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Patent Agency Ranking1.发明公开울금, 녹차, 영지버섯, 흰목이버섯을 포함하는 빵의 제조방법 失效C MA GA E IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS IS
公开(公告)号：KR1020100130886A
公开(公告)日：2010-12-14
申请号：KR1020090049628
申请日：2009-06-04
Applicant: 조선대학교산학협력단 , (주)파고다에프에스
CPC classification number: A21D8/06 , A21D2/02 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/34 , A21D2/36 , A21D8/047 , A23F3/00
Abstract: PURPOSE: A baking method of bread containing curcuma aromatica salisbury, green tea, ganoderma lucidum, and tremella fuciformis berk, and the bread obtained therefrom are provided to secure the functional effect of the ingredients. CONSTITUTION: A baking method comprises the following steps: molding dough obtained by mixing flour, curcuma aromatica salisbury, green tea, ganoderma lucidum, and tremella fuciformis berk, using a bread frame; and fermenting the dough and baking. The curcuma aromatica salisbury, the green tea, the ganoderma lucidum, and the tremella fuciformis berk are mixed in a ratio of 1:1:1:1.
Abstract translation: 目的：提供含有姜黄，沙司伯利，绿茶，灵芝和银耳麦粉的面包烘烤方法以及由此获得的面包以确保成分的功能效果。 构成：烘焙方法包括以下步骤：使用面包框将混合面粉，姜黄，香草，绿茶，灵芝和银耳芙蓉制成的面团成型; 并发酵面团并烘烤。 姜黄色香草，绿茶，灵芝和银耳铁锈以1:1:1:1的比例混合。
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公开(公告)号：KR100810143B1
公开(公告)日：2008-03-06
申请号：KR1020070099522
申请日：2007-10-02
Applicant: (주)파고다에프에스
Inventor： 문동주
Abstract: A method of producing barbecue sauce for burger by addition of butter and Japanese lacquer extract to tomato Ketchup, black pepper, rice wine(Cheongju) and the like is provided to prevent moisture leakage during cooking patties while retaining the proper flavor and color of barbecue sauce and thus improves the taste and keeping quality. Barbecue sauce is prepared by the steps of: mixing 100 parts by weight of tomato Ketchup, 0.3 to 0.5 parts by weight of black pepper, 3.5 to 4.5 parts by weight of rice wine, 2.5 to 3.5 parts by weight of garlic, 14.5 to 18.5 parts by weight of tomato puree, 2.0 to 2.2 parts by weight of molasses, 2.0 to 2.2 parts by weight of vinegar, 0.8 to 1.0 parts by weight of salt, 0.4 to 0.6 parts by weight of modified starch, 85 to 95 parts by weight of corn syrup, 22.0 to 28.0 parts by weight of sugar, 7.5 to 8.3 parts by weight of red pepper paste and 0.35 to 0.45 parts by weight of ginger; stirring the mixture at 80 to 90deg.C for 40 to 50min in a first step; adding 4.0 to 8.0 parts by weight of butter and stirring at 60 to 70deg.C for 10 to 20min in a second step; and sterilizing and aging at low temperature. In the second stirring step, 4 to 10 parts by weight of Japanese lacquer extract can be added. A burger patty is prepared by the steps of; aging pork in a curing solution containing pear, onion, refined salt, white sugar, maltodextrin, MSG and natural spice oil, smoking, spreading the barbecue sauce with the aged pork, aging for 12hr and cooking.
Abstract translation: 为番茄番茄酱，黑胡椒，米酒（清州）等添加黄油和日本漆提取物，可以制作汉堡烧烤酱的方法，以防止烹饪食物中的水分泄漏，同时保持适当的烤肉酱味道和颜色 从而提高了味道和保持品质。 烧烤酱的制备方法是将100重量份番茄酱，0.3〜0.5重量份的黑胡椒，3.5〜4.5重量份的米酒，2.5〜3.5重量份的大蒜，14.5〜18.5 番茄酱重量份，糖蜜2.0〜2.2份，醋2.0〜2.2份，盐0.8〜1.0重量份，改性淀粉0.4〜0.6重量份，重量85〜95重量份 的玉米糖浆，22.0〜28.0重量份的糖，7.5〜8.3重量份的红辣椒糊和0.35〜0.45重量份的姜; 在80〜90℃下搅拌混合物40分钟至50分钟; 加入4.0〜8.0重量份黄油，在60〜70℃下搅拌10〜20分钟， 并在低温下灭菌老化。 在第二搅拌工序中，可以添加4〜10重量份的日本漆提取物。 汉堡包是通过以下步骤准备的： 在含有梨，洋葱，精制盐，白糖，麦芽糖糊精，味精和天然香料油的固化溶液中老化猪肉，抽烟，用老年猪肉散布烧烤酱，老化12小时和烹饪。
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公开(公告)号：KR101068522B1
公开(公告)日：2011-09-30
申请号：KR1020090049628
申请日：2009-06-04
Applicant: 조선대학교산학협력단 , (주)파고다에프에스
Abstract: 본 발명은 울금, 녹차, 영지버섯, 흰목이버섯을 포함하는 빵의 제조방법에 관한 것으로서 보다 상세하게는 빵의 제조에 있어서, 밀가루를 주재료로 하는 반죽물 형성시 울금, 녹차, 영지버섯, 흰목이버섯을 첨가하여 얻은 반죽물을 빵틀에 넣어 성형하는 단계; 상기 성형물을 발효시킨 후 굽는 단계를 포함하는 울금, 녹차, 영지버섯, 흰목이버섯을 포함하는 빵의 제조방법 및 상기에서 언급한 방법에 의해 제조한 울금, 녹차, 영지버섯, 흰목이버섯을 포함하는 빵에 관한 것이다.
울금, 녹차, 영지버섯, 흰목이버섯, 빵-
公开(公告)号：KR3004587820000S
公开(公告)日：2007-08-13
申请号：KR3020070009946
申请日：2007-03-07
Applicant: (주)파고다에프에스
Designer： 문동주
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公开(公告)号：KR3004587780000S
公开(公告)日：2007-08-13
申请号：KR3020070009943
申请日：2007-03-07
Applicant: (주)파고다에프에스
Designer： 문동주
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