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141. 发明公开

KR1020070046386A 항균제가 함유된 서방성 미세캡슐을 사용하여 김치의과숙성을 억제하는 방법 无效
标题翻译：使用含有抗生素的持续释放微生物抑制KIMCHI超标的方法
公开(公告)号：KR1020070046386A
公开(公告)日：2007-05-03
申请号：KR1020050103049
申请日：2005-10-31
申请人： 경남대학교 산학협력단
发明人： 이승철
IPC分类号： A23B7/10 , A23B7/153 , A23L3/3472 , A23L3/3481
CPC分类号： A23B7/10 , A23B7/153 , A23L3/3472 , A23L3/3481 , A23V2002/00 , A23V2200/10
摘要： 본 발명은 김치의 과숙성을 억제하는 방법에 관한 것으로, 완성된 김치류에 항균제가 함유된 서방성 미세캡슐을 사용하여 김치의 과숙성을 억제하는 방법을 제공함으로써, 김치 보관 시 미생물의 성장으로 인해 김치가 과숙성되는 것을 장기간 방지할 수 있게 되었다.
김치, 과숙성, 억제, 항균제, 서방성, 미세캡슐

142. 发明公开

KR1020060096334A 은 만두 및 이의 제조 방법 失效
标题翻译：银曼牌及其制造方法
公开(公告)号：KR1020060096334A
公开(公告)日：2006-09-11
申请号：KR1020060020047
申请日：2006-03-02
申请人： 김성환
发明人： 김성환
IPC分类号： A23P1/08
CPC分类号： A23P20/20 , A21D2/02 , A23L3/358 , A23L5/13 , A23V2002/00 , A23V2200/10
摘要： 본 발명은 은만두 및 이의 제조 방법에 관한 것으로, 50 내지 75 중량%의 밀가루와, 0.01 내지 3 중량%의 은분(99.9%)과 20 내지 40 중량%의 물을 포함하는 만두피를 포함하는 은만두를 제공하고, 이때, 0.1 내지 7 중량%의 손바닥 선인장 열매 분말과, 0.1 내지 7 중량%의 파우다와, 0.1 내지 7 중량%의 이스트를 더 포함한다. 그리고 이러한 은만두는 무우말랭이를 사용하지 않으며, 아울러 동의보감, 본초강목의 기록에 의하면 은의 특성은 650여종의 각종 병균은 살균 소독한다는 것을 근거로 볼 때 은만두완제품에 서식하는 각종 세균들을 살균 소독함으로써, 건강에 유익한 제품이 된다.

143. 发明公开

KR1020040099713A 이온화 알칼리성 미네랄 복합물질 조성물 및 그의 제조 방법 有权
标题翻译：碱化的碱性矿物复合组合物有助于作为饮料或化妆品及其生产的添加剂
公开(公告)号：KR1020040099713A
公开(公告)日：2004-12-02
申请号：KR1020030031785
申请日：2003-05-20
申请人： 김대영
发明人： 김대영
IPC分类号： A23L1/304
CPC分类号： A23L33/16 , A23V2200/10 , A23V2200/324 , A23V2250/156 , A23V2300/24
摘要： PURPOSE: An ionized alkali mineral complex containing magnesium chloride, potassium chloride, D-sorbate, potassium carbonate and refined sugar is provided. It is innoxious alkaline, enhances food preservative properties by inhibiting the growth of an anaerobic microorganism and can be used as an additive for drinking or cosmetic products for enhancing immunity of a human being or an animal. CONSTITUTION: The ionized alkali mineral complex is prepared by the following steps of: heating 50 to 60 parts by weight of purified water; introducing 2 to 5 parts by weight of magnesium chloride, 4 to 8 parts by weight of potassium chloride, 2 to 5 parts by weight of D-sorbate, 15 to 20 parts by weight of potassium carbonate and 4 to 8 parts by weight of refined sugar one after another into the heated purified water and agitating. The complex shows an LD50 value of greater than 20 mg/kg against rats or mice.
摘要翻译：目的：提供含有氯化镁，氯化钾，D-山梨酸钾，碳酸钾和精制糖的电离碱矿物复合物。它是无毒的碱性，通过抑制厌氧微生物的生长来提高食品防腐性能，并且可以用作用于饮食或化妆品的添加剂以增强人或动物的免疫力。构成：通过以下步骤制备电离的碱矿物络合物：加热50至60重量份的净化水; 引入2至5重量份的氯化镁，4至8重量份的氯化钾，2至5重量份的D-山梨酸酯，15至20重量份的碳酸钾和4至8重量份的精制糖一个接一个地进入加热净化水并搅动。该复合物显示对大鼠或小鼠的LD 50值大于20mg / kg。

144. 发明公开

KR1020040080078A 박테리오신을 생성하는 젖산균 페디오코커스 애시디락티시또는/및 박테리오신과, 유효량의 젖산을 함유하는 대장균Ｏ157:Ｈ7의 억제제 및 식품의 보존 방법 失效
标题翻译：用于抑制E.COLI O157：H7的杀虫剂，杀菌剂和乳酸的试剂以及使用其保存食物的方法
公开(公告)号：KR1020040080078A
公开(公告)日：2004-09-18
申请号：KR1020030014922
申请日：2003-03-10
申请人： 한국식품연구원
发明人： 김명희 , 김왕준
IPC分类号： A23L3/3463
CPC分类号： A23L3/3571 , A23V2002/00 , A23V2200/10
摘要： PURPOSE: An agent comprising pediococcus acidilactici, bacteriocin from the pediococcus acidilactici and an effective amount of lactic acid for the inhibition of E.coli O157:H7, and a method for preserving food using the same are provided. CONSTITUTION: The agent comprises (a) pediococcus acidilactici, (b) bacteriocin from the pediococcus acidilactici and (c) lactic acid, wherein the effective amount of lactic acid in the agent is 10 to 50 mM.
摘要翻译：目的：提供一种包含乳酸尿球菌，来自乳酸尿球菌的细菌素和有效量的用于抑制大肠杆菌O157：H7的乳酸的试剂，以及使用该乳酸菌保存食物的方法。构成：所述试剂包含（a）乳酸尿球菌，（b）来自乳酸尿球菌的细菌素和（c）乳酸，其中所述试剂中乳酸的有效量为10至50mM。

145. 发明公开

KR1020040037782A 황토용기를 이용한 천일염의 제조방법 无效
标题翻译：使用LOESS CONTAINER制造自然日晒盐的方法
公开(公告)号：KR1020040037782A
公开(公告)日：2004-05-07
申请号：KR1020020066415
申请日：2002-10-30
申请人： 최명규
发明人： 최명규
IPC分类号： A23L1/237
CPC分类号： A23L27/40 , A23B4/023 , A23L3/358 , A23L5/20 , A23L5/21 , A23L17/75 , A23V2002/00 , A23V2200/10
摘要： PURPOSE: Provided is a method for manufacturing natural sun-dried sea salt using a loess container. Also, provided is a method for manufacturing a dried yellow corvina using the manufactured natural sun-dried sea salt. Therefore, the manufactured dried yellow corvina has no bitter taste of the salt and fish smell, has chewy meat texture and a savory taste, and maintains its freshness for a long time. CONSTITUTION: A method for manufacturing natural sun-dried sea salt comprises the steps of: removing brine from natural sun-dried sea salt by storing it in the shade for 3-8 months; and roasting the brine-removed salt at 200-1000 deg.C in a loess pot. A method for manufacturing a dried yellow corvina comprises the steps of: thawing a frozen yellow corvina at room temperature of 10-28 deg.C: salting the thawed yellow corvina with 20-40g of the manufactured natural sun-dried sea salt; binding 10-20 of the salted yellow corvinas together using a straw or a polypropylene string; washing them with pure under water or tap water 3-4 times; and quickly freezing the washed yellow corvinas at -20 deg.C or less.
摘要翻译：目的：提供使用黄土容器制造天然晒干海盐的方法。此外，提供了使用所制造的天然晒干海盐来制造干燥的黄色corvina的方法。因此，所制造的干黄色珊瑚没有盐和鱼味的苦味，具有耐嚼肉质和咸味，并保持其新鲜度很长时间。构成：天然晒干海盐的制造方法包括以下步骤：将天然晒干的海盐中的盐水储存在阴凉处3-8个月; 并在黄土锅中在200-1000℃焙烧盐水去除的盐。制造干黄斑的方法包括以下步骤：在10-28℃的室温下解冻冷冻的黄色角膜。用20-40g所制造的天然晒干海盐盐化解冻的黄色角质层; 使用吸管或聚丙烯串将10-20个盐黄黄色的维吾尔族结合在一起; 用纯水或自来水洗涤3-4次; 并在-20℃或更低温度下迅速冷冻洗涤的黄色维吾尔族。

146. 发明公开

KR1020040014800A 꽃게장 제조방법 失效
标题翻译：不使用防腐剂的季节性蓝色标签的制备方法
公开(公告)号：KR1020040014800A
公开(公告)日：2004-02-18
申请号：KR1020020047544
申请日：2002-08-12
申请人： 최정춘
发明人： 최정춘
IPC分类号： A23L1/325
CPC分类号： A23L17/40 , A23L3/3472 , A23L17/60 , A23L33/105 , A23V2002/00 , A23V2200/10
摘要： PURPOSE: A method for preparing seasoned blue crabs by soaking a blue crab in a seasoning material including herbs, pickled seafoods juice or the like several times is provided. The prepared seasoned blue crab has extended storage without using preservatives while maintaining the characteristic taste and freshness of a blue crab. CONSTITUTION: A blue crab is washed, dried and soaked in a first seasoning material at 0 to 5deg.C. The seasoning material is removed from the seasoned blue crab and then soaked in second and third seasoning materials for 24 to 48hr and then rapidly cooled to -30 to 50deg.C. The first seasoning material is prepared by heating 50 to 70 wt.% soy sauce, 10 to 17 wt.% pickled seafoods juice, 0.7 to 1.0 wt.% Cinnamomi Cortex, 0.6 to 1.3 wt.% Glycyrrhizae Radix, 3.5 to 5 wt.% garlic, 2 to 4 wt.% ginger, 12 to 20 wt.% starch sugar, 0.3 to 1.0 wt.% red pepper, 1.5 to 2.0 wt.% onion and 17 to 25 wt.% Salicornia herbacea at 100 to 120deg.C. The second and third seasoning material is prepared by adding side ingredients to the first seasoning material.
摘要翻译：目的：提供一种通过将调味料浸泡在调味料（包括草药，腌制海鲜汁等）中来调制经验丰富的蓝蟹的方法。准备好的经过调查的蓝蟹已经延长了储存期，而不使用防腐剂，同时保持蓝蟹的特征味道和新鲜度。规定：将一只蓝蟹在0至5℃下洗涤，干燥并浸泡在第一种调味料中。将调味料从经验丰富的蓝蟹中取出，然后在第二和第三调料中浸泡24至48小时，然后迅速冷却至-30至50℃。第一调味料通过加热50-70重量％酱油，10-17重量％腌制海鲜汁，0.7-1.0重量％肉桂皮质，0.6-1.3重量％甘草，3.5-5重量％大蒜，2至4重量％的姜，12至20重量％的淀粉糖，0.3至1.0重量％的红辣椒，1.5至2.0重量％的洋葱和17至25重量％的百草枯盐酸盐，100至120℃。 C。通过向第一调味料中加入副成分来制备第二和第三调味料。

147. 发明公开

KR1020040011199A 사철나무 종자 추출물을 포함하는 천연조미료 및 이의제조방법 无效
标题翻译：自然季节，包括提取日本东南亚种子及其制备方法
公开(公告)号：KR1020040011199A
公开(公告)日：2004-02-05
申请号：KR1020020044661
申请日：2002-07-29
申请人： 주식회사 다우리
发明人： 양병일 , 홍창억
IPC分类号： A23L1/221
CPC分类号： A23L27/10 , A23L5/20 , A23L27/14 , A23L33/105 , A23V2002/00 , A23V2200/10
摘要： PURPOSE: Provided are natural seasoning including an extract of Euonymus japonica's seed and a method for preparing the same using natural products. The prepared seasoning is harmless to the human body, heat-treated to prevent the growth bacteria, such as E.coli, and has extended storage. CONSTITUTION: Natural seasoning including an extract of Euonymus japonica's seed is characterized by containing 80-90 wt.% of an extract of Euonymus japonica's seed, 1-5 wt.% of pine tree bark juice, 0.5-5 wt.% of black bean powder, 1-5 wt.% of Zanthoxylum schinifolium and 1-10 wt.% of black sesame seed powder.
摘要翻译：目的：提供天然调味料，包括枸杞子的提取物及其制备方法。准备的调味料对人体无害，经过热处理以防止生长细菌如大肠杆菌，并延长了储存。构成：含有柚子种子的天然调味料，其特征在于含有80-90重量％的柚子种子提取物，1-5重量％的松树树皮汁，0.5-5重量％的黑豆粉末，1-5重量％的花椒芝麻粉和1-10重量％的黑芝麻粉。

148. 发明公开

KR1020030096537A 에탄올을 이용한 생 야채, 곡류분말의 살균법 및 이의방법으로 제조된 세립형 생식 식품 无效
标题翻译：使用乙醇和制备的颗粒状食品的蔬菜和谷粉的灭菌
公开(公告)号：KR1020030096537A
公开(公告)日：2003-12-31
申请号：KR1020020033073
申请日：2002-06-12
申请人： 주식회사 예일비알엠
发明人： 서경범
IPC分类号： A23L3/34 , A23L1/10
CPC分类号： A23L3/349 , A23L7/198 , A23L19/01 , A23L27/33 , A23L29/30 , A23L33/40 , A23V2002/00 , A23V2200/10 , A23V2250/082
摘要： PURPOSE: Provided is vegetable and cereal powder sterilized by ethanol and their granulated grains which are dispersed easily in water to be taken as raw foodstuffs. CONSTITUTION: The sterilization method using 70% ethanol and the granulated raw foodstuffs is prepared by adding 10wt.% of fructose crystals and fructose oligosaccharide together with 25-30wt.% of ethanol(70% ). The processed foods contain granule, tablet and block type fruits, spirulina, chrollela or vegetables.
摘要翻译：目的：提供用乙醇及其颗粒状颗粒灭菌的植物和谷物粉末，它们容易分散在水中，作为原料食用。构成：通过将10重量％的果糖晶体和果糖寡糖与25-30重量％的乙醇（70％）一起加入使用70％乙醇和造粒的原料食品的灭菌方法。加工食品含有颗粒，片剂和块状水果，螺旋藻，芝麻或蔬菜。

149. 发明公开

KR1020030068313A 녹차가 첨가된 기능성 쌀 및 그의 제조방법 失效
标题翻译：含有绿茶的功能性米饭及其制造方法
公开(公告)号：KR1020030068313A
公开(公告)日：2003-08-21
申请号：KR1020020008200
申请日：2002-02-15
申请人： 한국식품연구원 , 보성녹차 영농조합법인
发明人： 김상희 , 장대자 , 임화춘
IPC分类号： A23L1/182
CPC分类号： A23L7/1963 , A23L3/3463 , A23L5/43 , A23L27/70 , A23L33/105 , A23P20/18 , A23V2002/00 , A23V2200/048 , A23V2200/10 , A23V2250/214 , A23V2250/5112
摘要： PURPOSE: Provided is a functional rice containing green tea (Camellia sinensis) which improves the taste and flavor of the rice with the taste, color and smell of the green tea, and prevents the rice from browning and denaturing. CONSTITUTION: A method of manufacturing the functional rice comprises the steps of: adding green tea powder to ethanol, and filtering it; adding cyclo dextrin to the filtered solution, and vacuum-concentrating it such that the concentration thereof reaches 5-12 Brix; adding green tea powder with the particle size of 100-300 mesh and tocopherol to the concentrated solution; and pressure-spraying the mixed solution to polished rice or cleaned rice to coat it, and drying the coated rice.
摘要翻译：目的：提供含有绿茶（Camellia sinensis）的功能性米，其具有改善绿茶味道，颜色和气味的米饭的味道和风味，并防止米变褐。构成：制备功能性水稻的方法包括以下步骤：将绿茶粉末加入乙醇中，过滤; 将环糊精加入到过滤溶液中，真空浓缩，使其浓度达到5-12白利糖度; 将粒径为100-300目的绿茶粉末和生育酚加入到浓缩溶液中; 并将混合溶液喷雾到抛光的米或清洁的米上以将其包衣，并干燥包衣的米。

150. 发明公开

KR1020030051939A 대두 단백질을 함유하는 천연 식품 코팅제 失效
标题翻译：包含大豆蛋白的食品包衣剂
公开(公告)号：KR1020030051939A
公开(公告)日：2003-06-26
申请号：KR1020010081590
申请日：2001-12-20
申请人： 박상규
发明人： 박상규
IPC分类号： A23L3/00
CPC分类号： A23L3/3472 , A23L3/3526 , A23P20/11 , A23V2002/00 , A23V2200/10 , A23V2250/5488
摘要： PURPOSE: Provided is a natural food coating agent containing soy protein with saccharides, shortening, and cocoa and cinnamon powder. It is excellent in maintaining the nutrients and quality of a food. CONSTITUTION: A natural food coating agent is characterized by comprising 0.1-30 wt.% of soybean protein, 0-20 wt.% of one of cocoa powder or cinnamon powder, 40-60 wt.% of shortening and 30-40 wt.% of saccharide.
摘要翻译：目的：提供含有大豆蛋白的天然食品包衣剂，含糖，起酥油，可可粉和肉桂粉。维持食物的营养和质量是非常好的。构成：天然食品包衣剂的特征在于包含0.1-30重量％的大豆蛋白，0-20重量％的可可粉或肉桂粉，40-60重量％的起酥油和30-40重量％的可可粉。％的糖。

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