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公开(公告)号：KR101293487B1
公开(公告)日：2013-08-07
申请号：KR1020110003214
申请日：2011-01-12
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀국수 제조장치에 관한 것으로서, 습식분쇄된 쌀유액을 저장하는 유액저장호퍼, 상기 유액저장호퍼와 유액투입부를 통해 연통되며, 공급된 쌀유액을 시트 형상으로 성형하는 성형부, 상기 성형부에 의해 시트 형상으로 성형된 쌀유액을 증숙시키는 증숙부, 상기 증숙부를 통과한 쌀국수 성형물을 송풍 냉각시키는 방냉부, 상기 성형부를 통과한 쌀유액을 상기 증숙부 및 상기 방냉부를 통과하도록 이송시키는 컨베이어 벨트, 상기 컨베이어 벨트 상에 형성되며 상기 방냉부를 거친 쌀국수 성형물을, 상기 컨베이어 벨트와 분리시키는 스크레퍼부, 및 상기 스크레퍼부에 의해 분리된 쌀국수 성형물을 절단하는 절단부를 포함하여 이루어지며, 종래의 압출식 시스템에서 전환하여 압연식 공정으로 쌀국수를 제조하므로, 장립종 쌀을 원료로 쌀국수를 제조하는데 적합하다.
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公开(公告)号：KR101279803B1
公开(公告)日：2013-07-01
申请号：KR1020110122380
申请日：2011-11-22
Applicant: 한국식품연구원
Abstract: 본 발명은 쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법에 관한 것으로서 보다 상세하게는 곡물가루를 주재료로 하는 쿠키에 있어서 쌀 가공 부산물을 포함하는 쿠키로서 상기 쌀 가공 부산물은 곡물가루 100중량부에 대하여 1∼40중량부를 포함하는 것을 특징으로 하는 쌀 가공 부산물을 포함하는 쿠키 및 이의 제조방법에 관한 것이다.
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公开(公告)号：KR101242538B1
公开(公告)日：2013-03-18
申请号：KR1020100131921
申请日：2010-12-21
Abstract: 녹차엽, 덖음 녹차분말 및 녹차 추출물을 포함하는 풍미가 개선된 육가공식품 및 이의 제조방법에 관한 것이다. 보다 자세하게는 녹차엽, 덖음 녹차분말, 녹차 열수추출물를 포함하는 녹차 풍미 개선용 조성물 및 이의 제조방법을 제공한다. 또한, 상기 구체예는 현미를 추가로 포함하는 풍미가 개선된 육가공식품 조성물을 제공하고, 본 발명의 조성물을 통하여 소시지 및 햄을 제조시 첨가함으로써 녹차의 고유한 풍미는 물론 녹차 고유의 생리기능성을 제품에 제공할 수 있다.
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公开(公告)号：KR1020120081852A
公开(公告)日：2012-07-20
申请号：KR1020110003214
申请日：2011-01-12
Applicant: 한국식품연구원
Abstract: PURPOSE: Rice noodle producing device and method capable of simplifying production processes for rice noodles are provided to produce the rice noodles having the uniform quality. CONSTITUTION: A rice noodle producing device includes an emulsion storage hopper(10), an emulsion insertion port(20), a molding unit(30), a steaming unit, a cooling unit(50), a conveyor belt, a scraper unit(60), and a cutter unit(70). The emulsion storage hopper stores wet-milled rice liquid. The emulsion insertion port is for supplying the rice liquid to the molding unit. The molding unit molds the rice liquid into sheets. The steaming unit steams the rice liquid sheets. The cooling unit cools the rice noodle molded products passed through the steaming unit. The conveyor belt transfers the rice liquid through the steaming unit and the cooling unit. The scraper unit separates the rice noodle molded products from the conveyor belt. The cutter unit cuts the rice noodle molded products.
Abstract translation: 目的：提供能够简化米粉生产工艺的米粉生产装置和方法，以生产具有均匀品质的米粉。 构成：米粉生产装置包括乳剂储存料斗（10），乳剂插入口（20），成型单元（30），蒸煮单元，冷却单元（50），输送带，刮板单元 60）和切割单元（70）。 乳液储存料斗存储湿磨米液。 乳液插入口用于将米液供给到成型单元。 成型单元将米液模制成片。 蒸煮单元蒸制米片。 冷却单元冷却通过蒸汽单元的米粉成型品。 输送带将米饭液体通过蒸汽单元和冷却单元传送。 刮刀单元将米线成型产品与输送带分离。 切割机切割米粉成型品。
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公开(公告)号：KR101131514B1
公开(公告)日：2012-04-04
申请号：KR1020100080126
申请日：2010-08-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/961 , Y02W90/11
Abstract: PURPOSE: A sauce composition for instant food, and a producing method thereof are provided to offer excellent dispersing property and easy mixing property of the composition to users. CONSTITUTION: A producing method of sauce composition for instant food comprises the following steps: washing spring onion, carrot, and onion before finely cutting, and slicing chicken breast to obtain mixing materials; mixing red pepper paste, starch syrup, cooking wine, sesame seed oil, and purified water to obtain red pepper paste sauce; frying the mixing materials in a frying pan with olive oil; adding the red pepper paste sauce and potato starch into the fried materials; stirring the mixture and heating at 95-105 deg C to obtain the sauce composition; inserting the sauce composition into a heatproof packaging pouch, and fusing the pouch at 170-180 deg C: and sterilizing the pouch using 110-130 deg C hot water for 5-20 minutes.
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Patent Agency Ranking
公开(公告)号：KR1020110072769A
公开(公告)日：2011-06-29
申请号：KR1020090129845
申请日：2009-12-23
IPC: A23L23/00
CPC classification number: A23L23/00 , A23V2250/21
Abstract: PURPOSE: Mulberry fruit sauce containing a mulberry fruit extract, and a producing method thereof are provided to offer the physiological functionality and the unique flavor of mulberry fruits to the sauce. CONSTITUTION: Mulberry fruit sauce contains 5~30wt% of mulberry fruit extract. The mulberry fruit extract is selected from a mulberry fruit alcohol extract or a supercritical mulberry fruit extract. The mulberry fruit alcohol extract is produced by adding 50~70% ethanol to fresh mulberry fruits, and extracting for more than 7hours. The supercritical mulberry fruit extract is produced by extracting the fresh mulberry fruits using a supercritical fluid extraction device for 1~2hours at 40~50deg C.
Abstract translation: 目的：提供含有桑果提取物的桑果水果酱及其制备方法，以提供桑树果实的生理功能和独特风味。 构成：桑果汁含有5〜30wt％的桑果提取物。 桑果提取物选自桑树果酒提取物或超临界桑果提取物。 通过向新鲜桑树水果中加入50〜70％乙醇，提取超过7小时即可生产桑叶果酒提取物。 超临界桑果提取物是通过超临界流体萃取装置在40〜50℃下提取新鲜桑果1〜2小时来制备的。
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公开(公告)号：KR100832308B1
公开(公告)日：2008-05-26
申请号：KR1020070063239
申请日：2007-06-26
Applicant: 인하대학교 산학협력단 , 한국식품연구원 , 경기도 여주시
CPC classification number: A23L23/00 , A23L11/09 , A23L19/105 , A23L27/10
Abstract: Ssamjang using sweet potato and its preparation method are provided to impart special and savory tastes to Ssamjang and satisfy consumers' preferences. Ssamjang using sweet potato is prepared by the steps of: making a sweet potato paste; making a side ingredient containing red pepper, unripe green pepper and garlic; making a diluted soybean paste containing soybean paste and refined water in a weight ratio of 2:1; obtaining a homogenized ingredient made of red pepper powder, anchovy powder and sea tangle powder; and mixing the sweet potato paste, side ingredient, diluted soybean paste and homogenized ingredient. The Ssamjang comprises 34~39wt% of sweet potato, 32~37wt% of soybean paste, 15~18wt% of refined water, 2~4wt% of unripe green pepper, 2~4wt% of red pepper, 2~4wt% of minced garlic, 1.5~2.5wt% of red pepper powder, 0.5~1.5wt% of anchovy powder, and 0.5~1.5wt% of sea tangle powder.
Abstract translation: Ssamjang使用甘薯及其制备方法，为Ssamjang提供特殊和美味的口味，满足消费者的喜好。 使用甘薯的Ssamjang是通过以下步骤制备的：制成甘薯糊; 制成含有红辣椒，未成熟青椒和大蒜的副成分; 制成含有大豆酱和精制水的稀释大豆酱，重量比为2：1; 获得由红辣椒粉，cho鱼粉和海泡粉制成的匀浆成分; 并将甘薯糊，副成分，稀释大豆酱和匀浆成分混合。 Ssamjang包括34〜39wt％的甘薯，32〜37wt％的大豆酱，15〜18wt％的精制水，2〜4wt％的未成熟青椒，2〜4wt％的红辣椒，2〜4wt％的切碎 大蒜，红辣椒粉1.5〜2.5重量％，an鱼粉0.5〜1.5重量％，海螯粉0.5〜1.5重量％。
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公开(公告)号：KR101367643B1
公开(公告)日：2014-02-27
申请号：KR1020120032363
申请日：2012-03-29
Applicant: 한국식품연구원
Abstract: 본 발명은 생면 상태의 쌀면발을 연속공정으로 생산할 수 있는 쌀면발 제조장치, 제조방법, 및 그에 의하여 제조된 쌀면발에 관한 것으로서, 본 발명의 바람직한 실시예에 따른 쌀면발 제조장치는, 습식분쇄된 쌀유액을 수용하며, 수용된 쌀유액을 소정의 속도로 배출할 수 있는 호퍼부; 상기 호퍼부로부터 배출된 쌀유액이 경사지도록 흐르게 하여 쌀유액을 시트 형상으로 성형하는 성형부; 상기 성형부에 의해 시트 형상으로 성형된 쌀유액을 증숙시켜 증숙 시트로 만드는 증숙부; 상기 증숙부를 통과한 증숙 시트를 냉각하는 냉각부; 상기 성형부에 의하여 형성된 시트 형상의 쌀유액을 상기 증숙부 및 상기 냉각부를 향하여 이송하는 이송부; 및 상기 냉각부로부터 배출된 증숙 시트를 상기 이송부로부터 분리시키는 증숙 시트 분리부를 구비한다.
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公开(公告)号：KR101302596B1
公开(公告)日：2013-08-30
申请号：KR1020110145743
申请日：2011-12-29
Applicant: 한국식품연구원 , 크라제 인터내셔날(주)
Abstract: PURPOSE: A manufacturing method of a vegetable paste sauce for meat, and a paste sauce manufactured thereby are provided to offer a paste sauce having a unique taste and enriched nutrients. CONSTITUTION: A manufacturing method of a vegetable paste sauce for meat comprises the steps of: adding 150-250 wt% of a tomato paste and 250-500 wt% of a wine to 100 wt% of sliced vegetable, and cooking in an oven at 150-350 deg. C for 9 hours; adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; and adding a beef meat juice to the concentrated wine-vegetable mixture and heating it at 70-200 deg. C. The sliced vegetable, tomato paste, and wine are cooked at 150-350 deg. C. In the step of concentrating the wine-vegetable mixture, the mixture is concentrated until it becomes 60-85% based on the total weight of the mixture. The vegetable comprises: 10-40 wt% of carrots; 1-20 wt% of salary; 20-60 wt% of tomatoes; 10-50 wt% of onions; and 0.5-10 wt% of garlic. [Reference numerals] (S110) Step of adding a tomato paste and of a wine to sliced vegetable, and cooking; (S120) Step of adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; (S130) Step of adding a beef meat juice to the concentrated wine-vegetable mixture and heating it; (S140) Step of adding spices to the beef meat juice and heating it
Abstract translation: 目的：提供一种用于肉类的蔬菜酱汁的制造方法以及由此制成的酱汁，以提供具有独特味道和富含营养物质的酱汁。 构成：用于肉类的植物酱酱的制造方法包括以下步骤：向100重量％的切片蔬菜中加入150-250重量％的番茄酱和250-500重量％的葡萄酒，并在烘箱中烹饪 150-350度 C 9小时; 在煮熟的蔬菜混合物中重复加入葡萄酒1-4次，并浓缩; 并向浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁，并在70-200度加热。 C.切片蔬菜，番茄酱和葡萄酒在150-350度煮熟。 C.在浓缩葡萄酒 - 蔬菜混合物的步骤中，将混合物浓缩至基于混合物总重量的60-85％。 蔬菜包括：10-40重量％的胡萝卜; 1-20％的工资; 20-60重量％的番茄; 10-50重量％的洋葱; 和0.5-10重量％的大蒜。 （S110）将番茄酱和葡萄酒添加到切片蔬菜中并进行烹调的步骤; （S120）烹饪烹调蔬菜混合物时，重复加入葡萄酒1-4次，浓缩; （S130）将浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁加热的步骤; （S140）向牛肉汁加香料的步骤加热
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公开(公告)号：KR1020120053172A
公开(公告)日：2012-05-25
申请号：KR1020100114301
申请日：2010-11-17
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A23L29/10 , A23P10/20 , A23V2002/00
Abstract: PURPOSE: A ginseng cream sauce composition for producing instant food, and a producing method thereof are provided to enable users to eat the composition with rice noodles or instant rice. CONSTITUTION: A producing method of a ginseng cream sauce composition comprises the following steps: roasting 3-7 parts of olive oil by weight, 3-7 parts of sliced button mushroom by weight, and 3-6 parts of onion by weight; adding 35-55 parts of cheese by weight and 120-160 parts of milk by weight into the roasted ingredients; adding 1-3 parts of ginseng powder or extract by weight into the mixture, and heating the mixture at 95-105 deg C; adjusting the viscosity of the mixture by adding more milk; filling the sauce composition into a packaging material, and fusing the packaging material at 170-180 deg C; and sterilizing the composition using 110-130 deg C hot water for 5-20 minutes.
Abstract translation: 目的：提供一种用于生产速食食品的人参奶油酱组合物及其制备方法，以使用户能够使用米粉或速溶米饭食用组合物。 构成：人参奶油酱组合物的制造方法，包括以下步骤：将3-7重量份的橄榄油，3-7重量的切片纽扣蘑菇和3-6重量份的洋葱焙烧; 加入35-55份重量的奶酪和120-160份重量的牛奶加入到焙烤成分中; 向混合物中加入1-3份人参粉末或重量的提取物，并在95-105℃下加热混合物; 通过添加更多的牛奶来调节混合物的粘度; 将酱料组合物填充到包装材料中，并将包装材料在170-180℃下熔融; 并用110-130℃热水灭菌组合物5-20分钟。
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