公开(公告)号：KR1020140050326A

公开(公告)日：2014-04-29

申请号：KR1020120116596

申请日：2012-10-19

Applicant: 대구한의대학교산학협력단

Inventor： 박찬성 ,  최미애 ,  권후자

IPC: A23L7/109 ,  A23L19/00

CPC classification number: A23L7/109 ,  A23L33/10 ,  A23V2002/00 ,  A23V2300/10 ,  A23V2300/24

Abstract: The present invention relates to rice noodle and a manufacturing method thereof, and more specifically, to a manufacturing method of rice noodle which is not fried in oil, does not contain additives such as gluten, and has a high content of rice and components having functionality such as antioxidant activity, etc. A manufacturing method of rice noodle of the present invention as described above is characterized in manufacturing by mixing lotus root powder, rice powder, and flour and kneading.

Abstract translation: 本发明涉及米粉及其制造方法，更具体地，涉及在油中不油炸的米粉的制造方法，不含麸质等添加剂，并且具有高含量的米和具有官能度的成分 例如抗氧化活性等。如上所述的本发明的米粉的制造方法的特征在于通过将莲藕粉，米粉和面粉混合并捏合来制造。

公开(公告)号：KR101405424B1

公开(公告)日：2014-06-11

申请号：KR1020120116596

申请日：2012-10-19

Applicant: 대구한의대학교산학협력단

Inventor： 박찬성 ,  최미애 ,  권후자

IPC: A23L7/109 ,  A23L19/00

Abstract: 본 발명은 쌀국수 및 그 제조방법에 관한 것으로, 더욱 상세하게는 기름에 튀기지 않고 글루텐과 같은 첨가물을 함유하지 않으면서도 쌀 함량은 높은 동시에, 항산화능 등 기능성이 있는 성분을 함유하는 쌀국수의 제조방법에 관한 것이다.
상기와 같은 본 발명의 쌀국수 제조방법은 연근 분말, 쌀 분말 및 밀가루를 섞고 반죽하여 제조하는 것을 특징으로 한다.

公开(公告)号：KR1020100029388A

公开(公告)日：2010-03-17

申请号：KR1020080088151

申请日：2008-09-08

Applicant: 대구한의대학교산학협력단

Inventor： 강선주 ,  정현아 ,  박찬성 ,  김동한 ,  박추자 ,  권후자

IPC: A23L1/218 ,  A23L1/212

CPC classification number: A23L19/20 ,  A23L3/3454 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: Functional pickled white radish and a manufacturing method thereof are provided to manufacture the pickled white radish of high quality and to increase a preservation period of the pickled white radish with licorice root and enzyme treated stevia. CONSTITUTION: A manufacturing method of functional pickled white radish includes the following steps: salting radish at a salinity of 18~20%; washing the radish with water for the salinity of 3.5~5.0 weight%; cutting the desalted radish; and wrapping 20~60 weight% of the cut radish and 40~80 weight% of filtrate containing licorice root. The filtrate includes refined water, Gardenia yellow colorant, white vinegar, vitamin C, citric acid, malic, lemon concentrate, 50~80 weight% of enzyme treated stevia, and 20~50 weight% of licorice root concentrate.

Abstract translation: 目的：提供功能性腌白萝卜及其制造方法，以制造高品质的白萝卜，并用甘草根和酶处理的甜菊增加腌制的白萝卜的保存期。 构成：功能性腌制白萝卜的制造方法包括以下步骤：将盐度为18〜20％的萝卜盐渍; 用水冲洗萝卜，盐度为3.5〜5.0重量％; 切割脱盐萝卜; 并包装20〜60重量％的切萝卜和40〜80重量％的含甘草根的滤液。 滤液包括精制水，栀子黄色着色剂，白醋，维生素C，柠檬酸，苹果酸，柠檬浓缩物，50〜80重量％的酶处理甜叶菊和20〜50重量％的甘草根精。