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Patent Agency Ranking
公开(公告)号：KR101266183B1
公开(公告)日：2013-05-21
申请号：KR1020100054337
申请日：2010-06-09
Applicant: 한국식품연구원
Abstract: 본발명은산약초콜릿및 그제조방법에관한것으로, 구체적으로본 발명의산약초콜릿은산약분말, 증자산약및 산약의효소분해물로이루어진군으로부터선택된단독또는이들의혼합물을포함한다. 본발명의산약초콜릿은산약의쓴 맛과초콜릿의단 맛이어우러져기호도를상승시켜산약의섭취및 소비를증가시킬수 있다.
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公开(公告)号：KR101234855B1
公开(公告)日：2013-02-19
申请号：KR1020100054336
申请日：2010-06-09
Applicant: 한국식품연구원
Abstract: 본 발명은 산약을 이용한 식품 조성물 및 이의 제조 방법에 관한 것으로, 구체적으로 본 발명의 산약을 이용한 식품 조성물은 생산약, 산약 분말, 증자 산약 및 산약 발효물로 이루어진 군으로부터 선택된 단독 또는 이들의 혼합물을 포함한다.
본 발명의 산약을 이용한 식품 조성물은 산약 특유의 아린 맛을 개선하여 기호도를 상승시켜 산약의 소비 및 섭취를 증대시킬 수 있다.-
公开(公告)号：KR1020110134647A
公开(公告)日：2011-12-15
申请号：KR1020100054336
申请日：2010-06-09
Applicant: 한국식품연구원
CPC classification number: A23L19/00 , A23L2/382 , A23L33/105 , A23V2200/32 , A23V2200/3262 , A23V2300/26
Abstract: PURPOSE: A food composition using dioscorea batatas, and a producing method thereof are provided to obtain sweet bean jelly, fermented rink, or gruel. CONSTITUTION: A producing method of a food composition using dioscorea batatas comprises the following steps: mixing purified water with one component selected from raw dioscorea batatas, dioscorea batatas powder, steamed dioscorea batatas, lactic acid bacteria fermented dioscorea batatas, or their mixture, and crushing the mixture for homogenizing; and injecting lactobacilus amylophilus and leuconostoc mesenteroides subsp. mesenteroides into the mixture, and adding additives including saccharide for fermenting for 20-50 hours at 25-40 deg C.
Abstract translation: 目的：提供使用薯A蓉的食品组合物及其制备方法，以获得甜豆冻，发酵溜冰场或稀饭。 构成：使用薯a蓉的食品组合物的制造方法，包括以下步骤：将纯净水与选自原料薯as，薯as粉，蒸食薯as，乳酸菌发酵薯as或其混合物中的一种成分混合， 混合均匀; 并注射乳酸杆菌和迷迭香肠粘膜亚种。 将肠内注射入混合物中，并加入包括糖类的添加剂，用于在25-40℃下发酵20-50小时。
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公开(公告)号：KR1020110134648A
公开(公告)日：2011-12-15
申请号：KR1020100054337
申请日：2010-06-09
Applicant: 한국식품연구원
Abstract: PURPOSE: A dioscorea batatas chocolate composition, and a producing method thereof are provided to offer the soft matter property and high palatability of the composition to users. CONSTITUTION: A producing method of a dioscorea batatas chocolate composition comprises the following steps: inserting dark chocolate into a mold after tampering, and hardening before removing the inside chocolate for forming hollow holes; injecting a mixture of dioscorea batatas and tampered white chocolate into the hollow holes, and inserting the dark chocolate on the upper side of the mixture; and cooling the obtained chocolate for 10-60 minutes at 0-10 deg C.
Abstract translation: 目的：提供薯as薯巧克力组合物及其制造方法，以向用户提供组合物的软质性和高适口性。 构成：薯as巧克力组合物的制造方法包括以下步骤：在捣烂后将黑巧克力插入模具中，并在去除用于形成中空孔的内部巧克力之前硬化; 将薯a蓉和被篡改的白巧克力混合物注入中空孔，并将黑巧克力插入混合物的上侧; 并在0-10℃下将获得的巧克力冷却10-60分钟
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