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1. 发明授权

KR101363822B1 천연조미료 조성물 및 그 제조방법 有权
标题翻译：自然季节性成分及其制造方法
公开(公告)号：KR101363822B1
公开(公告)日：2014-02-17
申请号：KR1020130028438
申请日：2013-03-18
申请人： 송영주 , 이선예
发明人： 송영주 , 이선예
IPC分类号： A23L27/10
CPC分类号： A23L27/10 , A23L27/14 , C12N1/20
摘要： The present invention relates to a natural seasoning composition and a manufacturing method thereof and more specifically, to a natural seasoning composition which comprises: purified water; hard-boiled rice; refined salt; refined sugar; sesame oil and a fermented solution of calcium bean sprouts. The present method comprises: a step of manufacturing hard-boiled rice by impregnating raw rice in the purified water then steaming after drying; a step of manufacturing a mixture by mixing the manufactured hard-boiled rice with purified water, refined salt, refined sugar, sesame oil and the fermented solution of calcium bean sprouts; a step of fermenting the manufactured mixture; and a step of drying the fermented mixture. The natural seasoning composition which is manufactured through the said process not only improves the flavor of food, but also has a calcium supplementing effect by containing: a lot of citric acid, which expedites the absorption of calcium, an essential mineral required to support the various metabolic processes in the human body; specific ingredients of bean sprouts; and active ingredients that are generated through fermentation. Additionally, the present invention has an effect on improving the health of consumers by containing a lot of amino acid that is essential to the human body. [Reference numerals] (AA) Start; (BB) End; (S101) Step of manufacturing hard-boiled rice; (S103) Step of manufacturing a mixture; (S105) Step of fermenting; (S107) Step of drying
摘要翻译：本发明涉及一种天然调味料组合物及其制造方法，更具体地说，涉及一种天然调味料组合物，其包括：净化水; 水煮米饭精盐精制糖; 芝麻油和钙豆芽的发酵溶液。本发明的方法包括：通过将生米浸渍在纯化水中然后在干燥后蒸汽来制造硬煮米的步骤; 通过将所制造的硬煮米与纯水，精制盐，精制糖，芝麻油和钙豆芽的发酵液混合来制造混合物的步骤; 发酵制得的混合物的步骤; 和干燥发酵混合物的步骤。通过所述方法制造的天然调味料组合物不仅改善了食物的味道，而且还具有钙补充作用，其包含：大量的柠檬酸，其加速钙的吸收，这是必需的矿物质，以支持各种人体代谢过程; 豆芽的特定成分; 和通过发酵产生的活性成分。此外，本发明通过含有大量对人体必需的氨基酸而具有改善消费者健康的作用。（附图标记）（AA）开始; （BB）结束; （S101）制作水煮饭的步骤; （S103）制造混合物的工序; （S105）发酵步骤; （S107）干燥步骤

2. 发明授权

KR100926041B1 칼슘 콩나물죽 건조분말 및 그 제조 방법 失效
标题翻译：钙砂粒的磨粒及其制备方法
公开(公告)号：KR100926041B1
公开(公告)日：2009-11-11
申请号：KR1020090010962
申请日：2009-02-11
申请人： 송영주 , 이선예
发明人： 송영주 , 이선예
IPC分类号： A23L2/38 , A23L1/164 , A23L11/20
CPC分类号： A23L7/117 , A23L2/382 , A23L7/198 , A23L11/09 , A23L33/16 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: Bean sprouts gruel powder with calcium content using yeast and lactic acid bacteria, and a preparation method thereof are provided to prevent vitamin and calcium deficiency disease. CONSTITUTION: A method for preparing bean sprouts gruel powder with calcium content comprises the following steps of: hydroponically cultivating beans swollen in a calcium aqueous solution to prepare calcium bean sprouts; adding 30-70 parts calcium bean sprout, 30-70 parts sugar, and 1-3 parts citric acid to prepare sugarized calcium bean sprouts; fermenting the sugarized calcium bean sprouts at 1~15°C for 10-50 days to prepare fermented bean sprouts; filtering the fermented bean sprouts to obtain fermented liquid; inoculating yeast or lactic acid bacteria into the fermented liquid, and aging at 0~5°C for 10-90 days; sterilizing the aged liquid and slowly cooling it to obtain calcium-containing bean sprout liquid; mixing 5-10 parts calcium-containing bean sprout liquid, 5-10 parts polished rice powder, 0.1-0.2 part salt, and 80 parts purified water to obtain bean-sprout rice composition; dehydrating the bean-sprout rice composition and preparing bean-sprout rice flakes; and pulverizing the bean-sprout rice flakes and obtaining powdered dry gruel.
摘要翻译：目的：使用酵母和乳酸菌发芽含有钙含量的粉末，并提供其制备方法，以防止维生素和钙缺乏症。构成：制备具有钙含量的豆芽粉碎粉的方法包括以下步骤：水解培养在钙水溶液中溶胀的豆以制备钙豆芽; 加入30-70份钙豆芽，30-70份糖和1-3份柠檬酸制备糖化钙豆芽; 在1〜15℃下将糖化的豆芽发酵10-50天，制备发酵豆芽; 过滤发酵豆芽获得发酵液; 将酵母或乳酸菌接种到发酵液中，在0〜5℃下老化10-90天; 对老化液进行灭菌，缓慢冷却，得到含钙豆芽液; 混合5-10份含钙豆芽液，5-10份抛光米粉，0.1-0.2份盐和80份纯净水，得到豆芽组合物; 脱水豆芽组合物，制备豆芽米粉; 粉碎豆芽大米片并获得粉末状干粉。

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