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22.发明授权
公开(公告)号：KR101573462B1
公开(公告)日：2015-12-07
申请号：KR1020130084308
申请日：2013-07-17
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은부침가루총 중량대비발효쌀가루 5-30중량% 및발효하지않은쌀가루 70-95중량% 포함하는쌀 부침가루조성물을제공한다. 본발명에의한쌀 부침가루는효모또는유산균으로발효한발효쌀을혼합하여부침가루를제조함으로써쌀 함량을최대치로높일수 있고, 일반부침가루와유사한점성을유지하면서도흡유율저하와열량감소효과를제공한다. 또한현미또는흑미를첨가할경우, 혼합미에의한식이섬유함량을높일수 있게된다.
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公开(公告)号：KR1020150124513A
公开(公告)日：2015-11-06
申请号：KR1020140050743
申请日：2014-04-28
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은분무건조를이용한분말식혜제조방법및 이에의하여제조된분말식혜에 관한것으로, 더상세하게는액상식혜에피막물질을첨가한후 분무건조를하여분말식혜를제조하는방법및 상기방법으로제조된분말식혜에관한것이다. 본발명에따른분말식혜의제조방법에의하면, 물에간단히타 먹어도전통방법에의하여제조된식혜의깊은맛을낼 수있다는효과가있다. 또한단호박, 생강분말을첨가하여식혜의기호도와다양성을높여산업상이용가능성이높다.
Abstract translation: 本发明涉及一种使用喷雾干燥制造动力甜味饮料的方法，由此制造的动力甜味饮料，更具体地涉及一种通过在加入薄膜材料之后喷雾和干燥来制造动力甜米饮料的方法 通过该方法制成液体甜米饮料和动力甜味饮料。 根据本发明的制造动力甜米饮料的方法，通过常规方法制造的甜米酒饮料在将粉末混合在水中并饮用时具有深度调味作用。 另外，由于加入甜南瓜和姜粉，甜米饮料的喜好和品种越来越多，因此在工业上具有高可用性。
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公开(公告)号：KR101546454B1
公开(公告)日：2015-08-25
申请号：KR1020130084306
申请日：2013-07-17
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은발효쌀가루를포함하는부침가루조성물을제공한다. 본발명에의한부침가루는효모또는유산균으로발효한발효쌀가루를혼합하여부침가루를제조함으로써쌀 함량을최대치로높일수 있고, 일반밀가루부침가루와유사한점성을유지하면서도흡유율은대폭저하시킬수 있는부침가루이다.
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Patent Agency Ranking
公开(公告)号：KR101480157B1
公开(公告)日：2015-01-14
申请号：KR1020120139795
申请日：2012-12-04
Applicant: 대한민국(농촌진흥청장)
Abstract: 돼지감자 분말을 포함하는 부침가루 조성물이 제공된다. 본 발명의 일 실시예에 따른 부침가루 조성물은, 활성산소를 감소시키는 항산화 기능과, 장내환경 및 혈당을 개선하는 효과와 부침개의 노화 저항성을 갖는 돼지감자 분말을 포함할 수 있다.
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公开(公告)号：KR1020140071798A
公开(公告)日：2014-06-12
申请号：KR1020120139795
申请日：2012-12-04
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/157 , A23L19/15 , A23L27/10 , A23V2002/00 , A23V2200/30
Abstract: Disclosed is a pan cake powder composition containing powder of Jerusalem artichoke. According to an embodiment of the present invention, the pan cake powder composition may include powder of Jerusalem artichoke, which: has an effect of antioxidation reducing active oxygen; improves an intestinal environment; and controls blood sugar. A pan cake made of the pan cake powder composition containing powder of Jerusalem artichoke has anti-aging properties.
Abstract translation: 披露了含有菊芋粉的泛饼粉组合物。 根据本发明的一个实施方案，平底锅粉末组合物可以包括菊芋粉末，其具有减少活性氧的抗氧化作用; 改善肠道环境; 并控制血糖。 由含有菊芋粉的泛蛋糕粉末组合物制成的平底锅具有抗老化性能。
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公开(公告)号：KR1020120073391A
公开(公告)日：2012-07-05
申请号：KR1020100135143
申请日：2010-12-27
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/104 , A23L19/03 , A23V2002/00 , A23V2200/31
Abstract: PURPOSE: Fermented rice gruel containing fruits or vegetables, and a producing method thereof are provided to offer the excellent health functionality derived from the fruits or vegetables to eaters. CONSTITUTION: A producing method of fermented rice gruel containing fruits or vegetables comprises the following steps: dipping rice in water, and dehydrating the rice before crushing; mixing 100 parts of crushed rice by weight with 50-150 parts of water by weight, and steaming the mixture before cooling; mixing the cooled product with strains of the genus aspergillus, and culturing the mixture to obtain malted rice; adding water into the fermented rice to obtain rice fermented liquid; grinding the rice fermented liquid with a blender and a mixer after sterilizing; and mixing the ground rice fermented liquid with fruit or vegetable puree, and gelatinizing the mixture.
Abstract translation: 目的：提供含有水果或蔬菜的发酵米粉及其生产方法，以提供从水果或蔬菜中获得的极佳的健康功能。 构成：含有水果或蔬菜的发酵米粉的生产方法包括以下步骤：将水分浸入水中，并在破碎前将其脱水; 将100重量份的米粉与50-150重量份的水混合，然后在冷却之前将混合物蒸汽; 将冷却的产物与曲霉属菌株混合，培养该混合物以获得麦芽汁; 向发酵米中加入水，得到米发酵液; 灭菌后用搅拌机和搅拌机研磨米发酵液; 将研磨的米发酵液与水果或蔬菜泥混合，并使混合物糊化。
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29.发明公开
公开(公告)号：KR1020070076744A
公开(公告)日：2007-07-25
申请号：KR1020060005987
申请日：2006-01-19
Applicant: 대한민국(농촌진흥청장) , 이화여자대학교 산학협력단
IPC: A23L1/10
Abstract: Provided is a method of manufacturing glutinous rice flour for fried rice cakes(Gangjeong) through enzyme treatment, which is able to reduce the soaking period for manufacturing the fried rice cakes and the rate of oil absorption as a cause of acidification during storage of the fried rice cakes and produce the fried rice cakes within 3 to 5hr without soaking for 7 to 21 days. The glutinous rice flour for fried rice cakes is prepared by following three methods (i) controlling 20% glutinous rice flour dispersion to a pH of 6.0 at 37deg.C, adding 1 to 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 120min or 60 to 120min, lowering the pH to 4.0 and centrifuging (ii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 at 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5 to 180min, lowering the pH to 4.0 and centrifuging or (iii) putting glutinous rice flour into 0.001M aqueous NaOH solution to obtain 20% glutinous rice flour dispersion, controlling the pH to 10.0 to 50deg.C, adding 20 to 60 units of protease(per 100g glutinous rice flour), reacting for 5min, lowering the pH to 4.0, controlling the glutinous rice flour dispersion to a pH of 6.0, additionally adding 25 units of alpha-amylase(per 100g glutinous rice flour), reacting for 60 to 120min, lowering the pH to 4.0 and centrifuging. The 20% glutinous rice flour dispersion is prepared by soaking glutinous rice in water for 2hr, grinding to 20meshes and adding water.
Abstract translation: 提供了一种通过酶处理制造用于炒蛋糕（Gangjeong）的糯米粉的方法，其能够减少用于制造炒饭的浸泡时间和作为油炸储存期间的酸化原因的吸油速率 米糕，并在3至5小时内生产煎蛋糕，不浸泡7至21天。 通过以下三种方法制备糯米粉：（i）在37℃下将20％糯米粉分散体调节至pH 6.0，加入1〜25单位α-淀粉酶（每100g糯米粉） ，反应120分钟或60〜120分钟，将pH降至4.0，离心（ii）将糯米粉放入0.001M NaOH水溶液中，得到20％糯米粉分散液，在50℃下控制pH至10.0，加入20 至60单位蛋白酶（每100g糯米粉），反应5至180分钟，将pH降至4.0，离心或（iii）将糯米粉放入0.001M NaOH水溶液中，得到20％糯米粉分散体，控制 pH至10.0〜50℃，加入20〜60单位蛋白酶（每100g糯米粉），反应5min，pH降至4.0，控制糯米粉分散至pH 6.0，另加25单位 的α-淀粉酶（每100g糯米fl 我们），反应60至120分钟，将pH降至4.0并离心。 20％糯米粉分散体是通过将糯米浸泡在水中2小时制成的，研磨成20目并加水。
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公开(公告)号：KR102248544B1
公开(公告)日：2021-05-06
申请号：KR1020200055262
申请日：2020-05-08
Applicant: 대한민국(농촌진흥청장)
Abstract: 화분물받이를개시한다. 일실시예에따른화분물받이는물을저장하도록상부가개방된통 형태로마련된본체; 대기중의수분을응축하여물을생성하도록상기본체바닥중앙부에설치되는자급관수모듈; 상기본체상부로안치되는화분의저부둘레를지지하도록상기자급관수모듈둘레의본체에마련된지지부; 및상기본체저부의물을흡수하여상기화분내부로전달하는심지가상기화분이상기본체상부로안치되는과정에서상기화분저부중앙의배수구멍내부로삽입될수 있도록상기심지를지지하는심지지지체;를포함할수 있다.
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