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公开(公告)号：WO2011052894A2
公开(公告)日：2011-05-05
申请号：PCT/KR2010/006605
申请日：2010-09-29
CPC classification number: A23L5/23
Abstract: 본 발명은 주정을 이용한 염장발효식품의 탈염방법으로, 보다 상세하게는 염장발효식품에 일정량의 주정을 첨가함으로써 소금의 용해도를 저하시켜 소금을 석출시킨 다음 물리적인 방법으로 소금을 제거한 후 감압저온증발기를 이용하여 주정을 제거시키는 방법에 관한 것이다.
Abstract translation:
本发明是使用了醇盐腌发酵食品的脱盐处理中，更特别是在通过降低盐的溶解度通过在腌制发酵食品加入一定量的乙醇以沉淀的盐，然后物理方法 然后用低压低温蒸发器除盐。
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公开(公告)号：KR101444196B1
公开(公告)日：2014-09-26
申请号：KR1020120129111
申请日：2012-11-14
Applicant: 대한민국(관리부서:국립수산과학원)
Abstract: 본 발명은 신규한 미생물 바실러스 코아귤란스(
Bacillus
coagulans ) KM-1, 이를 이용한 발효대두박 및 양어용 사료에 관한 것으로, 보다 상세하게는 알파-갈락토시다제 효소활성을 가지며 난소화성 탄수화물 분해활성이 우수한 신규한 미생물 바실러스 코아귤란스 KM-1 균주를 이용하여 대두박을 고온발효시킴으로써 기존의 대두박보다 소화율이 향상된 양어용 사료를 제조하는 방법에 관한 것이다.-
公开(公告)号：KR101546817B1
公开(公告)日：2015-08-25
申请号：KR1020140157897
申请日：2014-11-13
Applicant: 대한민국(관리부서:국립수산과학원)
Abstract: 본 발명은 유기산을 이용한 해조류 중의 중금속 제거방법 및 상기 방법으로 중금속이 제거된 해조류에 관한 것으로서, 보다 상세하게는, 인체에 무해한 유기산을 사용하여 해조류를 처리함으로써 간단한 공정 및 적은 비용으로 단시간 내에 해조류 내의 유해 중금속을 제거할 수 있어 경제적이고 친환경적이며, 식품으로의 안전성을 확보할 수 있는, 유기산을 이용한 해조류 중의 중금속 제거방법 및 상기 방법으로 중금속이 제거된 해조류에 관한 것이다.
Abstract translation: 本发明涉及一种利用有机酸和不含重金属的海藻来使用的海藻中的重金属的方法，更具体地说，涉及使用无重金属的有机酸和海藻除去海藻重金属的方法。 是经济的，环保的，并且作为食品材料获得安全性，因为通过简单的过程消除了海藻中的有害的重金属，并且通过使用对人体无害的有机酸加工海藻是微不足道的。
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公开(公告)号：KR1020100039534A
公开(公告)日：2010-04-16
申请号：KR1020080098537
申请日：2008-10-08
Applicant: 김영래 , 대한민국(관리부서:국립수산과학원)
Abstract: PURPOSE: A method for preparing extract and concentrate of Laminaria is provided to use as a cosmetic material by chlorophyll or additive of foods. CONSTITUTION: A method for preparing Laminaria extract containing chlorophyll comprises: a step of immediately washing Laminaria with water to remove salt and foreign materials; a step of drying the Laminaria at 50°C or less; a step of pulverizing the dried Laminaria by 3-5mm; a step of adding pulverized Laminaria, spraying 95% of alcohol, stirring at 70°C and mixing at 120°C-150°C and 200-250rpm a step of adding water to the Laminaria powder and heating at 65°C for three hours and 95°C for one hour to extract; a step of filtering the extract; a step of decompressing the extract 60°C or less; a step of drying and adding 95% of alcohol; a step of stirring at room temperature for 3 hours or more to obtain chlorophyll extract; and a step of removing alcohol at 50°C and mixing concentrate and Laminaria extract.
Abstract translation: 目的：提供一种用于制备层层提取物和浓缩物的方法，用作叶绿素或食品添加剂的化妆品。 构成：用于制备含有叶绿素的层状提取物的方法包括：用水立即洗涤层状胺以除去盐和异物的步骤; 在50℃或更低温度下干燥层压板的步骤; 将干燥的层状粉碎物粉碎3-5mm的步骤; 加入粉碎的层状乳胶，喷洒95％的醇，在70℃下搅拌并在120℃-150℃和200-250rpm下混合的步骤，向层状粉末中加入水并在65℃下加热3小时 95℃1小时提取; 过滤提取物的步骤; 将提取物减压60℃以下的步骤; 干燥并加入95％酒精的步骤; 在室温下搅拌3小时以上以获得叶绿素提取物的步骤; 和在50℃下除去醇并混合浓缩物和层状提取物的步骤。
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公开(公告)号：KR100879822B1
公开(公告)日：2009-01-22
申请号：KR1020070084764
申请日：2007-08-23
Applicant: 대한민국(관리부서:국립수산과학원)
CPC classification number: A61K8/97 , A61K8/0212 , A61K36/03 , A61Q19/00 , Y10S514/844
Abstract: A method for preparing a mask pack by using the kelp frond, and a mask pack prepared by the method are provided to improve biocompatibility, moisturizing effect, skin adhesion and color. A method for preparing a mask pack by using the kelp frond comprises the steps of treating and washing the collected kelp; slightly boiling it in the pot containing 1-5 % salt water at 80-100 deg.C for 1-5 min and cooling it with tap water; drying it with a hot wind drier of 40-80 deg.C for 10-50 min for surface hardening; cutting the right center of the cross-section of the obtained kelp frond into two parts; molding the cut one into a mask pack sheet and freeze-drying it in vacuum; and absorbing a cosmetic composition to the obtained mask pack sheet.
Abstract translation: 提供通过使用海带叶片制备面膜包装的方法和通过该方法制备的面膜包装，以改善生物相容性，保湿效果，皮肤粘附性和颜色。 通过使用海带叶片制备面膜包装的方法包括处理和洗涤收集的海带的步骤; 在含有1-5％盐水的罐中在80-100℃下轻微煮沸1-5分钟，并用自来水冷却; 用40-80℃的热风干燥器干燥10-50分钟进行表面硬化; 将获得的海带叶片的横截面的右中心切成两部分; 将切割成型成面膜包装片并在真空中冷冻干燥; 并将化妆品组合物吸收到所获得的面膜包装片材上。
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Patent Agency Ranking
公开(公告)号：KR100411508B1
公开(公告)日：2003-12-18
申请号：KR1020010009133
申请日：2001-02-23
Applicant: 대한민국(관리부서:국립수산과학원)
IPC: A23L2/38
Abstract: PURPOSE: A process of preparing a seaweed drink is provided by using Undaria pinnatifida, Laminaria japonica, Sargassum fulvellum and Hizikia fusiforme belonging to brown algae of seaweeds as a main material. Therefore, the process maximizes the utilization efficiency of brown algae and merchandising property of a product because an aqueous solution and products of brown algae maintain a natural green color even in an acidic state. CONSTITUTION: Brown algae is ground, added with citric acid, hydrolyzed and centrifuged to give an aqueous solution containing non-aqueous material, 60 to 80 parts by weight of the aqueous solution and 10 to 30 parts by weight of the non-aqueous material are mixed with 1 to 5 parts by weight of konjac powder and water, gelled with calcium hydroxide and then heated 10 times with water to give green algae products, and 10 to 20 parts by weight of the green algae product is added with 10 to 20 parts by weight of fructooligosaccharide.
Abstract translation: 用途：以海藻褐藻为主要原料，采用裙带菜，海带，富养藻，海参藻等提供海藻饮料的制备工艺。 因此，该方法使褐藻的利用效率和产品的销售性能最大化，因为即使在酸性状态下，褐藻类的水溶液和产品也保持天然的绿色。 组成：将褐藻粉碎，加入柠檬酸，水解并离心得到含非水物质的水溶液，60-80重量份水溶液和10-30重量份非水物质为 与1〜5重量份魔芋粉和水混合，用氢氧化钙凝胶化，然后用水加热10次得到绿藻产品，再加入10〜20重量份绿藻产品，加入10〜20份 的低聚果糖。
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公开(公告)号：KR1020020068823A
公开(公告)日：2002-08-28
申请号：KR1020010009133
申请日：2001-02-23
Applicant: 대한민국(관리부서:국립수산과학원)
IPC: A23L2/38
Abstract: PURPOSE: A process of preparing a seaweed drink is provided by using Undaria pinnatifida, Laminaria japonica, Sargassum fulvellum and Hizikia fusiforme belonging to brown algae of seaweeds as a main material. Therefore, the process maximizes the utilization efficiency of brown algae and merchandising property of a product because an aqueous solution and products of brown algae maintain a natural green color even in an acidic state. CONSTITUTION: Brown algae is ground, added with citric acid, hydrolyzed and centrifuged to give an aqueous solution containing non-aqueous material, 60 to 80 parts by weight of the aqueous solution and 10 to 30 parts by weight of the non-aqueous material are mixed with 1 to 5 parts by weight of konjac powder and water, gelled with calcium hydroxide and then heated 10 times with water to give green algae products, and 10 to 20 parts by weight of the green algae product is added with 10 to 20 parts by weight of fructooligosaccharide.
Abstract translation: 目的：以海藻棕色藻类为主要材料，采用Un using ida ida，j ica，马鞭草，and and属，提供海藻饮料的制备工艺。 因此，该方法使褐藻的利用效率和产品的销售性能最大化，因为即使在酸性状态下，棕色藻类的水溶液和产品也保持天然的绿色。 构成：将褐藻粉碎，加入柠檬酸，水解并离心，得到含有非水性物质的水溶液，60〜80重量份的水溶液和10〜30重量份的非水性物质 与1〜5重量份的魔芋粉和水混合，用氢氧化钙凝胶化，然后用水加热10次，得到绿藻产品，加入10〜20重量份的绿藻产品10〜20份 的低聚果糖。
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公开(公告)号：KR101618170B1
公开(公告)日：2016-05-09
申请号：KR1020150122875
申请日：2015-08-31
Applicant: 대한민국(관리부서:국립수산과학원)
Abstract: 본발명은자가소화효소를활용하여숙성시킨전복의제조방법및 이에의하여제조된전복에관한것으로, 전복표면에오염되어번식할수 있는미생물을제어하여전복특유의비린내를저감시키는방법과, 전복육조직에함유된자가소화효소를활용하여숙성된전복을제조하는방법에관한것이다. 더욱상세하게는인체에무해하고식품첨가물로많이사용되고있으며, 살균효과가뛰어난구연산을이용하여 pH를조정한구연산용액을제조하고, 구연산용액에전복을일정시간침지하여전복의부패세균증식방지에의한비린내를제어함과동시에, 전복육조직에함유된자가소화효소를최적조건에서활성화시킴으로써전복의육질연화및 정미성분이증가된전복을제조하는방법및 이에따른생산품에관한것이다.
Abstract translation: 本发明涉及通过使用自溶素老化的鲍鱼的制造方法; 并由此制造的鲍鱼。 本发明涉及一种通过控制污染鲍鱼表面并可传播的微生物来降低鲍鱼特有鱼腥味的方法。 以及通过使用包含在鲍鱼肉质组织中的自溶素来制造鲍鱼鲍鱼的方法。 更具体地说，本发明涉及一种制造鲍鱼及其制造产品的方法，其中该方法可防止鲍鱼中的腐生菌增殖以控制鲍鱼的腥臭味：制备具有调节pH的柠檬酸溶液 通过使用对人体无害的柠檬酸，可以很好地用于食品添加剂，具有优异的灭菌效果; 并将鲍鱼浸泡在柠檬酸溶液中一段固定的时间。 此外，该方法通过在最佳条件下活化包括在鲍鱼的肉质组织中的自溶素来制造具有软化肉的鲍鱼和增加的味道化合物的量。
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公开(公告)号：KR101618171B1
公开(公告)日：2016-05-04
申请号：KR1020150163757
申请日：2015-11-23
Applicant: 대한민국(관리부서:국립수산과학원)
Abstract: 본발명은효모및 2차발효를활용하여부드러운식감을향상시킨발효어묵의제조방법에관한것으로, 먼저어묵발효에가장적합한효모로 sacchaomyces선택하여이의적정첨가량을설정하고, 어묵조직내에다공성을형성하고발효풍미를향상시키기위해 1차발효조건을설정하였고, 어묵고유의탄력형성을위해저온에서 2차발효시키고, 발효로인해부피가팽창되고다공성의기공이형성됨에따라, 어묵이찌그러지지않고성형된형태를유지할수 있도록스팀으로 1, 2차가열처리한후 급랭처리하는것을특징으로하는발효어묵의제조방법및 이로부터제조된발효어묵에관한것이다. 아울러, 효모의발효과정으로인해정미성분및 탄력성이증가된어묵의제조및 발효과정으로생성된알코올로인해저장성이증대된발효어묵을제조할수 있다.
Abstract translation: 本发明涉及使用酵母和二次发酵改善软质感的发酵鱼饼的方法和由此制备的发酵鱼饼。 发酵鱼饼的制备方法包括以下步骤：选择Sacchaomyces sp。 作为发酵鱼蛋糕最合适的酵母，并设置适量的添加物; 在鱼饼组织内形成多个孔，并设定初级发酵条件以改善发酵风味; 二次在低温下发酵，提高鱼饼的独特弹性; 通过蒸汽主要和二次加热，以保持模制形式，而不会因为发酵而体积膨胀并形成孔而在鱼饼中没有凹陷部分; 并淬火相同。 此外，本发明的发酵鱼饼的制备方法可以：由于酵母的发酵过程而制备具有增加的味觉化合物和弹性的鱼糕; 并且通过发酵过程产生的酒精制备具有增加的储存性能的发酵鱼饼。
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10.发明授权
公开(公告)号：KR101514456B1
公开(公告)日：2015-04-24
申请号：KR1020130125590
申请日：2013-10-21
Applicant: 대한민국(관리부서:국립수산과학원)
IPC: A23L17/00
Abstract: 본발명은고등어어묵, 고등어어묵을함유하는발효크로켓및 이의제조방법에관한것으로, 고도불포화지방산을다량함유하는고등어를이용하여어묵을제조하고상기고등어어묵을이용하여영양학적으로우수하고풍미가향상된소비자의기호에맞는발효크로켓을제조하는방법에관한것이다. 더욱상세하게는고등어어육을마쇄하여탄력과향미가우수한어묵을제조하고상기어묵에밀가루반죽을입혀발효시킨후 식용유로유탕처리함으로써맛이좋고간편하게섭취할수 있는크로켓을제조하는방법에관한것이다.
Abstract translation: 本发明涉及一种鲭鱼鱼饼，含有鲭鱼鱼饼的发酵炸丸及其制造方法。 根据本发明，通过使用大量含有多不饱和脂肪酸的m鱼制造鲭鱼鱼饼; 通过使用鲭鱼鱼饼制造出营养丰富的发酵炸薯条，具有增强的风味，满足消费者的口味。 更具体地说，鲭鱼的肉被研磨成具有优异弹性和风味的鱼饼; 在面粉上涂上鱼饼后，发酵鱼饼; 然后把鱼饼炸了。 因此，制作了美味可口便捷的小炸鸡。
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