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    다시마 정유를 이용한 명란젓의 제조방법
    11.
    发明公开
    다시마 정유를 이용한 명란젓의 제조방법 有权
    一种使用KELP油制备喷射的阿拉斯加波纹纸的方法

    公开(公告)号：KR1020130092014A

    公开(公告)日：2013-08-20

    申请号：KR1020120013440

    申请日：2012-02-09

    Applicant: 강릉원주대학교산학협력단

    Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

    IPC: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  C11B1/10

    CPC classification number: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  A23L17/65 ,  C11B1/10

    Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to reduce the production cost and to prevent waste of food resources due to degeneration. CONSTITUTION: Salting water is manufactured by mixing 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. Moisture is removed from Pollack roe, and the Pollack roe is dipped in the salting water. The impurities and moisture are removed from the dipped Pollack roe. Arid spice is manufactured by mixing 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of kelp essential oil based on 100 weight% of Pollack roe. The Pollack roe with the impurities removed is seasoned. The arid spice is put on the seasoned Pollack roe. Water spice is manufactured by mixing 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe. The water spice is put on the Pollack roe seasoned with the arid spice.

    Abstract translation: 目的：提供盐渍波拉克鱼的制造方法，以降低生产成本，防止由于退化引起的食物资源浪费。 构成：盐水是通过混合1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒，基于100重量％的波拉克鱼 。 水分从波拉克（Pollack）的卵子中取出，而波拉克（Polack）的卵子浸入盐水中。 杂质和水分从浸渍的波拉克鱼中去除。 通过混合1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10％的海带精油，基于100重量％的波拉克籽油来制造干燥香料。 带有杂质的波拉克獐鹿经过调味。 干燥的香料被放在经验丰富的波拉克鱼子里。 香料是通过混合1-7重量％的红椒粉，0.01-5重量％的调味品，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水基 在100重量％的Pollack獐鹿。 水香料放在用干燥香料调味的波拉克鱼上。

    다시마를 함유한 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제조하는 제조방법
    12.
    发明公开
    다시마를 함유한 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제조하는 제조방법 有权
    通过提供稳定性和含量功能成分的LAMINARIA JAPONICA的提取来制备发酵的MACKEREL的方法

    公开(公告)号：KR1020130057581A

    公开(公告)日：2013-06-03

    申请号：KR1020110123365

    申请日：2011-11-24

    Applicant: 강릉원주대학교산학협력단

    Inventor： 조순영 ,  이승주

    IPC: A23L17/00 ,  A23B4/02

    CPC classification number: Y02A40/946 ,  A23L17/75 ,  A23L17/60 ,  A23L33/10 ,  A23L33/16

    Abstract: PURPOSE: A method of manufacturing salted mackerel is provided to show a lower number of microorganisms during storage, no pH variation, lower browning, and a lipid oxidation inhibition effect. CONSTITUTION: A mackerel is washed with flowing water after removing gill and internal organs of the mackerel. Brine salting is performed by immersing the washed mackerel in a seasoning container containing brine for 30 minutes to 6 hours. Same salt which is used for brine salting is sprinkled to the mackerels in which moisture is removed after dehydration for 10 minutes to 3 hours, by placing the head of brine salted mackerel upward and the tail of brine salted mackerel downward. A mackerel is placed slantly at an aging board with the tail of mackerel upward to eliminate the remaining water. A kelp extract is added to the salted mackerel by a spraying type. The kelp extract added mackerel is aged. The mackerel is Scomber japonicus or Scomber australacius. [Reference numerals] (AA) Salted mackerel with 0.5% of kelp; (BB) Storage period(days)

    Abstract translation: 目的：提供盐鲭鱼的制备方法，以显示储存期间微生物数量较少，无pH变化，较低的褐变和脂质氧化抑制作用。 构成：鲭鱼去除鳃和鲭鱼的内脏后，用流水洗净鲭鱼。 通过将洗涤的鲭鱼浸入含有盐水的调味容器中30分钟至6小时来进行盐水盐析。 将用于盐水盐水的相同的盐通过向上放置盐水盐水鲭鱼的头部并将盐水的尾部向下放置，将其脱水10分钟至3小时后除去水分的鲭鱼。 将鲭鱼倾斜放置在老化板上，鲭鱼的尾巴向上，以消除剩余的水。 通过喷雾式将海藻提取物加入到盐鲭鱼中。 加入m鱼的海带提取物陈化。 鲭鱼是Scomber japonicus或Scomber australacius。 （AA）具有0.5％海带的盐鲭鱼; （BB）储存期（天）

    죽염을 이용한 어된장 제조방법
    13.
    发明授权
    죽염을 이용한 어된장 제조방법 失效
    用竹盐制备鱼酱的方法

    公开(公告)号：KR101224737B1

    公开(公告)日：2013-01-21

    申请号：KR1020110022686

    申请日：2011-03-15

    Applicant: 강릉원주대학교산학협력단

    Inventor： 조순영 ,  문은희 ,  권준구 ,  이승주 ,  하왕현

    IPC: A23L11/20 ,  A23L17/00 ,  A23L33/00

    Abstract: 본 발명은 죽염을 이용하여 어된장을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 죽염을 이용하여 본 발명의 공정으로 제조한 어된장이 일반 소금을 이용하여 제조하는 어된장보다 미네랄 함량이 증가하며 변질 원인균의 증식을 억제시키는 등의 우월한 효과를 나타내므로 최종적으로 어된장제조 중의 바람직한 발효에 기여하고 건강에 도움을 주는 무기영양원도 어된장 제조 공정보다 풍부히 섭취할 수 있는 이점이 있어 우수한 품질의 어된장을 제조할 수 있다.

    홍게를 유효성분으로 함유하는 비만 또는 고지혈증 및 동맥경화성 혈관계 질환의 예방 및 치료용 조성물
    17.
    发明公开
    홍게를 유효성분으로 함유하는 비만 또는 고지혈증 및 동맥경화성 혈관계 질환의 예방 및 치료용 조성물 失效
    包括用于预防和治疗肥胖或高脂血症和血栓性血管病的药物JAPONICUR的组合物

    公开(公告)号：KR1020120021800A

    公开(公告)日：2012-03-09

    申请号：KR1020100079520

    申请日：2010-08-17

    Applicant: 강릉원주대학교산학협력단

    Inventor： 조순영 ,  최종원 ,  이승주 ,  하왕현 ,  최혜진

    IPC: A61K35/612 ,  A23L1/30 ,  A23L17/40

    CPC classification number: A61K35/612 ,  A23L17/40 ,  A23L33/10

    Abstract: PURPOSE: A composition containing Chioneceter japonicur is provided to reduce lipid content in liver tissue and feces and to enhance SOD activity in serum. CONSTITUTION: A pharmaceutical composition for preventing and treating obesity or hypelipidemia, artheriosclerotic vascular diseases. The Chioneceter japonicur is isolated in the form of dry powder, polar solvent soluble extract, or polar solvent insoluble extract. The Chioneceter japonicur dry powder is prepared by light drying and naturally drying. A health food for preventing and treating obesity or hyperlipidemia and arteriosclerosis contains Chioneceter japonicur. The health food is powder, granules, tablets, capsules, or beverage.

    Abstract translation: 目的：提供含有Chioneceter japonicur的组合物，以减少肝组织和粪便中的脂质含量，并提高血清中的SOD活性。 构成：用于预防和治疗肥胖症或低血脂症的药物组合物，即动脉硬化性血管疾病。 Chioneceter japonicur以干粉，极性溶剂可溶提取物或极性溶剂不溶性提取物的形式分离。 Chioneceter japonicur干粉是通过光干和自然干燥制备的。 用于预防和治疗肥胖或高脂血症和动脉硬化的保健食品含有Chioneceter japonicur。 保健食品是粉末，颗粒，片剂，胶囊或饮料。

    해양심층수 소금을 첨가한 가자미식해의 제조방법
    18.
    发明公开
    해양심층수 소금을 첨가한 가자미식해의 제조방법 无效
    一种用深海水制备放置平面的方法

    公开(公告)号：KR1020120001130A

    公开(公告)日：2012-01-04

    申请号：KR1020100061780

    申请日：2010-06-29

    Applicant: 강릉원주대학교산학협력단

    Inventor： 조순영 ,  문은희 ,  김옥선 ,  최용석 ,  권준구 ,  이승주 ,  하왕현 ,  최혜진

    IPC: A23L17/00 ,  A22C25/14 ,  A23B4/12

    CPC classification number: A23L17/00 ,  A22C25/14 ,  A23L3/3472 ,  A23L27/105 ,  A23L27/14 ,  A23L27/40 ,  A23V2250/156

    Abstract: PURPOSE: A producing method of flatfish sik-hae(flatfish fermented with grains) containing salt obtained from deep sea water is provided to control the breeding of salted food deterioration causative bacteria in the flatfish sik-hae. CONSTITUTION: A producing method of flatfish sik-hae(flatfish fermented with grains) containing salt obtained from deep sea water comprises the following steps: removing head, intestines, and tail from flatfish, and washing and cutting the flatfish; adding 5-20%(w/w) of salt obtained from the deep sea water for salting the flatfish in a low temperature aging chamber at 0-20 deg C for 1-60 hours, and washing the salted flatfish; removing the moisture from the flatfish, and mixing the flatfish with red pepper powder, minced garlic, ginger juice, and cooked millet before aging at 1-50 deg C for 1-30 days; and adding sugar, salt, and pickled radish slices to the aged flatfish, and aging the mixture at 1-50 deg C for 1 day.

    Abstract translation: 目的：提供含有从深海水中获得的盐的鲽鱼（鲽鱼发酵的鲽鱼）的生产方法，以控制鲽鱼食盐劣化致病细菌的繁殖。 构成：从深海水中获得的含有盐的鲽鱼（鲽鱼发酵的鲽鱼）的生产方法包括以下步骤：从鲽鱼中去除头部，肠和尾部，并清洗和切割鲽鱼; 加入5-20％（w / w）从深海水中获得的盐，在0-20℃的低温老化室中将鲽鱼腌制1-60小时，并洗涤盐渍的鲽鱼; 从鲽鱼中除去水分，并将鲽鱼与红辣椒粉，切碎的大蒜，生姜汁和煮熟的小米混合，然后在1-50℃老化1-30天; 并向老年鲽鱼中加入糖，盐和腌萝卜片，并将混合物在1-50℃老化1天。

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