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公开(公告)号：KR101189482B1
公开(公告)日：2012-12-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: 돼지감자를절단한후, 절단된돼지감자를건조하는단계 (a); 건조된돼지감자를분쇄기의발열온도 50℃이하조건에서분쇄함으로써돼지감자분말을수득하는단계 (b); 수득한돼지감자분말 36~62 중량%, 정제수 22~42 중량%, 소금 9~23 중량%를혼합하는단계 (c)로부터제조되는돼지감자분말혼합물을상기단계 (4)에서제조한된장과혼합하는것을특징으로하는된장의제조방법에관한것으로, 된장의품질적성을훼손시키지않으면서돼지감자가다량으로함유된된장을제조할수 있다.
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公开(公告)号：KR1020110048292A
公开(公告)日：2011-05-11
申请号：KR1020090105034
申请日：2009-11-02
Applicant: 강원대학교산학협력단 , 신영철
IPC: A23L11/20
Abstract: PURPOSE: A producing method of fermented soybean paste containing helianthus tuberosus are provided to improve the flavor of the fermented soybean using the massive amount of helianthus tuberosus. CONSTITUTION: A producing method of fermented soybean paste containing helianthus tuberosus comprises the following steps: mixing 1part of soybean by weight with 2~5parts of water by weight, heating the mixture for 60~200minutes at 90~110deg C, and steaming the mixture for 50~250minutes; pounding the boiled soybeans, and molding the soybeans into soybean blocks; fermenting the soybean blocks for 15~45days at 25~45deg C; washing the fermented soybean blocks, and drying at 30~80deg C for 24~120hours; obtaining the fermented soybean paste with the soybean blocks; washing and cutting the helianthus tuberosus, and drying at 50~110deg C for 10~72hours; crushing the dried helianthus tuberosus for obtaining helianthus tuberosus powder, and mixing the powder with salt and purified water; and mixing the helianthus tuberosus powder with the fermented soybean paste.
Abstract translation: 目的：提供含有向日葵的发酵大豆酱的生产方法，以大量向日葵提高发酵大豆的风味。 构成：含有向日葵的发酵大豆酱的生产方法包括以下步骤：将1份重量的大豆与2〜5份重量的水混合，在90〜110℃下加热混合物60〜200分钟，并蒸发混合物 50〜250分钟; 煮沸大豆，并将大豆成型为大豆块; 在25〜45℃下将大豆块发酵15〜45天; 洗涤发酵的大豆块，并在30〜80℃下干燥24〜120小时; 用大豆块获得发酵大豆酱; 洗涤和切断向日葵，并在50〜110℃下干燥10〜72小时; 粉碎干燥的向日葵以获得向日葵粉末，并将粉末与盐和纯化水混合; 并将向日葵粉末与发酵的大豆酱混合。
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公开(公告)号：KR101735058B1
公开(公告)日：2017-05-16
申请号：KR1020160097332
申请日：2016-07-29
Applicant: 강원대학교산학협력단 , (주)청아굿푸드
Abstract: 본발명은산초추출물을첨가하여소금함량을낮춘명란젓, 창난젓조성물과그 제조방법에관한것이다. 본발명은반응표면분석법을통하여산초에서미각인지능을증가시키는유효성분 (Sanshool)을최대로추출할수 있는최적의추출조건을선발하였으며, 이를이용해명란젓및 창란젓조성물을개발함으로써, 소금함량을현저히감소시키면서도맛, 식감, 기호도및 풍미가뛰어난명란젓및 창란젓조성물을제조할수 있다.
Abstract translation: 柚子汁，发酵虾酱及其制造方法技术领域本发明涉及柚子汁，发酵虾酱及其制造方法。 本发明人通过反应表面分析方法选择了最佳的提取条件，以最大限度地提取桑丘提高味道智能的活性成分（Sanshool），通过使用它，可以显着降低盐含量 而且还可以产生味道，质地，口味和风味优异的满足人体的鱼子和鸡油菌组合物。
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公开(公告)号：KR101713178B1
公开(公告)日：2017-03-07
申请号：KR1020150013999
申请日：2015-01-29
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: 본발명은키토산가교수용성다당류의제조방법에관한것으로, 본발명의제조방법에의해제조된키토산으로가교결합된수용성다당류는단백질등전점부근인 pH 4.2~4.8 영역에서단백질의분산안정에매우우수한효과를발휘하여단백질침전을억제할수 있다. 따라서, 본발명에서제조된키토산가교수용성다당류는단백질함유음료또는식품에사용될수 있다.
Abstract translation: 本发明涉及一种生产与壳聚糖交联的水溶性多糖的方法。 与壳聚糖交联并通过本发明的制造方法生产的水溶性多糖在接近蛋白质等电点的pH 4.2-4.8内的蛋白质分散稳定性方面表现出突出的效果，从而防止蛋白质 沉淀。 因此，本发明生产的水溶性多糖可以用于含蛋白质的食品或饮料中。
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公开(公告)号：KR101626324B1
公开(公告)日：2016-06-01
申请号：KR1020150133682
申请日：2015-09-22
Applicant: (주)옥두식품 , 강원대학교산학협력단
Abstract: 본발명은츄러스제조용반죽물또는이로부터제조된츄러스에관한것으로, 팽화된곡물을사용함으로써, 균일한기공이형성되고, 부피가증대된츄러스를제조할수 있는데, 이를통해한층증대된바삭함을제공한다.
Abstract translation: 本发明涉及用于制造曲勒的糊料，或由其制造的奶油。 通过使用膨化颗粒可以制造具有均匀孔的膨胀体积的churros，从而证明增加的脆性。
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Patent Agency Ranking
公开(公告)号：KR1020140046640A
公开(公告)日：2014-04-21
申请号：KR1020120111861
申请日：2012-10-09
Applicant: 강원대학교산학협력단 , 윤신영
CPC classification number: A23L17/40 , A23L27/10 , A23V2002/00 , A23V2300/10 , A23V2300/14
Abstract: The present invention relates to a method for preparing natural seasoning materials using scallops, and more specifically, to a method for preparing natural seasoning materials using scallops as a main material and using traditional seasoning. The method for preparing natural seasoning materials using scallops according to one embodiment of the present invention includes a step of preparing a raw material mixture, a step of extracting and filtering the mixture, a step of obtaining a concentrate, and a step of powdering the concentrate. [Reference numerals] (AA) Cleaning a scallop; (BB) Leek roots, minced garlic, kelp, white radish; (CC) Hot water extraction (80-85°C); (DD) Filtering; (EE) Concentrating the extract (22-25 Brix); (FF) Mixing a diluting agent (70-75 Brix); (GG) Vacuum drying; (HH) Pulverizing; (II) Powder
Abstract translation: 本发明涉及一种使用扇贝制备天然调味料的方法，更具体地说，涉及使用扇贝作为主要材料并使用传统调味料制备天然调味料的方法。 根据本发明的一个实施方案的使用扇贝制备天然调味料的方法包括制备原料混合物的步骤，提取和过滤混合物的步骤，获得浓缩物的步骤和粉碎浓缩物的步骤 。 （附图标记）（AA）清洁扇贝; （BB）韭菜根，大蒜，海带，白萝卜; （CC）热水提取（80-85°C）; （DD）过滤; （EE）浓缩提取物（22-25白利糖度）; （FF）混合稀释剂（70-75白利糖度）; （GG）真空干燥; （HH）粉碎; （二）粉末
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公开(公告)号：KR1020130059037A
公开(公告)日：2013-06-05
申请号：KR1020110125119
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
Abstract: PURPOSE: A broccoli latte manufacturing method is provided to maintain natural color, taste, and flavor of broccoli by using a freeze-dry technique. CONSTITUTION: Broccoli is washed and cut. The cut broccoli is freeze-dried. The freeze-dried broccoli is pulverized to a size of 30-50 mesh to obtain broccoli freeze-dried powder. At least one of whole-milk powder or skimmed milk powder is mixed with the broccoli freeze-dried powder. A broccoli latte composition comprises 3.1-3.8 wt% of the broccoli freeze-dried powder, 2-3 wt% refined salt, 2.1-3.0 wt% of brown rice powder, 7.2-8.1 wt% of glucose, 19-21 wt% of white sugar, 2.1-2.9 wt% of cheese powder, 44-47 wt% of at least one of whole-milk powder or skimmed milk powder, 7-9 wt% of powder milk cream, and 6-8 wt% of foaming cream. [Reference numerals] (AA) Wash broccoli; (BB) Cut; (CC) Lyophilization; (DD) Pulverize; (EE) Mix with sub materials; (FF) Filling; (GG) Packing
Abstract translation: 目的：采用西兰花拿铁制造方法，通过使用冷冻干燥技术来保持西兰花的自然色泽，味道和风味。 构成：西兰花被洗涤和切割。 切西兰花冷冻干燥。 将冷冻干燥的西兰花粉碎至30-50目的尺寸，得到西兰花冷冻干燥粉末。 将全脂奶粉或脱脂奶粉中的至少一种与花椰菜冻干粉混合。 西兰花拿铁组合物包含3.1-3.8重量％的西兰花冷冻干燥粉末，2-3重量％精制盐，2.1-3.0重量％糙米粉末，7.2-8.1重量％葡萄糖，19-21重量％ 白糖，2.1-2.9重量％的干酪粉末，44-47重量％的全脂奶粉或脱脂奶粉中的至少一种，7-9重量％的粉末奶油和6-8重量％的发泡霜 。 （参考号）（AA）洗西兰花; （BB）切; （CC）冻干; （DD）粉碎; （EE）与子材料混合; （FF）灌装; （GG）包装
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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
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;
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公开(公告)号：KR101249464B1
公开(公告)日：2013-04-03
申请号：KR1020100056713
申请日：2010-06-15
Applicant: 강원대학교산학협력단 , 갯배영어조합법인
Abstract: 본 발명은 멍게를 두께가 1~20 mm가 되도록 절단하는 단계; 상기 절단된 멍게를 1.033~3 kgf/cm
2 의 가압상태에서 70~150℃ 온도로 스티밍(Steaming)하는 단계; 상기 스티밍이 끝난 멍게를 건조하는 단계; 상기 건조된 멍게를 30~1000 mesh 사이즈로 분쇄하는 단계; 상기 분쇄된 멍게분말 26~66 중량%, 연근 2~22 중량% 및 정제수 27~57 중량%을 혼합하여 반죽하는 단계; 반죽이 완성된 후 제환하는 단계; 상기 제환된 환을 동그랗게 성형하는 단계; 상기 동그랗게 성형된 환을 건조하는 단계;를 포함하는 것을 특징으로 하는 멍게 환의 제조방법에 관한 것으로, 가압 스티밍(Steaming)을 이용하여 멍게 특유의 비린내를 제거함과 동시에 초미분쇄분말로 환을 성형함으로써 섭취시 거부감이 감소되면서 영양성분의 흡수력을 극대화한 멍게 환을 제조할 수 있다.-
公开(公告)号：KR101223650B1
公开(公告)日：2013-01-17
申请号：KR1020110017039
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: 본 발명은 (A) 잣(
Pinus
koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; (C) 상기 (B)단계에서 수득된 잣 박의 상층부를 이용하여 잣 박 흡착 분말을 제조하는 단계; 및 (D) 상기 잣 박 흡착 분말을 프리믹스 부 원료와 혼합시키는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 즉석 잣 컵 케익 프리믹스의 제조방법에 관한 것이다.
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