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公开(公告)号：KR1020080082850A
公开(公告)日：2008-09-12
申请号：KR1020070023688
申请日：2007-03-09
CPC classification number: A21D10/002 , A21D2/02 , A21D2/145 , A21D2/181 , A21D2/186 , A21D2/188 , A21D2/22 , A21D2/366 , A21D8/042 , A23L33/20
Abstract: An oil/fat-substitute flour composition for baking and bread using it are provided to obtain low-caloric trans-fat-free bread good for health. An oil/fat-substitute flour composition for baking is prepared by mixing 3wt.pt. of an oil/fat-substitute composition to 100wt.pt. of wheat flour. The oil/fat-substitute composition comprises 30~60% of maltodextrin, 20~50% of potato powder, 0.5~2% of calcium sulfate, 0.1~1% of ascorbic acid, 1~6% of methylcellulose, 5~20% of sodium stearoyl lactylate, 0.1~1% of protease, 0.2~1% of lipase, and 0.2~1% of amylase.
Abstract translation: 提供用于烘焙的油/脂肪替代面粉组合物和使用它的面包，以获得对于健康有益的低热量无反式脂肪面包。 通过混合3wt.pt.制备用于烘烤的油/脂肪替代面粉组合物。 的油/脂肪替代组合物至100wt.pt。 的小麦粉。 油/脂肪代替组合物包含30〜60％的麦芽糖糊精，20〜50％的马铃薯粉，0.5〜2％的硫酸钙，0.1〜1％的抗坏血酸，1〜6％的甲基纤维素，5〜20％ 的硬脂酰乳酸钠，0.1〜1％的蛋白酶，0.2〜1％的脂肪酶和0.2〜1％的淀粉酶。
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公开(公告)号：KR100345185B1
公开(公告)日：2002-07-24
申请号：KR1019990049935
申请日：1999-11-11
Applicant: 조남지
Inventor： 조남지
IPC: A21D13/04
Abstract: 본발명은쌀을주재료로하는쌀 케이크및 그제조방법에관한것이다. 보다상세하게는종래에는케이크나쿠키의제조시에주재료로밀가루를사용하였으나, 본발명은주재료로밀가루는전혀사용하지않고쌀가루만을사용하고유산균특히점질물의생성능력이뛰어난유산간균과비피도박테리아속을이용하여쌀가루(호화시킨쌀가루)를발효시킴으로써쌀가루반죽의점도를상승시켜체적및 식감이좋은쌀 케이크나쿠키및 그제조방법에관한것이다.
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公开(公告)号：KR1020080082849A
公开(公告)日：2008-09-12
申请号：KR1020070023687
申请日：2007-03-09
CPC classification number: A23D9/007 , A21D10/002
Abstract: An oil/fat-substitute composition is provided to dispense with the use of oil/fat and a dough conditioner in a baking process. An oil/fat-substitute composition comprises: (a) maltodextrin and potato powder as a bulking agent; (b) calcium sulfate, ascorbic acid, methylcellulose and sodium stearoyl lactylate as a fermenting/expanding agent; and (c) protease, lipase and amylase as an intermediate-forming enzyme. The composition is prepared by mixing 30~60% of maltodextrin, 20~50% of potato powder, 0.5~2% of calcium sulfate, 0.1~1% of ascorbic acid, 1~6% of methylcellulose, 5~20% of sodium stearoyl lactylate, 0.1~1% of protease, 0.2~1% of lipase, and 0.2~1% of amylase.
Abstract translation: 提供油/脂替代组合物以在烘烤过程中免除使用油/脂肪和面团调理剂。 油/脂肪替代组合物包括：（a）麦芽糖糊精和作为填充剂的马铃薯粉末; （b）硫酸钙，抗坏血酸，甲基纤维素和硬脂酰乳酸钠作为发酵剂/发酵剂; 和（c）蛋白酶，脂肪酶和淀粉酶作为中间形成酶。 通过混合30〜60％的麦芽糖糊精，20〜50％的马铃薯粉，0.5〜2％的硫酸钙，0.1〜1％的抗坏血酸，1〜6％的甲基纤维素，5〜20％的钠 硬脂酰乳酸盐，0.1〜1％的蛋白酶，0.2〜1％的脂肪酶和0.2〜1％的淀粉酶。
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公开(公告)号：KR1020020090191A
公开(公告)日：2002-11-30
申请号：KR1020020065624
申请日：2002-10-26
Applicant: 조남지
IPC: A21D8/04
CPC classification number: A21D8/045 , A21D2/181 , A21D2/245 , A21D8/025 , A21D8/06 , A21D15/02 , A23L5/15 , A23L33/135 , B65B25/16 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/46
Abstract: PURPOSE: A wheat flour processed food product obtained by inoculating mixed strains of lactic acid bacteria and bifidus bacteria in a medium containing wheat flour as a main material and then fermenting is provided which has an effect on preventing obesity, reducing body fat, blood cholesterol levels and neutral fat and enhancing immunostimulating activity. CONSTITUTION: About 110 to 200 parts by weight of water is mixed with 1 to 4 parts by weight of table salt, 3 to 14 parts by weight of oligosaccharide, 3 to 10 parts by weight of glucose and 0.05 to 1.0 parts by weight of cysteine or methionine, based on 100 parts by weight of wheat flour, controlled to a pH of 6.0 to 7.0, inoculated with mixed strains of lactic acid bacteria and bifidus bacteria and then fermented to produce a processed food product such as bread, confectionery, noodles(udon), ramyun(ramen), biscuit, cookies, snack or mixed grain powder.
Abstract translation: 目的：通过在含有小麦粉作为主要材料的培养基中接种乳酸菌和双歧杆菌混合菌株获得的小麦粉加工食品，然后发酵，对预防肥胖，降低体脂肪，降低血液中胆固醇含量有影响 和中性脂肪，增强免疫刺激活性。 构成：将约110〜200重量份的水与1〜4重量份的餐盐，3〜14重量份的寡糖，3〜10重量份的葡萄糖和0.05〜1.0重量份的半胱氨酸 或甲硫氨酸，基于100重量份的小麦粉，控制在6.0至7.0的pH，接种乳酸菌和双歧杆菌的混合菌株，然后发酵以生产加工食品如面包，糖果，面条（ 乌冬面），ramyun（拉面），饼干，饼干，点心或混合粉末。
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公开(公告)号：KR100378037B1
公开(公告)日：2003-03-29
申请号：KR1020000051248
申请日：2000-08-31
Applicant: 조남지
IPC: A21D8/04
Abstract: PURPOSE: Provided are wheat powder fermentation composition and processed wheat powder food using the composition such as bread, cake, noodle and other processed foods. The composition is wheat powder fermented by the inoculated and cultured mixed lactic acid bacteria which excretes mucilage polysaccharides and bifidobacteria sp. The composition decreases the body fats, cholesterol in the blood, neutral fats and has excellent effect on the activation of immunity for the intestine. CONSTITUTION: The preparation method comprises: mixing 100wt.% of wheat powder, 110-200wt.% of water(based on the wheat powder), 1-4wt.% of salt, 3-14wt.% of oligosaccharide, 3-10wt.% of glucose and 0.05-1.0wt.% of the amino acids containing sulfur, controling its pH to 6.0-7.0 and putting into a vessel to fill 90% of the vessel; inoculating with mixed lactic acid bacteria and bifidobacteria, sealing the vessel and culturing at 37deg.C for 16-24 hours; and after 12 hours of culturing, pH being adjusted to 60-6.5 and supplying 4-6wt.% of the carbon source. The above processed wheat powder food includes bread, cake, noodle, raymen, biscuit, cookie, snack and roasted powder.
Abstract translation: 目的：提供使用诸如面包，蛋糕，面条和其他加工食品的组合物的小麦粉发酵组合物和加工的小麦粉食品。 该组合物是由接种和培养的混合乳酸菌发酵的小麦粉，所述混合乳酸菌分泌粘液多糖和双歧杆菌。 该组合物可降低人体脂肪，血液中的胆固醇，中性脂肪，并且对肠道免疫力的激活具有极好的效果。 本发明的制备方法包括：将100wt。％的小麦粉，110-200wt。％的水（基于小麦粉），1-4wt。％的盐，3-14wt。％的寡糖，3-10wt。 ％的葡萄糖和0.05-1.0wt。％的含硫氨基酸，将其pH调节至6.0-7.0并放入容器中以填充容器的90％; 用混合的乳酸菌和双歧杆菌接种，密封容器并在37℃培养16-24小时; 并在培养12小时后，将pH调节至60-6.5并提供4-6wt。％的碳源。 上述加工过的小麦粉食品包括面包，蛋糕，面条，放射菌，饼干，饼干，点心和烤粉。
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Patent Agency Ranking
公开(公告)号：KR1020010016721A
公开(公告)日：2001-03-05
申请号：KR1019990031766
申请日：1999-08-02
IPC: A21D8/04
CPC classification number: A21D8/06 , A21D2/165 , A21D2/34 , A21D2/36 , A21D8/02 , A21D8/045 , A21D10/002 , A21D13/045 , A21D13/047 , A23L19/01 , C12N1/20 , C12R1/01
Abstract: PURPOSE: A method of preparing highly nutritious bread containing processed mulberry leaf powder is provided, which leavens the bread by using Bifidobacteria generating organic acid such as lactic acid and acetic acid, peptide and unique flavor. CONSTITUTION: The method is characterized by the steps of: (i) making wheat flour blow by inoculating bifidobacteria to wheat flour and fermenting at 37 ±3deg.C for 16 ±2hr; (ii) soaking fresh mulberry leaves in an aqueous solution of organic acid such as acetic, citric or malic acid to pH 5 or less; (iii) dehydrating and quick drying the leaves at 40deg.C or less and pulverizing the dried leaves into fine powder of 100mesh or more; (iv) adding 30-55% of grain powder of rice, bean, Indian millet, oats, foxtail millet, corn, barley and jobs-tear to the 20-30% of wheat flour blow and 1-10% of the powdered mulberry leaves; (v) kneading the mixture with 30-40% of water, 4.6% of milk fat, 4.6% of dry milk, 1.2% of salt and 0.5% of monoglyceride, diglyceride or sugarester and forming a loaf of bread with the batter; and then (vi) leavening the kneaded bread at 37-40deg.C for 40-60min to pH 3.5-4 and baking the resulting bread.
Abstract translation: 目的：提供一种制备含有加工桑叶粉的高营养面包的方法，通过使用产生有机酸（如乳酸和乙酸），肽和独特风味的双歧杆菌来发酵面包。 方法：该方法的特点是：（i）通过将双歧杆菌接种到小麦粉中并在37±3℃下发酵16±2小时，使小麦面粉发泡; （ii）将新鲜桑叶浸入有机酸如乙酸，柠檬酸或苹果酸的水溶液中至pH5以下; （iii）将叶子脱水并快速干燥40℃以下，将干叶粉碎成100目以上的细粉末; （iv）向20-30％的小麦面粉和1-10％的桑粉中加入30-55％的米粉，豆，印度小米，燕麦，粟米，玉米，大麦和工作撕裂的谷粉 树叶; （v）将混合物与30-40％的水，4.6％的乳脂，4.6％的干奶，1.2％的盐和0.5％的甘油单酯，甘油二酯或糖浆混合，并与面糊一起形成面包; 然后（vi）在37-40℃下将捏合的面包发酵40-60分钟至pH 3.5-4并烘烤得到的面包。
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公开(公告)号：KR100758582B1
公开(公告)日：2007-09-13
申请号：KR1020060037827
申请日：2006-04-26
Abstract: An oil substitute composition is provided to contain maltodextrine and potato powder as a bulking agent, calcium sulfate, ascorbic acid, methylcellulose and sodium stearoyl lactylate as a leavening agent, and protease, lipase and amylase as an intermediate forming enzyme. The oil substitute composition enables the production of high quality of bread with low caloric value and no trans fatty acid. An oil substitute composition is manufactured by mixing maltodextrine of 35~50%, potato powder of 25~40%, calcium sulfate of 0.5~1%, ascorbic acid of 0.1~0.2%, methylcellulose of 1~3%, sodium stearoyl lactylate of 10~20%, protease of 0.1~0.5%, lipase of 0.2~0.6%, and amylase of 0.2~0.5%; and then preparing a 100% powder mixture. The oil substitute composition takes the same effects as a bulking agent, a leavening agent, and an intermediate forming enzyme. The bread produced by using the composition can be prevented from getting hard without using oil and baking conditioners.
Abstract translation: 提供一种油替代组合物，以麦芽糊精和马铃薯粉作为填充剂，硫酸钙，抗坏血酸，甲基纤维素和硬脂酰乳酸钠作为发酵剂，以及作为中间体形成酶的蛋白酶，脂肪酶和淀粉酶。 油替代组合物能够生产具有低热值和不含反式脂肪酸的高品质面包。 一种油替代组合物是通过将35〜50％的麦芽糊精，25〜40％的马铃薯粉，0.5〜1％的硫酸钙，0.1〜0.2％的抗坏血酸，1〜3％的甲基纤维素，1〜3％的硬脂酰乳酸钠 10〜20％，蛋白酶0.1〜0.5％，脂肪酶0.2〜0.6％，淀粉酶0.2〜0.5％; 然后制备100％的粉末混合物。 油替代品组合物与膨化剂，膨松剂和中间体形成酶具有相同的效果。 通过使用组合物生产的面包可以防止在不使用油和烘烤调理剂的情况下变硬。
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公开(公告)号：KR1020010046241A
公开(公告)日：2001-06-05
申请号：KR1019990049935
申请日：1999-11-11
Applicant: 조남지
Inventor： 조남지
IPC: A21D13/04
CPC classification number: A21D13/80 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D8/02 , A21D8/045 , A21D8/06 , A21D13/047 , A21D13/066 , A21D13/50 , A23L5/15
Abstract: PURPOSE: A method for preparing a cake using rice as a main ingredient without wheat flour is provided. The cake has improved specific volume and mouthfeel and is proper for a coeliac disease patient. CONSTITUTION: The method includes the following steps of: (i) gelatinizing 60wt% of rice flour by mixing with 600-800wt% of water and heating and cooling the gelatinated rice flour; (ii) adding 8wt% of sugar and a fixed amount of growing factors of lactic acid bacterium to the gelatinated material; (iii) inoculating 2wt% of spawns of lactic acid bacterium to the rice flour and fermenting at 36deg.C for 24hr; (iv) mixing a little amount of the fermented rice flour with 200wt% of the white of egg, 5wt% of baking powder and 16wt% of sugar and stirring at a rate of 120rpm for 5min to get Meringue; (v) stirring the rest amount of the fermented rice flour and the Meringue with 30wt% of cooking oil, 1wt% of salt, 56wt% of sugar and 40wt% of rice flour at a rate of 160rpm for 10min; and (vi) fermenting the resulting dough at 36deg.C for 6hr and forming into a shape of cake before baking in an oven of 200deg.C for 30min.
Abstract translation: 目的：提供一种使用米作为不含小麦粉的主要成分制备蛋糕的方法。 蛋糕具有改善的体积和口感，适用于腹腔疾病患者。 方法：该方法包括以下步骤：（i）通过与600-800重量％的水混合并加热和冷却明胶米粉将60重量％的米粉糊化; （ii）向明胶化物质中添加8重量％的糖和固定量的生长因子的乳酸菌; （iii）将2重量％的乳酸菌产物接种到米粉中并在36℃下发酵24小时; （iv）将少量发酵米粉与200克白蛋，5重量％烘焙粉和16重量％糖混合搅拌，以120rpm的速度搅拌5分钟，得到Meringue; （v）以160rpm的速度搅拌30重量％的食用油，1重量％的盐，56重量％的糖和40重量％的米粉的其余量的发酵米粉和蛋黄甜油10分钟; 和（vi）在36℃下将所得面团发酵6小时，并在200℃的烘箱中烘烤30分钟形成饼状。
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公开(公告)号：KR1020010035797A
公开(公告)日：2001-05-07
申请号：KR1019990042537
申请日：1999-10-02
Inventor： 조남지
IPC: A21D8/04
CPC classification number: A21D8/02 , A21D2/145 , A21D2/165 , A21D2/34 , A21D8/045 , A21D8/06 , A21D10/002 , A21D13/045 , A21D13/047 , A23L5/15
Abstract: PURPOSE: A fermentation method controlling pH value and the amounts of acetic acid and lactic acid is provided to produce high quality leavened bread by reducing decomposition of calorific nutriments and shortening the fermentation time required. CONSTITUTION: The method is characterized by the following steps of: (i) getting organic chemical acid water for kneading made by mixing acetic acid, water-soluble acetate or ester acetate and lactic acid or water soluble sodium lactate in a ratio of 7:3 and dissolving in refined water to pH 4.5-4; (ii) mixing wheat flour to the kneading water in a ratio of 1:1 and kneading for 70-90min before heating the dough at 36-38deg.C; (iii) inoculating bifidobacteria to the mixed dough and primarily leavening the dough in a short time of 5-9hrs to pH 3.8-2.8; and then (iv) getting bread by secondarily and tertiarily leavening the dough with other materials and baking the mixed dough.
Abstract translation: 目的：提供控制pH值的发酵方法和乙酸和乳酸的量，通过减少热量营养的分解和缩短所需的发酵时间来生产高品质的发酵面包。 方法：该方法的特点是：（i）通过将乙酸，水溶性乙酸酯或乙酸酯和乳酸或水溶性乳酸钠以7：3的比例混合得到有机化学酸水 并在精制水中溶解至pH 4.5-4; （ii）将混合水以1:1的比例混合，捏合70-90分钟，然后在36-38℃加热面团; （iii）将双歧杆菌接种到混合面团中，并且主要在5-9小时的时间内将面团发酵至pH 3.8-2.8; 然后（iv）通过二次和二次地用其他材料发酵面团并烘烤混合的面团来获得面包。
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