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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：KR101384765B1
公开(公告)日：2014-04-14
申请号：KR1020120059351
申请日：2012-06-01
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀미음에 관한 것으로 좀 더 자세하게는 쌀가루 10~50 중량부, 생약추출물 5~50 중량부 및 정제수 430~480 중량부를 포함하는 쌀미음에 관한 것이다. 본 발명은 십전대보탕 및 부재료를 함유하여 물성 및 식감이 향상되고 영양적인 면도 갖추는 효과를 가진다.
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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：KR101349315B1
公开(公告)日：2014-01-10
申请号：KR1020110031384
申请日：2011-04-05
Abstract: 본 발명은 가래떡 제조방법 및 이러한 방법으로 제조된 가래떡에 관한 것으로서, 보다 구체적으로 자색고구마 분말 및 생강 분말, 특히 특정 범위의 입자 크기를 가지는 생강 분말을 이용한 가래떡 제조방법 및 이러한 제조방법으로 제조된 가래떡에 관한 것이다. 본 발명을 통해, 영양성, 조직감, 관능성, 외관, 및 기호도 등이 우수한 가래떡 및 이를 이용한 떡볶이 떡을 공급하고, 가래떡의 다양화 및 고급화를 통해 떡 관련 분야의 기술을 발전시키며, 어린이 또는 청소년들의 간식으로 주로 사용되는 가래떡의 영양성을 향상시켜 이러한 가래떡을 섭취하는 어린이 또는 청소년들의 건강향상에 일조할 수 있을 것으로 기대된다.
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Patent Agency Ranking
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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公开(公告)号：KR1020130060553A
公开(公告)日：2013-06-10
申请号：KR1020110126676
申请日：2011-11-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A manufacturing method of sausage components which has excellent general preference is provided to facilitate long term storage, and to have lower fat contents(5-15%) than the fat content of conventional sausages(30%). CONSTITUTION: 60-70 weight% of pork and 5-15 weight% of pig fat are ground(S110). 1-10 weight% of purified water is mixed with the ground pork and pig fat(S120). White rice and red rice are mixed with water in a weight ratio of 1:1.1-1.3, and the cooked white rice and red rice are produced by steaming(S130). 10-15 weight% of cooked white rice and 5-15 weight% of cooked red rice are mixed with the mixed pork and pig fat, and the sausage component is produced(S140). Half-finished sausages are produced by filling the sausage component into a casing(S150). The half-finished sausages are treated with heat(S160). The heat treated half-finished sausages are cooled with cold water(S170). 0.1-0.5 parts by weight of additives are added into and mixed with 100 parts by weight of sausage component in a sausage component production step. The additives are more than one selected from a group of salt, pepper, flavoring materials, and majoram. [Reference numerals] (AA) Start; (BB) End; (S110) Step of grinding pork and pig fat; (S120) Step of adding and mixing purified water with ground pork and pig fat; (S130) Step of producing cooked white rice and cooked red rice by mixing white rice and red rice with water and steaming; (S140) Step of producing sausage component by adding cooked white rice and cooked red rice to mixed pork and pig fat; (S150) Step of producing half-finished sausages by filling sausage component into casing; (S160) Step of heat-treating half-finished sausages; (S170) Step of cooling half-finished sausages with cold water
Abstract translation: 目的：提供一般优选的香肠成分的制造方法，以促进长期储存，并具有比常规香肠（30％）脂肪含量低的脂肪含量（5-15％）。 构成：将60-70重量％的猪肉和5-15重量％的猪脂粉碎（S110）。 将1-10重量％的净化水与地面猪肉和猪脂混合（S120）。 白米和红米与水以1：1.1-1.3的重量比混合，蒸煮熟白米和红米（S130）。 将10-15重量％的熟白米和5-15重量％的熟红米与混合的猪肉和猪脂混合，制成香肠成分（S140）。 半成品香肠通过将香肠成分填充到套管中来生产（S150）。 半成品香肠用热处理（S160）。 热处理的半成品香肠用冷水冷却（S170）。 在香肠成分生产步骤中，将0.1-0.5重量份的添加剂加入并与100重量份的香肠组分混合。 这些添加剂是选自盐，胡椒，调味料和大麻中的一种以上的添加剂。 （附图标记）（AA）开始; （BB）结束; （S110）研磨猪肉和猪脂的步骤; （S120）将净化水与猪肉和猪肉加入混合的步骤; （S130）通过将白米饭和红米混合在一起，用水蒸煮而制造熟白米和熟红米的步骤; （S140）将熟白米和熟红米加入混合猪肉和猪脂中制备香肠成分的步骤; （S150）将香肠成分填充到套管中制作半成品香肠的步骤; （S160）半成品肠的热处理工序; （S170）用冷水冷却半成品香肠的步骤
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公开(公告)号：KR101256811B1
公开(公告)日：2013-04-22
申请号：KR1020100025831
申请日：2010-03-23
Applicant: 한국식품연구원
Abstract: 본 발명은 효소처리 쌀가루를 이용한 쌀쿠키의 제조방법에 관한 것으로서 보다 상세하게는 효소처리 쌀가루와 부재료를 혼합하여 배합물을 얻는 배합단계; 상기의 배합물을 급속 동결한 다음 냉동 보관하는 단계; 및 상기의 냉동 보관한 배합물을 해동하고 성형한 다음 굽는 단계를 포함하는 효소처리 쌀가루를 이용한 쌀쿠키의 제조방법 및 이러한 방법에 의해 제조한 쌀쿠키에 관한 것이다.
본 발명에서 효소처리 쌀가루는 쌀에 효소를 첨가하고 정제수로 희석시킨 후 탈수, 분쇄시킨 다음 소정의 수분함량을 가지도록 쌀을 건조하고 분말화 것을 나타낸다.-
公开(公告)号：KR1020120113599A
公开(公告)日：2012-10-15
申请号：KR1020110031383
申请日：2011-04-05
CPC classification number: A23L7/10 , A23L27/105 , A23L33/10
Abstract: PURPOSE: Rod shaped rice cake containing garlic, ginger, and levan, and a producing method thereof are provided to improve the nutrition, the texture, and the functionality of the rice cake. CONSTITUTION: A producing method of rod shaped rice cake containing garlic, ginger, and levan comprises the following steps: mixing 100 parts of grain powder by weight, 0.001-5 parts of garlic powder by weight, and 0.001-3 parts of ginger powder by weight to obtain mixed powder; adding mixing water to the mixed powder to obtain dough having the water content of 45-48%; steaming the dough at 90-120 deg. C for 15-30 minutes; and extruding the steamed dough into a rod shape using an extrude-molder. The mixed powder also contains 0.001-1.5 parts of levan powder by weight.
Abstract translation: 目的：提供含有大蒜，姜和levan的棒状米饼及其制备方法，以改善米饼的营养，质地和功能。 构成：含有大蒜，姜和果仁的棒状米糕的制造方法包括以下步骤：将100重量份的谷物粉末，重量为0.001-5份的大蒜粉末和0.001-3份生姜粉末混合， 重量以获得混合粉末; 向混合粉末中加入混合水，得到水含量为45-48％的面团; 将面团在90-120度蒸。 C为15-30分钟; 并使用挤压成型机将蒸熟的面团挤出成棒状。 混合粉末还含有0.001-1.5份重量的莱万粉。
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