-
公开(公告)号：KR1020140080953A
公开(公告)日：2014-07-01
申请号：KR1020120150179
申请日：2012-12-21
Applicant: 목포대학교산학협력단
IPC: A23L29/256 , A23L17/60
CPC classification number: A23L17/60 , A23L29/256 , A23L29/281 , A23V2002/00 , A23V2300/10 , A23V2300/24
Abstract: The present invention relates to gel products using seaweed fulvescens and sea string and gel products thereby. By one embodiment of the present invention, the gel product using seaweed fulvescens and sea string comprises a step for washing the seaweed fulvescens and sea string; a step for drying the washed seaweed fulvescens and sea string in a dryer; a step for crushing the dried seaweed fulvescens and sea string and sieving the seaweed fulvescens and sea string to manufacture powder; a step for preparing jelly by putting the powder into a heated mixture including sediment, agar, and sugar and heating and stirring the mixture; a step for putting the jelly into a molding frame to mold the jelly; a step for drying the molded jelly at room temperature; and a step for cooling the dried jelly. the step for preparing jelly by putting the powder into a heated mixture including sediment, agar, and sugar and heating and stirring the mixture, honey and salt are additionally added. In the step for preparing jelly by putting the powder into a heated mixture including sediment, agar, and sugar and heating and stirring the mixture, based on 100 parts by weight of total jelly, the input amount of the powder is 0.5-2 parts by weight. In the step for preparing jelly by putting the powder into a heated mixture including sediment, agar, and sugar and heating and stirring the mixture, based on 100 parts by weight of total jelly, the input amount of seaweed fulvescens is 0.5 parts by weight and the input amount of the sea string is 1 parts by weight.
Abstract translation: 本发明涉及使用海藻玻璃菌和海绳和凝胶产品的凝胶产品。 通过本发明的一个实施方案，使用海藻和海绳的凝胶产品包括用于洗涤海藻和海绳的步骤; 在干燥机中干燥洗涤的海藻和海绳的步骤; 破碎海藻和海绳并筛分海藻和海绳以制造粉末的步骤; 通过将粉末放入含有沉淀物，琼脂和糖的加热混合物中并加热和搅拌混合物来制备果冻的步骤; 将果冻放入模制框架以模制果冻的步骤; 在室温下干燥模制果冻的步骤; 以及冷却干果冻的步骤。 通过将粉末放入含有沉淀物，琼脂和糖的加热混合物中并加热搅拌混合物，蜂蜜和盐来制备果冻的步骤。 在通过将粉末放入含有沉淀物，琼脂和糖的加热混合物中并加热搅拌混合物的步骤中，基于100重量份的总果冻，粉末的投入量为0.5-2份 重量。 在通过将粉末放入含有沉淀物，琼脂和糖的加热混合物中并加热和搅拌该混合物的步骤中，基于100重量份的总果冻，海藻黄酮的投入量为0.5重量份， 海绳的输入量为1重量份。
-
公开(公告)号：KR101293279B1
公开(公告)日：2013-08-09
申请号：KR1020120034098
申请日：2012-04-02
Applicant: 목포대학교산학협력단
IPC: A23L7/109
CPC classification number: A23L7/109 , A23L29/256 , A23V2002/00 , A23V2250/5026 , A23V2250/5486
Abstract: PURPOSE: A production method of barley noodles is provided to secure the eating texture which is similar to noodles using flour after molding and cooking, and to offer excellent nutrition. CONSTITUTION: 20-60wt% of non-waxy rice barley powder and 40-80wt% of strong flour are mixed to obtain a first mixture. 100 parts by weight of the first mixture, 1-15 parts by weight of vital wheat gluten, and 0.1-1.0 parts by weight of alginic acid are mixed to obtain a second mixture. 100 parts by weight of the second mixture is mixed with salt water obtained by dissolving 3-5 parts by weight of bay salt in water to obtain dough for barley noodles. The dough is aged at 30-35°C for 3-24 hours. The particle size of the non-waxy rice barley powder is 180-250 meshes.
Abstract translation: 目的：提供大面条的生产方法，以确保在成型和烹饪后使用面粉类似于面条的进食质地，并提供优异的营养。 构成：将20-60重量％的无蜡米饭粉和40-80重量％的强面粉混合，得到第一混合物。 混合100重量份第一混合物，1-15重量份生物小麦面筋和0.1-1.0重量份海藻酸，得到第二混合物。 将100重量份第二混合物与通过将3-5重量份盐水溶解在水中而获得的盐水混合以获得大麦面条的面团。 面团在30-35℃下陈化3-24小时。 非糯米饭粉的粒径为180-250目。
-
公开(公告)号：KR101065494B1
公开(公告)日：2011-09-16
申请号：KR1020090008662
申请日：2009-02-04
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 동결건조를 이용한 고추장 굴비 제조방법에 관한 것으로서, 좀더 상세하게는 굴비를 동결건조하여 굴비포를 제조한 후 상기 굴비포에 고추장 및 물엿을 혼합하여 숙성시킨 다음 포장하여 방사선을 조사하는 것으로서 굴비의 품질 및 저장성을 향상시키는 방법에 관한 것이다. 본 발명에 따라 제조된 고추장 굴비는 종래의 고추장 굴비에 비하여 식감이 부드러워서 어린이와 노약자가 섭취하기에 부담이 없으며, 산패취와 비린 맛이 저감되어 소비자의 기호도가 향상되고 유통기한이 연장되며, 또한 상품성이 떨어지는 파(破)조기와 파(破)굴비를 이용할 수 있으므로 조기의 활용도를 높일 수 있다.
굴비, 동결건조, 고추장, 방사선, 저장, 고추장굴비-
Patent Agency Ranking
公开(公告)号：KR1020140086354A
公开(公告)日：2014-07-08
申请号：KR1020120156712
申请日：2012-12-28
Applicant: 목포대학교산학협력단
Abstract: The purpose of the present invention is to provide a beverage which is beneficial to health by developing a beverage using abalone viscera as a byproduct of abalone. For achieving the purpose, the present invention comprises the steps of: mixing abalone viscera, medicinal herbs including Korean angelica, licorice, and Paeonia lactiflora, garlic, ginger, jujube, and onions; putting water thereinto, followed by boiling; cooling; filtering; and packaging. The garlic, ginger, and jujube have a powder type, and the onions are raw onions. The beverage contains, based on 100 parts by weight of the abalone viscera, 1-10 parts by weight of Korean angelica, 1-10 parts by weight of Paeonia lactiflora, 1-10 parts by weight of licorice, 1-10 parts by weight of garlic, 1-10 parts by weight of ginger, 1-10 parts by weight of jujube, and 5-30 parts by weight of onions. Further, the present invention is characterized by being a beverage which uses abalone viscera and is prepared by the preparation method.
Abstract translation: 本发明的目的是提供一种通过使用鲍鱼内脏作为鲍鱼的副产物开发饮料来有益于健康的饮料。 为了达到此目的，本发明包括以下步骤：混合鲍鱼内脏，包括当归，甘草，芍药，大蒜，姜，枣，洋葱等药材; 将水放入其中，然后煮沸; 冷却; 滤波; 和包装。 大蒜，姜和枣都有粉末，洋葱是生的洋葱。 该饮料含有100重量份的鲍鱼内脏，1-10当量的当归，1-10重量份的芍药，1-10重量份的甘草，1-10重量份 的大蒜，1-10重量份的姜，1-10重量份的枣和5-30重量份的洋葱。 此外，本发明的特征在于是使用鲍鱼内脏并通过制备方法制备的饮料。
-
公开(公告)号：KR1020100089427A
公开(公告)日：2010-08-12
申请号：KR1020090008662
申请日：2009-02-04
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A method for manufacturing dried yellow corvina containing red pepper paste is provided to improve the taste of consumers by reducing rancid flavor through a freeze-drying method, to extend an expiration date through the irradiation of radiation, and to enhance storage properties by preventing the dried yellow corvine from being contaminated due to various germs. CONSTITUTION: A method for manufacturing dried yellow corvina containing red pepper paste comprises the following steps: preparing the dried yellow corvine by eliminating the head, the tail, and internal organs of yellow corvina and drying the yellow corvina through a freeze-drying method; preparing slices of the dried yellow corvina and mixing the slices of the dried yellow corvine with the red pepper paste and water; aging the mixed slices of the dried yellow corvina; packing the slices of the dried yellow corvina and sterilizing the slices of the dried yellow corvine by irradiation radiation.
Abstract translation: 目的：提供一种制造含有红辣椒糊的干黄色血红素的方法，通过冷冻干燥法减少酸味风味，通过照射辐射延长有效期，提高消毒者的口味，并通过防止 干燥的黄色牛肉因各种细菌而被污染。 构成：含有红辣椒酱的干黄色血红素的制造方法包括以下步骤：通过去除黄色角膜的头部，尾部和内脏并通过冷冻干燥方法干燥黄色角质层来制备干燥的黄色小牛肉; 准备干燥的黄色corvina的切片，并将干黄黄色的牛肉切片与红辣椒酱和水混合; 老化混合切片的干黄色corvina; 包装干燥的黄色corvina的切片，并通过辐射辐射对干燥的黄色corvine的切片进行灭菌。
-
公开(公告)号：KR1020150075997A
公开(公告)日：2015-07-06
申请号：KR1020130164520
申请日：2013-12-26
Applicant: 목포대학교산학협력단
Abstract: 본발명은해조추출물을함유한건강음료제조방법및 상기방법에의해제조된건강음료에관한것이다. 상기제조방법은, 자연에서채취한해조류를흐르는물로씻는수세단계와; 수세한해조류에열풍을가하여건조시키는열풍건조단계와; 상기열풍건조를마친해조류를분쇄하여분말화하는분쇄단계와; 상기분쇄단계를통해얻은해조류분말을밀폐상태에서동결시키는냉동단계와; 상기냉동과정을마친해조류분말을증류수에투입한후 100℃이상의온도로 3시간동안가열하는가열단계와; 상기가열을마친가열수를취하여원심분리를통해해조류성분을추출하는추출단계와; 상기추출단계를통해얻은추출물에야채수를가하여혼합하는야채수혼합단계를포함하는것을특징으로한다. 상기와같이이루어지는본 발명의해조추출물을함유한건강음료는, 야채와해조류성분과미네랄성분이함께포함되어그만큼다양한영양을고르게제공할수 있고, 혈관계질환이나고혈압, 중금속중독, 변비나당뇨병등을예방할수 있으며, 항산화기능을제공하여노화를억제하며신체면역력을키워주고, 더나아가야채성분이포함되어있어마실때 청량감을제공할수 있다.
Abstract translation: 本发明涉及一种制备含海藻提取物的保健饮料的方法和由此制备的含有健康饮料的海藻提取物。 该方法包括：用流水清洗从天然环境收集的海藻的清洗步骤; 热风干燥步骤，将热空气施加到待干燥的净化海藻上; 将用热空气干燥的海藻粉碎成粉末的粉碎步骤; 在气密条件下冷冻粉状海藻粉末的冷冻步骤; 将冷冻粉碎的海藻粉末注入蒸馏水中并用海藻粉末在不低于100℃的温度下加热蒸馏水3小时的加热步骤; 离心分离加热的蒸馏水以制备海藻提取物的提取步骤; 以及将含海藻提取物与含植物水混合的含植物水混合工序。 通过该方法制造的含海藻提取物的健康饮料含有海藻成分和矿物质，从而提供各种营养物质，具有预防血管疾病，高血压，重金属毒性，便秘和糖尿病的作用，提供抗氧化功能以抑制衰老和加强 身体免疫力，并且当由于包括蔬菜成分而饮用饮料时提供茶点的感觉。
-
公开(公告)号：KR101445376B1
公开(公告)日：2014-10-06
申请号：KR1020120156712
申请日：2012-12-28
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 상기한 바와 같이, 전복 부산물인 전복 내장을 활용한 음료를 개발하여 건강에 유익한 음료를 제공함에 본 발명의 목적이 있다. 상기 목적을 달성하기 위한 본 발명의 주요 구성은, 전복내장, 당귀, 감초, 작약을 포함하는 한약재, 마늘, 생강 및 대추, 양파를 혼합하는 단계; 물을 투입하여 끓이는 단계; 냉각하는 단계; 여과하는 단계; 포장하는 단계를 포함하는 것을 특징으로 하며, 상기 마늘, 생강 및 대추는 분말이고 양파는 생양파인 것을 특징으로 하며, 상기 전복내장을 100 중량부 기준으로 할 때, 당귀 1-10 중량부, 작약 1-10 중량부, 감초 1- 10중량부, 마늘 1-10 중량부, 생강 1-10 중량부, 대추 1-10 중량부, 양파 5-30 중량부인 것을 특징으로 한다. 또한 본 발명은 상기 제조방법에 의하여 제조되는 전복 내장을 이용한 음료인 것을 특징으로 한다.
-
公开(公告)号：KR1020140011088A
公开(公告)日：2014-01-28
申请号：KR1020120077745
申请日：2012-07-17
Applicant: 목포대학교산학협력단
Abstract: The present invention relates to red pepper paste using sweet barley and a production method of the same. The red pepper paste using sweet barley by the present invention uses the sweet barley obtained by germinating barley as a starch source instead of glutinous rice or barley like conventional red pepper paste for producing the red pepper paste with similar quality to the conventional red pepper paste. [Reference numerals] (AA) Barley; (BB) Glutinous rice; (CC) Sweet barley
Abstract translation: 本发明涉及使用甜大麦的红椒糊及其制备方法。 通过本发明的使用甜大麦的红辣椒糊使用通过发芽大麦获得的甜大麦作为淀粉来源，代替如常规红辣椒酱的糯米或大麦，以生产与常规红辣椒酱相似质量的红辣椒酱。 （AA）大麦; （BB）糯米; （CC）甜大麦
-
-
-
-
-
-
-
Search Results
8
records
(took 0.018 seconds)
