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公开(公告)号：KR101373377B1
公开(公告)日：2014-03-13
申请号：KR1020120013444
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946
Abstract: 본 발명은 죽염을 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 기능성 성분이 뛰어난 죽염을 이용하여 본 발명의 공정으로 제조한 명란젓이 시중에서 판매되는 명란젓보다 미생물, pH, VBN 및 TBA 측정결과 품질 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 명란젓을 제조할 수 있다.
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公开(公告)号：KR1020130093228A
公开(公告)日：2013-08-22
申请号：KR1020120014630
申请日：2012-02-14
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A production method of salted squid is provided to offer excellent quality and storage property by using sea tangle essential oil as a nature antibiotic material. CONSTITUTION: Squid is soaked in salting water for 1-4 days. Foreign substances and moisture are removed from the squid. The squid is seasoned, and coated with dried spices. Liquid spices are coated on the squid. The salting water contains 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine for 100 wt% of squid. The dried spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of sea tangle essential oil. The liquid spices include 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 wt% of starch syrup, and 1-15 wt% of water.
Abstract translation: 目的：提供盐鱿鱼的生产方法，通过使用海螯精油作为天然抗生素材料，提供优质的储存性能。 构成：鱿鱼在盐水中浸泡1-4天。 从鱿鱼中除去异物和水分。 鱿鱼经过调味，并涂上干香料。 液体香料涂在鱿鱼上。 盐水含有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，用于100重量％的鱿鱼。 干燥的香料包括1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10重量％的海螯合精油。 液体香料包括1-7重量％的红辣椒粉，0.01-5重量％的人造调味品，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水。
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公开(公告)号：KR1020130092745A
公开(公告)日：2013-08-21
申请号：KR1020120014220
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A production method of salted squid is provided to produce the salted squid using deep sea water salt with functional components to improve quality and storage property. CONSTITUTION: Deep sea water salt is dissolved at 600-1,000°C for 4-12 hours to obtain high-temperature dissolved deep sea water salt. 100 wt% of squid is salted in a salting solution containing 1-20 wt% of high-temperature dissolved deep sea water salt, 1-10 wt% of sugar, 1-50 wt% of water, and 0.01-5 wt% of refined rice wine for 1-4 days. Foreign substances and moisture are removed from the salted squid. The salted squid is coated with liquid spices. The salted squid is coated with dry spices, and aged at 0-30°C for 1-5 days. The dried spices contain 1-10 wt% of red pepper powder and 0.01-5 wt% of sugar. The liquid spices contain 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 wt% of starch syrup, and 1-15 wt% of water.
Abstract translation: 目的：提供盐鱿鱼的生产方法，使用深海水盐与功能成分生产盐鱿鱼，提高品质和贮藏性。 规定：深海盐水在600-1,000℃下溶解4-12小时，得到高温溶解的深海盐水。 将100重量％的鱿鱼在含有1-20重量％的高温溶解深海水盐，1-10重量％糖，1-50重量％水和0.01-5重量％ 精制米酒1-4天。 从盐渍的鱿鱼中除去异物和水分。 盐渍的鱿鱼涂上液体香料。 盐渍的鱿鱼用干香料包衣，在0-30℃下老化1-5天。 干燥的香料含有1-10重量％的红辣椒粉和0.01-5重量％的糖。 液体香料含有1-7重量％的红辣椒粉，0.01-5重量％的人造调味料，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水。
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公开(公告)号：KR1020130092742A
公开(公告)日：2013-08-21
申请号：KR1020120014215
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A production method of salted squid is provided to use brown seaweed essential oil which can be expected as a nature antibiotic material for controlling salted seafood decomposition causing bacteria. CONSTITUTION: Brown seaweed is cut, pulverized, and dried. The brown seaweed powder is mixed with 1-200 times (w/w) the amount of mixing solvent, and extracted for 10 minutes-7 days at 0-150°C. The obtained extract is filtered, and the filtered product is decompress-dried to obtain brown seaweed essential oil. 100 wt% of squid is salted in salting solution containing 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine. The salted squid is seasoned. The seasoned squid is coated with dry spices containing the brown seaweed essential oil. The squid is coated with liquid spices. The mixing solvent is water, alcohol, low class alcohol with 1-4 carbons, or their mixture.
Abstract translation: 目的：提供盐鱿鱼的生产方法，使用棕色海藻精油，可预期作为控制咸海鲜分解引起细菌的天然抗生素材料。 构成：将棕色海藻切成粉碎并干燥。 将棕色海藻粉末混合1-200倍（w / w）混合溶剂，并在0-150℃下提取10分钟-7天。 将得到的提取物过滤，过滤产物减压干燥，得到棕色海藻精油。 将100重量％的鱿鱼在含有1-20重量％盐，1-10重量％糖，1-10重量％水和0.01-5重量％精制米酒的盐析溶液中盐析。 咸鱿鱼经过调味。 经调味的鱿鱼涂有含有棕色海藻精油的干燥香料。 鱿鱼涂上液体香料。 混合溶剂为水，醇，含1-4个碳的低级醇或其混合物。
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公开(公告)号：KR1020130092665A
公开(公告)日：2013-08-21
申请号：KR1020120014066
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A production method of salted pollack intestine is provided to offer excellent quality and storage property using laver essential oil as a natural antibiotic material. CONSTITUTION: Moisture is removed from washed pollack intestine, and the pollack intestine is dipped in salting water for salting for 1-4 days. Foreign substances and moisture are removed from the salted pollack intestine. The pollack intestine is seasoned, and coated with dry spices. The pollack intestine with the dry spices is coated with liquid spices. The salting water contains 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine for 100 wt% of pollack intestine. The dry spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of laver essential oil for 100 wt% of pollack intestine. The liquid spices include 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 parts by weight of starch syrup, and 1-15 wt% of water for 100 wt% of pollack intestine.
Abstract translation: 目的：提供盐渍ack肠的生产方法，使用紫菜精油作为天然抗生素材料，提供优质的贮藏性能。 构成：将水分从洗涤的poll肠中除去，将poll肠浸入盐水中盐析1-4天。 外来物质和水分从盐渍的poll肠中清除。 poll肠经过调味，并涂上干香料。 用干燥香料的poll肠涂有液体香料。 盐水含有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，用于100重量％的poll肠。 干香料包括1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10重量％的柠檬精油，用于100重量％的poll肠。 液体香料包括1-7重量％的红辣椒粉，0.01-5重量％的人造调味料，1-10重量％的大蒜，1-10重量份的淀粉糖浆和1-15重量％的水，用于 100重量％的poll肠。
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Patent Agency Ranking
公开(公告)号：KR1020130092019A
公开(公告)日：2013-08-20
申请号：KR1020120013445
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture the salted Pollack roe in which quality and keeping quality are excellent using deep sea water salt in which functional contents are excellent. CONSTITUTION: Deep sea water is gathered from ocean surface to 300-1300 m. Deep sea water salt is manufactured by melting the gathered deep sea water for 4-12 hours at 600-100°C. Salted Pollack 100 weight% is dipped in salted water made of the deep sea water salt 1-20 weight%, sugar 1-10 weight%, water 1-50 weight%, and refined rice wine 0.01-5 weight%. Moisture and impurity moisture are eliminated in the salted Pollack. A water condiment is covered on the salted Pollack in which the moisture and the impurity moisture are eliminated. A dry condiment is added to the seasoned salted Pollack and it is aged. The water condiment is made of chili powder 1-7 weight%, miwon weight%, 0.01-5 weight%, garlic 1-10 weight%, starch syrup 1-10 weight%, and made of chili powder 1-10 weight% and sugar 0.01-5 weight% in comparison with the salted Pollack 100 weight%.
Abstract translation: 目的：提供盐渍波拉克鱼的制造方法，制作盐渍的波拉克鱼，其功能成分优良的深海盐水质量优良。 规定：深海水从海面聚集到300-1300米。 通过在600-100℃下将聚集的深海水熔化4-12小时制成深海水盐。 盐渍波拉100重量％浸在深海盐水1-20重量％，糖1-10重量％，水1-50重量％，精制米酒0.01-5重量％的盐水中。 水分和杂质水分在盐渍的波拉克中消除。 在水分和杂质水分消除的盐渍波拉克上覆盖水调味品。 在经过调味的盐渍波拉克加入干燥的调味品，它是老化的。 水调味品由辣椒粉1-7重量％，麦田重量％，0.01-5重量％，大蒜1-10重量％，淀粉糖浆1-10重量％，由辣椒粉1-10重量％制成， 与盐渍的波拉克100重量％相比，糖含量为0.01-5重量％。
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公开(公告)号：KR1020130092013A
公开(公告)日：2013-08-20
申请号：KR1020120013439
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture salted Pollack roe with an improved quality and an excellent storage by using sea mustard essential oil which is a natural antibacterial material. 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 salted 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 sea mustard 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：通过使用天然抗菌材料的海芥精油，提供盐渍波拉克鱼的制造方法，以提高质量和优良的储存，制造盐渍的波拉克鱼。 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。 杂质和水分从盐渍的波拉克鱼中除去。 通过混合1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10％的芥菜精油，基于100重量％的Pollack卵来制造干燥香料。 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。
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公开(公告)号：KR1020080062447A
公开(公告)日：2008-07-03
申请号：KR1020060138279
申请日：2006-12-29
Applicant: 정순범 , 강릉원주대학교산학협력단
Abstract: A method of preparing Kimchi with improved quality and keeping quality by soaking Chinese cabbage in deep sea water instead of a salt solution and mixing with seasonings is provided to give organic salts and minerals in large quantities. Chinese cabbage is cut into two or three pieces and soaked in deep sea water with a salinity of 10 to 15% for 4 to 6hr. The salted Chinese cabbage is soaked in 2 to 3 times the weight of water for 5 to 6hr, washed with clean water, dehydrated, mixed with seasonings and aged for 1 to 2 days. The seasonings contain 80 to 90% by weight of vegetables, 1.0 to 2.0% by weight of radishes with a size of 3.5 to 4.5cm, 1.5 to 2.5% by weight of Welsh onions with a size of 3.5 to 4.5cm 0.5 to 1.0% by weight of ginger, 1.0 to 2.0% by weight of garlic, 2.0 to 4.0% by weight of red pepper powder, 0.5 to 1.5% by weight of sugar and 2.0 to 3.0% by weight of salted anchovies.
Abstract translation: 提供了通过将大白菜浸入深海水中而不是盐溶液并与调味料混合来制备泡菜以提高质量和保持质量的方法，以大量提供有机盐和矿物质。 将大白菜切成两片或三片，浸入深海水中，盐度为10〜15％，持续4〜6小时。 盐渍白菜浸泡2〜3次，重复5〜6小时，用干净水洗涤，脱水，与调味料混合，老化1〜2天。 调味料含有80〜90重量％的蔬菜，1.0〜2.0重量％的大小为3.5〜4.5cm的萝卜，1.5〜2.5重量％的尺寸为3.5〜4.5cm的威尔士洋葱0.5〜1.0％ 的姜，1.0〜2.0重量％的大蒜，2.0〜4.0重量％的红辣椒粉，0.5〜1.5重量％的糖和2.0〜3.0重量％的盐渍an鱼。
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公开(公告)号：KR1020150044193A
公开(公告)日：2015-04-24
申请号：KR1020130123264
申请日：2013-10-16
Applicant: 강릉원주대학교산학협력단
IPC: A23L3/3571 , A23L3/00
CPC classification number: A23L3/3571 , A23L21/20 , A23V2002/00 , A23V2200/10
Abstract: 본발명은프로폴리스추출물을유효성분으로함유하는조성물에관한것으로서, 더욱상세하게는본 발명의프로폴리스추출물이오염된식품에서분리한미생물과식품의품질을저하시키는미생물에대하여우수한생육억제효과를나타냄으로써, 각종식품의신선도유지에도움을주어식품을장기간보존할수 있는천연식품보존제또는천연방부제로유용하게이용될수 있으며식품의저장이나보존상의이점을득할수 있도록하고, 합성식품보존제를대신기능을제공하고자하는것이다.
Abstract translation: 本发明涉及包含蜂胶提取物作为活性成分的组合物。 更具体地说，本发明的蜂胶提取物可以极好地抑制从被污染的食品和微生物分离的微生物的生长，从而降低食品的质量。 因此，本发明可以用作能够长时间保存食品的各种食品的新鲜度的天然食品防腐剂。 本发明可以是合成食品防腐剂的替代物。
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公开(公告)号：KR101426990B1
公开(公告)日：2014-08-05
申请号：KR1020120013442
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946 , Y02A40/961 , Y02W90/11
Abstract: 본 발명은 투명포장 용기를 이용하여 명란젓을 포장하기 위한 포장방법에 관한 것으로, 상세하게는 밀폐성이 뛰어난 투명 레토르트 파우치 필름 용기를 이용하여 본 발명의 공정으로 포장한 명란젓이 시중에서 판매되는 명란젓보다 미생물, pH, VBN 및 TBA 측정결과 품질 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 명란젓을 보관할 수 있다.
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