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1. 发明公开

KR1020000013694A 양파를함유하는장류및그제조방법 无效
标题翻译：包含其中的石膏及其制造方法
公开(公告)号：KR1020000013694A
公开(公告)日：2000-03-06
申请号：KR1019980032694
申请日：1998-08-12
申请人： 서권일 , 이상원 , 박석규 , 강갑석 , 조영숙
发明人： 서권일 , 조영숙 , 박석규 , 강갑석 , 이상원
IPC分类号： A23L1/202
摘要： PURPOSE: A thick soypaste mixed with red pepper is provided to contain a dried onion or a fresh onion for increasing the taste and storing property while being efficient for health. CONSTITUTION: A manufacturing method for a paste comprises: a process for mixing glutinous rice powder to a malt solution being formed by dissolving malt powder; mixing fermented soybean powder and red pepper powder to the mixture of the glutinous rice powder and the malt powder; adding salt to the mixture of the glutinous rice powder, the fermented soybean powder, and the red pepper powder for manufacturing a thick soypaste mixed with red pepper; and mixing a proper amount of dried onion or fresh onion and adjusting a water amount for obtaining the onion added thick soypaste mixed with red pepper. Therefore, the manufactured paste has an improved storing property without using an antiseptic substance while having an excellent taste.
摘要翻译：目的：提供与红辣椒混合的浓酱，以容纳干洋葱或洋葱，以增加味道和储存性能，同时有效保健。构成：糊料的制造方法包括：将糯米粉末与通过溶解麦芽粉末形成的麦芽溶液混合的方法; 将发酵的大豆粉和红辣椒粉混合到糯米粉和麦芽粉的混合物中; 向糯米粉末，发酵大豆粉末和红辣椒粉的混合物中加入盐，以制造与红辣椒混合的厚的soypaste; 并混合适量的洋葱或新鲜的洋葱，并调整水量以获得洋葱加入的浓红豆浆混合的辣椒。因此，在不使用防腐剂的同时具有优异的味道的情况下，所制造的糊剂具有改善的保存性。

2. 发明授权

KR100311256B1 검정콩을 이용한 청국장 및 그 제조방법 失效
标题翻译：使用黑豆的Cheonggujjang及其制造方法
公开(公告)号：KR100311256B1
公开(公告)日：2002-08-28
申请号：KR1019990004126
申请日：1999-02-06
申请人： 박석규 , 서권일 , 이상원 , 강갑석
发明人： 박석규 , 강갑석 , 이상원 , 서권일
IPC分类号： A23L1/202
摘要： PURPOSE: Provided are cheong-guk-jang(fermented soybean) using black beans as a main ingredient and its manufacturing method. The manufactured cheong-guk-jang has no unpleasant smell but improved taste preference. CONSTITUTION: Cheong-guk-jang(fermented soybean) using black beans is manufactured by the steps of: dipping black beans in cold water and dewatering them; steaming the black beans, followed by cooling and fermentation for 3 days; adding radish or kiwi to the fermented black beans; inoculating microbes having excellent activities of protease and amylase thereto; and fermenting them.

3. 发明公开

KR1019990072468A 검정콩을 이용한 청국장 및 그 제조방법 失效
标题翻译：使用黑豆的北方产品及其制备方法
公开(公告)号：KR1019990072468A
公开(公告)日：1999-09-27
申请号：KR1019990004126
申请日：1999-02-06
申请人： 박석규 , 서권일 , 이상원 , 강갑석
发明人： 박석규 , 강갑석 , 이상원 , 서권일
IPC分类号： A23L1/202
CPC分类号： A23L11/20 , A23L11/30 , A23L33/105 , A23V2002/00 , A23V2200/3262
摘要： 본발명은검정콩을이용한청국장과그 제조방법에관한것으로검정콩을주재료로사용하며프로테아제, 아밀라아제등의효소활성이높고점질물의생성능력과혈전용해능이우수한균주를접종한후 추가로과채류를첨가하여제조한청국장은청국장고유의퀴퀴한냄새가억제되고관능검사결과기호도가우수한효과가있으며혈전용해능, 과산화물가억제능, 아질산염소거능, 식중독및 부패균에대한항균효과를나타내는우수한뛰어난효과가있다.
摘要翻译：目的：提供以黑豆为主要成分的长焦k（发酵大豆）及其制造方法。制造的京畿道没有令人不愉快的味道，但改善了口味偏好。规定：使用黑豆的畅通大豆采用以下步骤制造：将黑豆浸入冷水中并对其进行脱水; 蒸黑豆，然后冷却发酵3天; 向发酵的黑豆中加入萝卜或猕猴桃; 接种具有优异蛋白酶和淀粉酶活性的微生物; 并发酵。

4. 发明公开

KR1019990069342A 검은콩을 이용한 장류 및 그 제조방법 无效
标题翻译：黑豆及其生产方法
公开(公告)号：KR1019990069342A
公开(公告)日：1999-09-06
申请号：KR1019980003515
申请日：1998-02-06
申请人： 박석규 , 서권일 , 이상원 , 강갑석
发明人： 박석규 , 강갑석 , 이상원 , 서권일
IPC分类号： A23L1/202
摘要： 본 발명은 검은콩을 단백질 원료로 사용하는 장류제품을 제공한다. 발효에 적합한 신규한 균주를 제공하여 발효·숙성시켜 치매치료 효과, 항산화 및 항돌연변이 등의 뛰어난 효과가 있다.

5. 发明公开

KR1020000008938A 비피더스속 균주를 이용한 신규한 김치 및 그 제조방법 无效
标题翻译：新型KIMCHI使用双歧杆菌菌株及其工艺
公开(公告)号：KR1020000008938A
公开(公告)日：2000-02-15
申请号：KR1019980029043
申请日：1998-07-18
申请人： 박석규 , 서권일 , 이상원 , 조영숙 , 문일식
发明人： 조영숙 , 문일식 , 박석규 , 이상원 , 서권일
IPC分类号： A23B7/10 , A23L1/218
摘要： PURPOSE: Kimchi using oligosaccharide and aerobic Bifidobacterium strain improve conservative property and functionality of kimchi with excellent intestinal regulation in ingesting. CONSTITUTION: A process for kimchi using Bifidobacterium strain consisted of pasteurization main material of kimchi, sub-material like powdered red pepper, garlic, green onion, cold fermentation by mixed inoculation aerobic Bifidobacterium strain Bifidobacterium sp. SFN-018 and low-gas, low-productivity, acid-proof strain Bifidobacterium sp. SFN-21 to the main material of kimchi and sub-material after adding oligosaccharide mixing fermented main material of kimchi and sub-material before ingesting or after-fermentation by mixing.
摘要翻译：目的：泡菜使用寡糖和需氧双歧杆菌菌株提高泡菜的保守性能和功能，具有良好的肠道调节摄取作用。构成：使用双歧杆菌菌株的泡菜过程由泡菜的巴氏消毒主要成分，粉红辣椒，大蒜，洋葱等副物质，混合接种好氧双歧杆菌菌株双歧杆菌属的冷发酵组成。 SFN-018和低气体，低生产率，耐酸菌菌株双歧杆菌属。 SFN-21在加入低聚糖混合发酵的泡菜和副原料的主要材料之前，通过混合摄取或后发酵后的泡菜和亚材料的主要材料。

6. 发明公开

KR1020010028821A 느타리버섯을 주재로한 기능성 발효김치 및 그 제조방법 无效
标题翻译：功能性发酵KIMCHI使用AGARIC MUSHROOM及其制造方法
公开(公告)号：KR1020010028821A
公开(公告)日：2001-04-06
申请号：KR1019990041289
申请日：1999-09-27
申请人： 서권일 , 신갑균 , 이상원 , 박석규 , 조영숙
发明人： 서권일 , 조영숙 , 박석규 , 이상원 , 신갑균
IPC分类号： A23L1/29 , A23B7/10
摘要： PURPOSE: A method for manufacturing functional fermented kimchi using agaric mushroom is provided. The kimchi is excellent in antibacterial activity, antioxidative effect, and immune activity by blenching washed agaric mushroom, cutting, adding glutinous rice paste and other side ingredients, controlling the salinity, and fermenting. CONSTITUTION: The functional fermented kimchi is manufactured by: i) washing agaric mushroom, blenching, and cutting into 2x3cm size; ii) adding well-gelatinized glutinous rice paste to the agaric mushroom and stirring at a speed of 50-150rpm; iii) mixing the stirred ingredients with side ingredients such as green onion, garlic, ginger, salted anchovy, powdered red pepper, beet, hot pepper, and sesame seed and controlling the salinity of the mixture to be 3-4%; and iv) putting the mixture in an incubator at 20deg.C for fermenting and aging.
摘要翻译：目的：提供使用伞形蘑菇制造功能性发酵泡菜的方法。泡菜具有优良的抗菌活性，抗氧化作用和免疫活性，通过冲洗洗手aric菇，切割，加入糯米糊等副成分，控制盐度和发酵。构成：功能性发酵泡菜的制造方法如下：i）清洗伞形蘑菇，，ching，切成2×3cm尺寸; ii）将良好凝胶化的糯米糊加入到芦笋中，以50-150rpm的速度搅拌; iii）将搅拌成分与洋葱，大蒜，姜，盐渍鲥鱼，粉红辣椒，甜菜，辣椒和芝麻籽等配料混合，控制混合物的盐度为3-4％; iv）将混合物置于20℃的培养箱中进行发酵和老化。

7. 发明授权

KR100470201B1 캡슐형 메주 및 그 제조방법 失效
标题翻译： 캡슐형메주및그제조방법
公开(公告)号：KR100470201B1
公开(公告)日：2005-02-04
申请号：KR1020010031378
申请日：2001-06-05
申请人： 박석규 , 최효자 , 손미례 , 서권일 , 이상원 , 고용덕 , 남상해
发明人： 박석규 , 최효자 , 남상해 , 이상원 , 고용덕 , 서권일 , 손미례
IPC分类号： A23L1/202
摘要： PURPOSE: Provided are a capsule typed me-ju(fermented soybean cake) and a method for producing the same to prevent fungal contamination and harmful bacterial invasion, to increase fermentation rate, and to shorten manufacturing process. CONSTITUTION: The capsule typed me-ju(fermented soybean cake) is characterized by consisting of; an inner layer(10) composed of steamed and crushed soybeans; and an outer layer(20) covering the surface of the inner layer(10) and composed of steamed and crushed soybeans where 0.1-1.0% of fermentation bacteria are inoculated.
摘要翻译：用途：提供一种胶囊型美（（发酵大豆饼）及其制造方法，以防止真菌污染和有害细菌入侵，增加发酵速率，并缩短制造工艺。构成：胶囊型蜜枣（发酵大豆饼）的特征在于：一个由蒸熟和粉碎的大豆组成的内层（10）; 和覆盖内层（10）表面的外层（20），其由蒸发和破碎的大豆组成，其中接种0.1-1.0％的发酵细菌。

8. 发明公开

KR1020020092631A 캡슐형 메주 및 그 제조방법 失效
标题翻译：胶囊型发酵大豆粉及其生产方法
公开(公告)号：KR1020020092631A
公开(公告)日：2002-12-12
申请号：KR1020010031378
申请日：2001-06-05
申请人： 박석규 , 최효자 , 손미례 , 서권일 , 이상원 , 고용덕 , 남상해
发明人： 박석규 , 최효자 , 남상해 , 이상원 , 고용덕 , 서권일 , 손미례
IPC分类号： A23L1/202
CPC分类号： A23L11/20 , A23L3/3571
摘要： PURPOSE: Provided are a capsule typed me-ju(fermented soybean cake) and a method for producing the same to prevent fungal contamination and harmful bacterial invasion, to increase fermentation rate, and to shorten manufacturing process. CONSTITUTION: The capsule typed me-ju(fermented soybean cake) is characterized by consisting of; an inner layer(10) composed of steamed and crushed soybeans; and an outer layer(20) covering the surface of the inner layer(10) and composed of steamed and crushed soybeans where 0.1-1.0% of fermentation bacteria are inoculated.
摘要翻译：目的：提供一种胶囊型醪液（发酵大豆饼）及其制备方法，以防止真菌污染和有害的细菌入侵，提高发酵速度，缩短生产过程。构成：胶囊型（发酵大豆饼）的特征在于：由蒸和碎的大豆组成的内层（10）以及覆盖所述内层（10）的表面并由蒸粉碎的大豆组成的外层（20），其中接种0.1-1.0％的发酵细菌。

9. 发明授权

KR100392277B1 택사과립차 및 그 제조방법 有权
标题翻译： 택사과립차및그제조방법
公开(公告)号：KR100392277B1
公开(公告)日：2003-07-22
申请号：KR1020000078054
申请日：2000-12-18
申请人： 순천시 , 이성태 , 서권일 , 박정로 , 조영숙
发明人： 서권일 , 조영숙 , 박정로 , 이성태 , 이용수 , 박석규
IPC分类号： A23F3/32
摘要： PURPOSE: Provided is an Alismatis Rhizoma tea of granule type and its preparation process. The extract of Alismatis Rhizoma has antibacterial activity, antioxidation activity and immuno additivity and is manufactured into tea products. CONSTITUTION: The manufacturing method comprises the steps of: manufacturing the extract of Alismatis Rhizoma with 70% ethanol at 80 deg.C for 3-7 hours; quantifying lactose, glucose and vitamin C then followed by mixing and pulverizing them; mixing the mixture with the Alismatis Rhizoma extract then granulating the mixture; and drying the granules at 50-70 deg.C then packing them.
摘要翻译：用途：提供一种颗粒型泽泻茶及其制备方法。泽泻提取物具有抗菌活性，抗氧化活性和免疫加成性，可制成茶叶制品。本发明的制造方法包括以下步骤：用70％乙醇在80℃下制备泽泻提取物3-7小时; 量化乳糖，葡萄糖和维生素C，然后混合并粉碎它们; 将混合物与Alismatis Rhizoma提取物混合，然后将混合物制粒; 并在50-70℃干燥颗粒，然后包装它们。

10. 发明公开

KR1020020048781A 택사과립차 및 그 제조방법 有权
标题翻译：遗传物种类及其制备方法的RHIZOMA TEA
公开(公告)号：KR1020020048781A
公开(公告)日：2002-06-24
申请号：KR1020000078054
申请日：2000-12-18
申请人： 순천시 , 이성태 , 서권일 , 박정로 , 조영숙
发明人： 서권일 , 조영숙 , 박정로 , 이성태 , 이용수 , 박석규
IPC分类号： A23F3/32
摘要： PURPOSE: Provided is an Alismatis Rhizoma tea of granule type and its preparation process. The extract of Alismatis Rhizoma has antibacterial activity, antioxidation activity and immuno additivity and is manufactured into tea products. CONSTITUTION: The manufacturing method comprises the steps of: manufacturing the extract of Alismatis Rhizoma with 70% ethanol at 80 deg.C for 3-7 hours; quantifying lactose, glucose and vitamin C then followed by mixing and pulverizing them; mixing the mixture with the Alismatis Rhizoma extract then granulating the mixture; and drying the granules at 50-70 deg.C then packing them.
摘要翻译：目的：提供颗粒型Alicatis Rhizoma茶及其制备方法。枸杞提取物具有抗菌活性，抗氧化活性和免疫添加性，并被制成茶产品。构成：制造方法包括以下步骤：在80℃下用70％乙醇制备Alismatis Rhizoma提取物3-7小时; 定量乳糖，葡萄糖和维生素C，然后混合并粉碎; 将混合物与Alismatis Rhizoma提取物混合，然后将混合物制粒; 并在50-70℃干燥颗粒，然后包装。

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