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    로스팅한 찰옥수수 초미세분말을 이용한 찰옥수수 라떼
    21.
    发明授权
    로스팅한 찰옥수수 초미세분말을 이용한 찰옥수수 라떼 有权
    使用抛光糯玉米粉的燕麦片的制造方法

    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

    Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  김태혁

    IPC: A23C9/16 ,  A23C9/152 ,  A23L7/10

    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;

    현미 막걸리 발효를 위한 발효 첨가제 및 이를 이용한 현미 막걸리의 제조방법
    22.
    发明授权
    현미 막걸리 발효를 위한 발효 첨가제 및 이를 이용한 현미 막걸리의 제조방법 有权
    糙米酒发酵用添加剂及其制作方法

    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

    Inventor： 최면 ,  임준구 ,  신상훈

    IPC: C12G3/04 ,  C12G3/02

    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）

    콜로이드 밀 공법을 이용하여 식감이 향상되고 이수현상이 방지된 토마토 잼의 제조방법
    27.
    发明公开
    콜로이드 밀 공법을 이용하여 식감이 향상되고 이수현상이 방지된 토마토 잼의 제조방법 有权
    TOMATO JAM的制造方法改善纹理，并使用胶体磨机预防合成

    公开(公告)号：KR1020130057214A

    公开(公告)日：2013-05-31

    申请号：KR1020110123025

    申请日：2011-11-23

    Applicant: 강원대학교산학협력단 ,  (주)웰빙테이블

    Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  김태혁

    IPC: A23L21/12 ,  A23L29/231

    CPC classification number: A23L21/12 ,  A23L19/09 ,  A23L29/231

    Abstract: PURPOSE: A manufacturing method of tomato jam is provided to improve the flavor of tomato and the preservative quality of color by rapid heating at a low temperature compared to the prior art. CONSTITUTION: Tomatoes in which the tap has been removed are washed. The tomatoes are finely pulverized into 5-10 μm with a colloid mill to obtain tomato puree. A liquid material is obtained by adding 10.6 weight% of pectin paste, 30 weight% of fructo oligosaccharide, 17.4 weight% of glucose, 0.5 weight% of white sugar, 0.3 weight% of guar gum and 13.2 weight% of citric acid to 28 weight% of tomato puree. The liquid material is heated at 80-85deg.C. Citric acid is added to the heated liquid material. [Reference numerals] (AA) Remove the taps of tomatoes; (BB) Wash the tomatoes; (CC) Wet-pulverize the tomatoes(5-100um); (DD) Add auxiliary ingredients(pectin, sugar, guar gum); (EE) Heat liquid material(80-85°C); (FF) Add citric acid after heating; (GG) Bottle and cool

    Abstract translation: 目的：提供番茄果酱的制造方法，以与现有技术相比，通过在低温下快速加热来改善番茄的风味和防腐色泽。 构成：将去除水龙头的西红柿洗涤。 用胶体磨将西红柿细粉碎成5-10μm，得到番茄酱。 通过将10.6重量％的果胶糊，30重量％的低聚果糖，17.4重量％的葡萄糖，0.5重量％的白糖，0.3重量％的瓜尔胶和13.2重量％的柠檬酸加入到28重量份中来获得液体材料 ％的番茄泥。 将液体材料加热至80-85℃。 将柠檬酸加入到加热的液体材料中。 （标号）（AA）取出西红柿的水龙头; （BB）洗西红柿; （CC）湿磨西红柿（5-100um）; （DD）加入辅料（果胶，糖，瓜尔胶）; （EE）加热液体材料（80-85℃）; （FF）加热后加入柠檬酸; （GG）瓶和凉

    콜로이드 밀 공법을 이용하여 맛, 풍미 및 식감이 증진된 잼의 제조방법
    28.
    发明公开
    콜로이드 밀 공법을 이용하여 맛, 풍미 및 식감이 증진된 잼의 제조방법 无效
    使用胶体铣刀改善油墨，油墨和纹理的JAM制造方法

    公开(公告)号：KR1020130057213A

    公开(公告)日：2013-05-31

    申请号：KR1020110123024

    申请日：2011-11-23

    Applicant: 강원대학교산학협력단 ,  (주)웰빙테이블

    Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  백종미

    IPC: A23L21/12 ,  A23L29/231

    CPC classification number: A23L21/12 ,  A23L19/09 ,  A23L29/231 ,  A23L29/30

    Abstract: PURPOSE: A manufacturing method of jam is provided to improve the flavor of fruits/vegetables and the preservative quality of color by rapidly heating at a low temperature compared to the prior art. CONSTITUTION: Fruits/vegetables are washed and wet-pulverized to obtain a fruit/vegetable crushed material. Pectin or saccharide is added to the fruit/vegetable crushed material to obtain a liquid material. The liquid material is heated at 80-85deg.C. Vitamin C is added to the heated liquid material. The wet-pulverizing is performed using a colloid mill to finely pulverize fruits/vegetables into 5-10 μm. The pectin is pectin paste. [Reference numerals] (AA) Wash fruits/vegetables; (BB) Wet-pulverize(5-100um); (CC) Add auxiliary ingredients(pectin or saccharide); (DD) Heat liquid material(80-85°C); (EE) Add vitamin C after heating; (FF) Bottle and cool

    Abstract translation: 目的：与现有技术相比，通过快速加热，提供果酱的制造方法以改善水果/蔬菜的风味和防腐质量。 规定：将水果/蔬菜洗涤并湿粉碎，得到水果/蔬菜粉碎物料。 将果胶或糖加入到水果/蔬菜粉碎材料中以获得液体材料。 将液体材料加热至80-85℃。 将维生素C加入到加热的液体材料中。 湿式粉碎使用胶体磨将水果/蔬菜粉碎成5-10微米。 果胶是果胶糊。 （附图标记）（AA）清洗水果/蔬菜; （BB）湿式粉碎（5-100um）; （CC）添加辅料（果胶或糖）; （DD）加热液体材料（80-85℃）; （EE）加热后加入维生素C; （FF）瓶子凉爽

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