-
公开(公告)号：KR100934755B1
公开(公告)日：2009-12-31
申请号：KR1020070101402
申请日：2007-10-09
Applicant: 한국식품연구원 , 부안군 , 재단법인 전라북도생물산업진흥원
Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.
Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有Goami的米线的制造方法。 一种制备含有Goami的米粉的方法，包括以下步骤：将粉碎的Goami和白米混合以获得混合物; 将精盐，纯净水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波将面团糊化1-20分钟; 并干燥和形成米粉。 功能成分选自桑叶，百里香，普洱茶，甲壳素，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，枳壳果皮，黄芩， 松针，山灰，益母草，补骨脂和生地黄。
-
Patent Agency Ranking
公开(公告)号：KR100989637B1
公开(公告)日：2010-10-26
申请号：KR1020080030365
申请日：2008-04-01
Applicant: 한국식품연구원
Abstract: 본 발명은 기능성 소재가 포함된 쌀국수 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀국수에 있어서, 전분손상도 범위가 15％이하, 보다 바람직하게는 전분손상도 범위가 8∼15％인 반습식 기류분쇄 백미 쌀가루, 전분손상도 범위가 12％이하, 보다 바람직하게는 전분손상도 범위가 5∼12％인 습식 기류분쇄 백미 쌀가루, 전분손상도 범위가 15％이하, 보다 바람직하게는 전분손상도 범위가 10∼15％인 반습식 기류분쇄 파쇄 쌀가루의 군으로부터 선택된 어느 하나 이상의 쌀가루를 주재료로 하고, 상기 쌀가루 주재료에 전분 및 기능성 소재가 포함되도록 하여 관능성, 기능성이 우수하고, 면의 탄력성이 좋으며, 열수를 공급하여 복원시 우수한 면질을 유지할 수 있는 쌀국수 및 이의 제조방법에 관한 것이다.
상기에서 기능성 소재는 뽕잎, 녹차, DHA 칼슘, 단호박, 흑미, 클로렐라 분말, 마치현 분말, 미나리 분말, 쑥 분말, 쑥갓 분말, 양파 분말, 마늘 분말, 명일엽 분말, 강황 분말, 산수유 분말, 황금 분말, 치커리 분말, 셀레늄 분말의 군으로부터 선택된 어느 하나 이상이다.
쌀국수, 기능성 소재-
公开(公告)号：KR1020090105104A
公开(公告)日：2009-10-07
申请号：KR1020080030365
申请日：2008-04-01
Applicant: 한국식품연구원
CPC classification number: A23L7/109 , A23L3/36 , A23L29/03 , A23L29/212 , A23L33/105 , A23P30/20
Abstract: PURPOSE: A method for preparing instant rice noodles containing functional materials is provided to secure high quality of noodles when they are put in hot water. CONSTITUTION: A method for preparing instant rice noodles containing functional materials comprises the following steps of: mixing starch, functional materials, and refined salt to rice flour; adding purified water to the mixture; steaming the dough; extruding the dough through an extruder with a 0.4-2.0mm dice and cutting the extruded noodles; and cooling off the noodles, and drying them in a fridge and freezer. The functional materials are selected from the group consisting of mulberry leaves, green tea, DHA calcium, sweet pumpkin, black rice, chlorella powder, Portulacae herba powder, dropwort powder, wormwood powder, crown daisy powder, onion powder, garlic powder, Angelica keiskei powder, Curcuma longa powder, Cornelian cherry powder, skullcap plant powder, chicory powder, and selenium powder.
Abstract translation: 目的：提供含有功能材料的速溶米粉的制备方法，以确保将面条放入热水中时的高质量。 构成：一种制备含有功能材料的速溶米粉的方法，包括以下步骤：将淀粉，功能材料和精制盐混合到米粉中; 向混合物中加入纯净水; 蒸面团; 将面团通过挤压机挤出0.4-2.0mm骰子并切割挤出的面条; 并冷却面条，并在冰箱和冰柜中烘干。 功能材料选自桑叶，绿茶，DHA钙，甜南瓜，黑米，小球藻粉，茯苓粉，滴麦粉，蒿木粉，皇冠雏菊粉，洋葱粉，大蒜粉，当归keiskei 粉末，姜黄粉，康乃馨樱桃粉，骷髅植物粉，菊苣粉和硒粉。
-
公开(公告)号：KR1020090036306A
公开(公告)日：2009-04-14
申请号：KR1020070101402
申请日：2007-10-09
Applicant: 한국식품연구원 , 부안군 , 재단법인 전라북도생물산업진흥원
Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.
Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有果酱的米粉的方法。 制备含有果酱的米粉的方法包括以下步骤：混合粉碎的谷氨酸和白米以获得混合物; 将精制盐，纯化水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波胶化面团1-20分钟; 并干燥并形成米粉。 功能组分选自桑叶，胸腺，普洱茶，壳多糖，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，Aurantii Nobilis Pericarpium，Skullcap， 松针，山楂，西葫芦，补骨脂和准备的地黄根。
-
公开(公告)号：KR101044290B1
公开(公告)日：2011-06-28
申请号：KR1020080092349
申请日：2008-09-19
Abstract: 본 발명은 쓴메밀즙 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쓴메밀순, 볶은 쓴메밀 및 둥글레의 열수 추출물 및 부재료를 포함하는 쓴메밀즙; 쓴메밀즙의 제조에 있어서, 쓴메밀순, 볶은 쓴메밀 및 둥글레의 열수 추출물에 부재료를 첨가하고 교반하는 단계를 포함하는 쓴메밀즙의 제조방법에 관한 것이다.
쓴메밀순, 볶은 쓴메밀, 둥글레-
公开(公告)号：KR1020100033261A
公开(公告)日：2010-03-29
申请号：KR1020080092349
申请日：2008-09-19
CPC classification number: A23L2/38 , A23L2/52 , A23L33/105 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: Tartary buckwheat juice and a manufacturing method thereof are provided to manufacture the buckwheat juice with a high content of rutin by mixing tartary wheat shoots, roasted tartary buckwheat, and Polygonatum odoratum extract with supplementary ingredients. CONSTITUTION: Tartary buckwheat juice is manufactured by mixing tartary wheat shoots, roasted tartary buckwheat, and Polygonatum odoratum extract with supplementary ingredients. The roasted tartary buckwheat is manufactured by roasting seed of tartary wheat with 50~70 rpm. The Polygonatum odoratum extract is manufactured by extracting a solomon's seal with refined water at a temperature of 90~110°C for 3 ~ 6 hours.
Abstract translation: 目的：提供鞑靼荞麦汁及其制造方法，通过将鞑靼小麦芽，荞麦荞麦和茯苓提取物与补充成分混合来制造含有高含量芦丁的荞麦汁。 构成：鞑靼荞麦汁通过将鞑靼小麦芽，荞麦荞麦和Poly atum提取物与补充成分混合而制成。 焙烧的荞麦荞麦是以50〜70转/分的速度焙炒小麦种子制成的。 通过在90〜110℃的温度下用精制水提取独特的密封剂3〜6小时来制造黄芪提取物。
-
-
-
-
-
Search Results
6
records
(took 0.018 seconds)
