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公开(公告)号：KR102248033B1
公开(公告)日：2021-05-04
申请号：KR1020190130823
申请日：2019-10-21
Applicant: 서울대학교산학협력단 , 충남대학교산학협력단
Abstract: 플라즈마처리한채소및 난백의혼합물을포함하는아질산염대체제로써, 상기아질산염대체제를포함하는식품및 아질산염대체제를식품의원료와혼합하여식품유화물을제조하는단계;를포함하는것인식품의제조방법을제공한다. 상기아질산염대체제의첨가한식품은식미의불쾌감없이기존의식품들과유사한색도및 효과를재현할수 있다.
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公开(公告)号：KR101160794B1
公开(公告)日：2012-06-27
申请号：KR1020110138839
申请日：2011-12-21
Applicant: 충청남도 , 충남대학교산학협력단
CPC classification number: C12Q1/6827 , C12Q1/6888 , C12Q2531/113 , C12Q2600/124 , C12Q2600/156
Abstract: PURPOSE: A genetic marker for identifying fatty acid composition of Hanwoo(Korean beef) is provided to easily select Hanwoo with high quality. CONSTITUTION: A method for selecting Hanwoo with high unsaturated fatty acid content comprises: a step of isolating genome DNA sample from a Hanwoo; a step of amplifying PCR of a genetic marker of sequence number 1 containing SNP at 21th base using a primer; a step of cleaving a PCR product with restriction enzyme; a step of performing electrophoresis to identify fragment number and size; and a step of detecting genotype of 21th base. The primer is a primer of sequence numbers 3 and 4. The restriction enzyme is Rsal.
Abstract translation: 目的：用于确定Hanwoo（韩国牛肉）脂肪酸组成的遗传标记，可轻松选择高质量的Hanwoo。 构成：选择具有高不饱和脂肪酸含量的Hanwoo的方法包括：从Hanwoo分离基因组DNA样品的步骤; 使用引物扩增第21位含有SNP的序列号1的遗传标记物的PCR的步骤; 用限制酶切割PCR产物的步骤; 进行电泳以识别片段数目和大小的步骤; 检测第21位基因型的步骤。 引物是序列号3和4的引物。限制酶是Rsal。
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公开(公告)号：KR1020110014440A
公开(公告)日：2011-02-11
申请号：KR1020090072108
申请日：2009-08-05
Applicant: 충남대학교산학협력단
CPC classification number: B65D81/18 , B65D81/3813 , B65D85/32
Abstract: PURPOSE: An egg containing device with dry ice is provided to contain eggs produced in a poultry farm in a device with dry ice, thereby freshly containing eggs by lowering a temperature and generating CO2. CONSTITUTION: An egg containing device with dry ice comprises a body(1), a guide panel(3), and a cover(4). A receiving space(11) is formed in the body. Dry ice(2) is placed in a lower part of the receiving space. The guide panel is separated from dry ice. The guide panel has a narrower width than the width of the receiving space so that a passage(31) is formed between the guide panel and the receiving space. CO2 generated when dry ice is sublimated is supplied through a passage. A cover opens/closes the top of the body.
Abstract translation: 目的：提供含有干冰的装有蛋的装置，以在具有干冰的装置中的家禽农场中产生的鸡蛋，从而通过降低温度并产生二氧化碳来新鲜地包含鸡蛋。 构成：具有干冰的含蛋装置包括主体（1），引导板（3）和盖（4）。 容纳空间（11）形成在体内。 干冰（2）放置在接收空间的下部。 引导板与干冰分离。 引导板具有比容纳空间的宽度窄的宽度，使得在引导板和接收空间之间形成通道（31）。 干冰升华时产生的CO2通过通道供给。 盖子打开/关闭身体的顶部。
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Patent Agency Ranking
公开(公告)号：KR1020080107072A
公开(公告)日：2008-12-10
申请号：KR1020070054939
申请日：2007-06-05
Applicant: 충남대학교산학협력단
IPC: A23L1/24
Abstract: Pickled egg mayonnaise, and a method for preparing the pickled egg mayonnaise are provided to increase the content of calcium and magnesium. Pickled egg mayonnaise is prepared by using the pickled egg. Preferably the preparation method comprises the steps of dipping 1 parts by weight of an egg in 1.5-2.5 parts by weight of vinegar to make the pickled egg; and homogenizing 60-120 parts by weight of the pickled egg, 200-300 parts by weight of a vegetable oil, 3-5 parts by weight of sugar and 1.5-3 parts by weight of salt.
Abstract translation: 腌鸡蛋蛋黄酱，并提供了一种制备腌制鸡蛋蛋黄酱的方法，以增加钙和镁的含量。 腌鸡蛋蛋黄是用腌制蛋制成的。 优选地，制备方法包括将1重量份的鸡蛋浸泡在1.5-2.5重量份的醋中以制成腌制的蛋; 将60-120重量份的腌制蛋，200-300重量份植物油，3-5重量份糖和1.5-3重量份盐均化。
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公开(公告)号：KR101248817B1
公开(公告)日：2013-03-29
申请号：KR1020100018463
申请日：2010-03-02
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 것을 특징으로 하는 고품질 비분쇄육제품의 제조 방법 및 상기 방법으로 제조된 고품질 비분쇄육제품에 관한 것이다.
본 발명에 따른 고품질 비분쇄육제품은 기호성을 증진시킬 수 있을 뿐만 아니라, 저장성과 물리화학적 특성이 개선된 고품질 비분쇄육제품을 완성할 수 있다.-
公开(公告)号：KR1020110099440A
公开(公告)日：2011-09-08
申请号：KR1020100018463
申请日：2010-03-02
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 비분쇄육에 식물성 또는 동물성 유지 및 양념 소스로 이루어진 군으로부터 선택되는 하나 이상을 첨가하여 진공포장한 다음, 초고압 처리하는 것을 특징으로 하는 고품질 비분쇄육제품의 제조 방법 및 상기 방법으로 제조된 고품질 비분쇄육제품에 관한 것이다.
본 발명에 따른 고품질 비분쇄육제품은 기호성을 증진시킬 수 있을 뿐만 아니라, 저장성과 물리화학적 특성이 개선된 고품질 비분쇄육제품을 완성할 수 있다.-
公开(公告)号：KR1020100121812A
公开(公告)日：2010-11-19
申请号：KR1020090040688
申请日：2009-05-11
Applicant: 충남대학교산학협력단
Abstract: PURPOSE: A method for maintaining freshness of egg by coating eggs with chitosan solution and sealing with dry ice is provided to improve storage and safety. CONSTITUTION: A method for maintaining freshness of eggs comprises: a step of coating eggs with chitosan solution; and a step of inputting the coated eggs into a container having dry ice and sealing. The concentration of chitosan is 0.1-3%. The container is made of a material which is able to maintain temperature. The dry ice is contained in 0.1-20g per 10 eggs.
Abstract translation: 目的：提供通过用壳聚糖溶液涂覆鸡蛋和用干冰密封来保持鸡蛋新鲜度的方法，以提高储存和安全性。 构成：保持鸡蛋新鲜度的方法包括：用壳聚糖溶液包衣卵的步骤; 以及将涂覆的鸡蛋输入到具有干冰和密封的容器中的步骤。 壳聚糖的浓度为0.1-3％。 容器由能够保持温度的材料制成。 干冰每10个蛋中含有0.1-20g。
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公开(公告)号：KR1020100102883A
公开(公告)日：2010-09-27
申请号：KR1020090021172
申请日：2009-03-12
Applicant: 충남대학교산학협력단
CPC classification number: A61L2/14 , A61L2202/181 , C12M1/34
Abstract: PURPOSE: A method for sterilizing an object contaminated with microorganism is provided, which makes simple and rapid sterilization possible. CONSTITUTION: A method for sterilizing an object contaminated with microorganism comprises a step of processing an object which is contaminated with microorganism for more than 30 seconds using atmospheric pressure plasma of 75-150 W range. The object is food, one-time-use kitchen supplies, packing material for food packaging, ham, cheese, disposable paper cup, disposable dish or aluminium foil.
Abstract translation: 目的：提供一种对微生物污染物品进行灭菌的方法，可简便快速灭菌。 构成：用于对被微生物污染的物体进行灭菌的方法包括使用75-150W范围的大气压等离子体处理被微生物污染物体超过30秒的步骤。 目的是食品，一次性厨房用品，食品包装用包装材料，火腿，奶酪，一次性纸杯，一次性餐盘或铝箔。
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