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公开(公告)号：KR1020110076202A
公开(公告)日：2011-07-06
申请号：KR1020090132844
申请日：2009-12-29
Applicant: 경상대학교산학협력단 , 하동군
Abstract: PURPOSE: A producing method of sugar-preserved Japanese apricot, and the sugar-preserved Japanese apricot are provided to improve the palatability of the sugar-preserved Japanese apricot by securing the excellent texture and taste. CONSTITUTION: A producing method of sugar-preserved Japanese apricot comprises the following steps: separating seeds from fresh Japanese apricot; mixing the Japanese apricot with sugar in a weight ratio of 4~6:6~4, and aging the mixture for more than 7months at 0~25deg C; and storing the obtained sugar-preserved Japanese apricot at 5deg C.
Abstract translation: 目的：提供保鲜日本杏的生产方法和保糖日本杏，通过确保优良的质地和口味来提高保糖日本杏的适口性。 构成：保鲜日本杏的生产方法包括以下步骤：将新鲜的日本杏分离; 将日本杏与重量比为4〜6：6〜4的糖混合，并在0〜25℃下将混合物老化7个月以上; 并将得到的保鲜日本杏保存在5℃。
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公开(公告)号：KR101023157B1
公开(公告)日：2011-03-18
申请号：KR1020080111480
申请日：2008-11-11
Applicant: 경상대학교산학협력단
Abstract: 본 발명은 속성 다단계 발효법으로 제조된 콩 발효물 및 그 제조방법에 관한 것으로, 보다 자세하게는 대두에 유산균을 접종하고 황국균을 접종한 후 1차 발효시키는 단계 및 상기 1차 발효물에 고초균을 접종한 후 2차 발효시키는 단계를 포함하는 콩 발효물의 제조방법, 이렇게 제조된 콩 발효물에 관한 것이다.
본 발명의 콩 발효물은 충분한 영양분을 보유하면서도, 이의 제조에 소요되는 시간과 에너지를 종래에 비해 단축시킬 수 있다.
콩 발효물, 속성 다단계 발효법, 유산균, 황국균, 고초균-
公开(公告)号：KR1020100052666A
公开(公告)日：2010-05-20
申请号：KR1020080111480
申请日：2008-11-11
Applicant: 경상대학교산학협력단
Abstract: PURPOSE: Fermented soybean products prepared by rapid multi-step fermentation and a manufacturing method thereof are provided to rapidly and inexpensively manufacture the fermented soybean products by inoculating aspergillus oryzae after inoculating lactic acid bacteria in soybeans. CONSTITUTION: A manufacturing method of fermented soybean products includes the following steps: dipping soybeans in waster; steaming the soybeans; inoculating Aspergillus oryzae into the steamed soybeans; and fermenting the fermented materials after inoculating Bacillus subtilis in 40~45°C for 18 ~ 48 hours. The Bacillus subtilis is KFCC-11293. The bean fermentation products are dried in 20~80°C for 12~48 hours.
Abstract translation: 目的：通过快速多步发酵制备的发酵大豆产品及其制备方法，用于在大豆中接种乳酸菌后，通过接种米曲霉来快速，低成本地制造发酵大豆制品。 构成：发酵大豆制品的制造方法包括以下步骤：将大豆浸渍在废水中; 蒸大豆; 将米曲霉接种到蒸的大豆中; 并在40〜45℃下将枯草芽孢杆菌接种18〜48小时后发酵发酵物质。 枯草芽孢杆菌是KFCC-11293。 豆发酵产物在20〜80℃下干燥12〜48小时。
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公开(公告)号：KR1020100052599A
公开(公告)日：2010-05-20
申请号：KR1020080111396
申请日：2008-11-11
Applicant: 경상대학교산학협력단
IPC: C12G3/02
CPC classification number: C12G3/02
Abstract: PURPOSE: A black garlic fermentation liquor and a method for manufacturing the same are provided to obtain traditional fermentation liquor. CONSTITUTION: A fermentation liquor containing black garlic is manufactured by adding black garlic to ferment, inoculating spawn having black garlic resistance, and fermenting. The fermentation liquor spawn is spawn of Aspergillus sp., Rhizopus sp., or Saccharomyces sp. The spawn of Saccharomyces sp. is Saccharomyces cerevisiae. The saccharification is performed at 30-40°C for 22 to 26 hours.
Abstract translation: 目的：提供黑蒜发酵液及其制备方法，以获得传统发酵液。 构成：通过加入黑蒜发酵，接种具有黑蒜抗性的产卵和发酵，制造含黑蒜的发酵液。 发酵液产卵是产生曲霉属，根霉属，或酵母属。 酿酒酵母菌 是酿酒酵母（Saccharomyces cerevisiae）。 糖化在30-40℃进行22至26小时。
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