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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
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。
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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
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。
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公开(公告)号：KR1020030081775A
公开(公告)日：2003-10-22
申请号：KR1020020020153
申请日：2002-04-12
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: PURPOSE: A method for producing a functional rice beverage composition containing an aleurone layer extract as a main component is provided. The beverage composition contains malt, sugar liquid and vegetable cream, together with an aleurone layer extract. Milled rice in which the aleurone layer is cut off also has a good taste when cooked. CONSTITUTION: An aleurone layer of rice is blended with water, cooled to -5 to 0deg.C, followed by agitation and gelatinization. Thereafter, 60 to 80%(w/v) of an aleurone layer extract and 4 to 7%(w/v) of malt are soaked in water for 1 to 3hr in a nonwoven fabric, followed by extraction, filtration then centrifugation. The filtrate is added with 0.01 to 5.0%(w/v) of glycerine, 5 to 10%(w/v) of a sweetening agent and 0.01 to 5%(w/v) of vegetable cream, followed by homogenization and retort sterilization.
Abstract translation: 目的：提供含有糊粉层提取物作为主要成分的功能性米饭饮料组合物的制造方法。 饮料组合物含有麦芽，糖液和植物奶油，以及糊粉层提取物。 糊粉糊在其中被切断的磨米也在煮熟时具有良好的味道。 构成：将糊粉糊层与水混合，冷却至-5〜0℃，搅拌，凝胶化。 然后，在无纺织物中将60〜80％（w / v）糊粉层提取物和4〜7％（w / v）麦芽浸渍在水中1〜3小时后，进行提取，过滤，离心。 向滤液中加入甘油0.01〜5.0％（w / v），甜味剂5〜10％（w / v），植酸奶油0.01〜5％（w / v），进行均质化和蒸煮灭菌 。
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Patent Agency Ranking
公开(公告)号：KR1019950001448B1
公开(公告)日：1995-02-24
申请号：KR1019920013000
申请日：1992-07-21
Applicant: 한국식품연구원
IPC: A23L1/10
Abstract: The process for frozen sliced rice cake with seasoning (I) consists of (1) powdering rice soaked for 8 hrs in water to 43% water content to get rice powder (II), (2) mixing (II) 79%, salt 1%, sugar 17%, sticky rice powder 3% with a crusher, (3) steaming for 30 min to get piece of rice cake (III), (4) seasoning (III), (5) wrapping with multi-film such as PP/AD/EVOH/AD/PP and (6) freezing the wrapped rice cake below -50 deg.C within 10 min.
Abstract translation: 调味品（I）的冷冻切片米饼的制作过程包括：（1）在水中浸泡8小时的粉末，水分含量达到43％，得到米粉（II），（2）混合（II）79％，盐1 ％，糖17％，糯米粉3％用破碎机，（3）蒸30分钟得到一块米糕（III），（4）调味料（III），（5）多层包装如 PP / AD / EVOH / AD / PP和（6）在10分钟内将包裹的米饼冻结在-50℃以下。
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公开(公告)号：KR1019940013359A
公开(公告)日：1994-07-15
申请号：KR1019920025931
申请日：1992-12-29
Applicant: 한국식품연구원
IPC: A23L1/182
Abstract: 본 발명은 무균포장 밥류(흰밥, 오곡밥, 찰밥 및 팥밥)의 제조방법으로 30∼60분간 침지하여 탈수한 쌀과 부재료를 혼합하고 원료쌀 무게의 1.1∼1.5배의 물을 가한 후 통상의 가수식 연속취반기로 15∼25분동안 가열하여 밥을 짓고, 크린룸(Clean Alcohol)에서 폴리프로필렌(Ploypropylene)과 에틸렌 비닐 알콜(Ethylene Vinyl Alcohol)이 적충된 용기에 담아 질소충진과 탄소소재를 부가한 후 상기 용기와 동일한 재질의 리드 포장지로 무균포장하여 막 지은 밥과 유사한 식감을 가지면서도 장기간의 보존이 가능하고 간단히 가열조리하여 먹을 수 있는 무균포장 밥류의 제조방법이다.
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公开(公告)号：KR1019940001810A
公开(公告)日：1994-02-16
申请号：KR1019920013000
申请日：1992-07-21
Applicant: 한국식품연구원
IPC: A23L1/10
Abstract: 본 발명은 조리 냉동 떡볶이의 제조방법에 관한 것으로 특히 멥쌀을 수세하여 8시간 동안 물에 침지한 후 습식 제분하여 최종 수분함량을 43%로 조정한 다음, 멥쌀 79%. 소금 1%, 설탕 17%및 천연물 3%의 배합비로 하여 곱게 분쇄하고 30분간 증기로 쪄서 제병기를 사용하여 가래떡 모양으로 성형하고 이를 양념 조미액으로 조리하여 떡볶이를 제조한 후, 즉시 기체 차단성, 내열성이 우수한 전자렌지용 용기에 담아 -50℃이하에서 10분이내에 급속동결 제조하여 조리하기 간편하고 장기간의 저장에도 품질의 저하가 없으며 원래의 떡조직감을 그대로 유지 하는 등 맛, 향기 및 식감이 우수한 떡볶기를 위생적으로 대량생산하는 떡볶이의 제조방법이다.
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公开(公告)号：KR100426960B1
公开(公告)日：2004-04-13
申请号：KR1020020020153
申请日：2002-04-12
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: PURPOSE: A method for producing a functional rice beverage composition containing an aleurone layer extract as a main component is provided. The beverage composition contains malt, sugar liquid and vegetable cream, together with an aleurone layer extract. Milled rice in which the aleurone layer is cut off also has a good taste when cooked. CONSTITUTION: An aleurone layer of rice is blended with water, cooled to -5 to 0deg.C, followed by agitation and gelatinization. Thereafter, 60 to 80%(w/v) of an aleurone layer extract and 4 to 7%(w/v) of malt are soaked in water for 1 to 3hr in a nonwoven fabric, followed by extraction, filtration then centrifugation. The filtrate is added with 0.01 to 5.0%(w/v) of glycerine, 5 to 10%(w/v) of a sweetening agent and 0.01 to 5%(w/v) of vegetable cream, followed by homogenization and retort sterilization.
Abstract translation: 目的：提供一种生产含糊粉层提取物作为主要组分的功能性米饭饮料组合物的方法。 该饮料组合物含有麦芽，糖液和植物奶油以及糊粉层提取物。 其中糊粉层被切除的磨碎的米饭在烹饪时也具有良好的味道。 组成：将糊粉层与水混合，冷却至-5至0℃，随后进行搅拌和糊化。 之后，在无纺布中，将60-80％（w / v）糊粉层提取物和4-7％（w / v）麦芽在水中浸泡1至3小时，随后萃取，过滤，然后离心。 向滤液中加入甘油0.01-5.0％（w / v），甜味剂5-10％（w / v）和植物奶油0.01-5％（w / v），然后均质化并蒸煮杀菌 。
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