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公开(公告)号：KR1020090129562A
公开(公告)日：2009-12-17
申请号：KR1020080055539
申请日：2008-06-13
Applicant: 조선대학교산학협력단 , 농업회사법인(주)산들촌
Abstract: PURPOSE: A method for preparing the functional snack material by using the germinated Rhynchosia volubilis is provided to produce the snack very suitable for baby and infant by using no chemical additive or synthetic coloring. CONSTITUTION: A method for preparing the functional snack material comprises the steps of adding water to Rhynchosia volubilis, adding glutamic acid of 100 ~ 300 ppm or adding chitosan (M.W. 5000) 0.03 ~0.06% to dip it for 5 ~ 8 hours, and germinating it at about 25°C to the length of 5 ~ 20 mm; freeze-drying the germinated Rhynchosia volubilis and grinding it finely; and optionally adding about 4 ~ 7 times amount of water to the germinated Rhynchosia volubilis powder, extracting it 2~3 times at a room temperature or at 95 ~ 100°C, concentrating it under reduced pressure, and freeze-drying it.
Abstract translation: 目的：提供通过使用发芽的Rhynchosia volubilis制备功能性快餐材料的方法，以通过不使用化学添加剂或合成着色来生产非常适合婴儿和婴儿的小吃。 构成：制备功能性快餐材料的方法包括以下步骤：向Rhynchosia volubilis加入水，加入100〜300ppm的谷氨酸或加入壳聚糖（MW 5000）0.03〜0.06％，浸泡5〜8小时，发芽 它在约25°C至5〜20mm的长度; 冷冻干燥发芽的Rhynchosia volubilis并精细研磨; 并向发芽的Rhynchosia volubilis粉末中加入约4〜7倍量的水，在室温或95〜100℃下提取2〜3次，减压浓缩，冷冻干燥。
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公开(公告)号：KR1020090129563A
公开(公告)日：2009-12-17
申请号：KR1020080055540
申请日：2008-06-13
Applicant: 농업회사법인(주)산들촌
Abstract: PURPOSE: A method for preparing the functional snack by using the germinated Rhynchosia volubilis is provided to produce the functional snack very suitable for baby and infant by using no chemical additive or synthetic coloring. CONSTITUTION: A method for preparing the functional snack by using the germinated Rhynchosia volubilis comprises the steps of mixing the germinated Rhynchosia volubilis powder 5 ~ 30 weight%, glutinous rice flour 5 ~ 85 weight%, black-rice powder 5 ~ 85 weight%, corn flour 0~15 weight%, a powder of Lycii folium 1 ~ 10 weight%, soybean flour 0 ~ 5 weight%, sweet potato starch 0 ~ 10 weight%, and xylitol 0 ~ 5 weight%; mixing the mixture with water by the water content of 16 ~ 20%; equilibrating the water content of the mixture at 4 ~ 10 °C for 18 ~ 27 hours; extruding it; and drying the extruded one.
Abstract translation: 目的：提供通过使用发芽的Rhynchosia volubilis来制备功能小吃的方法，以通过不使用化学添加剂或合成着色来生产非常适合婴儿和婴儿的功能性小吃。 构成：通过使用发芽的Rhynchosia volubilis制备功能性零食的方法包括以下步骤：将5〜30重量％的萌发糠ilis粉，5〜85重量％的糯米粉，5〜85重量％的黑米粉， 玉米粉0〜15重量％，柠檬叶粉1〜10重量％，大豆粉0〜5重量％，甘薯淀粉0〜10重量％，木糖醇0〜5重量％。 将混合物与水混合，含水量为16〜20％; 将混合物的水分在4〜10℃平衡18〜27小时; 挤压; 并干燥挤出的。
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公开(公告)号：KR100987395B1
公开(公告)日：2010-10-12
申请号：KR1020080055540
申请日：2008-06-13
Applicant: 농업회사법인(주)산들촌
Abstract: 본 발명은 발아 쥐눈이콩을 이용한 영유아용 기능성 건과류 및 그의 제조 방법에 관한 것으로, 더욱 상세하게는 물침지, 키토산처리 또는 글루탐산 처리하여 발아시킨 쥐눈이콩 분말을 주성분으로 포함하는 건과류 제조용 재료 및 이러한 재료를 이용하여 제조된 건과류에 관한 것이다.
쥐눈이콩, 건과류
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