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1. 发明公开

KR1020110023568A 산양삼 첨가 속성 어간장의 제조방법 无效
标题翻译：一种制备含有金银鱼的快速方法
公开(公告)号：KR1020110023568A
公开(公告)日：2011-03-08
申请号：KR1020090081532
申请日：2009-08-31
申请人： 주식회사 엔에이치바이오 , 재단법인 대구테크노파크
发明人： 김준한 , 박주석 , 임명섭 , 최광규
IPC分类号： A23L27/50
CPC分类号： A23L27/50 , A23L5/10 , A23L17/20 , A23V2002/00 , A23V2300/24
摘要： PURPOSE: A rapid producing method of aged fish soy sauce containing ginseng is provided to secure the excellent properties of a cultivated mountain ginseng and red ginseng extract when producing by the short-term fermentation. CONSTITUTION: A rapid producing method of aged fish soy sauce containing ginseng comprises the following steps: mixing soy beans and barley in a ratio of 5~8:5~2, soaking the mixture in water for 4~8hours, and removing the moisture; steaming the mixture for 20~30minutes, and cooling; injecting aspergillus oryzae to the mixture for culturing for 18~30hours at 20~40deg C, to obtain koji for the fish soy sauce; cutting fish for the fish soy sauce; adding the water to the cut fish, and heating before filtering; mixing 55~65wt% of obtained filtrate, 0.5~1.5wt% of protease, 14~18wt% of salt, and 20~30wt% of koji; and adding a cultivated mountain ginseng and red ginseng extract to the mixture, and fermenting for 30~40days.
摘要翻译：目的：提供含有人参的老年鱼酱油的快速生产方法，以确保通过短期发酵生产的人参和红参提取物的优异性能。构成：含有人参的老化鱼油酱的快速生产方法如下：将大豆和大麦以5〜8：5〜2的比例混合，将混合物浸泡在水中4〜8小时，除去水分; 蒸混20〜30分钟，冷却; 在20〜40℃下将米曲霉注入混合物中培养18〜30小时，得到酱油酱汁; 切鱼鱼酱油; 将水加入切鱼，过滤前加热; 混合55〜65％的滤液，0.5〜1.5％的蛋白酶，14〜18％的盐和20〜30％的曲; 并加入栽培的山参和红参提取物混合，发酵30〜40天。

2. 发明公开

KR1020120135176A 산양삼 첨가 속성 어간장의 제조방법 无效
标题翻译：一种制备含有金银鱼的快速方法
公开(公告)号：KR1020120135176A
公开(公告)日：2012-12-12
申请号：KR1020120133641
申请日：2012-11-23
申请人： 주식회사 엔에이치바이오 , 재단법인 대구테크노파크
发明人： 김준한 , 박주석 , 임명섭 , 최광규
IPC分类号： A23L27/50 , A23L17/20
CPC分类号： A23L27/50 , A23L17/20 , A23V2002/00 , A23V2250/2042 , A23V2250/21 , A23V2300/24
摘要： PURPOSE: A quick producing method of fish sauce containing mountain cultivated ginseng is provided to enable users to obtain the fish sauce containing functional components. CONSTITUTION: A quick producing method of fish sauce containing mountain cultivated gins comprises the following: producing koji for the fish sauce; cutting edible fish before mixing with water, and heating and filtering the mixture to obtain filtrate; mixing 55-65wt% of filtrate, 0.5-1.5wt% of protease, 14-18wt% of edible salt, and 20-30wt% of koji; and mixing 100 parts of mixture by weight with 10-30 parts of hot-water extract of mountain cultivated ginseng and red ginseng, and fermenting the mixture at 25-35 deg. C for 30-40 days. [Reference numerals] (AA) Fish ingredients; (BB) Cutting; (CC) Water(70%); (DD) Heating; (EE,KK) Filtering; (FF) Cotton cloth; (GG) Fermenting; (HH) 35 days at 30 deg. C (or at room temperature); (II) Koji (25 deg. C) NaCl(16%); (JJ) Selectively adding mountain cultivated ginseng and red ginseng extract; (LL) Fish sauce
摘要翻译：目的：提供含有山地人参的鱼油快速生产方法，使用户能够获得含有功能成分的鱼酱。构成：含有山地栽培的金丝鱼的快速生产方法包括：生产鱼酱曲; 与水混合前切割食用鱼，加热过滤混合物，得到滤液; 混合55-65重量％的滤液，0.5-1.5重量％的蛋白酶，14-18重量％的食盐和20-30重量％的曲; 并将100份重量的混合物与10-30份山地栽培人参和红参的热水提取物混合，并在25-35℃下发酵该混合物。 C为30-40天。（附图标记）（AA）鱼成分; （BB）切割; （CC）水（70％）; （DD）加热; （EE，KK）过滤; （FF）棉布; （GG）发酵; （HH）35天，30度。 C（或室温）; （II）Koji（25℃）NaCl（16％）; （JJ）选择性加入山地人参和红参提取物; （LL）鱼酱

3. 发明公开

KR1020110023566A 속성 어간장의 제조방법 无效
标题翻译：一种制备鱼类的快速方法
公开(公告)号：KR1020110023566A
公开(公告)日：2011-03-08
申请号：KR1020090081529
申请日：2009-08-31
申请人： 주식회사 엔에이치바이오 , 재단법인 대구테크노파크
发明人： 김준한 , 박주석 , 임명섭 , 최광규
IPC分类号： A23L27/50 , A23L17/20
CPC分类号： A23L27/50 , A23L2/382 , A23L7/10 , A23L11/00 , A23L17/20
摘要： PURPOSE: A rapid producing method of aged fish soy sauce using protease is provided to reduce the fermentation time of the aged fish soy sauce, and to secure the quality of the aged fish soy sauce. CONSTITUTION: A rapid producing method of aged fish soy sauce comprises the following steps: mixing soybeans and barley in a ratio of 5~8:5~2, soaking the mixture in water for 4~8hours, removing the moisture from the mixture, and steaming for 20~30minutes at 100~130deg C before cooling; injecting aspergillus oryzae into the cooled mixture, culturing for 30hours to obtain koji for the fish soy sauce; cutting edible fish for the fish soy sauce; adding water to the fish, and heating before filtering; mixing 55~65wt% of filtrate, 0.5~1.5wt% or protease, 14~18wt% of salt, and 20~30wt% of koji; and fermenting the mixture for 30~40days.
摘要翻译：目的：提供使用蛋白酶的老年鱼酱油的快速生产方法，以减少老年鱼酱油的发酵时间，确保老年鱼酱酱的质量。构成：老化鱼酱油的快速生产方法包括以下步骤：以5〜8：5〜2的比例混合大豆和大麦，将混合物浸泡在水中4〜8小时，从混合物中除去水分，冷却前在100〜130℃下蒸20〜30分钟; 将米曲霉注入冷却的混合物中，培养30小时以获得鱼酱油的曲调; 切割鱼酱油的可食用鱼; 向鱼中加水，过滤前加热; 混合55〜65％的滤液，0.5〜1.5wt％的蛋白酶，14〜18wt％的盐，20〜30wt％的曲; 并将混合物发酵30〜40天。

4. 发明公开

KR1020100104354A 기능성 소금 첨가 과립형 조미료 无效
标题翻译：含有功能盐的GRANULE SEASONING
公开(公告)号：KR1020100104354A
公开(公告)日：2010-09-29
申请号：KR1020090022724
申请日：2009-03-17
申请人： (주)큰바다 , 재단법인 대구테크노파크 , 임명섭
发明人： 임명섭 , 김준한 , 박주석
IPC分类号： A23L27/14 , A23L27/40 , A23L17/60 , A23L17/10
CPC分类号： A23L27/40 , A23L17/60 , A23L19/01 , A23L33/10
摘要： PURPOSE: A granular seasoning containing functional salt with potassium chloride are provided to easily and conveniently use the granular seasoning for cooking. CONSTITUTION: A granular seasoning containing functional salt comprises a salt-mixture containing bay salt and potassium chloride, laminaria japonica, anchovy, and Lentinus edodes. The salt-mixture includes the bay salt and the potassium chloride in a weight ratio of 6:4. The content of each component is 30~40parts by weight, separately.
摘要翻译：目的：提供含有功能性盐与氯化钾的颗粒调味料，以方便和方便地使用颗粒调味料进行烹饪。构成：含有功能盐的颗粒调味料包括含盐盐和氯化钾，lamin粳，an鱼和香菇的盐混合物。盐混合物包括月桂盐和氯化钾，重量比为6:4。各成分的含量分别为30〜40重量份。

5. 发明公开

KR1020100104353A 기능성 소금 无效
标题翻译：功能盐
公开(公告)号：KR1020100104353A
公开(公告)日：2010-09-29
申请号：KR1020090022723
申请日：2009-03-17
申请人： (주)큰바다 , 재단법인 대구테크노파크 , 임명섭
发明人： 임명섭 , 김준한 , 박주석
IPC分类号： A23L27/40 , A23L19/00 , A23L17/60 , A23L17/00
CPC分类号： A23L27/40 , A23L17/60 , A23L19/00 , A23L33/10
摘要： PURPOSE: Functional salt using laminaria japonica, anchovy, and lentinus edodes is provided to reduce the content of sodium comparing to conventional salt, and to use the salt for eating. CONSTITUTION: Functional salt contains mixture salt including bay salt and potassium chloride, wild ginseng, laminaria japonica, anchovy, and lentinus edodes. The mixture salt includes the bay salt and the potassium chloride in a weight ratio of 6:4. 0.3~1 parts of wild ginseng by wieght, is mixed with 100 parts of mixture salt by weight.
摘要翻译：目的：提供使用lamin粳，an鱼和香菇的功能盐，以减少与常规盐相比的钠含量，并使用盐进食。构成：功能盐含盐盐和氯化钾，野山参，aria粳，an鱼，香菇等混合盐。混合盐包括月桂盐和氯化钾，重量比为6：4。通过wieght将0.3〜1份野山参与100份重量的混合盐混合。

6. 发明授权

KR100924969B1 산양삼 추출물 첨가 건멸치 및 그 제조방법 失效
标题翻译：添加剂干燥剂及其制造方法
公开(公告)号：KR100924969B1
公开(公告)日：2009-11-04
申请号：KR1020080076703
申请日：2008-08-05
申请人： (주)큰바다 , 재단법인 대구테크노파크 , 임명섭 , 김준한
发明人： 임명섭 , 김준한 , 박주석
IPC分类号： A23L1/326 , A23L1/325
CPC分类号： A23L17/75 , A23L33/105 , A23V2002/00 , A23V2250/2124 , A23V2300/10 , A23V2300/14
摘要： PURPOSE: Dried anchovies containing cultivated wild ginseng extract and a preparation method thereof are provided to improve consumer preference at the same time securing nutritional properties. CONSTITUTION: A method for preparing dried anchovies comprises the following steps of: preparing cultivated wild ginseng extract; adding red ginseng flavor into the cultivated wild ginseng extract; sprinkling the cultivated wild ginseng extract over the dried anchovies; and drying the anchovies. The cultivated wild ginseng extract is prepared by mixing cultivated wild ginseng and purified water, pulverizing the mixture, homogenizing the pulverized powder, and filtering the homogenized powder.
摘要翻译：目的：提供含有栽培野山参提取物的干an鱼及其制备方法，以提高消费者偏好，同时确保营养性能。构成：制备干an鱼的方法，包括以下步骤：制备栽培的野山参提取物; 向人参提取物中加入红参风味; 将栽培的人参提取物洒在干an鱼上; 并干燥鲥鱼。培养的野参人参提取物是通过混合栽培的野山参和纯化水，粉碎混合物，均化粉碎粉末和均质粉末过滤制备的。

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