-
公开(公告)号：KR1020140050326A
公开(公告)日：2014-04-29
申请号：KR1020120116596
申请日：2012-10-19
Applicant: 대구한의대학교산학협력단
CPC classification number: A23L7/109 , A23L33/10 , A23V2002/00 , A23V2300/10 , A23V2300/24
Abstract: The present invention relates to rice noodle and a manufacturing method thereof, and more specifically, to a manufacturing method of rice noodle which is not fried in oil, does not contain additives such as gluten, and has a high content of rice and components having functionality such as antioxidant activity, etc. A manufacturing method of rice noodle of the present invention as described above is characterized in manufacturing by mixing lotus root powder, rice powder, and flour and kneading.
Abstract translation: 本发明涉及米粉及其制造方法，更具体地，涉及在油中不油炸的米粉的制造方法，不含麸质等添加剂，并且具有高含量的米和具有官能度的成分 例如抗氧化活性等。如上所述的本发明的米粉的制造方法的特征在于通过将莲藕粉，米粉和面粉混合并捏合来制造。
-
Patent Agency Ranking
公开(公告)号：KR100881089B1
公开(公告)日：2009-02-02
申请号：KR1020070121462
申请日：2007-11-27
Applicant: 대구한의대학교산학협력단
CPC classification number: A23L33/105 , A23L19/09 , A23P10/20 , A23V2002/00 , A23V2200/308 , A23V2200/332
Abstract: A method for preparing the herbal medicine bean vinegar pill is provided to obtain the diet effect and to enhance the convenience of administration by improving taste. A method for preparing the herbal medicine bean vinegar pill comprises the steps of soaking beans in vinegar and drying it until the water content becomes 15 % or less; dissolving an eggshell in pure vinegar to prepare an egg calcium vinegar; pasting the powder of the dried vinegar bean and a herb medicine powder of the fruit of Cornusoffcinalis, Atractylodis Rhizoma alba, Ziziyphus spinosa HU., Astragali Radix and Glycyrrhizae Radix with the obtained egg calcium vinegar; and making a pill with the paste and drying it.
Abstract translation: 提供一种制备草药豆醋丸的方法以获得饮食效果，并通过改善味道来提高给药的便利性。 制备草药豆醋丸的方法包括将豆浸泡在醋中并干燥直至含水量达到15％以下的步骤; 将蛋壳溶解在纯醋中制备蛋钙醋; 将所得的醋醋粉末和枸杞子，白术，黄芪，黄芪，甘草的水果草药粉末， 并用糊剂制成药片并干燥。
-
公开(公告)号：KR101405424B1
公开(公告)日：2014-06-11
申请号：KR1020120116596
申请日：2012-10-19
Applicant: 대구한의대학교산학협력단
Abstract: 본 발명은 쌀국수 및 그 제조방법에 관한 것으로, 더욱 상세하게는 기름에 튀기지 않고 글루텐과 같은 첨가물을 함유하지 않으면서도 쌀 함량은 높은 동시에, 항산화능 등 기능성이 있는 성분을 함유하는 쌀국수의 제조방법에 관한 것이다.
상기와 같은 본 발명의 쌀국수 제조방법은 연근 분말, 쌀 분말 및 밀가루를 섞고 반죽하여 제조하는 것을 특징으로 한다.-
公开(公告)号：KR1020100025807A
公开(公告)日：2010-03-10
申请号：KR1020080084510
申请日：2008-08-28
Applicant: 대구한의대학교산학협력단
CPC classification number: A23L11/20 , A23L33/105 , A23V2002/00 , A23V2200/328 , A23V2250/21 , A23V2300/10
Abstract: PURPOSE: A fermented soybean pill containing Chinese herbal medicines and a manufacturing method thereof are provided to preserve the fermented soybean pill for a long time, and to prevent adult diseases with fermented soybean components. CONSTITUTION: A manufacturing method of a fermented soybean pill containing Chinese herbal medicines comprises the following steps: soaking soybeans in extract of Carthamus tinctorius; manufacturing fast-fermented bean paste(cheonggukjang) by fermenting the soybeans soaked in the extract; drying and powdering the cheonggukjang; adding powder of Atractylodis Rhizoma, Lentinus edodes and glycyrrhizae radix in the powder of the cheonggukjang; making the cheonggukjang to a pill shape; and drying the pills.
Abstract translation: 目的：提供含有中草药的发酵大豆丸及其制备方法，以长时间保存发酵大豆丸，并防止发酵大豆成分的成年病。 构成：含有中草药的发酵大豆丸的制造方法，包括以下步骤：将大豆浸泡在红花提取物中; 通过发酵浸泡在提取物中的大豆制造快速发酵豆酱（cheonggukjang）; 干燥和粉化长江口; 将白术的粉末加入白术，香菇和甘草， 使长颈ang成丸状; 并干燥药丸。
-
公开(公告)号：KR100977185B1
公开(公告)日：2010-08-20
申请号：KR1020080084510
申请日：2008-08-28
Applicant: 대구한의대학교산학협력단
Abstract: 본 발명은 한약재를 첨가한 청국장환 및 그 제조방법에 관한 것으로,
본 발명의 청국장환은 콩에 홍화, 백출, 오미자, 표고버섯 및 감초를 혼합하여 제조된다.
또한 본 발명의 청국장환 제조방법은,
콩을 홍화의 물추출액으로 불리는 단계;
불린 콩을 홍화의 물추출액 내에서 삶은 다음 발효시켜서 청국장을 제조하는 단계;
청국장을 건조·분말화한 다음, 그 분말에 백출, 표고 및 감초의 분말을 추가하는 단계;
위 분말의 혼합물을 오미자의 물추출액과, 이온화칼슘을 녹인 감식초를 혼합한 액으로 반죽하여 환을 제조하는 단계;
위 환을 말리는 단계;를 포함한다.
청국장환, 홍화, 백출, 오미자, 표고버섯, 감초-
公开(公告)号：KR1020100029388A
公开(公告)日：2010-03-17
申请号：KR1020080088151
申请日：2008-09-08
Applicant: 대구한의대학교산학협력단
CPC classification number: A23L19/20 , A23L3/3454 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: Functional pickled white radish and a manufacturing method thereof are provided to manufacture the pickled white radish of high quality and to increase a preservation period of the pickled white radish with licorice root and enzyme treated stevia. CONSTITUTION: A manufacturing method of functional pickled white radish includes the following steps: salting radish at a salinity of 18~20%; washing the radish with water for the salinity of 3.5~5.0 weight%; cutting the desalted radish; and wrapping 20~60 weight% of the cut radish and 40~80 weight% of filtrate containing licorice root. The filtrate includes refined water, Gardenia yellow colorant, white vinegar, vitamin C, citric acid, malic, lemon concentrate, 50~80 weight% of enzyme treated stevia, and 20~50 weight% of licorice root concentrate.
Abstract translation: 目的：提供功能性腌白萝卜及其制造方法，以制造高品质的白萝卜，并用甘草根和酶处理的甜菊增加腌制的白萝卜的保存期。 构成：功能性腌制白萝卜的制造方法包括以下步骤：将盐度为18〜20％的萝卜盐渍; 用水冲洗萝卜，盐度为3.5〜5.0重量％; 切割脱盐萝卜; 并包装20〜60重量％的切萝卜和40〜80重量％的含甘草根的滤液。 滤液包括精制水，栀子黄色着色剂，白醋，维生素C，柠檬酸，苹果酸，柠檬浓缩物，50〜80重量％的酶处理甜叶菊和20〜50重量％的甘草根精。
-
-
-
-
-
Search Results
6
records
(took 0.016 seconds)
