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91. 实用新型

KR2020140005683U 장어소스 无效
标题翻译：鳗鱼酱
公开(公告)号：KR2020140005683U
公开(公告)日：2014-11-05
申请号：KR2020130003280
申请日：2013-04-26
申请人： 김점순
发明人： 김점순
IPC分类号： A23L27/00 , A23L23/00 , A23L5/20
CPC分类号： A23L27/10 , A23L5/20 , A23L23/00 , A23L27/50
摘要： 고추양념(고추가루,정제소금,마늘,양파),고추양념분말(고추가루,찐밀쌀분말,정제소금,포도당,마늘분),고추장(물엿,소맥분),정제소금,잔탄검,물엿(옥수수전분),후추가루,물,간장(글루텐,밀),정제염,액상과당,주정,효소처리스테비아,미향 (액상과당,액상포도당,레몬식초),주정(현미,발효영양원),L 글루타민산나트륨(향미증진제)을 넣어 소스를 제조한다.

92. 发明公开

KR1020140125125A 꼬막 볶음 고추장 无效
标题翻译： COCKLE PEPPER SAUCE
公开(公告)号：KR1020140125125A
公开(公告)日：2014-10-28
申请号：KR1020130042892
申请日：2013-04-18
申请人： 어업회사법인 (주)벌교꼬막
发明人： 서홍석
IPC分类号： A23L11/20 , A23L17/40
CPC分类号： A23L17/40 , A23L11/20 , A23L27/10
摘要： 꼬막을 자숙하여 씻은 후 반건조를 한 뒤 고추장에 볶아 숙성을 시키는 방식으로 방부제나 색소, 화학 조미료, 인공감미료를 사용하지 않고 천연재료로만 사용하여 웰빙 꼬막 볶음 고추장 으로 만드는 기술로
이때 고추장은 볶음 고추장을 사용하고
볶음 고추장을 사용하는 이유로는 곰팡이 생성억제와 고추장을 볶아줌으로써 방부제를 사용하지 않아도 유통기간이 길어져 장기간의 보관에 좋기 때문이다.
건강식품으로 널리 알려진 꼬막을 이용하여 가정에서 편리하게 사용할 수 있게 천연 꼬막 고추장으로 만들어 화학적 첨가제 사용으로 각종 성인병 등을 유발할 수 있는 수입 고추장을 대체할 수 있는 안전한 식품이 될 수 있고 또 의류나 가전제품과는 달리 고추장은 경기에 민감하지 않고 음식조리에 있어서 없어서는 안 될 필수품으로 여행용과 휴대용으로도 용이하게끔 만드는게 목적이고 새로운 이미지를 창출하기 위해 심도 있는 타겟의 프로 파일 분석을 통해 발견 해낸 것은 소비자들이 농촌을 떠나 도시에서 살면서 “과거의 맛”에 대한 추억을 가지고 있다는 점에 착안하여 고향의 맛을 살려 바다의 맛을 접목한 이미지로 즉석 간편 식품을 개발하여 간편하고 사계절 먹을 수 있는 효율적인 꼬막 고추장으로 국산전통고장 45%, 순창명품고추장 1 0%, 국내산 벌교꼬막 40%, 양념5% 비율로 만든 천연 꼬막 볶음 고추장이다.
摘要翻译：本发明公开了一种不含任何防腐剂，着色剂，人造香料或人造甜味剂的天然成分，通过煮沸，洗涤和半干燥蛤蜊制造的油炸cock红辣椒酱的方法。在这里，使用炒红辣椒糊，并且使用炒红辣椒糊的原因是炒红辣椒糊防止霉菌生长并延长分布期，即使不使用防腐剂也可长期保存。天然蛤蜊红辣椒酱使用鸟蛤，被称为保健食品，可以成为家庭使用的易于使用的安全替代品，其中包括可能引起各种成人疾病的含有化学添加剂的红辣椒酱。另外，作为红辣椒酱，与服装或电子产品不同，对经济起伏不敏感，是烹饪不可或缺的成分之一，该浆料旨在增加旅行的便携性。为形成新形象而进行的深入目标剖析显示，从农村迁移到城市的客户往往会错过“过去尝过的东西”。基于这个想法，该浆料旨在通过向家中的味道加入海鲜味，为所有季节制造方便的即食食品。这种天然的红烧胡椒浆由韩国制造的红辣椒酱45％，Sunchang优质红辣椒酱10％，韩国Beolgyo鸟蛤40％，调味料5％组成。

93. 发明公开

KR1020140119272A 냉이 열수 추출물을 포함하는 우동국물 및 우동 有权
标题翻译：含豌豆ING ING ING ING IS IS IS IS IS IS IS IS IS IS IS IS IS
公开(公告)号：KR1020140119272A
公开(公告)日：2014-10-10
申请号：KR1020130033314
申请日：2013-03-28
申请人： 주식회사 동성식품
发明人： 윤종영 , 심규용 , 김민숙
IPC分类号： A23L19/00 , A23L23/00 , A23L7/109
CPC分类号： A23L7/109 , A23L5/10 , A23L23/00 , A23L27/10
摘要： The present invention relates to noodle soup and noodles including hot water extracts from Capsella bursapastoris, wherein the flavor of Capsella bursapastoris doubles due to yeast extracts, and the noodles and noodle soup contains the maximum amount of volatile components of Capsella bursapastoris, thereby improving the flavor and smell thereof. The Capsella bursapastoris noodle soup of the present invention has overall preference, flavors, sweetness and a harmony with the noodles.
摘要翻译：本发明涉及由Caps from including including including including including including to to to to and and and and and flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor flavor 和嗅觉。本发明的辣椒面条汤具有整体偏好，口味，甜度和与面条的和谐。

94. 发明授权

KR101448710B1 메기를 주재료로 하는 생선튀김요리 및 그 제조방법 有权
标题翻译：鲶鱼作为主要成分鱼油炸食品及其制造方法
公开(公告)号：KR101448710B1
公开(公告)日：2014-10-10
申请号：KR1020140029414
申请日：2014-03-13
申请人： 주장식
发明人： 주장식
IPC分类号： A23L17/00 , A23L5/10 , A23L13/00 , A23L19/00
CPC分类号： A23L17/10 , A23L5/11 , A23L13/50 , A23L27/10
摘要： The present invention relates to a fried fish food whose main ingredient is catfish and to a manufacturing method thereof, wherein using the catfish as a main ingredient increases the consumption of catfish, not only enabling farmers to increase profits, but also supplying nutrients of catfish to consumers, which strengthens the weakened energy and can promote stamina of the consumers.
摘要翻译：本发明涉及其主要成分是鲶鱼的油炸鱼食及其制造方法，其中使用鲶鱼作为主要成分增加了鲶鱼的消耗，不仅使得农民能够增加利润，而且还向鲶鱼提供养分消费者，这加强了能源的削弱，可以提升消费者的耐力。

95. 发明授权

KR101441652B1 오리 강정의 제조방법 有权
标题翻译：用于生产小麦和其他食物的方法
公开(公告)号：KR101441652B1
公开(公告)日：2014-09-23
申请号：KR1020140071705
申请日：2014-06-12
申请人： 주)선자령푸드
发明人： 정희권
IPC分类号： A23L13/50
CPC分类号： A23L13/52 , A23L5/20 , A23L27/10
摘要： The present invention relates to a method for producing sweet and sour duck. More specifically, the method comprises the steps of: preparing a herbal medicinal composition by adding water to Cudrania tricuspidata, Artemisia capillaris, Korean angelica, licorice, jujubes, Chinese matrimony vines, cinnamon, turmeric, eucommia bark, milk vetch roots, and schizandra and heating them; adding processed duck or whole duck in the prepared herbal medicinal composition and marinating the same for 2-24 hours; cutting the marinated processed duck or whole duck; dredging the cut duck and frying the same in oil; and mixing the fried duck with a sweet and sour sauce. According to the present invention, by using the herbal medicinal composition, bad smells are removed from duck, and the flesh of the duck is improved. Also, the repellantly fatty taste of the duck can be reduced and the crunchy texture of the fried duck can be maintained for a long time. Moreover, methods for cooking duck are diversified and thus the consumption of duck can be promoted.
摘要翻译：本发明涉及一种生产酸甜鸭的方法。更具体地说，该方法包括以下步骤：通过向三趾草，青蒿，当归，甘草，枣，中国红葡萄，肉桂，姜黄，杜仲树皮，牛蒡根和五味子三明治加入水制备草药组合物; 加热它们在制备的草药组合物中加入加工鸭或全鸭，腌制2-24小时; 切割腌制加工鸭或全鸭; 挖出切鸭，油炸油煎; 并将油炸的鸭子与酸甜酱混合。根据本发明，通过使用草药组合物，从鸭子中除去难闻的气味，提高了鸭肉。此外，可以减少鸭子的排斥脂肪味道，并且可以长时间保持油炸鸭子的松脆质地。此外，鸭鸭烹饪方法多样化，可以促进鸭子的消费。

96. 发明授权

KR101438749B1 액상의 라면 스프 및 이를 이용한 라면 제조방법 有权
标题翻译：液体类型的RAMYEON SOUP和使用其的RAMYEON烹饪方法
公开(公告)号：KR101438749B1
公开(公告)日：2014-09-05
申请号：KR1020140017821
申请日：2014-02-17
申请人： 원경옥
发明人： 원경옥
IPC分类号： A23L23/00 , A23L27/00 , A23L19/00
CPC分类号： A23L23/00 , A23L13/20 , A23L19/09 , A23L27/10
摘要： The present invention relates to liquid ramyeon soup and a method for producing ramyeon using the same. The liquid ramyeon soup includes pork bone soup meat juice, tomato sauce, and cheese. The tomato sauce is tomato paste, tomato puree, or a mixture thereof. According to the present invention, by providing liquid ramyeon soup, ramyeon can be cooked without adding water for cooking. Accordingly, the repellantly fatty of ramyeon is removed and cheese reduces the spiciness, so that the liquid ramyeon soup is favored by men and women of all ages. Moreover, calcium and protein which are insufficient nutrients in instant ramyeon are provided through cheese, so that a balanced meal can be obtained only from the ramyeon.
摘要翻译：本发明涉及液体汤姆汤，以及使用该汤的方法。液体汤姆汤包括猪骨汤肉汁，番茄酱和奶酪。番茄酱是番茄酱，番茄酱或其混合物。根据本发明，通过提供液体汤姆汤，可以在不加水烹饪的情况下烹饪。因此，除去了柠檬的排斥性脂肪，并且奶酪减少了香味，使得液体柠檬汤受到所有年龄段的男性和女性的青睐。此外，通过奶酪提供在即时ram which中营养不足的钙和蛋白质，从而只能从苎麻获得平衡的膳食。

97. 发明公开

KR1020140098428A 효소를 이용하여 양파 껍질로부터 퀘르세틴을 추출하는 방법 无效
标题翻译：使用EMZYME从洋葱提取蛋白质的方法
公开(公告)号：KR1020140098428A
公开(公告)日：2014-08-08
申请号：KR1020130011065
申请日：2013-01-31
申请人： 건양대학교산학협력단
发明人： 이우일 , 조은정 , 김준수 , 유환구
IPC分类号： A23L27/10
CPC分类号： A23L27/10 , A61K36/8962 , C12N1/20
摘要： The present invention relates to a method for extracting quercetin from onion peel. In particular, according to the method for extracting quercetin from onion peel, unlike the conventional method, an organic solvent, which can remain during a treating process, is not used. Meanwhile, an enzyme is used to minimize loss of quercetin, caused when onion peel is decomposed. Therefore, the yield of the extraction can be increased.
摘要翻译：本发明涉及从洋葱皮提取槲皮素的方法。特别地，根据从洋葱皮提取槲皮素的方法，与常规方法不同，不使用在处理过程中可以保留的有机溶剂。同时，当洋葱皮分解时，使用酶来最小化槲皮素的损失。因此，可以提高提取的产率。

98. 发明公开

KR1020140096814A 단감처트니용 조성물 有权
标题翻译：组合物
公开(公告)号：KR1020140096814A
公开(公告)日：2014-08-06
申请号：KR1020130009877
申请日：2013-01-29
申请人： 경상남도
发明人： 박찬희 , 안광환
IPC分类号： A23L19/00 , A23L27/10
CPC分类号： A23L27/10 , A23L19/09 , A23L23/00
摘要： The present invention relates to a composition for a persimmon chutney, in particular which comprises persimmon puree, white kimchi, red paprika, apple, spring onion, soy milk, fermented pepper, radish, salt water, white kimchi liquid, red onion pickle, persimmon pickle, dried persimmon, orange flesh, spices, and additives. The composition for persimmon chutney has excellent taste and contains various nutritive elements such as vitamin A, B, C, pectin, carotenoid, etc.
摘要翻译：本发明涉及一种柿子酸辣酱的组合物，特别是柿子泥，白泡菜，红辣椒粉，苹果，洋葱，豆浆，发酵胡椒，萝卜，盐水，白泡菜液，红洋葱泡菜，柿子咸菜，干柿子，橙肉，香料和添加剂。柿子酱的成分具有优良的味道，含有维生素A，B，C，果胶，类胡萝卜素等各种营养元素。

99. 发明授权

KR101425877B1 미박 삼겹살 요리방법 有权
标题翻译：烹饪过程
公开(公告)号：KR101425877B1
公开(公告)日：2014-08-05
申请号：KR1020140016555
申请日：2014-02-13
申请人： 휘슬러코리아 주식회사
发明人： 이시영
IPC分类号： A23L13/00 , A23L19/00 , A23L27/10 , A23L5/10
CPC分类号： A23L13/06 , A23L5/10 , A23L19/00 , A23L27/10
摘要： The present invention relates to a method for rapidly cooking pork belly without losing moisture and heat. The method comprises the steps of sheathing the skin side of pork belly and spreading chopped rosemary, wholegrain mustard, salt, pepper, and honey in order to season the pork belly; roasting the pork belly from the previous step in turns from the skin side in a first cooking container in which olive oil is greased; and adding carrot sliced in a length direction into 4-6 pieces in a second cooking container with a semi-vacuum function, pouring water to the height of the carrot pieces, putting the pork belly on the carrot pieces, and maintaining the pork belly in a semi-vacuum state.
摘要翻译：本发明涉及一种在不损失水分和热量的情况下快速烹饪猪肚的方法。该方法包括以下步骤：将猪肚的皮肤一侧覆盖，并撒上切碎的迷迭香，全麦芥，盐，胡椒和蜂蜜，以便腌制猪肚; 在橄榄油润滑的第一个烹饪容器中，从皮肤侧依次从上一步烘烤猪肚; 并在第二个具有半真空功能的烹调容器中将长度方向切成4-6个胡萝卜，倒入胡萝卜片的高度，把猪肚放在胡萝卜上，将猪肚保持在半真空状态。

100. 发明授权

KR101423888B1 솔잎 추출물과 한약재를　포함하는 전통적인 방식의 간장게장 제조 방법 有权
标题翻译：大豆沙棘中含有CRAB的传统制备方法，其中包括从松针和药用植物提取物
公开(公告)号：KR101423888B1
公开(公告)日：2014-07-28
申请号：KR1020130146629
申请日：2013-11-28
申请人： 정연훈
发明人： 정연훈
IPC分类号： A23L17/40 , A23L19/00 , A23L17/00
CPC分类号： A23L17/40 , A23L23/00 , A23L27/10 , A23L27/50
摘要： The present invention relates to a method for manufacturing soy sauce marinated crabs. The method comprises the steps of: preparing base water by mixing water, soju and pine needle extract; adding, to the base water, a medicinal mixture containing cnidium, angelica, bay leaf, ginger, jujube, clove, licorice, star anise flavor, sea staghorn, shiitake, seaweed and allspice, and primarily heating the base water for 6 to 10 hours; adding, to the primarily heated base water, a basic seasoning containing seasoning soy sauce, radish, onion, garlic, chilli, pepper, ginger, and red pepper seed, and secondarily heating the base water for 1 to 3 hours to manufacture soy sauce for marinated crabs; cooling the soy sauce for marinated crabs; aging the cooled soy sauce for marinated crabs for 6 to 10 hours; and putting washed crabs and the aged soy sauce for marinated crabs into a container to age the crabs. Therefore, the method can curb a fishy smell from the manufactured soy sauce marinated crabs and can delay the expiration date thereof.
摘要翻译：本发明涉及酱油腌制螃蟹的制造方法。该方法包括以下步骤：通过混合水，松果和松针提取物制备基础水; 向基础水中加入含有芫荽，当归，月桂叶，姜，枣，丁香，甘草，八角茴香，海棠，香菇，海藻和多香果的药用混合物，主要加热基础水6〜10小时 ; 加入主要加热的基础水中，加入含有调味酱油，萝卜，洋葱，大蒜，辣椒，胡椒，姜和红辣椒种子的基本调味料，次要加热碱水1〜3小时，制造酱油腌制螃蟹冷却腌制螃蟹的酱油; 将腌制螃蟹的冷却酱油老化6至10小时; 将洗涤的螃蟹和老化的酱油腌制的螃蟹放入容器中以养殖螃蟹。因此，该方法可以抑制所制造的酱油腌制螃蟹的鱼腥味，并可延迟其过期日期。

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