公开(公告)号：KR101314346B1

公开(公告)日：2013-10-15

申请号：KR1020110051246

申请日：2011-05-30

Applicant: 군산대학교산학협력단 ,  (유)효송그린푸드

Inventor： 구재근 ,  유정희

IPC: A23L17/00 ,  A23L27/00 ,  A23B4/12

Abstract: 본 발명은 살균 조미액을 이용한 식해 제조 방법에 관한 것이다. 본 발명에 따른 식해는 손질된 어패류를 조미액에 일정 시간 침지한 후, 조미액을 분리하여 가열 살균하고 냉각하여 어패류를 다시 침지하여 조미하고, 조미된 어패류를 부원료와 혼합하여 저온에서 발효 숙성시키는 방법으로 제조된다.
본 발명은 식해 제조 과정에서 사용되는 조미액을 끓여서 침지하므로 위생적인 식해 제조가 가능하며, 제조된 식해의 품질 유지 기간을 연장할 수 있고, 어패류의 비린내가 감소된다.

公开(公告)号：KR1020120132866A

公开(公告)日：2012-12-10

申请号：KR1020110051246

申请日：2011-05-30

Applicant: 군산대학교산학협력단 ,  (유)효송그린푸드

Inventor： 구재근 ,  유정희

IPC: A23L17/00 ,  A23L27/00 ,  A23B4/12

CPC classification number: A23L17/40 ,  A23B4/12 ,  A23L5/20 ,  A23L17/50

Abstract: PURPOSE: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid is provided to reduce the fishy smell of fish or shellfish. CONSTITUTION: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid comprises the following steps: removing non-edible parts from fish or shellfish(S1100); soaking the dressed fish or shellfish in seasoning liquid at 3-5 deg. C for 1-24 hours(S1200); separating the seasoning liquid, and heating and sterilizing the seasoning liquid(S1300); cooling the seasoning liquid, and soaking the fish or shellfish(S1400); mixing the seasoned fish or shellfish with supplementary raw materials(S1500); and low temperature fermenting and aging the mixture(S1600). [Reference numerals] (S1100) Removing non-edible parts from fish or shellfish; (S1200) Soaking the dressed fish or shellfish in seasoning liquid; (S1300) Separating the seasoning liquid, and heating and sterilizing; (S1400) Cooling the seasoning liquid, and soaking the fish or shellfish; (S1500) Mixing the seasoned fish or shellfish with supplementary raw materials; (S1600) Low-temperature fermenting and aging the fish or shellfish mixed with the supplementary raw materials

Abstract translation: 目的：提供使用灭菌调味液的锡格（发酵谷物）的生产方法，以减少鱼类或贝类的鱼腥味。 构成：使用灭菌调味液制造sikhae（谷物发酵鱼）的方法包括以下步骤：从鱼类或贝类中除去不可食用的部分（S1100）; 将穿着的鱼或贝类浸泡在3-5度的调味液中。 C 1-24小时（S1200）; 分离调味液，加热灭菌调味液（S1300）; 冷却调味液，浸泡鱼类或贝类（S1400）; 将经验丰富的鱼类或贝类与补充原料混合（S1500）; 和低温发酵和老化混合物（S1600）。 （附图标记）（S1100）从鱼类或贝类中除去不可食用部分; （S1200）将穿着的鱼或贝类浸泡在调味液中; （S1300）分选调味液，加热灭菌; （S1400）冷却调味液，浸泡鱼或贝类; （S1500）将经验丰富的鱼类或贝类与补充原料混合; （S1600）低温发酵和老化与补充原料混合的鱼或贝类

公开(公告)号：KR101300019B1

公开(公告)日：2013-08-27

申请号：KR1020130032410

申请日：2013-03-26

Applicant: 재단법인 발효미생물산업진흥원 ,  군산대학교산학협력단

Inventor： 유정희 ,  정도연 ,  윤영 ,  전성희

IPC: A23L11/20 ,  A23L19/00 ,  A23L27/60 ,  A23L23/00

CPC classification number: A23L11/20 ,  A23L11/09 ,  A23L25/40 ,  A23L27/63 ,  A61K36/81

Abstract: PURPOSE: A manufacturing method of a low-salinity tomato soybean paste sauce is provided to manufacture soybean paste for a sauce without a characteristic soybean paste scent by using tomato paste and barley koji. CONSTITUTION: Steamed barley is cooked. Rhizopus oligosporus is inoculated into the steamed barley, cultivated under the condition of 28-32deg.C for 2-4 days, dried and pulverized to manufacture barley koji. After tomato is blanched at 90-110deg.C, the skin is removed and the tomato is concentrated to 60-70 brix° to manufacture tomato paste. 23-27 parts by weight of barley koji, 18-22 parts by weight of tomato paste, 8-12 parts by weight of malt, and 2-4 parts by weight of salt are mixed with 100 parts by weight of pasted soybean, cultured at a room temperature for 2-4 days and fermented at a low temperature of 3-5deg.C for 15-20 days to manufacture low-salinity tomato soybean paste. 18-22 parts by weight of balsamic vinegar, 27-33 parts by weight of apple juice, 18-22 parts by weight of lemon juice, 27-33 parts by weight of pineapple, 27-33 parts by weight of orange juice, 4-6 parts by weight of sugar, 4-6 parts by weight of oligosaccharide and 4-6 parts by weight of white wine are mixed with 100 parts by weight of low-salinity tomato soybean paste and aged. [Reference numerals] (A1) Glutinous rice barley; (A2) Soybean; (A3) Tomato; (A4) Malt; (A5) Bay salt; (BB) Heating (1.5 times water, 30 minutes); (CC) Cooling; (DD) Bacillus inoculation (R.oligosporous); (EE) Fermentation (30 °C, 3 days); (FF) Soaking (Room temperature, 20 hours); (GG) High pressure steaming; (HH) Milling; (II) Blanching (100 °C, 20 seconds); (JJ) Remove skin; (KK) Concentrating; (LL) Sieving and removing impurities; (MM) Purification; (N1) Barley koji; (N2) Mashed bean; (N3) Tomato paste; (N4) Skin-removed malt; (N5) Purified bay salt; (OO) Mixing; (PP) Fermentation (Room temperature 3 days, 4 °C 15-20 days); (QQ) Low salinity tomato soybean paste; (RR) Homogenization; (SS) Sauce material adding and mixing; (TT) Low salinity tomato soybean paste sauce; (UU) Packing and refrigerating; (VV) Sauce product

Abstract translation: 目的：提供低盐度番茄大豆酱酱的制造方法，通过使用番茄酱和大麦曲，制造不含特征性大豆酱气味的酱油酱料。 构成：蒸大麦煮熟。 将少痘根霉接种于蒸熟的大麦中，在28-32℃条件下培养2-4天，干燥并粉碎制备大麦曲。 将番茄放在90-110℃后，取出皮肤，将番茄浓缩至60-70白利糖度，制成番茄酱。 将23-27重量份的大麦曲，18-22重量份的番茄酱，8-12重量份的麦芽和2-4重量份的盐与100重量份的粘稠大豆混合，培养 在室温2-4天，在3-5℃的低温下发酵15-20天，制备低盐度番茄大豆酱。 18-22重量份香醋，27-33重量份苹果汁，18-22重量份柠檬汁，27-33重量份菠萝，27-33重量份橙汁，4 6重量份糖，4-6重量份寡糖和4-6重量份白葡萄酒与100重量份低盐度番茄大豆酱混合并老化。 （A1）糯米大麦; （A2）大豆; （A3）番茄; （A4）麦芽; （A5）湾盐; （BB）加热（1.5倍水，30分钟）; （CC）冷却; （DD）芽孢杆菌接种（R.oligosporous）; （EE）发酵（30℃，3天）; （FF）浸泡（室温20小时）; （GG）高压蒸汽; （HH）铣削; （II）Blanching（100℃，20秒）; （JJ）去除皮肤; （KK）集中; （LL）筛分和除去杂质; （MM）净化; （N1）大麦曲 （N2）捣碎豆; （N3）番茄酱; （N4）去皮麦芽; （N5）净化湾盐; （OO）混合; （PP）发酵（室温3天，4℃15-20天）; （QQ）低盐度番茄大豆酱; （RR）均质化; （SS）酱料加料混合; （TT）低盐度番茄大豆酱酱; （UU）包装和制冷; （VV）酱产品

公开(公告)号：KR101048923B1

公开(公告)日：2011-07-12

申请号：KR1020110047119

申请日：2011-05-19

Applicant: 군산대학교산학협력단

Inventor： 유정희 ,  유현희

IPC: A23L7/109 ,  A23L33/00 ,  A23L7/10

CPC classification number: A23L7/109 ,  A23L3/40 ,  A23L33/10

Abstract: PURPOSE: Noodles for cold noodles with beef stock using wet-heat processed rice flour, and a producing method thereof are provided to secure the improved noodle making property and strength of the noodles. CONSTITUTION: A producing method of noodles for cold noodles with beef stock comprises the following steps: preparing 100parts of rice flour by weight containing 28~32parts of water by weight; low temperature aging the rice flour; heating the rice flour using the high pressure steamer; drying the heated rice flour; re-pulverizing the dried rice flour; mixing the rice flour with starch, warm water, and salt to obtain dough(S2110); and extruding the dough using an extruder(S2130).

Abstract translation: 目的：提供使用湿热加工米粉的牛肉冷面的面条及其制造方法，以确保面条的改良面和强度的提高。 构成：牛肉冷面生产方法包括以下步骤：制备100份重量含有28〜32份水的米粉， 低温老化米粉; 使用高压蒸笼加热米粉; 烘干加热米粉; 再粉碎干米粉; 将米粉与淀粉，温水和盐混合，得到面团（S2110）; 并使用挤出机挤出生面团（S2130）。

公开(公告)号：KR1020120133259A

公开(公告)日：2012-12-10

申请号：KR1020110051838

申请日：2011-05-31

Applicant: 군산대학교산학협력단

Inventor： 유정희 ,  유현희

IPC: A23L7/109 ,  A23L7/104 ,  A23L33/00 ,  A23L3/3472

CPC classification number: A23L7/109 ,  A21C11/16 ,  A23L3/3472 ,  A23L7/104 ,  A23L23/00

Abstract: PURPOSE: Noodles for cooking naengmyon(cold noodles with beef soup) using alkali/lactic acid fermented rice dough, and a producing method thereof are provided to offer the chewy texture and the functionality of the noodles to eaters. CONSTITUTION: A producing method of noodles for cooking naengmyon using alkali/lactic acid fermented rice dough comprises the following steps: mixing 100 parts of rice powder by weight, 0.2-0.4 parts of lactic acid bacteria by weight, 0.2-0.4 parts of alkali salt, and 55-75 parts of water by weight(S1110); fermenting the obtained dough, and steaming the fermented dough(S1120, S1130); mixing the heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape(S1140); extruding the dough using an extruder(S1150); and drying the obtained noodles(S1160). [Reference numerals] (S1110) Mixing and kneading rice powder, lactic acid bacteria, alkali salt, and water; (S1120) Fermenting dough; (S1130) Steam-heating fermented dough; (S1140) Mixing heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape; (S1150) Extruding the dough using an extruder; (S1160) Drying extruded noodles

Abstract translation: 目的：提供使用碱/乳酸发酵米粉的烹饪面条（牛肉汤的冷面）及其制造方法，以提供耐嚼质地和面条对食物的功能。 构成：使用碱/乳酸发酵米饭的炊事面条的制作方法包括以下步骤：将100重量份的米粉，0.2-0.4重量份的乳酸菌混合，将0.2-0.4份碱金属盐 ，和55-75重量份的水（S1110）; 发酵得到的面团，蒸发发酵面团（S1120，S1130）; 将加热的面团与盐，强面粉，淀粉，烹饪油，结冷胶和刺五加皮质醇提取物混合，并将混合物成型为圆柱形（S1140）; 使用挤出机挤出生面团（S1150）; 并干燥得到的面条（S1160）。 （附图标记）（S1110）将米粉，乳酸菌，碱性盐和水混合搅拌; （S1120）发酵面团; （S1130）蒸发发酵面团; （S1140）将加热的面团与盐，强面粉，淀粉，食用油，结冷胶和刺五加皮质醇提取物混合，并将混合物成型为圆柱形; （S1150）使用挤出机挤出面团; （S1160）干燥挤压面条

公开(公告)号：KR101314501B1

公开(公告)日：2013-10-07

申请号：KR1020110051838

申请日：2011-05-31

Applicant: 군산대학교산학협력단

Inventor： 유정희 ,  유현희

IPC: A23L7/109 ,  A23L7/104 ,  A23L33/00 ,  A23L3/3472

Abstract: 본 발명은 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법 및 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면에 관한 것이다. 본 발명에 따른 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법에서는 쌀가루에 젖산균, 알카리염을 첨가하여 만든 쌀 반죽을 발효시킨 후 증기 가열한다. 가열된 반죽에 소금, 강력분, 전분, 식용유, 젤란검, 오가피 주정추출액을 첨가하여 재반죽하고 압출기를 이용하여 반죽을 압출하여 냉면용 면을 성형한다.
본 발명에 따르면 쌀가루에 젖산균, 알카리염을 첨가하여 쌀 반죽 만들고 발효시킴으로써 만들어진 냉면용 면의 탄성이 좋아진다. 또한, 오가피 주정추출액을 첨가함으로써 저장성 및 항산화 성분이 강화된 냉면용 면이 제조된다.