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公开(公告)号：KR100911826B1
公开(公告)日：2009-08-12
申请号：KR1020060138279
申请日：2006-12-29
Applicant: 정순범 , 강릉원주대학교산학협력단
Abstract: 본 발명은 해양심층수를 이용하여 제조한 김치의 제조방법에 관한 것으로, 본 발명의 해양심층수를 이용하여 제조한 김치에 대하여 염도 측정, pH 측정, 산도 측정, TBA 값 측정, 미생물수 측정 및 관능평가를 실시한 결과, 저장성 및 품질이 우수하고, 동시에 인체에 필수적인 무기염류 및 미네랄을 섭취할 수 있는 이점이 있기 때문에 식품학적 가치를 향상시키므로 국민들의 건강증진에 기여할 수 있다.
해양심층수, 소금, 김치, 미생물, 신선도, 방부성, 제조방법.-
Patent Agency Ranking
公开(公告)号：KR1020080062447A
公开(公告)日：2008-07-03
申请号：KR1020060138279
申请日：2006-12-29
Applicant: 정순범 , 강릉원주대학교산학협력단
Abstract: A method of preparing Kimchi with improved quality and keeping quality by soaking Chinese cabbage in deep sea water instead of a salt solution and mixing with seasonings is provided to give organic salts and minerals in large quantities. Chinese cabbage is cut into two or three pieces and soaked in deep sea water with a salinity of 10 to 15% for 4 to 6hr. The salted Chinese cabbage is soaked in 2 to 3 times the weight of water for 5 to 6hr, washed with clean water, dehydrated, mixed with seasonings and aged for 1 to 2 days. The seasonings contain 80 to 90% by weight of vegetables, 1.0 to 2.0% by weight of radishes with a size of 3.5 to 4.5cm, 1.5 to 2.5% by weight of Welsh onions with a size of 3.5 to 4.5cm 0.5 to 1.0% by weight of ginger, 1.0 to 2.0% by weight of garlic, 2.0 to 4.0% by weight of red pepper powder, 0.5 to 1.5% by weight of sugar and 2.0 to 3.0% by weight of salted anchovies.
Abstract translation: 提供了通过将大白菜浸入深海水中而不是盐溶液并与调味料混合来制备泡菜以提高质量和保持质量的方法，以大量提供有机盐和矿物质。 将大白菜切成两片或三片，浸入深海水中，盐度为10〜15％，持续4〜6小时。 盐渍白菜浸泡2〜3次，重复5〜6小时，用干净水洗涤，脱水，与调味料混合，老化1〜2天。 调味料含有80〜90重量％的蔬菜，1.0〜2.0重量％的大小为3.5〜4.5cm的萝卜，1.5〜2.5重量％的尺寸为3.5〜4.5cm的威尔士洋葱0.5〜1.0％ 的姜，1.0〜2.0重量％的大蒜，2.0〜4.0重量％的红辣椒粉，0.5〜1.5重量％的糖和2.0〜3.0重量％的盐渍an鱼。
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3.发明授权
公开(公告)号：KR100884059B1
公开(公告)日：2009-02-19
申请号：KR1020070052619
申请日：2007-05-30
Applicant: 강릉원주대학교산학협력단
Abstract: 본 발명은 항산화 및 항동맥경화 활성을 갖는 다시마 분말 또는 알긴산이 제거된 이의 추출물을 유효성분으로 함유하는 조성물에 관한 것으로서, 상세하게는 본 발명의 다시마 분말 또는 이의 추출물은 고지혈증 또는 동맥경화증을 유도한 동물모델에서 간의 지질과산화 정도를 유의적으로 감소시키고, 혈장의 총 콜레스테롤, 트리글리세라이드, HDL-C의 함량을 유의적으로 감소시킴으로써, 고지방식이 섭취에 따른 산화적 스트레스 및 동맥경화와 고지혈증을 방어하는 효과가 있으므로, 이를 포함하는 조성물은 산화적 스트레스 및 콜레스테롤 증가로 인한 질환의 예방 및 치료를 위한 약학조성물 및 건강기능식품으로 유용하게 이용될 수 있다.
다시마 분말, 알긴산이 제거된 추출물, 항산화, 항동맥경화-
4.发明公开항산화 및 항동맥경화 활성을 갖는 다시마 분말 또는알긴산이 제거된 이의 추출물을 함유하는 약학 조성물 失效包含粉刺的粉末的组合物或其具有抗氧化剂和抗神经细胞活性的去除的阿尔茨海默酸提取物
公开(公告)号：KR1020080105263A
公开(公告)日：2008-12-04
申请号：KR1020070052619
申请日：2007-05-30
Applicant: 강릉원주대학교산학협력단
Abstract: A pharmaceutical composition, and a health food are provided to treat and prevent the aging and adult disease by the increase of oxidative stress and cholesterol. A pharmaceutical composition comprises a kelp powder having an antioxidizing activity and an activity of the anti-sclerosis of the arteries, or its extract as an effective ingredient. Preferably the kelp powder comprises a powder where alginic acid is removed or a powder where alginic acid is not removed. The extract is obtained by using a solvent selected from C1-C4 low molecular weight alcohols or their mixture solvent.
Abstract translation: 提供药物组合物和保健食品以通过氧化应激和胆固醇的增加来治疗和预防老化和成年疾病。 药物组合物包含具有抗氧化活性和动脉抗硬化活性的海藻粉或其提取物作为有效成分。 海藻粉最好包括去除海藻酸的粉末或不去除海藻酸的粉末。 通过使用选自C1-C4低分子量醇或其混合溶剂的溶剂获得提取物。
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公开(公告)号：KR100840547B1
公开(公告)日：2008-06-23
申请号：KR1020070044353
申请日：2007-05-08
Applicant: 강릉원주대학교산학협력단
CPC classification number: A23L11/07 , A23L33/10 , A23P10/22 , A23V2002/00 , A23V2250/511
Abstract: A preparation method of a bean curd product using beta-chitosan is provided to obtain high-quality functional bean curd with enhanced solidity, elasticity and texture. A preparation method of a bean curd product using beta-chitosan comprises the steps of: (i) washing soybeans and soaking them in water at 10~30°C for 5~15hr; (ii) drying the soaked soybeans, adding distilled water to the dried soybeans, and grinding them; (iii) filtering the ground soybeans with cotton cloth, mixing distilled water heated to 95~100°C with the filtered ground soybeans, and filtering the mixture to make soybean milk; (iv) raising the temperature of the soybean milk to 95~100°C, putting 5~20% of brine containing beta-chitosan into the soybean milk (based on the total volume of the soybean milk), and stirring them to make a coagulated soybean milk; (v) putting the coagulated soybean milk in a mold, and pressing it for 15~25min to make bean curd; and (vi) soaking the bean curd in running water for 15~25min, and laying it on a drying rack for 10~20min to remove the water on its surface. In the step (ii), the volume ratio of the dried soybeans and the distilled water is 1:8~10. In the step (iii), the volume ratio of the filtered ground soybeans and the heated distilled water is 1:3~5. In the step (iv), the brine contains 0.05~2% of beta-chitosan(1000~5000kDa), based on the total volume of the brine.
Abstract translation: 提供使用β-壳聚糖的豆腐制品的制备方法，以获得具有增强的坚固性，弹性和质地的高品质功能性豆腐。 使用β-壳聚糖的豆腐制品的制备方法包括以下步骤：（i）洗涤大豆并在10〜30℃的水中浸泡5〜15小时; （ii）干燥浸泡的大豆，向干燥的大豆中加入蒸馏水并研磨; （iii）用棉布过滤磨碎的大豆，将加热至95〜100℃的蒸馏水与过滤的大豆混合物过滤，过滤混合物制成豆浆; （iv）将豆浆的温度升高至95〜100℃，将5〜20％的含有β-壳聚糖的盐水放入豆浆中（基于豆浆的总体积），并搅拌使其成为 凝结豆浆; （v）将凝固的豆浆放入模具中，压制15〜25min，制成豆腐; 和（vi）将豆腐浸泡在自来水中15〜25分钟，放置在干燥架上10〜20分钟以除去水面。 在步骤（ii）中，干燥的大豆和蒸馏水的体积比为1:8〜10。 在步骤（iii）中，过滤的大豆和加热的蒸馏水的体积比为1:3〜5。 在步骤（iv）中，基于盐水的总体积，盐水含有0.05〜2％的β-壳聚糖（1000〜5000kDa）。
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公开(公告)号：KR100862045B1
公开(公告)日：2008-10-09
申请号：KR1020070044354
申请日：2007-05-08
Applicant: 강릉원주대학교산학협력단
IPC: A23L1/20
CPC classification number: A23L11/07 , A23P10/25 , A23V2002/00 , A23V2250/511
Abstract: A method of manufacturing soybean curd is provided to prepare soybean curd with higher strength, elasticity and to maintain quality than conventional soybean curd. Soybeans are washed and soaked in water at 10 to 30deg.C for 5 to 15hr, dried, mixed with 8 to 10 times the volume of distilled water for 1 to 6min and ground with a mixer to give soybean water. The soybean water is strained with a cotton cloth, mixed with 3 to 5 times the volume of distilled water and strained with a cotton cloth to give soybean milk. The soybean milk is coagulated with bittern containing chitosan for 1 to 6min, pressed for 15 to 25min, soaked in flowing water for 15 to 25min and left alone on a plate for 10 to 20min.
Abstract translation: 提供制造大豆凝乳的方法以制备具有比常规大豆凝乳更高的强度，弹性和保持质量的大豆凝乳。 将大豆在10〜30℃的水中洗涤浸泡5〜15小时，干燥，与蒸馏水体积的8〜10倍混合1〜6分钟，用混合机研磨，得到大豆水。 大豆水用棉布应变，与蒸馏水体积的3〜5倍混合，用棉布过滤，得到豆浆。 豆浆用含有壳聚糖的苦味凝固1〜6min，压制15〜25min，在流水中浸泡15〜25min，在板上静置10〜20min。
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