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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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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：KR1020100048209A
公开(公告)日：2010-05-11
申请号：KR1020080107255
申请日：2008-10-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L7/10 , A23L17/70 , A23L33/10 , A23V2002/00 , A23V2250/2042
Abstract: PURPOSE: Skate-derived functional rice gruel is provided to reduce production costs while preserving environment by using waste of skate which is used as an additional material for the rice gruel, and to improve functional and beneficial effects. CONSTITUTION: Skate-derived functional rice gruel includes skate by-product powder 1 ~ 5 parts by weight based on gruel paste 100 parts by weight. The skate by-product powder is manufactured by crushing skate shell and bones. The skate by-product powder includes the skate shell and bones with a weight ratio of 6 : 4. The rice gruel paste is a solid state. The gruel includes powdered milk substitute, rice powder, parched rice powder, sugar, and salt.
Abstract translation: 目的：提供溜冰功能米粥，以减少生产成本，同时通过使用作为米粥附加材料的溜冰废料来保护环境，并提高功能和有益效果。 构成：溜冰功能米糠包括1〜5重量份的溜冰副产物粉，基于100重量份的稀浆。 滑冰副产品粉末是通过粉碎溜冰鞋壳和骨头来制造的。 滑冰副产品粉末包括重量比为6：4的溜冰鞋和骨头。米粉糊状为固体状态。 稀饭包括奶粉替代品，米粉，干酪粉，糖和盐。
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Patent Agency Ranking
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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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公开(公告)号：KR101134554B1
公开(公告)日：2012-04-13
申请号：KR1020080107255
申请日：2008-10-30
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: Skate-derived functional rice gruel is provided to reduce production costs while preserving environment by using waste of skate which is used as an additional material for the rice gruel, and to improve functional and beneficial effects. CONSTITUTION: Skate-derived functional rice gruel includes skate by-product powder 1 ~ 5 parts by weight based on gruel paste 100 parts by weight. The skate by-product powder is manufactured by crushing skate shell and bones. The skate by-product powder includes the skate shell and bones with a weight ratio of 6 : 4. The rice gruel paste is a solid state. The gruel includes powdered milk substitute, rice powder, parched rice powder, sugar, and salt.
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9.发明授权홍어부산물함유밀가루, 그 밀가루를 포함하는 홍어부산물함유반죽조성물, 그 반죽조성물로 제조된 홍어부산물함유 만두피 및 국수 失效功能性小麦粉，包括Skate（Raja kenojei）面粉，面团组合物，包括功能性小麦粉，Mandupi和面条由生面团组合物
公开(公告)号：KR101070384B1
公开(公告)日：2011-10-07
申请号：KR1020080107253
申请日：2008-10-30
Applicant: 목포대학교산학협력단
Abstract: 본발명의기능성밀가루, 상기밀가루를이용한기능성반죽조성물및 상기반죽조성물로제조된국수, 만두피는전라도향토전통식품인홍어의부산물을이용하여식생활양식의변화, 사회의고령화, 외식의증가에따른영양불균형으로인한여러가지건강상의문제등을해결할수 있는영양적인면뿐만아니라기능적인면에서도만족할수 있는우수한효과가있다.
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10.发明公开홍어부산물함유밀가루, 그 밀가루를 포함하는 홍어부산물함유반죽조성물, 그 반죽조성물로 제조된 홍어부산물함유 만두피 및 국수 失效功能性包括滑雪鞋（RAJA KENOJEI）在内的大量成分，包括由丰富的组合物生产的功能性水分，芒果和大黄素
公开(公告)号：KR1020100048208A
公开(公告)日：2010-05-11
申请号：KR1020080107253
申请日：2008-10-30
Applicant: 목포대학교산학협력단
CPC classification number: A21D10/002 , A21D2/34 , A21D10/02 , A23L7/109 , A23L17/10
Abstract: PURPOSE: Skate-derived functional wheat flour, a functional dough composition skate-derived dumpling skin and noodles manufactured thereby are provided to improve functional effects of the composition while preventing nutritional problems. CONSTITUTION: Skate-derived functional wheat flour includes wheat flour 90 ~ 99 weight% and skate-derived functional flour 1 ~ 10 weight%. The skate-derived functional flour includes skate shell and bones with a weight ratio of 6 : 4 respectively. A functional dough composition containing skate-derived functional wheat flour includes water 35 ~ 50 weight% and salt 1.5 ~ 3 weight% based on wheat flour 100 parts by weight.
Abstract translation: 目的：提供溜冰功能性小麦粉，一种功能性面团组合物，由此制成的滑冰饺子皮和面，以改善组合物的功能效果，同时防止营养问题。 构成：溜冰功能小麦面粉包括90〜99重量％的小麦粉和1〜10重量％的滑冰功能面粉。 溜冰鞋功能面粉包括重量比为6：4的溜冰鞋和骨头。 含有滑冰粉功能性小麦粉的功能性面团组合物包括基于小麦面粉100重量份的水35〜50重量％和盐1.5〜3重量％。
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