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公开(公告)号：KR1020140054717A
公开(公告)日：2014-05-09
申请号：KR1020120120542
申请日：2012-10-29
Applicant: 한국식품연구원
CPC classification number: A23L7/196 , A23V2002/00 , A23V2300/10 , A23V2300/24
Abstract: The present invention relates to a manufacturing method of reformed rice for rice crust, and a rice crust manufacturing method using the same which includes the steps of: mixing rice powder and protein powder; obtaining reformed rice by adding moisture to the mixture, and pressurizing and molding the mixture in the shape of a grain of rice with a press molding apparatus; coating the reformed rice by mixing the reformed rice and a starch solution; and drying the rice reformed and coated with the starch solution in an oven. Therefore, the manufactured rice crust has excellent texture, restoring force, and sensory preference.
Abstract translation: 本发明涉及一种用于稻壳的改性稻的制造方法和使用该米的米壳的制造方法，其包括以下步骤：将米粉和蛋白粉混合; 通过向混合物中加入水分来获得改质的米，并用压制成型装置对米粒状的混合物加压成型; 通过混合改性米和淀粉溶液来涂覆改性稻; 并将烘箱中的淀粉溶液干燥并重整并涂覆淀粉溶液。 因此，所制造的稻壳具有优异的质地，恢复力和感官偏好。
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公开(公告)号：KR1020140026751A
公开(公告)日：2014-03-06
申请号：KR1020120092275
申请日：2012-08-23
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23B7/10 , A23L2/52 , A23L2/72 , A23V2002/00 , A23V2250/21 , A23V2300/14
Abstract: The present invention relates to dongchimi beverage using a lemon grass extract and a production method of the same. The production method of the dongchimi beverage comprises the following steps: dipping washed radish in salt water for salting; dehydrating the salted radish, and mixing the radish with secondary ingredients; mixing purified water, the lemon grass extract, sugar, and salt to obtain lemon grass dongchimi liquid; mixing the radish mixture with the lemon grass dongchimi liquid; aging and filtering the mixture; and filling the filtrate in a container, and sterilizing the filtrate. The unique bad smell of dongchimi is reduced, and the taste and flavor of dongchimi is increased for the dongchimi beverage for extending the edible time. [Reference numerals] (AA) Step of salting washed radish in salt water; (BB) Step of dehydrating the salted radish and mixing with the radish with secondary ingredients; (CC) Step of producing lemon grass dongchimi liquid; (DD) Step of mixing the produced mixture with the lemon grass dongchimi liquid; (EE) Step of aging and filtering the mixture liquid; (FF) Step of filling the filtered liquid in a container and sterilizing
Abstract translation: 本发明涉及使用柠檬草提取物的东芝饮料及其制造方法。 东芝饮料的生产方法包括以下步骤：将咸萝卜浸入盐水中进行盐析; 将咸萝卜脱水，并将萝卜与次要成分混合; 混合净化水，柠檬草提取物，糖和盐，得到柠檬草东芝液; 将萝卜混合物与柠檬草dongchimi液体混合; 老化和过滤混合物; 并将滤液装入容器中，对滤液进行灭菌。 东芝美味独特的气味减少，东芝米饮料的味道和味道增加，延长了食用时间。 （附图标记）（AA）盐水中洗涤萝卜盐水的步骤; （BB）将咸萝卜脱水并用二次成分与萝卜混合的步骤; （CC）生产柠檬草东芝液的步骤; （DD）将生产的混合物与柠檬草东芝液混合的步骤; （EE）老化和过滤混合液的步骤; （FF）将过滤的液体填充在容器中并进行消毒的步骤
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公开(公告)号：KR1020140013345A
公开(公告)日：2014-02-05
申请号：KR1020120080046
申请日：2012-07-23
Applicant: 한국식품연구원
CPC classification number: A23L2/382 , A23B7/10 , A23L2/72 , A23L5/43 , A23L19/20 , A23V2002/00 , A23V2200/02 , A23V2200/044 , A23V2200/048 , A23V2200/10
Abstract: The present invention relates to a dongchimi beverage using red beet and a method for producing the same. The method of the present invention comprises the steps of: salting radish by immersing washed radish in salt water; dehydrating the salted radish, followed by mixing the salted radish with sub-ingredients; preparing a red beet dongchimi liquid by mixing a purified water, red beet, sugar, and salt; mixing the prepared mixture and the red beet dongchimi liquid; aging and filtering the mixture liquid; and filing a container with a filtrate after the filtering, followed by sterilizing. The taste and flavor of the dong-chi-mi are excellent, and the color of the dongchimi is not changed even after the sterilization. Further, the aging period can be shortened. [Reference numerals] (AA) Step of salting washed radish in salt water; (BB) Step of dehydrating the salted radish, followed by mixing with sub-ingredients; (CC) Step of preparing a red beet dongchimi liquid; (DD) Step of mixing the prepared mixture and the red beet dongchimi liquid; (EE) Step of aging and filtering the mixture liquid; (FF) Step of filling a container with a filtrate after the filtering, followed by sterilizing
Abstract translation: 本发明涉及使用红甜菜的东芝饮料及其制造方法。 本发明的方法包括以下步骤：通过将萝卜浸入盐水中将萝卜盐化; 将咸萝卜脱水，然后将咸萝卜与副成分混合; 通过混合纯净水，红甜菜，糖和盐来制备红甜菜东芝液; 混合制备的混合物和红甜菜东芝液; 老化和过滤混合液体; 过滤后用滤液填充容器，然后灭菌。 东芝饭的味道和味道都很好，即使在灭菌后，东芝的颜色也不会改变。 此外，可以缩短老化时间。 （附图标记）（AA）盐水中洗涤萝卜盐水的步骤; （BB）将咸萝卜脱水，然后与次成分混合; （CC）制备红甜菜东芝液的步骤; （DD）混合制备的混合物和红甜菜东芝液的步骤; （EE）老化和过滤混合液的步骤; （FF）过滤后用滤液填充容器的步骤，然后灭菌
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公开(公告)号：KR101293487B1
公开(公告)日：2013-08-07
申请号：KR1020110003214
申请日：2011-01-12
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀국수 제조장치에 관한 것으로서, 습식분쇄된 쌀유액을 저장하는 유액저장호퍼, 상기 유액저장호퍼와 유액투입부를 통해 연통되며, 공급된 쌀유액을 시트 형상으로 성형하는 성형부, 상기 성형부에 의해 시트 형상으로 성형된 쌀유액을 증숙시키는 증숙부, 상기 증숙부를 통과한 쌀국수 성형물을 송풍 냉각시키는 방냉부, 상기 성형부를 통과한 쌀유액을 상기 증숙부 및 상기 방냉부를 통과하도록 이송시키는 컨베이어 벨트, 상기 컨베이어 벨트 상에 형성되며 상기 방냉부를 거친 쌀국수 성형물을, 상기 컨베이어 벨트와 분리시키는 스크레퍼부, 및 상기 스크레퍼부에 의해 분리된 쌀국수 성형물을 절단하는 절단부를 포함하여 이루어지며, 종래의 압출식 시스템에서 전환하여 압연식 공정으로 쌀국수를 제조하므로, 장립종 쌀을 원료로 쌀국수를 제조하는데 적합하다.
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公开(公告)号：KR101279803B1
公开(公告)日：2013-07-01
申请号：KR1020110122380
申请日：2011-11-22
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법에 관한 것으로서 보다 상세하게는 곡물가루를 주재료로 하는 쿠키에 있어서 쌀 가공 부산물을 포함하는 쿠키로서 상기 쌀 가공 부산물은 곡물가루 100중량부에 대하여 1∼40중량부를 포함하는 것을 특징으로 하는 쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법에 관한 것이다.
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Patent Agency Ranking
公开(公告)号：KR1020120081852A
公开(公告)日：2012-07-20
申请号：KR1020110003214
申请日：2011-01-12
Applicant: 한국식품연구원
Abstract: PURPOSE: Rice noodle producing device and method capable of simplifying production processes for rice noodles are provided to produce the rice noodles having the uniform quality. CONSTITUTION: A rice noodle producing device includes an emulsion storage hopper(10), an emulsion insertion port(20), a molding unit(30), a steaming unit, a cooling unit(50), a conveyor belt, a scraper unit(60), and a cutter unit(70). The emulsion storage hopper stores wet-milled rice liquid. The emulsion insertion port is for supplying the rice liquid to the molding unit. The molding unit molds the rice liquid into sheets. The steaming unit steams the rice liquid sheets. The cooling unit cools the rice noodle molded products passed through the steaming unit. The conveyor belt transfers the rice liquid through the steaming unit and the cooling unit. The scraper unit separates the rice noodle molded products from the conveyor belt. The cutter unit cuts the rice noodle molded products.
Abstract translation: 目的：提供能够简化米粉生产工艺的米粉生产装置和方法，以生产具有均匀品质的米粉。 构成：米粉生产装置包括乳剂储存料斗（10），乳剂插入口（20），成型单元（30），蒸煮单元，冷却单元（50），输送带，刮板单元 60）和切割单元（70）。 乳液储存料斗存储湿磨米液。 乳液插入口用于将米液供给到成型单元。 成型单元将米液模制成片。 蒸煮单元蒸制米片。 冷却单元冷却通过蒸汽单元的米粉成型品。 输送带将米饭液体通过蒸汽单元和冷却单元传送。 刮刀单元将米线成型产品与输送带分离。 切割机切割米粉成型品。
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公开(公告)号：KR101134921B1
公开(公告)日：2012-04-19
申请号：KR1020090106378
申请日：2009-11-05
Applicant: 한국식품연구원
IPC: A23F3/00
Abstract: 본 발명은 퍼핑처리를 통한 녹차의 새로운 가공방법에 관한 것이다.
본 발명에 따른 녹차의 가공방법은 갓 채엽한 생차엽을 일정 온도와 압력으로 퍼핑처리하여 가공하는 것으로써, 복잡한 증제식에 의한 녹차 가공공정을 단순화 할 수 있을 뿐만 아니라 차 성분의 추출 효율을 높일 수 있어, 새로운 녹차의 가공방법으로 유용하게 이용될 수 있다.
차, 퍼핑처리, 갈변, 침출능-
公开(公告)号：KR101131514B1
公开(公告)日：2012-04-04
申请号：KR1020100080126
申请日：2010-08-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/961 , Y02W90/11
Abstract: PURPOSE: A sauce composition for instant food, and a producing method thereof are provided to offer excellent dispersing property and easy mixing property of the composition to users. CONSTITUTION: A producing method of sauce composition for instant food comprises the following steps: washing spring onion, carrot, and onion before finely cutting, and slicing chicken breast to obtain mixing materials; mixing red pepper paste, starch syrup, cooking wine, sesame seed oil, and purified water to obtain red pepper paste sauce; frying the mixing materials in a frying pan with olive oil; adding the red pepper paste sauce and potato starch into the fried materials; stirring the mixture and heating at 95-105 deg C to obtain the sauce composition; inserting the sauce composition into a heatproof packaging pouch, and fusing the pouch at 170-180 deg C: and sterilizing the pouch using 110-130 deg C hot water for 5-20 minutes.
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公开(公告)号：KR1020090003779A
公开(公告)日：2009-01-12
申请号：KR1020070066720
申请日：2007-07-03
Applicant: 한국식품연구원 , 영농조합법인보성차생산자조합
Abstract: A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes, and a cultivating method by using the composition are provided to improve the taste and perfume of mushroom by reducing the offensive odor. A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes comprises 3-25 parts by weight of a green tea powder based on 100 parts by weight of the culture medium mixture. Preferably the green tea powder has an average particle size of 3-80 mesh.
Abstract translation: 提供了用于培养灵芝或香菇的培养基组合物和使用该组合物的培养方法，以通过减少恶臭来提高蘑菇的味道和香味。 用于培养灵芝或香菇的培养基组合物包含3-25重量份的基于100重量份培养基混合物的绿茶粉末。 优选地，绿茶粉末的平均粒径为3-80目。
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