公开(公告)号：KR1020140009082A

公开(公告)日：2014-01-22

申请号：KR1020130148628

申请日：2013-12-02

Applicant: 세종대학교산학협력단

Inventor： 이수용 ,  고상훈 ,  임종빈 ,  유지영

IPC: A21D10/00 ,  A21D2/00 ,  A23L29/231

CPC classification number: A21D10/02 ,  A21D2/183 ,  A21D13/80 ,  A23L29/231 ,  A23L33/00

Abstract: The invention relates to an expansion aid including citron originated pectin, dough for baking including the same and bread manufactured thereby. The citron originated pectin of the present invention can be used as an expansion aid to prevent the leakage of gas generated or air collected from the dough when the citron originated pectin is added to the dough for baking. Also, the citron originated pectin of the present invention can replace fat (for example, shortening) conventionally used as the expansion aid. Therefore, all kinds of breads (for example, cakes) in which fat and calorie are reduced can be manufactured without change in volume, texture, etc. [Reference numerals] (AA) Volume (%); (BB) Control group; (CC) Fat replacement 10%; (DD) Fat replacement 20%; (EE) Fat replacement 30%

Abstract translation: 本发明涉及一种膨胀助剂，其包括柚子起源的果胶，包括其的烘焙面团和由此制成的面包。 本发明的起源于本发明的果胶可以用作膨胀助剂，以防止当将柚子产生的果胶加入面团进行烘烤时，从面团中收集的气体或空气的泄漏。 此外，本发明的柚子起源的果胶可以代替常规用作膨胀助剂的脂肪（例如起酥油）。 因此，可以在不改变体积，质地等的情况下制造其中减少脂肪和热量的各种面包（例如，蛋糕）。[附图标记]（AA）体积（％）; （BB）对照组; （CC）脂肪替代10％; （DD）脂肪替代20％; （EE）脂肪替代30％

公开(公告)号：KR1020130057769A

公开(公告)日：2013-06-03

申请号：KR1020110123683

申请日：2011-11-24

Applicant: 세종대학교산학협력단

Inventor： 이수용 ,  고상훈 ,  임종빈 ,  유지영

IPC: A23L29/231 ,  A23L19/00 ,  A21D2/36 ,  A21D13/00

CPC classification number: A23L29/231 ,  A21D2/36 ,  A21D13/00 ,  A23L29/06

Abstract: PURPOSE: An expansion aid is provided to minimize poor quality by extracting pectin from wasted by-product, Citrus junos foil, and using the pectin as a replacement of fat. CONSTITUTION: An expansion aid comprises pectin extracted from Citrus junos. The pectin is obtained by the following steps: adding purified water to Citrus junos which is a by-product remaining after extracting Citrus junos juice, and mixing them together; inducing an enzyme reaction by adding an enzyme which has resolving power to the mixture; obtaining the reactant by filtering; and dialyzing the filtered liquid and separating pectin. The enzyme which has resolving power is viscozyme or pectinex. The bread is fermented bread, a cake, or a cookie. [Reference numerals] (AA) Volume(%); (BB) Control group; (CC) Fat substitute 10%; (DD) Fat substitute 20%; (EE) Fat substitute 30%

Abstract translation: 目的：提供膨胀助剂，通过从废弃的副产品，柑橘类不锈钢箔中提取果胶，并使用果胶作为脂肪的替代品，将质量降至最低。 构成：膨化助剂包括从柑橘中提取的果胶。 通过以下步骤获得果胶：将纯化水加入到柑橘杜仲中，其是在提取柑橘杜仲汁后残留的副产物，并将它们混合在一起; 通过向混合物中加入具有分辨能力的酶来诱导酶反应; 通过过滤获得反应物; 并透析滤液并分离果胶。 具有分辨能力的酶是粘酶或果胶。 面包是发酵面包，蛋糕或饼干。 （标号）（AA）体积（％）; （BB）对照组; （CC）脂肪替代品10％; （DD）脂肪替代20％; （EE）脂肪替代品30％

公开(公告)号：KR1020120115891A

公开(公告)日：2012-10-19

申请号：KR1020110033472

申请日：2011-04-11

Applicant: 세종대학교산학협력단

Inventor： 이수용 ,  유상호 ,  유지영 ,  임종빈 ,  이승미

IPC: A21D8/02 ,  A23L7/109 ,  A23L5/20

CPC classification number: A21D13/047 ,  A21D6/003 ,  A21D10/02 ,  A23L5/20 ,  A23L7/109

Abstract: PURPOSE: A producing method of buckwheat dough using a heat-moisture treatment process, and a producing method of buckwheat noodles using thereof are provided to maintain the content of rutin contained in buckwheat. CONSTITUTION: A producing method of buckwheat dough using a heat-moisture treatment process comprises the following steps: heat-moisture treating buckwheat seeds; crushing the buckwheat seeds to obtain powder; and adding a dough making base and water into the buckwheat seed powder to obtain the dough. The dough making base contains flour. The heat-moisture treatment process is selected from steaming, autoclaving, or boiling.

Abstract translation: 目的：提供使用热湿处理工艺的荞麦面团的制造方法和使用其的荞麦面的制造方法，以维持荞麦中所含的芦丁的含量。 构成：使用热湿处理方法生产荞麦面团的方法包括以下步骤：热水处理荞麦种子; 粉碎荞麦籽获得粉末; 并将面团制作底座和水添加到荞麦籽粉中以获得面团。 生面团面包含面粉。 热湿处理过程选自蒸煮，高压灭菌或煮沸。

公开(公告)号：KR101434991B1

公开(公告)日：2014-08-28

申请号：KR1020130148628

申请日：2013-12-02

Applicant: 세종대학교산학협력단

Inventor： 이수용 ,  고상훈 ,  임종빈 ,  유지영

IPC: A21D10/00 ,  A21D2/00 ,  A23L29/231

Abstract: 본 발명은 유자 유래 펙틴을 포함하는 팽창 보조제, 이를 포함하는 제빵용 반죽물 및 이로부터 제조되는 빵에 관한 것으로, 본 발명의 유자 유래 펙틴은 제빵용 반죽물에 첨가할 경우, 반죽 내 발생된 가스 또는 포집된 공기의 외부 유출을 막는 팽창 보조제로 사용할 수 있다.
또한, 본 발명의 유자 유래 펙틴은 종래에 팽창 보조제로 사용되는 지방(예로서, 쇼트닝)을 대체할 수 있기 때문에, 부피 및 텍스쳐 등의 변화없이 지방 및 칼로리가 감소된 각종 빵(예로서, 케이크)을 제조할 수 있다.