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公开(公告)号：KR101391147B1
公开(公告)日：2014-05-07
申请号：KR1020120141586
申请日：2012-12-07
Applicant: 전북대학교산학협력단 , 조정형
Abstract: The present invention relates to a method for producing Korean alcoholic beverage using puffed rice, and more specifically, to a method for producing Korean alcoholic beverage using puffed rice and Korean alcoholic beverage using puffed rice produced by the method, wherein Korean alcoholic beverage is produced by adding water, crude enzyme, purified enzyme, and yeast to puffed rice. The method for producing Korean alcoholic beverage using puffed rice according to one embodiment of the present invention includes a step of preparing a mixture by adding water, crude enzyme, purified enzyme, and yeast to puffed rice and a step of fermenting the mixture.
Abstract translation: 本发明涉及使用膨化米制造韩国酒精饮料的方法，更具体地说，涉及一种使用膨化米制造韩国酒精饮料的方法和使用由该方法生产的膨化米的韩国酒精饮料，其中韩国酒精饮料由 向膨化水中加入水，粗酶，纯化酶和酵母。 根据本发明的一个实施方案的使用膨化米制造韩国酒精饮料的方法包括通过向膨化的米中加入水，粗酶，纯化酶和酵母制备混合物的步骤和发酵混合物的步骤。
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公开(公告)号：KR101090317B1
公开(公告)日：2011-12-08
申请号：KR1020090080268
申请日：2009-08-28
Applicant: (주)순창마을 , 전북대학교산학협력단 , 순창군
IPC: A23L11/20
Abstract: 본발명은항산화능이향상된우리밀고추장의제조방법에관한것으로, 더욱상세하게는밀쌀 5~7 중량부를 23~25시간수침하고, 120~122℃에서 24~26분간증자하는단계; 상온으로식힌상기증자된밀쌀에황국균 0.07~0.09 중량부및 우리밀가루 35~37 중량부를혼합하여 38~42℃, 습도 68~72%에서 22~26시간동안배양하는제국단계; 제국후, 혼합물을분쇄하는단계; 및상기분쇄된혼합물에고춧가루 11~13 중량부, 식염 7~9 중량부, 물 19~21 중량부및 물엿 17~19 중량부를첨가하여 24~26℃에서 9~11주숙성하는단계를포함하는항산화능이향상된우리밀고추장의제조방법에관한것이다.
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公开(公告)号：KR1020110063070A
公开(公告)日：2011-06-10
申请号：KR1020090120008
申请日：2009-12-04
Applicant: 전북대학교산학협력단
CPC classification number: A23G3/48 , A21D13/80 , A23L11/09 , A23L11/30 , A23L27/40 , A23V2002/00 , A23V2200/15
Abstract: PURPOSE: A producing method of fermented soybeans cookies is provided to secure the excellent functionality of fermented soybeans, and to reduce the unique smell of the fermented soybeans using bamboo salt. CONSTITUTION: A producing method of fermented soybeans cookies comprises the following steps: dipping soybeans in water for 10~14hours at 24~26deg C, and germinating at 24~26deg C; steaming the germinated soybeans at 120~122deg C for 15~25minutes; sterilizing the steamed soybeans, and injecting strains obtained from fermented soybeans into the steamed soybeans; fermenting the mixture for 46~50hours at 40~44deg C, and aging for 22~26hours to obtain germinated fermented soybeans; and mixing soft flour, germinated fermented soybeans powder, butter, shortenings, sugar, bamboo salt, egg powder, water, and vanilla flavor to bake the cookies.
Abstract translation: 目的：提供发酵大豆饼干的生产方法，以确保发酵大豆的优异功能，并减少使用竹盐的发酵大豆的独特气味。 构成：发酵大豆饼干的生产方法包括以下步骤：在24〜26℃下将大豆浸入水中10〜14小时，发酵24〜26℃; 将发芽大豆在120〜122℃下蒸15〜25分钟; 对蒸过的大豆进行灭菌，将从发酵大豆获得的菌株注射到蒸的大豆中; 在40〜44℃下将混合物发酵46〜50小时，老化22〜26小时，得到发芽大豆; 混合软面粉，发芽发酵大豆粉，黄油，起酥油，糖，竹盐，蛋粉，水和香草香料来烘烤饼干。
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公开(公告)号：KR1020110022812A
公开(公告)日：2011-03-08
申请号：KR1020090080268
申请日：2009-08-28
Applicant: (주)순창마을 , 전북대학교산학협력단 , 순창군
IPC: A23L11/20
CPC classification number: A23L11/20 , A23V2002/00 , A23V2200/02
Abstract: PURPOSE: A producing method of red pepper paste with the improved antioxidant capacity is provided to use aspergillus oryzae and Korean wheat flour. CONSTITUTION: A producing method of red pepper paste with the improved antioxidant capacity comprises the following steps: soaking 5~7parts of wheat by weight for 23~25hours in water, and steaming for 24~26minutes at 120~122deg C; injecting 0.07~0.09parts of aspergillus oryzae by weight into the cooled wheat, and mixing with 35~37parts of Korean wheat flour by weight for cultivating at 38~42deg C for 22~26hours; crushing the fermented mixture; adding red pepper powder, salt, the water, and starch syrup to the crushed mixture, and aging for 9~11weeks at 24~26deg C.
Abstract translation: 目的：提供抗氧化能力提高的红辣椒糊的生产方法，使用米曲霉和韩国小麦粉。 构成：具有改善抗氧化能力的红辣椒糊的生产方法包括以下步骤：将5〜7份小麦重量在水中浸泡23〜25小时，在120〜122℃下蒸24〜26分钟; 在冷却的小麦中注入0.07〜0.09份米曲霉，并与35〜37份韩国小麦粉混合，在38〜42℃下培养22〜26小时; 破碎发酵混合物; 向粉碎的混合物中加入红辣椒粉，盐，水和淀粉糖浆，并在24〜26℃下老化9〜11周。
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公开(公告)号：KR100823896B1
公开(公告)日：2008-04-21
申请号：KR1020070003919
申请日：2007-01-12
Applicant: 전북대학교산학협력단
CPC classification number: A23L11/20 , A23L7/25 , A23L33/16 , A23V2002/00 , A23V2250/2116
Abstract: A method of increasing isoflavone content by hydropriming and osmopriming treatment of soybeans consecutively is provided to increase the isoflavone content by 10 to 40% due to soybeans. The germinated soybeans with increased isoflavone content are used to manufacture high functional fermented soybeans. Soybeans are soaked in purified water at 20 to 25deg.C for 4 to 6hr, hydrated, soaked in inorganic salt solutions for 4 to 6hr and germinated at 20 to 25deg.C and 85% relative humidity for 24 to 48hr in an incubator to give germinated soybeans with increased isoflavone content. The inorganic salt is any one selected from NaCl, KNO3 or MgSO4. High functional fermented soybeans are obtained by steaming the germinated soybeans with increased isoflavone content at 121deg.C for 60min, cooling to 50deg.C, inoculating with 2% by volume of Bacillus subtilis cultures and fermenting at 40deg.C for 72hr.
Abstract translation: 提供了一种通过连续大豆水解和渗透渗透处理来增加异黄酮含量的方法，以将大豆的异黄酮含量提高10〜40％。 具有增加的异黄酮含量的发芽大豆用于制造高功能发酵大豆。 大豆在20〜25℃的纯水中浸泡4〜6小时，水合，浸泡于无机盐溶液中4〜6小时，并在培养箱中在20〜25℃，85％相对湿度下发酵24〜48小时， 具有增加的异黄酮含量的发芽大豆。 无机盐是选自NaCl，KNO 3或MgSO 4的任何一种。 通过将含有异黄酮含量的发芽大豆在121℃蒸煮60分钟，冷却至50℃，用2体积％的枯草芽孢杆菌培养物接种并在40℃下发酵72小时，获得高功能发酵大豆。
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Patent Agency Ranking
公开(公告)号：KR101812130B1
公开(公告)日：2017-12-26
申请号：KR1020150164680
申请日：2015-11-24
Applicant: 전북대학교산학협력단 , 재단법인 전라북도생물산업진흥원 , 완주군 , 농업회사법인 주식회사 참드림
Inventor： 김용석
Abstract: 본발명은 (a) 예열한냄비에버터를넣어녹이고, 마늘, 양파및 된장을첨가한혼합물을가열하는단계; (b) 상기 (a)단계의가열한혼합물에생크림, 우유, 치즈및 물을첨가한혼합물을가열하는단계; 및 (c) 상기 (b)단계의가열한혼합물을균질화한후 바질과후추를혼합하는단계를포함하여제조하는것을특징으로하는된장크림스파게티소스의제조방법및 상기방법으로제조된된장크림스파게티소스에관한것이다.
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27.发明授权
公开(公告)号：KR101704381B1
公开(公告)日：2017-02-08
申请号：KR1020140180633
申请日：2014-12-15
Applicant: 전북대학교산학협력단 , 재단법인 전라북도생물산업진흥원 , 전라북도 임실군(임실군 농업기술센터장) , 주식회사 메트로비앤에프
Inventor： 김용석
Abstract: 본발명은느타리버섯() 분말에당분해효소및 물을첨가한후 가수분해하고가열및 여과하여제조한느타리버섯효소추출물에물을첨가한후 추출하여제조하는것을특징으로하는에르고치오네인(ergothioneine) 함량이증진된느타리버섯추출물의제조방법, 상기방법으로제조된에르고치오네인함량이증진된느타리버섯추출물및 상기에르고치오네인함량이증진된느타리버섯추출물을유효성분으로함유하는항산화용조성물에관한것이다.
Abstract translation: 本发明涉及一种具有增加的麦角硫杆菌素含量的侧耳提取物的制造方法，该方法涉及通过该方法制造的具有增加的麦角硫杆菌素含量的侧耳提取物，以及包含增加的麦角硫素含量的侧耳提取物作为活性成分的抗氧化剂组合物 。 通过水解，加热和过滤制备的侧耳菇的提取物中加入水分后，将葡萄糖分解酶和水加入到侧耳菇粉末中，提取并制造了具有增加的麦角硫素含量的侧耳提取物的制造方法 。 根据本发明，与现有的侧耳提取物相比，本发明的侧耳提取物通过有效地提取麦角硫杆菌素而具有改善的抗氧化活性。
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公开(公告)号：KR101696531B1
公开(公告)日：2017-01-13
申请号：KR1020150015993
申请日：2015-02-02
Applicant: 전북대학교산학협력단
Abstract: 고추장젤리의제조방법으로, 발효된고추장을제조하여준비하는단계; 상기준비된고추장을 1차성형하는단계; 상기 1차성형된고추장을건조하는단계; 상기건조된고추장의수분함량이기설정된범위에포함되는경우, 상기고추장을 2차성형하는단계를포함하는것을특징으로하는고추장젤리의제조방법이제공된다.
Abstract translation: 提供了一种制备红辣椒糊冻的方法，其包括活的有益细菌并降低包装和运输成本。 为此，制备红辣椒糊冻的方法包括以下步骤：制备发酵红辣椒糊; 主要成型制备的红辣椒酱; 干燥主要成型的红辣椒酱; 并且当干燥的红辣椒糊的水分含量在预定范围内时，二次成型红辣椒糊。
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公开(公告)号：KR101423115B1
公开(公告)日：2014-07-25
申请号：KR1020130006948
申请日：2013-01-22
Applicant: 전북대학교산학협력단
Abstract: The present invention relates to a manufacturing method of a salad dressing using fast-fermented soybean paste having reduced Bacillus cereus, and to a salad dressing manufactured thereby, characterized by comprising: (a) a step of producing the fast-fermented soybean paste, wherein soybeans are dehydrated after being soaked, steamed, cooled, then inoculated by Bacillus licheniformis, and fermented thereafter; and (b) a step of mixing the fast-fermented soybean paste produced in step (a) with ingredients of the salad dressing.
Abstract translation: 本发明涉及使用具有降低的蜡状芽孢杆菌的快速发酵大豆酱的沙拉酱的制造方法以及由此制成的沙拉酱，其特征在于，包括：（a）制备快速发酵的大豆酱的步骤，其中 大豆在浸泡，蒸，冷却后脱水，然后用地衣芽孢杆菌接种，然后发酵; 和（b）将步骤（a）中生产的快速发酵大豆酱与色拉调料的成分混合的步骤。
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30.发明授权
公开(公告)号：KR101255594B1
公开(公告)日：2013-04-16
申请号：KR1020110110433
申请日：2011-10-27
Applicant: 전북대학교산학협력단
CPC classification number: Y02W90/11 , A23L23/00 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method of instant curcumae longae rhizoma bean paste soup is provided to minimize an unpleasant smell of bean paste soup and to contain nutritious ingredients by adding curcumae longae rhizoma bean. CONSTITUTION: A manufacturing method of instant curcumae longae rhizoma bean paste comprises the following steps: adding 2-4 wt% of chopped garlic, 2-4 wt% of anchovy powder, and 0.5-1.5 wt% of sea tangle powder to 400-600 wt% of water, boiling the ingredients for 1-3 minutes, adding 30-40 wt% of bean paste and 0.4-0.6 wt% of curcumae longae rhizoma powder, and boiling the mixed ingredients for 1-3 minutes; manufacturing bean paste soup by adding 4-6 wt% of spring onions, 10-20 wt% of onions, and 2-4 wt% of peppers to the boiled mixture in the previous step, and boiling the mixed soup for 2-5 minutes; and separating the soup and the ingredients from the bean paste soup, freeze-drying the soup and the ingredients respectively at -40 to 60 deg. C and 4-6 mmTorr for 6-8 days. [Reference numerals] (AA) Bean paste powder with 0% of curcumae longae rhizoma; (BB) Bean paste powder with 0.1% of curcumae longae rhizoma; (CC) Bean paste powder with 0.2% of curcumae longae rhizoma; (DD) Bean paste powder with 0.3% of curcumae longae rhizoma;
Abstract translation: 目的：提供一种立即姜黄根豆酱汤的制造方法，以尽量减少豆酱汤的不愉快的气味，并加入姜黄龙oma豆含有营养成分。 构成：立即姜黄酱的制作方法如下：将2-4重量％的切碎的大蒜，2-4重量％的鲥鱼粉和0.5-1.5重量％的海螯虾粉加入到400-600 重量百分比的水，沸腾成分1-3分钟，加入30-40重量％的豆酱和0.4-0.6重量％的姜黄龙oma粉，煮沸混合成分1-3分钟; 在前一步骤中，将煮沸的混合物中加入4-6重量％的洋葱，10-20重量％的洋葱和2-4重量％的辣椒制成豆酱汤，煮沸混合汤2〜5分钟 ; 并将汤和成分与豆酱汤分离，分别在-40至60度冷冻干燥汤和成分。 C和4-6 mmTorr 6-8天。 （AA）具有0％姜黄的豆浆粉（AA） （BB）豆酱粉0.1％姜黄; （CC）豆酱粉0.2％姜黄根茎; （DD）豆酱粉0.3％姜黄根茎;
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