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公开(公告)号：KR1020090005678A
公开(公告)日：2009-01-14
申请号：KR1020070068881
申请日：2007-07-09
Applicant: 전북대학교산학협력단 , 임실생약영농조합법인
CPC classification number: A23L19/00 , A23L5/13 , A23V2002/00 , A23V2200/302
Abstract: A method for maturing and preparing the black garlic, and the black garlic prepared by the method are provided to reduce the maturation time of garlic and to improve productivity. A method for maturing and preparing the black garlic comprises the steps of putting the raw garlic whose skin is removed in a sterilization pot and steaming the garlic; and maturing the steamed garlic in a thermo-hygrostat to prepare the steamed black garlic. Preferably the raw garlic is steamed at a temperature of 100±1 deg.C for 10-15 min.
Abstract translation: 提供熟化和制备黑蒜的方法以及通过该方法制备的黑蒜减少大蒜的熟化时间并提高生产率。 一种成熟和制备黑蒜的方法包括以下步骤：将除去皮肤的生蒜放入灭菌锅中并蒸煮大蒜; 并将蒸的大蒜熟成恒温恒湿器，以制备蒸黑蒜。 优选将生蒜在100±1℃的温度下蒸10-15分钟。
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公开(公告)号：KR100823896B1
公开(公告)日：2008-04-21
申请号：KR1020070003919
申请日：2007-01-12
Applicant: 전북대학교산학협력단
CPC classification number: A23L11/20 , A23L7/25 , A23L33/16 , A23V2002/00 , A23V2250/2116
Abstract: A method of increasing isoflavone content by hydropriming and osmopriming treatment of soybeans consecutively is provided to increase the isoflavone content by 10 to 40% due to soybeans. The germinated soybeans with increased isoflavone content are used to manufacture high functional fermented soybeans. Soybeans are soaked in purified water at 20 to 25deg.C for 4 to 6hr, hydrated, soaked in inorganic salt solutions for 4 to 6hr and germinated at 20 to 25deg.C and 85% relative humidity for 24 to 48hr in an incubator to give germinated soybeans with increased isoflavone content. The inorganic salt is any one selected from NaCl, KNO3 or MgSO4. High functional fermented soybeans are obtained by steaming the germinated soybeans with increased isoflavone content at 121deg.C for 60min, cooling to 50deg.C, inoculating with 2% by volume of Bacillus subtilis cultures and fermenting at 40deg.C for 72hr.
Abstract translation: 提供了一种通过连续大豆水解和渗透渗透处理来增加异黄酮含量的方法，以将大豆的异黄酮含量提高10〜40％。 具有增加的异黄酮含量的发芽大豆用于制造高功能发酵大豆。 大豆在20〜25℃的纯水中浸泡4〜6小时，水合，浸泡于无机盐溶液中4〜6小时，并在培养箱中在20〜25℃，85％相对湿度下发酵24〜48小时， 具有增加的异黄酮含量的发芽大豆。 无机盐是选自NaCl，KNO 3或MgSO 4的任何一种。 通过将含有异黄酮含量的发芽大豆在121℃蒸煮60分钟，冷却至50℃，用2体积％的枯草芽孢杆菌培养物接种并在40℃下发酵72小时，获得高功能发酵大豆。
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Patent Agency Ranking
公开(公告)号：KR100796773B1
公开(公告)日：2008-01-22
申请号：KR1020060101533
申请日：2006-10-18
Applicant: 전북대학교산학협력단 , 영농조합법인완주봉상생강조합
Abstract: A method of preparing sliced dried ginger by adding sugars such as lactose, trehalose and the like and vitamin C is provided to inhibit moisture absorption and browning generated during the distribution process of the sugared ginger. Sliced dried ginger is soaked in a mixed solution of 0.5±0.1% by weight of vitamin C and 0.2±0.05% by weight of citric acid for 10 to 12hr, blanched for 5 to 6min, frozen at -8 to -10deg.C for 10 to 12hr, heated with sugars and mixed with a mixed sugar of sugar and lactose. The sugars are one or more components selected from sugar, corn syrup and trehalose.
Abstract translation: 提供通过添加糖如乳糖，海藻糖等和维生素C制备切片的干姜的方法，以抑制在生姜分配过程中产生的吸湿和褐变。 将切片的干姜浸泡在0.5±0.1重量％的维生素C和0.2±0.05重量％的柠檬酸的混合溶液中10至12小时，漂白5至6分钟，冷冻至-8至-10℃。 10至12小时，用糖加热并与糖和乳糖的混合糖混合。 糖是选自糖，玉米糖浆和海藻糖的一种或多种组分。
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公开(公告)号：KR100538564B1
公开(公告)日：2005-12-23
申请号：KR1020030004085
申请日：2003-01-21
Applicant: 전북대학교산학협력단
IPC: A23G3/00
Abstract: 본 발명은 가시오가피 추출물을 함유하는 기능성 양갱에 관한 것으로 보다 상세하게는 공지의 양갱조성물에 가시오가피 추출액을 첨가하여 우수한 기능성을 함유함과 동시에 기호성면에서도 우수한 양갱에 관한 것이다.
본 발명자는 가시오가피 추출액과 선택적으로 보조 첨가물을 보강함으로써 기호성과 기능성을 동시에 충족시킬 수 있는 양갱을 제공하는데 본 발명의 목적을 둔다.
본 발명은 앙금, 설탕, 물엿, 한천, 물 및 기타 공지의 첨가물을 원료로 하여 제조되는 양갱에 있어서, 상기 공지의 양갱 원료에 가시오가피 추출액을 함유하도록 하여 가시오가피 추출액을 함유하는 기능성 양갱을 포함한다. 또한 본 발명은 가시오가피 추출액을 함유한 기능성 양갱에 감초 추출물, 트레할로스, 복분자 착즙액을 추가로 포함할 수 있다.-
公开(公告)号：KR100807733B1
公开(公告)日：2008-02-28
申请号：KR1020060132115
申请日：2006-12-21
Applicant: 전북대학교산학협력단
IPC: A23L1/218
CPC classification number: A23L19/20 , A23B7/10 , A23L29/065
Abstract: A method of producing pickled radish(Danmuji or Takuan) by mixing radishes, rice bran, Stevia leaf powder and yeast extract is provided to prepare high quality pickled radish with good functionality. During the manufacture of pickled radish, rice bran, Stevia powder, succinic acid and yeast extract are added to radishes. For an example, a radish is dried for 14 to 16 days in a plastic greenhouse(vinyl house) and at 30deg.C for 7 to 9 days in a room. Then 50kg dried radish is mixed with 0.5 to 0.6kg rice bran, 0.5 to 0.6kg red pepper seed powder, 0.5 to 0.6kg salt, 0.5 to 0.6kg Gardenia seed powder and 0.05 to 0.06kg Stevia powder and stored at 0 to 15deg.C for 85 to 95 days. In the process, organic acids such as succinic acid, malic acid and the like or yeast extract(powder) are added.
Abstract translation: 提供通过混合萝卜，米糠，甜菊叶粉和酵母提取物生产腌萝卜（丹木吉或塔uan）的方法，以制备具有良好功能的高品质腌萝卜。 在制作腌萝卜的过程中，将米糠，甜菊粉，琥珀酸和酵母提取物加入萝卜中。 例如，在塑料温室（乙烯基房屋）中将萝卜干燥14至16天，并在30℃下在室内干燥7至9天。 然后将50kg干萝卜与0.5〜0.6kg米糠，0.5〜0.6kg红辣椒籽粉，0.5〜0.6kg盐，0.5〜0.6kg栀子籽粉和0.05〜0.06kg甜叶菊粉混合，保存0〜15g。 C为85至95天。 在此过程中，加入琥珀酸，苹果酸等有机酸或酵母提取物（粉末）。
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公开(公告)号：KR1020040067107A
公开(公告)日：2004-07-30
申请号：KR1020030004085
申请日：2003-01-21
Applicant: 전북대학교산학협력단
IPC: A23G3/00
Abstract: PURPOSE: Functional yanggaeng(sweetened and jellied bean paste) containing an extract of Acanthopanax senticosus is provided, thereby improving quality and nutrition of yanggaeng(sweetened and jellied bean paste) by applying the healthful efficacy of Acanthopanax senticosus to yanggaeng. CONSTITUTION: The functional yanggaeng(sweetened and jellied bean paste) contains 45 to 65% of the extract of Acanthopanax senticosus. The method for preparing the functional yanggaeng(sweetened and jellied bean paste) containing extracts of Acanthopanax senticosus comprises the steps of: (1) adding 2 to 3 wt.% of agar into 20 to 30wt.% of water to prepare agar solution; (2) adding 17 to 38 wt.% of sugar and 18 to 28 wt.% of starch syrup into the agar solution; (3) adding 45 to 65 wt.% of Acanthopanax senticosus extract, 3 to 13 wt.% of Glycyrrhizae Radix extract, 15 to 18 wt.% of trihalose and 0.8 to 10 wt.% of Rubus chingii Hu. extract into the sugar and starch syrup containing agar solution and mixing them; (4) adding 100 wt.% of red bean precipitation into the mixture and boiling and filtering the mixture; and (5) storing the filtered solution at low temperature to coagulate the mixture.
Abstract translation: 目的：提供含有刺五加提取物的功能性洋甘（甜味和糊状豆酱），通过将刺五加的健康功效应用于洋甘，提高洋姜（甜味和糊状豆酱）的质量和营养。 构成：功能性洋甘（甜味和糊状豆酱）含有45％至65％的刺五加提取物。 制备含有刺五加提取物的功能性洋甘（甜味和糊状豆酱）的方法包括以下步骤：（1）将2〜3重量％的琼脂加入到20〜30重量％的水中以制备琼脂溶液; （2）将17〜38重量％的糖和18〜28重量％的淀粉糖浆加入到琼脂溶液中; （3）添加45〜65重量％的刺五加提取物，3〜13重量％的甘草提取物，15〜18重量％的三卤甲醛和0.8〜10重量％的胡桃胡子。 提取成含糖和淀粉糖浆的琼脂溶液并混合; （4）将100重量％的红豆沉淀物加入到混合物中并沸腾并过滤混合物; 和（5）将过滤的溶液在低温下储存以使混合物凝结。
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