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公开(公告)号：KR101888160B1
公开(公告)日：2018-08-13
申请号：KR1020160145909
申请日：2016-11-03
Applicant: 전라북도(농업기술원)
Abstract: 본발명은오미자청건지를이용한식초의제조방법으로, 오미자청건지와정제수를 1:1 내지 1:4의중량비로상기오미자청건지를침출하여침출액을얻는단계, 상기침출액의당도를 5 내지 20°Bx로조절하는단계, 상기당도가조절된침출액을알콜발효후 상기알콜이 5 내지 6%가되도록희석하는단계, 상기희석된침출액 85 내지 95 중량%에초산균을 5 내지 15%를접종하는단계및 상기초산균이접종된침출액을초산발효단계;를포함하는것을특징으로하는오미자청건지를이용한식초의제조방법을제공한다. 또한, 본발명은전술한방법에따라제조된오미자청건지를이용한식초및 상기오미자청건지를이용한식초를이용하여제조된가공식품을제공한다.
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公开(公告)号：KR1020170074482A
公开(公告)日：2017-06-30
申请号：KR1020150183808
申请日：2015-12-22
Applicant: 전라북도(농업기술원)
IPC: C12N1/20
Abstract: 미강을배지로하는김치유산균배양방법으로, 상기김치유산균은 actobacillus sakei C-11, L. sakei M-5, Leuconostoc mesenteroides M-17 및 P. inopinatus BK-3으로이루어진군으로부터선택된어느하나인것을특징으로하는미강을배지로하는김치유산균배양방법이제공된다.
Abstract translation: 米糠作为用于介质中的泡菜乳酸菌培养物的方法，其中，所述泡菜乳酸菌，其特征在于，所述至少一个选自由actobacillus清酒C-11，L.清酒M-5，明串珠菌M-17和P. inopinatus BK-3组成的组中 作为培养泡菜乳酸菌的培养基提供。
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公开(公告)号：KR1020160031721A
公开(公告)日：2016-03-23
申请号：KR1020140121732
申请日：2014-09-15
Applicant: 전라북도(농업기술원)
IPC: A23L2/02
Abstract: 본발명은블루베리를준비하는단계; 상기블루베리에유산균발효를위한당을첨가하는단계; 당을첨가한블루베리를저온살균하는단계; 및유산균을접종하는단계를포함하는것을특징으로하는블루베리발효음료제조방법에관한것으로유산균수가많고, 안토시아닌함량이높으며오랜기간저장후에도유해한미생물이발생하지않는특징이있다.
Abstract translation: 本发明涉及一种发酵蓝莓饮料的制造方法，其包括以下步骤：制备蓝莓; 向蓝莓中加入乳糖酸菌发酵糖; 在低温下对加糖的蓝莓进行灭菌; 并用乳酸菌接种蓝莓。 发酵蓝莓饮料含有大量的乳酸菌，花青素含量高，即使长时间贮存后也能防止有害微生物的产生。
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公开(公告)号：KR1020130130134A
公开(公告)日：2013-12-02
申请号：KR1020120008830
申请日：2012-01-30
Applicant: 전라북도(농업기술원)
CPC classification number: A23L7/109 , A23L19/10 , A23L33/105
Abstract: Disclosed are a production method of rice noodles containing Dioscorea japonica and the rice noodles containing Dioscorea japonica produced by the same. The production method of the rice noodles containing Dioscorea japonica comprises the following steps: a step of mixing rice powder, Dioscorea japonica, tapioca, refined salt, and enzymes; a step of adding water to the mixture to obtain dough; a step of aging the dough for 3 days; and a step of producing the rice noodles from the aged dough. The weight ratio of the mixture is 100 parts by weight of rice powder, 2 parts by weight of Dioscorea japonica, 10 parts by weight of tapioca, and 1 part by weight of enzymes. The rice noodles obtained by the production method have the excellent health functionality of the Dioscorea japonica, less physical breakage, and high palatability. [Reference numerals] (AA) Start;(BB) Mixing rice powder, Dioscorea japonica, tapioca, and enzymes;(CC) Adding water, producing dough;(DD) Fermenting for three days;(EE) Producing rice noodles;(FF) End
Abstract translation: 公开了含有薯of的米粉的制造方法和由其制造的含有薯。薯的米粉。 含有薯the的米粉的生产方法包括以下步骤：混合米粉，薯，，木薯，精制盐和酶的步骤; 向混合物中加入水以获得面团的步骤; 将面团老化3天的步骤; 以及从老面团生产米粉的步骤。 混合物的重量比为100重量份的米粉，2重量份的薯ica薯粉，10重量份的木薯淀粉和1重量份的酶。 通过生产方法获得的米粉具有优良的薯excellent蓉的健康功能，较少的物理破碎和高适口性。 （AA）开始;（BB）混合米粉，薯ica，木薯和酶;（CC）加水，生面团;（DD）发酵三天;（EE）生产米粉;（FF ） 结束
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公开(公告)号：KR1020130086451A
公开(公告)日：2013-08-02
申请号：KR1020120007256
申请日：2012-01-25
Applicant: 전라북도(농업기술원)
Abstract: PURPOSE: A manufacturing method of a bread is provided to produce bread maintaining excellent function of mulberry. CONSTITUTION: A manufacturing method of a bread comprises the steps of: mixing 3 wt% of mulberry powder to rice powder; manufacturing dough by adding water to the mixture; manufacturing rice bread by molding the fermented dough and baking the dough; mixing the mixed powder of rice and wheat with eggs, sugar, and salt; adding butter to the mixture; and manufacturing a muffin by baking the mixture added with 5 wt% of mulberry. [Reference numerals] (AA) Mixing mulberry powder with rice powder; (BB) Adding water and kneading; (CC) Roasting after fermentation
Abstract translation: 目的：提供面包的制作方法，以生产保持桑树功能的面包。 构成：面包的制造方法包括以下步骤：将3重量％的桑叶粉末与米粉混合; 通过向混合物中加入水来制造面团; 通过模制发酵面团并烘烤面团制造米粉; 将水稻和小麦的混合粉末与鸡蛋，糖和盐混合; 向混合物中加入黄油; 并通过烘烤加入5重量％桑树的混合物制造松饼。 （附图标记）（AA）将桑树粉与米粉混合; （BB）加水混合; （CC）发酵后焙烧
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Patent Agency Ranking
公开(公告)号：KR1020130064238A
公开(公告)日：2013-06-18
申请号：KR1020110130761
申请日：2011-12-08
Applicant: 전라북도(농업기술원)
Abstract: PURPOSE: A method for manufacturing fermented wine containing Agrocybe aegerita is provided to enhance total polyphenol content and to obtain fermented wine with excellent functionality. CONSTITUTION: A method for manufacturing fermented wine containing Agrocybe aegerita comprises: a step of preparing baekseolgi(steamed rice cake) using rice(S110); a step of mixing the baekseolgi, nuruk(fermentation starter), yeast, and water, and mashing(S120); a step of fermenting the mixture(S130); a step of mixing the fermented mixture with hard-boiled rice, Agrocybe aegerita powder, and water, and mashing(S140); a step of fermenting(S150); and a step of filtering and maturing(S160). [Reference numerals] (S110) Manufacture baekseolgi using rice; (S120) Primary mash nuruk, yeast, water, and baekseolgi; (S130, S150) Execute fermentation; (S140) Secondary mash hard-boiled rice, Agrocybe aegerita powder, and water; (S160) Filtrate, Age
Abstract translation: 目的：提供含有Agrocybe aegerita的发酵酒的制造方法，以提高总多酚含量，获得具有优异功能的发酵酒。 构成：含有Agrocybe aegerita的发酵酒的制造方法包括：使用大米制备白菜（蒸米饼）的步骤（S110）; 将白菜，发酵发酵液，酵母和水混合的步骤和糖化（S120）; 发酵混合物的步骤（S130）; 将发酵混合物与硬煮米饭（Agrocybe aegerita）粉末和水混合的步骤和糖化（S140）; 发酵步骤（S150）; 和过滤成熟的步骤（S160）。 [参考数字]（S110）使用米制造白菜; （S120）初级醪培养，酵母，水和苦参碱; （S130，S150）执行发酵; （S140）二次煮熟米饭，Agrocybe aegerita粉和水; （S160）过滤，年龄
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公开(公告)号：KR101830102B1
公开(公告)日：2018-02-21
申请号：KR1020150166121
申请日：2015-11-26
Applicant: 전라북도(농업기술원)
Abstract: 본발명은블루베리를준비하는단계; 상기블루베리에유산균발효를위한당을첨가하는단계; 당을첨가한블루베리를저온살균하는단계; 및유산균을접종하는단계를포함하는것을특징으로하는블루베리발효음료제조방법에관한것으로유산균수가많고, 안토시아닌함량이높으며오랜기간저장후에도유해한미생물이발생하지않는특징이있다.
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公开(公告)号：KR1020160044788A
公开(公告)日：2016-04-26
申请号：KR1020140139686
申请日：2014-10-16
Applicant: 전라북도(농업기술원)
Abstract: 목이버섯가공방법으로, 수확된목이버섯을비닐하우스내에서건조시키는단계를포함하는목이버섯가공방법이제공된다. 본발명에따른목이버섯가공방법은, 비닐하우스에서목이버섯을건조시켜목이버섯의바타민 D 성분을크게증가시킨다. 아울러, 본발명에따른가공된목이버섯은낮은명도, 적색도, 황색도를가지게되어상품성이증가되는장점이있다.
Abstract translation: 本发明提供了一种耳针状耳状细胞的加工方法，其特征在于，包括在塑料温室内干燥收获的耳状耳的步骤。 根据本发明的耳麻耳的加工方法，通过在塑料温室中干燥耳状耳，大大增加了耳根的维生素D含量。 此外，根据本发明加工的耳石耳石具有低亮度，发红和黄度，这增加了其商业价值。
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