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    어육과 조직단백을 이용한 즉석 건조육의 제조방법
    2.
    发明授权
    어육과 조직단백을 이용한 즉석 건조육의 제조방법 失效
    用鱼肉和组织蛋白制备速干肉的方法

    公开(公告)号：KR1019910003312B1

    公开(公告)日：1991-05-27

    申请号：KR1019890007008

    申请日：1989-05-25

    Applicant: 주식회사농심

    Inventor： 신재익 ,  김재훈 ,  박양원 ,  이기로

    IPC: A23L1/317

    Abstract: A forzen fish-meat is crushed in a chopper (3 mm or less). A meat is cut (7-8cm), soaked in 2-3% salt water for 1-3 hrs. and crushed. A textured vegetable protein (TVP) is soaked in 100-1000 ppm pigment soln. at 40-50 deg.C for 3-4 hrs, and dehydrated to obtain the TVP contg. 20 wt.% or less moisture. 5-17 wt.% of the resulting TVP is mixed with 35-65 wt.% of the crushed fish meat, 0-15 wt.% of the crushed meat and other additives, cased in 40±5mm polyvinyl bag, sterilized and shaped at 70-95 deg.C for 30-45 min. and cooled. The casing bag of cooled mixt is removed and it is sliced at the thickness of 1.2-3.4mm, socked in a mixed soln. contg. 25-60 wt.% glucose, 40-50 wt.% sorbitol and 1-5 wt.% salt for 20-30 min, filted and dried to give the final product.

    Abstract translation: 将一条鱼肉在切碎机（3mm或更小）内粉碎。 切肉（7-8厘米），浸泡2-3％盐水1-3小时。 并粉碎。 将纹理植物蛋白（TVP）浸泡在100-1000ppm颜料溶液中。 在40-50℃下搅拌3-4小时，脱水得到TVP。 20重量％以下的水分。 将5-17重量％的得到的TVP与35-65重量％的碎鱼肉，0-15重量％的压碎肉和其他添加剂混合，包装在40±5mm聚乙烯袋中，灭菌和成型 在70-95℃下30-45分钟。 并冷却。 将冷却的混合物的套袋取出，并将其切成1.2-3.4mm的厚度，浸在混合溶胶中。 contg。 25-60重量％葡萄糖，40-50重量％山梨糖醇和1-5重量％盐，20-30分钟，过滤并干燥，得到最终产物。

    건조 순두부의 제조방법
    6.
    发明授权
    건조 순두부의 제조방법 失效
    软大豆过程

    公开(公告)号：KR1019900001016B1

    公开(公告)日：1990-02-24

    申请号：KR1019870013200

    申请日：1987-11-23

    Applicant: 주식회사농심

    Inventor： 신재익 ,  김재훈 ,  박양원 ,  최성진

    IPC: A23L1/20

    Abstract: The method for preparing uncurdled bean curd lyophilized to prolong preservation time and to enrich nutritive value comprises: (a) homogenizing uncurdled bean curd without lump; (b) adding 5-15 parts of lactose or maltodextrine to 55-80 parts of homogenized uncurdled bean curd and homogenizing the mixture without lump; (c) adding sterilized raw-egg to uncurdled bean curd in paste phase and mixing; (d) putting the above mixture in tray and precooling; (e) lyophizing pre-cooled mixture to make flakes.

    Abstract translation: 冷冻干燥豆腐的方法是延长保存时间，丰富营养价值的方法包括：（a）使豆腐无均匀化; （b）将5-15​​份乳糖或麦芽糊精加入55-80份均匀的未煮豆腐中，均匀混匀， （c）将无菌生蛋加入糊状相中的未煮豆腐混合; （d）将上述混合物放入托盘并预冷; （e）冷冻预冷混合物制成薄片。

    야채 풍미유 분말의 제조방법
    10.
    发明授权
    야채 풍미유 분말의 제조방법 失效
    蔬菜风味油粉的制备方法

    公开(公告)号：KR1019890003734B1

    公开(公告)日：1989-10-04

    申请号：KR1019870005096

    申请日：1987-05-22

    Applicant: 주식회사농심

    Inventor： 신재익 ,  장영상 ,  김재훈 ,  박양원 ,  고민호

    IPC: A23J7/00 ,  A23L1/22

    Abstract: A mixt. contg. 30kg garlic, 150kg onion, and 400kg palm oil was blended for 10 min at room temp. and boiled again at 30 mmHg and 105≦̸C for 50 min. The resulting mixt. was cooled, extracted, and mixed again with a mixt. contg. 280kg maltodextrin, 0.7kg gum arabic, 2kg salt, 48kg casein, 5kg K2HPO4, and 3 kg fat to give 670 kg powder having a vegetable flavor.

    Abstract translation: 混合 contg。 将30kg大蒜，150kg洋葱和400kg棕榈油在室温下混合10分钟。 并在30mmHg和105℃下再次煮沸50分钟。 所得的混合物。 被冷却，提取，并再次用混合物混合。 contg。 280kg麦芽糖糊精，0.7kg阿拉伯胶，2kg盐，48kg酪蛋白，5kg K2HPO4和3kg脂肪，得到670kg具有蔬菜味的粉末。

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