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公开(公告)号：KR101402110B1
公开(公告)日：2014-06-02
申请号：KR1020120120542
申请日：2012-10-29
Applicant: 한국식품연구원
Abstract: 본 발명은 누룽지용 재성형쌀의 제조방법 및 이를 이용한 누룽지의 제조방법에 관한 것으로 쌀가루와 단백질 분말을 혼합하는 단계; 혼합물에 수분을 가하고 압출성형기를 이용하여 쌀알형태로 압출성형하여 재성형쌀을 얻는 단계; 재성형쌀과 전분액을 혼합하여 재성형쌀을 코팅하는 단계; 및 전분액으로 코팅된 재성형쌀을 오븐 건조하는 단계를 포함함으로써 누룽지로 제조시 조직감, 복원력 및 관능 기호도가 우수하다.
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公开(公告)号：KR101367643B1
公开(公告)日：2014-02-27
申请号：KR1020120032363
申请日：2012-03-29
Applicant: 한국식품연구원
Abstract: 본 발명은 생면 상태의 쌀면발을 연속공정으로 생산할 수 있는 쌀면발 제조장치, 제조방법, 및 그에 의하여 제조된 쌀면발에 관한 것으로서, 본 발명의 바람직한 실시예에 따른 쌀면발 제조장치는, 습식분쇄된 쌀유액을 수용하며, 수용된 쌀유액을 소정의 속도로 배출할 수 있는 호퍼부; 상기 호퍼부로부터 배출된 쌀유액이 경사지도록 흐르게 하여 쌀유액을 시트 형상으로 성형하는 성형부; 상기 성형부에 의해 시트 형상으로 성형된 쌀유액을 증숙시켜 증숙 시트로 만드는 증숙부; 상기 증숙부를 통과한 증숙 시트를 냉각하는 냉각부; 상기 성형부에 의하여 형성된 시트 형상의 쌀유액을 상기 증숙부 및 상기 냉각부를 향하여 이송하는 이송부; 및 상기 냉각부로부터 배출된 증숙 시트를 상기 이송부로부터 분리시키는 증숙 시트 분리부를 구비한다.
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公开(公告)号：KR1020120053172A
公开(公告)日：2012-05-25
申请号：KR1020100114301
申请日：2010-11-17
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A23L29/10 , A23P10/20 , A23V2002/00
Abstract: PURPOSE: A ginseng cream sauce composition for producing instant food, and a producing method thereof are provided to enable users to eat the composition with rice noodles or instant rice. CONSTITUTION: A producing method of a ginseng cream sauce composition comprises the following steps: roasting 3-7 parts of olive oil by weight, 3-7 parts of sliced button mushroom by weight, and 3-6 parts of onion by weight; adding 35-55 parts of cheese by weight and 120-160 parts of milk by weight into the roasted ingredients; adding 1-3 parts of ginseng powder or extract by weight into the mixture, and heating the mixture at 95-105 deg C; adjusting the viscosity of the mixture by adding more milk; filling the sauce composition into a packaging material, and fusing the packaging material at 170-180 deg C; and sterilizing the composition using 110-130 deg C hot water for 5-20 minutes.
Abstract translation: 目的：提供一种用于生产速食食品的人参奶油酱组合物及其制备方法，以使用户能够使用米粉或速溶米饭食用组合物。 构成：人参奶油酱组合物的制造方法，包括以下步骤：将3-7重量份的橄榄油，3-7重量的切片纽扣蘑菇和3-6重量份的洋葱焙烧; 加入35-55份重量的奶酪和120-160份重量的牛奶加入到焙烤成分中; 向混合物中加入1-3份人参粉末或重量的提取物，并在95-105℃下加热混合物; 通过添加更多的牛奶来调节混合物的粘度; 将酱料组合物填充到包装材料中，并将包装材料在170-180℃下熔融; 并用110-130℃热水灭菌组合物5-20分钟。
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公开(公告)号：KR1020120021830A
公开(公告)日：2012-03-09
申请号：KR1020100080126
申请日：2010-08-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/961 , Y02W90/11
Abstract: PURPOSE: A sauce composition for instant food, and a producing method thereof are provided to offer excellent dispersing property and easy mixing property of the composition to users. CONSTITUTION: A producing method of sauce composition for instant food comprises the following steps: washing spring onion, carrot, and onion before finely cutting, and slicing chicken breast to obtain mixing materials; mixing red pepper paste, starch syrup, cooking wine, sesame seed oil, and purified water to obtain red pepper paste sauce; frying the mixing materials in a frying pan with olive oil; adding the red pepper paste sauce and potato starch into the fried materials; stirring the mixture and heating at 95-105 deg C to obtain the sauce composition; inserting the sauce composition into a heatproof packaging pouch, and fusing the pouch at 170-180 deg C: and sterilizing the pouch using 110-130 deg C hot water for 5-20 minutes.
Abstract translation: 目的：提供用于即食食品的酱料组合物及其制备方法，以提供优异的分散性和组合物与使用者的混合性。 构成：用于即食食品的酱料组合物的生产方法包括以下步骤：在切割前洗涤葱，胡萝卜和洋葱，切碎鸡胸肉以获得混合物; 混合红辣椒糊，淀粉糖浆，烹调酒，芝麻籽油和净化水，得到红辣酱酱; 用橄榄油煎炸煎锅中的混合料; 将红辣酱酱和马铃薯淀粉加入油炸料中; 搅拌混合物并在95-105℃加热得到酱料组合物; 将酱料组合物插入耐热包装袋中，并在170-180℃下将小袋熔化，并使用110-130℃热水对袋进行5-20分钟的灭菌。
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公开(公告)号：KR1020090003777A
公开(公告)日：2009-01-12
申请号：KR1020070066718
申请日：2007-07-03
Applicant: 한국식품연구원 , 영농조합법인보성차생산자조합
Abstract: A culture medium composition for cultivating Pleurotus ostreatus Kummer or Flammulina velutipes, and a cultivating method by using the composition are provided to improve the taste and perfume of mushroom. A culture medium composition for cultivating Pleurotus ostreatus Kummer or Flammulina velutipes comprises 1-10 parts by weight of a green tea powder; and 1-5 parts by weight of sugar based on 100 parts by weight of the culture medium mixture.
Abstract translation: 提供了培养侧耳菇（Kummer）或火菇菌（Flammulina velutipes）的培养基组合物和使用该组合物的培养方法，以改善蘑菇的味道和香味。 用于培养侧耳菇（Kummer）或火菇菌（Flammulina velutipes）的培养基组合物包含1-10重量份的绿茶粉末; 和1-5重量份的基于100重量份培养基混合物的糖。
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Patent Agency Ranking
公开(公告)号：KR1020160070210A
公开(公告)日：2016-06-20
申请号：KR1020140175571
申请日：2014-12-09
Applicant: 한국식품연구원 , 강원도 고성군 (관리부서 농업기술센터)
CPC classification number: A23L7/196 , A23L7/1963 , A23L31/00
Abstract: 본발명은표고버섯리조또의제조방법및 이에따라제조된표고버섯리조또에관한것으로 (A) 물에불린쌀을마이크로파로조사하는단계; (B) 마이크로파로조사된쌀과리조또첨가재료를혼합하여물에침지시키는단계; (C) 침지된쌀과첨가재료를가열수증기로가열하는단계; 및 (D) 과열증기로가열된쌀과첨가재료를동결건조하는단계;를포함함으로써, 뜨거운물을부으면단시간내에복원이가능하여바로섭취할수 있으며영양소의파괴를최소화할수 있다.
Abstract translation: 本发明涉及枸杞子烩饭的制造方法， 并用其制造香茅汁。 枸橼酸烩饭的制作方法包括以下步骤：（A）将微波应用于浸泡在水中的水稻; （B）将通过微波处理的米和烩饭添加成分混合，并将米和添加剂成分浸泡在水中; （C）通过过热蒸汽加热浸泡的米和添加剂成分; 和（D）冻干由过热蒸汽加热的米和添加剂成分。 因此，在将热水倒入烩饭的情况下，可以在短时间内恢复莴苣烩饭，因此消费者可以立即服用烩饭并且可以将营养物质的破坏最小化。
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公开(公告)号：KR1020150019812A
公开(公告)日：2015-02-25
申请号：KR1020130097148
申请日：2013-08-16
Applicant: 한국식품연구원
Abstract: 본 발명은 재성형쌀을 이용한 즉석 식품의 제조방법 및 이에 따라 제조된 즉석 식품에 관한 것으로 쌀가루에 수분을 가하고 압출성형기를 이용하여 쌀알형태로 압출성형하여 재성형쌀을 얻는 단계, 재성형쌀을 송풍냉각 후 오븐에 건조하는 단계, 건조된 재성형쌀을 로스팅하는 단계 및 로스팅된 재성형쌀을 포장하는 단계를 포함함으로써, 복원력이 우수하므로 물만 부어 빠르게 섭취할 수 있으며 관능 기호도가 우수하다.
Abstract translation: 本发明涉及一种使用改性米制造即食食品的方法及其制造的速食食品。 该方法包括以下步骤：通过使用挤出成型装置将米加入水中并将米粒形状的重整米成型，从而获得重整米; 通过吹空气冷却改质米后，在烘箱中干燥改质米; 烤干燥的改良米饭; 并包装经过烘烤的改良米饭。 瞬间食物具有优异的恢复力。 因此，用户可以通过在改良的米饭中加入水来迅速地吃即食。 改良米饭具有极佳的适口性。
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公开(公告)号：KR101478026B1
公开(公告)日：2015-01-02
申请号：KR1020130097636
申请日：2013-08-19
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23L2/72 , A23L19/20 , A23V2002/00 , A23V2300/14
Abstract: 본 발명은 파인애플을 이용한 동치미 음료의 제조방법 및 이에 따라 제조된 파인애플 동치미 음료에 관한 것으로 세척한 무를 소금물에 침지시켜 절이는 단계; 절인 무를 탈수한 후 부재료와 혼합하는 단계; 정제수, 파인애플, 설탕 및 소금을 혼합하여 파인애플 혼합액을 제조하는 단계; 혼합물과 파인애플 혼합액을 혼합하는 단계; 혼합액을 숙성시킨 후 여과하는 단계; 및 여과된 여과액을 용기에 충진시킨 후 살균하는 단계를 포함함으로써, 무로만 제조된 동치미에서 발생되는 특유의 이취가 없으며 맛과 향이 우수한 동치미를 음료의 형태로 제공할 수 있다.
Abstract translation: 本发明涉及使用菠萝的东芝（使用萝卜的凉韩国汤）饮料和通过该方法制造的菠萝东芝饮料。 菠萝东芝饮料的方法包括在盐水中洗涤洗涤的萝卜的步骤; 将萝卜脱水并将脱水萝卜与其他成分混合; 将纯净水，菠萝，糖与盐混合制成菠萝混合溶液; 将混合物与菠萝混合溶液混合; 老化混合溶液并过滤; 将过滤的溶液填充在容器中并对其进行灭菌，从而仅使用萝卜除去东芝的独特气味，并提供具有风味和味道的东芝饮料。
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公开(公告)号：KR1020130116555A
公开(公告)日：2013-10-24
申请号：KR1020120039002
申请日：2012-04-16
Applicant: 한국식품연구원
IPC: A23L7/109 , A23L1/0522
CPC classification number: A23L7/111 , A21C11/16 , A23L3/349 , A23L5/13 , A23L29/212 , A23P30/20 , A23V2002/00 , A23V2200/10
Abstract: PURPOSE: A production method of rice noodles is provided to offer similar or better texture and palatability than conventional rice noodles using flour. CONSTITUTION: Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder. 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader for kneading. The obtained dough is inserted into an extruding molder, and steamed to obtain noodles. The noodles are cooled and aged. The aged noodles are soaked in alcohol and dried. The rice noodle mixture contains 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch. The moisture content of the rice noodles is 30-60%. The rice noodles additionally contain 10-50 parts by weight of crushed rice. [Reference numerals] (AA) Step where Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder; (BB) Step where mixture of 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch about 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader; (CC) Step where dough is inserted into an extruding molder and steamed to obtain noodles; (DD) Step where noodles are cooled and aged; (EE) Step where aged noodles are soaked in alcohol and dried
Abstract translation: 目的：提供米粉的生产方法，以提供与使用面粉的常规米粉相似或更好的质地和适口性。 构成：将平均粒径为50-80目的米糠进行焙烧，得到米糠粉。 将100重量份的米粉与米粉混合物混合，并将混合物插入捏合机中进行捏合。 将得到的面团插入挤出成型机中，蒸去，得到面条。 面条冷却和老化。 老化的面条浸泡在酒精中干燥。 米粉混合物含有20-70重量份的米糠粉和10-70重量份木薯淀粉。 米粉的含水量为30-60％。 米粉还含有10-50重量份的破碎米饭。 （AA）步骤：将平均粒径为50-80目的米糠进行焙烧以获得米糠粉末; （BB）步骤其中将20-70重量份的米糠粉和10-70重量份木薯淀粉约100重量份的米粉与米粉混合物混合，并将混合物插入 捏捏机 （CC）将面团插入挤出成型机并蒸煮以获得面条的步骤; （DD）面条冷却和老化的步骤; （EE）将老化的面条浸泡在酒精中并干燥的步骤
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公开(公告)号：KR1020130110405A
公开(公告)日：2013-10-10
申请号：KR1020120032363
申请日：2012-03-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A rice noodle manufacturing apparatus, a manufacture method, and rice noodles produced thereby are provided to manufacture one type of rice noodle, which has long-grain variety rice as a raw material, in a mass amount with a continuous process and to produce the rice noodles with more automated method and more rapidly in comparison to a previous semi-automatic rice noodle manufacturing apparatus. CONSTITUTION: A rice noodle (4) manufacturing apparatus comprises a hopper unit which accommodates a rice milky liquid (2) which is pulverized with moisture and which discharges the accommodated rice milky liquid in a certain speed; a molding unit (20) which molds the rice milky liquid into a sheet shape by making the rice milky liquid, which is discharged from the hopper unit, flow with inclination; a steaming unit (30) which makes the rice milky liquid, which is molded into the sheet shape by the molding unit, into a steamed sheet (3) by steaming; a cooling unit (40) which cools the steamed sheet which has been through the steaming unit; a conveying unit (50) which conveys the rice milky liquid in the sheet shape formed by the molding unit to the steaming unit and the cooling unit; and a steamed sheet separation unit (60) which separates the steamed sheet, which is discharged from the cooling unit, from the conveyor unit. The rice noodle manufacture method includes the following steps; a rice milky liquid production step which pulverizes rice immersed in water with moisture; a molding step which molds into a sheet shape by making the rice milky liquid flow with inclination; a steaming step which produces a steamed sheet by steaming the rice milky liquid in the sheet shape; and a cooling step which cools the steamed sheet supplying winds.
Abstract translation: 目的：提供一种制作的米粉制造装置，制造方法和由其制成的米粉，以制造一种以长粒品种为原料的米粒，其质量为连续工序，生产 与以前的半自动米粉制造装置相比，具有更自动化的方法和更快速的米粉。 构成：米粉（4）制造装置包括：料斗单元，其容纳用水分粉碎的米白色液体（2），并以一定速度排出收纳的米色液体; 通过使从料斗单元排出的米粒状液体倾斜地流动而将米粒状液体成形为片状的成型单元（20） 蒸煮单元（30），其通过模塑单元将由模塑单元模制成片状的米粒状液体通过蒸汽形成蒸汽薄片（3）; 冷却单元（40），其冷却已经通过蒸汽单元的蒸的薄片; 输送单元（50），其将由所述成型单元形成的片状的米色液体输送到所述蒸汽单元和所述冷却单元; 以及将从冷却单元排出的蒸馏片从输送单元分离的蒸带分离单元（60）。 米粉制造方法包括以下步骤： 米饭液体生产步骤，将水分浸入水中粉碎; 通过使米粒状液体倾斜地流动而成形为片状的成型工序; 蒸煮步骤，通过蒸煮片状的米白色液体来生产蒸煮片; 以及冷却供给风的蒸片的冷却工序。
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