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    • 63. 发明公开
    • 콜로이드 밀 공법을 이용하여 식감이 향상되고 이수현상이 방지된 토마토 잼의 제조방법
    • TOMATO JAM的制造方法改善纹理,并使用胶体磨机预防合成
    • KR1020130057214A
    • 2013-05-31
    • KR1020110123025
    • 2011-11-23
    • 강원대학교산학협력단(주)웰빙테이블
    • 최면임준구김태우김대중임재천김태혁
    • A23L21/12A23L29/231
    • A23L21/12A23L19/09A23L29/231
    • PURPOSE: A manufacturing method of tomato jam is provided to improve the flavor of tomato and the preservative quality of color by rapid heating at a low temperature compared to the prior art. CONSTITUTION: Tomatoes in which the tap has been removed are washed. The tomatoes are finely pulverized into 5-10 μm with a colloid mill to obtain tomato puree. A liquid material is obtained by adding 10.6 weight% of pectin paste, 30 weight% of fructo oligosaccharide, 17.4 weight% of glucose, 0.5 weight% of white sugar, 0.3 weight% of guar gum and 13.2 weight% of citric acid to 28 weight% of tomato puree. The liquid material is heated at 80-85deg.C. Citric acid is added to the heated liquid material. [Reference numerals] (AA) Remove the taps of tomatoes; (BB) Wash the tomatoes; (CC) Wet-pulverize the tomatoes(5-100um); (DD) Add auxiliary ingredients(pectin, sugar, guar gum); (EE) Heat liquid material(80-85°C); (FF) Add citric acid after heating; (GG) Bottle and cool
    • 目的:提供番茄果酱的制造方法,以与现有技术相比,通过在低温下快速加热来改善番茄的风味和防腐色泽。 构成:将去除水龙头的西红柿洗涤。 用胶体磨将西红柿细粉碎成5-10μm,得到番茄酱。 通过将10.6重量%的果胶糊,30重量%的低聚果糖,17.4重量%的葡萄糖,0.5重量%的白糖,0.3重量%的瓜尔胶和13.2重量%的柠檬酸加入到28重量份中来获得液体材料 %的番茄泥。 将液体材料加热至80-85℃。 将柠檬酸加入到加热的液体材料中。 (标号)(AA)取出西红柿的水龙头; (BB)洗西红柿; (CC)湿磨西红柿(5-100um); (DD)加入辅料(果胶,糖,瓜尔胶); (EE)加热液体材料(80-85℃); (FF)加热后加入柠檬酸; (GG)瓶和凉
    • 64. 发明公开
    • 콜로이드 밀 공법을 이용하여 맛, 풍미 및 식감이 증진된 잼의 제조방법
    • 使用胶体铣刀改善油墨,油墨和纹理的JAM制造方法
    • KR1020130057213A
    • 2013-05-31
    • KR1020110123024
    • 2011-11-23
    • 강원대학교산학협력단(주)웰빙테이블
    • 최면임준구김태우김대중임재천백종미
    • A23L21/12A23L29/231
    • A23L21/12A23L19/09A23L29/231A23L29/30
    • PURPOSE: A manufacturing method of jam is provided to improve the flavor of fruits/vegetables and the preservative quality of color by rapidly heating at a low temperature compared to the prior art. CONSTITUTION: Fruits/vegetables are washed and wet-pulverized to obtain a fruit/vegetable crushed material. Pectin or saccharide is added to the fruit/vegetable crushed material to obtain a liquid material. The liquid material is heated at 80-85deg.C. Vitamin C is added to the heated liquid material. The wet-pulverizing is performed using a colloid mill to finely pulverize fruits/vegetables into 5-10 μm. The pectin is pectin paste. [Reference numerals] (AA) Wash fruits/vegetables; (BB) Wet-pulverize(5-100um); (CC) Add auxiliary ingredients(pectin or saccharide); (DD) Heat liquid material(80-85°C); (EE) Add vitamin C after heating; (FF) Bottle and cool
    • 目的:与现有技术相比,通过快速加热,提供果酱的制造方法以改善水果/蔬菜的风味和防腐质量。 规定:将水果/蔬菜洗涤并湿粉碎,得到水果/蔬菜粉碎物料。 将果胶或糖加入到水果/蔬菜粉碎材料中以获得液体材料。 将液体材料加热至80-85℃。 将维生素C加入到加热的液体材料中。 湿式粉碎使用胶体磨将水果/蔬菜粉碎成5-10微米。 果胶是果胶糊。 (附图标记)(AA)清洗水果/蔬菜; (BB)湿式粉碎(5-100um); (CC)添加辅料(果胶或糖); (DD)加热液体材料(80-85℃); (EE)加热后加入维生素C; (FF)瓶子凉爽
    • 66. 发明公开
    • 탈지 잣 박을 이용한 국수용 잣 국물의 제조방법
    • 使用松果松籽油的勺子的制造方法
    • KR1020120097679A
    • 2012-09-05
    • KR1020110017036
    • 2011-02-25
    • 강원대학교산학협력단홍천군
    • 최면김태우임재천정지윤임준구김태혁백종미
    • A23L23/00A23L25/00A23L7/109
    • A23L23/00A23L25/30A23L33/105A23V2002/00A23V2200/30
    • PURPOSE: A producing method of pine nut stock for noodles using defatted pine nut dregs is provided to offer the unique taste and flavor of pine nuts to the stock. CONSTITUTION: A producing method of pine nut stock for noodles using defatted pine nut dregs comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifugal-separating the crushed pine nuts to obtain defatted pine nut dregs; mixing 4-8wt% of lower parts of the defatted pine nut dregs, 0.3-0.8wt% of salt, and 0.5-1.5wt% of alcohol to obtain a pine nut stock material by stirring the ingredients using a homo-mixer; emulsifying the pine nut stock material after mixing with water; and sterilizing the pine nut stock at 90-110 deg C for 10-20 minutes. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Mixing secondary materials; (KK) Emulsifying; (LL) Sterilizing; (MM) Packaging
    • 目的:提供使用脱脂松果渣的面条松果酱的生产方法,为松木提供独特的味道和风味。 构成:使用脱脂松果渣的面条松仁原料的生产方法包括以下步骤:将松仁粉碎成5-100微米的尺寸; 离心分离破碎松果,得到脱脂松子渣; 混合4-8重量%的脱脂松子渣的下部,0.3-0.8重量%的盐和0.5-1.5重量%的醇,以通过使用均匀混合器搅拌成分来获得松仁原料; 与水混合后乳化松子原料; 并在90-110℃灭菌10-20分钟。 (附图标记)(AA)破碎过程; (BB)超细粉碎工艺; (CC)低温破碎过程; (DD)分离工艺(高速离心机,10,000-15,800g,20-35℃,3相分离); (EE,HH)油; (FF)污泥; (GG)水分; (二)污泥(用作食品); (JJ)混合二次材料; (KK)乳化; (LL)灭菌; (MM)包装
    • 67. 发明公开
    • 원심분리를 이용한 잣 기름의 제조방법
    • 使用离心法制备松果油的制备方法
    • KR1020120097676A
    • 2012-09-05
    • KR1020110017033
    • 2011-02-25
    • 강원대학교산학협력단홍천군
    • 최면김태우임재천김대중정지윤김태혁백종미
    • A23D9/02C11B3/16
    • A23D9/02C11B3/16
    • PURPOSE: A production method of Pinus koraiensis oil using a centrifugal separation process is provided to separate oil from Pinus koraiensis in the high yield by extracting the maximum amount of fat from the Pinus koraiensis. CONSTITUTION: A production method of Pinus koraiensis oil comprises the following steps: crushing Pinus koraiensis into the size of 5-100 micrometers using a wet mill ; and centrifugation of the crushed Pinus koraiensis at 20-35 deg. C for separating oil and dreg components using a density difference. The conversion rate of oil from the Pinus koraiensis is 60-68%. [Reference numerals] (AA) Crushing step of Pinus koraiensis; (BB) Micro crushing; (CC) Pulverizing at low-temperature; (DD) Separating the crushed Pinus koraiensis(Centrifugal separator with 10.000-15.800g, 20-35 deg. C, 3-phase separation); (EE, II) Fat; (FF) Dreg components(sludge); (GG) Moisture; (HH) Application method; (JJ) Dreg components(can be used as a food ingredient)
    • 目的:采用离心分离方法,采用离心分离工艺生产方法,通过提取最大量的来自松油松的脂肪,从高产甘蓝分离油。 构成:采用湿磨机将Koraiensis油料的生产方法包括如下步骤:用5〜 并在20-35度离心粉碎的红松属 C用于使用密度差分离油和渣分量。 来自马尾松的油的转化率为60-68%。 (参考号)(AA)红松属粉碎步骤; (BB)微粉碎; (CC)低温粉碎; (DD)分离粉碎的松林(离心分离器,10.000-15.800g,20-35℃,3相分离); (EE,II)脂肪; (FF)渣滓组分(污泥); (GG)水分; (HH)申请方式; (JJ)Dreg组分(可用作食品成分)