公开(公告)号：KR101274605B1

公开(公告)日：2013-06-13

申请号：KR1020110052941

申请日：2011-06-01

Applicant: 강원대학교산학협력단

Inventor： 최면 ,  장석균 ,  정윤희 ,  임재천

IPC: A23L19/00 ,  A23L33/00 ,  A23L1/30

Abstract: 본 발명은 더덕 원추출물(original extract)에 사과향 성분 또는 사과추출물 중 하나 이상이 첨가되어 향기성이 증진된 것을 특징으로 하는 더덕추출물을 개시한다.

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

Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  백종미

IPC: A23L2/08 ,  A23L2/02 ,  A23F3/16

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

公开(公告)号：KR1020120064008A

公开(公告)日：2012-06-18

申请号：KR1020110062527

申请日：2011-06-27

Applicant: 강원대학교산학협력단 ,  농업회사법인 산나물박물관 주식회사

Inventor： 최면 ,  임재천 ,  김대중 ,  정지윤 ,  김태혁

IPC: A23L19/00 ,  A23L3/44 ,  A23B7/024

CPC classification number: A23L19/03 ,  A23B7/024 ,  A23V2002/00

Abstract: PURPOSE: A producing method of seasoned cirsium setidens blocks is provided to maintain the taste and the flavor of freshly harvested cirsium setidens for a long time. CONSTITUTION: A producing method of seasoned cirsium setidens blocks comprises the following steps: dressing and washing cirsium setidens, and dipping the cirsium setidens in 90-100 deg C for heat processing for 5-10 minutes; dipping the heat-processed cirsium setidens in cold water for 20-30 minutes, and dehydrating before cutting into 5-10cm; mixing 90-95wt% of purified water, 0.1-0.5wt% of acid, 0.1-1wt% of gum, 0.5-2wt% of starch, and 3-10wt% of saccharide to obtain a binder; mixing 80-90wt% of dehydrated cirsium setidens with cut shallot, green pepper, and sesame seeds, and adding 10-20wt% of binder into the mixture to obtain a seasoned cirsium setidens mixture; and freeze-drying the seasoned cirsium setidens mixture.

Abstract translation: 目的：提供一种经过长时间保存的新鲜采集的蓟马的味道和风味的经验丰富的蓟马块的生产方法。 构成：腌制蓟马块的生产方法包括以下步骤：修整和洗涤堇青石，并将堇青石浸入90-100℃进行加热5-10分钟; 将热处理的堇青石在冷水中浸泡20-30分钟，切成5-10cm之前脱水; 混合90-95wt％纯化水，0.1-0.5wt％酸，0.1-1wt％胶，0.5-2wt％淀粉和3-10wt％糖，得到粘合剂; 将80-90wt％的脱水蓟马与切碎的青葱，青椒和芝麻混合，并向混合物中加入10-20wt％的粘合剂以获得调味的蓟马混合物; 并冷冻干燥经验丰富的蓟马混合物。

公开(公告)号：KR100936073B1

公开(公告)日：2010-01-14

申请号：KR1020080067719

申请日：2008-07-11

Applicant: 강원대학교산학협력단 ,  재단법인 나라

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

IPC: A23L1/39 ,  A23L1/325 ,  A23L1/221

CPC classification number: A23L27/84 ,  A23L13/60 ,  A23L17/10 ,  A23L27/105 ,  A23L27/14

Abstract: PURPOSE: A manufacturing method of composition for smell elimination of Oncorhynchus masou and a steak manufacturing method using the same method are provided to maintain flesh and taste of the Oncorhynchus masou while removing fishy smell of the Oncorhynchus masou. CONSTITUTION: A manufacturing method of composition for smell elimination of Oncorhynchus masou includes the following steps: manufacturing a compound by adding water 67.5-83.5 weight%, dried Polygonati Rhizoma 2.5-6.5 weight%, dried Schizandrae Fructus 0.8-1.8 weight%, dried Lycii Fructus 0.7-1.7 weight%, glycyrrhizae radix 2-4 weight%, alive lotus root 8-15 weight%, garlic 1.1-2.5 weight%, and ginger 0.7-1.7 weight%; heating the compound for 30 ~ 180 minutes; filtering and cooling the compounds in 3-10°C and adding red wind on the heated compound.

Abstract translation: 目的：提供Oncorhynchus masou的消除臭味的组合物的制造方法和使用相同方法的牛排制造方法，以保持Oncorhynchus masou的肉和味道，同时除去Oncorhynchus masou的鱼腥味。 构成：Oncorhynchus masou的气味消除用组合物的制造方法，包括以下步骤：通过加入水67.5-83.5重量％，干燥的Polygonati Rhizoma 2.5-6.5重量％，干燥的Schizandrae Fructus 0.8-1.8重量％，干燥的Lycii 果实0.7-1.7重量％，甘草根2-4重量％，活藕8-15重量％，大蒜1.1-2.5重量％，姜0.7-1.7重量％; 加热化合物30〜180分钟; 在3-10℃过滤和冷却化合物，并在加热的化合物上加入红色风。