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公开(公告)号：KR1020040085909A
公开(公告)日：2004-10-08
申请号：KR1020030020762
申请日：2003-04-02
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: PURPOSE: Provided are white a ginseng product convenient for use and manufacturing process thereof, thereby drying the ginseng within 48 hours. Therefore, work efficiency is increase, browning and carbonization are inhibited during drying, and the original shape of the ginseng is maintained. CONSTITUTION: The white ginseng product is manufactured by washing peeled or unpeeled white ginseng, vacuum-drying it to a moisture content of 40-60% and followed by heat-drying at 40-50 deg.C to a moisture content of 14%.
Abstract translation: 目的：提供人参制品的使用和制造方法，从而在48小时内干燥人参。 因此，工作效率提高，在干燥过程中褐变和碳化被抑制，维持人参的原始形状。 规定：白参产品是通过洗涤去皮或未剥皮的白参制成，真空干燥至40-60％的水分含量，然后在40-50℃下加热干燥至含水量14％。
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公开(公告)号：KR1020000009386A
公开(公告)日：2000-02-15
申请号：KR1019980029755
申请日：1998-07-23
Applicant: 한국식품연구원
IPC: A23B7/00
Abstract: PURPOSE: The shoulder carried container is to keep freshness of gathered mushrooms likely to lose weight and fragrance while in carriage. CONSTITUTION: The container is constructed into a case(10) covered with an elastic material(14) and consisting of a body(12) and a lid(11), the inner wall being lined with an insulation material(20) and having pockets(30,40,50) each storing coolant to keep mushrooms at low temperature to inhibit the breathing of mushrooms and slow the deterioration of quality.
Abstract translation: 目的：肩带携带的容器是保持收集的蘑菇的新鲜可能在运输时减肥和香味。 构成：容器被构造成被弹性材料（14）覆盖并由主体（12）和盖（11）组成的壳体（10），内壁衬有绝缘材料（20）并具有口袋 （30,40,50），每个储存冷却剂以保持蘑菇处于低温以抑制蘑菇的呼吸并减缓质量的恶化。
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公开(公告)号：KR101079147B1
公开(公告)日：2011-11-02
申请号：KR1020080116477
申请日：2008-11-21
Abstract: 본발명은흑염소중탕액및 이의제조방법에관한것으로보다상세하게는흑염소중탕액제조에있어서, 흑염소와; 복분자, 사상자, 보골지, 옥촉서예, 영실자, 상심자, 백복령의군으로부터선택된어느하나이상의한약재를정제수에첨가하고추출하는단계를포함하는흑염소중탕액의제조방법에관한것이다.
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公开(公告)号：KR101034547B1
公开(公告)日：2011-05-12
申请号：KR1020080080141
申请日：2008-08-14
Abstract: 50-125MPa의 압력, 40-60℃의 온도, 12-24 시간 및 0.1-0.5중량%의 효소첨가량의 조건에서 초고압기술을 처리하여 쇠고기 분말을 제조하는 방법 및 상기 제조방법에 의한 쇠고기 분말을 제공한다. 또한, 본 발명은 쇠고기를 분쇄하는 단계; 분쇄 쇠고기를 5-20중량%로 물에 분산시키는 단계; 0.1-0.5중량%의 효소를 첨가하는 단계; 6.0-8.0의 pH로 조절하는 단계; 50-125MPa로 압력처리 하는 단계; 쇠고기 슬러리를 원심분리하여 가수분해물을 얻는 단계; 여과단계; 95-100℃의 온도에서 끓임으로써 효소를 불활성화시키는 단계; 및 쇠고기 조미소재를 수득하는 단계로 이루어진다.
초고압, 온도, 시간, 효소첨가, 조미소재, 쇠고기-
Patent Agency Ranking
公开(公告)号：KR1020100057436A
公开(公告)日：2010-05-31
申请号：KR1020080116477
申请日：2008-11-21
CPC classification number: A23L13/30 , A23L2/38 , A23L23/00 , A23L33/10 , A23V2002/00 , A23V2200/30 , A23V2250/204 , A23V2250/21
Abstract: PURPOSE: A method for making black goat extract using medicinal herb and water is provided to suppress obesity. CONSTITUTION: A black goat extract is obtained by adding 200-500 weight parts of purified water and medicinal herb based on 100 weight parts of black goat meat, and extracting at 100-120°C for 12-36 hours. The medicinal herb contains one or more selected from 1-10 weight parts of Rubus coreanus, 1-10 weight parts of Cnidium monnieri, 1-10 weight parts of Psoraleae corylifolia, 1-10 weight parts of corn silk, 1-10 weight parts of Rosa multiflora, 1-10 weight parts of Psoraleae corylifolia, and 1-10 weight parts of Hoelen alba; and one or more selected from 1-5 weight parts of Glycyrrhiza uralensis, 1-5 weight parts of Angelica sinensis, 1-5 weight parts of Cnidium officinale, 1-5 weight parts of Cinnamomum loureirii, 1-5 weight parts of Rehmanniae glutinosa, and 0.5-5 weight parts of ginger.
Abstract translation: 目的：提供使用药草和水制作黑山羊提取物的方法，以抑制肥胖。 构成：以100重量份的黑山羊肉加入200-500重量份的纯净水和药草，并在100-120℃下提取12-36小时，得到黑山羊提取物。 药用草药含有以下重量份的1-10个重量份的Rubus coreanus，1-10重量份的Cnidium monnieri，1-10重量份的Psoraleae corylifolia，1-10重量份的玉米丝，1-10重量份 的罗莎多花，1-10重量份的补骨丹参，和1-10重量份的Hoelen alba; 和1-5个重量份的甘草，1-5重量份的当归，1-5重量份的芫荽，1-5重量份的樟树，1-5重量份的地黄 ，和0.5-5重量份的姜。
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公开(公告)号：KR1020100021293A
公开(公告)日：2010-02-24
申请号：KR1020080080141
申请日：2008-08-14
CPC classification number: A23L27/10 , A22C17/0006
Abstract: PURPOSE: A seasoning material as food additives and a manufacturing method thereof are provided to hinder activity of harmful bacteria with ultra-high pressure technology, and to activate enzymatic reaction. CONSTITUTION: A manufacturing method of a seasoning material as food additives includes the following steps: pulverizing beef; scattering the pulverized beef in water of 5-20 weight%; adding enzyme of 0.1-0.5 weight%; adjusting ph of the material to 6.0-8.0; processing the material in a condition of 40-60°C and pressure of 50-125MPa; gaining hydrolysate by centrifugal of beef slurry; filtering the acquired hydrolysate; inactivating enzyme in a temperature of 95-100°C; and acquiring solid contents.
Abstract translation: 目的：提供作为食品添加剂的调味料及其制造方法，以超高压技术阻碍有害细菌的活性，并活化酶反应。 构成：作为食品添加剂的调味料的制造方法包括以下步骤：粉碎牛肉; 将粉碎的牛肉在5-20重量％的水中分散; 加入0.1-0.5重量％的酶; 调整ph值至6.0-8.0; 在40-60℃的条件下加工材料，压力为50-125MPa; 通过离心牛肉浆获得水解产物; 过滤所获得的水解产物; 在95-100℃的温度下灭活酶; 并获得固体含量。
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公开(公告)号：KR1019940003683B1
公开(公告)日：1994-04-27
申请号：KR1019920002652
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: The scorched rice and the scorched rice tea (Sungnyung) are prepd. by adding water into the polished rice contg. 13% moisture, treating with over-heated steam for 30 min. without pre-hydrating to obtain the cooked hard rice contg. 50-60% moisture, heat-treating at 150 deg.C in a convection dryer to obtain the heat-decomposed browned instant scorched rice (I), adding 500ml water into 30-40g (I) and boiling for 7-10 min to obtain the Sungnyung.
Abstract translation: 烧焦的米饭和烧焦的米饭（Sungnyung）准备好。 通过向抛光米饭加入水。 13％的水分，用过热蒸汽处理30分钟。 没有预水合获得煮熟的硬米饭。 50-60％的水分，在对流干燥器中在150℃下进行热处理，得到热分解的褐色瞬间焦烧米（I），向30-40g（I）中加入500ml水并煮沸7-10分钟 获得Sungnyung。
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公开(公告)号：KR1019940003682B1
公开(公告)日：1994-04-27
申请号：KR1019920002651
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: The scorched rice tea is prepd. by (a) pulverizing cereal into 40-80 mesh, putting into the extruder, adding 25-30 wt.% water and mixing, (b) cooking the mixt. at 120-150 deg.C for 80-90 sec. and extruding it by passing through a cooling die to obtain flat products, (c) re-composing the products to 3.5*50mm size at 50-60 deg.C and pulverizing, (d) heat-treating the powder at 200-250 deg.C for 15-40 min. in the convection heater to obtain scorched rice flakes of brightness (L) = 25-66, red degree (a) = 1.5-15, yellow degree (b) = 15-23 and color degree difference = 12-15, and (e) adding water into the obtd. scorched rice flake and heating to obtain the final products.
Abstract translation: 烧焦的米饭是准备好的。 通过（a）将谷物粉碎成40-80目，放入挤出机中，加入25-30重量％的水并混合，（b）烹调混合物。 在120-150℃下反应80-90秒。 并通过冷却模具挤出，得到扁平产品，（c）在50-60℃下将产品重新组装成3.5×50mm尺寸并粉碎，（d）在200-250℃热处理粉末 .C为15-40分钟。 在对流加热器中获得亮度（L）= 25-66，红度（a）= 1.5-15，黄度（b）= 15-23和色差差异为12-15的烧焦米片，（e ）加入水中。 烧焦的米片和加热获得最终产品。
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公开(公告)号：KR1019930017512A
公开(公告)日：1993-09-20
申请号：KR1019920002652
申请日：1992-02-21
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 즉석 누른밥 및 숭늉 제조방법에 관한 것으로서 수분함량 13% 정도의 원료백미에 물을 가하여 예비수화시키지 않고 과열 수증기를 투입하여 대략 30분의 단시간동안 증자하여 50-60%의 수분함량을 갖는 고두밥을 제조하고, 이 고두밥을 대류 건조기에서 대략 150℃의 온도로 밥알의 열분해와 갈색화 반응등의 가열반응을 유도함으로써 직화 취반시 얻을 수 있는 색택과 풍밀ㄹ 갖는 즉석 누른밥제품을 제조하고, 이 즉석 누른밥제품 약 40g에 물 500㎖를 가하여 대략 7-10분간 가열함으로써 숭늉을 얻는 것을 특징으로 한다.
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