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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：KR101443232B1
公开(公告)日：2014-09-19
申请号：KR1020120046908
申请日：2012-05-03
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 고속혼합건조기에서 평균 쵸파 550 ~ 650 rpm, 교반기 100 ~ 120rpm으로 교반하는 조건하에서, 소금을 수분함량이 0.1% 이하가 되도록 1차 건조시킨 후, 상기 1차 건조된 소금에 과일 또는 채소 농축액을 분사시켜 코팅시킨 후, 상기 코팅된 소금을 수분함량이 0.1% 이하가 되도록 2차 건조시키는 것을 특징으로 하는 코팅 소금의 제조방법에 관한 것이다.
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公开(公告)号：KR101343513B1
公开(公告)日：2013-12-20
申请号：KR1020110125118
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: 본발명은 (A) 과채류를콜로이드밀을이용하여습식분쇄시켜과채류분쇄액을수득하는단계; (B) 상기과채류분쇄액을원심분리시켜슬러지를제거하고과채류추출액을수득하는단계; (C) 상기과채류추출액을 40 ~ 70℃의온도에서 40 ~ 50Brix까지농축시켜과채류농축액을수득하는단계; 및 (D) 상기과채류농축액을당류와산으로이루어진혼합분말에분사시켜과채류과립을제조하는단계;를포함하는것을특징으로하는과채류과립차의제조방법에관한것이다.
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Patent Agency Ranking
公开(公告)号：KR101313248B1
公开(公告)日：2013-09-30
申请号：KR1020110125119
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: 본 발명은 (A) 브로콜리를 수세한 후, 절단하는 단계; (B) 상기 절단된 브로콜리를 동결건조시키는 단계; (C) 상기 동결건조된 브로콜리를 30 ~ 50 메쉬의 크기로 분쇄시켜 브로콜리 동결건조분말을 수득하는 단계; 및 (D) 상기 브로콜리 동결건조분말에 탈지분유 또는 전지분유 중 하나 이상을 혼합하는 단계;를 포함하여 브로콜리 특유의 풍미를 느낄 수 있는 브로콜리 라떼 조성물의 제조방법 및 그 방법으로 제조된 브로콜리 라떼 조성물에 관한 것이다.
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公开(公告)号：KR101297722B1
公开(公告)日：2013-08-20
申请号：KR1020110123025
申请日：2011-11-23
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
IPC: A23L21/12 , A23L29/231
Abstract: 본 발명은 (A) 토마토의 꼭지를 제거하고 세척하는 단계; (B) 상기 토마토를 습식분쇄기(Colloid Mill)를 이용하여 5~100 ㎛의 크기로 초미세분쇄시켜 토마토 퓨레를 얻는 단계; (C) 상기 토마토 퓨레에 펙틴, 당 또는 구아검을 첨가하여 액상원료를 얻는 단계; (D) 상기 액상원료를 80~85℃에서 가열시키는 단계; 및 (E) 상기 가열된 액상원료에 구연산을 첨가하는 단계;를 포함하는 것을 특징으로 하는 토마토 잼의 제조방법을 포함하는 것을 특징으로 하는 콜로이드 밀을 이용하여 식감이 향상되고 이수현상이 방지된 토마토 잼의 제조방법에 관한 것이다.
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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
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
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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
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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公开(公告)号：KR1020120097679A
公开(公告)日：2012-09-05
申请号：KR1020110017036
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
CPC classification number: A23L23/00 , A23L25/30 , A23L33/105 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A producing method of pine nut stock for noodles using defatted pine nut dregs is provided to offer the unique taste and flavor of pine nuts to the stock. CONSTITUTION: A producing method of pine nut stock for noodles using defatted pine nut dregs comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifugal-separating the crushed pine nuts to obtain defatted pine nut dregs; mixing 4-8wt% of lower parts of the defatted pine nut dregs, 0.3-0.8wt% of salt, and 0.5-1.5wt% of alcohol to obtain a pine nut stock material by stirring the ingredients using a homo-mixer; emulsifying the pine nut stock material after mixing with water; and sterilizing the pine nut stock at 90-110 deg C for 10-20 minutes. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Mixing secondary materials; (KK) Emulsifying; (LL) Sterilizing; (MM) Packaging
Abstract translation: 目的：提供使用脱脂松果渣的面条松果酱的生产方法，为松木提供独特的味道和风味。 构成：使用脱脂松果渣的面条松仁原料的生产方法包括以下步骤：将松仁粉碎成5-100微米的尺寸; 离心分离破碎松果，得到脱脂松子渣; 混合4-8重量％的脱脂松子渣的下部，0.3-0.8重量％的盐和0.5-1.5重量％的醇，以通过使用均匀混合器搅拌成分来获得松仁原料; 与水混合后乳化松子原料; 并在90-110℃灭菌10-20分钟。 （附图标记）（AA）破碎过程; （BB）超细粉碎工艺; （CC）低温破碎过程; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE，HH）油; （FF）污泥; （GG）水分; （二）污泥（用作食品）; （JJ）混合二次材料; （KK）乳化; （LL）灭菌; （MM）包装
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