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公开(公告)号：KR1020140083702A
公开(公告)日：2014-07-04
申请号：KR1020120153760
申请日：2012-12-26
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
Abstract: The present invention relates to a sausage type rice processed product using rice flour and a method for manufacturing the same, and more specifically, to a sausage type rice processed product manufactured through the steps of: preparing a premix containing 77-82 wt% of rice flour, 8-12 wt% of bean flour, and 8-12 wt% of whey protein; sieving the premix three to five times; putting water containing starch syrup dissolved therein into the sieved premix, followed by kneading; and putting and sealing the dough in a casing, followed by steaming at 60-62°C for 10-20 minutes, and to a method for preparing the same. Thus, the rice processed product has effects of retaining a smooth texture as well as rich nutrients.
Abstract translation: 本发明涉及使用米粉的香肠型米加工品及其制造方法，更具体地说，涉及通过以下步骤制造的香肠型米加工品：制备含有77-82重量％的米的预混物 面粉，8-12重量％的豆粉和8-12重量％的乳清蛋白; 将预混物洗三至五次; 将含有淀粉糖浆的水溶解在过筛的预混物中，然后捏合; 并将面团放入和密封在壳体中，随后在60-62℃下蒸10-20分钟，并制备该方法。 因此，米加工产品具有保持光滑质地以及丰富营养的效果。
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公开(公告)号：KR101399639B1
公开(公告)日：2014-05-27
申请号：KR1020110142530
申请日：2011-12-26
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
Abstract: 본 발명은 쌀가루를 이용한 붕어빵 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 효소를 포함하는 쌀로 된 붕어빵용 반죽과 그 제조 방법 및 이를 이용하여 제조되는 붕어빵에 관한 것이다.
본 발명에 따른 붕어빵은 쌀가루, 전분, 설탕, 식용유, 계란, 트랜스글루타미나아제 및 물을 포함하는 것을 특징으로 하는 붕어빵 반죽으로 제조된다.
본 발명에 의해 국내 소비자의 주식인 쌀로 이루어진 붕어빵용 반죽과 그 제조 방법 및 이를 이용한 붕어빵이 제조되었다. 붕어빵 반죽은 유사한 형태의 국화빵 이나 잉어빵의 제조에도 사용할 수 있다. 길거리 간식에 머물러 있는 붕어빵의 수요층을 수요층을 넓히면서, 또한 쌀에 대한 다양한 소비처를 확보할 수 있게 되었다.-
公开(公告)号：KR1020130074461A
公开(公告)日：2013-07-04
申请号：KR1020110142530
申请日：2011-12-26
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
CPC classification number: A21D13/047 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/34 , A21D8/042 , A21D10/04 , A21D13/40 , A23L27/00
Abstract: PURPOSE: A manufacturing method of a fish-shpae bean-filled pastry using the rice flour is provided. CONSTITUTION: The dough and bean paste are baked on a mold to manufacture a fish-shaped bean-filled pastry. The dough comprises 50-150 parts by weight of startch, 30-100 parts by weight of sugar, 5-50 parts by weight of cooking oil, 1-20 parts by weight of egg powder, 0.7-2.5 parts by weight of transflutaminase, and 100-200 parts by weight of water based on 100 parts by weight of rice flour.
Abstract translation: 目的：提供使用米粉的鱼ae豆馅饼的制造方法。 规定：将面团和豆酱在模具上烘烤以制造一个鱼形豆馅饼。 面团包含50-150重量份的起始物，30-100重量份的糖，5-50重量份的烹饪油，1-20重量份的蛋粉，0.7-2.5重量份的转氨基酸酶， 和基于100重量份的米粉100-200重量份的水。
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公开(公告)号：KR101723074B1
公开(公告)日：2017-04-04
申请号：KR1020150000278
申请日：2015-01-02
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은찰벼유래파보일드라이스에찰벼유래파보일드라이스의분말을포함하는결착제를혼합하고, 성형한후, 경화시키는단계를포함하는파보일드라이스고형물의제조방법및 상기방법으로제조된파보일드라이스고형물에관한것이다. 본발명의파보일드라이스고형물의제조방법을이용하면, 경도, 부서짐성, 색깔및 기호성이우수한파보일드라이스고형물을제조할수 있고, 상기파보일드라이스고형물은보관, 유통및 사용이편리하므로, 쌀소비량을향상시키는데활용될수 있을것이다.
Abstract translation: 本发明chalbyeo导出PAR-煮沸和大米混合粘合剂jereul包括chalbyeo得到的粉末的PAR-米饭，以及形成，用于产生包括固化米饭固体的步骤，并且该方法PAR-米饭波进行的过程的 这是关于固体。 利用本发明，硬度，断裂特性的PAR-米饭固体的制造方法中，由于颜色和可口性，可以产生优异的波米饭固体，远米饭固体是便于贮存，分配和使用，大米消费 它可以用来改善。
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公开(公告)号：KR101546432B1
公开(公告)日：2015-08-24
申请号：KR1020130144152
申请日：2013-11-25
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은찰벼유래파보일드미, 치즈및 유청단백질을사용하여경도, 색깔및 기호성이우수한쌀쿠키를제조하는방법및 상기방법으로제조된쌀쿠키에관한것이다. 본발명의쿠키의제조방법을이용하면, 쌀을포함하면서도, 씹힘성, 색깔및 기호성이우수한쿠키를제조할수 있으므로, 쌀소비량을향상시키는데활용될수 있을것이다.
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Patent Agency Ranking
公开(公告)号：KR1020130074444A
公开(公告)日：2013-07-04
申请号：KR1020110142508
申请日：2011-12-26
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
Abstract: PURPOSE: A method of making a rice sponge cake is provided to use rice as main material and make a sponge cake having the equal quality of a cake which is made with wheat flour. CONSTITUTION: Eggs are completely beaten. Sugar and starch syrup are mixed in the beaten eggs; the mixture is heated in boiling water until the sugar is completely melted. Bubbles are formed after transglutaminase is added. After rice flour and water are mixed in the bubbles, dough is formed. The formed dough is inserted into a bread pan. The rice flour is added 40-45 parts by weight based on 100 parts by weight of egg. The transglutaminase is mixed 0.1-0.4 parts by weight based on 100 parts by weight of egg.
Abstract translation: 目的：提供一种制作米饭蛋糕的方法，以米为主要原料，制成具有与小麦面粉相同质量的蛋糕的海绵饼。 构成：鸡蛋被完全殴打。 糖和淀粉糖浆混合在打蛋中; 将混合物在沸水中加热直至糖完全熔化。 在加入转谷氨酰胺酶后形成气泡。 米粉和水在气泡中混合后，形成面团。 将形成的面团插入面包盘中。 基于100重量份的蛋，将米粉加入40-45重量份。 基于100重量份的蛋，转谷氨酰胺酶混合0.1-0.4重量份。
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公开(公告)号：KR101667547B1
公开(公告)日：2016-10-28
申请号：KR1020140149302
申请日：2014-10-30
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은다수의캐스터를부착하여도로뿐 아니라고랑및 두둑에서도농업물품을안정적으로운반할수 있는농업용운반차량에관한것으로, 적재부(100); 및상기적재부(100) 하측면에위치하는다수의횡 캐스터(200) 및메인캐스터(300)를포함하며, 상기횡 캐스터(200)는상기적재부(100)의정면에서일축을중심으로회전가능하게이루어지는것을특징으로한다.
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公开(公告)号：KR1020150060115A
公开(公告)日：2015-06-03
申请号：KR1020130144152
申请日：2013-11-25
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은찰벼유래파보일드미, 치즈및 유청단백질을사용하여경도, 색깔및 기호성이우수한쌀쿠키를제조하는방법및 상기방법으로제조된쌀쿠키에관한것이다. 본발명의쿠키의제조방법을이용하면, 쌀을포함하면서도, 씹힘성, 색깔및 기호성이우수한쿠키를제조할수 있으므로, 쌀소비량을향상시키는데활용될수 있을것이다.
Abstract translation: 本发明涉及一种具有良好的硬度，颜色和偏好的米饼，即使使用来自糯米，奶酪和乳清蛋白的煮熟米，也可以使用通过其中允许米饼的制造方法制造的米饼 即使饼干包括大米，也可以制作具有良好咀嚼，色泽和偏好的饼干，从而用于改善大米消费。
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公开(公告)号：KR1020130074450A
公开(公告)日：2013-07-04
申请号：KR1020110142516
申请日：2011-12-26
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
CPC classification number: A21D10/04 , A21D2/34 , A21D2/362 , A21D8/042 , A21D13/04 , A21D13/80 , A23L11/05
Abstract: PURPOSE: A manufacturing method walnut cookies is provided to use rice flour as main material and make walnut cookies having similar texture of walnut cookies which are made with wheat flour. CONSTITUTION: 20-60 parts by weight of sugar, 5-50 parts by weight of milky powder, 1-50 parts by weight of bean flour, 1-20 parts by weight of egg powder, 0.7-2.5 parts by weight of transglutaminase and 100-180 parts by weight of water based on 100 parts by weight of rice flour are mixed, and dough for walnut cookies are manufactured. The dough for walnut cookies is inserted into a mold frame and baked with walnut and filling. The dough for walnut cookies includes baking powder, soda, salt and flavoring. [Reference numerals] (AA) Walnut cookie (Round shape); (BB) Cut in half (Except for a connected part); (CC) After cutting (3cm of diameter); (DD) Cut the corner parts of the half part (1cm of interval); (EE) After cut (2.5cm of rear diameter); (FF) Transversally arrange and measure TPA
Abstract translation: 目的：制作方法核桃饼干以米粉为主要原料，并制成与小麦面粉相似的核桃饼干质地的核桃饼干。 构成：20-60重量份糖，5-50重量份乳白粉，1-50重量份豆粉，1-20重量份蛋粉，0.7-2.5重量份转谷氨酰胺酶和 将100-180重量份的基于100重量份的米粉的水混合，制造用于核桃饼干的面团。 将核桃饼干的面团插入模具框架中，并用核桃和馅料进行烘烤。 核桃饼干的面团包括烘焙粉，苏打水，盐和调味料。 （标号）（AA）核桃饼干（圆形）; （BB）切割一半（除连接部分外）; （CC）切割后（3cm直径）; （DD）切割半部分的角部（间隔1cm）; （EE）切割后（后直径2.5cm）; （FF）横向排列和测量TPA
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公开(公告)号：KR1020120077728A
公开(公告)日：2012-07-10
申请号：KR1020100139796
申请日：2010-12-31
Applicant: 대한민국(농촌진흥청장) , 주식회사 강동오케익
CPC classification number: A23G3/48 , A23G2200/14 , A23L7/10 , A23L29/256
Abstract: PURPOSE: Sweetened rice jelly and a producing method thereof are provided to offer excellent taste and texture of the jelly, and to secure the proper hardness and gel-strength of the jelly. CONSTITUTION: A producing method of sweetened rice jelly comprises the following steps: mixing 100 parts of rice sediment by weight, 1.5-4 parts of agar by weight, and 30-70 parts of sugar by weight; adding less than 0.5 parts of transglutaminase by weight for 100 parts of rice sediment by weight into the mixture for obtaining the rice jelly. The rice sediment contains white rice powder, colored rice powder, or their mixture.
Abstract translation: 目的：提供甜米糊及其制备方法，以提供优异的果冻味道和质地，并确保果冻的合适的硬度和凝胶强度。 构成：甜味果冻的制备方法包括以下步骤：将100份重量的水稻沉淀物，重量为1.5-4份的重量的糖和30-70重量份的糖混合; 向混合物中加入少于0.5份重量的转谷氨酰胺酶，将100份重量的稻米沉淀物加入到混合物中以获得水果果冻。 稻米沉淀物含有白米粉，有色米粉或其混合物。
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