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公开(公告)号：KR1020110096336A
公开(公告)日：2011-08-30
申请号：KR1020100015722
申请日：2010-02-22
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of fermented rice punch-type rice soymilk is provided to offer the chewing texture of rice grain to eaters, and to enhance the functionality of the rice soymilk. CONSTITUTION: A producing method of fermented rice punch-type rice soymilk comprises the following steps: adding supplementary materials into rice soymilk at 75~85deg C for 30~120minutes, and homogenizing the mixture at the pressure of 250~350bar; and adding 1.5~4.5parts of saccharified rice grains by weight into the mixture, and sterilizing the mixture at 110~135deg C for 30~50minutes after inserting into a container.
Abstract translation: 目的：提供发酵米饭型米粉的生产方法，为食用者提供水稻的咀嚼纹理，提高米豆的功能。 构成：发酵米饭型米豆豆的生产方法包括以下步骤：在75〜85℃的水稻豆浆中加入补充剂30〜120分钟，在250〜350巴的压力下均质混合; 并将1.5〜4.5份糖化米粒加入到混合物中，并在110〜135℃下将混合物插入容器中灭菌30〜50分钟。
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公开(公告)号：KR100963970B1
公开(公告)日：2010-06-15
申请号：KR1020090002743
申请日：2009-01-13
Applicant: 한국식품연구원 , 크라제 인터내셔날(주)
CPC classification number: A23L23/00 , A23L5/11 , A23L19/09 , A23L27/10 , A23L27/26 , A23L27/27 , A23L27/63 , A23V2002/00 , A23V2200/15
Abstract: PURPOSE: Barbecue sauce for hamburgers and a manufacturing method thereof are provided to manufacture the hamburgers with, cooking oil, whole bulb of garlic, pineapple, banana, onion, salary, tomato, Worcester sauce whole black pepper, bay leaf, curry powder, paprika powder, and water etc. CONSTITUTION: A manufacturing method of barbecue sauce for hamburgers includes the following steps: parching catsup 100 parts by weight, cooking oil 0.7~1.7 parts by weight and whole bulb of garlic 0.3~0.7 parts by weight for 8 ~ 12 minutes; chopping carrots 1.8~2.8 parts by weight; parching apple 3.4~4.4 parts by weight, pineapple 4.4~5.4 parts by weight, banana 1.9~2.9 parts by weight, onion 3.1~4.1 parts by weight, 0.1~0.3 parts by weight and tomato 1.0~1.6 parts by weight in 70~77°C for 1 ~ 2 minutes; boiling all ingredients with wine; adding Worcester sauce and laurel leaves; adding muscovado sugar 15.0~25.0 parts by weight in the ingredients in 79~82°C; boiling the ingredients; and adding smoke flavor 0.05~0.15 parts by weight after boiling the ingredients with water and catsup.
Abstract translation: 目的：提供汉堡烧烤酱及其制作方法，制作汉堡包，烹饪油，大蒜，菠萝，香蕉，洋葱，工资，番茄，伍斯特酱全黑胡椒，月桂叶，咖喱粉，辣椒粉 粉末和水等。构成：汉堡烧烤酱的制造方法，包括以下步骤：100％重量的食用油，0.7〜1.7重量份的食用油和大蒜0.3〜0.7重量份的整个球茎，8〜 12分钟; 切碎胡萝卜1.8〜2.8份重量; 苹果苹果3.4〜4.4份，菠萝4.4〜5.4份，香蕉1.9〜2.9份，洋葱3.1〜4.1份，重量0.1〜0.3份，番茄1.0〜1.6份，重量70〜 77℃1〜2分钟; 用酒煮沸所有配料; 加入伍斯特酱和月桂叶; 在79〜82℃的成分中加入15.0〜25.0重量份的莫斯科糖; 煮成分; 并在用水和catsup煮沸成分后，加入烟味0.05〜0.15重量份。
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公开(公告)号：KR1020100057297A
公开(公告)日：2010-05-31
申请号：KR1020080116274
申请日：2008-11-21
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for manufacturing processed chicken products is provided to economically and efficiently manufacture high quality chicken and to reduce production cost by cooking in a short time. CONSTITUTION: A method for manufacturing processed chicken products comprises: a step of cutting chicken and roasting with cooking oil on a frypan; a step of roasting carrot, onion, and red pepper with cooling oil; a step of adding soy sauce, sugar, oligosaccharide, garlic, red pepper powder, red pepper paste, ground pepper, salt, and water and heating to make sauce; and a step of mixing the vegetables and sauce.
Abstract translation: 目的：提供加工鸡肉制品的制造方法，以经济高效地制造高品质鸡肉，并通过短时间烹饪降低生产成本。 构成：加工鸡肉制品的制造方法包括：切碎鸡肉，用炸食用油烹调的步骤; 用冷却油烘烤胡萝卜，洋葱和红辣椒的一步; 加入酱油，糖，寡糖，大蒜，红辣椒粉，红辣椒酱，胡椒粉，盐和水加热制作酱汁; 以及混合蔬菜和酱汁的步骤。
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公开(公告)号：KR1020090067603A
公开(公告)日：2009-06-25
申请号：KR1020070135312
申请日：2007-12-21
Applicant: 한국식품연구원
Abstract: A lotus root sauce and a preparation method thereof are provided to ensure physiological functionality as well as specific flavor of lotus by extracting lotus root powder with water and soy sauce and enzyme-decomposing and concentrating the extracts. A lotus root sauce contains lotus root extracts or enzyme-decomposed lotus root concentrate. The lotus root sauce contains one or more ingredients selected from the group consisting of vinegar, molasses, starch syrup, wine, garlic, onion, ginger, leek, celery, parsley, pumpkin, tomato, jujube, pine-nut, chestnut, gingko, salt, pepper, peach juice, pineapple juice, apple juice, pear juice, modified starch, carboxymethyl cellulose, pectin and xanthan gum. A method for preparing the lotus root sauce comprises the following steps of: mixing lotus root powder to soy sauce and water in a ratio of 1 to 1; extracting the lotus root at 100°C for 5-60 minutes; adding malt or amylase to the lotus root extract and decomposing them with enzyme at 50°C~85°C for 5-60 minutes; and concentrating the enzyme-decomposed lotus root extract at 65°C~100°C for 0.1-10 hours.
Abstract translation: 提供了一种莲藕酱及其制备方法，通过用水和酱油提取莲藕粉，并对提取物进行酶分解和浓缩，以确保莲藕的生理功能和特定风味。 莲藕含有莲藕提取物或酶分解莲藕浓缩液。 莲藕酱含有选自醋，糖蜜，淀粉糖浆，酒，大蒜，洋葱，姜，韭菜，芹菜，欧芹，南瓜，番茄，枣，松仁，栗子，银杏， 盐，胡椒，桃汁，菠萝汁，苹果汁，梨汁，改性淀粉，羧甲基纤维素，果胶和黄原胶。 一种制备莲藕酱的方法，包括以下步骤：以1比1的比例将莲藕粉与酱油和水混合; 在100℃下提取莲藕5-60分钟; 向藕提取物中加入麦芽或淀粉酶，并在50℃〜85℃下用酶分解5-60分钟; 并将酶分解的莲藕提取物在65℃〜100℃下浓缩0.1-10小时。
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公开(公告)号：KR1020090016248A
公开(公告)日：2009-02-13
申请号：KR1020070080749
申请日：2007-08-10
Abstract: A method for preparing a functional powdered hot pepper, and a sauce for meat containing the functional powdered hot pepper are provided to allow the hot and pungent taste to be controlled. A method for preparing a functional powdered hot pepper comprise the steps of mixing the powdered hot pepper containing 10mg/100g ~ 1000mg/100g of hot component and the powdered hot pepper containing 10mg/100g ~ 1000mg/100g of hot component so as to allow the content of hot component to be 40mg/100g or more.
Abstract translation: 提供了制备功能性粉末辣椒的方法和含有功能性粉末辣椒的肉酱，以允许控制热和刺激的味道。 制备功能性粉末辣椒的方法包括将含有10mg / 100g〜1000mg / 100g热成分的粉末辣椒与含有10mg / 100g〜1000mg / 100g热成分的粉末辣椒混合，以使 热成分含量为40mg / 100g以上。
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Patent Agency Ranking
公开(公告)号：KR1020070122067A
公开(公告)日：2007-12-28
申请号：KR1020060057064
申请日：2006-06-23
Applicant: 한국식품연구원
Abstract: The diluent for analysis of Vibrio parahaemolyticus is provided to reduce growth inhibition of Vibrio parahaemolyticus when they are plated on TCBS(trichlorobenzenes) agar medium as a selection medium by regulating the salty and pH of the diluents, so that the accurate cell number of Vibrio parahaemolyticus is counted. The diluent for analysis of Vibrio parahaemolyticus is manufactured by regulating the salty and pH of crude diluent and sterilizing the regulated diluent in an autoclave at 121 deg.C for 10-20 minutes, wherein the salty of diluent is 2.5-3.5% and pH of diluent is 6.0-7.0, the crude diluent is physiological saline or phosphate buffer solution, the salty is regulated by NaCl, KCl, CaCl2 or MgCl2 and pH is regulated by an organic acid selected from hydrochloric acid, acetic acid and lactic acid.
Abstract translation: 提供副溶血性弧菌分析用稀释剂，用于通过调节稀释剂的咸度和pH值，将其溶解在TCBS（三氯苯）琼脂培养基上作为选择培养基，以减少副溶血弧菌的生长抑制，从而使副溶血弧菌的准确细胞数 算了 用于分析副溶血性弧菌的稀释剂是通过调节粗稀释液的咸度和pH值并在121℃的高压灭菌器中将调节的稀释剂灭菌10-20分钟制备的，其中稀释剂的咸度为2.5-3.5％，pH为 稀释剂为6.0-7.0，粗稀释剂为生理盐水或磷酸盐缓冲溶液，盐度由NaCl，KCl，CaCl 2或MgCl 2调节，pH由选自盐酸，乙酸和乳酸的有机酸调节。
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公开(公告)号：KR101348980B1
公开(公告)日：2014-01-16
申请号：KR1020120039002
申请日：2012-04-16
Applicant: 한국식품연구원
IPC: A23L7/109 , A23L1/0522
Abstract: 본 발명은 미강을 이용한 중간수분 쌀국수 및 이의 제조방법에 관한 것으로 쌀가루 100 중량부에 대하여 평균입경이 50 내지 80 메쉬이며 열처리된 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함함으로써, 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감과 기호성이 우수할 뿐만 아니라 버려지는 미강을 활용하므로 농가 소득을 높일 수 있다.
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公开(公告)号：KR1020130071785A
公开(公告)日：2013-07-01
申请号：KR1020110139205
申请日：2011-12-21
Applicant: 한국식품연구원
Abstract: PURPOSE: A production method of a grilled-meat processed product is provided to improve pH and swelling degree of raw meat, water-holding capacity when cooked and softness. CONSTITUTION: Beef or pork is soaked in alkali water, carbonated water, sodium hydrogen carbonate solution or sodium carbonate solution for 2-12 hours. Pear juice in 5-50 parts by weight per 100 parts by weight of the soaked beef or pork is mixed and aged for 20-50 hours. The aged beef or pork is grilled in an oven with a temperature ranged 180-260 degreeC. Concentration of the sodium hydrogen carbonate solution or the sodium carbonate solution is 0.05-0.5 weight%. One or more of salt selected from soy sauce or salt is added into the pear juice. A step which mixes the pear juice and ages is conducted in a seasoning with the pear juice and salt. The seasoning is a mixture with one or more of sugar selected from sugar, honey or starch syrup; one or more of spice selected from garlic, spring onion, ginger, onion, pepper, and sesame; one or more of beverage selected from refined rice wine, sprite, and water.
Abstract translation: 目的：提供烤肉加工产品的生产方法，以提高生肉的pH和溶胀度，煮熟时的保水能力和柔软度。 规定：将牛肉或猪肉浸泡在碱水，碳酸水，碳酸氢钠溶液或碳酸钠溶液中浸泡2-12小时。 将每100重量份浸泡的牛肉或猪肉的5-50重量份的梨汁混合并老化20-50小时。 老化的牛肉或猪肉烤在烤箱中，温度范围为180-260摄氏度。 碳酸氢钠溶液或碳酸钠溶液的浓度为0.05-0.5重量％。 将一种或多种选自酱油或盐的盐加入到梨汁中。 将梨汁和年龄混合在一起的步骤是用梨汁和盐调味。 调味料是与糖，蜂蜜或淀粉糖中选择的一种或多种糖的混合物; 一种或多种选自大蒜，洋葱，姜，洋葱，胡椒和芝麻的香料; 一种或多种选自精制米酒，小精灵和水的饮料。
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公开(公告)号：KR1020130056658A
公开(公告)日：2013-05-30
申请号：KR1020110122380
申请日：2011-11-22
Applicant: 한국식품연구원
CPC classification number: A23G3/42 , A21D13/80 , A23V2002/00 , A23V2250/21 , A23V2300/10 , A23V2300/24
Abstract: PURPOSE: A manufacturing method of a cookie is provided to have functions of rice bran or half-crushed rice. CONSTITUTION: A cookie comprises 1-40 parts by weight of rice-processed by-product based on 100 parts by weight of flour. The cookie additional includes 1-40 parts by weight of a functional component based on 100 parts by weight of the flour. The functional component is one or more selected from fenugreek seed and ramie fabric leaf. The flour is one or more selected from rice flour, wheat flour, and corn flour. The rice-processed by-product is one or more selected from rice bran or half-crushed rice. The rice bran has a moisture content of 2-5% and an average particle size of 180-250㎛. The half-crushed rice has an average particle diameter of 15-25㎛ and moisture content of 10-15%.
Abstract translation: 目的：提供饼干的制造方法，具有米糠或半碾米的功能。 构成：基于100重量份的面粉，饼干包含1-40重量份的米加工副产物。 该饼干另外包括基于100重量份面粉的功能组分1-40重量份。 功能组分是选自葫芦巴种子和苎麻织物叶中的一种或多种。 面粉是从米粉，小麦粉和玉米粉中选出的一种或多种。 米加工的副产物是选自米糠或半碾米的一种或多种。 米糠含水量为2-5％，平均粒径为180-250㎛。 半粉米的平均粒径为15-25μm，含水量为10-15％。
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公开(公告)号：KR1020120070388A
公开(公告)日：2012-06-29
申请号：KR1020100131921
申请日：2010-12-21
CPC classification number: A23L27/10 , A23L13/52 , A23L13/65 , A23L27/88 , A23V2002/00
Abstract: PURPOSE: A meat processed product and a producing method thereof are provided to use green tea components for improving the flavor of the meat processed product including sausage and ham. CONSTITUTION: A producing method of a meat processed product comprises the following steps: mixing 1-5 parts of green tea leaves by weight, 1-2 parts of roasted green tea powder by weight, and 0.05-3 parts of green tea hot water extract by weight to obtain a green tea flavor improving composition; adding 0.1-2 parts of brown rice by weight to the composition; and produce the meat processed product using the tea flavor improving composition.
Abstract translation: 目的：提供肉加工产品及其制造方法，以使用绿茶成分来改善包括香肠和火腿在内的肉加工产品的风味。 构成：肉加工产品的生产方法包括以下步骤：将1-5份重量的绿茶叶，1-2份重量的焙炒绿茶粉混合，并加入0.05-3份绿茶热水提取物 以获得绿茶风味改善组合物; 向组合物中加入0.1-2份重量的糙米; 并使用茶味改善组合物生产肉加工产品。
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