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Patent Agency Ranking
公开(公告)号：KR1020120053376A
公开(公告)日：2012-05-25
申请号：KR1020100114617
申请日：2010-11-17
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L27/10 , A23L13/06 , A23L13/70 , A23V2002/00
Abstract: PURPOSE: A meat seasoning sauce composition, and seasoned meat using thereof are provided to increase the saltiness and sweetness of the seasoning sauce composition for American users. CONSTITUTION: A meat seasoning sauce composition contains 23-30wt% of soy sauce, 12-15wt% of sugar, 14-17wt% of minced spring onion, 5-10wt% of minced garlic, 2.5-5wt% of sesame powder mixed with salt, 5-10wt% of sesame oil, 0.05-0.3wt% of pepper, and 25-35wt% of pear juice. The sugar is selected from black sugar or white sugar. The seasoning sauce composition and meat are mixed in a weight ratio of 60-75:25-30 for seasoning the meat for 30 minutes-24 hours at 0-5 deg C. The meat is selected from port, beef, lamb, or poultry meat.
Abstract translation: 目的：提供肉类调味酱组合物和使用它的经验丰富的肉，以增加美国用户调味酱组合物的咸味和甜度。 构成：肉调味酱组合物含有23-30重量％的酱油，12-15重量％的糖，14-17重量％的切碎的洋葱，5-10重量％的切碎的大蒜，2.5-5重量％的与盐混合的芝麻粉 ，5-10重量％的芝麻油，0.05-0.3重量％的胡椒粉和25-35重量％的梨汁。 糖选自黑糖或白糖。 调味酱组合物和肉类以60-75：25-30的重量比混合，以在0-5摄氏度下对肉进行30分钟24小时的肉。肉选自港口，牛肉，羊肉或家禽 肉。
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公开(公告)号：KR101099619B1
公开(公告)日：2011-12-28
申请号：KR1020100123901
申请日：2010-12-07
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/10
Abstract: 본 발명은 (a) 곡물을 수침한 후, 물기를 제거하는 단계; (b) 상기 물기가 제거된 곡물을 분쇄한 후, 물을 첨가하여 재분쇄하는 단계; (c) 상기 재분쇄된 곡물을 증자하는 단계; 및 (d) 상기 증자된 곡물을 식힌 후, 밀가루를 첨가하고 펀칭하여 떡을 제조하는 단계를 포함하는 장기간 굳지 않는 떡의 제조방법, 상기 제조방법에 의해 제조된 떡 및 상기 떡을 가공한 가공식품에 관한 것이다. 본 발명의 방법으로 제조된 떡은 기존의 떡에 비해 저장기간이 연장되어 장기 유통이 가능하며, 오랫동안 말랑말랑한 식감으로 소비자들의 기호도에 적합할 수 있다.
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公开(公告)号：KR1020110091428A
公开(公告)日：2011-08-11
申请号：KR1020100123901
申请日：2010-12-07
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/10
Abstract: PURPOSE: A producing method of rice cake capable of preventing the rice cake from hardening, and the rice cake are provided to improving the eating texture of the rice cake by controlling the degeneration of the rice cake. CONSTITUTION: A producing method of rice cake capable of preventing the rice cake from hardening comprises the following steps: soaking grains into water, and dehydrating; crushing the grains before adding water and secondly crushing; steaming the crushed grains, and cooling the obtained steamed grain; adding flour into the steamed grain, and punching the mixture; and extruding the punched mixture.
Abstract translation: 目的：通过控制米饼的退化，提供能够防止米饼硬化的米饼的生产方法，并提供米饼以改善米饼的进食质地。 构成：能够防止米饼硬化的米饼的生产方法包括以下步骤：将谷物浸入水中，脱水; 加水后粉碎，二次粉碎; 蒸粉碎颗粒，冷却得到的蒸谷物; 将面粉加入蒸熟的颗粒，冲压混合物; 并挤压冲压混合物。
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