-
公开(公告)号：KR1020110030028A
公开(公告)日：2011-03-23
申请号：KR1020090087957
申请日：2009-09-17
Applicant: 충남대학교산학협력단
IPC: A23G1/48 , A61K36/8962
Abstract: PURPOSE: Chocolate containing black garlic is provided to improve the palatability of the chocolate by preventing the quality reduction caused by the unique smell and taste of the black garlic. CONSTITUTION: A producing method of chocolate containing black garlic comprises the following steps: double boiling the chocolate with cacao butter; adding whipped cream and the black garlic, and boiling at low heat; stirring the mixture, and adding a spice or sesame mixed salt; and pouring the mixture into a mold, and hardening. The chocolate is selected from the group consisting of dark chocolate, milk chocolate, and white chocolate. The black garlic is either black garlic paste or black garlic powder.
Abstract translation: 目的：提供含黑蒜的巧克力，通过防止黑蒜独特的气味和味道引起的质量下降，从而提高巧克力的适口性。 构成：含有黑蒜的巧克力的生产方法包括以下步骤：将巧克力与可可脂双重煮沸; 加入搅打奶油和黑蒜，低热煮沸; 搅拌混合物，加入香料或芝麻混合盐; 并将混合物倒入模具中并硬化。 巧克力选自黑巧克力，牛奶巧克力和白巧克力。 黑蒜是黑蒜或黑蒜粉。
-
公开(公告)号：KR100983213B1
公开(公告)日：2010-09-20
申请号：KR1020080040279
申请日：2008-04-30
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항산화성이 우수한 숙성 흑마늘의 제조방법에 관한 것으로, 마늘을 75~85℃, 85~95% 습도에서 60~84시간 1차 숙성하는 단계; 45~55℃, 85~95% 습도에서 40~56시간 2차 숙성하는 단계; 85~95℃, 85~95% 습도에서 20~28시간 3차 숙성하는 단계; 45~55℃, 35~45% 습도에서 60~84시간 4차 숙성하는 단계; 를 포함하는 것을 특징으로 한다.
본 발명에 의하여 종래 15일 내지 30일 이상 소요되는 마늘의 숙성기간을 단축하여 생산성을 향상시킬 수 있는 새로운 숙성 흑마늘의 제조방법을 제공할 수 있게 된다.
또한, 본 발명에 의하면 온도와 습도가 일정하게 유지되는 숙성기를 사용하여 종래 방법에서 습도 유지를 위해 숙성기를 개폐하는 등의 번거로움을 해소할 수 있으며, 또한 합성비닐을 사용할 필요가 없어 환경호르몬과 같은 유해물질과의 접촉이 없이 품질이 우수한 숙성 흑마늘을 제조할 수 있게 된다.
마늘, 숙성, 흑마늘, 항산화성-
公开(公告)号：KR1020100067341A
公开(公告)日：2010-06-21
申请号：KR1020080125864
申请日：2008-12-11
Applicant: 충남대학교산학협력단
IPC: A23G3/00 , A23G3/34 , A23G3/36 , A23G3/52 , A61K36/8994
CPC classification number: A23G3/366 , A23G3/0085 , A23G3/52 , A23G2200/02 , A23L7/25
Abstract: PURPOSE: A fried rice cracker with rice syrup containing spirurina and a manufacturing method thereof are provided to increase a storage period of the fried rice cracker by delaying acidification of lipid. CONSTITUTION: A fried rice cracker with rice syrup includes spirurina. The fried rice cracker is manufactured by polished rice, barley, brown rice, black rice or adlay. The content of spirurina is a 1-3 weight% in the rice. A manufacturing method of the fried rice cracker with rice syrup comprises the following steps: manufacturing puffed rice 100.0; mixing water and spirurina powder; boiling syrup 50-70 weight parts and water 10 ~ 20 weight parts; mixing a spirurina mixture with the syrup; mixing the puffed rice with the mixture; and solidifying a compound after making the compound to a thickness of 1 ~ 3 cm.
Abstract translation: 目的：提供含有螺旋藻的米饭的炸米饼干及其制造方法，以通过延迟脂质的酸化来增加炒饭裂解液的储存期。 构成：米饭粉饼包括螺旋藻。 炒米饼由抛光米，大麦，糙米，黑米或青is制成。 在大米中，螺旋藻的含量为1-3重量％。 米饭炒饭制作方法包括以下步骤：制作膨化米饭100.0; 混合水和螺旋藻粉; 沸腾糖浆50-70重量份，水10〜20重量份; 将螺旋藻混合物与糖浆混合; 将膨化的米与混合物混合; 使该化合物的厚度为1〜3cm后，使化合物固化。
-
公开(公告)号：KR1020090042670A
公开(公告)日：2009-04-30
申请号：KR1020070108546
申请日：2007-10-26
Applicant: 충남대학교산학협력단
CPC classification number: A23C9/1315 , A23C9/1234 , A23C9/1238
Abstract: Spirulina-containing yogurt and a preparation method thereof are provided to ensure effects of preventing infection and enhancing immunogenicity by adding heat-treated Spirulina. A method for preparing Spirulina-containing yogurt comprises the following steps of: heating Spirulina up to 120-200°C and pre-processing the heated Spirulina for 10-30 minutes; preparing a dairy ingredient base using dairy ingredients and sterilizing the dairy ingredient base; cooling the dairy ingredient base and inoculating a starter strain to the dairy ingredient base in order to prepare a yogurt base; and mixing food additives and pre-processed Spirulina to the yogurt base. The content of the Spirulina is 0.01-5wt% on a basis of the yogurt base.
Abstract translation: 提供含螺旋藻的酸奶及其制备方法，以确保通过加入热处理的螺旋藻来预防感染和增强免疫原性的效果。 一种制备含螺旋藻的酸奶的方法包括以下步骤：将螺旋藻加热至120-200℃，预处理加热的螺旋藻10-30分钟; 使用乳制品配制乳制品基料，并对乳制品成分基地进行灭菌; 冷却乳制品成分基料并将起始菌株接种到乳制品成分基料中，以制备酸奶基料; 并将食品添加剂和预处理螺旋藻混合到酸奶基地。 螺旋藻的含量在酸奶基的基础上为0.01-5重量％。
-
公开(公告)号：KR1020090032641A
公开(公告)日：2009-04-01
申请号：KR1020070098034
申请日：2007-09-28
Applicant: 충남대학교산학협력단
Inventor： 김미리
Abstract: A deodorization method for garlic is provided to remove a specific smell of the garlic without special equipment by a high temperature and high pressure process. A deodorization method for garlic comprises the following steps of: heating the garlic with 1.0~2.0 kgf/cm^2 at 100~130°C for 5-30 minutes; and adding the 0.5-15 parts of herbs on a basis of the 100 parts of the garlic by weight. The herbs are one or more herbs selected among green tea leaf, bay leaf, cinnamomi Cortex and pine needles. When the garlic is processed, the 3-7 parts of charcoal is additionally added on a basis of the 100 parts of the garlic by weight.
Abstract translation: 提供大蒜的除臭方法，通过高温高压过程无特殊设备除去大蒜的特定气味。 大蒜除臭方法包括以下步骤：在100〜130℃加热1.0〜2.0kgf / cm 2的大蒜5-30分钟; 并加入基于100份大蒜重量的0.5-15份草药。 草药是选自绿茶叶，月桂叶，肉桂皮质和松针的一种或多种草药。 当加工大蒜时，根据重量的大蒜100份额外添加3-7份木炭。
-
Patent Agency Ranking
公开(公告)号：KR100535655B1
公开(公告)日：2005-12-08
申请号：KR1020030016137
申请日：2003-03-14
Applicant: 충남대학교산학협력단
CPC classification number: A61K36/28
Abstract: 본 발명은 항산화 활성을 갖는 머위 추출물에 관한 것으로, 보다 구체적으로는 알코올을 이용하여 추출한 항산화 활성을 갖는 머위 추출물 및 상기 추출물을 유효성분으로 함유하는 뇌질환 예방 및 치료용 항산화제에 관한 것이다. 본 발명의 머위 추출물은 항산화 활성이 뛰어나고, 신경독성 완화 및 뇌신경세포 보호작용이 뛰어나 파킨슨병, 알츠하이머병, 루게릭병, 허혈성 뇌졸중 또는 퇴행성 척추손상과 같은 뇌질환을 예방 또는 치료하는데 유용하게 사용될 수 있다.
-
公开(公告)号：KR1020050007955A
公开(公告)日：2005-01-21
申请号：KR1020030047598
申请日：2003-07-12
Applicant: 충남대학교산학협력단
Inventor： 김미리
CPC classification number: A61K36/28 , A23L33/105 , A23V2002/00 , A23V2200/322 , A23V2250/21 , A61K2236/39
Abstract: PURPOSE: Provided is an extract of Aster scaber thunb having antioxidative effect on THE brain tissue. The extract is obtained by extracting Aster scaber thunb having low IC50 without toxicity using water, alcohol or their mixture as an extracting solvent. CONSTITUTION: The extract of Aster scaber thunb is obtained by the steps of extracting Aster scaber thunb with alcohol selected from methanol or ethanol, followed by concentration; fractioning the extract with hexane and water; and adding chloroform to the water fraction. An antioxidant for prevention and treatment of brain diseases contains the extract as an active ingredient.
Abstract translation: 目的：提供对脑组织具有抗氧化作用的Aster scaber thunb提取物。 通过使用水，醇或其混合物作为提取溶剂，通过提取具有低IC50的低毒性的Aster scaber thunb获得提取物。 构成：通过以下方法获得Aster scaber thunb提取物：用甲醇或乙醇中选择的醇提取Aster scaber thunb，然后浓缩; 用己烷和水分离萃取液; 并向水中加入氯仿。 用于预防和治疗脑疾病的抗氧化剂含有提取物作为活性成分。
-
公开(公告)号：KR1020130106903A
公开(公告)日：2013-10-01
申请号：KR1020120028544
申请日：2012-03-21
Applicant: 충남대학교산학협력단
CPC classification number: A23L25/30 , A23L3/3472 , A23L11/05 , A23L33/10 , A23V2002/00 , A23V2200/10 , A23V2250/202
Abstract: PURPOSE: A production method of functional jelly is provided to prevent the generation of foreign liquid and the degradation of the jelly by improving storage properties. CONSTITUTION: Powder of acorn, buckwheat, or mung bean is stirred with spirulina and water to obtain suspension. The suspension is heated to gelatinate starch inside the acorn, buckwheat, or mung bean powder. The gelatinated material is cooled and molded. Soybean protein is additionally added to the mixture of acorn, buckwheat, or mung bean powder, spirulina, and water. The content of the spirulina is 0.5-1.5 wt% of for the total amount of solid materials.
Abstract translation: 目的：提供功能性果冻的生产方法，通过提高储存性能来防止外来液体的产生和果冻的降解。 规定：用螺旋藻和水搅拌橡子，荞麦或绿豆粉，得到悬浮液。 将悬浮液加热以在橡子，荞麦或绿豆粉中明胶淀粉。 将明胶化的材料冷却并成型。 将大豆蛋白另外加入到橡子，荞麦或绿豆粉，螺旋藻和水的混合物中。 螺旋藻的含量为固体物质总量的0.5-1.5重量％。
-
公开(公告)号：KR1020120112980A
公开(公告)日：2012-10-12
申请号：KR1020110030616
申请日：2011-04-04
Applicant: 충남대학교산학협력단 , 금산군
IPC: A23G3/48
CPC classification number: A23G3/48 , A23L33/105
Abstract: PURPOSE: Sweet bean jelly having excellent antioxidant capacity, and a producing method thereof are provided to offer an improved health promotion effect of the sweet bean jelly to eaters. CONSTITUTION: Sweet bean jelly contains 3-9 parts of Rehmannia glutinosa concentrate by weight, and 93-97 parts of bean paste by weight. The Rehmannia glutinosa concentrate is obtained by boiling 1 part of Rehmannia glutinosa by weight with 10 parts of water by weight, and concentrating the mixture until the sweetness of the mixture turns 65-75 Brix. [Reference numerals] (AA) Water+agar; (BB) Stirring for 15 minutes while boiling; (CC) Adding oligosaccharide; (DD) Stirring for 5 minutes while boiling; (EE) Adding red bean paste and Rehmannia glutinosa concentrate; (FF) Stirring for 10 minutes while boiling; (GG) Inserting the mixture into a frame, and molding; (HH) Cooling for 24 hours; (II) Sweet bean jelly using Rehmannia glutinosa
Abstract translation: 目的：提供具有优异抗氧化能力的甜豆果冻及其制备方法，以提供甜豆冻对食用者的健康促进作用。 构成：甜豆冻含有3-9份重量的地黄浓缩物，以及93-97重量份的豆酱。 通过以10重量份的水重量份1份地重沸腾1份地窖来获得地精浓缩物，并将混合物浓缩至混合物的甜度变为65-75Brix。 （标号）（AA）水+琼脂; （BB）沸腾搅拌15分钟; （CC）添加寡糖; （DD）沸腾搅拌5分钟; （EE）加入红豆泥和地黄浓缩物; （FF）沸腾搅拌10分钟; （GG）将混合物插入框架中并成型; （HH）冷却24小时; （二）使用地黄的甜豆冻
-
公开(公告)号：KR101030035B1
公开(公告)日：2011-04-20
申请号：KR1020080125864
申请日：2008-12-11
Applicant: 충남대학교산학협력단
IPC: A23G3/00 , A23G3/34 , A23G3/36 , A23G3/52 , A61K36/8994
Abstract: 본 발명은 기능성 쌀엿강정 및 그의 제조방법에 관한 것으로, 보다 상세하게는 피코시아닌과 같은 유용물질을 함유하는 스피루리나가 첨가된 기능성 쌀엿강정 및 그의 제조방법에 관한 것이다.
본 발명의 쌀엿강정은 항산화 효과가 우수하고, 완전식품으로 평가되는 스피루리나를 정제의 형태가 아닌 음식으로서 좋은 식감으로 섭취할 수 있도록 한다. 또한, 쌀엿강정의 제조에 있어 끓는 기름에서 팽화된 쌀을 이용하는 경우 지질의 산패를 지연시켜 저장기간을 보다 증가시키는 효과가 있다.
쌀엿강정, 스피루리나, 항산화, 저장, 피코시아닌
-
-
-
-
-
-
-
-
-
Search Results
73
records
(took 0.034 seconds)
