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公开(公告)号：KR1019950016545A
公开(公告)日：1995-07-20
申请号：KR1019930028335
申请日：1993-12-18
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: 본 발명은 미과(쌀과자)의 개선된 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 초미세 쌀분말 또는 고전분질분획을 이용하여 물성이 개선된 미과(쌀파자)를 제조하는 방법에 관한 것이다. 본 발명의 초미세분쇄 및 기류분급기법으로 제조한 미과용 쌀분말은 미과제조시 원료 쌀가루의 입도 및 조성분의 변화로 미과제조공정중 반죽의 물성변화는 물론, 제품의 특성에는 변화를 주어 팽화율이 중진 되고 부드러운 미과를 제조할 수 있다.
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公开(公告)号：KR1019930005199B1
公开(公告)日：1993-06-16
申请号：KR1019910002747
申请日：1991-02-20
Applicant: 한국식품연구원
IPC: A23L1/105
CPC classification number: C12Y302/01001 , A23L7/104 , A23L27/24 , A23L27/50 , A23Y2220/67 , A23Y2240/75 , C12Y302/01003
Abstract: A fermented product is prepd. by (a) mixing rice with water (mixing ratio is 1:1.2-1.5) and heating to obtain the gelatinized rice, (b) adding mixed enzyme soln. of alpha amylase and glucoamylase into the gelatinized rice, (c) saccharifying it at 50-60 deg.C for 1-2 hrs., (d) sterilizing the saccharified rice soln., (e) innoculating the obtd. soln. with 1-2 % Lactobacillus bulgaricus and 1-2 % Streptococcus theomophillus, and (f) fermenting it at 37-42 deg.C for 15-30 hrs. and homogenizing to obtain the final product. The process is useful for the prodn. of the fermented product having a good taste, flavor, sense of chewing, etc..
Abstract translation: 发酵产品是制备的。 通过（a）将大米与水混合（混合比为1：1.2-1.5）并加热得到糊化米，（b）加入混合酶溶胶。 的α淀粉酶和葡糖淀粉酶进入糊化的米，（c）在50-60℃将其糖化1-2小时，（d）对糖化的米粉进行灭菌，（e）接种obtd。 SOLN。 用1-2％的保加利亚乳杆菌和1-2％的链球菌（Streptococcus myomophillus），和（f）在37-42℃下发酵15-30小时。 并均质化得到最终产物。 该过程对于prodn有用。 的发酵产品具有良好的味道，风味，咀嚼感等。
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公开(公告)号：KR1020010037830A
公开(公告)日：2001-05-15
申请号：KR1019990045548
申请日：1999-10-20
Applicant: 한국식품연구원
IPC: C12N1/20
Abstract: PURPOSE: A Bifidobacterium strain and a method for producing the rice and apple peels fermented products using the same are provided, thereby the fermentation time can be decreased and the products have the activity of amylase and immunopotentiation. CONSTITUTION: The Bifidobacterium longum (KFCC 11102) having the high amylase activity and immunopotentiation is isolated from the Korean adult and fetal feces by separating Bifidobacteria from the Korean adult and fetal feces; incubating the separated Bifidobacteria on a solid medium containing starch; separating Bifidobacteria having the high amylase activity; incubating the separated Bifidobacteria in a liquid medium; and finally isolating one Bifidobacterium strain having the high amylase activity and immunopotentiation. The rice and apple peels fermented products are produced by adding Bifidobacterium longum (KFCC 11102) into a mixture containing 1% of saccharificated rices, 0.5% of soybean protein, and 10% of apple peels and fermenting them.
Abstract translation: 目的：提供双歧杆菌菌株和使用该双歧杆菌菌株生产水稻和苹果皮发酵产物的方法，由此可以降低发酵时间，并且产品具有淀粉酶和免疫增强的活性。 构成：通过从韩国成年人和胎儿粪便中分离双歧杆菌，从韩国成年人和胎儿粪便中分离具有高淀粉酶活性和免疫增强的双歧杆菌（KFCC 11102） 将分离的双歧杆菌在含有淀粉的固体培养基上孵育; 分离具有高淀粉酶活性的双歧杆菌; 将分离的双歧杆菌在液体培养基中孵育; 最后分离出一个具有高淀粉酶活性和免疫强度的双歧杆菌菌株。 大米和苹果皮发酵产品通过将长双歧杆菌（KFCC 11102）加入到含有1％的糖化蓖麻，0.5％的大豆蛋白和10％的苹果皮中并发酵的混合物中来制备。
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Patent Agency Ranking
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公开(公告)号：KR1019960010611B1
公开(公告)日：1996-08-06
申请号：KR1019930028335
申请日：1993-12-18
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: The process for preparing a rice cracker (I) consists of (1) drying sticky rice at 30-50 deg.C to 6-8% water content, (2) grinding with one of pin mill, jet mill, roll mill or impact mill to 0.5-20 micron size, (3) discarding protein particles by Turboplex classifier, (4) kneading the remaining starch particles and shaping, (5) drying at 30-50 deg.C for 5-24 hours to 5-20% water content and (6) frying at 180-240 deg.C, (7) baking at 180-220 deg.C for 10-25 min., or (8) expanding at 250-300 deg.C for 30-60 seconds and cooling. (I) has good texture.
Abstract translation: 制备米饼干（I）的方法包括：（1）在30-50℃干燥粘米，含水量为6-8％;（2）用针磨，喷射磨，辊磨或冲击 研磨至0.5-20微米尺寸，（3）通过Turboplex分级机弃去蛋白颗粒，（4）捏合剩余的淀粉颗粒并成型，（5）在30-50℃干燥5-24小时至5-20％ （6）在180-240℃煎炸，（7）在180-220℃烘烤10-25分钟，或（8）在250-300℃下膨胀30-60秒 和冷却。 （I）质地好。
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公开(公告)号：KR1019950010792A
公开(公告)日：1995-05-15
申请号：KR1019930021807
申请日：1993-10-20
Applicant: 한국식품연구원
IPC: A23L1/0528
Abstract: 본원 발명은 마의 점질성 보존 건조, 분말화 및 점성물질의 분리방법에 관한 것이다.
마(山藥)를 선별 세척, 세절한 것을 동결건조 또는 열풍건조 시킨 후 미분쇄, 분급하여 마의 점질성 보존 건조, 미분쇄 및 점질성 물질의 분리방법이다. 생체 상태로 마쇄하였을 때 보다도 점질성이 향상되고, 장기 보존된다. -
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