-
公开(公告)号：KR1020100003068A
公开(公告)日：2010-01-07
申请号：KR1020080063169
申请日：2008-06-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L27/40 , A23L33/10 , A23V2002/00 , A23V2200/26
Abstract: PURPOSE: A functional salt by heating sun-dried salt with bamboo is provided to secure a preparation method and to improve antioxidation ability of salt through an economical method compared with a conventional method. CONSTITUTION: A functional salt by heating sun-dried salt with bamboo comprises the steps of: heat-treating bay salt at 700 - 900°C for 1 - 12 hours; mixing the heat-treated bay salt with bamboo in a weight ratio of 40:60 to 70: 30; heating the mixture for 4-6 hours so that the mixture becomes 1,100°C; and heat-treating the mixture at 1,100°C for 15 - 60 minutes.
Abstract translation: 目的：通过采用经济方法与传统方法相比，提供了一种通过加热晒干盐与竹子的功能性盐，以确保制备方法并提高盐的抗氧化能力。 构成：用竹子加热晒干盐的功能盐包括以下步骤：在700-900℃下加热处理盐水1 - 12小时; 将热处理的盐盐与竹子以40:60至70:30的重量比混合; 将混合物加热4-6小时，使混合物变成1,100℃; 并在1100℃下将混合物热处理15-60分钟。
-
-
公开(公告)号：KR101346314B1
公开(公告)日：2013-12-31
申请号：KR1020110121051
申请日：2011-11-18
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: 본 발명은 땅콩유에 관한 것으로, 보다 구체적으로는 땅콩유에 일정 분량의 참기름을 혼합하여 땅콩유의 산화안정성을 향상시킴으로써 산패를 방지하여 저장성을 높일 수 있는 조성의 땅콩혼합유에 관한 것이다.
-
公开(公告)号：KR1020130116055A
公开(公告)日：2013-10-22
申请号：KR1020130107915
申请日：2013-09-09
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: Fermented soybeans using peanuts are provided to offer thrombolytic action and anticancer activity. CONSTITUTION: Fermented soybeans include 5-25 wt% of peanut powder. The calcium content and the total amino acid content of the fermented soybeans when the fermented soybeans are containing 15 wt% of peanut powder is the highest. The fermented soybeans contain glutamic acid, aspartic acid, lysine, leucine, arginine, and proline in order of the content amount.
Abstract translation: 目的：提供使用花生的发酵大豆，以提供溶栓作用和抗癌活性。 构成：发酵大豆包括5-25重量％的花生粉。 当发酵大豆含有15重量％的花生粉时，发酵大豆的钙含量和总氨基酸含量最高。 发酵大豆按含量的顺序含有谷氨酸，天冬氨酸，赖氨酸，亮氨酸，精氨酸和脯氨酸。
-
公开(公告)号：KR1020130047307A
公开(公告)日：2013-05-08
申请号：KR1020110112244
申请日：2011-10-31
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: PURPOSE: A manufacturing method of fast-fermented bean paste using peanut for boiling is provided to offer excellent nutrition by increasing the content of amino acid and calcium while having the advantages of conventional fast-fermented bean paste. CONSTITUTION: Beans are washed and soaked. The soaked beans are steamed and cooled. The cooled beans are inoculated with bacillus, mixed with peanut powder, and fermented. The fermented product is aged. The fermentation step is performed in a fermenter at a temperature range of 30-50 deg. C and a humidity range of 75-85% for 17-19 hours. In the fermentation step, the peanut powder is mixed in 5-25 weight% with 75-95 weight% of steamed beans. The aging step is performed at a temperature range of -1 to 5 deg. C for 23-30 hours.
Abstract translation: 目的：提供使用花生煮沸的快速发酵豆酱的制造方法，通过增加氨基酸和钙的含量，同时具有传统的快速发酵豆酱的优点，提供优异的营养。 构成：豆子被洗涤和浸泡。 浸泡的豆子被蒸并冷却。 冷却的豆子用芽孢杆菌接种，与花生粉混合并发酵。 发酵产品陈化。 发酵步骤在发酵罐中在30-50度的温度范围内进行。 C，湿度范围为75-85％，持续17-19小时。 在发酵步骤中，花生粉以5-25重量％与75-95重量％的蒸豆混合。 老化步骤在-1至5度的温度范围内进行。 C为23-30小时。
-
Patent Agency Ranking
公开(公告)号：KR101139684B1
公开(公告)日：2012-05-02
申请号：KR1020090058079
申请日：2009-06-29
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition containing purple bamboo salt for skin whitening and a method for preparing the same are provided to prevent problem relating to resistance and safety. CONSTITUTION: A composition for skin whitening contains purple bamboo salt as an active ingredient. A method for preparing purple bamboo salt comprises: a step of filling salt in a bamboo and sealing; a step of heating the salt at 600-900°C for 3-8 hours; a first plasticizing step of pulverizing salt eight times; a step of filling the plasticized salt in a bamboo and sealing; and a second plasticizing step of heating at 1000-1300°C for 2-5 hours.
-
公开(公告)号：KR1020100003081A
公开(公告)日：2010-01-07
申请号：KR1020080063184
申请日：2008-06-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L2/38 , A23L2/52 , A23L27/40 , A23V2002/00 , A23V2200/33
Abstract: PURPOSE: A sports beverage composition containing bamboo salt as an active ingredient is provided to remarkably improve endurance of users, and to ensure fatigue recovery effect as well as aerobic athletic ability enhancement effect. CONSTITUTION: A sports beverage composition contains bamboo salt as an active ingredient. The bamboo salt is prepared by putting bay salt in bamboo and sealing it, baking it at 900°C - 1500°C at 9 times, and then heating it at 1500°C at last time. The bamboo salt includes 90 - 99wt% sodium chloride, 0.1 - 0.2 wt% sulfate ion, 0.1 - 0.15 wt% water, sand powder, manganese, iron, copper, zinc and strontium.
Abstract translation: 目的：提供含竹盐作为活性成分的运动饮料组合，显着提高使用者的耐力，确保疲劳恢复效果以及有氧运动能力提升效果。 构成：运动饮料组合物含有竹盐作为活性成分。 竹盐通过将竹盐放入竹子中并密封，将其在900℃〜1500℃下烘烤9次，然后最后在1500℃下加热制备。 竹盐包括90-99wt％氯化钠，0.1-0.2wt％硫酸根离子，0.1-0.15wt％水，砂粉，锰，铁，铜，锌和锶。
-
公开(公告)号：KR101135961B1
公开(公告)日：2012-04-18
申请号：KR1020090058080
申请日：2009-06-29
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition containing purple bamboo salt for preventing or treating metabolic diseases is provided to ensure antioxidation and to reduce triglyceride in blood. CONSTITUTION: A method for treating or preventing metabolic diseases, containing purple bamboo salt comprises: a step of filling salt in a bamboo and sealing; a step of heating the salt at 600-900°C for 3-8 hours; a step of pulverizing eight times for first plasticizing process; a step of filling the salt in a bamboo and sealing; and a step of heating at 1000-1300°C for 2-5 hours for second plasticizing process. The metabolic diseases are diabetes, hyperlipidemia, fatty liver, steatosis, thrombosis or atherosclerosis.
-
公开(公告)号：KR1020110000805A
公开(公告)日：2011-01-06
申请号：KR1020090058080
申请日：2009-06-29
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition containing purple bamboo salt for preventing or treating metabolic diseases is provided to ensure antioxidation and to reduce triglyceride in blood. CONSTITUTION: A method for treating or preventing metabolic diseases, containing purple bamboo salt comprises: a step of filling salt in a bamboo and sealing; a step of heating the salt at 600-900°C for 3-8 hours; a step of pulverizing eight times for first plasticizing process; a step of filling the salt in a bamboo and sealing; and a step of heating at 1000-1300°C for 2-5 hours for second plasticizing process. The metabolic diseases are diabetes, hyperlipidemia, fatty liver, steatosis, thrombosis or atherosclerosis.
Abstract translation: 目的：提供一种含有紫竹竹盐预防或治疗代谢疾病的组合物，以确保抗氧化和减少血液中的甘油三酯。 构成：含有紫竹竹盐的治疗或预防代谢疾病的方法包括：在竹子中填充盐的步骤和密封; 在600-900℃下加热盐水3-8小时的步骤; 将第一次塑化过程粉碎8次的步骤; 将盐填充在竹子和密封中的一个步骤; 以及在1000-1300℃下加热2-5小时进行第二次塑化处理的步骤。 代谢疾病是糖尿病，高脂血症，脂肪肝，脂肪变性，血栓形成或动脉粥样硬化。
-
公开(公告)号：KR1020110000804A
公开(公告)日：2011-01-06
申请号：KR1020090058079
申请日：2009-06-29
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A composition containing purple bamboo salt for skin whitening and a method for preparing the same are provided to prevent problem relating to resistance and safety. CONSTITUTION: A composition for skin whitening contains purple bamboo salt as an active ingredient. A method for preparing purple bamboo salt comprises: a step of filling salt in a bamboo and sealing; a step of heating the salt at 600-900°C for 3-8 hours; a first plasticizing step of pulverizing salt eight times; a step of filling the plasticized salt in a bamboo and sealing; and a second plasticizing step of heating at 1000-1300°C for 2-5 hours.
Abstract translation: 目的：提供含有紫色竹盐用于皮肤美白的组合物及其制备方法，以防止与耐药性和安全性有关的问题。 构成：皮肤美白组合物含有紫竹盐作为活性成分。 一种制备紫竹盐的方法，包括：在竹子中填充盐的步骤和密封; 在600-900℃下加热盐水3-8小时的步骤; 第一个增塑步骤，第八次粉碎盐; 在竹子中灌装增塑盐的一个步骤; 和在1000-1300℃下加热2-5小时的第二增塑步骤。
-
-
-
-
-
-
-
-
-
Search Results
21
records
(took 0.024 seconds)
