Patent application number | Description | Published |
20080210789 | Method For Preparing Micron-Sized Ginseng Powder Via Mechanical Grinding - Disclosed is a method for preparing micron-sized ginseng powder via mechanical grinding, the method comprising the steps of: grinding ginseng roots crudely in order to facilitate micro-pulverization of ginseng, grinding the crude ginseng powder finely, and further grinding the ginseng powder ultra-finely. The ginseng micropowder obtained from the method has a maximum particle diameter of 40 μm or less, an average particle diameter of less than 8 μm and a uniform particle size, and thus shows excellent dispersibility, miscibility and absorptiveness. Therefore, the micropowder can be used for manufacturing various health-aid foods or medicines such as drinks, tablets or capsules and cosmetic products such as functional skin care agents or skin packs. | 09-04-2008 |
20090130238 | Composition for Preventing and Treating Hangover - There is provided a composition for preventing and treating katzenjammers comprising at least one extract selected from the group consisting of a | 05-21-2009 |
20090246828 | Arabinose Isomerase Expressed from Corynebacterium Genus and Tagatose Manufacturing Method by Using It - The present invention relates to a thermophilic arabinose isomerase and a method of manufacturing tagatose using the same, and more precisely, a gene encoding arabinose isomerase originating from the thermophile | 10-01-2009 |
20090306366 | Manufacturing Method Of Tagatose Using Galactose Isomerization Of High Yield - The present invention relates to a manufacturing method of tagatose using galactose isomerization of high yield, more particularly a method to enhance conversion rate of isomerization by adding borate which binds specifically to tagatose and a manufacturing method of tagatose using the same. | 12-10-2009 |
20100041106 | RECOMBINANT GRAS STRAINS EXPRESSING THERMOPHILIC ARABINOSE ISOMERASE AS AN ACTIVE FORM AND METHOD OF PREPARING FOOD GRADE TAGATOSE BY USING THE SAME - The present invention relates to a recombinant GRAS (Generally Recognized As Safe) strains expressing thermophilic arabinose isomerase as an active form and method of food grade tagatose by using the same, and more precisely, a gene encoding arabinose isomerase originating from the thermophilic | 02-18-2010 |
20100068121 | Method of Producing Xylitol Using Hydrolysate Containing Xylose and Arabinose Prepared from Byproduct of Tropical Fruit Biomass - Disclosed is a method of producing xylitol using a hydrolysate containing xylose and arabinose prepared from byproducts of tropical fruit biomass and more precisely, a method of producing xylitol which includes the steps of producing xylose and arabinose by the pretreatment of tropical fruit biomass byproducts including coconut shell, palm shell and oil palm empty fruit bunch (OPEFB) via acid (0.2-5%) hydrolysis and an electrodialysis and an ionic purification; and producing xylitol with high yield based on repeated batch fermentation using a hydrolysate containing xylose and arabinose as a carbon source. In addition, the present invention relates to an active carbon produced by carbonization and activation of a hydrolysate remainder of a tropical fruit shell, the byproduct of xylose and arabinose production, at a certain temperature and a preparation method of the same. | 03-18-2010 |
20100151079 | TRANS FATTY ACID FREE FAT FOR MARGARINE PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content. Accordingly, the margarine oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and is easily to use for substituting in the ratio of 1:1 because of its physical properties corresponding to that of partially hydrogenerated oil for margarine oil and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing margarine oil such as partially hydrogenerated oil. | 06-17-2010 |
20100168061 | METHOD FOR PREPARING ENZYMATICALLY HIGHLY BRANCHED-AMYLOSE AND AMYLOPECTIN CLUSTER - The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster. Alpha-glucanotransferase or branching enzyme hydrolyzes the linkage of the segment between amylopectin clusters in starch, producing amylopectin cluster, and simultaneously branching enzyme attaches the branched side-chain to amylose, producing branched amylose, and subsequently treating the amylopectin cluster or branched amylose with maltogenic amylase for cleaving long side chain into short side chain and for transferring glucose to the side chain, generating highly branched amylopectin cluster, highly branched amylose or branched oligosaccharide from starch effectively. | 07-01-2010 |
20100178386 | TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil. | 07-15-2010 |
20100278971 | Preparation Method of Vegetable Extract Ferment Solution and Vegetable Extract Ferment Solution Prepared by the Same - The present invention relates to a preparation method of vegetable extract fermented solution and a vegetable extract fermented solution prepared by the same. The vegetable extract fermented solution prepared from nitrate-containing vegetables according to the present invention is used for the production of meat products to improve characteristic meat color and inhibit lipid oxidation without using synthetic nitrite. | 11-04-2010 |
20100285539 | Process for Manufacturing Tagatose Using Soy Oligosaccharide - The present invention relates to a method for producing tagatose using soy oligosaccharide or soluble sugar solution containing the same, more precisely, a method for producing tagatose comprising the following steps; hydrolyzing soy oligosaccharide by using α-galactosidase selectively; producing tagatose continuously by enzymatic isomerization of galactose obtained from the hydrolysate; separating the produced tagatose by chromatography; and recycling the non-reacted materials. | 11-11-2010 |
20110003043 | Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same - Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water. | 01-06-2011 |
20110129579 | PREPARATION OF FIBROUS FIBER AND AVAILABILITY OF IT IN THE DRESSING/LIQUID FOOD - The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability. | 06-02-2011 |
20110237790 | METHOD OF PRODUCING D-PSICOSE CRYSTALS - The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation. | 09-29-2011 |
20110312061 | NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION CONTAINING THE SAME - The present invention provides | 12-22-2011 |
20120100256 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF - The present invention relates to | 04-26-2012 |
20120196352 | NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION COMPRISING SAME - The present invention provides | 08-02-2012 |
20120208260 | NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION COMPRISING THE SAME - CJLP243 (KCTC 11045P), a composition for treating intestinal diseases comprising | 08-16-2012 |
20120211366 | Economic Process for Producing Xylose from Hydrolysate Using Electrodialysis and Direct Recovery Method - The present invention relates to an environmentally friendly, simple and economic process for producing xylose. The process comprises the steps of: a) countercurrently extracting tropical fruit biomass by hydrolysis with sulfuric acid to obtain a high-concentration xylose extract; b) adjusting the extract to a pH of 1.5-2.5 and decolorizing and filtering the pH-adjusted extract; c) desalting the filtrate in an electrodialysis device; and d) recycling a waste sulfuric acid solution recovered from step c), to step a), and concentrating and directly recovering the desalted filtrate to obtain xylose crystals. | 08-23-2012 |
20120231118 | METHOD FOR PREPARING SOYBEAN PASTE - Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency. | 09-13-2012 |
20120282675 | NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION CONTAINING SAME - The present invention provides | 11-08-2012 |
20120296079 | METHOD FOR PREPARING ENZYMATICALLY HIGHLY BRANCHED-AMYLOSE AND AMYLOPECTIN CLUSTER - The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster. Alpha-glucanotransferase or branching enzyme hydrolyzes the linkage of the segment between amylopectin clusters in starch, producing amylopectin cluster, and simultaneously branching enzyme attaches the branched side-chain to amylose, producing branched amylose, and subsequently treating the amylopectin cluster or branched amylose with maltogenic amylase for cleaving long side chain into short side chain and for transferring glucose to the side chain, generating highly branched amylopectin cluster, highly branched amylose or branched oligosaccharide from starch effectively. | 11-22-2012 |