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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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公开(公告)号：KR1020140070783A
公开(公告)日：2014-06-11
申请号：KR1020120135327
申请日：2012-11-27
Applicant: 주식회사농심
CPC classification number: A23L7/196 , A23V2002/00 , A23V2200/14
Abstract: The present invention relates to a method for manufacturing instant cooked rice using a corn and, more particularly, to a method for manufacturing instant cooked rice with the sticky properties of a corn. The instant cooked rice using the corn includes 20 to 30 wt% of the corn and 70 to 80 wt% of the rice.
Abstract translation: 本发明涉及使用玉米制造速食米饭的方法，更具体地说，涉及一种具有玉米粘性的速食米饭的制造方法。 使用玉米的米饭包含20-30重量％的玉米和70-80重量％的米。
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公开(公告)号：KR100828307B1
公开(公告)日：2008-05-08
申请号：KR1020060136534
申请日：2006-12-28
Applicant: 주식회사농심
Abstract: A tripeptide isolated and purified from black soybean is provided to promote energy metabolism and inhibit fat synthesis by activating AMPK(5'-AMP(adenosine monophosphate) activated protein kinase), so that the tripeptide is useful for preventing and treating obesity. A tripeptide from black soybean for inhibiting differentiation of adipocytes and activating AMPK in muscle cells has the amino acid sequence of Ile-Gln-Asn or Tyr-Gly-Asn, and is isolated and purified from black soybean by subjecting the black soybean to prep-FPLC(fast protein liquid chromatography), filtering an active fraction with a 0.2 mum membrane filter, passing the filtered product through the column packed with acetonitrile, measuring absorbance at 214 nm, collecting a peak fraction with a collector, and concentrating the peak fraction under reduced pressure.
Abstract translation: 提供从黑豆分离和纯化的三肽以促进能量代谢并通过激活AMPK（5'-AMP（腺苷一磷酸）活化蛋白激酶）来抑制脂肪合成），使得三肽可用于预防和治疗肥胖症。 用于抑制脂肪细胞分化和激活肌肉细胞中AMPK的来自黑豆的三肽具有Ile-Gln-Asn或Tyr-Gly-Asn的氨基酸序列，并且通过使黑豆经制备， FPLC（快速蛋白质液相色谱），用0.2mum膜过滤器过滤活性级分，将过滤的产物通过填充有乙腈的柱，测量214nm处的吸光度，用收集器收集峰分数，并将峰值分数浓缩 减压。
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公开(公告)号：KR100771091B1
公开(公告)日：2007-10-29
申请号：KR1020060134382
申请日：2006-12-27
Applicant: 주식회사농심
CPC classification number: A23G3/54 , A23G3/0085 , A23G3/40 , A23G3/42 , A23V2002/00 , A23V2250/6422
Abstract: A method of manufacturing snacks is provided to produce snacks with good appearance and flavor which are less likely to stain the fingers by treating snack pellets with oil, sprinkling the oil-treated snack pellet with seasonings containing xylitol and heat-treating and substitute a sweetener with xylitol to avoid staining of fingers. In a method for production of snacks containing the steps of treating snack pellets with oil and sprinkling the oil-treated snack pellet with seasonings, i) the seasonings contain xylitol; ii) the content of the seasonings is 10% by weight; and iii) the pellet with seasonings is heat-treated at 105 to 135deg.C for 5 to 15min.
Abstract translation: 提供制造小吃的方法，以制造具有良好外观和风味的小吃，其不太可能通过用油处理小吃丸来污染手指，用含有木糖醇的调味料喷洒油处理的小吃小块并热处理并用甜味剂代替甜味剂 木糖醇避免手指染色。 在一种生产小吃的方法中，其中包括用油处理小食小丸和用调味料喷洒经油处理的小吃小块的步骤，i）调味料含有木糖醇; ii）调味品的含量为10重量％; 和iii）将具有调味料的颗粒在105至135℃下热处理5至15分钟。
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Patent Agency Ranking
公开(公告)号：KR100525178B1
公开(公告)日：2005-11-01
申请号：KR1020030015475
申请日：2003-03-12
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: 본 발명은, 통상의 방법으로 소맥계 스낵 또는 포테이토 스낵을 제조함에 있어, 상기 스낵 원료에 글리신, 리신 및 시스테인으로 구성되는 그룹 중에서 선택되는 하나 이상의 아미노산을 투입하는 것을 특징으로 하는 스낵의 제조 방법 및 이에 따라 제조된 스낵을 제공한다. 본 발명에 의하면, 기존의 스낵에 비해 아크릴아마이드 함량이 크게 저감화되어 소비자에게 신뢰성 있고 안전성이 확보되면서도, 맛, 색상, 조직감 등의 품질이 우수한 스낵을 얻을 수 있다.
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公开(公告)号：KR100463981B1
公开(公告)日：2004-12-30
申请号：KR1020020086517
申请日：2002-12-30
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: PURPOSE: A method of making snack having a specified color, taste and nutritive function by introducing a flake before the termination of a steam mixing process occurs and then rolling with a roller is provided. The product has a specified color of two or more and differentiated appearance, taste and nutrients as compared to conventional snack. CONSTITUTION: The method of making the subjected snack comprises the steps of: rolling and sheeting after preparing a dough having a specified color taste with a steam mixer; aging the rolled sheet, forming a cut line and grinding after drying; introducing the ground flake with a mesh of 15 to 19 before the termination of a steam mixing process occurs and rolling with a roller; cooling, cutting and drying the rolled sheet; and swelling, seasoning and packaging the sheet. The flake(11,12,13) is formed in a spot form on the sheet(10) of snack.
Abstract translation: 目的：提供一种在蒸汽混合过程结束之前通过引入薄片而制成具有特定颜色，味道和营养功能的小吃的方法，然后用滚筒进行轧制。 与常规小吃相比，该产品具有两种或更多种特定颜色和不同的外观，味道和营养。 组成：制作小吃零食的方法包括以下步骤：在用蒸汽混合器制备具有特定色味的面团后进行轧制和压片; 老化轧制片材，形成切割线并在干燥后研磨; 在蒸汽混合过程结束之前引入具有15至19目筛的磨碎片并用辊滚动; 冷却，切割和干燥轧制板材; 并膨胀，调味和包装片材。 薄片（11,12,13）在点心片（10）上以点形式形成。
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公开(公告)号：KR1020040080612A
公开(公告)日：2004-09-20
申请号：KR1020030015475
申请日：2003-03-12
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: PURPOSE: Provided are an acrylamide content reduced snack and a method for preparing thereof, which is able to minimize the acrylamide content and provides snack having the same quality such as taste, flavor and appearance. CONSTITUTION: In a method for preparing a potato snack comprising steps of (a) after peeling raw potato, cutting and washing it; (b) blanching the washed potatoes; (c) after dehydrating the blanched potato, frying it in itself or frying it after cold storage; and (d) packing the fried potato with nitrogen charging, the blanching step of the washed potato is performed by soaking the washed potato in warm water where at least one amino acid selected from the group consisting of glycine, lysine and cysteine is added.
Abstract translation: 目的：提供一种丙烯酰胺含量减少的零食及其制备方法，其能够使丙烯酰胺含量最小化并提供具有相同质量的小吃，例如味道，风味和外观。 构成：在制备马铃薯点心的方法中，包括以下步骤：（a）剥离生马铃薯后，切割并洗涤; （b）漂洗洗过的土豆; （c）将脱毛的马铃薯脱水后，将其自身煎炸或冷藏后煎炸; 和（d）用氮气充填包装炸土豆，洗涤的马铃薯的漂白步骤是通过将洗涤的马铃薯浸泡在加入至少一种选自甘氨酸，赖氨酸和半胱氨酸的氨基酸的温水中进行。
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公开(公告)号：KR101534605B1
公开(公告)日：2015-07-08
申请号：KR1020140031258
申请日：2014-03-17
Applicant: 주식회사농심
Abstract: 본발명은건조어묵의제조방법및 동방법에따라제조한건조어묵에관한것으로서식감과외관이우수한건조어묵및 이의제조방법에관한것이다. 본발명에따르면, 끓는물에조리시, 원상태의어묵의상태로복원되는데에시간이짧게소요되며, 복원후에도식감이우수하여기호도가높으며, 상온에서의장기간유통시에도기름의산패에의한상품의가치가떨어지지않는건조어묵을얻을수 있다.
Abstract translation: 本发明涉及一种干鱼蛋糕的制备方法和由此制备的干鱼饼，其具有优良的质地和外观。 根据本发明，在煮沸的水中烹调干鱼条时恢复到原始状态所需的时间很短，即使在恢复之后食品的质地也优异，因此干燥的鱼饼是优选的 ，即使干燥的鱼饼长时间在室温下分散，也能防止酸败油引起的商品价值的折旧。 本发明的制备方法包括以下步骤：将鱼饼原料混合; 将混合的鱼饼面团成型，然后油炸; 冷冻炸鱼蛋糕并切割; 热风干燥切碎的鱼蛋糕，直到含水量为20〜60％; 并将热风干燥的鱼饼微波干燥，直到含水量达到5〜15％。
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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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