-
公开(公告)号：KR1020030063852A
公开(公告)日：2003-07-31
申请号：KR1020020004198
申请日：2002-01-24
Applicant: 대한민국(농촌진흥청장)
IPC: A23L2/00
Abstract: PURPOSE: Provided are methods for preparation of an extract of mugwort which is used as a natural coloring agent and fried glutinous rice cake containing the same. Therefore, the fried glutinous rice cake has improved color and palatability. CONSTITUTION: An extract of mugwort is prepared by the steps of: washing and freeze-drying mugwort; pulverizing the freeze-dried mugwort; adding alcohol to the powder and extracting it at normal temperature for 2 hours, three times; filtering the supernatant thereof and concentrating it at 60-70 deg.C; and adding distilled water to the concentrate.
Abstract translation: 目的：提供艾草提取物的制备方法，该提取物用作天然着色剂和包含其的油炸糯米饼。 因此，油炸糯米饼的颜色和适口性有所提高。 构成：艾蒿的提取物是通过以下步骤制备的：洗涤和冷冻干燥艾蒿; 粉碎冻干艾蒿; 将醇加入粉末中，常温提取2小时，3次; 过滤上清液并浓缩至60-70℃; 并向浓缩物中加入蒸馏水。
-
Patent Agency Ranking
公开(公告)号：KR100514429B1
公开(公告)日：2005-09-14
申请号：KR1020020004198
申请日：2002-01-24
Applicant: 대한민국(농촌진흥청장)
IPC: A23L2/00
Abstract: 본 발명은 쑥 추출액 및 이를 함유하는 저장성 연장 쑥강정의 제조방법에 관한 것으로, 더욱 상세하게는 쑥분말을 알코올 추출하여 천연식용색소로 사용이 가능한 쑥 추출액을 제조하고 이를 쑥강정의 제조시 첨가함으로써 색감 및 미감이 향상되고 저장성이 향상된 쑥강정의 제조방법 및 강정용 보존제에 관한 것이다.
-
公开(公告)号：KR1020030071255A
公开(公告)日：2003-09-03
申请号：KR1020020010876
申请日：2002-02-28
Applicant: 대한민국(농촌진흥청장)
IPC: A23L1/31
Abstract: PURPOSE: Provided are pork jerky added with spices and a method for preparation thereof using the sirloin and hind leg of pork. The pork jerky is removed from an unpleasant smell peculiar to pork. CONSTITUTION: A preparation method of pork jerky added with spices comprises the steps of: cutting pork meat; preparing and boiling seasoning sauce added with spices; dipping the cut pieces of pork meat into the boiled seasoning sauce and parboiling them; and drying the parboiled pork meat.
Abstract translation: 目的：提供加入香料的猪肉干，以及使用牛腩和猪腿后腿制备方法。 猪肉绞肉被从猪肉特有的令人不愉快的气味中除去。 构成：添加香料的猪肉干的制备方法包括以下步骤：切断猪肉; 准备和煮沸调味酱加香料; 将切碎的猪肉片放入煮熟的调味酱中并将其煮沸; 并烘干煮熟的猪肉。
-
公开(公告)号：KR1020030039189A
公开(公告)日：2003-05-17
申请号：KR1020010070152
申请日：2001-11-12
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method of preparing ice creams having functionality and palatability by addition of freeze-dried extract powder of rose flowers during the production of ice cream is provided. Therefore, the product has antioxidant and anticancer effects, and contains various colorings. CONSTITUTION: Rose flowers are quick-frozen and ground and 0.8 to 2% by weight of freeze-dried extract powder thereof are added to raw material of ice cream, based on the total weight of the composition. The rose flowers are one or more selected from the group consisting of Red Sandra, Little Mable, Rote Rose, Tineke, Landora and Eliza.
Abstract translation: 目的：提供在制作冰淇淋时通过添加玫瑰花的冷冻干燥提取物粉末来制备具有功能性和适口性的冰淇淋的方法。 因此，该产品具有抗氧化和抗癌作用，并含有各种着色剂。 规定：将玫瑰花快速冷冻并研磨，并将0.8至2重量％的冻干提取物粉末以组合物的总重量加入到冰淇淋的原料中。 玫瑰花是从Red Sandra，Little Mable，Rote Rose，Tineke，Landora和Eliza组成的组中选出的一种或多种。
-
公开(公告)号：KR100439567B1
公开(公告)日：2004-07-07
申请号：KR1020010070152
申请日：2001-11-12
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method of preparing ice creams having functionality and palatability by addition of freeze-dried extract powder of rose flowers during the production of ice cream is provided. Therefore, the product has antioxidant and anticancer effects, and contains various colorings. CONSTITUTION: Rose flowers are quick-frozen and ground and 0.8 to 2% by weight of freeze-dried extract powder thereof are added to raw material of ice cream, based on the total weight of the composition. The rose flowers are one or more selected from the group consisting of Red Sandra, Little Mable, Rote Rose, Tineke, Landora and Eliza.
Abstract translation: 目的：提供一种通过在冰淇淋生产期间添加玫瑰花的冻干提取物粉末来制备具有功能性和适口性的冰淇淋的方法。 因此，该产品具有抗氧化和抗癌作用，并含有各种色素。 组成：将玫瑰鲜花速冻并研磨，基于组合物的总重量，将0.8-2重量％的冻干提取物粉末加入到冰淇淋的原料中。 玫瑰花是从Red Sandra，Little Mable，Rote Rose，Tineke，Landora和Eliza中选出的一种或多种。
-
公开(公告)号：KR1019990039283A
公开(公告)日：1999-06-05
申请号：KR1019970059318
申请日：1997-11-11
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 김치 종합양념소 및 이를 이용한 김치의 제조방법에 관한 것으로, 좀도 상세하게는 김치담금 과정의 복잡함을 간편화시키고, 또한 양념소만을 별도로 냉동저장한 후 이용함으로써 김치의 저장기간중의 품질변화를 최소화시킨 김치의 제조방법에 관한 것이다.
본 발명의 목적은 조미향신료를 적정배합비로 혼합하여 표준화시킨 종합양념소 및 냉장저장시킨 김치 종합양념소를 이용하여 김치의 저장기간중의 품질변화를 최소화시키면서 간편하게 김치를 제조하는 방법을 제공함에 있다.
따라서, 본 발명은 김치재료 100중량부에 대하여 고춧가루 4.5-2.0 중량부, 마늘 2.0-5.0 중량부, 생강 0.9-25.0 중량부, 젓갈 0-7.0 중량부, 깨 0.5-10.0 중량부, 설탕 0.5-15.0 중량부, 찹쌀풀 0-20.0 중량부 및 간장 0-70 중량부를 함유하는 김치 종합양념소 및 냉장저장시킨 김치 종합양념소를 혼합하여 숙성시키는 김치 종합양념소를 이용한 김치의 제조방법임을 특징으로 한다.
-
-
-
-
-
Search Results
6
records
(took 0.021 seconds)
