Abstract:
The present invention relates to jelly including functional ingredients useful for the human body and a manufacturing method thereof, wherein an enzymatically decomposed result of squid flesh obtained by decomposing the squid flesh by proteinase is added in a jelly manufacturing process. The jelly including the enzymatically decomposed result of squid flesh in the present invention includes the enzymatically decomposed result of squid flesh which contains savory amino acid and nucleotides in large quantities as the squid flesh is decomposed into low molecular weight peptide by proteinase, thereby allowing the manufacture of high functional food.
Abstract:
The present invention relates to a sanitary tissue mounting device. The tissue mounting device includes a slide carrier in which a slide is inserted; a container which stores a mounting agent and prevents the spread of order firstly by supplying the slide carrier into the mounting agent; and an enclosure which prevents the spread of order secondarily by having the container. The tissue mounting device according to the present invention prevents the spread of order to the outside by supplying the container with the slide carrier to the inside of the enclosure in a mounting process.
Abstract:
The present invention relates to a method of manufacturing puffed squid, capable of: manufacturing puffed squid by adding squid oil extracted from the internal organs of squid to squid flesh which is the muscle part and compressing and puffing the squid flesh up; improving storage quality of the puffed squids and increasing the absorption rate of useful ingredients into the human body, and puffed squids manufactured by the same method. The puffed squid given in the present invention have low water content since squid oil is contained, therefore it is possible to delay quality degradation and decomposition. As the organs of squid are reused, environmental pollution can be reduced. Also, since protein in the puffed squid is highly degradable, the length of peptide is short, and protein hydrolysates are highly water-soluble, therefore the absorption rate of the amino acid in the squid can be improved when the squid are consumed.
Abstract:
PURPOSE: A producing method of snack using red snow crab, and the snack using the red snow crab are provided to offer excellent nutrients and flavoring components of the red snow crab. CONSTITUTION: Snack using red snow crab contains 100 parts of flour by weight and 3-10 parts of red snow crab extract or powder. The red snow crab extract is obtained by the boiling red snow crab. The red snow crab powder is obtained by the following steps: washing and finely cutting the red snow crab; firstly dipping the red snow crab into an alkali ion electrolyzed water; removing the moisture from the red snow crab using a compressor; and grinding and drying the red snow crab before crushing. The red snow crab powder is mixed with 6.9-11.2% of moisture control agent, 4-10% of sweetener, and 0.7-2.6% of elastic agent.
Abstract:
PURPOSE: A bad odor reduction method during a treatment process of semi-dried squid is provided to use super-high pressure for treating the semi-dried squid. CONSTITUTION: A bad odor reduction method during a treatment process of semi-dried squid comprises a step of super-high pressure processing the semi-dried squid using a super-high pressure device at a pressure of 500MPa and a temperature of 15-25deg C for 5-10minutes.
Abstract:
본 발명은 오징어 내장의 발효생성물을 이용한 천연 조미료 및 이의 제조방법에 관한 것이다. 본 발명에 따르면 오징어 건조 및 조미제품 제조시 부산물로 파생되는 오징어 내장을 새로운 식품가공 소재로 이용함으로써 원가를 절감할 수 있으며, 제품화된 오징어 조미료는 화학조미료를 대신할 수 있는 우수한 효과가 있다. 또한 본 발명은 오징어 내장뿐만 아니라 모든 수산가공 부산물의 활용에도 응용될 수 있다. 오징어, 내장, 발효생성물, 천연조미료
Abstract:
PURPOSE: A natural seasoning using cuttlefish internal organs and a preparation method thereof are provided to replace a chemical seasoning to improve consumer preference. CONSTITUTION: A method for preparing a natural seasoning using cuttlefish internal organs comprises the following steps of: washing cuttlefish internal organs and dehydrating them; grinding the cuttlefish internal organs; mixing water, koji, salt, and ground cuttlefish internal organs at a ratio of 0.3:0.05:0.05-0.15:1; fermenting the mixture at 17~23°C for 2-5 weeks; sterilizing the mixture at 100°C for 10 minutes, and freeze-drying and grinding the mixture; and mixing the 30g mixture, 5-20g salt, 5g nucleic acid, 10g glucose, 5g red pepper powder, 3g soybean paste powder, 1g onion powder, 0.5g ginger powder, and 2g garlic powder.
Abstract:
본 고안은 긴 쪽 방향을 2등분하는 접힘선(H)을 접힘부로 삼아 차례로 접혀 생성된 다수의 단위면(3)을 가진 1장의 장방형 종이(1)에, 각 단위면(3)마다 소정의 방향으로 읽을거리가 인쇄된 후 상기 순서로 접혀 완성되어, 독자가 이들 접힌 역순으로 펼쳐가며 자연스럽게 읽을 수 있도록 접어 만들어진 접지형 간행물에 관한 것이다. 본 고안에 따르면, 지하철과 같은 좁은 공간에서도 읽기 편한 작은 접지형 간행물을 제공할 수 있고, 자연스럽게 펼치면서 기사를 읽을 수 있어 인체공학적인 흐름에 부합되며, 간행물 제작시 공정이 줄어들어 제작비용이 절감되고, 작은 크기여서 휴대가 쉬우며, 제본 후 면을 잘라내지 않으므로 자원이 절약되고, 독서 후 폐기도 용이한 장점이 있다. 신문, 잡지, 간행물, 접지, 식별수단