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Daoom Co., Ltd. has research capabilities and technology accumulated through continuous research and development in the field of health functional foods.
| 순번 | Patent name |
| 1 | Freeze-dried soymilk solids and manufacturing method thereof |
| 2 | Composition for enhancing immunity containing fermented garlic and method for producing the same |
| 3 | Mixed fermentation composition of wild vegetables, functional vegetables, and sugarcane molasses with improved palatability and physiologically active substances |
| 4 | Solid fermented garlic composition with enhanced flavor, antioxidant and immune function and method for manufacturing the same |
| 5 | A manufacturing method of black bellflower that inhibits the production of benzopyrene while increasing saponin and reducing platycodin D. |
| 6 | Composition for preventing, improving and treating neuropathic diseases containing tuna extract and quince extract |
| 순번 | Assignment name | Journal |
1 | Immune efficacy and antioxidant activity according to the constitution of garlic by country | Journal of Korean Food Hygiene and Safety Society |
| 2 | Effect of Eutteum bellflower extract on degranulation and inhibition of secretion of inflammatory mediators in RBL-2H3 cells | Journal of nutrition and health |
| 3 | Immune activity enhancement effect by increasing phagocytosis and cytokine secretion of wild ginseng extract in RAW264.7 macrophages | Korean Society of Food and Nutrition Sciences |
| 순번 | Assignment name |
1 | Development of anti-aging health food to improve memory using the synergistic effect of quince and quince complex extracts |
| 2 | Research service for the development of pills (sunsik) using Gosoae |
| 3 | Development of wellness food to improve memory using the synergistic effect of gardenia and red ginseng complex extracts |
| 4 | Development of a drink containing Cordyceps sinensis cordycepin to boost immunity and improve liver function |
| 5 | Development of personalized immune-boosting fermented garlic products |
| 6 | Development of technology for development and commercialization of health foods using black ginseng |
| 7 | Development of fermented garlic with improved functionality and flavor using SSF (Solid State Fermentation) and establishment of mass production process |
| 8 | Confirmation of physicochemical properties of lacquer extract with urushiol removed through enzyme reaction system and study of hangover relief functionality |
| 9 | Research to establish a black bellflower processing process and develop products using the active ingredients platycodin D and platycoside as scientific QC data |
| 10 | Development of a meal replacement medifood product using brown mealworms |
On July 1992, when lifestyle diseases were growing exponentially due to bad eating habbit, Dr. Kim Su-gyoung had established the center to spread the God's teaching and shed a light to dying patients. The center later became the Korea Alternative Medicine Research Center.
Dr. Kim Su-gyoung was at the center to establish the 'alternative medicine research center' in October, 1996 when the alternative medicine was still very unfamiliar sector in Korea. It was a researching institute with 1,000 pharmacists trying to introduce a new way of treating diseases through drug stores. By 2001, additional participations from doctors of nutrition to already active pharmacists and medical doctors have contributed greatly to the advancement of the research center.
| Areas of R&D |
| Development and processing of functional food material |
| New product development using super fine powder |
Development of quality inspection and ingredient analysis method |
| New product development using the freeze drying method |
| Development of food to treat disease and supporting effects |
| Development of food for preventive medicine |
