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    METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT
    43.
    发明申请
    METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT 审中-公开
    生产食品的方法，使用OPENTIA FICUS-INDICA水果

    公开(公告)号：US20160143327A1

    公开(公告)日：2016-05-26

    申请号：US14888903

    申请日：2014-07-30

    Applicant: Jiyoon MOON

    Inventor： Jiyoon MOON

    IPC: A21D2/18 ,  A21D2/36 ,  A21D8/04 ,  A21D6/00 ,  A23L1/212

    CPC classification number: A21D2/181 ,  A21D2/36 ,  A21D2/364 ,  A21D6/001 ,  A21D6/003 ,  A21D8/04 ,  A21D8/045 ,  A23L7/104 ,  A23L19/09 ,  A23L25/40 ,  A23L33/105 ,  A23V2002/00

    Abstract: A method for producing diet food using opuntia ficus indica fruit, includes: a sour dough kneading step for producing a first sour dough by using ingredients including opuntia ficus indica fruit powder; a second sour dough kneading step for producing a second sour dough by mixing the same amount of ingredients as in the first sour dough kneading step with the first sour dough; a main dough kneading step for producing a main dough by adding water, cereals, saccharides, nuts and other ingredients to the second sour dough; a first fermentation step for fermenting the main dough by introducing the same into a fermentor; and a food producing step for producing food by using the main dough fermented by the fermentation step, wherein the second sour dough kneading step is performed under a relatively lower temperature condition than the first sour dough kneading step.

    Abstract translation: 一种使用仙人掌猕猴桃生产饮食食品的方法，包括：酸面团捏合步骤，用于通过使用包括仙人掌榕果粉的成分来生产第一酸面团; 第二酸面团捏合步骤，用于通过将与第一酸面团捏合步骤中相同量的成分与第一酸面团混合来生产第二酸面团; 主面团捏合步骤，用于通过向第二酸面团中加入水，谷物，糖类，坚果等成分来生产主面团; 将主面团通过将其引入发酵罐而发酵的第一发酵步骤; 以及通过使用通过发酵步骤发酵的主面团来生产食物的食品生产步骤，其中第二酸性面团捏合步骤在比第一酸面团捏合步骤相对较低的温度条件下进行。

    METHODS OF MAKING NATURAL SOURDOUGH STARTER FOR BAKING BREAD AND METHODS OF MAKING BREAD USING THE SAME
    47.
    发明申请
    METHODS OF MAKING NATURAL SOURDOUGH STARTER FOR BAKING BREAD AND METHODS OF MAKING BREAD USING THE SAME 审中-公开
    用于制作面包的自然起子的方法和使用该方法制作面包的方法

    公开(公告)号：US20150164091A1

    公开(公告)日：2015-06-18

    申请号：US14232481

    申请日：2013-01-09

    Applicant: PARIS CROISSANT CO., LTD.

    Inventor： Chung-Kil Park ,  Cheon-Yong Lee ,  Sang-Min Shim ,  Young-Ju Ban ,  Sin-Hak Oh ,  Byeong-Cheol Kim

    IPC: A21D8/04

    CPC classification number: A21D8/04 ,  A21D8/045 ,  C12N1/18 ,  C12N1/20

    Abstract: A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13° C., and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4° C.

    Abstract translation: 提供了一种能够连续制备同时允许面包保持均匀的质量活性的天然酸面团起子的方法。 特别地，提供了使用传统的Nuruk制备用于面包的天然酸面团起子的方法。 该方法包括将纯净水与Songhak Nuruk混合，将所得混合物置入培养箱中，分离和过滤微生物起始物，将纯水，小麦粉和黑麦粉与微生物启动子混合，将所得混合物放入发酵罐中，发酵 在室温下混合，将混合纯水，小麦粉和黑麦粉与起始培养液混合，将所得混合物放入培养箱中，在11至13℃的温度下将混合物发酵，并将酸面团起子放入冰箱 并在2至4℃的温度下冷却起酥油起动机。

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