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公开(公告)号：KR100456131B1
公开(公告)日：2004-11-08
申请号：KR1020020016924
申请日：2002-03-28
Applicant: 한국식품연구원
IPC: A23L1/06
Abstract: PURPOSE: Provided is a method for manufacturing ginseng Konjac-jelly to increase functionality of ginseng and diet effect of Konjac. It can be applied to the development of the health food supplement. CONSTITUTION: A method for manufacturing ginseng Konjac-jelly comprises the steps of: mixing 0.5-1.5%(w/w) of Konjac, 15-45%(w/w) of oligosaccharide and saccharide mixed with sugar in a mixing ratio of 0.1:9.9 to 3:7(w/w); dissolving the mixture thereof in water, followed by heating; adding 5-15%(w/w) of crushed ginseng to the heated mixture and followed by cooling; and adding saccharide and acid in a ratio of 50:1 to 90:1(w:w) to the cooled mixture, followed by forming.
Abstract translation: 目的：提供一种制造人参魔芋胶以增加人参的功能和魔芋的饮食效果的方法。 它可以应用于保健食品补充剂的开发。 组成：一种用于制造人参魔芋果冻方法包括以下步骤：寡糖和糖与糖混合的0.1的混合比混合0.5-1.5％（重量/重量）的魔芋，15-45％（重量/重量） ：9.9至3：7（w / w）; 将其混合物溶于水中，然后加热; 向加热的混合物中加入5-15％（w / w）的碎人参，然后冷却; 并以50:1至90:1（w:w）的比例加入糖和酸到冷却的混合物中，随后形成。
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公开(公告)号：KR100424153B1
公开(公告)日：2004-03-24
申请号：KR1020010025217
申请日：2001-05-09
IPC: A23L1/221
Abstract: PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.
Abstract translation: 用途：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香料，酒精和蒸馏水的香料。 因为香料可以在保持其内在风味的同时去除盐味和味道，所以它可以有效地用作切片生鱼或烤鱼的香料。 组成：藿香叶经冷冻干燥或热空气干燥，与15-30重量％的水或酒精混合，然后在60-100℃下提取3至10分钟，基于干燥的藿香叶。 然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的酒精和15至40重量％的酒精混合 蒸馏水的重量。
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公开(公告)号：KR100422380B1
公开(公告)日：2004-03-10
申请号：KR1020010025173
申请日：2001-05-09
IPC: A23F3/34
Abstract: PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
Abstract translation: 目的：提供一种制备通过焙烤藿香叶获得的标题藿香叶茶的过程，研磨并且随后混合烤糙米或玉竹（odonratum）。 因此，该产品很好吃，并有薄荷味。 组成：洗净藿香（Fisch。et Meyer）O. kuntze的叶子，热空气干燥至叶片含水量在40-45℃达到5.0-7.0％，并在170-220℃烘烤20-20分钟 180秒。 此后，将糙米在140至170℃烘烤10至20分钟，然后以2：3至3：2的比例与烤藿香混合。 将该混合物与水以2.5至3.5g / L的量混合并在75至85℃下萃取40至60秒。
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公开(公告)号：KR1020020085596A
公开(公告)日：2002-11-16
申请号：KR1020010025173
申请日：2001-05-09
IPC: A23F3/34
Abstract: PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
Abstract translation: 目的：提供通过焙烧藿香树叶获得的标题藿香叶茶，研磨然后混合烤糙米或茯苓的方法。 因此，该产品是美味的，并具有薄荷味。 构成：将藿香（Fisch et Meyer）O.kuntze的叶子洗涤，热空气干燥直到叶子的含水量在40至45℃下达到5.0至7.0％，并在170至220℃下烘烤20至 180秒。 然后，将糙米在140〜170℃下烘烤10〜20分钟，然后以2：3〜3：2的比例与烤藿香混合。 将混合物与2.5〜3.5g / L的水混合，并在75〜85℃下萃取40〜60秒。
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公开(公告)号：KR100180204B1
公开(公告)日：1999-02-01
申请号：KR1019960008027
申请日：1996-03-23
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: 본 발명은 태극삼의 신규한 제조방법에 관한 것이다. 본 발명의 태극삼 제조방법은 수삼을 선별하고 세척하는 공정: 전기에서 수득한 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수삼의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 20 내지 30분간 가열처리하는 공정; 전기에서 가열처리된 수삼을 50 내지 60℃의 건조온도 범위로 열풍건조시키는 공정; 및, 전기에서 제조된 태극삼을 무게선별기에 의해 자동편급하고, 방습이 가능한 비닐포장재로 포장하는 공정을 포함한다. 본 발명의 태극삼 제조방법에 의하면, 종래의 재래식 방법보다 불량율이 약 30%정도 감소되었고, 사포닌의 유실이 없었으며, 인삼의 향과 맛이 보존되었다. 또한, 태극삼 제조의 전체 공정을 수행하는데 걸리는 기간도 약 1/3로 줄어들었으며, 노동력도 크게 절감할 수 있었다.
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Patent Agency Ranking
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公开(公告)号：KR1019970002245B1
公开(公告)日：1997-02-26
申请号：KR1019940002853
申请日：1994-02-17
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: Tororo, useful as health food, made from hemp paste, egg, sesame, soysauce and seaweed laver is provided. Peeled and sliced hemp is freeze-dried at 40deg. C below and under the vaccum pressure of 100 mmTorr and ground to make powder of the size of 40-60 mesh. Hemp powder 100 part is mixed with 80 parts of egg powder, seaweedlaver powder, sesame and soysauce powder to give instant tororo capable to eat by adding water.
Abstract translation: Tororo作为保健食品，由大麻酱，鸡蛋，芝麻，沙蚕和海藻紫菜制成。 将切片的大麻冻干至40℃。 C，真空压力为100 mmTorr，研磨成40-60目的粉末。 大麻粉100份混合80份蛋粉，海藻粉，芝麻和沙ce粉，即可加入水中即可食用。
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公开(公告)号：KR1019960008001B1
公开(公告)日：1996-06-19
申请号：KR1019930021807
申请日：1993-10-20
Applicant: 한국식품연구원
IPC: A23L1/0528
Abstract: The separation method for mucous mannan (I) of yam (II) consists of (1) cleaning and drying (II), (2) crushing with impact mill to 5-30 micron size, (3) separating (I) with air classification system at 5000-22,500 rpm and (4) drying (I) by heating at 50-60 degree.C to 8-10% water content or by freeze-drying for powder. (I) has its mucous characters.
Abstract translation: 纱线（II）的粘液甘露聚糖（I）的分离方法包括（1）清洗和干燥（II），（2）用冲击式粉碎机粉碎至5-30微米尺寸，（3）用空气分级 系统以5000-22,500rpm和（4）通过在50-60℃加热至8-10％的水含量或通过冷冻干燥粉末来干燥（I）。 （I）具有其粘液特征。
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公开(公告)号：KR1019950024684A
公开(公告)日：1995-09-15
申请号：KR1019940002853
申请日：1994-02-17
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: 본 발명은 즉석 토로로의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 마(산약)를 이용하여 즉석에서 물만 첨가하여 토로로를 제조하는 방법에 관한 것이다. 본 발명은 마의 대량 수확시기에 마의 점성이 유지되도록 적당히 건조시켜 분말화하면 저장 및 보관성이 매우 향상되어, 필요시 즉석에서 물만 첨가하여 1년 내내 생마를 마쇄하여 높은 상태의 점성을 갖는 마 페이스트를 제조할 수 있는 방법을 제공하며, 아울러, 점성이 유지되도록 건조된 마 분말에 계란분말, 김분말, 통참깨, 간장분말 등을 배합하여 물만 첨가하면 언제라도 즉석에서 간편하게 식음할 수 있는 분말상의 즉석 토로로를 제조하는 방법을 제공한다.
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公开(公告)号：KR100466922B1
公开(公告)日：2005-01-24
申请号：KR1020020003443
申请日：2002-01-21
IPC: A23L1/212
Abstract: PURPOSE: Provided is a process for preparing freezing-resistant mellowed persimmon, thereby providing the persimmon which maintains freezing resistance and has good physical properties, an appropriate sweet taste and flavor, and a good color. CONSTITUTION: A process for preparing freezing-resistant mellowed persimmon comprises the steps of: mixing 80-85 wt.% of mellowed persimmon flesh, 10-15 wt.% of saccharide selected from sugar, sugar syrup, maltodextrin, trehalose, fructooligosaccharide, sorbitol and the mixture thereof, 0.15-1 wt.% of physical property improver, 0.1-1 wt.% of vitamin C, 0.05-0.1 wt.% of flavoring agent and 0.02-0.08 wt.% of coloring agent; heating the mixture thereof a 60-70 deg.C and sterilizing it; and reforming the mixture in a vinyl or plastic container at -10 to 5 deg.C.
Abstract translation: 用途：提供一种制备抗冻甜味柿子的方法，由此提供具有保持抗冻性并具有良好物理性能，适当甜味和风味以及良好颜色的柿子。 构成：一种制备抗冻甜味柿子的方法，包括以下步骤：将80-85重量％的柔和柿子肉，10-15重量％选自糖，糖浆，麦芽糖糊精，海藻糖，低聚果糖，山梨糖醇 及其混合物，0.15-1重量％的物理性能改进剂，0.1-1重量％的维生素C，0.05-0.1重量％的矫味剂和0.02-0.08重量％的着色剂; 将其混合物加热至60-70℃并灭菌; 并在-10至5℃在乙烯或塑料容器中重整该混合物。
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