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71. 发明授权

KR100821203B1 현무암돌솥을 이용한 마늘환 제조방법 失效
标题翻译：使用碱性石膏的砂石珠的制备方法
公开(公告)号：KR100821203B1
公开(公告)日：2008-04-11
申请号：KR1020070138407
申请日：2007-12-27
申请人： 제주특별자치도(농업기술원)
发明人： 신양수 , 강경택 , 이상호 , 이중석 , 김태형
IPC分类号： A23L1/221 , A23L1/223 , A23L1/29
CPC分类号： A23L27/10 , A23L27/14 , A23L33/10 , A23V2002/00 , A23V2200/30 , A23V2250/212
摘要： A preparation method of garlic pills using a basalt stone pot is provided to reduce the peculiar smell of garlic and impart the specific flavor of Ecklonia cava to the garlic pills. A preparation method of garlic pills using a basalt stone pot comprises the steps of: (i) preparing garlic and Ecklonia cava; (ii) roasting the garlic in a basalt stone pot at 70~90°C for 20~60min, drying the roasted garlic, and pulverizing it to make roasted garlic powder; (iii) making an extract from the Ecklonia cava with ethanol to obtain an Ecklonia cava extract; (iv) mixing the roasted garlic powder and the Ecklonia cava extract to make a mixture; (v) kneading the mixture in a container, and forming it into a pill shape; and (vi) drying the formed pills in a dryer to make garlic pills.
摘要翻译：提供使用玄武岩石锅的大蒜丸的制备方法，以减少大蒜的特殊气味，并将Ecklonia卡瓦的特定风味赋予蒜丸。使用玄武岩石锅的大蒜丸的制备方法包括以下步骤：（i）制备大蒜和Ecklonia卡瓦; （ⅱ）在70〜90℃的玄武岩石锅中将大蒜焙烧20〜60分钟，烘干大蒜，粉碎制成烤蒜粉; （iii）用乙醇制备Ecklonia cava提取物，得到Ecklonia cava提取物; （iv）将烤大蒜粉末和Ecklonia cava提取物混合以制成混合物; （v）将混合物捏合在容器中，并将其形成为丸状; 和（vi）在干燥器中干燥形成的药丸以制成大蒜丸。

72. 发明公开

KR1020080026356A 납두균을 이용한 발효식품의 제조 방법 无效
标题翻译：一种使用BACILLUS SUBTILIS制备发酵食品的方法
公开(公告)号：KR1020080026356A
公开(公告)日：2008-03-25
申请号：KR1020060091270
申请日：2006-09-20
申请人： 주식회사 테라에프앤지
发明人： 정성한 , 임태철
IPC分类号： A23L1/20 , A23L1/221 , A23L1/202
CPC分类号： A23L11/09 , A23L19/09 , A23L27/105 , A23V2200/15
摘要： A method of manufacturing fermented food by fermenting garlic or a mixture of garlic and beans with Bacillus subtilis and freeze-drying the fermented beans is provided to give the efficacy of garlic and beans and good taste to food products. Garlic or a mixture of garlic and beans is washed, steamed at a pressure of 1.5kg/cm^2 for 20 to 40 min in a pressure cooker, sprayed with Bacillus subtilis solutions in an amount of 10 to 15ml/kg and fermented at 45 to 54deg.C and 70 to 90% humidity for 15 to 25hr in a fermenter with an oxygen supplier. The fermented beans are quickly frozen at -35 to -45deg.C and less than 4.6 Torr for 20 to 25hr and freeze-dried in a vacuum state of 1 to 0.1 Torr in a vacuum freeze-drier for 30 to 50hr until the material temperature reaches 40 to 50deg.C. The garlic and beans has a mixing ratio of 1 to 10:1 to 10. The beans are soybeans or Rhynchosia volubilis.
摘要翻译：通过用枯草芽孢杆菌发酵大蒜或大蒜和豆的混合物并冷冻干燥发酵豆来制造发酵食品的方法，以提供大蒜和豆类的功效，并且对食品具有良好的味道。将大蒜或大蒜和豆的混合物在压力锅中以1.5kg / cm 2的压力蒸煮20至40分钟，以10至15ml / kg的量喷洒枯草芽孢杆菌溶液，并在45℃下发酵在具有氧供应商的发酵罐中，至54℃和70至90％湿度15至25小时。发酵豆在-35℃至-45℃，低于4.6乇的温度下冷冻20至25小时，并在真空冷冻干燥器中在真空冷冻干燥器中在1至0.1乇的真空状态下冷冻干燥30至50小时直至材料温度达到40〜50℃。大蒜和豆的混合比例为1：10：1至10。豆类是大豆或Rhynchosia volubilis。

73. 发明公开

KR1020080011458A 콜레스테롤 감소 및 심혈관질환 개선효과를 갖는 기능성식품과 이의 조성물 无效
标题翻译：功能性食物及其组合物改善心血管疾病和减少胆固醇
公开(公告)号：KR1020080011458A
公开(公告)日：2008-02-04
申请号：KR1020080004197
申请日：2008-01-15
申请人： 김윤규 , 박명례
发明人： 김윤규 , 박명례
IPC分类号： A23L1/30 , A23L1/221 , A23L1/29 , A23L1/212
CPC分类号： A23L33/10 , A23L19/00 , A23L27/10 , A23V2002/00 , A23V2200/3262 , A23V2250/21
摘要： A functional food composition containing an extract of Astragalus root, green tea, Pueraria root, soybean and Cassia Seed is provided to ensure effects of reducing cholesterol and improving cardiovascular disease. A functional food composition having effects of reducing cholesterol and improving cardiovascular disease contains 5 to 100% by weight of herbal extract. The herbal extract contains an extract of Astragalus root, green tea, Pueraria root, soybean and Cassia Seed in a weight ratio of 0.1 to 10:0.1 to 10:0.1 to 10:0.1 to 10:0.1 to 10. The food is selected from a tablet, capsule, granule, pill, raw food or liquid formulation.
摘要翻译：提供含有黄芪提取物，绿茶，葛根，大豆和决明子种子的功能食品组合物，以确保降低胆固醇和改善心血管疾病的作用。具有降低胆固醇和改善心血管疾病的作用的功能食品组合物含有5至100重量％的草药提取物。草药提取物含有重量比为0.1至10：0.1至10：0.1至10：0.1至10：0.1至10的黄芪根，绿茶，葛根，大豆和决明子种的提取物。食物选自片剂，胶囊，颗粒，丸剂，生食物或液体制剂。

74. 发明授权

KR100789000B1 생 고추 추출물을 함유하는 숙취해소제 및 이를 함유하는건강보조식품 有权
标题翻译：宿醉固化剂含有未成熟的未成熟红辣椒提取物和含有相同的保健食品
公开(公告)号：KR100789000B1
公开(公告)日：2007-12-28
申请号：KR1020060113201
申请日：2006-11-16
申请人： 주식회사 씨에스에이코스믹 , 변무원
发明人： 변무원
IPC分类号： A23L1/29 , A23L2/38 , A23L1/221
摘要： 본 발명은 생 고추를 착즙한 후 증류한 생 고추 추출물을 함유하는 숙취해소제 및 이를 함유하는 건강보조식품에 관한 것으로, 생 고추 추출물을 유효 성분으로 포함하는 것을 특징으로 하는 숙취해소제 및 이를 함유하여 숙취해소 효과를 나타내는 건강보조식품을 제공한다.
본 발명에 따른 숙취해소제는 알코올 농도를 저감시키는 등의 숙취 해소효과가 있으며 복용이 용이하여 술에 첨가하여 마시거나, 음주 전·후에 간편하게 복용할 수 있다.
숙취해소, 알코올, 고추, 목초액, 마늘

75. 发明公开

KR20070119589A The improved method of manufacturing health claim with aloe and garlic. 审中-公开
标题翻译：空值
公开(公告)号：KR20070119589A
公开(公告)日：2007-12-20
申请号：KR20070111835
申请日：2007-11-01
申请人： PARK JOON TAE
发明人： PARK JOON TAE
IPC分类号： A23L1/29 , A23L1/221 , A23L1/30
CPC分类号： A23L33/105 , A23L27/105 , A23V2002/00 , A23V2200/212 , A23V2250/2102
摘要： An improved preparation method of a healthful natural agent using garlic and aloe is provided to relieve fatigue, prevent diseases, heal a wound, and improve skin in internal or external use by mixing useful ingredients with chitosan, honey, propolis, etc. A healthful natural agent using garlic and aloe is prepared by mixing 35% of raw aloe juice, 35% of garlic juice of which the unpleasant smell has been removed by activated carbon, 5% of raw ginseng juice, 5% of chitosan(10% aqueous solution), 15% of honey, 2% of raw ginger juice, and 3% of propolis. The unpleasant smell of garlic is removed by the steps of: putting 500cc of raw garlic juice in a 1L glass bottle(3mm in thickness); putting 5g of activated carbon(SLS-100) having a granularity of 8x3 M/S in the bottle and closing the cap; shaking the bottle for 1min and opening the cap after 9min; and putting a filter of 100(M/S) having a size of 10cmLx10cmW on an 1L cup and filtering the garlic juice.
摘要翻译：提供使用大蒜和芦荟的健康天然剂的改进的制备方法，通过将有用成分与壳聚糖，蜂蜜，蜂胶等混合，来减轻疲劳，预防疾病，愈合伤口和改善内部或外部使用中的皮肤。健康的天然通过混合35％的原料芦荟汁，35％的活性炭除去不愉快的气味的蒜汁，5％的人参果汁，5％的壳聚糖（10％水溶液），15％的蜂蜜，2％的生姜汁和3％的蜂胶。通过以下步骤去除大蒜的不愉快的气味：将500cc生蒜汁放入1L玻璃瓶（3mm厚）中; 将5g粒度为8×3 M / S的活性炭（SLS-100）放入瓶中并关闭盖子; 摇瓶1min，开瓶9min; 并在1L杯子上放置100（M / S）的尺寸为10cmL×10cmW的过滤器并过滤大蒜汁。

76. 发明授权

KR100784615B1 어성초를 이용한 참조기의 가공 방법 失效
标题翻译：使用HOUTTUYNIA CORDATA的干燥黄铜加工方法
公开(公告)号：KR100784615B1
公开(公告)日：2007-12-11
申请号：KR1020060075653
申请日：2006-08-08
申请人： 강석언 , 박성관
发明人： 강석언 , 박성관
IPC分类号： A23L1/325 , A23L1/221 , A23L1/212
CPC分类号： A23B4/08 , A23B4/26 , A23L17/00 , A23L17/75
摘要： A method of processing yellow corvina(Pseudosciaena manchurica) by soaking in a fermented Houttuynia cordata solution is provided to remove a fishy smell and retain the freshness, texture, color and gloss of the fish body as it were. Houttuynia cordata is washed, dried in the shade for 24hr, squeezed and fermented with distilled liquor(Soju) with a 35% alcohol content and oligosaccharide for 3 months in a jar. Yellow corvina is soaked in a diluted solution of fermented Houttuynia cordata liquid, taken out of the diluted solution, washed with water 3 times or more, dried in the shade for 1hr, frozen at -18deg.C and then sprayed with lemon flavor.
摘要翻译：提供通过浸泡在发酵的鱼腥草溶液中处理黄色corvina（Pseudosciaena manchurica）的方法来去除鱼腥味，并保持鱼体的新鲜度，质地，颜色和光泽。将鱼腥草洗涤，在阴凉处干燥24小时，用罐中的35％酒精含量的蒸馏酒（Soju）和寡糖发酵3个月。将黄色珊瑚浸泡在发酵鱼腥草液的稀释溶液中，从稀释溶液中取出，用水洗涤3次以上，在阴凉处干燥1小时，冷冻至-18℃，然后用柠檬香料喷雾。

77. 发明公开

KR1020070113963A 향 덧입힘 분말의 추출물로부터 향 덧입힘 분말의 농축물 및 증류물의 제조방법 및 그 향 덧입힘 분말의 농축물 및 증류물 失效
标题翻译：使用粉末涂覆的粉末的提取，增殖，蒸馏材料的制备方法由方法制成
公开(公告)号：KR1020070113963A
公开(公告)日：2007-11-29
申请号：KR1020070027998
申请日：2007-03-22
申请人： 정태용 , 박윤돌 , 정태범
发明人： 정태용
IPC分类号： A23L1/212 , A23L1/223 , A23L1/221
CPC分类号： A23L19/10 , A23L3/40 , A23L5/20 , A23L27/14
摘要： A preparation method of extract, concentrate and distillate using powder coated with the flavor of an ingredient is provided to take various kinds of ingredients easily such as leaf vegetable, cereal, mushroom, bulbous vegetable, laver and seed, and to use the extract, concentrate and distillate as a food and drink additive. A preparation method of extract, concentrate and distillate comprises: (i) a first process of washing an ingredient; detoxifying, sterilizing and neutralizing the washed ingredient by soaking it in water containing 0.2~0.5wt% of acetic acid, 0.2~0.5wt% of citric acid and 0.1~0.4wt% of salt, based on the total weight of the water; spraying liquor on the sterilized ingredient and then drying it for a water content to be less than 5%; firstly crushing the dried ingredient; putting the crushed ingredient into a parching machine, spraying 0.3~0.5wt% of liquor with an alcohol content of 14~20% on the ingredient, based on the total weight of the ingredient, rotating the parching machine at a velocity of 40~50rpm at an inner temperature of 70~100°C, sealing up the parching machine when the specific flavor of the ingredient gets vaporized, setting the inner temperature to 120~200°C, rotating the parching machine at a velocity of 200~250rpm to coat the ingredient with its specific flavor; and crushing the ingredient coated with its specific flavor into granules or fine powder; and (ii) a second process of adding 10~15% of the powder obtained from the process (i), 1.5~2.5% of liquor, 0.5~1.0% of salt, 0.5~1.0% of acetic acid and 0.5~1.0% of citric acid to water of 35~45°C, based on the total weight of the water, so as to make an extract from the powder; and concentrating and distilling the extract at low temperature under vacuum to obtain a concentrate and a distillate.
摘要翻译：提供使用粉末成分的粉末提取，浓缩和蒸馏的制备方法，容易地将各种成分如叶蔬菜，谷物，蘑菇，球茎植物，紫菜和种子，并使用提取物，浓缩物和馏出物作为食品和饮料添加剂。提取物，浓缩物和馏出物的制备方法包括：（i）洗涤成分的第一种方法; 将洗涤成分浸泡在含有0.2〜0.5重量％乙酸，0.2〜0.5重量％柠檬酸和0.1〜0.4重量％盐的水中，基于水的总重量进行除毒，灭菌和中和。在灭菌的成分上喷洒液体，然后将其干燥至含水量小于5％; 首先粉碎干成分; 将粉碎的成分加入到加热机中，以成分的总重量，将成分的酒精含量为14〜20％的酒的0.3〜0.5wt％，以40〜50rpm的速度旋转，在70〜100℃的内部温度下，当成分的特定风味蒸发时密封干燥机，将内部温度设定在120〜200℃，以200〜250rpm的速度旋转加热机，具有特殊风味的成分; 并将其特定风味的成分粉碎成颗粒或细粉; 和（ii）第二工序（i）中加入10〜15％的粉末，1.5〜2.5％的液体，0.5〜1.0％的盐，0.5〜1.0％的乙酸和0.5〜1.0％的柠檬酸至35〜45℃的水，以水的总重量计，从粉末中提取; 并在低温下真空浓缩和蒸馏提取物，得到浓缩物和馏出物。

78. 发明授权

KR100774536B1 김치소스의 제조방법 失效
标题翻译：泡菜来源的制作方法
公开(公告)号：KR100774536B1
公开(公告)日：2007-11-08
申请号：KR1020060023688
申请日：2006-03-14
申请人： 한국식품연구원
发明人： 김영진 , 김은미 , 박완수 , 정미경
IPC分类号： A23L1/221 , A23L1/22 , A23B7/10
摘要： 본 발명은 김치소스의 제조방법에 관한 것으로 보다 상세하게는 1차 및 2차 발효에 의해 얻은 김치를 고상의 김치와 액상의 김치액즙으로 분리한 후 김치액즙을 여과한 김치여액에 고상의 김치를 분쇄한 김치분쇄물, 식용유지, 겔(gel) 형성제, 조미료를 첨가하고 혼합하는 단계를 포함하는 김치소스의 제조방법에 관한 것이다.
본 발명의 김치소스의 제조방법은 소금으로 김치재료를 절인 후 탈염시킨 김치재료, 양념 및 물을 혼합한 후 발효시켜 1차 발효 김치를 얻는 단계, 1차 발효 김치에 발효액을 첨가하고 발효시켜 2차 발효 김치를 얻는 단계, 2차 발효 김치중에서 고상의 김치와 액상의 김치액즙을 분리한 후 고상의 김치를 세척하고 분쇄하여 김치분쇄물을 얻고, 김치액즙을 여과하여 김치여액을 얻는 단계, 상기에서 얻은 김치여액, 식용유지, 겔(gel) 형성제, 김치분쇄물, 조미료를 첨가하고 혼합하는 단계를 포함한다.

79. 发明授权

KR100766297B1 닭갈비 발효양념의 제조방법 有权
标题翻译：鸡肉RIB生长季节的制作方法
公开(公告)号：KR100766297B1
公开(公告)日：2007-10-12
申请号：KR1020070050062
申请日：2007-05-23
申请人： 정철주 , 김보영
发明人： 정철주 , 김보영
IPC分类号： A23L1/23 , A23L1/221 , A23L1/224 , A23L1/39
CPC分类号： A23L27/10 , A23L11/20 , A23L19/01 , A23L23/00 , A23L27/50
摘要： A method of manufacturing fermented seasoning sauce for chicken ribs is provided to obtain the fermented seasoning sauce having effects of synergistically increasing the taste and flavor of meat and removing a fishy smell of chicken meat by mixing a spice for promoting lactic acid fermentation, cinnamon bark, green tea and shiitake powder for removing the odor of chicken meat and vegetables and flavorings for extending the distribution period. Fermented seasoning sauce for chicken ribs is prepared by the steps of: preparing garlic, onions, green onions and ginger as a spice for promoting lactic acid fermentation; preparing cinnamon bark, green tea and shiitake powder as material for removing the odor of chicken meat; preparing soy sauce, red pepper powder, red pepper paste, lactic acid bacteria fermented milk, mirin(sweet rice wine), flavored carbonated beverages, malt syrup, MSG, curry powder, black pepper and corn starch as remaining material; homogenizing the mixture for 1 to 3min; and successively aging the mixture at 20deg.C for 24hr, 14deg.C for 24hr, at 5deg.C for 24hr and storing the mixture at less than 5deg.C after sealing.
摘要翻译：提供制造用于鸡肋骨的发酵调味酱的方法，以获得发酵调味酱，其具有协同增加肉味和味道并通过混合用于促进乳酸发酵的香料和肉桂皮，去除鸡肉的鱼腥味，绿茶和香菇粉，用于去除鸡肉和蔬菜和调味品的气味，延长分发期。通过以下步骤制备用于鸡肋的发酵调味酱：制备大蒜，洋葱，洋葱和姜作为促进乳酸发酵的香料; 制备肉桂皮，绿茶和香菇粉作为去除鸡肉气味的材料; 制备酱油，红辣椒粉，红辣椒酱，乳酸菌发酵乳，米糠（甜米酒），风味碳酸饮料，麦芽糖浆，味精，咖喱粉，黑胡椒和玉米淀粉作为剩余物; 使混合物均质1〜3min; 然后在20℃下将混合物老化24小时，14℃，24小时，5℃，24小时，密封后将混合物保存在小于5℃。

80. 发明授权

KR100738658B1 프로폴리스 추출물을 함유하는 고기양념소스 조성물 및제조방법 有权
标题翻译：包含生产肉调味酱的蜂胶的组合物及其方法
公开(公告)号：KR100738658B1
公开(公告)日：2007-07-11
申请号：KR1020050091478
申请日：2005-09-29
申请人： 대한민국(농촌진흥청장) , 정경순
发明人： 한귀정 , 김진숙 , 조용식 , 신동선 , 정경순
IPC分类号： A23L1/221 , A23L1/31 , A23L1/076
摘要： 본 발명은 천연 프로폴리스 추출물을 함유하는 고기양념소스에 관한 것으로, 프로폴리스는 약리효능이 높은 천연물질로서 천연 프로폴리스를 함유하는 고기양념소스는 고기의 맛과 영양을 우수하게 하고 품질수명을 연장하는 효과를 갖는다.
프로폴리스, 고기, 양념소스, 한약재, 기능성, 품질수명, 식품보존제

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