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1. 发明公开

KR1020130107439A 녹색 삼계탕 조리 방법 无效
标题翻译：绿色SAMGYETANG的烹饪方法
公开(公告)号：KR1020130107439A
公开(公告)日：2013-10-02
申请号：KR1020120029202
申请日：2012-03-22
申请人： 김은미
发明人： 김은미
IPC分类号： A23L13/50 , A23L1/30
CPC分类号： A23L13/50 , A23L5/46 , A23L13/30 , A23L13/428 , A23L13/57 , A23L17/60 , A23L33/105 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: Provided is a method for cooking green ginseng chicken broth which can be preserved with salt before cooking in a simple and easy way, and which is not easily get cold at table. CONSTITUTION: After putting 72-88 parts by weight of a kalopana in 720-880 parts by weight of water, boil it for the first time. Adding weight 270-330 parts of water in the first boiled kalopana to make 360-440 parts by weight of water, and boil it for the second time. Adding weight 180-220 parts of water in the second boiled kalopana to make 495-605 parts by weight of kalopana boiled-down water, and boil it. Make base water by putting bay salt in the kalopana boiled-down water. Put 180-220 parts by weight of glutinous rice, 90-110 parts by weight of nonglutinous rice, 27-33 parts by weight of ginseng, 27-33 parts by weight of the root of an arrowroot, 27-33 parts by weight of an antler, 27-33 parts by weight of sweet pumpkin, 27-33 parts by weight of jujube, and 27-33 parts by weight of garlic, into the stomach of 720-880 parts by weight of a chicken to make 1152-1408 parts by weight of Samgye chicken. Put the Samgye chicken into base water and put it in the refrigerator for aging. Scoop the aged Samgye chicken from the base water and heat up the base water. Put the scooped Samgye chicken in the heat-up base water. Boil it and get clear Samgyetang. Put the clear Samgyetang in a bowl, and put in washed seaweed fulvescens and boil it. [Reference numerals] (AA) Kalopana; (BB) Water; (CC) Kalopana boiled-down water; (DD) Grain; (EE) Medicine; (FF) Chicken; (GG) Bay salt; (HH) Base water; (II,LL) Samgye chicken; (JJ) Base water + Samgye chicken; (KK) Broth; (MM) Clear Samgyetang; (NN) Marsh snail; (OO) Marsh snail meat; (PP) Seaweed fulvescens; (QQ) Washed seaweed fulvescens; (RR) Green Samgyetang
摘要翻译：目的：提供一种烹饪青菜鸡肉汤的方法，可以用简单方便的方式在烹饪前用盐保存，不易在桌子上感冒。规定：将72-88重量份的kalopana放入720-880重量份的水中，首次煮沸。在第一次煮沸的番茄酱中加入270-330份水，制成360-440重量份的水，并再次煮沸。在第二次煮沸的kalopana中加入180-220重量份的水，使495-605重量份的kalopana煮沸的水煮沸。通过将盐水盐放入kalopana煮沸的水中来制造基础水。将180-220重量份的糯米，90-110重量份的非糯米，27-33重量份的人参，27-33重量份的根根，27-33重量份的鹿茸，27-33重量份的甜瓜，27-33重量份的枣和27-33重量份的大蒜，放入胃中720-880重量份的鸡中制成1152-1408 重量份的三角鸡。将三角鸡放入基础水中，放入冰箱中进行老化。从基础水中舀起老年Samgye鸡，加热基础水。将被舀的Samgye鸡放在加热基地的水中。煮沸并清除Samgyetang。将清洁的三叉戟放在碗里，放入清水的海藻中煮沸。（附图标记）（AA）Kalopana; （BB）水; （CC）Kalopana煮沸的水; （DD）谷物; （EE）医学; （FF）鸡; （GG）湾盐; （HH）基础水; （二，LL）三鸡鸡; （JJ）基础水+三叶鸡; （KK）肉汤; （MM）清澈三宝; （NN）沼泽蜗牛; （OO）沼泽蜗牛肉; （PP）海藻fulvescens; （QQ）洗海藻fulvescens; （RR）Green Samgyetang

2. 发明公开

KR1020030060657A 클로렐라를 함유하는 떡 조성물 无效
标题翻译：含有柠檬的薯粉组合物
公开(公告)号：KR1020030060657A
公开(公告)日：2003-07-16
申请号：KR1020020001572
申请日：2002-01-08
申请人： 인만진 , 박민경
发明人： 인만진 , 박민경
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L5/46 , A23L33/10 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: Provided is a rice-cake composition containing chlorella to maintain the characteristic taste of the rice cake, to increase the weight thereof, and to improve the color and texture feeling thereof. CONSTITUTION: A rice-cake composition containing chlorella is characterized by mixing 0.1-4 wt.% of chlorella powder based on the weight of rice flour as a main ingredient. It is kneaded and steamed to prepare the rice cake. The prepared rice cake contains the nutritive components and bio-active components peculiar to chlorella and shows the chlorella thereof.
摘要翻译：目的：提供含有小球藻的米糕组合物，以保持米饼的特征味道，增加其重量，提高其色泽和质感。构成：含有小球藻的米饼组合物的特征在于以0.1-40重量％的作为主要成分的米粉重量的小球藻粉末混合。将其揉和蒸，以制备米饼。制备的米饼含有小球藻特有的营养成分和生物活性成分，并显示其小球藻。

3. 发明授权

KR1019960014619B1 아스타크산틴-생산 효모 세포, 그의 제조방법 및 용도 失效
标题翻译： ASTAXANTHIN - 引导YEAST细胞，其制备方法及其使用
公开(公告)号：KR1019960014619B1
公开(公告)日：1996-10-19
申请号：KR1019880701657
申请日：1988-04-15
申请人： 기스트브로카아데스엔.뷔.
发明人： 벤트플레뇌 , 이브크리스텐센 , 로베르크라르센
IPC分类号： C12N1/16
CPC分类号： C12R1/645 , A23D7/0053 , A23D7/0056 , A23J1/18 , A23K20/179 , A23K50/80 , A23L5/44 , A23L5/46 , A23L17/70 , C12P23/00 , Y02A40/818
摘要： An isolated pure culture of a strain of the yeast Phaffia rhodozyma which produces large amounts of astaxanthin, in excess of about 600 micrograms per gram of Phaffia rhodozyma dry matter, as determined by HPLC analysis, is disclosed.

4. 发明公开

KR1020090024938A 모자반으로부터 클로로필과 베타-카로틴 색소의 추출 및음료제조 방법 无效
标题翻译：来自密西沙河海域的氯化物和β-卡波素的制备和提取
公开(公告)号：KR1020090024938A
公开(公告)日：2009-03-10
申请号：KR1020070089922
申请日：2007-09-05
申请人： 숙명여자대학교산학협력단
发明人： 류성열 , 노광현
IPC分类号： A23L2/38
CPC分类号： A23L5/46 , A23L2/38 , A23L2/60 , A23L2/72
摘要： Extraction of a beta-carotene pigment and chlorophyll from a gulfweed and a manufacturing method of a beverage thereof are provided to make a functional beverage by extracting a valid pigment contained in green algae. A beverage composition contains 0.1-1.0wt.pt. of pigment extract, 5.0wt.pt. of sugar, 0.02wt.pt. of aspartame, 10wt.pt. of fructo-oligosaccharide, 0.5wt.pt. of a citric acid, and 1wt.pt. of a fruit concentrate liquid. A manufacturing method of the beverage comprises the following steps of: collecting, washing and drying a gulfweed(S1); pulverizing the dried gulfweed; extracting a pigment contained in the gulfweed(S2); separating acetone by performing a vacuum concentration process(S3); concentrating the separated pigment(S5); and mixing the concentrated pigment extract with the sugar, the aspartame, the solbitol, the citric acid and the fruit concentrate liquid(S6).
摘要翻译：提供β-胡萝卜素色素和叶绿素从棉花籽提取物及其饮料的制造方法，通过提取绿藻中含有的有效颜料来制备功能性饮料。饮料组合物含有0.1-1.0wt.pt。的颜料提取物，5.0wt。的糖，0.02wt。的阿斯巴甜，10wt.pt. 的低聚果糖，0.5wt。的柠檬酸和1wt.pt. 的水果浓缩液。饮料的制造方法包括以下步骤：收集，洗涤和干燥草甘膦（S1）; 粉碎干燥的草甘膦; 提取含有草甘膦的颜料（S2）; 通过进行真空浓缩处理来分离丙酮（S3）; 浓缩分离的颜料（S5）; 并将浓缩的颜料提取物与糖，阿斯巴甜，solbitol，柠檬酸和果实浓缩液混合（S6）。

5. 发明公开

KR1020040049965A 홍국이 첨가된 기능성 국수 제조방법 无效
标题翻译：制造功能性鼻孔的方法使用香港神户，康乃馨
公开(公告)号：KR1020040049965A
公开(公告)日：2004-06-14
申请号：KR1020020077145
申请日：2002-12-06
申请人： 김용해 , 김도완
发明人： 김용해 , 김도완
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L5/46 , A23L7/104 , A23L31/10 , A23L33/14 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: A process for manufacturing functional noodles using Hongkuk, Koji of Monascus anka is provided, thereby applying the flavor, taste, color and function of Hongkuk, Koji of Monascus anka to the noodles, so that the noodles have improved flavor, taste, color and function. CONSTITUTION: The process for manufacturing functional noodles using Hongkuk, Koji of Monascus anka comprises the steps of: independently filtering wheat flour and Hongkuk, Koji powder of Monascus anka with a sieve; adding 0.5 to 5% of filtered Hongkuk, Koji powder of Monascus anka into the filtered wheat flour, and mixing them; adding 175ml of 5% salt water into 500g of mixed powder; kneading the mixture and storing the dough at room temperature for 30 minutes; and inserting the dough into a noodle manufacturing device to prepare the functional noodles with thickness of 5mm.
摘要翻译：目的：提供使用红木，红曲，using的功能性面条的制作工艺，将香港红曲Ko子的味道，味道，色泽，功能等面向营养，使口味，味道，色泽均有改善和功能。规定：使用红木，红曲，的功能面制作过程包括以下步骤：用筛子独立过滤小麦面粉和红木，红曲霉粉末; 加入0.5-5％过滤的红木，红曲霉粉末，放入过滤的小麦粉中，混匀; 向500g混合粉末中加入175ml 5％盐水; 捏合混合物并将面团在室温下储存30分钟; 并将面团插入面条制造装置中以制备厚度为5mm的功能性面条。

6. 发明公开

KR1020020070241A 홍국을 이용한 기능성 발아현미 재배방법 失效
标题翻译：使用红色发芽的米制造功能性发芽的糙米的方法
公开(公告)号：KR1020020070241A
公开(公告)日：2002-09-05
申请号：KR1020020048048
申请日：2002-08-14
申请人： 김일두
发明人： 김일두
IPC分类号： A23L1/172
CPC分类号： A23L7/152 , A01C1/02 , A01G31/00 , A23L5/46 , A23L33/105 , A23L33/21 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/038
摘要： PURPOSE: A process for producing functional germinated brown rice using red fermented rice is provided, thereby increasing the content of gamma-aminobutyric acid(GABA) and dietary fiber and improving stability and functionality of the germinated brown rice. CONSTITUTION: The process for producing functional germinated brown rice using red fermented rice comprises the steps of: selecting brown rice having an embryo; washing the brown rice with purified water; soaking the brown rice in a red fermented rice-dissolved solution for 1 to 8 hours; germinating the soaked brown rice at room temperature and an appropriate humidity for 4 hours; soaking the brown rice in the red fermented rice-dissolved solution for 3 hours; repeating the germination and soaking steps several times; drying the brown rice at 40 deg. C; and packaging it.
摘要翻译：目的：提供使用红发酵米制备功能性发芽糙米的方法，从而提高γ-氨基丁酸（GABA）和膳食纤维的含量，提高发芽糙米的稳定性和功能。构成：使用红发酵米制备功能性发芽糙米的方法包括以下步骤：选择具有胚胎的糙米; 用净水清洗糙米; 将糙米浸泡在红色发酵的米溶解溶液中1〜8小时; 在室温和适当的湿度下将浸泡的糙米发芽4小时; 将糙米浸泡在红色发酵的米溶解溶液中3小时; 重复发芽和浸泡步骤几次; 在40度干燥糙米。 C; 并包装。

7. 发明公开

KR1020160098272A 청색용 안정화된 피코시아닌 审中-实审
标题翻译：用于蓝色稳定的PHYCOCYANIN
公开(公告)号：KR1020160098272A
公开(公告)日：2016-08-18
申请号：KR1020167016299
申请日：2014-10-28
申请人： 바스프 에스이
发明人： 헬가손트란두르 , 본헤리베르트 , 바일란트안야 , 조바크리슈티안 , 고트샬크토마스
IPC分类号： A23L1/275 , A23L2/58 , A23K20/179 , A61K8/34 , A61K8/49 , A61K8/60 , A61K8/64 , A61Q19/00
CPC分类号： A61K8/4913 , A23K20/179 , A23L2/58 , A23L5/46 , A23V2002/00 , A61K8/347 , A61K8/602 , A61K8/645 , A61K47/22 , A61K47/26 , A61K47/42 , A61K2800/10 , A61K2800/43 , A61Q1/02 , A61Q11/00 , A61Q19/00 , C07K14/195
摘要： 본발명은식품, 사료, 화장품및 약학제품및 제제의제조에서유용하고, 안정화된피코시아닌에기반하고, 적어도하나의피코시아노빌린및 적어도하나의폴리페놀의복합체인, 청색착색조성물뿐만아니라이 복합체의형성방법에관한것이다.

8. 发明公开

KR1020150009568A 유지성 미생물을 포함하는 풍미, 냄새, 및/또는 착색 조성물 및 관련 방법 审中-实审
标题翻译：挥发油，气味和/或有色组合物与相关微生物及相关方法
公开(公告)号：KR1020150009568A
公开(公告)日：2015-01-26
申请号：KR1020147033926
申请日：2013-05-03
申请人： 솔라자임, 로케트 뉴트리셔널스, 엘엘씨
发明人： 노리스,레슬리
IPC分类号： A23L29/00 , A23L27/10 , A23L5/40 , A21D2/36 , C12N1/12
CPC分类号： A23L17/60 , A21D2/36 , A23L5/42 , A23L5/46 , A23L27/10 , A23L27/20 , A23L29/065 , A23L29/00 , A23L5/40 , A23L29/015 , C12N1/12
摘要： 본 발명은 건조된 향미, 향기(예를 들어, 방향) 및/또는 착색 조성물을 생성하는 방법 및 이러한 조성물을 이용하여 생성된 제품에 관한 것이다. 본 발명은 또한 건조된 향미 조성물 및 이러한 조성물을 포함하는 제품을 생성하는 방법을 제공한다. 일반적으로, 상기 방법은, a) 향미제, 방향제 및/또는 착색제와 유지성(oleaginous) 세포를 조합하여 혼합물을 생성시키는 단계; 및 b) 혼합물을 건조시켜 건조된 조성물을 생성시키는 단계를 포함한다.

9. 发明公开

KR1020040040728A 해초 가래떡의 제조방법 및 이 제조방법에 의하여 제조된해초 가래떡 无效
标题翻译：生产海鲜海鲜薯片和制作的海藻海鲜薯片的制作
公开(公告)号：KR1020040040728A
公开(公告)日：2004-05-13
申请号：KR1020020068927
申请日：2002-11-07
申请人： 주식회사 에스엔에이치에프에스
发明人： 문충섭 , 신영호
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L5/46 , A23L17/60 , A23P30/20 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: A method of producing a stick of rounded rice cake by adding seaweed powder such as Costaria costata, borihaedong, green laver and kelp to regular rice soaked in water and salt and then extruding is provided. The produced stick of rounded rice cake has the characteristic taste and flavor of seaweed, together with a chewy texture by the viscosity of seaweed itself. CONSTITUTION: Regular rice is soaked in water and added with salt. Then, 2% by weight of seaweed powders containing 40% by weight of Costaria costata, 20% by weight of borihaedong, 20% by weight of green laver(Enteromorpha compressa) and 20% by weight of kelp, based on the total weight, are added to the regular rice and then extruded.
摘要翻译：目的：通过将海藻粉，百日香，绿紫菜和海藻等海藻粉加入浸泡于水中的常规米，然后挤出，制成圆饼块的方法。生产的圆形蛋糕棒具有海藻的特征味道和味道，以及海藻本身粘度的耐嚼纹理。规定：将常规米浸泡在水中并加入盐。然后，将2重量％的含有40重量％的Costaria costata，20重量％的硼砂，20重量％的绿色紫菜（Enteromorpha compressa）和20重量％的海带的海藻粉末，基于总重量，加入常规米，然后挤出。

10. 发明公开

KR1020040040727A 해초 우동면의 제조방법 및 이 제조방법에 의하여 제조된해초 우동면 无效
标题翻译：生产的海洋UD LES LES Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
公开(公告)号：KR1020040040727A
公开(公告)日：2004-05-13
申请号：KR1020020068926
申请日：2002-11-07
申请人： 주식회사 에스엔에이치에프에스
发明人： 문충섭 , 신영호
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L5/46 , A23L17/60 , A23L29/212 , A23V2002/00 , A23V2200/14
摘要： PURPOSE: A method of preparing seaweed udon noodles by adding seaweed powder such as Costaria costata, borihaedong, green laver and kelp to conventional noodle materials is provided. The produced seaweed udon noodles have a chewy texture by the viscosity of seaweed itself as well as characteristic taste and flavor of seaweed. CONSTITUTION: A mixture(1,250cc) of 2.5kg high-grade wheat flour, 500g hard wheat flour, 1kg starch, 450cc egg and 800cc water is kneaded and then added with 2% by weight of seaweed powders containing 40% by weight of Costaria costata, 20% by weight of borihaedong, 20% by weight of green laver(Enteromorpha compressa) and 20% by weight of kelp, based on the total weight. Thereafter, the dough is extruded to give udon noodles.
摘要翻译：目的：提供海藻乌贼面，通常加入海藻粉，紫草，绿紫菜和海带等常规面条的方法。生产的海藻乌冬面通过海藻本身的粘度以及海藻的特征味道和风味具有耐嚼质地。构成：混合2.5kg高品质小麦粉，500g硬面粉，1kg淀粉，450cc蛋和800cc水的混合物（1,250cc），然后加入2重量％的含有40重量％的Costaria的海藻粉花生，20％重量的百里香，20％重量的绿色紫菜（Enteromorpha compressa）和20％重量的海带，基于总重量。此后，将面团挤压成乌冬面。

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