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公开(公告)号：KR1020120124038A
公开(公告)日：2012-11-12
申请号：KR1020120044932
申请日：2012-04-27
Applicant: 한국식품연구원
CPC classification number: A23L33/105 , A23D9/007 , A23D9/02 , A23L27/105 , A23L33/115 , A23V2002/00 , A23V2250/212
Abstract: PURPOSE: A producing method of garlic oil containing ajoene using animal nature lipid is provided to use the animal nature lipid, especially milk fat to obtain the garlic oil. CONSTITUTION: A producing method of garlic oil containing ajoene comprises the following steps: preparing a garlic material containing allicin selected from garlic puree, garlic juice, dried garlic powder, or a garlic extract; mixing 100 parts of garlic material by weight with 40-400 parts of milk fat by weight; and heating the mixture for reacting. [Reference numerals] (AA) Peeling garlic cloves; (BB) Crushing; (CC) Juicing; (DD) Garlic juice; (EE) Garlic juice residue; (FF) Solvent or enzyme extraction; (GG) Juicing; (HH) Garlic extract; (II) Mixing with milk fat; (JJ) Mixing the garlic juice and the extract; (KK) Mixing; (LL) Ultrasonic processing; (MM) Ajoene producing reaction; (NN) Separating a fat layer and collecting; (OO) Encapsulating gelatin; (PP) First step; (QQ) Second step; (RR) Third step
Abstract translation: 目的：提供使用动物性脂质含有阿约烯的大蒜油的生产方法，以使用动物性脂质，特别是乳脂来获得大蒜油。 构成：含有大蒜的大蒜油的生产方法包括以下步骤：制备大蒜素，大蒜汁，干蒜粉或大蒜提取物中含有大蒜素的大蒜物质; 将100份重量的大蒜材料与40-400份重量的乳脂混合; 并加热混合物进行反应。 （参考数字）（AA）剥皮蒜瓣; （BB）粉碎; （CC）榨汁; （DD）蒜汁; （EE）蒜汁残渣; （FF）溶剂或酶提取; （GG）榨汁; （HH）大蒜提取物; （二）与乳脂混合; （JJ）混合大蒜汁和提取物; （KK）混合; （LL）超声波处理; （MM）亚琛生产反应; （NN）分离脂肪层并收集; （OO）包胶明胶; （PP）第一步; （QQ）第二步; （RR）第三步
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公开(公告)号：KR1020120063563A
公开(公告)日：2012-06-18
申请号：KR1020100123983
申请日：2010-12-07
Applicant: 한국식품연구원
CPC classification number: A23L17/70 , A23L5/11 , A23L7/157 , A23V2002/00 , A23V2200/14
Abstract: PURPOSE: A producing method of fried fish paste containing rice powder and glutinous rice powder paste is provided to offer the chewy texture to the fish paste. CONSTITUTION: A producing method of fried fish paste containing rice powder and glutinous rice powder paste comprises the following steps: thawing frozen surimi, and grinding the surimi before mixing with edible salt; mixing the surimi mixture with glutinous rice powder, non-glutinous rice powder, or their mixture in a paste form; adding soybean protein, sugar, egg white, and xylose into the mixture to obtain final mixture; molding the final mixture into the fixed shape, and firstly frying the mixture using 140-160 deg C soybean oil for 2-4 minutes; cooling the firstly fried product for 2-4 minutes, and secondly frying the obtained product using the using 140-160 deg C soybean oil for 2-4 minutes; and vacuum packaging the obtained fried fish paste after removing the oil and cooling.
Abstract translation: 目的：提供含有米粉和糯米粉糊的油炸鱼酱的生产方法，为鱼酱提供耐嚼纹理。 构成：含有米粉和糯米粉的油炸鱼酱的生产方法包括以下步骤：解冻冷冻鱼糜，并与食盐混合前研磨鱼糜; 将糜米混合物与糯米粉，非糯米粉或其混合物以糊状混合; 将大豆蛋白，糖，蛋清和木糖加入到混合物中以获得最终混合物; 将最终混合物成型为固定形状，首先使用140-160摄氏度的大豆油将混合物煎炸2-4分钟; 冷却第一个油炸产品2-4分钟，然后使用140-160摄氏度大豆油煎煮所得产品2-4分钟; 并真空包装后取出油炸鱼酱去油后冷却。
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公开(公告)号：KR101156002B1
公开(公告)日：2012-06-18
申请号：KR1020100015722
申请日：2010-02-22
Applicant: 한국식품연구원
Abstract: 본 발명은 식혜형 쌀두유의 제조방법 및 동 방법에 의해 제조한 식혜형 쌀두유에 관한 것으로서 보다 상세하게는 쌀두유액에 부재료를 혼합하고 균질화하여 혼합물을 얻는 단계; 상기 쌀두유액과 부재료의 혼합물에 당화쌀알을 첨가하고 용기에 충진한 후 살균하는 단계를 포함하는 식혜형 쌀두유의 제조방법 및 동 방법에 의해 제조한 식혜형 쌀두유에 관한 것이다.
본 발명의 쌀알을 포함한 식혜형 쌀두유는 관능성이 우수할 뿐만 아니라 기능성을 강화하고 한국인의 정서에 맞는 고소한 맛의 증가와 음료를 마시면서 쌀알을 씹는 기호성 조직감에 대한 우수한 효과가 있다.-
公开(公告)号：KR101138766B1
公开(公告)日：2012-04-24
申请号：KR1020090079349
申请日：2009-08-26
IPC: A23L2/38
Abstract: 본 발명은 올벼쌀(steamed rice)을 이용한 숭늉의 제조방법에 관한 것으로 보다 상세하게는 올벼쌀을 마이크로파로 퍼핑처리하여 퍼핑한 올벼쌀을 얻는 단계; 상기의 퍼핑한 올벼쌀을 정제수에 넣고 추출하여 올벼쌀 추출물을 얻는 단계; 상기의 올벼쌀 추출물에 누룽지 향을 첨가하고 혼합하여 숭늉을 얻는 단계를 포함하는 올벼쌀을 이용한 숭늉의 제조방법에 관한 것이다.
숭늉, 올벼쌀, 마이크로파, 퍼핑-
公开(公告)号：KR1020110096336A
公开(公告)日：2011-08-30
申请号：KR1020100015722
申请日：2010-02-22
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of fermented rice punch-type rice soymilk is provided to offer the chewing texture of rice grain to eaters, and to enhance the functionality of the rice soymilk. CONSTITUTION: A producing method of fermented rice punch-type rice soymilk comprises the following steps: adding supplementary materials into rice soymilk at 75~85deg C for 30~120minutes, and homogenizing the mixture at the pressure of 250~350bar; and adding 1.5~4.5parts of saccharified rice grains by weight into the mixture, and sterilizing the mixture at 110~135deg C for 30~50minutes after inserting into a container.
Abstract translation: 目的：提供发酵米饭型米粉的生产方法，为食用者提供水稻的咀嚼纹理，提高米豆的功能。 构成：发酵米饭型米豆豆的生产方法包括以下步骤：在75〜85℃的水稻豆浆中加入补充剂30〜120分钟，在250〜350巴的压力下均质混合; 并将1.5〜4.5份糖化米粒加入到混合物中，并在110〜135℃下将混合物插入容器中灭菌30〜50分钟。
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Patent Agency Ranking
公开(公告)号：KR101020369B1
公开(公告)日：2011-03-08
申请号：KR1020080095898
申请日：2008-09-30
Applicant: 한국식품연구원 , 주식회사 메디트론바이오
Abstract: 본 발명은 감자 슬라이스에 펙티나제를 처리한 다음, 마이크로웨이브로 처리하는 공정을 포함하는 무지방 감자스낵의 제조방법 및 상기 방법으로 제조된 무지방 감자스낵에 관한 것이다. 본 발명의 무지방 감자스낵의 제조방법은 (i) 감자를 가로방향으로 분절하여 슬라이스화하는 공정; (ii) 상기 감자 슬라이스에 펙티나제를 pH 4.5 내지 5.5의 조건하에서 5 내지 20ppm의 농도로 5 내지 15분간 처리하는 공정; 및, (iii) 펙티나제로 처리된 감자 슬라이스를 2450MHz의 주파수 및 700 내지 900W의 전력조건으로 마이크로웨이브를 3 내지 5분간 처리하는 공정을 포함한다. 본 발명의 무지방 감자스낵의 제조방법을 이용하면 종래의 제품과 동등한 정도의 기호성을 나타내면서도 지방을 포함하지 않는 제품을 제조할 수 있으므로, 저지방을 요구하는 소비자의 요구에 부응하는 새로운 제품의 개발에 널리 활용될 수 있을 것이다.
감자스낵, 무지방, 마이크로웨이브, 펙티나제-
公开(公告)号：KR1020110021511A
公开(公告)日：2011-03-04
申请号：KR1020090079349
申请日：2009-08-26
IPC: A23L2/38
Abstract: PURPOSE: A producing method of scorched-rice water using early-ripening rice is provided to mass-produce the scorched-rice water by microwave-popping, and to secure the taste, the flavor, and the texture of the scorched-rice water. CONSTITUTION: A producing method of scorched-rice water using early-ripening rice comprises the following steps: microwave-popping the early-ripening rice at the frequency of 2,000~3,000MHz for 1~10minutes; extracting the popped early-ripening rice with purified water at 90~110deg C for 0.2~1hour, for obtaining an early-ripening rice extract; and adding 0.1~3parts of scorched rice flavor by weight to 100parts of early-ripening rice extract by weight.
Abstract translation: 目的：通过微波爆破技术，提供使用早熟米的焦烧米水的生产方法，通过微波爆破大量生产焦烧米水，确保焦烧米饭的味道，味道和质地。 构成：使用早熟水稻的焦煲水生产方法，包括以下步骤：以2000〜3000MHz的频率将早熟稻微波1〜10分钟; 用90〜110℃纯化水提取出苗早熟0.2〜1小时，获得早熟水稻提取物; 并加入0.1〜3份焦烧米粉，重量为100份早熟米提取物。
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公开(公告)号：KR1020100116292A
公开(公告)日：2010-11-01
申请号：KR1020090034928
申请日：2009-04-22
Applicant: 한국식품연구원
IPC: A23L1/30 , A61P29/00 , A61K36/288
CPC classification number: A23L33/105 , A23L3/44 , A23L19/00 , A23V2002/00 , A23V2200/30 , A23V2200/324 , A23V2300/14 , A23V2300/20 , A61K36/288
Abstract: PURPOSE: A food comprising dandelion leaf extract with inflammatory disease improving effect including the dandelion leaf extraction is provided to supply the improvement effect of an inflammation disease including the leaf of the natural material without the side effect dandelion. CONSTITUTION: Dandelion and water are mixed to the rate of 1:10 to 1:30 and react cellulose at 50-70 degrees for 120 minutes. The acetone is added so that 40-60% of the final volume mixed with reactant extract. The extract is filtered and the liquid ingredient is obtained.
Abstract translation: 目的：提供包含蒲公英叶提取物，包括蒲公英叶提取物在内的炎症疾病改善效果的食品，以提供包括天然物质叶片在内的炎症疾病的改善效果，而无副作用蒲公英。 构成：将蒲公英和水以1:10至1:30的比例混合，并将纤维素在50-70度下反应120分钟。 加入丙酮使得最终体积的40-60％与反应物提取物混合。 将提取物过滤，得到液体成分。
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公开(公告)号：KR1020090068393A
公开(公告)日：2009-06-29
申请号：KR1020070135974
申请日：2007-12-24
Applicant: 한국식품연구원
IPC: A23L1/212 , A23L1/2165
CPC classification number: A23L19/03 , A23L3/40 , A23L3/44 , A23L27/33 , A23L33/15 , A23V2002/00 , A23V2250/708
Abstract: A method for preparing dried fruit products by soaking fruits in soaking syrup is provided to increase texture hardness of dried fruit products by soaking fruits in soaking syrup containing sugars, calcium lactate and vitamin C and drying the fruits. A method for preparing dried fruit products comprises the following steps of: slicing washed fruits; soaking the sliced fruits in soaking syrup under the condition of 20-40°C and 300-600mmHg for 2-30 minutes; and taking the fruits out of the soaking syrup and drying the fruits. The soaking syrup contains 0.5-3.0%(w/v) of calcium lactate, 0.05-0.3%(w/v) of vitamin C and 20-40%(w/v) of sugars. The fruits represent apple, peach, strawberry, banana, kiwi, grape, plum or mango. The sugars indicate glucose, sugar, lactose, maltose, sucrose or their mixture. The drying step is performed by a hot-air drying method or freeze-drying method.
Abstract translation: 提供通过在浸泡糖浆中浸泡水果来制备干果产品的方法，以通过将果实浸泡在包含糖，乳酸钙和维生素C的糖浆中并干燥水果来提高干果产品的质地硬度。 制备干果产品的方法包括以下步骤：将洗涤的水果切片; 在20-40℃和300-600mmHg的条件下浸泡切片的水果浸泡糖浆2-30分钟; 将水果从浸泡的糖浆中取出并干燥水果。 浸泡糖浆含有0.5-3.0％（w / v）的乳酸钙，0.05-0.3％（w / v）的维生素C和20-40％（w / v）的糖。 水果代表苹果，桃子，草莓，香蕉，猕猴桃，葡萄，梅花或芒果。 糖代表葡萄糖，糖，乳糖，麦芽糖，蔗糖或其混合物。 干燥步骤通过热风干燥法或冷冻干燥法进行。
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公开(公告)号：KR1020080096631A
公开(公告)日：2008-10-31
申请号：KR1020070041669
申请日：2007-04-28
CPC classification number: A23L33/105 , A23L3/40 , A23L5/13 , A23L5/17 , A23L19/10 , A23V2002/00 , A23V2200/326
Abstract: A foodstuff comprising powdered taro and powdered crown daisy is provided to take it safely and constantly and to show a hypertension treatment effect. A foodstuff having a hypertension treatment effect comprises a composition mixed with powdered taro and powdered crown daisy in a ratio of 8:2 ~4:6(w/w). The heat-treated taro powder is prepared by putting taro into hot water of 100deg.C, boiling it for 5 -20 minutes or steaming it with steam vapor having 1-3 pressure(atm) and a temperature of 90-100deg.C for 1-20 minutes, heat-drying or freeze-drying it and cutting it. The crown daisy powder is prepared by heat-drying or freeze-drying it and cutting it.
Abstract translation: 提供了一种包括粉末芋头和粉状皇冠雏菊的食品，以安全，不间断地呈现高血压治疗效果。 具有高血压治疗效果的食品包括与粉末状芋头和粉状冠状菊花混合的比例为8:2〜4:6（w / w）的组合物。 热芋粉的制备方法是将芋头放入100℃的热水中煮沸5〜20分钟，或蒸汽压1-3蒸汽（atm），蒸汽压90〜100℃， 1-20分钟，加热干燥或冷冻干燥并切割。 皇冠雏菊粉末是通过加热干燥或冷冻干燥并切割而制成的。
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