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公开(公告)号：KR101346314B1
公开(公告)日：2013-12-31
申请号：KR1020110121051
申请日：2011-11-18
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: 본 발명은 땅콩유에 관한 것으로, 보다 구체적으로는 땅콩유에 일정 분량의 참기름을 혼합하여 땅콩유의 산화안정성을 향상시킴으로써 산패를 방지하여 저장성을 높일 수 있는 조성의 땅콩혼합유에 관한 것이다.
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公开(公告)号：KR1020130047307A
公开(公告)日：2013-05-08
申请号：KR1020110112244
申请日：2011-10-31
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: PURPOSE: A manufacturing method of fast-fermented bean paste using peanut for boiling is provided to offer excellent nutrition by increasing the content of amino acid and calcium while having the advantages of conventional fast-fermented bean paste. CONSTITUTION: Beans are washed and soaked. The soaked beans are steamed and cooled. The cooled beans are inoculated with bacillus, mixed with peanut powder, and fermented. The fermented product is aged. The fermentation step is performed in a fermenter at a temperature range of 30-50 deg. C and a humidity range of 75-85% for 17-19 hours. In the fermentation step, the peanut powder is mixed in 5-25 weight% with 75-95 weight% of steamed beans. The aging step is performed at a temperature range of -1 to 5 deg. C for 23-30 hours.
Abstract translation: 目的：提供使用花生煮沸的快速发酵豆酱的制造方法，通过增加氨基酸和钙的含量，同时具有传统的快速发酵豆酱的优点，提供优异的营养。 构成：豆子被洗涤和浸泡。 浸泡的豆子被蒸并冷却。 冷却的豆子用芽孢杆菌接种，与花生粉混合并发酵。 发酵产品陈化。 发酵步骤在发酵罐中在30-50度的温度范围内进行。 C，湿度范围为75-85％，持续17-19小时。 在发酵步骤中，花生粉以5-25重量％与75-95重量％的蒸豆混合。 老化步骤在-1至5度的温度范围内进行。 C为23-30小时。
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Patent Agency Ranking
公开(公告)号：KR101346311B1
公开(公告)日：2013-12-31
申请号：KR1020110112244
申请日：2011-10-31
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: 본 발명은 끓임용땅콩청국장에 관한 것으로, 보다 구체적으로는 땅콩분말을 함유하여 맛과 향을 향상시킬 뿐만 아니라 칼슘과 아미노산 함유량을 증가시켜 영양학적으로 보다 우수한 고품질의 끓임용땅콩청국장 및 그 제조방법에 관한 것이다.
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公开(公告)号：KR1020130055351A
公开(公告)日：2013-05-28
申请号：KR1020110121051
申请日：2011-11-18
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
CPC classification number: A23D9/00
Abstract: PURPOSE: Blended peanut oil is provided to have good tastes using sesame oil, prevent oxidation and keep the freshness for a longer time. CONSTITUTION: Blended peanut oil comprises 10-70 volume% of sesame oil for 30-90 volume% of peanut oil. The acid value of the blended peanut oil is the lowest with a 50 volume% of peanut oil and a 50 volume% of sesame oil. The antioxidative properties of the blended peanut are highest with a 50 volume% of peanut oil and a 50 volume% of sesame oil.
Abstract translation: 目的：混合花生油使用芝麻油具有良好的口味，防止氧化，保持新鲜度更长时间。 构成：混合花生油含有10-70体积％的芝麻油，用于30-90体积％的花生油。 混合花生油的酸值最低，50体积％的花生油和50体积％的芝麻油。 混合花生的抗氧化性能最高，50体积％的花生油和50体积％的芝麻油。
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公开(公告)号：KR1020170098125A
公开(公告)日：2017-08-29
申请号：KR1020160020076
申请日：2016-02-19
Applicant: 목포대학교산학협력단
Abstract: 본발명은딸기국수의제조방법및 상기제조방법으로제조된딸기국수에관한것으로, 구체적으로상기딸기국수의제조방법은세척한딸기를 -20℃에서동결건조시킨후 분쇄한다음, 60 mesh의체를이용하여체질하여분말을수득하는방법으로딸기분말을제조하는딸기분말제조단계; 밀가루를 80 mesh의체를이용하여체질하여밀가루분말을수득하는방법으로밀가루분말을제조하는밀가루분말제조단계; 상기밀가루분말 94 중량부와상기딸기분말 6 중량부를혼합하여복합분을제조하는복합분제조단계; 상기복합분에상기복합분 100 중량부를기준으로소금 2 중량부및 물을첨가한후, 혼합하고반죽하여딸기국수제조용반죽을제조하는딸기국수제조용반죽제조단계; 상기딸기국수제조용반죽을 15 내지 20℃에서 20분간숙성시키는딸기국수제조용반죽숙성단계; 및상기숙성된딸기국수제조용반죽을압출및 절간하여면을성형하는딸기국수제조단계를포함하는것일수 있다.
Abstract translation: 本发明涉及通过上述方法制造的草莓面条和草莓面条的制造方法，具体而言，通过在-20℃冷冻干燥后的草莓并进行粉碎而制作草莓面条， 一种制造草莓粉末的方法，包括以下步骤： 通过使用80目体筛过小麦粉制备面粉以获得小麦粉粉末; 将94份重量的粉末粉末和6份重量的草莓粉末混合以制备复合粉末; 通过加入2重量份的盐和100重量份的盐，制备生产草莓面条的面团，基于100重量份的复合组分，混合和捏合以制备用于生产草莓面条的面团; 将面团在15至20폚的温度下老化20分钟; 以及将生面团挤出并揉制成草莓面以形成表面的草莓面制造步骤。
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公开(公告)号：KR1020130116055A
公开(公告)日：2013-10-22
申请号：KR1020130107915
申请日：2013-09-09
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: Fermented soybeans using peanuts are provided to offer thrombolytic action and anticancer activity. CONSTITUTION: Fermented soybeans include 5-25 wt% of peanut powder. The calcium content and the total amino acid content of the fermented soybeans when the fermented soybeans are containing 15 wt% of peanut powder is the highest. The fermented soybeans contain glutamic acid, aspartic acid, lysine, leucine, arginine, and proline in order of the content amount.
Abstract translation: 目的：提供使用花生的发酵大豆，以提供溶栓作用和抗癌活性。 构成：发酵大豆包括5-25重量％的花生粉。 当发酵大豆含有15重量％的花生粉时，发酵大豆的钙含量和总氨基酸含量最高。 发酵大豆按含量的顺序含有谷氨酸，天冬氨酸，赖氨酸，亮氨酸，精氨酸和脯氨酸。
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