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公开(公告)号：KR102046108B1
公开(公告)日：2019-11-18
申请号：KR1020180110657
申请日：2018-09-17
Applicant: 대구가톨릭대학교산학협력단
Inventor： 윤광섭
IPC: A23L7/10 , A23L7/122 , A23L29/212 , A23P10/22
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公开(公告)号：KR101877291B1
公开(公告)日：2018-07-11
申请号：KR1020160180972
申请日：2016-12-28
Applicant: 대구가톨릭대학교산학협력단
Inventor： 윤광섭
Abstract: 본발명은 (a) 다시마및 멸치를각각볶음처리하는단계; (b) 상기 (a)단계의볶음처리한다시마및 멸치를분쇄하고, 상기분쇄한다시마및 분쇄한멸치와무, 파및 표고버섯을혼합하여혼합물을준비하는단계; (c) 상기 (b)단계의준비한혼합물에물을첨가한후 고온고압추출하고, 여과및 농축하여추출물을제조하는단계; (d) 상기 (c)단계의제조한추출물에사이클로덱스트린을첨가하여혼합추출물을준비하는단계; 및 (e) 상기 (d)단계의준비한혼합추출물을분무건조하는단계를포함하여제조하는것을특징으로하는천연조미분말의제조방법, 상기방법으로제조된천연조미분말및 상기천연조미분말을함유하는가공식품에관한것이다.
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公开(公告)号：KR101686622B1
公开(公告)日：2016-12-14
申请号：KR1020150095018
申请日：2015-07-03
Applicant: 대구가톨릭대학교산학협력단
Inventor： 윤광섭
Abstract: 본발명은 (a) 포도가지및 씨건조분말에에탄올을첨가하여추출한후, 여과하고감압농축한후 건조하여포도가지및 씨추출물을제조하는단계; (b) 멸치와다시마를 1차볶은후, 여기에고추, 간장및 카놀라유를첨가한혼합물을 2차볶는단계; (c) 상기 (b)단계의 2차볶은혼합물에매실엑기스및 올리고당을첨가하여 3차볶는단계; 및 (d) 상기 (c)단계의 3차볶은혼합물에상기 (a)단계의제조한포도가지및 씨추출물과구연산및 아스코르브산을첨가하여혼합하는단계를포함하여제조하는것을특징으로하는고추페이스트소스의제조방법및 상기방법으로제조된고추페이스트소스에관한것이다.
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公开(公告)号：KR101575609B1
公开(公告)日：2015-12-10
申请号：KR1020130158945
申请日：2013-12-19
Applicant: 대구가톨릭대학교산학협력단 , 주식회사 디저트키친
Abstract: 본발명은 (a) 슬라이스한우엉을스팀처리하는단계; 및 (b) 상기 (a)단계의스팀처리한우엉을열풍건조한후 볶는단계를포함하여제조하는것을특징으로하는항산화활성이증진된우엉차의제조방법, 상기방법으로제조된항산화활성이증진된우엉차및 상기우엉차를함유하는가공식품에관한것이다.
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5.发明公开
公开(公告)号：KR1020150077760A
公开(公告)日：2015-07-08
申请号：KR1020130166576
申请日：2013-12-30
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은톳() 추출물에부형제를첨가한후 미세캡슐화하는단계를포함하는톳 건조분말의제조방법, 상기방법으로제조된톳 건조분말및 상기톳 건조분말을함유하는식품첨가제에관한것이다.
Abstract translation: 本发明涉及一种Hijikia fusiforme干粉的制造方法，包括向Hijikia梭形提取物中加入赋形剂，然后将该混合物微胶囊化的步骤，该方法制造的Hijikia fusiforme干粉和包含Hijikia fusiforme干燥的食品添加剂 粉末。 Hijikia梭形干粉可以制造成具有均匀的形状和小的粒径，并且与通过现有热水提取方法提取的Hijikia梭形提取物相比，包含更多和多种氨基酸。
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Patent Agency Ranking
公开(公告)号：KR101523528B1
公开(公告)日：2015-05-29
申请号：KR1020130125812
申请日：2013-10-22
Applicant: 대구가톨릭대학교산학협력단
IPC: A23L19/00
Abstract: 본발명은황산마그네슘을유효성분으로함유하는나물의블랜칭용조성물및 상기조성물에나물을첨가하여블랜칭하는것을특징으로하는나물의블랜칭방법에관한것으로, 본발명에서제공하는나물의블랜칭(blanching)용조성물은나물류의품질저하에관련되는효소를불활성화시켜품질변화를최소화시키며, 노화를억제하고저온장애를완화시킬뿐만아니라살균효과까지있어나물저장전처리기술로널리이용되고있는블랜칭방법을보다효과적으로이용할수 있게하므로, 식품개발이나이용및 가공법에대한연구에유용하게이용될수 있다.
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公开(公告)号：KR101478058B1
公开(公告)日：2014-12-31
申请号：KR1020130074333
申请日：2013-06-27
Applicant: 대구가톨릭대학교산학협력단
Inventor： 윤광섭
CPC classification number: Y02A40/942 , A23B7/08 , A23B7/04 , A23B7/157 , A23L3/3472 , A23L5/41
Abstract: The present invention relates to a composition for dipping semi-dried persimmons containing, as an active ingredient, a mixture in which sugar, xylitol, crystalline fructose, polydextrose, xanthan gum, guar gum, chicory fiber, stevia, citric acid, and vitamin C are mixed with an extract obtained by putting a cinnamon powder and a ginger powder in distilled water and performing hot-water extraction; to a method for manufacturing semi-dried persimmons with browning inhibition and enhanced preservability using the composition for dipping semi-dried persimmons; and to semi-dried persimmons manufactured by the method.
Abstract translation: 本发明涉及一种浸渍半干柿子的组合物，其中含有糖，木糖醇，结晶果糖，聚右旋糖，黄原胶，瓜尔胶，菊苣纤维，甜叶菊，柠檬酸和维生素C作为活性成分的混合物 与通过将肉桂粉和姜粉放入蒸馏水中并进行热水提取而获得的提取物混合; 涉及使用浸渍半干柿子的组合物制造具有褐变抑制和增强的保存性的半干柿子的方法; 和通过该方法制造的半干柿子。
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8.发明授权
公开(公告)号：KR101404457B1
公开(公告)日：2014-06-10
申请号：KR1020120141173
申请日：2012-12-06
Applicant: 대구가톨릭대학교산학협력단
CPC classification number: A23L2/39 , A23L2/38 , A23L3/44 , A23V2002/00 , A23V2250/21 , A23V2300/14
Abstract: The present invention relates to a manufacturing method of mixed beverages with increased antioxidant ability comprising a step of mixing and manufacturing hot water extracts of water parsley and seaweed fulvescens and mixed beverages manufactured by the same. Mixed beverages containing the hot water extracts of water parsley and seaweed fulvescens are obtained from natural materials without cytotoxicity and have excellent antioxidant effects which can protect body from various oxidative stress. Therefore, the present invention is a beverage having enhanced antioxidant ability and satisfying chewing texture and preferences, thereby being industrially effective.
Abstract translation: 本发明涉及具有增加的抗氧化能力的混合饮料的制造方法，其包括混合和制造水香菜和海藻葡聚糖的热水提取物和由其制造的混合饮料的步骤。 混合饮料含有水香水和海藻fulvescens的热水提取物，从天然材料获得，没有细胞毒性，具有优良的抗氧化作用，可以保护身体免受各种氧化应激。 因此，本发明是具有增强的抗氧化能力并且满足咀嚼质地和偏好的饮料，从而在工业上有效。
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公开(公告)号：KR1020120060552A
公开(公告)日：2012-06-12
申请号：KR1020100122107
申请日：2010-12-02
Applicant: 대구가톨릭대학교산학협력단
Inventor： 윤광섭
IPC: A23L17/00 , A23L1/0522
CPC classification number: A23L17/00 , A23L29/212 , A23V2002/00 , A23V2300/20
Abstract: PURPOSE: Shark meat surimi gel, and a producing method thereof are provided to offer the excellent taste and nutrition of the shark meat surimi gel to eaters. CONSTITUTION: A producing method of shark meat surimi gel comprises the following steps: grinding shark meat for removing tendons, and dehydrating; adding salt into the ground shark meat, and homogenizing; adding ice water, starch, egg white, sugar, and sorbitol into the shark meat, and homogenizing the mixture to obtain paste; removing air from the paste, and cooling the paste at 10 deg C for 30 minutes; inserting the paste into a cellulose case; and heating the paste at 90 deg C for 15 minutes before cooling at 10 deg C. The shark meat surimi contains 1.5-4.5wt% of salt.
Abstract translation: 目的：提供鲨鱼肉鱼皮凝胶及其生产方法，为食用者提供鲨鱼肉鱼皮凝胶的极好的口感和营养。 构成：鲨鱼肉糜凝胶的生产方法包括以下步骤：研磨鲨鱼肉去除腱，脱水; 将盐加入地面鲨鱼肉中，匀浆; 将冰水，淀粉，蛋白，糖和山梨糖醇加入鲨鱼肉中，均质混合物得到糊状物; 从糊中除去空气，并在10℃下将糊状物冷却30分钟; 将糊状物插入纤维素壳中; 并在90℃下加热糊剂15分钟，然后在10℃下冷却。鲨鱼肉鱼皮含有1.5-4.5重量％的盐。
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公开(公告)号：KR101636468B1
公开(公告)日：2016-07-05
申请号：KR1020130165785
申请日：2013-12-27
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은톳 분말에증류수를첨가한후 초고압추출하여제조하는것을특징으로하는항산화, 항주름및 미백활성이증진된톳 추출물의제조방법, 상기방법으로제조된항산화, 항주름및 미백활성이증진된톳 추출물및 상기톳 추출물을유효성분으로함유하는항주름및 미백용화장료조성물에관한것이다.
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