-
公开(公告)号：KR101443184B1
公开(公告)日：2014-09-22
申请号：KR1020130036179
申请日：2013-04-03
Applicant: 동신대학교산학협력단
IPC: A23B4/03 , A23B4/005 , A23B4/01 , A23B7/02 , A23B7/005 , A23B7/01 , F26B3/28 , F26B21/00 , F26B21/08 , F26B21/10
CPC classification number: A23B4/031 , A23B4/0053 , A23B4/01 , A23B7/0053 , A23B7/01 , A23B7/02 , F26B3/28 , F26B21/001 , F26B21/08 , F26B21/10
Abstract: The present invention relates to an energy-saving hybrid agricultural and marine product drying device. Strong initial drying is performed using a heat pump while optimal drying property information is registered by the kind of agricultural and marine products, and during prolonged medium temperature drying, energy-effective hybrid drying can be performed using LED lamps. When the present invention is applied, the heat pump and aiding heating lamps are automatically and appropriately operated if necessary so that energy efficiency is very high. A problem in which the durability of components is reduced due to frequent power source switching when only the heat pump is used in drying a product can be prevented, and the dried quality of a dried product can be improved.
Abstract translation: 本发明涉及一种节能混合农业和海产品干燥装置。 使用热泵进行强烈的初始干燥，同时通过农业和海产品的种类登记最佳干燥性能信息，并且在长时间的中温干燥期间，可以使用LED灯进行能量有效的混合干燥。 当应用本发明时，如果需要，热泵和辅助加热灯将自动适当地运行，从而能量效率非常高。 可以防止在仅使用热泵来干燥产品时由于频繁的电源切换而使部件的耐久性降低的问题，并且能够提高干燥品的干燥品质。
-
公开(公告)号：KR1020110056810A
公开(公告)日：2011-05-31
申请号：KR1020090113284
申请日：2009-11-23
Applicant: 동신대학교산학협력단
CPC classification number: A23L7/109 , A21C11/22 , A21D2/36 , A21D6/00 , A23V2300/10
Abstract: PURPOSE: A producing method of rice noodles and the rice noodles are provided to improve the texture of the rice noodles by replacing gluten and flour with corn starch, tapioca starch, and rice powder. CONSTITUTION: A producing method of rice noodles comprises the following steps: dipping rice in water, and drying before crushing(S100); mixing the obtained rice powder with corn starch and tapioca starch, and adding water to the mixture for kneading(S200); pressurizing the obtained dough using a roller, and obtaining noodles using a noodle making machine(S300); and hot-air drying the noodles at 20deg C for 24hours for obtaining the dried noodles(S400).
Abstract translation: 目的：提供米粉和米粉的生产方法，通过用玉米淀粉，木薯淀粉和米粉代替麸质和面粉来改善米粉的质地。 构成：米粉的生产方法包括以下步骤：将水分浸入水中，并在破碎前干燥（S100）; 将得到的米粉与玉米淀粉和木薯淀粉混合，向混合物中加水（S200）; 使用辊对所得到的面团加压，使用面条制作机获得面条（S300）; 并在20℃下将面条热风干燥24小时以获得干面条（S400）。
-
公开(公告)号：KR101042576B1
公开(公告)日：2011-06-20
申请号：KR1020080105514
申请日：2008-10-27
Applicant: 동신대학교산학협력단
IPC: A23L2/38
Abstract: 본 발명은 배를 이용한 발효음료 제조방법에 관한 것으로, 이는 기존의 배음료와는 다른 기능성 음료를 제조하기 위한 것이다. 이를 위해 본 발명은, 소금물 또는 흐르는 물에 배를 3회 이상 세척한 다음으로 그 배를 8등분하여 패쇄/압착기를 통해 배즙을 만드는 착즙단계(S1)와; 배즙에 설탕을 첨가하여 25Brix로 당도를 보당한 다음으로 아황산염(potasium metabisulfite)을 보당된 배즙에 대하여 0.01부피% 첨가하여 8시간동안 유지시키는 보당단계(S2)와; 보당단계(S2)를 거친 배즙에 대하여 효모를 0.5부피% 첨가한 다음으로 이를 25℃의 혐기조건에서 알콜발효시키는 알콜발효단계(S3)와; 발효된 배즙을 100mesh 채를 통해 여과한 다음으로 이에 함유된 알콜을 제거하도록 1.5기압 90~95℃ 환경을 유지하는 알콜제거단계(S4)와; 알콜이 제거된 배즙을 순차적으로 여과한 다음으로 60℃에서 30분간 저온살균시키는 순차여과 및 저온살균단계(S5);가 더 포함되는 것을 특징으로 하여, 배를 발효한 발효주와 이로부터 알콜이 제거된 발효음료를 제조할 수 있도록 한다.
착즙, 효모, 보당, 아황산염, 사카로마이세스 세레비시에-
公开(公告)号：KR1020100112691A
公开(公告)日：2010-10-20
申请号：KR1020090031097
申请日：2009-04-10
Applicant: 동신대학교산학협력단
Abstract: PURPOSE: A method for producing bio ethanol using agricultural wastes is provided to reduce production cost and waste disposal cost. CONSTITUTION: A method for producing bio ethanol using agricultural wastes comprises: a first step of preparing peel of agricultural wastes; a step of mixing 1g of peel with 45-55 ml of distilled water; a step of adding 2.5-3.5 volume% of glucoamylase or complex carbohydrases; a stepd of hydrolyzing the argricultural wastes to obtain saccharified liquid; and a step of adding 1.8-2.2 volume% of strain and fermenting. The glucoamylase is Spirizyme Plus FG and complex carbohydrases is Viscozyme L.
Abstract translation: 目的：提供使用农业废弃物生产生物乙醇的方法，以降低生产成本和废物处理成本。 构成：使用农业废物生产生物乙醇的方法包括：制备农业废弃物剥离的第一步; 将1g的皮与45-55ml蒸馏水混合的步骤; 添加2.5-3.5体积％的葡糖淀粉酶或复合糖酶的步骤; 逐步水解农药废渣以获得糖化液体; 并添加1.8-2.2体积％的菌株和发酵的步骤。 葡糖淀粉酶是Spirizyme Plus FG，复合糖酶是Viscozyme L.
-
公开(公告)号：KR1020090118400A
公开(公告)日：2009-11-18
申请号：KR1020080044154
申请日：2008-05-13
Applicant: 동신대학교산학협력단
Abstract: PURPOSE: A method for producing pear vinegar using electron beam is provided to suppress abnormal fermentation by sterilizing and prevent the change of vinegar specific property. CONSTITUTION: A method for producing pear vinegar using electron beam comprises: a step of pulverizing pear and squeezing to produce juice; a step of adding sugar to pear juice; a step of adding 0.5-1 %(v/v) of yeast then culturing at 23~25°C under anaerobic condition for four to five days; a step of culturing at 30°C under aerobic condition for 10 to 30 days; and a step of irradiating electron beam to the pear juice.
Abstract translation: 目的：提供使用电子束生产梨醋的方法，通过消毒来防止异常发酵，防止醋特定性质的变化。 构成：使用电子束生产梨醋的方法包括：将梨粉碎并挤压以产生果汁的步骤; 向梨汁加糖的步骤; 加入0.5-1％（v / v）酵母的步骤，然后在23〜25℃，无氧条件下培养4〜5天; 在30℃下在有氧条件下培养10〜30天的步骤; 以及向梨汁照射电子束的步骤。
-
Patent Agency Ranking
公开(公告)号：KR1020090113105A
公开(公告)日：2009-10-29
申请号：KR1020080038993
申请日：2008-04-25
Applicant: 동신대학교산학협력단
Abstract: PURPOSE: A citron tea making method and citron tea produced by the same are provided to enable citron tea to be rapidly dissolved in water. CONSTITUTION: A method for making citron tea comprises the following steps of: washing citrons in brine and removing seeds from the same(S1); preserving the citron slices in sugar(S2); putting the citron slices in a sterilization container and keeping them in refrigeration(S3); putting the citron slices in a predetermined-shaped container and molding them into the predetermined shape(S4); fast-freezing the molded citron(S5); and drying the solid-phase citron tea(S6).
Abstract translation: 目的：提供柚子茶制作方法和由其生产的柚子茶，以使柚子茶迅速溶于水中。 构成：制备柚子茶的方法包括以下步骤：在盐水中洗涤柚子并从其中除去种子（S1）; 保存糖中的柚子片（S2）; 将柚子切片放入灭菌容器中并保持冷藏（S3）; 将柚子片放置在预定形状的容器中并将其成型为预定形状（S4）; 快速冷冻模制香橼（S5）; 并干燥固相柚子茶（S6）。
-
公开(公告)号：KR1020090041692A
公开(公告)日：2009-04-29
申请号：KR1020070107338
申请日：2007-10-24
Applicant: 동신대학교산학협력단 , 영산홍어(주)
CPC classification number: A23L13/65 , A23L13/428 , A23L13/60 , A23L17/70 , A23V2200/306 , A23V2200/326
Abstract: A skate sausage and a manufacturing method thereof are provided improve conservative property and to reduce the content of cholesterol of a sausage by using meat, a skate, and kimchi as main materials. A skate sausage comprises 55-65 weight% of minced meat, 15-18 weight% of minced skate, 15-18 weight% of minced kimchi, and 4-9 weight% of spice on the basis of 100 weight% of sausage dough. The spice includes cayenne pepper, curry powder, ground pepper, onion, egg, garlic etc. A method for manufacturing the skate sausage comprises the following steps of: preparing the minced skate, meat, kimchi, and spice; mixing prepared materials; aging the materials for 24-48 hours; smoking and drying the aged materials after cooking the materials at 75-85°C for 10-15 minutes; and wrapping the dried sausage and sterilizing the sausage at 90-120°C for 5 - 30 minutes.
Abstract translation: 提供了一种滑冰香肠及其制造方法，通过使用肉，滑冰和泡菜作为主要材料，改善保守性，并减少香肠的胆固醇含量。 基于100重量％的香肠面团，滑冰香肠包括55-65重量％的切肉，15-18重量％的刨冰，15-18重量％的切碎泡菜和4-9重量％的香料。 香料包括辣椒，咖喱粉，胡椒粉，洋葱，鸡蛋，大蒜等。制作滑冰香肠的方法包括以下步骤：制作刨冰，肉，泡菜和香料; 混合制备的材料; 老化材料24-48小时; 在75-85°C下烹饪材料10-15分钟后，对老化材料进行吸烟和干燥; 并将干香肠包好并在90-120℃下将香肠消毒5-30分钟。
-
公开(公告)号：KR100999113B1
公开(公告)日：2010-12-07
申请号：KR1020080044154
申请日：2008-05-13
Applicant: 동신대학교산학협력단
Abstract: 본 발명은 전자빔을 이용한 배식초 제조방법에 관한 것으로서, 특히 배를 세척한 후 이를 파쇄/압착하여 배즙을 형성하는 착즙단계와; 상기 착즙단계에서 형성된 배즙에 설탕을 첨가하여 20~25°Brix로 당도를 높이는 보당단계와; 보당된 배즙에 효모를 0.5~1%(v/v) 첨가하고, 23~25℃의 혐기조건에서 4~5일간 배양하는 알콜발효단계와; 알콜발효가 완료된 배즙에 종초액을 20%(v/v) 접종하고 30℃의 호기조건에서 10~30일간 배양하는 초산발효단계와; 초산발효가 완료된 배즙을 여과하고 이를 4℃에서 냉장 숙성시키는 숙성단계와; 숙성된 배즙에 전자빔을 조사하는 살균단계;로 구성되어, 전자빔을 조사하여 살균을 함으로써 이상발효를 억제하고 식초 자체의 고유한 특성은 변화시키지 않는 효과가 있다.
식초, 살균, 배, 효모, 배지, 알콜발효, 초산발효, 전자빔 살균-
公开(公告)号：KR1020100046603A
公开(公告)日：2010-05-07
申请号：KR1020080105514
申请日：2008-10-27
Applicant: 동신대학교산학협력단
IPC: A23L2/38
Abstract: PURPOSE: A manufacturing method of fermented beverage using pear is provided to make the beverage containing functional materials by antioxidant and fermentation after removing alcohol in pear juice which is fermented with alcohol. CONSTITUTION: A manufacturing method of fermented beverage using pear includes the following steps: washing pear with salt water or flowing water over 3 times; making pear juice with a crush/compressing by diving pear into 8 pieces; adding sugar in the pear juice; adding sulfite 0.01 volume% in the pear juice(S2); maintaining the pear juice for 8 hours; adding yeast 0.5 volume% in the pear juice; fermenting the pear juice with alcohol in 25°C; filtering the fermented pear juice with a 100mesh sieve; removing alcohol by maintaining a condition of 90-95°C(S4); successively filtering the pear juice; and sterilizing the pear juice for 30 minutes in 60°C(S5).
Abstract translation: 目的：提供使用梨的发酵饮料的制造方法，通过在用酒精发酵的梨汁中除去醇后，通过抗氧化和发酵来制造含有功能材料的饮料。 构成：使用梨的发酵饮料的制造方法包括以下步骤：用盐水或流水洗涤梨3次以上; 通过潜水梨将粉碎/压缩制成梨汁8片; 在梨汁中加糖; 在梨汁中添加0.01体积％的亚硫酸钠（S2）; 保持梨汁8小时; 在梨汁中加入酵母0.5体积％; 在25℃下用酒精发酵梨汁; 用100筛网过滤发酵梨汁; 通过维持90-95℃的条件（S4）去除酒精; 连续过滤梨汁; 并在60℃下对梨汁灭菌30分钟（S5）。
-
公开(公告)号：KR1020090106259A
公开(公告)日：2009-10-08
申请号：KR1020080031841
申请日：2008-04-04
Applicant: 동신대학교산학협력단
IPC: A23L1/212 , A23L1/2165
Abstract: PURPOSE: A method for preparing dried fruits using persimmons is provided to remove astringent taste by adding a small amount of salt. CONSTITUTION: A method for preparing dried fruits using persimmons comprises the following steps of: washing and peeling persimmons(S1); removing the ovary from the peeled persimmons(S2); cutting the persimmon fleshes to a certain size(S3); preventing the cut persimmon fleshes from turning brown(S4); and drying the persimmon fleshes in predetermined temperature and humidity(S5). In the browning-preventive step, the persimmon fleshes are soaked in a mixed liquid containing water, oligosaccharide, lemon juice, and salt for 10-20sec. The mixed liquid is composed of 100vol% water, 30-40vol% oligosaccharide, 0.3-0.4vol% lemon juice, and 0.1-0.2vol% salt.
Abstract translation: 目的：提供使用柿子制备干果的方法，通过加入少量盐除去涩味。 构成：使用柿子制备干果的方法包括以下步骤：洗涤和剥离柿子（S1）; 从去皮的柿子中取出卵巢（S2）; 将柿子肉切成一定大小（S3）; 防止切柿子变褐（S4）; 并在预定的温度和湿度下干燥柿子肉（S5）。 在防褐变步骤中，将柿子汁浸在含有水，寡糖，柠檬汁和盐的混合液中10-20秒。 混合液由100vol％水，30-40vol％寡糖，0.3-0.4vol％柠檬汁和0.1-0.2vol％盐组成。
-
-
-
-
-
-
-
-
-
Search Results
17
records
(took 0.018 seconds)
