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11. 发明公开

KR1020140063936A 건조 김치 및 이의 제조방법 有权
标题翻译：干粉及其制备方法
公开(公告)号：KR1020140063936A
公开(公告)日：2014-05-28
申请号：KR1020120130659
申请日：2012-11-19
申请人： 주식회사농심
发明人： 박종환 , 강창원 , 김미정 , 박수현 , 최명근 , 윤상혁 , 윤재원
IPC分类号： A23B7/10 , A23L19/20 , A23L29/00
CPC分类号： Y02A40/943 , A23B7/105 , A23L19/20 , A23L29/00 , A23V2002/00 , A23V2200/02 , A23V2250/032 , A23V2250/5114 , A23V2250/708 , A23V2300/10
摘要： The present invention relates to a manufacturing method of dried kimchi by which changes in the color of kimchi in a hot and humid condition are minimized and an excellent texture of kimchi is obtained, and relates to dried kimchi manufactured by the same. In particular, the manufacturing method of dried kimchi includes the steps of: salting cabbages; mixing the salted cabbages with seasonings such as garlic, ginger, chili pepper powder, and salt; ripening the salted and seasoned kimchi at a constant temperature; reacting the ripened kimchi with an antioxidant; and drying the reacted kimchi. According to present invention, changes in the color of kimchi are minimized during the distribution at room temperature and especially at high temperatures and an excellent texture of kimchi is obtained.
摘要翻译：本发明涉及一种干泡菜的制造方法，通过该方法可以使热水和湿润条件下的泡菜的颜色变化最小化并且获得优异的泡菜质地，并且涉及其制造的干泡菜。具体而言，干泡菜的制造方法包括以下步骤：将白菜加盐; 将盐渍的卷心菜与大蒜，姜，辣椒粉和盐等调味料混合; 在恒温下熟化盐渍和经验丰富的泡菜; 使成熟的泡菜与抗氧化剂反应; 并干燥反应泡菜。根据本发明，在室温下，特别是在高温下分布时，泡菜的颜色变化被最小化，并且获得了极好的泡菜质感。

12. 发明授权

KR101915490B1 캡슐기름 형성방법 有权
公开(公告)号：KR101915490B1
公开(公告)日：2018-11-06
申请号：KR1020170041778
申请日：2017-03-31
申请人： 주식회사농심
发明人： 김훈중 , 박래균 , 박수현 , 윤상혁 , 이경수 , 이철영
IPC分类号： A23D9/00 , A23P10/30
摘要： 본발명은사용이간편한캡슐기름에관한것으로, 보다상세하게는코어쉘구조의캡슐기름형성방법에관한것이다. 본발명의특징은액상의코어(core)유지가고상을유지하는쉘(shell)유지에감싸지는코어쉘구조를갖도록형성하고, 쉘유지가상온에서안정적인고상을유지하나그 이상의온도즉, 음식물을조리할수 있는온도(30 ~ 40℃)에서는녹아액상이되는고융점유지로이루어져액상의코어유지와섞여혼합되도록하는것이다. 이를통해, 고체상태로가공이가능하여포장및 유통그리고휴대성이좋아짐과동시에가정에서사용하는데있어서도기름이사용자의손에묻는등의불편함이발생하는것을방지할수 있어, 편리함을가져오게된다. 또한, 기름이공기중에노출되는것을방지할수 있으므로, 보관중 기름의산패가발생하는것을방지하게된다. 이를통해, 기름의산폐에의한기름폐기에따른비용향상및 환경오염이발생하는것을방지할수 있으며, 또한사용자의건강에위협이되는것을방지할수 있다.

13. 发明公开

KR1020120132884A 부유성과 조직감이 우수한 건조어묵의 제조방법 有权
标题翻译：具有可浮性和纹理的干冰鱼制造方法
公开(公告)号：KR1020120132884A
公开(公告)日：2012-12-10
申请号：KR1020110051275
申请日：2011-05-30
申请人： 주식회사농심
发明人： 윤재원 , 김정주 , 손민정 , 박종환 , 윤상혁 , 박수현 , 최명근
IPC分类号： A23L17/00 , A23L3/40
CPC分类号： A23L17/70 , A23L3/365 , A23L3/40
摘要： PURPOSE: A producing method of dried fish cake having excellent buoyancy and texture is provided to use overheated air for rapidly forming bubbles in raw materials. CONSTITUTION: A producing method of dried fish cake having excellent buoyancy and texture comprises: mixing raw materials for producing the fish cake; molding fish cake sheets using the mixture; heating the fish cake sheets at 200-250 deg. C; hot-air drying the heated fish cake sheets at 80-110 deg. C for 20-50 minutes; molding the fish cake sheets; spraying air overheated to 150-250 deg. C on the molded fish cake for 10-30 seconds to produce bubbles; and cooling the fish cake. [Reference numerals] (AA) Mixing and kneading ingredients; (BB) Molding; (CC) Producing sheets; (DD) Spraying overheated air; (EE) Heating; (FF) Cooling; (GG) Hot-air drying
摘要翻译：目的：提供一种具有优良浮力和质感的干鱼蛋饼的生产方法，使用过热空气在原料中快速形成气泡。构成：具有优良浮力和质感的干鱼饼的制造方法包括：混合生产鱼饼的原料; 使用混合物成型鱼饼片; 在200-250度加热鱼饼片。 C; 热风干燥加热的鱼饼片在80-110度。 C为20-50分钟; 成型鱼饼片; 喷涂空气过热至150-250度。 C在模制的鱼蛋糕上10-30秒产生气泡; 并冷却鱼蛋糕。（参考编号）（AA）混合和捏合成分; （BB）成型; （CC）生产单; （DD）喷涂过热空气; （EE）加热; （FF）冷却; （GG）热空气干燥

14. 发明公开

KR1020050001079A 인스턴트 식품용 동결건조 다대기 양념 및 이의 제조방법 失效
标题翻译：用于具有改善的食品和卫生用的具有改良食品的即食食品的冷冻干燥DADAEGI SEASONING及其通过加入酒精制备的方法
公开(公告)号：KR1020050001079A
公开(公告)日：2005-01-06
申请号：KR1020030042641
申请日：2003-06-27
申请人： 주식회사농심
发明人： 김명식 , 윤상혁 , 이기로 , 남희섭 , 김재훈
IPC分类号： A23L1/221
摘要： PURPOSE: Freeze-dried dadaegi seasoning for instant food and a method for preparation thereof are provided, which dadaegi seasoning has improved taste and hygiene, and maintains its excellent quality for a long period. CONSTITUTION: The method for preparing the freeze-dried dadaegi seasoning for instant food comprises the steps of: washing green pepper, garlic, onion and Welsh onion with water, and cutting and pulverizing the vegetables; adding 2 to 5 wt.% of alcohol into the pulverized vegetables and mixing them; adding soy sauce, a diluting agent and water into the mixture and mixing them to prepare the dadaegi seasoning; and freeze-drying the dadaegi seasoning.
摘要翻译：目的：提供用于速食的冷冻干燥大豆调味料及其制备方法，其中大豆调味料具有改善的味道和卫生性，并且长时间保持其优异的品质。构成：用于制备速溶食品冷冻干燥大豆调味料的方法包括以下步骤：用水冲洗青椒，大蒜，洋葱和威尔士洋葱，切碎和粉碎蔬菜; 向粉碎的蔬菜中加入2至5重量％的醇并将其混合; 将酱油，稀释剂和水加入混合物中并混合，制备dadaegi调味料; 并冷冻干燥dadaegi调味料。

15. 发明授权

KR100409261B1 복원성이 향상된 굵은 유탕면류의 제조방법 失效
标题翻译： 복원성이향상된굵은유탕면류의제조방법
公开(公告)号：KR100409261B1
公开(公告)日：2003-12-12
申请号：KR1020010067140
申请日：2001-10-30
申请人： 주식회사농심
发明人： 김재훈 , 김상환 , 정성욱 , 윤상혁 , 손석준
IPC分类号： A23L1/16
摘要： PURPOSE: Provided is a method for producing fried thick-noodle with improved restoration by adding effectively gluten peptides from wheat flour which is obtained by hydrolysis gluten. CONSTITUTION: A method for producing fried thick-noodle with improved restoration comprises the steps of: mixing water and flour to give dough for each outer layer and inner layer; milling the each dough together to give three layered dough consisting of outer/inner/outer layers; milling it, followed by forming noodle strips, frying and cooling them.
摘要翻译：目的：提供一种通过有效添加通过水解谷蛋白获得的小麦粉中的谷蛋白肽来生产具有改进的修复的油炸粗面条的方法。组成：一种生产具有改进的修复体的油炸厚面条的方法，包括以下步骤：将水和面粉混合，为每个外层和内层提供面团; 将每个面团碾磨在一起，得到由外层/内层/外层组成的三层面团; 研磨，然后形成面条，油炸并冷却它们。

16. 发明公开

KR1020000059493A 즉석복원이 가능한 동결건조 만두 및 이의 제조방법 失效
标题翻译：具有可靠恢复能力的LYOPHILIZED DUMPLING及其制备方法
公开(公告)号：KR1020000059493A
公开(公告)日：2000-10-05
申请号：KR1019990007135
申请日：1999-03-04
申请人： 주식회사농심
发明人： 최성진 , 윤상혁 , 윤재원 , 박규상 , 김재훈
IPC分类号： A23L1/16
摘要： PURPOSE: A lyophilized dumpling capable of instant restoration is provided, which is excellent in water retaining property, texture, and flavor, and can be distributed at room temperature. CONSTITUTION: The lyophilized dumpling is characterized in that a dumpling skin comprises strong flour 40-60 parts by weight, potato starch or tapioca starch 20-30 parts by weight, acetic acid starch 10-20 parts by weight, refined salt 0.5-5 parts by weight, emulsifying agent 0.2-1 parts by weight, sorbitol 2-8 parts by weight, propylene glycol 2-6 parts by weight. In the dumpling skin, 2-5 mm of junction end is not connected. In the center of dumpling skin, 2-3 of through hole having a diameter of 2-7 mm is formed at regular intervals of 5-20 mm. The dumpling is lyophilized at -20°C to -40°C of chilling trap temperature under 4.58 Torr at 50-80°C of goods.
摘要翻译：目的：提供能够即时恢复的冷冻饺子，其保水性，质地和风味优异，可在室温下分配。构成：冻干饺子的特征在于，饺子皮由40-60重量份的强面粉，20-30重量份的马铃薯淀粉或木薯淀粉，10-20重量份的乙酸淀粉，精制盐0.5-5份，乳化剂0.2-1重量份，山梨醇2-8重量份，丙二醇2-6重量份。在饺子皮肤中，2-5毫米的连接端未连接。在饺子皮的中心，以5-20mm的规则间隔形成2-3个具有2-7mm直径的通孔。饺子在-20°C至-40°C的冷藏条件下，冷藏温度在4.58乇下，在50-80°C的商品。

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