KR20050075790A - Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce - Google Patents
Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce Download PDFInfo
- Publication number
- KR20050075790A KR20050075790A KR1020040003329A KR20040003329A KR20050075790A KR 20050075790 A KR20050075790 A KR 20050075790A KR 1020040003329 A KR1020040003329 A KR 1020040003329A KR 20040003329 A KR20040003329 A KR 20040003329A KR 20050075790 A KR20050075790 A KR 20050075790A
- Authority
- KR
- South Korea
- Prior art keywords
- crab
- chitosan
- manufacturing
- soy sauce
- soybean paste
- Prior art date
Links
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 title abstract 2
- 235000013555 soy sauce Nutrition 0.000 title description 2
- 235000010469 Glycine max Nutrition 0.000 title 1
- 244000068988 Glycine max Species 0.000 title 1
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 9
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 9
- 235000013536 miso Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 239000012267 brine Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims abstract description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000238097 Callinectes sapidus Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000003928 Malus coronaria Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000000443 biocontrol Effects 0.000 description 1
- 230000036765 blood level Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- -1 chlorine ions Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 125000001360 methionine group Chemical group N[C@@H](CCSC)C(=O)* 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
본 발명은 키토산과 게장이 혼합된 된장의 제조방법에 관한 것으로 보다 구체적인 것은 물20ℓ에 대하여 키토산1kg과 게의 등껍질속에 들어있는 게장3kg을 넣고 염도 20보메가 되도록 천일염을 가하여 조성한 액을 끓여서 상온으로 식힌 키토산, 게장, 염수를 만들어 세척한 항아리에 넣고, 키토산 게장 염수와 세척 건조한 메주를 1:3의 비율이 되게 투입하여 45~60일간 숙성시키는 단계로 제조되는 것을 특징으로 하는 키토산과 게장이 혼합된 된장의 제조방법이고 이러한 본 발명은 인체에 유익하고 맛이 좋은 장점을 가진다.The present invention relates to a method of preparing miso mixed with chitosan and crab, and more specifically, to a salt of 20 liters of water, boil the liquid prepared by adding 1 kg of chitosan and 3 kg of crab in the back shell of crab, and adding salt to 20 bome. Chitosan, crab, and brine were cooled and put into a washing jar, and chitosan and crab are prepared by aging 45 to 60 days by putting the chitosan crab saline and washed dry meju in a ratio of 1: 3. It is a method of manufacturing a mixed miso and this invention has the advantage that it is beneficial to the human body and tastes good.
Description
본 발명은 키토산과 게장이 혼합된 된장을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing miso mixed with chitosan and crab.
게는 맛과 영향을 갖춘 식품 일 뿐만 아니라 질병의 예방과 치료를 함께 갖춘 식품이다. Crab is not only a food with taste and influence, but also a food that has the prevention and treatment of diseases.
특히, 노화방지나 병의 회복, 체내의 기능을 정상적으로 움직일 수 있는 조건을 갖추고 있는 식품이다. In particular, it is a food that has the conditions to prevent aging, recovery of disease, and normal function of the body.
예를 들면 식용증진, 알코올 대소촉진, 제암작용을 가지고 있다. For example, it has edible promotion, alcohol promotion, anticancer action.
이 식품은 현대인이 좋아하는 설탕, 육식을 통해서 흡수되는 당분, 지방등을 흡수하여 배설함으로서 당뇨병환자의 식(食)이나 비만을 억제하는데 효과가 있고 항암효과를 가지는 성분을 포함하고 있다. This food absorbs and excretes sugar, fat, etc., which are absorbed by modern people, and is effective in suppressing food and obesity of diabetics and has anti-cancer effects.
또한 천연 성분이기 때문에 소화력이 뛰어나다.In addition, because it is a natural ingredient, it is excellent in digestion.
자연치유력을 가지고 있어 환자의 체력회복에 빠르다.It has a natural healing power and is quick to recover the patient's physical strength.
단백질이 많아 성장촉진효과가 있다.There is a lot of protein has a growth promoting effect.
균형 잡힌 영향과 핵산조미역할을 베타인류 성분으로 독특한 맛의 상승작용과 생체조절식품으로서 각광을 받는식품이고, 키토산은 건강 식품으로 각광을 받는 물질로서 갑각류 특히 세우나 게 등이 함유하고 있는 다당류인 키틴을 탈 아세틸한 유도체로서 섬유, 종이, 의약, 식품, 화장품, 폐수처리 등 다방면에 유용할 뿐만 아니라, 장내 유효 균일 비피더스균과 유산군의 증식을 촉진하는 효능을 갖고 있으며 대장균에 대하여 강력한 항균 작용을 나타내는 물질로 알려져 있다.Its balanced effect and the role of nucleic acid seasoning are betaine ingredients, and it is a food synergistic and bio-control food. Chitosan is a health food, and it is a polysaccharide that contains crustaceans, e.g. crabs and crabs. As a derivative of deacetylated chitin, it is useful in various fields such as fiber, paper, medicine, food, cosmetics, and wastewater treatment, and it has the effect of promoting the growth of effective intestinal bifidus and lactic acid group in the intestines, and has a strong antibacterial effect against E. coli. It is known as a substance.
뿐만 아니라, 키토산은 염소와 반응하여 이를 흡수 배출하여 혈중농도를 감소킴으로서 그 활성화에 염소 이온을 필요로 하는, 혈압 조절의 효소인 ACE의 활성화를 저하시켜 결과적으로 혈압을 감소시키게 되므로 고혈압에 매 유용하며 키토산에 의해 혈중 염소 농도가 감소되므로 인하여 인슐린 과다 분비가 억제되어 비만에 의한 혈압 상승도 억제되는 물질로 알려져 있다.In addition, chitosan reacts with chlorine, absorbs and releases it, reducing blood levels, thereby lowering the activation of ACE, an enzyme that regulates blood pressure, which requires chlorine ions for its activation. It is known to be useful, and because it reduces the concentration of chlorine in the blood by chitosan, it is known to suppress the excessive secretion of insulin, thereby suppressing the increase in blood pressure caused by obesity.
본 발명은 상기와 같은 키토산과 게의 특징을 이용하여 인체에 유익한 키토산과 게장이 혼합된 된장을 제공하는 것인데 이를 상세히 설명하면 다음과 같다. The present invention is to provide a miso mixed with chitosan and crab beneficial to the human body by using the features of chitosan and crab as described above in detail.
본 발명은 물20ℓ에 대하여 키토산1kg과 대게, 꽃게와 같은 게의 등껍질속에 들어있는 게장3kg을 넣고 염도20보메가 되도록 천일염을 넣어서 조성한 액을 끓인후 상온이 되도록 식힌 키토산 게장액을 제조하여 항아리에 넣고 깨끗이 씻어 물기를 제거한 상태로 별도준비한 메주를 담구어서 숙성시키는 단계로 이루어진다.The present invention is prepared by putting the chitosan 1 jang and 1 kg of chitosan contained in the back shell of crab such as crab, blue crab, and putting the salt of the sea salt to 20 salome, and then preparing the chilled chitosan jang liquid to cool to room temperature. It is made of immersed in meju prepared by dipping separately in a state of washing and removing the water.
이때, 키토산 게장 염수와, 메주와의 비율은 1:3정도의 비율로 하는 것이 바람직하다.At this time, it is preferable that the ratio of chitosan crab saline and meju is about 1: 3 ratio.
따라서 상기 단계로 장을 담구어 완전숙성이되면 메주와 즙액을 체에 받쳐 간장과 된장으로 분리하여 제품으로 하거나 즙액을 분리하지 않고 으깨어 본 발명의 제품으로 한다.Therefore, when immersing the intestine in the above step to complete aging, the meju and the juice solution is supported by a sieve, separated into soy sauce and miso to make a product or to mash the juice without separating the juice of the present invention.
이와같이 제조된 본 발명은 키토산과 게장을 염수에 넣어 끊인다음 식혀서 메주와 혼합하여 숙성시키므로서 키토산과 게장이 혼합된 된장을 제조확인할수 있고, 이로인해 된장내에 키토산과 게장이 혼합되어 키토산성분과 게장에 함유된 성분이 된장과 같이 작용하여 면역력강화 기능을 증가시키고 키토산의 생리활성물질이 인체에 흡수되면 면역력을 강화유지시켜 주는 효과를 내게되며 The present invention prepared in this way can be prepared by checking the chitosan and crab in brine, and then cooled and mixed with meju so as to ripen, so that the chitosan and the crab is mixed, the chitosan and the crab are mixed in the miso, chitosan and crab The ingredient contained in it acts like doenjang to increase immunity strengthening function, and when the physiologically active substance of chitosan is absorbed into the human body, it has the effect of strengthening and maintaining immunity.
키토산은 체내에서 담즙과 결합하여 지방에 응집작용을 일으켜 지방산의 흡수를 저해하는 작용은 물론 혈중 콜레스테롤과 중성지방을 조절하게 된다.Chitosan binds with bile in the body, causing aggregation to inhibit fat absorption, as well as regulating blood cholesterol and triglycerides.
또, 키토산은 중금속을 흡착하여 체외로 배설하는 특징이 있기 때문에 인체내의 유해물질을 발견하면 달라 붙어서 땀이나 대소변으로 배설시키기 때문에 노폐물이나 독소를 비롯하여 중금속 방사성물질 환경호르몬까지 흡착체외로 배설하는 작용을 하여 중금속이 체내에 축적되는 것을 방지하게 되는 효과를 내게 되며In addition, chitosan absorbs heavy metals and excretes it out of the body. Therefore, when it finds harmful substances in the human body, it sticks to it and excretes it to sweat or urine. Therefore, it excretes waste substances, toxins, and environmental hormones of heavy metals. To prevent heavy metals from accumulating in the body
대게는 단백질 함량이 많으며 그 중에서도 필수아미노산(리신, 로이신, 메티오닐등)이 풍부하여 발육기 어린이에게 아주좋은 식품이고 지방함량이 적기 때문에 맛이 담백할뿐아니라 소화도 잘 되므로 회복기 환자에게 좋고 그 외에도 해열 작용과 알코올 해독작용이 있고 내장기능을 원활하게 하며 뼈와 근육을 튼튼하게 한다.In general, it is rich in protein and is rich in essential amino acids (lysine, leucine, methionyl, etc.), which is very good food for developing children, and because of its low fat content, it is not only pale and digestive but also good for recovery patients. It has antipyretic and alcohol detoxification effects, and the internal organs function smoothly and strengthen bones and muscles.
따라서 이들식품과 물질을 우리고유의 된장에 혼합하므로서 된장이 맛을 좋게하고 된장의 효능을 더욱 상승시키게 되는 이점이 있고 된장의 변질도 방지하는등 효과를 내게 되는 것이다.Therefore, by mixing these foods and substances in our own miso, there is an advantage that the doenjang tastes better and enhances the efficacy of the doenjang and also prevents the change of miso.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040003329A KR20050075790A (en) | 2004-01-16 | 2004-01-16 | Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040003329A KR20050075790A (en) | 2004-01-16 | 2004-01-16 | Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20050075790A true KR20050075790A (en) | 2005-07-22 |
Family
ID=37263810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040003329A KR20050075790A (en) | 2004-01-16 | 2004-01-16 | Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20050075790A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7592217B2 (en) | 2004-11-08 | 2009-09-22 | Hynix Semiconductor Inc. | Capacitor with zirconium oxide and method for fabricating the same |
| US7825043B2 (en) | 2005-11-28 | 2010-11-02 | Hynix Semiconductor Inc. | Method for fabricating capacitor in semiconductor device |
-
2004
- 2004-01-16 KR KR1020040003329A patent/KR20050075790A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7592217B2 (en) | 2004-11-08 | 2009-09-22 | Hynix Semiconductor Inc. | Capacitor with zirconium oxide and method for fabricating the same |
| US8062943B2 (en) | 2004-11-08 | 2011-11-22 | Hynix Semiconductor | Capacitor with zirconium oxide and method for fabricating the same |
| US8084804B2 (en) * | 2004-11-08 | 2011-12-27 | Hynix Semiconductor Inc. | Capacitor with zirconium oxide and method for fabricating the same |
| US7825043B2 (en) | 2005-11-28 | 2010-11-02 | Hynix Semiconductor Inc. | Method for fabricating capacitor in semiconductor device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102450618B (en) | Manufacture method for black garlic | |
| CN102960666B (en) | Salted cucumber and salting method thereof | |
| CN104273629A (en) | Honey vinegar drink | |
| CN103919208A (en) | Red date compound beverage and preparation method thereof | |
| CN105639530A (en) | Making method for steamed potato buns | |
| CN104304578A (en) | Pitaya fungus tea | |
| KR100659388B1 (en) | Process of manufacture and made Kim-chi of ability Kim-chi that calcium and amino acid are contained | |
| CN108323754A (en) | It is a kind of can blood pressure lowering compound nutritional pulvis | |
| KR20110013685A (en) | A functional beverage comprising deep sea water, extract of fermented black ginger and extract of jujubae fructus as main ingredients | |
| CN104431170A (en) | Marine bioactive polysaccharide or oligosaccharide granular tea drink for improving metabolic syndrome (six highs and one lipid) | |
| KR100980249B1 (en) | Method for preparing of sea food samgyetang | |
| KR20100114974A (en) | A functional beverage comprising deep sea water, extract of black garlic, extract of jujubae fructus and organic acid | |
| CN104431154A (en) | Tea product capable of increasing male function | |
| KR20050075790A (en) | Method for manufacturing of soybean paste mixed chitosan and crab preserved in soy sauce | |
| CN104381933A (en) | Pickled cucumbers with special flavor | |
| CN107897621A (en) | A kind of abalone effervescent tablet production method | |
| KR100867555B1 (en) | Producing method of salted pollack's roe and internals | |
| CN104187913A (en) | Deodorized seaweed-orange juice composite beverage, and preparation method and product thereof | |
| KR101323694B1 (en) | Geomundo sea breeze mugwort liquid tea and its manufacturing method | |
| KR19980076504A (en) | Salted fish and fish sauce containing chitin, chitosan or derivatives thereof | |
| CN104824761A (en) | Making method of turbid bitter gourd juice healthcare beverage | |
| CN105639612A (en) | Making method for potato vermicelli | |
| JP2009034017A (en) | Diet food | |
| CN105265911A (en) | Cordyceps militaris condiment and preparation method thereof | |
| CN105410853B (en) | A kind of garlic perfume (or spice) salt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |