中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

24 records (took 0.018 seconds)

    곡류스낵의 제조방법 및 스낵용 생지의 제조장치
    1.
    发明授权
    곡류스낵의 제조방법 및 스낵용 생지의 제조장치 失效
    从谷物制作笋的装置和方法

    公开(公告)号：KR1019940003811B1

    公开(公告)日：1994-05-03

    申请号：KR1019900004117

    申请日：1990-03-27

    Applicant: 한국식품연구원

    Inventor： 이현유 ,  한억 ,  이상효 ,  박용호 ,  민병용

    IPC: A23G3/02

    Abstract: A cereal snack is prepd. by (a) mixing 30-60% rice powder or 30-60% wheat powder with 40-70% water, (b) forming the obtd. dough with an extruder (200) having a screw (210) at 100-150 deg.C and 200 rpm or less by passing through a hopper (100) housing an upper paddle (110), a middle paddle (120) and a lower paddle (130), (c) 1st-drying the formed dough at 70-100 deg.C into 20-30% moisture content, aging for 20-40 hrs and 2nd-drying at 70-100 deg.C into 10-20% moisture content, and (d) frying the obtd. dryed dough in the 120-200 deg.C oil, seasoning and 3rd-drying at 70-100 deg.C to obtain the final product.

    Abstract translation: 谷物小吃是准备的 通过（a）将30-60％的大米粉或30-60％的小麦粉与40-70％的水混合，（b）形成该物质。 面团，其具有在100-150℃和200rpm或更小的螺杆（210）的挤出机（200），通过容纳上部桨叶（110），中间桨叶（120）和下部叶片（120）的料斗（100） （130），（c）将形成的面团在70-100℃下干燥成20-30％的水分含量，熟化20-40小时，然后在70-100℃下进行第二次干燥至10-20 ％的水分含量，（d）煎锅。 干燥的面团在120-200摄氏度的油中，调味并在70-100℃下进行第三次干燥，得到最终产品。

    쌀과 분리대두 단백을 소재로한 인조육의 제조방법 및 장치
    2.
    发明授权
    쌀과 분리대두 단백을 소재로한 인조육의 제조방법 및 장치 失效
    从大米和大豆制造人造肉的工艺和设备

    公开(公告)号：KR1019910005270B1

    公开(公告)日：1991-07-24

    申请号：KR1019880017224

    申请日：1988-12-22

    Applicant: 한국식품연구원

    Inventor： 이현유 ,  한억 ,  이상효 ,  박용호 ,  민병용

    IPC: A23L1/20 ,  A23J3/26

    Abstract: A process for making an artificial meat (I) for hamburger patty or meat balls comprises (A) mixing 10-30 part of rice pwder, 40-70 part soy-proteins (II) in water with Hobalt mixer to 25-35% water content, (B) aging at room temp. for 12 hrs, and (C) pressextruding in an apparatus of heating at 100-140 deg.C, cooling and forming steps. The characterizations of (I) are following; protein 59.7- 72.3%, density 0.25-0.26, soluble protein 1.5-3.3%, and brightness increased with rice content increased. (II) of >90% protein content is prepared by extruding defatted soybean and removing soy small.

    Abstract translation: 用于制作汉堡包或肉丸的人造肉（I）的方法包括（A）将10-30份大米粉，40-70份大豆蛋白（II）与Hobalt混合器混合至25-35％水 内容，（B）室温老化 12小时，（C）在100-140℃的加热装置中进行预浸渍，冷却和成形步骤。 （I）的描述如下： 蛋白质59.7-72.3％，密度0.25-0.26，可溶性蛋白质1.5-3.3％，亮度随稻米含量的增加而增加。 （II）> 90％蛋白质含量是通过挤出脱脂大豆并除去大豆来制备的。

    우롱차 음료의 제조방법
    8.
    发明授权
    우롱차 음료의 제조방법 失效
    乌龙茶饮料的制造方法

    公开(公告)号：KR1019910007637B1

    公开(公告)日：1991-09-28

    申请号：KR1019910007569

    申请日：1991-05-10

    Applicant: 한국식품연구원

    Inventor： 오상룡 ,  김성수 ,  민병용

    IPC: A23L2/38

    Abstract: A process for preparing beverage from woorong tea comprises: (a) soaking the material (e.g., woorong tea (I), ganoderna (II), ginseng (III), jujube (IV), etc) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and 1st extracting at 60-100 deg.C for 2-3hrs to obtain the water-soluble component (V); (c) mixing the extracted material with 5-10 times of 80% EtOH and 2nd extracting at 40-90 deg.C for 2-3hrs to obtain EtOH- soluble component (VI); (d) mixing the (V) with the (VI) and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing 1.0-2.0% (I)-, 0.1-0.5% (II)-, 0.4-0.7% (III)- and 0.7-2.0% (IV)-extract, and adding 1.5-4.0% honey, 1.0-5.0% sugar, 8.0-13.0 HFCS, 0.02-0.20% citrate, etc to obtain the final product.

    Abstract translation: 一种从羊绒茶制备饮料的方法包括：（a）将材料（例如羊绒茶（I），甘草（II），人参（III），枣（IV）等）浸泡30分钟并洗涤; （b）将洗涤过的物料与5-10倍水混合，并在60-100℃下一次提取2-3小时，得到水溶性成分（V）; （c）将提取的材料与80％EtOH的5-10倍混合，并在40-90℃下二次提取2-3小时，得到EtOH可溶组分（VI）; （d）将（V）与（VI）混合并在50℃或更低的真空下浓缩至白利糖度50; （e）混合1.0-2.0％（I） - ，0.1-0.5％（II） - ，0.4-0.7％（III） - 和0.7-2.0％（IV） - 提取物，加入1.5-4.0％蜂蜜，1.0 -5.0％糖，8.0-13.0 HFCS，0.02-0.20％柠檬酸等，以获得最终产品。

    당귀 음료의 제조방법
    9.
    发明授权
    당귀 음료의 제조방법 失效
    当归饮料的制造方法

    公开(公告)号：KR1019910007635B1

    公开(公告)日：1991-09-28

    申请号：KR1019910007566

    申请日：1991-05-10

    Applicant: 한국식품연구원

    Inventor： 오상룡 ,  김성수 ,  민병용

    IPC: A23L2/38

    Abstract: A process for preparing beverage from ligustici radix comprises: (a) soaking the material (e.g. ligustici radix, ganoderna, jujube, etc.) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and extracting at 60-100 deg.C for 2-3hrs to obtain the water soluble component (I); (c) mixing the extracted material with 5-10 times of 80% EtOH and extracting at 40-90 deg.C for 2-3hrs. to obtain EtOH-soluble compont (II); (d) mixing the (I) with the (II), and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing 0.6-1.5% ligustici radix-, 0.1-0.5% ganoderna- and 1.0-2.0% jujube ext., and adding 2.0-4.0% honey, 1.0-5.0 sugar, 10-13% high fructose corn syrup, 0.02-0.2% citrate, 0.01-0.05% ascorbic acid, etc. to obtain the final product.

    Abstract translation: 用于制备枸杞子饮料的方法包括：（a）将材料（例如木犀草，甘那a，枣等）浸泡30分钟，然后洗涤; （b）将洗涤过的物料与5-10倍水混合，并在60-100℃下萃取2-3小时，得到水溶性成分（I）; （c）将萃取物与5-10％80％EtOH混合，并在40-90℃下萃取2-3小时。 得到EtOH-可​​溶性组分（II）; （d）将（I）与（II）混合，并在50℃或更低温度下真空浓缩至白利糖度50; （e）混合0.6-1.5％枸杞子，0.1-0.5％甘丹酸和1.0-2.0％枣树，加入2.0-4.0％蜂蜜，1.0-5.0糖，10-13％高果糖玉米糖浆，0.02 -0.2％柠檬酸盐，0.01-0.05％抗坏血酸等，以获得最终产品。

Patent Agency Ranking