-
公开(公告)号：KR1020090006771A
公开(公告)日：2009-01-15
申请号：KR1020080067090
申请日：2008-07-10
Applicant: 주식회사농심
Abstract: A method for manufacturing noodle is provided, in which a gap between the noodles is maximized and the noodle is easily released while cooking. A method for manufacturing noodle comprises: a step for pouring the noodle material including flour, starch and water in the first ejection machine and kneading; a step for cooling the dough at less than 40 deg.C; a step for ejecting the noodle by the second ejection machine; a step for cutting the noodle; a step for first-forming the noodle by air spray; a step for second-forming the first-formed noodle by air spray; a step for first-drying the noodle; and a step for second-drying the noodle.
Abstract translation: 提供一种制造面条的方法，其中面条之间的间隙最大化，并且面条在烹饪时容易释放。 制造面条的方法包括：将第一喷射机中包含面粉，淀粉和水的面条材料倒入并捏合的步骤; 在低于40℃冷却面团的步骤; 通过第二喷射机排出面的步骤; 切面的一步; 通过喷雾首先形成面条的步骤; 通过喷雾二次成型第一形面的步骤; 先干面条的一步; 以及二次干燥面条的步骤。
-
公开(公告)号：KR1020080061548A
公开(公告)日：2008-07-03
申请号：KR1020060136409
申请日：2006-12-28
Applicant: 주식회사농심
CPC classification number: A23L7/113 , A21D10/002 , A23L3/40 , A23P20/11
Abstract: A preparation method of container-shaped dried noodles is provided to prevent noodles from sticking to each other by using an emulsified oil solution, and to minimize the contraction of noodles by firstly drying at a high temperature and a high wind speed. A preparation method of container-shaped dried noodles comprises the steps of: (a) mixing noodle ingredients; (b) forming the mixture into one noodle strip; and (c) rolling the noodle strip, cutting, steaming, firstly cooling, lengthening, forming, drying, secondly cooling, and packing. The lengthened noodles are sprayed with an emulsified oil solution. The drying step comprises firstly drying the formed noodles at a high temperature and a high wind speed; and secondly drying the firstly dried noodles at a low temperature and a low wind speed while adjusting the humidity. The emulsified oil solution comprises 30~45wt% of palm olein oil, 25~40wt% of sugar liquid(the amount of refined water in the sugar liquid is 30~50wt%), 20~35wt% of D-sorbitol liquid, 2.0~5.0wt% of glycerin esters of fatty acid, and 1.5~4.0wt% of lecithin.
Abstract translation: 提供容器状干面的制备方法，以通过使用乳化油溶液防止面条彼此粘合，并且通过首先在高温和高风速下干燥来最小化面条的收缩。 容器状干面的制备方法包括以下步骤：（a）混合面条成分; （b）将混合物形成一条面条; （c）轧制面条，切割，蒸煮，首先冷却，延长，成型，干燥，二次冷却和包装。 加长的面条用乳化油溶液喷雾。 干燥步骤包括首先在高温和高风速下干燥成形的面条; 然后在调节湿度的同时，在低温和低风速下干燥第一干燥的面条。 乳化油溶液含有30〜45重量％的棕榈油精油，25〜40重量％的糖液（糖液中精制水的量为30〜50重量％），D-山梨醇液20〜35重量％，2.0〜 5.0重量％的脂肪酸甘油酯和1.5〜4.0重量％的卵磷脂。
-
-
公开(公告)号：KR1020020045370A
公开(公告)日：2002-06-19
申请号：KR1020000074803
申请日：2000-12-08
Applicant: 주식회사농심
IPC: A23L1/218
CPC classification number: Y02A40/946
Abstract: PURPOSE: A process of preparing the subject pickled radish by subjecting a radish to a three-stage sterilization is provided. It minimizes the moisture content of the picked radish and maximumly inhibits the growth of various microorganism in the pickled radish, thereby increasing storability. CONSTITUTION: This manufacturing process comprises: salting a radish in saline water; washing the salted radish and cutting to a specified size; compressing the cut radish in the first stage; soaking the cut radish in a seasoned liquid in which 0.1 to 0.5% by weight of an acidulant is added; compressing the soaked radish in the second stage; and packing the compressed radish under vacuum and heat treating.
Abstract translation: 目的：提供通过对萝卜进行三级灭菌来制备本发明的腌制萝卜的方法。 它最大限度地减少了所选萝卜的含水量，并最大限度地抑制了腌制萝卜中各种微生物的生长，从而增加了贮藏性。 规定：该制造方法包括：在盐水中盐析萝卜; 洗腌咸萝卜并切成规定尺寸; 在第一阶段压制切萝卜; 将切萝卜浸泡在其中加入0.1至0.5重量％的酸化剂的经验丰富的液体中; 在第二阶段压制浸泡的萝卜; 并在真空和热处理下包装经压缩的萝卜。
-
公开(公告)号：KR1020010017534A
公开(公告)日：2001-03-05
申请号：KR1019990033106
申请日：1999-08-12
Applicant: 주식회사농심
IPC: A23L1/31
Abstract: PURPOSE: A method of making dried pork containing more than 90wt% of cheap pork is provided to mass produce dried pork having excellent storage life and stability that is easily restored in boiling water. CONSTITUTION: The method is characterized by the following steps of: (i) cutting sorted fresh pork into small pieces; (ii) steeping the cut pork in a seasoning liquid and ripening the seasoned pork in cold storage for 18-30deg.C; (iii) heating the aged pork in a stuffer at 50-80deg.C for 20-60min and at 60-90deg.C for 60-100min; (iv) cooling the cooked pork in cooling water and quick freezing and warming the meat; (v) slicing the warmed meat into a size of 5-20, 5-20 and 1-3mm in width, length and thickness; (vi) soaking the sliced meat in a solution of green tea extract containing 80% of polyphenol as antioxidant for 1-2hr; and then (vii) drying the resulting meat at 30-50deg.C for 40-70min and at 40-60deg.C for 70-100min. The seasoning liquid comprises 5-20wt% of salt, 3-15wt% of dextrin, 3-15wt% of sorbitol, 0.3-3wt% of grilled meat taste of powder, 0.1-1wt% of powdered garlic, 0.01-0.1wt% of ground pepper, 0.1-1wt% of seasoned beef powder and 50-80wt% of water.
Abstract translation: 目的：提供含有超过90重量％的便宜猪肉的干猪肉的大量生产干燥猪肉的方法，其具有储存寿命和稳定性好的特点，可在沸水中容易地恢复。 规定：该方法的特点是：（i）将新鲜的猪肉切成小块; （ii）将切断的猪肉浸在调味液中，并将经冷冻的猪肉在冷藏中成熟18-30度。 （iii）在50-80℃的填充器中加热老化的猪肉20-60分钟，在60-90℃下加热60-100分钟; （iv）在冷却水中冷却煮熟的猪肉，并快速冷冻和升温肉类; （v）将加热的肉切成5-20-520和1-3mm的宽度，长度和厚度的尺寸; （vi）将切片的肉浸泡在含有80％多酚作为抗氧化剂的绿茶提取物溶液中1-2小时; 然后（vii）将所得肉类在30-50℃干燥40-70分钟，在40-60℃下干燥70-100分钟。 调味液含有5-20重量％的盐，3-15重量％的糊精，3-15重量％的山梨糖醇，0.3-3重量％的烤肉味粉末，0.1-1重量％的大蒜粉，0.01-0.1重量％的 胡椒粉，0.1-1％的经验丰富的牛肉粉和50-80wt％的水。
-
Patent Agency Ranking
公开(公告)号：KR101128774B1
公开(公告)日：2012-03-23
申请号：KR1020090012804
申请日：2009-02-17
Applicant: 주식회사농심
Abstract: 본 발명은 쌀 함량이 70% 이상이며 자동화된 생산공정으로 생산성을 극대화 한 사출건면의 제조 방법에 관한 것으로서, 호화된 쌀국수의 특성상 면이 끈적이고 조리 후 시간이 경과함에 따라 면 탄력이 급격히 저하되는 것을 억제하기 위해 정제염과 분말섬유소를 첨가하고, 사출 후 면선부착 억제를 위해 Hot Air로 면 표면을 건조시키고 절단면의 부착을 최소화하기 위해 Air Knife를 설치하여 절단 전후에 부분적으로 면의 건조를 증가시킨다.
-
公开(公告)号：KR1020100093735A
公开(公告)日：2010-08-26
申请号：KR1020090012804
申请日：2009-02-17
Applicant: 주식회사농심
CPC classification number: A23L7/109 , A21C11/16 , A23V2002/00 , A23V2300/16
Abstract: PURPOSE: A manufacturing method of extruded noodles is provided to prevent noodle strings from sticking with each other by injecting hot air, and to improve the texture and flavor of the noodles. CONSTITUTION: A manufacturing method of extruded noodles comprises the following steps: mixing 70~90 parts of rice flour by weight, 5~20 parts of potato starch by weight, 0.2~3 parts of powdered cellulose by weight, and 5~25 parts of powder by weight selected from the group consisting of acorn powder, buckwheat powder, and barley powder; forming a paste using the mixture and inserting the paste into a first extruder for extruding; cooling the paste to less than 40 deg C; passing the paste through a second extruder to make noodle strings; drying the surface of the noodle strings, cutting, and firstly molding the noodles by injecting air; and secondly injecting the air to the noodles.
Abstract translation: 目的：提供挤压面条的制造方法，通过注入热空气来防止面条相互粘合，提高面条的质地和风味。 构成：挤压面条的制造方法包括以下步骤：将70〜90份重量的米粉，5〜20份马铃薯淀粉，0.2〜3份重量的粉末状纤维素和5〜25份 选自由橡子粉，荞麦粉和大麦粉组成的组的粉末; 使用该混合物形成糊料并将糊料插入第一挤出机中进行挤出; 将糊料冷却至低于40℃; 将浆料通过第二挤出机制成面条; 干燥面条的表面，切割，首先通过注射空气来成型面条; 其次将空气注入面条。
-
公开(公告)号：KR100415184B1
公开(公告)日：2004-01-16
申请号：KR1020010088153
申请日：2001-12-29
Applicant: 주식회사농심
IPC: A23B7/10
Abstract: PURPOSE: A method of preparing compressed sliced radish kimchi is provided to inhibit the progress of fermentation while maintaining the taste and external appearance of sliced radish kimchi, thereby being preserved for a long period of time. CONSTITUTION: A radish is preserved with salt and cut, the cut pieces of the radish are compressed, soaked in a seasoning sauce containing 3 to 5% by weight of glycine, 1 to 3% by weight of salt, 30 to 40% by weight of red pepper powder, 3 to 5% by weight of a pigment, 4 to 6% by weight of sodium L-glutamate, 2 to 4% by weight of saccharine and 50 to 60% by weight of purified water and then fermented. The fermented radish is soaked in a liquid containing 40 to 60% by weight of lactic acid, 10 to 30% by weight of sodium lactate, 0.2 to 0.4% by weight of chitosan, 0.1 to 0.3% by weight of a green tea extract and 25 to 35% by weight of purified water, followed by compression and vacuum-packing.
Abstract translation: 目的：提供一种制备压缩切片萝卜泡菜的方法，以在保持切片萝卜泡菜的味道和外观的同时抑制发酵进程，从而长时间保存。 组成：萝卜用盐和切割保存，将切好的萝卜块压缩，浸入含有3-5重量％甘氨酸，1-3重量％盐，30-40重量％调味汁的调味酱 的红辣椒粉，3至5重量％的颜料，4至6重量％的L-谷氨酸钠，2至4重量％的糖精和50至60重量％的纯化水，然后发酵。 将发酵萝卜浸泡在含有40〜60重量％乳酸，10〜30重量％乳酸钠，0.2〜0.4重量％壳聚糖，0.1〜0.3重量％绿茶提取物和 25至35重量％的净化水，然后压缩并真空包装。
-
公开(公告)号：KR1020020036162A
公开(公告)日：2002-05-16
申请号：KR1020000066204
申请日：2000-11-08
Applicant: 주식회사농심
IPC: A23L1/223
Abstract: PURPOSE: A process of preparing the titled red pepper through performing a two-stage sterilization and freeze drying, thereby improving flavor and texture of a raw red pepper, increasing storage stability and improving quality of a dried product ultimately produced. CONSTITUTION: A raw red pepper is washed and cut in the first stage and the cut red pepper is passed through a seed separator and then cut in the second stage. Thereafter the cut red pepper is submerged in a sterilization liquid to remove harmful microorganism, mixed with a sugar liquid and sterilized by steaming for 2 to 10 min at 90 to 120deg.C at an inner pressure of 0.5 to 2kg/cm¬2, followed by freeze drying at 45 to 70deg.C for 18 to 22 hr.
Abstract translation: 目的：通过进行两步灭菌和冷冻干燥制备红辣椒，从而改善生红辣椒的风味和质地，提高储存稳定性，提高最终生产的干燥产品的质量。 构成：将初生红辣椒在第一阶段洗涤并切割，并将切碎的红辣椒通过种子分离器，然后在第二阶段切割。 此后，将切碎的红辣椒浸入灭菌液中以除去有害微生物，与糖液混合，并在0.5至2kg / cm 2的内压下在90至120℃下蒸汽灭菌2至10分钟，随后 通过在45〜70℃下冷冻干燥18〜22小时。
-
公开(公告)号：KR100303718B1
公开(公告)日：2001-09-13
申请号：KR1019990033106
申请日：1999-08-12
Applicant: 주식회사농심
IPC: A23L1/31
Abstract: 본발명은즉석복원용건조돈육의제조방법에관한것으로, 상세하게는 (1) 신선한원료돈육의연골, 지방, 모근등 불가식부를제거한후, 일정한크기로절단하여절단원료돈육을만드는단계, (2) 상기절단원료돈육을, 식염, 덱스트린, 솔비톨, 불고기맛분말, 마늘가루, 후추가루, 조미소고기분말및 물을포함하여이루어진조미액에침지하고냉장온도에서 18-30시간숙성시켜조미육을얻는단계, (3) 상기조미육을충전기에충전시키고, 조리하여조리육을얻는단계, (4) 상기조리육을냉각수로냉각하고, 급속동결한후 해동하여해동조리육을얻는단계, (5) 상기해동육을일정한크기로절단하여절단조리육을얻는단계, (6) 상기절단조리육에항산화제를첨가하는단계, (7) 상기항산화제가첨가된절단조리육을 2단계에걸쳐서서히건조하는단계를포함하여이루어지는즉석복원용건조돈육의제조방법에관한것이다. 본발명의방법에의하면, 끓는물에의하여돈육고유의풍미와조직감이용이하게복원되고, 보존안정성이우수하며, 누린내가나지않는즉석복원용건조육을, 균일한규격으로저렴하게대량생산할수 있다.
-
-
-
-
-
-
-
-
-
Search Results
21
records
(took 0.022 seconds)
