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公开(公告)号：KR101480939B1
公开(公告)日：2015-01-09
申请号：KR1020120130659
申请日：2012-11-19
Applicant: 주식회사농심
CPC classification number: Y02A40/943
Abstract: 본 발명은 고온 다습한 조건에서 색상의 변색을 최소화하며, 식감이 우수한 건조김치의 제조방법 및 동 방법에 따라 제조한 건조 김치에 관한 것으로서, 더욱 상세하게는 배추를 소금으로 절이는 단계; 마늘, 생강, 고춧가루, 소금 등의 양념원료를 상기 절임 배추에 혼합하여, 일정온도에서 숙성하고, 숙성 종료 후 항산화제와 반응 시킨 후, 건조하여 상온 유통 동안, 특히 고온 유통조건에서 색상의 변색을 최소화한 식감이 우수한 건조 김치의 제조 방법 및 이에 따라 제조된 건조 김치에 관한 것으로, 본 발명에 따르면, 식감이 우수하고, 상온 유통 중, 특히 고온 다습한 유통조건에서 변색을 최소화한 건조김치를 얻을 수 있다.
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公开(公告)号：KR1020140063936A
公开(公告)日：2014-05-28
申请号：KR1020120130659
申请日：2012-11-19
Applicant: 주식회사농심
CPC classification number: Y02A40/943 , A23B7/105 , A23L19/20 , A23L29/00 , A23V2002/00 , A23V2200/02 , A23V2250/032 , A23V2250/5114 , A23V2250/708 , A23V2300/10
Abstract: The present invention relates to a manufacturing method of dried kimchi by which changes in the color of kimchi in a hot and humid condition are minimized and an excellent texture of kimchi is obtained, and relates to dried kimchi manufactured by the same. In particular, the manufacturing method of dried kimchi includes the steps of: salting cabbages; mixing the salted cabbages with seasonings such as garlic, ginger, chili pepper powder, and salt; ripening the salted and seasoned kimchi at a constant temperature; reacting the ripened kimchi with an antioxidant; and drying the reacted kimchi. According to present invention, changes in the color of kimchi are minimized during the distribution at room temperature and especially at high temperatures and an excellent texture of kimchi is obtained.
Abstract translation: 本发明涉及一种干泡菜的制造方法，通过该方法可以使热水和湿润条件下的泡菜的颜色变化最小化并且获得优异的泡菜质地，并且涉及其制造的干泡菜。 具体而言，干泡菜的制造方法包括以下步骤：将白菜加盐; 将盐渍的卷心菜与大蒜，姜，辣椒粉和盐等调味料混合; 在恒温下熟化盐渍和经验丰富的泡菜; 使成熟的泡菜与抗氧化剂反应; 并干燥反应泡菜。 根据本发明，在室温下，特别是在高温下分布时，泡菜的颜色变化被最小化，并且获得了极好的泡菜质感。
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公开(公告)号：KR100432301B1
公开(公告)日：2004-05-22
申请号：KR1020010074953
申请日：2001-11-29
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: PURPOSE: Provided is a method of preparing scorched rice snack showing rice grains, thereby giving the manufactured scorched rice snack to have soft and crispy taste. CONSTITUTION: A method of preparing scorched rice snack is characterized by the steps of: washing and dipping rice; steaming the rice; forming the steamed rice into a sheet shape; and drying and frying the rice sheet.
Abstract translation: 目的：提供一种制备米粒的焦糖米饭零食的制作方法，从而使所制造的米饭零食具有柔软脆嫩的口感。 本发明提供一种烧米饭的制作方法，其特征在于：将米饭洗净， 蒸大米; 将蒸米成形为片状; 并干燥和油炸米饭片。
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公开(公告)号：KR1020030044256A
公开(公告)日：2003-06-09
申请号：KR1020010074953
申请日：2001-11-29
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: PURPOSE: Provided is a method of preparing scorched rice snack showing rice grains, thereby giving the manufactured scorched rice snack to have soft and crispy taste. CONSTITUTION: A method of preparing scorched rice snack is characterized by the steps of: washing and dipping rice; steaming the rice; forming the steamed rice into a sheet shape; and drying and frying the rice sheet.
Abstract translation: 目的：提供一种制备烧焦米饭的方法，其显示米粒，从而使制成的焦化米饭具有柔软和脆的味道。 构成：烧焦米饭的制备方法的特点是：洗涤和浸蘸米饭; 蒸米饭 将蒸米形成片状; 并干燥并煎炸米片。
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公开(公告)号：KR100364296B1
公开(公告)日：2002-12-18
申请号：KR1020000000857
申请日：2000-01-10
Applicant: 주식회사농심
IPC: A23G3/00
Abstract: 본 발명은 생감자를 색소로 균일하게 착색하여 다양한 색상을 갖는 포테이토칩을 제조하는 방법 및 이에 따라 제조되는 착색된 포테이토칩에 관한 것으로, 생감자를 얇게 썰어 60∼90 ℃의 물에 20∼150초동안 침지시킨 후, 색소 용액에 20∼150초동안 침지시키고, 이어서 기름에 튀기는 단계를 포함하는 방법에 의하면, 종래 천연의 감자색으로부터 비롯된 단일 색상의 포테이토칩과는 달리 다양한 색상을 갖는 포테이토칩을 제조할 수 있다.
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Patent Agency Ranking
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公开(公告)号：KR1020150059670A
公开(公告)日：2015-06-02
申请号：KR1020130142805
申请日：2013-11-22
Applicant: 주식회사농심
CPC classification number: A23L7/113 , A23L29/212
Abstract: 본발명은외층, 내층, 외층의순서로형성되는 3층면대로복합압연하여얻어진생면을성형, 건조및 냉각을거치는즉석건면의제조방법에관한것으로서, 내층은 0mmHg보다크고 300mmHg보다작은범위의진공도에서외층은 300mmHg보다크고 700mmHg보다작은범위의진공도에서반죽하며, 3층면대에대한복합비율은내층은 20~80%로하고외층은 20~80%의범위로실시하여얻어진생면을증숙공정을통하지않고건조온도 120~150℃, 건조상대습도 5~20%, 건조풍속 3~5m/sec의범위에서 2~10분간처리를통하여부드럽고쫄깃한식감을가지면서도복원력과면선풀림이우수한즉석건면의제조방법에관한것이다.
Abstract translation: 本发明涉及一种方便面的制造方法，该方法是通过轧制和模具连续地在面条上形成外层，内层和外层而制造的，其中将内层以真空度进行捏合并干燥并冷却， 范围为0〜300mmHg，外层以300〜700mmHg的真空度进行捏合。 方便面的制造方法具有20-80％的内层和20-80％的外层，形成在面条上的三层，并通过在干燥温度在120至150摄氏度之间的条件下处理面条，5 -20％湿度相对较干燥，干燥风速在3〜5米/秒之间，持续2〜10分钟，从而制作具有柔软质感的面条，同时具有恢复力，解开面条效果好。
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公开(公告)号：KR1020030002500A
公开(公告)日：2003-01-09
申请号：KR1020010038144
申请日：2001-06-29
Applicant: 주식회사농심
IPC: A23L1/216
Abstract: PURPOSE: A process for preparing low fat potato chips by using high-temperature of hot wind drying is provided, thereby preparing high quality of potato chips having low fat. CONSTITUTION: The process for preparing low fat potato chips by using high-temperature of hot wind drying comprises the steps of: washing potatoes; removing the skin from potatoes and slicing them; washing the slices with water and drying them with a high-temperature of hot wind dryer; and frying the dried slices in oil, wherein the drying temperature is 150 to 250 deg. C, preferably 200 to 250 deg. C, the pressure of hot wind is 50 to 200 mmAq, preferably 100 to 150 mmAq, and the drying time is 1 to 5 minutes, preferably 1 to 3 minutes.
Abstract translation: 目的：提供通过使用高温热风干燥制备低脂土豆片的方法，从而制备具有低脂肪的高品质薯片。 构成：通过使用高温热风干燥制备低脂土豆片的方法包括以下步骤：洗土豆; 从土豆中除去皮肤并切片; 用水清洗切片，并用高温热风干燥器干燥; 并将干燥的切片油炸，其中干燥温度为150至250℃。 优选为200〜250℃。 C，热风压为50〜200mmAq，优选为100〜150mmAq，干燥时间为1〜5分钟，优选为1〜3分钟。
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