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1. 发明授权

KR100924588B1 단호박을 함유하는 찐빵 소의 제조방법 失效
标题翻译：用于生产包含CUCURIBITA MAXIMA的蒸煮布的内容物的方法
公开(公告)号：KR100924588B1
公开(公告)日：2009-10-30
申请号：KR1020080067720
申请日：2008-07-11
申请人： 강원대학교산학협력단 , 간동농업협동조합
发明人： 최면 , 김명동 , 황하진 , 임재천 , 조성연 , 김상희
IPC分类号： A21B5/00 , A21D13/00 , A23L1/212
CPC分类号： A21B5/00 , A21D13/38
摘要： PURPOSE: A manufacturing method of steamed bread contents containing the sweet amber is provided, which can get visually excellent sweet amber steamed bread by maintaining color of the sweet amber. CONSTITUTION: A manufacturing method of steamed bread contents containing the sweet amber is as follows. The sweet amber is steamed in the pressure of 0.1kgf/cm^2~2.0kgf/cm^2 for 5~120 minutes after removing non-edible part from the sweet amber. The sweet amber powder is obtained by pulverizing the sweet amber after quickly cooling the steamed sweet amber at 3~35deg.C for 3~120minutes. The obtained sweet amber powder 80~96.9 weight%, glutinous rice flour 1~15 weight%, sugar 2~13 weight%, and salt 0.1~2 weight% are mixed and heated.
摘要翻译：目的：提供含有甜琥珀的馒头含量的制造方法，通过保持甜琥珀的颜色，可以获得视觉上优异的甜琥珀馒头。构成：含有甜琥珀的馒头内容物的制造方法如下。从甜蜜的琥珀中除去不可食用的部分后，甜蜜的琥珀在0.1kgf / cm ^ 2〜2.0kgf / cm ^ 2的压力下蒸5〜120分钟。通过在3〜35℃下快速冷却蒸的甜琥珀3〜120分钟后，将琥珀色粉末粉碎，得到甜琥珀粉末。得到的甜琥珀粉80〜96.9重量％，糯米粉1〜15重量％，糖2〜13重量％，盐0.1〜2重量％混合加热。

2. 发明公开

KR1020130018534A 특정 진세노사이드(Ｒｇ5, Ｒｇ3, Ｒｋ1, Ｒｈ2) 함량이 증가된 인삼, 홍삼 초미세 분말의 제조방법 无效
标题翻译：用于生产具有增加特定的甘氨酸（RG3，RG5，RK1，RH2）的金松和红金刚超细粉的方法目录
公开(公告)号：KR1020130018534A
公开(公告)日：2013-02-25
申请号：KR1020120081112
申请日：2012-07-25
申请人： 강원대학교산학협력단
发明人： 조동하 , 강위수 , 임학태 , 김원우 , 민주홍 , 김동은 , 황하진
IPC分类号： A23L19/00 , A23L33/00
CPC分类号： A23L33/105 , A23L5/30 , A23L19/01 , A23V2002/00 , A23V2250/2124 , A23V2300/50
摘要： PURPOSE: A method for producing ginseng and red ginseng ultrafine powder with a high specific ginsenoside content is provided to produce ginseng and red ginseng ultrafine powder with a high specific ginsenoside content by ultrafine pulverization and irradiation of far infrared ray. CONSTITUTION: A method for producing ginseng and red ginseng ultrafine powder with a high specific ginsenoside content comprises the following steps: a step of ultrafine pulverization with dried ginseng; and a step of irradiation of far infrared ray to pulverized ginseng powder. The ginseng is one of red ginseng, white ginseng, wild ginseng, wood-cultivated ginseng, or cultivated ginseng. The specific ginsenoside is one or more among Rg3, Rg5, Rk1, and Rh2. The average particle diameter of the ginseng powder through ultrafine pulverization is between 0.1μm and 10μm. The treatment with far infrared ray is parching the powdered ginseng on a far infrared ray irradiating plate. The parching process is performed at a temperature of 50°C-230°C for 10 seconds to 10 hours, or at a temperature of 130°C-160°C for 0.5 minutes to 1.5 minutes.
摘要翻译：目的：通过超细粉碎和远红外线照射，提供人参和红参人参皂甙含量高的人参超细粉末生产人参和人参超细粉末，人参和人参超细粉末。构成：人参和红参人参皂甙含量高的人参超细粉的制备方法，包括以下步骤：干人参超细粉碎步骤; 以及将远红外线照射到人参粉末的步骤。人参是人参，白参，野山参，木栽人参或栽培人参之一。特异性人参皂甙是Rg3，Rg5，Rk1和Rh2中的一种或多种。通过超细粉碎的人参粉末的平均粒径为0.1μm〜10μm。远红外线治疗是在远红外线照射板上加热粉碎的人参。该加热处理在50℃-230℃的温度下进行10秒〜10小时，或在130℃〜160℃的温度下进行0.5分钟〜1.5分钟。

3. 发明公开

KR1020110003754A 곰취 또는 고춧잎 또는 취나물를 이용한 산채 블록 제조방법 有权
标题翻译：生产野草食用绿色块的方法，使用IA IA I I I ER ER ER ER ER ER ER ER ER ER ER ER ER ER ER ER ER ER
公开(公告)号：KR1020110003754A
公开(公告)日：2011-01-13
申请号：KR1020090061185
申请日：2009-07-06
申请人： 강원대학교산학협력단 , 강원에프앤비영농조합법인
发明人： 최면 , 황하진 , 임재천 , 서동주 , 유진균
IPC分类号： A23L19/00 , A23B7/024
CPC分类号： A23L19/03 , A23B7/024 , A23L3/44 , A23V2002/00 , A23V2300/10
摘要： PURPOSE: A producing method of a wild vegetable block is provided to extend the storage time of wild vegetables by freeze-drying a mixture of the wild vegetables and a binder, and to maintain the texture of the wild vegetables. CONSTITUTION: A producing method of a wild vegetable block using ligularia fischeri, pepper leaves, aster scaber comprises the following steps: washing wild vegetables; inserting the washed wild vegetables into 90deg C water and blanching for 5~15minutes; dehydrating the blanched wild vegetables, and mixing 30~56wt% of wild vegetables and 44~70wt% of binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.
摘要翻译：目的：提供野生蔬菜块的生产方法，通过冷冻干燥野生蔬菜和粘合剂的混合物来延长野生蔬菜的储存时间，并保持野菜的质地。构成：使用黄芪，胡椒叶，杏仁sc of的野生植物块的制备方法，包括以下步骤：冲洗野菜; 将洗涤过的野生蔬菜插入90℃C水中，漂白5〜15分钟; 将漂白的野生蔬菜脱水，混合30〜56％的野生蔬菜和44〜70％的与水，胶，淀粉和糖形成的粘合剂; 并冷冻干燥混合物。

4. 发明公开

KR1020110003749A 머위대 또는 고구마 순을 이용한 산채 블록의 제조방법 有权
标题翻译：使用PETASITES JAPONICUS或IPOMOEA BATATAS的干燥生产野生食用绿色块的方法
公开(公告)号：KR1020110003749A
公开(公告)日：2011-01-13
申请号：KR1020090061180
申请日：2009-07-06
申请人： 강원대학교산학협력단 , 강원에프앤비영농조합법인
发明人： 최면 , 황하진 , 임재천 , 서동주 , 유진균
IPC分类号： A23L19/00 , A23B7/024
CPC分类号： A23L19/105 , A23B7/024 , A23L3/44 , A23L5/13 , A23V2002/00 , A23V2300/10 , A23V2300/24
摘要： PURPOSE: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts is provided to improve the hardness of the wild vegetable block by freeze-drying wild vegetable after mixing with a binder. CONSTITUTION: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts comprises the following steps: washing wild vegetables; inserting the washed wild vegetables to 90deg C water, and blanching for 5~15minutes; dehydrating blanched wild vegetables, and mixing with a binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.
摘要翻译：目的：提供一种使用天竺葵茎和甘薯芽的野生植物块的生产方法，以通过在与粘合剂混合后将野生植物冷冻干燥来提高野生植物块的硬度。构成：采用天竺葵茎和甘薯芽的野生植物块的生产方法，包括以下步骤：清洗野菜; 将经洗涤的野生蔬菜插入90℃C水中，漂白5〜15分钟; 脱水漂白的野菜，并与由水，胶，淀粉和糖形成的粘合剂混合; 并冷冻干燥混合物。

5. 发明授权

KR100965623B1 산사 및 질경이 추출물을 이용한 항비만용 조성물 失效
标题翻译：使用Crataegi fructus和车前草的提取物进行抗肥胖的组合物
公开(公告)号：KR100965623B1
公开(公告)日：2010-06-23
申请号：KR1020080035622
申请日：2008-04-17
申请人： 강원대학교산학협력단 , 주식회사 엔자임바이오
发明人： 최면 , 황하진 , 이현주 , 김대중 , 유진균 , 서동주
IPC分类号： A61K36/734 , A61K36/68 , A61P3/04
摘要： 본 발명은 산사 추출물 1중량부에 대해 질경이 추출물 3~5중량부로 이루어진 것을 특징으로 하는 항비만용 조성물에 관한 것으로, 지방조직의 호르몬 민감성 리파아제(Hormone-sensitive lipase) 및 간장세포의 아실 코에이 합성효소(Acyl-CoA synthetase)의 활성을 높임으로써 항비만 효과를 발휘한다.
산사, 애기사과, 조성물, 질경이, 항비만

6. 发明授权

KR100936073B1 레드와인이 첨가된 산천어의 비린내 제거용 조성물의제조방법 및 이를 이용한 산천어 스테이크 제조방법 失效
标题翻译：使用ONCORHYNCHUS MASOU THENEOF加入红葡萄酒和炖牛肉的ON ON US OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF
公开(公告)号：KR100936073B1
公开(公告)日：2010-01-14
申请号：KR1020080067719
申请日：2008-07-11
申请人： 강원대학교산학협력단 , 재단법인 나라
发明人： 최면 , 김명동 , 황하진 , 임재천 , 조성연 , 김상희
IPC分类号： A23L1/39 , A23L1/325 , A23L1/221
CPC分类号： A23L27/84 , A23L13/60 , A23L17/10 , A23L27/105 , A23L27/14
摘要： PURPOSE: A manufacturing method of composition for smell elimination of Oncorhynchus masou and a steak manufacturing method using the same method are provided to maintain flesh and taste of the Oncorhynchus masou while removing fishy smell of the Oncorhynchus masou. CONSTITUTION: A manufacturing method of composition for smell elimination of Oncorhynchus masou includes the following steps: manufacturing a compound by adding water 67.5-83.5 weight%, dried Polygonati Rhizoma 2.5-6.5 weight%, dried Schizandrae Fructus 0.8-1.8 weight%, dried Lycii Fructus 0.7-1.7 weight%, glycyrrhizae radix 2-4 weight%, alive lotus root 8-15 weight%, garlic 1.1-2.5 weight%, and ginger 0.7-1.7 weight%; heating the compound for 30 ~ 180 minutes; filtering and cooling the compounds in 3-10°C and adding red wind on the heated compound.
摘要翻译：目的：提供Oncorhynchus masou的消除臭味的组合物的制造方法和使用相同方法的牛排制造方法，以保持Oncorhynchus masou的肉和味道，同时除去Oncorhynchus masou的鱼腥味。构成：Oncorhynchus masou的气味消除用组合物的制造方法，包括以下步骤：通过加入水67.5-83.5重量％，干燥的Polygonati Rhizoma 2.5-6.5重量％，干燥的Schizandrae Fructus 0.8-1.8重量％，干燥的Lycii 果实0.7-1.7重量％，甘草根2-4重量％，活藕8-15重量％，大蒜1.1-2.5重量％，姜0.7-1.7重量％; 加热化合物30〜180分钟; 在3-10℃过滤和冷却化合物，并在加热的化合物上加入红色风。

7. 发明公开

KR1020090110042A 산사 및 질경이 추출물을 이용한 항비만용 조성물 失效
标题翻译：使用提取物和木薯的抗生素组合物
公开(公告)号：KR1020090110042A
公开(公告)日：2009-10-21
申请号：KR1020080035622
申请日：2008-04-17
申请人： 강원대학교산학협력단 , 주식회사 엔자임바이오
发明人： 최면 , 황하진 , 이현주 , 김대중 , 유진균 , 서동주
IPC分类号： A61K36/734 , A61K36/68 , A61P3/04
CPC分类号： A61K36/734 , A61K36/68 , Y10S514/909
摘要： PURPOSE: An anti-obesity composition using Crataegi fructus and Plantago asiatica extracts is provided to enhance the activity of acyl coA synthase of liver tissue. CONSTITUTION: An anti-obesity composition contains 3-5 weight parts of Plantago asiatica extract based on 1 weight part of Crataegi fructus extract. A method for producing the anti-obesity composition comprises: a step of adding 8-12 weight parts to 1 weight pat of dried Crataegi fructus and Plantago asiatica; a step of performing shaking incubation for 20-28 hours; a step of centrifuging the sample at 5000-7000 rpm for 50 to 70 minutes then filtering at 0.35~0.55μm; and a step of concentrating at 40~60 °C.
摘要翻译：目的：提供使用山楂和车前草提取物的抗肥胖组合物，以增强肝组织酰基辅酶A合成酶的活性。构成：抗肥胖组合物含有3-5重量份基于1重量份的山楂提取物的车前草提取物。一种抗肥胖组合物的制造方法，其特征在于，将1〜2重量份的干燥枸杞和车前草加入8-12重量份的步骤; 进行振荡培养20-28小时的步骤; 以5000-7000rpm离心样品50-70分钟，然后在0.35〜0.55μm下过滤; 并在40〜60℃集中的步骤。

8. 发明公开

KR1020090100961A 양파 또는 마늘의 블록 제조 방법 失效
标题翻译：生产阳离子块或方块的方法
公开(公告)号：KR1020090100961A
公开(公告)日：2009-09-24
申请号：KR1020080026502
申请日：2008-03-21
申请人： 강원대학교산학협력단
发明人： 최면 , 황하진 , 서동주 , 김대중 , 이현주 , 유진균
IPC分类号： A23L1/223 , A23L1/224 , A23L1/212 , A23L1/221
CPC分类号： A23L27/14 , A23L19/00 , A23L27/16 , A23V2002/00 , A23V2200/15 , A23V2250/212
摘要： PURPOSE: A method for preparing onion blocks or garlic blocks is provided to enable a consumer to carry the onion blocks or garlic blocks easily and conveniently and to secure specific taste of onion or garlic when they are restored to their original states. CONSTITUTION: A method for preparing onion blocks or garlic blocks comprises the following steps of: wet-pulverizing onion or garlic to a size of 20mesh or larger; drying the pulverized onion or garlic and re-pulverizing it; mixing the dried powder with glucose; molding the powder into granules; and compressing the molded granules and cooling them. The content of the glucose is 1-25 parts on a basis of 100 parts of onion or garlic powder.
摘要翻译：目的：制备洋葱块或大蒜块的方法，使消费者能够方便地携带洋葱块或蒜块，并在恢复到原来的状态时确保洋葱或大蒜的特定味道。构成：制备洋葱块或大蒜块的方法包括以下步骤：将洋葱或大蒜湿粉碎至20目以上的大小; 干燥粉碎的洋葱或大蒜并重新粉碎; 将干粉与葡萄糖混合; 将粉末成型为颗粒; 并压缩模制颗粒并冷却它们。基于100份洋葱粉或大蒜粉，葡萄糖含量为1-25份。

9. 发明公开

KR1020090100904A 밀가루의 결합성을 증진시키는 방법 및 결합성이 증진된밀가루의 제조방법 失效
标题翻译：提高小麦粉粘合能力的方法和生产小麦增强粘合能力的方法
公开(公告)号：KR1020090100904A
公开(公告)日：2009-09-24
申请号：KR1020080026423
申请日：2008-03-21
申请人： 강원대학교산학협력단
发明人： 최면 , 황하진 , 이현주 , 김대중 , 서동주 , 유진균
IPC分类号： A21D2/36 , A21D2/00
CPC分类号： A21D10/005 , A21D2/165 , A21D2/36 , A21D6/006 , A23L17/60
摘要： PURPOSE: A method for preparing wheat flour with an improved associative property is provided to improve an associative property with different ingredients at the same time increasing savory taste. CONSTITUTION: A method for preparing wheat flour with an improved associative property comprises the following steps of: drying raw sea tangle; pulverizing the dried sea tangle; allowing the sea tangle powder to absorb oil; heat-treating the oil-absorbing sea tangle powder; and chilling the heat-treated sea tangle powder and mixing it with wheat flour. The sea tangle is pulverized to 60mesh or larger and its moisture content is maximum 10%.
摘要翻译：目的：提供一种具有改善缔合性的小麦粉的制备方法，以提高不同成分的缔合性，同时增加味觉。构成：具有改善缔合性的小麦粉的制备方法，包括以下步骤：干燥生海缠结; 粉碎干海缠结; 允许海缠石粉吸油; 热处理吸油海缠结粉; 并冷却经热处理的海藻粉，并将其与小麦粉混合。海杂面粉碎至60目以上，其含水量最大为10％。

10. 发明授权

KR101523490B1 특정 진세노사이드(Ｒｇ5, Ｒｋ1) 함량이 증가된 홍삼 초미세 분말의 제조방법 有权
标题翻译：含有人参皂苷（Rg3，Rg5，Rk1，Rh2）含量的人参和红参超细粉的生产方法
公开(公告)号：KR101523490B1
公开(公告)日：2015-05-28
申请号：KR1020140093011
申请日：2014-07-23
申请人： 강원대학교산학협력단
发明人： 조동하 , 강위수 , 임학태 , 김원우 , 민주홍 , 김동은 , 황하진
IPC分类号： A23L19/00 , A23L1/30 , A23L3/26
摘要： 본발명은인삼을건조한후, 초미세분말화하여원적외선처리하는것을특징으로하는특정진세노사이드함량이증진된인삼초미세분말의제조방법, 상기방법으로제조된인삼초미세분말및 상기인삼초미세분말이함유된식품에관한것으로, 인삼의기능성물질인특정진세노사이드함량이증가된새로운형태의기능성인삼초미세분말및 이를함유한식품을제공할수 있다.

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