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Patent Agency Ranking
公开(公告)号：KR100333839B1
公开(公告)日：2002-04-25
申请号：KR1019990055140
申请日：1999-12-06
IPC: A23G3/00
Abstract: 본발명은유과를제조하는방법에관한것으로서, 침지한찹쌀을수세, 분쇄및 증자한후 꽈리치기기기에서 20∼200rpm의회전속도로공기를혼입시킨후 수작업또는압연로울러를통과시킨반죽물을 0.3∼1.5 x 0.3∼1.5 x 0.1∼0.3 cm 크기로성형, 절단한다음천연항산화제로감마오리자놀(r-oryzanol)을 100∼ 1,000 ppm의농도로첨가한튀김유에서유탕팽화하고, 유탕팽화한유과의외피에 1∼2mm 두께로쵸코렛을도포한후 쌀튀밥(매화) 또는견과류를고착시켜냉풍건조기로건조하여유과를제조함으로써제조한유과는크기조절과유탕공정시천연항산화제로서감마오리자놀(r-oryzanol) 첨가로저장성이연장되고, 유과의산패를방지함과아울러식감이증진되는효과가있는유과제조방법이다.
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公开(公告)号：KR1020010054345A
公开(公告)日：2001-07-02
申请号：KR1019990055140
申请日：1999-12-06
IPC: A23G3/00
Abstract: PURPOSE: Provided is a method for preparing an oil-and-honey pastry with improved taste and preservation by adjusting the size, adding γ-oryzanol as a natural antioxidant during a frying process, coating with chocolate and attaching powdered rice, popped rice or nuts to isolate oxygen contact. CONSTITUTION: A method for preparing an oil-and-honey pastry with improved taste and preservation comprises the steps of: (i) watering soaked glutinous rice, pulverizing and steaming; (ii) mixing with air at 20-200rpm in a dough device, kneading with hands or a roller, and forming the dough in a size of 0.3-1.5 x 0.3-1.5 x 0.1-0.3cm; (iii) frying in a frying oil added with γ-oryzanol in a density of 100-1000ppm; (iv) coating with chocolate in a thickness of 1-2mm, and attaching powdered rice, popped rice or nuts, and drying with a cool air dryer.
Abstract translation: 目的：提供油炸蜂蜜糕点的方法，通过调整尺寸，改善味道和保存性，在煎炸过程中加入γ-谷维素作为天然抗氧化剂，用巧克力涂布，连接粉米，糯米或坚果 隔离氧气接触。 构成：具有改善口感和保鲜性的油和蜂蜜糕点的制备方法包括以下步骤：（i）将浸泡的糯米，粉碎和蒸煮; （ii）在面团装置中以20-200rpm的空气混合，用手或辊捏合，并将面团形成为0.3-1.5×0.3-1.5×0.1-0.3cm的尺寸; （iii）在加入浓度为100-1000ppm的γ-谷维素的煎炸油中煎炸; （iv）涂上厚度为1-2mm的巧克力，并连接粉米，米饭或坚果，并用冷空气干燥器进行干燥。
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公开(公告)号：KR1019960010610B1
公开(公告)日：1996-08-06
申请号：KR1019930019773
申请日：1993-09-25
Applicant: 한국식품연구원
IPC: A23G1/06
Abstract: The process for preparing a cracker called Gang-jung comprises the steps of (1) drying sticky rice at 30-50 deg.C to 6-8% water content, (2) grinding with one of pin mill, jet mill, roll mill or impact mill to 0.5-20 micron size, (3) discarding protein particles by Turboplex classifier, (4) kneading the remaining starch particles and shaping, (5) drying at 30-50 deg.C for 5-24 hours to 5-20% water content and (6) frying at 110 deg.C and again at 180 deg.C for 10 seconds. This process saves the soaking process and prevents spoilling.
Abstract translation: 制备称为甘港的裂解器的方法包括以下步骤：（1）将粘米在30-50℃干燥至6-8％含水量;（2）用针磨机，喷射磨机，辊磨机 或冲击磨至0.5-20微米尺寸，（3）通过Turboplex分选机弃去蛋白颗粒，（4）捏合剩余的淀粉颗粒并成型，（5）在30-50℃干燥5-24小时至5- 20％含水量和（6）在110℃下再次在180℃下油炸10秒。 该过程节省了浸泡过程并防止膨胀。
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公开(公告)号：KR1019950007678A
公开(公告)日：1995-04-15
申请号：KR1019930019773
申请日：1993-09-25
Applicant: 한국식품연구원
IPC: A23G1/06
Abstract: 본 발명은 초미세 찹쌀분말을 이용한 신규한 강정(유과)의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 찹쌀을 초미세분쇄하여 기류분급한 고전분질분획을 이용하여 단순하고도 경제적으로 강정을 제조하는 방법에 관한 것이다. 본 발명의 초미세분쇄/기류분급기법을 사용하여 강정(유과)를 제조하면, 7 내지 14일 소요되는 전통적인 제조방법의 수침공정을 완전히 생략하여 제조공정을 크게 난순화시킬 수 있으며, 제조에 소요되는 시간을 10 내지 20일에서 2 내지 3일로 획기적으로 단축시킬 수 있다.
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