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公开(公告)号：KR1020130059037A
公开(公告)日：2013-06-05
申请号：KR1020110125119
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: PURPOSE: A broccoli latte manufacturing method is provided to maintain natural color, taste, and flavor of broccoli by using a freeze-dry technique. CONSTITUTION: Broccoli is washed and cut. The cut broccoli is freeze-dried. The freeze-dried broccoli is pulverized to a size of 30-50 mesh to obtain broccoli freeze-dried powder. At least one of whole-milk powder or skimmed milk powder is mixed with the broccoli freeze-dried powder. A broccoli latte composition comprises 3.1-3.8 wt% of the broccoli freeze-dried powder, 2-3 wt% refined salt, 2.1-3.0 wt% of brown rice powder, 7.2-8.1 wt% of glucose, 19-21 wt% of white sugar, 2.1-2.9 wt% of cheese powder, 44-47 wt% of at least one of whole-milk powder or skimmed milk powder, 7-9 wt% of powder milk cream, and 6-8 wt% of foaming cream. [Reference numerals] (AA) Wash broccoli; (BB) Cut; (CC) Lyophilization; (DD) Pulverize; (EE) Mix with sub materials; (FF) Filling; (GG) Packing
Abstract translation: 目的：采用西兰花拿铁制造方法，通过使用冷冻干燥技术来保持西兰花的自然色泽，味道和风味。 构成：西兰花被洗涤和切割。 切西兰花冷冻干燥。 将冷冻干燥的西兰花粉碎至30-50目的尺寸，得到西兰花冷冻干燥粉末。 将全脂奶粉或脱脂奶粉中的至少一种与花椰菜冻干粉混合。 西兰花拿铁组合物包含3.1-3.8重量％的西兰花冷冻干燥粉末，2-3重量％精制盐，2.1-3.0重量％糙米粉末，7.2-8.1重量％葡萄糖，19-21重量％ 白糖，2.1-2.9重量％的干酪粉末，44-47重量％的全脂奶粉或脱脂奶粉中的至少一种，7-9重量％的粉末奶油和6-8重量％的发泡霜 。 （参考号）（AA）洗西兰花; （BB）切; （CC）冻干; （DD）粉碎; （EE）与子材料混合; （FF）灌装; （GG）包装
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公开(公告)号：KR101254722B1
公开(公告)日：2013-04-15
申请号：KR1020110125120
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
CPC classification number: A23L7/10
Abstract: PURPOSE: A manufacturing method of waxy corn latte is provided to manufacture a waxy corn latte composition with improved flavor and soft texture by roasting and ultrafinely grinding waxy corn. CONSTITUTION: A manufacturing method of a waxy corn latte composition comprises the following steps of: (A) shattering and coarsely grinding waxy corn kernels; (B) primarily roasting the coarsely ground waxy corn kernels at a temperature of 150 to 200 deg. C for 20 to 50 minutes, followed by secondary roasting at a temperature of 100 to 150 deg. C for 20 to 50 minutes; (C) standing the roasted waxy corn kernels to cool; (D) preparing a waxy corn ultrafine powder by ultrafinely grinding the standing-cooled waxy corn kernels at a size of 100 to 300 mesh; and (E) mixing at least one of skimmed milk powder and whole milk powder to the waxy corn ultrafine powder. The waxy corn latte composition contains 23 to 27 wt% of the waxy corn ultrafine powder, 33 to 39 wt% of at least one of skimmed milk powder and whole milk powder, 6.3 to 7.7 wt% of foaming cream, 4.1 to 4.9 wt% of powder milk cream, 18 to 22 wt% of white sugar, 2.3 to 2.7 wt% of refined salt, and 4.5 to 5.5 wt% of hydrocrystalline glucose. [Reference numerals] (AA) Selecting raw materials; (BB) Primary roasting; (CC) Secondary roasting; (DD) Cooling; (EE) Grinding; (FF) Mixing with sub-materials; (GG) Filling; (HH) Packing;
Abstract translation: 目的：提供糯玉米拿铁的制造方法，通过焙烧和超细研磨糯玉米来制造具有改善风味和柔软质感的蜡质玉米拿铁组合物。 构成：糯玉米秸秆组合物的制造方法包括以下步骤：（A）粉碎和粗磨糯玉米粒; （B）主要在150至200度的温度下焙烧粗糙的糯玉米粒。 20〜50分钟，然后在100〜150℃的温度进行二次焙烧。 C为20〜50分钟; （C）将烤糯玉米粒放在冷却状态; （D）通过以100至300目的尺寸超细研磨立式冷却的糯玉米粒，制备蜡质玉米超细粉末; 和（E）将脱脂奶粉和全脂奶粉中的至少一种与蜡质玉米超细粉末混合。 蜡状玉米拿铁组合物含有23〜27重量％的糯玉米超细粉，33〜39重量％的脱脂奶粉和全脂奶粉中的至少一种，6.3〜7.7重量％的发泡霜，4.1〜4.9重量％ 的粉末奶油，18-22重量％的白糖，2.3-2.7重量％的精制盐和4.5-5.5重量％的结晶葡萄糖。 （标号）（AA）选择原料; （BB）初级焙烧; （CC）二次焙烧; （DD）冷却; （EE）研磨; （FF）与子材料混合; （GG）灌装; （HH）包装;
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公开(公告)号：KR101249464B1
公开(公告)日：2013-04-03
申请号：KR1020100056713
申请日：2010-06-15
Applicant: 강원대학교산학협력단 , 갯배영어조합법인
Abstract: 본 발명은 멍게를 두께가 1~20 mm가 되도록 절단하는 단계; 상기 절단된 멍게를 1.033~3 kgf/cm
2 의 가압상태에서 70~150℃ 온도로 스티밍(Steaming)하는 단계; 상기 스티밍이 끝난 멍게를 건조하는 단계; 상기 건조된 멍게를 30~1000 mesh 사이즈로 분쇄하는 단계; 상기 분쇄된 멍게분말 26~66 중량%, 연근 2~22 중량% 및 정제수 27~57 중량%을 혼합하여 반죽하는 단계; 반죽이 완성된 후 제환하는 단계; 상기 제환된 환을 동그랗게 성형하는 단계; 상기 동그랗게 성형된 환을 건조하는 단계;를 포함하는 것을 특징으로 하는 멍게 환의 제조방법에 관한 것으로, 가압 스티밍(Steaming)을 이용하여 멍게 특유의 비린내를 제거함과 동시에 초미분쇄분말로 환을 성형함으로써 섭취시 거부감이 감소되면서 영양성분의 흡수력을 극대화한 멍게 환을 제조할 수 있다.-
公开(公告)号：KR101223650B1
公开(公告)日：2013-01-17
申请号：KR1020110017039
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: 본 발명은 (A) 잣(
Pinus
koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; (C) 상기 (B)단계에서 수득된 잣 박의 상층부를 이용하여 잣 박 흡착 분말을 제조하는 단계; 및 (D) 상기 잣 박 흡착 분말을 프리믹스 부 원료와 혼합시키는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 즉석 잣 컵 케익 프리믹스의 제조방법에 관한 것이다.-
公开(公告)号：KR101214510B1
公开(公告)日：2013-01-03
申请号：KR1020110062527
申请日：2011-06-27
Applicant: 강원대학교산학협력단 , 농업회사법인 산나물박물관 주식회사
Abstract: 본발명은 (A) 곤드레()를손질하고세척한후, 곤드레전체가 90℃ ~ 100℃의열수에잠기도록하여 5 ~ 10분간열처리하는단계; (B) 상기열처리된곤드레를 20 ~ 30분간냉수에침지시킨후, 탈수시키는단계; (C) 정제수 90 ~ 95중량%, 산 0.1 ~ 0.5중량%, 검류 0.1 ~ 1중량%, 전분류 0.5 ~ 2중량% 및당류 3 ~ 9중량% 혼합하여바인더를제조하는단계; (D) 상기탈수된곤드레, 쪽파, 청고추및 참깨를포함하는곤드레나물에상기바인더를혼합하여곤드레나물혼합물을제조하는단계; 및 (E) 상기곤드레나물혼합물을동결건조시키는단계;를포함하는것을특징으로하는곤드레나물블록의제조방법을제공한다.
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Patent Agency Ranking
公开(公告)号：KR101204367B1
公开(公告)日：2012-11-27
申请号：KR1020110065688
申请日：2011-07-01
Applicant: 강원대학교산학협력단 , 강원도 횡성군
CPC classification number: C12G3/04 , C12G3/02 , C12Y302/01001 , C12Y302/01002
Abstract: PURPOSE: A fermentation additive and a method for making makkoli containing unpolished rice using the same are provided to enhance functionality and to ensure product stability and fermentation speed. CONSTITUTION: A fermentation additive for makkoli containing unplished rice contains amylolytic enzyme powder, lactose powder, lactic acid bacteria powder, and yeast powder. The amylolytic enzyme is alpha-amylase, beta-amylase, and glucoamylase. The lactic acid bacteria are Leuconostoc mesenteroides subsp. cremoris. A method for making the makkoli comprises a step of preparing and cooling hard-boiled rice and fermenting. The method further comprises a step of diluting steviol glucoside isolated from Stevia rebaudiana Bertoni and adding 0.015(w/v) of steviol glucose before putting the makkoli into a bottle. [Reference numerals] (AA) Washing rice; (BB) Dipping rice; (CC) Dehydration; (DD) Steaming(making hard-boiled rice); (EE) Cooling; (FF) Mixing fermentation additives; (GG) Fermentation preparing; (HH) Fermenting(25°C/3days); (II) Filtering(80mesh); (JJ) Diluting(liquor 1: water 1.14); (KK) Adding sweetener(0.01% steviol glucose); (LL) Bottling(750ml)
Abstract translation: 目的：提供发酵添加剂和使用该发酵添加剂和含有未糙米的麦考利的方法以增强功能并确保产品稳定性和发酵速度。 构成：含有未粉化的米糠的发酵添加剂含有淀粉分解酶粉，乳糖粉，乳酸菌粉和酵母粉。 淀粉分解酶是α-淀粉酶，β-淀粉酶和葡糖淀粉酶。 乳酸菌是肠道明串珠菌 乳脂。 制备麦芽糖的方法包括制备和冷却硬煮米和发酵的步骤。 该方法还包括从甜菊甜叶菊中分离出的甜菊醇葡萄糖苷并在将麦考利放入瓶中之前加入0.015（w / v）的甜菊醇葡萄糖的步骤。 （附图标记）（AA）洗饭; （BB）蘸米饭; （CC）脱水; （DD）蒸（煮米饭）; （EE）冷却; （FF）混合发酵添加剂; （GG）发酵准备; （HH）发酵（25°C / 3天）; （二）过滤（80目）; （JJ）稀释（酒1：水1.14）; （KK）添加甜味剂（0.01％甜菊醇葡萄糖）; （LL）瓶装（750ml）
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公开(公告)号：KR1020120097682A
公开(公告)日：2012-09-05
申请号：KR1020110017039
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: PURPOSE: A producing method of an instant pine nut cake premix using defatted pine nut dregs is provided to use the defatted pine nut dregs obtained from a pine nut oil separation process using the centrifugal-separation. CONSTITUTION: A producing method of an instant pine nut cake premix using defatted pine nut dregs comprises the following steps: absorbing the upper part of the pine nut dregs to an emulsifier, sodium casein, and dextrin, and drying the mixture at 50-70 deg C for 2-4 hours to obtain pine nut dreg absorbed powder; and mixing the pine nut dregs absorbed powder with premix additional ingredients. The premix additional ingredients include white sugar, powder milk cream, weak flour, dextrin, baking powder, salt, and pine nut granules. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing; (CC) Low-temperature crushing; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE) Oil; (FF) Sludge; (GG) Moisture; (HH) Oil; (II) Sludge(utilizing as a food material; (JJ) Pulverizing; (KK) Mixing with additional ingredients; (LL) Packaging
Abstract translation: 目的：提供使用脱脂松果渣的即时松果饼预混料的生产方法，使用通过离心分离从松果油分离方法获得的脱脂松子渣。 构成：使用脱脂松果仁渣的速溶松果饼预混料的生产方法包括以下步骤：将松果仁渣的上部吸收到乳化剂，酪蛋白酪蛋白和糊精中，并将混合物在50-70度 C为2-4小时，得到松仁渣吸收粉末; 并将松果渣吸收的粉末与预混料附加成分混合。 预混料的另外成分包括白糖，粉末奶油，弱面粉，糊精，发酵粉，盐和松仁颗粒。 （附图标记）（AA）破碎过程; （BB）超细粉碎; （CC）低温破碎; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE）油; （FF）污泥; （GG）水分; （HH）油; （二）污泥（用作食品材料;（JJ）粉碎;（KK）与附加成分混合;（LL）包装
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28.发明授权
公开(公告)号：KR101177379B1
公开(公告)日：2012-08-27
申请号：KR1020100046948
申请日：2010-05-19
Applicant: 강원대학교산학협력단 , 주식회사 엔자임바이오
IPC: A61K36/734 , A61K36/8994 , A61K36/81 , A61P3/04
Abstract: 본 발명은 산사 추출물, 율무 추출물, 청고추 추출물 및 팥싹 추출물을 유효성분으로 함유하는 것을 특징으로 하는 항비만용 조성물에 관한 것으로, 체중, 지방세포 크기, 혈장 내 총 콜레스테롤 함량, LDL-콜레스테롤 함량, 중성지방 함량, 지질대사와 관련된 효소인 지단백 리파아제(Lipoprotein lipase; LPL)의 활성을 감소시키고, 혈장 내 HDL-콜레스테롤 함량 및 아실-코에이 합성효소(Acyl-CoA synthetase; ACS)의 활성은 증가시킴으로써 실질적인 항비만 효과를 발휘한다.
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