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公开(公告)号：KR1020110096246A
公开(公告)日：2011-08-30
申请号：KR1020100015588
申请日：2010-02-22
Applicant: 주식회사농심
IPC: A23L7/109
CPC classification number: A23L7/109 , A23L5/11 , A23L33/10 , A23V2300/10
Abstract: PURPOSE: A producing method of fried noodles with reduced fat is provided to maximally remove oil from the surface of the noodles using a high speed hot-air spraying process. CONSTITUTION: A producing method of fried noodles with reduced fat comprises the following steps: mixing 100parts of noodle ingredients by weight with 35parts of mixing water by weight to obtain dough; extruding and cutting the dough to obtain the noodles; gelatinizing the obtained noodles; separating noodles strings; cutting and molding the separated noodles strings; drying the noodles strings with air at 120~140deg C having the speed of 3~10m/s; frying the dried noodles strings using oil at 120~150deg C for 10~50seconds; and removing oil from the fried noodles.
Abstract translation: 目的：提供一种减肥油炸面条的生产方法，以最大限度地利用高速热风喷涂方法从面条表面除去油脂。 构成：减肥油炸面条的生产方法包括以下步骤：将100份重量的面条成分与35份重量的混合水混合以获得面团; 挤出和切割面团以获得面条; 糊化所得面条; 分离面条 切割和成型分离的面条; 以120〜140度C的空气干燥面条，速度为3〜10m / s; 用120〜150℃的油煎干面条10〜50秒; 并从炸面条去除油。
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公开(公告)号：KR100667691B1
公开(公告)日：2007-01-15
申请号：KR1020050054794
申请日：2005-06-24
Applicant: 주식회사농심
IPC: A23L1/10
Abstract: 본 발명은 포장밥의 제조 방법에 관한 것으로서, 더욱 상세하게는 백미를 수세하여 물에 침지시킨 후, 상기 백미를 용기에 넣어 가압살균하고, 상기 용기에 취반수를 넣어 스팀 취반한 후, 상기 용기를 밀봉 포장하며, 뜸을 들인 후 냉각시키는 포장밥의 제조 방법으로서, 상기 취반수는 싸이클로덱스트린 생성효소(CGTase)의 활성을 가지는 효소 및 상온의 정수가 혼합된 것임을 특징으로 하는 포장밥의 제조 방법에 관한 것이다.
본 발명에 따르면 소화 흡수율이 뛰어나고, 비빔적성이 좋으며 장기간 상온 유통이 가능한 포장밥을 얻을 수 있다.
포장밥, 효소-
公开(公告)号：KR101128774B1
公开(公告)日：2012-03-23
申请号：KR1020090012804
申请日：2009-02-17
Applicant: 주식회사농심
Abstract: 본 발명은 쌀 함량이 70% 이상이며 자동화된 생산공정으로 생산성을 극대화 한 사출건면의 제조 방법에 관한 것으로서, 호화된 쌀국수의 특성상 면이 끈적이고 조리 후 시간이 경과함에 따라 면 탄력이 급격히 저하되는 것을 억제하기 위해 정제염과 분말섬유소를 첨가하고, 사출 후 면선부착 억제를 위해 Hot Air로 면 표면을 건조시키고 절단면의 부착을 최소화하기 위해 Air Knife를 설치하여 절단 전후에 부분적으로 면의 건조를 증가시킨다.
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公开(公告)号：KR1020100093735A
公开(公告)日：2010-08-26
申请号：KR1020090012804
申请日：2009-02-17
Applicant: 주식회사농심
CPC classification number: A23L7/109 , A21C11/16 , A23V2002/00 , A23V2300/16
Abstract: PURPOSE: A manufacturing method of extruded noodles is provided to prevent noodle strings from sticking with each other by injecting hot air, and to improve the texture and flavor of the noodles. CONSTITUTION: A manufacturing method of extruded noodles comprises the following steps: mixing 70~90 parts of rice flour by weight, 5~20 parts of potato starch by weight, 0.2~3 parts of powdered cellulose by weight, and 5~25 parts of powder by weight selected from the group consisting of acorn powder, buckwheat powder, and barley powder; forming a paste using the mixture and inserting the paste into a first extruder for extruding; cooling the paste to less than 40 deg C; passing the paste through a second extruder to make noodle strings; drying the surface of the noodle strings, cutting, and firstly molding the noodles by injecting air; and secondly injecting the air to the noodles.
Abstract translation: 目的：提供挤压面条的制造方法，通过注入热空气来防止面条相互粘合，提高面条的质地和风味。 构成：挤压面条的制造方法包括以下步骤：将70〜90份重量的米粉，5〜20份马铃薯淀粉，0.2〜3份重量的粉末状纤维素和5〜25份 选自由橡子粉，荞麦粉和大麦粉组成的组的粉末; 使用该混合物形成糊料并将糊料插入第一挤出机中进行挤出; 将糊料冷却至低于40℃; 将浆料通过第二挤出机制成面条; 干燥面条的表面，切割，首先通过注射空气来成型面条; 其次将空气注入面条。
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公开(公告)号：KR101167859B1
公开(公告)日：2012-07-24
申请号：KR1020100015588
申请日：2010-02-22
Applicant: 주식회사농심
IPC: A23L7/109
Abstract: 본 발명은 유탕하기 전 면의 조직을 유탕면과 유사하게 구현하고 건조시간을 최소화하며 균일한 건조를 하기 위해 고온고속의 건조방법을 적용하고, 건조시 면의 내부를 퍼핑(Puffing)시킴으로써 유탕면과 유사한 품질의 저지방 면을 제공한다. 또는 고온고속의 건조방법 대신 상대적으로 낮은 온도에서 건조하여 면 조직을 치밀하게 함으로써 건면 특유의 식감을 지닌 저지방 유탕면을 제공한다.
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Patent Agency Ranking
公开(公告)号：KR1020060135119A
公开(公告)日：2006-12-29
申请号：KR1020050054794
申请日：2005-06-24
Applicant: 주식회사농심
IPC: A23L1/10
CPC classification number: A23L7/198 , A23L7/10 , A23L7/115 , A23L7/197 , A23L7/1975 , A23V2250/51
Abstract: Provided is a method for preparing a packaged cooked rice which uses short grain of rice that is a main food of Korean, and exhibits a good mixing compatibility, a texture similar to that of sterilized, packaged cooked rice using general short grain of rice, and improved digestion/absorption. The method comprises the steps of (i) washing white rice with water and dipping the rice in water, (ii) putting the rice into vessel and retorting the rice, (iii) introducing cooking water to the vessel and steaming the rice, (iv) sealing the vessel, and (v) cooking the rice thoroughly and cooling the rice, wherein the cooking water is a mixture of enzyme having an activity of CGTase and pure water at ambient temperature. The white rice has short grains. The enzyme having an activity of CGTase is Toruzyme.
Abstract translation: 本发明提供一种使用韩国的主要食品的米粒米的包装米饭的制备方法，并且具有良好的混合相容性，与使用一般的米粒短的灭菌包装的米饭相似的织构，以及 改善消化吸收。 该方法包括以下步骤：（i）用水清洗白米并将水稻浸泡在水中，（ii）将米放入容器中并蒸煮大米，（iii）将蒸煮水引入容器并蒸煮大米，（iv ）密封容器，和（v）彻底烹饪米饭并冷却米饭，其中烹饪水是在环境温度下具有CGTase活性的酶和纯水的混合物。 白米粒短。 具有CGT酶活性的酶是Toruzyme。
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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：KR100694548B1
公开(公告)日：2007-03-14
申请号：KR1020060067833
申请日：2006-07-20
Applicant: 주식회사농심
IPC: C07K14/415 , C07K4/10 , A23J1/14
Abstract: A black soybean peptide composition is provided to be able to increase the activity of AMP-activated protein kinase(AMPK), lower blood sugar by increasing in vivo insulin-sensitivity, decrease the size of differentiated fat cells and increase the activity of signal transducer and activator transcript 3(STAT-3), thereby being able to prevent obesity and type 2 diabetes. The black soybean peptide composition is obtained by hydrolyzing black soybean with endo-peptidase and exo-peptidase into solid phase and liquid phase, filtering the liquid phase and then pulverizing it. The black soybean peptide composition is characterized in that it increases the activity of AMPK to promote cellular absorption of sugar in blood, thereby lowering blood sugar, and promotes the energy consumption in the cell, thereby providing body weight decrease effect.
Abstract translation: 提供黑大豆肽组合物以能够通过增加体内胰岛素敏感性，降低分化脂肪细胞的大小和增加信号转导体的活性来增加AMP-活化的蛋白激酶（AMPK）的活性，降低血糖并且 活化剂转录物3（STAT-3），从而能够预防肥胖和2型糖尿病。 黑豆肽组合物通过用内肽酶和外肽酶将黑大豆水解成固相和液相，过滤液相然后粉碎而获得。 黑大豆肽组合物的特征在于其增加AMPK的活性以促进血液中糖的细胞吸收，由此降低血糖，并促进细胞中的能量消耗，由此提供体重减轻作用。
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公开(公告)号：KR100669539B1
公开(公告)日：2007-01-15
申请号：KR1020040114700
申请日：2004-12-29
Applicant: 주식회사농심
IPC: A23L3/3562 , A23B4/20
Abstract: 본 발명은, 유기산 20~50 중량%, 유기산염 10.0~20.0 중량%, 키토올리고당 0.1~1.0 중량%, 파이올렌 1.0~10.0 중량% 및 물 잔부를 포함하여 이루어지는 식품용 항균제 조성물, 및 상기 항균제 조성물 2.5~5.0 중량% 농도의 침지액에 식품을 침지시키는 것을 특징으로 하는 식품의 보존 방법에 관한 것으로, 본 발명에 의하면 유기산, 유기산염, 키토올리고당, 파이올렌을 특정 비율로 함유함으로써, 항균력이 탁월하여 식품의 보존성을 향상시킬 수 있고, 영양소 파괴나 식감의 저하가 없고 인체에 무해하며, 기존 산미료에 비해 신맛이 덜한, 식품용 및 범용 항균제로서 사용가능한 새로운 항균제 조성물을 얻을 수 있다.
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