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1. 发明公开

KR1020050093639A 발효보리 혼합물을 이용한 보리죽 제조방법 无效
标题翻译：使用发酵的巴氏浆料制备棒料的制备方法
公开(公告)号：KR1020050093639A
公开(公告)日：2005-09-23
申请号：KR1020040022458
申请日：2004-03-18
申请人： 한경희 , 조준환 , 유정희
发明人： 한경희 , 유정희 , 조준환
IPC分类号： A23L1/39
CPC分类号： A23L23/00 , A23L7/107
摘要： 보리를 젖산 발효시킨 발효보리 혼합물로써 기호성이 좋고 가격이 저렴하며,β-glucan의 식이섬유와 단백질 등 영양이 풍부한 발효보리죽 제조방법이 서술되어 있다.
본 발명에 따른 발효보리 혼합물을 이용한 보리죽의 제조방법은 보리, 물, 포도당, 설탕 및 복합젖산균주(L.lactis, L.cremoris, L.diacetylactis)등의 발효보리 혼합물에 일정농도를 위해서 전분분해효소, 물, 우유(혹은 탈지분유) 및 잔탄검(xanthangum)를 첨가하여 제조한다.

2. 发明公开

KR1020040093334A 제빵용 냉동 반죽 및 이 냉동반죽을 이용한 빵의 제조방법 无效
标题翻译：使用L.PARANTARUM和L.BVEVIS作为酸乳酸菌株和使用该乳杆菌的生产BREAD的烘烤冷冻DOUGH最小化对品质的质量检测和对人力和劳动力成本的影响的影响最小化
公开(公告)号：KR1020040093334A
公开(公告)日：2004-11-05
申请号：KR1020030027215
申请日：2003-04-29
申请人： 한경희 , 조준환 , 유정희
发明人： 한경희 , 유정희 , 조준환
IPC分类号： A21D8/04
CPC分类号： A21D8/045 , A21D2/16 , A21D2/165 , A21D2/181 , A21D2/183 , A21D2/265 , A21D6/001 , A21D8/02 , A21D8/042 , A21D8/047 , A21D8/06 , A21D10/02 , C12N1/20 , C12R1/24 , C12R1/25
摘要： PURPOSE: Frozen dough for bakery products prepared by producing a wheat brew using L. plantarum and L. brevis as lactic acid bacterial strains and then fermenting with regular wheat flour, sugars, NaHCO3, κ-carrageenan, emulsifier, vital wheat gluten or the like is provided. The frozen dough is used for the production of bread, minimizes the quality deterioration of bread and saves manpower and labor cost. CONSTITUTION: The baking frozen dough is prepared by the steps of: making a wheat brew to have a moisture content of 50% and a pH of 3.5 to 3.8 by mixing the same amount of hard wheat flour and water, adding 3% by weight of glucose to dough, inoculating with 0.05% by weight of each of L. plantarum and L. brevis, based on the total weight of the dough and fermenting at 27 to 30deg.C for 18 to 20hr in an incubator; and forming dough by mixing 30% by weight of wheat brew, 50 to 55% by weight of regular wheat flour, 3% by weight of black sugar, 3% by weight of white sugar, 1% by weight of salt, 4% by weight of butter, 4% by weight of yeast, 0.08% by weight of α-amylase, 0.1% by weight of glucose oxidase, 0.5% by weight of NaHCO3, 0.5% by weight of κ-carrageenan, 0.5% by weight of emulsifiers and 1.5% by weight of vital wheat gluten for 5 to 10min in a dough mixer.
摘要翻译：目的：将使用植物乳杆菌和短乳杆菌作为乳酸菌株生产小麦酿造制成的面包制品的冷冻面团，然后用常规小麦粉，糖，NaHCO 3，κ-角叉菜胶，乳化剂，重要的小麦面筋等发酵被提供。冷冻面团用于生产面包，减少面包质量恶化，节省人力和劳动力成本。构成：通过以下步骤制备烘烤的冷冻面团：通过混合相同量的硬小麦粉和水，使小麦酿造的水分含量为50％，pH为3.5至3.8，加入3重量％葡萄糖至面团，基于面团的总重量接种0.05％重量的植物乳杆菌和短乳杆菌，并在培养箱中在27至30℃下发酵18至20小时; 通过混合30重量％的小麦酿造，50-55重量％的常规小麦粉，3重量％的黑糖，3重量％的白糖，1重量％的盐，4重量％ 4重量％的酵母，0.08重量％的α-淀粉酶，0.1重量％的葡萄糖氧化酶，0.5重量％的NaHCO 3，0.5重量％的κ-角叉菜胶，0.5重量％的乳化剂和1.5重量％的生物小麦面筋在面团混合器中5至10分钟。

3. 发明授权

KR100428399B1 발효콩비지가 함유된 스낵식품의 제조방법 失效
标题翻译： 발효콩비지가함유된스낵식품의제조방법
公开(公告)号：KR100428399B1
公开(公告)日：2004-04-29
申请号：KR1020010020329
申请日：2001-04-17
申请人： (주)선프라자 , 유정희 , 한경희
发明人： 한경희 , 유정희
IPC分类号： A23G3/00
摘要： PURPOSE: Provided is a method for manufacturing snack foods by using fermented soy dregs with cereal powders. Therefore, the snack foods contain major nutrients included in soy bean, are removed from beany smell. CONSTITUTION: The method for manufacturing snack foods comprises the steps of: sterilizing soy dregs at 120 deg.C for 20 minutes with high pressure then cooling it at room temperature; culturing a spore solution with the soy dregs at 37 deg.C for 20-24 hours; mixing grain powders, skim milk powders, sea tangle powders and salts to the fermented soy dregs then kneading them; forming the kneading into a plate shape having the depth of 0.5 cm and cutting it into a regular size; drying it at a room temperature of 15 deg. C for 48 hours to its moisture content being 12-13%; deep-frying it at 180-190 deg.C for 15 seconds; coating a fry with a sweetening agent then seasoning it; and packing it.
摘要翻译：目的：提供一种通过使用发酵豆粕和谷物粉制造零食的方法。因此，休闲食品含有大豆中包含的主要营养成分，从豆腥味中除去。组成：休闲食品的制造方法包括以下步骤：将豆渣在120℃高压下灭菌20分钟，然后在室温下冷却; 用大豆渣在37℃培养孢子溶液20-24小时; 将谷物粉末，脱脂奶粉，海带粉末和盐混合到发酵豆粕中，然后捏合它们; 将捏合成形为具有0.5cm深度的板状并将其切割成规则尺寸; 在15℃的室温下进行干燥。 C的水分含量为12-13％; 在180-190℃下将其油炸15秒; 用甜味剂包裹油炸食品，然后调味; 并包装它。

4. 发明公开

KR1020020080643A 발효콩비지가 함유된 스낵식품의 제조방법 失效
标题翻译：用于制造含有发芽大豆粉的SNACK食品的方法
公开(公告)号：KR1020020080643A
公开(公告)日：2002-10-26
申请号：KR1020010020329
申请日：2001-04-17
申请人： (주)선프라자 , 유정희 , 한경희
发明人： 한경희 , 유정희
IPC分类号： A23G3/00
摘要： PURPOSE: Provided is a method for manufacturing snack foods by using fermented soy dregs with cereal powders. Therefore, the snack foods contain major nutrients included in soy bean, are removed from beany smell. CONSTITUTION: The method for manufacturing snack foods comprises the steps of: sterilizing soy dregs at 120 deg.C for 20 minutes with high pressure then cooling it at room temperature; culturing a spore solution with the soy dregs at 37 deg.C for 20-24 hours; mixing grain powders, skim milk powders, sea tangle powders and salts to the fermented soy dregs then kneading them; forming the kneading into a plate shape having the depth of 0.5 cm and cutting it into a regular size; drying it at a room temperature of 15 deg. C for 48 hours to its moisture content being 12-13%; deep-frying it at 180-190 deg.C for 15 seconds; coating a fry with a sweetening agent then seasoning it; and packing it.
摘要翻译：目的：提供通过使用发酵的大豆渣与谷物粉制造休闲食品的方法。因此，小吃食品中含有大豆中含有的主要营养物质，被从异味中除去。构成：制作休闲食品的方法包括以下步骤：高压灭菌120℃大豆渣20分钟，然后在室温下冷却; 用大豆渣在37℃培养孢子溶液20-24小时; 将发酵的大豆渣混合谷物粉末，脱脂奶粉，海螯合粉末和盐，然后捏合; 将揉捏形成深度为0.5cm的板状并将其切割成规则尺寸; 在15度的室温下干燥。 C含水量为12-13％48小时; 在180-190摄氏度下煎炸15秒钟; 用甜味剂涂上油炸，然后调味; 并打包。

5. 发明授权

KR100462424B1 콩비지를 이용한 요구르트의 제조방법 失效
标题翻译：如果您有任何疑问，请与我们联系
公开(公告)号：KR100462424B1
公开(公告)日：2004-12-17
申请号：KR1020020023717
申请日：2002-04-30
申请人： 한경희 , 이길우 , 유정희
发明人： 한경희 , 유정희 , 이길우
IPC分类号： A23C9/123 , A23L1/20
摘要： PURPOSE: Provided is a method for producing yoghurt by fermenting soybean dregs, as a by-products generated from the manufacture of soybean milk and bean curd. CONSTITUTION: A method for producing yoghurt using soybean dregs comprising the steps of: controlling acidity of soybean dregs to pH 6.0 by adding distilled water and 0.1% of citric acid, followed by homogenization; adding 0.2% of protease to the soybean dregs, followed by stirring at 50 deg.C for 120 minutes and addition of the soybean dregs for 2 minutes; adding 2.5 times of distilled water and isolating slurry type edible fiber mixture; and adding 3% of isolated soybean protein solution or 3% of defatted milk powder solution, egg yolk powder and glucose (each of 2%(w/w)) to the isolated edible fiber mixture, followed by sterilization at 100 deg.C for 10 minutes, cooling to 30 deg.C, inoculation of mixed strain of L.acidophilus, Lactococcus thermophilus, Bifidobacterium Longum, L. Bulgaricus and the like, and fermentation for 6-12 hours.
摘要翻译：目的：提供一种通过发酵大豆渣制造酸奶的方法，作为豆浆和豆腐生产中产生的副产物。构成：使用大豆渣生产酸奶的方法，包括以下步骤：通过加入蒸馏水和0.1％柠檬酸将大豆渣的酸度控制在pH6.0，然后均化; 在大豆渣中加入0.2％的蛋白酶，50℃下搅拌120分钟，加入豆渣2分钟; 加入蒸馏水2.5倍，分离浆状食用纤维混合物; 在分离的食用纤维混合物中加入3％分离的大豆蛋白溶液或3％脱脂奶粉溶液，蛋黄粉和葡萄糖（各为2％（w / w）），然后在100℃灭菌 10分钟，冷却至30℃，接种嗜酸乳杆菌，嗜热乳杆菌，长双歧杆菌，保加利亚乳杆菌等混合菌株，发酵6-12小时。

6. 发明授权

KR100411337B1 콩비지를 이용한 두부의 제조방법 失效
标题翻译： 콩비지를이용한두부의제조방법
公开(公告)号：KR100411337B1
公开(公告)日：2004-02-05
申请号：KR1020010020328
申请日：2001-04-17
申请人： 한경희 , 이길우 , 유정희
发明人： 한경희 , 유정희
IPC分类号： A23L1/20
摘要： PURPOSE: Provided is a preparation method of bean-curd using soy dregs which has a soft texture, contains functional nutrients including proteins, dietary fibers and soy phospholipids, and is cost-competitive. CONSTITUTION: The preparation method of bean-curd using soy dregs is characterized by the steps of: preparing homogenized soy milk by using 4% of soy protein isolates(SPI), 3% of glucose and 2% of purified oil; adding 20-40% of soy dregs which is enzyme-treated thereto; coagulating it by adding 0.7% of glucono-delta lactone, 1% of NaCl and 0.1% of xanthan gum thereto; and forming it by pressing.
摘要翻译：用途：提供一种豆渣的制备方法，其使用豆渣质地柔软，包含蛋白质，膳食纤维和大豆磷脂等功能性营养素，并且具有成本竞争力。组成：使用大豆渣的豆腐的制备方法的特征在于使用4％的大豆分离蛋白（SPI），3％的葡萄糖和2％的纯化油制备均质豆浆; 加入20-40％经过酶处理的豆渣; 通过向其中加入0.7％的葡糖酸-δ内酯，1％的NaCl和0.1％的黄原胶使其凝固; 并通过按压形成它。

7. 发明公开

KR1020030085330A 콩비지를 이용한 요구르트의 제조방법 失效
标题翻译：使用大豆蛋白制备酸奶的方法
公开(公告)号：KR1020030085330A
公开(公告)日：2003-11-05
申请号：KR1020020023717
申请日：2002-04-30
申请人： 한경희 , 이길우 , 유정희
发明人： 한경희 , 유정희 , 이길우
IPC分类号： A23C9/123 , A23L1/20
摘要： PURPOSE: Provided is a method for producing yoghurt by fermenting soybean dregs, as a by-products generated from the manufacture of soybean milk and bean curd. CONSTITUTION: A method for producing yoghurt using soybean dregs comprising the steps of: controlling acidity of soybean dregs to pH 6.0 by adding distilled water and 0.1% of citric acid, followed by homogenization; adding 0.2% of protease to the soybean dregs, followed by stirring at 50 deg.C for 120 minutes and addition of the soybean dregs for 2 minutes; adding 2.5 times of distilled water and isolating slurry type edible fiber mixture; and adding 3% of isolated soybean protein solution or 3% of defatted milk powder solution, egg yolk powder and glucose (each of 2%(w/w)) to the isolated edible fiber mixture, followed by sterilization at 100 deg.C for 10 minutes, cooling to 30 deg.C, inoculation of mixed strain of L.acidophilus, Lactococcus thermophilus, Bifidobacterium Longum, L. Bulgaricus and the like, and fermentation for 6-12 hours.
摘要翻译：目的：提供通过发酵大豆渣生产酸奶的方法，作为从豆浆和豆腐生产产生的副产物。构成：使用大豆渣生产酸奶的方法，包括以下步骤：通过加入蒸馏水和0.1％柠檬酸将大豆渣的酸度控制在pH6.0，然后均化; 向大豆渣中加入0.2％的蛋白酶，然后在50℃下搅拌120分钟，加入大豆渣2分钟; 加入蒸馏水2.5倍，分离浆状食用纤维混合物; 将3％的分离大豆蛋白溶液或3％的脱脂奶粉溶液，蛋黄粉和葡萄糖（各为2％（w / w））加入到分离的可食用纤维混合物中，然后在100℃下灭菌 10分钟，冷却至30℃，接种嗜酸乳杆菌，嗜热乳杆菌，长双歧杆菌，保加利亚乳杆菌等混合菌株，发酵6-12小时。

8. 发明公开

KR1020020080642A 콩비지를 이용한 두부의 제조방법 失效
标题翻译：使用大豆蛋白的豆腐制备方法
公开(公告)号：KR1020020080642A
公开(公告)日：2002-10-26
申请号：KR1020010020328
申请日：2001-04-17
申请人： 한경희 , 이길우 , 유정희
发明人： 한경희 , 유정희
IPC分类号： A23L1/20
CPC分类号： A23L11/07 , A23L33/16 , A23V2002/00 , A23V2300/16
摘要： PURPOSE: Provided is a preparation method of bean-curd using soy dregs which has a soft texture, contains functional nutrients including proteins, dietary fibers and soy phospholipids, and is cost-competitive. CONSTITUTION: The preparation method of bean-curd using soy dregs is characterized by the steps of: preparing homogenized soy milk by using 4% of soy protein isolates(SPI), 3% of glucose and 2% of purified oil; adding 20-40% of soy dregs which is enzyme-treated thereto; coagulating it by adding 0.7% of glucono-delta lactone, 1% of NaCl and 0.1% of xanthan gum thereto; and forming it by pressing.
摘要翻译：目的：提供使用大豆渣的豆腐的制备方法，其质地柔软，含有功能性营养物质，包括蛋白质，膳食纤维和大豆磷脂，具有成本竞争力。构成：使用大豆渣的豆腐的制备方法的特征在于：通过使用4％的大豆蛋白分离物（SPI），3％的葡萄糖和2％的纯化油来制备均质的豆浆; 加入20-40％的经过酶处理的大豆渣; 通过加入0.7％的葡萄糖酸-δ内酯，1％的NaCl和0.1％的黄原胶，使其凝结; 并通过压制成型。

9. 发明公开

KR1020160069757A 닭볶음탕의 제조방법 有权
标题翻译： BRISISED CHICKEN，及其制造方法
公开(公告)号：KR1020160069757A
公开(公告)日：2016-06-17
申请号：KR1020140175748
申请日：2014-12-09
申请人： 유정희
发明人： 유정희 , 함영일
IPC分类号： A23L13/50
CPC分类号： A23L13/50 , A23L13/52 , A23L13/55
摘要： 본발명은닭고기에약초와해산물을첨가하여닭볶음탕을제조하는방법및 이방법으로제조되는닭볶음탕에관한것이다. 본발명에따른닭볶음탕은닭고기의지방과콜레스테롤이제거되어이를섭취하여도비만과체내콜레스테롤축적이억제되고느끼한맛이줄어들며, 고압가열후 상압에서가열하므로조리시간이단축되면서닭고기의육질이탄력있고부드러워지며, 또한약초성분이닭고기에배여서닭볶음탕의맛, 향및 색상이향상되고약초의강한맛과향이순화되어서로조화를이루므로약초의첨가로인한거부감을줄일수 있으며, 약초가용출된국물을함께섭취하므로약초의유용성분을온전히섭취할수 있다.
摘要翻译：本发明涉及通过向鸡和通过相同方法制造的炖辣鸡加入药草和海鲜来制造炖辣鸡的方法。根据本发明的炖辣鸡具有以下作用：通过从鸡中除去脂肪和胆固醇来抑制身体中的肥胖和胆固醇积聚，并且较少油腻; 在高压煮沸后，在大气压下煮沸鸡肉，烹饪时间短，鸡肉嫩嫩质感; 增加作为药草成分的炖辣鸡的味道，风味和颜色渗透鸡肉; 通过调低药材的强烈口感和气味，相互协调，减少了向药鸡添加药草的排斥力; 并通过食用药草成分溶解的汤摄入药材的整个活性成分。

10. 发明授权

KR100956038B1 내수성 광섬유사 및 이의 제조 방법 有权
标题翻译：水电光纤纱线的方法和装置
公开(公告)号：KR100956038B1
公开(公告)日：2010-05-06
申请号：KR1020090077393
申请日：2009-08-21
申请人： 주식회사 엘티전자 , 홍순교 , 유정희
发明人： 홍순교 , 유정희
IPC分类号： G02B6/44
摘要： PURPOSE: A method and an apparatus for a water-resisting optical fiber yarn are provided to prevent cutting in a weaving process by mixing a thread with a synthetic resin to surround the optical fiber yarn. CONSTITUTION: An optical fiber yarn(100) has a scratch side(120) upon the surface of the optical fiber yarn. A synthetic resin layer(200) is coated on the surface of the optical fiber yarn. A plurality of yarn(300) for cores are mixed in the synthetic resin layer. The yarn for core is selected between a metallic fiber, a synthetic fiber, and an animal fiber. The metallic fiber is selected between a silver thread, a wire, a titanium yarn, an aluminum yarn, and a copper wire. The synthetic fiber is selected between nylon, polyester, and acryl. The animal fiber is a silk or a spider's thread.
摘要翻译：目的：提供一种防水光纤纱线的方法和装置，以通过将线与合成树脂混合以包围光纤纱线来防止织造过程中的切割。构成：光纤纱线（100）在光纤纱线的表面上具有刮擦侧（120）。合成树脂层（200）涂覆在光纤纱线的表面上。在合成树脂层中混合多根芯线（300）。核心纱线选自金属纤维，合成纤维和动物纤维。金属纤维在银线，线，钛纱，铝纱和铜线之间选择。合成纤维选自尼龙，聚酯和丙烯酸。动物纤维是丝绸或蜘蛛线。

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