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Patent Agency Ranking
公开(公告)号：KR1020130118005A
公开(公告)日：2013-10-29
申请号：KR1020120040822
申请日：2012-04-19
Applicant: 부경대학교 산학협력단
CPC classification number: A23L5/20 , A23L5/27 , A23L5/32 , A23L17/40 , A23V2002/00 , A23V2300/48
Abstract: PURPOSE: A fluorine reducing method of Euphausia superba is provided to process the Euphausia superba by the chemical solvent processing, the heat processing and unheated stirring processing, or the ultrasonic wave processing. CONSTITUTION: Euphausia superba is mixed with 1-10 times the amount of chemical solvent. The processing step is conducted right after catching the Euphausia superba and before freezing, or after thawing the Euphausia superba and before using. The processing step includes an unheated stirring process for 10-30 minutes, a heated stirring process at 80-100°C for 5-10 minutes, or an ultrasonic wave process. The ultrasonic wave process is conducted at 80°C for 10 minutes, or at a room temperature for 20 minutes.
Abstract translation: 目的：通过化学溶剂处理，热处理和不加热搅拌处理或超声波处理，提供了Euphausia superba的氟还原法。 构成：Euphausia superba与1-10倍量的化学溶剂混合。 处理步骤是在捕获Euphausia superba之后，冻结前或解冻后的Euphausia superba和使用之前进行的。 处理步骤包括未加热的搅拌方法10-30分钟，在80-100℃加热搅拌5-10分钟或超声波处理。 超声波处理在80℃下进行10分钟，或在室温下进行20分钟。
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公开(公告)号：KR1020130121356A
公开(公告)日：2013-11-06
申请号：KR1020120044478
申请日：2012-04-27
Applicant: 부경대학교 산학협력단
Abstract: The present invention relates to a method for manufacturing a patty containing antarctic krill meat as a main ingredient and, more specifically, a manufacturing method of the patty containing nutritious antarctic krill meat, which provides nutrients including essential amino acids, high contents of protein and unsaturated fatty acid such as EPA, and DHA and reduces the harmfulness of frying oil by pan frying, not deep frying and enhances an orientation to health by increasing the functionality good for health, and has a high consumer preference and a lower fluorine content, as the main ingredient. [Reference numerals] (a) Step for preparing antarctic krill meat;(AA) Forming a hamburger patty;(b) Step for pulverizing the antarctic krill meat;(BB) Antarctic krill meat hamburger patty;(c) Step for kneading materials for hamburger patties;(d) Step for cooling and storing the formed hamburger patties;(e) Performing heat-treatment for the hamburger patties
Abstract translation: 本发明涉及一种含有南极磷虾肉作为主要成分的馅饼的制造方法，更具体而言，涉及含营养型南极磷虾肉的制作方法，该方法提供营养成分，包括必需氨基酸，蛋白质含量高，不饱和脂肪酸 脂肪酸如EPA和DHA，通过油炸煎炸油炸油炸的危害性降低，不会油炸，并通过增加对健康有益的功能增强健康的方向，并具有较高的消费者偏好和较低的氟含量，如 主要成分。 （a）制作南极磷虾肉的步骤;（AA）形成汉堡包;（b）粉碎南极磷虾肉的步骤;（BB）南极磷虾肉汉堡包馅饼;（c）揉捏材料的步骤 汉堡肉饼;（d）冷藏和储存形成的汉堡包馅饼的步骤;（e）对汉堡包馅饼进行热处理
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公开(公告)号：KR101377104B1
公开(公告)日：2014-03-21
申请号：KR1020120045173
申请日：2012-04-30
Applicant: 부경대학교 산학협력단
Abstract: 본발명은불소함량이낮은속성남극크릴새우간장의제조방법에관한것으로, 보다구체적으로불소함량이낮은크릴새우간장을제조하기위하여남극크릴새우육에단백질분해효소인알칼라아제(Alcalase)와플라보자임(Flavourzyme), 국균인아스퍼질러스오리재()를첨가하는것을특징으로하여, 불소함량이낮은남극크릴새우간장을속성으로제조방법에관한것이다. 즉, 가수분해시간에따른가수분해율의결과와아미노질소함량측정의결과로미루어적절한가수분해시간은 12시간이하로판단되었으며, 크릴새우육에효소와국균을첨가하여 12시간반응시킨가수분해물의불소함량을측정하여비교하였을때 확실한크릴새우육의불소저감화효과가있었다. 이상에서살펴본바와같이본 발명은남극크릴새우간장을제조함으로써숙성기간을단축한다. 또한일반적인효소만을이용하는경우에비해효소와국균을동시에이용함으로써상대적으로값비싼효소의양을줄임과동시에분해에소요되는시간이줄어들어생산효율을높일수 있다. 게다가불소함량을낮추어남극크릴새우간장의위생적안전성과품질을높이는것이가능하다.
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公开(公告)号：KR101451078B1
公开(公告)日：2014-10-16
申请号：KR1020120040822
申请日：2012-04-19
Applicant: 부경대학교 산학협력단
Abstract: 본 발명은 높은 불소 함량에 의해 식용으로 이용하기 어려운 크릴새우의 이용도를 높이고자 남극크릴새우에 물리화학적 처리를 하여 불소 함량을 저감화 시키는 방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 남극크릴새우 전어체 및 육에 물리화학적인 처리를 한 후, 남아있는 불소함량을 측정함으로써 처리 전과 처리 후의 불소 저감화 정도를 나타내었으며, 그 결과는 남극크릴새우의 부위별 불소함량을 측정에서, 단위 중량당 불소함량은 꼬리 부분이 가장 높았고, 육 부분이 가장 낮았다.
또한, 동결 생크릴새우는 물리화학적 처리를 한 후, 불소 함량을 측정하였을 때 무처리 동결 생크릴새우와 비교하여 불소 저감화 효과가 없었으나, 동결 생크릴새우에서 분리한 크릴새우육을 용매처리 한 결과는 크릴새우육의 손실은 발생하지만 무처리 크릴육과 비교하여 확실한 불소 저감화 효과가 있었고 그 중에서도 아미노산용매처리에서 저감화 효과가 크게 나타난 것을 특징으로 하는 물리화학적 처리에 의한 남극크릴새우의 불소 저감화 방법에 관한 것이다.-
公开(公告)号：KR1020130122105A
公开(公告)日：2013-11-07
申请号：KR1020120045173
申请日：2012-04-30
Applicant: 부경대학교 산학협력단
CPC classification number: A23L17/65 , A23J3/341 , A23L17/20 , A23L17/40 , A23L27/24 , A23L27/50 , A23V2002/00 , A23V2300/28
Abstract: The present invention relates to a method for manufacturing an Antarctic krill soy sauce with low fluoride content and, more specifically, to a method for manufacturing an Antarctic krill soy sauce with low fluoride content by adding Alcalase and Flavourzyme, which are protease, and Aspergilus oryzae, which is Aspergillus, to an Antartic krill. That is, proper hydrolyzing time is determined to be less than 12 hours based on the result of a hydrolysis ratio according to hydrolyzing time and the result of amino-nitrogen content measurement, and fluoride of the Antartic krill is reduced when comparing fluoride content after measuring the fluoride content of a hydrolysate which is reacted for 12 hours after adding the protease and the Aspergillus to the Antartic krill. The present invention as stated above shortens fermentation time by manufacturing the Antarctic krill soy sauce. Also, relatively expensive protease amount and hydrolyzing time are reduced by using the protease and the Aspergillus in comparison with a case of using a general enzyme, and production efficiency is raised. Moreover, hygienic safety and quality of the Antartic krill soy sauce are raised by lowering the fluoride content.
Abstract translation: 本发明涉及一种制造具有低氟化物含量的南极磷虾酱油的方法，更具体地说，涉及通过添加作为蛋白酶的Alcalase和Flavourzyme以及米曲霉制造具有低氟化物含量的南极磷虾酱油的方法 （Aspergillus）是一种抗药磷虾。 也就是说，根据水解时间的结果和氨基氮含量测定的结果，将适当的水解时间确定为小于12小时，并且当比较测量后的氟化物含量时，抗磷虾的氟化物减少 在将蛋白酶和曲霉属添加到Anticic磷虾中反应12小时后的水解产物的氟化物含量。 如上所述的本发明通过制造南极磷虾酱油来缩短发酵时间。 此外，与使用一般酶的情况相比，通过使用蛋白酶和曲霉菌来降低相对昂贵的蛋白酶量和水解时间，并且提高了生产效率。 此外，通过降低氟化物含量，提高了Anticic磷虾酱的卫生安全性和质量。
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