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1. 发明授权

KR100869423B1 무설탕 기능성 호두 설기떡의 제조방법 有权
标题翻译：功能WALNUT SEOLKI米饭无糖的制造方法
公开(公告)号：KR100869423B1
公开(公告)日：2008-11-21
申请号：KR1020080020171
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L25/00 , A23V2002/00 , A23V2200/14
摘要： A manufacturing method of functional walnut Seolki tteok(rice cake) without sugar is provided to ensure soft property and high air content and to improve texture and eating quality. A manufacturing method of functional walnut Seolki tteok(rice cake) without sugar comprises a step for dipping nonglutinous rice in water for 7 -13 minutes; a step for preparing the rice flour by milling the nonglutinous rice to 40 - 60 mesh; a step for mixing sorbitol and salt with the rice flour and adding water; a step for sieving the rice flour; a step for adding the walnut in the rice flour; and a step for steaming the rice flour with walnut.
摘要翻译：提供不含糖的功能性核桃Seolki tteok（米糕）的制造方法，以确保软性和高空气含量，并改善质地和饮食质量。不含糖的功能性核桃Seolki tteok（米糕）的制造方法包括将非水煮糯米浸在水中7〜13分钟的步骤; 通过将糯米粉研磨成40-60目，制备米粉的步骤; 将山梨糖醇和盐与米粉混合并加水的步骤; 筛选米粉的一步; 将核桃加入米粉的步骤; 和用核桃蒸饭米的一步。

2. 发明授权

KR100869406B1 즉석 인절미의 제조방법 및 그 방법에 의한 인절미 失效
标题翻译：含有豆类和其制造商的米饭的制作方法
公开(公告)号：KR100869406B1
公开(公告)日：2008-11-21
申请号：KR1020080020158
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L25/00 , A23V2002/00 , A23V2200/14
摘要： A manufacturing method of instant Injeolmi(rice cake covered with bean flour) is provided to maintain the inherent texture of Injeolmi while reducing complicated and troublesome precess and to prevent the loss of a unsaturated fatty acid. A manufacturing method of instant Injeolmi comprises a glutinous rice flour manufacturing step for removing the moisture after soaking glutinous rice, and pulverizing it to make the glutinous rice flour; a supplementary material mixing step for mixing the glutinous rice flour, salt, and nut fruits and pulverizing the mixture; a kneading step for mixing and kneading 100 parts by weight of the glutinous rice flour and 40-60 parts by weight of water with the supplementary material mixture; a rice cake formation step for putting the material of the kneading step into a container and cooking it in a microwave oven; and a step for plating the rice cake with the powdered bean. The supplementary material mixing step is a step for mixing and pulverizing 0.5-1.5 parts by weight of salt and 10-20 parts by weight of nut fruits based on 100 parts by weight of the glutinous rice flour.
摘要翻译：提供即时Injeolmi（用豆粉覆盖的米饼）的制造方法以保持Injeolmi的固有质地，同时减少复杂和麻烦的进食并防止不饱和脂肪酸的损失。即时Injeolmi的制造方法包括糯米粉制造步骤，用于在糯米浸泡后除去水分，并粉碎制成糯米粉; 补充材料混合步骤，用于混合糯米粉，盐和坚果果实并粉碎混合物; 混合和捏合100重量份的糯米粉和40-60重量份的水与补充材料混合物的捏合步骤; 用于将捏合步骤的材料放入容器并在微波炉中烹饪的米饼形成步骤; 以及用粉状电镀电饭煲的步骤。补充材料混合步骤是基于100重量份的糯米粉混合和粉碎0.5-1.5重量份的盐和10-20重量份的坚果的步骤。

3. 发明授权

KR100869403B1 떫지 않은 간장게장의 제조방법 有权
标题翻译：烹饪方法，去除大豆中保存的CRAB的食物
公开(公告)号：KR100869403B1
公开(公告)日：2008-11-21
申请号：KR1020080020234
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/325 , A23L1/238
CPC分类号： A23L17/00 , A23L5/20 , A23L27/50 , A23V2002/00
摘要： A cooking method to remove the astringency of crab preserved in soy source is provided to remove the fishy smell and astringency by using the sweetener of the sugar alcohols replacing the sugar, and to maintain the taste. A cooking method to remove the astringency of crab preserved in soy source comprises (i) a step for selecting the crabs, performing quick freezing and storing it in a cool state; (ii) a pretreatment step for removing the foreign material of the crab and storing it in a cool state of 0-5 deg.C; (iii) a step for heating a sauce mixed with soy sauce, sugar alcohols, spice vegetable, water and sugar to sugar alcohols and dipping the crabs of the (ii) step in the sauce; (iv) a step for picking up crabs in the heated source and heating the source added with arid Lentinus edodes and water; and (v) a step for dipping the crabs of the (iii) step in the source and storing it in a cool state of 0-5 deg.C. The sugar alcohols is sorbitol.
摘要翻译：提供了一种去除大豆原料中保存的螃蟹涩味的烹饪方法，通过使用代替糖的糖醇的甜味剂和维持味道来消除鱼腥味和涩味。用于去除大豆原料中保存的螃蟹涩味的烹饪方法包括：（i）选择螃蟹的步骤，快速冷冻并将其储存在凉爽状态; （ii）用于除去螃蟹的异物并将其储存在0-5℃的冷却状态的预处理步骤; （iii）将与酱油，糖醇，香料，水和糖混合的酱料加热至糖醇并将（ii）步骤的螃蟹浸入酱汁中的步骤; （iv）在加热源中捡起螃蟹并加热加入干燥的香菇和水的来源的步骤; 和（v）将（iii）步骤的螃蟹浸入源中并将其储存在0-5℃的冷却状态的步骤。糖醇是山梨糖醇。

4. 发明授权

KR100869429B1 콜레스테롤을 저하시킨 기능성 설렁탕의 제조방법 有权
标题翻译：。ONG ANG ANG ANG。。。。。。。。。。。。。
公开(公告)号：KR100869429B1
公开(公告)日：2008-11-21
申请号：KR1020080020229
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/30 , A23L1/39 , A23L1/31 , A23L1/48
CPC分类号： A23L33/10 , A23L13/00 , A23L23/00 , A23L35/00 , A23V2002/00 , A23V2200/3262
摘要： A manufacturing method of functional seolleongtang(beef soup) is provided to remove the smell of fat and to lower the value of bad cholesterol due to the animal saturated fatty acid contained in the seolleongtang. A manufacturing method of functional seolleongtang(beef soup) comprises (i) a step for soaking the bones in cold water to remove the blood; (ii) a step for heating the obtained bone while clearing away the oil at the predetermined time; (iii) a step for manufacturing the soup from which the smell of fat of the seolleongtang is removed, by adding onion, the root of green onion, liquor and bay leaf; (iv) a step for adding functionality nature source including the glutinous rice flour, walnut, pine-nuts and dried shiitake powder in the soup of the (iii) step; and (v) a step for tenuously chopping the cooked beef and adding it to the seolleongtang.
摘要翻译：提供功能性食品汤（牛肉汤）的制造方法，以消除脂肪的气味，并降低由于食品中含有的动物饱和脂肪酸引起的不良胆固醇值。功能性牛肉汤（牛肉汤）的制造方法包括：（i）将骨头浸泡在冷水中以去除血液的步骤; （ii）在预定时间清除油时加热所获得的骨骼的步骤; （iii）通过加入洋葱，洋葱根，白酒和月桂叶来制造除去脂肪龙的脂肪的汤的汤的步骤; （iv）在（iii）步骤的汤中添加包括糯米粉，核桃，松子和干燥香菇粉的功能性自然源的步骤; （v）将煮熟的牛肉轻轻切碎并加入到塞龙仑汤中的步骤。

5. 发明授权

KR100869407B1 제조공정이 단축된 저염성 기능성 된장의 제조방법 有权
标题翻译：低放大功能大豆酱的进一步减少烹饪方法
公开(公告)号：KR100869407B1
公开(公告)日：2008-11-21
申请号：KR1020080020201
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/202 , A23L1/30 , A23L1/29
CPC分类号： A23L11/20 , A23L33/00 , A23L33/10 , A23V2002/00 , A23V2200/15
摘要： A manufacturing method of low salt fuctional soybean paste is provided to reduce the manufacturing process and to obtain doenjang which has a large amount of lactobacillus, organoleptic flavor and low salt compared with conventional doenjang. A manufacturing method of low salt fuctional soybean paste having a shortened manufacturing process comprises (i) a step for manufacturing the Meju(soybean malt) with a normal method; (ii) a step for pulverizing the Meju in the dried state, pouring purified water and fermenting it 20-25deg.C for 40~60 hours; and (iii) a step for salting the Meju with salt, liquor and red pepper seed powder and aging it for 5-8 hours. The salt 10~20 parts by weight, liquor 2~10 parts by weight and red pepper seed powder 2~10 parts by weight is added based on Meju 100 parts by weight.
摘要翻译：提供了一种低盐功能大豆酱的制造方法，与传统的内脏相比，减少了制造过程，并获得了具有大量乳杆菌，感官风味和低盐的doenjang。具有缩短制造工艺的低盐功能性大豆酱的制造方法包括：（i）以正常方法制造Meju（大豆麦芽）的步骤; （ii）将干燥状态的Meju粉碎的步骤，倒入纯化水中20-25℃发酵40〜60小时; 和（iii）用盐，酒和红辣椒籽粉将盐酸盐化，并老化5-8小时。基于Meju 100重量份，加入10〜20重量份的盐，2〜10重量份的红辣椒籽粉2〜10重量份。

6. 发明公开

KR1020100097903A 식감이 향상된 땅콩이 함유된 호두병의 제조방법 有权
标题翻译：改良的含有薯糠的薯条果肉的制造方法
公开(公告)号：KR1020100097903A
公开(公告)日：2010-09-06
申请号：KR1020090016782
申请日：2009-02-27
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최영희 , 이승민
IPC分类号： A23G3/34 , A23G3/36 , A23G3/48 , A23G3/54 , A21D2/36 , A23L25/00
CPC分类号： A23G3/48 , A21D2/364 , A23G3/545 , A23G2200/14 , A23L25/30
摘要： PURPOSE: A method for manufacturing walnut rice cake containing peanut is provided to improve the texture of the skin of the walnut rice cake and to obtain chewy taste of peanut powder by adding the peanut powder to nonglutinous rice flour, glutinous rice flour, and flour. CONSTITUTION: A method for manufacturing walnut rice cake containing peanut comprises the following steps: manufacturing nonglutinous rice flour and glutinous rice flour by soaking nonglutinous rice and glutinous rice in water, removing moisture, and pulverizing the flours; adding 30-90 parts by weight of 200 parts by weight of the glutinous rice flour and pulverizing the mixture; mixing the mixture with wheat flour, the peanut, baking powder, salt, sugar, butter, and water and kneading the mixture; preparing red bean jam using dehulled red bean or red bean; removing the skin of walnut and pulverizing walnut berries; and putting the red bean jam and the walnut berries in a frame and baking the materials at 120-150°C for 10-12 minutes.
摘要翻译：目的：提供一种生产含花生核桃米糕的方法，以改善核桃米糕的皮肤质感，并通过将花生粉加入糯米粉，糯米粉和面粉中获得花生粉的咀嚼味。构成：含有花生的核桃米糕的制造方法包括以下步骤：通过将水糯米和糯米浸泡在水中制造非糯米粉和糯米粉，除去水分并粉碎面粉; 加入30-90重量份的200重量份的糯米粉并粉碎该混合物; 将混合物与小麦粉，花生，发酵粉，盐，糖，黄油和水混合混合; 使用脱壳红豆或红豆制备红豆果酱; 去除核桃的皮肤和粉碎核桃浆果; 将红豆果酱和核桃浆果放在一个框架中，并将材料在120-150℃烘烤10-12分钟。

7. 发明授权

KR101111300B1 무를 첨가한 식감 및 보존성이 증진된 설기떡의 제조방법 有权
标题翻译：功能SeolKi米糕添加萝卜的制造方法
公开(公告)号：KR101111300B1
公开(公告)日：2012-02-21
申请号：KR1020090016654
申请日：2009-02-27
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최영희 , 이승민
IPC分类号： A23L7/10 , A23L19/00
摘要： 본 발명은 무를 첨가한 식감 및 보존성이 증진된 설기떡의 제조방법에 관한 것으로서, 보다 상세하게는 멥쌀을 물에 불린 후, 물기를 제거하여 멥쌀가루를 제조하고, 여기에 무즙 및 가는 무 고형물을 혼합하고, 소금 및 물을 보충하고, 상기 재료에 다량의 공기층을 형성시키고 여기에 설탕 또는 솔비톨을 혼합하여, 이것을 찜틀에 안쳐 찌는 공정으로 이루어지는 무를 첨가한 식감 및 보존성이 증진된 설기떡의 제조방법에 관한 것이다. 통상의 설기떡은 일반적으로 쌀가루만으로 제조되어 공기층을 확보할 수 없는 반면에 본 발명의 설기떡은 적절한 제조공정을 통하여 재료내에 다량의 공기층을 유지시킴으로써 케익처럼 포근하고 부드러운 질감이 느껴지도록 식감을 향상시켰으며, 이러한 식감은 재료내에 무를 첨가함으로써 상당한 기간 경과 후에도 유지되도록 하여 보존성을 향상시켜 떡의 노화를 늦추었다. 또한, 본 발명은 무를 첨가함으로써 설기떡의 소화를 증진시키고, 아울러 단위부피당 쌀의 양을 줄여 에너지 집적도를 낮추어 단위 질량당 칼로리를 감소시킴으로써 비만이나 당뇨에 도움이 되도록 하였다.
무, 설기떡, 질감, 소화

8. 发明授权

KR100869408B1 매실을 첨가한 호두 고추장 장아찌의 제조방법 有权
标题翻译：与韩国热磷酸钙混合制成的干酪的制造方法
公开(公告)号：KR100869408B1
公开(公告)日：2008-11-21
申请号：KR1020080020189
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/218 , A23L1/202 , A23L1/212
CPC分类号： A23L19/20 , A23L11/20 , A23L25/00 , A23V2002/00 , A23V2200/324
摘要： A manufacturing method of walnut Gochujang(red pepper paste) Jangachi(low-salinity slices dried and seasoned with soy) added with the Japanese apricot is provided to remove the astringent taste and to improve scent and nutrition by mixing walnut having a lot of the unsaturated fatty acid and vitamin ingregient with Japanese apricot having a superior antioxidant activity and immunity. A manufacturing method of walnut Gochujang Jangachi comprises a step for manufacturing the apricot pulp and Japanese apricot undiluted solution by mixing brown sugar with green Japanese apricot, storing and fermenting the mixture; a step for dipping walnut which does not remove the inner skin, in a Japanese apricot undiluted solution; a preservation step for picking up the dipped walnut and mixing the red pepper paste with walnut.
摘要翻译：提供加入日本杏仁的胡桃果酱（红辣椒酱）Jangachi（低盐度切片，用大豆调味）的制造方法，以消除涩味，并通过混合具有大量不饱和的核桃的核桃来改善香味和营养脂肪酸和维生素摄入与日本杏具有优异的抗氧化活性和免疫力。核桃Gochujang Jangachi的制造方法包括通过将红糖与绿色日本杏混合，储存和发酵混合物来制造杏浆和日本杏未稀释溶液的步骤; 在日本杏未稀释的溶液中浸没不去除内层皮肤的核桃的步骤; 一个保存步骤，拿起浸核的核桃，并将红辣椒酱与核桃混合。

9. 发明授权

KR101150978B1 식감이 향상된 땅콩이 함유된 호두병의 제조방법 有权
标题翻译：改良的含有薯糠的薯条果肉的制造方法
公开(公告)号：KR101150978B1
公开(公告)日：2012-06-13
申请号：KR1020090016782
申请日：2009-02-27
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최영희 , 이승민
IPC分类号： A23G3/34 , A23G3/36 , A23G3/48 , A23G3/54 , A21D2/36 , A23L25/00
摘要： 본 발명은 식감이 향상된 땅콩이 함유된 호두병의 제조방법에 관한 것으로서, 더욱 상세하게는 멥쌀가루, 찹쌀가루에 땅콩을 혼합하고 여기에 밀가루, 땅콩, 베이킹파우더, 소금, 설탕, 버터 및 물을 잘 섞어 반죽하는 반죽 혼합물을 제조하는 단계; 거피팥 또는 붉은팥을 이용한 앙금소를 준비하는 단계; 호두껍질만을 제거하고 호두의 종자를 감싸고 있는 속피는 제거하지 않은 호두열매를 가는 단계; 및 상기 반죽혼합물과 앙금소 및 호두열매를 틀에 넣어 굽는 단계;를 포함하는 식감이 향상된 땅콩이 함유된 호두병의 제조방법에 관한 것이다. 본 발명으로 제조된 호두병은 종래의 밀가루, 우유, 달걀, 마가린을 사용하여 제조하던 제과형태인 호두과자와 달리 주재료로 멥쌀가루와 찹쌀가루를 사용하고 호두병 겉의 피를 부드럽게 하기 위해 땅콩을 분태로 전처리하여 반죽에 첨가하였으며, 호두의 종자를 감싸고 있는 속피를 제거하지 않고 전처리를 함으로서 호두의 고소하고 씹히는 맛을 잘 느낄 수 있도록 하였고, 소를 제조하는 과정에서 유자의 씹히는 질감을 살리고 유자향이 그대로 살아 있도록 하였다.
호두, 땅콩, 유자

10. 发明公开

KR1020100097816A 무를 첨가한 식감 및 보존성이 증진된 설기떡의 제조방법 有权
标题翻译：功能性西葫芦米饭加入。。的制造方法
公开(公告)号：KR1020100097816A
公开(公告)日：2010-09-06
申请号：KR1020090016654
申请日：2009-02-27
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최영희 , 이승민
IPC分类号： A23L7/10 , A23L19/00
CPC分类号： A23L7/10 , A23L5/13 , A23L19/01 , A23V2002/00 , A23V2300/24
摘要： PURPOSE: A method for manufacturing steamed white rice cake is provided to contain excellent nutrients, to enable a taker to digest the steamed white rice cake, to obtain improved taste, and to maintain the texture of the steamed white rice cake for a long term by adding white radish containing diastase and amylase. CONSTITUTION: A method for manufacturing steamed white rice cake comprises the following steps: manufacturing nonglutinous rice powder by soaking nonglutinous rice in water and removing moisture; forming white radish juice and a white radish solid by grinding the white radish into 10-100 meshes; mixing the white radish juice and the white radish solid with the nonglutinous rice powder and adding salt and water to the mixture; forming multiple air layers by repetitively making the materials pass through a sieve having 10-50 meshes; mixing the materials with sugar or sorbitol; steaming the materials in a steamer.
摘要翻译：目的：提供一种蒸煮白米糕的制造方法，含有优良的营养成分，能够使蒸煮的白米饼消化，获得改善的味道，长期保持蒸熟的白米糕质地。加入含有淀粉酶和淀粉酶的白萝卜。构成：蒸白米糕的制造方法，包括以下步骤：通过将水糯米浸泡在水中并除去水分来制造非水煮米粉; 通过将白萝卜研磨成10-100目，形成白萝卜汁和白萝卜固体; 将白萝卜汁和白萝卜固体与非糯米粉混合并向混合物中加入盐和水; 通过重复使材料通过具有10-50目的筛子形成多个空气层; 将材料与糖或山梨糖醇混合; 在蒸笼中蒸出材料。

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