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公开(公告)号：KR101343511B1
公开(公告)日：2013-12-26
申请号：KR1020120113905
申请日：2012-10-15
Applicant: 강원대학교산학협력단 , 윤신영
IPC: A23L17/40
CPC classification number: A23L17/40 , A23L17/65 , A23V2002/00 , A23V2250/0606 , A23V2250/0618 , A23V2250/0622 , A23V2250/0632 , A23V2250/0654
Abstract: The present invention relates to a method for preparing a shellfish composition with improved flavor, and more specifically, to a method for preparing a shellfish composition with improved functional flavor. The present invention includes a first enzyme deactivation step, a second enzyme deactivation step, and a Maillard reaction step. [Reference numerals] (AA) Fresh Scallop;(BB) Hydrolysis;(CC) Wet grinding;(DD) Protease treatment( First enzyme-treatment);(EE) First enzyme inactivation (85 °C / 15min);(FF) RNA degradation enzyme treatment (second enzyme-treatment);(GG) AMP degradation enzyme treatment (third enzyme-treatment);(HH) Second enzyme inactivation;(II) Mix amino acids and additives;(JJ) Cooling;(KK) Produce Scallop composition
Abstract translation: 本发明涉及一种具有改善风味的贝类组合物的制备方法，更具体地说涉及一种具有改善功能风味的贝类组合物的制备方法。 本发明包括第一酶失活步骤，第二酶失活步骤和美拉德反应步骤。 （AA）新鲜扇贝;（BB）水解;（CC）湿磨;（DD）蛋白酶处理（第一酶处理）;（EE）第一酶灭活（85℃/ 15min）;（FF） RNA降解酶处理（第二酶处理）;（GG）AMP降解酶处理（第三酶处理）;（HH）第二酶失活;（II）混合氨基酸和添加剂;（JJ）冷却;（KK） 扇贝组成
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公开(公告)号：KR1020130123638A
公开(公告)日：2013-11-13
申请号：KR1020120046908
申请日：2012-05-03
Applicant: 강원대학교산학협력단
CPC classification number: A23L27/40 , A23L19/09 , A23L27/12 , A23P20/10 , A23P20/18 , A23V2002/00 , A23V2200/15
Abstract: The present invention relates to a production method of coated salt which comprises the following steps: firstly drying salt to reduce the water content to be less than 0.1% in the condition of stirring in a stirrer in the speed of 100-120 rpm and in a high speed mixing drier in the speed of 55-650 rpm; spraying fruit or vegetable concentrate to the firstly dried salt for coating; and secondly drying the coated salt to reduce the water content to be less than 0.1% [Reference numerals] (AA) fruit or vegetable extract (25-35Brix째);(BB) Insert salt in high speed mixing drier and dry (average speed 550-650rpm, stirrer 100-120rpm);(CC) Disperse쨌coat fruit or vegetable extract (average speed 550-650rpm,stirrer 100-120rpm);(DD) Dry (average speed 550-650rpm, stirrer 100-120rpm);(EE) Produce coating salt
Abstract translation: 本发明涉及包覆盐的制备方法，其包括以下步骤：首先在搅拌器中以100-120rpm的速度搅拌的条件下将盐干燥以将水含量降低至小于0.1％，并且在 高速搅拌干燥机的转速为55-650 rpm; 将水果或蔬菜浓缩物喷洒到首先干燥的盐中进行涂布; （AA）水果或蔬菜提取物（25-35Brix째）;（BB）在高速搅拌干燥器中加入盐和干燥（平均速度） 550-650rpm，搅拌器100-120rpm）;（CC）分散包衣水果或植物提取物（平均速度550-650rpm，搅拌器100-120rpm）;（DD）干燥（平均速度550-650rpm，搅拌器100-120rpm）; （EE）生产涂层盐
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公开(公告)号：KR101252580B1
公开(公告)日：2013-04-09
申请号：KR1020110017036
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: (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 하층부에 소금 및 주정을 혼합시켜 잣 국물 원료를 수득하는 단계; 및 (D) 상기 잣 국물 원료를 물에 첨가한 후 유화시켜 잣 국물을 수득하는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 국수용 잣 국물의 제조방법에 관한 것이다.-
公开(公告)号：KR101252154B1
公开(公告)日：2013-04-08
申请号：KR1020110017037
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: (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 분말화시켜 잣 박 분말을 수득하는 단계; (D) 찹쌀 및 옥수수의 알파화 분말을 수득하는 단계; 및 (E) 상기 잣 박 분말 및 알파화 분말을 혼합시키는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 즉석 잣 죽의 제조방법을 개시한다.-
公开(公告)号：KR1020120134189A
公开(公告)日：2012-12-12
申请号：KR1020110052941
申请日：2011-06-01
Applicant: 강원대학교산학협력단
CPC classification number: A23L19/09 , A23L5/51 , A23L33/105 , A23V2250/21 , A61K36/344
Abstract: PURPOSE: A Codonopsis lanceolata extract with improved flavoring property are provided to maintain the unique flavor of Codonopsis lanceolata, and to offer the abundant amount of biologically active substances to users. CONSTITUTION: A Codonopsis lanceolata extract is obtained by the following steps: washing and crushing Codonopsis lanceolata; extracting the crushed Codonopsis lanceolata in the temperature lower than 40 deg. C using alcohol with the concentration lower than 50%, and filtering to obtain the extract; and adding more than one component selected from an apple flavoring agent or an apple extract into the Codonopsis lanceolata extract. [Reference numerals] (AA) Washing; (BB) Crushing; (CC) Low-temperature extracting & small amount of solvent; (DD) Filtering; (EE) Supplementing; (FF) Natural apple extract; (GG) Utilizing method; (HH) Health functional food, Codonopsis lanceolata extract containing various flavoring agents
Abstract translation: 目的：提供具有改善调味特性的党参提取物，以保持党参的独特风味，并向用户提供大量的生物活性物质。 构成：通过以下步骤获得党参提取物：洗涤和破碎党参; 在低于40度的温度下提取破碎的党参。 C使用浓度低于50％的酒精，过滤得到提取物; 并将从苹果调味剂或苹果提取物中选出的多种成分加入到党参提取物中。 （附图标记）（AA）洗涤; （BB）粉碎; （CC）低温提取和少量溶剂; （DD）过滤; （EE）补充; （FF）天然苹果提取物; （GG）利用方法; （HH）健康功能食品，含有各种调味剂的党参提取物
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Patent Agency Ranking
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：KR100951943B1
公开(公告)日：2010-04-09
申请号：KR1020080026423
申请日：2008-03-21
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 밀가루에 대해 유지를 흡착시킨 다시마 분말 10~20 중량% 첨가하는 것을 특징으로 하는 밀가루의 결합성을 증진시키는 방법 및 생다시마 건조 및 생다시마를 건조하는 단계(a); 건조한 다시마를 분말화 하는 단계(b); 단계(b)로 부터 수득한 다시마 분말에 유지를 흡착시키는 단계(c); 단계(c)로 부터 수득한 유지를 흡착시킨 다시마 분말을 열처리하는 단계(d); 및 단계(d)로 부터 수득한 열처리한 다시마 분말을 냉각 및 밀가루와 혼합하는 단계(e);를 포함하는 것을 특징으로 하는 밀가루의 제조방법에 관한 것으로 다른 재료에 대한 결합성이 증진되면서 다시마의 아미노산으로 인해 고소한 맛이 증대될 뿐만 아니라 소화 및 배설에 아주 우수한 효과를 발휘한다.
다시마, 밀가루, 유지-
公开(公告)号：KR100936795B1
公开(公告)日：2010-01-14
申请号：KR1020090013551
申请日：2009-02-18
Applicant: 강원대학교산학협력단 , (주)덕천푸드
CPC classification number: A21D8/06 , A21D2/02 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/265 , A21D2/34 , A21D2/36 , A21D8/047 , A21D13/047 , A21D13/31
Abstract: PURPOSE: A manufacturing method of brown rice steamed bread containing wild herbs is provided to improve mouth feeling, flavors, and nutrition of brown rice steamed bread with parched brown rice powder and the wild herbs. CONSTITUTION: A manufacturing method of brown rice steamed bread containing wild herbs includes the following steps: parching brown rice for 25 ~ 55 minutes in 65-90°C; obtaining the parched brown rice after pulverizing; mixing and kneading dough of the brown rice by mixing the parched brown rice, wild herbs extracts, purified water, and soybean milk etc; making fillings of the brown rice steamed bread by mixing sugars, refined salt, fruit juice and corn starch; filling the fillings in the dough; fermenting the dough; and steaming the fermented brown rice.
Abstract translation: 目的：提供含有野草的糙米馒头的制作方法，以改善糙米馒头的口感，口味和营养，配以干米糙米粉和野草。 构成：含有野草的糙米馒头的制造方法包括以下步骤：在65-90℃下将糙米干25〜55分钟; 粉碎后获得干燥的糙米; 混合和混合糙米的面团混合搅拌的糙米，野草提取物，纯净水和豆浆等; 通过混合糖，精制盐，果汁和玉米淀粉来制作糙米馒头的馅料; 填充面团中的馅料; 发酵面团 并蒸发发酵的糙米。
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