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公开(公告)号：KR101373521B1
公开(公告)日：2014-03-13
申请号：KR1020120014066
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 김 정유를 이용하여 창란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 김 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：KR101373497B1
公开(公告)日：2014-03-12
申请号：KR1020120014067
申请日：2012-02-13
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 미역 정유를 이용하여 창란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 미역 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：KR1020130092666A
公开(公告)日：2013-08-21
申请号：KR1020120014067
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 by using brown seaweed essential oil. CONSTITUTION: 100 wt% of pollack intestine is dipped in salting water 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 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 dry spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of brown seaweed 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：提供盐渍鳕肠的生产方法，通过使用棕色海藻精油提供优良的品质和储存性能。 构成：将100重量％的poll肠浸入含有1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒的盐析中进行盐析 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。 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％的棕色海藻精油，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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公开(公告)号：KR1020130092018A
公开(公告)日：2013-08-20
申请号：KR1020120013444
申请日：2012-02-09
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946 , A23L17/30 , A23B4/02 , A23L17/65 , A23L27/40
Abstract: PURPOSE: A method of manufacturing salt-fermented pollack roe using bamboo salt is provided to suppress the growth of food spoilage bacteria by utilizing the bamboo salt as a natural antibiotic. CONSTITUTION: Pollack roe is soaked in brine for 1-4 days, in which 1-20 weight% of bamboo 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, are included. The moisture and impurities are removed from salted pollack roe. The salted pollack roe is seasoned with a wet spice which 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. A dry spice is added to seasoned pollack roe, which comprises 1-10 weight% of red pepper powder, and 0.01-5 weight% of sugar, for 100 weight% of pollack roe. The season pollack roe with the dry spice is fermented in a culture medium at 0-30°C for 1-5 days.
Abstract translation: 目的：提供使用竹盐制造盐发酵鳕鱼子的方法，通过利用竹盐作为天然抗生素来抑制食物腐败菌的生长。 构成：将油菜浸泡在盐水中1-4天，其中1-20重量％的竹盐，1-10重量％的糖，1-50重量％的水和0.011-5重量％的水稻 包括100重量％的鳕鱼子的葡萄酒。 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，其包含1-7重量％的红辣椒粉，0.01-5重量％的川原，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。 将干燥的香料加入到调味的鳕鱼子中，其中包含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。 在干燥香料中的季节鳕鱼卵在培养基中在0-30℃下发酵1-5天。
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公开(公告)号：KR1020130057582A
公开(公告)日：2013-06-03
申请号：KR1020110123366
申请日：2011-11-24
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A40/946 , A23L17/75 , A23L17/60 , A23L33/10 , A23L33/16
Abstract: PURPOSE: A method of manufacturing salted mackerel is provided to have excellent storage quality, and to contain abundant minerals. CONSTITUTION: A mackerel is washed with flowing water after removing gill and internal organs of 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 mackerel 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 sea mustard extract is added to the salted mackerel by spraying. The sea mustard extract added mackerel is aged. The mackerel is Scomber japonicus or Scomber australacius. [Reference numerals] (AA) Salted mackerel with 0.5% of seaweed; (BB) Storage period(days)
Abstract translation: 目的：提供盐鲭鱼的制备方法，具有优良的储藏质量，并含有丰富的矿物质。 构成：鲭鱼去除鳃和鲭鱼内脏后，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。 将用于盐水盐渍的相同的盐通过将盐水盐鲭鱼的头向上放置并将盐水的尾部向下放入鲭鱼中，在其中脱水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。 通过喷洒将芥末提取物加入到盐鲭鱼中。 海芥提取物添加鲭鱼是老化的。 鲭鱼是Scomber japonicus或Scomber australacius。 （AA）盐酸m鱼与海藻0.5％ （BB）储存期（天）
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Patent Agency Ranking
公开(公告)号：KR1020120121966A
公开(公告)日：2012-11-07
申请号：KR1020110039888
申请日：2011-04-28
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A producing method of salted pollack roe using reduced water is provided to offer the improved immune strength and storage stability of the salted pollack roe to users. CONSTITUTION: A producing method of salted pollack roe using reduced water comprises the following steps: washing fresh pollack roe, and removing the moisture from the washed pollack roe before dipping into salting water and fermenting for 1-4 days; removing foreign materials from the fermented pollack roe, and coating the pollack roe with liquid sauce; and aging the seasoned pollack roe at 0-30 deg. C for 1-5 days in a storage container after adding dry seasonings. The liquid sauce contains red pepper powder, artificial seasoning, garlic, starch syrup, and the reduced water.
Abstract translation: 目的：提供使用减少水分的盐鳕鱼的生产方法，提高盐渍鳕鱼对用户的免疫力和储存稳定性。 构成：使用减水的盐渍鳕鱼的生产方法包括以下步骤：洗涤新鲜的鳕鱼卵，并将其从洗涤的鳕鱼卵中除去，然后浸入盐水中并发酵1-4天; 从发酵的鳕鱼子中除去异物，用酱汁涂抹鳕鱼子; 并在0-30度老化经验丰富的鳕鱼。 在加入干燥调味料后，在储存容器中保存1-5天。 液体酱汁含有红辣椒粉，人造调味料，大蒜，淀粉糖浆和还原水。
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公开(公告)号：KR101182053B1
公开(公告)日：2012-09-11
申请号：KR1020090106645
申请日：2009-11-05
Applicant: 강릉원주대학교산학협력단
CPC classification number: Y02A50/473
Abstract: 본 발명은 미역(Undaria pinnatifida (Garney) Suringar) 추출물을 유효성분으로 함유하는 항균 조성물에 관한 것으로, 상세하게는 본 발명의 미역 추출물은 에셔리키아 콜라이(Escherichia coli), 바실러스 서브틸리스(Bacillus subtilis), 칸디아 알비칸스(Candida albicans), 스트렙토코커스 뮤탄스(Streptococcus mutans) 및 스타필로코커스 아우레우스(Staphylococcus aureus)에 대하여 항균 활성을 나타내므로, 세균성 감염 질환의 예방 및 치료에 유용한 약학조성물 및 건강기능식품에 이용될 수 있다.
미역(Undaria pinnatifida (Garney) Suringar), 에셔리키아 콜라이(Escherichia coli), 바실러스 서브틸리스(Bacillus subtilis), 칸디아 알비칸스(Candida albicans), 스트렙토코커스 뮤탄스(Streptococcus mutans), 스타필로코커스 아우레우스(Staphylococcus aureus), 세균성 감염-
公开(公告)号：KR101146886B1
公开(公告)日：2012-05-16
申请号：KR1020090079993
申请日：2009-08-27
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 가리비를 이용한 즉석식품을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 가리비를 이용하여 본 발명의 공정으로 제조한 즉석식품은 기존 즉석식품의 단점을 보완하여 맛, 향, 조직감 등의 관능효과가 우수할 뿐만 아니라, 조리방법의 간소화, 고영양 및 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 가리비 즉석식품을 제조할 수 있다.
가리비, 즉석식품, 관능효과-
49.发明公开톳을 유효성분으로 함유하는 비만 또는 고지혈증 및 동맥경화성 혈관계 질환의 예방 및 치료용 조성물 有权包含HIZIKIA FUSIFORMIS用于预防和治疗肥胖或高胆固醇血症和血管性血管疾病的组合物
公开(公告)号：KR1020120016962A
公开(公告)日：2012-02-27
申请号：KR1020100079519
申请日：2010-08-17
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A composition containing Hizikia fusiformis is provided to reduce neutral fat, cholesterol, phospholipid, and hydroxyl radical in serum. CONSTITUTION: A pharmaceutical composition for preventing and treating obesity or hyperlipidemia and ateriosclerotic vascualr diseases contains Hizikia fusiformis as an active ingredient. The Hizikia fusiformis is used in the form of dry powder, polar solvent soluble extract, or polar solvent insoluble extract. A health food for preventing and treating obesity or hyperlipidemia and ateriosclerotic vascualr diseases contains Hizikia fusiformis as an active ingredient. The health food is manufactured in the form of powder, granules, tablets, capsules, or drink.
Abstract translation: 目的：提供含有尖吻containing丝虫的组合物，以减少血清中的中性脂肪，胆固醇，磷脂和羟基自由基。 构成：用于预防和治疗肥胖症或高脂血症和硬膜外血管病变的药物组合物含有丝状contains丝菌作为活性成分。 Hizikia fusiformis以干粉，极性溶剂可溶性提取物或极性溶剂不溶性提取物的形式使用。 一种用于预防和治疗肥胖症或高脂血症和硬膜外血管病变的健康食品含有丝状假丝酵母作为活性成分。 保健食品以粉末，颗粒，片剂，胶囊或饮料的形式制造。
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50.发明公开
公开(公告)号：KR1020120001151A
公开(公告)日：2012-01-04
申请号：KR1020100061803
申请日：2010-06-29
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: A composition containing alkaline water is provided to reduce lipid content in liver and feces and to prevent and treat obesity or hyperlipidemia and arteriosclerotic vascular diseases. CONSTITUTION: A pharmaceutical composition for preventing and treating obesity or hyperlipidemia and arteriosclerosis contains alkaline water as an active ingredient. The alkaline water is a solution or dry powder thereof. A health food for preventing and treating obesity or hyperlipidemia and arteriosclerotic vascular diseases contains the alkaline water as an active ingredient. The health food is manufactured in the form of powder, granule, tablet, capsule, or beverage.
Abstract translation: 目的：提供含有碱性水的组合物以减少肝脏和粪便中的脂质含量，并预防和治疗肥胖或高脂血症和动脉硬化性血管疾病。 构成：用于预防和治疗肥胖或高脂血症和动脉硬化的药物组合物含有碱性水作为活性成分。 碱性水是其溶液或干粉。 用于预防和治疗肥胖或高脂血症和动脉硬化血管疾病的保健食品含有碱性水作为活性成分。 保健食品以粉末，颗粒，片剂，胶囊或饮料的形式制造。
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