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公开(公告)号：KR1020150100367A
公开(公告)日：2015-09-02
申请号：KR1020140022095
申请日：2014-02-25
Applicant: 강원대학교산학협력단 , 태웅식품 주식회사
Abstract: 본 발명은 고온 가공 처리시 녹색야채에 포함된 클로로필을 안정화시키는 방법에 관한 것으로, 더욱 상세하게는 녹색야채에 포함된 클로로필의 열적 안정성을 증진시켜 녹색야채를 고온에서 열처리하여도 클로로필의 함량을 최대한 보존할 수 있도록 하는 방법에 관한 것이다.
Abstract translation: 本发明涉及一种在高温处理中稳定绿色蔬菜中的叶绿素的方法，更具体地说，涉及一种用于最大限度地保持叶绿素含量的方法，即使绿色蔬菜通过增加热稳定性在高温下进行热处理 叶绿素含在绿色蔬菜中。 将含有叶绿素的绿色蔬菜浸渍在绿茶提取液中，绿茶提取液是绿茶的热水提取物和绿茶的乙醇提取物的混合溶液。
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82.发明授权고추 당침액, 쇠비름 당침액, 표고버섯 당침액을 이용한 비빔밥 소스 조성물 有权BIBIMBAB SAUCE与CAPSICUM年度解决方案的组合，PORTULACA OLERACEA L. SOAKING SYRUP和LENTINULA EDODES SOAKING SYRUP
公开(公告)号：KR101532962B1
公开(公告)日：2015-07-02
申请号：KR1020140002883
申请日：2014-01-09
Applicant: 강원대학교산학협력단
Abstract: 본발명은고추, 쇠비름당침액, 표고버섯당침액을이용한비빔밥소스조성물에관한것으로, 산야초당침액 5~15중량%, 고추장 35~45중량%, 마늘 10~15중량%, 콩가루 3~5중량%, 깨소금 5~10중량%, 토마토 5~8중량%, 식초 3~5중량%, 양파즙 2~5중량%, 생강즙 5~7중량% 및청주 5~8중량%로조성된것을특징으로하는비빔밥소스조성물을제공한다.
Abstract translation: 本发明涉及使用辣椒辛糖溶液，马齿苋油糖溶液和香菇酵母糖溶液的拌饭酱料组合物。 本发明提供一种拌拌酱料组合物，其特征在于，含有5-15重量％的天然草糖溶液，35-45重量％的红辣椒酱，10-15重量％的大蒜，3-5％的豆粉，5-10重量％ 芝麻盐的百分比，番茄的5-8重量％，醋的3-5％，洋葱提取物的2-5重量％，姜提取物的5-7％，精制米酒的5-8％。
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公开(公告)号：KR101480519B1
公开(公告)日：2015-01-19
申请号：KR1020130087342
申请日：2013-07-24
Applicant: 강원대학교산학협력단 , 해오름영농조합법인
Abstract: 본 발명은 (A) 개똥쑥(
Artemisia annua ) 어린잎을 건조하고 분쇄하는 단계; (B) 상기 분쇄된 개똥쑥 어린잎을 미생물 발효제와 혼합하여 개똥쑥 혼합물을 제조하는 단계; (C) 상기 개똥쑥 혼합물을 당화시켜 개똥쑥 당화액을 제조하는 단계; 및 (D) 상기 개똥쑥 당화액에 사과농축액, 액상과당, 구연산, 글리신, 비타민 C, 젤란검 및 정제수를 혼합하는 단계;를 포함하는 것을 특징으로 하는 개똥쑥 발효음료의 제조방법을 제공한다.Abstract translation: 本发明涉及一种具有优良风味和优良酶活性的青蒿发酵饮料的制造方法，其中制造青蒿发酵饮料的方法包括以下步骤：（A）干燥并粉碎青蒿年幼叶 ; （B）将青蒿粉碎的青叶与微生物发酵剂混合以制备青蒿混合物; （C）糖化青蒿混合物以制备青蒿糖化液; 和（D）将青蒿糖化液与苹果浓缩液，果糖，柠檬酸，甘氨酸，维生素C，结冷胶和纯化水混合。
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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：KR101340587B1
公开(公告)日：2013-12-11
申请号：KR1020120133825
申请日：2012-11-23
Applicant: 강원대학교산학협력단
Abstract: The present invention relates to a method for manufacturing ligularia fischeri vinegar, and more specifically, to a method for manufacturing ligularia fischeri vinegar with improved functionality and palatability by using unpolished rice instead of polished rice, adding ligularia fischeri, and fermenting through a traditional method. The present invention includes a complex fermentation step, an acetic acid fermentation step, and an aging step. [Reference numerals] (AA) Ligularia fischeri screening;(BB) Washing;(CC) Blanching;(DD) Wet grinding and freeze-drying;(EE) Chopping brown rice and precipitating;(FF) Dehydration and steaming (gelatinization);(GG) Cooling;(HH) Metering adjunct (yeast, yeast);(II) Mix freeze-dried ligularia fischeri power, gelated brown rice, adjunct;(JJ) First fermentation (1 dip, gelatinization fermentation);(KK) Second fermentation (2 dip, gelatinization fermentation);(LL) Dilute broth and mix ligularia fischeri vinegar starter;(MM) Acetic acid strain vaccination;(NN) Third fermentation (acetic acid fermentation);(OO) Filtering;(PP) Aging (mix freeze-driedigularia fischeri power );(QQ) Solvent;(RR) Produce drinking ligularia fischeri vinegar
Abstract translation: 本发明涉及一种制备藤黄醋醋的方法，更具体地说，涉及通过使用未磨光的米而不是抛光米，通过传统方法发酵而制备具有改善的功能性和适口性的紫菜醋的方法。 本发明包括复合发酵步骤，乙酸发酵步骤和老化步骤。 （AA）L ri ri ri screening;（（;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; （GG）冷却;（HH）计量辅助剂（酵母，酵母）;（II）混合冷冻干燥的桂皮粉，凝胶糙米，辅料;（JJ）第一次发酵（1次浸泡，糊化发酵）;（KK） 发酵（2次浸泡，凝胶化发酵）;（LL）稀释肉汤和混合枸杞醋起始剂;（MM）乙酸菌株疫苗接种;（NN）第三次发酵（乙酸发酵）;（OO）过滤;（PP） 混合冷冻干粉虱药）;（QQ）溶剂;（RR）生产饮用ligularia fischeri醋
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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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