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公开(公告)号：EP3128853B1
公开(公告)日：2018-10-10
申请号：EP15768445.7
申请日：2015-03-27
发明人： PARK, Joo Dong , LEE, Chang Yong , CHUNG, Su Yeon , KANG, Myung Woo , KWON, Soon Hee , KIM, Sung Hee , PARK, Sung Yong , SHINE, Sung Woo , AN, Jeong Seok , YOON, So Young , HONG, Jung Yeon
CPC分类号： A23P20/11 , A23L5/15 , A23L17/60 , A23V2002/00
摘要： The present invention provides a method for manufacturing seasoned laver, the method comprising the steps of: 1) toasting dried laver in a toasting tunnel at 50˜200° C. for 2-3 seconds; 2) applying oil to a surface of the laver resulting from step 1), and seasoning the oil-applied laver with salt; 3) further toasting the seasoned laver of step 2) in a toasting tunnel at 200˜400° C. for 5-7 seconds; 4) spraying and applying oil to the surface of the laver resulting from step 3).
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2.发明公开
公开(公告)号：EP3128853A1
公开(公告)日：2017-02-15
申请号：EP15768445.7
申请日：2015-03-27
发明人： PARK, Joo Dong , LEE, Chang Yong , CHUNG, Su Yeon , KANG, Myung Woo , KWON, Soon Hee , KIM, Sung Hee , PARK, Sung Yong , SHINE, Sung Woo , AN, Jeong Seok , YOON, So Young , HONG, Jung Yeon
CPC分类号： A23L1/0055 , A23L5/15 , A23L17/60 , A23P20/11 , A23V2002/00
摘要： The present invention provides a method for manufacturing seasoned laver, the method comprising the steps of: 1) toasting dried laver in a toasting tunnel at 50~200℃ for 2-3 seconds; 2) applying oil to a surface of the laver resulting from step 1), and seasoning the oil-applied laver with salt; 3) further toasting the seasoned laver of step 2) in a toasting tunnel at 200~400℃ for 5-7 seconds; 4) spraying and applying oil to the surface of the laver resulting from step 3).
摘要翻译： 本发明提供了一种制作经验丰富的紫菜的方法，所述方法包括以下步骤：1）在烘烤通道中在50-200℃烘烤干燥的紫菜2-3秒; 2）将油施加到由步骤1）得到的紫菜的表面，并用盐对油性紫菜进行调味; 3）在200〜400℃的烘烤隧道中进一步烘烤步骤2）的经验丰富的紫菜，5-7秒; 4）将步骤3）得到的紫菜的表面喷洒并施加油。
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公开(公告)号：EP2710899A2
公开(公告)日：2014-03-26
申请号：EP12785883.5
申请日：2012-05-17
发明人： PARK, Jin Sang , RYOO, Jong Hyun , PARK, Jong Sub , KWON, Soon Hee , PARK, Hong Wook , LIM, Hong Kyu
CPC分类号： A23C11/103 , A23L11/07 , A23L11/31
摘要： The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in a multi-phase, thereby maximizing the yield of soymilk.
摘要翻译： 本发明涉及在豆腐制造过程中研磨多相的豆类的制造豆浆的方法，并且在多相过滤地下液体的同时回收低浓度豆浆，从而使豆奶的产量最大化。
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4.发明授权A METHOD OF PREPARING COOKED RICE CONTAINING INDIGESTIBLE MALTODEXTRIN FOR INHIBITING BLOOD SUGAR ELEVATION 有权一种制备含可溶性麦芽糊精的煮熟米用于抑制血糖升高的方法
公开(公告)号：EP2992763B1
公开(公告)日：2017-10-11
申请号：EP14791163.0
申请日：2014-04-30
CPC分类号： A23B9/02 , A23L7/115 , A23L7/196 , A23L7/1965 , A23L7/1975 , A23L33/22 , A23L33/40 , A23V2002/00
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6.发明公开METHOD FOR PRODUCING INSTANT RICE FOR SUPPRESSING RISE IN BLOOD SUGARS BY CONTAINING INDIGESTIBLE MALTODEXTRIN 有权用于生产米饭，难消化性麦芽糊精防止血糖加快镜像CONTAINS
公开(公告)号：EP2992763A2
公开(公告)日：2016-03-09
申请号：EP14791163.0
申请日：2014-04-30
CPC分类号： A23B9/02 , A23L7/115 , A23L7/196 , A23L7/1965 , A23L7/1975 , A23L33/22 , A23L33/40 , A23V2002/00
摘要： The present invention relates to a method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation. The method comprises the steps of: 1) washing raw rice, soaking the washed rice in water, dehydrating the soaked rice, and filling the dehydrated rice into a container; 2) heat-sterilizing the rice filled in the container; 3) supplying cooking water, which contains indigestible maltodextrin in an amount of 5.0-8.0 g based on 210 g of the cooked rice, into the rice-filled container, and cooking the rice with steam; and 4) sealing the cooked rice.
摘要翻译： 本发明涉及制备米饭含有抑制血糖升高的难消化的麦芽糊精的方法。 该方法包括如下步骤：1）洗涤生米，浸泡在水中的洗涤大米，脱水浸泡大米，并填充脱水米放入容器中; 2）加热杀菌填充在容器中的水稻; 3）供给烹饪水，其中含有难消化的麦芽糊精在基于210克米饭的5.0-8.0克量，到水稻填充容器，烹调用蒸汽水稻; 和4）密封所述米饭。
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