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公开(公告)号：KR1020020074006A
公开(公告)日：2002-09-28
申请号：KR1020010014072
申请日：2001-03-19
Applicant: 함양농업협동조합
IPC: A23L1/29
Abstract: PURPOSE: A process of preparing the titled health auxiliary food by improving the bitterness and rough texture of conventional Carthamus tinctorius products is provided. Whereby, the product is improved in a taste and eating quality thereof. CONSTITUTION: Carthamus tinctorius L. is ground, added with 0.1 to 10% cellulase by weight, 0.1 to 10% protease by weight, 0.1 to 10% alpha-amylase by weight in time intervals of 10min in sequence and then subjected to enzymatic degradation at 58deg.C for 2 to 4min, filtered and spray-dried to give Carthamus tinctorius powder, which is mixed with safflower oil, sesame oil, emulsion mix, sodium caseinate, apricot extracts and cyclo dextrin in sequence, homogenized in a homogenizer, spray-dried and granulated.
Abstract translation: 目的：提供常规红烧产品的苦味和粗糙质地制备名为“健康辅助食品”的过程。 因此，该产品的味道和饮食质量得到改善。 构成：研磨红烧，加入0.1至10重量％的纤维素酶，0.1至10重量％的蛋白酶，0.1至10重量％的α-淀粉酶，时间间隔为10分钟，然后进行酶促降解 58℃2〜4min，过滤并喷雾干燥，依次加入红花油，芝麻油，乳液混合物，酪蛋白酸钠，杏提取物和环糊精混合，加入匀浆器，喷雾干燥， 干燥并造粒。
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Patent Agency Ranking
公开(公告)号：KR101397794B1
公开(公告)日：2014-05-21
申请号：KR1020120138026
申请日：2012-11-30
Applicant: 함양농업협동조합 , 경남과학기술대학교 산학협력단 , 대한민국(농촌진흥청장)
CPC classification number: A23L11/05 , A23L33/10 , A23V2002/00 , A23V2200/30
Abstract: The present invention relates to a method for manufacturing soybean meat with improved palatability and antioxidant activity. More specifically, provided are soybean meat from which bean smell is removed and which has improved palatability and antioxidant activity and a manufacturing method thereof. The method for manufacturing soybean meat with improved palatability and antioxidant activity according to one embodiment of the present invention includes a step of soaking soybeans in water, a step of removing water and steaming the soybeans, a step of drying the soybeans, a step of crushing soybeans, and a step of kneading and aging dough.
Abstract translation: 本发明涉及具有改善的适口性和抗氧化活性的大豆肉制造方法。 更具体地，提供了除去豆味的大豆肉，其具有改善的适口性和抗氧化活性及其制造方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的制造大豆肉的方法包括将大豆浸泡在水中的步骤，去除水和蒸煮大豆的步骤，干燥大豆的步骤，破碎的步骤 大豆，以及捏合和老化面团的步骤。
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公开(公告)号：KR1020150080401A
公开(公告)日：2015-07-09
申请号：KR1020140115321
申请日：2014-09-01
Applicant: 경남과학기술대학교 산학협력단 , 함양농업협동조합 , 대한민국(농촌진흥청장)
Abstract: 본발명에의하면콩고기결착제로사용되는글루텐함량을감소시키는대신에녹두분말과트랜스글루타미아제를사용하여조직감등의기호성및 항산화활성이우수한콩고기(콩소시지, 콩핫바및 콩패티) 및그 제조방법이제공된다.
Abstract translation: 本发明涉及一种大豆制造的肉类，如大豆制香肠，大豆制糕饼棒和大豆制馅饼，通过减少面筋的量使用绿豆粉和转谷氨酰胺酶，其中使用面筋 用于粘附大豆制肉，从而增加味道如质地和抗氧化活性，及其制造方法。
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公开(公告)号：KR1020150079452A
公开(公告)日：2015-07-08
申请号：KR1020140192297
申请日：2014-12-29
Applicant: 경남과학기술대학교 산학협력단 , 함양농업협동조합 , 대한민국(농촌진흥청장)
Abstract: 본발명에서는바실러스아밀로리퀴페시언스 Ja-8로발효된청국장의소스스톡, 이소소스톡을포함하여영양학적특성과항산화활성이증진되고, 저장안정상과기호성도우수한식물성소스및 그제조방법이제공된다. 본발명에따른식물성소스는 100% 식물성소스로영양성과기호성이탁월하고우수한항산화활성을가져서현대의건강지향적트렌드에부합되는육류소스대체식물성소스로사용될수 있다.
Abstract translation: 本发明提供：由解淀粉芽孢杆菌Ja-8发酵的快速发酵豆酱酱料; 含有相同酱料的蔬菜酱，具有增强的营养特性，增强的抗氧化性能，优良的贮存稳定性和优良的适口性; 及其制造方法。 根据本发明，植物来源为100％蔬菜酱，营养丰富，口感好，抗氧化活性优异。 因此，蔬菜酱可以根据现代的健康导向趋势，用于肉酱。
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公开(公告)号：KR101839970B1
公开(公告)日：2018-04-26
申请号：KR1020140192297
申请日：2014-12-29
Applicant: 경남과학기술대학교 산학협력단 , 함양농업협동조합 , 대한민국(농촌진흥청장)
Abstract: 본발명에서는바실러스아밀로리퀴페시언스 Ja-8로발효된청국장의소스스톡, 이소소스톡을포함하여영양학적특성과항산화활성이증진되고, 저장안정상과기호성도우수한식물성소스및 그제조방법이제공된다. 본발명에따른식물성소스는 100% 식물성소스로영양성과기호성이탁월하고우수한항산화활성을가져서현대의건강지향적트렌드에부합되는육류소스대체식물성소스로사용될수 있다.
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公开(公告)号：KR101659655B1
公开(公告)日：2016-09-26
申请号：KR1020140115321
申请日：2014-09-01
Applicant: 경남과학기술대학교 산학협력단 , 함양농업협동조합 , 대한민국(농촌진흥청장)
Abstract: 본발명에의하면콩고기결착제로사용되는글루텐함량을감소시키는대신에녹두분말과트랜스글루타미아제를사용하여조직감등의기호성및 항산화활성이우수한콩고기(콩소시지, 콩핫바및 콩패티) 및그 제조방법이제공된다.
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