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公开(公告)号：KR100738658B1
公开(公告)日：2007-07-11
申请号：KR1020050091478
申请日：2005-09-29
Applicant: 대한민국(농촌진흥청장) , 정경순
Abstract: 본 발명은 천연 프로폴리스 추출물을 함유하는 고기양념소스에 관한 것으로, 프로폴리스는 약리효능이 높은 천연물질로서 천연 프로폴리스를 함유하는 고기양념소스는 고기의 맛과 영양을 우수하게 하고 품질수명을 연장하는 효과를 갖는다.
프로폴리스, 고기, 양념소스, 한약재, 기능성, 품질수명, 식품보존제-
公开(公告)号：KR1020050003907A
公开(公告)日：2005-01-12
申请号：KR1020030045430
申请日：2003-07-04
Applicant: 진주상황버섯영농조합법인 , 대한민국(농촌진흥청장)
Abstract: PURPOSE: Provided is a method for producing the extract of Phellinus Linteus Teng which has high antioxidative activity to reducing extraction time, energy, labor cost and the like. CONSTITUTION: The method for extracting Phellinus Linteus Teng having high antioxidative activity is characterized by containing the steps of: drying Phellinus Linteus Teng, followed by pulverization into 20 meshes; and adding 15 times or less of water to the Phellinus Linteus Teng powder, followed by extraction at 100 deg.C for 5 hours.
Abstract translation: 目的：提供枸杞提取物的方法，具有较高的抗氧化活性，可以减少提取时间，能量，人工成本等。 构成：提取具有高抗氧化活性的枸杞子的方法，其特征在于包括以下步骤：将枸杞子干燥，然后粉碎成20目; 并向桑黄eng粉中加入15倍以下的水，然后在100℃下萃取5小时。
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公开(公告)号：KR1020170140829A
公开(公告)日：2017-12-22
申请号：KR1020160073053
申请日：2016-06-13
Applicant: 대한민국(농촌진흥청장)
CPC classification number: B65D77/24 , B26F3/00 , B65D1/22 , B65D77/003 , B65D77/2024
Abstract: 본발명은절단기능을갖는고형물식품포장용기및 이를이용한포장방법에관한것으로, 상세하게는하부바닥및 측면벽을포함하는하부용기; 상기하부용기에일단이연결되어있는절단용실; 및상기하부용기를덮는상부용기;를포함하는절단기능을갖는고형물식품포장용기;를포함하여고형물식품을섭취할때 손에묻히지않고, 칼, 가위및 막대등과같은절단도구를사용하지않으면서식품을간편히이용할수 있는절단기능을갖는고형물식품포장용기및 이를이용한포장방법에관한것이다.
Abstract translation: 本发明包括含有，特别是一个下部容器，基座和侧壁的底部涉及使用所述固体食品包装容器，以及具有切割功能的包装方法; 切割室，其一端连接到下部容器; 所述固体食品包装容器具有切断功能，所述固体食品包装容器包括食品容器， 本发明涉及一种具有易于使用的切割功能的固体食品包装容器。
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公开(公告)号：KR101288505B1
公开(公告)日：2013-07-22
申请号：KR1020110065190
申请日：2011-06-30
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/165
Abstract: 본 발명은 (a) 찹쌀을 수침한 후, 물기를 제거하는 단계; (b) 상기 물기가 제거된 찹쌀을 1차 증자하는 단계; (c) 상기 1차 증자된 찹쌀에 소금 및 물을 첨가하여 2차 증자하는 단계; 및 (d) 상기 2차 증자된 찹쌀을 식힌 후, 밀가루를 첨가하고 펀칭하여 떡을 제조하는 단계를 포함하는 장기간 굳지 않는 찹쌀떡의 제조방법, 상기 제조방법에 의해 제조된 찹쌀떡 및 상기 찹쌀떡을 가공한 가공식품에 관한 것이다. 본 발명의 방법으로 제조된 찹쌀떡은 기존의 찹쌀떡에 비해 저장기간이 연장되어 저장조건에 따라 장기 유통이 가능하며, 오랫동안 쫄깃쫄깃한 식감으로 소비자들의 기호도에 적합할 수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020130065903A
公开(公告)日：2013-06-20
申请号：KR1020110132503
申请日：2011-12-12
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A brewing material set is provided to be able to conveniently manufacture alcohol beverage with enriched flavor by using cultivated rice which has passed through a saccharification process. CONSTITUTION: A manufacturing method of cultivated rice comprises (a) a step of manufacturing yeast extract; (b) a step of mixing the yeast extract of step (a) with rice, and cultivating the yeast included in the yeast extract to saccharify; and (c) a step of drying the sacchrified rice of step (b). The yeast of step (a) is improved yeast. The yeast extract of step (a) is water extract. The cultivation temperature in step (b) is 20-26deg.C. The cultivation time in step (b) is 24-72 hours. A brewing material set comprises the cultivated rice and yeast. [Reference numerals] (AA) Washing rice; (BB) Draining water; (CC) Producing yeast extract; (DD) Mixing with rice; (EE) Cultivation; (FF) Drying; (GG) Finished cultivated rice
Abstract translation: 目的：通过使用通过糖化过程的栽培米，提供酿造材料组以便于方便地制造具有丰富风味的酒精饮料。 构成：栽培稻的制造方法包括（a）制造酵母提取物的步骤; （b）将步骤（a）的酵母提取物与水稻混合并培养酵母提取物中包含的酵母进行糖化的步骤; 和（c）步骤（b）的干燥米饭的步骤。 步骤（a）的酵母是改良的酵母。 步骤（a）的酵母提取物是水提取物。 步骤（b）的培养温度为20-26℃。 步骤（b）中的培养时间为24-72小时。 酿造材料组合包括栽培稻和酵母。 （附图标记）（AA）洗饭; （BB）排水; （CC）生产酵母提取物; （DD）与米混合; （EE）栽培; （FF）干燥; （GG）成熟米饭
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公开(公告)号：KR101239630B1
公开(公告)日：2013-03-08
申请号：KR1020110096401
申请日：2011-09-23
Applicant: 대한민국(농촌진흥청장)
CPC classification number: C11D13/02 , A61K8/97 , A61K2800/522 , A61K2800/74 , A61Q19/10 , C11D9/265 , C11D9/38
Abstract: PURPOSE: A manufacturing method for soap is provided to enhance a moisture-maintaining effect for skin and to minimize skin stimulation after washing a face. CONSTITUTION: A manufacturing method for soap comprises a step of manufacturing lees powder; a step of mixing a natural vegetable base oil; a step of adding water and caustic soda to the natural vegetable base oil, and heating the added mixture; and a step of mixing the lees powder, ethanol, glycerin, sugar, and water, and heating the same in boiling water. In the step of manufacturing lees powder, lees powder and distilled water are mixed in the ratio of 1:5, residual water is removed by filtering the impregnated lees powder, and the filtered material is dried and pulverized.
Abstract translation: 目的：提供肥皂的制造方法，以增强对皮肤的保湿效果，并且在洗脸后使皮肤刺激最小化。 构成：肥皂的制造方法包括制造锭粉的步骤; 混合天然蔬菜基础油的步骤; 向天然植物油中加入水和苛性钠，加热混合物的步骤; 并且将啤酒粉，乙醇，甘油，糖和水混合并在沸水中加热该步骤。 在制造锭粉的步骤中，以1:5的比例混合食物粉末和蒸馏水，通过过滤浸渍的粉末粉末除去残留的水，并将过滤的物质干燥并粉碎。
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公开(公告)号：KR1020130003704A
公开(公告)日：2013-01-09
申请号：KR1020110065190
申请日：2011-06-30
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/165
Abstract: PURPOSE: A manufacturing method of non-hardened glutinous rice cake is provided to be able to distribute the rice cake for a long period of time based on storage condition by maintaining the chewy texture different from hardened glutinous rice cake after certain time has passed. CONSTITUTION: Glutinous rice is soaked in water, and the water is removed. The water removed glutinous rice is pulverized. The pulverized glutinous rice is firstly steamed. Salt and water is added to the firstly steamed glutinous rice, and the mixture is steamed for the second time. The secondly steamed glutinous rice is cooled at 51-79 deg. C, and flour is added to punch the mixture for 3-20 minutes. The punched rice cake is extruded. Water addition may be 2-20 weight%. Flour addition may be 0.08-1.0 weight%. Glutinous rice cake may be rice cake covered with bean flour, mugwort rice cake covered with bean flour, wedding rice cake covered with bean flour, rice cake covered with bean flour and bean jam, flower rice cake covered with bean flour, glutinous millet rice cake covered with bean flour, Ojangi rice cake, Sonni rice cake, glutinous nutritious rice cake, or rice ball cake. [Reference numerals] (AA) Standard manufacturing method of non-hardened glutinous rice cake; (B1,D1) Washing; (B10) Punching; (B11) Extruding; (B12,D11) Molding; (B13) Wrapping(for freezing or room temperature); (B14,D13) Product completion; (B2,D2) Soaking; (B3,D3) Draining water; (B4,D5) Primary pulverization; (B5) Primary steaming; (B6) Adding salt water; (B7) Secondary steaming; (B8) Cooling steamed dough; (B9) Adding flour; (CC) Normal manufacturing method of glutinous rice cake; (D10) Hardening; (D12) Wrapping; (D4) Adding salt; (D6) Adding water; (D7) Secondary pulverization; (D8) Steaming; (D9) Punching
Abstract translation: 目的：提供非硬化糯米饼的制造方法，通过在一段时间后保持耐嚼纹理与硬糯米饼不同，能够基于保存条件长时间分布米糕。 构成：糯米浸泡在水中，水分被去除。 将水除去糯米粉碎。 首先将粉碎的糯米蒸。 将盐和水加入到第一蒸的糯米中，并将混合物第二次蒸。 将第二蒸的糯米冷却至51-79度。 加入面粉，冲洗混合物3-20分钟。 冲孔的米饼被挤出。 加水可以是2-20重量％。 面粉添加量可以为0.08-1.0重量％。 糯米饼可以是用豆粉覆盖的米饼，艾蒿米粉覆盖着豆粉，用豆粉覆盖的结婚米糕，用豆粉覆盖的米饼和豆酱，用豆粉覆盖的花米糕，糯米饭糯米饼 覆盖着豆粉，Ojangi米糕，Sonni米糕，糯米饼或米粉饼。 （附图标记）（AA）非硬化糯米饼的标准制造方法; （B1，D1）洗涤; （B10）冲孔; （B11）挤压; （B12，D11）成型; （B13）包装（冷冻或室温）; （B14，D13）产品完工; （B2，D2）浸泡; （B3，D3）排水; （B4，D5）一次粉碎; （B5）初级蒸; （B6）加盐水; （B7）次蒸; （B8）冷却蒸面团; （B9）加面粉; （CC）糯米饼的正常生产方法; （D10）硬化; （D12）包装; （D4）加盐; （D6）加水; （D7）二次粉碎; （D8）蒸汽; （D9）冲孔
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