Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly
The present invention relates to a preparation method of enzyme treated royal jelly which includes an enzyme treatment step for obtaining an enzyme treated material by treating a royal jelly with protease, and an enzyme treated royal jelly prepared by the preparation method. The protease includes fu...
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| creator | CHOI, JI HAE SON, YEUN KYOUNG LEE, DO HAENG KIM, AE HYANG HAN, JIN SOO SON, SEOK JUN JEONG, YOUNG JAE LEE, HYUN SUN BAE, JUNG MIN AN, MIN SU |
| description | The present invention relates to a preparation method of enzyme treated royal jelly which includes an enzyme treatment step for obtaining an enzyme treated material by treating a royal jelly with protease, and an enzyme treated royal jelly prepared by the preparation method. The protease includes fungoid endo and exo form protease, fungoid exo form protease, and bacterial endo form protease. By using the present invention, the enzyme treated royal jelly having excellent function such as antioxidant effect can be prepared. The enzyme treated royal jelly prepared by the preset invention has an excellent function such as antioxidant effect. In addition, the enzyme treated royal jelly having properties for formulation such as angle of repose, a madescent property, and solubility can be prepared by using the present invention. The enzyme treated royal jelly has excellent properties for formulation.
본 발명은 로얄젤리를 단백분해효소로 처리하여 효소처리물을 얻는 효소처리단계를 포함하고, 상기 단백분해효소는 진균성 엔도및엑소형 단백분해효소, 진균성 엑소형 단백분해효소, 및 세균성 엔도형 단백분해효소를 포함하는 효소처리 로얄젤리 제조방법과 그 제조방법에 의해 제조된 효소처리 로얄젤리를 제공한다. 본 발명에 의해, 항산화능과 같은 기능성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 항산화능과 같은 기능성이 우수하다. 또한, 본 발명에 의해, 안식각, 인습성, 및 용해성과 같은 제제화를 위한 물성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 제제화를 위한 물성이 우수하다. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20180019467A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20180019467A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20180019467A3</originalsourceid><addsrcrecordid>eNrjZPAPKEotSCxKLMnMz1PITS3JyE9RyE9TSM2rqsxNVSgpSk0sSU1RKMqvTMxRyErNyalUSMxLUXDFKc3DwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-K9g4wMDC0MDAwtTczMHY2JUwUATIY3_A</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly</title><source>esp@cenet</source><creator>CHOI, JI HAE ; SON, YEUN KYOUNG ; LEE, DO HAENG ; KIM, AE HYANG ; HAN, JIN SOO ; SON, SEOK JUN ; JEONG, YOUNG JAE ; LEE, HYUN SUN ; BAE, JUNG MIN ; AN, MIN SU</creator><creatorcontrib>CHOI, JI HAE ; SON, YEUN KYOUNG ; LEE, DO HAENG ; KIM, AE HYANG ; HAN, JIN SOO ; SON, SEOK JUN ; JEONG, YOUNG JAE ; LEE, HYUN SUN ; BAE, JUNG MIN ; AN, MIN SU</creatorcontrib><description>The present invention relates to a preparation method of enzyme treated royal jelly which includes an enzyme treatment step for obtaining an enzyme treated material by treating a royal jelly with protease, and an enzyme treated royal jelly prepared by the preparation method. The protease includes fungoid endo and exo form protease, fungoid exo form protease, and bacterial endo form protease. By using the present invention, the enzyme treated royal jelly having excellent function such as antioxidant effect can be prepared. The enzyme treated royal jelly prepared by the preset invention has an excellent function such as antioxidant effect. In addition, the enzyme treated royal jelly having properties for formulation such as angle of repose, a madescent property, and solubility can be prepared by using the present invention. The enzyme treated royal jelly has excellent properties for formulation.
본 발명은 로얄젤리를 단백분해효소로 처리하여 효소처리물을 얻는 효소처리단계를 포함하고, 상기 단백분해효소는 진균성 엔도및엑소형 단백분해효소, 진균성 엑소형 단백분해효소, 및 세균성 엔도형 단백분해효소를 포함하는 효소처리 로얄젤리 제조방법과 그 제조방법에 의해 제조된 효소처리 로얄젤리를 제공한다. 본 발명에 의해, 항산화능과 같은 기능성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 항산화능과 같은 기능성이 우수하다. 또한, 본 발명에 의해, 안식각, 인습성, 및 용해성과 같은 제제화를 위한 물성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 제제화를 위한 물성이 우수하다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180226&DB=EPODOC&CC=KR&NR=20180019467A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180226&DB=EPODOC&CC=KR&NR=20180019467A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHOI, JI HAE</creatorcontrib><creatorcontrib>SON, YEUN KYOUNG</creatorcontrib><creatorcontrib>LEE, DO HAENG</creatorcontrib><creatorcontrib>KIM, AE HYANG</creatorcontrib><creatorcontrib>HAN, JIN SOO</creatorcontrib><creatorcontrib>SON, SEOK JUN</creatorcontrib><creatorcontrib>JEONG, YOUNG JAE</creatorcontrib><creatorcontrib>LEE, HYUN SUN</creatorcontrib><creatorcontrib>BAE, JUNG MIN</creatorcontrib><creatorcontrib>AN, MIN SU</creatorcontrib><title>Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly</title><description>The present invention relates to a preparation method of enzyme treated royal jelly which includes an enzyme treatment step for obtaining an enzyme treated material by treating a royal jelly with protease, and an enzyme treated royal jelly prepared by the preparation method. The protease includes fungoid endo and exo form protease, fungoid exo form protease, and bacterial endo form protease. By using the present invention, the enzyme treated royal jelly having excellent function such as antioxidant effect can be prepared. The enzyme treated royal jelly prepared by the preset invention has an excellent function such as antioxidant effect. In addition, the enzyme treated royal jelly having properties for formulation such as angle of repose, a madescent property, and solubility can be prepared by using the present invention. The enzyme treated royal jelly has excellent properties for formulation.
본 발명은 로얄젤리를 단백분해효소로 처리하여 효소처리물을 얻는 효소처리단계를 포함하고, 상기 단백분해효소는 진균성 엔도및엑소형 단백분해효소, 진균성 엑소형 단백분해효소, 및 세균성 엔도형 단백분해효소를 포함하는 효소처리 로얄젤리 제조방법과 그 제조방법에 의해 제조된 효소처리 로얄젤리를 제공한다. 본 발명에 의해, 항산화능과 같은 기능성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 항산화능과 같은 기능성이 우수하다. 또한, 본 발명에 의해, 안식각, 인습성, 및 용해성과 같은 제제화를 위한 물성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 제제화를 위한 물성이 우수하다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAPKEotSCxKLMnMz1PITS3JyE9RyE9TSM2rqsxNVSgpSk0sSU1RKMqvTMxRyErNyalUSMxLUXDFKc3DwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-K9g4wMDC0MDAwtTczMHY2JUwUATIY3_A</recordid><startdate>20180226</startdate><enddate>20180226</enddate><creator>CHOI, JI HAE</creator><creator>SON, YEUN KYOUNG</creator><creator>LEE, DO HAENG</creator><creator>KIM, AE HYANG</creator><creator>HAN, JIN SOO</creator><creator>SON, SEOK JUN</creator><creator>JEONG, YOUNG JAE</creator><creator>LEE, HYUN SUN</creator><creator>BAE, JUNG MIN</creator><creator>AN, MIN SU</creator><scope>EVB</scope></search><sort><creationdate>20180226</creationdate><title>Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly</title><author>CHOI, JI HAE ; SON, YEUN KYOUNG ; LEE, DO HAENG ; KIM, AE HYANG ; HAN, JIN SOO ; SON, SEOK JUN ; JEONG, YOUNG JAE ; LEE, HYUN SUN ; BAE, JUNG MIN ; AN, MIN SU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20180019467A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2018</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHOI, JI HAE</creatorcontrib><creatorcontrib>SON, YEUN KYOUNG</creatorcontrib><creatorcontrib>LEE, DO HAENG</creatorcontrib><creatorcontrib>KIM, AE HYANG</creatorcontrib><creatorcontrib>HAN, JIN SOO</creatorcontrib><creatorcontrib>SON, SEOK JUN</creatorcontrib><creatorcontrib>JEONG, YOUNG JAE</creatorcontrib><creatorcontrib>LEE, HYUN SUN</creatorcontrib><creatorcontrib>BAE, JUNG MIN</creatorcontrib><creatorcontrib>AN, MIN SU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHOI, JI HAE</au><au>SON, YEUN KYOUNG</au><au>LEE, DO HAENG</au><au>KIM, AE HYANG</au><au>HAN, JIN SOO</au><au>SON, SEOK JUN</au><au>JEONG, YOUNG JAE</au><au>LEE, HYUN SUN</au><au>BAE, JUNG MIN</au><au>AN, MIN SU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly</title><date>2018-02-26</date><risdate>2018</risdate><abstract>The present invention relates to a preparation method of enzyme treated royal jelly which includes an enzyme treatment step for obtaining an enzyme treated material by treating a royal jelly with protease, and an enzyme treated royal jelly prepared by the preparation method. The protease includes fungoid endo and exo form protease, fungoid exo form protease, and bacterial endo form protease. By using the present invention, the enzyme treated royal jelly having excellent function such as antioxidant effect can be prepared. The enzyme treated royal jelly prepared by the preset invention has an excellent function such as antioxidant effect. In addition, the enzyme treated royal jelly having properties for formulation such as angle of repose, a madescent property, and solubility can be prepared by using the present invention. The enzyme treated royal jelly has excellent properties for formulation.
본 발명은 로얄젤리를 단백분해효소로 처리하여 효소처리물을 얻는 효소처리단계를 포함하고, 상기 단백분해효소는 진균성 엔도및엑소형 단백분해효소, 진균성 엑소형 단백분해효소, 및 세균성 엔도형 단백분해효소를 포함하는 효소처리 로얄젤리 제조방법과 그 제조방법에 의해 제조된 효소처리 로얄젤리를 제공한다. 본 발명에 의해, 항산화능과 같은 기능성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 항산화능과 같은 기능성이 우수하다. 또한, 본 발명에 의해, 안식각, 인습성, 및 용해성과 같은 제제화를 위한 물성이 우수한 효소처리 로얄젤리를 제조할 수 있으며, 본 발명에 의한 효소처리 로얄젤리는 제제화를 위한 물성이 우수하다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of enzyme treated royal jelly and Enzyme treated royal jelly |
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