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Применить Всего найдено 5. Отображено 5.
05-10-2015 дата публикации

Preparation Method For Soy Sauce and Powder Comprising of Gastrodia elata

Номер: KR0101557057B1
Автор: 박신영, 최윤희, 최지호, 정석태, 김은미, 권혁진, 김화선
Принадлежит: 대한민국

... 본 발명은 100-120℃에서 2-3시간 동안 증자하는 단계; 상기 증자한 콩과 천마의 혼합물을 분쇄하여 메주로 성형하고 발효하여 발효메주를 제조하는 단계; 및 상기 제조한 발효메주를 15-20%의 염수와 중량비 1:3 내지 1:4로 혼합한 후 40-50일간 발효하고 액체를 여과하여 간장을 제조하는 단계;를 포함하며 상기 간장은 (a) 아미노태 질소 : 1.3-2.0 %; (b) 폴리페놀 : 90-170 ㎍/㎖; 및 (c) 플라보노이드 : 300-500 ㎎/㎖ 를 포함하는 것을 특징으로 하는 천마 간장 제조방법에 관한 것이다.

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Номер записи: 1
18-06-2018 дата публикации

FUNCTIONAL DUVET INCLUDING BREATHABLE URETHANE

Номер: KR1020180065172A
Автор: KIM, HWA SUN
Принадлежит:

A functional duvet of the present invention includes functional foam and functional fibers. The functional foam includes urethane in a mesh structure. The functional fibers are arranged on at least one surface of the functional foam, and includes single fibers obtained by fusing a resin with organic and inorganic matter and spinning the same to provide breathability. COPYRIGHT KIPO 2018 ...

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Номер записи: 2
05-10-2015 дата публикации

Preparation Method For Soy Sauce and Powder Comprising of Astragalus membranaceus

Номер: KR0101557060B1
Автор: 박신영, 최윤희, 최지호, 정석태, 김은미, 권혁진, 김화선
Принадлежит: 대한민국

... 본 발명은 불린 콩과 황기 분말를 혼합하여 100-120℃에서 2-3시간 동안 증자하는 단계; 상기 증자한 콩과 황기 분말 혼합물을 메주로 성형하고 발효하여 발효메주를 제조하는 단계; 및 상기 제조한 발효메주를 15-20%의 염수와 중량비 1:3 내지 1:4로 혼합한 후 40-50일간 발효하고 액체를 여과하여 간장을 제조하는 단계;를 포함하며 상기 간장은 (a) 아미노태 질소 : 1.3-2.0 %; (b) 폴리페놀 : 70-150 ㎍/㎖; 및 (c) 플라보노이드 : 200-700 ㎎/㎖ 를 포함하는 것을 특징으로 하는 황기 간장 제조방법에 관한 것이다.

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Номер записи: 3
26-05-2015 дата публикации

SOY SAUCE INCLUDING ASTRAGALUS MEMBRANACEUS AND METHOD FOR PREPARING POWDER SOY SAUCE USING SAME

Номер: KR1020150056153A
Автор: PARK, SHIN YOUNG, CHOI, YOON HEE, CHOI, JI HO, JEONG, SEOK TAE, KIM, EUN MI, KWON, HYUK JIN, KIM, HWA SUN
Принадлежит:

The present invention relates to a method for preparing milkvetch (Astragalus membranaceus) soy sauce. The method includes the steps of: steaming soybeans and milkvetch powder at 100 to 120° C for two to three hours; preparing a fermented soybean lump by crushing, molding, and fermenting the mixture of the steamed soybeans and milkvetch powder; and preparing the soy sauce by mixing the fermented soybean lump with 15 to 20% saltwater according to the weight ratio of 1:3 to 1:4, fermenting the mixture for 40 to 50 days, and filtering the fermented liquid mixture. The soy sauce includes: (a) 1.3-2.0% of amino nitrogen; (b) 90-170 μg /ml of polyphenols; and 300-500 μg /ml of flavonoid. COPYRIGHT KIPO 2015 (AA) Wash and immerse soybeans (BB) Steam the soybeans mixed with milkvetch powder (CC) Mold soybean lumps (DD) Ferment and dry the soybean lumps (EE) Prepare the soy paste (FF) First aging process (add peppers and hardwood charcoal) (GG) Separate soy sauce and sterilize (HH) Second aging ...

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Номер записи: 4
26-05-2015 дата публикации

SOY SAUCE INCLUDING GASTRODIA ELATA AND METHOD FOR PREPARING POWDER SOY SAUCE THEREOF

Номер: KR1020150056152A
Автор: PARK, SHIN YOUNG, CHOI, YOON HEE, CHOI, JI HO, JEONG, SEOK TAE, KIM, EUN MI, KWON, HYUK JIN, KIM, HWA SUN
Принадлежит:

The present invention relates to a method for preparing chun-ma (Gastrodia elata) soy sauce. The method includes the steps of: steaming ingredients at 100 to 120° C for two to three hours; preparing a fermented soybean lump by crushing, molding, and fermenting the mixture of the steamed beans and chun-ma; and preparing the soy sauce by mixing the fermented soybean lump with 15 to 20% saltwater according to the weight ratio of 1:3 to 1:4, fermenting the mixture for 40 to 50 days, and filtering the fermented mixture. The soy sauce includes: (a) 1.3-2.0% of amino nitrogen; (b) 90-170 μg /ml of polyphenols; and 300-500 μg /ml of flavonoid. COPYRIGHT KIPO 2015 (AA) Wash and immerse soybeans (BB) Steam the soybeans mixed with milkvetch powder (CC) Mold soybean lumps (DD) Ferment and dry the soybean lumps (EE) Prepare the soy paste (FF) First aging process (add peppers and hardwood charcoal) (GG) Separate soy sauce and sterilize (HH) Second aging process for more than four months (II) Spray and ...

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Номер записи: 5