公开(公告)号：KR1020090100961A

公开(公告)日：2009-09-24

申请号：KR1020080026502

申请日：2008-03-21

Applicant: 강원대학교산학협력단

Inventor： 최면 ,  황하진 ,  서동주 ,  김대중 ,  이현주 ,  유진균

IPC: A23L1/223 ,  A23L1/224 ,  A23L1/212 ,  A23L1/221

CPC classification number: A23L27/14 ,  A23L19/00 ,  A23L27/16 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/212

Abstract: PURPOSE: A method for preparing onion blocks or garlic blocks is provided to enable a consumer to carry the onion blocks or garlic blocks easily and conveniently and to secure specific taste of onion or garlic when they are restored to their original states. CONSTITUTION: A method for preparing onion blocks or garlic blocks comprises the following steps of: wet-pulverizing onion or garlic to a size of 20mesh or larger; drying the pulverized onion or garlic and re-pulverizing it; mixing the dried powder with glucose; molding the powder into granules; and compressing the molded granules and cooling them. The content of the glucose is 1-25 parts on a basis of 100 parts of onion or garlic powder.

Abstract translation: 目的：制备洋葱块或大蒜块的方法，使消费者能够方便地携带洋葱块或蒜块，并在恢复到原来的状态时确保洋葱或大蒜的特定味道。 构成：制备洋葱块或大蒜块的方法包括以下步骤：将洋葱或大蒜湿粉碎至20目以上的大小; 干燥粉碎的洋葱或大蒜并重新粉碎; 将干粉与葡萄糖混合; 将粉末成型为颗粒; 并压缩模制颗粒并冷却它们。 基于100份洋葱粉或大蒜粉，葡萄糖含量为1-25份。

公开(公告)号：KR1020090100904A

公开(公告)日：2009-09-24

申请号：KR1020080026423

申请日：2008-03-21

Applicant: 강원대학교산학협력단

Inventor： 최면 ,  황하진 ,  이현주 ,  김대중 ,  서동주 ,  유진균

IPC: A21D2/36 ,  A21D2/00

CPC classification number: A21D10/005 ,  A21D2/165 ,  A21D2/36 ,  A21D6/006 ,  A23L17/60

Abstract: PURPOSE: A method for preparing wheat flour with an improved associative property is provided to improve an associative property with different ingredients at the same time increasing savory taste. CONSTITUTION: A method for preparing wheat flour with an improved associative property comprises the following steps of: drying raw sea tangle; pulverizing the dried sea tangle; allowing the sea tangle powder to absorb oil; heat-treating the oil-absorbing sea tangle powder; and chilling the heat-treated sea tangle powder and mixing it with wheat flour. The sea tangle is pulverized to 60mesh or larger and its moisture content is maximum 10%.

Abstract translation: 目的：提供一种具有改善缔合性的小麦粉的制备方法，以提高不同成分的缔合性，同时增加味觉。 构成：具有改善缔合性的小麦粉的制备方法，包括以下步骤：干燥生海缠结; 粉碎干海缠结; 允许海缠石粉吸油; 热处理吸油海缠结粉; 并冷却经热处理的海藻粉，并将其与小麦粉混合。 海杂面粉碎至60目以上，其含水量最大为10％。