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公开(公告)号：KR101063894B1
公开(公告)日：2011-09-15
申请号：KR1020080049048
申请日：2008-05-27
Applicant: 주식회사농심
Abstract: 본 발명은 색 발현이 좋고 태양초의 풍미를 지니는 고춧가루의 제조방법에 관한 것으로, 더욱 상세하게는 세척·마쇄한 고추를 셀룰라아제로 분해하는 단계; 상기 분해된 고추를 농축하는 단계; 상기 셀룰라아제를 실활시키고 상기 농축된 고추를 살균하는 단계; 및 상기 살균된 고추를 동결건조, 지오드레이션 건조 또는 초진공 건조하여 분쇄하는 단계;를 포함하는 고춧가루의 제조방법을 제공한다.
본 발명에 의하면, 위생적이면서도 색 발현이 좋고 태양초 풍미를 지니는 고춧가루를 제공할 수 있다. 따라서, 본 발명에 의한 고춧가루는 색 발현 및 풍미가 우수하여 모든 분야의 식품 가공용으로 우수하며, 특히 시각적인 외관이 중요한 김치산업과 고추장, 젖갈 등에서 주로 사용될 것이다.-
公开(公告)号：KR100892690B1
公开(公告)日：2009-04-15
申请号：KR1020070128180
申请日：2007-12-11
Applicant: 주식회사농심
IPC: A23L1/0528 , A23L1/05 , A23L1/052
CPC classification number: A23L29/244 , A23L3/36 , A23L3/40 , A23L29/20 , A23L29/206
Abstract: Instant jelly is provided to offer superior resilience, texture, color, and taste when the instant jelly is dipped in hot water and to offer excellent distribution stability due to a low moisture content. A method for instant jelly comprises the following steps of: dispersing 0.5~2.0 weight% of the jelly in 1.0~5.0 weight% of spirits; mixing a dispersion solution in a solution consisting of 0.1~1.0 weight% of MgCl2, 0.1~5.0 weight% of chicory fiber and 87.0~95.0 weight% of purified water etc uniformly; heating and molding a mixing solution at 70~90°C for 1 ~ 20 minutes; cooling a molding for 1 hour; drying the cooled molding by zeodration; varying a temperature of a thermal plate in a range of 20~70°C; and drying the molding within 799 minutes.
Abstract translation: 即时果冻被提供以提供卓越的弹性，质地，颜色和味道当瞬间果冻浸在热水中，并提供优良的分布稳定性由于低含水量。 一种即时果冻方法，包括以下步骤：将0.5〜2.0重量％的果冻分散在1.0〜5.0重量％的烈酒中; 将分散溶液混合在由0.1〜1.0重量％的MgCl 2，0.1〜5.0重量％的菊苣纤维和87.0〜95.0重量％的纯净水等组成的溶液中; 在70〜90℃下加热成型混合溶液1〜20分钟; 冷却成型1小时; 干燥冷却后的成型品; 将热板的温度改变在20〜70℃的范围内; 并在799分钟内干燥成型。
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公开(公告)号：KR100798757B1
公开(公告)日：2008-01-29
申请号：KR1020050130753
申请日：2005-12-27
Applicant: 주식회사농심
IPC: A23L1/226
Abstract: 본 발명은 효소분해를 이용한 면용출물 조미분말의 제조방법에 관한 것으로, 단백분해효소와 전분액화효소에 의한 효소분해공정과 스낵 및 제빵의 물성을 개량할 수 있도록 된 물성개량제의 첨가공정을 추가하여, 분해효소로 인한 면용출물의 전분 구조의 변화가 전분 내의 강한 수분 결합력을 감소시키도록 하며, 또한 물성개량제의 첨가에 의해 체적을 증가시킴과 동시에 다공성을 형성하게 하여, 이러한 전분의 물리적, 화학적 특성 변화 및 물성개량제의 첨가에 의한 건조시간 단축 및 건조 효율의 증가로, 고점성의 면용출물로 부터 품질이 균일하고 풍미가 강화된 전분 조미분말을 얻을 수 있다.
면용출물, 효소분해, 단백분해효소, 전분액화효소, 물성개량제,-
公开(公告)号：KR100415184B1
公开(公告)日：2004-01-16
申请号：KR1020010088153
申请日：2001-12-29
Applicant: 주식회사농심
IPC: A23B7/10
Abstract: PURPOSE: A method of preparing compressed sliced radish kimchi is provided to inhibit the progress of fermentation while maintaining the taste and external appearance of sliced radish kimchi, thereby being preserved for a long period of time. CONSTITUTION: A radish is preserved with salt and cut, the cut pieces of the radish are compressed, soaked in a seasoning sauce containing 3 to 5% by weight of glycine, 1 to 3% by weight of salt, 30 to 40% by weight of red pepper powder, 3 to 5% by weight of a pigment, 4 to 6% by weight of sodium L-glutamate, 2 to 4% by weight of saccharine and 50 to 60% by weight of purified water and then fermented. The fermented radish is soaked in a liquid containing 40 to 60% by weight of lactic acid, 10 to 30% by weight of sodium lactate, 0.2 to 0.4% by weight of chitosan, 0.1 to 0.3% by weight of a green tea extract and 25 to 35% by weight of purified water, followed by compression and vacuum-packing.
Abstract translation: 目的：提供一种制备压缩切片萝卜泡菜的方法，以在保持切片萝卜泡菜的味道和外观的同时抑制发酵进程，从而长时间保存。 组成：萝卜用盐和切割保存，将切好的萝卜块压缩，浸入含有3-5重量％甘氨酸，1-3重量％盐，30-40重量％调味汁的调味酱 的红辣椒粉，3至5重量％的颜料，4至6重量％的L-谷氨酸钠，2至4重量％的糖精和50至60重量％的纯化水，然后发酵。 将发酵萝卜浸泡在含有40〜60重量％乳酸，10〜30重量％乳酸钠，0.2〜0.4重量％壳聚糖，0.1〜0.3重量％绿茶提取物和 25至35重量％的净化水，然后压缩并真空包装。
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公开(公告)号：KR1020020036162A
公开(公告)日：2002-05-16
申请号：KR1020000066204
申请日：2000-11-08
Applicant: 주식회사농심
IPC: A23L1/223
Abstract: PURPOSE: A process of preparing the titled red pepper through performing a two-stage sterilization and freeze drying, thereby improving flavor and texture of a raw red pepper, increasing storage stability and improving quality of a dried product ultimately produced. CONSTITUTION: A raw red pepper is washed and cut in the first stage and the cut red pepper is passed through a seed separator and then cut in the second stage. Thereafter the cut red pepper is submerged in a sterilization liquid to remove harmful microorganism, mixed with a sugar liquid and sterilized by steaming for 2 to 10 min at 90 to 120deg.C at an inner pressure of 0.5 to 2kg/cm¬2, followed by freeze drying at 45 to 70deg.C for 18 to 22 hr.
Abstract translation: 目的：通过进行两步灭菌和冷冻干燥制备红辣椒，从而改善生红辣椒的风味和质地，提高储存稳定性，提高最终生产的干燥产品的质量。 构成：将初生红辣椒在第一阶段洗涤并切割，并将切碎的红辣椒通过种子分离器，然后在第二阶段切割。 此后，将切碎的红辣椒浸入灭菌液中以除去有害微生物，与糖液混合，并在0.5至2kg / cm 2的内压下在90至120℃下蒸汽灭菌2至10分钟，随后 通过在45〜70℃下冷冻干燥18〜22小时。
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Patent Agency Ranking
公开(公告)号：KR100304075B1
公开(公告)日：2002-03-18
申请号：KR1019990007135
申请日：1999-03-04
Applicant: 주식회사농심
IPC: A23L1/16
Abstract: 본발명은복원성과기호성이좋은즉석복원이가능한동결건조만두에관한것이다. 본발명에의하면, 공지의만두피재료에감자전분, 초산전분을첨가하여건조중에일어나는만두외형의변화를방지하고, 뜨거운물만부으면 3∼5분내에즉석복원되게하며, 만두조직감과풍미를좋게할 뿐만아니라솔비톨과프로필렌글리콜을첨가하여보습효과와복원성을향상시킨다. 또한, 유통기간을연장하기위하여만두속의지방성분을적게하고풍미성분을보강한다. 복원성향상과풍미보강을위하여만두제조시접합부양끝을 2∼5mm 미접합하고, 관통구멍을 5∼20mm간격으로 2개뚫고, 압력 4.58Torr이하냉각트랩온도 -20∼-40℃품온 50∼80℃에서동결건조함으로써, 뜨거운물(90℃이상)만부으면 3∼5분이내에즉석복원이가능한동결건조만두가제공된다.
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公开(公告)号：KR100303718B1
公开(公告)日：2001-09-13
申请号：KR1019990033106
申请日：1999-08-12
Applicant: 주식회사농심
IPC: A23L1/31
Abstract: 본발명은즉석복원용건조돈육의제조방법에관한것으로, 상세하게는 (1) 신선한원료돈육의연골, 지방, 모근등 불가식부를제거한후, 일정한크기로절단하여절단원료돈육을만드는단계, (2) 상기절단원료돈육을, 식염, 덱스트린, 솔비톨, 불고기맛분말, 마늘가루, 후추가루, 조미소고기분말및 물을포함하여이루어진조미액에침지하고냉장온도에서 18-30시간숙성시켜조미육을얻는단계, (3) 상기조미육을충전기에충전시키고, 조리하여조리육을얻는단계, (4) 상기조리육을냉각수로냉각하고, 급속동결한후 해동하여해동조리육을얻는단계, (5) 상기해동육을일정한크기로절단하여절단조리육을얻는단계, (6) 상기절단조리육에항산화제를첨가하는단계, (7) 상기항산화제가첨가된절단조리육을 2단계에걸쳐서서히건조하는단계를포함하여이루어지는즉석복원용건조돈육의제조방법에관한것이다. 본발명의방법에의하면, 끓는물에의하여돈육고유의풍미와조직감이용이하게복원되고, 보존안정성이우수하며, 누린내가나지않는즉석복원용건조육을, 균일한규격으로저렴하게대량생산할수 있다.
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公开(公告)号：KR1020010002749A
公开(公告)日：2001-01-15
申请号：KR1019990022707
申请日：1999-06-17
Applicant: 주식회사농심
IPC: A23L1/10
Abstract: PURPOSE: A manufacturing method of dried rice cake for instant restoration is provided to use the dried rice cake for a side material of instant foods, cup ramen, dumpling or noodles due to the excellence in texture and restoring force, because water easily permeates the center of the rice cake within 3-4 minutes in hot water. CONSTITUTION: The manufacturing method of dried rice cake comprises the following steps. Rice and side materials are crushed and mixed to make composites for rice cake. The composites are steamed and pressed out to make a long and slender rice-cake. The rice-cake is slowly frozen at -10deg.C to -40deg.C for 10-24 hours and thawed at normal temperature. The thawed rice-cake is cooled and cut. The cut rice-cake is controlled to contain less than 10 wt.% of moisture content. The composites contains 30-60 wt.% of rice powder, 3-35 wt.% of sorbitol, 1-10 wt.% of emulsifier, 1-10 wt.% of salt, 5-30 wt.% of potato starch, 5-30 wt.% of acetic acid starch and 5-25 wt.% of purified water.
Abstract translation: 目的：提供即时恢复的干米饼的制造方法，由于水易于渗透到中心，因此将干米饼用于速食，杯拉面，饺子或面条的侧面材料，由于其质地和恢复力的优异性 的蛋糕在3-4分钟内在热水中。 构成：干米饼的制造方法包括以下步骤。 将米和侧料粉碎并混合制成米饼复合物。 复合材料被蒸煮并压出来制作长而细长的米饼。 将米饼在-10℃下缓慢冷冻至-40℃，保持10-24小时，并在常温下解冻。 将解冻的米饼冷却并切割。 切割的米饼被控制为含有小于10重量％的水分含量。 该复合材料包含30-60重量％的米粉，3-35重量％的山梨醇，1-10重量％的乳化剂，1-10重量％的盐，5-30重量％的马铃薯淀粉， 5-30重量％的乙酸淀粉和5-25重量％的纯化水。
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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
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。
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