KR100954871B1 - Manufacturing Method of Onions Extract Capsule Contained gamma-Linolenic acid - Google Patents
Manufacturing Method of Onions Extract Capsule Contained gamma-Linolenic acid Download PDFInfo
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- KR100954871B1 KR100954871B1 KR1020070101726A KR20070101726A KR100954871B1 KR 100954871 B1 KR100954871 B1 KR 100954871B1 KR 1020070101726 A KR1020070101726 A KR 1020070101726A KR 20070101726 A KR20070101726 A KR 20070101726A KR 100954871 B1 KR100954871 B1 KR 100954871B1
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- South Korea
- Prior art keywords
- linolenic acid
- onion
- onions
- extract
- onion extract
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 30
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 title claims abstract description 13
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 title claims abstract description 13
- 235000020664 gamma-linolenic acid Nutrition 0.000 title claims abstract description 13
- 229960002733 gamolenic acid Drugs 0.000 title claims abstract description 13
- 239000002775 capsule Substances 0.000 title claims abstract description 12
- 241000234282 Allium Species 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000000284 extract Substances 0.000 title abstract description 9
- 229940072113 onion extract Drugs 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000007901 soft capsule Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 5
- 241000219925 Oenothera Species 0.000 claims description 4
- 235000004496 Oenothera biennis Nutrition 0.000 claims description 4
- 229960001295 tocopherol Drugs 0.000 claims description 4
- 239000011732 tocopherol Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims 1
- 235000010382 gamma-tocopherol Nutrition 0.000 claims 1
- 235000013376 functional food Nutrition 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 28
- 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 6
- 240000002234 Allium sativum Species 0.000 description 5
- 235000004611 garlic Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000021067 refined food Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 229930003799 tocopherol Natural products 0.000 description 3
- 235000010384 tocopherol Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000007963 capsule composition Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000005255 Allium cepa Nutrition 0.000 description 1
- 244000257727 Allium fistulosum Species 0.000 description 1
- 235000008553 Allium fistulosum Nutrition 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000021397 ready fried onions Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
-
- 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
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1874—Linolenic acid
Abstract
본 발명은 양파를 착즙 추출하여 엑기스를 제조한 후 감마리놀렌산을 혼합하여 캡슐을 제조한 방법에 관한 것이다.The present invention relates to a method for preparing capsules by mixing the extract with gamma-linolenic acid after extracting the juice extract juice.
본 발명에서는 생 양파를 수세 절단한 후 95℃~120℃에서 2~4시간 착즙 추출한 다음 여과, 농축, 건조 과정을 걸쳐 감마리놀렌산을 혼합하여 건강기능식품의 캡슐제제로 제조하고자 하는 방법이다. In the present invention, the raw onion is washed with water and then extracted for 2-4 hours at 95 ° C ~ 120 ° C juice, and then mixed with gamma linolenic acid through filtration, concentration, drying process to prepare a capsule of health functional food.
공정도는 다음과 같다.The process chart is as follows.
양파엑기스, 착즙, 추출, 건강기능식품, 연질캡슐 Onion Extract, Juice Extract, Health Functional Food, Soft Capsule
Description
연질캡슐제제는 대부분이 약품으로 개발되어 있거나 알로에제제와 같이 건강기능식품으로 제품화 되어 있는 실정이다. 특히 양파는 혈중 콜레스테롤 감소, 고혈압 및 당뇨병 등에 효과가 있다고 보고되어 있어, 이러한 양파를 추출하여 엑기스를 제조한 다음 건강기능식품으로 개발하기위하여 고시형 건강기능식품의 하나인 감마리놀렌산 함유제품으로 개발하고자 한다. 이를 위하여 양파엑기스를 추출하여 분말화 한 후 감마리놀렌산 등의 불포화지방산을 혼합하여 캡슐제제를 개발하는 방법이다.Most soft capsules have been developed as drugs or commercialized as health functional foods such as aloe preparations. In particular, onions have been reported to be effective in reducing blood cholesterol, high blood pressure and diabetes, and to develop them as gamma-linolenic acid-containing products in order to develop extracts and extract them into health functional foods. do. To this end, it is a method of developing a capsule formulation by extracting and extracting onion extract, and then mixing unsaturated fatty acids such as gamma linolenic acid.
양파(Allium cepa L.), 파(Allium fistulosum L), 마늘(Allium sativum L)류는 우리 식생활에서 매우 중요한 향신료이다. 우리나라에서 파와 마늘은 대단히 많이 활용되는 식품이나 양파의 활용은 비교적 적은편이라 볼 수 있다. 그러나 국외에서는 마늘보다 양파의 소비가 대단히 많으며 양파에 대한 연구도 활발히 진행되고 있다. 특히 양파는 지질에 대한 항산화효과, 항균작용, 혈중 콜레스테롤 감소, 고혈압 및 당뇨병에 대한 효과 등 중요한 생리활성을 가지는 것으로 알려져 왔다.Onions (Allium cepa L.), green onions (Allium fistulosum L) and garlic (Allium sativum L) are very important spices in our diet. Green onions and garlic are very widely used in Korea, but the use of onions is relatively small. However, the consumption of onions is much higher than that of garlic, and the research on onions is actively conducted. In particular, onion has been known to have important physiological activities such as antioxidant effect on lipids, antibacterial action, blood cholesterol reduction, high blood pressure and diabetes.
현재 국내에서 양파의 이용방법은 생 양파를 구입하여 생으로 섭취하거나 가열 등의 방법으로 조리하여 식용하고 있으며, 양파의 향과 독특한 매운맛을 이용하기 위하여 향신료로써 음식에 첨가하여 식용하는 것이 대부분이다. 식품가공용으로는 건조 양파편, 건조 양파분말 및 양파식초 등이 제조되며, 가정에서는 양파 장아찌를 만들어 식용하여 왔을 뿐이다. 그러나 외국에서는 마늘보다 양파의 이용이 많으며 이는 향신료 뿐만이 아니라 양파조림, 양파튀김 등의 가공식품에도 많은 연구가 진행되어 제품화되고 있어 우리나라에서도 양파를 이용한 보다 과학적이고 구체화된 양파 가공식품이 절실히 요구되는 실정이다. Currently, domestic onions are used to buy raw onions and eat them raw or cooked by heating, etc., and most of them are added to food as spices in order to use onion's flavor and unique spicy taste. Dried onion flakes, dried onion powder, and onion vinegar are prepared for food processing, and only home made edible pickles have been eaten. However, in the foreign countries, onions are used more than garlic, which has been studied and commercialized not only for spices but also for processed foods such as canned onions and fried onions.In Korea, more scientific and detailed onion processed foods using onions are urgently needed. to be.
특히 일반 소비자가 가장 손쉽게 접할 수 있는 건강기능식품으로의 제품화는 지금에 있어서 가장 절실히 요구되는 사항으로 이러한 건강기능식품으로의 제품화는 양파를 이용한 제품으로는 감마리놀렌산을 함유한 연질캡슐제제화가 급선무라 생각되며, 본 발명의 기술적인 배경도 양파를 이용한 건강기능식품으로의 제품개발에 있다. In particular, the commercialization of health functional foods that can be easily encountered by the general consumer is the most urgently needed item. The commercialization of these health functional foods is made with soft capsules containing gamma-linolenic acid. It is conceived, and the technical background of the present invention also lies in product development as a dietary supplement using onion.
양파는 지질에 대한 항산화효과, 항균작용, 혈중 콜레스테롤 감소, 고혈압 및 당뇨병에 대한 효과 등 중요한 생리활성을 가지는 것으로 알려져 있으며, 이러한 양파를 규칙적으로 섭취하기 위하여 가공제품으로의 개발이 필요한 실정이다. 특히 소비자들이 요구하는 건강기능식품으로의 가공식품 개발은 양파를 이용한 제품은 아직까지 미비한 실정이어서 양파의 기능성 효과와 가장 부합된 감마리놀렌산을 함유한 제품개발이 필요하며, 이와 관련하여 양파를 이용한 연질캡슐 제제화를 위한 기술적인 문제해결이 필요하다.Onions are known to have important physiological activities such as antioxidant effects on lipids, antibacterial action, blood cholesterol reduction, high blood pressure and diabetes, and the development of processed products is necessary for regular consumption of these onions. In particular, the development of processed foods to health functional foods that consumers demand is still inadequate, and the development of products containing gamma linolenic acid that best matches the functional effect of onions is needed. There is a need for technical problem solving for capsule formulation.
본 발명에서는 양파를 95℃~120℃에서 2~4시간 착즙 추출한 다음 여과, 감압농축 및 동결건조 하여 양파엑기스분말을 제조하고 양파엑기스분말과 감마리놀렌산을 함유한 달맞이꽃 종자유 및 토코페롤 등을 혼합기에서 1~2시간, 1,000~2,000rpm으로 혼합하고 400~500mmHg의 진공에서 재혼합한 후 10℃~20℃, 2~3rpm의 성형기에서 연질캡슐을 제조하는 방법이다.In the present invention, extract onions at 95 ° C. to 120 ° C. for 2 to 4 hours, and then prepare onion extract powders by filtration, concentration under reduced pressure, and lyophilization, evening primrose seed oil and tocopherol containing onion extract powder and gamma linolenic acid in a mixer 1 After mixing for 2 hours, 1,000 ~ 2,000rpm and re-mixed in a vacuum of 400 ~ 500mmHg 10 ℃ ~ 20 ℃, a method for producing a soft capsule in a molding machine of 2 ~ 3rpm.
양파는 예로부터 건강기능성 식품으로 각광을 받아오고 있으며, 이에 대한 연구가 활발히 진행되고 있으나 소비자들이 쉽고 간편하게 접할 기회가 적으므로 가공식품으로의 개발이 요구되며, 특히 캡슐제제로 제품화 할 경우 소비자들이 보다 쉽게 농축된 양파를 섭취할 수 있어 건강기능식품으로 적합한 제품이 될 수 있 다.Onion has been spotlighted as a health functional food since ancient times, and research on this is being actively conducted, but it is required to develop it as a processed food because there is less opportunity for consumers to easily and conveniently contact it, especially when it is manufactured as a capsule product. Easily consumed concentrated onions can be a suitable product for dietary supplements.
본 발명은 양파를 95℃~120℃에서 2~4시간 착즙 추출한 다음 여과, 감압농축 및 동결건조 하여 양파엑기스분말을 제조하고 양파엑기스분말과 감마리놀렌산을 함유한 달맞이꽃 종자유 및 토코페롤 등을 혼합기에서 1~2시간, 1,000~2,000rpm으로 혼합하고 400~500mmHg의 진공에서 재혼합한 후 10~20, 2~3rpm의 성형기에서 연질캡슐을 제조하는 것을 특징으로 한다.The present invention extract onions juice at 95 ℃ ~ 120 ℃ for 2 to 4 hours and then filtered, concentrated under reduced pressure and lyophilized to produce onion extract powder, evening primrose seed oil and tocopherol, including onion extract powder and gamma linolenic acid in a mixer 1 After mixing for 2 hours, 1,000 ~ 2,000rpm and re-mixed in a vacuum of 400 ~ 500mmHg characterized in that the soft capsule is produced in a molding machine of 10 ~ 20, 2 ~ 3rpm.
이와같이 감마리놀렌산을 함유한 양파엑기스 캡슐의 원료 배합비율과 제조방법을 공정별로 서술하면 다음과 같다. As described above, the raw material blending ratio and manufacturing method of the onion extract capsule containing gamma linolenic acid are described as follows.
원료배합비율Raw material blending ratio
감마리놀렌산을 함유한 양파엑기스 캡슐 제조공정Onion extract capsule manufacturing process containing gamma linolenic acid
(1) 양파엑기스 분말 제조공정(1) Onion Extract Powder Manufacturing Process
1) 양파엑기스 제조 1) Onion Extract Manufacturing
생 양파를 수세한 후 절단하여 95℃~120℃에서 2~4시간 착즙 추출한 다음 여 과 후 중탕으로 20Brix 까지 농축 한 후 진공농축기를 이용하여 60~90℃에서 60~80Brix 까지 농축하여 양파추출물을 제조한다. Wash the raw onion, cut it, and extract juice for 2-4 hours at 95 ℃ ~ 120 ℃, concentrate it to 20Brix with a bath after filtration, and concentrate it to 60 ~ 80Brix at 60 ~ 90 ℃ using a vacuum concentrator. Manufacture.
2) 양파엑기스의 분말제조 2) Powder production of onion extract
양파추출물을 동결건조를 이용하여 양파엑기스분말을 제조한다. Onion extract is prepared by using lyophilized onion extract powder.
(2) 캡슐기제 제조(2) Capsule base manufacturing
젤라틴, 정제수, 글리세린을 용해탱크에 넣고 30분간 20rpm으로 혼합하고 1~2시간 550~720mmHg의 진공으로 재혼합하여 제조한다. Gelatin, purified water and glycerin are placed in a dissolution tank, mixed at 20 rpm for 30 minutes, and remixed under vacuum of 550-720 mmHg for 1-2 hours.
(3) 혼합 및 캡슐제조(3) Mixing and capsule manufacturing
1) 내용물 제조 1) Contents Manufacturing
캡슐기제 원료를 제외한 양파엑기스분말과 감마리놀렌산을 함유한 달맞이꽃 종자유 및 토코페롤 등을 혼합기에서 1~2시간, 1,000~2,000rpm으로 교반, 혼합한 뒤 콜로이드밀을 통과시키고 400~500mmHg의 진공에서 재혼합 하여 내용물을 제조한다. Onion extract powder and evening primrose seed oil and tocopherol, except capsule base ingredients, were stirred and mixed at 1,000 ~ 2,000rpm for 1 ~ 2 hours in a mixer, passed through colloid mill and remixed under vacuum of 400 ~ 500mmHg. To prepare the contents.
2) 충전 및 성형 2) filling and molding
제조된 캡슐기제를 사용하여 10~20℃, 2~3rpm의 성형기에서 1캡슐당, 400mg, 500mg 단위로 충전, 성형한다. Using the prepared capsule base in a molding machine of 10 ~ 20 ℃, 2 ~ 3rpm per capsule, 400mg, 500mg units are filled and molded.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070101726A KR100954871B1 (en) | 2007-10-09 | 2007-10-09 | Manufacturing Method of Onions Extract Capsule Contained gamma-Linolenic acid |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020070101726A KR100954871B1 (en) | 2007-10-09 | 2007-10-09 | Manufacturing Method of Onions Extract Capsule Contained gamma-Linolenic acid |
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| Publication Number | Publication Date |
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| KR20090036490A KR20090036490A (en) | 2009-04-14 |
| KR100954871B1 true KR100954871B1 (en) | 2010-04-28 |
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| KR1020070101726A KR100954871B1 (en) | 2007-10-09 | 2007-10-09 | Manufacturing Method of Onions Extract Capsule Contained gamma-Linolenic acid |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100488512B1 (en) * | 2002-05-09 | 2005-05-11 | 에스티케이제약 주식회사 | healthy foodstuffs mainly including seed oil of evening primrose and the composion thereof |
| JP2007119373A (en) | 2005-10-26 | 2007-05-17 | Arkray Inc | Maillard reaction product-decomposing agent and drink or food using the same |
| KR20070088399A (en) * | 2006-02-24 | 2007-08-29 | 손종업 | Manufacturing method of reproductive pill using onion |
| KR20070097868A (en) * | 2006-03-30 | 2007-10-05 | 인제대학교 산학협력단 | Composition comprising an allium cepa l. skin extract for preventing and treating diabetes mellitus |
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- 2007-10-09 KR KR1020070101726A patent/KR100954871B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100488512B1 (en) * | 2002-05-09 | 2005-05-11 | 에스티케이제약 주식회사 | healthy foodstuffs mainly including seed oil of evening primrose and the composion thereof |
| JP2007119373A (en) | 2005-10-26 | 2007-05-17 | Arkray Inc | Maillard reaction product-decomposing agent and drink or food using the same |
| KR20070088399A (en) * | 2006-02-24 | 2007-08-29 | 손종업 | Manufacturing method of reproductive pill using onion |
| KR20070097868A (en) * | 2006-03-30 | 2007-10-05 | 인제대학교 산학협력단 | Composition comprising an allium cepa l. skin extract for preventing and treating diabetes mellitus |
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| Publication number | Publication date |
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| KR20090036490A (en) | 2009-04-14 |
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