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    생대두분말을 이용한 도넛의 제조방법
    11.
    发明授权
    생대두분말을 이용한 도넛의 제조방법 失效
    使用原料大豆粉的配方的制造方法

    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

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

    IPC: A21D13/04 ,  A21D13/00 ,  A21D13/08 ,  A23L1/20

    CPC classification number: A23L11/07 ,  A21D2/362 ,  A21D13/60

    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。

    토마토를 함유하는 푸딩의 제조방법
    12.
    发明授权
    토마토를 함유하는 푸딩의 제조방법 失效
    包含TOMATO的制造方法

    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。

    연잎 호두과자의 제조방법
    13.
    发明授权
    연잎 호두과자의 제조방법 失效
    使用莲子叶的农作物的制造方法

    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％。

    현미를 이용한 결착력이 증대된 돈가스용 베터믹스 제조
    15.
    发明授权
    현미를 이용한 결착력이 증대된 돈가스용 베터믹스 제조 有权
    使用糙米制造更好的储存罐组合，增加粘附力

    公开(公告)号：KR101834799B1

    公开(公告)日：2018-03-07

    申请号：KR1020160139549

    申请日：2016-10-25

    Applicant: 강원대학교산학협력단 ,  농업회사법인 주식회사 금돈

    Inventor： 최면 ,  김태우 ,  임재천 ,  장성훈 ,  이봉현

    IPC: A23L7/157 ,  A23L19/10

    CPC classification number: A23L7/157 ,  A23L19/10 ,  A23V2002/00 ,  A23V2200/21

    Abstract: 본본발명은베터믹스(batter mix) 조성물에관한것으로, 구체적으로는볶은현미분말, 알파현미분말, 가교현미분말, 산분해현미분말및 생현미분말을포함하여, 식품첨가물을전혀첨가하지않고도점도가높은튀김가루조성물및 이의제조방법에관한것이다본 발명의튀김가루조성물은, 식품첨가물을전혀사용하지않아, 기름의흡유량을감소시켜건강에유익하고, 높은점도로재료와튀김옷의분리현상발생을억제시키는효과를발휘한다.

    Abstract translation: 夹心糖发明涉及一种更好的混合物（面糊混合物）的组合物，具体地euroneun烤糙米粉，α-棕色粉末，交联的米粉，酸分解，包括米粉和生糙米粉末，高粘度而没有任何另外的食品添加剂的 炸粉组合物和本发明的炸粉组合物涉及的制备方法中不使用任何食品添加剂，通过降低油有用的油吸收和抑制偏析产生的材料制成，并且面糊与健康高粘度 它的效果。

    키토산 가교 수용성 다당류의 제조방법
    17.
    发明公开
    키토산 가교 수용성 다당류의 제조방법 有权
    生产与CHITOSAN交联的水溶性多糖的方法

    公开(公告)号：KR1020160093247A

    公开(公告)日：2016-08-08

    申请号：KR1020150013999

    申请日：2015-01-29

    Applicant: 강원대학교산학협력단 ,  (주)웰빙테이블

    Inventor： 최면 ,  윤광섭 ,  김태우 ,  임재천

    IPC: C08B37/00 ,  C08B37/08 ,  A23L2/52

    CPC classification number: C08B37/00 ,  A23L2/52 ,  C08B37/0003 ,  C08B37/003

    Abstract: 본발명은키토산가교수용성다당류의제조방법에관한것으로, 본발명의제조방법에의해제조된키토산으로가교결합된수용성다당류는단백질등전점부근인 pH 4.2~4.8 영역에서단백질의분산안정에매우우수한효과를발휘하여단백질침전을억제할수 있다. 따라서, 본발명에서제조된키토산가교수용성다당류는단백질함유음료또는식품에사용될수 있다.

    Abstract translation: 本发明涉及一种生产与壳聚糖交联的水溶性多糖的方法。 与壳聚糖交联并通过本发明的制造方法生产的水溶性多糖在接近蛋白质等电点的pH 4.2-4.8内的蛋白质分散稳定性方面表现出突出的效果，从而防止蛋白质 沉淀。 因此，本发明生产的水溶性多糖可以用于含蛋白质的食品或饮料中。

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