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公开(公告)号：KR101954736B1
公开(公告)日：2019-03-08
申请号：KR1020170011184
申请日：2017-01-24
Applicant: 전라남도 , 동신대학교산학협력단
IPC: A61K36/82 , A23L33/105
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公开(公告)号：KR1020130073006A
公开(公告)日：2013-07-02
申请号：KR1020110140664
申请日：2011-12-22
Applicant: 전라남도
CPC classification number: A23L23/00 , A23L17/40 , A23L17/60 , A23L17/70 , A23L29/06 , A23V2002/00 , A23V2300/28
Abstract: PURPOSE: A manufacturing method of a sauce is provided to manufacture a sauce by hydrolyzing abalone and laver with enzyme and mixing the hydrolysate with other raw materials. CONSTITUTION: After 5 times (w/v) of distilled water are added to edible part of abalone and pulverized with a blender for one minute, the enzymatic hydrolysis is performed by adding Alcalase of proteinase and Protamex by 1% (w/w) of the weight of abalone. The enzymatic hydrolysate is heat-treated at 90-100deg.C for 15 minutes to manufacture enzymatic hydrolysate of abalone. After 50 times (w/v) of distilled water are added to laver powder, Alcalase of proteinase is added by 1% (w/v) of the weight of laver powder and input into a thermo-bath of 60deg.C, and the enzymatic hydrolysis is performed for 4 hours to manufacture enzymatic hydrolysate of laver. The enzymatic hydrolysate of abalone and laver is filtered and centrifuged to obtain extract, and the extract is concentrated under reduced pressure with a vacuum condenser. Spice and sweetener are added to the concentrate, mixed, and heated. [Reference numerals] (AA) Electron donating ability (%); (BB) Laver enzymatic hydrolysate; (CC) Abalone enzymatic hydrolysate
Abstract translation: 目的：提供酱汁的制造方法，通过用酶水解鲍鱼和紫菜并将水解产物与其他原料混合来制造酱汁。 构成：在可食部分的鲍鱼中加入5倍（w / v）的蒸馏水并用混合器粉碎1分钟后，酶水解通过将蛋白酶和Protamex的Alcalase加入1％（w / w）的 鲍鱼的重量。 将酶水解产物在90-100℃下热处理15分钟，以制备鲍鱼的酶水解产物。 将50倍（w / v）的蒸馏水加入到紫菜粉中，加入1％（w / v）柠檬粉重量的蛋白酶，并加入到60℃的热浴中， 进行酶水解4小时以制备紫菜的酶水解产物。 将鲍鱼和紫菜的酶水解物过滤并离心以获得提取物，并用真空冷凝器减压浓缩提取物。 将香料和甜味剂加入到浓缩物中，混合并加热。 （AA）供电能力（％）（AA） （BB）Laver酶水解产物; （CC）鲍鱼酶水解物
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公开(公告)号：KR101221963B1
公开(公告)日：2013-01-11
申请号：KR1020090128262
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L17/60
Abstract: 본 발명은 김 통조림의 제조 방법에 관한 것으로, 보다 상세하게는 영양가 높은 김에 맛내기 양념을 첨가하여 통조림으로 만들어 김의 고유한 맛과 김의 기능성과 저장성을 향상시키고 식탁이나 야외활동에서 간편하게 섭취할 수 있는 김 통조림 제조 방법에 관한 것이다.
본 발명에 따른 김 통조림의 제조 방법은, 채취한 김을 수세하여 세척하고 선별하는 공정과; 선별된 김을 탈수하여 절단기를 이용하여 10~15cm 크기로 절단하는 공정과; 탈수된 김을 95~100℃의 열탕에 넣고 1~3분간 동안 블랜칭하는 공정과; 김 추출액 20~45중량%, 퉁퉁마디 추출액 20~45중량%, 간장 20~50중량%, 올리고당 5~25%, 참기름 1~3%를 넣고 조미액을 제조하는 공정과; 다진 마늘 15~40%, 참깨 5~15%, 파 15~25%, 설탕 20~40%, 세절전복 5~30%의 양념을 혼합하는 공정과; 조미액과 양념을 혼합하여 95~100℃에서 졸이는 공정과; 졸인 조미액과 양념 혼합물을 블랜칭한 김과 혼합하여 캔에 밀봉하여 포장하는 공정을 포함하여 구성된 것을 특징으로 한다.
김, 통조림-
公开(公告)号：KR1020120129375A
公开(公告)日：2012-11-28
申请号：KR1020110047598
申请日：2011-05-20
Applicant: 전라남도
Abstract: PURPOSE: A producing method of mineral enriched fermented soybeans using Salicornia europaea is provided to soak soybeans in an extract of the Salicornia europaea before aging and fermenting. CONSTITUTION: A producing method of mineral enriched fermented soybeans using Salicornia europaea comprises the following steps: pulverizing the dried Salicornia europaea, and mixing 1kg of Salicornia europaea powder with 5L of purified water before hot water extracting at 98-100 deg. C for 2-4 hours; filtering the Salicornia europaea hot water extract using a filtering cloth, and decompress concentrating the extract to obtain Salicornia europaea concentrate; soaking 1kg of soybeans in 2L of Salicornia europaea concentrate for 12-18 hours, and cooking the soybeans using a high-pressure sterilizing pot; and injecting Bacillus subtilis to the soybeans before fermenting and aging the soybeans at 37-40 deg. C for 24-72 hours. [Reference numerals] (AA) Salicornia europaea; (BB) Soybeans; (CC) Extracting; (DD) Dressing and washing; (EE) Filtering; (FF) Soaking; (GG) Concentrating; (HH) Steaming; (II) Salicornia europaea extract; (JJ) Injecting; (KK) Fermenting; (LL) Fermented soybeans using Salicornia europaea and minerals
Abstract translation: 目的：提供使用盐藻的矿物质富含发酵大豆的生产方法，以便在老化和发酵之前将大豆浸泡在海参茄子的提取物中。 构成：使用海参茄子的矿物质发酵大豆的生产方法包括以下步骤：将干燥的海参，在98-100℃热水提取之前，将1kg Salicornia europaea粉末与5L纯净水混合。 C 2-4小时; 使用滤布过滤海参茄子热水提取物，并对提取物进行减压浓缩，获得欧洲龙眼精油; 在2升的海参茄子浓缩液中浸泡1kg大豆12-18小时，并用高压灭菌锅煮大豆; 并在37-40度发酵和老化大豆之前将枯草芽孢杆菌注入大豆。 C为24-72小时。 （参考号）（AA）Salicornia europaea; （BB）大豆; （CC）提取; （DD）洗衣; （EE）过滤; （FF）浸泡; （GG）浓缩; （HH）蒸汽; （二）海参提取物; （JJ）注射; （KK）发酵; （LL）发酵大豆采用海参和矿物质
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公开(公告)号：KR1020110071659A
公开(公告)日：2011-06-29
申请号：KR1020090128283
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L17/20
Abstract: PURPOSE: A seaweed food product containing a salicornia europaea extract, and a producing method thereof are provided to effectively extract active ingredients from salicornia europaea, for spraying on seaweeds. CONSTITUTION: A producing method of a seaweed food product containing a salicornia europaea extract comprises the following steps: mixing 100parts of purified water by weight with 5~20parts of salicornia europaea powder by weight using above-ground portions of salicornia europaea, and reflux-extracting for 1~3hours at 50~100deg C for obtaining the salicornia europaea extract; spraying or mixing the salicornia europaea extract on seaweed powder selected from laver, green laver, or capsosiphon fulvescens, and drying; and adding an excipient into the mixture and molding.
Abstract translation: 目的：提供含有海参茄子提取物的海藻食品及其制备方法，以有效地从海参中提取活性成分，以便在海草上喷洒。 构成：含有海参茄子提取物的海藻食品的生产方法包括以下步骤：将100份重量的纯化水与5〜20份水杨酸欧氏粉末混合，使用地衣部分的欧洲水蛭和回流提取 在50〜100℃下1〜3小时获得海参提取物; 将紫罗兰海藻提取物喷雾或混合在选自紫菜，绿色紫菜或辣椒油的海藻粉末上，并干燥; 并向该混合物中加入赋形剂并成型。
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Patent Agency Ranking
公开(公告)号：KR1020110071640A
公开(公告)日：2011-06-29
申请号：KR1020090128262
申请日：2009-12-21
Applicant: 전라남도
IPC: A23L17/60
CPC classification number: A23L17/60 , A23L29/206
Abstract: PURPOSE: A producing method of a canned laver product is provided to improve the taste of fresh laver by blenching the fresh laver, and mixing with seasonings. CONSTITUTION: A producing method of a canned laver product comprises the following steps: washing fresh collected laver, and assorting; dehydrating the assorted laver, and cutting into 10~15cm; inserting the cut laver into boiling water at 95~100deg C, and blenching for 1~3minutes; mixing 20~45wt% of laver extract, 20~45wt% of salicornia europaea extract, 20~50wt% of soy sauce, 5~25wt% of oligosaccharide, and 1~3wt% of sesame seed oil to obtain seasoning liquid; mixing 15~40% of minced garlic, 5~15% of sesame seeds, 15~25% of spring onion, 20~40% of sugar, and 5~30% abalone slices; adding the seasoning liquid into the mixture, and boiling at 95~100deg C; and inserting the boiled mixture and the blenched laver into a can.
Abstract translation: 目的：提供罐装紫菜制品的生产方法，通过扑灭新鲜紫菜并与调味料混合来改善新鲜紫菜的味道。 构成：罐装紫菜制品的生产方法包括以下步骤：洗涤新鲜收集的紫菜，分类; 脱水紫菜，切成10〜15厘米; 将切割的紫菜插入95〜100℃的沸水中，然后熬1〜3分钟; 混合20〜45wt％的紫菜提取物，20〜45wt％的海参提取物，20〜50wt％的酱油，5〜25wt％的低聚糖和1〜3wt％的芝麻籽油，得到调味液; 混合15〜40％切碎的大蒜，5〜15％的芝麻，15〜25％的春天葱，20〜40％的糖和5〜30％的鲍鱼片; 将调味液加入混合物中，沸腾至95〜100℃; 并将煮沸的混合物和闪泡的紫菜插入罐中。
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公开(公告)号：KR1020100118922A
公开(公告)日：2010-11-08
申请号：KR1020090037883
申请日：2009-04-29
Applicant: 전라남도
IPC: A61K36/185 , A61P39/06
CPC classification number: A61K36/21 , A61K2236/333 , A61K2236/51 , C09K15/34
Abstract: PURPOSE: A method for optically preparing Salicornia herbacea extract containing antioxidative substance by adding ethanol is provided. CONSTITUTION: A Salicornia herbacea extract is prepared by adding 3.38-5.33 weight parts of Salicornia herbacea to 100 weight parts of 25.00-67.31% ethanol solution and refluxing at 55.87-76.96°C for 180 minutes. The predicted value of sweetness, yield, electron donation and total phenolic compound concentration is 6.4°Brix, 34.31%, 62.76% and 917.89 mg/100g.
Abstract translation: 目的：提供一种通过加入乙醇光学制备含有抗氧化物质的药用植物萃取物的方法。 构成：通过向100重量份的25.00-67.31％乙醇溶液中加入3.38-5.33重量份的Salicornia herbacea并在55.87-76.96℃回流180分钟来制备Salicornia herbacea提取物。 甜味度，产量，电子供体和总酚类化合物浓度的预测值为6.4°白利糖度，34.31％，62.76％和917.89mg / 100g。
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公开(公告)号：KR1020080091880A
公开(公告)日：2008-10-15
申请号：KR1020070034862
申请日：2007-04-10
Applicant: 전라남도
CPC classification number: A23L17/60 , A23V2250/202 , A23V2300/50
Abstract: A method for extracting the functional substances of laver is provided to enhance the extraction efficiency of the functional substances through the processes of physical/enzymatic hydrolysis and high-temperature high-pressure treatment. A method for extracting the functional substances of laver comprises the steps of: adding ethanol to dried laver powder, and extracting fat-soluble ingredients to make defatted laver powder; adding fiber-degrading enzyme and protease to a homogenized laver powder-solvent solution to hydrolyze the fiber and protein contained in the laver powder; high-pressure high-temperature treating the hydrolyzed laver powder-solvent solution at 121°C under 1.2kg/cm^2, and adjusting pH to 1.5~7.0; cooling the solution obtained to room temperature, separating sediments and supernatant by a centrifuge, and filtering the supernatant to obtain a laver extract.
Abstract translation: 提供了一种提取紫菜功能物质的方法，以通过物理/酶水解和高温高压处理的方法提高功能物质的提取效率。 提取紫菜的功能物质的方法包括以下步骤：向干燥的紫菜粉中加入乙醇，并提取脂溶性成分制成脱脂紫菜粉; 将纤维降解酶和蛋白酶加入匀浆的紫菜粉末溶剂溶液中以水解紫菜粉中所含的纤维和蛋白质; 在121℃，1.2kg / cm ^ 2的高压高温处理水解的紫菜粉末溶剂溶液，并将pH调节至1.5〜7.0; 将得到的溶液冷却至室温，用离心分离沉淀物和上清液，过滤上清液，得到紫菜提取物。
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公开(公告)号：KR100758934B1
公开(公告)日：2007-09-17
申请号：KR1020050052716
申请日：2005-06-18
Applicant: 전라남도
Abstract: 본 발명은 양배추와 파래류를 이용한 전복 사료 조성물에 관한 것으로, 보다 상세하게는 생산량이 많을 뿐만 아니라 폐기되는 부산물이 많은 양배추와 연중 채취가 가능한 파래류를 이용함으로써 폐유휴 자원의 활용이 가능하고 다시마나 미역과 같이 고갈되는 천연사료 자원을 대체할 수 있어 경제성이 탁월할 뿐만 아니라 양배추에 섭이촉진물질이 함유되어 있어 전복의 성장을 증대시킬 수 있는 양배추와 파래류를 이용한 전복 사료 조성물에 관한 것이다.
본 발명에 따른 양배추와 파래류를 이용한 전복 사료 조성물은, 단백질원, 탄수화물원, 지질원, 및 해조류가 포함된 전복 양식용 사료 조성물에 있어서, 탄수화물원으로서 양배추 분말과 해조류로서 파래류 분말이 포함된 것을 특징으로 한다.
전복 사료-
公开(公告)号：KR1020050001051A
公开(公告)日：2005-01-06
申请号：KR1020030042108
申请日：2003-06-26
Applicant: 전라남도
IPC: A23L1/20
Abstract: PURPOSE: A process for preparing tofu(bean-curd) using glasswort extract as a coagulating agent is provided, which tofu has an appropriate water-containing activity and hardness and has improved color, taste and function of tofu by applying the glasswort extract to the tofu. CONSTITUTION: The process for preparing tofu(bean-curd) comprises adding 12 to 32 wt.% of the glasswort extract as a coagulating agent based on the total weight of soybean milk, wherein the glasswort extract is obtained by cutting the glasswort, heat treating the glasswort in a pot with vapor of 100 deg. C for 5 to 15 minutes, cooling the heat treated glasswort at -25 deg. C, and pulverizing or pressurizing the cooled glasswort.
Abstract translation: 目的：提供使用玻璃提取物作为凝结剂的豆腐（豆腐）的制备方法，其中豆腐具有适当的含水活性和硬度，并且通过将玻璃花提取物施用于所述豆腐提取物而具有改善的颜色，味道和功能 豆腐。 构成：豆腐（豆腐）的制备方法包括以豆浆的总重量为基准，添加12〜32重量％的作为凝固剂的玻璃花提取物，其中通过切割玻璃花，热处理 在含有100度蒸气的锅中的玻璃草 5至15分钟，将-25度的热处理过的玻璃花草冷却。 并对冷却的玻璃粉进行粉碎或加压。
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