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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：KR101278683B1
公开(公告)日：2013-06-25
申请号：KR1020100139091
申请日：2010-12-30
Applicant: 한국식품연구원
Abstract: 실시간 분광분석장치는 광원 및 집광부를 포함하며, 기본적으로 광원으로부터 시료를 거쳐 집광부로 전달된 빛을 이용한다. 특히, 실시간 분광분석장치는 집광부의 초점위치에 대응하여 복수의 광섬유 경로를 형성하는 광전달부 및 각 광섬유 경로에 제공되며 광량 조절기 및 분광센서를 포함하는 복수의 분광분석모듈을 포함한다.
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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.-
Patent Agency Ranking
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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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
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。
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公开(公告)号：KR101134921B1
公开(公告)日：2012-04-19
申请号：KR1020090106378
申请日：2009-11-05
Applicant: 한국식품연구원
IPC: A23F3/00
Abstract: 본 발명은 퍼핑처리를 통한 녹차의 새로운 가공방법에 관한 것이다.
본 발명에 따른 녹차의 가공방법은 갓 채엽한 생차엽을 일정 온도와 압력으로 퍼핑처리하여 가공하는 것으로써, 복잡한 증제식에 의한 녹차 가공공정을 단순화 할 수 있을 뿐만 아니라 차 성분의 추출 효율을 높일 수 있어, 새로운 녹차의 가공방법으로 유용하게 이용될 수 있다.
차, 퍼핑처리, 갈변, 침출능-
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
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.
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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
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。
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