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公开(公告)号：KR101144297B1
公开(公告)日：2012-05-11
申请号：KR1020080118393
申请日：2008-11-26
Applicant: 동신대학교산학협력단
Abstract: 본 발명은 과실의 폐기부를 이용한 곤충 천연사료 제조방법에 관한 것으로서, 곤충의 천연사료를 과실의 폐기부를 사용하여 저렴하게 제조가능하도록 하기 위한 것이다. 이를 위해 본 발명은, 배 및 감의 폐기부를 흐르는 물에 수세하여 멸균된 저장용기에 담아 저온냉동기에서 보관하는 폐기부보관단계(S10)와; 상기 저온냉동기에 보관된 폐기부를 냉건조기에서 동결건조시켜 수분을 제거한 다음으로 상기 폐기부를 파쇄기를 통해 분말형태로 만든 후 1000mesh 채로 걸러내는 폐기부분말화단계(S20)와; 상기 폐기부분말화단계(S20)를 거친 폐기부 분말과 물을 혼합하여 100℃에서 10분간 가열한 뒤, 멸균거즈를 통해 액체만을 걸러낸 다음에 이 액체와 젤라틴을 11:1의 비율로 섞어 100℃에서 10분간 가열하고 용기에 담아 5 내지 10℃에서 1일간 보관하는 젤리형성단계(S30);로 이루어지는 것을 특징으로 하여, 저가의 곤충 천연사료를 제조할 수 있도록 한다.
과실, 폐기부, 외과피, 내과피, 천연사료, 풍뎅이류, 곤충사료-
公开(公告)号：KR100999114B1
公开(公告)日：2010-12-07
申请号：KR1020080038993
申请日：2008-04-25
Applicant: 동신대학교산학협력단
Abstract: 본 발명은 유자차 제조방법 및 이 방법에 의하여 제조된 유자차에 관한 것으로서, 특히 소금물 및 흐르는 물에 세척한 유자를 일정크기로 절단하고 씨앗을 제거하여 유자절편을 만드는 유자절편 형성단계와; 상기 유자절편을 설탕에 절임하고 이를 멸균용기에 밀봉하여 일정기간동안 냉장보관함으로써 젤(Gel) 형태의 유자차를 제조하는 젤유자차 제조단계와; 상기 젤유자차를 분쇄한 후 분쇄된 젤유자차에 공기를 불어넣는 폭기(曝氣)단계와; 상기 폭기단계를 거친 젤유자차를 특정형태의 용기에 넣어 특정형태의 입체로 만드는 성형단계와; 상기 성형단계에서 젤유자차가 담겨진 용기를 급속냉동시켜 젤유자차를 고형화시키는 고체유자차 제조단계와; 상기 고체유자차 제조단계에서 제조된 고체유자차를 건조시키는 건조단계와; 탱자가루를 고체유자차의 표면에 뿌리는 탱자가루 산포단계;로 구성되어, 뜨거운 물에서 유자차가 신속하게 용해하고 유자차의 표면에 탱자가루가 산포되어 향이 보충되는 효과가 있다.
또한, 본 발명은 유자차의 포장방법에 관한 것으로서, 특히 특정형태를 갖고 표면에 탱자가루가 산포된 고체유자차를 하나 이상씩 각각의 폴리에스테르 비닐로 진공포장 또는 질소포장하고, 이를 종이컵에 숟가락과 함께 삽입한 후 진공포장되어 유자차의 휴대 및 보관이 편리한 효과가 있다.
유자차, 젤, 폭기, 냉동, 건조, 탱자-
Patent Agency Ranking
公开(公告)号：KR100930084B1
公开(公告)日：2009-12-07
申请号：KR1020070107338
申请日：2007-10-24
Applicant: 동신대학교산학협력단 , 영산홍어(주)
Abstract: A skate sausage and a manufacturing method thereof are provided improve conservative property and to reduce the content of cholesterol of a sausage by using meat, a skate, and kimchi as main materials. A skate sausage comprises 55-65 weight% of minced meat, 15-18 weight% of minced skate, 15-18 weight% of minced kimchi, and 4-9 weight% of spice on the basis of 100 weight% of sausage dough. The spice includes cayenne pepper, curry powder, ground pepper, onion, egg, garlic etc. A method for manufacturing the skate sausage comprises the following steps of: preparing the minced skate, meat, kimchi, and spice; mixing prepared materials; aging the materials for 24-48 hours; smoking and drying the aged materials after cooking the materials at 75-85°C for 10-15 minutes; and wrapping the dried sausage and sterilizing the sausage at 90-120°C for 5 - 30 minutes.
Abstract translation: 提供了一种滑冰肠及其制造方法，其通过使用肉，滑冰和泡菜作为主要材料来改善保守性并降低香肠的胆固醇含量。 基于100重量％的香肠面团，冰片香肠包含55-65重量％的碎肉，15-18重量％的碎冰块，15-18重量％的碎腌泡菜和4-9重量％的香料。 香料包括辣椒粉，咖喱粉，胡椒粉，洋葱，鸡蛋，大蒜等。一种制造冰鞋香肠的方法包括以下步骤：制备切碎的冰刀，肉，泡菜和香料; 混合制备的材料; 将材料老化24-48小时; 在75-85℃下烹饪10-15分钟后，抽吸并干燥老化的材料; 包装干燥的香肠并在90-120℃下灭菌香肠5-30分钟。
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公开(公告)号：KR1020080067539A
公开(公告)日：2008-07-21
申请号：KR1020070004954
申请日：2007-01-16
Applicant: 동신대학교산학협력단
Abstract: A method for preparing a pear vinegar is provided to mass-produce the pear vinegar from the pear, thereby enhancing preference of the vinegar and being helpful for health of a taker. A method for preparing a pear vinegar comprises the steps of: (a) after removing an injured portion of pear, washing it with water and eliminating moisture therefrom, crushing and compressing the pear to prepare a juice; (b) adding white sugar to the juice to have 20-24° Brix; (c) after adding 0.5-1 vol.% of dried yeast to the sugar-added juice, fermenting it at a temperature of 22-28 deg.C for 5-7 days under anaerobic condition; (d) sterilizing a fermented solution obtained from the step(c) at a temperature of 60-80 deg.C for 30-60 minutes; and (e) after inoculating 10 vol.% of vinegar including fungus bodies of acetic acid bacteria, which is prepared by inoculating 1 vol.% of cultured Acetobacter aceti into a filtrate solution of an alcohol fermented solution obtained from the step(d) and culturing it at a temperature of 27-33 deg.C for 2-4 days, into the alcohol fermented solution, culturing it at a temperature of 25-35 deg.C for 6-8 days under aerobic condition. Further, an alcohol content of fermented solution is 6 to 8%.
Abstract translation: 提供梨梨的制备方法，从梨中大量生产梨醋，从而提高醋的优越性，有助于保健人员的健康。 制备梨醋的方法包括以下步骤：（a）除去梨的受损部分后，用水洗涤并除去水分，破碎和压缩梨以制备果汁; （b）向汁中加入白糖至20-24°白利糖度; （c）将0.5-1体积％的干酵母加入到加糖汁中，在22-28℃的温度下在厌氧条件下发酵5-7天; （d）将步骤（c）得到的发酵液在60-80℃的温度下灭菌30-60分钟; 和（e）在将10体积％的醋包括乙酸菌真菌体，将1体积％培养的醋酸醋杆菌接种到由步骤（d）得到的醇发酵液的滤液中， 在27-33℃的温度下培养2-4天，进入醇发酵液，在25-35℃的温度下在需氧条件下培养6-8天。 此外，发酵液的醇含量为6〜8％。
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公开(公告)号：KR100983111B1
公开(公告)日：2010-09-17
申请号：KR1020100034616
申请日：2010-04-15
Applicant: 동신대학교산학협력단 , 농업회사법인 동의나라 주식회사
Abstract: PURPOSE: A distillation apparatus having a multi-stage column is provided to obtain only gas having a boiling point from more than two gas having different boiling points. CONSTITUTION: A distillation apparatus having a multi-stage column comprises: a distillation flask(10) heating a liquid with heater while having the liquid therein; a distillation column dividing more than two gas; a condenser(30) condensing the gas transferred along the distillation column while being communicated with a liquid tank; and a storage flask(40) storing the condensed liquid through the condenser.
Abstract translation: 目的：提供具有多级柱的蒸馏装置，以仅获得具有不止于两种具有不同沸点的气体的沸点的气体。 构成：具有多级塔的蒸馏装置包括：蒸馏瓶（10），其中具有液体的同时用加热器加热液体; 蒸馏塔分两种以上气体; 冷凝器（30），其在与液体罐连通的同时冷凝沿蒸馏塔传送的气体; 以及储存通过冷凝器冷凝的液体的储存瓶（40）。
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公开(公告)号：KR1020100059574A
公开(公告)日：2010-06-04
申请号：KR1020080118393
申请日：2008-11-26
Applicant: 동신대학교산학협력단
Abstract: PURPOSE: A method of manufacturing natural insect feed and the natural insect feed manufactured thereby are provided to solve an environmental problem while reducing manufacturing costs of the natural insect feed without using an artificial component. CONSTITUTION: A method of manufacturing natural insect feed includes the following steps: storing a waste part of pear and persimmon after washing the fruits and storing in a sterilized reservoir(S10); filtering the fruits after frozen-drying the fruits with a sieve of 1000mesh; heating the waste powder with water for 10 minutes after mixing; storing a mixture in 5 ~ 10°C in 100°C; hot-drying the waste powder in 70~90°C. A freeze-drying period of the waste part is 3 ~ 4 days.
Abstract translation: 目的：提供一种制造天然昆虫饲料的方法和由此制造的天然昆虫饲料，以解决环境问题，同时降低天然昆虫饲料的制造成本而不使用人造成分。 构成：制造天然昆虫饲料的方法包括以下步骤：在洗涤水果并储存在灭菌的储存器中之后储存梨和柿子的废物部分（S10）; 用1000目筛子冷冻干燥果实后过滤水果; 混合后用水加热废粉10分钟; 在100℃保存5〜10℃的混合物; 在70〜90℃下对废粉进行热干燥。 废物部分的冷冻干燥时间为3〜4天。
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公开(公告)号：KR100783095B1
公开(公告)日：2007-12-07
申请号：KR1020070004955
申请日：2007-01-16
Applicant: 동신대학교산학협력단
CPC classification number: A23L19/09 , A23G3/0002 , A23G3/36 , A23L2/52 , A23L3/36 , A23L3/40 , A23L5/43
Abstract: A method of manufacturing dry confectionery by soaking fruit and vegetable in sugar liquor containing lemon juice without harmful additives is provided to prevent nutrient destruction, taste deterioration and flavor loss and enhance the shelf life of fruit and vegetable. Fruit and vegetable are washed, sliced to 1 to 1.5cm in thickness, soaked in sugar liquor for 10 to 15sec and used to make confectionery which is filtered, quickly frozen to -50 to -60deg.C and freeze-dried at 25 to 35deg.C for 1 to 2 days. The obtained dry confectionery is able to be sprayed with gelatin liquid containing water and gelatin in a weight ratio of 99.3:0.7 and dried at 45 to 60deg.C for 12 to 24hr to obtain dry confectionery of a jelly shape with a moisture content of 80 to 95%. The sugar liquor is obtained by mixing water and oligosaccharide in a weight ratio of 2:1, adding 1 part by weight of salt and 10 parts by weight of lemon juice and decolorizing the liquid using any one natural coloring agent selected from a beet, Gardenia seed, kale, carrot and dropwort.
Abstract translation: 提供通过在不含有害添加剂的含柠檬汁的糖液中浸泡水果和蔬菜来制造干性糖食的方法，以防止营养物破坏，味道变质和风味损失，并提高水果和蔬菜的保质期。 水果和蔬菜洗涤，切片至1至1.5厘米厚，在糖液中浸泡10至15秒，用于制作糖果，过滤，快速冷冻至-50至-60度，并在25至35度冷冻干燥 .C 1至2天。 所得干果可以用含有水和明胶的明胶液以99.3:0.7的比例喷雾，并在45-60℃下干燥12至24小时，得到水分含量为80的果冻形状的干糖果 至95％。 通过以2:1的重量比混合水和寡糖获得糖液，加入1重量份的盐和10重量份的柠檬汁，并使用任何一种选自甜菜栀子的天然着色剂对液体进行脱色 种子，羽衣甘蓝，胡萝卜和落叶松。
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