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公开(公告)号：KR101214510B1
公开(公告)日：2013-01-03
申请号：KR1020110062527
申请日：2011-06-27
Applicant: 강원대학교산학협력단 , 농업회사법인 산나물박물관 주식회사
Abstract: 본발명은 (A) 곤드레()를손질하고세척한후, 곤드레전체가 90℃ ~ 100℃의열수에잠기도록하여 5 ~ 10분간열처리하는단계; (B) 상기열처리된곤드레를 20 ~ 30분간냉수에침지시킨후, 탈수시키는단계; (C) 정제수 90 ~ 95중량%, 산 0.1 ~ 0.5중량%, 검류 0.1 ~ 1중량%, 전분류 0.5 ~ 2중량% 및당류 3 ~ 9중량% 혼합하여바인더를제조하는단계; (D) 상기탈수된곤드레, 쪽파, 청고추및 참깨를포함하는곤드레나물에상기바인더를혼합하여곤드레나물혼합물을제조하는단계; 및 (E) 상기곤드레나물혼합물을동결건조시키는단계;를포함하는것을특징으로하는곤드레나물블록의제조방법을제공한다.
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公开(公告)号：KR1020120097682A
公开(公告)日：2012-09-05
申请号：KR1020110017039
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: PURPOSE: A producing method of an instant pine nut cake premix using defatted pine nut dregs is provided to use the defatted pine nut dregs obtained from a pine nut oil separation process using the centrifugal-separation. CONSTITUTION: A producing method of an instant pine nut cake premix using defatted pine nut dregs comprises the following steps: absorbing the upper part of the pine nut dregs to an emulsifier, sodium casein, and dextrin, and drying the mixture at 50-70 deg C for 2-4 hours to obtain pine nut dreg absorbed powder; and mixing the pine nut dregs absorbed powder with premix additional ingredients. The premix additional ingredients include white sugar, powder milk cream, weak flour, dextrin, baking powder, salt, and pine nut granules. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing; (CC) Low-temperature crushing; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE) Oil; (FF) Sludge; (GG) Moisture; (HH) Oil; (II) Sludge(utilizing as a food material; (JJ) Pulverizing; (KK) Mixing with additional ingredients; (LL) Packaging
Abstract translation: 目的：提供使用脱脂松果渣的即时松果饼预混料的生产方法，使用通过离心分离从松果油分离方法获得的脱脂松子渣。 构成：使用脱脂松果仁渣的速溶松果饼预混料的生产方法包括以下步骤：将松果仁渣的上部吸收到乳化剂，酪蛋白酪蛋白和糊精中，并将混合物在50-70度 C为2-4小时，得到松仁渣吸收粉末; 并将松果渣吸收的粉末与预混料附加成分混合。 预混料的另外成分包括白糖，粉末奶油，弱面粉，糊精，发酵粉，盐和松仁颗粒。 （附图标记）（AA）破碎过程; （BB）超细粉碎; （CC）低温破碎; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE）油; （FF）污泥; （GG）水分; （HH）油; （二）污泥（用作食品材料;（JJ）粉碎;（KK）与附加成分混合;（LL）包装
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公开(公告)号：KR101576209B1
公开(公告)日：2015-12-10
申请号：KR1020140112894
申请日：2014-08-28
Applicant: 강원대학교산학협력단 , 철원친환경영농조합법인
CPC classification number: A23L27/84 , A23L27/86 , C12N9/2414
Abstract: 본발명은효소처리를통해제조된메밀시럽및 이의제조방법에관한것으로, 알파아밀라아제와글루코아밀라아제를순차적으로처리하여, 루틴및 퀘세틴이증대된메밀시럽을제조할수 있다.
Abstract translation: 本发明涉及通过酶处理制造的禾谷镰刀菌糖浆及其制造方法。 可以通过依次处理α-淀粉酶和葡糖淀粉酶来制造具有增加的芦丁和槲皮素的荞麦浆。 本发明的目的是开发和提供芦丁和槲皮素含量增加的荞麦浆及其制备方法。
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公开(公告)号：KR1020140100298A
公开(公告)日：2014-08-14
申请号：KR1020130013439
申请日：2013-02-06
Applicant: 강원대학교산학협력단 , 용대황태영농조합법인
Abstract: The present invention relates to a dried pollack block. The dried pollack block of the present invention has an effect of restoring the texture of pollack soup prepared in the traditional way when the dried pollack block is released into water. The dried pollack block is manufactured by preparing a mixture by mixing pollack, radish, and a binder and drying the mixture.
Abstract translation: 本发明涉及一种干燥的鳕鱼块。 本发明的干燥的花斑块具有恢复在将干燥的花斑块释放到水中时以传统方式制备的花ack汤的质地的效果。 通过混合鳕鱼，萝卜和粘合剂并干燥混合物制备混合物来制造干燥的鳕鱼块。
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公开(公告)号：KR101429143B1
公开(公告)日：2014-08-11
申请号：KR1020130069608
申请日：2013-06-18
Applicant: 주식회사 한빛향료 , 강원대학교산학협력단
Abstract: Disclosed is a method for producing perilla seed oil, the method comprising the steps of: (A) pulverizing refined perilla seeds and adjusting a final moisture content to 15-18 wt%; (B) firstly removing fats and oils from the perilla seeds by performing a continuous kneading process on the perilla seeds of which the moisture content is adjusted; (C) treating beta-glucanase and pectinase on a sludge which remains after oils and fats are firstly removed; and (D) secondly removing oils and fats from the perilla seeds after re-performing the continuous kneading process on the enzyme-treated sludge and then stopping the kneading.
Abstract translation: 本发明公开了一种生产紫苏籽油的方法，所述方法包括以下步骤：（A）将精制的紫苏种子粉碎并将最终水分含量调节至15-18wt％; （B）首先通过对调整含水量的紫苏种子进行连续捏合，从紫苏种子中除去油脂; （C）首先除去油和脂肪后留下的污泥上的β-葡聚糖酶和果胶酶; 和（D）在对经酶处理的污泥重新进行连续捏合之后，再次从紫苏种子中除去油脂，然后停止捏合。
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Patent Agency Ranking
公开(公告)号：KR101406912B1
公开(公告)日：2014-06-13
申请号：KR1020140012547
申请日：2014-02-04
Applicant: 강원대학교산학협력단 , 최정자
Abstract: The present invention relates to a manufacturing technique of a Korean beef hotdog which maximizes the inhibition of oxidization and, more specifically, to a technique capable of maximizing the inhibition of oxidization of a hotdog by increasing oxidization stability of frying oil using a natural antioxidant and increasing oil oxidization stability by adding rice bran puffing powder and rice bran extracts to hotdog dough.
Abstract translation: 本发明涉及韩国牛肉热狗的制造技术，其使氧化的抑制最大化，更具体地说，涉及一种能够通过增加使用天然抗氧化剂的煎炸油的氧化稳定性和增加的能力来最大限度地抑制热狗的氧化的技术 通过将米糠膨化粉和米糠提取物加入到热狗面团中来提高油的氧化稳定性。
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公开(公告)号：KR1020140050283A
公开(公告)日：2014-04-29
申请号：KR1020120116483
申请日：2012-10-19
Applicant: 강원대학교산학협력단 , 김학진
CPC classification number: A23L27/40 , A23L3/40 , A23V2002/00 , A23V2300/10 , A23V2300/14
Abstract: The present invention relates to a manufacturing method of black garlic-coated salt, which comprises: (A) a step of manufacturing black garlic concentrate of 25-35 Brix°; (B) a step of inputting salt into a high speed mixing dryer and firstly drying at 45-55°C for 35-45 minutes while stirring; (C) a step of coating the black garlic concentrate by spraying on the dried salt while stirring in the high speed mixing dryer; and (D) a step of secondly drying the salt coated with the black garlic concentrate at 35-45°C for 10-20 minutes while stirring in the high speed mixing dryer. [Reference numerals] (AA) Concentrate black garlic (30 Brix째); (BB) Input salt into high speed mixing dryer and dry (50°C, 40 minutes); (CC) Coat black garlic concentrate by spraying (black garlic concentrate, 2.5 wt%); (DD) Dry (40°C, 15 minutes); (EE) Manufacture black garlic-coated salt
Abstract translation: 本发明涉及黑蒜包衣盐的制造方法，其特征在于，包括：（A）制造25-35白利糖度的黑蒜浓缩物的工序; （B）将盐分输入高速混合干燥机中，首先在45-55℃下搅拌35-45分钟; （C）在高速混合干燥机中搅拌的同时通过喷雾干燥的盐将黑蒜浓缩物涂布的步骤; 和（D）在高速混合干燥器中搅拌的同时，在35-45℃下将涂有黑蒜浓缩物的盐二次干燥10-20分钟的步骤。 （标号）（AA）浓缩黑蒜（30白利糖度）; （BB）将盐投入高速搅拌干燥机中并干燥（50℃，40分钟）; （CC）通过喷雾涂覆黑蒜浓缩物（黑蒜浓缩物，2.5重量％）; （DD）干燥（40℃，15分钟）; （EE）制造黑色大蒜包衣盐
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公开(公告)号：KR101297723B1
公开(公告)日：2013-08-20
申请号：KR1020110123026
申请日：2011-11-23
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
IPC: A23L21/12 , A23L29/231
Abstract: 본 발명은 (A) 파프리카의 꼭지와 씨를 제거하고 세척하는 단계; (B) 상기 파프리카를 습식분쇄기(Colloid Mill)를 이용하여 5~100 ㎛의 크기로 초미세분쇄시켜 파프리카 퓨레를 얻는 단계; (C) 상기 파프리카 퓨레에 펙틴, 당 또는 젓산칼슘을 첨가하여 액상원료를 얻는 단계; (D) 상기 액상원료를 80~85℃에서 가열시키는 단계; 및 (E) 상기 가열된 액상원료에 구연산을 첨가하는 단계;를 포함하는 것을 특징으로 하는 콜로이드 밀을 이용하여 색도가 우수하면서 겔 형성이 뛰어난 파프리카 잼의 제조방법에 관한 것이다.
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公开(公告)号：KR1020130059036A
公开(公告)日：2013-06-05
申请号：KR1020110125118
申请日：2011-11-28
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
CPC classification number: A23L2/39 , A23F3/16 , A23L2/04 , A23L2/10 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method is provided to manufacture granule tea of fruits and vegetables by wet-pulverizing and then centrifuging the fruits and vegetables using a technique different from a conventional technique. CONSTITUTION: Fruits and vegetables are wet-pulverize by using a colloid mill to obtain a fruit-vegetable pulverized solution. The fruit-vegetable pulverized solution is centrifuged to remove sludge from the solution to obtain a fruit-vegetable extract. The fruit-vegetable extract is concentrated at a low temperature to obtain a fruit-vegetable concentrate. The fruit-vegetable concentrate is sprayed into mixed powder formed of sugar and acid to manufacture a fruit-vegetable granule. The fruit-vegetable pulverized solution is primarily centrifuged at a rate of 4,000-6,000 rpm to remove primary sludge and then secondarily centrifuged at a rate of 12,000-17,000 rpm to remove secondary sludge. The fruit-vegetable granule comprises 3-9 wt% of the fruit-vegetable concentrate, 90-96 wt% of the sugar, and 0.5-1.5 wt% of the acid. [Reference numerals] (AA) Wet-pulverize; (BB) First centrifugation; (CC) Second centrifugation; (DD) Low temperature concentration; (EE) Powder mixture; (FF) Concentration liquid spray; (GG) Dry; (HH) Packing
Abstract translation: 目的：通过湿法粉碎制造水果和蔬菜颗粒茶，然后使用与常规技术不同的技术离心水果和蔬菜来制造方法。 规定：水果和蔬菜通过使用胶体磨得到水果粉碎溶液进行湿粉碎。 将果蔬粉碎的溶液离心分离，从溶液中除去污泥，得到水果蔬菜提取物。 水果蔬菜提取物在低温下浓缩，得到水果蔬菜浓缩物。 将水果蔬菜浓缩物喷雾到由糖和酸形成的混合粉末中以制造水果 - 蔬菜颗粒。 水果粉碎溶液主要以4,000-6,000转/分的速度离心，以去除一次污泥，然后以12,000-17,000rpm的速度二次离心以除去二次污泥。 果蔬颗粒含有3-9重量％的水果蔬菜浓缩物，90-96重量％的糖和0.5-1.5重量％的酸。 （标号）（AA）湿式粉碎; （BB）首先离心; （CC）二次离心; （DD）低温浓度; （EE）粉末混合物; （FF）浓液喷雾; （GG）干; （HH）包装
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