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    꽁치김밥 및 꽁치김밥의 제조방법
    11.
    发明公开
    꽁치김밥 및 꽁치김밥의 제조방법 有权
    使用太平洋保险的GIMBAP及其制备方法

    公开(公告)号：KR1020140132631A

    公开(公告)日：2014-11-18

    申请号：KR1020130052107

    申请日：2013-05-08

    申请人： 유승민

    发明人： 유승민

    IPC分类号： A23P1/08 ,  A23L17/00 ,  A23L19/00 ,  A23L7/10

    CPC分类号： A23L7/196 ,  A23L17/00 ,  A23L23/00 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/10

    摘要： 본 발명은 영양이 우수하면서 맛도 좋은 새로운 꽁치김밥 및 그 제조방법에대한 것이다.
    본 발명에 따르면, 꽁치를 속재료로 사용한 꽁치김밥 및 그 제조방법에 관한 것으로서, 꽁치를 구워서 생미나리와 함께 통째로 속재료로 사용하거나 구운 꽁치살 또는 통조림꽁치를 갈아서 만든 꽁치페이스트에 마요네즈, 고추냉이 또는 와사비를 넣고 버무린 것을 속재료로 사용한 것을 특징으로 하는 꽁치김밥 및 그 제조방법이 제공된다.

    摘要翻译： 本发明涉及一种具有丰富营养和良好味道的新型太平洋剑鱼（韩国水稻海带卷）及其制造方法。 根据本发明，提供了一种太平洋剑鱼gimbap及其制造方法，其使用太平洋刀片作为其中烤太平洋刀具的填料，然后完全与新鲜的Oenanthe javanica（Blume）DC一起使用。 作为通过将烤牛肉或罐头锯子的瘦肉与蛋黄酱和芥末混合而成的稀薄的肉制成的平底锅或平板刀的馅料作为吉布他们的馅料。

    진공포장과 레토르트 살균을 이용한 실온유통 가능 모싯잎 송편 제품개발
    12.
    发明公开
    진공포장과 레토르트 살균을 이용한 실온유통 가능 모싯잎 송편 제품개발 无效
    真空包装在室温和回味灭菌对发展MOSISONGPYUN是适当的

    公开(公告)号：KR1020140017709A

    公开(公告)日：2014-02-12

    申请号：KR1020120068233

    申请日：2012-06-25

    申请人： 은종방

    发明人： 은종방

    IPC分类号： A23L7/10 ,  A23L3/10

    CPC分类号： A23L3/10 ,  A23L3/0155 ,  A23L7/10 ,  A23V2002/00 ,  A23V2200/10 ,  B65B55/02

    摘要： The present inventors have tried to develop a technique for controlling microorganisms in Korean traditional foods, rice cakes (bean-containing songpyeon), by using retort sterilization, and research a method for reducing microbial hazard factors of the rice cakes (bean-containing songpyeon). Korean rice cakes are traditional crop foods, have been developed after the farming starts, and have been used for rites of passage, agricultural rituals, fasting, and the likes. Songpyeon is a food on Chuseok, which is one of the representative festivals in Korea. Currently, the influx of Western culture, development of the food industry, convenience of eating, and popularization of preference-oriented processed food reduce the kinds or use frequencies of the rice cakes. However, with regard to recent diet, as consumers are increasingly interested in health foods, the rice cakes are recognized as nutritionally balanced foods. In addition, due to an increase in rice yield, the rice cakes can be enjoyed regardless of seasons, substituted for meals, or used as snack. The rice cakes are deteriorated by fungal and microbial contamination when being distributed at room temperature, and thus have a short distribution period. Moreover, most of the rice cakes are frozen for storage since the rice cakes cannot be stored at room temperature. However, the refrigeration is expensive, and freezing or fast delivery is needed event at the time of courier delivery or sale. As one of methods for solving theses problems, songpyeon is placed in a heat-resistant packaging material through a processing method using retort and sterilized at high temperature and high pressure, thereby providing commercial sterility and setting the quality criteria for allowing long-term storage at room temperature without additives such as a sterilizer and a preserver. Accordingly, the technique for controlling microorganisms with regard to the rice cakes as Korean traditional foods has been developed.

    摘要翻译： 本发明人试图通过使用蒸煮灭菌技术开发一种控制韩国传统食品，大米蛋糕（含豆松饼）中的微生物的技术，并研究了一种减少米饼（含豆豆）的微生物危害因子的方法， 。 韩国大米蛋糕是传统的作物食品，在农业开始后开发，已被用于通过仪式，农业仪式，禁食等。 Songpyeon是Chuseok的食物，它是韩国的代表性节日之一。 目前，西方文化的兴起，食品工业的发展，饮食的便利和偏好型加工食品的普及，减少了米糕的种类或使用频率。 然而，关于最近的饮食，随着消费者对保健食品越来越感兴趣，这些蛋糕被认为是营养均衡的食物。 另外，由于水稻产量的增加，无论季节多久，都可以享用米糕，代替饭菜，或作为小吃。 当在室温下分布时，由于真菌和微生物的污染，米糕会发生变质，因此分布时间短。 此外，由于米糕不能在室温下储存，因此将大部分的米糕冻结储存。 然而，制冷是昂贵的，并且在快递运送或销售时需要冷冻或快速运送。 作为解决这些问题的方法之一，通过使用蒸馏器的加工方法将松节放置在耐热包装材料中，并在高温高压下灭菌，从而提供商业无菌性并设定了允许长期储存的质量标准 室温下无​​添加剂如灭菌器和防腐剂。 因此，开发了用于控制作为韩国传统食品的米饼的微生物的技术。

    분할이 용이한 다진양념 블록 및 그 다진양념 블록 제조방법
    13.
    发明公开
    분할이 용이한 다진양념 블록 및 그 다진양념 블록 제조방법 有权
    粉化混合块的制造方法

    公开(公告)号：KR1020140016763A

    公开(公告)日：2014-02-10

    申请号：KR1020120084105

    申请日：2012-07-31

    申请人： 농업회사법인자연팜 주식회사

    发明人： 김용순

    IPC分类号： A23L27/00 ,  A23L3/36

    CPC分类号： A23L23/10 ,  A23L3/36 ,  A23L27/10 ,  A23V2002/00 ,  A23V2200/10

    摘要： The present invention relates to chopped condiment blocks easy to partition, enabling to easily separate to use frozen chopped condiment, which is added in cooking various soup or stew, at a desired amount, to be easily handled in distribution, and to prevent spoilage in distribution and preservation, and a manufacturing method thereof. The manufacturing method of the chopped condiment comprises a step of preparing a condiment container formed by projecting lower bands forming lower cutting lines of frozen condiment blocks at constant intervals along the width or longitudinal direction; a step of preparing a lid equipped to be able to be open from the condiment container, and having upper bands for forming upper cutting lines of the frozen condiment blocks protruded to face the lower bands; a step of evenly spreading a soft sheet having a larger area than the inner area of the condiment container in a condiment container, and exposing a part of the soft sheet to the outside of the condiment container; a step of evenly and fully filling chopped condiment in the condiment container equipped with the soft sheet spread; a step of covering the upper part of the condiment container filled with the condiment, i.e., the upper part of the condiment, with the soft sheet exposed to outside; a step of covering the upper part of the condiment covered with the soft sheet, i.e., the upper part of the condiment container with the lid and freezing; and a step of taking out the frozen condiment blocks from the condiment container. [Reference numerals] (AA) Prepare condiment container; (BB) Prepare lid; (CC) Spread sheet on condiment container; (DD) Put chopped condiment into condiment container; (EE) Cover top of chopped condiment with sheet; (FF) Cover lid; (GG) Freezing; (HH) Take out frozen condiment; (II) Package pack

    摘要翻译： 本发明涉及易于分割的切碎的调味品块，能够容易地分离成使用以所需量烹制各种汤或炖煮的冷冻切碎调味品，以便分配容易地处理，并防止分布中的变质 保存及其制造方法。 切碎调味品的制造方法包括：准备调味品容器的步骤，该调味品容器通过沿着宽度方向或长度方向以恒定间隔突出形成冷冻调味品块的下切割线的下带; 制备能够从调味品容器打开的盖子的步骤，并且具有用于形成突出以面向下带的冷冻调味品块的上切割线的上带; 将具有比调味品容器的内部面积大的面积的软片均匀地分散在调味品容器中的步骤，并将软片的一部分暴露于调味品容器的外部; 在装有软片的调味品容器中均匀充分切碎调味品的步骤; 将柔软片暴露在外面的状态下覆盖装满了调味品即调味品上部的调味品容器的上部的步骤; 用覆盖有柔软片材的调味品的上部覆盖调味品容器的上部并冷冻的步骤; 以及从调味品容器中取出冷冻调味品块的步骤。 （附图标记）（AA）调制品容器准备; （BB）准备盖子; （CC）调味品容器上的散布板; （DD）将切碎的调味品放入调味品容器中; （EE）片材切碎调味品的顶部; （FF）盖盖; （GG）冷冻; （HH）取出冷冻调味品; （二）包装

    키토산을 유효성분으로 함유하는 식품 보존제 및 그의 제조방법
    14.
    发明公开
    키토산을 유효성분으로 함유하는 식품 보존제 및 그의 제조방법 有权
    含有壳聚糖的食品保鲜剂及其制备方法

    公开(公告)号：KR1020140003105A

    公开(公告)日：2014-01-09

    申请号：KR1020120070748

    申请日：2012-06-29

    申请人： 대구가톨릭대학교산학협력단 ,  아미코젠씨앤씨(주)

    发明人： 이신호 ,  정은주 ,  하종길

    IPC分类号： A23L3/00 ,  A23L3/3463 ,  A01N63/00

    CPC分类号： A23L3/3463 ,  A23L3/3472 ,  A23L3/3508 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/032 ,  A23V2250/511 ,  A23V2250/5114

    摘要： The purpose of the present invention lies on providing a natural food preservative including chitosan, which is excellently dissolved, as active ingredient. The present invention includes following steps of: producing chitosans of multiple forms by differentiating the time and temperatures of reactions between insoluble chitosan and caustic soda; obtaining time-differentiated enzymatic reactants by applying chitosanase into each chitosan produced earlier; obtaining chitosan with excellent antibiotic properties by evaluating each enzymatic reactant obtained earlier; obtaining a mixture by mixing the chitosan obtained earlier with grapefruit seed extract, citric acid, cinnamon spirits extract and dextrin; and lyophilizing the mixture. [Reference numerals] (AA) Sorbic acid 300 ppm; (BB) Freezing 0.5%; (CC) Freezing 1.0%; (DD) Viable cell; (EE) Storage time (day)

    摘要翻译： 本发明的目的在于提供一种天然食品防腐剂，其包括优异溶解的壳聚糖作为活性成分。 本发明包括以下步骤：通过区分不溶性壳聚糖和苛性钠之间的反应时间和温度来制备多种形式的壳聚糖; 通过将壳聚糖酶应用于较早生产的每种壳聚糖中获得时间分化的酶反应物; 通过评估较早获得的每种酶反应获得具有优异抗生素性质的壳聚糖; 通过将先前获得的壳聚糖与葡萄柚籽提取物，柠檬酸，肉桂精提取物和糊精混合获得混合物; 并将混合物冻干。 （标号）（AA）山梨酸300ppm; （BB）冷冻0.5％; （CC）冻结1.0％; （DD）活细胞; （EE）存储时间（天）

    물범교의 제조방법 및 이에 의해 제조된 물범교
    16.
    发明公开
    물범교의 제조방법 및 이에 의해 제조된 물범교 无效
    制造HARP密封件和MUK密封件的方法

    公开(公告)号：KR1020130115884A

    公开(公告)日：2013-10-22

    申请号：KR1020120038643

    申请日：2012-04-13

    申请人： (주)메디푸드

    发明人： 안기환

    IPC分类号： A23L17/40 ,  A23L5/20 ,  A23L3/3472

    CPC分类号： A23L13/67 ,  A23L3/3472 ,  A23L5/20 ,  A23L21/25 ,  A23L29/256 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/5024

    摘要： PURPOSE: A production method of spotted seal jelly, and the spotted seal jelly are provided to prevent the decomposition of spotted seal jelly, to remove the unique bad smell of spotted seal meat, and to easily circulate in large quantity. CONSTITUTION: 1 parts by weight of spotted seal meat and 0.5-2 parts by weight of beer, 0.5-2 parts by weight of refined rice wine, 0.3-0.7 parts by weight of ginger, 0.3-0.7 parts by weight of garlic, 0.1-0.5 parts by weight of parsley, 2-4 parts by weight of radish, or 0.1-0.5 parts by weight of Perilla frutescens are mixed. The mixture is boiled in water. The boiled meat is separated, ground, and boiled with gelidium jelly before pouring in a container, cooling, and coagulating.

    摘要翻译： 目的：提供点状密封胶的生产方法和点状密封胶，以防止点状密封胶分解，消除斑点密封肉的独特难闻气味，大量循环使用。 构成：1重量份点状密封肉和0.5-2重量份啤酒，0.5-2重量份精制米酒，0.3-0.7重量份姜，0.3-0.7重量份大蒜，0.1 混合-0.5重量份的欧芹，2-4重量份的萝卜或0.1-0.5重量份的紫苏。 混合物在水中煮沸。 将煮沸的肉分开，研磨并用凝胶idium喱煮沸，然后倒入容器中，冷却和凝结。

    스피루리나를 함유하는 묵의 제조방법
    17.
    发明公开
    스피루리나를 함유하는 묵의 제조방법 无效
    含有螺旋体的功能化手套及其制备方法

    公开(公告)号：KR1020130106903A

    公开(公告)日：2013-10-01

    申请号：KR1020120028544

    申请日：2012-03-21

    申请人： 충남대학교산학협력단

    发明人： 김미리 ,  오혜림 ,  김나연 ,  양기현

    IPC分类号： A23L25/00 ,  A23L11/00 ,  A23L1/30

    CPC分类号： A23L25/30 ,  A23L3/3472 ,  A23L11/05 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/202

    摘要： PURPOSE: A production method of functional jelly is provided to prevent the generation of foreign liquid and the degradation of the jelly by improving storage properties. CONSTITUTION: Powder of acorn, buckwheat, or mung bean is stirred with spirulina and water to obtain suspension. The suspension is heated to gelatinate starch inside the acorn, buckwheat, or mung bean powder. The gelatinated material is cooled and molded. Soybean protein is additionally added to the mixture of acorn, buckwheat, or mung bean powder, spirulina, and water. The content of the spirulina is 0.5-1.5 wt% of for the total amount of solid materials.

    摘要翻译： 目的：提供功能性果冻的生产方法，通过提高储存性能来防止外来液体的产生和果冻的降解。 规定：用螺旋藻和水搅拌橡子，荞麦或绿豆粉，得到悬浮液。 将悬浮液加热以在橡子，荞麦或绿豆粉中明胶淀粉。 将明胶化的材料冷却并成型。 将大豆蛋白另外加入到橡子，荞麦或绿豆粉，螺旋藻和水的混合物中。 螺旋藻的含量为固体物质总量的0.5-1.5重量％。

    쌀이 함유된 옥수수 국수 제조방법
    18.
    发明公开
    쌀이 함유된 옥수수 국수 제조방법 无效
    CORN NOODLE方法

    公开(公告)号：KR1020130080098A

    公开(公告)日：2013-07-12

    申请号：KR1020120000826

    申请日：2012-01-04

    申请人： (주)옥미면

    发明人： 이동걸

    IPC分类号： A23L7/109 ,  A23L3/36

    CPC分类号： A23L7/109 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2200/14

    摘要： PURPOSE: A producing method of corn noodles containing rice is provided to add the flavor of rice noodles to the corn noodles having chewy texture and soft taste. CONSTITUTION: 40-60 parts by weight of corn powder, 15-25 parts by weight of rice powder, 25-35 parts by weight of water, and alcohol are mixed with a mixer to obtain corn dough (S10). The corn dough is inserted into a noodle molder, and the dough and cooled and molded into noodles at the same time (S20). The corn noodles are cooled into the room temperature (S30). The cooled corn noodles are cut into a predetermined length, and aged (S40). The aged corn noodles are dipped in water, and packaged and frozen after cutting (S50). [Reference numerals] (S10) First step of mixing 40-60 parts by weight of corn powder, 15-25 parts by weight of rice powder, 25-35 parts by weight of water, and alcohol with a mixer to obtain corn dough containing rice; (S20) Second step cooking and molding the corn dough into noodles using a noodle molding machine; (S30) Third step of cooling the corn noodles into the room temperature; (S40) Fourth step of aging the cooled corn noodles on a holder after cutting into a predetermined length; (S50) Fifth step of dipping the corn noodles in water, and packaging the noodles before cutting and freezing

    摘要翻译： 目的：提供含米饭的玉米面的生产方法，将米粉的味道添加到具有耐嚼质地和柔软味道的玉米面条中。 构成：将40-60重量份的玉米粉，15-25重量份的米粉，25-35重量份的水和醇与混合器混合，得到玉米面团（S10）。 将玉米面团插入面条成型机中，并将面团冷却并同时成型成面条（S20）。 将玉米面冷却至室温（S30）。 将冷却的玉米面切成预定长度，并熟化（S40）。 将老化的玉米面浸入水中，切割后包装并冷冻（S50）。 [S10]将40-60重量份玉米粉，15-25重量份米粉，25-35重量份水和醇与混合器混合的第一步骤，得到含有 白饭; （S20）第二步使用面条成型机将玉米面料烹调成型成面; （S30）将玉米面冷却至室温的第3步骤; （S40）在切割成规定长度后将冷却的玉米面老化在支架上的第四步骤; （S50）将玉米面浸入水中的第五步骤，在切割和冷冻之前包装面条