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公开(公告)号：KR1020110077180A
公开(公告)日：2011-07-07
申请号：KR1020090133667
申请日：2009-12-30
Applicant: 예산군 , 한국식품연구원 , 예산농산영농조합법인
Abstract: PURPOSE: An apple pudding composition and a producing method thereof are provided to enable users to easily eat apple pudding with the fast gelation speed. CONSTITUTION: A producing method of an apple pudding composition comprises the following steps: adding 0.4~0.6wt % of gelling agent containing glucomannan and carrageenan into water, and heating to dissolve the gelling agent; and adding 55~65wt% of apple puree with the sweetness of 14~16Brix, 8~10wt% of sugar, and 10~20wt% of lactic acid bacteria fermented products of yogurt or a mixture including the apple puree and dried skim milk, into the gelling agent dissolved solution.
Abstract translation: 目的：提供苹果布丁组合物及其制备方法，使用户能够以快速凝胶化速度容易地吃苹果布丁。 构成：苹果布丁组合物的制造方法，包括以下步骤：向水中加入含有葡聚糖和角叉菜胶的胶凝剂0.4〜0.6重量％，加热溶解胶凝剂; 加入55〜65wt％的苹果酱，其甜度为14〜16Brix，8〜10wt％糖和10〜20wt％乳酸菌发酵产品的酸奶或其混合物，包括苹果泥和干脱脂乳，加入 胶凝剂溶解溶液。
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公开(公告)号：KR101162428B1
公开(公告)日：2012-07-04
申请号：KR1020090133667
申请日：2009-12-30
Applicant: 예산군 , 한국식품연구원 , 예산농산영농조합법인
Abstract: 본 발명은 사과퓨레 55 내지 65중량%; 글루코만난과 카라기난이 1:2 내지 1:4로 이루어진 겔화제 0.4 내지 0.6 중량%; 설탕 8 내지 10중량%; 요구르트 또는 사과퓨레와 탈지분유의 혼합물의 유산균 발효물 10 내지 20 중량%; 및 잔여량의 물로 이루어진 관능성이 우수한 사과푸딩 조성물을 제공한다.
사과푸딩, 사과퓨레, 카라기난, 글루코만난-
公开(公告)号：KR101162410B1
公开(公告)日：2012-07-04
申请号：KR1020090075577
申请日：2009-08-17
Abstract: 본 발명은 (a) 무증자 전분질원료, 누룩, 효모 및 물을 혼합하여 1단 담금을 수행하는 단계; 및 (b) 상기 단계 (a)에 의해 얻어진 1단 담금술에 전분질원료, 물 및 파쇄한 사과를 혼합하여 2단 담금을 수행하는 단계를 포함하는 무증자 전분질원료를 이용한 사과청주의 제조방법을 제공한다.
무증자, 사과, 청주-
公开(公告)号：KR1020110092565A
公开(公告)日：2011-08-18
申请号：KR1020100012049
申请日：2010-02-09
Applicant: 예산군 , 농업회사법인 예당식품 주식회사 , 한국식품연구원
Abstract: PURPOSE: An apple juice composition with dietary fibers, and a producing method thereof are provided to offer the excellent diet effect and functionality to users. CONSTITUTION: An apple juice composition with dietary fibers contains 1.5~2.5wt% of polydextrose, 0.02~0.03wt% of L-carnitine, and 5~20wt% of apple puree. A producing method of the apple juice composition comprises a step of washing fresh apples, a step of crushing and extracting the apples after adding a vitamin C solution, a step of homogenizing and sterilizing the obtained apple juice, and a step of inserting the apple juice into a bottle.
Abstract translation: 目的：提供具有膳食纤维的苹果汁组合物及其制备方法，以向用户提供优异的饮食效果和功能。 构成：含有膳食纤维的苹果汁组合物含有1.5〜2.5重量％的聚葡萄糖，0.02〜0.03重量％的L-肉毒碱和5〜20重量％的苹果泥。 苹果汁组合物的制造方法包括洗涤新鲜苹果的步骤，添加维生素C溶液后对苹果进行粉碎和提取的步骤，对所得苹果汁进行均化和灭菌的步骤，以及将苹果汁 进瓶子
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公开(公告)号：KR1020110017997A
公开(公告)日：2011-02-23
申请号：KR1020090075577
申请日：2009-08-17
Abstract: PURPOSE: A method for making apple Chungju(clear rice wine) using non-steamed starch ingredient is provided to improve preference. CONSTITUTION: A method for making apple Chungju using non-steamed starch comprises: a step of mixing non-steamed starch ingredient, nuruk, yeast, and water and performing first immersion; a step of mixing starch ingredient, water, and ground apple to the material obtained from the first immersion; and a step of performing second immersion. The yeast is dried yeast.
Abstract translation: 目的：提供使用非蒸淀粉成分制作苹果中华（清酒）的方法，以改善偏好。 构成：使用非蒸淀粉制备苹果春菊的方法包括：将未蒸熟的淀粉成分，母乳，酵母和水混合并进行第一次浸渍的步骤; 将淀粉成分，水和研磨苹果混合到从第一次浸渍获得的材料的步骤; 以及进行第二次浸渍的步骤。 酵母是干酵母。
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Patent Agency Ranking
公开(公告)号：KR101212913B1
公开(公告)日：2012-12-26
申请号：KR1020100012049
申请日：2010-02-09
Applicant: 예산군 , 농업회사법인 예당식품 주식회사 , 한국식품연구원
Abstract: 본발명은사과착즙액; 폴리덱스트로스; L-카르니틴; 및사과퓨레를함유하는다이어트용사과주스조성물을제공한다. 상기본 발명에의하면관능적인특성이우수하면서식이섬유가풍부한다이어트기능성이우수한사과주스를제공할수 있고, 특히어린이들의기호에적합하고성장기비만을억제할수 있는다이어트용사과주스조성물을제공한다.
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公开(公告)号：KR101245401B1
公开(公告)日：2013-03-19
申请号：KR1020100063210
申请日：2010-06-30
Applicant: 한국식품연구원
Abstract: 본 발명은 증자한 대두 및 증자한 율무의 혼합물에 바실러스 서브틸러스를 접종하여 얻은 율무청국장을 함유하는 쿠키바조성물을 제공한다. 본 발명에 따라 제공되는 쿠키조성물은 청국장 특유의 냄새가 현저하게 저감되어 기호성이 우수하여 남녀노소 누구나 먹기 쉬운 쿠키조성물을 제공한다.
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公开(公告)号：KR1020100136621A
公开(公告)日：2010-12-29
申请号：KR1020090054790
申请日：2009-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A fermented soybean using adlay, and a producing method thereof are provided to reduce the unique smell of the fermented soybean by injecting bacillus subtillis to a mixture of soybean and the adlay. CONSTITUTION: A producing method of a fermented soybean using adlay comprises the following steps: washing soybeans and dipping to water for 20~30 hours in 3~5deg C; steaming the soybeans using an autoclave for 20~60 minutes in 100~130deg C; washing the adlay, dipping to water for 20~30hours in 3~5deg C, and steaming for 30minutes~1hour; cooling the soybeans and the adlay in 25~35deg C, and mixing with a ration of 3.5:1 or 4.5:1, before injecting 0.1~1.0% of bacillus subtillis for producing the fermented soybean; and freeze-drying the fermented soybean, and powdering to obtain fermented soybean and adlay powder.
Abstract translation: 目的：提供使用adlay的发酵大豆及其制备方法，通过将大豆和adlay的混合物中注入芽孢杆菌来减少发酵大豆的独特气味。 构成：使用adlay的发酵大豆的生产方法包括以下步骤：洗涤大豆并在3〜5℃下浸入水中20〜30小时; 在100〜130℃下使用高压釜蒸20〜60分钟; 洗涤后，在3〜5℃下浸泡20〜30小时，蒸30分钟〜1小时; 在25〜35℃下冷却大豆和阿德莱，并以3.5:1或4.5:1的比例混合，然后注入0.1〜1.0％的芽孢杆菌来生产发酵大豆; 冷冻干燥发酵的大豆，粉化，得到发酵大豆和粉末。
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公开(公告)号：KR1020120139357A
公开(公告)日：2012-12-27
申请号：KR1020110059130
申请日：2011-06-17
Applicant: 한국식품연구원
Abstract: PURPOSE: Granular persimmon leaf tea with secure flavor, and a producing method thereof are provided to improve the drinking convenience and the palatability of the persimmon leaf tea. CONSTITUTION: A producing method of granular persimmon leaf tea comprises the following steps: extracting a mixture of leaf tea powder and water at 20-40 deg. C to obtain a leaf tea extract; heating the leaf tea extract at 40-60 deg. C for producing leaf tea concentrate; and adding glucose into the leaf tea concentrate. The leaf tea is obtained by using semi-fermented persimmon leaves.
Abstract translation: 目的：提供具有安全风味的颗粒柿叶茶及其制备方法，以改善柿子茶的饮用方便性和适口性。 构成：颗粒状柿子茶的生产方法包括以下步骤：在20-40度提取叶茶粉和水的混合物。 C获得叶茶提取物; 在40-60度加热叶茶提取物 C生产叶茶精油; 并向叶茶浓缩物中加入葡萄糖。 通过使用半发酵柿子叶获得叶茶。
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公开(公告)号：KR1020120002373A
公开(公告)日：2012-01-05
申请号：KR1020100063210
申请日：2010-06-30
Applicant: 한국식품연구원
CPC classification number: A23G3/48 , A21D13/80 , A23G2200/02 , A23L7/10 , A23L11/20
Abstract: PURPOSE: A cookie bar composition containing fermented soybeans comprising adlay, and a producing method thereof are provided to remove the unique bad smell of fermented soybeans for improving palatability. CONSTITUTION: A producing method of a cookie bar composition containing fermented soybeans comprising adlay comprises the following steps: soaking soybeans in water for 20-30 hours at 3-5 deg G, and steaming the soybeans at 100-130 deg C for 20-60 minutes in an autoclave; soaking the adlay in water for 20-30 hours at 3-5 deg G, and steaming the adlay for 30 minutes-1 hour in a pot with boiling water; cooling the steamed soybeans and adlay at 25-35 deg C, and mixing in a ratio of 3.5-4.5:1; injecting 0.1-1wt% of bacillus subtilis into the mixture, and fermenting; freeze-drying the obtained fermented soybeans comprising the adlay, and crushing; mixing and stirring butter, sugar, oligosaccharide, and salt into a cream state, and adding eggs; adding grain powder, a vanilla flavor, and the fermented soybean powder comprising the adlay before resting; and baking the rested dough in an oven.
Abstract translation: 目的：提供含有发酵大豆的饼干组合物，其包含adlay及其制备方法，以除去发酵大豆的独特难闻气味以改善适口性。 构成：含有含有发酵大豆的饼干组合物的生产方法包括以下步骤：在3-5℃下将大豆浸泡在水中20-30小时，并将大豆在100-130℃蒸煮20-60 高压灭菌器分钟 在3-5度G下将水溶液浸泡在水中20-30小时，并在沸水锅中将糊状物蒸煮30分钟-1小时; 在25-35℃下冷却大豆蒸煮大豆，并以3.5-4.5:1的比例混合; 将0.1-1重量％的枯草芽孢杆菌注入混合物中，发酵; 冷冻干燥所得到的发酵大豆，包含该粘土，并破碎; 将黄油，糖，寡糖和盐混合搅拌成奶油状态，加入鸡蛋; 添加谷物粉末，香草香料，以及在休息之前包含所述粘附剂的发酵大豆粉末; 并将烘烤的面团在烤箱中烘烤。
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