10.30A fermentation composition of low gluten using lactobacillus, food additives including the same, food including the same, and a method of preparing the same
Patents
2022
2017
05.15Cosmetic composition with skin protection from ultraviolet rays, including ulmus macrocarpa extracts
2016
04.19A hair loss prevention and hair growth promotion composition containing fermented extracts of oriental herb medicines
2015
04.14Method of manufacture of fermented cauliflower fungus extract with increased soluble dietary fiber content
2013
12.23Methods of manufacture of black garlic and black onion using oversaturated salts solution and its use of lipid metabolism and liver function improvement composition
12.03Method of removing and reducing wax from propolis
06.20Biopharmaceuticals and their manufacturing methods for relieving hangovers and improving liver function containing Russian ginseng
2012
04.20Fermented black garlic nanoparticles that are effective for skin cell growth, wrinkle improvement and whitening
04.16Compounds of preventing cartilage cell damage and having regenerative effects including yeast hydrolysis as active component2010
10.14Yeast hydrolysis and food containing this yeast hydrolysis that are effective in improving the production of women’s menopause
06.07Anti-drug active cells and polysaccharides derived from black hoof mushroom mycelium with type 2 diabetes treatment effect and their manufacturing methods
02.25Manufacturing method of fermented ginseng or fermented red ginseng containing a large amount of ginsenoid metabolites with various physiological activiies by fermenting them with Sang Whang Mushroom (Phellinus ssp.) mycelium
02.25Manufacturing method of fermented ginseng or fermented red ginseng containing a large amount of ginsenoid metabolites with various physiological activiies by fermenting them with Cordyceps mycelium
01.27Method of production of exopolysaccharide with excellent immune activity using Lactobacillus brevis FSB-1
2009
09.23Method of production of germinated brown rice with high-containing γ-aminobtiric acid as a functional food material
03.10Method of preventing garlic browning and its processed product2008
11.14Method of preventing garlic browning and browning-prevented garlic
11.11Method of production of Bacillus subtilis strains producing changes in capsaicin with diet effects and change materials in capsaicin that have the same spicy taste but less spicy as diet effects by capsaicin
08.29A composition that has a growth-promoting effect containing yeast hydrolysis as an active ingredient and the food containing it2007
10.15Method of manufacturing chelated ferric peptides
2006
12.26Cells and polysaccharides with anti-diabetic effect obtained from black hoof mushroom mycelium and their manufacturing methods
03.13Method of manufacture of yeast hydrolysis containing Cyclo-His-Pro, a neurotransmitter by flavourzyme2003
03.17A flour-fermented compound that has the effect of boosting intestinal immune system modulation