| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | 링크된 베타-싸이클로덱스트린 및 그 용도 | KR1020140092320 | 2014-07-22 | KR1020160011364A | 2016-02-01 | 박상재; 강병식 |
| 본발명은식품중의콜레스테롤제거를위한구조체에관한것으로미세결정셀룰로오스에아디픽산을에스테르화반응에의하여결합시키고, 여기에베타싸이클로덱스트린을결합시켜얻어지는구조체로서베타싸이클로덱스트린부분에콜레스테롤이흡착되어포집됨에의하여식품중의콜레스테롤을제거하는구조체를제공하는것에관한것이다. | ||||||
| 22 | 청국균을 활용한 발효 유제품 및 그 제조방법 | KR1020060080182 | 2006-08-24 | KR1020060117294A | 2006-11-16 | 박경수; 김상교; 전정태; 이종욱; 정운시; 박수현 |
| Provided is a method for preparing a cheonggukjang(thick soybean paste) MS(mother starter), and a method for preparing a fermented milk product by using the cheonggukjang MS which is improved in taste and nutrition. The cheonggukjang MS is prepared by sterilizing a liquid culture medium comprising 95-99 wt% of a soybean milk solution, 1-2 wt% of glucose and 0.5-2 wt% of yeast at a temperature of 100-121 deg.C for 15 min to 3 hours; cooling it to 30-40 deg.C; inoculating B. subtilis and/or B. natto to the cooled liquid medium; and cultivating it at a temperature of 30-40 deg.C for 6-24 hours in a shaking water bath or under the air circulation. | ||||||
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