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公开(公告)号：KR101392112B1
公开(公告)日：2014-05-07
申请号：KR1020130030655
申请日：2013-03-22
Applicant: 전북대학교산학협력단
IPC: A23B7/10 , A23L19/20 , A23L3/3472 , A23L27/10
CPC classification number: A23B7/105 , A23L3/3472 , A23L19/20 , A23L27/10
Abstract: The present invention relates to a manufacturing method of mulberry leaf Kimchi added with mulberry-leaf-fermented enzyme liquid, and mulberry leaf Kimchi manufactured thereby. The manufacturing method of mulberry leaf Kimchi comprises the followings: 1) a salting step of obtaining salted Chinese cabbage by washing Chinese cabbage, cutting, salting in brine, washing with water and removing water; 2) a seasoning preparation step of preparing Kimchi seasoning by mixing chopped garlic, ginger, onions, radish, spring onions, glutinous rice glue, sugar, salted fermented anchovy sauce, salted fermented shrimp, salt, dehydration liquid, waterdropwort, ground pear, monosodium glutamate (MSG) and red pepper powder; 3) a Kimchi manufacturing step of manufacturing Kimchi by evenly mixing the seasoning obtained in the seasoning preparation step with the salted Chinese cabbage obtained in the salting step; 4) a fermented-enzyme liquid step of obtaining mulberry-leaf-fermented enzyme liquid by adding mulberry leaves, onions and sugar, aging and fermenting; and 5) an enzyme liquid addition step of adding the mulberry-leaf-fermented enzyme liquid obtained in the fermented enzyme liquid step to the Kimchi manufactured in the Kimchi manufacturing step, and aging. The mulberry leaf Kimchi manufactured by adding the mulberry-leaf-fermented enzyme liquid according to the present invention has an excellent sensory appealability such as colors, flavors, tastes and preferences compared to the conventional Kimchi due to the various functionalities of the mulberry-leaf-fermented enzyme liquid, which is added in manufacturing Kimchi, and improves the texture due to the excellent physical properties such as cutting strength. The mulberry leaf Kimchi of the present invention has the advantage of improving the quality of the product as the storage of Kimchi is enhanced due to the anti-bacterial effect of the mulberry-leaf-fermented enzyme liquid.
Abstract translation: 本发明涉及一种加入桑叶发酵酶液的桑叶泡菜和由此制造的桑叶泡菜的制造方法。 桑叶泡菜的制造方法如下：1）通过洗大白菜，切割，盐水洗净，用水洗涤除水，得到盐渍白菜的盐析步骤; 2）通过混合切碎的大蒜，姜，洋葱，萝卜，洋葱，糯米胶，糖，盐渍发酵鲥鱼酱，盐渍的发酵虾，盐，脱水液，水滴，磨碎的梨，单钠制成的泡菜调味料的调料准备步骤 谷氨酸（MSG）和红辣椒粉; 3）通过将在调味准备步骤中获得的调味料与盐析步骤中获得的咸白菜均匀混合，制造泡菜的泡菜制造步骤; 4）通过添加桑叶，洋葱和糖，老化和发酵获得桑叶发酵的酶液的发酵 - 酶液体步骤; 和5）将在发酵的酶液体步骤中获得的桑叶发酵的酶液体添加到泡菜制造步骤中制造的泡菜的老化的酶液添加步骤。 通过加入根据本发明的桑叶发酵的酶液制造的桑叶泡菜与常规泡菜相比具有优异的感官吸引力，例如颜色，风味，口感和偏好，这是由于桑叶 - 发酵的酶液体，其被加入制造泡菜中，并且由于优异的物理性质如切割强度而改善了质地。 由于桑叶发酵的酶液的抗菌作用，本发明的桑叶泡菜具有提高产品质量的优点，因为泡菜的储存得到增强。
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公开(公告)号：KR102077368B1
公开(公告)日：2020-02-14
申请号：KR1020160160917
申请日：2016-11-30
Applicant: 전북대학교산학협력단 , 부안군(관리부서: 부안군 농업기술센터)
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公开(公告)号：KR101894994B1
公开(公告)日：2018-09-05
申请号：KR1020160157981
申请日：2016-11-25
Applicant: 부안군(관리부서: 부안군 농업기술센터) , 전북대학교산학협력단 , 재단법인 전라북도생물산업진흥원
IPC: A23L33/10 , A23L33/105 , A23P10/30 , A23P10/28
Abstract: 상엽추출물제조방법은상엽에함유된기능성물질을효율적으로추출하여혈당조절및 혈행개선의기능성식품소재로개발하기위한소재화공정을제공하며, 상엽에함유된기능성물질을효율적으로추출하여혈당조절, 혈행개선, 동맥경화등 건강기능식품소재로개발할수 있는효과가있다.
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公开(公告)号：KR101288690B1
公开(公告)日：2013-07-22
申请号：KR1020060016128
申请日：2006-02-20
Applicant: 전북대학교산학협력단
Abstract: 본 발명은 목재의 변색을 일으키는 미생물에 대하여 항균기능을 갖는 목초액-은나노 용액을 함유한 목재 방미제의 제조 방법에 대한 것이다.
은(Ag) 콜로이드 용액과 목재의 열분해 과정에서 발생하는 목초액을 혼합하여 보다 항균성이 탁월한 효과를 나타내는 목재 방미재를 제조하는 것을 특징으로 하는 목재 방미제의 제조방법.
목재, 방미제, 은나노-
Patent Agency Ranking
公开(公告)号：KR1020110122288A
公开(公告)日：2011-11-10
申请号：KR1020100041693
申请日：2010-05-04
Applicant: 전북대학교산학협력단
Abstract: PURPOSE: A method for fabricating Sangbaekji using mulberry trees is provided to reuse branches of the mulberry trees and to ensure excellent material property. CONSTITUTION: A method for fabricating Sangbaekji using mulberry trees comprises: a step of peeling black skin from the branches of mulberry trees; a step of steaming the black skin using 8-10 g/L of sodium hydroxide solution for 12-14 hours; a step of decomposing the resultant for 20-24 hours to prepare white skin; and a step of beating and papermaking the prepared white skin.
Abstract translation: 目的：提供使用桑树制造桑巴克的方法，以重新使用桑树的树枝，确保优良的材料性能。 构成：使用桑树制造桑巴克的方法包括：从桑树分枝剥皮黑色皮肤的步骤; 使用8〜10g / L的氢氧化钠溶液蒸12小时; 将所得物分解20-24小时以制备白皮肤的步骤; 并打扫和造纸准备的白色皮肤的一个步骤。
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公开(公告)号：KR20180063390A
公开(公告)日：2018-06-12
申请号：KR20160157981
申请日：2016-11-25
Applicant: 부안군(관리부서: 부안군 농업기술센터) , 전북대학교산학협력단 , 재단법인 전라북도생물산업진흥원
IPC: A23L33/10 , A23L33/105 , A23P10/28 , A23P10/30
CPC classification number: A23L33/10 , A23L33/105 , A23P10/28 , A23P10/30 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2200/328
Abstract: 상엽추출물제조방법은상엽에함유된기능성물질을효율적으로추출하여혈당조절및 혈행개선의기능성식품소재로개발하기위한소재화공정을제공하며, 상엽에함유된기능성물질을효율적으로추출하여혈당조절, 혈행개선, 동맥경화등 건강기능식품소재로개발할수 있는효과가있다.
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公开(公告)号：KR1020100012713A
公开(公告)日：2010-02-08
申请号：KR1020080074258
申请日：2008-07-29
Applicant: 전북대학교산학협력단
CPC classification number: A01N43/16 , A01N59/16 , A01N61/00 , A01N2300/00 , B27K3/32 , B27K3/343 , B27K2240/20 , B82Y30/00
Abstract: PURPOSE: A wood antimicrobe containing silver nanoparticle and chitosan is provided to ensure eco-friendly property and suppress wood bacteria and contamination fungi. CONSTITUTION: A wood antimicrobe containing silver nanoparticle and chitosan contains 1.0-5.0 wt% of chitosan solution, 1.0-2.0% of Pyroligneous liquor and 1,000-50,000ppm of silver. The wood antimicrobe is produced by mixing glutalaldehyde solution to chitosan solution containing 1.0-5.0 wt% of chitosan solution, and 1,000-50,000ppm of silver and drying. The glutalaldehyde solution is obtained by mixing glutaladehyde and hydrochloric acid in a solution having water and isopropanol.
Abstract translation: 目的：提供含有银纳米颗粒和壳聚糖的木质抗微生物，以确保生态友好的性质，抑制木材细菌和污染真菌。 构成：含有银纳米颗粒和壳聚糖的木材抗微生物含有1.0-5.0重量％的壳聚糖溶液，1.0-2.0％的木糖醇和1,000-50,000ppm的银。 通过将戊二醛溶液与含有1.0-5.0重量％的壳聚糖溶液的壳聚糖溶液和1,000-50,000ppm的银混合并干燥来制备木材抗微生物。 通过将戊二醛和盐酸混合在具有水和异丙醇的溶液中来获得戊二醛溶液。
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公开(公告)号：KR1020070082982A
公开(公告)日：2007-08-23
申请号：KR1020060016128
申请日：2006-02-20
Applicant: 전북대학교산학협력단
Abstract: A method for preparing a wood preservative is provided to obtain the wood preservative which shows excellent antibacterial activity and does not cause any special side effect to human body. To prepare a wood preservative with excellent antibacterial property, a silver colloidal solution in which a silver particle size is less than 20 nanometers is mixed with wood vinegar generated during a thermal-decomposition process of wood.
Abstract translation: 提供了制备木材防腐剂的方法以获得显示出优异的抗菌活性并且对人体没有任何特殊副作用的木材防腐剂。 为了制备具有优异抗菌性能的木材防腐剂，将银粒度小于20纳米的银胶体溶液与在木材热分解过程中产生的木醋混合。
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公开(公告)号：KR101088525B1
公开(公告)日：2011-12-05
申请号：KR1020100041693
申请日：2010-05-04
Applicant: 전북대학교산학협력단
Abstract: 본 발명은 종래에 폐기되던 뽕나무 가지를 이용하여 발묵성이 우수하고 표면이 균일하는 등 물성이 우수한 상백지를 제조할 수 있는 뽕나무를 이용한 상백지의 제조방법에 관한 것으로서, 뽕나무 가지로부터 벗겨내어 얻은 흑피를 농도가 8~10 g/L의 수산화나트륨 용액을 이용하여 12~14시간 동안 증자시키고, 20~24시간 동안 방치하여 증해하여 얻은 백피를 고해 및 초지공정을 거쳐 상백지를 제조하는 것을 특징으로 한다.
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