公开(公告)号：KR1020020090195A

公开(公告)日：2002-11-30

申请号：KR1020020066693

申请日：2002-10-30

Applicant: 도대홍

Inventor： 도대홍 ,  우정숙

IPC: A23L1/221

Abstract: PURPOSE: A process of preparing a hot sauce of garlic(tadaegi, Korean native name) by grinding a garlic, mixing L-cysteine, L-ascorbic acid, citric acid, potassium sorbate and monosodium glutamate, and then inserting into a tube is provided which achieves long-term storage and convenience and reduces spoilage and deterioration during distribution or storage. CONSTITUTION: A garlic is heated in water at 90 to 100deg.C for 30 to 60sec and ground in a grinder. 1% by weight of the ground garlic is mixed with 0.5% by weight of L-cysteine, 0.3% by weight of L-ascorbic acid, 0.5% by weight of citric acid, 0.5% by weight of potassium sorbate and 1% by weight of MSG, introduced into a tube and then sterilized.

Abstract translation: 目的：通过研磨大蒜，混合L-半胱氨酸，L-抗坏血酸，柠檬酸，山梨酸钾和谷氨酸钠，然后插入管中制备大蒜热酱（泰达，韩国本土名） 这实现了长期的储存和方便，并且在分配或储存期间减少腐败和劣化。 构成：将大蒜在90至100℃的水中加热30至60秒，并在研磨机中研磨。 将1％重量的大蒜与0.5％（重量）的L-半胱氨酸，0.3％（重量）的L-抗坏血酸，0.5％（重量）的柠檬酸，0.5％（重量）的山梨酸钾和1％ 的MSG，引入管中，然后灭菌。

公开(公告)号：KR1020020093692A

公开(公告)日：2002-12-16

申请号：KR1020020066692

申请日：2002-10-30

Applicant: 도대홍

Inventor： 도대홍 ,  우정숙

IPC: A23F5/44

Abstract: PURPOSE: A method for producing garlic-coffee containing garlic components is provided, therefore it has a coffee extract and garlic components, to maintain heavy coffee drinker's health. CONSTITUTION: The method for producing garlic-coffee comprises the steps of: dipping garlics in water for 24 hours; removing their skins; cutting the garlics and drying them at 150 deg. C for 4 hours to prepare brown garlic particles wherein bad smell is removed; pulverizing the brown garlic particles; adding water thereto; heating the mixed solution at 80 to 85 deg. C for 12 hours; filtering the heat extract and passing the filtered solution through a column packed with active carbon to obtain a garlic extract; adding 1 wt.% of cyclodextrin into the garlic extract; concentrating the mixture at 60 deg. C under reduced pressure; freezing the concentrate at -80 deg. C and powdering it; and mixing the garlic powder with conventional coffee powder in an appropriate ratio.

Abstract translation: 目的：提供含大蒜成分的大蒜咖啡的方法，因此它具有咖啡提取物和大蒜成分，以保持咖啡饮料的重要性。 构成：生产大蒜咖啡的方法包括以下步骤：将大蒜浸入水中24小时; 去除皮肤; 切割大蒜并在150度干燥。 C 4小时以制备除去不良气味的褐色大蒜颗粒; 粉碎褐色大蒜颗粒; 向其中加水; 将混合溶液加热至80至85℃。 C 12小时; 过滤热提取物并使过滤的溶液通过填充有活性炭的柱以获得大蒜提取物; 向大蒜提取物中加入1重量％的环糊精; 将混合物浓缩至60℃。 C减压; 将浓缩物冷冻至-80度。 C粉化; 并将大蒜粉与常规咖啡粉以适当的比例混合。

公开(公告)号：KR1020020090194A

公开(公告)日：2002-11-30

申请号：KR1020020066689

申请日：2002-10-30

Applicant: 도대홍

Inventor： 도대홍 ,  우정숙

IPC: A23L1/237

CPC classification number: A23L27/40 ,  A23L5/21 ,  A23L5/27 ,  A23L5/42 ,  A23L27/00 ,  A23L29/35 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/044

Abstract: PURPOSE: A process of preparing seasoned salt by causing inclusion of a flavor and pigment from edible pigment, synthetic or natural fragrance and plant extracts into common salt using cyclodextrin or soluble starch is provided. Whereby, the seasoned salt has a good color and flavor while reducing the amount of sodium chloride to be used. CONSTITUTION: Bay salt or rock salt is saturated, heated with a suitable amount of activated carbon or diatomaceous earth for 5 to 10min to absorb impurities, added with 0.1% tannin(w/v) and then filtered. Thereafter, the salt solution is added with 20% cyclodextrin solution or soluble starch solution in which a suitable concentration of fragrance, pigment, plant extracts and the like are dissolved and dried at 60deg.C.

Abstract translation: 目的：提供一种通过使用环糊精或可溶性淀粉将食用色素，合成或天然香料和植物提取物中的风味和颜料与常用盐混合而制备调味盐的方法。 因此，调味盐具有良好的颜色和风味，同时减少了氯化钠的使用量。 构成：海盐或岩盐饱和，用适量活性炭或硅藻土加热5〜10min，吸收杂质，加入0.1％单宁（w / v），然后过滤。 然后，向其中加入20％环糊精溶液或可溶性淀粉溶液，其中将适当浓度的香料，颜料，植物提取物等溶解并在60℃下干燥。

公开(公告)号：KR1020010073487A

公开(公告)日：2001-08-01

申请号：KR1020000001899

申请日：2000-01-15

Applicant: 도대홍 ,  정헌상 ,  박의석

Inventor： 도대홍 ,  정헌상 ,  정준영 ,  박의석 ,  우정숙 ,  주상식

IPC: A23L1/16

CPC classification number: A23L7/109 ,  A23L5/41

Abstract: PURPOSE: A method for preparing noodle is provided, which has various tastes and colors by using the juices and pigments of diverse plants such as vegetables, fruits, a so on. CONSTITUTION: A method for preparing noodle using plants comprises the steps of: (i) adding water, sub-materials, the respective juices 5-10% of vegetables or fruits, and medical plants, and pigmenting infusion solution to starch and flour and kneading, and then spreading into a rectangle of 10-15cm thickness and; (ii) adjusting the thickness of dough, and then producing noodle with a noodle-making machine.

Abstract translation: 目的：提供一种准备面条的方法，通过使用蔬菜，水果等多种植物的果汁和颜料，具有各种口味和颜色。 构成：使用植物制备面条的方法包括以下步骤：（i）向蔬菜或水果中加入水，副物料，各自的果汁5-10％，以及药用植物，并向淀粉和面粉和揉捏着色输注溶液 ，然后铺展成10-15cm厚的矩形; （ii）调整面团的厚度，然后用面条机生产面条。

公开(公告)号：KR1020020092286A

公开(公告)日：2002-12-11

申请号：KR1020020066691

申请日：2002-10-30

Applicant: 도대홍

Inventor： 도대홍 ,  우정숙

IPC: A23L1/10 ,  A23L1/0532

CPC classification number: A23L29/256 ,  A23L7/10 ,  A23L25/30 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/206 ,  A23V2250/5026

Abstract: PURPOSE: Provided is a production of anti-freezing jelly consisting of gel phase of the starch of buckwheat, an acorn, a sweet flag, a cowpea and the like, by using alginate or sodium alginate. CONSTITUTION: The production of anti-freezing jelly comprises the steps of: preparing mixed powders by mixing the powder of buckwheat, an acorn, a sweet flag, a cowpea and the like with 1-2% of sodium alginate and 1-2% of natural sun-dried sea salt in a weight ratio; adding water thereto and dipping them in the water for 1 hour; boiling them with stirring in one direction until their viscosity is increased by gelatinization of the starch and bubbles are formed; cooling them to 80 deg.C; boiling them again for 4-5 minutes; covering a lid for 3 minutes then stirring them for 1 minute; covering the lid again for gelatinization; stirring them slowly 2 minutes after the gelatinization; and hardening them in a container or a frame.

Abstract translation: 目的：通过使用藻酸盐或藻酸钠，生产由荞麦淀粉，橡子，甜旗，cow豆等的凝胶相组成的防冻果冻。 构成：防冻果冻的制备包括以下步骤：通过将荞麦，橡子，甜旗，cow豆等粉末与1-2％的藻酸钠和1-2％的海藻酸钠混合制备混合粉末 天然晒干海盐的重量比; 加入水并将其浸入水中1小时; 在一个方向搅拌沸腾它们直到它们的粘度通过淀粉糊化而增加，并形成气泡; 将其冷却至80℃; 再煮沸4-5分钟; 盖上盖子3分钟，然后搅拌1分钟; 再次覆盖盖子凝胶化; 糊化2分钟后慢慢搅拌; 并在容器或框架中硬化它们。

公开(公告)号：KR1020020072810A

公开(公告)日：2002-09-18

申请号：KR1020020048753

申请日：2002-08-17

Applicant: 도대홍

Inventor： 도대홍 ,  우정숙

IPC: A23L1/238 ,  A23L1/202

Abstract: PURPOSE: Provided is a process of preparing the subject soy sauce and fermented soybean paste(toenjang) by mixing a culture solution of Ganoderma lucidum Karst. cultured by using a culture medium of sugar and soybean powder with salt and soybean paste(meju) and then naturally aging. Whereby, the product is excellent in taste and flavor and contains a variety of nutritious and physiological materials. CONSTITUTION: About 40 to 50% by weight of a culture solution of mycelium Ganoderma lucidum Karst. is mixed with 50 to 60% by weight of water to give a mushroom culture solution. 75 to 80% by weight of the mushroom culture solution is added with 20 to 25% by weight of salt to give a salt-added mushroom culture solution. 70 to 80% by weight of the salt-added mushroom culture solution is mixed with 20 to 30% by weight of soybean paste and an appropriate amount of charcoal, naturally aged, and then heated at 80 to 95deg.C for 20 to 30min.

Abstract translation: 目的：提供通过混合灵芝培养液的方法制备主题酱油和发酵大豆酱（toenjang）。 通过使用糖和大豆粉的培养基与盐和大豆酱（meju）进行培养，然后自然衰老。 因此，该产品的味道和风味优良，并含有各种营养和生理材料。 构成：约40〜50重量％的灵芝菌灵菌培养液。 与50〜60重量％的水混合，得到蘑菇培养液。 将75〜80重量％的蘑菇培养液加入20〜25重量％的盐，得到加盐的蘑菇培养液。 将70〜80重量％的添加盐的蘑菇培养液与20〜30重量％的大豆酱和适量的天然老化的木炭混合，然后在80〜95℃下加热20〜30分钟。

公开(公告)号：KR1020020042574A

公开(公告)日：2002-06-05

申请号：KR1020020024014

申请日：2002-05-01

Applicant: 도대홍 ,  정준영

Inventor： 도대홍 ,  정준영 ,  권영일 ,  권오성 ,  우정숙

IPC: A23L1/238 ,  A23L1/202

Abstract: PURPOSE: A process of preparing the titled soy sauce and fermented soybean taste containing a functional component contained in a mushroom is provided. Whereby, the product contains various physiologically active materials without destruction. CONSTITUTION: A mushroom culture liquid in an amount of 75 to 80% by weight is added with 20 to 25% by weight of salt to produce a mushroom-salt mixed liquid, The mixed liquid is blended with 80 to 90% by weight of fermented soybean(meju) in an amount of 10 to 20% by weight and a suitable amount of charcoal and aged two times to produce soy sauce and the mixed liquid is mixed with 30 to 50% by weight of fermented soybean in an amount of 50 to 70% by weight and a suitable amount of charcoal and aged two times to produce fermented soybean taste. The mushroom culture liquid is obtained by using Pleurotus ostreatus, Cordyceps militaries, Tricholoma matsutake, Agaricus bisporus, Flammulina velutipes, Lentinus edodes, Agaricus Blazei, Hericium erinaceum.

Abstract translation: 目的：提供一种制备含有蘑菇中含有的功能成分的标题酱油和发酵大豆味道的方法。 因此，该产品含有不破坏性的各种生理活性物质。 构成：将75〜80重量％的蘑菇培养液加入20〜25重量％的盐，制成蘑菇盐混合液。将混合液与80〜90重量％的发酵液 大豆（meju）的量为10〜20重量％，适量的木炭和老化2次以生产酱油，混合液与30〜50重量％的发酵大豆混合，加入量为50〜 70重量％和适量的木炭和老化2次以产生发酵大豆味。 蘑菇培养液通过使用侧耳菇，冬虫夏草，马兜铃，双孢菇​​，Flammulina velutipes，香菇，Agaricus Blazei，Hericium erinaceum获得。

公开(公告)号：KR1020010054465A

公开(公告)日：2001-07-02

申请号：KR1019990055287

申请日：1999-12-06

Applicant: 도대홍 ,  박의석

Inventor： 도대홍 ,  정준영 ,  정헌상 ,  박의석 ,  우정숙

IPC: A23L1/16

Abstract: PURPOSE: Provided is a method for preparing fermented noodle using yeast funguses which is removed of the nasty smell of flour, and gets aroma ingredients by fermenting with yeast funguses. CONSTITUTION: A method for preparing fermented noodle using yeast funguses comprises the steps of: (i) mixing powdered cereal or starch as main materials with water, and sub-materials; and (ii) adding yeast culture fluid in a density of 0.1-1% and fermenting at 30deg.C for 60 minutes; and (iii) kneading, adjusting the thickness of dough with a roller, and pressing out.

Abstract translation: 目的：提供使用酵母真菌制备发酵面条的方法，其除去了令人讨厌的面粉气味，并通过用酵母菌发酵获得香味成分。 构成：使用酵母真菌制备发酵面条的方法包括以下步骤：（i）将谷物或淀粉作为主要材料与水和副材料混合。 和（ii）加入密度为0.1-1％的酵母培养液，并在30℃下发酵60分钟; 和（iii）捏合，用辊调节面团的厚度，并压出。

公开(公告)号：KR1020010054464A

公开(公告)日：2001-07-02

申请号：KR1019990055286

申请日：1999-12-06

Applicant: 도대홍 ,  박의석

Inventor： 도대홍 ,  정준영 ,  정헌상 ,  박의석 ,  우정숙

IPC: A23L2/38

Abstract: PURPOSE: Provided is a method for preparing a fermented pine needle drink with improved preference compared to existing pine needle drinks by containing lactic acid and ethylalcohol and going though fermentation in low temperature and maturation. CONSTITUTION: A method for preparing a fermented pine needle drink comprises the steps of: (i) adding pine needle 10-20%, sugar 10-20%, yeast, and lactic acid bacteria starter on the basis of water to be added; (ii) fermenting in a dark place at 15-28deg.C for 3-10 days and removing pine needles; (iii) keeping in a cool and dark place of 2-10 deg.C for 10-30days for aging; and (iv) removing settled bacteria bodies and dregs and filtering, filling in containers, and sterilizing at 70-80deg.C.

Abstract translation: 目的：提供一种制备发酵松针饮料的方法，与现有的松针饮料相比，通过含有乳酸和乙醇，并在低温和成熟中进行发酵，其优选性较好。 构成：制备发酵松针饮料的方法包括以下步骤：（i）根据待添加的水添加松针10-20％，糖10-20％，酵母和乳酸菌起子; （ii）在黑暗的地方在15-28℃发酵3-10天，并取出松针; （iii）在2-10℃的阴凉处保持10-30天的老化; 和（iv）除去沉降的细菌体和渣滓，过滤，装入容器中，并在70-80℃下灭菌。