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公开(公告)号：KR101565471B1
公开(公告)日：2015-11-04
申请号：KR1020130149846
申请日：2013-12-04
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은 (a) 수침한대두의물을뺀 후, 증자하고냉각시키는단계; (b) 상기냉각시킨대두에불린미역을첨가한후 혼합하여혼합물을제조하는단계; 및 (c) 상기제조된혼합물에바실러스서브틸리스()를접종한후 발효시키는단계를포함하여제조하는것을특징으로하는미역을첨가한청국장의제조방법, 상기방법으로제조된미역을첨가한청국장및 이를가공한청국장가공식품에관한것이다.
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公开(公告)号：KR1020140104785A
公开(公告)日：2014-08-29
申请号：KR1020130018717
申请日：2013-02-21
Applicant: 대구가톨릭대학교산학협력단
CPC classification number: A23L33/15 , A23L5/10 , A23V2002/00 , A23V2200/30
Abstract: The present invention relates to a method for manufacturing boiled rice with added hippophae rhamniodes leaves and to boiled rice with added hippophae rhamniodes leaves manufactured by the same, the method including: (a) a step of grinding hippophae rhamniodes leaves into powder form; and (b) a step of cooking rice by adding water and the hippophae rhamniodes powder to grain that is soaked in water.
Abstract translation: 本发明涉及一种利用添加的河马鼠李子制造水煮米饭的方法，以及由其制造的添加的河马鼠李子叶的方法，所述方法包括：（a）将沙门氏菌沙门氏菌粉碎成粉末形式的步骤; 和（b）通过向水中浸泡的谷物中加入水和沙棘的鼠李糖粉来烹制米饭的步骤。
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公开(公告)号：KR101428683B1
公开(公告)日：2014-08-11
申请号：KR1020120070748
申请日：2012-06-29
Applicant: 대구가톨릭대학교산학협력단 , 아미코젠씨앤씨(주)
IPC: A23L3/00 , A23L3/3463 , A01N63/00
Abstract: 본 발명은 키토산을 유효성분으로 함유하는 식품 보존제 및 그의 제조방법을 제공함으로써 식품보존제용 천연 동결건조분말 및 액상 제품을 제공하는 뛰어난 효과가 있다.
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公开(公告)号：KR1020140085936A
公开(公告)日：2014-07-08
申请号：KR1020120155832
申请日：2012-12-28
Applicant: 대구가톨릭대학교산학협력단
Abstract: The present invention relates to a method for manufacturing fermented tofu and fermented tofu manufactured by the same. The method for manufacturing fermented tofu is characterized in that a mixture of crushed tofu and kimchi seasoning is inoculated by lactic acid bacteria and then is fermented so as to manufacture the fermented tofu. The fermented tofu, manufactured by the method of the present invention, not only has enhanced functional ingredients and an enhanced bioactive effect but also can satisfy the taste of the Korean.
Abstract translation: 本发明涉及一种生产发酵豆腐和由其制造的发酵豆腐的方法。 发酵豆腐的制造方法的特征在于，将粉碎的豆腐和泡菜调味料的混合物用乳酸菌接种，然后发酵，制造发酵豆腐。 通过本发明的方法制造的发酵豆腐不仅具有增强的功能成分和增强的生物活性效果，而且可以满足韩国人的味道。
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公开(公告)号：KR101970320B1
公开(公告)日：2019-04-18
申请号：KR1020170079655
申请日：2017-06-23
Applicant: 대구가톨릭대학교산학협력단
IPC: A23L33/105 , A61K36/732
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Patent Agency Ranking
公开(公告)号：KR101583623B1
公开(公告)日：2016-01-21
申请号：KR1020140000651
申请日：2014-01-03
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은 (a) 미역분말에물을첨가한후 추출하여미역추출물을제조하는단계; 및 (b) 상기 (a)단계의미역추출물을첨가한취반수를곡물에첨가한후 밥을짓는단계를포함하여제조하는것을특징으로하는미역추출물을이용한밥의제조방법및 상기방법으로제조된미역추출물을이용한밥에관한것이다.
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公开(公告)号：KR1020140061866A
公开(公告)日：2014-05-22
申请号：KR1020120129010
申请日：2012-11-14
Applicant: 대구가톨릭대학교산학협력단
Abstract: The present invention relates to a culture medium containing D-tagatose and a method of verifying carbon source utilization of human intestinal bacteria using the same. The present invention has an excellent effect of growing selectively only a Lactobacillus casei which is useful lactic acid bacteria in the human body intestines without growing harmful intestinal bacteria of the human body by providing the culture medium containing the D-tagatose as a carbon source.
Abstract translation: 本发明涉及含有D-塔格糖的培养基和使用该标记物验证人肠道细菌的碳源利用的方法。 本发明通过提供含有D-塔格糖作为碳源的培养基，选择性地仅生长人体肠道中有用的乳酸菌而不生长人体有害肠细菌的干酪乳杆菌的优异效果。
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公开(公告)号：KR101799817B1
公开(公告)日：2017-12-20
申请号：KR1020150142366
申请日：2015-10-12
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은 (a) 커피박분말과물을혼합한후 추출하고여과및 농축하고희석하여커피박열수추출물을제조하는단계; (b) 마가린, 설탕, 달걀, 박력분, 베이킹파우더, 소금, 탈지분유및 상기 (a)단계의제조한커피박열수추출물을혼합하여반죽하는단계; 및 (c) 상기 (b)단계의반죽한반죽물을오븐에굽는단계를포함하여제조하는것을특징으로하는커피박열수추출물을이용한머핀의제조방법및 상기방법으로제조된커피박열수추출물을이용한머핀에관한것이다.
Abstract translation: （A）将咖啡粉末与水混合，提取咖啡粉末，过滤，浓缩并稀释咖啡粉末以制备咖啡煮沸水提取物; （B）混合和捏合的人造奶油，糖，蛋，软面粉，发酵粉，盐，脱脂乳和咖啡提取物bakyeolsu步骤（a）中制备; 和（c）与咖啡bakyeolsu松饼的（b）中的方法的松饼提取阶段的面团水面糊的特征在于，通过一个步骤中产生在通过上述方法的咖啡提取物bakyeolsu制造并准备的烘箱中烘 它涉及。
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公开(公告)号：KR1020170043023A
公开(公告)日：2017-04-20
申请号：KR1020150142366
申请日：2015-10-12
Applicant: 대구가톨릭대학교산학협력단
Abstract: 본발명은 (a) 커피박분말과물을혼합한후 추출하고여과및 농축하고희석하여커피박열수추출물을제조하는단계; (b) 마가린, 설탕, 달걀, 박력분, 베이킹파우더, 소금, 탈지분유및 상기 (a)단계의제조한커피박열수추출물을혼합하여반죽하는단계; 및 (c) 상기 (b)단계의반죽한반죽물을오븐에굽는단계를포함하여제조하는것을특징으로하는커피박열수추출물을이용한머핀의제조방법및 상기방법으로제조된커피박열수추출물을이용한머핀에관한것이다.
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