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公开(公告)号：KR1020130032662A
公开(公告)日：2013-04-02
申请号：KR1020110096399
申请日：2011-09-23
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L2/38 , A23L7/104 , A23L33/135 , C12R1/66
Abstract: PURPOSE: A manufacturing method of mixed grain fermentation drink is provided to manufacture the mixed grain fermentation drink with excellent flavor, an antioxidant whitening function, and blood pressure control and blood clot degradation effects. CONSTITUTION: A manufacturing method of mixed grain fermentation drink comprises: a step of manufacturing porridge by adding water to pulverized mixed grains; and a step of obtaining a fermentation product by mixing a rice fermenting agent to the produced porridge and fermenting. The mixed grain is at least one kind of grains selected from the group consisting of Foxtail millet, sorghum, Hog millet, and Adlay. The rice fermenting agent is manufactured by inoculating filamentous fungi into rice which is water-immersed and steamed, cultivating, drying, and pulverizing. The filamentous fungi are Aspergillus oryzae or Aspergillus kawachii. The rice fermenting agent is manufactured by mixing 90-99 parts by weight of yellow rice wine starter which is manufactured by cultivating Aspergillus oryzae in the rice, and 1-10 parts by weight of white rice wine starter which is manufactured by cultivating Aspergillus kawachii. The fermentation is conducted at 40-70deg.C for 1-30 hours. [Reference numerals] (A1) Drink type(yogurt type); (A10,B10) Pulverized fermenting agent; (A11,B11) Yellow rice wine starter + white rice wine starter; (A12,B12) Fermentation(60°C, 6hr); (A13,B13) Homogenization; (A14,B14) Sterilization(75°C, 15min); (A2,B2) Soaking mixed grains; (A3,B3) Drainage(1hr); (A4,B4) Pulverization; (A5,B5) Adding water; (A6,B6) Including a fermenting agent; (A7) 2.6 times of ingredients; (A8,B8) Steaming(Porridge); (A9,B9) Cooling(60°C); (B1) Drink type(Rich type); (B7) 2.4 times of ingredients;
Abstract translation: 目的：提供混合谷物发酵饮料的制造方法，制造具有优良风味，抗氧化美白功能，血压控制和血块降解效果的混合发酵饮料。 构成：混合谷物发酵饮料的制造方法包括：通过向粉碎的混合颗粒中加入水来制造粥的步骤; 以及通过将米发酵剂与生产的粥混合并发酵来获得发酵产物的步骤。 混合晶粒是选自由小尾of，高粱，猪谷let和Adlay组成的组中的至少一种。 通过将丝状真菌接种在水浸，蒸，培养，干燥，粉碎的大米中制成米发酵剂。 丝状真菌是米曲霉（Aspergillus oryzae）或曲霉（Aspergillus kawachii）。 通过混合90-99重量份的通过在米饭中培养米曲霉制造的黄色米酒起子，以及通过培养曲霉（Aspergillus kawachii）制造的1-10重量份白米酒起始物来制造米发酵剂。 发酵在40-70℃进行1-30小时。 （附图标记）（A1）饮料型（酸奶型）; （A10，B10）粉碎发酵剂; （A11，B11）黄米酒启动器+白米酒启动器; （A12，B12）发酵（60℃，6小时）; （A13，B13）均质化; （A14，B14）灭菌（75℃，15min）; （A2，B2）浸泡混合颗粒; （A3，B3）排水（1小时）; （A4，B4）粉碎; （A5，B5）加水; （A6，B6）包括发酵剂; （A7）成分2.6倍; （A8，B8）蒸（粥）; （A9，B9）冷却（60℃）; （B1）饮品类型（丰富型）; （B7）2.4倍成分;
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公开(公告)号：KR1020120072919A
公开(公告)日：2012-07-04
申请号：KR1020100134853
申请日：2010-12-24
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L11/09 , A23L7/104 , A23L33/00 , A23V2002/00 , A23V2200/32
Abstract: PURPOSE: Fermented black bean paste having thrombolytic ability and antioxidation ability, and a producing method thereof are provided to offer the improved flavor and palatability of the bean paste compare to fermented soybean paste. CONSTITUTION: A producing method of fermented black bean paste comprises the following steps: dipping black beans in water at 15-40 deg C for 4-24 hours before steaming and cooling; mixing the cooled black beans with barley powder, and the black bean dipped water; molding the mixture into black bean blocks, and drying the black bean blocks in the shade before fermenting for 3-10 days; washing the surface of the fermented black bean blocks, and drying before crushing the blocks; mixing the obtained black bean powder with salt water; and aging the mixture in a koji making room at 20-30 deg C for 15-100 days.
Abstract translation: 目的：提供具有溶解溶解能力和抗氧化能力的发酵黑豆酱及其制造方法，与发酵大豆酱相比，可提供豆酱的风味和适口性。 构成：发酵黑豆酱的生产方法包括以下步骤：将黑豆在15-40摄氏度的水中浸泡4-24小时，然后蒸汽冷却; 将冷却的黑豆与大麦粉混合，并将黑豆浸泡; 将混合物成型为黑豆块，并在发酵3-10天之前干燥阴凉处的黑豆块; 清洗发酵黑豆块的表面，并在破碎块前干燥; 将得到的黑豆粉与盐水混合; 并将混合物在20-30℃的曲曲制造室中老化15-100天。
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53.发明授权메밀 속성장으로부터 유래된 저영양성 바실러스 서브틸리스 에이치제이18-4 균주 및 이를 이용한 발효식품의 제조방법 有权B UNG UNG AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME
公开(公告)号：KR101156161B1
公开(公告)日：2012-06-27
申请号：KR1020100040174
申请日：2010-04-29
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce, and a producing method fermented food using thereof are provided to offer the thrombolytic activity of the oligotrophic bacillus subtilis strains to users. CONSTITUTION: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce has fermenting enzyme production capacity, antibacterial activity for food poisoning bacteria and Escherichia coli, and thrombolytic capacity. A fermenting enzyme produced from the oligotrophic bacillus subtilis HJ 18-4 strain is cellulase, amylase, protease, lipase, or xylanase. Food poisoning bacteria are candida, listeria, salmonella, staphylococcus, or bacillus cereus.
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公开(公告)号：KR1020090008821A
公开(公告)日：2009-01-22
申请号：KR1020070072087
申请日：2007-07-19
Applicant: 대한민국(농촌진흥청장)
Abstract: Aralia continentalis kitagawa salted food and a method for producing the same are provided to maintain the uniform quality and to extend the shelf-life by processing calcium chloride with a softening-preventing effect. Aralia continentalis kitagawa salted food is mixed with aralia continentalis kitagawa, calciumchloride solution and salt water. A method for manufacturing aralia continentalis kitagawa kimchi comprises a step for mixing aralia continentalis kitagawa, calciumchloride solution and salt water, washing and drying the mixture; and a step for adding at least one of glutinous rice paste and salted shrimps, or glutinous rice paste, Perilla frutescens gruel and salted anchovies, with cayenne pepper, garlic, zingiberis Rhizoma crudus and sugar.
Abstract translation: 提供了北美大肠杆菌盐渍食品及其制备方法，以保持均匀的质量，并通过加工氯化钙具有软化防止效果来延长保质期。 Ar awa awa ted ted ted ted is is is is is。。。。。。。。。。。。。。。。。。。 一种用于制造义大利亚麻鸡蛋泡菜的方法包括将洋麻汁，氯化钙溶液和盐水混合，洗涤和干燥混合物的步骤; 并添加至少一种糯米糊和盐虾，或糯米糊，紫苏子，沙ted鱼，咸辣椒，大蒜，姜黄，枸杞和糖。
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公开(公告)号：KR100811204B1
公开(公告)日：2008-03-07
申请号：KR1020060046654
申请日：2006-05-24
Applicant: 대한민국(농촌진흥청장) , 이수열
Abstract: 본 발명은 김치소스 및 이의 제조방법에 관한 것으로 보다 상세하게는 김치를 주재료로 하는 김치소스에 있어서, 백년초분말, 파프리카분말 중에서 선택된 어느 하나 이상의 천연색소를 포함하는 것을 특징으로 하는 김치소스 및 이의 제조방법에 관한 것이다.
본 발명은 김치를 활용한 다양한 가공품 개발의 일환으로 김치를 주재료로 하는 영양생리가 우수한 다용도 김치소스 및 김치소스의 제조방법 제공을 목적으로 한다.
본 발명의 김치소스는 약리효능이 높은 천연색소로 백년초 분말, 파프리카 분말 중에서 선택된 어느 하나 이상을 함유하여 새로운 맛과 색을 부여하며 균일한 품질유지와 품질수명을 연장할 수 있는 우수한 김치소스 및 이의 제조방법을 제공하고자 한다.-
Patent Agency Ranking
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公开(公告)号：KR1020170132966A
公开(公告)日：2017-12-05
申请号：KR1020160063782
申请日：2016-05-25
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은냉동식품에대한전극형상을이용하여위치에따라상이한두께를갖는냉동식품을전자기파를이용하여급속균일해동시키기위한 RF 해동장치로서, 냉동식품의두께에대응되는간격으로냉동식품과이격되도록배치되는제1 전극, 상기냉동식품을사이에두고상기제1 전극과대향하며, 상기냉동식품의두께에대응되는간격으로상기냉동식품과이격되도록배치되는제2 전극및 제1 전극및 제2 전극에 RF 파워를공급하는 RF 파워공급부를포함한다. 이에따라, 상이한두께를갖는냉동식품의급속균일해동이가능하게된다.
Abstract translation: 这样，本发明是从对应于冷冻食品的厚度为RF解冻装置用于快速均匀地通过使用具有根据冷冻食品的位置不同厚度的冷冻食品的电磁波使用该电极形状解冻所述冷冻产品的间隔所分离 在第一电极，其中所述冷冻食品是放置在第一电极引导过，第二电极和在第一电极和设置在第二电极，以便被远离冷冻产品在对应于冷冻食品的厚度的间隔隔开 还有一个用于提供射频功率的射频电源装置。 结果，可以实现具有不同厚度的冷冻食品的快速冷冻和解冻。
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公开(公告)号：KR1020170055098A
公开(公告)日：2017-05-19
申请号：KR1020150157781
申请日：2015-11-10
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은냉동쌀 반죽및 이를이용한쌀 찐빵의제조방법에관한것으로, 고아미, 미면, 도담, 보람찬및 백진주 5가지품종의쌀 중고아미를이용하여쌀 찐빵을제조하였을때, 비용적, 퍼짐성및 조직감이고루우수하였으며, 고아미에트레할로오스(trehalose)를첨가하여제조한냉동쌀 반죽이경도가낮아반죽이부드럽고, 즉시제조한것과냉동한것 모두발효팽창력이우수함을확인하였다. 또한, 상기반죽을이용하여제조한찐빵이비용적이우수하고, 부드러우며, 품질이우수함을확인함으로써, 본발명의냉동쌀 반죽및 이를이용한쌀 찐빵의제조방법은품질이향상된냉동쌀 반죽및 쌀찐빵제조에유용하게이용될수 있다.
Abstract translation: 本发明当制造冷冻米饭面团和涉及使用相同的生产大米馒头的方法，和酰氨基，mimyeon，Dodam，奖励和baekjinju蒸米饭与5个不同的水稻品种使用酰氨基，成本，铺展和的 它是一个固体质地均匀，氨基和通过加入海藻糖（海藻糖）与海藻糖的制备的冷冻米饭面团所产生的生面团的柔软，硬度低，在确认了发酵膨胀力是优良立即冻结的一个。 此外，从来都没有使用面团成本焙烧优良，柔软，通过检查质量是本发明的优异的冷冻米饭面团和使用相同的米饭馒头的方法进行了改进，冷冻米饭面团和大米的质量馒头馒头制备 并且可以有用地用于制造。
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公开(公告)号：KR1020170053889A
公开(公告)日：2017-05-17
申请号：KR1020150156359
申请日：2015-11-09
Applicant: 대한민국(농촌진흥청장)
Abstract: 떡재료를넣으면교반ㅇ증숙ㅇ냉각ㅇ펀칭ㅇ제병이하나의기계로이루어질수 있는떡 제조장치가개시된다. 이러한떡 제조장치는메인프레임, 증숙펀칭기, 제병기및 제어기를포함한다. 상기증숙펀칭기는상부가오픈되도록내부공간을갖는절구통; 상기절구통의하부와결합되어상기절구통을지지하는절구하부케이스; 상기절구통과결합되어상기절구통의상부를커버하는절구뚜껑; 상기절구통과결합되고, 상기제어기에의해제어되어, 상기절구통내에배치된쌀가루를교반또는펀칭하도록회전운동을수행할수 있는펀칭모듈; 상기절구통과연결되고, 상기제어기에의해제어되어, 상기절구통내에배치된쌀가루를증숙하고냉각시킬수 있도록상기절구통내로증기및 압축공기를제공할수 있는공기유입모듈; 및상기절구통및 상기절구뚜껑중 어느하나와연결되고, 상기절구통내의공기를배출시킬수 있는공기배출모듈을포함한다. 이로써, 떡제조장치하나로, 교반ㅇ증숙ㅇ펀칭ㅇ제병을모두수행할수 있다.
Abstract translation: 在烘箱中混合各种成分ㅇ混合ㅇ烹饪ㅇ冷却ㅇ冲孔disclosed公开了一种可以将瓶子制成一台机器的年糕机。 这种年糕制造设备包括主框架，蒸汽冲压机，平台和控制器。 千pour机包括具有内部空间的砂浆，其上部被打开; 一个榫眼下壳连接到砂浆的下部以支撑砂浆; 一个与砂浆桶相连的榫槽盖覆盖了太平间桶; 冲孔模块，与所述砂浆连接并且能够执行由所述控制器控制的旋转运动，以搅拌或冲击放置在所述砂浆中的所述米粉; 进气模块，与所述砂浆桶连接，由所述控制器控制，向所述砂浆桶内提供蒸汽和压缩空气，使放置在所述砂浆桶内的米粉冷却并冷却; 并且有一个排气模块连接到砂浆和砂浆盖中的任何一个，并且能够排出砂浆中的空气。 有了这个，就可以进行所有的搅拌器，用一台年糕机进行浇注和冲压。
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公开(公告)号：KR1020170046889A
公开(公告)日：2017-05-04
申请号：KR1020150147054
申请日：2015-10-22
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은전자기파유전가열을이용하여농식품냉동품질을향상시키는전자기파가열급속동결장치에관한것으로, 농식품을급속동결시키기위한냉각부및 농식품의표면으로부터상변화가진행되는동안그 내부가어는점보다약간높은온도로유지되도록가열하는전자기파공급부를포함하는전자기파가열급속동결장치가개시된다. 이에따라, 농식품급속동결시부위별최대빙결정형성대를지나는시간을단축시킴으로써농식품의냉동품질을향상시킬수 있다.
Abstract translation: 电磁波加热和冷冻设备技术领域本发明涉及通过使用电磁波电介质加热来提高冷冻食品的质量的电磁波加热和冷冻设备， 一种电磁波加热速冻设备，包括用于加热的电磁波供应部分以保持在一定的温度。 因此，通过缩短农产品快速冷冻过程中每个部分的声带的最大冷冻和成形通过时间，可以提高农产品冷冻食品的质量。
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