-
公开(公告)号：KR101728070B1
公开(公告)日：2017-04-19
申请号：KR1020140192506
申请日：2014-12-29
Applicant: 주식회사 삼진푸드 , 한국교통대학교산학협력단
Abstract: 본발명은토마토홀, 레드와인, 양파, 바나나농축액, 발사믹식초, 소금및 후추를포함하는닭가슴살함유식품의디핑용소스에대한것이다.
Abstract translation: 本发明涉及一种番茄大厅，红葡萄酒，洋葱，香蕉浓缩物，黑醋，盐和含有包含辣椒食品鸡胸肉的去平壤，源。
-
公开(公告)号：KR1020160082856A
公开(公告)日：2016-07-11
申请号：KR1020140192506
申请日：2014-12-29
Applicant: 주식회사 삼진푸드 , 한국교통대학교산학협력단
Abstract: 본발명은토마토홀, 레드와인, 양파, 바나나농축액, 발사믹식초, 소금및 후추를포함하는닭가슴살함유식품의디핑용소스에대한것이다.
Abstract translation: 本发明涉及包含全蕃茄，红葡萄酒，洋葱，香蕉浓缩物，香醋，盐和胡椒的含鸡胸肉的食物的浸渍酱。 本发明的浸渍酱具有低热量，低钠含量和高钾含量。
-
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
-
-
-
Search Results
4
records
(took 0.017 seconds)
