-
Patent Agency Ranking
公开(公告)号：KR102129518B1
公开(公告)日：2020-07-03
申请号：KR1020190062160
申请日：2019-05-27
Applicant: 강원대학교산학협력단 , 주식회사 청우라이프사이언스
-
-
公开(公告)号：KR1020150083552A
公开(公告)日：2015-07-20
申请号：KR1020140003228
申请日：2014-01-10
Applicant: 강원대학교산학협력단
CPC classification number: A23L17/70 , A23L3/16 , A23L3/3463 , A23L3/44 , A23L17/20 , A23V2250/2042 , A23V2300/08 , A23V2300/20 , A61K35/60
Abstract: 본발명은어류단백질가수분해물을유효성분으로포함하는단백질냉동변성방지제에관한것이다. 본발명의어류단백질가수분해물(Fish Protein Hydrolyzate)은종래의냉동변성방지제와필적할만한우수한단백질냉동변성효과를발휘하는한편, 감미도가낮기때문에식품고유의맛을유지할수 있어수리미와같은냉동저장식품에이용될수 있다. 또한, 본발명의어류단백질가수분해물은짧은펩티드와유리아미노산으로구성된천연물인갈치와참조기를주재료로사용하였다는점에서추가적인영양가치를부가할수 있는효과가있다.
Abstract translation: 本发明涉及一种用于防止蛋白质冻结变性的作为活性成分的鱼蛋白水解物的试剂。 本发明的鱼蛋白水解物提供与以前的冷冻变性防止剂相似的防止蛋白质的冻结变性的优异效果，包括较少的调味料，从而可以保持食品的原始味道。 因此，鱼蛋白水解物可用于冷冻食品如Surimi。 此外，该试剂的主要成分是Trichiurus lepturus和Larimichthys polyactis，它们是由短肽和游离氨基酸组成的天然物质。 因此，该药剂可以提供额外的营养。
-
公开(公告)号：KR101439094B1
公开(公告)日：2014-09-12
申请号：KR1020130028618
申请日：2013-03-18
Applicant: 강원대학교산학협력단 , 영농조합법인 산골농장
CPC classification number: A23G3/48 , A21D13/80 , A23G2200/14 , A23L19/19 , A23L33/10
Abstract: The present invention relates to a cookie to which Jerusalem artichoke powder having an antioxidant activity is added, and a method for manufacturing the same. In particular, the cookie is manufactured by using a cookie composition in which wheat flour, the Jerusalem artichoke powder, and sugar are mixed at a predetermined ratio. The wheat flour, the Jerusalem artichoke powder, and the sugar are mixed at a weight ratio of 1:1:1.4-2.8:1:1.4 and are added into the cookie composition. According to the method for manufacturing the cookie of the present invention, the cookie is manufactured by adding the Jerusalem artichoke powder having various physiological activities into the cookie composition; and an amount of the Jerusalem artichoke powder added into the cookie composition is optimized so as to provide the cookie having excellent sensory properties and excellent quality. The cookie of the present invention manufactured by the method has an excellent antioxidant activity and thus can satisfy consumers` preferences for taste, smell, and texture. Moreover, the cookie is health-functional.
Abstract translation: 本发明涉及添加了具有抗氧化活性的菊芋粉的饼干及其制造方法。 特别地，通过使用小麦粉，菊芋粉和糖以预定比例混合的饼干组合来制造饼干。 将小麦粉，菊芋粉和糖以1：1：1.4-2.8：1：1.4的重量比混合，并加入到饼干组合物中。 根据本发明的饼干的制造方法，通过将具有各种生理活性的朝鲜蓟粉添加到饼干组合物中来制造饼干; 并且将添加到曲奇饼组合物中的菊芋粉末的量进行了优化，以提供具有优异感官特性和优良品质的饼干。 通过该方法制造的本发明的饼干具有优异的抗氧化活性，因此可以满足消费者对味道，气味和质地的偏好。 此外，该cookie是健康功能。
-
-
-
-
Search Results
15
records
(took 0.016 seconds)
