KR100409041B1 - Rice coated with fat-removed grape seed extracts - Google Patents
Rice coated with fat-removed grape seed extracts Download PDFInfo
- Publication number
- KR100409041B1 KR100409041B1 KR10-2001-0012238A KR20010012238A KR100409041B1 KR 100409041 B1 KR100409041 B1 KR 100409041B1 KR 20010012238 A KR20010012238 A KR 20010012238A KR 100409041 B1 KR100409041 B1 KR 100409041B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- grape seed
- seed extract
- fat
- coated
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 110
- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 235000002532 grape seed extract Nutrition 0.000 title claims abstract description 86
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 109
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 83
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 83
- 235000013861 fat-free Nutrition 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000000725 suspension Substances 0.000 claims description 23
- 239000002904 solvent Substances 0.000 claims description 19
- 239000011248 coating agent Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229940087559 grape seed Drugs 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 10
- 230000002401 inhibitory effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002609 medium Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009422 growth inhibiting effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000012137 tryptone Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- CBCKQZAAMUWICA-UHFFFAOYSA-N 1,4-phenylenediamine Chemical compound NC1=CC=C(N)C=C1 CBCKQZAAMUWICA-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000006142 Luria-Bertani Agar Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940038487 grape extract Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000017066 negative regulation of growth Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 부패균의 생육을 억제하는 효과를 갖는 것을 특징으로 하는 지방이 제거된 포도씨 추출물로 코팅된 쌀에 관한 것이다. 본 발명의 지방이 제거된 포도씨 추출물로 코팅된 쌀은 보존 기간을 연장할 수 있을 뿐만 아니라, 햅쌀로서의 품질을 유지할 수 있다. 또한, 상기 쌀로 제조된 밥은 부패가 억제되어 기능성 쌀로서 유용한 가치가 있다.The present invention relates to rice coated with fat-free grape seed extract, characterized in that it has an effect of inhibiting the growth of rot bacteria. Rice coated with the fat-free grape seed extract of the present invention can not only extend the shelf life, but also maintain the quality as a new rice. In addition, the rice produced by the rice is useful as a functional rice is suppressed corruption.
Description
본 발명은 지방이 제거된 포도씨 추출물로 코팅된 쌀에 관한 것으로서, 보다 상세하게는 부패균의 생육 억제 효과를 갖는 지방이 제거된 포도씨 추출물로 코팅된 쌀에 관한 것이다.The present invention relates to rice coated with grape seed extract from which fat has been removed, and more particularly, to rice coated with grape seed extract from which fat has a growth inhibitory effect.
쌀은 전세계적으로 중요한 식량 자원이며, 특히 동양권 대부분의 나라가 쌀을 주식으로 하고 있다. 한국의 식생활에서도 역시 쌀이 차지하는 비중은 거의 절대적이나 쌀에 대한 연구는 미비한 편이며, 더욱이 쌀의 저장성에 대한 연구는 거의 이루어지지 않고 있다. 쌀은 건조한 상태로 비교적 오랜 기간 보관할 수 있다고 일반적으로 알려져 있으나, 쌀은 도정 후 7일부터 산화하기 시작하여 2주가 지나면 맛과 영양의 손실이 일어난다는 보고가 있다. 즉, 햅쌀의 특징을 잃어 색이 누래지고 밥을 하였을 때 윤기가 없어진다.Rice is an important food resource worldwide, and most countries in the East have rice as their staple food. Rice also accounts for an absolute proportion in Korean diet, but little research has been conducted on rice, and little research has been done on rice's shelf life. It is generally known that rice can be stored in a dry state for a relatively long time, but rice has begun to oxidize from seven days after milling and loss of taste and nutrition occurs after two weeks. That is, the color of the new rice is lost due to the loss of the characteristics of the new rice and the luster disappears when cooked.
최근에는, 쌀에 가공 물질이나 식물, 과일 및 채소 등과 같은 천연 물질을 처리함으로써 부패를 방지하여 저장 기간을 늘리려는 연구가 진행되고 있다. 종래의 연구들을 구체적으로 살펴보면, 한국특허출원 제 1999-004103호는 DHA 등이 포함된 성분을 쌀에 코팅하여 쌀의 저장성을 개선한 쌀의 저장 방법을 개시하고 있다. 그러나, 이 경우 중쇄 지방질 유지(medium chain triglyceride)를 쌀에 코팅하여 쌀의 산화를 억제한 것으로, 과량 섭취시 인체내에 신속하게 흡수되고 빠르게 이용되는 과정에서 취식자에 따라 필수 지방산이 결핍되거나 하이퍼케토시스(hyperketosis) 등과 같은 부작용을 유발할 우려가 있어, 코팅량 선정시 많은 주의를 요한다. 또한, 한국특허출원 제 2000-030100호나 한국특허출원 제 2000-063669호 등은 대부분 쌀에 영양소나 맛을 첨가하는 데 치중되어 있다.In recent years, research has been conducted to increase the storage period by preventing decay by treating rice with processed substances, natural substances such as plants, fruits and vegetables. Looking at the conventional studies in detail, Korean Patent Application No. 1999-004103 discloses a rice storage method that improves the shelf life of the rice by coating a component containing DHA and the like on the rice. In this case, however, the medium chain triglyceride is coated on the rice to inhibit the oxidation of the rice, and the essential fatty acid is deficient or hyperketosis depending on the eater in the process of being rapidly absorbed and rapidly used in the human body when excessive ingestion occurs. It may cause side effects such as (hyperketosis), so much care should be taken when selecting the coating amount. In addition, Korean Patent Application No. 2000-030100 and Korean Patent Application No. 2000-063669 are mainly focused on adding nutrients and flavors to rice.
이러한 요구에 따라, 본 발명자들은 쌀의 저장 기간을 연장하면서 부작용 없이 햅쌀로서의 품질을 유지하기 위한 연구를 수행하던 중 지방이 제거된 포도씨 추출물을 최적의 조건하에서 쌀에 코팅하여 햅쌀로서의 저장성을 증대시키고, 쌀밥의 제조시 부패균에 대한 생육 억제 효과를 확인함으로써 본 발명을 완성하게 되었다.In line with these demands, the inventors have conducted studies to maintain the quality as a new rice without side effects while extending the storage period of the rice, while coating the rice under the optimal conditions with the fat-free grape seed extract to increase the shelf life as a new rice. , The present invention was completed by confirming the growth inhibitory effect on the decaying bacteria in the production of rice.
본 발명은 상기와 같은 요구에 의하여 안출된 것으로서, 본 발명이 이루고자 하는 기술적 과제는 지방이 제거된 포도씨 추출물로 코팅된 쌀을 제공하는 것이다.The present invention has been made in accordance with the above requirements, the technical problem to be achieved by the present invention is to provide a rice coated with a grape seed extract is removed fat.
도 1은 지방이 제거된 포도씨 추출물을 처리한 배지와 처리하지 않은 배지에서의 바실러스균(Bacillus subtilis)의 생육 저해 활성도를 나타낸 그래프이다. 1silver Defatted Grape Seeds Bacillus bacteria in treated and untreated mediumBacillus subtilis) Is a graph showing the growth inhibitory activity of.
● : 대조군, ■ : 포도씨 추출물 0.1% 처리한 것●: control, ■: treated with 0.1% grape seed extract
상기 본 발명의 목적을 달성하기 위하여 본 발명은 지방이 제거된 포도씨 추출물로 코팅된 쌀을 제공한다.In order to achieve the above object of the present invention, the present invention provides rice coated with grape seed extract from which fat has been removed.
본 발명에 따른 지방이 제거된 포도씨 추출물로 코팅된 쌀에 있어서, 상기 지방이 제거된 포도씨 추출물은 분말 상태의 포도씨 추출물을 현탁용매에 용해시켜 제조한 현탁액 상태의 지방이 제거된 포도씨 추출물인 것이 바람직하고, 상기 분말 상태의 지방이 제거된 포도씨 추출물은 지방제거 후 건조시킨 포도씨로부터 추출용매로 추출한 것을 농축, 건조시켜 제조되는 것이 바람직하다.In the rice coated with the fat-free grape seed extract according to the present invention, the fat-free grape seed extract is preferably a fat-free grape seed extract prepared by dissolving the powdered grape seed extract in a suspension solvent. In addition, the grape seed extract from which the fat in the powder state is removed is preferably prepared by concentrating and drying the extract extracted with grape extract from the dried grape seed after fat removal.
본 발명에 따른 지방이 제거된 포도씨 추출물로 코팅된 쌀에 있어서, 상기 현탁액은 분말 상태의 지방이 제거된 포도씨 추출물을 전체 농도가 10 내지 80%가 되도록 현탁용매에 용해시켜 제조되는 것이 바람직하고, 상기 현탁용매는 물 또는 1 내지 80% 알코올인 것이 바람직하며, 상기 추출용매는 물 또는 50 내지 90% 에탄올인 것이 바람직하다.In the rice coated with the fat-free grape seed extract according to the present invention, the suspension is preferably prepared by dissolving the powdered fat-free grape seed extract in a suspension solvent such that the total concentration is 10 to 80%, The suspension solvent is preferably water or 1 to 80% alcohol, and the extractant is preferably water or 50 to 90% ethanol.
또한, 본 발명에 따른 지방이 제거된 포도씨 추출물로 코팅된 쌀에 있어서, 상기 포도씨 추출물의 추출온도는 60 내지 80℃인 것이 바람직하고, 상기 포도씨 추출물의 코팅 온도는 10 내지 35℃인 것이 바람직하며, 상기 지방이 제거된 포도씨 추출물이 쌀 중량 대비 0.01 내지 1%의 농도로 코팅되는 것이 바람직하다.In addition, in the rice coated with the grape seed extract from the fat is removed according to the present invention, the extraction temperature of the grape seed extract is preferably 60 to 80 ℃, the coating temperature of the grape seed extract is preferably 10 to 35 ℃ It is preferable that the fat-free grape seed extract is coated at a concentration of 0.01-1% relative to the weight of rice.
이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
포도씨에 포함된 탄닌류의 폴리페놀 물질은 카테킨의 중합체이며 항산화 기능이 뛰어나 심장병, 당뇨병, 고혈압 및 암 등의 원인이 되는 인체의 활성 산소를 제거해 준다(미국 특허 제 4797421호). 카테킨은 콜레스테롤을 저하시키며, 중성 지질의 생성을 억제하여 비만을 방지하고 모세혈관의 저항력을 증진시킨다고 알려져 있다.The tannin polyphenols contained in grape seeds are polymers of catechins and have an excellent antioxidant function to remove free radicals of the human body that cause heart disease, diabetes, hypertension and cancer (US Patent No. 4797421). Catechin lowers cholesterol and is known to inhibit the production of neutral lipids to prevent obesity and enhance the resistance of capillaries.
본 발명에서는 상기와 같은 유용한 기능이 있는 지방이 제거된 포도씨 추출물을 쌀에 코팅함으로써 부패균이 억제되어 보관 기간이 연장되고, 아울러 햅쌀로서의 품질이 유지된 쌀을 제공한다는 점에 특징이 있다.In the present invention, by coating the rice with the grape seed extract from which fat is removed, which has such a useful function, the decayed bacteria are suppressed to extend the shelf life and at the same time provide a rice having a quality as a new rice.
또한, 본 발명의 목적을 달성하기 위하여 본 발명은 상기 쌀을 코팅하는 재료로써 지방이 제거된 포도씨 추출물을 제조하는 방법을 제공한다.In addition, the present invention to achieve the object of the present invention provides a method for producing a grape seed extract fat is removed as a material for coating the rice.
상기 지방이 제거된 포도씨 추출물 제조 과정은 당업계에 공지된 방법이 이용될 수 있으며, 포도씨를 분쇄하고 지방을 제거하는 단계가 포함된다. 지방을 제거하기 위해서 본 발명에서는 헥산을 사용하였다. 이후, 상기 지방을 제거한 포도씨를 추출 용매를 사용하여 추출한다. 추출용매로는 물 또는 에탄올이 사용될 수 있으며, 바람직하게는 50 내지 90% 농도의 에탄올을 사용하는 것이 바람직하다. 상기 추출 과정은 다양한 온도에서 수행될 수 있으나, 구체적으로는 60 내지 80℃에서 수행되는 것이 바람직하다. 상기 추출액을 감압, 농축시키고 건조하여 포도씨 분말을 제조한다. 본 발명에 따른 방법으로 제조된 포도씨 분말의 폴리페놀 함량은 40 내지 60%로 매우 높은 수치를 나타낸다.The fat-free grape seed extract manufacturing process may be used a method known in the art, and includes a step of grinding the grape seed and removing fat. Hexane was used in the present invention to remove fat. Then, the grape seed from which the fat is removed is extracted using an extraction solvent. Water or ethanol may be used as the extraction solvent, and it is preferable to use ethanol at a concentration of 50 to 90%. The extraction process may be carried out at various temperatures, specifically, it is preferably carried out at 60 to 80 ℃. The extract is concentrated under reduced pressure, concentrated and dried to prepare grape seed powder. The polyphenol content of the grape seed powder prepared by the process according to the invention is very high, ranging from 40 to 60%.
한편, 상기 분말 상태의 지방이 제거된 포도씨 추출물을 이용하여 쌀을 코팅하기 위하여 우선, 분말 상태의 포도씨 추출물을 현탁용매에 희석하여 현탁액을 제조한다. 구체적으로 현탁용매로는 물 또는 1 내지 80% 알코올 용액을 사용하는 것이 바람직하다. 상기 현탁용매로서의 알코올 용액 중 농도가 80%를 초과하는 알코올 용액을 사용하는 경우 분말 상태의 포도씨 추출물이 잘 용해되지 않는 문제점이 있다.Meanwhile, in order to coat rice using the grape seed extract from which the fat in the powder state is removed, first, the powdered grape seed extract is diluted in a suspension solvent to prepare a suspension. Specifically, it is preferable to use water or a 1 to 80% alcohol solution as the suspension solvent. When using an alcohol solution in which the concentration is more than 80% in the alcohol solution as the suspending solvent, there is a problem that the grape seed extract in powder form is not well dissolved.
이러한 현탁용매에 분말 상태의 포도씨 추출물을 용해시켜 포도씨 추출물의 농도가 10 내지 80%가 되도록, 바람직하게는 20 내지 60%가 되도록 현탁액을 제조한다. 현탁액에서의 포도씨 추출물의 농도가 10% 미만이면 포도씨 추출물의 양이 너무 적어 코팅이 제대로 되지 않는 문제점이 있고, 80%를 초과하면 용매가 너무 적어 혼합이 제대로 되지 않는 문제점이 있다.Dispersing the grape seed extract in powder form in such a suspension solvent to prepare a suspension such that the concentration of the grape seed extract is 10 to 80%, preferably 20 to 60%. If the concentration of the grape seed extract in the suspension is less than 10%, the amount of the grape seed extract is too small, there is a problem that the coating is not properly, if more than 80% there is a problem that the mixing is not properly due to too little solvent.
상기 희석된 포도씨 추출물 용액을 코팅기, 바람직하게는 회전 코팅팬을 이용하여 쌀에 첨가하면서 코팅한다. 이 때, 코팅은 10 내지 35℃의 온도 범위에서 수행하는 것이 바람직하며, 코팅되는 포도씨 추출물의 양은 고미 발생 여부와 쌀의 저장성 효과를 고려하여 쌀 중량 대비 0.01 내지 1%의 농도로 코팅되는 것이 바람직하다.The diluted grape seed extract solution is coated while being added to rice using a coating machine, preferably a rotary coating pan. At this time, the coating is preferably carried out at a temperature range of 10 to 35 ℃, the amount of grape seed extract to be coated is preferably coated at a concentration of 0.01 to 1% relative to the weight of the rice in consideration of the occurrence of gummy and storage effect of rice. Do.
이렇게 제조된 본 발명에 따른 포도씨 추출물이 코팅된 쌀은 장기간 보존이 가능할 뿐만 아니라, 햅쌀로서의 품질을 유지할 수 있고, 또한, 상기 쌀로 제조된 밥은 부패균에 의한 부패가 억제되어 기능성 쌀로서 유용한 가치가 있다.The rice seed coated with the grape seed extract according to the present invention thus prepared is not only capable of long-term preservation, but also maintains its quality as a new rice, and the rice prepared by the rice is useful as a functional rice because it is suppressed by rot. have.
본 발명의 일 실시예에서는, 상기 포도씨 추출물로 코팅된 쌀과 코팅되지 않은 쌀의 햅쌀로서의 품질 유지 정도를 판별하기 위하여 착색 시약을 사용하여 착색시험을 수행하였다. 착색 시험 결과, 포도씨 추출물로 코팅된 쌀은 햅쌀의 판정 기준인 농적색을 나타내어, 포도씨 추출물로 쌀을 코팅하였을 경우 보존 기간이 늘어나면서도 햅쌀의 품질을 유지할 수 있음을 알 수 있었다.In one embodiment of the present invention, the coloring test was performed using a coloring reagent to determine the degree of quality maintenance of the rice coated with the grape seed extract and the uncoated rice as a new rice. As a result of the coloring test, the rice coated with the grape seed extract showed a deep red, which is a criterion for the evaluation of the new rice, and it was found that when the rice was coated with the grape seed extract, the quality of the new rice could be maintained while the storage period was extended.
본 발명의 다른 실시예에서는, 포도씨 추출물의 부패균의 생육에 대한 저해 활성도를 조사하였다. 부패균 저해 활성도 조사는 당업계에 알려져 있는 일반적인 방법을 이용하여 수행될 수 있다. 배지에 부패를 유발하는 균주를 접종하고 24시간 동안 배양하면서 매시간마다 현탁도를 측정한다. 본 발명에서는 스펙트로포토미터(spectrophotometer)를 이용하여 O.D.값을 측정함으로써 현탁도를 측정하였다. 도 1에 도시된 바와 같이, 포도씨 추출물을 배지에 첨가한 경우 균의 성장의 변화가 없었으나, 포도씨 추출물을 첨가하지 않은 배지에서는 부패균의 성장이 급격히 증가함을 볼 수 있었다.In another embodiment of the present invention, the inhibitory activity on the growth of rot bacteria of grape seed extract was investigated. Scavenging inhibitory activity can be carried out using common methods known in the art. Inoculation of the strain causing the decay in the medium and the suspension is measured every hour while incubating for 24 hours. In the present invention, the suspension was measured by measuring the O.D. value using a spectrophotometer. As shown in FIG. 1, when the grape seed extract was added to the medium, there was no change in the growth of the bacteria, but the growth of the decayed bacteria was rapidly increased in the medium without the grape seed extract.
본 발명의 또 다른 실시예에서는, 쌀밥을 제조하여 실온에서 방치한 후, 일반 세균 수를 측정하였다. 구체적으로 일반 쌀밥과 포도씨 추출물로 코팅된 쌀밥을 25 내지 30℃의 온도에서 6일간 방치한 후 세균수를 측정하였고, 그 결과, 포도씨 추출물로 코팅된 쌀밥은 미생물로 오염되지 않은 반면, 코팅되지 않은 쌀밥은 미생물로 오염되어 있었음을 볼 수 있었다.In another embodiment of the present invention, after preparing the rice and left at room temperature, the general bacterial count was measured. Specifically, the number of bacteria was measured after leaving the rice coated with ordinary rice and grape seed extract at a temperature of 25 to 30 ° C. for 6 days. As a result, the rice coated with grape seed extract was not contaminated with microorganisms, but was not coated. The rice was found to be contaminated with microorganisms.
이러한 결과로부터, 포도씨 추출물로 코팅된 쌀은 부패균 저해 활성을 가질 수 있어 부패균에 의한 쌀의 부패, 오염, 저장 기간 감소 등을 방지할 수 있다.From these results, the rice coated with grape seed extract may have a rot inhibiting activity to prevent rot, contamination, reduction of storage period, etc. of the rice due to rot.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
<실시예 1> 포도씨 추출물의 제조Example 1 Preparation of Grape Seed Extract
<실시예 1-1><Example 1-1>
포도씨를 세척하여 건조시키고 분쇄기로 분쇄한 후, 헥산을 사용하여 지방을 제거하고 건조시켜서 포도씨 분말을 얻었다. 여기에 추출 용매로 50% 에탄올을 첨가하여 60℃의 추출 온도에서 24시간 동안 환류 추출기를 이용하여 추출하였다. 이후, 회전증발기(rotary evaporator, Rikakikai Co. Japan)를 이용하여 상기 추출물을 감압 농축시켰고, 다시 진공 건조시켜 분말 상태의 포도씨 추출물(grape seed extract)을 얻었다.The grape seeds were washed, dried and pulverized with a crusher, followed by removal of fat using hexane and drying to obtain grape seed powder. 50% ethanol was added thereto as an extraction solvent and extracted using a reflux extractor for 24 hours at an extraction temperature of 60 ℃. Thereafter, the extract was concentrated under reduced pressure using a rotary evaporator (Rikakikai Co. Japan) and dried under vacuum to obtain a grape seed extract in the form of a powder.
<실시예 1-2 내지 1-3><Examples 1-2 to 1-3>
추출 용매로 50% 에탄올 대신 70% 에탄올 또는 90% 에탄올을 사용한 것을 제외하고는 상기 실시예 1-1과 동일한 방법에 따라 실시하여 분말 상태의 포도씨 추출물을 얻었다.Except for using 70% ethanol or 90% ethanol instead of 50% ethanol as the extraction solvent was carried out in the same manner as in Example 1-1 to obtain a powdered grape seed extract.
<실시예 1-4 내지 1-5><Examples 1-4 to 1-5>
추출 온도를 60℃ 대신 70℃ 또는 80℃로 한 것을 제외하고는 상기 실시예 1-1과 동일한 방법에 따라 실시하여 분말 상태의 포도씨 추출물을 얻었다.Except that the extraction temperature was set to 70 ℃ or 80 ℃ instead of 60 ℃ was carried out in the same manner as in Example 1-1 to obtain a powdered grape seed extract.
상기 추출 용매의 농도와 추출 온도에 따라 추출 전 포도씨의 중량과 추출 후 건조된 포도씨 분말의 중량을 각각 측정하였고, 그 대비에 의하여 건조 수율을계산하였으며, 상기 포도씨 추출물의 폴리페놀 함량은 폴린-데니스(Follin-Dennis)법에 의하여 구하였다. 그 결과, 포도씨 중량 대비 50 내지 90%의 에탄올을 5배 첨가하여 추출기에서 60 내지 80℃의 온도의 조건으로 추출하였을 때, 건조 수율은 3 내지 7%이었으며, 폴린-데니스법에 의해 측정한 폴리페놀 함량은 40 내지 60%이었다.The weight of the grape seed before extraction and the weight of the dried grape seed powder after extraction were measured according to the concentration of the extraction solvent and the extraction temperature, and the dry yield was calculated according to the comparison, and the polyphenol content of the grape seed extract was Pauline-Dennis. It calculated | required by the (Follin-Dennis) method. As a result, when the extract was extracted at a temperature of 60 to 80 ° C. in the extractor by adding 5 times the ethanol of 50 to 90% to the weight of the grape seed, the dry yield was 3 to 7%, and the poly was measured by the Pauline-Dennis method. Phenolic content was 40 to 60%.
<실시예 2> 포도씨 추출물로 코팅된 쌀의 제조Example 2 Preparation of Rice Coated with Grape Seed Extract
<실시예 2-1><Example 2-1>
상기 실시예 1에서 제조한 분말 상태의 포도씨 추출물을 쌀에 코팅하기 위하여 현탁용매인 물에 포도씨 추출물의 농도가 전체 10%가 되도록 현탁액을 제조하였다. 상기 현탁액을 회전 코팅 팬(rotary coating pan; 아산 엔지니어링사, 한국)을 이용하여 에어컨으로 실내온도를 조정하여 20℃의 온도에서 쌀 중량 대비 포도씨 추출물의 농도가 0.2%가 되도록 쌀에 코팅하였다.In order to coat the powdered grape seed extract prepared in Example 1 on rice, a suspension was prepared such that the concentration of the grape seed extract was 10% in water as a suspension solvent. The suspension was coated on rice so that the concentration of grape seed extract to 0.2% of the weight of rice was adjusted at room temperature by adjusting the room temperature with an air conditioner using a rotary coating pan (Asan Engineering Co., Ltd.).
<실시예 2-2 내지 2-5><Examples 2-2 to 2-5>
현탁용매로 물 대신 1%, 30%, 50%, 80% 알코올 용액을 사용한 것을 제외하고는 상기 실시예 2-1과 동일한 방법에 따라 포도씨 추출물을 쌀에 코팅하였다.Grape seed extract was coated on rice in the same manner as in Example 2-1, except that 1%, 30%, 50%, 80% alcohol solution was used instead of water as the suspension solvent.
<실시예 2-6 내지 2-8><Examples 2-6 to 2-8>
실내온도를 조정하여 코팅 온도를 10℃, 20℃, 30℃로 한 것을 제외하고는 상기 실시예 2-1과 동일한 방법에 따라 포도씨 추출물을 쌀에 코팅하였다.The grape seed extract was coated on rice in the same manner as in Example 2-1 except that the coating temperature was adjusted to 10 ° C, 20 ° C, and 30 ° C by adjusting the room temperature.
상기 실험 온도 범위에서 실시예 1의 폴린-데니스법에 의해 코팅한 쌀의 폴리페놀 함량을 비교한 결과, 온도가 5℃ 감소할수록 쌀이 코팅되는 정도가 감소하였으며, 10℃이상의 온도 범위가 코팅에 적합하였다.As a result of comparing the polyphenol content of the rice coated by the polyline-dennis method of Example 1 in the experimental temperature range, as the temperature decreases by 5 ℃, the coating degree of the rice decreases, the temperature range of 10 ℃ or more to the coating Suited.
<실시예 3> 코팅한 쌀과 코팅하지 않은 쌀의 햅쌀 여부 판정Example 3 Determination of Coated and Uncoated Rice
60℃에서 60일간 저장한 상기 포도씨 추출물로 코팅한 쌀과 코팅하지 않은 쌀을 각각 20알씩 시험관에 넣고, 1%의 파라페닐렌 디아민(paraphenylene diamine) 용액 3㎖과 1% 구아니아콜(guaniacol)용액 5㎖를 첨가하였다. 다시 35% H2O2용액 한 두 방울을 넣고 잘 혼합하였다. 이후, 쌀을 꺼내어 착색된 정도를 비교하였다. 그 결과, 포도씨 추출물로 코팅한 쌀은 햅쌀의 판정 기준인 농적색을 나타내었으며, 코팅하지 않은 쌀은 묶은 쌀의 기준인 적갈색을 나타내었다.Into a test tube each of the rice coated with the grape seed extract and the uncoated rice stored at 60 ° C. for 60 days in a test tube, 3 ml of 1% paraphenylene diamine solution and 1% guaniacol (guaniacol) 5 ml of solution was added. Again, add one or two drops of 35% H 2 O 2 solution and mix well. Then, the rice was taken out and the degree of coloring was compared. As a result, the rice coated with grape seed extract showed a deep red, which is the criterion of the new rice, and the uncoated rice showed reddish brown, which is the standard of the bundled rice.
<실시예 4> 포도씨 추출물의 부패균의 생육에 대한 저해 활성 조사Example 4 Investigation of the Inhibitory Activity on the Growth of Decayed Bacteria of Grape Seed Extract
상기 실시예 2에서 제조한 포도씨 추출물로 코팅된 쌀의 미생물에 대한 생육 저해 활성을 조사하기 위하여, 쌀밥의 부패에 원인이 되는 균주인 바실러스 서브틸러스(Bacillus subtilis)를 사용하였다.In order to investigate the growth inhibitory activity against the microorganism of the rice coated with the grape seed extract prepared in Example 2, Bacillus subtilis , a strain that causes decay of rice, was used.
바실러스 균주를 LB 사면배지(트립톤 10g, 이스트 추출물 5g, NaCl 10g, 아가 15g, 증류수 960㎖)상에서 배양시키고 24시간 후 균주가 자라면 한 백금이를 따서 액체 LB 배지 5㎖에 접종하고 30℃에서 12시간 배양하였다. 상기 실시예 1에서 제조한 포도씨 추출물이 0.1% 첨가된 배지와 첨가되지 않은 배지를 준비하고 상기배양한 균주액을 1%가 되도록 접종하였다. 30℃에서 24시간 배양하면서 스펙트로포토미터(spectrophotometer, Uvikon 820, Kontron Co. Swiss)를 이용하여 O.D. 620nm에서 현탁도를 측정하여 균의 생육 저해 정도를 측정하였다. 그 결과, 도 1에 도시된 바와 같이, 포도씨 추출물이 첨가되지 않은 배양액에 비해 포도씨 추출물이 첨가된 배양액에서 바실러스 균주의 생육이 현저히 저해됨을 볼 수 있었다.The Bacillus strains were incubated on LB slope medium (tryptone 10g, yeast extract 5g, NaCl 10g, agar 15g, distilled water 960ml), and after 24 hours, if the strains were grown, one platinum solution was inoculated in 5ml of liquid LB medium and incubated at 30 ° C. Incubated for 12 hours. The grape seed extract prepared in Example 1 was prepared with 0.1% added medium and not added medium, and the cultured strain solution was inoculated to 1%. Incubate at 30 ° C for 24 hours using a spectrophotometer (Ustronphotometer, Uvikon 820, Kontron Co. Swiss). Suspension was measured at 620 nm to determine the degree of inhibition of growth of bacteria. As a result, as shown in Figure 1, it can be seen that the growth of Bacillus strain is significantly inhibited in the culture medium to which the grape seed extract is added compared to the culture medium to which the grape seed extract is not added.
<실시예 5> 포도씨 추출물로 코팅된 쌀밥과 코팅되지 않은 쌀밥의 미생물에 의한 부패도 조사Example 5 Investigation of Corruption by Microorganisms of Rice Coated and Uncoated Rice with Grape Seed Extract
포도씨 추출물로 코팅된 쌀로 지은 밥과 일반 쌀로 지은 밥의 부패정도를 조사하기 위하여, 포도씨 추출물로 코팅된 쌀과 코팅되지 않은 쌀로 밥을 제조하여 뚜껑이 열린 용기에 담아 실온(25 내지 30℃)에서 6일간 방치한 후, 일반 세균 수를 조사하였다. 상기 포도씨 추출물로 코팅된 쌀밥과 코팅되지 않은 쌀밥을 멸균한 시약 스푼과 알루미늄 호일로 1g씩 달아 멸균 증류수 2㎖에 현탁하였고, LB 아가 배지(트립톤 10g, 이스트 추출물 5g, NaCl 10g, 아가 15g, 증류수 960㎖)가 들어 있는 페트리디쉬에 0.1㎖ 도말한 후, 30℃에서 24시간동안 인큐베이터(비젼과학사, 한국)에서 배양하였고, 일반세균수를 측정하였다. 본 실험을 3회 반복하여 평균값을 측정하였다. 그 결과, 포도씨 추출물로 코팅된 쌀밥은 미생물 콜로니(colony)가 관찰되지 않은 반면, 포도씨 추출물로 코팅되지 않은 쌀밥은 1g당 50개의 미생물 콜로니가 관찰되어 포도씨 추출물로 코팅되지 않은 쌀밥은 상대적으로 미생물에 대한 오염도가 높음을 알 수 있었다.To investigate the decay of rice cooked with rice seed coated with grape seed extract and rice cooked with ordinary rice, rice was prepared from rice coated with grape seed extract and uncoated rice and placed in an open container at room temperature (25-30 ° C.). After 6 days, the general bacterial count was examined. The rice coated with the grape seed extract and the uncoated rice were weighed 1 g each with a sterile reagent spoon and aluminum foil and suspended in 2 ml of sterile distilled water. LB agar medium (tryptone 10 g, yeast extract 5 g, NaCl 10 g, agar 15 g, 0.1 ml of Petri dish containing distilled water (960 ml) was incubated in an incubator (Vision Science, Korea) for 24 hours at 30 ℃, and the general bacterial count was measured. This experiment was repeated three times to determine the average value. As a result, rice seed coated with grape seed extract was not observed microbial colony, whereas rice seed uncoated with grape seed extract was observed 50 microbial colonies per gram. It was found that the pollution degree was high.
상기에서 상세히 기술한 바와 같이, 본 발명자들은 항산화 기능과 부패균을 억제하는 효과를 지닌 포도씨를 이용하여 포도씨 추출물을 제조하고, 포도씨 추출물을 코팅한 쌀을 제조하였다. 본 발명의 지방이 제거된 포도씨 추출물로 코팅한 쌀은 보존 기간을 연장할 수 있을 뿐만 아니라, 햅쌀로서의 품질을 유지할 수 있다. 상기 쌀로 제조된 밥은 부패가 억제되어 기능성 쌀로서 유용한 가치가 있다.As described in detail above, the present inventors prepared grape seed extracts using grape seeds having an antioxidant function and an effect of inhibiting decayed bacteria, and prepared rice coated with grape seed extracts. The rice coated with the fat-free grape seed extract of the present invention can not only extend the shelf life, but also maintain the quality as a new rice. The rice prepared with the rice has a useful value as a functional rice is suppressed corruption.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0012238A KR100409041B1 (en) | 2001-03-09 | 2001-03-09 | Rice coated with fat-removed grape seed extracts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0012238A KR100409041B1 (en) | 2001-03-09 | 2001-03-09 | Rice coated with fat-removed grape seed extracts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020072124A KR20020072124A (en) | 2002-09-14 |
| KR100409041B1 true KR100409041B1 (en) | 2003-12-18 |
Family
ID=27696917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0012238A KR100409041B1 (en) | 2001-03-09 | 2001-03-09 | Rice coated with fat-removed grape seed extracts |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100409041B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100411927B1 (en) * | 2001-06-01 | 2003-12-24 | 동계농업협동조합 | Functional rice containing Japanese apricot extract and process for producing thereof |
| KR100608954B1 (en) * | 2005-03-28 | 2006-08-03 | 박준선 | Production of coating rice using korean evening primrose oil |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990070229A (en) * | 1998-02-18 | 1999-09-15 | 송시훈 | Seed Oil Manufacturing Method |
| KR100249757B1 (en) * | 1997-09-09 | 2000-03-15 | 김일하 | Manufacture method of subsidiary foods for the health increase |
| KR20000034037A (en) * | 1998-11-27 | 2000-06-15 | 박인배 | Grape seed extract as tyrosinase inhibitor |
| KR20010000266A (en) * | 2000-08-31 | 2001-01-05 | 차건완 | Functional rice coated with natural functional dye material process for preparation thereof |
| KR20010067517A (en) * | 2001-02-05 | 2001-07-13 | 김경회 | Preparation of functional rice coated with safflower extract |
| KR20020006325A (en) * | 2000-07-12 | 2002-01-19 | 이영범 | Coated rice and preparation thereof and cooked products thereof |
| KR20020014038A (en) * | 2000-08-14 | 2002-02-25 | 임종우 | Processing Method of Ginseng Rice |
| KR100339271B1 (en) * | 2000-04-07 | 2002-06-03 | 해태식품제조 주식회사 | Natural agent for preventing dental caries extracted from seed of grape |
| KR20020062101A (en) * | 2001-01-18 | 2002-07-25 | 김도영 | Ginseng and plun containing nutrition rice and manufacturing method |
| KR20020063991A (en) * | 2001-01-31 | 2002-08-07 | 정의선 | Grape juice having an enriched antioxidative compounds |
-
2001
- 2001-03-09 KR KR10-2001-0012238A patent/KR100409041B1/en not_active IP Right Cessation
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100249757B1 (en) * | 1997-09-09 | 2000-03-15 | 김일하 | Manufacture method of subsidiary foods for the health increase |
| KR19990070229A (en) * | 1998-02-18 | 1999-09-15 | 송시훈 | Seed Oil Manufacturing Method |
| KR20000034037A (en) * | 1998-11-27 | 2000-06-15 | 박인배 | Grape seed extract as tyrosinase inhibitor |
| KR100339271B1 (en) * | 2000-04-07 | 2002-06-03 | 해태식품제조 주식회사 | Natural agent for preventing dental caries extracted from seed of grape |
| KR20020006325A (en) * | 2000-07-12 | 2002-01-19 | 이영범 | Coated rice and preparation thereof and cooked products thereof |
| KR20020014038A (en) * | 2000-08-14 | 2002-02-25 | 임종우 | Processing Method of Ginseng Rice |
| KR20010000266A (en) * | 2000-08-31 | 2001-01-05 | 차건완 | Functional rice coated with natural functional dye material process for preparation thereof |
| KR20020062101A (en) * | 2001-01-18 | 2002-07-25 | 김도영 | Ginseng and plun containing nutrition rice and manufacturing method |
| KR20020063991A (en) * | 2001-01-31 | 2002-08-07 | 정의선 | Grape juice having an enriched antioxidative compounds |
| KR20010067517A (en) * | 2001-02-05 | 2001-07-13 | 김경회 | Preparation of functional rice coated with safflower extract |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020072124A (en) | 2002-09-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20160136718A (en) | Astragalus membranaceus Fermentation product and its manufacturing method | |
| US20210268047A1 (en) | Microbiological process for the production of bee bread | |
| CN113729075A (en) | Method for controlling postharvest diseases and storing and refreshing cherry tomatoes by pichia caribbica | |
| TWI704873B (en) | Process for preparing a fermentation product and the fermentation products prepared therefrom and its applications | |
| KR100409041B1 (en) | Rice coated with fat-removed grape seed extracts | |
| KR20110105580A (en) | Antimicrobial and antifungal nelumbo nucifera gaertner and the manufacturing method thereof | |
| KR100500161B1 (en) | The manufacturing method and vinegar mushroom | |
| CN111134174B (en) | Method for controlling, storing and refreshing broccoli postharvest diseases by using Mongolian seasonal yeast | |
| KR100311256B1 (en) | Nato products using black-soybean and process of preparation thereof | |
| JP7122765B2 (en) | Inhibitory Potential of Raspberry and Strawberry Extracts on Secondary Metabolic Stimulants Bacillus Amyloliquefaciens QV15 and Metabolic Syndrome Associated Enzymes for Secondary Metabolism of Phenolic Compounds | |
| KR20180006551A (en) | Antimircrobial Composition Including a Extract Derived from Torreya nucifera | |
| CN111202699A (en) | Blueberry flower fermented raw pulp as well as preparation method and application thereof | |
| JP4643934B2 (en) | Antibacterial agent | |
| KR101900305B1 (en) | Manufacturing method for fermentation vinegar of great burdock and its application to beverage | |
| KR101824107B1 (en) | composition comprising green tea seed or defatted green tea seed extracts having antiyeast activity and manufacturing method thereof | |
| KR20150131483A (en) | Method for producing Platycodon grandiflorus fermented broth with enhanced antioxidant activity and inhibition activity of alpha-glucosidase | |
| Chuku et al. | Fungi Associated with Seeds of Irvingia gabonensisis and their Effect on Shelf Life | |
| S Mohammed | Inhibitory effect of tannic acid extracted from grape seeds and pomegranate peels on some microorganisms | |
| Hasan et al. | Study on Production Vinegar from Apple | |
| Mohd Razali et al. | Uncovering the nutraceutical potentials of fermented sago starch “Lemantak” by endophytic fungi | |
| KR102115979B1 (en) | Antioxidant functional edible flower vinegar made from fermented solution of edible flowers by lactic acid bacteria and the preparation method of the same | |
| KR20090086833A (en) | Preparation method of kimchi using extract of houttuynia cordata thunb and saururus chinensis baill, and kimchi produced thereof | |
| KR101758153B1 (en) | Rhus verniciflua seed fermented milk | |
| CN117298020A (en) | Rose hydrosol and preparation method and application thereof | |
| KR20200081922A (en) | Manufacturing method for fermented beverage using ginger, jujube, dried persimmon and strawberry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| N231 | Notification of change of applicant | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20070528 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |