公开(公告)号：KR1020090100954A

公开(公告)日：2009-09-24

申请号：KR1020080026494

申请日：2008-03-21

Applicant: 강원대학교산학협력단

Inventor： 최면 ,  황하진 ,  이현주 ,  김대중 ,  서동주 ,  유진균

IPC: A01G31/00 ,  C05D3/02

CPC classification number: A01G31/00 ,  A01G2031/006 ,  C05D3/02

Abstract: PURPOSE: A method for cultivating bean sprouts with high content of calcium is provided to cultivate bean sprouts within a short time owing to growing water containing CGF. CONSTITUTION: A method for cultivating bean sprouts with high content of calcium comprises the following steps of: giving growing water to selected beans; and circulating the growing water so as to reuse the growing water for the beans. The 25-45 parts of growing water are given to the 1 part of bean. The growing water is composed of 0.12~0.22%(w/v) of calcium, 0.003~0.007%(w/v) of CPP, and 0.003~0.007%(w/v) of CGF.

Abstract translation: 目的：提供一种培养含钙量高的豆芽的方法，由于含有CGF的生长水，能够在短时间内培育豆芽。 构成：培养含钙量高的豆芽的方法包括以下步骤：向选择的豆提供生长水; 并循环生长的水，以便重新利用生长的水。 给生长水的25-45份分配给1份豆。 生长水由0.12〜0.22％（w / v）的钙，0.003〜0.007％（w / v）的CPP和0.003〜0.007％（w / v）的CGF组成。

公开(公告)号：KR100913827B1

公开(公告)日：2009-08-26

申请号：KR1020080123414

申请日：2008-12-05

Applicant: 강원대학교산학협력단

Inventor： 최면 ,  황하진 ,  임재천 ,  조성연 ,  김상희

IPC: A23L9/10

CPC classification number: A23L9/10 ,  A23L19/09 ,  A23P10/20

Abstract: A manufacturing method of a pudding using freeze-dried tomato powder containing tomato is provided to minimize the loss of the flavor of tomato and color and nutrient component and manufacture the voluptuously excellent tomato pudding. A tomato is cut in 5~70mm or makes paste. Cut or the tomato made paste is frozen and is dried. The tomato frozen and dries is pulverized to 10~1000 mesh and the tomato powder is obtained. The tomato powder 26~48 weight%, saccharides 40~60 weight%, thickening agent 5~9 weight%, vitamins 3~7 weight% and salt-like 0.5~1.5 weight% are mixed and the pudding powder material is manufactured. The pudding powder material and purified water 92.2~96.2 weight%, the tomato flavor 0.4~1.4 weight%, the liquid material of the apple concentrate 3~5 weight% and pigment 0.4~1.4 weight% are mixed. Mixture is heated up and the pudding liquid is manufactured. The thickening agent is one or greater selected between the xanthangum, carrageenan, alginic acid, agar, pectin and locust bean gum. The vitamin is one or greater selected between the fat-soluble vitamin and solubility in water vitamin.

Abstract translation: 提供使用含有番茄的冷冻干燥番茄粉末的布丁的制造方法，以最小化番茄风味和颜色和营养成分的损失，并制造出极好的番茄布丁。 番茄切成5〜70mm，或粘贴。 切或番茄制成的糊状物被冷冻并干燥。 将番茄冷冻干燥，粉碎至10〜1000目，得到番茄粉。 番茄粉26〜48重量％，糖40〜60重量％，增稠剂5〜9重量％，维生素3〜7重量％，盐状0.5〜1.5重量％混合，制成布丁粉料。 布丁粉料和净化水92.2〜96.2重量％，番茄风味0.4〜1.4重量％，苹果浓缩物液体料3〜5重量％，颜料0.4〜1.4重量％混合。 将混合物加热并制成布丁液。 增稠剂是选自黄原胶，角叉菜胶，海藻酸，琼脂，果胶和刺槐豆胶之中的一种或多种。 维生素是选自脂溶性维生素和维生素溶解度之中的一种或多种。

公开(公告)号：KR100910923B1

公开(公告)日：2009-08-05

申请号：KR1020080067721

申请日：2008-07-11

Applicant: 강원대학교산학협력단 ,  영농조합법인 꽃빛향

Inventor： 최면 ,  김명동 ,  황하진 ,  임재천 ,  조성연 ,  김상희

IPC: A21D13/00 ,  A21D13/04 ,  A21D2/36 ,  A23G3/48

CPC classification number: A21D13/31 ,  A21D2/16 ,  A21D2/34 ,  A21D2/36 ,  A21D10/002 ,  A23L19/01

Abstract: A method for preparing walnut cookies with a filling material using lotus leaf powder is provided to eliminate the green smell and fishy smell of lotus leaves and to improve mouth feel with good color. A method for preparing walnut cookies with a filling material using lotus leaf powder comprises the following steps of: washing lotus leaves and roasting for 5-25 minutes; cooling off the lotus leaves to 20~80‹C and rolling them; roasting the rolled lotus leaves at 80~150‹C for 5-25 minutes; pulverizing the leaves to a size of 400~1000 mesh at -30~-20‹C; adding 0.5-1wt% of lotus leaves to sweet red bean paste and mixing them to prepare a red bean filling material; and putting 60-65wt% of dough in a mold and placing 35-40wt% of the red bean filling material on it and baking them. The dough is composed of 45.5-61.5wt% of premix, 10.5-19.5wt% of whole egg, 8-14wt% of the white of an egg, 6.5-12wt% of milk, 1.5-2.7wt% of butter, 0.8-1.6wt% of cooking oil, 4.6-8.6wt% of water, 0.2-0.4wt% of emulsifier and 0.7-1.3wt% of margarine. The premix consists of 40-60wt% of flour, 30-44wt% of saccharides, 0.5-0.9wt% of baking powder, 1-2wt% of sodium bicarbonate, 0.2-0.4wt% of vanillin flavor, 0.3-0.7wt% of refined salt and 7-13wt% of skim milk powder.

Abstract translation: 提供了使用荷叶粉制备含有填充材料的核桃饼干的方法，以消除莲花的绿色气味和腥味，并改善口感，色泽好。 使用莲粉制备含有填充材料的核桃饼干的方法包括以下步骤：洗涤荷叶并烘烤5-25分钟; 将莲叶冷却至20〜80℃，然后滚动; 在80〜150℃下烘烤滚石莲5-25分钟; 在-30〜-20℃下将叶子粉碎至400〜1000目的大小; 加入0.5-1重量％的莲子叶到甜红豆浆中混合制备红豆馅料; 将60-65wt％的面团放在模具中，并将35-40wt％的红豆填充材料放在其上并烘烤。 面团由45.5-61.5重量％的预混料，10.5-5.5重量％的全蛋，8-14重量％的白色蛋，6.5-12重量％的牛奶，1.5-2.7重量％的黄油， 食用油1.6重量％，水4.6-6.6重量％，乳化剂0.2-0.4重量％，人造黄油0.7-1.3重量％。 预混料由40-60重量％的面粉，30-44重量％的糖类，0.5-0.9重量％的烘焙粉，1-2重量％的碳酸氢钠，0.2-0.4重量％的香草醛，0.3-0.7重量％ 精制盐和脱脂奶粉7-13重量％。