INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY
发明人:
JEONG, YONG SEOBKR,정용섭,LEE, NAM KEUNKR,이남근,JEONG, JONG HOONKR,정종훈,KIM, YONG SIKKR,김용식
申请号：
KR1020130133336
公开号：
KR1020150051624A
申请日:
2013.11.05
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a fermented extract of mulberry leaves and a food composition containing the same, wherein the fermented extract of mulberry leaves are obtained by inoculating mulberry leaves with the lactic acid derived from traditional fermented sauces, and wherein the fermented extract of mulberry leaves has an enhanced anti-oxidant activity and flavonols. The extract of mulberry leaves contains a large amount of flavonols, enhancing an anti-oxidant activity and thus can be variously used in various longevity related functional foods, elderly functional foods and so on.COPYRIGHT KIPO 2015본 발명은 뽕잎에 전통 장류 유래의 유산균을 접종하여 발효시킨, 항산화 활성 및 플라보놀이 증대된 뽕잎 발효액, 및 이를 함유하는 식품 조성물에 관한 것으로서, 본 발명의 뽕잎 발효액은 플라보놀을 대량 함유하여 항산화 효과가 증진되므로, 각종 장수 관련 기능성 식품, 장년층 기능성 식품 등으로 다양하게 이용될 수 있다.
