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公开(公告)号：KR1020080114551A
公开(公告)日：2008-12-31
申请号：KR1020080059532
申请日：2008-06-24
Applicant: 주식회사농심
Abstract: A manufacturing method of instant noodles is provided to cook with less calorie, to take the NOODLES easily by making one block containing noodles and soup, and to lower the number of microorganisms, compared with the general powder soup or the paste soup by sterilizing the liquid soup and solid ingredient soup. A manufacturing method of instant noodles comprises a step for mixing raw materials containing flour, starch and refined salt, with purified water and forming noodles lines; a step for gelatinizing the noodles and cooling them; a step for putting the cooled noodles in a frame and injecting the soup on the noodles; a step for fast-freezing the noodles; a step for drying the frozen noodles; and a step for packaging the dried noodles.
Abstract translation: 提供方便面的制造方法，以较少的热量进行烹饪，通过制作含有面条和汤的块，容易地取出NOODLES，并与通常的粉末汤或糊状汤通过灭菌液相比降低微生物数量 汤和固体成分汤。 方便面的制造方法包括将含有面粉，淀粉和精制盐的原料与净化水混合并形成面条的步骤; 将面条糊化并冷却的步骤; 将冷面条放在框架上并将汤注入面条的步骤; 快速冷冻面条的一步; 干燥冷冻面条的一步; 以及包装干面的一个步骤。
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公开(公告)号：KR100208968B1
公开(公告)日：1999-07-15
申请号：KR1019950007221
申请日：1995-03-31
Applicant: 주식회사농심
IPC: C12N1/16
Abstract: 본 발명은 RNA를 다량 함유하고 있는 신규한 균주에 관한 것이며, 더욱 상세하게는 고핵산 효모엑기스 조미료 제조에 이용될 수 있는 사카로마이세스(Saccharomyces)속의 신규의 균주 Saccharomyces cerevisiae NS 9에 관한 것이다.
본 발명에 의하면 균체내에 RNA를 다량 함유하고 있어, 이미, 이취가 없고 정미성 및 감칠맛이 뛰어난 고핵산 효모엑기스 조미료 제조에 이용될 수 있는 신규한 균주를 얻을 수 있다.-
3.发明公开고핵산 효모 엑기스 제조에 이용되는 SACCHAROMYCES CEREVISIAE NS 53 균주 失效用于生产高核苷酸酵母提取物的53株SACCHAROMYCES CEREVISIAE NS
公开(公告)号：KR1019960034399A
公开(公告)日：1996-10-22
申请号：KR1019950007222
申请日：1995-03-31
Applicant: 주식회사농심
IPC: C12N1/16
Abstract: 본 발명은 RNA를 다량 함유하고 있는 신규한 균주에 관한 것이며, 더욱 상세하게는 고핵산 효모엑기스 조미료 제조에 이용될 수 있는 사카로마이세스(Saccharomyces)속의 신규의 균주 Saccharomyces cerevisiae NS 53에 관한 것이다.
본 발명에 의하면 균체내에 RNA를 다량 함유하고 있어, 이미, 이취가 없고 정미성 및 감칠맛이 뛰어난 고핵산 효모엑기스 조미료 제조에 이용될 수 있는 신규한 균주를 얻을 수 있다.-
公开(公告)号：KR101640761B1
公开(公告)日：2016-07-20
申请号：KR1020140037703
申请日：2014-03-31
Applicant: 주식회사농심
Abstract: 본발명은동결건조순두부블럭의제조방법및 동방법에따라제조한동결건조순두부블럭에관한것으로복원후 순두부와유사한식감이구현되는우수한동결건조순두부블럭및 이의제조방법에관한것이다. 본발명에따르면, 뜨거운물에조리시, 순두부와유사한식감으로복원되어기호도가높으며, 상온에서장기간유통시에도상품의가치가떨어지지않는동결건조순두부블럭을얻을수 있다.
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公开(公告)号：KR1020150114067A
公开(公告)日：2015-10-12
申请号：KR1020140037703
申请日：2014-03-31
Applicant: 주식회사농심
Abstract: 본발명은동결건조순두부블럭의제조방법및 동방법에따라제조한동결건조순두부블럭에관한것으로복원후 순두부와유사한식감이구현되는우수한동결건조순두부블럭및 이의제조방법에관한것이다. 본발명에따르면, 뜨거운물에조리시, 순두부와유사한식감으로복원되어기호도가높으며, 상온에서장기간유통시에도상품의가치가떨어지지않는동결건조순두부블럭을얻을수 있다.
Abstract translation: 本发明涉及一种冷冻干燥的软豆腐块的制造方法以及由其制造的冷冻干燥的软豆腐块。 本发明涉及一种优质的冷冻和干燥的软豆腐块，其在恢复后可表现出类似于软豆腐的质地及其制造方法。 根据本发明，当在热水中烹调时，将冷冻干燥的软豆腐块恢复为与软豆腐相似的质地，因此香味高。 即使冷冻和干燥的软豆腐块在室温下长时间循环，产品的值也不会下降。
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Patent Agency Ranking
公开(公告)号：KR1020090060766A
公开(公告)日：2009-06-15
申请号：KR1020070127696
申请日：2007-12-10
Applicant: 주식회사농심
IPC: A23L1/20
CPC classification number: A23L11/07 , A23C20/025 , A23L3/40
Abstract: A method for preparing dry bean curd using the Zeodration drying process is provided to show excellent color and reconstitution properties in comparison with existing processes. A method for preparing dry bean curd using the Zeodration drying process comprises the following steps of: immersing beans in twice of water by weight at 20°C for 12 hours; adding a coagulating agents consisting of calcium sulfate, calcium chloride and magnesium chloride to a soy milk and molding them; cutting the bean curd in a predetermined size and panning the bean curd in a dry container; and performing the Zeodration drying process. In the Zeodration drying process, the degree of vacuum of a drier rises step by step in an early stage and the degree of vacuum of the drier is maintained at 1mbar in a late stage. In the Zeodration drying process, the hot plate temperature of the drier does not rise until the vacuum state is stabilized and the hot plate temperature is changed within a range of 20-75°C when the vacuum state is stabilized. The Zeodration drying process lasts for 799 minutes.
Abstract translation: 提供使用Zeodration干燥方法制备干豆腐的方法，以显示与现有方法相比优异的颜色和重构性质。 使用Zeodration干燥法制备干豆腐的方法包括以下步骤：将豆子在20℃下浸入两倍重量的水中12小时; 向豆浆中加入由硫酸钙，氯化钙和氯化镁组成的凝结剂，并将其成型; 将豆腐切成预定尺寸，并将豆腐在干燥的容器中摇匀; 并进行Zeodration干燥处理。 在Zeodration干燥过程中，干燥器的真空度在早期阶段逐步升高，干燥器的真空度在后期保持在1mbar。 在Zeodration干燥过程中，当真空状态稳定时，干燥器的热板温度不升高，直到真空状态稳定，并且热板温度在20-75℃的范围内变化。 Zeodration干燥过程持续799分钟。
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公开(公告)号：KR100863765B1
公开(公告)日：2008-10-16
申请号：KR1020070051031
申请日：2007-05-25
Applicant: 주식회사농심
Abstract: A method of manufacturing seasonings with a beef soup taste is provided to prevent flavor loss by degradation during a drying process and lowering of economy by long time drying and to maintain the taste, flavor and color of beef soup. Seasonings with a beef soup taste are prepared by the steps of: grinding 5 to 40% by weight of beef, 1 to 30% by weight of radish, 0.1 to 5% by weight of garlic, 1 to 30% by weight of bean sprouts, 1 to 30% by weight of Welsh onions and 0.1 to 5% by weight of red pepper; mixing the ground material with 0.1 to 3% by weight of soup soy sauce, 0.1 to 3% by weight of red pepper powder, 1 to 10% by weight of purified salt and 0.001 to 0.005% by weight of tocopherol and heat at 80 to 100deg.C for 5 to 240hr; adding 5 to 40% by weight of maltodextrin thereto; drying by zeodration with a degree of vacuum of 7mbar. In the heating process, the mixture is heated at 95deg.C for 20min in the first step, at 95deg.C for 5min and at 95deg.C for 50min.
Abstract translation: 提供了一种制造牛肉汤味道的调味品的方法，以防止干燥过程中的降解引起的风味损失，并且通过长时间干燥降低经济性并保持牛肉汤的味道，风味和颜色。 通过以下步骤制备具有牛肉汤味的调味料：研磨5至40重量％的牛肉，1至30重量％的萝卜，0.1至5重量％的大蒜，1至30重量％的豆芽 ，1至30重量％的威尔士洋葱和0.1至5重量％的红辣椒; 将研磨材料与0.1〜3重量％的汤酱油，0.1〜3重量％的红辣椒粉，1〜10重量％的纯化盐和0.001〜0.005重量％的生育酚混合，在80〜 100℃5〜240小时; 向其中加入5〜40重量％的麦芽糖糊精; 通过真空干燥7mbar。 在加热过程中，将混合物在95℃加热20分钟，95℃加热5分钟，95℃加热50分钟。
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公开(公告)号：KR100785274B1
公开(公告)日：2007-12-12
申请号：KR1020070051030
申请日：2007-05-25
Applicant: 주식회사농심
Abstract: A method of manufacturing kimchi taste powder by drying raw material by Zeodration is provided to prevent loss of flavor caused by deterioration during drying of an article to be dried and maintain the taste and flavor of kimchi before drying as it was. Kimchi taste powder is prepared by the steps of: crushing 30 to 70% by weight of raw kimchi, 0.1 to 5% by weight of garlic and 0.05 to 1% by weight of ginger; mixing the crushed material with 1 to 10% by weight of beef extract; cooking the mixture at 80 to 100deg.C for 5 to 120min; adding 0.01 to 5% by weight of lactic acid, 0.01 to 5% by weight of malic acid, 0.01 to 5% by weight of citric acid, 0.01 to 5% by weight of disodium succinate as a sour taste component, 0.01 to 5% by weight of red pepper extract, 0.01 to 5% by weight of chili extract as a hot taste component and 10 to 30% by weight of maltodextrin to the cooked material; concentrating the mixture; and drying the concentrate by Zeodration. The drying by Zeodration is performed at 30 to 110deg.C at a vacuum degree of 1mbar in the early stage and 7mbar in the latter stage.
Abstract translation: 提供通过Zeodration干燥原料制造泡菜味粉末的方法，以防止待干燥制品的干燥过程中的劣化引起的风味的损失，并且在干燥之前保持泡菜的味道和风味。 通过以下步骤制备泡菜味粉末：粉碎30至70重量％的原料泡菜，0.1至5重量％的大蒜和0.05至1重量％的姜; 将粉碎的材料与1至10重量％的牛肉提取物混合; 将混合物在80至100℃下烹饪5至120分钟; 添加0.01〜5重量％的乳酸，0.01〜5重量％的苹果酸，0.01〜5重量％的柠檬酸，0.01〜5重量％的琥珀酸二钠作为酸味成分，0.01〜5重量％ 的红辣椒提取物，0.01〜5重量％的作为热味成分的辣椒提取物和10〜30重量％的麦芽糖糊精; 浓缩混合物; 并通过Zeodration干燥浓缩物。 Zeodration的干燥在30-110℃，真空度为1mbar，早期为7mbar，后期为7mbar。
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公开(公告)号：KR100296470B1
公开(公告)日：2001-09-22
申请号：KR1019980054324
申请日：1998-12-11
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: 본 발명은 듀럼세모리나와 변성 전분을 중량비로 1:0.5∼2의 비율로 함유하는 스낵 원료를 배합하는 공정, 40∼60℃의 온도에서 시간당 10 내지 80kg의 물을 공급하면서 시간당 250 내지 350kg으로 상기 배합된 원료를 투입하여 사출하는 공정, 사출된 펠렛을 냉각하는 공정, 냉각된 펠렛을 절단하는 공정, 절단된 펠렛을 튀기는 공정 및 펠렛에 맛을 부여하는 미부공정을 순차적으로 행하는 것을 특징으로 하는 스낵의 제조방법에 관한 것이다.
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