Oboknuri Customized Food R&D Center is researching into healthy foods, including functional materials, pet foods and customized foods.
Research into materials High value-added materials development, including natural substances, new materials and probiotics
Research into functional and biologically active substances Physico-chemical analysis, in vitro cell testing
Research into forms Forms using an ingredient that can reduce allergic reactions using bugs or rice
Production standardization Production process development such as natural ingredient extraction, fermentation and drying process
Product development Customized functional food development by target
Functional materials
Research into natural ingredient bases
Pet foods
Pet food development based on useful functional ingredients
Customized foods
Customized functional special food development by target using probiotics and materials for bone and joints and immunity activation
Patents (patent holder)
No. 10-2514295
No. 10-1979206
No. 10-1919759
No. 40-1984024
No. 40-1984022
No. 40-1894331
No. 40-1894330
No. 40-1639958
No. 40-1502643
No. 40-1477670
No. 40-1477664
| Registration no. | Name of invention | Date of application | Date of registration |
|---|---|---|---|
| No. 10-2003410 | Method for producing stick-type beverage using Cornus officianalis with sugar coating and pressurized steaming | 2017. 12. 22 | 2019. 07. 18 |
| No. 10-2015362 | Method for producing alginic acid bead containing α-amylase for preventing constipation and improving gut environment) | 2017. 10. 27 | 2019. 08. 22 |
| No. 10-1549611 | Composition for skin whitening and wrinkle improvement comprising polysaccharide from Gloiopeltis tenax as effective component | 2017. 10. 27 | 2019. 08. 22 |
| No. 10-1957898 | Method for producing natural seasoning powder using red crab viscera liquid treated with enzyme and low temperature-high pressure and red crab steaming liquid | 2017. 10. 27 | 2019. 03. 07 |
| No. 10- 1857165 | Composition for preventing, improving or treating metabolic bone disease comprising mixed herbal extract as effective component | 2016. 04. 27 | 2018. 05. 04 |
| No. 10-1744777 | Microcapsule rice flour containing lactic acid bacteria and method for producing premix for making rice cake using the same | 2015. 06. 12 | 2017. 06. 01 |
| No. 10-1741701 | Method for producing fermented powder of white rice and amaranth mixture for improving constipation | 2015. 01. 27 | 2017. 05. 24 |
| No. 10-1715591 | Composition for preventing or improving bone-related disease comprising polysaccharide purified from Styela plicata extract as effective component | 2015. 02. 05 | 2017. 03. 07 |
| No. 10-1669583 | Method for producing Halocynthia roretzi extract with increased immune activity using enzyme extraction technique | 2014. 12. 22 | 2016. 10. 20 |
| No. 10-1649201 | Cosmetic composition for skin whitening effect and improving wrinkle comprising sulfated polysaccharide from Styela plicata | 2014. 01. 22 | 2016. 08. 11 |
| No. 10-1601237 | A granule improved stock stability of anthocyanin pigment from Mulberry, Blueberry and S. chinensis Baillon extracts and manufacturing method of the same | 2015. 03. 16 | 2016. 03. 02 |
| No. 10-1574700 | Method for producing Styela plicata extract with increased antioxidant activity using enzyme extraction technique | 2013. 11. 28 | 2015. 11. 30 |
| No. 10-1549611 | Bacillus subtilis strain secreating amylase and having antimicrobial activity against harmful microorganism and uses thereof | 2013. 12. 19 | 2015. 08. 27 |
| No. 10-1478057 | Method for microcapsulating β-carotene using chitosan | 2013. 01. 22 | 2014. 12. 24 |
| No. 10-1428486 | Method for producing chlorella extract with improved functionality using supercritical fluid extraction technique | 2012. 12. 17 | 2014. 08. 04 |
| No. 10-1389471 | Method for producing chlorella powder with increased chlorophyll content and antioxidant activity | 2012. 11. 14 | 2014. 04. 21 |
| Title of paper | Name of journal | Date of registration |
|---|---|---|
| Rice granules with improved solubility prepared via fluidised-bed granulation | International Journal of Food Engineering | 2020.10.23 |
| Physicochemical properties and immunomodulatory effects of polysaccharides isolated from Styela plicata | The Korean Society of Food Preservation | 2019.03.27 |
| Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures | The Korean Society of Food Preservation | 2018.04.23 |
| Immune-enhancing effects of polysaccharides with different molecular weights obtained from Gloiopeltis furcate | The Korean Society of Food Preservation | 2018.02.23 |
| Physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcate | The Korean Society of Food Preservation | 2017.08.23 |
| Physicochemical Characteristics of Pumpkin Sweet Potato Hydrolysates Prepared Using Various Enzymes | Journal of Chitin and Chitosan | 2017.08.05 |
| Biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata prepared by using various enzymes | The Korean Society of Food Preservation | 2017.06.19 |
| Spray-dried powder preparation of pumpkin sweet potato hydrolysates and its physicochemical properties | The Korean Society of Food Preservation | 2017.03.29 |
| Quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying | The Korean Society of Food Preservation | 2016.12.21 |
| Physicochemical properties and storage stability of spray-dried soya bean sprout extract | International Journal of Food Science and Technology |
2016.05.05 |
| Research Trends of Enzyme Food in Korea | Food Industry and Nutrition | 2015.12.15 |
| Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria | Journal of the Korean Society of Food Science and Nutrition |
2015.12.14 |
| Physicochemical properties and storage stability of blueberryfermented by lactic acid bacteria | The Korean Society of Food Preservation | 2015.10.06 |
| Quality Properties and Manufacturing of Alginic Acid Bead Containing Amylase by Drying Time | Journal of Chitin and Chitosan | 2015.09.09 |
| Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders | The Korean Society of Food Preservation | 2015.08.18 |
| Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3 | The Korean Society of Food Preservation | 2015.05.23 |
| Physicochemical properties and microencapsulation process of ricefermented with Bacillus subtilis CBD2 | The Korean Society of Food Preservation | 2015.03.16 |
| Immune-Enhancing Effects of Polysaccharides Isolated from Ascidian (Halocynthia roretzi) Tunic | Journal of the Korean Society of Food Science and Nutrition |
2015.03.02 |
| Whitening and Anti-wrinkle Effects of Polysaccharides from Ascidian tunic | Journal of Chitin and Chitosan | 2015.02.23 |
| Physicochemical Properties and Antioxidant Activities of Polysaccharides from Styela plicata by Extraction Conditions | Journal of Chitin and Chitosan | 2014.04.28 |
| Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang | The Korean Society of Food Preservation | 2014.04.03 |
| Physiological Activities of Soluble Chitosan with Different Molecular Weights | Journal of Chitin and Chitosan | 2013.06.15 |
| Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts | Korean Journal of Food and Cookery Science | 2012.08.31 |
| Name of business | Name of project | Institution | Period |
|---|---|---|---|
| Agricultural Technology Commercialization Support Business | Development of a muscle strengthening composition for preventing patellar luxation in old dogs with 2 kcal/g and digestibility time of 4 hours | Oboknuri | 2022.02.01 ~ 2022.11.30 |
| Gyeongbuk District Staple Industry Commercialization Business | Industrialization of a natural beauty material using marine-derived protein-polysaccharides | Oboknuri | 2019.08.01 ~ 2019.11.30 |
| Research Development Special District Commercialization Business | Development, acceleration and commercialization of a probiotic culture for improving inflammatory bowel disease (IBD) in pets | Oboknuri | 2018.07.01 ~ 2018.09.30 |
| Youth Startup Academy of Successful Startup Package | Development and commercialization of a live probiotic culture for improving inflammatory bowel disease (IBD) in pets | Oboknuri | 2018.04.01 ~ 2018.12.31 |
| Uljin-gun Agricultural Technology Center Service Business | Research and development of a processed product using glehnia ittoralis Fr. | Daegu Catholic University | 2017.04.19 ~ 2017.12.18 |
| Uiseong Local Project Development Business | Development and commercialization of a bone health supplement using a cornus fruit-derived functional materials containing phenolic glycoside | Daegu Catholic University | 2017.06.01 ~ 2017.11.31 |
| Competitiveness Enhancing-Technology Development Business for FTA | Development of a highly soluble snack product from aromatic rice using a fluidized bed granulating technology | Daegu Catholic University | 2017.01.01 ~ 2017.12.31 |
| Academy-Industry Technology Development Business | Production of porous sweet potato powder for improving abnormal intestinal fermentation and commercialization of puffed foods for export | Daegu Catholic University | 2016.05.01 ~ 2017.04.30 |
| Local Staple Industry Cultivation Business | Development and industrialization of a material for improving bone health using a medicinal fruit-derived bioactive substance | Daegu Catholic University | 2015.05.01 ~ 2016.04.30 |
| Local Specific Industry Cultivation Business | Development of a porous starch material using grains and commercialization for export | Daegu Catholic University | 2014.07.01 ~ 2015.06.30 |
| Regional Innovative Center (RIC) Business | Development and industrialization of a functional food material for improving elderly diseases using marine-derived sulfuric polysaccharides | Daegu Catholic University | 2014.03.01 ~ 2015.02.28 |
| Academy-Industry Technology Development Business | Development of a functional beverage using mass production of medicinal mushroom mycelium | Daegu Catholic University | 2013.08.01 ~ 2014.07.31 |
| Academy-Industry Technology Development Business | Development and commercialization of a technology for stabilizing an enzyme for digestibility improvement in the body | Daegu Catholic University | 2013.05.01 ~ 2016.04.30 |
| Agricultural and Marine Technology Development Research Business | Development of a processed product using the spray drying condition of rice powder | Daegu Catholic University | 2013.04.01 ~ 2014.12.31 |
| Regional Innovative Center (RIC) Business | Development and industrialization of a functional beauty material using a marine living resource containing glycoaminoglycans (GAGs) | Daegu Catholic University | 2013.03.01 ~ 2014.02.28 |
| Regional Innovative Center (RIC) Business | Development and industrialization of a functional beauty material using a chlorophyl II natural pigment derived from a marine living resource | Daegu Catholic University | 2012.03.01 ~ 2013.02.28 |
| Academy-Industry Corporate Lab Business | Development of a natural pigment stabilization technology and industrialization of antioxidant beauty foods and color cosmetics | Daegu Catholic University | 2011.06.01 ~ 2013.05.30 |
| Local Industry Technology Development Business | Development and industrialization of a functional beauty food using a rarely used marine living resource | Daegu Catholic University | 2011.04.01 ~ 2012.03.31 |
