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公开(公告)号：KR3008729360000S
公开(公告)日：2016-09-21
申请号：KR3020160003129
申请日：2016-01-21
Applicant: 목포대학교산학협력단
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公开(公告)号：KR3008500600000S
公开(公告)日：2016-04-19
申请号：KR3020160003132
申请日：2016-01-21
Applicant: 목포대학교산학협력단
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公开(公告)号：KR3008500590000S
公开(公告)日：2016-04-19
申请号：KR3020160003130
申请日：2016-01-21
Applicant: 목포대학교산학협력단
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公开(公告)号：KR1020130094043A
公开(公告)日：2013-08-23
申请号：KR1020120015379
申请日：2012-02-15
Applicant: 목포대학교산학협력단
CPC classification number: A61K8/9706 , A61K36/03 , A61K2236/37 , A61Q19/08
Abstract: PURPOSE: Subcritical water extracts of laminaria japonica is provided to improve an esterase inhibition activity, a collagen synthesis capability and an anti-wrinkle activity and prevent side effects by using marine algae and an aqueous solvent, thereby having a marked effect in an industrial aspect. CONSTITUTION: A cosmetic composition for wrinkle protection or wrinkle improvement includes the subcritical water extracts of laminaria japonica which are extracted with the subcritical water of 3 MPa and 180-240°C. The cosmetic composition for wrinkle protection or wrinkle improvement adds water in crushed laminaria japonica and includes the subcritical water extracts of laminaria japonica which are characterized by being extracted under 3 MPa and 180-240°C as an active ingredient. A manufacturing method of the subcritical water extracts of laminaria japonica having a wrinkle protection activity and a wrinkle improvement activity comprises: a step of manufacturing crushed laminaria japonica by pulverizing laminaria japonica; a step of adding water in the crushed laminaria japonica; and a step of manufacturing the subcritical water extract of laminaria japonica by reacting the crushed laminaria japonica with water at a condition of 3 MPa and 180-240°C.
Abstract translation: 目的：提供aria粳亚临界水提取物，以提高酯酶抑制活性，胶原合成能力和抗皱活性，并通过使用海藻和水性溶剂防止副作用，从而在工业方面具有显着的效果。 构成：用于皱纹保护或皱纹改善的化妆品组合物包括用3MPa和180-240℃的亚临界水提取的lamin粳亚临界水提取物。 用于皱纹保护或皱纹改善的化妆品组合物在粉碎的lamin粳中添加水，并且包括以3MPa和180-240℃作为活性成分提取的aria粳亚临界水提取物。 具有皱纹保护作用和皱纹改善活性的aria粳亚临界水提取物的制造方法包括：通过粉碎lamin粳制造粉碎的lamin粳的步骤; 在粉碎的lamin粳中加水的步骤; 并且在3MPa和180-240℃的条件下，通过使粉碎的j粳与水反应来制造aria粳亚临界水提取物的步骤。
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公开(公告)号：KR1020120097281A
公开(公告)日：2012-09-03
申请号：KR1020110016774
申请日：2011-02-24
Applicant: 주식회사 담양한과명진식품 , 목포대학교산학협력단 , 재단법인 전남생물산업진흥원 , 담양군
IPC: A23L21/10 , A23L29/281 , A23L17/60
Abstract: PURPOSE: A producing method of jelly using seaweed is provided to reduce the unique seaweed odor from the jelly, and to maintain the flavor, the color, and the taste of the seaweed. CONSTITUTION: A producing method of jelly using seaweed comprises the following steps: mixing 100ml of water and 2-3g of gelatin, and heating the mixture until the gelatin is melted; adding 1g of brown seaweed powder, 0.1g of laver powder, 17.5-25g of oligosaccharide, 7.5-25g of pine needles, 0-25g of citron syrup, 0.1-0.6g of cinnamon powder, 0-3g of pine needle extract, 0-0.2g of mulberry leaf powder, 0-0.2g of green tea leaf powder, and 0-0.2g of garlic powder, and heating the mixture; cooling the heated mixture in a molding frame at room temperature, and hardening the mixture in a refrigerator for 12 hours.
Abstract translation: 目的：提供使用海草的果冻的生产方法，以减少来自果冻的独特的海藻味，并保持海藻的风味，颜色和味道。 构成：使用海藻的果冻的生产方法包括以下步骤：将100ml水和2-3g明胶混合，加热混合物直到明胶熔化; 加入1g褐藻粉，0.1g紫菜粉，17.5-25g寡糖，7.5-25g松针，0-25g柚子糖浆，0.1-0.6g肉桂粉，0-3g松针提取物，0 -0.2g桑叶粉，0-0.2g绿茶叶粉和0-0.2g大蒜粉，加热混合物; 在室温下将加热的混合物在模制框架中冷却，并将混合物在冰箱中硬化12小时。
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Patent Agency Ranking
公开(公告)号：KR1020100128672A
公开(公告)日：2010-12-08
申请号：KR1020090047199
申请日：2009-05-29
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A cosmetic composition containing bittern for anti-wrinkling is provided to ensure collagen generation, antioxidation, and moisturizing. CONSTITUTION: A cosmetic composition for anti-wrinkling contains bittern as an active ingredient. The bittern contains 0.0035-0.0045 weight% of lithium, 20.1-20.0 weight% of magnesium, 4.1-4.2 weight% of potassium and 0.00165-0.00175 weight% of manganese. The bittern is prepared by centrifuging sun-dried salt at 1,000-10,000 rpm and 10-25°C. The content of the bittern is 0.0001-50 weight% based on total composition.
Abstract translation: 目的：提供含有防止起皱的卤水的化妆品组合物，以确保胶原蛋白的产生，抗氧化和保湿。 构成：抗皱化妆品组合物含有卤水作为活性成分。 卤水含有0.0035-0.0045重量％的锂，20.1-20.0重量％的镁，4.1-4.2重量％的钾和0.00165-0.00175重量％的锰。 通过以1,000-10,000rpm和10-25℃离心晒干的盐制备盐水。 基于总成分，卤水含量为0.0001-50重量％。
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公开(公告)号：KR1020100002937A
公开(公告)日：2010-01-07
申请号：KR1020080063002
申请日：2008-06-30
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A salt grinding device is provided, which can control phenomenon that the salt is frozen by moisture from the salt. CONSTITUTION: A salt grinding device comprises a feeder(100); a main body(50) which is provided with salt from the feeder; a blade(210) which is located on the inner side of the main body and shatters the salt into pieces; a separating device(300) which is arranged in the lower part of the blade and divides the pulverized salt into the individual size; a transfer apparatus(400) transferring the predetermined-size salt to the feeder; a dryer(500) for drying the salt with a size smaller than the predetermined-size; and a coating device for coating the salt dried in the dryer with anti-caking agent(600).
Abstract translation: 目的：提供盐研磨装置，可以控制盐从盐中被水分冻结的现象。 构成：盐研磨装置包括进料器（100）; 主体（50），其从进料器设置有盐; 刀片（210），其位于主体的内侧，并将盐粉碎成碎片; 分离装置（300），其布置在所述叶片的下部，并将所述粉碎盐分成各自的尺寸; 传送装置（400），将预定尺寸的盐转移到进料器; 用于干燥尺寸小于预定尺寸的盐的干燥器（500）; 以及用于在干燥机中用抗结块剂（600）涂覆干燥的盐的涂布装置。
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公开(公告)号：KR1020090110015A
公开(公告)日：2009-10-21
申请号：KR1020080035575
申请日：2008-04-17
Applicant: 완도군 , 목포대학교산학협력단
CPC classification number: A23L13/424 , A23L13/67 , A23L17/10 , A23L17/40 , A23L17/60 , A23L27/105
Abstract: PURPOSE: A method for preparing rice cake ribs using sea foods is provided to secure the nutrition of pork as well as helpful components of sea foods. CONSTITUTION: A method for preparing rice cake ribs using sea foods comprises the following steps of: slicing pork(S10); chopping sea foods(S20); preparing a seasoning(S30); mixing the 1-10 parts sea foods, 1-3 parts chopped onion, 0.1-0.3 part leek, 0.3-0.8 part pear, 0.1-0.3 part garlic, the 1.0-2.5 parts seasoning, and 10 parts pork(S40); and molding the mixture into a rice cake rib(S50).
Abstract translation: 目的：提供使用海鲜制作米饼肋骨的方法，以确保猪肉的营养以及海鲜的有益成分。 构成：使用海鲜制备米饼肋骨的方法包括以下步骤：切片猪肉（S10）; 剁碎海鲜（S20）; 准备调味料（S30）; 混合1-10份海鲜，1-3份切碎的洋葱，0.1-0.3份韭菜，0.3-0.8份梨，0.1-0.3份大蒜，1.0-2.5份调味料和10份猪肉（S40）; 并将混合物成型为米饼肋（S50）。
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公开(公告)号：KR100898135B1
公开(公告)日：2009-05-19
申请号：KR1020070113993
申请日：2007-11-08
Applicant: 목포대학교산학협력단 , 영광군
CPC classification number: Y02A40/946
Abstract: 본 발명은 조기류(생선) 통조림 제조방법에 관한 것으로서, 주요 특징 중의 하나는 조기류를 준비하는 단계; 상기 준비된 조기류를 선별하여, 조기류의 머리에서 아가미 지느러미까지의 부분(1), 꼬리지느러미(2), 등지느러미(3), 배지느러미와 내장(4) 및 비늘을 제거하여 손질하는 단계, 상기 손질된 조기류를 염처리하는 단계, 상기 염처리된 조기류를 자연건조하는 단계 그리고 상기 건조된 조기류를 수세한 후 탈수하는 단계를 포함하는 전처리하는 단계; 상기 전처리된 조기류를 통조림에 넣고, 조기류:식염수의 중량비가 7~9:1이 되도록 식염수를 더 첨가하는 통조림에 살쟁임하는 단계; 상기 살쟁임된 조기류 통조림을 80~120℃에서 10~20분 동안 탈기하는 단계; 상기 탈기된 조기류 통조림을 밀봉하는 단계; 상기 밀봉된 조기류 통조림을 세척하는 단계; 상기 세척된 조기류 통조림을 116~126℃에서 50~70분 동안 살균하는 단계; 및 상기 살균된 조기류 통조림을 냉각하는 단계를 포함하는 것을 특징으로 한다
조기, 굴비, 통조림, 보일드, 양념-
公开(公告)号：KR1020090047904A
公开(公告)日：2009-05-13
申请号：KR1020070113992
申请日：2007-11-08
Applicant: 목포대학교산학협력단 , 영광군
Abstract: 본 발명은 조기류(생선) 통조림 가공을 위한 전처리 방법에 관한 것으로서, 보다 상세하게는 조기류를 준비하여 선별하는 단계; 상기 선별된 조기류의 머리에서 아가미 지느러미까지의 부분(1), 꼬리지느러미(2), 등지느러미(3), 배지느러미와 내장(4) 및 비늘 등의 비가식부를 제거하여 손질하는 단계; 상기 손질된 조기류를 염처리하는 단계; 및 상기 염처리된 조기류를 46~50시간 동안 자연건조하는 단계를 포함하며, 이때, 상기 조기류의 염처리는 마른간법, 물간법 및 피클큐어법에서 선택된 어느 한 가지 방법으로 실시하는 것을 특징으로 하는 조기류 통조림 가공을 위한 전처리 방법에 관한 것이다.
조기류, 통조림, 전처리
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