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    쌀국수 제조장치 및 제조방법
    51.
    发明公开
    쌀국수 제조장치 및 제조방법 有权
    用于制造米粉的装置及其方法

    公开(公告)号：KR1020120081852A

    公开(公告)日：2012-07-20

    申请号：KR1020110003214

    申请日：2011-01-12

    Applicant: 한국식품연구원

    Inventor： 박종대 ,  이현유 ,  금준석 ,  김상희 ,  이란숙 ,  이민아 ,  최은지 ,  김동광

    IPC: A21C11/22 ,  A21C11/24 ,  A23L7/109

    CPC classification number: A21C11/00 ,  A21C11/24

    Abstract: PURPOSE: Rice noodle producing device and method capable of simplifying production processes for rice noodles are provided to produce the rice noodles having the uniform quality. CONSTITUTION: A rice noodle producing device includes an emulsion storage hopper(10), an emulsion insertion port(20), a molding unit(30), a steaming unit, a cooling unit(50), a conveyor belt, a scraper unit(60), and a cutter unit(70). The emulsion storage hopper stores wet-milled rice liquid. The emulsion insertion port is for supplying the rice liquid to the molding unit. The molding unit molds the rice liquid into sheets. The steaming unit steams the rice liquid sheets. The cooling unit cools the rice noodle molded products passed through the steaming unit. The conveyor belt transfers the rice liquid through the steaming unit and the cooling unit. The scraper unit separates the rice noodle molded products from the conveyor belt. The cutter unit cuts the rice noodle molded products.

    Abstract translation: 目的：提供能够简化米粉生产工艺的米粉生产装置和方法，以生产具有均匀品质的米粉。 构成：米粉生产装置包括乳剂储存料斗（10），乳剂插入口（20），成型单元（30），蒸煮单元，冷却单元（50），输送带，刮板单元 60）和切割单元（70）。 乳液储存料斗存储湿磨米液。 乳液插入口用于将米液供给到成型单元。 成型单元将米液模制成片。 蒸煮单元蒸制米片。 冷却单元冷却通过蒸汽单元的米粉成型品。 输送带将米饭液体通过蒸汽单元和冷却单元传送。 刮刀单元将米线成型产品与输送带分离。 切割机切割米粉成型品。

    즉석 식품용 소스조성물 및 그 제조방법
    52.
    发明授权
    즉석 식품용 소스조성물 및 그 제조방법 有权
    食品组合物及其制备方法

    公开(公告)号：KR101131514B1

    公开(公告)日：2012-04-04

    申请号：KR1020100080126

    申请日：2010-08-19

    Applicant: 한국식품연구원

    Inventor： 박종대 ,  이현유 ,  금준석 ,  김상희 ,  이란숙 ,  이민아 ,  최은지

    IPC: A23L23/00 ,  B65D81/34

    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.

    관능성 및 영양성이 향상된 즉석 쌀떡
    53.
    发明授权
    관능성 및 영양성이 향상된 즉석 쌀떡 有权
    即将开发的大米果酱改善感官和营养特性

    公开(公告)号：KR100894717B1

    公开(公告)日：2009-04-24

    申请号：KR1020070126992

    申请日：2007-12-07

    Applicant: 한국식품연구원

    Inventor： 박종대 ,  이현유 ,  금준석 ,  김의웅 ,  김훈 ,  정소영

    IPC: A23L1/30 ,  A23L1/10 ,  A23L1/29

    CPC classification number: A23L33/105 ,  A23L7/10 ,  A23V2300/48

    Abstract: An instant rice cake having improved sensory properties and nutrition properties is provided to secure an extended quality maintaining period. An instant rice cake comprises the following steps of: kneading rice flour, supplementary materials, an aging inhibitor and functional materials to prepare dough; and inputting the dough in a container and irradiating 600~800W of microwaves to the dough for 1-5 minutes to obtain the instant rice cake. The rice flour is mixed with rice flour with 10~80mum of particle size and other rice flour with 100~300mum of particle size in a mixing ratio of 1 to 9 or 9 to 1. The rice is selected among white rice, brown rice, germinated brown rice and black rice.

    Abstract translation: 提供具有改善的感官特性和营养特性的即食米糕以确保延长的质量保持期。 立即米糕包括以下步骤：揉面粉，补充材料，老化抑制剂和功能材料制备面团; 并将面团输入容器中，向面团照射600〜800W微波1-5分钟，得到即时米饼。 将米粉与10〜80m粒度的米粉混合，混合比例为1〜9或9〜1，粒径为100〜300μm的其他米粉。大米选自白米，糙米， 发芽糙米和黑米。

    고아미를 포함하는 쌀국수 및 이의 제조방법
    54.
    发明公开
    고아미를 포함하는 쌀국수 및 이의 제조방법 失效
    具有谷氨酸的米饭和其制造方法

    公开(公告)号：KR1020090036306A

    公开(公告)日：2009-04-14

    申请号：KR1020070101402

    申请日：2007-10-09

    Applicant: 한국식품연구원 ,  부안군 ,  재단법인 전라북도생물산업진흥원

    Inventor： 박종대 ,  이현유 ,  금준석 ,  김의웅 ,  박용곤 ,  전향미 ,  이난희

    IPC: A23L1/16 ,  A23L1/29 ,  A23L1/10 ,  A23L1/30

    CPC classification number: A23L7/109 ,  A23L3/40 ,  A23L5/34 ,  A23L27/40 ,  A23L33/10

    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果酱的米粉的方法。 制备含有果酱的米粉的方法包括以下步骤：混合粉碎的谷氨酸和白米以获得混合物; 将精制盐，纯化水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波胶化面团1-20分钟; 并干燥并形成米粉。 功能组分选自桑叶，胸腺，普洱茶，壳多糖，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，Aurantii Nobilis Pericarpium，Skullcap， 松针，山楂，西葫芦，补骨脂和准备的地黄根。

    정미호분층 엑기스을 함유하는 쌀음료 조성물 및 그의제조방법
    56.
    发明授权
    정미호분층 엑기스을 함유하는 쌀음료 조성물 및 그의제조방법 有权
    아이

    公开(公告)号：KR100426960B1

    公开(公告)日：2004-04-13

    申请号：KR1020020020153

    申请日：2002-04-12

    Applicant: 한국식품연구원

    Inventor： 금준석 ,  이현유 ,  하태열 ,  이상효

    IPC: A23L2/38

    Abstract: PURPOSE: A method for producing a functional rice beverage composition containing an aleurone layer extract as a main component is provided. The beverage composition contains malt, sugar liquid and vegetable cream, together with an aleurone layer extract. Milled rice in which the aleurone layer is cut off also has a good taste when cooked. CONSTITUTION: An aleurone layer of rice is blended with water, cooled to -5 to 0deg.C, followed by agitation and gelatinization. Thereafter, 60 to 80%(w/v) of an aleurone layer extract and 4 to 7%(w/v) of malt are soaked in water for 1 to 3hr in a nonwoven fabric, followed by extraction, filtration then centrifugation. The filtrate is added with 0.01 to 5.0%(w/v) of glycerine, 5 to 10%(w/v) of a sweetening agent and 0.01 to 5%(w/v) of vegetable cream, followed by homogenization and retort sterilization.

    Abstract translation: 目的：提供一种生产含糊粉层提取物作为主要组分的功能性米饭饮料组合物的方法。 该饮料组合物含有麦芽，糖液和植物奶油以及糊粉层提取物。 其中糊粉层被切除的磨碎的米饭在烹饪时也具有良好的味道。 组成：将糊粉层与水混合，冷却至-5至0℃，随后进行搅拌和糊化。 之后，在无纺布中，将60-80％（w / v）糊粉层提取物和4-7％（w / v）麦芽在水中浸泡1至3小时，随后萃取，过滤，然后离心。 向滤液中加入甘油0.01-5.0％（w / v），甜味剂5-10％（w / v）和植物奶油0.01-5％（w / v），然后均质化并蒸煮杀菌 。

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