KR100945586B1 - 상황버섯 균사체로 발효시켜 다양한 생리활성을 갖는 진세노사이드 대사체를 다량 함유하는 발효인삼 또는 발효홍삼의 제조방법 - Google Patents
상황버섯 균사체로 발효시켜 다양한 생리활성을 갖는 진세노사이드 대사체를 다량 함유하는 발효인삼 또는 발효홍삼의 제조방법 Download PDFInfo
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- KR100945586B1 KR100945586B1 KR1020090064201A KR20090064201A KR100945586B1 KR 100945586 B1 KR100945586 B1 KR 100945586B1 KR 1020090064201 A KR1020090064201 A KR 1020090064201A KR 20090064201 A KR20090064201 A KR 20090064201A KR 100945586 B1 KR100945586 B1 KR 100945586B1
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- South Korea
- Prior art keywords
- fermented
- ginseng
- red ginseng
- mycelium
- ginsenoside
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
Description
Claims (9)
- 인삼 또는 홍삼에 펠리누스 린테우스(Phellinus linteus) SR-1(KCTC 11503BP)를 첨가하여, 발효 전 인삼 또는 홍삼에 포함되어 있는 진세노사이드 대사체(Rg3, Rg5, Rk1, 화합물 K, Rh1 및 Rg2)의 총 함량에 대하여 발효 후 1.5~3.0 배의 진세노사이드 대사체를 유효성분으로 포함하도록 발효시키는 것을 특징으로 하는 발효인삼 또는 발효홍삼의 제조방법.
- 삭제
- 제1항에 있어서,상기 펠리누스 린테우스(Phellinus linteus) SR-1(KCTC 11503BP)은 동충하초(Cordyceps sinensis), 차가버섯(Inonotus obliquus), 흰목이버섯(Trenella fuciformis), 표고버섯(Lentinus edodes) 및 잎새버섯(Grifola frondosa) 중 선택된 어느 하나 이상의 버섯 균사체와 혼합하여 첨가되는 것을 특징으로 하는 발효인삼 또는 발효홍삼의 제조방법.
- 제1항에 있어서,상기 발효는 3~5일간 실시하는 것을 특징으로 발효인삼 또는 발효홍삼의 제 조방법.
- 제1항에 있어서,상기 인삼 또는 홍삼은 분말 또는 추출액의 형태인 것을 특징으로 하는 발효인삼 또는 발효홍삼의 제조방법.
- 제5항에 있어서,상기 홍삼이 추출액 형태일 경우, 그 농도가 적어도 15brix인 것을 특징으로 하는 발효인삼 또는 발효홍삼의 제조방법.
- 제1항 또는 제 3항 내지 제6항 중 어느 한 항의 방법으로 제조된 발효인삼 또는 발효홍삼.
- 삭제
- 제1항 또는 제 3항 내지 제6항 중 어느 한 항의 방법으로 제조된 발효인삼 또는 발효홍삼을 유효성분으로 포함하는 식품 조성물.
Priority Applications (1)
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WO2011159092A2 (ko) * | 2010-06-14 | 2011-12-22 | (주)아모레퍼시픽 | 신규 토양 미생물과 상기 토양 미생물로부터 분리된 신규한 산화환원효소, 상기 산화환원 효소를 암호화하는 유전자 및 이들을 이용한 비당체의 생산방법 |
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KR20150125785A (ko) * | 2014-04-30 | 2015-11-10 | 동국대학교 경주캠퍼스 산학협력단 | 녹강균을 이용한 진세노사이드 함량이 증가된 홍삼 제제 및 이의 제조방법 |
KR20190005537A (ko) * | 2017-07-07 | 2019-01-16 | 농업회사법인 주식회사 글로벌허브 | 인삼열매-목이버섯 균사체 혼합 배양물을 포함하는 콜레스테롤 저하용 조성물 |
KR20190117041A (ko) | 2018-04-06 | 2019-10-16 | 제너럴바이오(주) | 진세노사이드 Rg2가 강화된 인삼발효분말을 함유하는 항염증 조성물 |
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KR101194402B1 (ko) | 2009-11-25 | 2012-10-25 | 한국식품연구원 | 불로초속 버섯 균사체 가노데르마 레지나세움 kfri-m101 균주 및 이를 이용한 당뇨의 예방 및 개선용 조성물 |
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CN102948856A (zh) * | 2011-08-22 | 2013-03-06 | 济南药王谷生物科技有限公司 | 蛹虫草金银花菊花饮料及其制备方法 |
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