公开(公告)号：KR1020120097680A

公开(公告)日：2012-09-05

申请号：KR1020110017037

申请日：2011-02-25

Applicant: 강원대학교산학협력단 ,  홍천군

Inventor： 최면 ,  김태우 ,  임재천 ,  정지윤 ,  임준구 ,  백종미 ,  김태혁

IPC: A23L1/164 ,  A23L7/10 ,  A23L25/00

CPC classification number: A23L23/10 ,  A23L25/30

Abstract: PURPOSE: A producing method of instant pine nut gruel using defatted pine nut dregs is provided to maximize the flavor of pine nuts in the pine nut gruel. CONSTITUTION: A producing method of instant pine nut gruel using defatted pine nut dregs comprises the following steps: mixing the upper parts of the defatted pine nut dregs with an emulsifier, dextrin, and silicon dioxide, and homogenizing the mixture; spray-drying the mixture to obtain pine nut dreg powder; mixing wet-milled glutinous rice and corn with water for dispersing and liquefying, and inserting the mixture into a 110-120 deg C double-drum drier for drying and collecting gelatinated glutinous rice and corn powder; and mixing the pine nut dreg powder and the glutinous rice and corn. The instant pine nut gruel using the gelatinated glutinous rice and corn powder as a main ingredient contains the 10-15wt% of pine nut dreg powder, 11-14wt% of vegetable cream, 1-2.8wt% of refined salt, 1-2wt% of white sugar, and 7-11wt% of pine nut granules. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Pulverizing pine nut sludge; (KK) Gelatinizing glutinous rice and corn powder; (LL) Mixing; (MM) Packaging

Abstract translation: 目的：提供使用脱脂松果仁渣的即时松果油的生产方法，以最大限度地提高松子坚果中松子的味道。 构成：使用脱脂松子渣的速溶松子油的生产方法包括以下步骤：将脱脂松子渣的上部与乳化剂，糊精和二氧化硅混合，并使混合物均化; 喷雾干燥混合物，得到松仁渣粉; 将湿磨的糯米和玉米与水混合分散和液化，并将混合物插入110-120℃的双滚筒干燥机中干燥并收集明胶糯米和玉米粉; 并将松果渣粉和糯米和玉米混合。 以明胶糯米和玉米粉为主要成分的松仁松仁，含有10-15重量％的松仁渣粉，11-14重量％的植物奶油，1-2.8重量％精制盐，1-2重量％ 的白糖，和7-11wt％的松果仁颗粒。 （附图标记）（AA）破碎过程; （BB）超细粉碎工艺; （CC）低温破碎过程; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE，HH）油; （FF）污泥; （GG）水分; （二）污泥（用作食品）; （JJ）粉碎松果泥; （KK）凝胶糯米和玉米粉; （LL）混合; （MM）包装

公开(公告)号：KR1020120097678A

公开(公告)日：2012-09-05

申请号：KR1020110017035

申请日：2011-02-25

Applicant: 강원대학교산학협력단 ,  홍천군

Inventor： 최면 ,  김태우 ,  김대중 ,  정지윤 ,  정윤희 ,  백종미 ,  김태혁

IPC: A23L7/109 ,  A23L25/00 ,  A23L33/00

CPC classification number: A23L7/109 ,  A23L25/30

Abstract: PURPOSE: A producing method of pine nut noodles using defatted pine nut dregs is provided to offer the unique flavor and taste of pine nuts to the noodles. CONSTITUTION: A producing method of pine nut noodles comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifugal-separating the crushed pine nuts to obtain defatted pine nut dregs; and adding 5-8wt% of lower part of the defatted pine nut dregs, 0.5-1wt% of salt, and 0.5-1.5wt% of alcohol into flour for kneading. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature treatment process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Mixing additives; (KK) Kneading; (LL) Noodle making; (MM) Drying; (NN) Packaging

Abstract translation: 目的：提供使用脱脂松果渣的松仁面的生产方法，为面条提供独特的松果味和味道。 构成：松仁面条的生产方法包括以下步骤：将松仁粉碎成5-100微米的尺寸; 离心分离破碎松果，得到脱脂松子渣; 并加入下面的5-8％重量的脱脂松果仁渣，0.5-1％重量的盐和0.5-1.5％（重量）的酒精混入面粉中。 （附图标记）（AA）破碎过程; （BB）超细粉碎工艺; （CC）低温处理工艺; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE，HH）油; （FF）污泥; （GG）水分; （二）污泥（用作食品）; （JJ）混合添加剂; （KK）揉捏; （LL）面条制作; （MM）干燥; （NN）包装

公开(公告)号：KR1020120097677A

公开(公告)日：2012-09-05

申请号：KR1020110017034

申请日：2011-02-25

Applicant: 강원대학교산학협력단 ,  홍천군

Inventor： 최면 ,  김태우 ,  김대중 ,  정지윤 ,  정윤희 ,  백종미 ,  김태혁

IPC: A23L25/00 ,  A23L21/10 ,  A23C15/12

CPC classification number: A23L9/20 ,  A23L25/20 ,  A23V2002/00 ,  A23V2200/30

Abstract: PURPOSE: A producing method of pine nut spread using defatted pine nut dregs is provided to use the defatted pine nut dregs obtained from an oil separation process of pine nuts. CONSTITUTION: A producing method of pine nut spread using defatted pine nut dregs comprises the following steps: liquefying the upper side of the pine nut dregs by adding purified water, butter, or liquid saccharide to obtain a liquid material; mixing white sugar and pectin using a V-mixer to obtain a powder material; and mixing and heating the liquid material and the powder material, and sterilizing the mixture. The pine nut spread includes 20-24wt% of butter, 10-39wt% of liquid saccharide, 22-40wt% of white sugar, and 1-9wt% of pectin. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Pine nut sludge liquefaction process; (KK) Mixing powder ingredients; (LL) Mixing process; (MM) Heating process; (NN) Container-packaging process

Abstract translation: 目的：提供使用脱脂松果渣的松子酱的生产方法，使用从松果油分离过程获得的脱脂松果渣。 构成：使用脱脂松子渣的松子酱的生产方法包括以下步骤：通过加入纯水，黄油或液体糖来液化松果仁渣的上侧以获得液体物质; 使用V型混合器混合白糖和果胶以获得粉末材料; 混合和加热液体材料和粉末材料，并对混合物进行灭菌。 松果酱包括20-24wt％的黄油，10-39wt％的液体糖，22-40wt％的白糖和1-9wt％的果胶。 （附图标记）（AA）破碎过程; （BB）超细粉碎工艺; （CC）低温破碎过程; （DD）分离工艺（高速离心机，10,000-15,800g，20-35℃，3相分离）; （EE，HH）油; （FF）污泥; （GG）水分; （二）污泥（用作食品）; （JJ）松果泥渣液化过程; （KK）混合粉末成分; （LL）混合过程; （MM）加热过程; （NN）容器包装过程

公开(公告)号：KR1020110136598A

公开(公告)日：2011-12-21

申请号：KR1020100056713

申请日：2010-06-15

Applicant: 강원대학교산학협력단 ,  갯배영어조합법인

Inventor： 최면 ,  조성연 ,  김태우 ,  임재천 ,  정윤희 ,  김정미 ,  김태혁 ,  백종미

IPC: A23L17/00 ,  A23P1/02

CPC classification number: A23L17/00 ,  A23L5/13 ,  A23L5/21 ,  A23P10/20 ,  A23V2300/10

Abstract: PURPOSE: A producing method of sea squirt pills without the fishy smell of sea squirt is provided to maximize the absorption rate of nutrients in the sea squirt by molding the pills with micro-fine powder. CONSTITUTION: A producing method of sea squirt pills comprises the following steps: cutting fresh sea squirt in the thickness of 1-20mm; steaming the cut sea squirt at 70-150 deg C; drying the steamed sea squirt; crushing the dried sea squirt into 30-1,000 meshes; mixing 26-66wt% of sea squirt powder, 2-22wt% of lotus root, and 27-57wt% of purified water; molding pills using the mixture, and shaping the pills into a circular form; and drying the pills at 45-120 deg C for 1-72 hours.

Abstract translation: 目的：提供一种没有海水腥味的海吐丸的生产方法，通过用微细粉末成型丸剂来最大限度地提高海豚营养成分的吸收率。 构成：喷丸剂的生产方法包括以下步骤：切割厚度为1-20mm的新鲜喷水; 在70-150摄氏度的蒸汽喷雾; 烘干蒸海喷; 将干海绵压碎成30-1,000目; 混合26〜66wt％的海绵粉，2-22wt％的莲藕和27-57wt％的净水; 使用混合物成型丸，并将丸成形为圆形; 并在45-120℃干燥该药片1-72小时。

公开(公告)号：KR100936072B1

公开(公告)日：2010-01-15

申请号：KR1020080110448

申请日：2008-11-07

Applicant: 강원대학교산학협력단 ,  김태연

Inventor： 최면 ,  황하진 ,  조성연 ,  임재천 ,  김상희 ,  김태우

IPC: A21D13/04 ,  A21D13/00 ,  A21D13/08 ,  A23L1/20

CPC classification number: A23L11/07 ,  A21D2/362 ,  A21D13/60

Abstract: PURPOSE: A manufacturing method of doughnuts using fresh soybean powder is provided to increase nutrient components included in the doughnuts without degradation of the property of the doughnuts with an air-flow type milling method. CONSTITUTION: A manufacturing method of doughnuts using fresh soybean powder includes the following: obtaining the fresh soybean powder by pulverizing fresh soybean in the temperature of 50°C or less with an air-flow type milling method; obtaining fresh soybean compound powder by mixing fresh soybean powder 40-60 weight%, wheat flour 32-48 weight%, baking powder 1.4-2.6 weight%, and powdered milk 6-10 weight%; sieving the fresh soybean compound powder with 30-50mesh; manufacturing fresh soybean powder premix by mixing the white sugar compound powder 12.5-28.5 weight%, refined salt 3-11 weight%, white sugar 80-92 weight% and margarine 3-11 weight%; sieving the fresh soybean powder premix; molding the doughnuts with a dough; manufacturing the doughnuts by frying the dough for 30 ~ 120 seconds; and extracting oil of the doughnuts.

Abstract translation: 目的：提供使用新鲜大豆粉末的甜甜圈的制造方法，以通过气流式研磨方法增加甜甜圈中的营养成分，而不会降低甜甜圈的性质。 构成：使用新鲜大豆粉末的甜甜圈的制造方法包括：用空气流动式研磨法在50℃以下的温度下粉碎新鲜大豆获得新鲜大豆粉末; 通过混合新鲜大豆粉40-60重量％，小麦粉32-48重量％，烘焙粉1.4-2.6重量％和6-10重量％奶粉获得新鲜大豆复合粉末; 用30-50mesh筛分新鲜大豆复合粉末; 通过将白糖复合粉12.5-28.5重量％，精盐3-11重量％，白糖80-92重量％和人造黄油3-11重量％混合制造新鲜大豆粉预混物; 筛选新鲜大豆粉预混料; 用面团成型甜甜圈; 通过炸面团制作甜甜圈30〜120秒; 并提取油炸圈饼。