公开(公告)号：KR101659117B1

公开(公告)日：2016-09-22

申请号：KR1020127034255

申请日：2011-06-01

Applicant: 크라프트 푸즈 알앤디, 인크.

Inventor： 매시툴레이 ,  피스크이안 ,  헨슨시안

IPC: B65D85/804 ,  A47J31/06 ,  A23F5/14 ,  A23L1/00

CPC classification number: B65D85/8043 ,  A23F5/14 ,  A23F5/40 ,  A23G1/56 ,  A23L2/395 ,  A23L23/10 ,  A23P10/00 ,  A23P10/30 ,  A23P20/10 ,  A23P20/105 ,  A23V2002/00 ,  A23V2250/5026

Abstract: 본발명은실질적으로물-불침투성물질로부터형성되고, 카트리지로수용성매질의도입을위한입구및 카트리지에포함된 1 이상의음료성분과수용성매질로부터생산된음료의유출을위한출구를포함하는카트리지로, 여기서 1 이상의음료성분은실질적으로수용성매질에불용해성이고, 사용시에음료를갖는카트리지로부터분배되는 1 이상의별개의식용성분을포함하는, 음료제조기계에사용되는음료카트리지에관한것이다.

公开(公告)号：KR1020140018009A

公开(公告)日：2014-02-12

申请号：KR1020120085231

申请日：2012-08-03

Applicant: 최선임

Inventor： 최선임

IPC: A23L19/00 ,  A23L1/09

CPC classification number: A23L33/105 ,  A23L3/40 ,  A23L5/13 ,  A23L29/30 ,  A23P20/105 ,  A23V2002/00 ,  A23V2200/31 ,  A23V2200/324 ,  A23V2250/2124

Abstract: The present invention relates to a method for producing non-stick fresh ginseng slices with a sweet taste and more specifically, to a method for producing non-stick fresh ginseng slices with a sweet taste which includes a cutting step (first step) cutting fresh ginseng by a thickness of 1-5 mm after washing the fresh ginseng; a dipping step (second step) dipping the fresh ginseng slices into a syrup which at least one or two among oligosaccharides, honey, fructose, a sugar syrup at a weight rate of 1:1 for 1-4 hours; a washing step (third step) washing the fresh ginseng slices dipped into the syrup with clean water; and a drying step (fourth step) drying the washed fresh ginseng slices at a temperature of 25-70°C for 2-10 hours. The non-stick fresh ginseng slices manufactured by the method has a sweet taste without stickiness by being washed with clean water after absorbing sugar into the fresh ginseng and dried so that an ordinary person, a test-taker, the old and the infirm, and children who are reluctant to eat can easily eat without repulsion while the non-stick fresh ginseng slices maintains a unique taste of ginseng. [Reference numerals] (AA) Cutting process(First process); (BB) Soaking process(Second process); (CC) Washing process(Third process); (DD) Drying process(Fourth process)

Abstract translation: 本发明涉及一种具有甜味的不粘新鲜人参切片的制造方法，更具体地说，涉及一种具有甜味的不粘新鲜人参切片的制造方法，其包括切割步骤（第一步）切割新鲜人参 洗涤新鲜人参后，厚度为1-5毫米; 浸渍步骤（第二步骤）将新鲜人参切片浸入低聚糖，蜂蜜，果糖，糖浆中至少一种或两种，重量比为1:1的糖浆1-4小时; 洗涤步骤（第三步）用清水洗涤新鲜人参切片浸入糖浆中; 和干燥步骤（第四步骤）在25-70℃的温度下干燥洗涤的新鲜人参切片2-10小时。 通过该方法制造的不粘的新鲜人参切片在将糖吸收入新鲜人参中后，用清水洗涤而干燥，使普通人，检验者，老年人和体弱者和 不愿意吃饭的孩子可以轻松吃饭而不排斥，而不粘的新鲜人参切片保持人参的独特味道。 （附图标记）（AA）切割工序（第一工序） （BB）浸泡工艺（第二工序）; （CC）清洗工艺（第三工序）; （DD）干燥过程（第四步）

公开(公告)号：KR1020140016675A

公开(公告)日：2014-02-10

申请号：KR1020120083604

申请日：2012-07-31

Applicant: 성원영농조합법인

Inventor： 천길용 ,  박양균 ,  마승진 ,  채성원

IPC: A23L7/109 ,  A23L29/281 ,  A23L3/40

CPC classification number: A23L7/109 ,  A23L3/40 ,  A23L5/43 ,  A23L29/284 ,  A23P20/105 ,  A23P20/18 ,  A23V2002/00 ,  A23V2200/044 ,  A23V2250/5432

Abstract: The present invention relates to a method for preparing pasta noodles. According to the preparing method of the present invention, functional substances such as antioxidant active substances, etc. are included in pasta noodles, so that it improves functionality, and minimizes the elution of the functional substances while cooking. Palatable pasta noodles can be produced due to superior sensory attributes of a color, a texture, a taste, etc. of pasta noodles itself.

Abstract translation: 本发明涉及一种制备面条的方法。 根据本发明的制备方法，在面条中包含抗氧化活性物质等功能性物质，从而提高功能性，并且在烹调时功能物质的洗脱最小化。 由于意大利面面自身的颜色，质地，味道等的优异的感官属性，可以生产可口的面条。

公开(公告)号：KR1020140000015A

公开(公告)日：2014-01-02

申请号：KR1020120067107

申请日：2012-06-22

Applicant: 농업회사법인유한회사다나앤바이오

Inventor： 김형주 ,  강태희

IPC: A23L19/00 ,  A23L7/10 ,  A23L5/20 ,  A23L23/00

CPC classification number: A23L19/05 ,  A23L3/40 ,  A23L5/20 ,  A23L5/57 ,  A23P20/105 ,  A23V2002/00 ,  A23V2300/10

Abstract: The present invention relates to a method for manufacturing herb bugak and the herb bugak manufactured thereby, the method comprises: a step for washing which one selected from the group consisting of mugwort leaves, thistle leaves, acanthopanax leaves, Korean angelica leaves, aralia leaves, dandelion leaves, and mulberry leaves using EM active solution(step 1); a step for coating glutinous rice paste on the washed leaves of the herbal plants(step 2); a step for manufacturing the herb bugak by drying the leaves on which the glutinous rice paste is coated(step 3); and a step for packing the herb bugak(step 4). The herb bugak according to the present invention has advantage of: being eaten safely since not only foreign substances but also harmful bacteria are removed by washing with the EM active solution; removing bitter taste of the leaves of the herbal plants by making the glutinous rice paste using broth; and preventing adult diseases by eating the herb bugak.

Abstract translation: 本发明涉及一种制造草药的方法及由此制备的草药，该方法包括：洗涤步骤，选自艾蒿叶，蓟叶，刺五加叶，韩国当归叶，ar叶， 蒲公英叶和桑叶使用EM活性溶液（步骤1）; 在草本植物的洗涤的叶子上涂覆糯米糊的步骤（步骤2）; 通过干燥涂覆糯米糊的叶子（步骤3）来制造草本虫的步骤; 和包装草药的步骤（步骤4）。 根据本发明的草药花粉具有：安全食用的优点，因为不仅外来物质而且通过用EM活性溶液洗涤除去有害细菌; 通过使用肉汤制作糯米糊，去除草药植物的叶子的苦味; 并通过吃草药来预防成人疾病。

公开(公告)号：KR101199557B1

公开(公告)日：2012-11-12

申请号：KR20120084129

申请日：2012-07-31

IPC: A23L7/113 ,  A23L3/44

CPC classification number: A23L7/113 ,  A23L3/44 ,  A23L7/17 ,  A23L19/11 ,  A23L29/244 ,  A23P20/105 ,  A23P20/18 ,  A23P30/32

Abstract: PURPOSE: A producing method of instant noodles having excellent eating texture is provided to enable users to easily eat the noodles by pouring out water. CONSTITUTION: A producing method of instant noodles having excellent eating texture comprises the following steps: mixing 100 parts of starch by weight with 5-15 parts of whipped egg yolks by weight and small amounts of additives, and adding 70-120 parts of purified water by weight into the mixture for kneading; extruding the obtained dough using a noodle making machine to obtain the noodles; heating the noodles at 70-90 deg. C for gelatinizing; cooling the gelatinized noodles in 15-20 deg. C water, and freezing the noodles; drying the frozen noodles by blowing 15-20 deg. C air to the noodles; coating the noodles with coating liquid, and cutting the coated noodles; and puffing the cut noodles. [Reference numerals] (AA) Kneading a material mixture; (BB) Producing noodles; (CC) Aging; (DD) Cooling and freeze-drying; (EE) Cutting; (FF) Puffing

Abstract translation: 目的：提供具有优良进食结构的方便面的生产方法，使用户能够通过倒出水容易地吃面条。 构成：具有优良进食结构的方便面的制造方法，包括以下步骤：将100份重量的淀粉与5-15份重量的搅打蛋黄和少量添加剂混合，并加入70-120份纯化水 重量进入捏合混合物; 使用面条机挤出得到的面团，得到面条; 加热面条70-90度。 C凝胶化; 冷却15-20度的糊化面条 C水，冷冻面条; 通过吹15-20度烘干冷冻面条 C空气到面条; 用涂布液涂上面条，切开涂层面; 并吹起切面。 （标号）（AA）捏合材料混合物; （BB）生产面条; （CC）老化; （DD）冷却和冷冻干燥; （EE）切割; （FF）膨化

公开(公告)号：KR101196705B1

公开(公告)日：2012-11-05

申请号：KR20120082420

申请日：2012-07-27

IPC: A23L17/60 ,  A23L3/40

CPC classification number: A23L17/60 ,  A23P20/105 ,  A23V2002/00 ,  A23V2300/31 ,  B26D3/24 ,  B26D9/00 ,  B26D2210/02

Abstract: PURPOSE: A producing method of laver sheets for rice laver rolls including decorative holes is provided to improve the decorative property of the rice laver rolls. CONSTITUTION: A producing method of laver sheets for rice laver rolls including decorative holes comprises the following steps: spraying water on the surface of dried laver; overlapping at least 5 layers of laver; cutting the uneven edges of the overlapped layers of laver, and dividing the laver by the horizontal and vertical cut-out lines to obtain laver pieces(10); forming the decorative holes(11) on the center of the laver pieces; separating the layers of laver, and drying; and coating attaching glue on the surface of the separated laver.

Abstract translation: 目的：提供包括装饰孔的稻ver卷的紫菜片的生产方法，以提高米糠卷的装饰性。 构成：含有装饰孔的稻ver辊紫菜片的生产方法包括以下步骤：在干燥的紫菜的表面喷洒水; 重叠至少5层紫菜; 切割重叠的紫菜层的不平坦边缘，并将紫菜分开水平和垂直切割线以获得紫菜片（10）; 在紫菜片的中心形成装饰孔（11）; 分离紫菜层，干燥; 并在分离的紫菜的表面上涂胶。

公开(公告)号：KR1020120020160A

公开(公告)日：2012-03-07

申请号：KR1020117029404

申请日：2010-05-18

Applicant: 다우 글로벌 테크놀로지스 엘엘씨

Inventor： 스테펀스매튜 ,  아덴롤란트 ,  휘브너브리타 ,  장샤오둥

IPC: A23L1/00 ,  A23L5/10 ,  A23L29/262

CPC classification number: A23L1/005 ,  A23L5/11 ,  A23L29/262 ,  A23P10/20 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/202 ,  A23V2250/51082 ,  A23V2250/51088

Abstract: 본 발명은 가루, 하나 이상의 양념, 임의로, 팽창제 및 과립화되거나 응집된 메틸셀룰로오스를 포함하는 튀김옷 반죽 믹스에 물을 가하여 튀김옷 반죽을 형성하는 단계(단, 상기 메틸셀룰로오스는 결합제로서의 충분한 양의 카복시메틸셀룰로오스에 의해 과립화되거나 응집된다), 식품을 상기 튀김옷 반죽과 접촉시켜 튀김옷 반죽 입힌 식품을 제조하는 단계, 및 상기 튀김옷 반죽 입힌 식품을 튀기는 단계를 포함하는, 튀긴 식품의 오일 흡수를 감소시키는 방법을 기재한다.

公开(公告)号：KR1020080018910A

公开(公告)日：2008-02-28

申请号：KR1020077030297

申请日：2006-06-15

Applicant: 마렐 미트 포로세싱 비.브이.

Inventor： 본트저,마르쿠스,베른하르트,후베르트 ,  쿠이지퍼스,마르티누스,빌헬무스,요하네스, 테오도루스 ,  반덴베르크,카스퍼,빌렘

IPC: A22C13/00 ,  A23L1/317 ,  A23L1/00

CPC classification number: A22C13/0016 ,  A22C11/00 ,  A22C11/0209 ,  A22C2013/0023 ,  A23L13/65 ,  A23P20/10 ,  A23P20/105 ,  A23P30/25 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5422 ,  A23V2250/5026 ,  A23V2250/5036 ,  A23V2250/5432

Abstract: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.

Abstract translation: 本发明涉及一种通过共挤出制备食品的方法，其包括在共挤出之前从填料块制备食品和液体，其中壳体至少包含胶原和藻酸盐。 本发明还涉及通过共挤出获得的食品，其包括肉块和壳体，其中所述壳体至少包含胶原蛋白和藻酸盐。

公开(公告)号：KR1020050072778A

公开(公告)日：2005-07-12

申请号：KR1020057007636

申请日：2003-10-08

Applicant: 후지세유 그룹 혼샤 가부시키가이샤 ,  산에이겐 에후.에후. 아이. 가부시키가이샤

Inventor： 다카하시타로 ,  나카무라아키히로 ,  도베준코 ,  요시다류지 ,  마에다히로카즈 ,  나가야스게이코 ,  아다치노리후미

IPC: A23L1/10

CPC classification number: A23L7/1963 ,  A23L5/19 ,  A23L7/109 ,  A23L7/196 ,  A23P20/105

Abstract: A quality-improving agent for processed cereal foods which comprises water-soluble acidic polysaccharides originating in potato. Using this quality-improving agent, efflux of starch from a processed cereal food can be prevented and loss of gloss can be relieved. Further, self- stickiness of the food can be lessened and thus disintegration properties of the food are improved. Furthermore, hot water in which the food is to be reconstituted can be prevented from clouding. That is, the qualities of the processed cereal food can be improved.

Abstract translation: 用于加工谷物食品的质量改进剂，其包含起源于马铃薯的水溶性酸性多糖。 使用这种质量改进剂，可以防止来自加工的谷物食品的淀粉的流出，并且可以减轻光泽的损失。 此外，可以降低食品的自粘性，从而提高食品的崩解性。 此外，可以防止食物重新构成的热水混浊。 也就是说，可以提高加工谷物食品的品质。

公开(公告)号：KR100243552B1

公开(公告)日：2000-03-02

申请号：KR1019910020728

申请日：1991-11-20

Applicant: 헤르큘레스 인코포레이티드

Inventor： 티모씨씨.게리쉬 ,  로렌스이.카로시노

IPC: A23L1/01

CPC classification number: A23L17/75 ,  A21D13/28 ,  A21D13/30 ,  A21D13/60 ,  A23L13/03 ,  A23L13/57 ,  A23L19/18 ,  A23P20/105

Abstract: 저 오일 함량의 식품 조성물 및 그의 제조방법
식품 조성물, 제품 및 그의 제조방법은 야채, 육류, 어류, 가금류, 가공식품, 밀가라 반죽-기본 식품(dough-based food) 또는 배터 식품(battered food)과 같은 조직을 이용한다.
상기 조직은 적어도 하나의 코팅물로 코팅시킨 후 건조시켜 튀긴다. 초기에 상기 코팅물은 물, 수성콜로이드 겔 형성 화합물 및 다가 양이온과 같은 가교결합제를 포함하는 겔이다. 상기 코팅물은 상기 조직의 외피를 적어도 부분적으로 감싼다. 상기 코팅물은 건조시킨 후 튀긴다. 코팅물(초기 코팅물, 건조된 코팅물 및 튀겨진 코팅물)은 수성콜로이드의 중화 당량을 기준으로 적어도 10% 당량의 가교결합제를 포함한다. 건조된 코팅물은 그를 통해 오일이 침투하는 것을 거의 방지하는데 적합하다.
코팅된 튀김 제품은 저농도의 조리용 오일을 함유한다.

Abstract translation: 食品成分，制品及其制造方法使用蔬菜，肉类，鱼类，禽类，加工食品，面团类食品或破坏食品等组织。 将组织涂覆至少一层，干燥并油炸。 最初涂层是一种凝胶，包括水，水胶体凝胶形成化合物和交联剂如多价阳离子。 涂层至少部分地包围组织的外表面。 在油炸之前将涂层干燥。 涂层（初始，干燥和油炸）包含基于水解胶体的中和当量重量的至少10％当量的交联剂。 干燥的涂层适于基本上阻止油穿透其中。 涂覆的油炸产品具有低浓度的烹饪油。