KR20090023750A - A health-ful seasoning made of main component of reguid ink and sweeds - Google Patents

A health-ful seasoning made of main component of reguid ink and sweeds Download PDF

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Publication number
KR20090023750A
KR20090023750A KR1020070088748A KR20070088748A KR20090023750A KR 20090023750 A KR20090023750 A KR 20090023750A KR 1020070088748 A KR1020070088748 A KR 1020070088748A KR 20070088748 A KR20070088748 A KR 20070088748A KR 20090023750 A KR20090023750 A KR 20090023750A
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KR
South Korea
Prior art keywords
seaweed
powder
seasoning
squid
algae
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Application number
KR1020070088748A
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Korean (ko)
Inventor
권찬태
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권찬태
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Priority to KR1020070088748A priority Critical patent/KR20090023750A/en
Publication of KR20090023750A publication Critical patent/KR20090023750A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44Freeze-drying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

To a healthy seasoning consisting mainly of squid ink and seaweed, which is made by adding spice or seasoning and crushed algae powder to the mixed powder dried by lyophilizing the dried squid ink, heat treated squid bone powder, and seaweed extract concentrate. It is about.

Description

Healthy seasonings with squid ink and algae as a main ingredient {A HEALTH-FUL SEASONING MADE OF MAIN COMPONENT OF REGUID INK AND SWEEDS}
The present invention is to heat the squid ink sterilized at a relatively low temperature and to add the heat-treated squid powder, called disinfecting to the at least one seaweed extract concentrate selected from seaweed, homogenize and freeze-dried powdered squid ink And a healthy powder seasoning containing algae as a main ingredient. Specifically, at least one seaweed selected from red algae, brown seaweed, green algae, sea algae, and diatoms is carbonated with a temperature range of 50 to 60 °. Immerse in aqueous solution of soda, extract at relatively low temperature to obtain an extract, mix and homogenize into extract concentrate obtained by vacuum concentration method at room temperature, and then add conventional spices to freeze-dried powdered powder or taste and smell to the powder Addition of dry powder of this excellent seaweed The present invention relates to health food seasoning powder containing as a main component an ordinary squid ink and algae are added to the sauce.
In general, seasonings are classified into three types: salt, acid, high, and seasonings, which are simple seasonings (or single seasonings), sauces, soy sauce, vinegar, meat extracts, and spices. Is often used as the term of concept.
However, the currently accepted seasonings as food additives include seasoning seasonings such as several amino acid and nucleic acid seasonings, amino acid seasonings such as glycine and DL-alanine, D or Dl sodium stannate, sodium citrate, sodium citrate, It can be said that it is seasoning before and after 15 kinds of organic acid seasonings, such as succinic acid 2-sodium and succinic acid.
The seasonings mentioned above are ingredients used to enhance or enhance the taste of foods.They can be called seasonings that increase the appetite, taste, flavor, and color of foods to enhance appetite and increase the value of the products. The value of pharmacological effects, which are not high in value and health, can hardly be expected, and MSG, an amino acid-based seasoning, which is a synthetic seasoning, has no evidence that it is harmful to the human body, but it can cause vomiting if it is worn or consumed in large quantities. There are some problems, such as being able to be addictive and not having a good texture without seasonings.
Recently, natural seasonings have tended to be found, and attention to nutrition and pharmacological functions for health has led to the emergence of natural seasonings with pharmacological functions for health.
As a prior art, the Korean Patent Application Publication (Publication No. 10-2005-0104601) introduces the technical contents of "natural cooking back for national cooking". Naturally cooked national food, sealed with heat-treated varieties of grains, glutinous rice, spices mixed with peppermint, parmesan cheese, pepper, dried powder or shredded powder of bean sprouts, beef, etc. in a cotton gauze bag It can be said to be nutritiously rich again, but it is impossible to seasonings and seasonings that are listed in a comprehensive list of domestically used ingredients and seasonings that are commonly used at home.
As another conventional technology, Korean Patent Application Publication (Publication No.:10-2007-0079952) discloses "seasoning anchovy and its manufacturing method" and the technical configuration is a step 1 and kelp to rinse dried dried anchovy with clear water. Put the shiitake mushroom and cypress chips into water and boil at 100 ℃ for 1 hour to filter the solids to obtain the filtrate.
In step 3, the dried filtrate obtained in step 1 is immersed for 2 to 3 minutes in the extraction filtrate obtained in step 2.
It is a seasoning anchovy manufacturing method comprising the step of obtaining a seasoned anchovy by drying the soaked anchovy in three stages with a heater.
Such seasoned anchovy seems to have been processed for the purpose of obtaining taste, nutrition, and pharmacological effect. However, as anchovy is boiled without high-temperature steam treatment, a significant amount of anchovy nutrients may be lost as a supplement. By treating kelp, shiitake mushroom and cypress at high temperatures for a long time, the fragrance or pharmacological components beneficial to human body are destroyed or decomposed and evaporated, so it is not an effective treatment method.
As another conventional technique, Korean Laid-Open Patent Publication (Publication No. 10-2007-0019769) introduces "liquid seasoning and its manufacturing method", and is composed of a technology selected from cereals, seaweeds, vegetables, and fruits. It is a seasoning liquid which is prepared as fermented seasoning liquid, fish oil, and liquor including soju obtained by fermenting one or more selected raw materials. Such liquid seasoning liquid is extremely difficult, complicated and accurate Without fermentation conditions such as fermentation temperature and period, and thorough prevention of various invasive germs, fishy odor and fermentation odor are inevitable, and its use as a seasoning added to soups such as soba noodles, udon noodles, hot pot dishes, and soups is extremely limited.
In addition, Korean Patent Publication (Publication No.:10-2007-0023595) includes a vegetable protein source selected from the group consisting of soybean and skim soybean and wheat gluten, and a liquid culture medium of Bacillus spp. A method of preparing a solid seasoning by decomposing a protein source and drying the digested product is introduced.
Such a method can be obtained fermentation seasoning as a short time fermentation, but it is easy to penetrate various bacteria can cause fermentation odor and has a disadvantage that can not obtain the mysterious taste by long-term aging.
The conventional techniques listed above can be found in the sense that it is a natural seasoning with a guarantee of safety, but it is a natural seasoning that does not consider much in terms of nutritional dimension or pharmacological function for health while focusing only on the taste and flavor. can do.
The present invention is one or more seaweeds selected from squid ink and squid bone such as squid ink and sea squid that is a nutritionally and pharmacologically beneficial component that is discarded during processing and cooking of squid and green algae, brown algae, red algae, blue algae and diatoms. It is a seasoning obtained by using so that it can have an excellent texture in taste and flavor, and can effectively extract the nutritionally and pharmacologically effective ingredients contained in each raw material and minimize the destruction, deterioration or loss in the process. The purpose is to provide a healthy seasoning based on the treated squid ink and seaweed.
The squid ink sterilized with brine or alcohol solution is heat-treated at 60-70 ℃ for 20-30 minutes, and then dried at 70-80 ℃, and the powder which is pulverized squid bone (terminated) is added to the semi-liquid product. And obtained by extracting the algae at least one selected from seaweeds in dilute solution of sodium carbonate and maintaining it at a temperature of 50-60 ° C. for a long time. The concentrated solution was concentrated and vacuum-condensed at room temperature with the semi-liquid mixture and then freeze-dried. As a seasoning that is usually added to seasoned powders, it is an effective extraction method that increases the extraction rate of active ingredients and the whole process is processed at a relatively low temperature, thus preventing the destruction of active ingredients, deterioration and loss due to decomposition. Powder tank consisting mainly of squid ink and algae, which can preserve the active ingredient in seasonings Fee can be called a method of manufacturing the same.
The healthy powder seasoning containing squid ink according to the present invention is heat treated at a relatively low temperature such as squid ink, heat treatment process of squid bone, seaweed extraction, concentration, freeze-drying, etc., which destroys nutrients, odors and beneficial ingredients beneficial to the human body. It is possible to minimize the deterioration and loss of decomposed or degraded, and to improve the extraction rate by the effective extraction method of seaweed, and to prevent aging and decay by aging alginate and carrageenan containing a large amount of antimicrobial substances in seaweed. The squid ink, which is susceptible to deterioration by the prevention function, can stably preserve seasonings, which are the main ingredient, and also contain nutritious white matters and natural sweeteners with fresh flavors and various medicinal ingredients. Healthy meal with squid ink and algae as main ingredients Bitterants can be called.
Referring to the processing step for carrying out the present invention step by step.
Step by step process
1 step process of heat-treating squid ink sterilized by immersion in 3 ~ 4wt% brine or 5 ~ 10wt% ethanol aqueous solution for 1 ~ 2 hours at 60 ~ 70 ℃
 2 step process of squid bone drying and heat treatment at the same time to 70 ~ 80 ℃
3 step process of homogenizing by adding 4 ~ 5wt% of squid bone powder to the heat treated squid ink and to obtain a semi-liquid homogeneous mixture and
One or more seaweeds selected from seaweeds are immersed in a 2 to 3wt% aqueous solution of sodium carbonate at a weight ratio of 1: 5, and after 10 to 15 hours, the temperature is maintained at a temperature of 50 to 60 ° C. for 4 to 5 hours, followed by filtration. 4 step process to obtain algae extract
A five-step process of obtaining the concentrated seaweed extract concentrate at room temperature to a volume of 1/3 by vacuum concentration at room temperature;
Freeze the homogenized homogeneous mixture by mixing the half-liquid homogeneous mixture of the three stages and the seaweed extract concentrate in a weight ratio of 1: 1 to -30 ℃, and then dried under reduced pressure and maintained at 30-40 ℃ by indirect heat. 6 to 6 hours to obtain a dry mixed powder having a moisture content of 2 to 3% by drying 15-15 hours in a controlled state and pulverizing the same.
A healthy powder seasoning comprising, as a main ingredient, squid ink prepared by adding 2 to 3 wt% of one or more seasonings selected from conventional seasonings or 3 to 5 wt% of heat treated seaweed powder having excellent texture and aroma. will be.
Green algae of the algae used in the above process include brown seaweed, flat seaweed, hole brown seaweed, blue seaweed, auditory, wide blue seashell, intestinal blue sea, etc. Brown seaweed, seaweed, large spear, 톳, jichungyi, gompi, swelling, gorime , Beetle hat plate, red algae, etc. include butts, broadening, walnuts, sesame, seosil, spiny radish, gambling, Jinuari, Jindubal, stone fern, black meat, and many other kinds of seaweed.
In addition, the seaweed powder with excellent texture and flavor added to the dry mixture powder after the six-step process is added with powder ground by heat-treating kelp, seaweed, seaweed, sesame, etc. at 60 ~ 70 ℃. Salt, various sugars, and red pepper powder, green onion, onion, garlic, sesame seeds, pepper, etc. are dried and powdered one or more seasonings are added.
The function and action of the healthy powder seasoning prepared by the above method is that the squid ink contains a large amount of high-quality protein amino acid, which is nutritionally excellent, has a rich taste and a delicious taste, especially the fucos from the squid ink. The new glycos aminoglycans, which have a large amount of fucose, consisting of a trisaccharide (Trisaccaride) structure, which is extracted from a new type of leaf, and have foreign substances, have anticancer activity. It has been reported.
Literatures supporting this include the following:
One). Kitagawa Sao, Kobayashimodosei: Study of marine life-derived anticancer drugs (cancer and chemotherapy 16: 1-8, 1989)
2). Uchisawa Shugo, Tadadani Khomei, Nara Okadetsu City, Others, and fucose-containing fucose in squid ink (biochemistry 62: 884, 1990)
3). Kitagawa Sao, Kobayashi Modosei: The Search for Anticancer Agents with Marine Origins (Cancer and Chemotherapy 17: 322-329, 1990)
In addition, squid bones are removed and disposed of at the time of squid processing or cooking at home. Such squid bones, also called squid, are boiled, dried and powdered or powdered by low temperature heat treatment. In particular, hemostasis is excellent, and has been used as a potion for gastric ulcer and duodenal ulcer.
In addition, most of the seaweeds contain proteins, sugars, and lipids, as well as minerals, pigments, vitamins, ultraviolet absorbers, and medicinal ingredients. Most of them are sugars. The algae are relatively small, with less protein but up to 41% in sesame seeds and 6% of perforated seaweed. The algae's lipids contain 0.5 to 4% of the dry matter. have.
For example, seaweed contains 0.77%, seaweed 1.6-2.4%, and laver 0.4%.
In general, seaweeds contain a large amount of inorganic components (about 15 to 40%), and almost 45 kinds of minerals in seawater, including P, Fe, I, Mn, Zn, and Co. High concentration coefficient of silver Algae generally contain Mg, F, Al, and brown algae contain a lot of Ca, K, and Sr, but red algae generally have a low content.
In addition, seaweed contains 0.1 ~ 1.1ppm of Se, and its function is important as anti-cancer, heart disease prevention, immune enhancement, and oxide reducing agent.In seaweed, chlorophyll, carotenoid, phycobilins, and pyreno Various pigments such as seeds (pyrenocid) are present, and their pharmacological functions and actions are being studied recently.
In addition, many kinds of vitamins are contained in seaweed. Vitamin A is contained in green algae such as brown seaweed and brown algae such as seaweed, gompi, and dot, and a large amount of provitamin A such as β-carotene. Vitamin D is a pro ergosterol (ergosterol) as a Vitamin D is contained like seaweed, sea tangle, sea mustard, Hizikia fusiforme, and are contained in the 0.8% addition, the water-soluble vitamin is rich in vitamin B 12 is red algae seaweed, especially many 290.8mг / There are 212.3mг / g in g and stalks, and 62.8mг / g and 97.5mг / g in red algae and leek, respectively. In addition, B 2 and B 6 among vitamin B group are also contained.
UV absorbers can be classified into water-soluble ultraviolet absorbers and water-insoluble ultraviolet absorbers. Water-soluble ultraviolet absorbers below 300 nm include nucleic acid-based materials, free amino acids, XNs, iminoacids, peptides, and amines. , Betaine, sulfur-containing amino acid, and aminosulfonic acid, where amines were separated from red algae slaughterhouses and a large amount of alkploid and holdenine in antihyperlipidemia, and also from stone family. Laminin in kelp, a brown alga, as a betaine, has a blood pressure-lowering effect, and is contained in credaria, hookberry, and anthill family instead of kelp.
The antibiotic is an antibacterial tube of eicosapentaenoic acid extracted from diatoms, and a large algae contains chondriol, a strong antimicrobial agent in red coonaceae, and in over 60 species of brown algae and red algae. Acrylic acid, which has a strong effect on gram-positive bacteria, is contained. Also, sulfur-containing complex compounds include cyclic polysulfides in red algae Rhodimela or thiepanes and thiolans as oxides thereof. What is in the chondria carfonia shows strong antimicrobial activity against vibrio.
As an anti-ulcer component, gastric ulcers have shay ulcers and stress ulcers and have strong activity. Berkoyosin in red algae shows strong activity in stress ulcers.
In addition, as a coagulant, recently, seaweed agglutinates show various physiological activities such as aggregation of various cells such as erythrocytes and lymphocytes, activation of specific lymphocytes and proliferation of cancer cells as compared with normal cells. It is widely used as a pharmacological reagent. Aggregates in seaweed include 1 species of algae, 1 species of algae, 11 species of green algae, 32 species of brown algae, and 39 species of red algae.
As other medicinal ingredients, many laminins in brown algae, such as kelp, have blood pressure-enhancing effects, and β-homobetaine has a lowering effect on plasma cholesterol in green seaweed. Paeophytin, paeopolybide, etc. also have a plasma cholesterol lowering effect.
In particular, alginic acid contained in seaweed is a major component of the brown algae cell membrane, and it is a polyuronide of polymer. It contains 15-15% of brown algae and is insoluble in water, but it is insoluble in water at 50-60 ℃. 2 Co 3 ) When the solution is treated with aqueous solution, alginic acid in the tank is converted into sodium alginate and eluted in water, which can greatly increase the extraction rate and has excellent anti-corruption function and anti-aging function. This prevents deterioration.
In addition, it can be used as a hemostatic agent and can be used as a substitute plasma, and sodium alginate can be combined with heavy metals such as Cd and Sr to prevent accumulation of these metals in the body.
Garageenan is extracted with hot water at 60 ° C from chonduu belonging to the family of red algae and hardly gelled. Instead, it is an extremely viscous substance that has been used early as a refining agent or medicinal product. Therefore, as the viscosity of the solution reacts with the protein contained in the squid ink, and the jelly becomes high, it acts as a preservative to prevent the rot and the deterioration of the squid ink that is susceptible to decay or deterioration with the sodium algiate. .
The healthy powder seasonings made from the above-mentioned squid ink contain a large amount of protein, lipids, sugars and various vitamins and minerals which are nutritionally nutritious, and have anti-cancer effects, heart disease prevention, blood pressure lowering action, It contains medicinal ingredients that are beneficial to the human body, including hypocholesterolemic action, extracorporeal excretion of heavy metals, gastric ulcer and duodenal ulcer, and seaweed contains natural sweeteners such as glucose, maltose, galactan and galactose. The squid ink contains high quality protein and amino acid, and it can be combined with the delicious taste of dried squid bone powder to give an excellent taste. Also, by adding heat treatment powder of kelp, seaweed, seaweed, seaweed and seaweed with excellent texture and smell. It can have fresh flavor and the whole process is relatively low temperature It is possible to minimize the destruction, decomposition or deterioration of the active ingredient, and to add squid ink that can be easily oxidized or decayed, as described above, substances with strong antibacterial properties and alginic acid and carrageenan are added to prevent rot and age. It is said to be a healthy powder seasoning whose main ingredient is squid ink which is safe from deterioration due to the addition of a preservative.

Claims (2)

1 step process of heat-treating squid ink sterilized by immersion in 3 ~ 4wt% brine or 5 ~ 10wt% ethanol solution for 1 ~ 2 hours at 60 ~ 70 ℃
Drying and squid bone at 70 ~ 80 ℃ and heat treatment at the same time
3 step process of obtaining a semi-liquid homogeneous mixture by adding 4 ~ 5wt% of squid bone powder to the heat treated squid ink
One or more seaweeds selected from seaweeds are immersed in a 2 to 3wt% aqueous solution of sodium carbonate in a 1: 5 weight ratio, and after 10 to 15 hours, heat treated at a temperature of 50 to 60 ° C. for 4 to 5 hours, followed by filtration. A four step process of obtaining the extract and
A five-step process of obtaining the concentrated seaweed extract concentrate at room temperature to a volume of 1/3 by vacuum concentration method;
A six-step process of drying and pulverizing the mixture of the semi-liquid homogeneous mixture and the seaweed extract concentrate in a weight ratio of 1: 1 to obtain a mixed powder having a moisture content of 2 to 3 wt%;
Healthy food powder containing squid ink and algae as a main ingredient of 2 to 3 wt% of one or more seasonings selected from conventional seasonings or 3 to 5 wt% of seaweed powder or 3 to 5 wt% of seaweed powder. Condiment.
The healthy powder seasoning of claim 1, wherein the seaweed powder of the six-step process is a seaweed powder, seaweed, seaweed, seaweed ear.
KR1020070088748A 2007-09-03 2007-09-03 A health-ful seasoning made of main component of reguid ink and sweeds KR20090023750A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101233426B1 (en) * 2010-05-19 2013-02-19 윤민재 Method for extracting cuttlefish ink
KR101238039B1 (en) * 2011-02-28 2013-02-27 권찬태 The method of preparing powder for flour food using fish of blueback
CN103704652A (en) * 2013-12-17 2014-04-09 山东洁晶集团股份有限公司 Preparation method of seaweed condiment
EP3345491A4 (en) * 2016-11-21 2019-01-23 Nortindal Sea Products, S.L. Process using a heat sterilisation treatment to preserve the ink of coleoid cephalodo molluscs

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101233426B1 (en) * 2010-05-19 2013-02-19 윤민재 Method for extracting cuttlefish ink
KR101238039B1 (en) * 2011-02-28 2013-02-27 권찬태 The method of preparing powder for flour food using fish of blueback
CN103704652A (en) * 2013-12-17 2014-04-09 山东洁晶集团股份有限公司 Preparation method of seaweed condiment
EP3345491A4 (en) * 2016-11-21 2019-01-23 Nortindal Sea Products, S.L. Process using a heat sterilisation treatment to preserve the ink of coleoid cephalodo molluscs

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