KR20160089920A - Compositon of season for fish jerky and fish jerky produced by thereof - Google Patents
Compositon of season for fish jerky and fish jerky produced by thereof Download PDFInfo
- Publication number
- KR20160089920A KR20160089920A KR1020150009243A KR20150009243A KR20160089920A KR 20160089920 A KR20160089920 A KR 20160089920A KR 1020150009243 A KR1020150009243 A KR 1020150009243A KR 20150009243 A KR20150009243 A KR 20150009243A KR 20160089920 A KR20160089920 A KR 20160089920A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- present
- rosemary
- composition
- grapefruit seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 241000251468 Actinopterygii Species 0.000 title description 7
- 239000000203 mixture Substances 0.000 claims abstract description 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 229940092258 rosemary extract Drugs 0.000 claims abstract description 21
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 21
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims abstract description 21
- 229940107702 grapefruit seed extract Drugs 0.000 claims abstract description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 210000000720 eyelash Anatomy 0.000 claims 3
- 239000011888 foil Substances 0.000 claims 1
- 239000002324 mouth wash Substances 0.000 claims 1
- 229940051866 mouthwash Drugs 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 230000000845 anti-microbial effect Effects 0.000 description 12
- 230000003078 antioxidant effect Effects 0.000 description 12
- 239000003963 antioxidant agent Substances 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- 240000000560 Citrus x paradisi Species 0.000 description 7
- 244000178231 Rosmarinus officinalis Species 0.000 description 7
- 235000019688 fish Nutrition 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 244000144977 poultry Species 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000018633 Prunus armeniaca Species 0.000 description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000001263 FEMA 3042 Substances 0.000 description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000469 ethanolic extract Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229940065115 grapefruit extract Drugs 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 239000000401 methanolic extract Substances 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 2
- 229940033123 tannic acid Drugs 0.000 description 2
- 235000015523 tannic acid Nutrition 0.000 description 2
- 229920002258 tannic acid Polymers 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 208000010444 Acidosis Diseases 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000001602 Digitaria X umfolozi Nutrition 0.000 description 1
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 1
- 235000005476 Digitaria cruciata Nutrition 0.000 description 1
- 235000006830 Digitaria didactyla Nutrition 0.000 description 1
- 235000005804 Digitaria eriantha ssp. eriantha Nutrition 0.000 description 1
- 235000010823 Digitaria sanguinalis Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000025670 Eleusine indica Species 0.000 description 1
- 235000014716 Eleusine indica Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001646719 Escherichia coli O157:H7 Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 230000007950 acidosis Effects 0.000 description 1
- 208000026545 acidosis disease Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002031 ethanolic fraction Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- -1 fish worms Chemical class 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229940087603 grape seed extract Drugs 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000001717 vitis vinifera seed extract Substances 0.000 description 1
Images
Classifications
-
- A23L1/2215—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- A23L1/325—
-
- A23L3/3472—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
본 발명은 건조 어포 조미용 조성물 및 이를 도포하여 제조된 건조 어포에 관한 것으로, 보다 구체적으로는 상기 조미 조성물은 자몽종자추출물, 로즈마리추출물 및 비타민C로 이루어진 것을 특징으로 하는 조미 조성물에 관한 것이다. 본 발명의 조미용 조성물을 활용하여 어포를 제조하면 지질의 산화가 억제되며 미생물의 번식이 방지되어 어포의 안정성 및 저장성이 증진되는 효과를 얻을 수 있다. [0001] The present invention relates to a composition for drying and moisturizing, and more particularly to a seasoning composition comprising grapefruit seed extract, rosemary extract and vitamin C. The use of the seasoning composition of the present invention to produce an apron suppresses the oxidation of lipids and prevents the propagation of microorganisms, thereby improving the stability and storage stability of the apron.
Description
본 발명은 건조 어포 조미용 조성물 및 이를 도포하여 제조된 건조 어포에 관한 것으로, 보다 구체적으로는 상기 조미 조성물은 자몽종자추출물, 로즈마리추출물 및 비타민C로 이루어진 것을 특징으로 하는 조미 조성물에 관한 것이다.
[0001] The present invention relates to a composition for drying and moisturizing, and more particularly to a seasoning composition comprising grapefruit seed extract, rosemary extract and vitamin C.
조미 어포는 생선을 저며서 양념하여 말린 포로서, 오래전부터 식품을 저장하는 한 수단으로 활용되어왔다. 근래에 들어서는 어포를 다양한 방법으로 조리하여 반찬이나 술안주 혹은 간식 등으로 소비자에게 대량 공급하고 있으며, 이에 따라 다양한 종류의 어육을 이용하여 여러 가지 맛을 내는 어포를 가공하고 있는 실정이다.
Seasoned ash has been used as a means of storing food for a long time since it has been seasoned with dried fish. In recent years, a variety of methods have been used to prepare frying capsules, and a large amount of frying capsules, snacks, or snacks are supplied to consumers.
어포를 가공하는 종래의 방법은 대개 명태나 쥐치로부터 추출한 어육에 설탕, 소금, 조미료, 고춧분말 등의 조미액을 혼합하여 버무린 후 이를 일정 크기로 성형 건조하여 제조하는 것이 대부분이다.
Conventional methods of processing apricots are generally prepared by mixing and finishing seasonings such as sugar, salt, seasoning, and pepper powder in fish meat extracted from pollack or salmon, and then molding and drying it to a predetermined size.
최근 기후변화로 인한 해양생태계 급변하고 무분별한 남획으로 인한 어족자원 급감하였고, 해파리의 증가로 인한 동물플랑크톤 감소로 인한 쥐치 치어의 감소하였다.In recent years, the marine ecosystem due to climate change has been rapidly and unreasonably overfishing, resulting in a decrease in fish stocks due to overfishing, and a decrease in the number of fishfish due to the reduction of zooplankton due to the increase of jellyfish.
말쥐치(쥐포의 재료)는 1986년 최대 어획량(32만7천톤)을 기록 후 해마다 급격히 감소하여, 자원량 감소에 따른 국내산 쥐포가격 상승 등 기업 경쟁력 약화되었다. 이에, 쥐포를 대신할 고급어포 개발 필요성 대두되고 있는 실정이다.
The company's competitiveness has been weakened by the increase in the domestic price of domestic rats due to the decrease in resource volume. Therefore, there is a need to develop high-quality canopies to replace the needles.
쥐치의 자원량 감소에 따른 인한 쥐포의 가격상승과 쥐포 물량 감소로 베트남산 등 저급 수입 쥐포의 국내소비량이 늘고 있어 이를 대체할 안전한 고급 어포 필요하다.
Domestic consumption of low-income imported poultry, such as Vietnam, is rising due to the increase in the price of poultry and the decrease in the quantity of poultry poultry due to the decrease in the resource of poultry.
아귀는 우리나라 서남부 연해와 동해남부 연해에 분포하고, 또 일본·중국·필리핀 등을 비롯하여 여러 곳에 분포한다. 암초성(巖礁性) 혹은 해조류가 있는 해저에 서식하며 봄에 산란한다. 현재 유통 중인 황아귀포는 글루탐산과 자당 등을 첨가여 단순히 단맛의 어포로만 생산되고 있으며, 유통기한도 저온보관상태로 6개월에 머무르고 있다. It is distributed in the coastal waters of the southwestern part of Korea and the coastal area of the southern part of the East Sea, and is distributed in many places including Japan, China, and the Philippines. They live on the seabed with reef or seaweed and spawn in spring. Currently, Hwanghaekpo is distributed only in the sweet apricot with glutamic acid and sucrose, and the shelf life is kept at low temperature for 6 months.
쥐치의 생산 감소로 인한 건어포류 생산품의 대체상품으로서 소비자와 친숙한 이미지의 황아귀를 다양한 조미건포류로 생산하고, 이의 유통기한을 1년으로 연장하는 것은 부가가치를 높이고, 유통채널의 다양화로 아귀 관련 산업의 활성화에 기여할 바가 크다고 할 수 있다.
As a substitute for dried crab paste products due to the decrease in the production of crabgrass, it is possible to produce a variety of seasoned crab shells with a familiar image and to extend the shelf life of the crab crab to 1 year. This will increase added value, It can be said that it contributes to the activation of the industry.
본 발명의 발명자들은 건조 어포의 저장성을 개선하기 위하여 톳와 로즈마리, 자몽종자, 비타민씨 주정추출물을 획득하고, 상기 조성물의 항산화능과 항균활성이 우수함에 착안하여 본 발명을 완성하였고, 건조 어포 조제시 조미액에 5% 첨가하여 어포의 미생물 번식과 지질산화를 방지 하고자 하였다.
The inventors of the present invention have completed the present invention by focusing on the fact that the composition of the present invention obtained topical rosemary, grapefruit seed and vitamin seed extracts in order to improve the storage stability of the dried apron, and that the composition has excellent antioxidative and antimicrobial activities. To prevent microbial propagation and lipid oxidation in the apron, 5% was added to the seasoning solution.
따라서 본 발명의 목적은 자몽종자추출물, 로즈마리추출물 및 비타민C를 포함하는 건조 어포 조미용 조성물을 제공하는 것이다.
Accordingly, it is an object of the present invention to provide a composition for dry-opossum application comprising grapefruit seed extract, rosemary extract and vitamin C.
본 발명의 다른 목적은 상기 조성물이 도포된 건조 어포를 제공하는 것이다.
Another object of the present invention is to provide a dried apron coated with the composition.
상기 목적을 달성하기 위해 본 발명의 목적은 자몽종자추출물, 로즈마리추출물 및 비타민C를 포함하는 건조 어포 조미용 조성물을 제공한다.
In order to accomplish the above object, the present invention provides a composition for a dried apoosing agent comprising grapefruit seed extract, rosemary extract and vitamin C.
본 발명의 다른 목적을 달성하기 위해 상기 조성물이 도포된 건조 어포를 제공한다.
Another object of the present invention is to provide a dried apron coated with the composition.
이하 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
아귀와 같이 불포화지방산이 다량 함유되어 있는 어류의 경우, 어포를 제조하여 저장하는 과정에서 지방산의 산패가 유발되어 어포의 품질이 저하되고 악취가 생성되는 등의 문제가 발생할 염려가 존재한다.
In the case of fishes containing a large amount of unsaturated fatty acids such as fish worms, there is a possibility that problems such as degradation of the quality of the feces and generation of odor may occur due to acidosis of the fatty acid during the production and storage of the feces.
이에 본 발명의 발명자는 어포의 제조에 있어서 조미 숙성단계부터 미생물 번식과 지질 산화를 방지하기 위하여 천연물로부터 유래된 항산화물질을 조미 조성물에 첨가하여 어포의 산패 및 변성을 방지하여 저장성을 개선하고자 하였다.
Accordingly, the inventors of the present invention intend to improve the shelf life by preventing antioxidation and denaturation of the canola by adding antioxidants derived from natural materials to the seasoning composition in order to prevent microbial propagation and lipid oxidation from the season of maturing in the manufacture of cane.
따라서, 본 발명은 자몽종자추출물, 로즈마리추출물 및 비타민C를 포함하는 건조 어포 조미용 조성물을 제공한다.
Accordingly, the present invention provides a composition for dry-opossum application comprising grapefruit seed extract, rosemary extract and vitamin C.
이에 제한되는 것은 아니지만, 본 발명의 일 실시에에 따르면 상기 조미 조성물은 톳, 자몽종자, 로즈마리종자는 무게의 10배량(w/v)의 80% 발효주정을 가하여 168시간 동안 정치하여 총 3회 반복 추출하고, 이를 55도씨에서 농축하여 제조하였다.
According to one embodiment of the present invention, the seasoning composition of the present invention is prepared by adding 80% fermented corn starch, grapefruit seed, and rosemary seed, which is 10 times (w / v) Repeatedly extracted and concentrated at 55 ° C.
상기 조미 조성물의 항균활성을 Staphylococcus aureus 및 Escherichia coli O157:H7에 대해서 평가하여 본 결과, 양성대조군인 페니실린과 유사한 정도의 항균활성을 나타냈으며, 항산화능 또한 매우 우수한 것으로 나타났다.
The antimicrobial activity of the seasoning composition was evaluated with respect to Staphylococcus aureus and Escherichia coli O157: H7. The antimicrobial activity of the seasoning composition was similar to that of the positive control penicillin, and the antioxidative activity was also excellent.
이에 제한되는 것은 아니나, 상기 조미 조성물은 백설탕, 재제염, 가공버터, 소맥분, 그리고 적어도 하나 이상의 식품 첨가물을 추가로 포함할 수 있으며, 상기 식품 첨가물은 L-글루타민산나트륨, 옥분, 탄산칼슘, 베이킹파우더를 포함할 수 있으나 이에 제한되는 것은 아니다.
The seasoning composition may further comprise at least one food additive selected from the group consisting of sodium L-glutamate, calcium lactate, calcium carbonate, baking powder, But is not limited thereto.
이에 제한되는 것은 아니나, 상기 조미 조성물은 백설탕, 재제염, 가공버터, 소맥분, 그리고 적어도 하나 이상의 식품 첨가물을 추가로 포함할 수 있으며, 상기 식품 첨가물은 L-글루타민산나트륨, 옥분, 탄산칼슘, 베이킹파우더를 포함할 수 있으나 이에 제한되는 것은 아니다.
The seasoning composition may further comprise at least one food additive selected from the group consisting of sodium L-glutamate, calcium lactate, calcium carbonate, baking powder, But is not limited thereto.
본 발명은 또한 상기 자몽종자추출물은 에탄올 또는 주정 추출물인 것을 특징으로 하는 조미용 조성물을 제공한다.
The present invention also provides a seasoning composition, wherein the grapefruit seed extract is ethanol or a spirit extract.
본 발명은 또한 상기 로즈마리추출물은 에탄올 또는 주정 추출물인 것을 특징으로 하는 조미용 조성물을 제공한다.
The present invention also provides a seasoning composition, wherein the rosemary extract is ethanol or a spirit extract.
본 발명의 추출물은 공지된 용매 추출법에 의해 추출될 수 있다. 예를 들어, 자몽종자 또는 로즈마리로부터 물, 에탄올, 주정 중에서 선택된 어느 하나 또는 이들의 혼합용매를 이용하여 추출할 수 있다. 바람직하게는 에탄올 또는 주정을 사용하여 추출할 수 있다.
The extract of the present invention can be extracted by a known solvent extraction method. For example, grapefruit seeds or rosemary can be extracted using any one selected from water, ethanol, and alcohol or a mixed solvent thereof. Preferably ethanol or alcohol.
본 발명의 일실시예에서 자몽종자 및 로즈마리는 발효주정을 사용하여 추출하였다.
In one embodiment of the present invention, grapefruit seeds and rosemary were extracted using a fermentation alcohol.
발효주정은 당밀 곡류, 고구마 등을 원료로 사용하여 발효시킨 술을 정제하여 제조된 것으로서, 본 발명의 일실시예에서는 발효주정을 이용하여 자몽종자 및 로즈마리 추출물을 제조한 것을 특징으로 하지만 이에 제한되는 것은 아니다. 일반적으로 식물 추출물은 공업용 알코올을 사용하여 추출하고 있는데, 본 발명에서는 식용이 가능한 주정을 사용함으로써, 인체에 유해한 성분이 조미용 조성물에 포함되지 않도록 하였다.
The fermented liquor is produced by purifying a liquor fermented by using molasses, sweet potato or the like as a raw material. In one embodiment of the present invention, a grapefruit seed and a rosemary extract are prepared using a fermented liquor. no. In general, plant extracts are extracted using industrial alcohols. In the present invention, by using an alcohol that can be edible, ingredients harmful to human body are not included in the seasoning composition.
본 발명의 다른 목적을 달성하기 위해 상기 어포는 아귀포인 것을 특징으로 하는 조미용 조성물을 제공한다.
In order to achieve another object of the present invention, there is provided a seasoning composition characterized in that the forehead is an apical shape.
본 발명의 다른 목적을 달성하기 위해 상기 자몽종자추출물, 로즈마리추출물 및 비타민C는 전체 조성물에 대해 1.5~2.5 : 1.5~2.5 : 0.2~0.7 (w/v)의 비율로 포함된 것을 특징으로 하는 조미용 조성물을 제공한다.
In order to achieve another object of the present invention, the grapefruit seed extract, rosemary extract and vitamin C are contained in a ratio of 1.5 to 2.5: 1.5 to 2.5: 0.2 to 0.7 (w / v) Lt; / RTI >
본 발명의 바람직한 일실시예에 따르면, 자몽종자주정추출물과 로즈마리주정추출물의 항균성과 항산화성이 입증되어 두 천연추출물과 비타민C를 2 : 2 : 0.5의 비율로 조미액 전체량의 5%를 첨가하여 저장성 개선을 위한 항산화 물질로 하였다.
According to a preferred embodiment of the present invention, the antimicrobial and antioxidant properties of the grapefruit seed extract and the rosemary extract were confirmed, and the natural extract and vitamin C were added at a ratio of 2: 2: 0.5 at 5% As antioxidant for improving storage stability.
본 발명의 다른 목적을 달성하기 위해 상기 조성물이 도포된 건조 어포를 제공한다.
Another object of the present invention is to provide a dried apron coated with the composition.
본 발명에 따른 건조 어포를 제조하는 방법은 당업계에서 일반적으로 사용되는 방법을 적용할 수 있다.
The method for producing the dried apron according to the present invention can be applied to a method commonly used in the art.
본 발명의 다른 목적을 달성하기 위해 상기 어포는 아귀포인 것을 특징으로 하는 어포를 제공한다.
In order to achieve another object of the present invention, there is provided a glove characterized in that the glove is an avocado.
본 발명의 다른 목적을 달성하기 위해 상기 어포는 저장성이 증진된 것임을 특징으로 하는 어포를 제공한다.
In order to achieve the other object of the present invention, the eyepiece is improved in shelf life.
본 발명의 다른 목적을 달성하기 위해 상기 아귀포는 보관시 산패도가 저감된 것을 특징으로 하는 어포를 제공한다.
In order to attain the other object of the present invention, there is provided an eyedropper characterized in that acidophilicity is reduced during storage.
건어포는 원료자체가 지니고 있는 미생물 수에 따라 최종 제품의 미생물 수가 큰 영향을 받게 되고, 최근 차아염소산계 표백제의 사용으로 곤란을 사회적 논란이 대두되고 있다. 건어포의 저장성 확보는 초기 원료 단계부터 제어할 필요성이 있는데 이는 항균활성을 지닌 천연추출물의 사용으로 효과를 볼 수 있으며, 건조 후 지질의 산화가 진행되는 것은 항산화능이 우수한 물질의 첨가로 방지 할 수 있는 효과를 기대할 수 있다.
The number of microorganisms in the final product is greatly influenced by the number of microorganisms in the raw material itself, and the recent dispute is arising from the difficulty in using hypochlorite bleach. It is necessary to control the storage stability of dry skin from the initial stage of raw material, which is effective by using natural extract with antimicrobial activity, and oxidation of lipid after drying can be prevented by addition of substances having superior antioxidant ability The effect can be expected.
이에, 본 발명에 따른 조미용 조성물을 사용하여 제조된 어포는 항균성과 항산화성이 우수한 천연 추출물을 사용하였기 때문에 통상적인 방법에 따라 제조된 건조 어포와 비교해 저장성이 우수하며 지방산의 산패도가 저감되어 있는 것을 특징으로 한다.
Therefore, the pea produced by using the seasoning composition according to the present invention is superior in storage stability as compared with the dried pea prepared according to a conventional method, and the acidity of the fatty acid is reduced as the pea produced by using the natural extract having excellent antimicrobial and antioxidative properties .
본 발명의 자몽종자추출물, 로즈마리추출물 및 비타민C를 포함하는 건조 어포 조미용 조성물은 항균성 및 항산화능이 우수하여, 상기 조미용 조성물을 사용하여 조미 건조된 어포는 미생물 번식과 지질산화가 저감되어 저장성이 우수하다.
The composition for dry apoosing the composition containing grapefruit seed extract, rosemary extract and vitamin C of the present invention is excellent in antimicrobial and antioxidant ability, and the dried apricot using the seasoning composition is excellent in storage stability due to reduced microbial propagation and lipid oxidation .
도 1은 Staphylococcus aureus에서 본 발명의 추출물의 항균활성을 평가한 실험 결과이다((A) 자몽종자주정추출물, (B)로즈마리주정추출물, (C) 톳주정추출물 (D) 자몽종자추출물(열수), (E) 로즈마리추출물 열수, (F) 톳추출물 열수, (G) Penicilin).
도 2는 Escherichia coli에서 본 발명의 추출물의 항균활성을 평가한 실험 결과이다((A) 자몽종자주정추출물, (B)로즈마리주정추출물, (C) 톳주정추출물 (D) 자몽종자추출물(열수), (E) 로즈마리추출물 열수, (F) 톳추출물 열수, (G) Penicilin).(A) Grapefruit Seed Extract, (B) Rosemary Extract, (C) Tortoise Extract (D) Grapefruit Seed Extract (Hydrothermal Solution) of Staphylococcus aureus, , (E) rosemary extract, (F) hot water extract, (G) penicilin).
FIG. 2 is a graph showing the results of evaluation of antimicrobial activity of the extract of the present invention in Escherichia coli (A) Grapefruit seed extract, (B) Rosemary extract, (C) , (E) rosemary extract, (F) hot water extract, (G) penicilin).
이하, 본 발명을 실시예에 의하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
<실시예 1>≪ Example 1 >
천연추출물의 제조Manufacture of natural extracts
실험에 사용한 건조 톳와 로즈마리, 자몽종자, 비타민씨, 솔빈산칼륨은 참여기업에서 건조상태로 보관 중인 제품을 이용하였다. 톳, 로즈마리, 자몽종자는 무게의 10배량(w/v)의 80% 발효주정을 가하여 168시간 동안 정치하여 총 3회 반복 추출하였다. 추출액은 여과지(Whatman No 3. Maidstone, England)로 여과한 다음 rotary evaporator(UT-1000, EYELA, Tokyo, Japan)로 55℃에서 농축한 후 동결 건조하여 -80℃에 보관하면서 사용하였다.
Dried roots, rosemary, grapefruit seeds, vitamin seeds and potassium sorbate used in the experiment were kept in dry condition in participating companies. Root, rosemary, and grapefruit seeds were weighed in an 80% fermented alcoholic beverage at 10 times the weight (w / v) for 168 hours. The extract was filtered with a filter paper (Whatman No. 3 Maidstone, England), concentrated using a rotary evaporator (UT-1000, EYELA, Tokyo, Japan) at 55 ° C, lyophilized and stored at -80 ° C.
표 1. 천연추출물의 추출 수율Table 1. Extraction yield of natural extracts
<실시예 2>≪ Example 2 >
천연추출물의 폴리페놀, 플라보노이드 함량 평가Evaluation of Polyphenol, Flavonoid Content of Natural Extracts
총 폴리페놀 함량은 Folin-Denis법을 응용하여 측정하였다. 즉 각 메탄올 추출물 시료 1 mg을 증류수 1 mL에녹이고 10배 희석한 희석액 2 mL에 2배 희석한 Folin 시약2 mL을 첨가하고 잘 혼합한 후 3분간 방치한 후 10% Na2CO3 2 mL을 넣고 1시간 반응 시킨 후 UV/Visible spectrophotometer(UVIKON 922, Kontron, Milan, Italy)를 사용하여700 nm에서 흡광도를 측정하여 한 표준곡선으로부터 함량을 구하였다. 이때 tannic acid를 이용한 표준곡선은 10, 25, 50, 75, 100 μg/mL가 되도록 하여 위와 같은 방법으로 700 nm에서 흡광도를 측정하였다
Total polyphenol content was measured by Folin-Denis method. In other words, 1 mg of each methanol extract sample is added to 2 mL of diluted 2-fold diluted Folin reagent in 1 mL of distilled water and diluted 10-fold, well mixed, and allowed to stand for 3 minutes, then add 2 mL of 10% Na2CO3, After the reaction, the absorbance was measured at 700 nm using a UV / Visible spectrophotometer (UVIKON 922, Kontron, Milan, Italy) and the content was determined from a standard curve. At this time, the standard curve using tannic acid was measured to be 10, 25, 50, 75, 100 μg / mL, and the absorbance was measured at 700 nm by the same method
추출물의 폴리페놀 및 플라보노이드 함량 본 실험에서는 허브류의 메탄올 추출물에 존재하는 폴리페놀 및 플라보노이드 함량을 각각 tannic acid, quercetin을 기준물질로 하여 측정하였다(표 2). 그 결과, 총 폴리페놀 함량은 톳추출물 79.80±2.13μg/mg, 로즈마리 75.74±1.17μg/mg, 자몽종자 62.03±0.41μg/mg으로 나타나, 톳추출물의 폴리페놀 함량이 가장 높았다. 그리고 총 플라보노이드 함량에서는 로즈마리추출물, 자몽추출물, 톳추출물 순으로 높은 함량을 나타났다.
Contents of Polyphenols and Flavonoids in Extracts In this experiment, polyphenols and flavonoids present in methanol extracts of herbs were measured using tannic acid and quercetin as reference materials (Table 2). As a result, total polyphenol contents were 79.80 ± 2.13μg / mg, 75.74 ± 1.17μg / mg of rosemary extract and 62.03 ± 0.41μg / mg of grapefruit seed extract, respectively. And total flavonoid contents were higher in order of rosemary extract, grapefruit extract and top extract.
표 2. 식물체 에탄올 분획물의 플라보노이드 및 페놀의 함량 Table 2. Content of flavonoids and phenols in ethanol fraction of plants
<실시예 3>≪ Example 3 >
천연추출물의 항균효과 평가Evaluation of antibacterial effect of natural extract
시료들의 항균 활성은 각 에탄올추출물을 사용하여 2가지 균의 항균 효과를 비교하였다. Gram 양성균인 S. aureus는 최고농도 100 mg/mL에서 로즈마리 14.5 mm, 자몽추출물 15 mm로 항균 활성이 가장 뛰어났다(표 3 및 도 1).
The antimicrobial activities of the samples were compared using two ethanol extracts. S. aureus, the Gram-positive strain, exhibited the highest antimicrobial activity with rosemary at 14.5 mm and grapefruit extract at the highest concentration of 100 mg / mL (Table 3 and Fig. 1).
표 3. 식물체 분획물의 항균활성Table 3. Antimicrobial activity of plant fractions
<실시예 4><Example 4>
천연추출물의 항산화능 평가Evaluation of Antioxidative Capacity of Natural Extracts
각 에탄올 추출물과 합성 항산화제인 BHA(butylated hydroxy anisole)와 천연항산화제인 ascorbic acid의 항산화 효과를 DPPH의 소거활성을 측정하여 비교하였다. 각 허브류 추출물을 농도별로 0.15 mM DPPH 용액에 첨가하여 free radical 소거 능을 측정한 결과는 표 4와 같이, 자몽종자추출물, 로즈마리추출물는 최고농도에서 90% 이상의 높은 DPPH 소거능이 있었다. 자몽종자추출물이 free radical 소거하는 능력이 가장 우수한 항산화 물질로 확인되었다.
The antioxidative effects of ethanol extracts, synthetic antioxidants, butylated hydroxy anisole (BHA), and ascorbic acid, a natural antioxidant, were compared by measuring the scavenging activity of DPPH. As shown in Table 4, the grape seed extract and rosemary extract had high DPPH scavenging ability higher than 90% at the highest concentration, as shown in Table 4, by adding each herbal extract to 0.15 mM DPPH solution by concentration. Grapefruit seed extract was identified as the best antioxidant for free radical scavenging ability.
표 4. DPPH 라디칼 소거능 실험 결과Table 4. DPPH radical scavenging activity
이상 살펴본 바와 같이, 본 발명의 자몽종자추출물, 로즈마리추출물 및 비타민C를 포함하는 건조 어포 조미용 조성물은 항균성 및 항산화능이 우수하기 때문에, 이를 이용하여 안정성 및 저장성이 우수한 어포를 제조할 수 있다는 점에서 산업상 이용가능성이 높다. As described above, since the composition for dry-opment composition containing grapefruit seed extract, rosemary extract and vitamin C of the present invention is excellent in antimicrobial activity and antioxidant ability, It is highly likely to use the award.
Claims (9)
Grapefruit seed extract, rosemary extract, and vitamin C.
The seasoning composition according to claim 1, wherein the grapefruit seed extract is ethanol or a spirit extract.
The seasoning composition according to claim 1, wherein the rosemary extract is ethanol or a spirit extract.
The seasoning composition according to claim 1, wherein the apron is an apical foil.
5. The composition according to any one of claims 1 to 4, wherein the grapefruit seed extract, rosemary extract and vitamin C are contained in a proportion of 1.5 to 2.5: 1.5 to 2.5: 0.2 to 0.7 (w / v) ≪ / RTI >
A dried scalpel to which the composition of claim 1 is applied.
The eyelash according to claim 6, wherein the eyelashes are apices.
8. A cover as claimed in claim 6 or 7, characterized in that the eyelashes have improved shelf-life.
[8] The ear cover according to claim 7, wherein the mouthwash is reduced during storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150009243A KR20160089920A (en) | 2015-01-20 | 2015-01-20 | Compositon of season for fish jerky and fish jerky produced by thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150009243A KR20160089920A (en) | 2015-01-20 | 2015-01-20 | Compositon of season for fish jerky and fish jerky produced by thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160089920A true KR20160089920A (en) | 2016-07-29 |
Family
ID=56617475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150009243A Ceased KR20160089920A (en) | 2015-01-20 | 2015-01-20 | Compositon of season for fish jerky and fish jerky produced by thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160089920A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927628A (en) * | 2017-11-29 | 2018-04-20 | 成都市新津活活饭店 | The preparation method of grapefruit fermented soya beans fish |
| KR102399723B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
| KR102399726B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Roasted seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
-
2015
- 2015-01-20 KR KR1020150009243A patent/KR20160089920A/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927628A (en) * | 2017-11-29 | 2018-04-20 | 成都市新津活活饭店 | The preparation method of grapefruit fermented soya beans fish |
| KR102399723B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
| KR102399726B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Roasted seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yangthong et al. | Antioxidant activities of four edible seaweeds from the southern coast of Thailand | |
| Swami et al. | Kokum (Garcinia indica) and its many functional components as related to the human health: a review | |
| RU2456811C2 (en) | Premix to fodder for farm animals | |
| JP5890880B1 (en) | Production method of brown algae with reduced iodine | |
| Fithriani | Opportunities and challenges for developing Caulerpa racemosa as functional foods | |
| Wagh et al. | Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system | |
| KR20200017616A (en) | Making Method of Sea Squirt Skin Powder and the Powder made thereby | |
| KR20160089920A (en) | Compositon of season for fish jerky and fish jerky produced by thereof | |
| Witoyo et al. | Phytochemicals-bioactivity of Avicennia marina leaves extract, and its application in food products: a brief literature review | |
| JP2003299445A (en) | Feed for fish | |
| KR20110099950A (en) | Seaweed-derived natural pigment and its manufacturing method | |
| KR20180023214A (en) | Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This | |
| KR101418824B1 (en) | Method for Preparing dried anchovy with low salt | |
| KR102278224B1 (en) | Composition for anti-oxidant, anti-wrinkle and immune enhancement comprising bass extract | |
| Saupi et al. | Morphological characterization and nutrient assessment of wild pepper, Piper umbellatum L.(Piperaceae) grown in Sarawak, Malaysia | |
| KR101956382B1 (en) | Cricket tea having useful bioactivities and high acceptability, and its production method | |
| KR20150047987A (en) | A use of extract of sesame cake | |
| KR101579563B1 (en) | Using a method of producing high quality dried anchovies | |
| KR20140014420A (en) | A fish or livestock feed including black garlic' husk and essence and manufacturing method thereof | |
| Pathak et al. | Exploring Seaweed as Sustainable Green Aquafeed: Opportunities and Challenges | |
| JP4878951B2 (en) | Liquid seasoning | |
| Baran et al. | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits | |
| KR101817915B1 (en) | Manufacturing method of preservatives, dyes, chemical additives less salted | |
| KR101735290B1 (en) | Poultry feed including the red ginseng marc with fermented red goji | |
| RU2555457C1 (en) | Honey based food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20150120 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20160818 Patent event code: PE09021S01D |
|
| PE0601 | Decision on rejection of patent |
Patent event date: 20170515 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20160818 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |