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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
81	유산균이 코팅된 버섯류	KR1020160104876	2016-08-18	KR1020160105730A	2016-09-07	최현진
본발명은유산균을유효성분으로포함하는버섯류코팅용조성물및 이를이용하여코팅된버섯류가공품에관한것이다. 본발명의버섯류코팅용조성물은음식물이나영양소의소화와흡수에도움이될 수있는다양한유산균과함께이들유산균의버섯류표면에피복을용이하게하기위하여당류를포함함에따라, 버섯류의변질방지에따른보존성향상과더불어버섯류의소화·흡수를효과적으로증진시킬수 있는이점을갖는다. 또한이러한코팅용조성물로코팅가공된버섯류는노약자, 어린이, 임산부및 기타버섯류섭취기호도가낮은사람들도섭취에따른소화부담감을줄여주어, 버섯류의섭취를더욱쉽게할 수있다.
82	Method for Preparing of Jeungpyun with Enriched Mineral	KR20120028691	2012-03-21	KR101182364B1	2012-09-12	LEE SANG MIN
PURPOSE: A producing method of mineral-enriched fermented and steamed rice cake is provided to improve the taste of the rice cake, and to maintain the shape of the rice cake. CONSTITUTION: A producing method of mineral-enriched fermented and steamed rice cake comprises the following steps: soaking washed rice in water for 3-5 hours; removing the moisture from the rice, and mixing 100 parts of rice by weight with 1-3 parts of bay salt by weight; crushing the mixture to obtain first rice powder; adding water to the first rice powder, and crushing the mixture into the particle size of 30-80 meshes to obtain second rice powder; mixing 100 parts of second rice powder by weight, 3-5 parts of unrefined rice powder by weight, 4-6 parts of sugar by weight, and 20-30 parts of deep sea water by weight in a kneader, and adding a microorganism source before stirring the mixture to obtain dough; adding the deep sea water to the dough for adjusting the viscosity of the dough; fermenting and aging the viscosity in a fermenting chamber at 70-85 deg C for 12-14 hours; and steaming the aged dough for 1-2 hours after sprinkling sesame seeds and black sesame seeds. The microorganism source is a kimchi juice dilutant, a yogurt dilutant, or Leuconostoc lactis.
83	유산균과 효모의 복발효법을 이용한 미나리음료 및 그 제조방법	KR1020090077151	2009-08-20	KR1020110019566A	2011-02-28	한기동
PURPOSE: A producing method of Japanese parsley drink using a complex fermentation method of yeast and lactobacillus is provided to offer a polyphenol component to users. CONSTITUTION: A producing method of Japanese parsley drink comprises the following steps: removing roots from Japanese parsley, washing, and cutting(S1); inputting purified water to the cut Japanese parsley, and crushing(S2); sterilizing the crushed Japanese parsley juice using an autoclave(S3); cultivating lactobacillus on a medium, for obtaining precipitated strains; preparing lactic acid bacteria(S4); preparing yeast fungi(S5); injecting the lactic acid bacteria into the Japanese parsley juice, and static culturing(S6); injecting the yeast fungi into the Japanese parsley juice(S7); and filtering the complex fermented Japanese parsley drink(S8).
84	동치미 발효세균을 함유하는 청국장	KR1020060039702	2006-05-02	KR1020070107342A	2007-11-07	오계헌
Cheonggukjang containing Dongchimi fermentation bacteria is provided to remove the unpleasant smell of Cheonggukjang by adding a natural radish juice medium inoculated with the Dongchimi fermentation bacteria to fermented soybeans, thereby enabling everyone to take the Cheonggukjang easily. Cheonggukjang containing Dongchimi fermentation bacteria is prepared by: fermenting soybeans to make Cheonggukjang; culturing Dongchimi fermentation bacteria in a natural radish juice medium; and adding the culture fluid to the Cheonggukjang. The Dongchimi fermentation bacteria are DC-3(Leuconostoc sp. DC-3)[KACC91235P] having antifungal activity, and the Cheonggukjang fermentation bacteria are MK-15(Bacillus sp. MK-15)[KACC91236P] having fibrinolytic activity.
85	류코노스톡 김치아이의 배양액을 활성성분으로 포함하는천연항균제	KR1020040011695	2004-02-21	KR1020050083098A	2005-08-25	장동일; 이정화
본 발명은 한국 김치에서 발견된 새로운 유산균 류코노스톡 김치아이의 배양액의 천연항균효과에 관한 것으로, 좀 더 상세하게는 식품, 의약품, 화장품, 생활용품 등에서 방부 및 보습기능을 가짐으로써 상기 제품의 보존 안정성을 높여 줄 수 있고 사람을 포함한 포유류에서 안전하고 내성이 유발되지 않는 천연항균제로서의 류코노스톡 김치아이 배양액의 새로운 용도에 관한 것이다.
86	유산균을 이용한 발효음료의 제조방법	KR1020160156190	2016-11-23	KR101828494B1	2018-02-13	박종혁
본발명은유산균을이용한발효음료의제조방법에관한것이다. 본발명에따른유산균을이용한발효음료의제조방법은과일및 채소의원료를준비한후 세척하는원료세척단계; 상기세척된원료를가열하여살균하는가열살균단계; 상기가열살균된원료를냉각하는냉각단계; 상기냉각된원료에유산균주를접종하는유산균접종단계; 상기유산균이접종된원료를일정한온도에서숙성하는저온숙성단계; 및상기숙성된원료를이용하여발효음료를제조하는발효음료제조단계를포함하되, 상기가열살균단계는 90~100℃에서 20~60초동안가열하여살균하고, 상기냉각단계는상기가열살균된과일및 채소를 20 내지 30℃로냉각하되, 상기과일및 채소는가열살균단계를거친후 착즙하여사용되며, 상기저온숙성단계는상기유산균주가접종된과일및 채소를 24 내지 26℃에서 3 내지 6일동안보관하여숙성시킨다. 상기한구성에의해본 발명은전통발효식품인김치로부터분리된유산균을이용하여제조됨으로써섭취시내산성및 내담즙성을향상시켜인체면역활성을증진시키고웰빙식품에대한소비자의기호도를충족시킬수 있다.
87	유산균발효액을 함유하는 두유푸딩 및 그 제조방법	KR1020150017389	2015-02-04	KR1020160087728A	2016-07-22	양창남
본발명은유산균발효액두유푸딩및 그제조방법에관한것으로본 발명에서액체배지에유산균을접종하여발효후 별도로분리한유산균배양여액또는그 농축액을사용하여두유푸딩을제조하고관능검사를실시한결과, 두유푸딩에유산균발효시합성된생리활성에유용한대사산물을함유하여맛과생리활성을향상시키고영양학적, 기능적, 품질및 기호도측면에서푸딩의가치를현저히향상시킬수 있는뛰어난효과가있다.
88	결명자 유산균 발효물을 유효성분으로 하는 변비 개선, 치료 또는 예방용 조성물	KR1020140128784	2014-09-26	KR101600884B1	2016-03-09	조정희; 황상덕; 조현우; 용금술; 용주현; 안병관; 용주선; 정호경; 송용수; 장지훈
본발명은결명자유산균발효물을유효성분으로하는변비개선또는예방용건강기능식품, 변비치료또는예방용약학조성물, 및변의수분함량및 중량을증가시키는결명자유산균발효물의제조방법에관한것으로, 상기결명자유산균발효물은오랫동안사용되어안전성이높고생약으로서부작용발생가능성이적으면서도, 부작용문제로건강기능식품에사용이금지된자극성변비치료제인센노사이드, 또는비사코딜및 도큐세이트나트륨을유효성분으로하는상용화된둘코락스에스와동등한변의수분함량및 중량을증가효과를나타내므로, 변비치료또는예방용약학조성물또는변비개선또는예방용건강기능식품으로활용될수 있다.
89	유산균에 발효된 기능성 산야초 추출액의 제조방법	KR1020070105047	2007-10-18	KR100886873B1	2009-03-05	배영숙; 김진태
A method for manufacturing fermented and abstracted liquid using wild plants is provided to gush out functional materials having fat-solubility contained in the wild plants and pine needles. A method for manufacturing fermented and abstracted liquid using wild plants comprises the following steps of: collecting and washing the wild plants; cutting the plants with a cutter; washing, pulverizing and squeezing the pine needles; mixing the cut wild plants and the pine needles juice with a weight ratio of 1:0.5-1.5; ripening a mixture for 3-6 months in a pottery; adding sugars in the mixture; ripening the mixture for 1-3 years; squeezing the mixture; and inoculating a lactobacillus in the mixture and fermenting the mixture.
90	갈근 또는 갈화 추출물의 발효물을 함유하는 비만 또는고지혈증의 예방 또는 치료용 조성물	KR1020050127923	2005-12-22	KR1020070066572A	2007-06-27	김동현; 마진열; 이영철; 이정운; 신지은
A fermented product of a water extract of Puerariae Radix or Puerariae Flos is provided to have better obesity or hyperlipidemia prophylactic or therapeutic effect than that of an extract of Puerariae Radix or Puerariae Flos and do not require a step for removing a toxic organic solvent such as methanol, thereby being usefully used for preventing or treating obesity and hyperlipidemia. The pharmaceutical composition for preventing and treating obesity or hyperlipidemia comprises a fermented product of a water extract of Puerariae Radix or Puerariae Flos which is prepared by hot-water extracting Puerariae Radix or Puerariae Flos and then inoculating 1-5 wt.% of lactic acid bacteria such as Bifidobacterium, Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus into the extract to ferment it at a temperature of 30-40 deg.C for 24-52 hours.
91	갈근 추출물의 발효물 및 이를 함유하는 골다공증 예방또는 치료용 조성물	KR1020050127922	2005-12-22	KR1020070066571A	2007-06-27	이영철; 마진열; 김동현; 신지은; 이정운
A fermented product of a water extract of Puerariae Radix is provided to show more excellent osteoporosis prophylactic or therapeutic effect than that of an extract of Puerariae Radix and be extracted with water rather than an alcohol, specifically a toxic aqueous solution of methanol, thereby not requiring a further purification step. The fermented product of a water extract of Puerariae Radix is prepared by hot-water extracting Puerariae Radix and then inoculating lactic acid bacteria such as Bifidobacterium, Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus into the extract to ferment it. The pharmaceutical composition for preventing or treating osteoporosis comprises the fermented product of the water extract of Puerariae Radix as an effective ingredient.
92	어성초 발효 음료의 생산방법	KR1020050055616	2005-06-27	KR1020070000119A	2007-01-02	안충기; 서원택
A method of producing a Herba Houttuyniae fermented drink by inoculating a mixture of Herba Houttuyniae extract and sugar with stains of Leuconostoc sp. and then culturing is provided. The fermented drink has a functionality of lactic acid fermentation as compared with conventional Herba Houttuyniae fermented drinks. An extract of Herba Houttuyniae(Houttuynia cordata Thunb.) is mixed with sugar, inoculated with stains of Leuconostoc sp. KACC 91156P and cultured at 30deg.C for 72hr while agitating at 2rpm. Then cultured liquid is precipitated, filtered, sterilized for 3sec by a hot temperature short time method and packaged. In the mixing process, 70L Herba Houttuyniae extract is mixed with 3kg sugar and then inoculated with 1L strains and then added with distilled water to give 100L final volumes. The Herba Houttuyniae extract is 2brix.
93	배를 주재로 한 발효음료의 제조방법	KR1020020056247	2002-09-16	KR1020040024886A	2004-03-24	홍희도; 김성수; 김경탁; 오세욱; 김성란
PURPOSE: A method for manufacturing a fermented beverage using pears as an main ingredient, by applying a manufacture method of watery radish kimchi thereto is provided. The manufactured fermented beverage has the characteristic taste and flavor of pears. CONSTITUTION: Fruit meat of a pear or pear juice is mixed with 0.5 to 2.0%(w/v) of saline water in a volume ratio of 1:1 to 2 and then 0.1 to 0.3%(w/w) of garlic. Thereafter, the mixture is fermented with Lactococcus sp. or Leuconostoc sp. derived from the garlic for 5 to 10 days at 5 to 15deg.C, filtered and then sterilized to give a fermented beverage. The fermented beverage contains 2.9x10¬8CFU/ml of lactic acid bacteria 7 days after the storage.
94	고농도의 유산균과 효모를 함유한 캐피어 분말 제조방법	KR1020020035301	2002-06-24	KR1020040000146A	2004-01-03	이인영; 김미경
PURPOSE: Provided is a producing method of kefir powder containing high concentration of lactic acid bacteria and yeasts by inoculating the cultured medium of kefir into milk and fermentation. CONSTITUTION: A producing method of kefir powder containing high concentration of lactic acid bacteria and yeasts comprises the steps of: adding 2% of kefir grain to the milk added with whole milk powder and culturing the mixture at 20-30 deg.C for 15-24 hours to give a kefir fermentation solution; removing kefir grain; and drying the kefir fermentation solution.

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