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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Применить Всего найдено 16. Отображено 16.
29-08-2018 дата публикации

THISTLE EXTRACT HAVING MENOPAUSAL SYMPTOM RELIEVING FUNCTION AND MANUFACTURING METHOD THEREOF

Номер: KR1020180096163A
Автор: LEE, SANG CHEON, HUH, CHANG KI, MOON, HYE JUNG, JIN, HEE YEON, KIM, SU HWAN, KANG, KI SUNG, PARK, JUN YEON, LEE, SANG HYUN, SIM JAE SHUK
Принадлежит:

The present invention relates to a thistle extract having a menopausal symptom relieving function and a manufacturing method thereof and, more specifically, to a thistle extract having a menopausal symptom relieving function and a manufacturing method thereof, in which the thistle extract is manufactured by using mixed thistle which are mixed with thistle leaves harvested in the spring, and thistle leaves harvested in the autumn, having transcriptional activity of an estrogen receptor, at the ratio of 3:2 to contain hispidulin, cirsimaritin and cirsimarin as active components, and to have highly excellent effects of weight control, obesity alleviation, female hormone improvement, liver function improvement, bone density improvement and depression alleviation, thereby being able to remarkably relieving menopausal symptoms. The manufacturing method of the thistle extract comprises: a step of preparing thistle whereas the thistle leaves harvested in the spring are mixed with the thistle leaves ...

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Номер записи: 1
04-01-2019 дата публикации

클로렐라를 첨가한 비살균 숙성치즈의 제조방법

Номер: KR1020190001234A
Автор: 송기봉, 구회자, 이상천, 허창기, 박종혁, 문혜정, 오전희, 최유진, 진희연, 권윤경, 김수환
Принадлежит:

... 본 발명은 클로렐라를 첨가한 바이오제닉 아민이 저감화 된 비살균 숙성치즈 및 이의 제조방법에 관한 것으로, 비살균 원유로 치즈 제조시 식품알레르기 등에 문제가 되는 바이오제닉 아민 함량을 저감화 시키고자 항균활성 소재로서 선정된 클로렐라를 숙성치즈에 적용한 비살균 숙성치즈의 제조방법에 관한 것이다.

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Номер записи: 2
08-12-2016 дата публикации

NERVE CELL-PROTECTING LACTOBACILLUS-FERMENTED MUSHROOM MIXTURE AND PRODUCTION METHOD THEREOF

Номер: KR1020160141134A
Автор: HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JO, JUN HEE, LEE, SANG CHEON, PARK, JONG HYUK, CHOI, HEE YOUNG, JIN, HEE YEON, SEO, KYOUNG SUN, CHOI, BONG SUK, JIN, SEONG WOO
Принадлежит:

The present invention relates to a nerve cell-protecting lactobacillus-fermented mushroom mixture, and to a production method thereof. The production method of the present invention comprises the following steps: producing a mushroom mixture extract; adding sugar to the mushroom mixture extract and diluting the same thereafter; sterilizing the mushroom mixture extract; inoculating Bifidobacterium bifidum into the sterilized mushroom mixture extract; primarily fermenting the mushroom mixture extract; centrifuging the primarily fermented product; sterilizing the primarily fermented product; inoculating Lactobacillus sakei subsp. LI033 into the primarily fermented product; secondarily fermenting the primarily fermented product; centrifuging the secondarily fermented product; and sterilizing the secondarily fermented product. COPYRIGHT KIPO 2016 (S10) Step of producing a mushroom mixture extract (S100) Step of centrifuging the secondarily fermented product (S110) Step of sterilizing the secondarily ...

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Номер записи: 3
30-12-2020 дата публикации

Method for producing Aralia continentalis pickles using Aralia continentalis fermented vinegar

Номер: KR102196669B1
Автор: 이상천, 최유진, 진희연, 김수환, 방지혜
Принадлежит: 재단법인 임실치즈앤식품연구소, 임실군

... 본 발명은 (1) 독활 뿌리에 설탕을 첨가하여 숙성시킨 후 여과하여 독활 당 침출액을 제조하는 단계; (2) 상기 (1)단계의 제조한 독활 당 침출액에 물을 첨가한 독활 희석액에 사카로마이세스 세레비지애(Saccharomycescerevisiae) 균주를 접종한 후 알코올 발효하여 알코올 발효물을 준비하는 단계; (3) 상기 (2)단계의 준비한 알코올 발효물에 종초를 첨가한 후 초산 발효하여 독활 식초를 제조하는 단계; (4) 물에 소금 및 염화칼슘을 혼합한 혼합물에 독활 잎을 절이는 단계; 및 (5) 상기 (4)단계의 절인 독활 잎에 간장, 고추장, 설탕, 물, 맛술 및 상기 (3)단계의 제조한 독활 식초를 버무리는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 장아찌의 제조방법 및 상기 방법으로 제조된 독활 장아찌에 관한 것이다.

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Номер записи: 4
10-05-2018 дата публикации

METHOD FOR PRODUCING SAUCE AND JAM USING CHEESE AND TOMATOES

Номер: KR1020180047165A
Автор: LEE, SANG CHEON, CHOI, YU JIN, OH, SUN HEE, JEONG, JAE HEE, LEE, DUCK JIN, HUH, CHANG KI, CHOI, HEE YOUNG, MOON, HYE JUNG, PARK, EUN HA, JIN, HEE YEON, KIM, YEONG MI, YUN, SUK HYEAN
Принадлежит:

The present invention relates to a method for producing a sauce with cheese and tomatoes, and a sauce with cheese and tomatoes produced by the method. To this end, the method comprises the following steps: (a) boiling washed tomatoes for 1-3 minutes at 90-100°C, removing stalks and peel, and then grinding the tomatoes; and (b) adding cheese to the tomatoes ground in the step (a). COPYRIGHT KIPO 2018 ...

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Номер записи: 5
03-01-2018 дата публикации

LACTOBACILLUS DERIVED FROM HUMAN BODY WITH EXCELLENT RESISTANCE TO ENVIRONMENTAL STRESS AND FERMENTED MILK MANUFACTURING METHOD USING SAME

Номер: KR1020180000657A
Автор: LEE, SANG CHEON, HUH, CHANG KI, CHOI, YU JIN, MOON, HYE JUNG, JIN, HEE YEON, JEONG, JAE HEE, NAM, JOONG HYUN, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA, YANG, HEA DONG, KIM, SANG KI, LEE, JEONG HO, IM, SO YEON, MOON, KWANG HYUN
Принадлежит:

The present invention relates to a method of manufacturing fermented milk by using lactobacillus derived from a human body with excellent resistance to environmental stress. Provided are lactobacillus rhamnosus L3, enterococci faecium L54, and lactobacillus acidophilus L120 strains, capable of being separated from excrements of adults, having excellent resistance to oxidizing stress, heavy metals, and radiation, having the activity of suppressing intestinal harmful enzymes, and having excellent resistance to artificial gastric juice and artificial bile to become probiotic lactobacillus. The method includes: a step of preparing raw milk, sugar, and the strains; a step of making a mixture by mixing 4-6 parts by weight of sugar with 100 parts by weight of the raw milk; a step of sterilizing the mixture at 85-95°C for 5-15 minutes; a step of cooling the sterilized mixture at 40-45°C; a step of grafting one part by weight of lactobacillus as a starter onto 100 parts by weight of the cooled mixture ...

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Номер записи: 6
14-04-2017 дата публикации

ALLIUM HOOKERI RACLETTE CHEESE CONTAINING CLA AND PRODUCING METHOD THEREOF

Номер: KR101726422B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JIN, HEE YEON, LEE, JOO HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to an allium hookeri raclette cheese containing CLA and producing method thereof. More particularly, the present invention relates to an allium hookeri raclette cheese containing CLA, in which as CLA and allium hookeri are added when the raclette cheese is produced, the heated allium hookeri is improved in taste and smell due to a characteristic of the raclette cheese that is heated and melted to eat as well as a nutrition aspect of reducing fat content of the cheese and increasing moisture content thereof, thereby remarkably improving preferences and an organoleptic property, and a producing method thereof. According to the present invention, the method for producing the allium hookeri raclette cheese containing CLA includes the following steps of: preparing raw milk by pasteurizing raw milk at a low temperature of 60 to 65°C for 25 to 35 minutes, and then cooling the raw milk at a temperature of 30 to 35°C; producing curd by inoculating 1%(v/v) of starter ...

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Номер записи: 7
05-12-2018 дата публикации

FERMENTED MILK ADDED WITH CIRSIUM JAPONICUM EXTRACT AND MANUFACTURING METHOD THEREOF

Номер: KR101925386B1
Автор: LEE SANG CHEON, CHOI YU JIN, JIN HEE YEON, KIM SU HWAN, KEUM JONG SU, KWON YOON KYUNG, MOON HYE JUNG, SIM JAE SHUK
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE, IM-SILGUN

The present invention relates to fermented milk added with a Cirsium japonicum extract and a manufacturing method thereof and, more specifically, to fermented milk added with a Cirsium japonicum extract and a manufacturing method thereof, showing a weight control effect, an obesity alleviation effect, a female hormone improvement effect, a liver function improvement effect, a bone density improvement effect, a depression alleviation effect, and a function of alleviating climacteric symptoms by adding the Cirsium japonicum extract obtained by mixing spring-harvested Cirsium japonicum leaves and fall-harvested Cirsium japonicum leaves at a prescribed ratio to raw milk to ferment the mixture. The present invention provides the fermented milk with improved functionality which uses mixed Cirsium japonicum obtained by mixing spring-harvested Cirsium japonicum leaves and fall-harvested Cirsium japonicum leaves at the prescribed ratio to manufacture the Cirsium japonicum extract, and adds the Cirsium ...

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Номер записи: 8
10-05-2018 дата публикации

URUSHIOL-FREE LACQUER SEED TEA AND PRODUCTION METHOD THEREOF

Номер: KR1020180047503A
Автор: LEE, SANG CHEON, HUH, CHANG KI, JIN, HEE YEON, MOON, HYE JUNG, KIM, SU HWAN, CHOI, HEE YOUNG, CHOI, YU JIN, PARK, EUN HA
Принадлежит:

The present invention relates to an urushiol-free lacquer seed tea and a production method thereof, intended to allow a user to easily intake functional components of lacquer. To this end, the production method comprises the following steps: preparing lacquer seed; roasting the lacquer seed for a predetermined amount of time; mixing the roasted lacquer seeds with at least one of Houttuynia cordata, licorice, Solanum nigrum, burdock, and adlay so as to produce a mixture; adding water to the mixture; extracting the water-added mixture with hot water to prepare an extract; and filtering the extract to produce a beverage. COPYRIGHT KIPO 2018 (S10) Step of preparing lacquer seeds (S20) Step of roasting the lacquer seeds (S30) Step of manufacturing a mixture (S40) Step of adding water (S50) Step of manufacturing an extract through hot-water extraction (S60) Step of manufacturing a beverage by filtering the extract ...

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Номер записи: 9
30-12-2020 дата публикации

Method for producing Aralia continentalis herbal drink

Номер: KR102196680B1
Автор: 이상천, 최유진, 진희연, 김수환, 방지혜
Принадлежит: 재단법인 임실치즈앤식품연구소, 임실군

... 본 발명은 (1) 독활, 작약, 당귀, 백출, 귤피, 복령, 사삼, 계피, 맥아, 황기, 감초, 생강 및 스테비아를 혼합한 한약재 혼합물을 준비하는 단계; 및 (2) 상기 (1)단계의 준비한 한약재 혼합물에 물을 첨가한 후 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 한방 음료의 제조방법 및 상기 방법으로 제조된 독활 한방 음료에 관한 것이다.

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Номер записи: 10
20-12-2017 дата публикации

RICE CAKE PRODUCT PREPARED BY USING CHEESE AND SOY PULP FERMENTED WITH LACTIC ACID BACTERIA AND PREPARING METHOD THEREOF

Номер: KR101811148B1
Автор: LEE, SANG CHEON, CHOI, YU JIN, OH, SUN HEE, JEONG, JAE HEE, LEE, DUCK JIN, HUH, CHANG KI, CHOI, HEE YOUNG, MOON, HYE JUNG, PARK, EUN HA, JIN, HEE YEON, LIM, SE TEAG, KIM, IN HO
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE, DANGDANGSULROMAEUL AGRICULTURAL ASSOCIATION CORPORATION

The present invention relates to a rice cake product prepared by using cheese and soy pulp fermented with lactic acid bacteria and a preparing method thereof. According to the present invention, the method for preparing a rice cake product by using cheese and soy pulp fermented with lactic acid bacteria includes: (a) inoculating Lactobacillus plantarum strains to sterilized soy pulp and fermenting the soy pulp to prepare fermented soy pulp; (b) adding Lactobacillus plantarum strains to sterilized milk and culturing the strains to prepare cheese; and (c) mixing and adding the cheese prepared in step (b) and the soy pulp fermented with lactic acid bacteria in step (a) with rice cake dough prepared by mixing glutinous rice flour, water, and salt. COPYRIGHT KIPO 2018 (AA) Bean-curd dregs (BB) Sterilization (121°C, 15 min) (CC) Cooling (35°C ) (DD) 5%lactobacillus starter vaccination (EE) Culturing (30°C, 24 hours) (FF) Refrigerate (4°C ) ...

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Номер записи: 11
06-01-2017 дата публикации

METHOD FOR PRODUCING MUSHROOM-MIXED BEVERAGE USING LENTINULA EDODES, PHELLINUS LINTEUS, AND MEDICAL HERB EXTRACTS AND MUSHROOM-MIXED BEVERAGE PRODUCED BY METHOD

Номер: KR1020170001972A
Автор: SEO, KYOUNG SUN, KIM, KYUNG JE, JIN, SEONG WOO, CHOI, BONG SUK, PARK, TAE YOUNG, KOH, YOUNG WOO, KIM, JIN KYEONG, KIM, ARUM CHAN, KIM, YU SEON, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, JIN, HEE YEON
Принадлежит:

The present invention relates to a method for producing a mushroom-mixed beverage and a mushroom-mixed beverage produced by the method. The method includes: (a) a step in which a mushroom-mixed extract is produced by mixing a Phellinus linteus extract and a Lentinula edodes extract produced by extraction after adding water to each of Phellinus linteus and Lentinula edodes; (b) a step in which angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt extracts are produced by extraction after adding water to each of the angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt; and (c) a step in which the mushroom-mixed extract produced in step (a) is mixed with the angelica root, cornus fruit, milk vetch root, bamboo leaf, licorice, and malt extracts produced in step (b) and then the mixture is heated. COPYRIGHT KIPO 2017 (AA) Production of individual material extracts (BB) Mixing (CC) Heating (DD) Microbiological examination (EE) Anti-aging mushroom ...

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Номер записи: 12
26-09-2017 дата публикации

표고, 상황 및 생약초 추출물을 이용한 버섯 혼합 음료의 제조방법 및 상기 방법으로 제조된 버섯 혼합 음료

Номер: KR0101781954B1
Автор: 서경순, 김경제, 진성우, 최봉석, 박태영, 고영우, 김진경, 김아름찬, 김유선, 허창기, 최유진, 양희선, 진희연
Принадлежит: 재단법인 장흥군버섯산업연구원

... 본 발명은 (a) 상황 및 표고 각각에 물을 첨가한 후 추출하여 제조된 상황 추출물 및 표고 추출물을 혼합하여 버섯 혼합 추출물을 제조하는 단계; (b) 당귀, 산수유, 황기, 감초, 죽엽 및 맥아 각각에 물을 첨가한 후 추출하여 당귀 추출물, 산수유 추출물, 황기 추출물, 죽엽 추출물, 감초 추출물 및 맥아 추출물을 제조하는 단계; 및 (c) 상기 (a)단계에서 제조한 버섯 혼합 추출물과 상기 (b)단계에서 제조한 당귀 추출물, 산수유 추출물, 황기 추출물, 죽엽 추출물, 감초 추출물 및 맥아 추출물을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 버섯 혼합 음료의 제조방법 및 상기 방법으로 제조된 버섯 혼합 음료에 관한 것이다.

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Номер записи: 13
13-06-2017 дата публикации

신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법

Номер: KR0101746208B1
Автор: 허창기, 양희선, 최유진, 조준희, 이상천, 박종혁, 최희영, 진희연, 서경순, 최봉석, 진성우
Принадлежит: 재단법인 임실치즈앤식품연구소

... 본 발명은 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법에 관한것으로, 보다 상세하게는 3종의 버섯 추출물을 동량으로 혼합한 복합버섯 추출물을 비피도박테리움 비피덤 유산균을 이용하여 1차 발효시키고, 락토바실러스 사케이 LI033 유산균을 이용하여 2차 발효시킴으로써, 세포의 손상 및 사멸을 억제하는 신경세포보호 효과 활성을 증진시켜, 기억능력 개선 등 뇌질환 예방에 활용될 수 있는 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법에 관한 것이다. 본 발명인 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법은 복합버섯 추출물을 제조하는 단계; 상기 복합버섯 추출물을 최종 5 브릭스가 되도록 보당 및 희석하는 단계; 상기 보당 및 희석된 복합버섯 추출물을 120~125℃에서 13~17분간 멸균하는 단계; 상기 멸균된 복합버섯 추출물에 비피도박테리움 비피덤(Bifidobacteriumbifidum)을 2%(v/v)로 접종하는 단계; 상기 비피도박테리움 비피덤이 접종된 복합버섯 추출물을 35~40℃에서 70~74시간 동안 혐기적으로 1차 발효하는 단계; 상기 1차 발효하는 단계를 통해 수득된 복합버섯 1차 발효물을 3~5℃에서 9,000~11,000rpm으로 4~6분간 원심분리하는 단계; 상기 원심분리된 복합버섯 1차 발효물을 120~125℃에서 13~17분간 멸균하는 단계; 상기 멸균된 복합버섯 1차 발효물에 락토바실러스 사케이 LI033(Lactobacillus sakeisubsp. LI033)을 2%(v/v)로 접종하는 단계; 상기 락토바실러스 사케이 LI033이 접종된 복합버섯 1차 발효물을 35~40℃에서 22~26시간 동안 미호기적으로 2차 발효하는 단계; 상기 2차 발효하는 단계를 통해 수득된 복합버섯 2차 발효물을 3~5℃에서 9,000~11,000rpm으로 4~6분간 원심분리하는 단계; 상기 원심분리된 복합버섯 2차 발효물을 120~125℃에서 13~17분간 멸균하는 단계; 를 포함하며, 상기 복합버섯 ...

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Номер записи: 14
17-07-2017 дата публикации

RHUS VERNICIFLUA SEED FERMENTED MILK

Номер: KR101758153B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, CHOI, YU JIN, YANG, HEE SUN, LEE, JOO HEE, JIN, HEE YEON, NAM, JOONG HYUN, JEONG, JAE HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to a Rhus verniciflua seed fermented milk and, more specifically, to a method for manufacturing fermented milk added with an extract of Rhus verniciflua seeds. The fermented milk added with an extract of Rhus verniciflua seeds is manufactured by comprising the following steps: mixing milk (S10), sugar (S20) and an extract of Rhus verniciflua seeds (S30) and preparing an undiluted solution; sterilizing the undiluted solution (S40); cooling the sterilized solution (S50); adding starter strains to the cooled solution and fermenting the same (S60, S70); and cooling the fermented solution (S80). By using the Rhus verniciflua seed fermented milk, the income of Rhus verniciflua farms can be increased. COPYRIGHT KIPO 2017 (S10) Crude oil (T.A 0.15%, pH 6.8) (S20) Adding sugar (5%) (S30) Addition of raloxifene ethanol extract (less than 0.5%) (S40) Sterilization (90°C, 10 min) (S50) Cooling (42°C) (S60) Addition of starter (0.03%) (S70) Fermentation (37°C, 0 ~ 6hrs) ...

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Номер записи: 15
14-04-2017 дата публикации

FERMENTED MILK INCLUDING CONJUGATED LINOLEIC ACID (CLA) HAVING ANTIDIABETIC ACTIVITY AND MANUFACTURING METHOD THEREOF

Номер: KR101726416B1
Автор: LEE, SANG CHEON, HUH, CHANG KI, YANG, HEE SUN, CHOI, YU JIN, JIN, HEE YEON, LEE, JOO HEE, PARK, JONG HYUK, CHOI, HEE YOUNG, OH, JEON HUI, PARK, EUN HA, KWON, JUNG KI, SONG, KI BBEUM
Принадлежит: IMSIL CHEESE RESEARCH INSTITUTE

The present invention relates to fermented milk including conjugated linoleic acid (CLA) having antidiabetic activity and to a manufacturing method thereof. The fermented milk including CLA having antidiabetic activity is obtained by the following steps: inoculating raw milk with a starter strain, wherein the starter strain is obtained by a mother culture after mixing YF-L812 (Streptococcus thermophiles, Lactobacillus delbrueckii subsp. bulgaricus) which are commercial strains, Bifidobacterium breve KCTC 3419 which is a standard strain, and Lactobacillus sakei subsp. LJ011 which is isolated from kimchi, in a volume ratio of 4:3:3; and fermenting the inoculated raw milk. The fermented milk contains high concentration of CLA, and can remarkably improve antidiabetic activity. The manufacturing method of the fermented milk comprises the following steps: producing mixed raw milk; sterilizing the mixed raw milk; cooling the sterilized mixed raw milk; preparing inoculated raw milk; culturing the ...

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Номер записи: 16