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公开(公告)号：KR1020100109750A
公开(公告)日：2010-10-11
申请号：KR1020090028165
申请日：2009-04-01
Applicant: 강릉원주대학교산학협력단
CPC classification number: A23L17/50 , A23L33/18 , A23V2002/00 , A23V2300/24 , A23V2300/28
Abstract: PURPOSE: A method for manufacturing a functional material by enzyme hydrolysis of cuttlefish meat is provided to efficiently improve hydrolysis process. CONSTITUTION: A method for manufacturing a functional material by enzyme hydrolysis of cuttlefish comprises: a process of washing, dehydrating and cutting cuttlefish meat; a step of heating and gelatinizing cuttlefish meat; a step of pulverizing cuttlefish meat; a step of adding enzyme and hydrolyzing; and a step of isolating hydrolysate.
Abstract translation: 目的：提供通过乌贼肉酶水解制备功能材料的方法，以有效改善水解过程。 构成：通过乌贼酶水解制备功能材料的方法包括：清洗，脱水和切割乌贼肉的过程; 加热和糊化乌贼肉的步骤; 粉碎乌贼肉的一步; 添加酶水解步骤; 和分离水解产物的步骤。
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公开(公告)号：KR100991881B1
公开(公告)日：2010-11-04
申请号：KR1020080044451
申请日：2008-05-14
Applicant: 강릉원주대학교산학협력단 , 강원도립대학교산학협력단
Abstract: 본 발명은 오징어 내장의 효소가수분해물을 이용한 천연 조미료 및 이의 제조방법에 관한 것이다. 본 발명에 따르면 오징어 건조 및 조미제품 제조시 부산물로 파생되는 오징어 내장을 새로운 식품가공 소재로 이용함으로써 원가를 절감할 수 있으며, 제품화된 오징어 조미료는 화학조미료를 대신할 수 있는 우수한 효과가 있다. 또한 본 발명은 오징어 내장뿐만 아니라 모든 수산물의 가공부산물의 활용에도 응용될 수 있다.
오징어, 내장, 효소가수분해물, 천연조미료Abstract translation: 本发明涉及使用鱿鱼内部的酶水解物的天然调味料及其制造方法。 根据本发明可以通过使用内置的鱿鱼鱿鱼降低成本被导出作为副产物过程中在新的食品加工材料制造的干燥和调味品产品，商品化乌贼调味具有优异的效果，可替换的化学添加剂。 另外，本发明不仅可以应用于鱿鱼的内部，而且可以应用于所有海产品的加工副产品的利用。
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公开(公告)号：KR1020090118578A
公开(公告)日：2009-11-18
申请号：KR1020080044451
申请日：2008-05-14
Applicant: 강릉원주대학교산학협력단 , 강원도립대학교산학협력단
Abstract: PURPOSE: A natural seasoning using cuttlefish internal organs and a preparation method thereof are provided to replace a chemical seasoning to improve consumer preference. CONSTITUTION: A method for preparing a natural seasoning using cuttlefish internal organs comprises the following steps of: washing cuttlefish internal organs and dehydrating them; grinding the cuttlefish internal organs; mixing water, koji, salt, and ground cuttlefish internal organs at a ratio of 0.3:0.05:0.05-0.15:1; fermenting the mixture at 17~23°C for 2-5 weeks; sterilizing the mixture at 100°C for 10 minutes, and freeze-drying and grinding the mixture; and mixing the 30g mixture, 5-20g salt, 5g nucleic acid, 10g glucose, 5g red pepper powder, 3g soybean paste powder, 1g onion powder, 0.5g ginger powder, and 2g garlic powder.
Abstract translation: 目的：提供使用墨鱼内脏的天然调味料及其制备方法，以取代化学调味料以改善消费者偏好。 构成：使用墨鱼内脏制备天然调味料的方法包括：清洗乌贼内脏，脱水; 研磨墨鱼内脏; 以0.3：0.05：0.05-0.15：1的比例混合水，曲，盐和地鳖鱼内脏; 在17〜23℃下将混合物发酵2-5周; 将混合物在100℃下灭菌10分钟，并冷冻干燥并研磨该混合物; 混合30g混合物，5-20g盐，5g核酸，10g葡萄糖，5g红辣椒粉，3g大豆酱粉，1g洋葱粉，0.5g姜粉和2g大蒜粉。
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