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公开(公告)号：KR1020160034708A
公开(公告)日：2016-03-30
申请号：KR1020140126021
申请日：2014-09-22
Applicant: 전라남도
Abstract: 본발명은산국정유, 유자정유, 개똥쑥정유, 거문도쑥정유및 리날로올을함유하는천연정유; 및산국하이드로졸, 유자하이드로졸, 개똥쑥하이드로졸및 거문도쑥하이드로졸을함유하는천연하이드로졸을포함하며, 상기천연하이드로졸은용매로서첨가되는것을특징으로하는아로마테로피효과가있는세럼조성물에관한것으로, 본발명의세럼조성물은산국꽃향및 쑥냄새가조화롭고, 항균, 피부진정작용및 피부보습에효과가있으며, 아로마테라피효과가우수하다.
Abstract translation: 本发明涉及具有芳香疗效的血清组合物，其包含：天然精油，其包括Dendranthema boreale（Makino）Ling ex Kitam的精油，Citrus junos Sieb的精油。 前田中，青蒿精油，地幔岛中的青蒿精油，芳樟醇; 和天然水溶胶，包括Dendranthema boreale（Makino）Ling ex Kitam的hysdrosol，Citrus junos Sieb的hysdrosol。 前田中，艾蒿的枸杞子，以及峨眉山蒿蒿的水溶胶。 将天然水溶胶作为溶剂加入。 本发明的血清组合物具有Dendranthema boreale（Makino）Ling ex Kitam的组合。 花香和艾蒿罂粟花气味，缓解皮肤，滋润皮肤，具有优异的芳香疗效。
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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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公开(公告)号：KR1020130092140A
公开(公告)日：2013-08-20
申请号：KR1020120013672
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: PURPOSE: A production method of health functional fermented soybean paste pickled melon is provided to improve sweet taste, and to secure low sugar, low salinity, and low calories. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for 20-24 hours for salting. The salted melon is washed and compressed. The salted melon is pickled in fermented soybean paste and aged. The melon is salted in the salt water obtained by mixing 10-25% (w/v) of salinity salt water and 10-50% (v/v) of stevia extract. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 90-180 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 300 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours (Dipping in salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Pickling salted melon in fermented soybean paste; (NN) Mixing the salted melon with 1.5 times the amount of fermented soybean paste; (OO) Inserting the soybean paste pickled melon in a container; (PP) Inserting the soybean paste pickled melon into an environment friendly food container, and sealing; (QQ) Aging the soybean paste pickled melon; (RR) Storing for more than 1-3 months: storing the container filled with soybean paste pickled melon in a cool shaded place for aging (18-23°C); (SS) Producing products from the soybean paste pickled melon; (TT) Vacuum packaging or inserting the soybean paste pickled melon into a vacuum container for cold temperature distributing
Abstract translation: 目的：提供健康功能发酵大豆酱腌瓜的生产方法，以改善甜味，确保低糖，低盐度和低热量。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中20-24小时进行盐析。 将盐渍的瓜子洗涤并压缩。 腌制的甜瓜在发酵的大豆酱中酸洗并老化。 通过将10-25％（w / v）的盐水盐水和10-50％（v / v）的甜菊提取物混合而获得的盐水中的甜瓜被盐化。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于90-180克，以获得肉; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，300ml甜菊提取物）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的盐瓜：将甜瓜盐渍22小时（浸入盐水1.5倍以上）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）发酵大豆酱中酸洗甜瓜; （NN）将咸黄瓜与发酵大豆酱的1.5倍混合; （OO）将大豆酱腌瓜放入容器中; （PP）将大豆酱腌瓜放入环境友好的食品容器中并密封; （QQ）老化大豆酱腌瓜子; （RR）储存1-3个月以上：将装有大豆酱腌瓜的容器放在阴凉处阴凉处（18-23℃）; （SS）从大豆酱生产产品腌瓜; （TT）真空包装或将大豆酱腌瓜插入真空容器中进行冷温分布
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公开(公告)号：KR1020090045962A
公开(公告)日：2009-05-11
申请号：KR1020070109306
申请日：2007-10-30
Applicant: 전라남도
Abstract: 본 발명은 꽃가루 없는 웅성불임성 할미꽃 영양체 품종의 육종 방법에 관한 것으로, 보다 상세하게는 화학적 돌연변이 유기원 Sodium Azide을 3mM 농도로 할미꽃 종자 1,000립에 12시간 침지 후 맑은 물에 종자를 1시간 세척하여 일반 원예용 상토에 파종한 결과 식물체 약 속에 꽃가루가 없는 영양체를 획득할 수 있는 꽃가루 없는 웅성불임성 할미꽃 영양체 품종의 육종 방법에 관한 것이다.
할미꽃, 육종
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