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公开(公告)号：KR101350074B1
公开(公告)日：2014-01-27
申请号：KR1020120013672
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: 본 발명은 염수에 스테비아 추출물을 첨가하는 단계; 상기 염수에 멜론을 침지하여 절임하는 단계; 상기 절임을 거친 멜론을 세척한 후 압착하는 단계 및 상기 절임된 멜론을 된장에 절이고 숙성하는 단계를 포함하는 된장 멜론 장아찌의 제조방법을 제공한다.
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公开(公告)号：KR1020150057612A
公开(公告)日：2015-05-28
申请号：KR1020130141174
申请日：2013-11-20
Applicant: 전라남도
Abstract: 본발명은산국정유, 꽃향유정유, 배초향정유, 로즈제라늄정유, 쵸코제라늄정유, 패랭이꽃정유, 쟈스민정유, 은방울꽃정유, 바닐린(Vanillin PGA), 페닐아세트알데히드(Phenylacet aldehyde) 및페닐에틸이소부티레이트(Phenyl ethyl isobutyrate)로이루어져탈취력및 머스킹효과가우수하며, 달콤하고평안함을주면서도시원하고파우더리한꽃 향이나는향료조성물을개시한다.
Abstract translation: 本发明公开了含有菊花精油，花香精油，藿香精油，玫瑰天竺葵精油，天竺葵精油，石竹精油，茉莉精油，香草精油，香草醛（Vanillin PGA） 苯基乙醛和异丁酸乙酯。 香精组合物具有优异的除臭力和优异的遮蔽效果，舒适的人，并具有甜，凉，粉状的花香。
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Patent Agency Ranking
公开(公告)号：KR101912651B1
公开(公告)日：2018-10-29
申请号：KR1020160153632
申请日：2016-11-17
Applicant: 전라남도
CPC classification number: Y02A40/252 , Y02A40/274
Abstract: 실시예는작물영상을전송받는통신부, 상기작물생육상태정보를표시하는표시부및, 상기작물영상을사용하여작물생육수치를측정해서작물생육상태를진단하고상기표시부에표시하도록하는제어부를포함하고, 상기제어부는사용자설정정보에따라작물열화상영상촬영과작물색채평면영상촬영을개시하도록하고, 더불어촬영된작물열화상과사용중인열화상해상도에대응하는열화상픽셀별온도값을가진작물열화상의온도쉬트및 작물색채평면영상을수집해서, 상기작물열화상영상과작물색채평면영상간에화각기준점을일치시켜화각을맞추고매핑한영상을상기작물열화상의온도쉬트에매핑해서설정작물기관마다작물기관분포영역의면적픽셀별온도를검출하여작물기관별온도를식별해서, 상기작물기관별온도에따라작물의이상여부를실시간검출하는것을특징으로하는군락에서열화상이미지를통한작물기관별온도식별시스템에사용되는정보처리장치에관한것으로, 작물기관별온도에따라작물의이상여부를실시간검출함으로, 작물기관별온도를무인으로자동식별하여작물의이상징후를실시간파악해서생장관리한다.
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公开(公告)号：KR101541818B1
公开(公告)日：2015-08-04
申请号：KR1020130141174
申请日：2013-11-20
Applicant: 전라남도
Abstract: 본발명은산국정유, 꽃향유정유, 배초향정유, 로즈제라늄정유, 쵸코제라늄정유, 패랭이꽃정유, 쟈스민정유, 은방울꽃정유, 바닐린(Vanillin PGA), 페닐아세트알데히드(Phenylacet aldehyde) 및페닐에틸이소부티레이트(Phenyl ethyl isobutyrate)로이루어져탈취력및 머스킹효과가우수하며, 달콤하고평안함을주면서도시원하고파우더리한꽃 향이나는향료조성물을개시한다.
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公开(公告)号：KR101350105B1
公开(公告)日：2014-01-14
申请号：KR1020120013680
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: 본 발명은 염수에 스테비아 추출물을 첨가하는 단계; 상기 스테비아 염수에 멜론을 침지하여 절임하는 단계; 상기 절임을 거친 멜론을 세척한 후 압착하는 단계; 및 상기 압착된 절임멜론을 스파이스 식초물에 담아 밀봉하여 숙성하는 단계를 포함하는 멜론 피클의 제조방법을 제공한다.
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公开(公告)号：KR1020130092140A
公开(公告)日：2013-08-20
申请号：KR1020120013672
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: PURPOSE: A production method of health functional fermented soybean paste pickled melon is provided to improve sweet taste, and to secure low sugar, low salinity, and low calories. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for 20-24 hours for salting. The salted melon is washed and compressed. The salted melon is pickled in fermented soybean paste and aged. The melon is salted in the salt water obtained by mixing 10-25% (w/v) of salinity salt water and 10-50% (v/v) of stevia extract. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 90-180 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 300 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours (Dipping in salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Pickling salted melon in fermented soybean paste; (NN) Mixing the salted melon with 1.5 times the amount of fermented soybean paste; (OO) Inserting the soybean paste pickled melon in a container; (PP) Inserting the soybean paste pickled melon into an environment friendly food container, and sealing; (QQ) Aging the soybean paste pickled melon; (RR) Storing for more than 1-3 months: storing the container filled with soybean paste pickled melon in a cool shaded place for aging (18-23°C); (SS) Producing products from the soybean paste pickled melon; (TT) Vacuum packaging or inserting the soybean paste pickled melon into a vacuum container for cold temperature distributing
Abstract translation: 目的：提供健康功能发酵大豆酱腌瓜的生产方法，以改善甜味，确保低糖，低盐度和低热量。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中20-24小时进行盐析。 将盐渍的瓜子洗涤并压缩。 腌制的甜瓜在发酵的大豆酱中酸洗并老化。 通过将10-25％（w / v）的盐水盐水和10-50％（v / v）的甜菊提取物混合而获得的盐水中的甜瓜被盐化。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于90-180克，以获得肉; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，300ml甜菊提取物）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的盐瓜：将甜瓜盐渍22小时（浸入盐水1.5倍以上）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）发酵大豆酱中酸洗甜瓜; （NN）将咸黄瓜与发酵大豆酱的1.5倍混合; （OO）将大豆酱腌瓜放入容器中; （PP）将大豆酱腌瓜放入环境友好的食品容器中并密封; （QQ）老化大豆酱腌瓜子; （RR）储存1-3个月以上：将装有大豆酱腌瓜的容器放在阴凉处阴凉处（18-23℃）; （SS）从大豆酱生产产品腌瓜; （TT）真空包装或将大豆酱腌瓜插入真空容器中进行冷温分布
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公开(公告)号：KR1020130092146A
公开(公告)日：2013-08-20
申请号：KR1020120013680
申请日：2012-02-10
Applicant: 전라남도 곡성군
CPC classification number: A23L19/20 , A23B7/10 , A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2200/328
Abstract: PURPOSE: A production method of health functional pickled melon is provided to offer a dual effect both as food and as a medicine, anti-oxidant activity in the human body, and an anti-diabetic effect. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for salting. The salted melon is washed and compressed. The salted melon is pickled in a spice vinegar solution, and sealed and aged. The melon is salted in the salt water obtained by mixing 10-20% (w/v) salinity salt water and 10-30% (v/v) of stevia extract. The melon is salted in 1-5 times the amount of stevia mixed salt water for 20-24 hours. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 60-120 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 100 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours(salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Preparing pickling vinegar water; (NN) Melon pickling method: producing the vinegar water by a pickling vinegar water producing method (more than 2 times the amount of salted melon); (OO) Inserting the pickled melon into a container; (PP) Inserting the pickled melon into a glass container, pouring the 2 times of pickling vinegar water before sealing, and sterilizing the container for 1 minute at 60°C; (QQ) Aging and obtaining products of the pickled melon; (RR) Aging the pickled melon (storing for 1 month): aging in a cool shaded space for a month (18°C), and selling in the container (not opening the container)
Abstract translation: 目的：提供健康功能腌瓜的生产方法，提供食物和药物双重作用，人体抗氧化活性和抗糖尿病作用。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中进行盐析。 将盐渍的瓜子洗涤并压缩。 盐渍的瓜子在香醋溶液中腌制，并密封和老化。 在通过混合10-20％（w / v）盐度盐水和10-30％（v / v）甜叶菊提取物获得的盐水中将甜瓜盐化。 甜瓜的盐水为甜叶菊混合盐水的1-5倍盐渍20-24小时。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于60-120克，以获得肉体; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，甜叶菊提取物100ml）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的咸甜瓜：将甜瓜盐渍22小时（盐水比标本高1.5倍）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）准备酸洗醋水; （NN）甜瓜酸洗方法：通过酸醋生产方法生产醋水（超过加盐量的2倍以上）; （OO）将腌制的瓜子插入容器中; （PP）将腌制的瓜子插入玻璃容器中，在密封前倒入2次酸洗水，并在60℃下灭菌1分钟; （QQ）腌制瓜子的老化和获得产品; （RR）老化腌瓜（储存1个月）：在阴凉的阴影空间中陈化一个月（18°C），并在容器中销售（不打开容器）
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