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11. 发明公开

KR1020130106041A 피자도우와 그 제조방법 및 이를 이용한 피자와 그 제조방법 无效
标题翻译：颜色和改进的功能性PIZZA DOUGH和PIZZA及其制造方法和使用其的制造方法
公开(公告)号：KR1020130106041A
公开(公告)日：2013-09-27
申请号：KR1020120027640
申请日：2012-03-19
申请人： 주식회사 신성마을
发明人： 이범운
IPC分类号： A21D8/02 , A21D2/36 , A21D13/00
CPC分类号： A21D8/06 , A21D2/366 , A21D6/001 , A21D8/02 , A21D8/047 , A21D10/02 , A21D13/04 , A21D13/41 , A23L5/15 , A23L7/10 , A23L19/105
摘要： PURPOSE: A manufacturing method of pizza dough in which dark violet dot pattern is formed, pizza dough in which dark violet dot pattern is formed, a pizza using the same and a manufacturing method thereof are provided to enhance body antioxidant ability and color by using purple corn and violet sweet potatoes. CONSTITUTION: A manufacturing method of pizza dough in which dark violet dot pattern is formed comprises the following steps: mixing and kneading 1-5 wt% of mixture powder, 0.1-1wt% of sugar, 0.5-2wt% of yeast, 0.1-1wt% of fat, 25-40wt% of water; dividing the dough after aging at 1-5 deg. Celsius for 12-34 hours and quick freezing at -10 to -30deg. Celsius; defrosting refrigerated pizza at 0-5 deg. Celsius for 12-24 hours; and molding into pizza dough shape by coating the defrosted pizza surface with corn powder. The mixture powder is one or more selected from 50-70wt% of premix, purple corn powder, and violet sweet potato powder. The purple cone powder and purple sweet potato powder are mixed with a weight ratio of 80-85: 15-20.
摘要翻译：目的：提供形成深紫色斑点图案的比萨饼面团的制造方法，形成深紫色点图案的比萨面团，使用其的比萨饼及其制造方法，以通过使用紫色增强身体抗氧化能力和颜色玉米和紫罗兰红薯。构成：其中形成深紫色点图案的比萨饼面团的制造方法包括以下步骤：混合和捏合1-5重量％的混合物粉末，0.1-1重量％的糖，0.5-2重量％的酵母，0.1-1重量％脂肪百分比，25-40重量％的水; 将面团在1-5度老化后分开摄氏12-34小时，在-10至-30℃快速冷冻。摄氏度; 0-5度解冻冷藏比萨饼摄氏12-24小时; 并通过用玉米粉涂覆除霜的比萨饼表面来成型成比萨饼面团形状。混合物粉末是选自50-70重量％的预混合物，紫玉米粉末和紫甘薯粉末中的一种或多种。紫锥体粉末和紫薯粉混合，重量比为80-85：15-20。

12. 发明公开

KR1020120134761A 흰강낭콩앙금과 고구마앙금을 이용한 영양빵과 그 제조방법 有权
标题翻译：营养面包及其制作方法，采用白芝麻和甜菜粉
公开(公告)号：KR1020120134761A
公开(公告)日：2012-12-12
申请号：KR1020110053902
申请日：2011-06-03
申请人： 현대중공업 주식회사 , 주식회사 호텔현대
发明人： 최병렬 , 이창우 , 한주원
IPC分类号： A21D13/00 , A23L11/00 , A23L19/10
CPC分类号： A21D2/362 , A21D2/366 , A21D8/06 , A21D13/31 , A23L5/15 , A23L11/05 , A23L19/105
摘要： PURPOSE: Nutritious bread using white kidney bean and sweet potato sediment, and a producing method thereof are provided to offer the sweetness of natural ingredients. CONSTITUTION: Nutritious bread is formed with 8-12 parts of outer skin by weight, and 30-35 parts of filling ingredients by weight. The filling ingredients are formed with 100 parts of sediment by weight, 6-11 parts of roasted walnut by weight, and 8-15 parts of boiled fig by weight. The sediment contains 100 parts of white kidney bean sediment by weight and 30-60 parts of and sweet potato sediment by weight. [Reference numerals] (AA) Producing sediments(white kidney beans+sweet potato); (BB) Crushing roasted peanut; (CC) Crushing roasted walnut; (DD) Crushing boiled fig; (EE) Producing filling materials; (FF) Producing pre-produced bread(filling the outer skin with filling materials); (GG) Roasting; (HH) Packaging; (II) Producing the outer skin; (JJ) Mixing sugar, eggs, and sodium bicarbonate(generating bubbles-density 0.08-0.85); (KK) Inserting medium flour; (LL) Producing dough; (MM) Aging
摘要翻译：目的：提供使用白芸豆和甘薯沉淀物的营养面包及其生产方法，以提供天然成分的甜度。构成：营养面包由8-12份外皮重量和30-35份重量的填充成分组成。填充成分由100重量份的沉淀物组成，6-11重量份的核桃核桃和8-15重量份的煮沸的重量。沉积物含有100份重量的白芸豆沉淀物和30-60份重量的甘薯沉淀物。（附图标记）（AA）生产沉淀物（白芸豆+甘薯）; （BB）破碎烤花生; （CC）破碎烤核桃; （DD）破碎煮无花果; （EE）生产填充材料; （FF）生产预制面包（用填充材料填充外皮）; （GG）焙烧; （HH）包装; （二）生产外皮; （JJ）混合糖，蛋和碳酸氢钠（产生气泡密度0.08-0.85）; （KK）插入中等面粉; （LL）生产面团; （MM）老化

13. 发明公开

KR1020120130807A 자색고구마를 포함한 쌀과자의 제조방법 有权
标题翻译：包括紫色甜点的大米零食的制备方法
公开(公告)号：KR1020120130807A
公开(公告)日：2012-12-04
申请号：KR1020110048793
申请日：2011-05-24
申请人： 정문희
发明人： 정문주 , 류숙희
IPC分类号： A23G3/48 , A23G3/52 , A23L1/18 , A23L19/10
CPC分类号： A23G3/48 , A23G3/52 , A23L19/105
摘要： PURPOSE: A producing method of rice snacks containing purple sweet potato is provided to offer nutrients and anthocyanin of the purple sweet potato to the snack. CONSTITUTION: A producing method of rice snacks containing purple sweet potato comprises the following steps: steaming the purple sweet potato for 90-120 minutes; mixing 10-20wt% of steamed purple sweet potato, 79.9-89.9wt% of rice, and 0.1wt% of natural sweetening agent; molding the mixture, and drying the mixture until the water content is 1-5%; and puffing the dried mixture at 200-280 deg. C for 1-3 seconds.
摘要翻译：目的：提供含有紫甘薯的米饭生产方法，为小吃提供紫甘薯的营养成分和花青素。构成：含有紫薯的米饭的制作方法包括以下步骤：将紫甘薯蒸煮90-120分钟; 混合10-20重量％的蒸紫甘薯，79.9-89.9重量％的大米和0.1重量％的天然甜味剂; 将混合物成型，并干燥混合物直至含水量为1-5％; 并将干燥的混合物在200-280度下膨化。 C 1-3秒。

14. 发明公开

KR1020120107829A 자색 고구마 타르트 및 그 제조 방법 无效
标题翻译：具有紫菜甜菜的甜味剂及其制备方法
公开(公告)号：KR1020120107829A
公开(公告)日：2012-10-04
申请号：KR1020110096576
申请日：2011-09-23
申请人： 양형실
发明人： 양형실
IPC分类号： A21D13/08 , A23L19/00 , A23L11/00
CPC分类号： A21D13/40 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/362 , A21D2/366 , A21D8/06 , A21D13/31 , A23L11/05 , A23L19/105
摘要： PURPOSE: Purple sweet potato tart and a producing method thereof are provided to improve the flavor of the tar by using purple sweet potato and soybean sediments. CONSTITUTION: A producing method of purple sweet potato tart comprises the following steps: mixing flour, sugar, butter, margarine, trehalose, eggs, and water to obtain a tart sheet; mixing steamed purple sweet potato and soybean sediments to obtain a filling; and mounting the filling on a tart sheet, and baking. The contents of purple sweet potato and the soybean sediments are 50-250 parts by weight and 20-60 parts by weight, respectively for 100 parts of flour by weight.
摘要翻译：目的：提供紫甘薯挞及其生产方法，以通过使用紫色甘薯和大豆沉淀物来改善焦油的风味。构成：紫薯薯挞的生产方法包括以下步骤：将面粉，糖，黄油，人造奶油，海藻糖，鸡蛋和水混合，得到馅饼; 搅拌蒸紫薯和大豆沉淀物，得到灌装; 并将馅料安装在馅饼上，并烘烤。紫薯和大豆沉淀物的含量分别为100重量份的面粉重量的50-250重量份和20-60重量份。

15. 发明公开

KR1020120078991A 고구마양갱 및 그 제조방법 无效
标题翻译：甜菜甜菜及其制备方法
公开(公告)号：KR1020120078991A
公开(公告)日：2012-07-11
申请号：KR1020110000766
申请日：2011-01-03
申请人： 통영시
发明人： 정계임
IPC分类号： A23G3/34 , A23G3/42 , A23G3/48 , A23L19/10 , A23L29/256
CPC分类号： A23G3/48 , A23G2200/14 , A23L19/105
摘要： PURPOSE: Sweet potato jelly and a producing method thereof are provided to use sweet potato sediment as a main ingredient instead of adzuki bean sediment. CONSTITUTION: A producing method of sweet potato jelly comprises the following steps: assorting sweet potatoes, and removing foreign materials from the surface of the sweet potatoes by washing; steaming the sweet potatoes; removing the outer skin from the steamed sweet potatoes, and crushing the steamed sweet potatoes with a hand blender; adding purified water into the crushed sweet potatoes, and stirring to obtain sediment; soaking agar in water, and sugar-preserving kiwi slices; heating the agar with the same amount of water for melting, and adding sugar and sweet potato sediment into the molten agar solution; inserting oligosaccharide and rice taffy into the mixture, and adding the kiwi slices one by one; and pouring the mixture in a molding frame, and hardening.
摘要翻译：目的：提供甘薯果冻及其生产方法，以甘薯沉淀为主要成分，而不是小豆沉淀物。构成：甘薯果冻的生产方法包括以下步骤：分红甘薯，并通过洗涤从红薯表面除去异物; 蒸红薯; 从蒸过的红薯去除外皮，用手动搅拌器粉碎蒸的红薯; 将纯净水加入破碎的红薯中，搅拌得到沉淀物; 将琼脂浸泡在水中，并保存猕猴桃片; 用相同量的水加热琼脂进行熔化，并将糖和甘薯沉淀物加入到熔融琼脂溶液中; 将寡糖和米糠加入混合物中，逐个加入猕猴桃片; 并将混合物倒入模制框架中并硬化。

16. 发明公开

KR1020110057811A 자색고구마 알갱이 음료의 제조방법 失效
标题翻译：紫菜粉谷物饮料的制造方法
公开(公告)号：KR1020110057811A
公开(公告)日：2011-06-01
申请号：KR1020090114372
申请日：2009-11-25
申请人： 김승교 , 한국국제대학교 산학협력단
发明人： 정영철 , 김승교 , 황영정 , 하인수 , 최준민 , 조성진 , 정혜광 , 황용필
IPC分类号： A23L2/38 , A23L19/12 , A23L19/15
CPC分类号： A23L2/12 , A23L19/105
摘要： PURPOSE: A producing method of purple sweet potato grain drink is provided to offer massive amount of anthocyanin pigments with the high anti-oxidation activity in purple sweet potato. CONSTITUTION: A producing method of purple sweet potato grain drink comprises the following steps: removing foreign materials from the surface of purple sweet potato(S10); peeling the purple sweet potato, and cutting(S20); mixing the cut purple sweet potato with sugar, oligosaccharide, and citric acid, and aging the mixture(S30); heating the aged mixture for 25~35minutes at 45~55deg C, for separating liquid portions and grains of the purple sweet potato(S40); steaming the separated purple sweet potato grains for 15~25minutes; cooking another purple sweet potato and crushing before inserting into the mixture(S50,S60); boiling the mixture for 7~13minutes, and vacuum packing(S70); and double boiling the mixture for 7~13minutes before cooling(S80).
摘要翻译：目的：提供紫甘薯谷物饮料的生产方法，提供大量的紫甘薯抗氧化活性的花青素颜料。构成：紫薯甘薯饮料的制备方法如下：从紫甘薯表面除去异物（S10）; 剥紫薯，切割（S20）; 将切割的紫薯与糖，寡糖和柠檬酸混合，并使混合物老化（S30）; 在45〜55℃下将老化混合物加热25〜35分钟，分离出紫甘薯的液体部分和谷物（S40）; 将分离的紫薯粒蒸15〜25分钟; 在加入混合物之前先烹调另一种紫红薯粉碎（S50，S60）; 煮混合物7〜13分钟，真空包装（S70）; 并将混合物双重煮沸7〜13分钟，然后冷却（S80）。

17. 发明公开

KR1020100096437A 건고구마 및 그 제조방법. 无效
标题翻译：干甜菜及其生产方法
公开(公告)号：KR1020100096437A
公开(公告)日：2010-09-02
申请号：KR1020090015315
申请日：2009-02-24
申请人： 영암군
发明人： 강덕원
IPC分类号： A23L19/10 , A23L3/40
CPC分类号： A23L19/105 , A23L3/40 , A23V2002/00 , A23V2250/628
摘要： PURPOSE: Dried sweet potatoes and a method for manufacturing the same are provided to obtain the original taste and the flavor of the sweet potatoes without frying the sweet potatoes and artificial seasonings by putting the sweet potatoes into a sugar solution. CONSTITUTION: A method for manufacturing dried sweet potatoes comprises: a step(S1) of washing sweet potatoes; a step(S2) of cutting the washed sweet potatoes into a thickness of 0.8-1.2cm; a step(S3) of preparing a sugar solution with concentration of 15-25%; a step(S4) of putting the sweet potatoes into the sugar solution in a weight ratio of 4-8:1 and boiling the sweet potatoes for 5-10 minutes; a step(S5) of drying the boiled sweet potatoes at 55-65°C for 100-140 minutes using hot wind; a step(S6) of naturally cooling the dried sweet potatoes; a step(S7) of putting the cooled sweet potatoes in the sugar solution having a concentration of 15-25% in a weight ratio of 1:4-8 and secondarily boiling the sweet potatoes for 8-12 minutes; a step(S8) of secondarily drying the boiled sweet potatoes at 55-65°C for 100-140 minutes; a step(S9) of cooling the dried sweet potatoes; and a step(S10) of putting the cooled sweet potatoes into a plastic bag and sealing the plastic bag.
摘要翻译：目的：提供干红薯及其制造方法，通过将甘薯放入糖溶液中，可以获得甘薯的原始味道和风味，而不会煎炸甘薯和人造调味料。构成：干甘薯的制造方法包括：洗涤甘薯的步骤（S1）; 将经洗涤的红薯切成厚度为0.8-1.2cm的步骤（S2）; 制备浓度为15-25％的糖溶液的步骤（S3）; 将甜薯以4-8:1的重量比放入糖溶液中并将红薯煮沸5-10分钟的步骤（S4）使用热风将煮沸的红薯在55-65℃下干燥100-140分钟的步骤（S5）; 自然冷却干红薯的步骤（S6）; 将冷却的甘薯放入浓度为15-25％的糖溶液中，重复比例为1:4至8的步骤（S7），然后将甘薯二次煮沸8-12分钟; 将煮沸的红薯在55-65℃下二次干燥100-140分钟的步骤（S8）冷却干燥的红薯的步骤（S9）; 以及将冷却的红薯放入塑料袋中并密封塑料袋的步骤（S10）。

18. 发明公开

KR1020100060967A 자미고구마를 이용한 냉면 및 그 제조방법 无效
标题翻译：使用紫菜甜菜的冷面及其制造方法
公开(公告)号：KR1020100060967A
公开(公告)日：2010-06-07
申请号：KR1020080119792
申请日：2008-11-28
申请人： 정영준 , 하경수
发明人： 정영준 , 하경수
IPC分类号： A23L7/109 , A23L19/00 , A23L19/10
CPC分类号： A23L7/109 , A23L5/43 , A23L19/105 , A23V2002/00 , A23V2300/10
摘要： PURPOSE: Cold noodles using purple sweet potatoes and a manufacturing method thereof are provided to improve appetite by adding colors on the noodles with the purple sweet potatoes, and to improve chewy taste of noodle strips. CONSTITUTION: A manufacturing method of cold noodles using purple sweet potatoes includes the following steps: powdering the purple sweet potatoes; mixing raw materials including the purple sweet potato powder 5~10 weight%, general sweet potato powder 3~10 weight%, flour 75~85 weight%, buckwheat 3~5 weight%, wheat starch 3~5 weight%, sodium bicarbonate 0.5~1 weight% and saline 0.5~1 weight%; and kneading a mixture and water with a weight ratio of 1 : 3~5; molding noodles with dough. In a powdering step, the purple sweet potatoes is crushed to 80~300mesh.
摘要翻译：目的：提供使用紫色甘薯的冷面及其制造方法，以通过在紫色甘薯上加入面条上的颜色来改善食欲，并提高面条的耐嚼味。构成：使用紫薯的冷面制作方法包括以下步骤：粉碎紫色的红薯; 混合原料包括紫薯粉5〜10重量％，一般甘薯粉3〜10重量％，面粉75〜85重量％，荞麦3〜5重量％，小麦淀粉3〜5重量％，碳酸氢钠0.5 〜1重量％，盐水0.5〜1重量％并以1:3〜5的重量比捏合混合物和水; 用面团成型面条。在粉化步骤中，将紫色的红薯粉碎至80〜300目。

19. 发明公开

KR1020100052652A 고구마 초절임 제조방법과 이를 포함하는 식품 无效
标题翻译：甜菜酱的制造方法和包含甜菜酱的食品
公开(公告)号：KR1020100052652A
公开(公告)日：2010-05-20
申请号：KR1020080111462
申请日：2008-11-11
申请人： 장원익
发明人： 장원익 , 최동성
IPC分类号： A23L19/20 , A23L19/00 , A23L19/10
CPC分类号： A23L19/20 , A23L19/105
摘要： PURPOSE: A method of manufacturing of sweet potato pickle and food including the same are provided to improve productivity of sweet potato products by preventing discoloration of sweet potatoes and improving textures and bitter tastes of the sweet potatoes. CONSTITUTION: A method of manufacturing of sweet potato pickle includes the following steps: cutting and washing sweet potatoes; dipping the sweet potatoes in vinegar pickling liquid; heat-treating the sweet potato pickles; sterilizing and wrapping the heat-treated sweet potatoes; and heating the sweet potato pickles in a hydrothermal tank of 50~60°C for 10 minutes ~ 3 days. The potatoes are purple sweet potatoes, sweet potato with yellow inside, yellow sweet potatoes, sweet potato with white inside or high-water content sweet potato.
摘要翻译：目的：提供一种制造甘薯酸菜和包括其的食品的方法，以通过防止红薯的变色和改善红薯的质地和苦味来提高甘薯产品的生产率。构成：甘薯泡菜的制造方法，包括以下步骤：切割和洗涤红薯; 将甘薯浸在醋酸洗液中; 热处理红薯泡菜; 消毒和包裹热处理的红薯; 并在50〜60℃的水热罐中加热甘薯泡菜10分钟〜3天。土豆是紫色的红薯，黄薯里面有黄薯，黄薯，红薯，红薯，高含水甘薯。

20. 发明公开

KR1020090029176A 고구마 장아찌를 제조하는 방법 및 이 방법에 의해 제조된 고구마 장아찌 有权
标题翻译：用于制备盐中保存的甜菜的方法和通过方法制备的盐中保存的甜菜
公开(公告)号：KR1020090029176A
公开(公告)日：2009-03-20
申请号：KR1020080091326
申请日：2008-09-17
申请人： 옹 진 군
发明人： 이혜정
IPC分类号： A23L1/218 , A23L1/214 , A23L1/212
CPC分类号： A23L19/20 , A23L3/3454 , A23L19/105
摘要： A method for preparing sweet potatoes zangachi(preserved in salt) is provided to prevent sweet potatoes from being degenerated and rusted without softening by microorganism. A method for preparing sweet potatoes zangachi(preserved in salt) comprises the steps of (a) peeling the skin of sweet potatoes, cutting and dipping the sweet potatoes in enough amount of cider; (b) removing moisture from the sweet potatoes; (c) spraying the predetermined amount of salt and trehalose to the sweet potatoes and preserving them in the solution; (d) removing moisture from the sweet potatoes; (e) pouring teriyaki soy sauce to the sweet potatoes and storing them for about 2 month; and (f) removing moisture from the sweet potatoes.
摘要翻译：提供了一种制备甘薯（保藏在盐中）的方法，以防止甘薯退化并生锈而不被微生物软化。一种制备甘薯（盐）的方法，其特征在于包括以下步骤：（a）剥去甘薯的皮肤，切碎并将甘薯浸在足量的苹果酒中; （b）从甘薯中除去水份; （c）将预定量的盐和海藻糖喷洒到甘薯上并将其保存在溶液中; （d）从甘薯中除去水份; （e）将teriyaki酱油倒入红薯并储存约2个月; 和（f）从甘薯去除水分。

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