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1. 发明公开

KR1020140026840A 마늘 고추장 및 그의 제조방법 有权
标题翻译： GOCHUJANG含有GARLIC及其制备方法
公开(公告)号：KR1020140026840A
公开(公告)日：2014-03-06
申请号：KR1020120092534
申请日：2012-08-23
申请人： 윤정길
发明人： 윤정길 , 옥치영 , 한민수
IPC分类号： A23L11/20 , A23L27/10
CPC分类号： A23L11/20 , A23L27/105 , A23L29/212 , A23V2002/00 , A23V2300/24
摘要： The present invention relates to a garlic red pepper paste produced by the following: a step of preparing fermentation products for a red pepper; a step of mixing a peeled and washed garlic with a red pepper powder, a grain syrup, and water soluble antioxidants, etc., and grinding the mixture in a crusher; a step of preparing a heat-treated crude liquid by heat-treating the ground mixture; and a step of freezing the heat-treated crude liquid and maturing at room temperature; and to a preparation method thereof. The present invention can prepare a red pepper paste containing useful components naturally contained in a garlic. In addition, upon a crushing of the garlic, a contact with air is blocked under an atmosphere containing fermentation products of red pepper paste and water-soluble antioxidant substance, a condition in which a generation of a pungent odor of garlic does not occur, thereby improving a work environment and productivity due to a simple process. [Reference numerals] (AA) Manufacturing step of fermentation product for red pepper paste; (BB) Garlic crushing step; (CC) Heat treatment step; (DD) Aging step; (EE) Starch raw material; (FF) Steaming; (GG) Producing soup; (HH) Mixing; (JJ) Fermented red pepper paste; (KK) Increasing temperature; (LL) Crushing; (MM) Crushed garlic; (NN) Heat treatment; (OO) Heat-treated concentrate; (PP) Aging; (QQ) Garlic red pepper paste; (RR) Malt extract, fermented soybean lump flour, yeast culture medium, table salt; (SS) Red pepper powder, syrup, etc.; (TT) Peeling the garlic; (UII) Fermentation; (UU) Washing the garlic
摘要翻译：本发明涉及通过以下方法制备的大蒜红辣椒糊：制备红辣椒发酵产物的步骤; 将去皮和洗涤的大蒜与红辣椒粉，谷物糖浆和水溶性抗氧化剂等混合，并在破碎机中研磨混合物的步骤; 通过对研磨混合物进行热处理来制备经热处理的粗液体的步骤; 以及将热处理的粗液冷冻并在室温熟化的步骤; 及其制备方法。本发明可以制备含有天然包含在大蒜中的有用成分的红辣椒酱。此外，在大蒜破碎时，在含有红辣椒糊和水溶性抗氧化物质发酵物的气氛下，与空气的接触被阻断，其中不会产生大蒜刺激性气味的产生，通过简单的过程改善工作环境和生产力。（附图标记）（AA）红辣椒糊发酵产物的制造步骤（BB）大蒜破碎步骤; （CC）热处理步骤; （DD）老化步骤（EE）淀粉原料; （FF）蒸汽; （GG）生产汤; （HH）混合; （JJ）发酵红辣椒糊; （KK）温度升高; （LL）破碎; （MM）碎大蒜; （NN）热处理; （OO）热处理浓缩物; （PP）老化（QQ）大蒜红辣椒糊; （RR）麦芽提取物，发酵大豆块粉，酵母培养基，餐盐; （SS）红辣椒粉，糖浆等; （TT）剥皮大蒜; （UII）发酵; （UU）洗大蒜

2. 发明授权

KR100383447B1 2-피롤리돈-5-카르복시산 나트륨염 수용액의 제조방법 失效
标题翻译： 2-피롤리돈-5-카르복시산나트륨염수용액의제조방2-
公开(公告)号：KR100383447B1
公开(公告)日：2003-05-12
申请号：KR1020000036677
申请日：2000-06-29
申请人： 윤정길
发明人： 윤정길 , 옥치영
IPC分类号： C07D207/24
摘要： PURPOSE: Provided is sodium 2-pyrrolidone-5-carboxylate aqueous solution(Na-PCA) which is a main component of a natural moisture factor, so can be used for a moisture agent and a wetting agent. CONSTITUTION: The Na-PCA is produced by reacting a glutamic acid or a mixture aqueous solution of a glutamic acid and a sodium glutamate in the presence of a sodium hydroxide at less than a melting point(162-163°C) of the PCA for 2-10 hrs, wherein an amount of the sodium hydroxide is 1-1.5 times of an amount for neutralizing the produced PCA.
摘要翻译：用途：本发明提供了作为天然水分因子的主要成分的2-吡咯烷酮-5-羧酸钠水溶液（Na-PCA），因此可用于润湿剂和润湿剂。构成：Na-PCA是通过使谷氨酸或谷氨酸和谷氨酸钠的混合物水溶液在低于熔点（162-163℃）的氢氧化钠存在下与 PCA中2-10小时，其中氢氧化钠的量是用于中和产生的PCA的量的1-1.5倍。

3. 发明公开

KR1020000058800A 2-피롤리돈-5-카르복시산 나트륨염 수용액의 제조방법 失效
标题翻译：生产2-吡咯烷酮-5-羧酸钠水溶液的方法
公开(公告)号：KR1020000058800A
公开(公告)日：2000-10-05
申请号：KR1020000036677
申请日：2000-06-29
申请人： 윤정길
发明人： 윤정길 , 옥치영
IPC分类号： C07D207/24
摘要： PURPOSE: Provided is sodium 2-pyrrolidone-5-carboxylate aqueous solution(Na-PCA) which is a main component of a natural moisture factor, so can be used for a moisture agent and a wetting agent. CONSTITUTION: The Na-PCA is produced by reacting a glutamic acid or a mixture aqueous solution of a glutamic acid and a sodium glutamate in the presence of a sodium hydroxide at less than a melting point(162-163°C) of the PCA for 2-10 hrs, wherein an amount of the sodium hydroxide is 1-1.5 times of an amount for neutralizing the produced PCA.
摘要翻译：目的：提供作为天然水分因子的主要成分的2-吡咯烷酮-5-羧酸钠水溶液（Na-PCA），因此可用于防湿剂和润湿剂。构成：通过在低于PCA的熔点（162-163℃）的氢氧化钠存在下，使谷氨酸或谷氨酸的混合水溶液与谷氨酸或谷氨酸钠的混合水溶液反应来制备Na-PCA， 2-10小时，其中氢氧化钠的量为中和所生成的PCA的量的1-1.5倍。

4. 发明授权

KR101374681B1 마늘 고추장 및 그의 제조방법 有权
标题翻译：高粱含大蒜及其制备方法
公开(公告)号：KR101374681B1
公开(公告)日：2014-03-17
申请号：KR1020120092534
申请日：2012-08-23
申请人： 윤정길
发明人： 윤정길 , 옥치영 , 한민수
IPC分类号： A23L11/20 , A23L27/10
摘要： 본 발명은 고추장용 발효물을 제조하는 단계와 고춧가루, 조청, 수용성 항산화제등과 박피 수세한 마늘을 혼합하여 파쇄기에서 파쇄하는 단계와, 파쇄한 혼합물을 열처리하여 열처리원액을 제조하는 단계와, 상기의 열처리 원액을 냉각시킨 후 실온에서 숙성시키는 단계로 제조되는 마늘 고추장 및 그의 제조방법에 관한 것이다. 본 발명은 마늘에 함유된 유용 성분을 천연 그대로 함유시킨 고추장을 제조할 수 있다. 또한 마늘을 파쇄시 고추장용 발효물과 수용성 항산화 물질 분위기하에서 공기와의 접촉을 차단하므로 마늘의 자극취가 발생하지 않기 때문에 작업환경이 좋아지고 공정이 단순하여 생산성이 향상된다.

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