公开(公告)号：KR1020120042195A

公开(公告)日：2012-05-03

申请号：KR1020100103747

申请日：2010-10-23

Applicant: 전남대학교산학협력단

Inventor： 신말식 ,  황순옥

IPC: A21D13/04 ,  A21D8/04

CPC classification number: A21D13/066 ,  A21D2/02 ,  A21D2/165 ,  A21D2/181 ,  A21D2/188 ,  A21D2/263 ,  A21D2/265 ,  A21D2/34 ,  A21D2/38 ,  A21D8/042 ,  A21D8/047 ,  A21D8/06 ,  A21D13/047 ,  A21D13/40 ,  A23L33/00

Abstract: PURPOSE: A composition for producing gluten free fermented rice bread, and a producing method thereof are provided to reduce the content of sugar and fat in the bread. CONSTITUTION: A producing method of a composition for producing gluten free fermented rice bread comprises the following steps: mixing 70-200 parts of rice powder by weight, 1-15 parts of saccharide by weight, 0.1-6 parts of salt by weight, 0.001-10 parts of skimmed milk powder by weight, 0.001-0.1 part of transglutaminase by weight, and 70-150 parts of water by weight, and resting the mixture; adding 0.1-10 parts of yeast by weight and 1-15 parts of vegetable oil into the mixture, and fermenting; and baking the fermented mixture at 120-250 deg C. The saccharide is selected from honey, sugar, fructose, glucose, starch syrup, lactose, trehalose, sorbitol, maltitol, lactitol, isomalt, or xylitol. The vegetable oil is selected from olive oil, rice bran oil, corn oil, canola oil, soybean oil, or and sunflower seed oil.

Abstract translation: 目的：提供一种生产无麸质发酵米粉的组合物及其制造方法，以减少面包中的糖和脂肪的含量。 构成：生产无麸质发酵米饭的组合物的制备方法包括以下步骤：混合70-200份重量的米粉，1-15份重量的糖，0.1-6份重量的盐，0.001 -10份脱脂乳粉，0.001-0.1重量份的转谷氨酰胺酶，和70-150重量份的水，并静置该混合物; 向混合物中加入0.1-10份酵母和植物油1-15份，发酵; 并在120-250℃烘烤发酵的混合物。糖类选自蜂蜜，糖，果糖，葡萄糖，淀粉糖浆，乳糖，海藻糖，山梨糖醇，麦芽糖醇，乳糖醇，异麦芽糖醇或木糖醇。 植物油选自橄榄油，米糠油，玉米油，卡诺拉油，大豆油或向日葵籽油。

公开(公告)号：KR1020110115861A

公开(公告)日：2011-10-24

申请号：KR1020100035425

申请日：2010-04-16

Applicant: 전남대학교산학협력단 ,  무안군 ,  농업회사법인주식회사 하이즈

Inventor： 신말식 ,  허영란 ,  송지영 ,  김민영 ,  김교선

IPC: A23L7/152 ,  A23L33/00

CPC classification number: A23L7/152 ,  A23L33/105 ,  A23V2200/3262

Abstract: 본 발명은 두릅나무목, 두릅나무피, 솔잎, 오미자, 둥글레, 뽕잎, 상지, 양파껍질, 감초, 솔잎 및 홍삼 추출액 중에서 선택한 하나 이상의 추출액이 흡수, 코팅된 비만억제용 발아현미 및 이의 제조방법에 관한 것으로, 본 발명의 발아현미는 체지방 감소 및 체중 감량에 효과적일 뿐만 아니라 혈당지수도 낮춰주는 뛰어난 효과가 있어 비만억제 및 당뇨병 예방에도 우수한 효과를 나타낸다.

公开(公告)号：KR101072511B1

公开(公告)日：2011-10-12

申请号：KR1020090019387

申请日：2009-03-06

Applicant: 전라남도 해남군 ,  전남대학교산학협력단

Inventor： 신말식 ,  김재숙 ,  송지영 ,  이승현 ,  김민영 ,  김지명

IPC: A23L19/10 ,  A21D13/00 ,  A23G3/48

Abstract: 본발명은신규한고구마당절임방법및 이를이용한가공식품에관한것으로사각형으로절삭된생고구마육면체조각들을물과설탕을동량비율로첨가한용액에넣어상기시럽이끓을때까지증자한다음전자레인지또는오븐에 100℃에서건조함을특징으로하는고구마당절임방법과당절임된고구마가함유된고구마양갱, 파운드케이크, 식빵등 가공식품을제공하는뛰어난효과가있다.

公开(公告)号：KR1020110084824A

公开(公告)日：2011-07-26

申请号：KR1020100110253

申请日：2010-11-08

Applicant: 전남대학교산학협력단

Inventor： 신말식 ,  이승현 ,  김지명

IPC: A23G3/36 ,  A23G3/34 ,  A21D13/04 ,  A23L7/10

CPC classification number: A23G3/36 ,  A21D13/047 ,  A21D13/80 ,  A23V2002/00 ,  A23V2200/126

Abstract: PURPOSE: A gluten-free rice cookie composition and a producing method thereof are provided to obtain rice cookies with the same volume with conventional rice cookies containing flour. CONSTITUTION: A producing method of a gluten-free rice cookie composition comprises the following steps: mixing 5~80parts of butter by weight and 5~60parts of sugar by weight for creaming; adding 70~200parts of rice powder by weight, 5~70parts of egg by weight, 5~40parts of milk by weight, and 0.5~15parts of fresh cream by weight to the mixture; and heating the mixture at 120~220deg C to obtain gluten-free rice cookies.

Abstract translation: 目的：提供无麸质米饼组合物及其制备方法，以获得与含有面粉的常规米饼相同体积的米饼。 构成：无麸质米饼组合物的制造方法包括以下步骤：将5〜80份重量的黄油和5〜60份重量的糖混合以进行乳化; 加入70〜200份重量的粉，重量为5〜70份，重量为5〜40份，重量为0.5〜15份新鲜奶油; 并将混合物加热至120〜220℃，得到无麸质米饼。

公开(公告)号：KR1020100100478A

公开(公告)日：2010-09-15

申请号：KR1020090019389

申请日：2009-03-06

Applicant: 전라남도 해남군 ,  전남대학교산학협력단

Inventor： 신말식 ,  김재숙 ,  송지영 ,  이승현 ,  김민영 ,  김지명

IPC: A23L21/12 ,  A23L19/10 ,  A23G3/48 ,  A23G3/54

CPC classification number: A23L21/12 ,  A23G3/48 ,  A23G3/54 ,  A23L5/13 ,  A23L19/09 ,  A23L19/105 ,  A23V2002/00 ,  A23V2300/24

Abstract: PURPOSE: A sweet potato paste with high starch content and low viscosity after steaming is provided to make sweet potato jam bun and sweet jelly of sweet potato. CONSTITUTION: A method for making sweet potato paste comprises: a step of collecting and steaming sweet potato; a step of peeling the sweet potato; and a step of adding starch syrup, sugar powder, and agar to the sweet potato. The used sweet potato has high starch content and low density after steaming. The sweet potato paste contains egg yolk, surimi, baking powder, and Korean wheat.

Abstract translation: 目的：提供高淀粉含量和蒸汽后粘度低的甘薯糊，制作甘薯薯片和甘薯甜薯。 构成：制作甘薯糊的方法包括：收集和蒸发甘薯的步骤; 剥皮甘薯的一步; 以及将淀粉糖浆，糖粉末和琼脂添加到甘薯的步骤。 用过的甘薯蒸煮后淀粉含量高，密度低。 甘薯酱含有蛋黄，鱼糜，发酵粉和韩国小麦。