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1. 发明公开

KR1020080069462A 풍미가 개선된 진주조개육 엑기스의 제조방법 无效
标题翻译：制备提升花瓣的梨子肌肉提取物的方法
公开(公告)号：KR1020080069462A
公开(公告)日：2008-07-28
申请号：KR1020070007220
申请日：2007-01-23
申请人： 경상대학교산학협력단 , 강정구 , 지민 쑤
发明人： 오광수 , 강정구 , 강진영 , 김정균 , 지민쑤 , 남기호 , 황석민
IPC分类号： A23L1/33 , A23L1/325
CPC分类号： A23L17/40 , A23L17/65 , A23V2250/2042
摘要： A method of manufacturing pearl oyster muscle extract with improved flavor is provided to obtain pearl oyster muscle extract useful as flavoring material for instant food and to utilize wasted pearl oyster muscle. Pearl oyster muscle extract with improved flavor is prepared by mixing pearl oyster muscle extract, 0.4M glucose, 0.4M glycine and 0.4M cystine and heating at 120 to 150deg.C for 140 to 150min at a pH of 6.9 to 7.6. The pearl oyster muscle extract is obtained by the steps of: mixing pearl oyster muscle with 2 to 3 times the weight of water; blanching at 90 to 100deg.C for 3 to 10min; adding Alcalase thereto and heating at 50 to 60deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the Alcalase; adding exopeptidase and hydrolyzing at 40 to 50deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the exopeptidase; and separating the residue, centrifuging and concentrating the extract.
摘要翻译：提供具有改善风味的珍珠牡蛎肌提取物的制备方法，以获得用作速食食品调味料的珍珠牡蛎肌提取物，并利用废弃的珍珠牡蛎肌。通过将珍珠牡蛎肌提取物，0.4M葡萄糖，0.4M甘氨酸和0.4M胱氨酸混合并在6.9至7.6的pH下在120至150℃下加热140至150分钟来制备具有改善风味的珍珠牡蛎肌肉提取物。珍珠牡蛎肌提取物通过以下步骤获得：将珍珠牡蛎肌与水重量的2至3倍混合; 漂洗90〜100℃3〜10min; 向其中加入Alcalase并在搅拌下在50至60℃加热3至5小时; 在90〜100℃下加热3〜10分钟使Alcalase失活; 加入外肽酶，并在搅拌下于40〜50℃水解3〜5小时; 在90〜100℃加热3〜10分钟，使外肽酶失活; 并分离残留物，离心并浓缩提取物。

2. 发明授权

KR100862594B1 풍미가 개선된 진주조개육 엑기스를 이용한 천연조미료의제조방법 有权
标题翻译：制备包含增强风味的珍珠牡蛎肌提取物的天然调味剂的方法
公开(公告)号：KR100862594B1
公开(公告)日：2008-10-09
申请号：KR1020070007221
申请日：2007-01-23
申请人： 경상대학교산학협력단 , 강수태 , 이성만 , 지민 쑤
发明人： 오광수 , 김정균 , 강수태 , 강정구 , 이성만 , 지민쑤
IPC分类号： A23L1/221 , A23L1/33 , A23L1/231
摘要： 본 발명은 풍미가 개선된 진주조개육 엑기스를 이용한 천연조미료의 제조방법에 관한 것으로, 진주조개육의 성분을 조사하고 진주조개육의 추출방법에 따른 성분 및 관능특성을 조사한 다음 가장 최적으로 선정된 진주조개육 효소분해 엑기스를 대상으로 풍미개선을 위한 당-아미노산 반응의 최적 반응기질을 선정한 후 마이얄 반응의 동적 모니터링을 통한 최적 반응조건을 조사함으로써 마땅한 이용방안이 없어 거의 대부분 폐기되고 있는 진주조개육으로부터 최적의 풍미를 가진 엑기스를 제조하고 이를 이용하여 천연소재의 조미료를 제공할 수 있는 뛰어난 효과가 있다.
진주조개육, 풍미개선, 당-아미노 반응, 엑기스, 효소분해, 조향, 조미료, 천연조미료

3. 发明公开

KR1020080069463A 풍미가 개선된 진주조개육 엑기스를 이용한 천연조미료의제조방법 有权
标题翻译：制备包含梨形肌肉提取物的自然风味的增强方法
公开(公告)号：KR1020080069463A
公开(公告)日：2008-07-28
申请号：KR1020070007221
申请日：2007-01-23
申请人： 경상대학교산학협력단 , 강수태 , 이성만 , 지민 쑤
发明人： 오광수 , 김정균 , 강수태 , 강정구 , 이성만 , 지민쑤
IPC分类号： A23L1/221 , A23L1/33 , A23L1/231
CPC分类号： A23L27/10 , A23L27/21 , A23L27/88 , A23V2002/00 , A23V2250/2042
摘要： A method of manufacturing natural seasonings is provided to prepare natural seasonings with characteristic flavor and taste and functionality of pearl oyster muscle and utilizes pearl oyster muscle which is hitherto been discarded. Natural seasonings are prepared by the steps of: mixing pearl oyster muscle extract(Brix 20deg.), 0.4M glucose, 0.4M glycine and 0.4M cystine in a weight ratio of 4:2:1:1 and reacting at 120 to 150deg.C for 140 to 150min while maintaining a pH of 6.9 to 7.6; and additionally adding oyster concentrates thereto. The pearl oyster muscle extract is obtained by the steps of: mixing pearl oyster muscle with 2 to 3 times the weight of water; blanching at 90 to 100deg.C for 3 to 10min; adding Alcalase thereto and heating at 50 to 60deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the Alcalase; adding exopeptidase and hydrolyzing at 40 to 50deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the exopeptidase; and separating the residue, centrifuging and concentrating.
摘要翻译：提供天然调味料的制备方法，以制备具有珍珠牡蛎肌的特征风味和味道及功能的天然调味品，并利用迄今为止被丢弃的珍珠牡蛎肌。天然调味料的制备步骤如下：将珍珠牡蛎肌提取物（Brix 20g），0.4M葡萄糖，0.4M甘氨酸和0.4M胱氨酸以4:2:1:1的重量比混合并在120至150℃下反应。 C保持140至150分钟，同时保持6.9至7.6的pH; 并另外添加牡蛎浓缩物。珍珠牡蛎肌提取物通过以下步骤获得：将珍珠牡蛎肌与水重量的2至3倍混合; 漂洗90〜100℃3〜10min; 向其中加入Alcalase并在搅拌下在50至60℃加热3至5小时; 在90〜100℃下加热3〜10分钟使Alcalase失活; 加入外肽酶，并在搅拌下于40〜50℃水解3〜5小时; 在90〜100℃加热3〜10分钟，使外肽酶失活; 并分离残留物，离心和浓缩。

4. 发明授权

KR102046540B1 블랜딩 멸치소스 및 이의 제조방법 有权
公开(公告)号：KR102046540B1
公开(公告)日：2019-12-02
申请号：KR1020180015469
申请日：2018-02-08
申请人： 경상대학교산학협력단
发明人： 오광수 , 김선근
IPC分类号： A23L23/00 , A23L17/00 , A23L17/20 , A23L27/50

5. 发明公开

KR1020160024117A 속성 자연발효 고칼슘 어류 액젓 및 그 제조방법 审中-实审
标题翻译：具有高钙的加速的盐发酵鱼和其制造方法
公开(公告)号：KR1020160024117A
公开(公告)日：2016-03-04
申请号：KR1020140110534
申请日：2014-08-25
申请人： 경상대학교산학협력단
发明人： 오광수 , 이소정 , 윤재웅 , 류성귀
IPC分类号： A23L17/00 , A23B4/023
CPC分类号： Y02A40/945 , A23L17/00 , A23B4/023 , A23V2250/2042
摘要： 본발명은어류액젓에관한것으로서, 더상세하게는세척탈수한어류에무(.)와식염을혼합하여가염하는단계; 상기가염된어류를숙성발효시키는단계; 및상기숙성발효된어류로부터액체를추출하는단계를포함하는, 어류액젓의제조방법에관한것이다.
摘要翻译：本发明涉及一种发酵鱼酱，更具体地说，涉及一种发酵鱼酱的制造方法，其特征在于，包括以下步骤：通过将萝卜萝卜和盐混合来洗涤和脱水的鱼; 老化和发酵咸鱼; 并从老化和发酵的鱼中提取液体。

6. 发明授权

KR101370302B1 홍합 복합추출물을 이용한 레토르트파우치 홍합소스 및 그의 제조방법 有权
标题翻译：具有MUSSEL复合提取物的复原海绵酱油及其制备方法
公开(公告)号：KR101370302B1
公开(公告)日：2014-03-06
申请号：KR1020130014270
申请日：2013-02-08
申请人： 경상대학교산학협력단 , 김선근
发明人： 김선근 , 황석민 , 김병균 , 오광수
IPC分类号： A23L17/40 , A23L23/00 , A23L3/00
CPC分类号： A23L17/40 , A23L3/003 , A23L23/00 , A23L27/30
摘要： The present invention, in order to serve a mussel sauce that not only has excellent nutrition and storability but also superior functionality, provides a method of manufacturing a mussel sauce which comprises: a step for making hot water extract from the mussel by adding 5-10 parts by weight of water to 1 part by weight of the mussel and boiling at 90-95°C for 3-6 hours, then centrifuging and separating the supernatant; a step for making an enzymatic hydrolysate of the residue of the hot water extract from the mussel by hydrolyzing after gradationally treating alcalase and flavozyme to the residue obtained from the centrifugation in the above stage; a step for producing a mussel complex extract by mixing the hot water extract from the mussel and the enzymatic hydrolysate of the residue thereof; a step for flavoring by mixing 30-40 parts by weight of the mussel complex extract with a flavor enhancer made by blending 10-15 parts by weight of sugar, 5-10 parts by weight of salt, 1-5 parts by weight of MSG, 1-10 parts by weight of soy sauce, 1-5 parts by weight of starch, 1-5 parts by weight of yeast extract, 3-5 parts by weight of wheat flour, and 20-30 parts by weight of water and boiling at 80-95°C for 10-30 minutes; a step for filling and sealing the mussel sauce in a package; and a step for sterilizing the packed mussel sauce by a heat treatment at 90-130°C for 5-50 minutes. [Reference numerals] (AA) Mussel; (BB) Pulverization; (CC) Extracting hot water (5-10 times the mussel (v/w), 90-95째C, 3-6 hours); (DD) Cooling down and centrifuging (5,000 Xg); (EE) Supernatant; (FF,QQ) Adjusting Brix; (GG) Hot water extract; (HH) Residue; (II) Adding water (2-5 times the residue (v/w)); (JJ) Adjusting pH to be 7.0-8.0; (KK) First hydrolysis (AIcalase, 50-60째C, 2-4 hours); (LL,OO) Inactivating enzyme; (MM) Adjusting pH to be 6.0-6.5; (NN) Second hydrolysis (FIaavourzyme, 40-50째C, 2-4 hours); (PP) Centrifuging (5,000 Xg); (RR) Enzymatic lysate from hot water-extracted residue; (SS) Mussel complex extract
摘要翻译：本发明为了提供一种贻贝酱，其不仅具有优异的营养和保存性，而且具有优异的功能性，提供了一种制造贻贝酱的方法，其包括：通过加入5-10份从贻贝制备热水提取物的步骤重量份的水至1重量份的贻贝，并在90-95℃下煮沸3-6小时，然后离心分离上清液; 通过在上述阶段从离心分离得到的残留物中分级处理alcalase和flavozyme后水解水解从贻贝制备热水提取物残留物的酶水解产物的步骤; 通过将来自贻贝的热水提取物和其残余物的酶水解产物混合来生产贻贝复合物提取物的步骤; 通过将30-40重量份的贻贝复合物提取物与通过混合10-15重量份的糖，5-10重量份的盐，1-5重量份的MSG制成的风味增强剂来调味的步骤，1-10重量份的酱油，1-5重量份的淀粉，1-5重量份的酵母提取物，3-5重量份的小麦粉和20-30重量份的水，以及在80-95℃下煮沸10-30分钟; 在包装中填充和密封贻贝酱的步骤; 以及通过在90-130℃下热处理5-50分钟对包装的贻贝酱进行灭菌的步骤。（标号）（AA）贻贝; （BB）粉碎; （CC）提取热水（5-10倍贻贝（v / w），90-95℃，3-6小时）; （DD）冷却和离心（5,000 Xg）; （EE）上清液; （FF，QQ）调整白利糖度（GG）热水提取物; （HH）残留; （II）添加水（2-5倍残留物（v / w））; （JJ）调节pH为7.0-8.0; （KK）第一次水解（Alcalase，50-60℃，2-4小时）; （LL，OO）灭活酶; （MM）调节pH为6.0-6.5; （NN）第二次水解（FIAavourzyme，40-50℃，2-4小时）; （PP）离心（5,000Xg）; （RR）热水提取残留物的酶裂解液; （SS）贻贝复合物提取物

7. 发明授权

KR100859848B1 전복 통조림의 가공방법 失效
标题翻译：一种处理ABALONE CAN的方法
公开(公告)号：KR100859848B1
公开(公告)日：2008-09-23
申请号：KR1020070060866
申请日：2007-06-21
申请人： 경상대학교산학협력단 , 공청식 , 이성만
发明人： 김정균 , 오광수 , 공청식 , 이성만 , 엄광식 , 최동진
IPC分类号： A23B4/00 , A23B4/02 , A23B4/023 , A23B4/005
CPC分类号： Y02A40/946 , A23B4/023 , A23B4/0056
摘要： A method of preparing canned abalone by addition of bamboo salt and salt during the manufacture is provided to remove a fishy smell without separate seasoning and to give pharmacological efficacy of bamboo salt. Non-skinned or skinned abalone with a pH of 6.20 to 6.75 and the volatile basic nitrogen content in the range 5 to 8mg/100g is used. The non-skinned abalone is washed, heated with steam at 100deg.C for 15 to 25min. The skinned abalone is washed and heated with steam or water at 100deg.C for 15 to 25min. The steamed abalone is cooled to less than 10deg.C, washed with meat broth, dehydrated and dried. In the drying process, the abalone is salted with 6% table salt for 12 to 24hr, rubbed with a brush, washed with meat broth, dehydrated, boiled with hot water at 95deg.C for 1 to 2hr, dried in the shade for 1hr and re-dried at 70deg.C. The drying and re-drying process are repeated for 2 to 3 days. The processed abalone is finally dried for 5 days to a moisture content of 30 to 40%, put into a can, degassed at 95 to 100deg.C for 20 to 30min, poured with 1.0 to 1.5% by weight of table salt and 0.5 to 1.0% by weight of bamboo salt, sealed at 20 to 30cm/Hg, sterilized at 113 to 121deg.C for 40 to 80min and cooled at 38deg.C for 20 to 30min and at room temperature for 12hr.
摘要翻译：提供制造期间加入竹盐和盐的罐装鲍鱼的方法，以在没有单独调味的情况下除去鱼腥味，并提供竹盐的药理功效。使用pH值为6.20〜6.75的非皮肤或皮肤鲍鱼，挥发性碱性氮含量在5〜8mg / 100g的范围内。将无皮鲍鱼洗涤，100℃蒸汽加热15〜25分钟。将皮肤鲍鱼用蒸汽或水在100℃下洗涤15至25分钟。蒸鲍鱼冷却至10℃以下，用肉汤洗净，脱水干燥。在干燥过程中，鲍鱼用6％盐水浸盐12〜24小时，用刷子擦拭，用肉汤洗涤，脱水，用95℃的热水煮沸1〜2小时，在阴凉处干燥1小时并在70℃重新干燥。干燥和再干燥过程重复2至3天。将加工的鲍鱼最后干燥5天，水份含量为30〜40％，放入罐中，在95〜100℃下脱气20〜30分钟，倒入1.0〜1.5重量％的餐盐，0.5〜竹盐1.0重量％，密封于20〜30cm / Hg，113〜121℃灭菌40〜80分钟，在38℃下冷却20〜30分钟，室温12小时。

8. 发明公开

KR1020080010532A 갈변화 방지 및 풍미가 개선된 우렁쉥이 젓갈의 제조방법 失效
标题翻译：降低低密度白蛋白的抑制方法和油脂增强方法
公开(公告)号：KR1020080010532A
公开(公告)日：2008-01-31
申请号：KR1020060070609
申请日：2006-07-27
申请人： 경상대학교산학협력단 , 김영아 , 강수태
发明人： 오광수 , 김영아 , 강수태 , 강정구 , 강진영 , 노태현 , 남기호
IPC分类号： A23L1/325
CPC分类号： A23L17/20 , A23L17/75
摘要： A preparation method of salted sea squirt is provided to enhance the quality of salted sea squirt by soaking sea squirt in a NaHSO3 solution. A preparation method of salted sea squirt comprises the steps of: (i) shredding sea squirt into 5mm size and soaking it in a mixed solution of 10%(w/w) of salt and 1%(w/w) of sodium erythorbic acid for 20min; (ii) dehydrating the soaked sea squirt and soaking it in a 0.1% NaHSO3 solution for 1min; and (iii) dehydrating the soaked sea squirt, adding 20%(w/w) of a mixture of salted and fermented anchovy sauce and rice gruel, 0.25%(w/w) of lactic acid, 2%(w/w) of ethanol and 6%(w/w) of sorbitol to the dehydrated sea squirt, and then aging the mixture at 5°C for 15day.
摘要翻译：提供盐水喷雾剂的制备方法，通过在NaHSO 3溶液中浸泡海绵来提高盐水喷雾的质量。盐水喷雾剂的制备方法包括以下步骤：（i）将海喷粉碎至5mm尺寸，并将其浸入10％（w / w）盐和1％（w / w）的异抗坏血酸的混合溶液中 20分钟（ii）使浸泡的海水喷雾器脱水并将其浸入0.1％NaHSO 3溶液中1分钟; 和（iii）将浸泡的海水喷雾器脱水，加入20％（w / w）的咸和发酵的鲥鱼酱和米粉，0.25％（w / w）的乳酸，2％（w / w）乙醇和6％（w / w）的山梨醇加入到脱水的海水中，然后在5℃下将混合物老化15天。

9. 发明授权

KR101130515B1 상온에서 유통 가능한 연제품의 최적 살균방법 및 이를 이용한 레토르트 연제품의 제조방법 有权
标题翻译：灭菌用于正常温度分布的鱼糜凝胶产品的方法和使用其的蒸煮鱼糜凝胶产品的制造方法
公开(公告)号：KR101130515B1
公开(公告)日：2012-03-28
申请号：KR1020090131881
申请日：2009-12-28
申请人： 경상대학교산학협력단 , 한성기업주식회사
发明人： 오광수 , 윤재웅 , 오동훈 , 김병균 , 안병수 , 김남우 , 강정구
IPC分类号： A23L3/005 , A23L3/10 , B65B55/06
摘要： 본 발명은 상온에서 유통 가능한 연제품의 최적 살균방법 및 이를 이용한 레토르트 연제품의 제조방법에 관한 것이다. 보다 구체적으로, 본 발명은 어육을 이용한 연제품의 제조과정에서 연제품을 113~120℃의 온도에서 최적 살균량인 Fo값이 3.0~8.0분인 범위가 되도록 살균 처리하는 단계를 포함하는 상온에서 유통 가능한 연제품의 레토르트 살균방법, 상기 살균방법을 이용한 연제품의 제조방법 및 상기 방법으로 제조된 레토르트 연제품에 관한 것이다. 본 발명에 따른 상기 살균 방법은 어육의 조직감 및 관능미에 대한 손상을 유발하지 않으며, 미생물의 생존 억제효과가 매우 우수하여 상온 조건하에서도 장기간 품질의 변화 없이 저장 및 유통이 가능한 어육을 이용한 연제품을 제조할 수 있는 효과가 있고, 나아가 장기간 상온 유통이 가능한 연제품을 생산할 수 있어 어육을 이용한 수산물 산업 및 음식 산업의 발전에 기여할 수 있는 효과가 있다.
연제품, 어묵, 최적 살균량, Fo값, 미생물, 상온 유통, 레토르트

10. 发明公开

KR1020110121430A 수산물 엑스분의 복합추출 및 풍미증진방법 无效
标题翻译：海参提取物的复杂提取方法及其增效技术
公开(公告)号：KR1020110121430A
公开(公告)日：2011-11-07
申请号：KR1020100041022
申请日：2010-04-30
申请人： 경상대학교산학협력단
发明人： 오광수 , 강진영 , 김영아 , 남기호 , 이종수 , 김종인
IPC分类号： A23L17/00 , A23L27/10
CPC分类号： A23L17/00 , A23L5/20 , A23V2250/0622 , A23V2250/61
摘要： PURPOSE: A complex extraction and flavor enhancement method of a marine product extract is provided to obtain the high quality marine product extract, and to enable users to use the marine product extract as a flavoring agent. CONSTITUTION: A complex extraction and flavor enhancement method of a marine product extract comprises the following steps: hot water extracting marine products; centrifugal separating the marine product hot water extract to obtain the hot water extract and a hot water extraction residue; hydrolyzing the hot water extraction residue using proteinase to obtain an enzyme decomposed material of the hot water extraction residue; and mixing the enzyme decomposed material and the hot water extract to obtain a composite extract.
摘要翻译：目的：提供海产品提取物的复杂萃取和风味增强方法，以获得高品质的海产品提取物，并使用户能够使用海产品提取物作为调味剂。构成：海产品提取物的复杂萃取和风味增强方法包括以下步骤：热水提取海产品; 离心分离海产品热水提取物，得到热水提取物和热水提取残渣; 用蛋白酶水解热水提取残渣，得到热水提取残渣的酶分解物; 并将酶分解物和热水提取物混合，得到复合提取物。

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