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公开(公告)号：KR101780796B1
公开(公告)日：2017-09-22
申请号：KR1020160142386
申请日：2016-10-28
Applicant: (주)옥두식품 , 강원대학교산학협력단
CPC classification number: A21D13/37 , A21C1/142 , A21C1/144 , A21C1/149 , A21C9/045 , A21C11/163 , A21D8/04 , A21D13/38 , A21D13/60
Abstract: 본발명의트위스트핫도그제조장치및 이를이용한조미소스가함유된트위스트핫도그제조방법에관한것으로서, 본발명의트위스트핫도그제조장치는조미소스를조성비에맞게혼합하여하부방향으로공급하는소스공급부와; 조성비에맞게반죽된밀가루반죽을상기소스공급부로부터배출되는소스의외부를감싸도록상기소스공급부의하부로공급하는반죽공급부와; 밀가루반죽내부에소스가삽입된상태로하부방향으로배출되는혼합반죽을이송하는혼합반죽이송부와; 상기소스공급부와상기혼합반죽이송부사이에배치되어, 상기소스공급부로부터배출되는혼합반죽의길이를감지하고, 혼합반죽을기준길이로절단하는혼합반죽커팅부와; 상기혼합반죽이송부의경로상에배치되며, 소시지가삽입된지지막대를회전및 전후이동가능하게지지하여, 상기혼합반죽이송부를따라이송되는혼합반죽이상기소시지의길이방향을따라외주면에말려지게하는소시지회전지지부를포함하는것을특징으로한다.
Abstract translation: 涉及的制造装置和热狗扭转含有使用根据本发明，用于本发明的扭曲热狗制造装置源供给部相同的调味酱的扭转热狗制备是根据供给到一个较低的方向的组成比的调味酱的混合物; 根据周围从源供给单元和用于供给生面团的供给源的下部供给单元发射的源的外部包裹的组成比的面团捏和; 一种混合生面团输送装置，用于输送在向下方向排出的混合生面团，同时源装置插入面团内部; 源供给单元和被布置在混合面团之间被发送，检测所述面团混合物的长度被从供给源排出，并且混合面团，切割面团混合物为基准长度的切割单元; 配置在发射路径上，所述混合的面团，将所述香肠可旋转地支撑，以及移动所述支承杆的插入，沿捏和移相器香肠的长度方向上的混合的面团沿着外周表面上干燥所述发射传送后 还有一个用于支撑香肠的香肠旋转支撑部分。
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4.发明授权
公开(公告)号：KR101492470B1
公开(公告)日：2015-02-11
申请号：KR1020140098756
申请日：2014-08-01
Applicant: 주식회사 한빛향료 , 강원대학교산학협력단
CPC classification number: A23D9/02 , C12P7/6436
Abstract: 본 발명은 유자씨를 조분쇄한 후, 비스코자임(viscozyme) 및 펙티넥스(pectinex)로 처리하는 단계 (A); 상기 효소처리 후, 30~45℃의 저온에서 습식분쇄하는 단계 (B); 및 상기 습식분쇄 후, 원심분리하여 상등액을 수득하는 단계 (C);를 포함하는 것을 특징으로 하는 유자씨 기름의 제조방법에 관한 것이다. 본 발명의 유자씨 기름의 제조방법은 유자씨의 기능성분을 증대시킬 수 있고, 기능성분이 증대된 유자씨로부터 기능성분을 최대한 파괴하지 않고 추출할 수 있다. 또한, 본 발명의 유자씨 기름의 제조방법에 따라 수득된 유자씨 기름은 우수한 항동맥경화 효능을 발휘한다.
Abstract translation: 本发明涉及一种柚子油的制备方法，其特征在于包括以下步骤：（A）将玄参种子粗磨，并用粘菌酶和果胶加工柚子; （B）酶处理后在30〜45℃的低温下进行湿磨; 和（C）在湿磨后通过离心获得上清液。 根据柚子种子油的制造方法，能够提高柚子种子的功能成分。 此外，可以从其功能组分已经增加的柚子种子中提取功能组分，并且可以最小化功能组分的破坏。 此外，通过根据本发明的方法获得的柚子油具有优异的抗动脉粥样硬化效果。
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公开(公告)号：KR1020130057215A
公开(公告)日：2013-05-31
申请号：KR1020110123026
申请日：2011-11-23
Applicant: 강원대학교산학협력단 , (주)웰빙테이블
IPC: A23L21/12 , A23L29/231
CPC classification number: A23L21/12 , A23L19/09 , A23L29/231
Abstract: PURPOSE: A manufacturing method of paprika jam is provided to maximize the spreadability and mouth feel by adding pectin paste when manufacturing paprika jam. CONSTITUTION: Paprika in which the tap and seeds have been removed is washed. The paprika is finely pulverized into 5-100 μm with a colloid mill to obtain paprika puree. A liquid material is obtained by adding 3.4 weight% of fructo oligosaccharide, 5.5 weight% of fructose, 37.15 weight% of white sugar, 0.4 weight% of pectin paste, 10 weight% of calcium lactate and 0.05 weight% of citric acid to 43.5 weight% of paprika puree. The liquid material is heated at 80-85deg.C. [Reference numerals] (AA) Remove the taps and seeds of paprikas; (BB) Wash the paprikas; (CC) Wet-pulverize the paprikas(5-100um); (DD) Add auxiliary ingredients(pectin, sugar, calcium lactate); (EE) Heat liquid material(80-85°C); (FF) Add citric acid after heating; (GG) Bottle and cool
Abstract translation: 目的：提供辣椒酱果酱的制造方法，通过在制造辣椒粉果酱时加入果胶糊来最大化铺展性和口感。 构成：将去除水龙头和种子的辣椒粉洗涤。 用胶体磨将辣椒粉细粉碎成5-100μm，得到辣椒粉。 通过将3.4重量％的果糖低聚糖，5.5重量％的果糖，37.15重量％的白糖，0.4重量％的果胶糊，10重量％的乳酸钙和0.05重量％的柠檬酸加到43.5重量份中来获得液体材料 红辣椒泥的百分比。 将液体材料加热至80-85℃。 （附图标记）（AA）去除纸浆的水龙头和种子; （BB）清洗paprikas; （CC）湿碎粉碎（5-100um）; （DD）添加辅料（果胶，糖，乳酸钙）; （EE）加热液体材料（80-85℃）; （FF）加热后加入柠檬酸; （GG）瓶和凉
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Patent Agency Ranking
公开(公告)号：KR101252578B1
公开(公告)日：2013-04-09
申请号：KR1020110017033
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: 본 발명은 (A) 잣(
Pinus
koraiensis Siebold et Zucc)을 습식분쇄기(Colloid Mill)를 이용하여 5~100㎛의 초미립자로 분쇄시키는 단계; 및 (B) 상기 (A)단계에서 얻어진 분쇄물을 20~35℃에서 10,000~15,800×g로 원심분리하여 유지성분과 박성분으로 분리시키는 단계;를 포함하는 것을 특징으로 하는 잣 기름 분리방법에 관한 것이다.-
公开(公告)号：KR1020120097681A
公开(公告)日：2012-09-05
申请号：KR1020110017038
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
CPC classification number: A23G3/48 , A21D2/36 , A23G3/0019 , A23G2200/14
Abstract: PURPOSE: A producing method of grilled pine nut cake using defatted pine nut dregs is provided to offer consumers the savory taste of the pine nut dregs and the crunchy texture of the cake. CONSTITUTION: A producing method of grilled pine nut cake using defatted pine nut dregs comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifuging the crushed pine nuts to obtain defatted pine nut dregs; mixing the middle part of the pine nut dregs with vegetable oil to obtain a pine nut dreg mixture; adding egg white and powder materials into the pine nut dregs mixture to obtain grilled pine nut cake dough; and molding, heating, and cooling the grilled pine nut cake dough using upper and lower heating plates at 150-200 deg. C. [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) Mixing pine nut sludge and vegetable oil; (KK) Kneading; (LL) Molding, heating, and cooling; (MM) Packaging
Abstract translation: 目的：提供使用脱脂松子渣的烤松果酱的生产方法，为消费者提供松子渣的味道和蛋糕的松脆质地。 构成：使用脱脂松果渣的烤松果酱的制造方法，包括以下步骤：将松仁粉碎成5-100微米的大小; 离心碎松仁，得到脱脂松子渣; 将松果渣的中间部分与植物油混合，得到松果渣混合物; 将蛋清和粉末材料加入松果渣混合物中，得到烤松果饼面团; 并使用150-200度的上加热板和下加热板成型，加热和冷却烤松果饼面团。 （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（利用食品材料;（JJ）混合松果油泥和植物油;（KK）捏合;（LL）成型，加热和冷却;（MM）包装
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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
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
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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
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。
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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
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。
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