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61. 发明授权

KR100797568B1 건조된 청국장을 포함하는 청국장 강정의 제조방법 有权
标题翻译：含有干燥大豆的甘油的制备方法
公开(公告)号：KR100797568B1
公开(公告)日：2008-01-24
申请号：KR1020070016043
申请日：2007-02-15
申请人： 표재호
发明人： 성낙주 , 정영철 , 표재호 , 김희숙 , 황영정
IPC分类号： A23L1/202 , A23G3/36 , A23G3/48 , A23G3/34
CPC分类号： A23L11/09 , A23G3/0004 , A23G3/48 , A23L3/40 , A23L29/00
摘要： A method for preparing a cheonggukjang (thick soybean paste) gangjeong (a kind of cookie-like food made from rice, sesame or bean mixed with glutinous rice jelly) is provided to allow the nutrient of cheonggukjang to be taken in simply by removing the specific smell and taste of cheonggukjang. A method for preparing a cheonggukjang gangjeong comprises the steps of preparing cheonggukjang; drying the prepared cheonggukjang; and mixing 30-60 wt% of the dried cheonggukjang, 10-50 wt% of sesame, 10-30 wt% of any one selected from honey and oligosaccharide, and 10-30 wt% of any one selected from polydextrose and sugar alcohol. Preferably 10-30 wt% of sesame and 10-30 wt% of walnut are added further instead of 10-50 wt% of sesame.
摘要翻译：提供了一种用于制备香菇（厚豆酱）帮派（一种由米，芝麻或豆混合糯米果冻制成的饼干状食物）的方法，以便简单地通过去除具体的具体方法来获取cheonggukjang的营养物质气味和气味。一种制作长江口帮派的方法，包括制作长江口的步骤; 干燥准备好的cheunggukjang; 混合30-60重量％干燥的cheonggukjang，10-50重量％的芝麻，10-30重量％的任何选自蜂蜜和寡糖，和10-30重量％的任何一个选自聚右旋糖和糖醇。优选加入10-30重量％的芝麻和10-30重量％的胡桃，而不是10-50重量％的芝麻。

62. 发明公开

KR1020160072736A 품질이 개량된 쿠키 및 이의 제조방법 有权
标题翻译：具有改进质量的COOKIE及其制备方法
公开(公告)号：KR1020160072736A
公开(公告)日：2016-06-23
申请号：KR1020140180795
申请日：2014-12-15
申请人： 주식회사 삼양사
发明人： 김용인 , 김봉찬 , 이승영 , 조아라 , 한정숙 , 기민지 , 이승미
IPC分类号： A23G3/34 , A23G3/42
CPC分类号： A23G3/34 , A23G3/0004 , A23G3/42
摘要： 본발명은품질이개량된부드러운식감을갖는베이킹제과류제조용조성물, 상기조성물의제조방법, 상기조성물을혼합하여제조된베이킹제과류제조용반죽물, 및상기조성물을이용하여제조한베이킹제과류에관한것이다.
摘要翻译：本发明涉及一种用于制造具有光滑口感和质量提高的烘焙糖果的组合物，组合物的制造方法，用于制造通过混合该组合物制造的烘焙糖果的糊料，以及烘焙通过使用该组合物制造的糖果。用于制造饼干的组合物包括面粉，食用油和脂肪以及糖。

63. 发明公开

KR1020140116671A 고온순간건조를 이용한 농산물 반건조 칩의 제조방법 无效
标题翻译：使用短时间干燥在高温下生产农业产品半切片的方法
公开(公告)号：KR1020140116671A
公开(公告)日：2014-10-06
申请号：KR1020130031538
申请日：2013-03-25
申请人： 청도매남영농조합법인
发明人： 김현호
IPC分类号： A23L19/18 , A23L19/00
CPC分类号： A23L19/00 , A23B7/0215 , A23G3/0004 , A23L3/40
摘要： The present invention relates to: a method for manufacturing half-dried chips of an agricultural product using instant drying at high temperatures; and half-dried chips of an agricultural product using instant drying at high temperatures. The method includes the steps of: (a) cutting the agricultural product of the root, the fruit, or the vegetable into pieces in a size of 2-2.5 mm; and (b) drying the agricultural product cut into the pieces at 260-270°C for 4-5 minutes.
摘要翻译：本发明涉及一种在高温下使用即时干燥制造农产品半干片的方法。以及在高温下即时干燥的农产品半干片。该方法包括以下步骤：（a）将根，水果或蔬菜的农产品切成2-2.5毫米的碎片; 和（b）将260-270℃切成片的农产品干燥4-5分钟。

64. 发明公开

KR1020050114848A 누룽지를 이용한 스낵의 제조방법 및 누룽지 스낵 有权
标题翻译：标准米饭及其制作方法
公开(公告)号：KR1020050114848A
公开(公告)日：2005-12-07
申请号：KR1020040039918
申请日：2004-06-02
申请人： 이양섭
发明人： 이양섭
IPC分类号： A23G3/34
CPC分类号： A23G3/48 , A23G3/0004 , A23G3/007 , A23G2200/14 , A23L7/117
摘要： 본 발명은 누룽지를 이용한 스낵의 제조방법 및 누룽지 스낵에 관한 것으로, 5mm 이하의 크기로 파쇄한 누룽지를 팝콘 형태로 튀겨 다수 종의 부원료를 혼합한 후 이를 동그란 모양이나 다각형의 입체상으로의 성형을 통해 스낵으로 제조함으로써 누룽지의 본래 맛은 유지하면서도 영양가가 높은 누룽지 스낵을 제공함에 그 목적이 있다. 이를 위해 구성되는 본 발명은 (가) 제조되어 수분함량 5∼10% 비율로 건조된 누룽지를 5mm 이하 크기의 낱알 형태로 분쇄하는 단계; (나) 단계 (가)를 통해 5mm 이하 크기의 낱알 형태로 분쇄된 누룽지를 팝퍼기(popper machine)를 통해 열과 압력을 가하여 튀겨내는 단계; (다) 단계 (나)를 통해 튀겨진 상태의 누룽지 70∼90 중량%, 튀겨진 낱알 상태의 누룽지를 결속시키는 한편 단맛을 내기 위한 단맛성분의 물질 4∼7 중량% 및 부원료(해초류, 견과류, 건멸치 중 선택된 어느 한 종 또는 두 종 이상으로 혼합된 것) 6∼23 중량%의 비율로 혼합하는 단계; 및 (라) 단계 (다)에서 혼합된 상태의 누룽지 혼합물을 일정 크기의 입체상 모양으로 성형하여 스낵화 하는 단계를 포함하여 이루어진다.

65. 发明授权

KR101316063B1 진공저온튀김 스낵의 제조방법 有权
标题翻译： SNACK的制备真空法制法
公开(公告)号：KR101316063B1
公开(公告)日：2013-10-10
申请号：KR1020120086032
申请日：2012-08-07
申请人： 주식회사농심
发明人： 윤형일 , 유상훈 , 박수현 , 박용국
IPC分类号： A23G3/52 , A23G3/48 , A23L5/10
CPC分类号： A23G3/0004 , A23G3/50 , A23G7/0093 , A23G2200/14
摘要： PURPOSE: A production method of vacuum low-temperature fried snacks is provided to easily remove the excessive amount of water from a product, and to reduce the content of oil from the product. CONSTITUTION: Snack ingredients are steamed at a high temperature of 95-110°C in the high pressure of 0.3-0.5 Kgf/cm^2, and mixed. The mixture is molded, and the molded pellets are dried. The dried pellets containing 29-38% of moisture are fried at 125-135°C for 10-12 minutes in the vacuum degree of 0-150 mmHg. The snack ingredients contain 30-98 wt% of grain powder and 2-45 wt% of starch. The grain powder is obtained by using ingredients selected from wheat, rice, barley, corn, sorghum, adlay, bean, red bean, mung bean, peanut, sweet potato, potato, pumpkin, and other ingredients. [Reference numerals] (AA) Mixing; (BB) Shaping; (CC) Pre-drying; (DD) Frying
摘要翻译：目的：提供真空低温油炸小吃的生产方法，以便容易地从产品中除去过量的水，并降低产品中的油含量。构成：将小零食成分在高压为95-110℃，0.3-0.5Kgf / cm ^ 2的高压下蒸去，混合。将混合物模塑，并将模制的颗粒干燥。含有29-38％水分的干燥颗粒在真空度0-150mmHg下在125-135℃下油炸10-12分钟。小吃成分含有30-98重量％的谷粉和2-45重量％的淀粉。通过使用选自小麦，大米，大麦，玉米，高粱，玉米，豆，红豆，绿豆，花生，甘薯，马铃薯，南瓜等成分中的成分获得谷物粉末。（标号）（AA）混合; （BB）成型; （CC）预干燥; （DD）油炸

66. 发明公开

KR20120055858A Black all sesame candy and its product method 有权
标题翻译：黑色所有糖果及其产品方法
公开(公告)号：KR20120055858A
公开(公告)日：2012-06-01
申请号：KR20100117287
申请日：2010-11-24
申请人： LEE JONG GUN
发明人： LEE JONG GUN
IPC分类号： A23G3/48 , A23G3/54
CPC分类号： A23G3/34 , A23G3/0004 , A23G3/0063 , A23G3/42 , A23G3/48 , A23G3/54
摘要： PURPOSE: Candies with black whole sesame, and a producing method thereof are provided to offer the savory taste and the crunchy texture of black whole sesame to the candies. CONSTITUTION: A producing method of candies with black whole sesame comprises the following steps: heating and concentrating sugar and starch syrup, then hardening by cooling to obtain samples; separating parts from the samples as surface coating samples, and mixing the rest of the samples with the black whole sesame, black whole sesame paste, puffing balls, and a flavoring agent to obtain a mixture; semi-processing the mixture to obtain semi-processed goods before cooling; coating the semi-processed goods with the surface coating samples; passing the coated semi-processed goods through a batch roller for extruding the goods into a rope form, and molding the goods into a circular candy shape before drying; and packaging the obtained candies one by one.
摘要翻译：目的：提供黑芝麻芝士及其制作方法，为糖果提供黑芝麻的味道和松脆质感。构成：黑芝麻糖的生产方法，包括以下步骤：加糖浓缩糖和淀粉糖浆，然后冷却硬化，得到样品; 将样品作为表面涂层样品分离，并将其余样品与黑色整芝麻，黑色整芝麻糊，膨化球和调味剂混合以获得混合物; 半加工混合物，在冷却前获得半加工品; 用表面涂层样品涂覆半成品; 将涂覆的半加工品通过用于将货物挤压成绳索形式的间歇辊，并在干燥之前将货物成型为圆形糖果形状; 并逐一包装所获得的糖果。

67. 发明公开

KR1020090081536A 케이크용 장식용품 失效
标题翻译： CAKE装饰装置
公开(公告)号：KR1020090081536A
公开(公告)日：2009-07-29
申请号：KR1020080007456
申请日：2008-01-24
申请人： 안헌상
发明人： 안헌상
IPC分类号： C11C5/02 , C11C5/00 , A21D13/08 , A23G3/00
CPC分类号： C11C5/02 , A23G3/0004
摘要： A decoration article for a cake is provided to allow the message of a message board to be displayed more uniformly and rapidly by heating the message board uniformly. A decoration article(10) for a cake is provided with a message board(30) having a message sticker at the rear part of a base(20) upper side; a front candle holder(24) of the base upper side to display the message of the message sticker by the heat of the candle(25) equipped at the front candle holder; a plurality of connection bars(33) extended backwards along the upper side girth of the message board; and a back candle holder(34) capable of putting a candle to the terminal part of the each connection bar.
摘要翻译：提供了一种用于蛋糕的装饰物品，以通过均匀加热留言板来更均匀和快速地显示留言板的消息。用于饼干的装饰品（10）在底座（20）上侧的后部设置有具有消息贴纸的消息板（30）基座上侧的前烛台（24），通过装在前烛台的蜡烛（25）的热量显示信息贴纸的信息; 多个连接杆（33），沿着留言板的上侧环向后延伸; 以及能够将蜡烛放置到每个连接杆的端子部分的后烛台（34）。

68. 发明授权

KR100764311B1 생선뼈가 함유된 과자의 제조방법 失效
标题翻译：用鱼骨制作煎锅的加工
公开(公告)号：KR100764311B1
公开(公告)日：2007-10-05
申请号：KR1020060105903
申请日：2006-10-30
申请人： 윤철동
发明人： 윤철동
IPC分类号： A23G3/36 , A23G3/34 , A23L17/00 , A23L17/10
CPC分类号： A23G3/36 , A23G3/0004 , A23G3/0063 , A23L17/10
摘要： A method for making cookie with fish bone is provided to obtain the cookie which has low cholesterol content, prevents adult diseases, and contain calcium, taking effects for children, pregnant women, nursing mothers, and patients with osteoporosis. A method for making cookie with fish bone comprises the steps of: boning a selected fish, wherein the fish is an eel which is rich in protein, unsaturated fatty acid, and vitamin A; soaking the fish bone in water to remove fish blood; removing water from the removed fish bone with blood; sprinkling ginger juice to the fish bone with removed water for sterilizing, and then baking it; pulverizing the baked fish bone; mixing 40~45wt% of light wheat flour, 15~20wt% of sugar, 15~20wt% of butter, 8~12wt% of eggs, and 10~15wt% of fish bone powder, and then kneading the mixture; aging the dough with fish bone at 0~5°C for about 1hr; and forming the aged dough into a fixed shape, and then baking it at about 180°C for 15~20min.
摘要翻译：提供用鱼骨制作饼干的方法，以获得胆固醇含量低，预防成人疾病，并含有钙，对儿童，孕妇，哺乳期母亲和骨质疏松症患者产生影响的饼干。用鱼骨制作饼干的方法包括以下步骤：将所选择的鱼腌制，其中所述鱼是富含蛋白质，不饱和脂肪酸和维生素A的鳗鱼; 将鱼骨浸泡在水中，去除鱼血; 用血从去除的鱼骨上清除水分; 将姜汁洒上鱼骨，取出水灭菌，然后烘烤; 粉碎烤鱼骨; 混合40〜45wt％的小麦粉，15〜20wt％的糖，15〜20wt％的黄油，8〜12wt％的蛋和10〜15wt％的鱼骨粉，然后捏合混合物; 用0〜5℃的鱼骨将面团老化约1小时; 并将老化的面团成形为固定形状，然后在约180℃下烘烤15〜20分钟。

69. 发明公开

KR1020180078716A 조직감을 개선한 건조 고구마 스낵 및 그 제조방법 有权
公开(公告)号：KR1020180078716A
公开(公告)日：2018-07-10
申请号：KR1020160183764
申请日：2016-12-30
申请人： 세종대학교산학협력단
发明人： 홍근표 , 오수지
IPC分类号： A23G3/34 , A23G3/50
CPC分类号： A23G3/0004 , A23G3/50
摘要： 본발명은조직감을개선한건조고구마스낵의제조방법및 이에따라제조된건조고구마스낵에관한것으로, (S1) 고구마를세척한다음증숙하는단계; (S2) 상기단계 (S1)에서증숙된고구마를슬라이스하는단계; (S3) 상기단계 (S2)에서슬라이스한고구마를건조시켜고구마의수분함량을 10 내지 20%로조절하는단계; 및 (S4) 상기단계 (S3)에서수분함량이조절된고구마를순간압착가열처리하여고구마스낵을제조하는단계를포함하는본 발명에따르면바삭바삭한조직감을유지하면서얇은형태로성형이가능하면서도부서지지않는고구마스낵을제조할수 있다.

70. 发明公开

KR1020180076948A 크리스피한 식감을 가진 얇은 칩 스타일의 크래커 조성물과 이의 제조방법 有权
公开(公告)号：KR1020180076948A
公开(公告)日：2018-07-06
申请号：KR1020160181650
申请日：2016-12-28
申请人： 롯데제과 주식회사
发明人： 이승용 , 박호용 , 장종태
IPC分类号： A23G3/42 , A23G3/50 , A23G3/34
CPC分类号： A23G3/42 , A23G3/0004 , A23G3/50
摘要： 본발명은크리스피한식감을가진얇은칩 스타일의크래커조성물과이의제조방법에관한것으로, 더욱상세하게는통상의크래커가효소발효과정을통해크리스피한식감을부여시켜제조한데반하여, 본발명에서는효소를대신하여전분을포함시켜바삭한식감을부여함과동시에반죽을 0.5 ~ 0.8 mm 두께로얇게시팅(sheeting)이가능하도록하여크리스피한식감을배가시킨얇은칩 스타일의크래커제조용조성물과이를이용한크래커의제조방법에관한것이다.

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