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公开(公告)号：KR101143379B1
公开(公告)日：2012-05-22
申请号：KR1020090093178
申请日：2009-09-30
Applicant: 농업회사법인 주식회사 이비채 , 대구한의대학교산학협력단
Abstract: PURPOSE: A beverage containing mulberry vinegar and a mulberry hot water extract is provided to offer the functionality of mulberry to drinkers including anti-oxidation ability. CONSTITUTION: A beverage contains 2.3wt% of mulberry vinegar, 3wt% of mulberry hot water extract, 13wt% of high fructose corn syrup, 0.1wt% of mulberry flavor, 0.1wt% of hydrated citric acid, 0.03wt% of sodium citrate, 1.5wt% of polydextrose, 0.01wt% of enzyme treated stevia, 0.04wt% of mixture containing vitamin B1 and dextrin, and 79.92wt% of water.
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公开(公告)号：KR100880817B1
公开(公告)日：2009-01-30
申请号：KR1020070062795
申请日：2007-06-26
Applicant: 대구한의대학교산학협력단
Abstract: 본 발명의 목적은 한약재를 첨가하여 기능성을 살리되, 제빵적성을 해치지 않는 적절한 범위로 한약재를 첨가한 웰빙빵을 제공하는 데 있다. 아울러 그 웰빙빵에 적합한 핫소스를 제공하는 데 있다.
상기한 목적을 달성하기 위한 본 발명에 따른 웰빙빵은, 밀가루와 올리고당, 창출, 인진쑥, 의이인을 함유하는 것을 특징으로 한다. 그리고 이때, 각 물질의 함량은 밀가루를 100으로 하였을 때의 중량대비로 올리고당 2중량％, 창출 0.25중량％, 인진쑥 0.07중량％, 의이인 0.25중량％인 것을 특징으로 한다.
또한 본 발명에 따른 한방핫소소는, 물100중량％, 대파6중량％(물을 100으로 하였을 때의 상대적 수치임, 나머지 성분도 동일함), 양파19중량％, 마늘16중량％, 대추18중량％, 감초18중량％, 통후추30중량％, 월계수잎11중량％, 간장3중량％, 진육수6.5중량％, 설탕0.5중량％, 후추가루28중량％, 고추장15중량％, 고춧가루28중량％, 토마토페이스트40중량％, 올리브유0.4중량％, 타바스코소스9중량％, 칠리소스14중량％, 잔탄검1.5중량％, 전분3.5중량％로 구성된 것을 특징으로 한다.
웰빙빵, 올리고당, 창출, 인진쑥, 의이인, 한방핫소스-
Patent Agency Ranking
公开(公告)号：KR1020110035450A
公开(公告)日：2011-04-06
申请号：KR1020090093178
申请日：2009-09-30
Applicant: 농업회사법인 주식회사 이비채 , 대구한의대학교산학협력단
CPC classification number: A23L2/38 , A23L33/10 , A23V2200/328
Abstract: PURPOSE: A beverage containing mulberry vinegar and a mulberry hot water extract is provided to offer the functionality of mulberry to drinkers including anti-oxidation ability. CONSTITUTION: A beverage contains 2.3wt% of mulberry vinegar, 3wt% of mulberry hot water extract, 13wt% of high fructose corn syrup, 0.1wt% of mulberry flavor, 0.1wt% of hydrated citric acid, 0.03wt% of sodium citrate, 1.5wt% of polydextrose, 0.01wt% of enzyme treated stevia, 0.04wt% of mixture containing vitamin B1 and dextrin, and 79.92wt% of water.
Abstract translation: 目的：提供含有桑树醋和桑叶热水提取物的饮料，以提供包括抗氧化能力的桑树的功能。 构成：饮料中含有桑树醋2.3％，桑果热水提取物3重量％，高果糖玉米糖浆13重量％，桑叶风味0.1重量％，水合柠檬酸0.1重量％，柠檬酸钠0.03重量％ 1.5重量％的聚葡萄糖，0.01重量％的酶处理的甜叶菊，0.04重量％的含有维生素B1和糊精的混合物和79.92重量％的水。
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公开(公告)号：KR1020080012139A
公开(公告)日：2008-02-11
申请号：KR1020070062794
申请日：2007-06-26
Applicant: 대구한의대학교산학협력단
Abstract: Functional bread containing medicinal herbs in the range without impairing baking suitability is provided to ensure excellent physical properties, functionality and sensory evaluation. Functional bread contains 2% by weight of oligosaccharide, 0.25% by weight of Atractylodes root, 0.07% by weight of Capillary Artemisia herb and 0.25% by weight of Coix lachryma-jobi, based on 100 parts by weight of wheat flour. For an example, 100% by weight of wheat flour is mixed with 0.25% by weight of Atractylodes root, 0.07% by weight of Capillary Artemisia herb, 0.25% by weight of Coix lachryma-jobi, 63% by weight of water, 3% by weight of yeast, 2% by weight of salt, 4% by weight of margarine and 3% by weight of nonfat dry milk.
Abstract translation: 提供了不损害烘烤适用性的含有药草的功能性面包，以确保优异的物理性能，功能和感官评价。 基于100重量份的小麦粉，功能性面包含有2重量％的寡糖，0.25重量％的白术根，0.07重量％的毛细艾蒿草和0.25重量％的枸杞子。 例如，将100重量％的小麦面粉与白术根，0.25重量％的白蒿草，0.25重量％的枸杞子混合，63重量％的水，3重量％ 的酵母，2重量％的盐，4重量％的人造奶油和3重量％的脱脂奶粉。
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公开(公告)号：KR1020140092105A
公开(公告)日：2014-07-23
申请号：KR1020130004435
申请日：2013-01-15
Applicant: 대구한의대학교산학협력단
CPC classification number: A23L7/109 , A23L13/50 , A23L33/105
Abstract: The present invention relates to functional noodles using wheat gluten and chicken breast, and more specifically, to functional noodles which increase the utilization of chicken breast by utilizing chicken breast disregarded by consumers as an ingredient of noodles in a method of manufacturing noodles by adding TGase (transglutaminase) and wheat gluten in order to improve the processing suitability of chicken breast; and maximize the functionality by adding an extract of Rubus coreanus and an extract of prickly pear as sub-ingredients. The present invention provides functional noodles including chicken breast, wheat flour, wheat gluten and TGase.
Abstract translation: 本发明涉及使用小麦面筋和鸡胸肉的功能性面条，更具体地说，涉及通过加入TGase来制造面条的方法，通过利用消费者忽视的鸡胸肉作为面条的成分，增加鸡胸肉的利用率的功能性面条（ 转谷氨酰胺酶）和小麦面筋，以提高鸡胸肉的加工适应性; 并通过添加Rubus coreanus的提取物和仙人掌的提取物作为副成分来最大化功能。 本发明提供了包括鸡胸肉，小麦粉，小麦面筋和TGase的功能性面条。
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公开(公告)号：KR1020070066071A
公开(公告)日：2007-06-27
申请号：KR1020050126811
申请日：2005-12-21
Applicant: 대구한의대학교산학협력단
IPC: A23L1/317
CPC classification number: A23L13/67 , A23L13/65 , A23V2250/2124
Abstract: Provided are a method for preparing sausage to improve taste, smell and texture, and the sausage prepared by the method which has an antitumor activity by using ginseng. The method comprises the steps of stirring and pulverizing pork and ice; adding salt, an ascorbate salt and a nitrate salt to the mixture with stirring; adding MSG, sugar and sodium phosphate to the mixture with stirring; adding white pepper, allspice, nutmeg and sage to the mixture with stirring; adding casein, fat and ice to the mixture with stirring; adding ISP, starch and ginseng powder or ginseng steamed red powder to the mixture with stirring; putting the mixture into a PVDC pack and casing it into sausage; boiling it in water of 60-80 deg.C for 60-100 min; and showing it with cold water.
Abstract translation: 提供了一种制备香肠以改善口味，气味和质地的方法，以及通过使用人参具有抗肿瘤活性的方法制备的香肠。 该方法包括搅拌和粉碎猪肉和冰的步骤; 在搅拌下向混合物中加入盐，抗坏血酸盐和硝酸盐; 在搅拌下向混合物中加入MSG，糖和磷酸钠; 在搅拌下向混合物中加入白胡椒，多香果，肉豆蔻和鼠尾草; 在搅拌下向混合物中加入酪蛋白，脂肪和冰; 在搅拌下将ISP，淀粉和人参粉末或人参蒸红粉末加入混合物; 将混合物置于PVDC包装中并将其包装成香肠; 在60-80℃的水中煮沸60-100分钟; 并用冷水显示。
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