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公开(公告)号：KR1020160057001A
公开(公告)日：2016-05-23
申请号：KR1020140157071
申请日：2014-11-12
Applicant: 주식회사농심
Abstract: 본발명은커피원두 (roasted coffee bean)의맛과향을 100% 추출하여제조한향미가증진된분말커피에관한것으로, 분말커피내 high value aroma의향미성분을높이기위한방법이다. 보다상세하게는커피원두의 High value aroma성분높이고, 원두커피가가지고있는향미성분을최대화하여추출한뒤 수용성분말형태로제조하기위해유화하는단계, 커피박추출물을농축하는단계, 분말형태로제조하기위한방법으로향미성분의잔존효율을최대한높이기위해저온건조하는단계를포함하는향미증진분말커피의제조방법에관한것이다.
Abstract translation: 本发明涉及通过提取100％的烘焙咖啡豆的味道和香气而制造的具有增强风味的咖啡粉，以及用于增强咖啡粉中含有的高价值香气的风味成分的方法。 更具体地说，本发明涉及一种具有增强风味的咖啡粉的制造方法，该方法包括以下步骤：将焙炒咖啡豆乳化以提高其高价值香气成分，并制造水溶性粉末中的焙炒咖啡豆 将咖啡豆的风味成分最多提取后的形式; 浓缩咖啡提取物; 并在低温下干燥浓缩的咖啡提取物，以使作为制作粉末状咖啡的方法的风味成分的残留效率最大化。
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Patent Agency Ranking
公开(公告)号：KR101274638B1
公开(公告)日：2013-06-13
申请号：KR1020110122160
申请日：2011-11-22
Applicant: 주식회사농심
Abstract: 본 발명은 막걸리용 개량 누룩의 제조방법에 관한 것으로서, 아스퍼질러스 가와치(
Aspergillus kawachii )로 입국하여 제조한 현대식 막걸리의 단조로운 맛에 풍부한 맛과 향을 부여할 수 있고, 또한 맛과 향이 우수한 전통식 막걸리의 제조에 사용할 수 있다.-
公开(公告)号：KR100894539B1
公开(公告)日：2009-04-24
申请号：KR1020070116634
申请日：2007-11-15
Applicant: 주식회사농심
IPC: A01C1/00
Abstract: A method for pre-treating the cereals is provided, which easily sterilizes the cereals by the simple thermal process and prevents the quality of the cereals from being worse. A method for pre-treating the cereals comprises: a step for roasting the cereals at 90~100 deg.C for 5~20 minutes by using the cereals roaster; a step for washing the cereals to which the thermal shock is applied using the L-alanine aqueous solution after preparing L-alanine aqueous solution of 10~200mM; and a step for dipping in the L-alanine aqueous solution and dehydrating.
Abstract translation: 提供了对谷物进行预处理的方法，其通过简单的热处理容易地消毒谷物，并且防止谷物的质量变差。 预处理谷物的方法包括：使用谷物烘焙机在90〜100℃焙烧5〜20分钟的谷物的步骤; 在制备10〜200mM的L-丙氨酸水溶液后，使用L-丙氨酸水溶液洗涤施加热休克的谷物的步骤; 以及浸渍在L-丙氨酸水溶液中并脱水的步骤。
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公开(公告)号：KR1020140062579A
公开(公告)日：2014-05-26
申请号：KR1020120127897
申请日：2012-11-13
Applicant: 주식회사농심
CPC classification number: A23F5/40 , A23L13/20 , A23L19/00 , A23V2002/00 , A23V2300/10 , A23V2300/14
Abstract: The present invention relates to coffee including deer bone extracts and Angelica gigas Nakai extracts and a manufacturing method thereof, and to coffee which is prepared by adding coffee concentrate which is a main material, deer bone extract which is known as being effective in brain activity and immunity, Angelica gigas Nakai extract which is good for blood circulation, and licorice, concentrating, drying and milling and adding it into coffee bean and to a manufacturing method to enrich specific tastes and smells of coffee by using a coffee composition which increases general preferences and improves blood circulation at the same time so as to increase temperature in the body and a low-temperature concentration and Zeodration (ZVD) dryness method.
Abstract translation: 本发明涉及包括鹿骨提取物和当归中味提取物及其制备方法的咖啡，以及通过加入作为主要材料的咖啡浓缩物，被称为对脑活动有效的鹿骨提取物和 免疫力，对血液循环有益的当归佳果提取物，甘草，浓缩，干燥和研磨，并加入到咖啡豆中，以及通过使用增加一般偏好的咖啡组合物来丰富咖啡的特定口味和气味的制造方法， 同时改善血液循环，提高体温和低温浓度和Zeodration（ZVD）干燥方法。
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公开(公告)号：KR1020130056516A
公开(公告)日：2013-05-30
申请号：KR1020110122160
申请日：2011-11-22
Applicant: 주식회사농심
Abstract: PURPOSE: A method for preparing modified nuruk for makkoli(Korean rice wine) is provided to obtain makkoli with rich taste and flavor by making ipguk(Japanese koji) using Aspergillus kawachii. CONSTITUTION: A method for preparing modified nuruk comprises: a step of steaming, drying and pulverizing grains at 5-40 mesh; and a step of mixing 100 parts by weight of pulverized grains, 20-40 parts by weight of water, and 1-10 parts by weight of a culture medium of Aspergillus oryzae NS 1101(KFCC11517P). The grains are soft wheat. The size of the modified nuruk is 1-2.5 cm. The method also comprises a step of fermenting the modified nuruk at 20-35 deg. C and a humidity of 50-95% for 72-360 hours. [Reference numerals] (AA) Add ingredients; (BB) Wash; (CC) Steam; (DD) Dry; (EE) Pulverize; (FF) Fractionate; (GG) Add strains and water; (HH) Mix; (II) Injection mold; (JJ) Ferment and dry; (KK) Ship
Abstract translation: 目的：通过使用曲霉（Aspergillus kawachii）制作ipguk（日本曲），为米卡里（makkoli）（韩国米酒）制备改良育儿的方法，以获得味道浓郁的味道。 构成：修改育苗的方法，包括：以5-40目的蒸，干，粉成粒的步骤; 和100重量份的粉碎颗粒，20-40重量份的水和1-10重量份的米曲霉NS1101（KFCC11517P）的培养基混合的步骤。 谷物是软小麦。 修改后的护士的大小是1-2.5厘米。 该方法还包括在20-35度发酵修饰的育儿的步骤。 C和50-95％的湿度为72-360小时。 （标号）（AA）添加成分; （BB）洗涤; （CC）蒸汽; （DD）干; （EE）粉碎; （FF）分馏; （GG）加入菌株和水; （HH）混合; （二）注塑模具; （JJ）发酵干燥; （KK）船
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公开(公告)号：KR101683618B1
公开(公告)日：2016-12-08
申请号：KR1020140157071
申请日：2014-11-12
Applicant: 주식회사농심
Abstract: 본발명은커피원두 (roasted coffee bean)의맛과향을 100% 추출하여제조한향미가증진된분말커피에관한것으로, 분말커피내 high value aroma의향미성분을높이기위한방법이다. 보다상세하게는커피원두의 High value aroma성분높이고, 원두커피가가지고있는향미성분을최대화하여추출한뒤 수용성분말형태로제조하기위해유화하는단계, 커피박추출물을농축하는단계, 분말형태로제조하기위한방법으로향미성분의잔존효율을최대한높이기위해저온건조하는단계를포함하는향미증진분말커피의제조방법에관한것이다.
Abstract translation: 本发明涉及通过提取100％的烘焙咖啡豆的味道和香气而制造的具有增强风味的咖啡粉，以及用于增强咖啡粉中含有的高价值香气的风味成分的方法。 更具体地说，本发明涉及一种具有增强风味的咖啡粉的制造方法，该方法包括以下步骤：将焙炒咖啡豆乳化以提高其高价值香气成分，并制造水溶性粉末中的焙炒咖啡豆 将咖啡豆的风味成分最多提取后的形式; 浓缩咖啡提取物; 并在低温下干燥浓缩的咖啡提取物，以使作为制作粉末状咖啡的方法的风味成分的残留效率最大化。
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