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101. 发明授权

KR101422635B1 양고기를 이용한 패티의 제조방법 및 이에 따라 제조된 양고기 패티 有权
标题翻译：制备含有MUTTON和MUTTON PATTY的PATTY制备方法
公开(公告)号：KR101422635B1
公开(公告)日：2014-07-24
申请号：KR1020140038696
申请日：2014-04-01
申请人： 주식회사프로컷
发明人： 윤형석
IPC分类号： A23L5/20 , A23L27/00 , A23L13/00
CPC分类号： A23L5/20 , A23L3/36 , A23L13/00 , A23L27/10
摘要： The present invention relates to a method for manufacturing a patty using mutton and to the mutton patty manufactured thereby. According to the present invention, the mutton patty manufacturing method includes the following steps of: (S1) preparing and grinding mutton; (S2) grinding the fat of Korean beef; (S3) mixing the mutton with the Korean beef fat at a weight ratio of 1:0.1 to 1:0.3; and (S4) adding rosemary powder, garlic powder, salt, and pepper to the mixture and stirring the mixture at 0-4°C for 5-15 minutes. Thereby the present invention is able to not only manufacture a mutton patty from which bad smell is removed but also improve nutrition by absorbing the protein, various vitamins and minerals, and calcium of milk which is a nutritionally complete food. The present invention is also able to: be often used in a Korean diet menu which uses a fired cooking without adding a special flavoring or seasoning agent; distribute mutton to a domestic market just like beef, pork, chicken, and other meets which are normally distributed by removing the unique smell of existing mutton; and distribute mutton to an eating-out food market as a product which has a priority in the aspect of effect, nutrition, and sensory evaluation when being compared with other meets.
摘要翻译：本发明涉及一种使用羊肉制作的小馅饼和由此制造的羊肉馅饼的方法。根据本发明，羊肉饼制造方法包括以下步骤：（S1）制备和研磨羊肉; （S2）研磨韩国牛肉的脂肪; （S3）以1：0.1至1:0.3的重量比混合羊肉与韩国牛肉; 和（S4）将迷迭香粉，大蒜粉，盐和胡椒加入混合物中，并在0-4℃下搅拌混合物5-15分钟。因此，本发明不仅可以制造去除恶臭的羊肉馅饼，还可以通过吸收蛋白质，各种维生素和矿物质以及作为营养成分的食品的牛奶来改善营养。本发明还能够：经常用于韩国饮食菜单，其使用烧烤烹饪而不添加特殊调味剂或调味剂; 将羊肉分配到国内市场，就像牛肉，猪肉，鸡肉和其他会议通常分配一样，通过消除现有羊肉的独特气味; 并将羊肉分配给外卖食品市场，作为与其他会议相比较，在效果，营养和感官评价方面优先考虑的产品。

102. 发明公开

KR1020140087190A 메밀 국수를 활용한 잡채의 표준 레시피 개발 审中-实审
标题翻译：使用BUCKWHEAT NOODLES开发标准配件。
公开(公告)号：KR1020140087190A
公开(公告)日：2014-07-09
申请号：KR1020120156045
申请日：2012-12-28
申请人： (주)대덕바이오
发明人： 김혜영 , 모은경 , 김승미 , 양선아 , 박진희
IPC分类号： A23L7/109 , A23L27/00
CPC分类号： A23L7/109 , A23L5/10 , A23L27/10
摘要： The present invention relates to a method for developing a standard recipe for japchae (stir-fried noodles and vegetables) using buckwheat noodles for modern people, and the purpose of the present invention is to balance nutrients in the japchae made by the standard recipe, which is preferred by people of all ages and edible by even foreigners while using various ingredients. The present invention sets forth a standard recipe for japchae using buckwheat noodles, which is made by mixing vegetables and beef with buckwheat noodles instead of glass noodles in a preparation step of seasoned japchae.
摘要翻译：本发明涉及使用荞麦面为现代人开发日本（炒面和蔬菜）的标准食谱的方法，本发明的目的是平衡由标准食谱制成的日本的营养物质，其中是所有年龄的人都喜欢的，甚至外国人食用，同时使用各种成分。本发明提出了使用荞麦面的日本的标准配方，其通过将蔬菜和牛肉与荞麦面代替玻璃面混合而制成。

103. 发明公开

KR1020140076014A 칠리 소스 및 그 제조방법 有权
标题翻译： CHILI SAUCE及其制造方法
公开(公告)号：KR1020140076014A
公开(公告)日：2014-06-20
申请号：KR1020120144066
申请日：2012-12-12
申请人： 오정근
发明人： 오정근
IPC分类号： A23L23/00
CPC分类号： A23L23/00 , A23L27/10 , A23V2002/00 , A23V2300/24
摘要： The present invention relates to a chili sauce and a manufacturing method thereof. The chili sauce is manufactured by mixing chili juice, tomato puree, tomato whole, onions, green onions, chili powder, basil whole, a beef base, unsalted butter, garlic, green hot pepper, and red wine.
摘要翻译：本发明涉及一种辣椒酱及其制造方法。辣椒酱通过混合辣椒汁，番茄酱，番茄酱，洋葱，洋葱，辣椒粉，罗勒，牛肉，无盐黄油，大蒜，绿辣椒和红酒混合制成。

104. 发明授权

KR101407839B1 물회 제조방법 및 그 제조방법에 의해 제조된 물회 有权
标题翻译：水生产方法原料鱼碟及其制造的水中的原鱼片
公开(公告)号：KR101407839B1
公开(公告)日：2014-06-16
申请号：KR1020130002055
申请日：2013-01-08
申请人： 홍영국
发明人： 홍영국
IPC分类号： A23L17/00 , A23L35/00 , A23L27/00
CPC分类号： A23L17/20 , A22C25/20 , A23L27/10 , A23L35/00
摘要： The present invention discloses a method for making cold raw fish soup and cold raw fish soup made by the same. The method for making cold raw fish soup comprises the step of filling a predetermined amount of meat broth in a bowl; the step of putting vegetables into the meat broth so that the surfaces of the various vegetables are located higher than the surface of the meat broth; and the step of placing sliced raw fishes on the surfaces of the various vegetables exposed on the surface of the meat broth to make the raw fishes to be seen.
摘要翻译：本发明公开了一种制造冷生鱼汤和冷生鱼汤的方法。制造冷生鱼汤的方法包括将预定量的肉汤装入碗中的步骤; 将蔬菜放入肉汤中以使各种蔬菜的表面位于肉汤表面以上的步骤; 并将切片的生鱼放在暴露于肉汤表面的各种蔬菜的表面上以使未加工的鱼看到的步骤。

105. 发明公开

KR1020140067721A 야채, 과일, 해조류, 곡물 및 씨앗을 이용한 발효조미료의 제조방법 无效
标题翻译：使用蔬菜，水果，SEAWEED，谷物和种子的发酵自然季节过程
公开(公告)号：KR1020140067721A
公开(公告)日：2014-06-05
申请号：KR1020120135344
申请日：2012-11-27
申请人： 김영욱 , 김기철
发明人： 김영욱 , 김기철
IPC分类号： A23L27/00 , A23L1/30
CPC分类号： A23L27/10 , A23L33/10 , A23V2002/00 , A23V2300/10
摘要： The present invention relates to a method for producing ferment condiment using a vegetable, a fruit, a seaweed, a grain, and a seed. According to the present invention, provided is the method for producing the ferment condiment using the vegetable, the fruit, the seaweed, the grain, and the seed, capable of improving digestion and absorption and increasing antioxidant materials by fermenting the materials like the vegetable, the fruit, the seaweed, the grain, and the seed with composite microorganism fermented solutions.
摘要翻译：本发明涉及使用蔬菜，水果，海藻，谷物和种子生产发酵调味品的方法。根据本发明，提供了使用植物，水果，海藻，谷物和种子生产发酵调味品的方法，其能够通过发酵诸如蔬菜，蔬菜等的材料来改善消化吸收和增加抗氧化剂材料，水果，海藻，谷物和种子与复合微生物发酵溶液。

106. 发明公开

KR1020140065757A 우수한 품질의 명태식해를 제조하는 제조방법 有权
标题翻译：一种制备高品质WALLEYE POLLOCK SIKHE产品的方法
公开(公告)号：KR1020140065757A
公开(公告)日：2014-05-30
申请号：KR1020120132348
申请日：2012-11-21
申请人： 강릉원주대학교산학협력단
发明人： 조순영 , 라경민 , 임미진 , 한대원 , 김소라
IPC分类号： A23L17/00 , A23L27/00
CPC分类号： A23L17/00 , A23L27/10 , A23V2002/00 , A23V2300/10
摘要： The present invention relates to a method for preparing high quality fermented walleye pollack, and specifically, by using proper ripening conditions such as ripening temperature, a ripening period, etc., salinity and proper conditions of a mixing ratio of minor ingredients such as peppers, garlic, etc., fermented walleye pollack prepared by a process of the present invention has excellent results, flavors, smells and storage properties in functional inspection of microorganisms, yeast, lactic acid bacteria, pH, VBN, amino typeN, TBA contents and the content products compared to fermented walleye pollack which is commercially available. Therefore, it is possible to prevent wasteful use of food sources due to spoilage and increase sanitary quality of products thereby producing high quality quality fermented walleye pollack.
摘要翻译：本发明涉及一种制备高品质发酵花叶苋菜的方法，特别是通过使用熟化条件如熟化温度，熟化期等，盐度和适当条件下的少量成分如胡椒粉，大蒜等，通过本发明的方法制备的发酵藜芦在微生物，酵母，乳酸菌，pH，VBN，氨基型N，TBA含量和含量的功能检查中具有优异的结果，香味，气味和储存性能产品与可商购的发酵黄鳝相比。因此，可以防止由于腐败而浪费使用食物来提高产品的卫生质量，从而生产出高品质的发酵鱼腥味。

107. 发明公开

KR1020140063122A 꼬막 다시다 无效
标题翻译： 꼬막다시다
公开(公告)号：KR1020140063122A
公开(公告)日：2014-05-27
申请号：KR1020120130105
申请日：2012-11-16
申请人： 어업회사법인 (주)벌교꼬막
发明人： 서홍석
IPC分类号： A23L17/40 , A23L27/10
CPC分类号： A23L27/10 , A23L3/44 , A23V2002/00 , A23V2300/10 , A23V2300/20
摘要： Existing artificial flavors can induce many kinds of adult diseases, while a natural seasoning is good for health and is helpful in improving eating habits of modern people. A convenient seasoning can be used by releasing a natural cockle seasoning for modern people who prefer instant foods and pursue simplicity and convenience. The seasoning saves the hassle of buying, drying, and grinding every single raw ingredient at home. Since a homemade seasoning is not a liquefied powder, the homemade seasoning floats in water instead of dissolving in the water when put in foods. On the other hand, the natural cockle seasoning is produced as a liquefied powder, thereby easily dissolving in water and being used for making salad and boiled food. In the case of making the seasoning individually at home, the cost of production is expensive due to a small purchase, but the cost can be cut upon buying the raw ingredients in large quantities to make into a product. Also, the natural cockle seasoning has the best taste with a delicate and deep flavor when made into a liquefied powder by mixing 70% of cockles, 20% of mussels, 5% of top shells, and 5% of Shiitake mushrooms and freeze drying the ingredients.
摘要翻译：现有的人造香料可诱发多种成人疾病，而天然调味品有益健康，有助于改善现代人的饮食习惯。一种方便的调味品可以通过为现代人喜欢即食食品并追求简单和方便而释放一种天然海带调味料来使用。调味料省去了购买，烘干和研磨每一种家庭原料的麻烦。由于自制调味品不是液化粉末，自制调味品在水中漂浮而不是在食物中溶解在水中。另一方面，天然海带调味料作为液态粉末生产，因此容易溶解于水中并用于制作沙拉和煮食品。在家里单独调制调味料的情况下，由于购买量少，生产成本昂贵，但是在大量购买原料以制成产品时可以削减成本。另外，通过混合70％的蛤蜊，20％的贻贝，5％的顶壳和5％的香菇，并且将其冷冻干燥，从而制成液体粉末，并且具有优良的风味和细腻的风味。配料。

108. 发明公开

KR1020140058941A 상황 버섯 다당체 김 및 그 제조방법 无效
标题翻译： PHELLINUS POLYSACCHARIDE GIM及其制造方法
公开(公告)号：KR1020140058941A
公开(公告)日：2014-05-15
申请号：KR1020120125428
申请日：2012-11-07
申请人： 최성호
发明人： 최성호
IPC分类号： A23L17/60 , A23L1/30
CPC分类号： A23L17/60 , A23L27/10 , A23L27/40 , A23L33/10 , A23V2002/00 , A23V2300/10 , A23V2300/24
摘要： The present invention relates to Phellinus linteus polysaccharide laver, and a manufacturing method thereof which comprises: a step of firstly roasting dried laver; a step of preparing seasoning oil by mixing diluted alcohol, mushroom polysaccharides, corn oil, and sesame oil; a step of spraying the seasoning oil on the firstly roasted dried laver; a step of spraying salt on the dried laver sprayed with the seasoning oil; a step of secondly roasting the dried laver sprayed with salt; and a step of processing the secondly roasted dried laver, and packaging and mushroom polysaccharide laver manufactured by the manufacturing method.
摘要翻译：本发明涉及番茄多糖紫菜及其制造方法，其包括：首先烘烤干燥的紫菜; 通过混合稀释酒精，蘑菇多糖，玉米油和芝麻油制备调味油的步骤; 在第一次烘干的紫菜上喷洒调味油的步骤; 在用调味油喷洒的干燥的紫菜上喷洒盐的步骤; 第二次用盐喷洒干燥的紫菜; 以及加工第二次烘干的紫菜的步骤，以及通过制造方法制造的包装和蘑菇多糖紫菜。

109. 发明公开

KR1020140052495A 떡볶이용 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 소스 有权
标题翻译：用于生产用于制备DDUGBOGGI和SAUE的方法用于通过相同方法生产的DDUGBOGGI
公开(公告)号：KR1020140052495A
公开(公告)日：2014-05-07
申请号：KR1020120118627
申请日：2012-10-24
申请人： 재단법인 발효미생물산업진흥원
发明人： 허주희 , 조승화 , 최윤경 , 정도연 , 김관중 , 이은실 , 조성호
IPC分类号： A23L23/00 , A23L27/00
CPC分类号： A23L23/00 , A23L5/10 , A23L27/10 , A23V2002/00 , A23V2300/24
摘要： The present invention relates to a preparation method for a sauce for Tteokbbokki and a sauce for Tteokbbokki prepared thereby. The preparation method for a sauce for Tteokbbokki comprises the steps of: (a) putting and boiling kelp and anchovies in water to make broth; (b) putting refined water to wheat flour, kneading dough, boiling the dough, fermenting the boiled dough with Meju(fermented soybean) powder, and mixing red pepper powder, salt, grain syrup and alcohol to the fermented dough to make red pepper paste; and (c) mixing the broth made in the step (a) and the red pepper paste made in the step (b) with sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup, followed by aging.
摘要翻译：本发明涉及一种用于Tteokbbokki的酱汁的制备方法和由此制备的Tteokbbokki酱汁。 Tteokbbokki酱汁的制备方法包括以下步骤：（a）将海带和an鱼放入水中煮沸肉汤; （b）将精制水加入小麦面粉，揉面团，煮面团，用Meju（发酵大豆）粉末发酵煮面团，并将红椒粉，盐，谷物糖浆和酒精混合到发酵面团中，制成红辣椒糊 ; 和（c）将步骤（a）中制成的肉汤和步骤（b）中制成的红辣椒酱与糖，番茄酱，红辣椒粉，番茄酱，苹果汁，洋葱汁和淀粉糖浆混合，然后老化。

110. 发明授权

KR101392112B1 뽕잎 발효효소를 첨가한 뽕잎김치의 제조방법 및 그로부터 제조된 김치 有权
标题翻译：从生产大豆叶片发酵的多汁木瓜加入酶的方法和由其生产的多糖叶片
公开(公告)号：KR101392112B1
公开(公告)日：2014-05-07
申请号：KR1020130030655
申请日：2013-03-22
申请人： 전북대학교산학협력단
发明人： 노정옥 , 이영숙 , 정은정 , 정용섭 , 이양수
IPC分类号： A23B7/10 , A23L19/20 , A23L3/3472 , A23L27/10
CPC分类号： A23B7/105 , A23L3/3472 , A23L19/20 , A23L27/10
摘要： The present invention relates to a manufacturing method of mulberry leaf Kimchi added with mulberry-leaf-fermented enzyme liquid, and mulberry leaf Kimchi manufactured thereby. The manufacturing method of mulberry leaf Kimchi comprises the followings: 1) a salting step of obtaining salted Chinese cabbage by washing Chinese cabbage, cutting, salting in brine, washing with water and removing water; 2) a seasoning preparation step of preparing Kimchi seasoning by mixing chopped garlic, ginger, onions, radish, spring onions, glutinous rice glue, sugar, salted fermented anchovy sauce, salted fermented shrimp, salt, dehydration liquid, waterdropwort, ground pear, monosodium glutamate (MSG) and red pepper powder; 3) a Kimchi manufacturing step of manufacturing Kimchi by evenly mixing the seasoning obtained in the seasoning preparation step with the salted Chinese cabbage obtained in the salting step; 4) a fermented-enzyme liquid step of obtaining mulberry-leaf-fermented enzyme liquid by adding mulberry leaves, onions and sugar, aging and fermenting; and 5) an enzyme liquid addition step of adding the mulberry-leaf-fermented enzyme liquid obtained in the fermented enzyme liquid step to the Kimchi manufactured in the Kimchi manufacturing step, and aging. The mulberry leaf Kimchi manufactured by adding the mulberry-leaf-fermented enzyme liquid according to the present invention has an excellent sensory appealability such as colors, flavors, tastes and preferences compared to the conventional Kimchi due to the various functionalities of the mulberry-leaf-fermented enzyme liquid, which is added in manufacturing Kimchi, and improves the texture due to the excellent physical properties such as cutting strength. The mulberry leaf Kimchi of the present invention has the advantage of improving the quality of the product as the storage of Kimchi is enhanced due to the anti-bacterial effect of the mulberry-leaf-fermented enzyme liquid.
摘要翻译：本发明涉及一种加入桑叶发酵酶液的桑叶泡菜和由此制造的桑叶泡菜的制造方法。桑叶泡菜的制造方法如下：1）通过洗大白菜，切割，盐水洗净，用水洗涤除水，得到盐渍白菜的盐析步骤; 2）通过混合切碎的大蒜，姜，洋葱，萝卜，洋葱，糯米胶，糖，盐渍发酵鲥鱼酱，盐渍的发酵虾，盐，脱水液，水滴，磨碎的梨，单钠制成的泡菜调味料的调料准备步骤谷氨酸（MSG）和红辣椒粉; 3）通过将在调味准备步骤中获得的调味料与盐析步骤中获得的咸白菜均匀混合，制造泡菜的泡菜制造步骤; 4）通过添加桑叶，洋葱和糖，老化和发酵获得桑叶发酵的酶液的发酵 - 酶液体步骤; 和5）将在发酵的酶液体步骤中获得的桑叶发酵的酶液体添加到泡菜制造步骤中制造的泡菜的老化的酶液添加步骤。通过加入根据本发明的桑叶发酵的酶液制造的桑叶泡菜与常规泡菜相比具有优异的感官吸引力，例如颜色，风味，口感和偏好，这是由于桑叶 - 发酵的酶液体，其被加入制造泡菜中，并且由于优异的物理性质如切割强度而改善了质地。由于桑叶发酵的酶液的抗菌作用，本发明的桑叶泡菜具有提高产品质量的优点，因为泡菜的储存得到增强。

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