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公开(公告)号：KR101643189B1
公开(公告)日：2016-07-28
申请号：KR1020140150898
申请日：2014-11-03
Applicant: 이화여자대학교 산학협력단
IPC: G06Q50/02
Abstract: 본발명은농식품기능성소재스크리닝을위한데이터베이스를포함한관리서버, 시스템및 그수행방법이개시된다. 유무선통신을이용하여사용자입력을수신받는통신부, 복수의농식품기능성소재에관련된원재료, 기능성정보, 생산실적, 가격동향, 참고문헌, 기초정보및 회원정보중 적어도하나의항목에대한데이터가개별저장되는데이터베이스및 수신된사용자입력에따라농식품기능성소재를검색, 관련자료검출, 데이터등록, 데이터수정및 데이터삭제중 어느하나를수행하는제어부를포함한다.
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Patent Agency Ranking
公开(公告)号：KR100875281B1
公开(公告)日：2008-12-23
申请号：KR1020070016164
申请日：2007-02-15
Applicant: 이화여자대학교 산학협력단
Abstract: A method of manufacturing deep-fried sweet rice puffs(Gang Jeong) is provided to improve storage quality by deterring the occurrence of quality deterioration generated during storage. Deep-fried sweet rice puffs having improved storage quality are prepared by coating flattened deep-fried rice puffs with a sweetener(Jip Cheong) containing 0.1 to 20% by weight of sugar alcohol and spreading powdered bean thereon. The sugar alcohol is selected from sorbitol, xylitol, erythritol, Palatinose, mannitol, maltitol, inositol and the like. The flattened deep-fried rice puffs can contain 0.1 to 10 parts by weight of one or more functional materials selected from Licorice root, green tea, grapefruit seed, propolis, Oolong, Akebia quinata, Cinnamon bark, Coptis root, Aralia elata, Ulmus parvifolia, Sargassum fulvellum, aloe, mugwort, chlorella, black tea, ginseng, Lycium fruit, Torilis japonica and Astragalus root.
Abstract translation: 提供一种制造油炸甜米泡（Gang Jeong）的方法，通过阻止储存期间产生的质量恶化的发生来提高储存质量。 通过用含有0.1至20重量％糖醇的甜味剂（Jip Cheong）包裹扁平化的油炸米饭泡并在其上撒上粉末豆来制备具有改善的储存品质的油炸甜米泡。 糖醇选自山梨糖醇，木糖醇，赤藓糖醇，帕拉金糖，甘露醇，麦芽糖醇，肌醇等。 扁平化的油炸米饭泡可以含有选自甘草根，绿茶，葡萄柚种子，蜂胶，乌龙，木通，桂皮，黄连，A木，小叶榆中的一种或多种功能材料0.1-10重量份 ，羊栖菜，芦荟，艾蒿，小球藻，红茶，人参，枸杞子，Torilis japonica和黄芪。
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公开(公告)号：KR1020160053285A
公开(公告)日：2016-05-13
申请号：KR1020140150898
申请日：2014-11-03
Applicant: 이화여자대학교 산학협력단
IPC: G06Q50/02
Abstract: 본발명은농식품기능성소재스크리닝을위한데이터베이스를포함한관리서버, 시스템및 그수행방법이개시된다. 유무선통신을이용하여사용자입력을수신받는통신부, 복수의농식품기능성소재에관련된원재료, 기능성정보, 생산실적, 가격동향, 참고문헌, 기초정보및 회원정보중 적어도하나의항목에대한데이터가개별저장되는데이터베이스및 수신된사용자입력에따라농식품기능성소재를검색, 관련자료검출, 데이터등록, 데이터수정및 데이터삭제중 어느하나를수행하는제어부를포함한다.
Abstract translation: 本发明公开了一种管理服务器和系统，其包括用于筛选农业食品的功能材料的数据库及其执行方法。 管理服务器包括通信单元，其使用有线或无线通信接收用户输入; 数据库，其分别存储与农业食品的多种功能材料有关的原材料，功能信息，生产性能，价格趋势，参考书目，基本信息和成员信息中的至少一个项目的数据，以及执行任何 一个是搜索农业食品的功能材料，检测相关材料，登记数据，编辑数据和根据收到的用户输入删除数据。
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公开(公告)号：KR100819533B1
公开(公告)日：2008-04-03
申请号：KR1020060005987
申请日：2006-01-19
Applicant: 대한민국(농촌진흥청장) , 이화여자대학교 산학협력단
IPC: A23L1/10
Abstract: 본 발명은 강정 제조시 장기간이 요구되는 수침공정을 단축하고, 강정의 저장 중 산패의 원인이 되는 유지흡수율을 낮추어주기 위하여, 효소처리를 통한 강정용 찹쌀가루를 제조하는 방법을 제공한다.
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5.发明公开
公开(公告)号：KR1020070076744A
公开(公告)日：2007-07-25
申请号：KR1020060005987
申请日：2006-01-19
Applicant: 대한민국(농촌진흥청장) , 이화여자대학교 산학협력단
IPC: A23L1/10
Abstract: Provided is a method of manufacturing glutinous rice flour for fried rice cakes(Gangjeong) through enzyme treatment, which is able to reduce the soaking period for manufacturing the fried rice cakes and the rate of oil absorption as a cause of acidification during storage of the fried rice cakes and produce the fried rice cakes within 3 to 5hr without soaking for 7 to 21 days. The glutinous rice flour for fried rice cakes is prepared by following three methods (i) controlling 20% glutinous rice flour dispersion to a pH of 6.0 at 37deg.C, adding 1 to 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 120min or 60 to 120min, lowering the pH to 4.0 and centrifuging (ii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 at 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5 to 180min, lowering the pH to 4.0 and centrifuging or (iii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 to 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5min, lowering the pH to 4.0, controlling the glutinous rice flour dispersion to a pH of 6.0, additionally adding 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 60 to 120min, lowering the pH to 4.0 and centrifuging. The 20% glutinous rice flour dispersion is prepared by soaking glutinous rice in water for 2hr, grinding to 20meshes and adding water.
Abstract translation: 提供了一种通过酶处理制造用于炒蛋糕（Gangjeong）的糯米粉的方法，其能够减少用于制造炒饭的浸泡时间和作为油炸储存期间的酸化原因的吸油速率 米糕，并在3至5小时内生产煎蛋糕，不浸泡7至21天。 通过以下三种方法制备糯米粉：（i）在37℃下将20％糯米粉分散体调节至pH 6.0，加入1〜25单位α-淀粉酶（每100g糯米粉） ，反应120分钟或60〜120分钟，将pH降至4.0，离心（ii）将糯米粉放入0.001M NaOH水溶液中，得到20％糯米粉分散液，在50℃下控制pH至10.0，加入20 至60单位蛋白酶（每100g糯米粉），反应5至180分钟，将pH降至4.0，离心或（iii）将糯米粉放入0.001M NaOH水溶液中，得到20％糯米粉分散体，控制 pH至10.0〜50℃，加入20〜60单位蛋白酶（每100g糯米粉），反应5min，pH降至4.0，控制糯米粉分散至pH 6.0，另加25单位 的α-淀粉酶（每100g糯米fl 我们），反应60至120分钟，将pH降至4.0并离心。 20％糯米粉分散体是通过将糯米浸泡在水中2小时制成的，研磨成20目并加水。
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公开(公告)号：KR1020080076352A
公开(公告)日：2008-08-20
申请号：KR1020070016164
申请日：2007-02-15
Applicant: 이화여자대학교 산학협력단
Abstract: A method of manufacturing deep-fried sweet rice puffs(Gang Jeong) is provided to improve storage quality by deterring the occurrence of quality deterioration generated during storage. Deep-fried sweet rice puffs having improved storage quality are prepared by coating flattened deep-fried rice puffs with a sweetener(Jip Cheong) containing 0.1 to 20% by weight of sugar alcohol and spreading powdered bean thereon. The sugar alcohol is selected from sorbitol, xylitol, erythritol, Palatinose, mannitol, maltitol, inositol and the like. The flattened deep-fried rice puffs can contain 0.1 to 10 parts by weight of one or more functional materials selected from Licorice root, green tea, grapefruit seed, propolis, Oolong, Akebia quinata, Cinnamon bark, Coptis root, Aralia elata, Ulmus parvifolia, Sargassum fulvellum, aloe, mugwort, chlorella, black tea, ginseng, Lycium fruit, Torilis japonica and Astragalus root.
Abstract translation: 提供制造油炸甜饭泡芙（Gang Jeong）的方法，通过阻止储存期间产生的质量恶化的发生来提高储存质量。 通过用含有0.1〜20重量％的糖醇的甜味剂（Jip Cheong）涂布扁平的油炸米粉，并在其上撒粉，制备具有改善的储存质量的油炸甜米粉。 糖醇选自山梨糖醇，木糖醇，赤藓糖醇，帕拉金糖，甘露糖醇，麦芽糖醇，肌醇等。 扁平的炒饭可以含有0.1至10重量份的一种或多种选自甘草根，绿茶，葡萄柚籽，蜂胶，乌龙，枸杞，肉桂皮，黄连，檀香，榆树的功能材料 ，马鞭草，芦荟，艾蒿，小球藻，红茶，人参，枸杞，枸杞和黄芪。
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