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公开(公告)号：KR1020010009589A
公开(公告)日：2001-02-05
申请号：KR1019990028022
申请日：1999-07-12
Applicant: 주식회사농심
IPC: A23L1/39
Abstract: PURPOSE: A cream soup base and an instant cream soup product using the soup base are provided for the soup product that is easily dissolved in water, has less greasy and savory taste and is proper for Korean's taste. CONSTITUTION: The cream soup base is prepared by kneading 50-60wt% of wheat flour, 10-25wt% of starch and 5-10wt% of methylated starch with compound water, forming noodle with the kneaded mixture and steaming and cutting the noodle into a length of 20cm, and then frying the noodle at 170deg.C for 5min and getting powdered granules of the fried noodle. The compound water is composed of 1-3wt% of salt, 0.1-10wt% of brine and 30-40wt% of refined water. The instant cream soup comprises 20-30wt% of the soup base, 40-50wt% of powdered skim milk, 5-10wt% of powdered milk cream, 1-5wt% of powdered beef extract, 1-5wt% of white sugar, 1-5wt% of potato starch, 0.5-5wt% of powdered onion and 0.01-0.1wt% of ground pepper.
Abstract translation: 目的：为汤汁容易溶解于水中，具有较少的油腻味道，适合韩国人的口味，提供了使用汤底的奶油汤底和速溶奶油汤制品。 构成：通过将50-60重量％的小麦粉，10-25重量％的淀粉和5-10重量％的甲基化淀粉用复合水捏合，制成奶油汤底，用捏合的混合物形成面条并蒸煮并切成面 长度20cm，然后在170℃煎炸面条5分钟，得到油炸面条的粉状颗粒。 复合水由1-3重量％的盐，0.1-10重量％的盐水和30-40重量％的精制水组成。 即食奶油汤含有20-30重量％的汤基，40-50重量％的脱脂奶，5-10重量％的奶粉，1-5重量％的粉状牛肉提取物，1-5重量％的白糖，1 -5重量％的马铃薯淀粉，0.5-5重量％的葱粉和0.01-0.1重量％的胡椒粉。
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公开(公告)号：KR1020060064160A
公开(公告)日：2006-06-13
申请号：KR1020040102864
申请日：2004-12-08
Applicant: 주식회사농심
IPC: A23L1/187
CPC classification number: A23L9/10 , A23L7/10 , A23L29/275
Abstract: 본 발명은 찹쌀을 이용한 푸딩 촉감의 식품 및 그 제조 방법에 관한 것으로, 분유, 생크림, 겔화제 및 감미료등의 혼합물에 찹쌀을 주성분으로 하고, 냉각 및 해동 안정성을 위하여 전분을 첨가하며, 여기에 추가적으로 학습 향상 및 다이어트를 위한 기능적 재료를 첨가함으로써, 한국인의 취향에 맞으며 디저트용이나 식사대용으로 이용하여도 전혀 손색이 없고, 해동해도 이수(離水)나 조직의 변화가 없고, 부드러운 식감을 그대로 유지할 뿐만 아니라, 수험생과 직장여성의 영양간식 및 아침식사 대용으로써, 모든 사람들에게 범용적으로 사용될 수 있도록 한 것이다.
찹쌀, 타피오카, 하이브레인, 카라기난-
公开(公告)号：KR100462174B1
公开(公告)日：2004-12-17
申请号：KR1020020058361
申请日：2002-09-26
Applicant: 주식회사농심
IPC: A23L1/212
Abstract: PURPOSE: A method for manufacturing a radish mixture which is not absolutely frozen during the frozen storage by adding seasoning liquid containing a material having a freezing point depressing effect in a specified ratio is provided. Therefore, a consumer easily takes the manufactured radish mixture having a long term shelf life and enhanced flavor without thawing. CONSTITUTION: A radish is ground into 80 to 10meshes and filtered, 100 parts by weight of the radish filtrate is mixed with 50 to 90 parts by weight of seasoning liquid, sterilized and then frozen to -18 to -25deg.C. The seasoning liquid comprises 2 to 5% by weight of purified salt, 40 to 70% by weight of seasoning liquor containing 13 to 14% by weight of alcohol, 10 to 20% by weight of sugars, 0.2 to 1.0% by weight of an acidulant, 0.1 to 0.4% by weight of a thickener and 3.6 to 47.7% by weight of purified water. The mixture additionally contains 3 to 10 parts by weight of Allium wakegi A. having a size of 2 to 5mm, based on 100 parts by weight of the ground radish.
Abstract translation: 目的：提供一种通过添加含有具有特定比例的具有凝固点抑制效果的材料的调味液来制造在冷冻储存期间不是绝对冷冻的萝卜混合物的方法。 因此，消费者容易地将所制造的萝卜混合物长期保存并且味道增强而不解冻。 组成：将萝卜粉碎至80-10目并过滤，将100重量份萝卜滤液与50-90重量份调味液混合，灭菌，然后冷冻至-18至-25℃。 该调味液包含2至5重量％的纯化盐，40至70重量％的包含13至14重量％的醇的调味液，10至20重量％的糖，0.2至1.0重量％的 酸化剂，0.1-0.4重量％增稠剂和3.6-47.7重量％净化水。 基于100重量份的萝卜碎末，该混合物还含有3至10重量份的大小为2至5mm的葱属A。
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公开(公告)号：KR100376122B1
公开(公告)日：2003-03-15
申请号：KR1020000072594
申请日：2000-12-01
Applicant: 주식회사농심
Inventor： 최경부
IPC: A23L1/221
Abstract: PURPOSE: A process of preparing a red pepper-based condiment(tadaeki, Korean native name) removed in a soy sauce flavor, the smell of herbs, characteristic odor or the like is provided. Whereby, the product has excellent preservation stability, good flavor and eating quality. CONSTITUTION: Mirim(a sweet sort of japanese rice wine used as seasoning) and ginger juice are added to soy sauce, heated at 100deg.C and the heated soy sauce is poured into a green pepper and aged for 24 to 72 hr. Thereafter, the aged green pepper is mixed with soy sauce, red pepper, red pepper powder, green onion, monosodium glutamate(MSG) and the like and ground.
Abstract translation: 目的：提供一种制备在酱油风味中去除的红辣椒基调味品（田代，韩国本土名），草药的气味，特征气味等的过程。 由此，该产品具有优良的保存稳定性，良好的风味和食用品质。 组成：将美丽（一种甜味日本黄酒用作调味料）和姜汁加入酱油中，加热至100℃，将加热的酱油倒入青椒中并陈化24至72小时。 此后，将老化的青椒与酱油，红辣椒，红辣椒粉，葱，味精（MSG）等混合并研磨。
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Patent Agency Ranking
公开(公告)号：KR1020020043117A
公开(公告)日：2002-06-08
申请号：KR1020000072594
申请日：2000-12-01
Applicant: 주식회사농심
Inventor： 최경부
IPC: A23L1/221
Abstract: PURPOSE: A process of preparing a red pepper-based condiment(tadaeki, Korean native name) removed in a soy sauce flavor, the smell of herbs, characteristic odor or the like is provided. Whereby, the product has excellent preservation stability, good flavor and eating quality. CONSTITUTION: Mirim(a sweet sort of japanese rice wine used as seasoning) and ginger juice are added to soy sauce, heated at 100deg.C and the heated soy sauce is poured into a green pepper and aged for 24 to 72 hr. Thereafter, the aged green pepper is mixed with soy sauce, red pepper, red pepper powder, green onion, monosodium glutamate(MSG) and the like and ground.
Abstract translation: 目的：提供在酱油风味中除去的基于红辣椒的调味品（韩国本土名称）的过程，草药的气味，特征气味等。 因此，该产品具有优异的保鲜稳定性，良好的口味和饮食质量。 规定：将米奇（将日本米酒用作调味料）和姜汁加入到酱油中，加热至100℃，将加热的酱油倒入青椒中并老化24至72小时。 此后，将老年青椒与酱油，红辣椒，红辣椒粉，洋葱，谷氨酸钠（MSG）等混合并研磨。
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公开(公告)号：KR100324113B1
公开(公告)日：2002-02-16
申请号：KR1019990028022
申请日：1999-07-12
Applicant: 주식회사농심
IPC: A23L1/39
Abstract: 본발명은크림스프베이스의제조방법및 이를함유하는즉석크림스프에관한것으로, 더욱상세하게는, 정제수, 식염, 간수등을포함하여이루어진배합수에, 소맥분, 전분및 변성전분을가하여반죽하는원료반죽단계, 성형단계, 증숙단계, 절단단계, 유탕처리단계및 분쇄단계를포함하여이루어지는크림스프베이스의제조방법및 얻어진크림스프베이스를조미원료와혼합한즉석크림스프에관한것이다. 본발명에의하면, 조리시잘 풀리고거품발생이적으며, 느끼한맛이적고구수한풍미가있어, 한국인들의입맛에잘 맞는즉석크림스프제조용크림스프베이스와, 이를포함하는즉석크림스프를얻을수 있다.
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公开(公告)号：KR1019930003092B1
公开(公告)日：1993-04-19
申请号：KR1019910001101
申请日：1991-01-23
Applicant: 주식회사농심
IPC: A23L1/182
Abstract: A boiled and dried rice having an improved restoration force is prepd. by (a) drying rice by irridating microwave and washing, (b) soaking the dried washed rice for 30-60 min. in 10-30 deg.C water to obtain the rice contg. 20-30 % water, (c) mixing the obtd. rice with 130-150 % water and boiling at 100 deg.C for 20-60 min., and (d) drying the boiled rice to obtain the final product contg. 8-10 % water. The obtd. boiled and dried rice restores well its cooked state by soaking in hot water or heating in a microwave oven.
Abstract translation: 制备了具有改善的恢复力的煮过的米饭。 通过（a）通过微波和冲洗干燥稻米，（b）将干燥的水洗浸泡30-60分钟。 在10-30摄氏度的水中得到水稻。 20-30％的水，（c）混合obtd。 水稻，130-150％水，100℃煮沸20-60分钟，（d）干燥煮饭，得到最终产品。 8-10％水。 有限公司 煮熟的米饭通过浸泡在热水中或在微波炉中加热而恢复其熟化状态。
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公开(公告)号：KR100684772B1
公开(公告)日：2007-02-22
申请号：KR1020040102864
申请日：2004-12-08
Applicant: 주식회사농심
IPC: A23L1/187
Abstract: 본 발명은 찹쌀을 이용한 푸딩 촉감의 식품 및 그 제조 방법에 관한 것으로, 분유, 생크림, 겔화제 및 감미료등의 혼합물에 찹쌀을 주성분으로 하고, 냉각 및 해동 안정성을 위하여 전분을 첨가하며, 여기에 추가적으로 학습 향상 및 다이어트를 위한 기능적 재료를 첨가함으로써, 한국인의 취향에 맞으며 디저트용이나 식사대용으로 이용하여도 전혀 손색이 없고, 해동해도 이수(離水)나 조직의 변화가 없고, 부드러운 식감을 그대로 유지할 뿐만 아니라, 수험생과 직장여성의 영양간식 및 아침식사 대용으로써, 모든 사람들에게 범용적으로 사용될 수 있도록 한 것이다.
찹쌀, 타피오카, 하이브레인, 카라기난
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