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公开(公告)号：KR101341552B1
公开(公告)日：2013-12-13
申请号：KR1020120157419
申请日：2012-12-28
Applicant: 강원대학교산학협력단 , 횡성군더덕연합영농조합법인
Abstract: The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C)
Abstract translation: 本发明涉及一种生产党参的发酵醋的方法，更具体地说涉及一种具有独特发酵味，党参，风味，传统发酵醋制成的感官特征的生产党参的醋酸方法， 优良的功能由于抗氧化作用的高效。 （AA）材料选择;（BB）洗涤;（CC）去除皮肤;（DD）湿法研磨;（EE）加入三种酶（熟淀粉酶，++-淀粉酶，葡糖淀粉酶）和酵母（酵母菌 酿酒酵母）;（FF）混合;（GG）第一次发酵（1天/ 25℃，糖化+酒精发酵）;（HH）醋启动子（醋酸醋杆菌KCCM 40229起源）接种;（II）二次发酵（9天/ 30度 （JJ）过滤（100mesh）;（KK）老化（2days / 4℃）;（LL）党参乳酸发酵（21.5brix째）混合物（5重量％）;（MM ）饲料（NN）灭菌（5min / 80℃）
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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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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：KR101497016B1
公开(公告)日：2015-03-02
申请号：KR1020120116483
申请日：2012-10-19
Applicant: 강원대학교산학협력단 , 김학진
Abstract: 본 발명은 (A) 25 ~ 35Brix°의 흑마늘 농축액을 제조하는 단계; (B) 고속혼합건조기에 소금을 투입한 후 교반하면서 45 ~ 55℃에서 35 ~ 45분간 1차 건조시키는 단계; (C) 상기 고속혼합건조기에서 교반하면서 상기 건조된 소금에 상기 흑마늘 농축액을 분사시켜 코팅시키는 단계; 및 (D) 상기 고속혼합건조기에서 교반하면서 상기 흑마늘 농축액이 코팅된 소금을 35 ~ 45℃에서 10 ~ 20분간 2차 건조시키는 단계;를 포함하는 것을 특징으로 하는 흑마늘 코팅 소금의 제조방법에 관한 것이다.
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Patent Agency Ranking
公开(公告)号：KR101343511B1
公开(公告)日：2013-12-26
申请号：KR1020120113905
申请日：2012-10-15
Applicant: 강원대학교산학협력단 , 윤신영
IPC: A23L17/40
CPC classification number: A23L17/40 , A23L17/65 , A23V2002/00 , A23V2250/0606 , A23V2250/0618 , A23V2250/0622 , A23V2250/0632 , A23V2250/0654
Abstract: The present invention relates to a method for preparing a shellfish composition with improved flavor, and more specifically, to a method for preparing a shellfish composition with improved functional flavor. The present invention includes a first enzyme deactivation step, a second enzyme deactivation step, and a Maillard reaction step. [Reference numerals] (AA) Fresh Scallop;(BB) Hydrolysis;(CC) Wet grinding;(DD) Protease treatment( First enzyme-treatment);(EE) First enzyme inactivation (85 °C / 15min);(FF) RNA degradation enzyme treatment (second enzyme-treatment);(GG) AMP degradation enzyme treatment (third enzyme-treatment);(HH) Second enzyme inactivation;(II) Mix amino acids and additives;(JJ) Cooling;(KK) Produce Scallop composition
Abstract translation: 本发明涉及一种具有改善风味的贝类组合物的制备方法，更具体地说涉及一种具有改善功能风味的贝类组合物的制备方法。 本发明包括第一酶失活步骤，第二酶失活步骤和美拉德反应步骤。 （AA）新鲜扇贝;（BB）水解;（CC）湿磨;（DD）蛋白酶处理（第一酶处理）;（EE）第一酶灭活（85℃/ 15min）;（FF） RNA降解酶处理（第二酶处理）;（GG）AMP降解酶处理（第三酶处理）;（HH）第二酶失活;（II）混合氨基酸和添加剂;（JJ）冷却;（KK） 扇贝组成
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公开(公告)号：KR1020130123638A
公开(公告)日：2013-11-13
申请号：KR1020120046908
申请日：2012-05-03
Applicant: 강원대학교산학협력단
CPC classification number: A23L27/40 , A23L19/09 , A23L27/12 , A23P20/10 , A23P20/18 , A23V2002/00 , A23V2200/15
Abstract: The present invention relates to a production method of coated salt which comprises the following steps: firstly drying salt to reduce the water content to be less than 0.1% in the condition of stirring in a stirrer in the speed of 100-120 rpm and in a high speed mixing drier in the speed of 55-650 rpm; spraying fruit or vegetable concentrate to the firstly dried salt for coating; and secondly drying the coated salt to reduce the water content to be less than 0.1% [Reference numerals] (AA) fruit or vegetable extract (25-35Brix째);(BB) Insert salt in high speed mixing drier and dry (average speed 550-650rpm, stirrer 100-120rpm);(CC) Disperse쨌coat fruit or vegetable extract (average speed 550-650rpm,stirrer 100-120rpm);(DD) Dry (average speed 550-650rpm, stirrer 100-120rpm);(EE) Produce coating salt
Abstract translation: 本发明涉及包覆盐的制备方法，其包括以下步骤：首先在搅拌器中以100-120rpm的速度搅拌的条件下将盐干燥以将水含量降低至小于0.1％，并且在 高速搅拌干燥机的转速为55-650 rpm; 将水果或蔬菜浓缩物喷洒到首先干燥的盐中进行涂布; （AA）水果或蔬菜提取物（25-35Brix째）;（BB）在高速搅拌干燥器中加入盐和干燥（平均速度） 550-650rpm，搅拌器100-120rpm）;（CC）分散包衣水果或植物提取物（平均速度550-650rpm，搅拌器100-120rpm）;（DD）干燥（平均速度550-650rpm，搅拌器100-120rpm）; （EE）生产涂层盐
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公开(公告)号：KR101252580B1
公开(公告)日：2013-04-09
申请号：KR1020110017036
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: (A) 잣(
Pinus koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; (C) 상기 (B)단계에서 수득된 잣 박의 하층부에 소금 및 주정을 혼합시켜 잣 국물 원료를 수득하는 단계; 및 (D) 상기 잣 국물 원료를 물에 첨가한 후 유화시켜 잣 국물을 수득하는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 국수용 잣 국물의 제조방법에 관한 것이다.-
公开(公告)号：KR101252154B1
公开(公告)日：2013-04-08
申请号：KR1020110017037
申请日：2011-02-25
Applicant: 강원대학교산학협력단 , 홍천군
Abstract: (A) 잣(
Pinus koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; (C) 상기 (B)단계에서 수득된 잣 박의 상층부를 분말화시켜 잣 박 분말을 수득하는 단계; (D) 찹쌀 및 옥수수의 알파화 분말을 수득하는 단계; 및 (E) 상기 잣 박 분말 및 알파화 분말을 혼합시키는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 즉석 잣 죽의 제조방법을 개시한다.-
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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