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公开(公告)号：KR1020140050283A
公开(公告)日：2014-04-29
申请号：KR1020120116483
申请日：2012-10-19
Applicant: 강원대학교산학협력단 , 김학진
CPC classification number: A23L27/40 , A23L3/40 , A23V2002/00 , A23V2300/10 , A23V2300/14
Abstract: The present invention relates to a manufacturing method of black garlic-coated salt, which comprises: (A) a step of manufacturing black garlic concentrate of 25-35 Brix°; (B) a step of inputting salt into a high speed mixing dryer and firstly drying at 45-55°C for 35-45 minutes while stirring; (C) a step of coating the black garlic concentrate by spraying on the dried salt while stirring in the high speed mixing dryer; and (D) a step of secondly drying the salt coated with the black garlic concentrate at 35-45°C for 10-20 minutes while stirring in the high speed mixing dryer. [Reference numerals] (AA) Concentrate black garlic (30 Brix째); (BB) Input salt into high speed mixing dryer and dry (50°C, 40 minutes); (CC) Coat black garlic concentrate by spraying (black garlic concentrate, 2.5 wt%); (DD) Dry (40°C, 15 minutes); (EE) Manufacture black garlic-coated salt
Abstract translation: 本发明涉及黑蒜包衣盐的制造方法，其特征在于，包括：（A）制造25-35白利糖度的黑蒜浓缩物的工序; （B）将盐分输入高速混合干燥机中，首先在45-55℃下搅拌35-45分钟; （C）在高速混合干燥机中搅拌的同时通过喷雾干燥的盐将黑蒜浓缩物涂布的步骤; 和（D）在高速混合干燥器中搅拌的同时，在35-45℃下将涂有黑蒜浓缩物的盐二次干燥10-20分钟的步骤。 （标号）（AA）浓缩黑蒜（30白利糖度）; （BB）将盐投入高速搅拌干燥机中并干燥（50℃，40分钟）; （CC）通过喷雾涂覆黑蒜浓缩物（黑蒜浓缩物，2.5重量％）; （DD）干燥（40℃，15分钟）; （EE）制造黑色大蒜包衣盐
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公开(公告)号：KR101340587B1
公开(公告)日：2013-12-11
申请号：KR1020120133825
申请日：2012-11-23
Applicant: 강원대학교산학협력단
Abstract: The present invention relates to a method for manufacturing ligularia fischeri vinegar, and more specifically, to a method for manufacturing ligularia fischeri vinegar with improved functionality and palatability by using unpolished rice instead of polished rice, adding ligularia fischeri, and fermenting through a traditional method. The present invention includes a complex fermentation step, an acetic acid fermentation step, and an aging step. [Reference numerals] (AA) Ligularia fischeri screening;(BB) Washing;(CC) Blanching;(DD) Wet grinding and freeze-drying;(EE) Chopping brown rice and precipitating;(FF) Dehydration and steaming (gelatinization);(GG) Cooling;(HH) Metering adjunct (yeast, yeast);(II) Mix freeze-dried ligularia fischeri power, gelated brown rice, adjunct;(JJ) First fermentation (1 dip, gelatinization fermentation);(KK) Second fermentation (2 dip, gelatinization fermentation);(LL) Dilute broth and mix ligularia fischeri vinegar starter;(MM) Acetic acid strain vaccination;(NN) Third fermentation (acetic acid fermentation);(OO) Filtering;(PP) Aging (mix freeze-driedigularia fischeri power );(QQ) Solvent;(RR) Produce drinking ligularia fischeri vinegar
Abstract translation: 本发明涉及一种制备藤黄醋醋的方法，更具体地说，涉及通过使用未磨光的米而不是抛光米，通过传统方法发酵而制备具有改善的功能性和适口性的紫菜醋的方法。 本发明包括复合发酵步骤，乙酸发酵步骤和老化步骤。 （AA）L ri ri ri screening;（（;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; （GG）冷却;（HH）计量辅助剂（酵母，酵母）;（II）混合冷冻干燥的桂皮粉，凝胶糙米，辅料;（JJ）第一次发酵（1次浸泡，糊化发酵）;（KK） 发酵（2次浸泡，凝胶化发酵）;（LL）稀释肉汤和混合枸杞醋起始剂;（MM）乙酸菌株疫苗接种;（NN）第三次发酵（乙酸发酵）;（OO）过滤;（PP） 混合冷冻干粉虱药）;（QQ）溶剂;（RR）生产饮用ligularia fischeri醋
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公开(公告)号：KR101297723B1
公开(公告)日：2013-08-20
申请号：KR1020110123026
申请日：2011-11-23
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
IPC: A23L21/12 , A23L29/231
Abstract: 본 발명은 (A) 파프리카의 꼭지와 씨를 제거하고 세척하는 단계; (B) 상기 파프리카를 습식분쇄기(Colloid Mill)를 이용하여 5~100 ㎛의 크기로 초미세분쇄시켜 파프리카 퓨레를 얻는 단계; (C) 상기 파프리카 퓨레에 펙틴, 당 또는 젓산칼슘을 첨가하여 액상원료를 얻는 단계; (D) 상기 액상원료를 80~85℃에서 가열시키는 단계; 및 (E) 상기 가열된 액상원료에 구연산을 첨가하는 단계;를 포함하는 것을 특징으로 하는 콜로이드 밀을 이용하여 색도가 우수하면서 겔 형성이 뛰어난 파프리카 잼의 제조방법에 관한 것이다.
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公开(公告)号：KR1020130059036A
公开(公告)日：2013-06-05
申请号：KR1020110125118
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
CPC classification number: A23L2/39 , A23F3/16 , A23L2/04 , A23L2/10 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method is provided to manufacture granule tea of fruits and vegetables by wet-pulverizing and then centrifuging the fruits and vegetables using a technique different from a conventional technique. CONSTITUTION: Fruits and vegetables are wet-pulverize by using a colloid mill to obtain a fruit-vegetable pulverized solution. The fruit-vegetable pulverized solution is centrifuged to remove sludge from the solution to obtain a fruit-vegetable extract. The fruit-vegetable extract is concentrated at a low temperature to obtain a fruit-vegetable concentrate. The fruit-vegetable concentrate is sprayed into mixed powder formed of sugar and acid to manufacture a fruit-vegetable granule. The fruit-vegetable pulverized solution is primarily centrifuged at a rate of 4,000-6,000 rpm to remove primary sludge and then secondarily centrifuged at a rate of 12,000-17,000 rpm to remove secondary sludge. The fruit-vegetable granule comprises 3-9 wt% of the fruit-vegetable concentrate, 90-96 wt% of the sugar, and 0.5-1.5 wt% of the acid. [Reference numerals] (AA) Wet-pulverize; (BB) First centrifugation; (CC) Second centrifugation; (DD) Low temperature concentration; (EE) Powder mixture; (FF) Concentration liquid spray; (GG) Dry; (HH) Packing
Abstract translation: 目的：通过湿法粉碎制造水果和蔬菜颗粒茶，然后使用与常规技术不同的技术离心水果和蔬菜来制造方法。 规定：水果和蔬菜通过使用胶体磨得到水果粉碎溶液进行湿粉碎。 将果蔬粉碎的溶液离心分离，从溶液中除去污泥，得到水果蔬菜提取物。 水果蔬菜提取物在低温下浓缩，得到水果蔬菜浓缩物。 将水果蔬菜浓缩物喷雾到由糖和酸形成的混合粉末中以制造水果 - 蔬菜颗粒。 水果粉碎溶液主要以4,000-6,000转/分的速度离心，以去除一次污泥，然后以12,000-17,000rpm的速度二次离心以除去二次污泥。 果蔬颗粒含有3-9重量％的水果蔬菜浓缩物，90-96重量％的糖和0.5-1.5重量％的酸。 （标号）（AA）湿式粉碎; （BB）首先离心; （CC）二次离心; （DD）低温浓度; （EE）粉末混合物; （FF）浓液喷雾; （GG）干; （HH）包装
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公开(公告)号：KR101400972B1
公开(公告)日：2014-05-29
申请号：KR1020120115866
申请日：2012-10-18
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 고로쇠 과립 분말의 제조방법에 관한 것으로, 구체적으로는 과립화 제조공정 중 케이킹이 발생하지 않으며, 용해도가 좋고 고로쇠 고형분 함량이 매우 높은 고로쇠 과립 분말의 제조방법에 관한 것이다.
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Patent Agency Ranking
公开(公告)号：KR1020140049719A
公开(公告)日：2014-04-28
申请号：KR1020120115866
申请日：2012-10-18
Applicant: 강원대학교산학협력단
CPC classification number: A23L3/46 , A23L33/00 , A23V2002/00 , A23V2300/10
Abstract: The present invention relates to a method for manufacturing acer mono powder, and more specifically, to a method for manufacturing acer mono powder, wherein the method prevents caking during a granulation process and acer mono powder has improved solubility and contains high content of solid powder. The method for manufacturing acer mono powder according to one embodiment of the present invention includes a step of manufacturing an acer mono concentrate, a step of manufacturing a binder mixture solution, and a step of manufacturing acer mono powder. [Reference numerals] (AA) Acer concentrate (35Brix); (BB) Heating (60°C) and stirring acer concentrate (800g); (CC) Mixing and dissolving dextrin (200g); (DD) Injecting acer liquid (injection speed 10-15 rpm, injection pressure 1.2kg/cm3); (EE) Granulate and dry (blowing temperature 80°C, discharge temperature 45°C); (FF) Fluidized bed mono dry powder
Abstract translation: 本发明涉及一种宏碁单粉末的制造方法，更具体地说，涉及一种制造槭树单粉末的方法，其中该方法防止在造粒过程中结块，并且槭树单粉末具有改善的溶解性并含有高含量的固体粉末。 根据本发明的一个实施方案的制备槭树粉末的方法包括制备槭油单精矿的步骤，制备粘合剂混合物溶液的步骤和制备槭树单体粉末的步骤。 （AA）Acer浓缩物（35Brix）; （BB）加热（60℃）和搅拌精华（800g）; （CC）混合溶解糊精（200g）; （DD）注射苹果液（注射速度10-15rpm，注射压力1.2kg / cm3）; （EE）造粒和干燥（吹塑温度80℃，排出温度45℃）; （FF）流化床单干粉
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公开(公告)号：KR1020140046640A
公开(公告)日：2014-04-21
申请号：KR1020120111861
申请日：2012-10-09
Applicant: 강원대학교산학협력단 , 윤신영
CPC classification number: A23L17/40 , A23L27/10 , A23V2002/00 , A23V2300/10 , A23V2300/14
Abstract: The present invention relates to a method for preparing natural seasoning materials using scallops, and more specifically, to a method for preparing natural seasoning materials using scallops as a main material and using traditional seasoning. The method for preparing natural seasoning materials using scallops according to one embodiment of the present invention includes a step of preparing a raw material mixture, a step of extracting and filtering the mixture, a step of obtaining a concentrate, and a step of powdering the concentrate. [Reference numerals] (AA) Cleaning a scallop; (BB) Leek roots, minced garlic, kelp, white radish; (CC) Hot water extraction (80-85°C); (DD) Filtering; (EE) Concentrating the extract (22-25 Brix); (FF) Mixing a diluting agent (70-75 Brix); (GG) Vacuum drying; (HH) Pulverizing; (II) Powder
Abstract translation: 本发明涉及一种使用扇贝制备天然调味料的方法，更具体地说，涉及使用扇贝作为主要材料并使用传统调味料制备天然调味料的方法。 根据本发明的一个实施方案的使用扇贝制备天然调味料的方法包括制备原料混合物的步骤，提取和过滤混合物的步骤，获得浓缩物的步骤和粉碎浓缩物的步骤 。 （附图标记）（AA）清洁扇贝; （BB）韭菜根，大蒜，海带，白萝卜; （CC）热水提取（80-85°C）; （DD）过滤; （EE）浓缩提取物（22-25白利糖度）; （FF）混合稀释剂（70-75白利糖度）; （GG）真空干燥; （HH）粉碎; （二）粉末
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公开(公告)号：KR101341553B1
公开(公告)日：2013-12-13
申请号：KR1020130060436
申请日：2013-05-28
Applicant: 강원대학교산학협력단 , 정종극
CPC classification number: A23L33/30 , A23L25/40 , A23L33/105 , C12N1/20 , C12R1/69
Abstract: The present invention discloses a method for manufacturing enzyme food containing fermented embryo bud of rice comprising: (A) a step for treating beta-glucanase and pectinase to the mixture of the embryo bud of rice, rice bran, and aleurone layer; (B) a step for manufacturing a fermented compound of the embryo bud of rice mixture by inoculating Aspergilus oryzae and fermenting; and (C) a step for manufacturing the enzyme food containing the fermented embryo bud of rice by mixing the fermented compound of the embryo bud of rice mixture and supplementary ingredients including garcinia cambogia peel extract, soybean powder, and burdock powder and performing fluidized bed granulation. [Reference numerals] (AA) Embryo bud of rice;(BB) Washing and Immersing;(CC) Dehydrating(1-1.5hr);(DD,KK) Gelatinizing and Sterilizing(60min/115°C);(EE,LL) Cooling(35°C);(FF) Inoculating a strain and Cultivating seed(48~50hr/30~35°C/95% humidity);(GG) Inoculating homogenized(Stomaccher/2min) Aspergillus oryzae of 0.2% per total ingredient weight after cultivating in Potato Dextrose Broth(70~72hr/25~27°C).;(HH) Measuring and Mixing embryo bud of rice, rice bran, and aleurone layer;(II) Injecting purified enzyme(enzyme treatment, 0.1% per total substrate);(JJ) Treating Beta-Glucanase and Pectinase(1:1) (12hr/40°C);(MM) Inoculating a strain and Cultivating seed;(NN) 48~50hr/30~35°C/95% humidity, Inoculating strain of 0.2% per total ingredient weight;(OO) Finishing koji and Drying(24hr/45°C, less than 8% of moisture);(PP) Pulverizing(40-60 mesh);(QQ) Manufacturing a fermented compound of the embryo bud of rice mixture;(RR) Mixing with sub ingredients;(SS) Garcinia cambogia peel extract, soybean powder, burdock powder, etc.(40-60mesh);(TT) Fluidized bed granules;(U1) Granulating and Drying - air blasting temperature: 78~80°C;(U2) Exhaust temperature: 45~48°C;(U3) Binder: 0.05% guar gum solution(inject 4% of guar gum solution per total ingredient weght);(U4) Binder injection speed: 25~30rpm;(U5) Binder injection pressure: 1.1~1.2kg/cm^3;(U6) Fluidization condition: inhalation fan - 37/42/50/75/81;(U7) Exhaust fan - 32/34/36/34/34;(VV) Mixing with roasted peanut powder;(WW) Quality inspection;(XX) Pouch packaging
Abstract translation: 本发明公开了一种含有发酵胚芽的酶食的制备方法，其特征在于，包括：（A）将β-葡聚糖酶和果胶酶处理到水稻，米糠和糊粉层的胚芽混合物的步骤; （B）通过接种米曲霉并发酵制备稻米混合物的胚芽发酵化合物的步骤; 和（C）通过混合稻米混合物的胚芽的发酵化合物和包括藤黄果皮提取物，大豆粉和牛蒡粉等补充成分，并进行流化床造粒，制造含有发酵胚芽的酶食品的步骤 。 （参考数字）（AA）水稻胚芽;（BB）洗涤和浸泡;（CC）脱水（1-1.5hr）;（DD，KK）凝胶化和灭菌（60min / 115℃）;（EE，LL ）冷冻（35℃）;（FF）接种菌株并栽培种子（48〜50hr / 30〜35℃/ 95％湿度）;（GG）接种匀浆（Stomaccher / 2min）米曲霉0.2％ （70〜72hr / 25〜27℃）培养后的成分重量;（HH）测定和混合水稻，米糠和糊粉层的胚芽;（II）注射纯化酶（酶处理，0.1 （JJ）处理β-葡聚糖酶和果胶酶（1：1）（12hr / 40℃）;（MM）接种菌株并培养种子;（NN）48〜50hr / 30〜35℃ / 95％湿度，每个成分重量的接种应变为0.2％;（OO）整理曲和干燥（24小时/ 45℃，小于水分的8％）;（PP）粉碎（40-60目）;（QQ ）制造稻米混合芽孢发酵化合物;（RR）与次成分混合;（SS）藤黄果皮 （40-60mesh）;（TT）流化床颗粒;（U1）造粒和干燥 - 喷气温度：78〜80℃;（U2）排气温度：45〜48℃ （U3）粘合剂注射速度：25〜30rpm;（U5）粘合剂注射压力：1.1〜1.2kg / cm;（U3）粘合剂注射压力： （U6）流化条件：吸入风扇 - 37/42/50/75/81;（U7）排风扇 - 32/34/36/34/34;（VV）与烤花生粉混合;（WW） 质量检验;（XX）袋包装
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公开(公告)号：KR1020130059037A
公开(公告)日：2013-06-05
申请号：KR1020110125119
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: PURPOSE: A broccoli latte manufacturing method is provided to maintain natural color, taste, and flavor of broccoli by using a freeze-dry technique. CONSTITUTION: Broccoli is washed and cut. The cut broccoli is freeze-dried. The freeze-dried broccoli is pulverized to a size of 30-50 mesh to obtain broccoli freeze-dried powder. At least one of whole-milk powder or skimmed milk powder is mixed with the broccoli freeze-dried powder. A broccoli latte composition comprises 3.1-3.8 wt% of the broccoli freeze-dried powder, 2-3 wt% refined salt, 2.1-3.0 wt% of brown rice powder, 7.2-8.1 wt% of glucose, 19-21 wt% of white sugar, 2.1-2.9 wt% of cheese powder, 44-47 wt% of at least one of whole-milk powder or skimmed milk powder, 7-9 wt% of powder milk cream, and 6-8 wt% of foaming cream. [Reference numerals] (AA) Wash broccoli; (BB) Cut; (CC) Lyophilization; (DD) Pulverize; (EE) Mix with sub materials; (FF) Filling; (GG) Packing
Abstract translation: 目的：采用西兰花拿铁制造方法，通过使用冷冻干燥技术来保持西兰花的自然色泽，味道和风味。 构成：西兰花被洗涤和切割。 切西兰花冷冻干燥。 将冷冻干燥的西兰花粉碎至30-50目的尺寸，得到西兰花冷冻干燥粉末。 将全脂奶粉或脱脂奶粉中的至少一种与花椰菜冻干粉混合。 西兰花拿铁组合物包含3.1-3.8重量％的西兰花冷冻干燥粉末，2-3重量％精制盐，2.1-3.0重量％糙米粉末，7.2-8.1重量％葡萄糖，19-21重量％ 白糖，2.1-2.9重量％的干酪粉末，44-47重量％的全脂奶粉或脱脂奶粉中的至少一种，7-9重量％的粉末奶油和6-8重量％的发泡霜 。 （参考号）（AA）洗西兰花; （BB）切; （CC）冻干; （DD）粉碎; （EE）与子材料混合; （FF）灌装; （GG）包装
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公开(公告)号：KR101254722B1
公开(公告)日：2013-04-15
申请号：KR1020110125120
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
CPC classification number: A23L7/10
Abstract: PURPOSE: A manufacturing method of waxy corn latte is provided to manufacture a waxy corn latte composition with improved flavor and soft texture by roasting and ultrafinely grinding waxy corn. CONSTITUTION: A manufacturing method of a waxy corn latte composition comprises the following steps of: (A) shattering and coarsely grinding waxy corn kernels; (B) primarily roasting the coarsely ground waxy corn kernels at a temperature of 150 to 200 deg. C for 20 to 50 minutes, followed by secondary roasting at a temperature of 100 to 150 deg. C for 20 to 50 minutes; (C) standing the roasted waxy corn kernels to cool; (D) preparing a waxy corn ultrafine powder by ultrafinely grinding the standing-cooled waxy corn kernels at a size of 100 to 300 mesh; and (E) mixing at least one of skimmed milk powder and whole milk powder to the waxy corn ultrafine powder. The waxy corn latte composition contains 23 to 27 wt% of the waxy corn ultrafine powder, 33 to 39 wt% of at least one of skimmed milk powder and whole milk powder, 6.3 to 7.7 wt% of foaming cream, 4.1 to 4.9 wt% of powder milk cream, 18 to 22 wt% of white sugar, 2.3 to 2.7 wt% of refined salt, and 4.5 to 5.5 wt% of hydrocrystalline glucose. [Reference numerals] (AA) Selecting raw materials; (BB) Primary roasting; (CC) Secondary roasting; (DD) Cooling; (EE) Grinding; (FF) Mixing with sub-materials; (GG) Filling; (HH) Packing;
Abstract translation: 目的：提供糯玉米拿铁的制造方法，通过焙烧和超细研磨糯玉米来制造具有改善风味和柔软质感的蜡质玉米拿铁组合物。 构成：糯玉米秸秆组合物的制造方法包括以下步骤：（A）粉碎和粗磨糯玉米粒; （B）主要在150至200度的温度下焙烧粗糙的糯玉米粒。 20〜50分钟，然后在100〜150℃的温度进行二次焙烧。 C为20〜50分钟; （C）将烤糯玉米粒放在冷却状态; （D）通过以100至300目的尺寸超细研磨立式冷却的糯玉米粒，制备蜡质玉米超细粉末; 和（E）将脱脂奶粉和全脂奶粉中的至少一种与蜡质玉米超细粉末混合。 蜡状玉米拿铁组合物含有23〜27重量％的糯玉米超细粉，33〜39重量％的脱脂奶粉和全脂奶粉中的至少一种，6.3〜7.7重量％的发泡霜，4.1〜4.9重量％ 的粉末奶油，18-22重量％的白糖，2.3-2.7重量％的精制盐和4.5-5.5重量％的结晶葡萄糖。 （标号）（AA）选择原料; （BB）初级焙烧; （CC）二次焙烧; （DD）冷却; （EE）研磨; （FF）与子材料混合; （GG）灌装; （HH）包装;
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