公开(公告)号：KR101314069B1

公开(公告)日：2013-10-07

申请号：KR1020110136399

申请日：2011-12-16

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현

IPC: A23L17/00 ,  A23L13/20 ,  A23L13/60

Abstract: 본 발명은 돼지껍질육 및 저분자 알긴산 용액을 함유하는 혈당 및 혈중 콜레스테롤 저하의 기능성을 가지는 저칼로리 돔배기육 햄버거 패티 제조 방법 및 이를 이용한 햄버거 패티에 관한 것으로, 중량비로 70~88 : 10~20 : 1~10 첨가되고, 상기 마쇄된 돔배기와 마쇄된 돼지껍질육 및 저분자알긴산용액 혼합물이 햄버거패티 총중량기준으로 70~90중량%, 마늘, 생강, 양파중에서 택일된 하나 혹은 이들의 혼합물이 햄버거패티 총중량기준 0.5~5중량%, 밀가루 혹은 전분 중에서 택일된 하나 혹은 이들의 혼합물이 햄버거패티 총중량기준 3.5~20중량%, 소금 포함한 양념 1~10중량%를 혼합하는 과정; 상기 혼합물을 밀폐용기에 넣어 2~5℃에서 12~48시간 숙성시키는 과정; 을 포함하는 햄버거 패티 제조방법 및 햄버거패티를 제공하는 것이다.

公开(公告)号：KR101210149B1

公开(公告)日：2012-12-07

申请号：KR1020100137762

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현

IPC: A23L17/00 ,  A23L5/10 ,  A23L23/00

Abstract: 본발명은돔배기의소금절임과정중에주박을이용하여, 돔배기를제조하고, 이를이용하여가공식품을제조하는주박을이용한돔배기와그 제조방법및 이를이용한가공식품에관한것으로, 위생처리된상어육 100중량기준으로정제염 1~10중량부와술지게미 10 ~ 50중량부를혼합하여 10~30시간절인후 세척하여제조되는것을특징으로하는주박을이용한돔배기및 그제조방법과이를이용한가공식품제조방법에관한것이다.

公开(公告)号：KR1020120075873A

公开(公告)日：2012-07-09

申请号：KR1020100137762

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현

IPC: A23L17/00 ,  A23L5/10 ,  A23L23/00

CPC classification number: A23L17/10 ,  A23L5/10 ,  A23L27/10

Abstract: PURPOSE: A producing method of dombaeki(traditional shark dish) using rice wine lees, and a producing method of processed food using the dombaeki are provided to remove the unique ammonia scent of the dombaeki, and to improve the texture of the dombaeki. CONSTITUTION: A producing method of processed food using dombaeki(traditional shark dish) comprises the following steps: mixing 100 parts of sterilized shark meat by weight with 1-10 parts of refined salt by weight and 10-50 parts of rice wine lees by weight for salting for 10-30 hours, and washing to obtain the dombaeki; frying the dombaeki after coating with weak flour; and boiling down the fried dombaeki in sauce containing soy sauce and sugar for 1-10 minutes in the middle heat and 5-20 minutes in the weak heat. The boiling down process can be replaced into a step of mixing 1kg of dombaeki with boiled sauce containing 100-500g of teriyaki sauce, 100-500g of water, 10-50g of sugar, 5-15g of garlic, 5-15g of ginger, and 20-50g of lemon juice.

Abstract translation: 目的：提供使用米酒的dombaeki（传统鲨鱼盘）的生产方法，并使用dombaeki的加工食品的生产方法，以消除dombaeki独特的氨气味，并改善dombaeki的质地。 构成：使用大阪（传统鲨鱼盘）加工食品的生产方法包括以下步骤：将100重量份的灭菌鲨鱼肉与1-10重量份精制盐和10-50重量份的米酒混合 盐渍10-30小时，洗涤得到dombaeki; 油煎面粉煎面粉; 并在中等热量中煮沸含有酱油和糖的酱油煎煮1-10分钟，在弱热中煮5-20分钟。 沸腾过程可以被替换为将1kg的天竺葵与含有100-500g的teriyaki酱，100-500g水，10-50g糖，5-15g大蒜，5-15g姜， 和20-50g柠檬汁。

公开(公告)号：KR1020120075867A

公开(公告)日：2012-07-09

申请号：KR1020100137753

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현 ,  황은진 ,  박혜선

IPC: A23L17/00 ,  A23L3/44

CPC classification number: A23L17/10 ,  A23L3/44 ,  A23L5/20

Abstract: PURPOSE: Dombaeki(traditional shark dish) coated with chocolate, and a producing method thereof are provided to remove the unique ammonia scent of the dombaeki by coating with the chocolate. CONSTITUTION: A producing method of dombaeki(traditional shark dish) coated with chocolate comprises the following steps: dipping salted and dehydrated dombaeki in a gelatin solution for 30 minutes-2 hours; roasting the dombaeki on a frying pan for 5-10 minutes in the middle heat and 1-10 minutes in weak heat; freeze-drying the roasted dombaeki; and dipping the freeze-dried dombaeki into tempered chocolate, and hardening the chocolate.

Abstract translation: 目的：提供涂有巧克力的多巴（传统鲨鱼盘）及其制造方法，通过涂布巧克力来除去独特的氨气味。 构成：用巧克力包覆的大白菜（传统鲨鱼盘）的生产方法包括以下步骤：将明胶溶液中的盐渍脱水多糖浸泡30分钟-2小时; 在煎锅中烘烤大锅5-10分钟，弱热1-10分钟; 冷冻干燥烤大豆; 并将冷冻干燥的dombaeki浸入温和的巧克力中，并硬化巧克力。

公开(公告)号：KR101216856B1

公开(公告)日：2012-12-28

申请号：KR1020100137753

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현 ,  황은진 ,  박혜선

IPC: A23L17/00 ,  A23L3/44

Abstract: 본발명은소금절임한돔배기의표면에초콜릿을코팅함으로서, 돔배기를대중화및 세계화할수 있도록하는초콜릿이코팅된돔배기및 그제조방법에관한것으로, 소금절임하고물빼기한 돔배기시료를동결건조하는과정과, 템퍼링한초콜릿에동결건조한돔배기를담근후 건져서굳히는과정을포함하는초콜릿코팅돔배기및 그제조방법에관한것이다.

公开(公告)号：KR1020130068932A

公开(公告)日：2013-06-26

申请号：KR1020110136399

申请日：2011-12-16

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현

IPC: A23L17/00 ,  A23L13/20 ,  A23L13/60

CPC classification number: A23L13/60 ,  A23L17/70 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2200/328 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method for processed food is provided to have excellent chewiness and scent and lowering the functionality of blood sugar and blood cholesterol by adding pig skin and low molecular alginic acid to shark meat. CONSTITUTION: Ground shark meat, ground pig skin meat and 70-90 weight% of low molecular alginic acid compound solution are added. One selected from garlic, ginger, and onion or 0.5-5 weight% of these mixtures is added. One selected from wheat flour or starch or 3.5-20 weight% of their mixture is added. 1-10 weight% of spice including salt is added. Mixture is put into a sealed container and fermented for 12-48 hours at 2-5°C. A shark meat is manufactured as follows. After removing skin and cartilage of shark meat, 60-80 ml/100g of acetic acid solution is flooded for 5-20 minutes and drained for 5-10 minutes. 0.1-5 parts by weight of grain powder, 0.1-5 parts by weight of yeast powder, 0.1-5 parts by weight of bay salt are mixed based on 100 weight of drained shark meat and preserved with salt for 10-30 hours to be washed and drained. Ground shark meat, ground pig skin meat, and low molecular alginic acid solution are added in a weight ratio of 70-88:10-20:1-10.

Abstract translation: 目的：提供加工食品的制造方法，通过向鲨鱼肉添加猪皮和低分子藻酸，具有优异的咀嚼性和香味，降低血糖和血液胆固醇的功能。 构成：加入鲨鱼肉，地皮猪肉和70-90重量％的低分子藻酸化合物溶液。 加入大蒜，姜，洋葱或0.5-5重量％的这些混合物。 加入选自小麦粉或淀粉或其混合物的3.5-20重量％的一种。 加入1-10重量％的包括盐的香料。 将混合物放入密封容器中，并在2-5℃下发酵12-48小时。 鲨鱼肉的制作如下。 除去鲨鱼肉皮和软骨后，将60-80ml / 100g乙酸溶液淹水5-20分钟，排干5-10分钟。 将0.1-5重量份的颗粒粉末，0.1-5重量份的酵母粉末，0.1-5重量份的盐盐混合基于100重量的排出的鲨鱼肉，并用盐保存10-30小时 洗涤和排干。 以70-88：10-20：1-10的重量比加入地面鲨鱼肉，地皮猪肉和低分子藻酸溶液。