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41. 发明公开

KR1020090062427A 전복 장의 제조방법 无效
标题翻译： EAR SHELL FUNERAL MANUFACTURING方法
公开(公告)号：KR1020090062427A
公开(公告)日：2009-06-17
申请号：KR1020070129666
申请日：2007-12-13
申请人： 김춘옥
发明人： 김춘옥
IPC分类号： A23L1/33 , A23L1/221 , A23L1/327 , A23L1/202
CPC分类号： A23L17/40 , A23L11/20 , A23L23/00 , A23L27/10 , B65D2581/34
摘要： A method for preparing abalone-Jang(abalone preserved in sauce containing soy sauce) is provided to show chewy taste and texture while maintaining nutrient components and to improve a preservation and distribution property. A method for preparing abalone-Jang(abalone preserved in sauce containing soy sauce) comprises the following steps of: scattering salts to 10kg of live abalone and removing foreign materials using a brush; rinsing the abalone; boiling the abalone with 1kg of water in a steamer for 10 minutes over medium heat and putting the abalone into the steamer and boiling for another 8-12 minutes; taking out the abalone, pouring a sauce to the abalone, aging for 10 hours, removing the sauce and re-boiling the sauce; cooling the sauce and re-pouring the sauce to the abalone; and packing the abalone with sauce. The sauce contains 10kg of water, 8wt% of onion, 1.6wt% of Herklotsichthys zunasi, 8wt% of pear, 11.2wt% of radish, 3.2wt% of large leek, 1.6wt% of ginger, 1.6wt% of cayenne pepper, 3.2wt% of garlic, 0.8wt% of red pepper, 0.8wt% of gasgoni, 0.2wt% of Corchorus olitorius, 8wt% of shrimp, 2.4wt% of clear strained rice wine, 1.6wt% of sea tangle and 47.8wt% of soy sauce.
摘要翻译：提供了一种制备鲍鱼酱（含酱油酱汁的鲍鱼）的方法，以显示耐嚼味和质地，同时保持营养成分，提高保鲜性和分布性。制备鲍鱼酱（含酱油的酱鲍鱼）的制备方法，包括以下步骤：将盐分散至10kg活鲍鱼，用刷子除去异物; 冲洗鲍鱼; 在中等温度下将蒸锅中的1kg水煮沸10分钟，并将鲍鱼放入蒸笼中煮沸8-12分钟; 取出鲍鱼，向鲍鱼倒汁，老化10小时，取出酱汁并重新煮沸; 冷却酱汁并将酱汁倒入鲍鱼中; 并用酱汁包装鲍鱼。酱汁含有10kg水，8wt％洋葱，1.6wt％的Herklotsichthys zunasi，8wt％的梨，11.2wt％的萝卜，3.2wt％的大韭菜，1.6wt％的姜，1.6wt％的辣椒，大蒜3.2重量％，红辣椒0.8重量％，天竺葵0.8重量％，枸杞子0.2重量％，虾虾8重量％，澄清应变米酒2.4重量％，海螯虾1.6重量％，海螯虾占47.8重量％的酱油。

42. 发明授权

KR100900988B1 셀레늄 및 아연이 강화된 숙성 흑마늘 및 이를 이용한 숙성흑마늘 농축액의 제조방법 有权
标题翻译：老化黑加仑硒和锌的制备方法及其提取
公开(公告)号：KR100900988B1
公开(公告)日：2009-06-04
申请号：KR1020080086863
申请日：2008-09-03
申请人： 의성흑마늘 영농조합법인 , 원용덕
发明人： 원용덕
IPC分类号： A23L1/221 , A23L1/29 , A23L1/22 , A23L1/30
CPC分类号： A23L19/03 , A23L2/385 , A23L5/51 , A23L33/10 , A23V2002/00 , A23V2300/50
摘要： Provided are selenium and zinc enriched aged black garlic and a preparation method thereof by performing foliar fertilization in a garlic cultivation step and steaming and aging the garlic. A method for preparing selenium and zinc enriched aged black garlic comprises the following steps of: foliar-spraying a solution containing 0.01-10g of selenium and 0.01-10g of zinc to garlic once to five times; washing and drying garlic and steaming the dried garlic at 80-95°C for 3-11 hours; primarily aging the steamed garlic under the condition of 60-75°C and 80-95% of humidity through 280-300 hours; secondarily aging the primarily aged garlic at 42-47°C for 40-50 hours; cooling the secondarily aged garlic at room temperature; and drying the cooled garlic at room temperature for 150-180 hours. The selenium represents sodium selenate. The zinc represents zinc sulfate.
摘要翻译：提供富含硒和锌的老化黑蒜及其制备方法，其通过在大蒜培养步骤中进行叶面施肥并蒸煮并熟化大蒜。一种制备富含硒和锌的老化黑蒜的方法，包括以下步骤：将含有0.01-10g硒和0.011-10g锌的溶液叶喷洒至大蒜一至五次; 大蒜洗涤和干燥，并将干蒜在80-95℃下蒸3-11小时; 主要在60-75℃和80-95％湿度的条件下老化280-300小时的蒸大蒜; 将主要老化的大蒜在42-47℃下老化40-50小时; 在室温下冷却二次老化大蒜; 并在室温下将冷却的大蒜干燥150-180小时。硒代表硒酸钠。锌代表硫酸锌。

43. 发明公开

KR1020090040159A 까나리 액젓를 포함하는 천연 조미료 및 이의 제조방법 无效
标题翻译：具有氨基酸残基的天然氨基酸及其制备方法
公开(公告)号：KR1020090040159A
公开(公告)日：2009-04-23
申请号：KR1020070105794
申请日：2007-10-19
申请人： 김정기
发明人： 김정기
IPC分类号： A23L1/22 , A23L1/327 , A23L1/221
CPC分类号： A23L27/10 , A23L17/10 , A23L17/20 , A23L17/40 , A23L17/60
摘要： A natural seasoning containing fermented Ammodytes personatus is provided to show refreshing taste by adding fish or shellfish, seaweeds and seasonings to the fermented Ammodytes personatus. A natural seasoning contains 1kg of fermented Ammodytes personatus, 0.3~1kg of fish or shellfish, 0.1~0.5kg of seaweeds and 0.2~1kg of vegetables. The fish or shellfish is selected from the group consisting of Pollack, sardine, mackerels, tuna, anchovy, lobster, oyster, crab and their combination. The seaweeds are selected from the group consisting of laminaria japonica, Salicornia herbacea, laver, brown seaweed and their combination. The vegetables are selected from the group consisting of radish, cabbage, onion, large leek, garlic, ginger, red pepper, Lentinus edodes and their combination. The seasoning is selected from the group consisting of sugar, salt and their combination. The natural seasoning additionally contains one additive selected from the group consisting of preservative, sweetener, coloring agent, flavoring agent, color former, antioxidant, leavening agent, stabilizer, fungicide and their combination.
摘要翻译：提供含有发酵的Ammodytes personatus的天然调味料，以通过向发酵的Ammodytes人物添加鱼或贝类，海藻和调味料来显示清爽的味道。天然调味料含有1kg发酵罐头鱼，0.3〜1kg鱼或贝类，0.1〜0.5kg海藻和0.2〜1kg蔬菜。鱼或贝类选自波拉克，沙丁鱼，鲭鱼，金枪鱼，an鱼，龙虾，牡蛎，螃蟹及其组合。海藻选自lamin粳，苜蓿草，紫菜，褐藻及其组合。蔬菜选自萝卜，卷心菜，洋葱，大韭菜，大蒜，姜，红辣椒，香菇等组合。调味料选自糖，盐及其组合。天然调味料还含有选自防腐剂，甜味剂，着色剂，调味剂，成色剂，抗氧化剂，膨松剂，稳定剂，杀真菌剂及其组合的一种添加剂。

44. 发明授权

KR100891276B1 녹차, 감식초와 죽염을 이용한 초고추장양념소스 및 그의제조방법 失效
标题翻译：制造方法第二辣椒酱醋调味酱使用绿茶，柿子食醋和竹盐
公开(公告)号：KR100891276B1
公开(公告)日：2009-04-06
申请号：KR1020070072862
申请日：2007-07-20
申请人： 하동군
发明人： 김경태 , 이완수 , 김정규 , 최철용 , 강수태
IPC分类号： A23L1/39 , A23L1/202 , A23L1/221 , A23L1/212
摘要： 본원 발명은 녹차분말, 녹차감식초와 녹차죽염을 이용한 초고추장양념소스 및 그의 제조방법에 관한 것으로, 더욱 상세하게는, 녹차를 분쇄한 녹차분말, 감을 이용하여 제조된 감식초에 녹차생잎을 침지하여 숙성한 녹차감식초, 황토가마에서 작업한 죽염이 첨가되어 발효가 끝난 죽염고추장에 상기의 녹차분말을 첨가하여 숙성 및 발효 시킨 녹차죽염고추장을 원료로 하여 각종 양념이 배합되어 제조되는 초고추장양념소스의 개발에 관한 것으로, 먼저, 상기의 녹차죽염고추장 39.0~41.0 중량%, 녹차감식초 25.6 중량%, 녹차죽염 4.8～6.8 중량%, 백설탕 12.0 중량%, 마늘 5.30 중량%, 물엿 4.61 중량%, 정제염 0.63 중량%, 생강 0.57 중량%, 참깨 0.10 중량%, 물 2.79 중량%, 초장베이스(미각소스 35.0중량%, 생강 18.5중량%, 굴엑기스 15.5중량%, 빙초산 12.5중량%, 마늘 6.8중량%, 올리고당 6.0중량%, 구연산 5.4중량%, 사과향 0.3중량%) 2.60 중량%로 혼합하여 초고추장양념소스가 제조되는 것을 특징으로 하는 초고추장양념소스의 제조방법을 제공하게 된다
녹차, 감식초, 녹차감식초, 죽염(竹), 죽염고추장

45. 发明公开

KR1020090032641A 마늘의 무취화 가공 방법 및 이를 이용한 마늘 식품소재 및가공식품 有权
标题翻译：一种通过方法制备糖酒，季节和加工食品的方法
公开(公告)号：KR1020090032641A
公开(公告)日：2009-04-01
申请号：KR1020070098034
申请日：2007-09-28
申请人： 충남대학교산학협력단
发明人： 김미리
IPC分类号： A23L1/221 , A23L1/223 , A23L1/22
CPC分类号： A23L19/09 , A23L3/44 , A23L5/20 , A23L19/20
摘要： A deodorization method for garlic is provided to remove a specific smell of the garlic without special equipment by a high temperature and high pressure process. A deodorization method for garlic comprises the following steps of: heating the garlic with 1.0~2.0 kgf/cm^2 at 100~130°C for 5-30 minutes; and adding the 0.5-15 parts of herbs on a basis of the 100 parts of the garlic by weight. The herbs are one or more herbs selected among green tea leaf, bay leaf, cinnamomi Cortex and pine needles. When the garlic is processed, the 3-7 parts of charcoal is additionally added on a basis of the 100 parts of the garlic by weight.
摘要翻译：提供大蒜的除臭方法，通过高温高压过程无特殊设备除去大蒜的特定气味。大蒜除臭方法包括以下步骤：在100〜130℃加热1.0〜2.0kgf / cm 2的大蒜5-30分钟; 并加入基于100份大蒜重量的0.5-15份草药。草药是选自绿茶叶，月桂叶，肉桂皮质和松针的一种或多种草药。当加工大蒜时，根据重量的大蒜100份额外添加3-7份木炭。

46. 发明公开

KR1020090022208A 새콤달콤한 콜라겐 마늘 침출 차 조성물과 그 제조방법 无效
标题翻译：香草香草茶和水
公开(公告)号：KR1020090022208A
公开(公告)日：2009-03-04
申请号：KR1020070087340
申请日：2007-08-30
申请人： 전현철 , 전원찬 , 전병균
发明人： 전현철 , 전원찬 , 전병균
IPC分类号： A23F3/30 , A23F3/16 , A23F3/06 , A23L1/221
摘要： A method for preparing a collagen garlic tea is provided to add collagen, a citric acid, green tea oil, wormwood to garlic in order to improve a flavor and a taste for the collagen garlic tea. A collagen garlic tea composition comprises 68-64 wt% of garlic, 8-10 wt% of collagen, 6-8 wt% of stevioside, 5-2 wt% of a citric acid, 4-7 wt% of kiwi, 3-2 wt% of dried wormwood, 2-4 wt% of vitamins, 0.8-0.5 wt% of salicornia herbacea, and 3.2-2.5 wt% of green tea oil. A method for preparing a collagen garlic tea comprises the following steps of: selecting ingredients; determining a mixing ratio; cutting; soaking; roasting; pulverizing; mixing; maturing and fermenting; press-forming; maturing and drying; sterilizing; and packing the collagen garlic tea.
摘要翻译：提供一种制备胶原大蒜茶的方法，以将胶原蛋白，柠檬酸，绿茶油，蒿木加入到大蒜中，以改善胶原蛋白大蒜茶的风味和味道。胶原大蒜茶组合物包含68-64重量％的大蒜，8-10重量％的胶原，6-8重量％的甜菊苷，5-2重量％的柠檬酸，4-7重量％的猕猴桃，3- 干燥蒿木2重量％，维生素2-4重量％，草甘草3-8重量％，绿茶油3.2-2.5重量％。一种制备胶原大蒜茶的方法，包括以下步骤：选择成分; 确定混合比; 切割; 浸泡; 焙烧; 粉碎; 混合; 成熟发酵; 压制成形; 成熟和干燥; 消毒; 并包装胶原大蒜茶。

47. 发明授权

KR100883639B1 닭두루치기 또는 닭도리탕용 양념장의 제조방법 및 이것을이용한 닭두루치기의 조리방법 失效
标题翻译：切碎的鸡肉和鸡汤的辣酱的生产方法，以及使用这种烹饪方法
公开(公告)号：KR100883639B1
公开(公告)日：2009-02-18
申请号：KR1020070033688
申请日：2007-04-05
申请人： 장찬홍
发明人： 장찬홍
IPC分类号： A23L1/221 , A23L1/202 , A23L1/39 , A23L1/315
摘要： 본 발명은 닭두루치기 또는 닭도리탕용 양념장의 제조방법에 관한 것으로서, 보다 상세하게는 찹쌀, 보리쌀, 엿기름, 고춧가루, 조청, 메주가루 및 정제염으로 이루어진 고추장 소스의 제조단계; 상기 고추장 소스에 주정, 간장을 첨가하는 단계; 상기 혼합물에 올레오레진캡시컴(Oleoresin Capsicum), 정제포도당, 대두유 및 폴리소르베이트로 이루어진 칠리파우다를 첨가하는 단계; 및 상기 혼합물에 참깨, 다진 생강, 매실액, 다진 마늘, 고춧가루, 표고버섯 분말 및 녹차가루를 첨가하는 단계를 포함하는 닭두루치기 또는 닭도리탕용 양념장의 제조방법 및 이를 이용한 닭두루치기 요리의 조리방법에 관한 것이다. 본 발명의 양념장은 닭고기 등의 육류용 요리에서 누구나 쉽고 간편하게 조리해 먹을 수 있고, 화학 조미료가 첨가되지 않아 건강에 해롭지 않고, 육류 특유의 누린내를 제거하는 매운맛을 나타내며, 성인병을 예방할 수 있어서 닭두루치기 또는 닭도리탕 요리에 유용하게 사용될 수 있다.
양념장, 닭고기, 닭두루치기, 닭도리탕, 칠리파우다, 표고버섯

48. 发明公开

KR1020090016528A 참숯 발효 숙성실을 이용한 숙성마늘의 제조방법 有权
标题翻译：使用硬木炭发酵老化房制造老化剂的方法
公开(公告)号：KR1020090016528A
公开(公告)日：2009-02-16
申请号：KR1020070080969
申请日：2007-08-11
申请人： 김명선
发明人： 김명선
IPC分类号： A23L1/221
CPC分类号： A23L19/00 , A23L33/00
摘要： A method for preparing the matured garlic is provided to decrease the maturing period and to improve taste by increasing the sweetness and the content of polyphenol by using a charcoal fermentation maturation room. A method for preparing the matured garlic comprises the steps of washing whole garlic or peeled garlic; and fermenting and maturing the washed garlic in a charcoal fermentation maturation room with maintaining the temperature to be 40-85 deg.C and with maintaining the humidity to be 80-95 % for 18-22 days.
摘要翻译：提供了一种制备成熟大蒜的方法，以通过使用木炭发酵成熟室增加多酚的甜度和含量来降低成熟期并改善味道。一种制备成熟大蒜的方法，包括洗涤全蒜或去皮大蒜的步骤; 并将经过洗涤的大蒜发酵熟化在木炭发酵熟化室中，保持温度为40-85℃，保持湿度为80-95％，持续18-22天。

49. 发明公开

KR1020090016248A 매운맛 조절이 가능한 고춧가루의 제조방법 및 상기고춧가루를 포함하는 육류용 소스 无效
标题翻译：红粉末粉末的制造方法及其包含的肉酱
公开(公告)号：KR1020090016248A
公开(公告)日：2009-02-13
申请号：KR1020070080749
申请日：2007-08-10
申请人： 한국식품연구원 , 주식회사 홍초원
发明人： 김선아 , 박재복 , 김은미 , 이승주 , 이민아
IPC分类号： A23L1/221 , A23L1/223 , A23L1/39
CPC分类号： A23L19/01 , A23L11/20 , A23L23/00 , A23L27/10
摘要： A method for preparing a functional powdered hot pepper, and a sauce for meat containing the functional powdered hot pepper are provided to allow the hot and pungent taste to be controlled. A method for preparing a functional powdered hot pepper comprise the steps of mixing the powdered hot pepper containing 10mg/100g ~ 1000mg/100g of hot component and the powdered hot pepper containing 10mg/100g ~ 1000mg/100g of hot component so as to allow the content of hot component to be 40mg/100g or more.
摘要翻译：提供了制备功能性粉末辣椒的方法和含有功能性粉末辣椒的肉酱，以允许控制热和刺激的味道。制备功能性粉末辣椒的方法包括将含有10mg / 100g〜1000mg / 100g热成分的粉末辣椒与含有10mg / 100g〜1000mg / 100g热成分的粉末辣椒混合，以使热成分含量为40mg / 100g以上。

50. 发明公开

KR1020090009515A 녹차, 감식초와 죽염을 이용한 초고추장양념소스 및 그의제조방법 失效
标题翻译：制作方法第二热灌浆油葡萄香油使用绿茶，PERSIMMON食品葡萄酒和BAMBOO-SALT
公开(公告)号：KR1020090009515A
公开(公告)日：2009-01-23
申请号：KR1020070072862
申请日：2007-07-20
申请人： 하동군
发明人： 김경태 , 이완수 , 김정규 , 최철용 , 강수태
IPC分类号： A23L1/39 , A23L1/202 , A23L1/221 , A23L1/212
CPC分类号： A23L23/00 , A23L11/20 , A23L19/00 , A23L27/10 , A23L27/40 , A23L27/88 , A23V2250/214
摘要： Vinegared red pepper paste sauce using green tea, vinegar and bamboo-salt and a method of manufacturing the same are provided to maintain the functionality contained in the raw material and to stimulate metabolism. A method for manufacturing Vinegared red pepper paste sauce using green tea, vinegar and bamboo-salt comprises the steps of: adding green tea vinegar, green tea powder and bamboo salt containing green tea to bamboo salt red pepper paste; putting the mixture in a jar; and aging and fermenting the mixture for 30-90 days.
摘要翻译：提供使用绿茶，醋和竹盐的葡萄红辣椒酱酱及其制造方法，以维持原料中所含的功能并刺激新陈代谢。使用绿茶，醋和竹盐制造醋红辣酱酱的方法包括以下步骤：将绿茶醋，绿茶粉和含绿茶的竹盐加入竹盐红辣椒糊中; 将混合物放在罐子里; 并将混合物老化和发酵30-90天。

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