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公开(公告)号：KR100774539B1
公开(公告)日：2007-11-08
申请号：KR1020060088246
申请日：2006-09-12
Applicant: 한국식품연구원
Abstract: A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.
Abstract translation: 制备含有用烈酒和有机酸处理并用米曲霉和曲霉属发酵的常规红辣椒酱的含有鲥鱼的红椒糊的方法，以制备具有良好颜色，减少鱼腥味和增加量的标题红辣椒酱 钙。 用精神和有机酸处理鲥鱼，用一种或多种选自米曲霉和曲霉大肠杆菌的菌株接种，用25至35℃的水培养5至10天，加热至70至90℃1至4小时， 与一种或多种选自木醋和蘑菇提取物的材料混合，并在40至60℃下干燥30至60分钟或浓缩。 在该方法中，将100重量份含有20-60重量％的糯米粉，15-20重量％的小麦粉Koji粉，15重量份的红辣椒糊加入到处理过的鲥鱼中的5〜20重量份 至30重量％的大豆Koji粉末，0.1至5重量％的盐，1至10重量％的红辣椒粉，0.1至5重量％的淀粉糖浆和剩余的水。
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公开(公告)号：KR1020060064313A
公开(公告)日：2006-06-13
申请号：KR1020040103121
申请日：2004-12-08
Applicant: 한국식품연구원
IPC: A23C19/09
CPC classification number: A23C19/09
Abstract: 본 발명은 쑥분말을 주성분으로 함유하는 가공치즈 및 그 제조방법에 관한 것으로, 쑥분말은 관능성을 고려하여 바람직하게는 1∼3중량％ 함유하며, 그 제조과정은 다음과 같이, (a) 쑥을 해머밀로 분쇄하는 단계; (b) 분쇄된 쑥을 볼밀로 회전시켜 털을 제거하는 단계; (c) 털이 제거된 쑥 분말을 주재료인 원료치즈와 배합하는 단계; 및 (d) 배합물을 가열하면서 교반 및 유화하는 단계를 포함한다.
쑥, 가공치즈-
公开(公告)号：KR1020060061280A
公开(公告)日：2006-06-07
申请号：KR1020050133485
申请日：2005-12-29
CPC classification number: A23C9/18 , A23C9/152 , A23L33/105 , A23L33/19 , A23L33/21
Abstract: 본 발명은 항산화소재를 포함하는 정제 우유(tablet milk) 및 이의 제조방법에 관한 것이다.
본 발명은 항산화소재를 포함하는 정제 우유(tablet milk) 및 이의 제조방법 제공을 목적으로 한다.
본 발명의 정제 우유 제조는 구성성분으로 항산화소재를 포함하고 있어 정제 우유를 섭취하면서 동시에 항산화소재의 기능성 성분을 용이하게 섭취할 수 있다.
본 발명의 정제 우유는 항산화소재 이외에도 기능성 성분을 추가로 더 첨가하고 있어 기능성과 관능성이 보다 우수한 정제 우유를 얻을 수 있다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 휴대, 저장, 운반이 용이하다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 종래의 액상 우유에 비해 냉장보관할 필요가 없이 상온에서 보관할 수 있으며, 또한 정제 우유의 표면을 코팅제로 코팅하여 종래 액상 형태의 우유 보다 보관성을 향상시킬 수 있다.-
34.发明公开
公开(公告)号：KR1020040094214A
公开(公告)日：2004-11-09
申请号：KR1020030028217
申请日：2003-05-02
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A method of making cocoa cheese by adding cocoa powder and cocoa mass to cheddar cheese having a strong aged flavor and mozzarella cheese having a relatively mild aged flavor is provided. The product has improved gloss, color, flavor, taste and texture and thus satisfies children's taste preference. CONSTITUTION: The cocoa cheese comprises 1 to 3% by weight of cocoa powder and 1 to 3% by weight of cocoa mass, 17.5 to 37.5% by weight of cheddar cheese and 35 to 56.25% by weight of mozzarella cheese. In the process for manufacturing the cocoa cheese, 0.5 to 3.0% by weight of an emulsion stabilizer is added to 70 to 75% by weight of the cheese material and then heated at 80 to 90deg.C while agitating at 150 to 250rpm for 3 to 10min. The emulsion stabilizer contains sodium hexametaphosphate, sodium polyphosphate, sodium phosphate and sodium pyrophosphate.
Abstract translation: 目的：提供将可可粉和可可粉加入具有强烈老化味道的切达干酪和具有相对温和的老化味道的莫扎里拉干酪制成可可干酪的方法。 该产品具有改善的光泽度，颜色，风味，味道和质感，从而满足儿童的口味偏好。 构成：可可奶酪包含1至3重量％的可可粉和1至3重量％的可可粉，17.5至37.5重量％的切达干酪和35至56.25重量％的无奶酪干酪。 在制造可可干酪的方法中，将0.5〜3.0重量％的乳液稳定剂加入到70〜75重量％的干酪材料中，然后在80〜90℃下加热，同时以150〜250rpm搅拌3〜 10分钟。 乳化稳定剂含有六偏磷酸钠，多磷酸钠，磷酸钠和焦磷酸钠。
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公开(公告)号：KR100402419B1
公开(公告)日：2003-10-17
申请号：KR1020010032615
申请日：2001-06-11
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A process of preparing processed cheese improved in the oily or greasy taste of cheese by addition of Kimchi to conventional cheese is provided. Whereby, this processed cheese shows excellent functional characteristics in gloss, color, taste, flavor, texture, etc. and can be applied to sandwich material, cooking material, snack for children, appetizers served with drinks or the like. CONSTITUTION: After freeze-drying Kimchi prepared by a conventional method, 70 to 80% by weight of ground cheese is mixed with 1 to 3% by weight of freeze-dried Kimchi, 0.5 to 3% by weight of an emulsion stabilizer, 10 to 30% by weight of purified water and 1 to 7% by weight of non-fat milk solids, dried at 80 to 90deg.C and then agitated at 150 to 250rpm for 3 to 7min to produce slice type cheese.
Abstract translation: 目的：提供一种通过向常规奶酪添加泡菜而改善奶酪的油性或油腻味的加工奶酪的过程。 因此，该加工干酪在光泽，颜色，味道，风味，质地等方面显示出优异的功能特性，并且可以应用于夹心材料，烹饪材料，儿童小吃，开胃饮料或饮料等。 组成：用常规方法制备的泡菜冷冻干燥后，将70-80重量％的磨碎的奶酪与1-3％重量的冷冻干燥的泡菜，0.5-3％重量的乳化稳定剂， 30重量％的纯化水和1至7重量％的脱脂乳固体，在80至90℃下干燥，然后以150至250rpm搅拌3至7分钟以产生片状干酪。
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Patent Agency Ranking
公开(公告)号：KR1020020094431A
公开(公告)日：2002-12-18
申请号：KR1020010032615
申请日：2001-06-11
Applicant: 한국식품연구원
IPC: A23C19/09
Abstract: PURPOSE: A process of preparing processed cheese improved in the oily or greasy taste of cheese by addition of Kimchi to conventional cheese is provided. Whereby, this processed cheese shows excellent functional characteristics in gloss, color, taste, flavor, texture, etc. and can be applied to sandwich material, cooking material, snack for children, appetizers served with drinks or the like. CONSTITUTION: After freeze-drying Kimchi prepared by a conventional method, 70 to 80% by weight of ground cheese is mixed with 1 to 3% by weight of freeze-dried Kimchi, 0.5 to 3% by weight of an emulsion stabilizer, 10 to 30% by weight of purified water and 1 to 7% by weight of non-fat milk solids, dried at 80 to 90deg.C and then agitated at 150 to 250rpm for 3 to 7min to produce slice type cheese.
Abstract translation: 目的：提供通过将常规奶酪加入泡菜来提高奶酪油性或油性味道的加工奶酪的制备方法。 因此，这种加工的奶酪在光泽，颜色，味道，风味，质地等方面表现出优异的功能特征，并且可以应用于三明治材料，烹饪材料，儿童小吃，开胃饮料等。 构成：在通过常规方法制备的冷冻干燥泡菜之后，将70至80重量％的研磨干酪与冷冻干燥的泡菜1至3重量％，乳液稳定剂0.5至3重量％相混合，10至 30％重量的净化水和1％至7％重量的脱脂乳固体，80至90℃干燥，然后以150-250rpm搅拌3至7分钟以制备切片式干酪。
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公开(公告)号：KR100196680B1
公开(公告)日：1999-06-15
申请号：KR1019970002500
申请日：1997-01-28
Applicant: 한국식품연구원
IPC: F25C1/24
Abstract: 본 발명은 카테지 치즈용 접종균의 제조에 관한 것이다. 좀 더 구체적으로, 본 발명은 카테지 치즈의 제조에 적합하도록 젖산 및 향취 생성능력이 있는 신규한 젖산균인 락토바실러스 펜토서스(Lactobacillus pentosus) LSDM에 관한 것이다. 본 발명의 젖산균은 종래에 발견된 젖산 발효균보다 젖산 및 향취 생성능력이 뛰어나며, 새로운 맛과 조직의 한국식 카테지 치즈를 제조하는 데 적합하다.
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公开(公告)号：KR101891623B1
公开(公告)日：2018-08-24
申请号：KR1020170140432
申请日：2017-10-26
Applicant: 한국식품연구원
CPC classification number: A23L13/10 , A23L7/198 , A23L13/42 , A23L27/10 , A23L29/212 , A23L29/35 , A23P10/28 , A23V2002/00
Abstract: 본발명은불고기큐브및 이의제조방법에관한것으로 (A) 양념된생불고기, 곡물가루및 전분으로이루어진군에서선택된 1종이상및 말토덱스트린을혼합하는단계; (B) 혼합물을가열하여조리하는단계; (C) 조리된혼합물을건조시키는단계; (D) 건조된혼합물을분쇄하여분말화시키는단계; 및 (E) 분말을큐브형태로성형하는단계;를포함함으로써, 우수한풍미와함께장기유통이쉽고, 라면스프, 카레, 스프등 불고기맛을강화하기위한요리를제조시 쉽게이용될수 있다.
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