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公开(公告)号：KR101219590B1
公开(公告)日：2013-01-11
申请号：KR1020100102084
申请日：2010-10-19
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 (a) 단감을 썰어 데치는 단계; (b) 상기 (a)단계의 데친 단감을 건조하는 단계; 및 (c) 상기 (b)단계의 건조한 단감을 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법, 상기 방법으로 제조된 단감 토핑 및 상기 단감 토핑을 함유한 식품에 관한 것이다.
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公开(公告)号：KR1020110091227A
公开(公告)日：2011-08-11
申请号：KR1020100010953
申请日：2010-02-05
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23G1/48 , A23G1/0026
Abstract: PURPOSE: Chocolate containing pear flesh residues, and a producing method thereof are provided to offer the crunching texture to the chocolate by bracys clereid cells of pear. CONSTITUTION: A producing method of chocolate containing pear flesh residues comprises the following steps: juicing pear to obtain the pear flesh residues; freeze-drying the pear flesh residues, and crushing the freeze-dried pear flesh residues into the particle size; mixing the crushed particle size pear flesh residues with the chocolate; and hardening the mixture.
Abstract translation: 目的：提供含有梨肉残留物的巧克力及其制造方法，以通过梨形胆汁细胞向巧克力提供揉捏质地。 构成：含有梨肉残渣的巧克力的生产方法包括以下步骤：将梨榨汁获得梨肉残渣; 冷冻干燥梨肉残渣，将冻干的梨肉残渣粉碎成粒径; 将粉碎的粒径梨肉残余物与巧克力混合; 并硬化混合物。
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公开(公告)号：KR1020140054753A
公开(公告)日：2014-05-09
申请号：KR1020120120636
申请日：2012-10-29
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L19/03 , A23L3/44 , A23L5/41 , A23V2002/00 , A23V2300/10 , A23V2300/20
Abstract: The present invention relates to a manufacturing method for colored dried pear and colored dried pear manufactured therethrough. The prevent invention provides the colored dried pear capable of being colored up to the flesh thereof and excellent in nutrition as well as high chromaticity, and has the advantage of promoting the appetite of people to increase the consumption of dried pear browning previously by adding a new color to the dried pear. In addition, the colored dried pear according to the present invention includes the original nutrients of pear, thereby allowing various age groups having a busy schedule in the present day such as children, teenagers, elder generations, etc. to take the nutrients of pear while carrying the colored dried pear.
Abstract translation: 本发明涉及通过其制造的彩色干梨和着色干梨的制造方法。 防发明提供了能够染色至肉体上的着色干梨，营养性好，色度高，具有促进人们食欲增加干果梨褐变消耗的优点，此前，通过添加新的 颜色到干梨。 此外，根据本发明的彩色干梨包括梨的原始营养物质，从而允许当今诸如儿童，青少年，老年人等当前繁忙时间表的各种年龄组，以获得梨的营养，同时 携带着色的干梨。
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Patent Agency Ranking
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公开(公告)号：KR1020140059630A
公开(公告)日：2014-05-16
申请号：KR1020120126278
申请日：2012-11-08
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a method for manufacturing a pear having an image formed on the pericarp thereof, and more specifically, to a method for manufacturing a pear having an image formed on the pericarp thereof, wherein an image with a predetermined shape is drawn on the pear pericarp by using a sharp tool, and the image is allowed to be changed into a black color, thereby improving marketability. The method for manufacturing a pear having an image formed on the pericarp thereof according to a preferred embodiment of the present invention comprises: an intaglio forming step (S1) of preparing a ripe pear and forming an intaglio of an intended image as an ink-and-wash painting to a depth of between 25-50 μm from the pear pericarp by using a sharp tool; an oxidation storing step (S2) of storing the pear to oxidize the intaglio portion; and a finishing step (S3) of changing the intaglio portion into a black color of the intended image through oxidation, thereby completing the image.
Abstract translation: 本发明涉及一种具有形成在其果皮上的图像的梨的制造方法，更具体地，涉及一种具有在其果皮上形成的图像的梨的制造方法，其中，将具有预定形状的图像绘制在 通过使用锋利的工具，梨果皮，并且允许将图像变成黑色，从而提高了市场。 根据本发明的优选实施方式的具有在其果皮上形成的图像的梨的制造方法包括：制备成熟梨的凹版形成步骤（S1），并形成作为墨水的预期图像的凹版，以及 通过使用锋利的工具，从梨果皮中冲洗至25-50微米的深度; 存储梨以氧化凹版部分的氧化存储步骤（S2）; 以及通过氧化将凹版部变为预期图像的黑色的完成步骤（S3），从而完成图像。
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