MANUFACTURING METHODS OF LAVER EXTRACT AND BUGAK CONTAINING PORPHYRAN FROM UNUSED LAVER
A preparation method of healthful fried laver using waste laver and is provided to enhance the functional properties of laver and promote its consumption. A preparation method of healthful fried laver using waste laver comprises the steps of: (a) making a high-quality laver extract from waste laver;...
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| creator | JANG, MUN JUN KIM, SEON JAE JANG, YUN SUN |
| description | A preparation method of healthful fried laver using waste laver and is provided to enhance the functional properties of laver and promote its consumption. A preparation method of healthful fried laver using waste laver comprises the steps of: (a) making a high-quality laver extract from waste laver; (b) making porphyran by using the laver extract; and (c) coating dehydrated laver with glutinous rice paste made of the laver extract, sprinkling porphyran powder on the glutinous rice paste, and then drying it. The step (a) comprises; heating the dehydrated laver in refined water; filtering the hydrothermal extract, adding 1% of diatomite and 5% of activated carbon to the filtered extract; and performing centrifugation at 15000rpm for 10min to remove coloring substances and odor. The step (b) comprises: heating the laver extract to obtain a 25X concentrate; centrifuging the concentrate at 3000rpm for 10~30min to separate supernatant; putting alcohol(95%, about 3times the amount of the supernatant) in the supernatant, settling for 24hr to separate the crystalline supernatant, and filtering it; and washing the filtrate with alcohol(twice the amount of the filtrate) three times, followed by lyophilizing. |
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A preparation method of healthful fried laver using waste laver comprises the steps of: (a) making a high-quality laver extract from waste laver; (b) making porphyran by using the laver extract; and (c) coating dehydrated laver with glutinous rice paste made of the laver extract, sprinkling porphyran powder on the glutinous rice paste, and then drying it. The step (a) comprises; heating the dehydrated laver in refined water; filtering the hydrothermal extract, adding 1% of diatomite and 5% of activated carbon to the filtered extract; and performing centrifugation at 15000rpm for 10min to remove coloring substances and odor. The step (b) comprises: heating the laver extract to obtain a 25X concentrate; centrifuging the concentrate at 3000rpm for 10~30min to separate supernatant; putting alcohol(95%, about 3times the amount of the supernatant) in the supernatant, settling for 24hr to separate the crystalline supernatant, and filtering it; and washing the filtrate with alcohol(twice the amount of the filtrate) three times, followed by lyophilizing.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080530&DB=EPODOC&CC=KR&NR=20080047678A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080530&DB=EPODOC&CC=KR&NR=20080047678A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JANG, MUN JUN</creatorcontrib><creatorcontrib>KIM, SEON JAE</creatorcontrib><creatorcontrib>JANG, YUN SUN</creatorcontrib><title>MANUFACTURING METHODS OF LAVER EXTRACT AND BUGAK CONTAINING PORPHYRAN FROM UNUSED LAVER</title><description>A preparation method of healthful fried laver using waste laver and is provided to enhance the functional properties of laver and promote its consumption. A preparation method of healthful fried laver using waste laver comprises the steps of: (a) making a high-quality laver extract from waste laver; (b) making porphyran by using the laver extract; and (c) coating dehydrated laver with glutinous rice paste made of the laver extract, sprinkling porphyran powder on the glutinous rice paste, and then drying it. The step (a) comprises; heating the dehydrated laver in refined water; filtering the hydrothermal extract, adding 1% of diatomite and 5% of activated carbon to the filtered extract; and performing centrifugation at 15000rpm for 10min to remove coloring substances and odor. The step (b) comprises: heating the laver extract to obtain a 25X concentrate; centrifuging the concentrate at 3000rpm for 10~30min to separate supernatant; putting alcohol(95%, about 3times the amount of the supernatant) in the supernatant, settling for 24hr to separate the crystalline supernatant, and filtering it; and washing the filtrate with alcohol(twice the amount of the filtrate) three times, followed by lyophilizing.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAj3dfQLdXN0DgkN8vRzV_B1DfHwdwlW8HdT8HEMcw1ScI0ICQLKKjj6uSg4hbo7eis4-_uFOHr6gVQH-AcFeEQGOfopuAX5-yqE-oUGu7pANPIwsKYl5hSn8kJpbgZlN9cQZw_d1IL8-NTigsTk1LzUknjvICMDAwsDAxNzM3MLR2PiVAEAmXkyDA</recordid><startdate>20080530</startdate><enddate>20080530</enddate><creator>JANG, MUN JUN</creator><creator>KIM, SEON JAE</creator><creator>JANG, YUN SUN</creator><scope>EVB</scope></search><sort><creationdate>20080530</creationdate><title>MANUFACTURING METHODS OF LAVER EXTRACT AND BUGAK CONTAINING PORPHYRAN FROM UNUSED LAVER</title><author>JANG, MUN JUN ; KIM, SEON JAE ; JANG, YUN SUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20080047678A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2008</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JANG, MUN JUN</creatorcontrib><creatorcontrib>KIM, SEON JAE</creatorcontrib><creatorcontrib>JANG, YUN SUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JANG, MUN JUN</au><au>KIM, SEON JAE</au><au>JANG, YUN SUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHODS OF LAVER EXTRACT AND BUGAK CONTAINING PORPHYRAN FROM UNUSED LAVER</title><date>2008-05-30</date><risdate>2008</risdate><abstract>A preparation method of healthful fried laver using waste laver and is provided to enhance the functional properties of laver and promote its consumption. A preparation method of healthful fried laver using waste laver comprises the steps of: (a) making a high-quality laver extract from waste laver; (b) making porphyran by using the laver extract; and (c) coating dehydrated laver with glutinous rice paste made of the laver extract, sprinkling porphyran powder on the glutinous rice paste, and then drying it. The step (a) comprises; heating the dehydrated laver in refined water; filtering the hydrothermal extract, adding 1% of diatomite and 5% of activated carbon to the filtered extract; and performing centrifugation at 15000rpm for 10min to remove coloring substances and odor. The step (b) comprises: heating the laver extract to obtain a 25X concentrate; centrifuging the concentrate at 3000rpm for 10~30min to separate supernatant; putting alcohol(95%, about 3times the amount of the supernatant) in the supernatant, settling for 24hr to separate the crystalline supernatant, and filtering it; and washing the filtrate with alcohol(twice the amount of the filtrate) three times, followed by lyophilizing.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHODS OF LAVER EXTRACT AND BUGAK CONTAINING PORPHYRAN FROM UNUSED LAVER |
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