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14 条记录 (耗时 0.01 秒)

    저지방 스프레더블 돼지 간 제품
    5.
    发明授权
    저지방 스프레더블 돼지 간 제품 有权
    使用脂肪更换产品的易挥发性肝脏

    公开(公告)号：KR100815119B1

    公开(公告)日：2008-03-20

    申请号：KR1020070031952

    申请日：2007-03-30

    申请人： 한국식품연구원

    发明人： 김영붕 ,  전기홍 ,  이남혁 ,  노정해 ,  홍상필 ,  양승용 ,  이진영

    IPC分类号： A23L1/312 ,  A23L1/314 ,  A23L1/31

    CPC分类号： A23L13/20 ,  A23L13/40 ,  A23L33/20 ,  A23V2200/124

    摘要： A spreadable low fat pork liver product using a fat replacer such as whey protein, isolated soybean protein, starch and grape seed oil is provided to ensure a low fatty acid composition and cholesterol content. A spreadable low fat pork liver product contains 3 to 10% by weight of whey protein, 1 to 5% by weight of isolated soybean protein, 1 to 5% by weight of starch, 1 to 5% by weight of carrageenan, 1 to 10% by weight of olive oil, 1 to 10% by weight of grape seed oil and additionally any one of garlic, red pepper and Kimchi powder. Spices, black pepper, Marjoram, Allspice, mace and cadamon can be added.

    摘要翻译： 提供使用脂肪替代物如乳清蛋白，分离的大豆蛋白，淀粉和葡萄籽油的可涂抹的低脂猪肝产品，以确保低脂肪酸组成和胆固醇含量。 可分散的低脂猪肝产品含有3至10重量％的乳清蛋白，1至5重量％的分离的大豆蛋白，1至5重量％的淀粉，1至5重量％的角叉菜胶，1至10 重量百分比的橄榄油，1至10％重量的葡萄籽油，另外还有任何一种大蒜，红辣椒和泡菜粉。 可以添加香料，黑胡椒，马郁兰，五香树，麦麸和丹参。

    탄수화물계 지방대체제 및 이를 포함하는 식품 제품
    7.
    发明公开
    탄수화물계 지방대체제 및 이를 포함하는 식품 제품 无效
    基于油的脂肪替代物和包含其的食品

    公开(公告)号：KR1020140081069A

    公开(公告)日：2014-07-01

    申请号：KR1020120150390

    申请日：2012-12-21

    申请人： 주식회사 삼양제넥스

    发明人： 조아라 ,  한정숙 ,  이승영 ,  이승미 ,  김봉찬

    IPC分类号： A23L1/00 ,  A21D10/02 ,  A21D10/04 ,  A23L27/60

    CPC分类号： A23L27/60 ,  A23L29/10 ,  A23L29/20 ,  A23L29/212 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2200/222 ,  A23V2200/242

    摘要： The present invention relates to a fat replacer based on carbohydrate, capable of being used in food by replacing fat and oil and a food product including the same and, more specifically, to a fat replacer, which includes low viscosity-treated octenyl succinic acid sodium starch so it can replace various characteristics of fat such as smoothness, anti-aging performance, texture, etc. and has emulsion stability so that the quality of a final product in which a fixed amount or more of fat is replaced by the fat replacer is maintained, and to a food product including the fat replacer to decrease the content of fat.

    摘要翻译： 本发明涉及一种基于碳水化合物的脂肪替代物，其能够通过置换脂肪和油以及包含该脂肪和油的食品而被用于食品中，更具体地，涉及一种脂肪代用品，其包括低粘度处理的辛烯基琥珀酸钠 淀粉，因此可以代替脂肪的各种特性，如平滑度，抗老化性能，质地等，并且具有乳化稳定性，使脂肪替代物代替固定量或更多脂肪的最终产品的质量是 维持，并且包括脂肪替代物的食品以降低脂肪含量。

    수화겔 형성물을 이용한 저칼로리 햄버거패티 제조방법
    10.
    发明公开
    수화겔 형성물을 이용한 저칼로리 햄버거패티 제조방법 有权
    使用HYDROGEL制造低卡路里血糖仪的方法

    公开(公告)号：KR1020040047241A

    公开(公告)日：2004-06-05

    申请号：KR1020020075377

    申请日：2002-11-29

    申请人： 대한민국(농촌진흥청장)

    发明人： 조수현 ,  박범영 ,  유영모 ,  진구복 ,  채현석 ,  안종남 ,  이종문 ,  김용곤 ,  윤상기

    IPC分类号： A23L1/317

    CPC分类号： A23L13/67 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2250/5488

    摘要： PURPOSE: Provided is a method for manufacturing a low calorie hamburger patty using hydrogel that is manufactured by adding ingredients for fat replacement to water, thereby reducing calories of the hamburger patty and increasing the quality thereof. The manufactured hamburger patty is good for the health. CONSTITUTION: A method for manufacturing a low calorie hamburger patty using hydrogel comprises the steps of: manufacturing hydrogel by adding fat replacers to water at normal temperature and mixing them using an electric homogenizer at 500 rpm; adding perhydrated premix gel of the manufactured hydrogel while preparing a hamburger patty, wherein the pork meat is removed from the fat, diced using a 1.32cm plate, added with 0.55 of salt and 1% of spices, then finely cut using a 0.48cm blade, before adding the premix gel; and forming the premix gel-added pork meat on a petri dish(8.5cmx1.5cm) by 80g into a hamburger patty.

    摘要翻译： 目的：提供一种使用水凝胶制造低热量汉堡包馅饼的方法，该水凝胶是通过向水中添加脂肪替代成分制造的，从而降低汉堡包的热量并提高其质量。 制作的汉堡包小吃对健康有益。 构成：使用水凝胶制造低热量汉堡包的方法包括以下步骤：通过在常温下向水中加入脂肪替代物制造水凝胶，并使用电均匀器以500rpm混合; 在制备汉堡包馅饼的同时，加入所制造的水凝胶的水合预混凝胶，其中将猪肉从脂肪中取出，使用1.32cm板切片，加入0.55盐和1％香料，然后用0.48厘米的刀片 ，然后加入预混凝胶; 并将预混凝胶添加的猪肉在80克的陪替氏培养皿（8.5厘米×1.5厘米）上制成汉堡包。