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公开(公告)号：KR101382230B1
公开(公告)日：2014-04-11
申请号：KR1020120135891
申请日：2012-11-28
Applicant: 대한민국(관리부서:국립수산과학원)
CPC classification number: A23L5/20 , A23L17/00 , A23L33/135 , A23V2002/00 , C12R1/07
Abstract: The present invention relates to a quick salted-fermented anchovy sauce and a manufacturing method thereof using a high temperature fermentation technology. More specifically, the present invention relates to a method for manufacturing a salted-fermented anchovy sauce, which has a short manufacturing period compared to the conventional technology and has a high content of protein and calcium and a low content of histamine, an allergy inducer, by hydrolyzing raw anchovy at high temperatures by using a thermophilic anchovy autodigestive enzyme, and then quickly fermenting the hydrolyzed raw anchovy at high temperatures by using bacillus coagulans KM-1 strain, a thermophilic lactobacillus. [Reference numerals] (AA) Hydrolysis rate(%); (BB) Temperature(°C)
Abstract translation: 本发明涉及一种快速盐渍发ed鱼酱及其使用高温发酵技术的制造方法。 更具体地说，本发明涉及一种制造盐渍发an鱼酱的方法，其与现有技术相比制造时间短，蛋白质含量高，组胺含量低，过敏诱导剂， 通过使用嗜热鲥鱼自动消化酶在高温下水解生an鱼，然后通过使用嗜热乳杆菌KM-1菌株在高温下快速发酵水解的生an鱼。 （AA）水解率（％） （BB）温度（℃）
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公开(公告)号：KR100491985B1
公开(公告)日：2005-05-30
申请号：KR1020040086637
申请日：2004-10-28
Applicant: 대한민국(관리부서:국립수산과학원) , 주식회사 티엠디
CPC classification number: Y02A40/81
Abstract: 본 발명은 무격막 전해조를 이용한 활어패류수조의 위생처리 방법 및 그 장치에 관한 것으로, 펌프를 통해 유입된 해수를 무격막 전해부에 공급하는 해수 유입부; 상기 유입된 해수를 살균하는 무격막 전해조; 상기 무격막 전해조에서 생성된 상기 살균수에서 염소를 제거하는 필터; 상기 염소가 제거된 살균수를 활어패류수조로 공급하는 공급관; 상기 구성들에 전원을 공급하는 전원부;및 상기한 구성들을 제어하는 제어부를 구비하는 것을 특징으로 한다.
이에 따라, 본 발명에 따른 무격막 전해조를 이용한 활어패류수조의 위생처리 장치의 구성에 의하면 무격막 전해조, 활성탄 필터, 활어패류수조에 각각 염소농도측정기를 설치하여 잔류염소농도를 실시간으로 검출하고, 제어부가 해수의 유입 속도와 상기 무격막 전해조에 공급되는 정전압과 정전류의 크기를 조절하여 각각의 잔류염소농도를 자동 제어하는 것이 가능하다는 탁월한 효과가 있다.
또한, 무격막 전해조에서 생성되는 살균수 중의 염소 농도를 미세하게 조절하고, 장시간 사용하여도 활어패류 수조에 공급되는 해수 중의 염소 농도는 일정하게 유지할 수 있다는 장점이 있다.-
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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