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公开(公告)号：KR1020120066166A
公开(公告)日：2012-06-22
申请号：KR1020100127379
申请日：2010-12-14
Applicant: 전라남도
CPC classification number: A23L17/65 , A23L17/60 , A23P30/10 , A23V2002/00
Abstract: PURPOSE: A producing method of seasoned and fermented seafood using dried seaweed jelly is provided to enable users to store the seafood for a long time. CONSTITUTION: A producing method of seasoned and fermented seafood using dried seaweed jelly comprises the following steps: producing seaweed jelly using seaweed; cutting and drying the seaweed jelly; dipping the dried seaweed jelly in water or seasoning liquid, and cooking the dried seaweed jelly for adjusting the sweetness and the saltiness of the dried seaweed jelly; and mixing the dried seaweed jelly with salted seafood and seasonings. The seaweed is selected from brown seaweed, green laver, sea tangle, salicornia herbacea, gracilaria verrucosa, zizania latifolia, laver, ecklonia cava, ecklonia stolonifera, sargassum fulvellum, rheum officinale, or gelidium divaricatum.
Abstract translation: 目的：提供使用干海藻果冻的经验丰富的发酵海鲜的生产方法，使用户能够长时间存放海鲜。 构成：使用干海藻果冻的经验和发酵的海鲜的生产方法包括以下步骤：使用海藻生产海藻果冻; 切割和干燥海藻果冻; 将干燥的海藻果冻浸入水中或调味液中，并烹调干燥的海藻果冻，调节干燥的海藻果冻的甜度和咸味; 并将干燥的海藻果冻与咸海鲜和调味料混合。 海带选自褐藻，绿紫菜，海螯虾，草药，薇草，茜草，紫菜，ecklonia cava，ecklonia stolonifera，马鞭草，风草或枸杞。
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公开(公告)号：KR1020120066165A
公开(公告)日：2012-06-22
申请号：KR1020100127378
申请日：2010-12-14
Applicant: 전라남도
CPC classification number: A23L17/20 , A22C25/14 , A23L27/88 , A23L33/10 , A23V2002/00 , A23V2300/14
Abstract: PURPOSE: A producing method of functional food comprising a freshwater eel extract is provided to decompose useful protein components of freshwater eel using hydrolase into amino acid. CONSTITUTION: A producing method of functional food comprising a freshwater eel extract comprises the following: removing non-edible portions from freshwater eel, and washing; cutting and grinding the washed freshwater eel; adding purified water into the ground freshwater eel, and heating for inactivating auto-enzyme; adding 1-5 parts of hydrolase by weight into the ground freshwater eel, and adjusting the pH and the temperature of the mixture for decomposing; stirring and extracting the mixture, and filtering residues; heating the filtrate for inactivating the hydrolase; cooling the filtrate, and removing a floating fat layer to obtain a freshwater eel extract; mixing the freshwater eel extract with spice extracts, medical herb extracts, saccharides, or food additives; and heating the mixture before packaging.
Abstract translation: 目的：提供一种包含淡水鳗鱼提取物的功能性食品的生产方法，使用水解酶分解成氨基酸的淡水鳗鱼的有用蛋白质成分。 构成：包含淡水鳗鱼提取物的功能食品的制备方法包括：从淡水鳗鱼中除去不可食用的部分和洗涤; 切割和研磨洗涤的淡水鳗鱼; 将净水加入地下淡水鳗鱼，加热灭活自动酶; 将1-5份水解酶重量加入到研磨的淡水鳗鱼中，并调节混合物的pH和温度以进行分解; 搅拌和提取混合物，过滤残留物; 加热滤液以使水解酶失活; 冷却滤液，除去漂浮的脂肪层，得到淡水鳗鱼提取物; 将淡水鳗鱼提取物与香料提取物，药草提取物，糖类或食品添加剂混合; 并在包装前加热混合物。
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公开(公告)号：KR1020120066163A
公开(公告)日：2012-06-22
申请号：KR1020100127376
申请日：2010-12-14
Applicant: 전라남도
Abstract: PURPOSE: A seaweed extract-containing dye is provided to use efficiently unused or wasted marine resources by using seaweed as a dyeing material, to have excellent fastness and antibacterial performance, expressing natural color. CONSTITUTION: A seaweed extract-containing dye is obtained by adding water to seaweed powder, and extracting colorant by boiling the material. A dyeing method by using the seaweed extract-containing dye comprises: a step of obtaining dye liquid by adding water to seaweed power, extracting colorant by boiling the material, and filtering the extract; and a dyeing step of adding AlK(SO4)2, CuSO4·5H2O and FeSO4·7H2O into the dye liqid, adding fabric, and stirring, washing, and drying by 3-4 times.
Abstract translation: 目的：提供含海草提取物的染料，通过使用海藻作为染色材料，有效利用或浪费海洋资源，具有优异的牢度和抗菌性能，表现出自然色泽。 构成：通过向海藻粉中加入水并通过煮沸材料提取着色剂而获得含海藻提取物的染料。 使用含有海草提取物的染料的染色方法包括：通过向海藻中加入水来获得染料液体的步骤，通过煮沸该物质提取着色剂并过滤提取物; 和将染料液中加入AlK（SO4）2，CuSO4·5H2O和FeSO4·7H2O的染色步骤，加入织物，搅拌，洗涤和干燥3-4次。
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公开(公告)号：KR101095619B1
公开(公告)日：2011-12-19
申请号：KR1020090037882
申请日：2009-04-29
Applicant: 전라남도
Abstract: 본 발명은 퉁퉁마디 저염화 방법 및 그 저장 방법에 관한 것으로 보다 상세하게는 퉁퉁마디를 소량의 염화나트륨 용액에 담그어 퉁퉁마디를 저염화 탈염시키고, 그 과정에서 추출물 제조시 추출 수율을 높일 수 있는 퉁퉁마디 저염화 방법 및 저염화된 퉁퉁마디의 엽록소를 안정시킬 수 있는 저염화된 퉁퉁마디의 저장 방법에 관한 것이다.
본 발명에 따른 퉁퉁마디 저염화 방법은, 퉁퉁마디를 0.5cm내외로 절단하고 0.1 내지 1.0% 염화나트륨 용액에 혼합교반하여 하여 10 내지 40분간 교반처리하는 것을 특징으로 하고, 본 발명에 따른 퉁퉁마디 저장 방법은, 저염화된 퉁퉁마디 그 추출물을 35℃와 50℃에서 저장하는 것을 특징으로 한다.
퉁퉁마디, 저염화, 엽록소, 염화나트륨용액-
公开(公告)号：KR1020110071650A
公开(公告)日：2011-06-29
申请号：KR1020090128274
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L23/00
Abstract: PURPOSE: A producing method of prima ballerinas sauce is provided to mix a hot water extract of the adductor of prima ballerinas and enzyme hydrolysate of prima ballerinas by products to produce the sauce. CONSTITUTION: A producing method of prima ballerinas sauce comprises the following steps: separating fresh prima ballerinas into the adductor portion and byproducts; inserting purified water into the adductor portion, heating the mixture for 2~3hours at 121deg C, and filtering the obtained hot-water extract; mixing the prima ballerinas byproducts with water, and adding 0.5~3% of alcalase; stirring the mixture for 6hours at 60deg C after adjusting the pH into 6.8 for the enzyme decomposition, and heating for 30minutes before filtering to obtain enzyme hydrolysate; and mixing the adductor extract and the by-product enzyme hydrolysate, and adding dextrin, a salicornia europaea extract, and refined salt.
Abstract translation: 目的：提供初步芭蕾舞演员酱的生产方法，通过产品将初步芭蕾舞者的内收器的热水提取物和初级芭蕾舞演员的酶水解产物混合，制成酱汁。 构成：初步芭蕾舞精油的制作方法，包括以下步骤：将新鲜的原始芭蕾舞演员分离成内收部分和副产物; 将净水插入内收器部分，在121℃下加热混合物2〜3小时，过滤得到的热水提取物; 将初级芭蕾舞者副产品与水混合，加入0.5〜3％的alcalase; 在将pH调节至pH6.8后，在60℃下搅拌混合物6小时进行酶分解，加热30分钟后过滤，得到酶水解物; 并将内收物提取物和副产物酶水解产物混合，并加入糊精，水杨酸提取物和精制盐。
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Patent Agency Ranking
公开(公告)号：KR100834870B1
公开(公告)日：2008-06-03
申请号：KR1020070034864
申请日：2007-04-10
Applicant: 전라남도
CPC classification number: A23L17/60 , A23L33/10 , A23V2250/202 , A23V2250/708
Abstract: A preparation method of a seaweed fulvescens extract, and a healthful food using the extract are provided to offer the optimum extraction conditions and produce tablet/granule-type healthful foods having antioxidant activities. A preparation method of a seaweed fulvescens extract comprises the steps of: (i) adding 3.63~4.18wt.pt. of seaweed fulvescens to 100wt.pt. of ethanol having a concentration of 34.49~40.87%; and (ii) performing reflux-extraction at 70°C for 120min. A tablet-type healthful food using the seaweed fulvescens extract is prepared by (a) mixing 10wt.pt. of the seaweed fulvescens extract to 20wt.pt. of maltodextrin, and drying the mixture; (b) mixing 30wt.pt. of beer yeast, 5wt.pt. of the powder of a green laver extract, 10wt.pt. of crystalline cellulose, 10wt.pt. of dextrose, 10wt.pt. of corn starch, 1wt.pt. of seaweed calcium, 2wt.pt. of vitamin C, 0.3wt.pt. of calcium lactate, 1.4wt.pt. of sodium alginate, and 0.3wt.pt. of magnesium stearate to the mixture obtained from the step (a); and (c) forming the mixture obtained from the step (b) into tablets. A granule-type healthful food using the seaweed fulvescens extract is prepared by (a-1) mixing 35wt.pt. of beer yeast, 20wt.pt. of dextrose, 5wt.pt. of a green laver extract, 5wt.pt. of laver powder, 3wt.pt. of sodium alginate, 1wt.pt. of seaweed calcium, and 1wt.pt. of vitamin C to 30wt.pt. of the seaweed fulvescens extract; and (b-1) forming the mixture into granules.
Abstract translation: 提供海藻提取物的制备方法和使用提取物的健康食品，以提供最佳的提取条件并生产具有抗氧化活性的片剂/颗粒状健康食品。 海藻提取物的制备方法包括以下步骤：（i）加入3.63〜4.18wt.pt。 的海藻fulverscens到100wt .pt。 浓度为34.49〜40.87％的乙醇; 和（ii）在70℃下进行回流提取120分钟。 使用海藻黄芪提取物的片状健康食品通过（a）混合10wt.pt. 的海藻提取物至20wt.pt。 的麦芽糖糊精，并干燥混合物; （b）混合30wt。 的啤酒酵母，5wt。 的一种绿色紫菜提取物的粉末，10wt。 的结晶纤维素，10wt。 的葡萄糖，10wt。 的玉米淀粉，1wt。 的海藻钙，2重量 的维他命C，0.3wt。 的乳酸钙，1.4wt。 的海藻酸钠和0.3wt.pt. 的硬脂酸镁与从步骤（a）获得的混合物中; 和（c）将从步骤（b）获得的混合物形成片剂。 通过（a-1）混合35wt.pt.制备使用海藻fulvestcens提取物的颗粒状健康食品。 的啤酒酵母，20wt。 的葡萄糖，5wt.pt。 的一种绿色紫菜提取物，5wt.pt. 的紫菜粉，3wt.pt. 海藻酸钠，1wt。 的海藻钙和1wt.pt. 的维他命C至30wt.pt。 的海藻提取物; 和（b-1）将混合物形成颗粒。
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公开(公告)号：KR1020130073006A
公开(公告)日：2013-07-02
申请号：KR1020110140664
申请日：2011-12-22
Applicant: 전라남도
CPC classification number: A23L23/00 , A23L17/40 , A23L17/60 , A23L17/70 , A23L29/06 , A23V2002/00 , A23V2300/28
Abstract: PURPOSE: A manufacturing method of a sauce is provided to manufacture a sauce by hydrolyzing abalone and laver with enzyme and mixing the hydrolysate with other raw materials. CONSTITUTION: After 5 times (w/v) of distilled water are added to edible part of abalone and pulverized with a blender for one minute, the enzymatic hydrolysis is performed by adding Alcalase of proteinase and Protamex by 1% (w/w) of the weight of abalone. The enzymatic hydrolysate is heat-treated at 90-100deg.C for 15 minutes to manufacture enzymatic hydrolysate of abalone. After 50 times (w/v) of distilled water are added to laver powder, Alcalase of proteinase is added by 1% (w/v) of the weight of laver powder and input into a thermo-bath of 60deg.C, and the enzymatic hydrolysis is performed for 4 hours to manufacture enzymatic hydrolysate of laver. The enzymatic hydrolysate of abalone and laver is filtered and centrifuged to obtain extract, and the extract is concentrated under reduced pressure with a vacuum condenser. Spice and sweetener are added to the concentrate, mixed, and heated. [Reference numerals] (AA) Electron donating ability (%); (BB) Laver enzymatic hydrolysate; (CC) Abalone enzymatic hydrolysate
Abstract translation: 目的：提供酱汁的制造方法，通过用酶水解鲍鱼和紫菜并将水解产物与其他原料混合来制造酱汁。 构成：在可食部分的鲍鱼中加入5倍（w / v）的蒸馏水并用混合器粉碎1分钟后，酶水解通过将蛋白酶和Protamex的Alcalase加入1％（w / w）的 鲍鱼的重量。 将酶水解产物在90-100℃下热处理15分钟，以制备鲍鱼的酶水解产物。 将50倍（w / v）的蒸馏水加入到紫菜粉中，加入1％（w / v）柠檬粉重量的蛋白酶，并加入到60℃的热浴中， 进行酶水解4小时以制备紫菜的酶水解产物。 将鲍鱼和紫菜的酶水解物过滤并离心以获得提取物，并用真空冷凝器减压浓缩提取物。 将香料和甜味剂加入到浓缩物中，混合并加热。 （AA）供电能力（％）（AA） （BB）Laver酶水解产物; （CC）鲍鱼酶水解物
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公开(公告)号：KR101221963B1
公开(公告)日：2013-01-11
申请号：KR1020090128262
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L17/60
Abstract: 본 발명은 김 통조림의 제조 방법에 관한 것으로, 보다 상세하게는 영양가 높은 김에 맛내기 양념을 첨가하여 통조림으로 만들어 김의 고유한 맛과 김의 기능성과 저장성을 향상시키고 식탁이나 야외활동에서 간편하게 섭취할 수 있는 김 통조림 제조 방법에 관한 것이다.
본 발명에 따른 김 통조림의 제조 방법은, 채취한 김을 수세하여 세척하고 선별하는 공정과; 선별된 김을 탈수하여 절단기를 이용하여 10~15cm 크기로 절단하는 공정과; 탈수된 김을 95~100℃의 열탕에 넣고 1~3분간 동안 블랜칭하는 공정과; 김 추출액 20~45중량%, 퉁퉁마디 추출액 20~45중량%, 간장 20~50중량%, 올리고당 5~25%, 참기름 1~3%를 넣고 조미액을 제조하는 공정과; 다진 마늘 15~40%, 참깨 5~15%, 파 15~25%, 설탕 20~40%, 세절전복 5~30%의 양념을 혼합하는 공정과; 조미액과 양념을 혼합하여 95~100℃에서 졸이는 공정과; 졸인 조미액과 양념 혼합물을 블랜칭한 김과 혼합하여 캔에 밀봉하여 포장하는 공정을 포함하여 구성된 것을 특징으로 한다.
김, 통조림-
公开(公告)号：KR1020120129375A
公开(公告)日：2012-11-28
申请号：KR1020110047598
申请日：2011-05-20
Applicant: 전라남도
Abstract: PURPOSE: A producing method of mineral enriched fermented soybeans using Salicornia europaea is provided to soak soybeans in an extract of the Salicornia europaea before aging and fermenting. CONSTITUTION: A producing method of mineral enriched fermented soybeans using Salicornia europaea comprises the following steps: pulverizing the dried Salicornia europaea, and mixing 1kg of Salicornia europaea powder with 5L of purified water before hot water extracting at 98-100 deg. C for 2-4 hours; filtering the Salicornia europaea hot water extract using a filtering cloth, and decompress concentrating the extract to obtain Salicornia europaea concentrate; soaking 1kg of soybeans in 2L of Salicornia europaea concentrate for 12-18 hours, and cooking the soybeans using a high-pressure sterilizing pot; and injecting Bacillus subtilis to the soybeans before fermenting and aging the soybeans at 37-40 deg. C for 24-72 hours. [Reference numerals] (AA) Salicornia europaea; (BB) Soybeans; (CC) Extracting; (DD) Dressing and washing; (EE) Filtering; (FF) Soaking; (GG) Concentrating; (HH) Steaming; (II) Salicornia europaea extract; (JJ) Injecting; (KK) Fermenting; (LL) Fermented soybeans using Salicornia europaea and minerals
Abstract translation: 目的：提供使用盐藻的矿物质富含发酵大豆的生产方法，以便在老化和发酵之前将大豆浸泡在海参茄子的提取物中。 构成：使用海参茄子的矿物质发酵大豆的生产方法包括以下步骤：将干燥的海参，在98-100℃热水提取之前，将1kg Salicornia europaea粉末与5L纯净水混合。 C 2-4小时; 使用滤布过滤海参茄子热水提取物，并对提取物进行减压浓缩，获得欧洲龙眼精油; 在2升的海参茄子浓缩液中浸泡1kg大豆12-18小时，并用高压灭菌锅煮大豆; 并在37-40度发酵和老化大豆之前将枯草芽孢杆菌注入大豆。 C为24-72小时。 （参考号）（AA）Salicornia europaea; （BB）大豆; （CC）提取; （DD）洗衣; （EE）过滤; （FF）浸泡; （GG）浓缩; （HH）蒸汽; （二）海参提取物; （JJ）注射; （KK）发酵; （LL）发酵大豆采用海参和矿物质
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公开(公告)号：KR1020110071659A
公开(公告)日：2011-06-29
申请号：KR1020090128283
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L17/20
Abstract: PURPOSE: A seaweed food product containing a salicornia europaea extract, and a producing method thereof are provided to effectively extract active ingredients from salicornia europaea, for spraying on seaweeds. CONSTITUTION: A producing method of a seaweed food product containing a salicornia europaea extract comprises the following steps: mixing 100parts of purified water by weight with 5~20parts of salicornia europaea powder by weight using above-ground portions of salicornia europaea, and reflux-extracting for 1~3hours at 50~100deg C for obtaining the salicornia europaea extract; spraying or mixing the salicornia europaea extract on seaweed powder selected from laver, green laver, or capsosiphon fulvescens, and drying; and adding an excipient into the mixture and molding.
Abstract translation: 目的：提供含有海参茄子提取物的海藻食品及其制备方法，以有效地从海参中提取活性成分，以便在海草上喷洒。 构成：含有海参茄子提取物的海藻食品的生产方法包括以下步骤：将100份重量的纯化水与5〜20份水杨酸欧氏粉末混合，使用地衣部分的欧洲水蛭和回流提取 在50〜100℃下1〜3小时获得海参提取物; 将紫罗兰海藻提取物喷雾或混合在选自紫菜，绿色紫菜或辣椒油的海藻粉末上，并干燥; 并向该混合物中加入赋形剂并成型。
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