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公开(公告)号：KR1020120000473A
公开(公告)日：2012-01-02
申请号：KR1020100060862
申请日：2010-06-25
Applicant: 전남대학교산학협력단 , 이미경
CPC classification number: A23L17/60 , A23L17/65 , A23L23/10 , A23V2250/21 , A23Y2220/00
Abstract: PURPOSE: A furikake composition using salicornia herbacea as a main ingredient is provided to enable users to easily sprinkle the furikake composition on cooked rice or rice gruel. CONSTITUTION: A furikake composition using salicornia herbacea as a main ingredient is obtained by the following steps: adding hydrolase into the crushed salicornia herbacea to obtain salicornia herbacea hydrolysate; inserting a seafood extract, a vegetable extract, and an additive to the salicornia herbacea hydrolysate to obtain seasoning liquid; injecting lactobacillus into the crushed salicornia herbacea for culturing, and producing a lactobacillus fermented salicornia herbacea product; drying the lactobacillus fermented salicornia herbacea product; and mixing the seasoning liquid, the dried lactobacillus fermented salicornia herbacea product, and auxiliary ingredients.
Abstract translation: 目的：提供使用海参茄子作为主要成分的茯苓组合物，使用户能够在煮熟的米饭或米粉上轻松撒上鸢尾草组合物。 构成：采用水ia草作为主要成分的茯苓组合物通过以下步骤获得：将水解酶加入压碎的水ia草药草中以获得水ia草草本水解产物; 将海鲜提取物，植物提取物和添加剂插入水杨酸盐水解物中以获得调味液; 将乳杆菌注射到经破碎的水杨药草中进行培养，并生产乳杆菌发酵的水杨酸草药产品; 干燥乳杆菌发酵水杨酸草药产品; 混合调味液，干燥的乳酸杆菌发酵水杨酸草药产品和辅助成分。
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公开(公告)号：KR101258739B1
公开(公告)日：2013-04-29
申请号：KR1020100060862
申请日：2010-06-25
Applicant: 전남대학교산학협력단 , 이미경
Abstract: 본 발명은 톳 발효건조물 및 톳 추출물을 유효성분으로 하는 후리가케 조성물에 관한 것이며, 특히 유통이 어려운 톳 기준 미달품을 이용하여 유용한 식품자원으로 이용하기 위한 방법을 제공하기 위한 것이다. 본 발명의 후리가케는 톳을 함유하여 식이섬유 함량이 높고, 유산균을 통한 톳 발효 과정을 거침으로서 장내 균층 안정화에 기여할 것으로 기대된다.
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公开(公告)号：KR1020160089919A
公开(公告)日：2016-07-29
申请号：KR1020150009230
申请日：2015-01-20
Applicant: 이미경
Abstract: 본발명은감태후코이단을함유하는기호성발효음료및 이의제조방법에관한것으로더욱자세하게는감태후코이단이지니는생리활성성분과산야초발효성분을포함하는기호성높은발효음료에관한것이다. 본발명은감태후코이단의특유의쓴맛을없애고, 산야초발효성분을추가적으로포함하여기호성높으며, 소비자가항혈액응고능, 항산화능등 여러생리활성물질을포함하는감태를거부감없이섭취할수 있어효과적이다.
Abstract translation: 本发明涉及含有叶绿素岩藻多糖的美味发酵饮料及其制备方法，更具体地说，涉及含有生物活性成分和野草发酵成分的高味的发酵饮料，其包括在ecklonia cava岩藻依聚糖 。 根据本发明，消除了ecklonia cava岩藻依聚糖的独特苦味，另外还含有野草发酵成分以增加味道，并且含有具有抗凝血能力，抗氧化能力的各种生物活性物质的ecklonia cava和 喜欢，可以被消费者带走而不排斥。
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公开(公告)号：KR100700210B1
公开(公告)日：2007-03-28
申请号：KR1020060042041
申请日：2006-05-10
Applicant: 전남대학교산학협력단 , 주식회사 예바다
Abstract: An anchovy tea bag is provided to reproduce uniform taste by quantification and enhance a dissolution rate and an in-vivo absorption rate of calcium. The anchovy tea bag is obtained by putting a dry anchovy as a main component into a porous filter envelope and sealing the filter envelope. The filter envelope contains a mixture composition of a first composition and a second composition. The first composition comprises 82-90 parts by weight of a dry anchovy, 5-10 parts by weight of a dry shrimp, 3-5 parts by weight of a sea tangle, and 2-3 parts by weight of a garlic based on 100 parts by weight of the first composition. The second composition comprises 10-100mg of casein phosphopeptide and 5-30mug of vitamin D based on 100g of the first composition.
Abstract translation: 提供鲥鱼茶袋以通过定量再现均匀的味道，并提高钙的溶解速率和体内吸收率。 通过将干an鱼作为主要成分加入到多孔过滤器外壳中并密封过滤器袋，得到鲥鱼茶袋。 过滤器外壳包含第一组合物和第二组合物的混合物组合物。 第一组合物包含82-90重量份的干an鱼，5-10重量份的干虾，3-5重量份的海螯合物和2-3重量份的大蒜，基于100 重量份的第一组合物。 第二组合物包含基于100g第一组合物的10-100mg酪蛋白磷酸肽和5-30mv维生素D。
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