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    발아청국장 분말과 죽염을 첨가하는 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키의 제조 방법
    31.
    发明授权
    발아청국장 분말과 죽염을 첨가하는 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키의 제조 방법 有权
    方法生产高含量异黄酮的Cheonggokjang饼干，减少异味添加发芽的Cheunggukjang粉和竹盐

    公开(公告)号：KR101162539B1

    公开(公告)日：2012-07-05

    申请号：KR1020090120008

    申请日：2009-12-04

    Applicant: 전북대학교산학협력단

    Inventor： 김용석 ,  한송이

    IPC: A23G3/48 ,  A23L11/00 ,  A21D13/08 ,  A23L5/10

    Abstract: 본 발명은 통상적인 쿠키의 제조 방법에 있어서, 발아청국장 분말, 죽염 등을 첨가하여 제조하는 것을 특징으로 하는 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키의 제조 방법 및 상기 방법에 의해 제조된 이소플라본 함량이 높고 불쾌취가 감소된 청국장 쿠키에 관한 것이다.
    본 발명에 따른 청국장 쿠키는 이소플라본 함량이 높고, 청국장의 냄새를 제어하기 위해 죽염을 첨가함으로써 기능성이 향상된 발아청국장 쿠키를 완성할 수 있다.
    청국장, 발아청국장, 쿠키, 죽염, 이소플라본

    항산화 활성이 증진된 즉석 쑥 청국장의 제조방법 및 상기 방법으로 제조된 즉석 쑥 청국장
    34.
    发明公开
    항산화 활성이 증진된 즉석 쑥 청국장의 제조방법 및 상기 방법으로 제조된 즉석 쑥 청국장 有权
    生产具有增强抗氧化剂活性和固体不均匀性的方法，通过相同的方法生产CHEONGGUKJANG

    公开(公告)号：KR1020130046084A

    公开(公告)日：2013-05-07

    申请号：KR1020110110432

    申请日：2011-10-27

    Applicant: 전북대학교산학협력단

    Inventor： 김용석 ,  심동준

    IPC: A23L11/20 ,  A23L19/00 ,  A23L3/44 ,  B65D81/34

    CPC classification number: A23L11/20 ,  A23L11/05 ,  A23L11/09 ,  A23L33/105 ,  A23L33/15

    Abstract: PURPOSE: A manufacturing method for an instant mugwort fast-fermented bean paste which has improved sulfation vitality, and an instant mugwort fast-fermented bean paste thereof are provided not only to promote flavor preference due to an improved flavor compared with an existing instant fast-fermented bean paste but also to enhance sulfation vitality. CONSTITUTION: A manufacturing method for an instant mugwort fast-fermented bean paste is as follows: The boiling water is added with, in parts by weight every 400-600 parts by weight of the water: anchovy meal of 0.4-0.6; salt of 0.5-1; crushed garlic of 4-6; onion of 40-60; mugwort of 5-10, and then heated up for 1-3 minutes. The heated ingredients are added with 100-150 parts by weight of a fast-fermented bean paste and with spring onion of 8-12, and then the heating is terminated to manufacture the instant mugwort fast-fermented bean paste. The fast-fermented bean paste is separated into solid ingredients and soup which are freeze-dried for 6-8 days at -40-60 deg. C and 4-6 mmTorr respectively. [Reference numerals] (AA) Fast-fermented bean paste with mugwort 0%; (BB) Fast-fermented bean paste with mugwort 1.5%; (CC) Fast-fermented bean paste with mugwort 3%; (DD) Fast-fermented bean paste with mugwort 4.5%

    Abstract translation: 目的：提供一种具有改善的硫酸化活力的瞬间艾草快速发酵豆浆的制造方法，并且提供一种即时艾草快速发酵豆酱，与现有的即时快速发酵豆酱相比，不仅可以提高风味， 发酵豆酱还可提高硫酸化活力。 构成：即时艾草快速发酵豆浆的制造方法如下：沸水加入重量份，每400-600份重量的水：an鱼粉0.4-0.6; 盐0.5-1; 粉碎的大蒜4-6; 洋葱40-60; 艾蒿5-10，然后加热1-3分钟。 将加热成分加入100-150重量份的快速发酵豆酱，并加入8-12的洋葱，然后终止加热以制备即时艾蒿快速发酵的豆浆。 将快速发酵的豆酱分成固体成分和汤，其在-40-60度下冷冻干燥6-8天。 C和4-6 mmTorr。 （标号）（AA）百草枯快速发酵豆酱; （BB）艾草快速发酵豆酱1.5％; （CC）快速发酵豆酱，艾蒿3％; （DD）快速发酵豆酱，艾蒿4.5％

    보리발효음료의 제조방법 및 상기 방법으로 제조된 보리발효음료
    35.
    发明公开
    보리발효음료의 제조방법 및 상기 방법으로 제조된 보리발효음료 有权
    用于生产发酵巴氏饮料和由相同方法生产的发酵巴氏饮料的方法

    公开(公告)号：KR1020120080293A

    公开(公告)日：2012-07-17

    申请号：KR1020110001655

    申请日：2011-01-07

    Applicant: 전북대학교산학협력단

    Inventor： 김용석 ,  김형은 ,  한송이

    IPC: A23L2/39 ,  A23L2/52

    CPC classification number: A23L2/382 ,  A23L7/25 ,  A23Y2220/00

    Abstract: PURPOSE: Barley fermentation drink containing high content of useful components, and a producing method thereof are provided to offer the improved quality and palatability of the barley fermentation drink to drinkers. CONSTITUTION: A producing method of barley fermentation drink containing high content of useful components comprises the following steps: washing barley with 18-22 deg C water for 4-6 times, and soaking the barley in the water at 18-22 deg C for germinating the barley for 22-26 hours; roasting the germinated barley at 170-190 deg C for 25-35 minutes, and crushing the roasted barley into 55-65 meshes; adding water to the crushed barley for extracting at 45-55 deg C for 2.5-3.5 hours for 1-3 times, and diluting with water to obtain a barley extract; extracting barley buds at 75-85 deg C for 2.5-3.5 hours for 1-3 times; injecting lactobacillus to the barley bud extract, and fermenting the mixture at 36-38 deg C for 70-74 hours, and centrifugal separating before diluting the fermented barley bud extract with water; and mixing the barley extract, the barley bud extract, oligosaccharide, purified water, and vitamin C.

    Abstract translation: 目的：提供含有高含量有用成分的大麦发酵饮料及其制备方法，以提高大麦发酵饮料对饮酒者的质量和适口性。 构成：含有高含量有用成分的大麦发酵饮料的生产方法包括以下步骤：用18-22℃水洗涤大麦4-6次，并将大麦浸入18-22℃的水中发芽 大麦22-26小时; 在170-190摄氏度焙烧发芽大麦25-35分钟，将烤大麦粉碎成55-65目; 向压碎的大麦中加入水，在45-55℃下提取2.5-3.5小时1-3次，并用水稀释得到大麦提取物; 在75-85℃下提取大麦芽2.5-3.5小时1-3次; 将乳杆菌注射到大麦芽提取物中，并在36-38℃下将混合物发酵70-74小时，然后离心分离，然后用水稀释发酵的大麦芽提取物; 并混合大麦提取物，大麦芽提取物，寡糖，纯化水和维生素C.

    솔비톨을 이용한 저염 김장아찌 및 그 제조 방법
    37.
    发明公开
    솔비톨을 이용한 저염 김장아찌 및 그 제조 방법 有权
    使用异硫氰酸盐的低盐LE VER VER OL OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF

    公开(公告)号：KR1020110022157A

    公开(公告)日：2011-03-07

    申请号：KR1020090079594

    申请日：2009-08-27

    Applicant: 강순옥 ,  전북대학교산학협력단 ,  순창군

    Inventor： 강순옥 ,  김용석 ,  김민화

    IPC: A23L17/60 ,  A23L19/20

    CPC classification number: A23L17/60 ,  A23B4/023 ,  A23L5/10 ,  A23L19/20

    Abstract: PURPOSE: Low salinity pickled laver using sorbitol, and a producing method thereof are provided to improve the storage property of the pickled laver by using sorbitol. CONSTITUTION: Low salinity pickled laver contains 17~18parts of aged soy sauce by weight, 40~50parts of starch syrup by weight, 7~16parts of sorbitol by weight, 1~2parts of ginger by weight, 1~2parts of zingiberis rhizoma crudus by weight, 7~8wt% of glycyrrhizae radix by weight, 11~13parts of laver by weight, and 3~5parts of purified water by weight.

    Abstract translation: 目的：提供使用山梨糖醇的低盐度腌渍紫菜及其制备方法，以通过使用山梨糖醇改善腌制紫菜的贮藏性能。 构成：低盐酸腌菜含有17〜18份重量的老年酱油，40〜50份淀粉糖浆，7〜16份山梨醇，1〜2份姜，1〜2份姜黄根 重量，甘草重量的7〜8重量％，重量为11〜13重量份，净重为3〜5重量份。

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