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11. 发明公开

KR1020140072595A 모시잎 추출물을 함유하는 천연조미료 및 그의 제조방법 无效
标题翻译：含有提取物的自然季节及其制备方法
公开(公告)号：KR1020140072595A
公开(公告)日：2014-06-13
申请号：KR1020120140284
申请日：2012-12-04
申请人： 청운대학교산학협력단
发明人： 김동청 , 인만진
IPC分类号： A23L27/10 , A23L1/30
CPC分类号： A23L27/10 , A23L3/44 , A23L33/10 , A23V2002/00 , A23V2300/10 , A23V2300/24
摘要： The present invention relates to natural seasoning containing ramie leaf extract and a method for preparing same for a technical field related to seasoning. The present invention relates to natural seasoning containing ramie leaf extract to have excellent flavor and taste, wherein natural seasoning containing ramie leaf extract is prepared by: adding 20 wt% of roasted salt to a mixture of 15 wt% of anchovies powder, 12 wt% of yeast powder, 12 wt% of soy sauce powder, 10.5 wt% of oligosaccharide powder, 5.0 wt% of pogyo mushroom powder, 3.5 wt% of onion powder, 3.3 wt% of corn starch powder, 2.5 wt% of garlic powder, 2.0 wt% of white radish juice powder, 1.5 wt% of pepper powder, 1.5 wt% of seasoned red pepper sauce powder, 1.0 wt% of green onion powder, 0.2 wt% of ginger powder; adding 10 wt% of ramie leaf extract powder into the mixture to mix, wherein the ramie leaf extract powder is prepared by extracting ramie leaf with 0 to 60% of ethanol solution at 50°C for 2 hours and then freeze-drying the extract; and heat-treating for one hour in a hot air drier at 80°C.
摘要翻译：本发明涉及含有苎麻叶提取物的天然调味料及其与调味技术领域的制备方法。本发明涉及含有苎麻叶提取物的具有优良风味和味道的天然调味料，其中含有苎麻叶提取物的天然调味料通过以下方法制备：将20重量％的烤盐加入15重量％的鲥鱼粉，12重量％的酵母粉，12重量％的酱油粉末，10.5重量％的寡糖粉末，5.0重量％的蒲公英粉，3.5重量％的洋葱粉，3.3重量％的玉米淀粉粉末，2.5重量％的大蒜粉，2.0 白萝卜汁粉末的重量百分数，胡椒粉1.5重量％，经调味的辣椒酱粉末1.5重量％，葱粉10重量％，姜粉0.2重量％将10重量％的苎麻叶提取物粉末加入到混合物中进行混合，其中苎麻叶提取物粉末通过在50℃下用0至60％乙醇溶液提取苎麻叶片2小时制备，然后冷冻干燥提取物; 并在80℃的热风干燥机中热处理1小时。

12. 发明公开

KR1020130004803A 유산균 발효를 이용한 쇠고기 엑기스의 제조방법 有权
标题翻译：使用乳酸杆菌发酵的贝类提取物的制备方法
公开(公告)号：KR1020130004803A
公开(公告)日：2013-01-14
申请号：KR1020110066083
申请日：2011-07-04
申请人： 청운대학교산학협력단 , (주) 신성티엔에프
发明人： 인만진 , 김동청 , 이용환
IPC分类号： A23L27/24 , A23L27/26 , A23L13/00
CPC分类号： A23L27/24 , A23L27/26 , A23Y2260/35
摘要： PURPOSE: A manufacturing method of a beef extract with enhanced taste and smell compared to conventional beef extract products is provided. CONSTITUTION: Water is added to beef and boil to cook only the outer part of the beef, and produce beef stew. Proteinase is processed on the obtained beef stew to obtain protein catabolites. From the protein catabolite, lactobacillus is fermented to obtain lactobacillus ferment. Amino acid and saccharide are added to a lactobacillus fermented product, and the mixture is heated to perform Maillard reaction. The product of the Maillard reaction is extracted to obtain a beef extract. The proteinase is a mixture of flavoenzyme with protamex, flavoenxyme, or their mixture. The protamex is reacted for 0.8-1.2 hours with 0.4-0.6%(w/w), and flavoenxyme is reacted for 1.8-2.2 hours with 0.8-1.2%(w/w). The lactobacillus may be Leuconostoc mesenteroides. After the fermentation of lactobacillus, at least one material selected from actinomucor, mucor, aspergillus, and rhizopus are added based on the 0.1-0.5 weight of hydrolysate, and the mixture is fermented for 1-2 days at 10-30 deg. C. [Reference numerals] (AA) Producing beef stew by adding water to beef and by boiling the beef; (BB) Processing proteinase in beef stew; (CC) Processing lactobacillus fermentation of protein catabolite in beef; (DD) Executing mailard reaction after adding amino acid and sugar; (EE) Concentrating results of mailard reaction
摘要翻译：目的：提供与常规牛肉提取物相比，具有增强的味道和气味的牛肉提取物的制造方法。规定：将水加入牛肉和煮沸，只烹制牛肉的外部，并生产炖牛肉。在获得的炖牛肉上加工蛋白酶以获得蛋白质分解代谢物。从蛋白质分解代谢物中，发酵乳杆菌以获得发酵乳杆菌。将氨基酸和糖加到乳杆菌发酵产物中，加热混合物进行美拉德反应。提取美拉德反应的产物以获得牛肉提取物。蛋白酶是黄素酶与敌敌畏，黄酮醇或它们的混合物的混合物。反应物以0.4-0.6％（w / w）反应0.8-1.2小时，黄酮醇与0.8-1.2％（w / w）反应1.8-2.2小时。乳杆菌可以是肠膜明串珠菌。在乳杆菌发酵后，基于0.1-0.5重量％的水解产物添加至少一种选自放线菌素，粘液，曲霉菌和根霉菌的物质，并将混合物在10-30℃下发酵1-2天。 C.（附图标记）（AA）通过向牛肉中加入水并煮沸牛肉来生产炖牛肉; （BB）在炖牛肉中加工蛋白酶; （CC）加工牛肉中蛋白质分解代谢物的乳酸杆菌发酵; （DD）加氨基酸和糖后进行邮寄反应; （EE）邮寄反应的集中结果

13. 发明公开

KR1020170061747A 발효 홍삼 발포정의 제조방법 및 상기 방법으로 제조된 발효 홍삼 발포정 有权
标题翻译：用上述方法制备的发酵红参泡沫和发酵红参泡沫制剂的制备方法
公开(公告)号：KR1020170061747A
公开(公告)日：2017-06-07
申请号：KR1020150166278
申请日：2015-11-26
申请人： 청운대학교산학협력단 , 에프엔바이오 주식회사
发明人： 김재광 , 김동청 , 인만진 , 김동호 , 호기창
IPC分类号： A23L1/30 , A23L29/00 , A23L1/00 , A23L2/40
摘要： 본발명은 (a) 홍삼에물을첨가한후 추출하고농축하여홍삼농축액을제조하는단계; (b) 상기 (a)단계의제조한홍삼농축액에유산균및 효소로이루어진군으로부터선택되는어느하나이상을접종한후 발효하고살균하여발효홍삼액을제조하는단계; 및 (c) 상기 (b)단계의제조한발효홍삼액에탄산수소나트륨, 구연산, 니코티산아미드, 아연, 탄산칼슘, 판토텐산, 말티톨, 향료, 변성전분, 천연색소, 스테비아, 아세설팜칼륨, 수크랄로스및 인산칼슘또는인산칼륨을혼합한후 타정기를이용하여타정하는단계를포함하여제조하는것을특징으로하는발효홍삼발포정의제조방법및 상기방법으로제조된발효홍삼발포정에관한것이다.
摘要翻译：（A）通过向红参中加入水制备红参浓缩物，提取并浓缩红参浓缩物; （B）用于发酵步骤，和灭菌，以制备发酵红参与一个以上的选自乳酸和酶的生产步骤的hanhongsam浓缩物的组中选择接种的（a）; 和（c）（b）中所制备的发酵的红参步骤碳酸氢钠，柠檬酸，日光折伞酰胺，锌，泛酸钙，麦芽糖醇，香料，改性淀粉，天然颜料，甜菊，乙酰磺胺酸钾，三氯蔗糖和发酵人参泡沫定义的方法，其特征在于用于产生磷酸钙或磷酸钾的压片机和发酵通过上述方法制造后涉及红参的泡腾片剂用混合物中的其它包括判定步骤。

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