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公开(公告)号：KR101162559B1
公开(公告)日：2012-07-04
申请号：KR1020090127280
申请日：2009-12-18
Applicant: 김규천 , 한국교통대학교산학협력단
Abstract: 본 발명은 홍삼의 추출물 또는 이의 분획물을 이용한 두부의 제조방법 및 상기 방법에 의하여 제조된 두부를 제공한다. 상기 방법에 의하여 제조된 두부는 종래 두부에 비하여 저장성 및 생리활성이 뛰어난 장점이 있다.
홍삼, 두부, 저장성, 생리활성, 연두부-
公开(公告)号：KR1020110022485A
公开(公告)日：2011-03-07
申请号：KR1020090080115
申请日：2009-08-27
Applicant: 한국교통대학교산학협력단 , 주식회사 놀부
CPC classification number: A23B7/10 , A23L19/20 , A23L27/10 , A23L31/00 , A23V2002/00 , A23V2200/302 , A23V2200/308 , A23V2200/326
Abstract: PURPOSE: Kimchi for bossam(boiled pork wrapped in greens) with the enhanced physiological activity is provided to improve the anti-oxidation property, the immunity, and the anticancer activity of the kimchi. CONSTITUTION: Kimchi for bossam(boiled pork wrapped in greens) with the enhanced physiological activity contains 13~17wt% of pickled white radish slices, 4.5~5.5wt% of red pepper powder, 2.4~2.5wt% of white sugar, 1.7~1.9wt% of black garlic, 1.8~2.2wt% of phellinus linteus mycelium powder using brown rice, 1.4~1.6wt% of pear, 1.4~1.6wt% of oenanthe javanica, 1.4~1.6wt% of salted shrimps, 1.4~1.6wt% of onions, 0.9~1.1wt% of ginger, 0.6~0.8wt% of leak, 0.4~0.6wt% of monosodium L-glutamate, 0.25~0.35wt% of sesame oil, 0.08~0.12wt% of pine corn, 0.08~0.12wt% of sesame, 0.015~0.025wt% of Disodium 5`-Ribonucleotide, and the balance of pickled Chinese cabbage.
Abstract translation: 目的：提高生理活性提高的泡菜泡菜（煮熟的蔬菜猪肉），以提高泡菜的抗氧化性，免疫力和抗癌活性。 构成：泡菜泡菜（煮熟的猪肉裹在绿色蔬菜中）具有增强的生理活性，含有13〜17wt％的腌白萝卜片，4.5〜5.5wt％的红辣椒粉，2.4〜2.5wt％的白糖，1.7〜1.9 黑大蒜重量百分比，1.8〜2.2重量％的棕黄色丝状菌丝体粉，1.4〜1.6重量％的梨，1.4〜1.6重量％的爪哇菜，1.4〜1.6重量％的盐虾，1.4〜1.6重量％ 洋葱的百分比，姜的0.9〜1.1重量％，渗漏的0.6〜0.8重量％，L-谷氨酸钠的0.4〜0.6重量％，芝麻油的0.25〜0.35重量％，松木玉米0.08〜0.12重量％ 芝麻0.12重量％，5'-核糖核苷酸二钠0.015〜0.025重量％，腌白菜余量。
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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。
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公开(公告)号：KR1020160055307A
公开(公告)日：2016-05-18
申请号：KR1020140154315
申请日：2014-11-07
Applicant: 한국교통대학교산학협력단
CPC classification number: A23B7/10 , F25D29/00 , F25D29/005
Abstract: 본발명은김치냉장고에서제공하는김치제조방법에관한것이다. 본발명의일 실시예에따른김치냉장고에서제공하는김치제조방법은사용자로부터김치종류와주재료의절임염도값을입력받는단계, 상기김치종류에대응되는제품염도정보를출력하고, 주재료의중량값을요청하는단계, 상기사용자로부터상기주재료의중량값을입력받는단계및 상기주재료의중량값에대응되는제조비율정보를출력하는단계를포함한다.
Abstract translation: 本发明涉及一种从泡菜冰箱提供的制造泡菜的方法，更具体地说，涉及一种使用户能够通过提供适用于主要和次要材料的盐度信息来使主要和辅助材料最佳组成的方法 。 根据本发明的一个实施方案，从泡菜冰箱提供的制造泡菜的方法包括以下步骤：接收一种泡菜和主要材料的盐析盐度值; 输出与一种泡菜相对应的产品盐度信息，并请求主要材料的重量值; 从用户接收主要材料的重量值; 以及输出与主要材料的重量值相对应的制造比例信息。
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Patent Agency Ranking
公开(公告)号：KR1020150054218A
公开(公告)日：2015-05-20
申请号：KR1020130136390
申请日：2013-11-11
Applicant: 한국교통대학교산학협력단
Abstract: 본발명은복숭아에염화칼슘용액을분무하여후숙시킨후, 복숭아껍질을제거하고자몽추출물에침지시키고, 그후 솔비톨및 아스코르브산을포함하는당액에침지시키고열풍건조시켜복숭아건조식품을제조하는방법에대한것이다.
Abstract translation: 本发明涉及一种干桃的制备方法，其特征在于包括以下步骤：将氯化钙溶液喷在桃上，然后老化结果; 去除桃子的皮，然后将桃子浸在葡萄柚提取物中; 将结果浸入含有山梨糖醇和抗坏血酸的糖液中; 并用热风干燥结果。
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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：KR1020140058707A
公开(公告)日：2014-05-15
申请号：KR1020120123936
申请日：2012-11-05
Applicant: 한국교통대학교산학협력단
CPC classification number: A23G3/48 , A23G2200/14 , A23L19/03
Abstract: The present invention relates to a method for manufacturing peach snacks, and more specifically, to a method for manufacturing peach snacks which has increased shelf life and improved flavor and peach snacks manufactured by the same method. The method for manufacturing peach snacks according to one embodiment of the present invention includes a step of washing peaches and passing the peaches through hot water spray, a cooling step, a step of removing a core, a slicing step, a step of semi-drying in shade, a step of removing excess sugar, a rapid freezing step, and a drying step.
Abstract translation: 本发明涉及一种制造桃子小吃的方法，更具体地说，涉及一种通过相同方法制造的具有增加的保质期和改进的风味和桃子小吃的桃子小食的制造方法。 根据本发明的一个实施方案的制造桃子小吃的方法包括洗涤桃子并使桃子通过热水喷雾，冷却步骤，去除芯的步骤，切片步骤，半干燥步骤 在阴凉处，去除多余的糖的步骤，快速冷冻步骤和干燥步骤。
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公开(公告)号：KR1020070002846A
公开(公告)日：2007-01-05
申请号：KR1020050058531
申请日：2005-06-30
Applicant: 한국교통대학교산학협력단
IPC: A61K36/254 , A61K36/484 , A61K36/8969 , A61P37/00
Abstract: An herbal extract composition having anti-cancer activity and immunity-enhancing activity is provided to extract components showing the various immunity-enhancing and anti-cancer activities and having improved safety from medicinal herbs previously used. A method for preparing the herbal extract composition having anti-cancer activity and immunity-enhancing activity comprises the steps of: (A) pulverizing Acanthopanax sessiliflorus SEEM., Glycyrrhiza uralensis FISCH., Polygonatum officinale All, and chicory, and heating the pulverized medicinal herbs in water at 90-110 deg.C for 3-8 minutes to prepare water-soluble residuum; (B) extracting the water-soluble residuum with methanol to prepare methanol-soluble residuum; (C) preparing ethanol-insoluble residuum from the methanol-soluble residuum; (D) dissolving the ethanol-insoluble residuum in water, adsorbing it to anion exchange resin, eluting it with 0-0.1N salt solution, and eluting it with 0.2-0.4N salt solution; and (F) subjecting the eluting composition from step(D) to gel filtration chromatography.
Abstract translation: 提供具有抗癌活性和免疫增强活性的草药提取物组合物，以提取显示出各种免疫增强和抗癌活性的组分，并且从以前使用的药草提高了安全性。 一种制备具有抗癌活性和免疫增强活性的草药提取物组合物的方法，包括以下步骤：（A）粉碎刺五加精油，甘草，金盏花和菊苣，加热粉碎药草 在90-110℃的水中3-8分钟，以制备水溶性残渣; （B）用甲醇萃取水溶性残渣，制备甲醇溶解残渣; （C）从甲醇溶解的残渣中制备不溶于乙醇的残渣; （D）将乙醇不溶残渣溶解在水中，吸附到阴离子交换树脂上，用0-0.1N盐溶液洗脱，用0.2-0.4N盐溶液洗脱; 和（F）将来自步骤（D）的洗脱组合物进行凝胶过滤色谱。
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