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1. 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。

2. 发明授权

KR100805953B1 갈변화 방지 및 풍미가 개선된 우렁쉥이 젓갈의 제조방법 失效
标题翻译：低盐发酵腹水的抑制和风味增强的褐变方法
公开(公告)号：KR100805953B1
公开(公告)日：2008-02-21
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
摘要： 본 발명은 저염화, 풍미개선 및 갈변화 방지를 위한 우렁쉥이 젓갈의 제조방법에 관한 것으로, 더욱 상세하게는, 우렁쉥이를 중아황산나트륨(NaHSO3) 용액에 침지시키므로써 우렁쉥이의 갈변화를 방지시키고 풍미가 향상된 우렁쉥이 젓갈을 제공할 수 있는 매우 뛰어난 효과가 있다.
우렁쉥이, 젓갈, 풍미개선, 저염화, 갈변화 방지

3. 发明授权

KR100794209B1 패류를 이용한 인스턴트 식사대용식 및 그의 제조방법 有权
标题翻译：使用SHELLFISH的即时营养食品及其制备方法
公开(公告)号：KR100794209B1
公开(公告)日：2008-01-14
申请号：KR1020060073292
申请日：2006-08-03
申请人： 이성만 , 강수태 , 경상대학교산학협력단
发明人： 오광수 , 이성만 , 강수태 , 김정균 , 강정구 , 노태현 , 강진영 , 이희훈 , 박효석 , 남기호
IPC分类号： A23L1/33 , A23L1/325
CPC分类号： A23L17/40 , A23L23/10
摘要： An instant substitute food using shellfish and a preparation method of the food are provided to produce a highly-nutritious instant substitute food containing a shellfish extract as an effective ingredient. An instant substitute food using shellfish is prepared by mixing 10%(w/w) of a shellfish extract made by enzymatic degradation with a solid content of 15°Brix, 16%(w/w) of freeze-dried shellfish, 55%(w/w) of pregelatinized brown rice starch, 5%(w/w) of water, 4%(w/w) of sugar, 2.8%(w/w) of soybeans, 4%(w/w) of cream, 3%(w/w) of bamboo salt, 0.1%(w/w) of dried laver, and 0.1%(w/w) of dried sea tangle.
摘要翻译：提供使用贝类的即食替代食品和食品的制备方法，以生产含有贝类提取物作为有效成分的高营养速溶替代食品。使用贝类的即食替代食品通过将10％（w / w）的通过酶促降解制备的贝类提取物与固体含量为15°白利糖度，16％（w / w）的冻干贝类，55％（（w / w）的水，4％（w / w）的糖，2.8％（w / w）的大豆，4％（w / w）的奶油， 3％（w / w）的竹盐，0.1％（w / w）的干燥的紫菜和0.1％（w / w）的干海杂交。

4. 外观设计

KR3004580280000S 失效
公开(公告)号：KR3004580280000S
公开(公告)日：2007-08-02
申请号：KR3020070017468
申请日：2007-04-23
申请人： 경상대학교산학협력단 , 청학동삼선당주식회사 , 최철용 , 강수태
设计人： 오광수 , 김정균 , 강정구 , 남기호 , 강진영 , 윤민석 , 강수태

5. 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。

6. 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。

7. 发明授权

KR100728333B1 블랜칭한 껍질이 있는 생선회 및 그의 제조방법 有权
标题翻译： 블랜칭한껍질이있는생선회및그의제조방법
公开(公告)号：KR100728333B1
公开(公告)日：2007-06-13
申请号：KR1020060073291
申请日：2006-08-03
申请人： 전석수 , 경상대학교산학협력단
发明人： 오광수 , 전석수 , 김정균 , 강정구 , 강진영 , 박용건 , 윤재웅 , 육홍주 , 김석무
IPC分类号： A22C25/00 , A22C25/02 , A22C25/20
摘要： A sliced raw fish with skin made by blanching and a method for making the same are provided to improve flavor of fish and storage of fish by blanching the raw fish for a short period of time. The sliced raw fish with skin by blanching includes the steps: killing live fish and removing blood; removing scales from the surface of live fish and making fillet thereof; removing moisture from raw fish and covering it with a cloth; blanching the fish covered with a cloth at 98deg.C for 5-20 seconds by using boiling water or vapor; cooling the fish treated by blanching in cold water promptly; and removing moisture from the fish after removing the cloth.
摘要翻译：本发明提供一种通过热烫而制成的具有皮肤的切片生鱼及其制造方法，以通过短时间烫漂鱼来改善鱼的风味和鱼的储存。带皮肤切片的生鱼片包括以下步骤：杀死活鱼和去除血液; 去除活鱼表面的鳞屑并制作鱼片; 从生鱼去除水分并用布覆盖; 使用沸水或蒸气将布上的鱼用98℃的水烫漂5-20秒; 迅速冷却在冷水中烫漂的鱼; 去除布料后去除鱼的水分。

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