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公开(公告)号：KR1020120116619A
公开(公告)日：2012-10-23
申请号：KR1020110034160
申请日：2011-04-13
Applicant: 한국식품연구원
IPC: A23L7/10
CPC classification number: A23L7/10
Abstract: PURPOSE: Small rice dumplings including non-glutinous rice and glutinous rice, and a producing method thereof are provided to use only rice materials without using starch. CONSTITUTION: A producing method of small rice dumplings including non-glutinous rice and glutinous rice comprises the following steps: mixing 25-50 parts of non-glutinous rice by weight, and 75-100 parts of glutinous rice by weight to obtain the small rice dumplings; and adding 100-150 parts of mixing water by weight, and 1-2 parts of refined salt by weight into the small rice dumplings.
Abstract translation: 目的：提供包括非糯米和糯米的小粽子及其制造方法，仅使用米料而不使用淀粉。 构成：含糯米和糯米的小粽子的生产方法包括：将25-50份重量的非糯米和75-100份糯米重量混合，得到小米 水饺; 并加入100-150份重量的混合水和1-2份重量的精制盐制成小米饺子。
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公开(公告)号：KR1020120077211A
公开(公告)日：2012-07-10
申请号：KR1020100139091
申请日：2010-12-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A real-time spectroscopic analysis device and a spectrometry are provided to efficiently utilize production time and manpower, to enhance the efficiency and yield of a production process, and to reduce energy. CONSTITUTION: A real-time spectroscopic analysis device(100) comprises a light source(110), a light collecting unit(130), a light transfer unit(170), and a plurality of spectroscopic analysis modules(140,150,160). The light transfer unit forms a plurality of optical fiber path correspondently to a focus position of the light collecting unit. The plurality of spectroscopic analysis modules respectively comprises faders(142,152,162) and spectrometric sensors. The plurality of spectroscopic analysis modules respectively adjusts a light amount proper to the spectrometric sensors. The plurality of spectroscopic analysis modules respectively analyzes lights of different wavelengths.
Abstract translation: 目的：提供实时光谱分析装置和光谱仪，以有效利用生产时间和人力，提高生产过程的效率和产量，并减少能源。 构成：实时光谱分析装置（100）包括光源（110），光收集单元（130），光传输单元（170）和多个光谱分析模块（140,150,160）。 光传输单元对应于聚光单元的聚焦位置形成多个光纤路径。 多个光谱分析模块分别包括推子（142,152,162）和光谱测量传感器。 多个光谱分析模块分别调整光谱传感器的光量。 多个光谱分析模块分别分析不同波长的光。
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公开(公告)号：KR101146148B1
公开(公告)日：2012-05-16
申请号：KR1020100015846
申请日：2010-02-22
Applicant: 한국식품연구원
Abstract: 본 발명은 타락죽의 제조방법에 관한 것으로 보다 상세하게는 타락죽의 제조방법에 있어서, 쌀가루, 우유, 소금, 정제수 및 부재료로서 곡물, 퍼핑 곡물, 두류, 견과류, 야채류 및 과일류의 군으로부터 선택된 어느 하나 이상을 혼합하고 가열 교반하는 단계; 상기의 가열 교반하여 얻은 타락죽을 레토르트 용기에 충진하는 단계; 상기의 타락죽이 충진된 레토르트 용기 중 빈 공간의 공기를 가스치환 후 밀봉하는 단계; 상기의 레토르트 용기에 타락죽이 충진되고 밀봉된 것을 살균하고 냉각하는 단계를 포함하는 타락죽의 제조방법에 관한 것이다.
본 발명에 의해 제조한 타락죽은 노인의 식사대용식, 성인의 식사대용식, 청소년의 식사대용식, 유아용 이유식 또는 환자용 식사의 용도로 사용될 수 있다.-
公开(公告)号：KR101106200B1
公开(公告)日：2012-01-20
申请号：KR1020090033244
申请日：2009-04-16
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀을 포함하는 쌀두유의 제조방법에 관한 것으로서 보다 상세하게는 대두 및 쌀을 마이크로파로 처리하여 퍼핑하는 단계; 상기 마이크로파로 퍼핑처리한 대두 및 쌀의 혼합물에 정제수를 첨가하고 미분쇄하여 쌀두유액을 얻는 단계; 상기 쌀두유액에 부재료로서 정제염, 탈지분유, 쌀 올리고당, 쌀 시럽, 현미유를 첨가하고 혼합한 후 균질화하는 단계를 포함하는 쌀을 포함하는 쌀두유의 제조방법에 관한 것이다.
쌀, 대두, 두유, 마이크로파 처리-
公开(公告)号：KR101053985B1
公开(公告)日：2011-08-04
申请号：KR1020100114275
申请日：2010-11-17
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of edible oil and fat containing a green tea component is provided to secure the excellent product stability without the precipitation. CONSTITUTION: A producing g method of edible oil and fat comprises the following steps: extracting green tea leaves or crushed tea leaves with 90~98v/v% of ethanol water solution to obtain an extract(S1); centrifugal separating the extract before decanting or filtering, and concentrating the extract into 1~10Brix(S2); inserting an emulsifier into the extract; mixing the extract with edible oil(S3); and packing the obtained edible oil and fat. 0.05~0.2v/v% of emulsifier is added to the extract.
Abstract translation: 目的：提供含有绿茶成分的食用油脂的生产方法，确保优异的产品稳定性，不会产生沉淀。 构成：食用油脂的生产方法如下：用90〜98v / v％的乙醇水溶液提取绿茶叶或粉碎的茶叶，得到提取物（S1）; 在萃取或过滤前离心分离提取物，并将提取物浓缩至1〜10Brix（S2）; 将乳化剂插入提取物中; 将提取物与食用油混合（S3）; 并包装所获得的食用油脂。 将0.05〜0.2v / v％的乳化剂加入到提取物中。
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Patent Agency Ranking
公开(公告)号：KR100989637B1
公开(公告)日：2010-10-26
申请号：KR1020080030365
申请日：2008-04-01
Applicant: 한국식품연구원
Abstract: 본 발명은 기능성 소재가 포함된 쌀국수 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀국수에 있어서, 전분손상도 범위가 15％이하, 보다 바람직하게는 전분손상도 범위가 8∼15％인 반습식 기류분쇄 백미 쌀가루, 전분손상도 범위가 12％이하, 보다 바람직하게는 전분손상도 범위가 5∼12％인 습식 기류분쇄 백미 쌀가루, 전분손상도 범위가 15％이하, 보다 바람직하게는 전분손상도 범위가 10∼15％인 반습식 기류분쇄 파쇄 쌀가루의 군으로부터 선택된 어느 하나 이상의 쌀가루를 주재료로 하고, 상기 쌀가루 주재료에 전분 및 기능성 소재가 포함되도록 하여 관능성, 기능성이 우수하고, 면의 탄력성이 좋으며, 열수를 공급하여 복원시 우수한 면질을 유지할 수 있는 쌀국수 및 이의 제조방법에 관한 것이다.
상기에서 기능성 소재는 뽕잎, 녹차, DHA 칼슘, 단호박, 흑미, 클로렐라 분말, 마치현 분말, 미나리 분말, 쑥 분말, 쑥갓 분말, 양파 분말, 마늘 분말, 명일엽 분말, 강황 분말, 산수유 분말, 황금 분말, 치커리 분말, 셀레늄 분말의 군으로부터 선택된 어느 하나 이상이다.
쌀국수, 기능성 소재-
公开(公告)号：KR1020090105104A
公开(公告)日：2009-10-07
申请号：KR1020080030365
申请日：2008-04-01
Applicant: 한국식품연구원
CPC classification number: A23L7/109 , A23L3/36 , A23L29/03 , A23L29/212 , A23L33/105 , A23P30/20
Abstract: PURPOSE: A method for preparing instant rice noodles containing functional materials is provided to secure high quality of noodles when they are put in hot water. CONSTITUTION: A method for preparing instant rice noodles containing functional materials comprises the following steps of: mixing starch, functional materials, and refined salt to rice flour; adding purified water to the mixture; steaming the dough; extruding the dough through an extruder with a 0.4-2.0mm dice and cutting the extruded noodles; and cooling off the noodles, and drying them in a fridge and freezer. The functional materials are selected from the group consisting of mulberry leaves, green tea, DHA calcium, sweet pumpkin, black rice, chlorella powder, Portulacae herba powder, dropwort powder, wormwood powder, crown daisy powder, onion powder, garlic powder, Angelica keiskei powder, Curcuma longa powder, Cornelian cherry powder, skullcap plant powder, chicory powder, and selenium powder.
Abstract translation: 目的：提供含有功能材料的速溶米粉的制备方法，以确保将面条放入热水中时的高质量。 构成：一种制备含有功能材料的速溶米粉的方法，包括以下步骤：将淀粉，功能材料和精制盐混合到米粉中; 向混合物中加入纯净水; 蒸面团; 将面团通过挤压机挤出0.4-2.0mm骰子并切割挤出的面条; 并冷却面条，并在冰箱和冰柜中烘干。 功能材料选自桑叶，绿茶，DHA钙，甜南瓜，黑米，小球藻粉，茯苓粉，滴麦粉，蒿木粉，皇冠雏菊粉，洋葱粉，大蒜粉，当归keiskei 粉末，姜黄粉，康乃馨樱桃粉，骷髅植物粉，菊苣粉和硒粉。
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公开(公告)号：KR1020090056612A
公开(公告)日：2009-06-03
申请号：KR1020070123841
申请日：2007-11-30
Applicant: 한국식품연구원
Abstract: A method for preparing high quality of tea leaf extract by enzyme treatment is provided to reduce the destruction of useful components of green tea and to improve the taste and flavor of the green tea by enzyme-deactivating tea leaf and pulverized the tea leaf. A method for preparing high quality of tea leaf extract by enzyme treatment comprises the following steps of: steaming tea leaf at 90~120°C for 40~120 seconds; pulverizing the steamed tea leaf while adding deionized water; adjusting pH of the pulverized leaf to an acid range and additionally adding the deionized water to extract the leaf; immediately cooling the extracts and compression-filtering the extracts; centrifuging the compression-filtered extracts to restore the pH of the supernatant; and adding beta-cyclodextrin to the pH-restored extracts.
Abstract translation: 提供通过酶处理制备高品质茶叶提取物的方法，以减少绿茶有用成分的破坏，并通过酶活化茶叶并粉碎茶叶来改善绿茶的味道和风味。 通过酶处理制备高品质茶叶提取物的方法包括以下步骤：将茶叶在90〜120℃下蒸40〜120秒; 在加入去离子水的同时粉碎蒸茶叶; 将粉碎的叶片的pH调节至酸性范围，并另外加入去离子水以提取叶子; 立即冷却提取物并对提取物进行压缩过滤; 离心压缩过滤的提取物以恢复上清液的pH; 并向pH恢复的提取物中加入β-环糊精。
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公开(公告)号：KR1020090017936A
公开(公告)日：2009-02-19
申请号：KR1020070082468
申请日：2007-08-16
Applicant: 한국식품연구원 , 군산시 , 재단법인 전라북도생물산업진흥원
IPC: A23L1/10
CPC classification number: A23L7/10 , A23L33/10 , A23V2200/30
Abstract: Tteok (rice cake) for tteokbokki (a broiled dish of sliced tteok, vegetables, seasoning, etc.) is provided to improve the preference of tteokbokki by enhancing appearance and texture. Tteok for tteokbokki is prepared by using a cereal, a pumpkin and a functional component. Preferably the pumpkin is added in an amount of 0.5-5 parts by weight based on 100 parts by weight of a cereal, and the functional component selected from barley sprouts, sorbitol, xylitol, radish, carrot, etc. is added in an amount of 0.5-5 parts by weight based on 100 parts by weight of a cereal.
Abstract translation: 提供tteokbokki的Tteok（米饼）（切片，蔬菜，调味料等的烤盘），通过增强外观和质感来提高tteokbokki的偏好。 tteok为tteokbokki准备通过使用谷物，南瓜和功能组件。 优选地，以基于100重量份的谷物为0.5-5重量份的量加入南瓜，并且添加选自大麦芽，山梨糖醇，木糖醇，萝卜，胡萝卜等的功能成分，其量为 基于100重量份谷物的0.5-5重量份。
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公开(公告)号：KR100832305B1
公开(公告)日：2008-05-26
申请号：KR1020070014419
申请日：2007-02-12
Applicant: 한국식품연구원
CPC classification number: A23L7/196 , A23G3/0002 , A23L5/34 , A23P10/28 , A23P20/10 , A23V2002/00 , A23V2200/312 , A23V2250/21
Abstract: A bar-shaped snack with early rice and its preparation method are provided to enable anyone to eat the snack conveniently and produce processed foods using early rice. A bar-shaped snack with early rice is prepared by the steps of: adding 10~25wt.pt. of a food additive to early rice microwave-treated at 600~800W for 1~3min, based on 100wt.pt. of the early rice; forming the early rice into a bar shape; and hardening the bar-shaped snack at -30~-10°C. The food additive comprises at least one selected from the group consisting of starch syrup, oligosaccharide, gelatin, and marshmallow. The bar-shaped snack is further coated with 5~20wt.pt. of a coating liquid comprising an anti-cavity substance (and a functional substance), based on 100wt.pt. of the snack. The anti-cavity substance comprises at least one selected from the group consisting of sorbitol, xylitol, erythritol, palatinose, mannitol, maltitol, a sugar alcohol solution of inositol or quercitol, a licorice root extract, a green tea leaf extract, a grapefruit seed extract, and a propolis extract. The functional substance comprises at least one selected from the group consisting of an Oolong tea extract, an Akebia quinata extract, a cinnamon extract, a Coptis chinensis extract, an Aralia elata extract, an Ulmus davidiana var. japonica extract, a gulfweed extract, an aloe extract, a mugwort extract, a chlorella extract, a black tea extract, a red ginseng extract, a ginseng extract, a Lycium chinense extract, a Torilis japonica extract, and an Astragalus membranaceus extract.
Abstract translation: 提供具有早稻的棒状小吃及其制备方法，使任何人都可以方便地吃小吃，并使用早稻生产加工食品。 通过以下步骤制备具有早稻的棒状小吃：加入10〜25wt .pt。 的一种食品添加剂，在600〜800W下进行微波处理1〜3min，基于100wt .pt。 的早稻; 将早稻形成条形; 并在-30〜-10℃下硬化条形小吃。 该食品添加剂包括选自淀粉糖浆，寡糖，明胶和棉花糖中的至少一种。 酒吧形小吃进一步涂上5〜20wt .pt。 的包含抗腔物质（和功能性物质）的涂布液，基于100重量份。 的小吃。 抗腔物质包括选自山梨糖醇，木糖醇，赤藓糖醇，帕拉金糖，甘露醇，麦芽糖醇，肌醇或槲皮醇的糖醇溶液，甘草根提取物，绿茶叶提取物，葡萄柚籽中的至少一种 提取物和蜂胶提取物。 所述功能性物质包括选自乌龙茶提取物，白尾ata提取物，肉桂提取物，黄连提取物，堇菜提取物，榆树榆中的至少一种。 栀子提取物，草甘膦提取物，芦荟提取物，艾蒿提取物，小球藻提取物，红茶提取物，红参提取物，人参提取物，枸杞提取物，茯苓提取物和黄芪提取物。
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