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公开(公告)号：KR101201987B1
公开(公告)日：2012-11-15
申请号：KR1020090018878
申请日：2009-03-05
Applicant: 전남대학교산학협력단 , 주식회사 보양
Abstract: 본 발명은 기능성 다시마 밥을 제조하기 위한 것으로서, 더욱 상세하게는 건조된 다시마를 크기 2×5㎝, 중량 0.6～0.7g, 또는 크기 4×5㎝, 중량 1.2～1.4 g의 규격으로 절단하여 다시마를 직사각형으로 가공하고, 상기 가공된 다시마 표면에 마가루, 산수유, 솔잎가루, 뽕잎가루, 함초가루, 복분자 가루, 녹차가루의 분말을 혼합한 기능성 물질로 이루어진 다시마 피(옷)를 입혀서 다시마 제품을 형성한 후 밥을 지을 때 다시마 제품을 솥 안의 쌀에 다수 개를 꽂아 다시마 밥을 지을 수 있도록 한 것이다. 이와 같이 밥을 지을 때 다시마 제품을 꽂아 밥을 지은 후 밥을 공기에 담을 때 다시마제품을 제거한 후 밥을 제공함으로 남녀노소 누구나 자연스럽게 다시마를 복용하도록 함으로 다시마가 가지고 있는 작용 효과를 자연스럽게 섭취할 수 있도록 한 다시마 밥을 제조하기 위한 기능성 다시마 제품 제조방법에 관한 것이다.
다시마, 다시마 밥, 기능성분말-
公开(公告)号：KR1020100100156A
公开(公告)日：2010-09-15
申请号：KR1020090018878
申请日：2009-03-05
Applicant: 전남대학교산학협력단 , 주식회사 보양
Abstract: PURPOSE: A method for manufacturing a functional sea tangle product is provided to use for making sea tangle rice by inserting the product to rice. CONSTITUTION: A method for manufacturing a functional sea tangle product comprises: a step of cutting dried sea tangle in 2*5cm and 0.6-0.7g; a step of mixing hemp powder, corni Fructus, pine needle powder, mulberry leaf powder, salicornia herbacea powder, rubi Fructus powder, and green tea powder to form functional powder; and a step of mixing 0.1g of functional powder and 0.1g of glutinous wheat flour glue.
Abstract translation: 目的：制造功能海带产品的方法，用于通过将产品插入水稻来制造海杂米。 构成：制造功能性海盗产品的方法包括：在2 * 5cm和0.6-0.7g之间切割干海杂交的步骤; 混合大麻粉，玉米粉，松针粉，桑叶粉，水ia药草，粉红粉，绿茶粉等功能粉末的步骤; 并混合0.1g功能性粉末和0.1g糯米粉胶水的步骤。
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公开(公告)号：KR1020090102564A
公开(公告)日：2009-09-30
申请号：KR1020080028086
申请日：2008-03-26
Applicant: 전남대학교산학협력단 , 정병모
Abstract: PURPOSE: Mustard Kimchi containing oyster shell for Bossam(boiled meat wrapped with Kimchi) and the preparing method thereof are provided to improve functionality and storability. CONSTITUTION: A method for preparing mustard Kimchi containing oyster shell for Bossam(boiled meat wrapped with Kimchi) comprises the following steps of: selecting and trimming leaf mustards and salting them with 11% bay salt water for 6-7 hours; rinsing the salted leaf mustards and draining them dry; pulverizing washed oyster shells to the same size as flour; preparing Salicornia herbacea powder as an additional ingredient; mixing onion, garlic, ginger, waxy flour paste, red pepper powder, whole red pepper, salted anchovies, live shrimp, millet jelly, sugar, sesame, and L-MSG to prepare a seasoning; mixing the additional ingredient and seasoning to obtain a Kimchi seasoning; spreading the Kimchi seasoning on the leaf mustard; aging the mustard Kimchi in a refrigerator of 2~5°C for 5 days; and packing the mustard Kimchi.
Abstract translation: 目的：提供含有Bossam牡蛎壳（用泡菜包裹的煮熟的肉）的芥末泡菜及其制备方法，以改善功能和保存性。 构成：用于制作Bossam蚝壳的芥末泡菜（用泡菜包裹的煮熟的肉）的制备方法包括以下步骤：选择和修剪叶芥末，并用11％盐水将其盐析6-7小时; 冲洗盐渍叶芥末并将其排干; 将洗涤的牡蛎贝粉碎成与面粉相同的尺寸; 制备Salicornia herbacea粉作为附加成分; 混合洋葱，大蒜，姜，蜡质面粉糊，红辣椒粉，全红辣椒，咸an鱼，活虾，小米果冻，糖，芝麻和L-MSG制备调味料; 混合附加成分和调味料以获得泡菜调味料; 在泡菜上铺上泡菜调味料; 将芥末泡菜在2〜5℃的冰箱中老化5天; 并包装芥末泡菜。
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公开(公告)号：KR1020150027352A
公开(公告)日：2015-03-12
申请号：KR1020130104210
申请日：2013-08-30
Applicant: 전남대학교산학협력단 , 주식회사 산원
Inventor： 정복미
Abstract: The present invention relates to a mouthwash composition using natural materials, and, more specifically, to a manufacturing method of a mouthwash composition, which comprises (a) a step of selecting bay salt, Eastern prickly pear, mint, green tea and bay leaves to prepare a mouthwash composition using natural materials; (b) a step of preparing an ethanol extract of Eastern prickly pear by adding ethanol to powder of frozen-dry stems of Eastern prickly pear among the prepared natural materials and extracting for 9 hours; (c) a step of manufacturing each extract by adding distilled water to each of the prepared mint leaves, green tea leaves and bay leaves and extracting for 9 hours; and (d) a step of mixing bay salt and 5% ethanol extract of Eastern prickly pear, the green tea extract, the bay leaves extract and the mint extract, and mixing boiled and cooled water to the mixture. The present invention has the effect of contributing to the promotion of dental health of the national people by replacing the alcohol component with bay salt, and the effect of contributing to increase of reliability and health of consumers by replacing chemical components of conventional mouthwash components with natural materials. The present invention has the effect of promoting the consumption of bay salt by developing a mouthwash product using bay salt to improve the income increase of salt farmers. Furthermore, the present invention relates to a mouthwash composition using natural materials, which has the effect of improving the human relationship by improving the confidence of consumers by removing the bad breath, and a manufacturing method thereof.
Abstract translation: 本发明涉及使用天然材料的漱口剂组合物，更具体地说，涉及一种漱口剂组合物的制造方法，其特征在于，包括：（a）选择湾盐，东方仙苇，薄荷，绿茶，月桂叶的步骤 使用天然材料制备漱口水组合物; （b）通过在制备的天然材料中加入乙醇加入东方仙人掌的冷干茎的粉末中提取9小时，制备东方仙人掌的乙醇提取物的步骤; （c）通过向每个制备的薄荷叶，绿茶叶和月桂叶中加入蒸馏水并提取9小时来制备每种提取物的步骤; 和（d）将东方仙人球，绿茶提取物，月桂叶提取物和薄荷提取物的盐酸盐和5％乙醇提取物混合并混合到混合物中的步骤。 本发明通过用日盐替代酒精成分促进国民牙齿健康的作用，通过用常规漱口液成分替代天然的化学成分，有助于增加消费者的可靠性和健康。 材料。 本发明通过开发使用盐水的漱口水产品来提高盐分的消费，从而提高盐农的收入增长。 此外，本发明涉及使用天然材料的漱口剂组合物及其制造方法，其具有通过改善消费者通过消除口臭的可靠性来改善人际关系的效果。
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Patent Agency Ranking
公开(公告)号：KR1020120077581A
公开(公告)日：2012-07-10
申请号：KR1020100139585
申请日：2010-12-30
Applicant: 전남대학교산학협력단
Inventor： 정복미
Abstract: PURPOSE: A method for making Makkoli using Opuntia humifusa is provided to improve nutrient of Makkoli and color and taste and color using Opuntia humifusa. CONSTITUTION: A method for making Makkoli using Opuntia humifusa comprises: a step of collecting fruits, stems, and roots of Opuntia humifusa and selecting and drying; a step of mixing 50 wt% of the fruits, stems, and roots and 50 wt% of sugar and preparing fermented Opuntia humifusa extract(enzyme); a step of pulverizing matured and dried nuruk; a step of slightly adding water to non-glutinous rice powder to prepare rice dough; a step of adding the nuruk and yeast to the rice dough and kneading for 10-15 minutes; a step of sealing a jar containing the rice dough and maturing at 25°C for 48-60 hours; a step of dipping non-glutinous rice and steaming for 6 hours; a step of naturally cooling the non-glutinous rice at room temperature; a step of mixing the rice and the matured dough and fermenting at 27°C for 7 days to prepare deotsul; a step of diluting the deotsul with water; and a step of adding Opuntia humifusa extract.
Abstract translation: 目的：使用Opuntia humifusa制作Makkoli的方法，用于提高Makkoli的营养，并使用Opuntia humifusa来改善颜色和味道和颜色。 构成：使用仙人掌制作Makkoli的方法包括：收集仙人掌水果，茎和根，选择和干燥的步骤; 混合50重量％的果实，茎和根和50重量％的糖并制备发酵的仙茅提取物（酶）的步骤; 粉碎成熟和干燥的育儿的步骤; 向非糯米粉稍微加水以制备米粉的步骤; 将面包和酵母添加到米粉面上并捏合10-15分钟的步骤; 将含有米粉的罐子密封并在25℃熟化48-60小时的步骤; 将非糯米浸泡6小时的步骤; 在室温下自然冷却非糯米的步骤; 将米和成熟面团混合并在27℃下发酵7天以制备脱粒的步骤; 用水稀释灭火的一个步骤; 并添加仙人掌提取物的步骤。
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公开(公告)号：KR1020100113913A
公开(公告)日：2010-10-22
申请号：KR1020090032467
申请日：2009-04-14
Applicant: 전남대학교산학협력단
CPC classification number: A23L23/00 , A23L17/60 , A23L27/18 , A23L29/30 , A23V2002/00 , A23V2200/30 , A23V2250/202
Abstract: PURPOSE: A method of making sauce using capsosiphon fulvescens thus to reduce greasy taste when added to meat cutlet and fish cutlet and a composition are provided to express scatter the Capsosiphon source of the green as the method for manufacturing source by using Macroalgae Capsosiphon on port cutlet, chicken cutlet, fish cutlet. CONSTITUTION: While the purified water 20~22 weight%, interval or 13~15 weight%, oligosaccharide 37~49 weight%, salt 2~3 weight%, brewing vinegar 6~7 weight%, the pineapple 3~5 weight%, changed the Capsosiphon powder 3~5 weight%, and the ream mustard sauce 4~6 weight% being mixed and putting into the heating vessel and heating at 90~100 degrees.
Abstract translation: 目的：一种使用辣椒酱制作酱汁的方法，当添加到肉排和鱼排中时，可以减少油腻味，并提供一种组合物，以便将绿色的辣椒素源作为制造源的方法，通过使用Macroalgae Capsosiphon on port cutlet ，鸡肉排，鱼排。 构成：纯净水20〜22重量％，间隔13〜15重量％，寡糖37〜49重量％，盐2〜3重量％，酿醋6〜7重量％，菠萝3〜5重量％ 改变辣椒粉3〜5重量％，将芥末酱4〜6重量％混合并放入加热容器中，加热至90〜100度。
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公开(公告)号：KR1020090112931A
公开(公告)日：2009-10-29
申请号：KR1020080038723
申请日：2008-04-25
Applicant: 전남대학교산학협력단
IPC: A23L1/39
Abstract: PURPOSE: A soup containing seaweed fulvescens and a preparation method thereof are provided to secure savory taste and flavor with high iron, potassium, and protein content. CONSTITUTION: A method for preparing a soup containing seaweed fulvescens comprises the following steps of: preparing 20-24g rice flour, 1-1.2g seaweed fulvescens powder, 10-12g butter, 1-1.2g salt, 2-2.4g sugar, 0.2-0.24g pepper, and 240-290ml milk; melting the butter in a pan; adding the rice flour in the pan and stirring them for 1-2 minutes over low heat; pouring the some part of milk into the pan and boiling them over medium heat; adding the sugar and salt to the pan and stirring them for 1-2 minutes; adding the remainder of the milk and seaweed fulvescens powder; adding the rice flour and re-boiling them over medium heat; and adding the pepper and boiling them over low heat.
Abstract translation: 目的：提供含有海藻黄疸的汤及其制备方法，以确保高铁，钾和蛋白质含量的咸味和风味。 构成：一种制备含海藻汤的汤的方法，包括以下步骤：制备20-24g米粉，1-1.2g海藻黄酮粉，10-12g黄油，1-1.2g盐，2-2.4g糖，0.2 -0.24g辣椒和240-290ml牛奶; 在黄油中融化黄油; 将米粉加入锅中并在低温下搅拌1-2分钟; 将一部分牛奶倒入锅中，并将其煮沸至中等温度; 将糖和盐加入锅中搅拌1-2分钟; 加入剩余的牛奶和海藻粉末粉末; 加入米粉，再用中热重沸; 并加入胡椒并在低温下煮沸。
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公开(公告)号：KR100607132B1
公开(公告)日：2006-08-01
申请号：KR1020050021441
申请日：2005-03-15
Applicant: 전남대학교산학협력단
Inventor： 정복미
IPC: A01K97/04
Abstract: 본원발명은 낚시할 때 사용되는 밑밥에 의해 발생되는 수질오염을 최소화 할 수 있도록 된 환경 친화적 낚시 밑밥에 관한 것으로 더욱 상세하게는 건비지 40중량%, 어분 30중량%, 마늘가루 10중량%, 찐 감자의 말린 가루 10중량%, 압맥 3중량%, 크릴가루 2중량%, 옥수수 낱알 3중량%를 혼합한 뒤, 이에 효모 2중량%를 혼합하여 20~30℃에서 10시간 발효함으로써 제조되는 낚시 밑밥용 혼합 파우더인 것으로써 물속에서 쉽게 풀어지는 건비지를 이용하고, 또한 생곡물이 아닌, 발효에 의해 기질의 분해가 일어난 원료를 사용함으로써 환경 친화적이며 동시에 집어효과가 뛰어난 낚시 밑밥용 혼합파우더를 제조하고 이를 제공할 수 있게 되었다.
낚시, 건비지, 친환경, 마늘가루, 효모Abstract translation: 本发明更具体地文章忙碌40重量％作为与为了最小化所引起的用于钓鱼时地面诱饵环保渔场饵，鱼粉30重量％的污染，大蒜粉10重量％，蒸 10重量％的马铃薯的干燥粉末的，apmaek 3％（重量），磷虾粉2重量％，玉米粒3混合重量％，由此钓鱼由通过混合酵母，2重量％后，通过20 10小时的发酵在〜30℃密友 制备用于例凝乳混合粉末容易从写成的混合粉末的水释放出来，并且还生产谷物的是不通过使用由发酵，并在同一时间有效产生的矩阵的材料降解环保把一个钓鱼密友 并提供它们。
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公开(公告)号：KR101138417B1
公开(公告)日：2012-04-26
申请号：KR1020090133193
申请日：2009-12-29
Applicant: 전남대학교산학협력단
Inventor： 정복미
Abstract: 본 발명은 갓과 유자를 이용한 천연식물 비누를 제조하기 위한 것으로서, 더욱 상세하게는 올리브유 60～40중량%, 코코넛유 40～30중량%, 팜유 20～10중량%를 혼합하여 50～55℃로 가열하여 녹인 혼합유 60중량%, 정제수 60중량%～80중량%: 가성소다 20～40중량%의 비율로 혼합한 혼합수 30중량%, 팜유 10중량%을 혼합한 비누 베이스 50～90중량%, 갓 추출액 5～30중량%, 유자 추출액 5～20중량%로 조성된 비누 조성물을 특징으로 한다.
이와 같이 조성된 본 발명은 100%의 식물성 비누를 제조하여 인공계면활성제, 인공경화제를 사용하지 않으므로 사용시 피부의 보호막이 박리되는 것과 거친피부, 습진, 피부염 및 피부트러블이 발생되는 것을 방지하여 피부를 보호할 수 있도록 하는 효과와, 또한 순수 식물성을 이용함으로 사용된 비눗물은 폐수처리장, 하천, 강, 바다등에서 물에 혼합되면 12시간 내에 분해되어 수질오염을 방지할 수 있도록한 갓과 유자를 이용한 기능성 천연식물 비누 제조방법 및 조성물에 관한 것이다.
갓 추출액, 유자 추출액, 올리브유, 코코넛유, 팜유, 포도씨유
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