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公开(公告)号：KR101478026B1
公开(公告)日：2015-01-02
申请号：KR1020130097636
申请日：2013-08-19
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23L2/72 , A23L19/20 , A23V2002/00 , A23V2300/14
Abstract: 본 발명은 파인애플을 이용한 동치미 음료의 제조방법 및 이에 따라 제조된 파인애플 동치미 음료에 관한 것으로 세척한 무를 소금물에 침지시켜 절이는 단계; 절인 무를 탈수한 후 부재료와 혼합하는 단계; 정제수, 파인애플, 설탕 및 소금을 혼합하여 파인애플 혼합액을 제조하는 단계; 혼합물과 파인애플 혼합액을 혼합하는 단계; 혼합액을 숙성시킨 후 여과하는 단계; 및 여과된 여과액을 용기에 충진시킨 후 살균하는 단계를 포함함으로써, 무로만 제조된 동치미에서 발생되는 특유의 이취가 없으며 맛과 향이 우수한 동치미를 음료의 형태로 제공할 수 있다.
Abstract translation: 本发明涉及使用菠萝的东芝（使用萝卜的凉韩国汤）饮料和通过该方法制造的菠萝东芝饮料。 菠萝东芝饮料的方法包括在盐水中洗涤洗涤的萝卜的步骤; 将萝卜脱水并将脱水萝卜与其他成分混合; 将纯净水，菠萝，糖与盐混合制成菠萝混合溶液; 将混合物与菠萝混合溶液混合; 老化混合溶液并过滤; 将过滤的溶液填充在容器中并对其进行灭菌，从而仅使用萝卜除去东芝的独特气味，并提供具有风味和味道的东芝饮料。
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公开(公告)号：KR1020130116555A
公开(公告)日：2013-10-24
申请号：KR1020120039002
申请日：2012-04-16
Applicant: 한국식품연구원
IPC: A23L7/109 , A23L1/0522
CPC classification number: A23L7/111 , A21C11/16 , A23L3/349 , A23L5/13 , A23L29/212 , A23P30/20 , A23V2002/00 , A23V2200/10
Abstract: PURPOSE: A production method of rice noodles is provided to offer similar or better texture and palatability than conventional rice noodles using flour. CONSTITUTION: Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder. 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader for kneading. The obtained dough is inserted into an extruding molder, and steamed to obtain noodles. The noodles are cooled and aged. The aged noodles are soaked in alcohol and dried. The rice noodle mixture contains 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch. The moisture content of the rice noodles is 30-60%. The rice noodles additionally contain 10-50 parts by weight of crushed rice. [Reference numerals] (AA) Step where Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder; (BB) Step where mixture of 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch about 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader; (CC) Step where dough is inserted into an extruding molder and steamed to obtain noodles; (DD) Step where noodles are cooled and aged; (EE) Step where aged noodles are soaked in alcohol and dried
Abstract translation: 目的：提供米粉的生产方法，以提供与使用面粉的常规米粉相似或更好的质地和适口性。 构成：将平均粒径为50-80目的米糠进行焙烧，得到米糠粉。 将100重量份的米粉与米粉混合物混合，并将混合物插入捏合机中进行捏合。 将得到的面团插入挤出成型机中，蒸去，得到面条。 面条冷却和老化。 老化的面条浸泡在酒精中干燥。 米粉混合物含有20-70重量份的米糠粉和10-70重量份木薯淀粉。 米粉的含水量为30-60％。 米粉还含有10-50重量份的破碎米饭。 （AA）步骤：将平均粒径为50-80目的米糠进行焙烧以获得米糠粉末; （BB）步骤其中将20-70重量份的米糠粉和10-70重量份木薯淀粉约100重量份的米粉与米粉混合物混合，并将混合物插入 捏捏机 （CC）将面团插入挤出成型机并蒸煮以获得面条的步骤; （DD）面条冷却和老化的步骤; （EE）将老化的面条浸泡在酒精中并干燥的步骤
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公开(公告)号：KR1020130110405A
公开(公告)日：2013-10-10
申请号：KR1020120032363
申请日：2012-03-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A rice noodle manufacturing apparatus, a manufacture method, and rice noodles produced thereby are provided to manufacture one type of rice noodle, which has long-grain variety rice as a raw material, in a mass amount with a continuous process and to produce the rice noodles with more automated method and more rapidly in comparison to a previous semi-automatic rice noodle manufacturing apparatus. CONSTITUTION: A rice noodle (4) manufacturing apparatus comprises a hopper unit which accommodates a rice milky liquid (2) which is pulverized with moisture and which discharges the accommodated rice milky liquid in a certain speed; a molding unit (20) which molds the rice milky liquid into a sheet shape by making the rice milky liquid, which is discharged from the hopper unit, flow with inclination; a steaming unit (30) which makes the rice milky liquid, which is molded into the sheet shape by the molding unit, into a steamed sheet (3) by steaming; a cooling unit (40) which cools the steamed sheet which has been through the steaming unit; a conveying unit (50) which conveys the rice milky liquid in the sheet shape formed by the molding unit to the steaming unit and the cooling unit; and a steamed sheet separation unit (60) which separates the steamed sheet, which is discharged from the cooling unit, from the conveyor unit. The rice noodle manufacture method includes the following steps; a rice milky liquid production step which pulverizes rice immersed in water with moisture; a molding step which molds into a sheet shape by making the rice milky liquid flow with inclination; a steaming step which produces a steamed sheet by steaming the rice milky liquid in the sheet shape; and a cooling step which cools the steamed sheet supplying winds.
Abstract translation: 目的：提供一种制作的米粉制造装置，制造方法和由其制成的米粉，以制造一种以长粒品种为原料的米粒，其质量为连续工序，生产 与以前的半自动米粉制造装置相比，具有更自动化的方法和更快速的米粉。 构成：米粉（4）制造装置包括：料斗单元，其容纳用水分粉碎的米白色液体（2），并以一定速度排出收纳的米色液体; 通过使从料斗单元排出的米粒状液体倾斜地流动而将米粒状液体成形为片状的成型单元（20） 蒸煮单元（30），其通过模塑单元将由模塑单元模制成片状的米粒状液体通过蒸汽形成蒸汽薄片（3）; 冷却单元（40），其冷却已经通过蒸汽单元的蒸的薄片; 输送单元（50），其将由所述成型单元形成的片状的米色液体输送到所述蒸汽单元和所述冷却单元; 以及将从冷却单元排出的蒸馏片从输送单元分离的蒸带分离单元（60）。 米粉制造方法包括以下步骤： 米饭液体生产步骤，将水分浸入水中粉碎; 通过使米粒状液体倾斜地流动而成形为片状的成型工序; 蒸煮步骤，通过蒸煮片状的米白色液体来生产蒸煮片; 以及冷却供给风的蒸片的冷却工序。
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公开(公告)号：KR101886339B1
公开(公告)日：2018-08-07
申请号：KR1020160124124
申请日：2016-09-27
Applicant: 한국식품연구원
Abstract: 본발명은소화가용이한팽화쌀과자의제조방법및 이에따라제조된소화가용이한팽화쌀과자에관한것으로 (A) 습식분쇄를통해얻은쌀가루를압축성형기를이용하여쌀알형태로압축성형함으로써성형미를얻는단계; (B) 상기성형미를송풍냉각후 상대습도 40 내지 70%에서고습건조시키는단계; 및 (C) 상기건조된성형미를퍼핑장치에투입하여소정의형상으로퍼핑시키는단계;를포함함으로써, 소화가용이할뿐만아니라장기간바삭한식감을유지할수 있다.
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公开(公告)号：KR101770818B1
公开(公告)日：2017-08-25
申请号：KR1020150119323
申请日：2015-08-25
Applicant: 한국식품연구원 , 고려대학교 산학협력단
Abstract: 본발명은소화가용이한재성형쌀의제조방법및 이에따라제조된소화가용이한재성형쌀에관한것으로 (A) 쌀가루에수분을가하고압출성형기를이용하여쌀알형태로압출성형함으로써재성형쌀을얻는단계; (B) 재성형쌀을송풍냉각후 상대습도 50 내지 80%에서고습건조시키는단계; 및 (C) 건조된재성형쌀을포장하는단계;를포함함으로써, 소화율을높여소화력이낮은노인및 환자들에게유용하며조리시간을단축시킬뿐만아니라식감을향상시킬수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020170073752A
公开(公告)日：2017-06-29
申请号：KR1020150181455
申请日：2015-12-18
Applicant: 한국식품연구원
IPC: A23L7/10 , A23L29/212 , A23L5/10 , A23L33/105 , A23L27/00 , A23B9/26 , A23L3/349
Abstract: 본발명은유통기한이연장된쌀 가공식품및 이의제조방법에관한것으로 (A) 쌀가루, 고아미가루및 현미가루를포함하는쌀 가공식품혼합물에물을가수한후 반죽기에투입하여반죽하는단계; (B) 반죽물을압출식성형기에넣고증숙과정을거쳐서압출성형하는단계; (C) 압출성형된쌀 가공식품을냉각시킨후 제1 주정혼합물에침지시켜 1차주정처리를수행하는단계; (D) 1차주정처리된쌀 가공식품을냉동숙성시킨후 해동시키는단계; 및 (E) 해동된쌀 가공식품을제2 주정혼합물에침지시켜 2차주정처리를수행하는단계;를포함함으로써, 수분함량이높은생쌀국수또는생떡국떡 등가공식품의유통기한을 8개월까지연장시키며변색이되지않는다.
Abstract translation: 本发明包括的捏合投入的步骤中的水的水解，其包括如（A）米粉，和酰氨基面粉，和糙米粉上的加工的大米制品和它们的制备方法延长保质期捏合机中加工的大米制品混合物之后; （B）将捏合产物置于挤出成型机中并通过汽蒸过程挤出捏合产物; （C）冷却挤出的米饭加工食品，然后将挤出的米饭加工食品浸入第一酒精混合物中以进行伯醇处理; （D）冷冻和解冻初级加工的大米加工食品; 和（E）由浸渍解冻加工的大米制品到第二乙醇混合物并进行仲醇处理;通过包括，延长加工食品的货架期，例如高生面条汤含水量或saengtteokguk面包〜8个月 并且不会发生变色。
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公开(公告)号：KR101693363B1
公开(公告)日：2017-01-09
申请号：KR1020140175571
申请日：2014-12-09
Applicant: 한국식품연구원 , 강원도 고성군 (관리부서 농업기술센터)
Abstract: 본발명은표고버섯리조또의제조방법및 이에따라제조된표고버섯리조또에관한것으로 (A) 물에불린쌀을마이크로파로조사하는단계; (B) 마이크로파로조사된쌀과리조또첨가재료를혼합하여물에침지시키는단계; (C) 침지된쌀과첨가재료를가열수증기로가열하는단계; 및 (D) 과열증기로가열된쌀과첨가재료를동결건조하는단계;를포함함으로써, 뜨거운물을부으면단시간내에복원이가능하여바로섭취할수 있으며영양소의파괴를최소화할수 있다.
Abstract translation: 本发明涉及枸杞子烩饭的制造方法， 并用其制造香茅汁。 枸橼酸烩饭的制作方法包括以下步骤：（A）将微波应用于浸泡在水中的水稻; （B）将通过微波处理的米和烩饭添加成分混合，并将米和添加剂成分浸泡在水中; （C）通过过热蒸汽加热浸泡的米和添加剂成分; 和（D）冻干由过热蒸汽加热的米和添加剂成分。 因此，在将热水倒入烩饭的情况下，可以在短时间内恢复莴苣烩饭，因此消费者可以立即服用烩饭并且可以将营养物质的破坏最小化。
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公开(公告)号：KR101693362B1
公开(公告)日：2017-01-09
申请号：KR1020140134106
申请日：2014-10-06
Applicant: 한국식품연구원 , 강원도 고성군 (관리부서 농업기술센터)
Abstract: 본발명은꾸지뽕추출물을이용한코팅쌀의제조방법및 이에따라제조된코팅쌀에관한것으로꾸지뽕추출물을함유한꾸지뽕코팅액에쌀을침지시켜코팅쌀을제조하는단계; 및코팅쌀에주파수가 30 내지 300 GHz인밀리미터파(millimeter wave)를조사하는단계;를포함함으로써, 코팅쌀을수세하더라도꾸지뽕코팅층이떨어지지않으며항산화능이우수하고가바의함량이증대된다.
Abstract translation: 本发明涉及一种使用葫芦科提取物和由其制备的包衣米制备包衣米的方法。 该方法包括：通过将水稻浸入含有葫芦科植物提取物的葫芦科植物溶液中制备包衣稻米的步骤; 以及将具有30-300GHz频率的毫米波照射到所述被覆米中的步骤。 即使洗涤了包衣的米，也不会分层三角形。 此外，表现出优异的抗氧化能力，GABA含量增加。
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公开(公告)号：KR101693361B1
公开(公告)日：2017-01-06
申请号：KR1020160120666
申请日：2016-09-21
Applicant: 한국식품연구원 , 강원도 고성군 (관리부서 농업기술센터)
Abstract: 본발명은꾸지뽕추출물을함유하는꾸지뽕음료및 이의제조방법에관한것으로 (A) 꾸지뽕나무의잎, 열매, 줄기및 뿌리로이루어진군에서선택된 1종이상을 90 내지 120 ℃에서볶은후 용매로추출하는단계; (B) 상기꾸지뽕추출물을숙성시키는단계; (C) 상기숙성된꾸지뽕추출물을여과하는단계; 및 (D) 상기여과된꾸지뽕추출물을살균및 포장하는단계;를포함함으로써, 이취가제거되고침전물의생성을억제하며우수한관능성을갖는다.
Abstract translation: 本发明涉及一种含有三头葫芦提取物的C藜饮料及其制造方法。 制造方法包括以下步骤：（A）在90-120℃的温度下焙烧至少一种选自三叶草（Cudrania tricuspidata）树叶，果实，茎和根的成分，并使用 一种溶剂，得到三头葫芦提取物; （二）老化C藜提取物; （C）过滤老年葫芦科提取物; 和（D）灭菌和包装过滤的七叶提取物。 C藜饮料的制造方法消除了恶臭，禁止产生沉淀物，而C藜饮料具有极好的吸引力。
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公开(公告)号：KR1020150135686A
公开(公告)日：2015-12-03
申请号：KR1020140062301
申请日：2014-05-23
Abstract: 본발명은 5종류의콩을포함하는오두면및 이의제조방법에관한것으로대두, 동부, 서리태, 흑태, 서목태, 팥, 완두콩및 강낭콩으로이루어진 5종의콩을포함하는오두및 현미를각각세척한후 물을함유하는침지액에침지시키는단계; 침지된오두및 현미를열풍건조하는단계; 열풍건조된오두및 현미를마이크로파로조사하는단계; 마이크로파로조사된오두및 현미를각각분쇄하는단계; 및분쇄된오두분말및 현미분말을호화시킨다음면을생산하는단계;를포함함으로써, 항산화효과를가지고있어성인병을예방할수 있을뿐만아니라동맥경화, 암및 노화예방등과같은생리활성효과를기대할수 있다.
Abstract translation: 本发明涉及含有五种豆类的面条及其制造方法。 根据本发明的制作面条的方法包括以下步骤：单独洗涤由大豆，樱桃豆，绿仁黑豆，黑豆，黑龙卷毛，红豆，豌豆和芸豆组成的五种豆， 并将其浸入含有水的浸渍溶液中; 用热风烘干五种豆类和糙米; 在五种豆类和糙米上用热风吹干微波; 单独研磨散发微波的五种豆类和糙米; 并将五种豆类和糙米的地面胶体糊化，然后生产面条。 因此，根据本发明制造的面条具有预防成人疾病的抗氧化作用，并且可以预期具有预防动脉硬化，衰老，癌症等生理活性的作用。
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