵酱油的平衡。

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