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

Inventor： 강동수 ,  강정안

IPC: A23L1/39 ,  A23L1/327

CPC classification number: A23L17/20 ,  A23L23/00

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。