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公开(公告)号：KR1020120053172A
公开(公告)日：2012-05-25
申请号：KR1020100114301
申请日：2010-11-17
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A23L29/10 , A23P10/20 , A23V2002/00
Abstract: PURPOSE: A ginseng cream sauce composition for producing instant food, and a producing method thereof are provided to enable users to eat the composition with rice noodles or instant rice. CONSTITUTION: A producing method of a ginseng cream sauce composition comprises the following steps: roasting 3-7 parts of olive oil by weight, 3-7 parts of sliced button mushroom by weight, and 3-6 parts of onion by weight; adding 35-55 parts of cheese by weight and 120-160 parts of milk by weight into the roasted ingredients; adding 1-3 parts of ginseng powder or extract by weight into the mixture, and heating the mixture at 95-105 deg C; adjusting the viscosity of the mixture by adding more milk; filling the sauce composition into a packaging material, and fusing the packaging material at 170-180 deg C; and sterilizing the composition using 110-130 deg C hot water for 5-20 minutes.
Abstract translation: 目的：提供一种用于生产速食食品的人参奶油酱组合物及其制备方法，以使用户能够使用米粉或速溶米饭食用组合物。 构成：人参奶油酱组合物的制造方法，包括以下步骤：将3-7重量份的橄榄油，3-7重量的切片纽扣蘑菇和3-6重量份的洋葱焙烧; 加入35-55份重量的奶酪和120-160份重量的牛奶加入到焙烤成分中; 向混合物中加入1-3份人参粉末或重量的提取物，并在95-105℃下加热混合物; 通过添加更多的牛奶来调节混合物的粘度; 将酱料组合物填充到包装材料中，并将包装材料在170-180℃下熔融; 并用110-130℃热水灭菌组合物5-20分钟。
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公开(公告)号：KR101130680B1
公开(公告)日：2012-04-02
申请号：KR1020100080891
申请日：2010-08-20
Applicant: 한국식품연구원
Abstract: 본 발명은 현미를 증자후 레반이나 밀크프로테인을 첨가하여 쌍축스크류 압출성형기를 사용하여 반대기를 만들고, 압착한 씨리얼을 마이크로파를 이용하여 씨리얼을 굽는 베이킹 공정과, 베이킹 공정 후 건조 및 포장 공정을 포함하는 것을 특징으로 하는 누룽지형 핫시리얼의 제조방법에 관한 것이다. 본 발명은 상기의 반대기 제조공정에서 증자된 현미에 레반 또는 밀크프로테인을 0.1～10％를 추가로 첨가하는 것을 특징으로 하는 누룽지형 핫씨리얼을 제공한다.
누룽지형 핫씨리얼의 제조공정은 마이크로파를 이용하여 굽기 후 따로 건조과정을 거칠 필요가 없으며, 온수에서 오랫동안 조직감(bowl life)을 유지할 수 있다.-
公开(公告)号：KR1020120021830A
公开(公告)日：2012-03-09
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.
Abstract translation: 目的：提供用于即食食品的酱料组合物及其制备方法，以提供优异的分散性和组合物与使用者的混合性。 构成：用于即食食品的酱料组合物的生产方法包括以下步骤：在切割前洗涤葱，胡萝卜和洋葱，切碎鸡胸肉以获得混合物; 混合红辣椒糊，淀粉糖浆，烹调酒，芝麻籽油和净化水，得到红辣酱酱; 用橄榄油煎炸煎锅中的混合料; 将红辣酱酱和马铃薯淀粉加入油炸料中; 搅拌混合物并在95-105℃加热得到酱料组合物; 将酱料组合物插入耐热包装袋中，并在170-180℃下将小袋熔化，并使用110-130℃热水对袋进行5-20分钟的灭菌。
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公开(公告)号：KR100934755B1
公开(公告)日：2009-12-31
申请号：KR1020070101402
申请日：2007-10-09
Applicant: 한국식품연구원 , 부안군 , 재단법인 전라북도생물산업진흥원
Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.
Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有Goami的米线的制造方法。 一种制备含有Goami的米粉的方法，包括以下步骤：将粉碎的Goami和白米混合以获得混合物; 将精盐，纯净水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波将面团糊化1-20分钟; 并干燥和形成米粉。 功能成分选自桑叶，百里香，普洱茶，甲壳素，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，枳壳果皮，黄芩， 松针，山灰，益母草，补骨脂和生地黄。
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公开(公告)号：KR1020070007652A
公开(公告)日：2007-01-16
申请号：KR1020050062418
申请日：2005-07-11
Applicant: 한국식품연구원
IPC: A23L1/10
Abstract: A method of making a ready-to-eat rice cake composition for cooking in a microwave oven by mixing wet rice flour(regular rice), sugar, purified salt, retrogradation inhibitors and enzyme preparations is provided. The composition has a good flavor, nutrient, texture and palatability and can be cooked in a micro oven within 3min. The rice cake composition is prepared by mixing 100 parts by weight of wet rice flour, 8 to 12 parts by weight of sugars, 0.5 to 1.5 parts by weight of purified salt, 90 to 110 parts by weight of purified water, 2 to 10 parts by weight of a retrogradation inhibitor and 0.003 to 0.005% by weight of enzyme preparations, kneading and then irradiating microwaves of 700W for 2.5 to 3.0min. The wet rice flour has the degree of starch damage in the range of 5 to 15% and a particle size of 80 to 200mm. The retrogradation inhibitor is one or more selected from trehalose, sorbitol, cowpea powder and sucrose fatty acid esters.
Abstract translation: 提供了通过混合湿米粉（常规米），糖，纯化盐，回缩抑制剂和酶制剂制备用于在微波炉中烹饪的即食米糕组合物的方法。 该组合物具有良好的风味，营养，质地和适口性，并可在3分钟内在微波炉中烹饪。 通过将100重量份的湿米粉，8〜12重量份的糖，0.5〜1.5重量份的精制盐，90〜110重量份的纯水，2〜10份的混合物 的减酸剂和0.003〜0.005重量％的酶制剂，捏合，然后将700W的微波照射2.5〜3.0分钟。 湿米粉的淀粉损伤程度为5〜15％，粒径为80〜200mm。 退化抑制剂是选自海藻糖，山梨糖醇，cow豆粉和蔗糖脂肪酸酯中的一种或多种。
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Patent Agency Ranking
公开(公告)号：KR102239630B1
公开(公告)日：2021-04-13
申请号：KR1020180082233
申请日：2018-07-16
IPC: A23L7/10 , A23L5/10 , A23L29/212 , A23L3/00
Abstract: 본발명은노화가억제된떡의제조방법및 이에따라제조된노화가억제된떡에관한것으로 (A) 쌀을물에침지시킨후 건조하여분쇄하는단계; (B) 분쇄된쌀분말을압출성형기에서호화시켜호화쌀분말을수득하는단계; (C) (A)단계에서수득한쌀분말, (B)단계에서수득한호화쌀분말및 물을혼합하여반죽을형성한후 이를숙성시키는단계; (D) 숙성된반죽물을증숙시키는단계; 및 (E) 증숙된떡을살균시키는단계;를포함함으로써, 상온에서떡을저장및 보관시 부드러운조직감을유지하여가식기간을연장시킬수 있다.
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公开(公告)号：KR101860901B1
公开(公告)日：2018-05-24
申请号：KR1020160133569
申请日：2016-10-14
Applicant: 한국식품연구원
Abstract: 본발명은노화가억제되는냉동떡및 이의제조방법에관한것으로 (A) 곡물가루를과열수증기로가열처리하는단계; (B) 상기과열수증기로처리된곡물가루를증자하여떡을제조하는단계; 및 (C) 상기제조된떡을전기자장(magnetic resonance quick)으로냉동시키는단계;를포함함으로써, 해동후 떡의노화가억제되며이로인하여떡이단단해지지않는다.
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