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公开(公告)号：KR100959651B1
公开(公告)日：2010-05-26
申请号：KR1020080026502
申请日：2008-03-21
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 양파 또는 마늘을 분쇄하는 단계(a); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계(b); 단계(b)의 건조분말을 포도당과 혼합하는 단계(c); 단계(c)의 포도당과 혼합된 분말을 과립성형하는 단계(d); 단계(d)의 과립성형한 입자를 압착 및 건조한 후 냉각하는 단계(e);를 포함하는 것을 특징으로 하는 블록 제조 방법에 관한 것으로, 견고성이 우수하여 편의성 및 휴대성이 좋고, 양파 또는 마늘을 장기간 저장할 수 있으며, 복원시 고유의 풍미를 유지하는 효과를 발휘한다.
마늘, 블록, 분말, 양파,-
公开(公告)号：KR100936072B1
公开(公告)日：2010-01-15
申请号：KR1020080110448
申请日：2008-11-07
Applicant: 강원대학교산학협력단 , 김태연
Abstract: PURPOSE: A manufacturing method of doughnuts using fresh soybean powder is provided to increase nutrient components included in the doughnuts without degradation of the property of the doughnuts with an air-flow type milling method. CONSTITUTION: A manufacturing method of doughnuts using fresh soybean powder includes the following: obtaining the fresh soybean powder by pulverizing fresh soybean in the temperature of 50°C or less with an air-flow type milling method; obtaining fresh soybean compound powder by mixing fresh soybean powder 40-60 weight%, wheat flour 32-48 weight%, baking powder 1.4-2.6 weight%, and powdered milk 6-10 weight%; sieving the fresh soybean compound powder with 30-50mesh; manufacturing fresh soybean powder premix by mixing the white sugar compound powder 12.5-28.5 weight%, refined salt 3-11 weight%, white sugar 80-92 weight% and margarine 3-11 weight%; sieving the fresh soybean powder premix; molding the doughnuts with a dough; manufacturing the doughnuts by frying the dough for 30 ~ 120 seconds; and extracting oil of the doughnuts.
Abstract translation: 目的：提供使用新鲜大豆粉末的甜甜圈的制造方法，以通过气流式研磨方法增加甜甜圈中的营养成分，而不会降低甜甜圈的性质。 构成：使用新鲜大豆粉末的甜甜圈的制造方法包括：用空气流动式研磨法在50℃以下的温度下粉碎新鲜大豆获得新鲜大豆粉末; 通过混合新鲜大豆粉40-60重量％，小麦粉32-48重量％，烘焙粉1.4-2.6重量％和6-10重量％奶粉获得新鲜大豆复合粉末; 用30-50mesh筛分新鲜大豆复合粉末; 通过将白糖复合粉12.5-28.5重量％，精盐3-11重量％，白糖80-92重量％和人造黄油3-11重量％混合制造新鲜大豆粉预混物; 筛选新鲜大豆粉预混料; 用面团成型甜甜圈; 通过炸面团制作甜甜圈30〜120秒; 并提取油炸圈饼。
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公开(公告)号：KR100924588B1
公开(公告)日：2009-10-30
申请号：KR1020080067720
申请日：2008-07-11
Applicant: 강원대학교산학협력단 , 간동농업협동조합
Abstract: PURPOSE: A manufacturing method of steamed bread contents containing the sweet amber is provided, which can get visually excellent sweet amber steamed bread by maintaining color of the sweet amber. CONSTITUTION: A manufacturing method of steamed bread contents containing the sweet amber is as follows. The sweet amber is steamed in the pressure of 0.1kgf/cm^2~2.0kgf/cm^2 for 5~120 minutes after removing non-edible part from the sweet amber. The sweet amber powder is obtained by pulverizing the sweet amber after quickly cooling the steamed sweet amber at 3~35deg.C for 3~120minutes. The obtained sweet amber powder 80~96.9 weight%, glutinous rice flour 1~15 weight%, sugar 2~13 weight%, and salt 0.1~2 weight% are mixed and heated.
Abstract translation: 目的：提供含有甜琥珀的馒头含量的制造方法，通过保持甜琥珀的颜色，可以获得视觉上优异的甜琥珀馒头。 构成：含有甜琥珀的馒头内容物的制造方法如下。 从甜蜜的琥珀中除去不可食用的部分后，甜蜜的琥珀在0.1kgf / cm ^ 2〜2.0kgf / cm ^ 2的压力下蒸5〜120分钟。 通过在3〜35℃下快速冷却蒸的甜琥珀3〜120分钟后，将琥珀色粉末粉碎，得到甜琥珀粉末。 得到的甜琥珀粉80〜96.9重量％，糯米粉1〜15重量％，糖2〜13重量％，盐0.1〜2重量％混合加热。
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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
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。
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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
IPC: A23L9/10
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。
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Patent Agency Ranking
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
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％。
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公开(公告)号：KR101189482B1
公开(公告)日：2012-12-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: 돼지감자를절단한후, 절단된돼지감자를건조하는단계 (a); 건조된돼지감자를분쇄기의발열온도 50℃이하조건에서분쇄함으로써돼지감자분말을수득하는단계 (b); 수득한돼지감자분말 36~62 중량%, 정제수 22~42 중량%, 소금 9~23 중량%를혼합하는단계 (c)로부터제조되는돼지감자분말혼합물을상기단계 (4)에서제조한된장과혼합하는것을특징으로하는된장의제조방법에관한것으로, 된장의품질적성을훼손시키지않으면서돼지감자가다량으로함유된된장을제조할수 있다.
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公开(公告)号：KR1020110048292A
公开(公告)日：2011-05-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: PURPOSE: A producing method of fermented soybean paste containing helianthus tuberosus are provided to improve the flavor of the fermented soybean using the massive amount of helianthus tuberosus. CONSTITUTION: A producing method of fermented soybean paste containing helianthus tuberosus comprises the following steps: mixing 1part of soybean by weight with 2~5parts of water by weight, heating the mixture for 60~200minutes at 90~110deg C, and steaming the mixture for 50~250minutes; pounding the boiled soybeans, and molding the soybeans into soybean blocks; fermenting the soybean blocks for 15~45days at 25~45deg C; washing the fermented soybean blocks, and drying at 30~80deg C for 24~120hours; obtaining the fermented soybean paste with the soybean blocks; washing and cutting the helianthus tuberosus, and drying at 50~110deg C for 10~72hours; crushing the dried helianthus tuberosus for obtaining helianthus tuberosus powder, and mixing the powder with salt and purified water; and mixing the helianthus tuberosus powder with the fermented soybean paste.
Abstract translation: 目的：提供含有向日葵的发酵大豆酱的生产方法，以大量向日葵提高发酵大豆的风味。 构成：含有向日葵的发酵大豆酱的生产方法包括以下步骤：将1份重量的大豆与2〜5份重量的水混合，在90〜110℃下加热混合物60〜200分钟，并蒸发混合物 50〜250分钟; 煮沸大豆，并将大豆成型为大豆块; 在25〜45℃下将大豆块发酵15〜45天; 洗涤发酵的大豆块，并在30〜80℃下干燥24〜120小时; 用大豆块获得发酵大豆酱; 洗涤和切断向日葵，并在50〜110℃下干燥10〜72小时; 粉碎干燥的向日葵以获得向日葵粉末，并将粉末与盐和纯化水混合; 并将向日葵粉末与发酵的大豆酱混合。
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公开(公告)号：KR100951943B1
公开(公告)日：2010-04-09
申请号：KR1020080026423
申请日：2008-03-21
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 밀가루에 대해 유지를 흡착시킨 다시마 분말 10~20 중량% 첨가하는 것을 특징으로 하는 밀가루의 결합성을 증진시키는 방법 및 생다시마 건조 및 생다시마를 건조하는 단계(a); 건조한 다시마를 분말화 하는 단계(b); 단계(b)로 부터 수득한 다시마 분말에 유지를 흡착시키는 단계(c); 단계(c)로 부터 수득한 유지를 흡착시킨 다시마 분말을 열처리하는 단계(d); 및 단계(d)로 부터 수득한 열처리한 다시마 분말을 냉각 및 밀가루와 혼합하는 단계(e);를 포함하는 것을 특징으로 하는 밀가루의 제조방법에 관한 것으로 다른 재료에 대한 결합성이 증진되면서 다시마의 아미노산으로 인해 고소한 맛이 증대될 뿐만 아니라 소화 및 배설에 아주 우수한 효과를 발휘한다.
다시마, 밀가루, 유지
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