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公开(公告)号：KR1020100114725A
公开(公告)日：2010-10-26
申请号：KR1020090033244
申请日：2009-04-16
Applicant: 한국식품연구원
CPC classification number: A23C11/103
Abstract: PURPOSE: A preparation method of rice soybean milk with improved functionality and palatability using rice of the rice soy oil including the rice is provided to improve functionality reinforced in the soybean milk product for the sweet taste by using the oligosaccharide which instead of pees the white sugar. CONSTITUTION: A Glycine max and a rice are processed as microwave or roasting process. The purified water of 10 times amount to 7 is added in the mixture of pee 1~20 weight % and the Glycine max 80~99 weight %. The refined salt 0.05~0.2 parts by weight, the skimmed milk powder 0.1~1.0 parts by weight, the pee oligosaccharide 1.0~4.0 parts by weight, the pee syrup 2.0~5.0 parts by weight, and the unpolished rice oil 0.5~1.5 parts by weight are added about the rice soy milk 100 parts by weight and it homogenizes. The purified water the hydrothermal of 75~95 degrees. In homogenization is the pressure of 100~400 bar, it enforces 1~4 time.
Abstract translation: 目的：提供使用水稻大豆油（包括大米）的水稻功能性和适口性提高的水稻豆浆的制备方法，以通过使用寡糖来改善豆奶制品中甜味增强的功能，而不是使用白糖 。 构成：将大豆和大米加工成微波炉或焙烧过程。 在尿酸1〜20重量％和甘氨酸80〜99重量％的混合物中加入10倍量的7倍的净化水。 精盐0.05〜0.2重量份，脱脂奶粉0.1〜1.0重量份，尿糖1.0〜4.0重量份，尿糖2.0〜5.0重量份，未抛光米油0.5〜1.5份 加入约100重量份的米豆浆，并均化。 纯水水热75〜95度。 均化时压力为100〜400巴，强制1〜4次。
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33.发明授权
公开(公告)号：KR101423934B1
公开(公告)日：2014-07-29
申请号：KR1020130005000
申请日：2013-01-16
Applicant: 한국식품연구원
Abstract: The present invention relates to a manufacturing method of marinade steak using less preferred meat parts and marinade steak prepared thereby. The manufacturing method of marinade steak comprises a step of injecting a curing solution to raw meat with an injector; a step of penetrating the curing solution into the raw meat by tumbling the raw meat injected with the curing solution 50-200 times with a tumbler; a step of steam-heating the raw meat penetrated with the curing solution; and a step of cutting the steam-heated raw meat at a fixed thickness. According to the present invention, the moisture content in muscles of raw meat is increased by injecting a curing solution into the raw meat, and less preferred meat parts which are tough and rough can be used for steak, not for braised meat or stew.
Abstract translation: 本发明涉及使用不太优选的肉类部分和由此制备的腌制牛排的腌料牛排的制造方法。 腌渍牛排的制造方法包括用注射器向生肉注入固化溶液的步骤; 通过用翻转开关将固化溶液注入的生肉翻转50-200次，从而将固化溶液浸入生肉中; 对用固化溶液渗透的生肉进行蒸汽加热的步骤; 以及固定厚度切割蒸汽加热的生肉的步骤。 根据本发明，通过向生肉中注入固化溶液来增加生肉肌肉的水分含量，不优选用于牛肉的不优选的肉类部分，而不是用于炖肉或炖肉。
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公开(公告)号：KR101408051B1
公开(公告)日：2014-06-19
申请号：KR1020120146391
申请日：2012-12-14
Applicant: 한국식품연구원
CPC classification number: A23L7/109 , A23L3/40 , A23L13/10 , A23V2002/00 , A23V2300/10
Abstract: The present invention relates to noodles containing meat and a manufacturing method thereof. The noodles containing meat comprise 3-20 parts by weight of ground meat, 90-150 parts by weight of cereal powder, 1-5 parts by weight of refined salt, and 1-5 parts by weight of a binding agent to 100 parts by weight of wheat flour. According to the present invention, children or adolescents who easily become insufficient in nutrition can be provided with balanced meals and modern people can evenly take necessary nutrients in a busy life.
Abstract translation: 本发明涉及含肉的面条及其制造方法。 肉类的面条含有3-20重量份的碎肉，90-150重量份的谷物粉，1-5重量份的精制盐和1-5重量份的粘合剂，100重量份 重量的小麦粉。 根据本发明，容易变得营养不足的儿童或青少年可以提供均衡的膳食，现代人可以在繁忙的生活中平均地摄取必要的营养。
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公开(公告)号：KR101348981B1
公开(公告)日：2014-01-22
申请号：KR1020110139205
申请日：2011-12-21
Applicant: 한국식품연구원
Abstract: 본 발명은 우육 또는 돈육을 알카리수, 탄산수, 탄산수소나트륨 용액 또는 탄산나트륨 용액에 침지시키고, 건져낸 우육 또는 돈육을 배즙으로 숙성시킨 후, 오븐에 굽는 육류 구이 가공품의 제조방법에 관한 것으로, 생고기의 pH 및 팽윤도와 가열 조리시의 보수력 및 부드럼성을 개선하여 육류 구이 가공품의 기호도에 가장 큰 영향을 미치는 조직감이 개선된 육류 구이 가공품을 제공함으로써, 갈비, 불고기와 같은 육류 구이 제품이 외국인에게 선호도가 높음에도 불구하고, 한식당 이외에 외국인들이 직접 조리하기 어려워 대중화되지 못하고 있는 한계를 극복하고, 신속하면서도 표준화된 맛과 품질을 가진 육류 구이 제품을 제공하는 한식 프랜차이즈의 새로운 가능성을 열어 한식 세계화에 기여할 수 있다.
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Patent Agency Ranking36.发明公开김치 풍미 미세캡슐, 이를 함유하는 김치 소스 조성물 및 그 제조방법 有权KIMCHI FLAVOR MICROCAPSULE，KIMCHI SAUCE COMPOSITION COMPLEIS IT IT AND PROBARTING METHOD THEREOF
公开(公告)号：KR1020130142760A
公开(公告)日：2013-12-30
申请号：KR1020120066266
申请日：2012-06-20
Applicant: 한국식품연구원 , 샘표 주식회사 , 농림수산식품기술기획평가원
Abstract: The present invention relates to a preparation method of a kimchi flavor microcapsule which includes: a kimchi extract production step for extracting kimchi using water, ethanol, or an ethanol aqueous solution; a kimchi concentrate production step for concentrating the obtained kimchi extract; a production step for producing kimchi concentrate with improved flavor by adding more than one organic acid selected from citric acid, malic acid, succinic acid, lactic acid, fumaric acid, and acetic acid to the obtained kimchi concentrate; and a step for micro-encapsulating the kimchi concentrate with improved flavor by adding the organic acid. The present invention also relates to kimchi flavored sauce using the kimchi flavor microcapsule. The kimchi flavor microcapsule offers properties of kimchi which is spicy and fresh inside the mouth when the microcapsule is eaten in a sauce form, and enables users to spread the kimchi flavored sauce.
Abstract translation: 本发明涉及泡菜风味微胶囊的制备方法，其包括：使用水，乙醇或乙醇水溶液提取泡菜的泡菜提取物生产步骤; 用于浓缩获得的泡菜提取物的泡菜浓缩物生产步骤; 通过向所得泡菜浓缩物中加入选自柠檬酸，苹果酸，琥珀酸，乳酸，富马酸和乙酸中的多种有机酸，生产具有改善风味的泡菜浓缩物的生产步骤; 以及通过添加有机酸将具有改善风味的泡菜浓缩物微囊化的步骤。 本发明还涉及使用泡菜风味微胶囊的泡菜调味酱。 泡菜风味微胶囊提供泡菜的特性，当微胶囊以酱汁形式食用时，口内是辣和新鲜的泡菜，使用户可以散开泡菜调味酱。
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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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39.发明公开식품의 일반 대사에너지 측정을 위한 사료 조성물, 이를 이용한 식품사료 조성물의 제조방법 및 일반 대사에너지의 측정방법 有权用于测量食品食品的食品组合物，食品/饮料组合物的制造方法和使用其的AME测量方法
公开(公告)号：KR1020130073264A
公开(公告)日：2013-07-03
申请号：KR1020110141018
申请日：2011-12-23
Applicant: 한국식품연구원
CPC classification number: A23K20/00 , A23K10/30 , A23K20/147 , A23K20/158 , A23K20/163 , A23K20/174
Abstract: PURPOSE: A feed composition is provided to measure general metabolic energy of a food sample which shows a high accuracy on measuring AME. CONSTITUTION: A feed composition comprises: 64-71wt% of carbohydrate, 15-18wt% of casein protein, 5-7wt% of vegetable fat, 1-10wt% of minerals, and 0.5-5wt% of vitamins. The carbohydrate is more than one kind selected from a group comprising starch, maltodextrin, and sucrose. The vegetable fat is more than one kind selected from a group comprising soybean oil, and corn oil. The feed composition also comprises 0.1-21wt% of more than one additive selected from a group comprising 1-10wt% of cellulose, 0.1-5wt% of L-cystine, 0.1-5wt% of cholin, and 0.001-0.1wt% of antioxidant. The feed composition is provided in a form of being mixed with a food sample for measuring general metabolic energy in a ratio of 7:3-9:1wt%.
Abstract translation: 目的：提供饲料组合物来测量食品样品的一般代谢能量，在测量AME时显示出高精度。 构成：饲料组合物包含：64-71重量％的碳水化合物，15-18重量％的酪蛋白，5-7重量％的植物脂肪，1-10重量％的矿物质和0.5-5重量％的维生素。 碳水化合物是选自淀粉，麦芽糖糊精和蔗糖的组中的一种以上。 植物脂肪是选自包括大豆油和玉米油的组中的一种以上。 饲料组合物还包含0.1-21重量％以上的添加剂，其选自包含1-10重量％的纤维素，0.1-5重量％的L-胱氨酸，0.1-5重量％的胆碱和0.001-0.1重量％的抗氧化剂 。 提供饲料组合物以与用于测量7:3至3:1重量％的一般代谢能量的食物样品混合的形式。
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公开(公告)号：KR101146148B1
公开(公告)日：2012-05-16
申请号：KR1020100015846
申请日：2010-02-22
Applicant: 한국식품연구원
Abstract: 본 발명은 타락죽의 제조방법에 관한 것으로 보다 상세하게는 타락죽의 제조방법에 있어서, 쌀가루, 우유, 소금, 정제수 및 부재료로서 곡물, 퍼핑 곡물, 두류, 견과류, 야채류 및 과일류의 군으로부터 선택된 어느 하나 이상을 혼합하고 가열 교반하는 단계; 상기의 가열 교반하여 얻은 타락죽을 레토르트 용기에 충진하는 단계; 상기의 타락죽이 충진된 레토르트 용기 중 빈 공간의 공기를 가스치환 후 밀봉하는 단계; 상기의 레토르트 용기에 타락죽이 충진되고 밀봉된 것을 살균하고 냉각하는 단계를 포함하는 타락죽의 제조방법에 관한 것이다.
본 발명에 의해 제조한 타락죽은 노인의 식사대용식, 성인의 식사대용식, 청소년의 식사대용식, 유아용 이유식 또는 환자용 식사의 용도로 사용될 수 있다.
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