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公开(公告)号：KR101373384B1
公开(公告)日：2014-03-13
申请号：KR1020120013440
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 다시마 정유를 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 다시마 정유를 이용하여 본 발명의 공정으로 제조한 명란젓이 시중에서 판매되는 명란젓보다 미생물, 효모, 유산균, pH, VBN 및 TBA 측정결과 저장성 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：KR101373355B1
公开(公告)日：2014-03-13
申请号：KR1020120014068
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 다시마 정유를 이용하여 창란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 다시마 정유를 이용하여 본 발명의 공정으로 제조한 창란젓이 시중에서 판매되는 창란젓보다 미생물, 효모, 유산균, pH, VBN 및 TBA 측정결과 저장성 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 창란젓을 제조할 수 있다.
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公开(公告)号：KR1020130130143A
公开(公告)日：2013-12-02
申请号：KR1020120014214
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: The present invention relates to a manufacturing method of the salted-fermented squid using laver oil. Specifically, the salted squid manufactured by the process of the present invention by using laver oil as a natural antibacterial substance is excellent in the preservation in the measurement of microorganism, yeast, lactobacillus, pH, VBN and TBA in comparison with the salted squid in the market, which ultimately prevents the waste of food resources due to spoilage, reduces the production cost of the product, has advantage of the hygienic quality improvement of the product, and is able to manufacture the salted-fermented squid with a high quality.
Abstract translation: 本发明涉及使用紫菜油的盐渍发酵鱿鱼的制造方法。 具体而言，本发明方法中使用紫菜油作为天然抗菌物质的盐鱿鱼与微生物，酵母，乳酸杆菌，pH，VBN和TBA的测定相比，在盐渍鱿鱼 市场，最终防止由于腐败而导致的食品资源浪费，降低了产品的生产成本，具有产品卫生质量改进的优点，并且能够以高品质制造盐渍发酵的鱿鱼。
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公开(公告)号：KR1020130130141A
公开(公告)日：2013-12-02
申请号：KR1020120014072
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: The present invention relates to a manufacturing method of salted-fermented Alaska pollack tripe using deep sea water salt. Specifically, the salted-fermented Alaska pollack tripe manufactured by the process of the present invention using deep sea water salt, which is very excellent in the functional components, is excellent in the quality and preservation in the measurement of microorganism, pH, VBN and TBA in comparison with the salted-fermented Alaska pollack tripe, which ultimately prevents the waste of food resources due to spoilage, reduces the production cost of the product, has advantage of the hygienic quality improvement of the product, and is able to manufacture the salted-fermented Alaska pollack tripe with a high quality.
Abstract translation: 本发明涉及使用深海水盐的盐渍发酵的阿拉斯加鳕鱼酱的制造方法。 具体而言，利用本发明的方法制造的盐酸发酵的阿拉斯加鳕鱼肉，其功能成分非常优异的深海水盐，在微生物，pH，VBN和TBA的测定中的质量和保存性均优异 与盐酸发酵的阿拉斯加鳕鱼肉相比，最终防止由于腐败而导致的食品资源浪费，降低了产品的生产成本，具有产品卫生质量改进的优点，并且能够制造盐酸 - 发酵的阿拉斯加鳕鱼酱具有高品质。
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公开(公告)号：KR101317690B1
公开(公告)日：2013-10-15
申请号：KR1020120013437
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 김 정유를 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 김 정유를 이용하여 본 발명의 공정으로 제조한 명란젓이 시중에서 판매되는 명란젓보다 미생물, 효모, 유산균, pH, VBN 및 TBA 측정결과 저장성 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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Patent Agency Ranking
公开(公告)号：KR1020130092744A
公开(公告)日：2013-08-21
申请号：KR1020120014219
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A production method of salted squid is provided to produce the salted squid using refined salt instead of bay salt to improve quality. CONSTITUTION: 100 wt% of squid is salted in salting solution containing 1-20 wt% of refined salt, 1-10 wt% of sugar, 1-50 wt% of water, and 0.01-5 wt% of refined rice wine. Foreign substances and moisture are removed from the salted squid. 100 wt% of salted squid is coated with liquid spices which 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. 100 wt% of salted squid is coated with dry spices which contain 1-10 wt% of red pepper powder and 0.01-5 wt% of sugar. The liquid spices, and aged. The refined salt is machine-processed salt or processed salt.
Abstract translation: 目的：提供盐鱿鱼的生产方法，使用精制盐代替盐盐生产盐鱿鱼，以提高品质。 构成：将100重量％的鱿鱼在含有1-20重量％精制盐，1-10重量％糖，1-50重量％水和0.01-5重量％精制米酒的盐析溶液中盐析。 从盐渍的鱿鱼中除去异物和水分。 100重量％的盐鱿鱼用液体香料包衣，其含有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。 100重量％的盐鱿鱼用干燥香料包衣，其中含有1-10重量％的红辣椒粉和0.01-5重量％的糖。 液体香料，老化。 精制盐是机加工盐或加工盐。
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公开(公告)号：KR1020130092668A
公开(公告)日：2013-08-21
申请号：KR1020120014069
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
IPC: A23L17/30 , A23B4/02 , B65B3/00 , B32B15/085
Abstract: PURPOSE: A packaging method of salted pollack intestine is provided to store the salted pollack intestine with excellent quality. CONSTITUTION: Pollack intestine is dipped in salting water for salting for 1-4 days. The salted pollack intestine is coated with liquid spices. The pollack intestine is coated with dried prices, and aged for 1-5 days in a culturing device at 0-30°C. The salted pollack intestine is packaged using a retort pouch film in a vacuum condition. 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 and 0.01-5 wt% of sugar 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. The retort pouch film is selected from a polyethylene pouch (PE) film, a transparent retort pouch (PET+CPP) film, or an aluminum retort pouch (PET+Al+CPP) film. The retort pouch film is an aluminum laminated retort pouch film.
Abstract translation: 目的：提供盐渍ack肠的包装方法，以优质的质量储存盐渍的poll肠。 规定：将油菜浸泡在咸水中盐渍1-4天。 盐渍的poll肠涂有液体香料。 poll肠涂有干燥的价格，在0-30℃的培养装置中老化1-5天。 在真空条件下使用蒸煮袋膜包装盐渍的poll肠。 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％的红辣椒粉和0.01-5重量％的糖用于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。 蒸煮袋膜选自聚乙烯袋（PE）膜，透明蒸馏袋（PET + CPP）膜或铝蒸馏袋（PET + Al + CPP）膜。 蒸煮袋膜是铝层压蒸馏袋膜。
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公开(公告)号：KR1020130092017A
公开(公告)日：2013-08-20
申请号：KR1020120013443
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946
Abstract: PURPOSE: A method of manufacturing salt-fermented pollack roe using refined salt is provided to improve the quality of salt-fermented pollack roe while keeping it in good condition by utilizing the benefits of refined salt. CONSTITUTION: Pollack roe is washed with water, from which the moisture is removed. The pollack roe is soaked in brine. The moisture and impurities are removed from salted pollack roe. The salted pollack roe is seasoned with a wet spice, and then with a dry spice. The seasoned pollack roe is fermented. The brine comprises 1-20 weight% of refined salt, 1-10 weight% of sugar, 1-50 weight% of water, and 0.01-5 weight% of rice wine, for 100 weight% of pollack roe. The dry spice comprises 1-10 weight% of red pepper powder, and 0.01-5 weight% of sugar, for 100 weight% of pollack roe. The wet spice comprises 1-7 weight% of red pepper powder, 0.01-5 weight% of Miwon, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water, for 100 weight% of pollack roe.
Abstract translation: 目的：提供使用精制盐的盐发酵鳕鱼卵的制备方法，通过利用精制盐的优点，提高盐发酵鳕鱼的质量，同时保持良好的状态。 构成：用水冲洗，将水分除去。 鳕鱼卵浸泡在盐水中。 从盐渍的鳕鱼卵中除去水分和杂质。 盐渍的鳕鱼子用湿香料调味，然后用干香料调味。 经验丰富的鳕鱼子被发酵。 盐水包括1-20重量％的精制盐，1-10重量％的糖，1-50重量％的水和0.01-5重量％的米酒，对于100重量％的鳕鱼卵。 干香料包含1-10重量％的红辣椒粉和0.01-5重量％的糖，对于100重量％的鳕鱼子。 湿香料含有1-7重量％的红辣椒粉，0.01-5重量％的Miwon，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水，100 重量％的鳕鱼子。
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公开(公告)号：KR1020130092015A
公开(公告)日：2013-08-20
申请号：KR1020120013441
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946 , Y02A40/961 , Y02W90/11
Abstract: PURPOSE: A vacuum packaging method of salt-fermented pollack roe using a retort pouch film is provided to improve the storage quality of salt-fermented pollack roe packed with an aluminum-containing retort pouch. CONSTITUTION: Pollack roe is collected and washed with water. The washed pollack roe is soaked in brine after the moisture is removed. The moisture and impurities are removed from salted pollack roe. A wet spice is added to the salted pollack roe. The wet spice added pollack roe is seasoned with a dry spice and fermented. The salt-fermented pollack roe is packed with a vacuumed retort pouch film. The brine comprises 1- 20 weight% of salt, 1-10 weight% of sugar, 1-50 weight% of water, and 0.01-5 weight% of rice wine, for 100 weight% of pollack roe. The dry spice comprises 1-10 weight% of red pepper powder, and 0.01-5 weight% of sugar, for 100 weight% of pollack roe. The wet spice comprises 1-7 weight% of red pepper powder, 0.01-5 weight% of Miwon, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water, for 100 weight% of pollack roe.
Abstract translation: 目的：提供使用蒸煮袋膜的盐发酵鳕鱼子的真空包装方法，以提高用含铝蒸馏袋包装的盐发酵鳕鱼子的储存质量。 规定：采集水：ack。。。 在除去水分后，将洗涤的鳕鱼子浸泡在盐水中。 从盐渍的鳕鱼卵中除去水分和杂质。 在盐渍的鳕鱼中加入湿香料。 潮湿的香料加入的鳕鱼子用干燥的香料调味并发酵。 盐发酵的鳕鱼子包装有真空的蒸煮袋膜。 盐水包含1-120重量％的盐，1-10重量％的糖，1-50重量％的水和0.01-5重量％的米酒，用于100重量％的鳕鱼卵。 干香料包含1-10重量％的红辣椒粉和0.01-5重量％的糖，对于100重量％的鳕鱼子。 湿香料含有1-7重量％的红辣椒粉，0.01-5重量％的Miwon，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水，100 重量％的鳕鱼子。
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公开(公告)号：KR1020130092011A
公开(公告)日：2013-08-20
申请号：KR1020120013437
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture salted Pollack roe in high quality by using laver essential oil which is a natural antibacterial material. CONSTITUTION: Moisture is removed from washed Pollack roe, and the Pollack roe is dipped in salting water. The impurities and moisture are removed from the salted Pollack roe. The Pollack roe with the impurities removed is seasoned. Arid spice with laver essential oil added is put on the seasoned Pollack roe. Water spice is put on the Pollack roe seasoned with the arid spice. The salting water is composed of 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. The arid spice is composed of 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of laver essential oil based on 100 weight% of Pollack roe. The water spice includes 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.
Abstract translation: 目的：通过使用天然抗菌材料的紫菜精油，提供盐渍波拉克鱼的制造方法，以高品质生产盐渍的波拉克鱼。 构成：从洗涤的波拉克獐子中除去水份，将波Poll ack is浸入盐水中。 杂质和水分从盐渍的波拉克鱼中除去。 带有杂质的波拉克獐鹿经过调味。 干燥的香料与紫菜精油添加在经验丰富的波拉克鱼。 将水调香料放在用干燥香料调味的Pollack鱼上。 盐水由1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒组成，基于100重量％的Pollack卵。 干燥香料由1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10％的紫菜精油组成，基于100重量％的波拉克籽。 水香料包括1-7重量％的红辣椒粉，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，基于100 重量％的波拉克獐鹿。
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