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1. 发明授权

KR100910923B1 연잎 호두과자의 제조방법 失效
标题翻译：使用莲子叶的农作物的制造方法
公开(公告)号：KR100910923B1
公开(公告)日：2009-08-05
申请号：KR1020080067721
申请日：2008-07-11
申请人： 강원대학교산학협력단 , 영농조합법인 꽃빛향
发明人： 최면 , 김명동 , 황하진 , 임재천 , 조성연 , 김상희
IPC分类号： A21D13/00 , A21D13/04 , A21D2/36 , A23G3/48
CPC分类号： A21D13/31 , A21D2/16 , A21D2/34 , A21D2/36 , A21D10/002 , A23L19/01
摘要： A method for preparing walnut cookies with a filling material using lotus leaf powder is provided to eliminate the green smell and fishy smell of lotus leaves and to improve mouth feel with good color. A method for preparing walnut cookies with a filling material using lotus leaf powder comprises the following steps of: washing lotus leaves and roasting for 5-25 minutes; cooling off the lotus leaves to 20~80‹C and rolling them; roasting the rolled lotus leaves at 80~150‹C for 5-25 minutes; pulverizing the leaves to a size of 400~1000 mesh at -30~-20‹C; adding 0.5-1wt% of lotus leaves to sweet red bean paste and mixing them to prepare a red bean filling material; and putting 60-65wt% of dough in a mold and placing 35-40wt% of the red bean filling material on it and baking them. The dough is composed of 45.5-61.5wt% of premix, 10.5-19.5wt% of whole egg, 8-14wt% of the white of an egg, 6.5-12wt% of milk, 1.5-2.7wt% of butter, 0.8-1.6wt% of cooking oil, 4.6-8.6wt% of water, 0.2-0.4wt% of emulsifier and 0.7-1.3wt% of margarine. The premix consists of 40-60wt% of flour, 30-44wt% of saccharides, 0.5-0.9wt% of baking powder, 1-2wt% of sodium bicarbonate, 0.2-0.4wt% of vanillin flavor, 0.3-0.7wt% of refined salt and 7-13wt% of skim milk powder.
摘要翻译：提供了使用荷叶粉制备含有填充材料的核桃饼干的方法，以消除莲花的绿色气味和腥味，并改善口感，色泽好。使用莲粉制备含有填充材料的核桃饼干的方法包括以下步骤：洗涤荷叶并烘烤5-25分钟; 将莲叶冷却至20〜80℃，然后滚动; 在80〜150℃下烘烤滚石莲5-25分钟; 在-30〜-20℃下将叶子粉碎至400〜1000目的大小; 加入0.5-1重量％的莲子叶到甜红豆浆中混合制备红豆馅料; 将60-65wt％的面团放在模具中，并将35-40wt％的红豆填充材料放在其上并烘烤。面团由45.5-61.5重量％的预混料，10.5-5.5重量％的全蛋，8-14重量％的白色蛋，6.5-12重量％的牛奶，1.5-2.7重量％的黄油，食用油1.6重量％，水4.6-6.6重量％，乳化剂0.2-0.4重量％，人造黄油0.7-1.3重量％。预混料由40-60重量％的面粉，30-44重量％的糖类，0.5-0.9重量％的烘焙粉，1-2重量％的碳酸氢钠，0.2-0.4重量％的香草醛，0.3-0.7重量％精制盐和脱脂奶粉7-13重量％。

2. 发明授权

KR100954103B1 항염증 및 면역억제 효과를 갖는 하이드로퀴논 유도체 화합물 및 이를 함유하는 약학적 조성물 有权
标题翻译：具有抗炎和抑制作用的氢醌衍生物和含有其的药物组合物
公开(公告)号：KR100954103B1
公开(公告)日：2010-04-23
申请号：KR1020090115946
申请日：2009-11-27
申请人： 강원대학교산학협력단
发明人： 조재열 , 이용규 , 김상희
IPC分类号： A61K31/05 , A61P29/00 , A23L1/30
摘要： PURPOSE: A hydroquinone(HQ) derivative having anti-inflammation and immunity properties is provided to reduce NO generation by suppressing PDK1/Akt(protein kinase B) and to treat or prevent inflammation and septic shock. CONSTITUTION: A hydroquinone derivative compound is denoted by chemical formula 1. The hydroquinone derivative compound is 2-Allylbenzene-1,4-diol, (E)-2-(4-Hydroxy-3-methylbut-2-enyl)benzene-1,4-diol, (E)-2-(3-Methylnon-2-enyl)benzene-1,4-diol, (E)-2-(9-Hydroxy-3-methylnon-2-enyl) benzene-1,4-diol, and (E) -2 - (3-Methylhex-2-enyl) benzene-1,4-diol. A composition for preventing or treating septic shock contains the hydroquinone derivative compound of chemical formula 1. A health food for preventing or treating septic shock contains the hydroquinone derivative compound and a sitologically acceptable food supplement.
摘要翻译：目的：提供具有抗炎和免疫性质的氢醌（HQ）衍生物，通过抑制PDK1 / Akt（蛋白激酶B）和治疗或预防炎症和败血性休克来减少NO产生。构成：氢醌衍生物化合物由化学式1表示。氢醌衍生物化合物为2-烯丙基苯-1,4-二醇，（E）-2-（4-羟基-3-甲基丁-2-烯基）苯-1 ，（E）-2-（3-甲基壬-2-烯基）苯-1,4-二醇，（E）-2-（9-羟基-3-甲基壬-2-烯基）苯-1 ，4-二醇和（E）-2-（3-甲基己-2-烯基）苯-1,4-二醇。用于预防或治疗脓毒性休克的组合物含有化学式1的氢醌衍生物化合物。用于预防或治疗败血性休克的保健食品含有氢醌衍生物化合物和可食用的食品补充剂。

3. 发明授权

KR100936795B1 산채 현미찐빵의 제조방법 失效
标题翻译：制作方法使用棕色米饭和野生葡萄酒
公开(公告)号：KR100936795B1
公开(公告)日：2010-01-14
申请号：KR1020090013551
申请日：2009-02-18
申请人： 강원대학교산학협력단 , (주)덕천푸드
发明人： 최면 , 황하진 , 김상희 , 김대중 , 유진균
IPC分类号： A21D13/04 , A21D2/36 , A21D8/04
CPC分类号： A21D8/06 , A21D2/02 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/265 , A21D2/34 , A21D2/36 , A21D8/047 , A21D13/047 , A21D13/31
摘要： PURPOSE: A manufacturing method of brown rice steamed bread containing wild herbs is provided to improve mouth feeling, flavors, and nutrition of brown rice steamed bread with parched brown rice powder and the wild herbs. CONSTITUTION: A manufacturing method of brown rice steamed bread containing wild herbs includes the following steps: parching brown rice for 25 ~ 55 minutes in 65-90°C; obtaining the parched brown rice after pulverizing; mixing and kneading dough of the brown rice by mixing the parched brown rice, wild herbs extracts, purified water, and soybean milk etc; making fillings of the brown rice steamed bread by mixing sugars, refined salt, fruit juice and corn starch; filling the fillings in the dough; fermenting the dough; and steaming the fermented brown rice.
摘要翻译：目的：提供含有野草的糙米馒头的制作方法，以改善糙米馒头的口感，口味和营养，配以干米糙米粉和野草。构成：含有野草的糙米馒头的制造方法包括以下步骤：在65-90℃下将糙米干25〜55分钟; 粉碎后获得干燥的糙米; 混合和混合糙米的面团混合搅拌的糙米，野草提取物，纯净水和豆浆等; 通过混合糖，精制盐，果汁和玉米淀粉来制作糙米馒头的馅料; 填充面团中的馅料; 发酵面团并蒸发发酵的糙米。

4. 发明授权

KR100936072B1 생대두분말을 이용한 도넛의 제조방법 失效
标题翻译：使用原料大豆粉的配方的制造方法
公开(公告)号：KR100936072B1
公开(公告)日：2010-01-15
申请号：KR1020080110448
申请日：2008-11-07
申请人： 강원대학교산학협력단 , 김태연
发明人： 최면 , 황하진 , 조성연 , 임재천 , 김상희 , 김태우
IPC分类号： A21D13/04 , A21D13/00 , A21D13/08 , A23L1/20
CPC分类号： A23L11/07 , A21D2/362 , A21D13/60
摘要： PURPOSE: A manufacturing method of doughnuts using fresh soybean powder is provided to increase nutrient components included in the doughnuts without degradation of the property of the doughnuts with an air-flow type milling method. CONSTITUTION: A manufacturing method of doughnuts using fresh soybean powder includes the following: obtaining the fresh soybean powder by pulverizing fresh soybean in the temperature of 50°C or less with an air-flow type milling method; obtaining fresh soybean compound powder by mixing fresh soybean powder 40-60 weight%, wheat flour 32-48 weight%, baking powder 1.4-2.6 weight%, and powdered milk 6-10 weight%; sieving the fresh soybean compound powder with 30-50mesh; manufacturing fresh soybean powder premix by mixing the white sugar compound powder 12.5-28.5 weight%, refined salt 3-11 weight%, white sugar 80-92 weight% and margarine 3-11 weight%; sieving the fresh soybean powder premix; molding the doughnuts with a dough; manufacturing the doughnuts by frying the dough for 30 ~ 120 seconds; and extracting oil of the doughnuts.
摘要翻译：目的：提供使用新鲜大豆粉末的甜甜圈的制造方法，以通过气流式研磨方法增加甜甜圈中的营养成分，而不会降低甜甜圈的性质。构成：使用新鲜大豆粉末的甜甜圈的制造方法包括：用空气流动式研磨法在50℃以下的温度下粉碎新鲜大豆获得新鲜大豆粉末; 通过混合新鲜大豆粉40-60重量％，小麦粉32-48重量％，烘焙粉1.4-2.6重量％和6-10重量％奶粉获得新鲜大豆复合粉末; 用30-50mesh筛分新鲜大豆复合粉末; 通过将白糖复合粉12.5-28.5重量％，精盐3-11重量％，白糖80-92重量％和人造黄油3-11重量％混合制造新鲜大豆粉预混物; 筛选新鲜大豆粉预混料; 用面团成型甜甜圈; 通过炸面团制作甜甜圈30〜120秒; 并提取油炸圈饼。

5. 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。

6. 发明授权

KR100913827B1 토마토를 함유하는 푸딩의 제조방법 失效
标题翻译：包含TOMATO的制造方法
公开(公告)号：KR100913827B1
公开(公告)日：2009-08-26
申请号：KR1020080123414
申请日：2008-12-05
申请人： 강원대학교산학협력단
发明人： 최면 , 황하진 , 임재천 , 조성연 , 김상희
IPC分类号： A23L9/10
CPC分类号： A23L9/10 , A23L19/09 , A23P10/20
摘要： A manufacturing method of a pudding using freeze-dried tomato powder containing tomato is provided to minimize the loss of the flavor of tomato and color and nutrient component and manufacture the voluptuously excellent tomato pudding. A tomato is cut in 5~70mm or makes paste. Cut or the tomato made paste is frozen and is dried. The tomato frozen and dries is pulverized to 10~1000 mesh and the tomato powder is obtained. The tomato powder 26~48 weight%, saccharides 40~60 weight%, thickening agent 5~9 weight%, vitamins 3~7 weight% and salt-like 0.5~1.5 weight% are mixed and the pudding powder material is manufactured. The pudding powder material and purified water 92.2~96.2 weight%, the tomato flavor 0.4~1.4 weight%, the liquid material of the apple concentrate 3~5 weight% and pigment 0.4~1.4 weight% are mixed. Mixture is heated up and the pudding liquid is manufactured. The thickening agent is one or greater selected between the xanthangum, carrageenan, alginic acid, agar, pectin and locust bean gum. The vitamin is one or greater selected between the fat-soluble vitamin and solubility in water vitamin.
摘要翻译：提供使用含有番茄的冷冻干燥番茄粉末的布丁的制造方法，以最小化番茄风味和颜色和营养成分的损失，并制造出极好的番茄布丁。番茄切成5〜70mm，或粘贴。切或番茄制成的糊状物被冷冻并干燥。将番茄冷冻干燥，粉碎至10〜1000目，得到番茄粉。番茄粉26〜48重量％，糖40〜60重量％，增稠剂5〜9重量％，维生素3〜7重量％，盐状0.5〜1.5重量％混合，制成布丁粉料。布丁粉料和净化水92.2〜96.2重量％，番茄风味0.4〜1.4重量％，苹果浓缩物液体料3〜5重量％，颜料0.4〜1.4重量％混合。将混合物加热并制成布丁液。增稠剂是选自黄原胶，角叉菜胶，海藻酸，琼脂，果胶和刺槐豆胶之中的一种或多种。维生素是选自脂溶性维生素和维生素溶解度之中的一种或多种。

7. 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。

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