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公开(公告)号：KR101425592B1
公开(公告)日：2014-08-01
申请号：KR1020130125585
申请日：2013-10-21
Applicant: 한국교통대학교산학협력단
Abstract: The present invention relates to a manufacturing method of high protein food which includes the steps of producing chicken breast paste; molding the chicken breast paste in the shape of a stick; and sterilizing the chicken breast paste after inserting the chicken breast paste, to which albumen solution is injected, into a casing having a diameter larger than the diameter of the cylinder.
Abstract translation: 本发明涉及一种高蛋白食品的制造方法，其特征在于，包括以下步骤：生产鸡胸肉膏; 将鸡胸肉膏成型为棒状; 将插入了白蛋白溶液的鸡胸肉膏插入直径大于圆筒直径的壳体中，对鸡胸肉膏进行消毒。
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公开(公告)号：KR1020140006159A
公开(公告)日：2014-01-16
申请号：KR1020120068717
申请日：2012-06-26
Applicant: 한국교통대학교산학협력단
CPC classification number: A23L27/60 , A23L3/3553 , A23L29/10 , A23V2002/00 , A23V2200/02 , A23V2200/222 , A23V2250/2044
Abstract: The present invention relates to a manufacturing method for mayonnaise by adding phosvitin and, more specifically, to a manufacturing method for mayonnaise which has improved emulsion stability, viscosity and antioxidative activity by reducing the content of yolk in order to lessen the content of cholesterol, thus promoting the expiration date of the mayonnaise. [Reference numerals] (AA) Control group; (BB) Positive control group; (CC) Test group 1; (DD) Test group 2
Abstract translation: 本发明涉及一种通过添加卵黄蛋白的蛋黄酱的制造方法，更具体地说，涉及一种通过降低蛋黄含量而提高乳液稳定性，粘度和抗氧化活性的蛋黄酱制造方法，从而降低胆固醇含量 促进蛋黄酱的有效期。 （附图标记）（AA）对照组; （BB）阳性对照组; （CC）试验组1; （DD）试验组2
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