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公开(公告)号：KR101441072B1
公开(公告)日：2014-09-18
申请号：KR1020130008286
申请日：2013-01-24
Applicant: 강원도립대학교산학협력단
Abstract: 본 발명은 오징어 육을 단백질 분해효소로 분해하여 얻은 오징어 효소 가수분해물을 젤리 제조과정에 첨가한, 인체에 유익한 기능성 성분이 함유된 젤리 및 이의 제조방법에 관한 것이다.
본 발명은 오징어 육의 효소분해물을 첨가한 젤리는 단백분해효소에 의하여 저분자량의 펩타이드로 분해되어 있어서 감칠맛 있는 아미노산과 핵산계 뉴클레오티드의 성분이 다량으로 함유되어 있는 오징어 육 효소분해물이 첨가되어 있어 고기능성 식품제조가 가능하다.-
公开(公告)号：KR101407343B1
公开(公告)日：2014-06-16
申请号：KR1020130007917
申请日：2013-01-24
Applicant: 강원도립대학교산학협력단 , 주식회사바다동네사람들
CPC classification number: A23L17/50 , A23C19/00 , A23L27/20 , A23L33/105
Abstract: The present invention relates to a method of manufacturing cheese squid and cheese squid manufactured thereby. Provided is a method of manufacturing cheese squid comprising a step of controlling percentage of moisture content of squid; a step of roast-processing; a step of finely tearing squid; a step of seasoning-processing step for mixing squid with seasoning powder including cheese; and a step of aging and drying the squid to make the seasoned squid having 20-24 wt% of water content. Therefore, cheese and squid flavors are in harmony in the cheese squid and elastic and soft chewing texture is provided. In addition, cheese is not separated even after long-term storage and the cheese squid is not easily spoiled.
Abstract translation: 本发明涉及制造干酪鱿鱼和干酪鱿鱼的方法。 提供了一种制造干酪鱿鱼的方法，包括控制鱿鱼含水率的步骤; 烘焙步骤; 细鱿鱼的一步; 将鱿鱼与包括奶酪在内的调味粉混合的调味加工步骤; 老化和干燥鱿鱼的步骤使得经过腌制的鱿鱼具有20-24重量％的含水量。 因此，奶酪和鱿鱼香味在奶酪鱿鱼中是和谐的，并提供弹性和柔软的咀嚼纹理。 此外，即使在长期储存后，奶酪也不会分离，奶酪鱿鱼不容易损坏。
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公开(公告)号：KR101547920B1
公开(公告)日：2015-08-27
申请号：KR1020120140478
申请日：2012-12-05
Applicant: 강원도립대학교산학협력단 , 조은숙
Abstract: 본발명은두피와모발의보호를위한천연샴푸바및 그제조방법에관한것으로, 자세하게는두피염증이나모발훼손의일시적개선이나치료가아닌근본적치료를위하여, 염증성세포활성물질을억제하고항알레르기작용이이루어지도록자가면역력을강화하여부작용없이비듬이나가려움증을예방하고모발을건강하게할 수있는천연샴푸바및 그제조방법에대한것이다.
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公开(公告)号：KR1020140072680A
公开(公告)日：2014-06-13
申请号：KR1020120140478
申请日：2012-12-05
Applicant: 강원도립대학교산학협력단 , 조은숙
Abstract: The present invention relates to a natural shampoo bar for protecting and treating scalp and hair and to a method for manufacturing the same and, more specifically, to a natural shampoo bar controlling an inflammatory cell active material and enhancing a self-immunity to have an antiallergic effect, for a radical treatment of a scalp inflammation or a hair damage not a temporary alleviation or treatment, so as to prevent dandruff or itching without side effects and make the hair to become healthy, and to a method for manufacturing the same.
Abstract translation: 本发明涉及一种用于保护和治疗头皮和头发的天然洗发棒及其制造方法，更具体地说，涉及一种控制炎症细胞活性物质的天然洗发棒，提高具有抗过敏能力的自身免疫力 对于头皮炎症或头发损伤的根本治疗不是临时缓解或治疗，以防止头皮屑或瘙痒而没有副作用并使头发变得健康，并且涉及其制造方法。
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公开(公告)号：KR1020090124166A
公开(公告)日：2009-12-03
申请号：KR1020080050203
申请日：2008-05-29
Applicant: 강원도립대학교산학협력단
CPC classification number: A23L17/50 , A23L3/40 , A23L27/105
Abstract: PURPOSE: A method for manufacturing the squid containing black garlic is provided to improve preference such as taste, flavor, color and texture, etc. CONSTITUTION: A method for manufacturing the squid containing black garlic comprises the steps of removing leg and intestines from squid of 30~40cm, separating body and head, and washing it; mixing squid 85~95 weight%, a black garlic extract 1~5 weight%, a natural seasoning mixture 1~5 weight%, and a base seasoning mixture 1~5 weight%; maturing the seasoned squid at 15~30°C for 2~10 hours; drying the squid of 30×70cm with a hot wind of 40~70°C for 5~10 hours; compression roasting the dried squid at 110~150°C for 1~5 min; and cutting it by 5×100mm.
Abstract translation: 目的：提供含有黑蒜的鱿鱼的制造方法，以改善味道，风味，颜色和质地等优点。构成：制造含有黑蒜的鱿鱼的方法包括以下步骤：将腿和肠从鱿鱼中除去 30〜40cm，分离体和头，洗涤; 混合鱿鱼85〜95重量％，黑蒜提取物1〜5重量％，天然调味料1〜5重量％，基础调味料1〜5重量％; 在15〜30℃熟化经过腌制的鱿鱼2〜10小时; 用40〜70℃的热风干燥30×70cm的鱿鱼5〜10小时; 将干鱿鱼在110〜150℃下烘烤1〜5分钟; 并切割5×100mm。
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Patent Agency Ranking
公开(公告)号：KR1020140095676A
公开(公告)日：2014-08-04
申请号：KR1020130008286
申请日：2013-01-24
Applicant: 강원도립대학교산학협력단
CPC classification number: A23L21/10 , A23L17/50 , A23L29/256
Abstract: The present invention relates to jelly including functional ingredients useful for the human body and a manufacturing method thereof, wherein an enzymatically decomposed result of squid flesh obtained by decomposing the squid flesh by proteinase is added in a jelly manufacturing process. The jelly including the enzymatically decomposed result of squid flesh in the present invention includes the enzymatically decomposed result of squid flesh which contains savory amino acid and nucleotides in large quantities as the squid flesh is decomposed into low molecular weight peptide by proteinase, thereby allowing the manufacture of high functional food.
Abstract translation: 本发明涉及包含对人体有用的功能成分的果冻及其制造方法，其中通过蛋白酶将鱿鱼肉分解而获得的鱿鱼肉的酶分解结果加入到果冻制造过程中。 包含本发明的鱿鱼肉的酶促分解结果的果冻包括鱿鱼肉的酶促分解结果，其中鱿鱼肉通过蛋白酶分解成低分子量肽，其中含有咸味氨基酸和大量核苷酸，从而允许制造 的高功能食品。
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公开(公告)号：KR101421263B1
公开(公告)日：2014-07-21
申请号：KR1020130007164
申请日：2013-01-22
Applicant: 강원도립대학교산학협력단 , 김민숙
Abstract: The present invention relates to a method of manufacturing puffed squid, capable of: manufacturing puffed squid by adding squid oil extracted from the internal organs of squid to squid flesh which is the muscle part and compressing and puffing the squid flesh up; improving storage quality of the puffed squids and increasing the absorption rate of useful ingredients into the human body, and puffed squids manufactured by the same method. The puffed squid given in the present invention have low water content since squid oil is contained, therefore it is possible to delay quality degradation and decomposition. As the organs of squid are reused, environmental pollution can be reduced. Also, since protein in the puffed squid is highly degradable, the length of peptide is short, and protein hydrolysates are highly water-soluble, therefore the absorption rate of the amino acid in the squid can be improved when the squid are consumed.
Abstract translation: 本发明涉及一种制作膨化鱿鱼的方法，其特征在于：通过将从鱿鱼内脏提取的鱿鱼油加入到鱿鱼肉中，制成膨化的鱿鱼，鱿鱼肉是肌肉部分，并将鱿鱼肉卷起来; 提高膨化鱿鱼的贮藏质量，提高有用成分进入人体的吸收率，以及通过相同方法制造的膨化鱿鱼。 由于含有鱿鱼油，因此本发明赋予的膨化鱿鱼含水量低，因此有可能延缓质量下降和分解。 随着鱿鱼器官的再利用，可以减少环境污染。 此外，由于膨化鱿鱼中的蛋白质是高度可降解的，所以肽的长度短，蛋白质水解物高度水溶性，因此当鱿鱼被消耗时，可以提高鱿鱼中氨基酸的吸收速率。
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公开(公告)号：KR1020120021584A
公开(公告)日：2012-03-09
申请号：KR1020100076698
申请日：2010-08-10
Applicant: 강원도립대학교산학협력단
CPC classification number: A23G3/36 , A22C25/02 , A22C25/20 , A23G3/0017 , A23G3/42 , A23L3/00 , A23L17/40
Abstract: PURPOSE: A producing method of snack using red snow crab, and the snack using the red snow crab are provided to offer excellent nutrients and flavoring components of the red snow crab. CONSTITUTION: Snack using red snow crab contains 100 parts of flour by weight and 3-10 parts of red snow crab extract or powder. The red snow crab extract is obtained by the boiling red snow crab. The red snow crab powder is obtained by the following steps: washing and finely cutting the red snow crab; firstly dipping the red snow crab into an alkali ion electrolyzed water; removing the moisture from the red snow crab using a compressor; and grinding and drying the red snow crab before crushing. The red snow crab powder is mixed with 6.9-11.2% of moisture control agent, 4-10% of sweetener, and 0.7-2.6% of elastic agent.
Abstract translation: 目的：提供使用红色螃蟹的小吃的生产方法和使用红色螃蟹的小吃，以提供红雪蟹的优良营养和调味成分。 构成：使用红雪螃蟹的小吃含有100重量份的面粉和3-10份红雪蟹提取物或粉末。 红雪螃蟹提取物是由红螃蟹提取的。 通过以下步骤获得红色雪蟹粉：洗涤并切割红色的雪蟹; 首先将红雪蟹浸入碱性离子电解水中; 使用压缩机从红雪蟹中除去水分; 并研磨并干燥红螃蟹，然后再粉碎。 红色雪蟹粉与水分控制剂6.9-11.2％，甜味剂4-10％，弹性剂0.7-2.6％混合。
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公开(公告)号：KR1020110078373A
公开(公告)日：2011-07-07
申请号：KR1020090135165
申请日：2009-12-31
Applicant: 강원도립대학교산학협력단
CPC classification number: A23B4/00 , A23L3/0155 , A23L5/20 , A23L17/50
Abstract: PURPOSE: A bad odor reduction method during a treatment process of semi-dried squid is provided to use super-high pressure for treating the semi-dried squid. CONSTITUTION: A bad odor reduction method during a treatment process of semi-dried squid comprises a step of super-high pressure processing the semi-dried squid using a super-high pressure device at a pressure of 500MPa and a temperature of 15-25deg C for 5-10minutes.
Abstract translation: 目的：提供半干鱿鱼处理过程中的恶臭降解方法，以利用超高压处理半干鱿鱼。 构成：半干鱿鱼处理过程中的恶臭降解方法包括使用超高压装置在500MPa的压力和15-25℃的温度下超高压处理半干鱿鱼的步骤 5-10分钟。
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公开(公告)号：KR1020130087168A
公开(公告)日：2013-08-06
申请号：KR1020120008238
申请日：2012-01-27
Applicant: 김민숙 , 강원도립대학교산학협력단
Abstract: PURPOSE: A manufacturing method for cuttlefish chocolate crunch is provided to maintain the excellent nutritional contents of cuttlefish and preserve the flavor of cuttlefish. CONSTITUTION: Cuttlefish is cleansed and then dried. The dried cuttlefish is minced, and then powered. Cereal is prepared by mixing powdered cuttlefish, brown rice, wheat and starch. The cereal and white chocolate are mixed and refrigerated. [Reference numerals] (S10) Wash cuttlefish; (S20) Dry; (S30) Crush, Pulverize; (S40) Knead; (S50) Make cereal; (S60) Mix chocolate; (S70) Cool and mold; (S80) Test, package
Abstract translation: 目的：提供乌贼巧克力脆饼的制作方法，以保持墨鱼的优良营养成分，保持墨鱼的味道。 构成：墨鱼被清洗干燥。 干的乌贼被切碎，然后动力。 通过混合粉乌贼，糙米，小麦和淀粉来制备谷物。 谷物和白巧克力混合冷藏。 （附图标记）（S10）清洗乌贼; （S20）干; （S30）粉碎，粉碎; （S40）揉捏 （S50）制作谷物; （S60）混合巧克力; （S70）冷却和模具; （S80）测试，包装
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