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公开(公告)号：KR1020140147966A
公开(公告)日：2014-12-31
申请号：KR1020130070921
申请日：2013-06-20
Applicant: 전라남도
CPC classification number: A61K8/97 , A61K2800/28 , A61Q19/00
Abstract: The present invention relates to a natural scrub cosmetic composition which substitutes for conventionally used walnut shells or apricot seeds and does not irritate the skin by using young pears which are massively generated before pear thinning or bag covering, are aged 30-60 days after flowing, and have the most content of albutin as a skin whitening material, or the pear pomace containing a large amount of stone cells, which are byproducts of pear juice. According to some embodiments of the present invention, the cosmetic composition contains the pear stone cells as scrub particles, does not irritate the skin, has good feeling of use, and exhibits excellent and uniform dead skin cell removing effect and pore tightening effect. In particular, the pear stone cells of the present invention are added as scrub particles, thereby controlling the scrubbing strength depending on the size of stone cell and improving stability and feeling of use as a natural material.
Abstract translation: 本发明涉及一种天然磨砂化妆品组合物，其替代常规使用的核桃壳或杏子，并且在流失之前30-60天龄，通过使用在梨变薄或袋覆盖之前大量产生的幼梨不刺激皮肤， 并且具有最多含量的作为皮肤美白材料的胡萝卜素，或含有大量石细胞的梨果渣，它们是梨汁的副产物。 根据本发明的一些实施方案，化妆品组合物含有作为洗涤颗粒的梨石细胞，不刺激皮肤，具有良好的使用感，并且具有优异且均匀的死皮细胞去除效果和孔收缩效果。 特别地，本发明的梨石细胞作为洗涤颗粒添加，从而根据石细胞的尺寸控制洗涤强度，提高作为天然材料的稳定性和使用感。
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公开(公告)号：KR101414808B1
公开(公告)日：2014-07-03
申请号：KR1020120101723
申请日：2012-09-13
Applicant: 전라남도
Abstract: 본 발명은 김치 칩 또는 채소 칩을 이용한 쌀 팽화스낵의 제조방법에 관한 것이다. 본 발명의 제조방법은 종래 쌀 팽화스낵이 갖는 영양 불균형 또는 낮은 기호도의 문제를 해결하기 위하여 김치 또는 채소를 첨가하면서도, 김치 분말 또는 채소 분말을 첨가하여 제조한 쌀 팽화스낵의 종래 제조방법이 갖는 문제점 즉, 김치 분말 또는 채소 분말의 첨가로 인한 팽화불량에 따른 조직간 저하와 생산량 감소라는 문제점을 해소하여, 쌀 팽화스낵에 영양성분 및 생리활성 성분이 다량 함유되어 있는 김치 또는 채소를 첨가하여 영양 불균형의 문제점을 해결하였을 뿐만 아니라 맛, 향 및 색에 대한 기호도 개선과 함께 팽화불량을 제어하여 조직감에 의한 기호도도 우수한 쌀 팽화스낵을 제조할 수 있다.
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公开(公告)号：KR1020140033869A
公开(公告)日：2014-03-19
申请号：KR1020120100321
申请日：2012-09-11
Applicant: 전라남도
CPC classification number: A23L27/105 , A21D8/06 , A21D13/04 , A23V2002/00 , A23V2300/10
Abstract: The present invention relates to a method for preparing black garlic and a method for preparing rice bakery food, for example, rice cookie or rice cake including the black garlic by using dough in which black garlic paste is added, wherein the method for preparing black garlic includes the steps of: maturing Allium Sativum L. f. Choyeong under a temperature condition of 70°C to 80°C to ferment; and post-maturing the fermented Allium Sativum L. f. Choyeong by drying for 5 to 10 days to mature, and black garlic paste is prepared by: mixing black garlic prepared by the preparation method with water; pulverizing the mixture to prepare pulverized liquid of black garlic; concentrating the pulverized liquid of black garlic to prepare black garlic paste. According to the present invention, provided is a food having improved flavor preference and functionality, comparing to the conventional black garlic and good nutritional property by using Korean rice thereby being favored by middle-aged class, as well as younger generation and children. Therefore, it is expected that the present invention can contribute to an increase in profit of farm and development of the relating industry by providing a new rice and garlic consumer. [Reference numerals] (AA) Ingredient name; (BB) Unit; (CC) Control group
Abstract translation: 本发明涉及一种制备黑蒜的方法和一种制备米饭面包食品的方法，例如，通过加入黑蒜酱的面团，包括黑蒜包括黑蒜，其中制备黑蒜的方法 包括以下步骤：熟化大蒜百合 在70℃〜80℃的温度条件下进行发酵; 并且成熟后发酵的大蒜莴苣。 通过干燥5〜10天成熟，通过以下方法制备黑蒜酱：将通过制备方法制备的黑蒜与水混合; 粉碎混合物以制备黑蒜粉碎液; 浓缩黑蒜粉碎液，制备黑蒜酱。 根据本发明，提供了具有改善的风味偏好和功能的食物，与常规的黑蒜相比，通过使用韩国大米，由中年阶层以及年轻一代和儿童青睐而具有良好的营养特性。 因此，预计本发明可以通过提供新的大蒜和大蒜消费者来促进农业利润的增加和相关产业的发展。 （附图标记）（AA）成分名称; （BB）单位; （CC）对照组
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公开(公告)号：KR1020100108024A
公开(公告)日：2010-10-06
申请号：KR1020090026459
申请日：2009-03-27
Applicant: 전라남도
Abstract: PURPOSE: An aromatic water steam distillation apparatus for combining distillation and water steam distillation of high-boiling is provided to increase the productivity of the natural essential oil and multiply the effectiveness of task and manufacture aromatic water steam distillation water. CONSTITUTION: An aromatic water steam distillation apparatus includes a sample distillation extractor body(10) having a heat plate(1) and a drainpipe(2). A supporting member is formed on the circumference of the sample distillation extractor inner body. An upper base cover is formed in a steam outlet. A screw type cooling pipe is arranged in the lateral direction of the body in a vertical downward direction. A screw-type cooling pipe is connected with a connection pipe to the vent of cover built-in the inside to the vertical direction.
Abstract translation: 目的：提供一种用于蒸馏和高沸点蒸汽蒸馏蒸馏的芳香水蒸气蒸馏装置，以提高天然精油的生产率，增加任务和制造芳香水蒸汽蒸馏水的有效性。 构成：芳香水蒸汽蒸馏装置包括具有加热板（1）和排水管（2）的样品蒸馏提取器体（10）。 在样品蒸馏提取器内体的圆周上形成有支撑构件。 上部底盖形成在蒸汽出口中。 螺杆式冷却管在主体的横向方向上沿垂直向下的方向布置。 螺旋式冷却管与连接管连接到垂直方向内置的盖的通风口。
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