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171.发明授权
公开(公告)号：KR101431321B1
公开(公告)日：2014-08-20
申请号：KR1020120054136
申请日：2012-05-22
Applicant: 전라남도
Abstract: 본 발명은 두류를 물에 넣고 끓여 얻어진 두류 추출액에 탄소원을 첨가하고, 여기에 토마토 시들음병 방제 미생물을 투입하여 미생물 배양액을 얻는 단계; 및 상기 미생물 배양액에 균열이 간 두류를 침지하여 상기 미생물을 흡수시키는 단계를 포함하는 토마토 시들음병 방제용 미생물 제제의 제조방법 및 토마토 시들음병 방제용 미생물 제제를 제공한다.
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公开(公告)号：KR1020140094911A
公开(公告)日：2014-07-31
申请号：KR1020130007558
申请日：2013-01-23
Applicant: 전라남도 장흥군(장흥군 농업기술센터장) , 문상영
Abstract: The present invention provides a method of cultivating Lingshi mushrooms using a multi-layer structure for cultivating Lingshi mushrooms by seeding and culturing Lingshi mushroom spawn. The method includes: a culturing preparation step of seeding Lingshi mushroom spawn into mediums such as a solid wood; a culturing step of culturing the spawn while keeping the mediums into which the Lingshi mushroom spawn is seeded in a room with a temperature of 20°C to 28°C; a bedding step of, when the culturing is completed by 85% to 95% in the culturing step, placing the mediums to a multi-layer structure including at least two layers installed in a cultivation facility; a pining management step of maintaining the temperature at 23°C to 33°C and supplying moisture at least once a day after the pining step before pilei are formed through initial pinning and complete pinning; and a final growing step of maintaining the temperature at 26°C to 33°C and supplying moisture at least once a day after the pinning management step until the Lingshi mushrooms with the pilei grow enough to harvest. Using the provided method of cultivating Lingshi mushrooms, it is possible to harvest Lingshi mushrooms twice or more than the existing method.
Abstract translation: 本发明提供了利用多层结构培养灵芝蘑菇的方法，用于通过种子培育灵芝蘑菇培养灵芝蘑菇产卵。 该方法包括：将灵石蘑菇种植成实木等培养基的培养准备步骤; 培养产卵的培养步骤，同时保持将灵石菌产生的培养基保持在温度为20℃至28℃的房间; 在培养步骤中，当培养完成85％至95％时，将培养基放置在包括至少两层的多层结构中，所述多层结构安装在栽培设施中; 一个将温度保持在23℃至33℃的压片管理步骤，并且在通过初始固定和完全钉扎形成堆积之后，在施加步骤之后每天至少提供一次水分; 并将其保持在26℃至33℃的最终生长步骤，并且在钉扎管理步骤之后每天至少一次提供水分，直到具有堆积的灵石蘑菇生长足够收获。 使用提供灵芝蘑菇的方法，可以收获灵芝蘑菇两倍以上的方法。
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公开(公告)号：KR1020140092968A
公开(公告)日：2014-07-25
申请号：KR1020130004862
申请日：2013-01-16
Applicant: 전라남도
Inventor： 정현호
IPC: A01K63/04 , C02F1/28 , B01D35/027
CPC classification number: A01K63/04 , A01K63/045 , A01K63/047 , B01D35/027 , C02F1/28
Abstract: The present invention relates to a circulation filter device for preventing fish diseases such as white spot disease in a water tank, which comprises a first filter device, multiple absorption bars formed with copper (Cu) or antibacterial copper (Cu+), multiple circular functional ceramic or porous sintering agents, and a second filter device having activated carbon. The circulation filter device of the present invention effectively removes contaminated water, contaminants, and germs, bacteria, virus, and other harmful bacteria contained therein, from contaminated water mixed with contaminants produced by a long term use in a water tank, and circulates purified water into the water tank so as to effectively prevent the white spot disease and other diseases of fishes inhabiting the water tank.
Abstract translation: 本发明涉及一种用于防止水箱中白斑病等鱼病的循环过滤装置，其包括：第一过滤装置，由铜（Cu）或抗菌铜（Cu +）形成的多个吸收条，多圆形功能陶瓷 或多孔烧结剂，以及具有活性炭的第二过滤装置。 本发明的循环过滤装置有效地将污染的水，污染物和细菌，细菌，病毒和其它有害细菌从与水箱中长期使用的污染物混合的污染水中循环，并使净化水循环 进入水箱，以有效防止白spot病等水槽鱼类疾病。
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公开(公告)号：KR101414807B1
公开(公告)日：2014-07-03
申请号：KR1020120100321
申请日：2012-09-11
Applicant: 전라남도
Abstract: 본 발명은 초영 마늘(
Allium
Sativum L. f. Choyeong)을 70℃ 내지 80℃의 온도 조건에서 숙성시키는 발효단계 및 상기 발효된 마늘을 5일 내지 10일 동안 건조하면서 숙성하는 후숙성 단계를 포함하는 흑마늘 제조방법 및 상기 제조방법에 의해 제조된 흑마늘과 물을 혼합한 후, 분쇄하여 흑마늘 분쇄액을 제조하고, 상기 흑마늘 분쇄액을 농축하여 흑마늘 페이스트를 제조한 후, 상기 흑마늘 페이스트가 첨가된 반죽을 이용하여 흑마늘을 포함하는 쌀 제과 식품, 일 예로 쌀 쿠키 또는 쌀 케이크를 제조하는 쌀 제과 식품 제조방법에 관한 것이다..
본 발명의 제조방법에 의하면, 기존 흑마늘에 비하여 기호도와 기능성이 향상되며, 우리 쌀을 이용할 수 있으므로 영양학적으로 우수하여, 중, 장년층은 물론 젊은층과 어린이들도 부담 없이 먹을 수 있는 식품을 제공하는 것이므로, 쌀과 마늘의 새로운 소비처를 제공하여 농가 수익 향상과 관련 산업 발전에 이바지할 수 있을 것으로 예상된다.-
公开(公告)号：KR101413328B1
公开(公告)日：2014-07-01
申请号：KR1020130120221
申请日：2013-10-09
Applicant: 전라남도
CPC classification number: A61K8/97 , A61K36/03 , A61K2236/33 , A61Q19/02 , Y10S514/844
Abstract: The head part of seaweed (sporophyl) is known to be efficient for the balance maintenance of a body by having enough minerals such as calcium, magnesium, iron, and potassium and having vitamins including thiamin, riboflavin, and niacin, or ascorbic acid. Recently, the effects of the head part of seaweed are known and many researches on the effects are conducted. The present invention provides cosmetics which have whitening and moisturizing effects by extracting the active ingredients of the head part of the seaweed which is thrown out to sea. To achieve the purpose, the present invention provides the method for extracting the raw materials for whitening function cosmetics using the head part of seaweed and the whitening function cosmetics by performing: a specimen pulverizing process after measuring a moisture content in order to establish the optimal extraction condition of components in the head part of the seaweed; a yield rate measuring process after extracting, filtering, and drying the specimen according to elution conditions; a biological activity measuring process for an anti-oxidative activity and a whitening; and a heavy metal analyzing process as a safety inspection on byproducts after extracting other various head parts of seaweed.
Abstract translation: 已知海藻（孢子）的头部通过具有足够的矿物质如钙，镁，铁和钾并且具有维生素，包括硫胺素，核黄素和烟酸，或抗坏血酸，对身体的平衡维持是有效的。 最近，海藻头部的作用是已知的，并且对效果进行了许多研究。 本发明提供了通过将海藻的头部的活性成分提取出来而具有增白和保湿作用的化妆品。 为了达到上述目的，本发明提供了使用海藻的头部和美白功能化妆品提取美白功能性化妆品的原料的方法，其中，通过在测定水分含量后进行试样粉碎处理，以建立最佳提取 海藻头部成分状况; 根据洗脱条件提取，过滤和干燥样品后的产率测定过程; 用于抗氧化活性和增白的生物活性测量方法; 和重金属分析过程，作为在提取海藻的其他各种头部后的副产品的安全检查。
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Patent Agency Ranking
公开(公告)号：KR1020140072228A
公开(公告)日：2014-06-13
申请号：KR1020120129027
申请日：2012-11-14
Applicant: 전라남도
Abstract: Provided in the present invention is a nutrient solution composition for box cultivating of a fig, which comprises a nitric acid (NO_3), ammonium (NH-4), a phosphoric acid (H_2PO_4), potassium (K), calcium (Ca), magnesium (Mg), and a sulfuric acid (SO_4), and is characterized by having calcium to a nitrogen fermentation ratio be 80-90% by weight.
Abstract translation: 本发明提供了一种无花果栽培培养箱的营养液组合物，其中包括硝酸（NO 3），铵（NH 4），磷酸（H 2 PO 4），钾（K），钙（Ca） 镁（Mg）和硫酸（SO_4），其特征在于使钙的氮发酵比为80-90重量％。
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公开(公告)号：KR1020140051680A
公开(公告)日：2014-05-02
申请号：KR1020120117999
申请日：2012-10-23
Applicant: 농업회사법인 동의나라 주식회사 , 전라남도
Abstract: The present invention relates to a method to prepare a beverage from the root bark of various araliaceous shrubs, capable of controlling the taste and flavor of the root bark of various araliaceous shrubs and enhancing DPPH radical removing performance and nitrite removing performance by including a large amount of phenol compounds and eleutheroside as active ingredients. To achieve this, the method to prepare a beverage from the root bark of various araliaceous shrubs includes a step of crushing and roasting the root bark of various araliaceous shrubs; a step of mixing the root bark of various araliaceous shrubs with a specific ratio of foliaceous lichen and brown rice; and a step of mixing the mixture of the root bark of various araliaceous shrubs with a specific ratio of water and extracting the same at a specific temperature and time.
Abstract translation: 本发明涉及一种从各种各样的ar木灌木的根皮制备饮料的方法，其能够控制各种ar木灌木的根皮的味道和风味，并且通过包括大量的增加DPPH自由基去除性能和亚硝酸盐去除性能 的酚化合物和eleutheroside作为活性成分。 为了达到这个目的，从各种种子灌木的根皮制备饮料的方法包括：对各种各样的灌木的根皮进行粉碎和焙烧的步骤; 将各种种子灌木的根皮与特定比例的苔藓和糙米混合的步骤; 以及将特定比例的水混合各种种子灌木的根皮的混合物的步骤，并在特定温度和时间提取它们。
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公开(公告)号：KR101357738B1
公开(公告)日：2014-02-04
申请号：KR1020120139544
申请日：2012-12-04
Applicant: 전라남도
CPC classification number: A61L9/013 , A01N65/24 , A61K36/54 , A61L9/01 , A61L15/46 , A61L2300/30 , A61L2300/404
Abstract: The present invention relates to a composition for fragrance and deodorant using cinnamomum japonicum comprising cinnamomum japonicum powder and a cinnamomum japonicum extract and uses thereof. The composition of the present invention has an excellent effect of fragrance deodorizing ammonia gas and deodorant. Also, as the composition is originated in cinnamomum japonicum which is a natural product, it is harmless to human bodies and no side effect is caused for human bodies, and thereby being applicable to sanitary pads, a hip bath, deodorants, detergents, and softener. [Reference numerals] (AA) Cinnamomum japonicum powder; (BB) 95% of hexane; (CC) Cinnamomum japonicum extract; (DD) 95% of ethanol; (EE) Cinnamomum japonicum ethanol extract
Abstract translation: 本发明涉及一种含有日本cin for for um um um um um um um for for for for for a a a a a。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。 本发明的组合物具有优异的氨气除臭除臭效果。 另外，由于作为天然产物的日本cin木产生的组合物，对人体无害，对人体无副作用，因此适用于卫生巾，沐浴浴，除臭剂，洗涤剂，软化剂 。 （AA）Cin um粉; （BB）95％己烷; （CC）樟树提取物; （DD）95％乙醇; （EE）Cinnamomum japonicum乙醇提取物
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公开(公告)号：KR101348661B1
公开(公告)日：2014-01-16
申请号：KR1020120130728
申请日：2012-11-19
Applicant: 전라남도
IPC: A61K36/15 , A61K36/8962 , A61K35/66 , A61P39/00
Abstract: The present invention relates to a sauce and a composition for anti-oxidation, comprising fermented extracts of pine needles and onion. The sauce and composition of the present invention is subjected to a fermentation procedure, and thus has increased anti-oxidant components such as polyphenol and flavonoid in the pine needles and onion. The use of the sauce and composition can provide anti-oxidant effects such as prevention of influenza, anticancer effects, and prevention of aging. In addition, when the sauce containing the fermented extracts of pine needles and onion is prepared, respective strong flavors of the pine needles and onion are weakened during a fermentation procedure, thereby harmonizing flavors of respective materials. Further, it is not necessary to prepare an individual sauce for each cooking. Further, other materials are further added to the prepared sauce, and thus the sauce of the present invention can be variously used.
Abstract translation: 本发明涉及一种用于抗氧化的酱料和组合物，其包含松针和洋葱的发酵提取物。 对本发明的酱料和组合物进行发酵处理，从而在松针和洋葱中增加抗氧化成分如多酚和类黄酮。 使用酱料和组合物可以提供抗氧化作用，例如预防流感，抗癌作用和防止老化。 此外，当制备含有松针和洋葱发酵提取物的酱料时，发酵过程中松针和洋葱的强烈风味被削弱，从而协调各种材料的风味。 此外，不需要为每次烹饪准备单个调味汁。 此外，其他材料进一步添加到制备的酱汁中，因此本发明的酱料可以被多种使用。
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公开(公告)号：KR101350105B1
公开(公告)日：2014-01-14
申请号：KR1020120013680
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: 본 발명은 염수에 스테비아 추출물을 첨가하는 단계; 상기 스테비아 염수에 멜론을 침지하여 절임하는 단계; 상기 절임을 거친 멜론을 세척한 후 압착하는 단계; 및 상기 압착된 절임멜론을 스파이스 식초물에 담아 밀봉하여 숙성하는 단계를 포함하는 멜론 피클의 제조방법을 제공한다.
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