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51. 发明公开

KR1020090007815A 숙성 마늘 및 숙성 마늘즙의 제조방법 失效
标题翻译：制造生物加工的方法
公开(公告)号：KR1020090007815A
公开(公告)日：2009-01-21
申请号：KR1020070070945
申请日：2007-07-16
申请人： 금산인삼약초 영농조합법인
发明人： 조현희
IPC分类号： A23L1/221 , A23L2/38
CPC分类号： A23L19/00 , A23L2/04 , A23L5/20 , A23L27/10
摘要： A method for preparing the bio-matured garlic, and a method for preparing the bio-matured garlic juice are provided to produce the matured garlic without sprouting. A method for preparing the bio-matured garlic comprises the steps of spraying the air or steam of high temperature of 80-90 deg.C to the garlic through a plurality of microholes for 10-30 min; putting the treated garlic in the mixture solution comprising the naturally fermented vinegar, honey or sugar, and ganjang (soy sauce) or salt and maturing it at 25-30 deg.C for 3-7 days; filling the vacuumed maturation room with a mixture comprising the naturally fermented vinegar, honey or sugar, and ganjang or salt, and maturing the garlic in the room at 60-70 deg.C for 2-4 weeks; and drying it in a drying room at 20-40 deg.C for 1-2 weeks.
摘要翻译：提供生物成熟大蒜的制备方法，以及制备生物成熟蒜汁的方法，以生产成熟的大蒜而不发芽。制备生物成熟大蒜的方法包括以下步骤：通过多个微孔将80-90℃的高温空气或蒸汽喷洒到大蒜中10-30分钟; 将处理过的大蒜放入包含天然发酵的醋，蜂蜜或糖，甘油（酱油）或盐的混合溶液中，并在25-30℃熟化3-7天; 用包含天然发酵的醋，蜂蜜或糖和甘油或盐的混合物填充真空成熟室，并在室内将大蒜在60-70℃熟化2-4周; 并在20-40℃的干燥室中干燥1-2周。

52. 发明公开

KR1020090005678A 흑 마늘의 숙성 및 제조방법 无效
标题翻译：黑胶的老化和制造方法
公开(公告)号：KR1020090005678A
公开(公告)日：2009-01-14
申请号：KR1020070068881
申请日：2007-07-09
申请人： 전북대학교산학협력단 , 임실생약영농조합법인
发明人： 신동화 , 홍선표 , 정은정 , 심재석
IPC分类号： A23L1/221 , A23L1/23
CPC分类号： A23L19/00 , A23L5/13 , A23V2002/00 , A23V2200/302
摘要： A method for maturing and preparing the black garlic, and the black garlic prepared by the method are provided to reduce the maturation time of garlic and to improve productivity. A method for maturing and preparing the black garlic comprises the steps of putting the raw garlic whose skin is removed in a sterilization pot and steaming the garlic; and maturing the steamed garlic in a thermo-hygrostat to prepare the steamed black garlic. Preferably the raw garlic is steamed at a temperature of 100±1 deg.C for 10-15 min.
摘要翻译：提供熟化和制备黑蒜的方法以及通过该方法制备的黑蒜减少大蒜的熟化时间并提高生产率。一种成熟和制备黑蒜的方法包括以下步骤：将除去皮肤的生蒜放入灭菌锅中并蒸煮大蒜; 并将蒸的大蒜熟成恒温恒湿器，以制备蒸黑蒜。优选将生蒜在100±1℃的温度下蒸10-15分钟。

53. 发明公开

KR1020090005442A 양념 및 양념육의 제조방법 失效
标题翻译：饼干的制作和制造方法
公开(公告)号：KR1020090005442A
公开(公告)日：2009-01-14
申请号：KR1020070068475
申请日：2007-07-09
申请人： 고진태
发明人： 고진태
IPC分类号： A23L1/221 , A23L1/314 , A23L1/231 , A23L1/22
CPC分类号： A23L27/10 , A23L3/36 , A23L13/06 , A23L19/00 , A23L23/00
摘要： A seasoning for the meat, and a method for preparing the seasoned meat prepared by using the seasoning are provided to soften the flesh meat such as pork. A seasoning for the meat comprises a first seasoning which comprises brown sugar 5-15g, muscovado sugar 5-30g, Lentinus edodes powder 5-50g, seaweed powder 5-50g, perilla frutescens evasion powder 1-5g, sesamum indicum evasion powder 1-4g, zingiberis Rhizoma crudus powder 1-3g, pepper powder 1-2g, and salt 1-9g; and a second seasoning which comprises the natural rock water 5-45 mL, cheongju (clean strained rice wine) 5-45 mL, soybean oil, 5-90 mL, sesame oil 5-45 mL, garlic 5-40 g, and onion 5-50 g.
摘要翻译：提供肉类调味料，以及通过使用调味料制备调味肉的方法，以软化猪肉等肉类。肉的调味料包括第一个调味料，其中包括红糖5-15g，麦考罗糖5-30g，香菇5至50g，海藻粉5-50g，紫苏紫苏一次逃避粉1-5g，芝麻酱避风粉1〜 4g，姜黄粉1-3g，胡椒粉1-2g，盐1-9g; 和第二个调味料，其中包括天然岩水5-45毫升，清水（清洁应变米酒）5-45毫升，大豆油5-90毫升，芝麻油5-45毫升，大蒜5-40克，洋葱 5-50克

54. 发明公开

KR1020080114454A 청양고추 추출물을 이용한 비만억제 조성물 无效
标题翻译：抗氧化剂组合物
公开(公告)号：KR1020080114454A
公开(公告)日：2008-12-31
申请号：KR1020070101945
申请日：2007-10-10
申请人： 한국국제대학교 산학협력단
发明人： 정영철 , 강신권 , 전성식 , 강진순
IPC分类号： A23L1/307 , A23L1/30 , A23L1/221
CPC分类号： A23L33/105 , A23L33/21 , A23V2002/00 , A23V2200/332 , A23V2250/2118
摘要： An antiobesity composition using cheongyang hot pepper extract is provided to prevent side effects due to the excessive intake of dietary fiber and to reduce the fat by increasing the energy consumption by using capsaicin contained in cheongyang hot pepper. An antiobesity composition using cheongyang hot pepper extract comprises Cheongyang red pepper extract 4~6 weight%; salicornia herbacea 8~12 weight%; hydroxycitrate 18~22 weight%; and dietary fiber 60~70 weight%. The dietary fiber is mixed with chicory fiber, psyllium husk, and polydentrose.
摘要翻译：提供使用庆阳辣椒提取物的抗肥胖组合物，以防止膳食纤维过量摄入引起的副作用，并通过使用在阳阳辣椒中含有的辣椒素来增加能量消耗来减少脂肪。使用庆阳辣椒提取物的抗肥胖药组合物含有4〜6重量％的清阳红辣椒提取物; 水ia草8〜12％; 羟基柠檬酸酯18〜22重量％; 和膳食纤维60〜70重量％。膳食纤维与菊苣纤维，欧车前壳和聚生葡萄糖混合。

55. 发明公开

KR1020080100800A 돼지감자 조미분말 제조 방법 无效
标题翻译： PIGATO保鲜粉的制作
公开(公告)号：KR1020080100800A
公开(公告)日：2008-11-19
申请号：KR1020080108165
申请日：2008-10-30
申请人： 유연실
发明人： 유연실
IPC分类号： A23L1/223 , A23L1/221 , A23L1/212 , A23L1/214
CPC分类号： A23L19/15 , A23V2002/00 , A23V2300/10 , A23V2300/31
摘要： Artichoke seasoning powder is provided to help the health of human as the artichoke seasoning powder does not cook the artichoke in which nutrient and functionality are contained with alive but processes the artichoke to the powdered food and be used as a fundamental material to cook all foods. Artichoke seasoning powder manufacturing method comprises the following steps of: a step comprising that artichokes(1) are firstly pulverized and are firstly dried to 65deg.C for 12 hours with the thermal power and are dried in the solar energy with 3 hour again; a step mixing the artichokes 90%, parched bay salt(2) 6%, and sodium glutamate(3) 4%; and a step secondly pulverizing the artichokes, parched bay salt and sodium glutamate and making as a powder.
摘要翻译：提供朝鲜蓟调味粉以帮助人类的健康，因为朝鲜蓟调味粉不能烹制活的营养和功能的朝鲜蓟，而是将朝鲜蓟加工成粉状食物，并作为烹饪所有食物的基本材料。朝鲜蓟调味粉的制造方法包括以下步骤：首先将朝鲜蓟（1）粉碎，首先用火力干燥至65℃12小时，并再次在太阳能中干燥3小时; 混合朝鲜蓟90％，腌制盐（2）6％，谷氨酸钠（3）4％; 一步二次粉碎朝鲜蓟，香辣椒盐和谷氨酸钠，制成粉末。

56. 发明授权

KR100868618B1 톳마늘 환 제조방법 및 이에 따른 톳마늘 환 有权
标题翻译：具有海藻丰富度的肥料的制备方法和具有相同条件的海洋富马酸和甘油酯的制备方法
公开(公告)号：KR100868618B1
公开(公告)日：2008-11-13
申请号：KR1020070092975
申请日：2007-09-13
申请人： 김재곤
发明人： 김재곤
IPC分类号： A23L1/29 , A23L1/337 , A23L1/221 , A23L1/30
CPC分类号： A23L17/60 , A23L7/198 , A23L11/05 , A23L19/01 , A23L33/00
摘要： Food containing sea weed fusiforme and garlic, and a manufacturing method of the same are provided to take the excellent component of the garlic conveniently and to reduce the fatal toxicity and the stimulus of stomach. A manufacturing method of tablet including sea weed fusiforme and garlic comprises a step(S100) for preparing the garlic powder and sea weed fusiforme powder by steaming sea weed fusiforme and garlic and drying them; a step(S200) for mixing and kneading the prepared powder, garlic powder, glutinous rice flour and Atractylodis Rhizoma alba with water; and a step(S300) for making the dough to tablet.
摘要翻译：提供含有海草梭菌和大蒜的食品及其制造方法，以方便地摄取大蒜的优良成分，并降低致命毒性和胃刺激。包括海草梭形和大蒜的片剂的制造方法包括通过蒸煮海藻梭形和大蒜并干燥来制备大蒜粉末和海草梭形粉末的步骤（S100）; 将制备的粉末，大蒜粉，糯米粉和白术的混合和混合水的步骤（S200）以及将面团制成片剂的步骤（S300）。

57. 发明公开

KR1020080097689A 발효 흑마늘 제조 방법 失效
标题翻译：制造GARLIC的方法
公开(公告)号：KR1020080097689A
公开(公告)日：2008-11-06
申请号：KR1020070042834
申请日：2007-05-03
申请人： 주식회사 명세당 , (주)엠에스디팜 , 이용주 , 최경란
发明人： 이용주 , 최경란
IPC分类号： A23L1/23 , A23L1/221
CPC分类号： A23L19/00 , A23L5/20 , A23L33/00
摘要： A fermented black garlic is provided to reduce volatile organic sulfur and creat the S-Allylcysteine which is not existed in a raw garlic and increase the content of polyphenol. A fermented garlic manufacturing method comprises the following steps of: a step for fitting the moisture content of a raw garlic by the process of radio frequency(S110); a step for aging the raw garlics to make the moisture content of the raw garlics is 40~50% with putting the raw garlics into the courage(S120); a step for aging the matured garlics at 60~80 deg.C for 90~120 hours(S130); a step for drying the matured garlics in a state of nature to evaporate microorganism(S140); and a step for multiplying microorganism by aging the garlics processed the steps at 40~60 deg.C for 230~260 hours(S150).
摘要翻译：提供发酵黑蒜以减少挥发性有机硫，并产生不存在于生蒜中的S-烯丙基半胱氨酸，并增加多酚的含量。发酵蒜制造方法包括以下步骤：通过射频处理装配生蒜的水分含量的步骤（S110）; 将原料大蒜老化，使原料大蒜的含水量达到40〜50％，将原料大蒜放入勇气（S120）; 将成熟大蒜在60〜80℃老化90〜120小时的步骤（S130）; 干燥自然状态下成熟大蒜以蒸发微生物的步骤（S140）; 以及通过老化将微生物繁殖的步骤在40〜60℃下处理230〜260小时（S150）。

58. 发明公开

KR1020080096307A 천연 산야초 발효 흑마늘, 그 제조방법, 및 그것을포함하는 건강식품 失效
标题翻译：由天然草药生产的黑加糖，其制备方法和包含其的健康食品
公开(公告)号：KR1020080096307A
公开(公告)日：2008-10-30
申请号：KR1020070041606
申请日：2007-04-27
申请人： 주식회사 유엔아이
发明人： 김상윤
IPC分类号： A23L1/221 , A23L1/23 , A23L1/29
CPC分类号： A23L19/00 , A23L29/06 , A23V2002/00 , A23V2200/30
摘要： Black garlic fermented by natural herb is provided to maintain the shape of the garlic, to remove spicy taste, to facilitate digestion and absorption due to the fermentation, and to increase the intrinsic nutrient component of garlic like an amino acid and vitamin. A method for preparing black garlic fermented by natural herb comprises a natural herb enzyme liquid manufacturing step for adding black sugar to natural herb and fermenting it to obtain the enzyme liquid; a natural herb enzyme liquid penetration step for dipping the garlic in the natural herb enzyme liquid to infiltrate the enzyme liquid into the garlic; and a garlic fermentation step for fermenting the garlic infiltrated with the enzyme liquid to obtain the black garlic.
摘要翻译：提供由天然草药发酵的黑蒜，以保持大蒜的形状，消除辣味，促进由于发酵而消化和吸收，并增加大蒜的固有营养成分，如氨基酸和维生素。一种天然草药发酵黑蒜制备方法，包括：将天然草本黑糖加入发酵得到酶液的天然草本酶液体制备工序; 天然草本酶液体渗透步骤，用于将大蒜浸入天然草本酶液体中以将酶液浸入大蒜中; 以及大蒜发酵步骤，用于发酵用酶液浸渗的大蒜以获得黑蒜。

59. 发明授权

KR100865446B1 증숙으로 숙성 마늘을 제조하는 방법 失效
标题翻译：用蒸汽制备老化大蒜的方法
公开(公告)号：KR100865446B1
公开(公告)日：2008-10-28
申请号：KR1020070060275
申请日：2007-06-18
申请人： 모성규
发明人： 모성규
IPC分类号： A23L2/38 , A23L1/221 , A23L2/04 , A23L2/00
摘要： 본 발명은 종래 열풍으로 숙성 마늘을 제조하던 방법을 일정한 온도의 수증기로 증숙하여 숙성 마늘을 제조함과 동시에 숙성 마늘 엑기스를 제조하는 방법에 관한 것이다. 상기한 수증기로 증숙하여 숙성 마늘을 제조하는 방법은 용기에 일정한 양의 물을 붓고 물에 닿지 않게 채반을 올려 놓은 후, 채반 위에 다수의 생마늘을 올려 놓아 수증기의 온도가 80∼100℃ 이하로 하여 30∼90시간 동안 증숙하면 생마늘이 자기발효하여 숙성 마늘이 제조되면서 동시에, 숙성 마늘의 추출물이 채반 아래에 있는 물로 떨어져 숙성 마늘 엑기스가 제조되는 것을 특징으로 하는 방법이다. 그리고 숙성된 마늘을 용기에서 꺼내 50∼60시간 동안 자연건조하거나 20∼30℃에서 40∼50시간 동안 열풍으로 건조하는 방법이다. 또한, 생마늘과 물의 양에 따라 용기를 크게 하고 채반을 여러 층으로 올려 놓을 수 있으며 증숙 시간이 늘어날 수 있다.
숙성 마늘, 증숙, 엑기스, 자기발효, 용기

60. 发明公开

KR1020080093670A 매생이를 이용한 천연조미료 및 그 제조방법 有权
标题翻译：使用海藻的自然季节及其制造方法
公开(公告)号：KR1020080093670A
公开(公告)日：2008-10-22
申请号：KR1020070037689
申请日：2007-04-18
申请人： 전남대학교산학협력단
发明人： 신태선 , 정복미 , 정규화
IPC分类号： A23L1/221 , A23L1/337
CPC分类号： A23L27/10 , A23L3/40 , A23L5/20 , A23L17/60
摘要： A method for preparing a natural seasoning by using Capsosiphon fulvescens, and a natural seasoning prepared by the method are provided to prevent the loss of the taste and smell of Capsosiphon fulvescens itself even if out of season. A method for preparing a natural seasoning comprises the steps of removing the impurities from the Capsosiphon fulvescens collected in season and washing it with water to remove salt; mixing the washed one with water in a ratio of 1 : 0.5-3 by weight, treating it by using a sonic generator for 10-30 min to break the Capsosiphon fulvescens cells, and adding any one selected from hydroperoxide lyase to it for pretreatment; maturing the pretreated one at 15-40 deg.C for 10-100 min; drying the matured one to obtain a powder; and packaging the obtained powder.
摘要翻译：本发明提供一种通过使用辣椒皂苷制备天然调味料的方法以及通过该方法制备的天然调味料，以防止辣椒酱本身的味道和气味的丧失。制备天然调味料的方法包括以下步骤：从季节收集的辣椒油中除去杂质，并用水洗涤以除去盐; 将洗涤过的混合物以1:0.5-3重量％的比例混合，用声波发生器处理10-30分钟以破坏辣椒皂苷细胞，加入选自氢过氧化物裂解酶的任何一种进行预处理; 在15-40℃熟化预处理10-100分钟; 干燥成熟的粉末; 并包装所得粉末。

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