公开(公告)号：KR1020090005678A

公开(公告)日：2009-01-14

申请号：KR1020070068881

申请日：2007-07-09

Applicant: 전북대학교산학협력단 ,  임실생약영농조합법인

Inventor： 신동화 ,  홍선표 ,  정은정 ,  심재석

IPC: A23L1/221 ,  A23L1/23

CPC classification number: A23L19/00 ,  A23L5/13 ,  A23V2002/00 ,  A23V2200/302

Abstract: A method for maturing and preparing the black garlic, and the black garlic prepared by the method are provided to reduce the maturation time of garlic and to improve productivity. A method for maturing and preparing the black garlic comprises the steps of putting the raw garlic whose skin is removed in a sterilization pot and steaming the garlic; and maturing the steamed garlic in a thermo-hygrostat to prepare the steamed black garlic. Preferably the raw garlic is steamed at a temperature of 100±1 deg.C for 10-15 min.

Abstract translation: 提供熟化和制备黑蒜的方法以及通过该方法制备的黑蒜减少大蒜的熟化时间并提高生产率。 一种成熟和制备黑蒜的方法包括以下步骤：将除去皮肤的生蒜放入灭菌锅中并蒸煮大蒜; 并将蒸的大蒜熟成恒温恒湿器，以制备蒸黑蒜。 优选将生蒜在100±1℃的温度下蒸10-15分钟。

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

Inventor： 노정옥 ,  이영숙 ,  정은정 ,  정용섭 ,  이양수

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。

公开(公告)号：KR101383973B1

公开(公告)日：2014-04-14

申请号：KR1020130009322

申请日：2013-01-28

Applicant: 전북대학교산학협력단 ,  재단법인 임실치즈앤식품연구소 ,  순천대학교 산학협력단

Inventor： 정용섭 ,  이남근 ,  이유리 ,  정은정 ,  정후길 ,  허창기 ,  오현희 ,  양희선 ,  최하늘 ,  배인휴 ,  이재성

IPC: A23C19/14 ,  A23C19/16

Abstract: The present invention relates to a method for producing antifungal ripened cheese and antifungal ripened cheese produced thereby, which does not generates fungi during ripening and improves the quality by coating the surface of cheese with cinnamon oil or cinnamon bark oil which are natural essential oil in order to effectively control fungi produced in the process of ripening cheese. The antifungal ripened cheese according to the present invention uses edible natural essential oil in ripening cheese so that produced fungi are effectively suppressed, thereby having an excellent effect of enhancing the flavor of cheese. [Reference numerals] (AA) Crude oil; (BB) Sterilization process; (DCC) Forming curd by fermenting and solidifying the same(adding a starter strains and milk clotting enzymes); (DD) Cutting the curd and removing whey; (EE) Compressing, molding, and adding salt; (FF) Aging(natural essential oil is applied); (GG) Producing antifungal ripened cheese

Abstract translation: 本发明涉及一种生产抗真菌熟化干酪和抗真菌熟化干酪的方法，该方法在成熟期间不产生真菌，并且通过以肉桂油或肉桂皮油为基础，将肉桂油或肉桂皮油油按照顺序涂覆在表面上来提高质量 有效控制成熟奶酪过程中产生的真菌。 根据本发明的抗真菌成熟奶酪在成熟奶酪中使用可食用的天然精油，从而有效地抑制生产的真菌，从而具有提高奶酪风味的极好效果。 （附图标记）（AA）原油; （BB）灭菌过程; （DCC）通过发酵和固化凝乳形成凝乳（加入起始菌株和凝乳酶）; （DD）切割凝乳并清除乳清; （EE）压缩，成型和加盐; （FF）老化（应用天然精油）; （GG）生产抗真菌成熟奶酪

公开(公告)号：KR1020150086735A

公开(公告)日：2015-07-29

申请号：KR1020140006751

申请日：2014-01-20

Applicant: 지리산처럼영농조합법인 ,  전북대학교산학협력단 ,  재단법인 전라북도생물산업진흥원 ,  전라북도 남원시(남원시농업기술센터장)

Inventor： 정용섭 ,  이유리 ,  정은정 ,  이영숙 ,  장성은

IPC: A23L23/00 ,  A23L19/00 ,  A23L27/10 ,  A23D9/00

CPC classification number: A23L23/00 ,  A23L27/12 ,  A23L33/15

Abstract: 본발명은기능성과영양성, 발색제및 보존제로서의역할까지다양한기능을가지고있는자소엽추출물을포함하는들기름드레싱소스조성물에관한것으로서, 들기름베이스 100중량부를기준으로하여자소엽추출물 1 내지 6중량부를포함하여이루어짐을특징으로한다.

Abstract translation: 本发明涉及含有紫苏提取物的紫苏油酱酱组合物。 紫苏提取物具有各种功能和营养价值以及作为着色剂和防腐剂的功能。 紫苏油酱酱组合物包含相对于100重量份的紫苏油为1-6重量份的紫苏提取物。