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21. 发明公开

KR1020090026685A 고구마 식품의 가공 방법 无效
标题翻译：食品制作方法
公开(公告)号：KR1020090026685A
公开(公告)日：2009-03-13
申请号：KR1020070091801
申请日：2007-09-10
申请人： 박두만
发明人： 박두만
IPC分类号： A23L1/214
CPC分类号： A23L19/105 , A23L3/44 , A23L5/13 , A23L19/03
摘要： Provided is a processing method for sweet potato food to prepare a sheet shaped sweet potato as substitute food or solid ingredients of rice and bread. A method for processing sweet potato food comprises the following steps of: cutting the sweet potato in a sheet shape(i); mixing sweet potato starch and glutinous rice flour in a ratio of 1 to 1 by weight, kneading a mixture with water, and spreading the mixture on a surface of the sheet shaped sweet potato(ii); and freeze-drying the sheet shaped sweet potato with the mixture at a temperature of -60°C for 12 hours to have 3-4% of moisture contents(iii).
摘要翻译：本发明提供一种甘薯食品的制备方法，其用于制备片状甘薯作为米和面包的替代食品或固体成分。一种加工甘薯食品的方法，包括以下步骤：切割片状的甘薯（i）; 将甘薯淀粉和糯米粉以1〜1的比例混合，将混合物与水混合，并将混合物铺展在片状甘薯（ii）的表面上; 并用-60℃的温度将该片状甘薯冷冻干燥12小时，得到3-4％的水分含量（iii）。

22. 发明公开

KR1020080102512A 탈염의 수용성 키토산을 함유하는 기능성 당면의 제조방법 无效
标题翻译：具有无盐水溶性壳聚糖的阳极的制造方法
公开(公告)号：KR1020080102512A
公开(公告)日：2008-11-26
申请号：KR1020070049084
申请日：2007-05-21
申请人： 성형철
发明人： 성형철
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L19/105 , A23L29/30 , A23L33/10
摘要： A manufacturing method of the functional Chinese noodles is provided to use pure water-soluble chitosan in which pH of solution is neutral and deacetylation degree is 90% so that the noodles is safe and function is excellent. A manufacturing method of the functional Chinese noodles comprises the following steps of: a first step manufacturing the water-soluble chitosan powder of desalination; a second step which mixes starch, cereals, the water-soluble chitosan powder, cold water in a kneader and mixes warm water in the kneader after water-soluble chitosan powder of desalination and starch well are melted and puts the cold water in the kneader on 50 or 70 deg.C and manufactures starch; a third step which completes kneading with gradually injecting the starch which is manufactured from the second step after putting all kinds of the starches and cereals into the kneader; a fourth step injecting kneading in molder and forming noodle; and a fifth step which cools the noodle manufactured in the fourth step by cold water and ages the noodles on 15-30deg.C for 15-24 hours and dries the noodles indoor and packs the noodles after freezing.
摘要翻译：提供功能性中国面条的制造方法，使用纯水溶性壳聚糖，其中溶液pH为中性，脱乙酰度为90％，使面条安全，功能优异。功能性中国面条的制造方法包括以下步骤：制造脱盐的水溶性壳聚糖粉末的第一步骤; 将淀粉，谷物，水溶性壳聚糖粉末，冷水混合在捏合机中并在脱盐的水溶性壳聚糖粉末和淀粉之间混合捏合机中的温水，熔融并将冷水放入捏合机中的第二步骤 50或70摄氏度，制成淀粉; 第三步，在将各种淀粉和谷物放入捏合机之后，逐步注入由第二步制造的淀粉，进行捏合; 第四步，在成型机中注入揉捏并形成面条; 第五步，用冷水冷却第四步生产的面条，15-30℃烘烤15-24小时，将面条干燥，冷冻后包好面条。

23. 发明授权

KR100814529B1 찰수수를 이용한 풀데기 제조방법 有权
标题翻译：使用KAOLIANG的方法
公开(公告)号：KR100814529B1
公开(公告)日：2008-03-17
申请号：KR1020070015192
申请日：2007-02-14
申请人： 봉화군농업기술센터
发明人： 장영숙
IPC分类号： A23L1/10 , A23L1/162
CPC分类号： A23L7/10 , A23L5/13 , A23L5/20 , A23L19/105
摘要： A method of producing a thick cereal gruel using glutinous sorghum as a main ingredient as well as cow peas, red beans and sweet potatoes is provided to give a food product useful as health food. Glutinous sorghum whose husk is removed is soaked in worm water for 4 to 8hr, subjected to water replacement to replace red color water with clean water and ground with 8 to 15g salt. Then, 30 to 80g cow pea(Vigna sinensis) and 30 to 80g red bean(Phaseolus angularis) are soaked in water for 1hr and heated for 30min; and150 to 250g glutinous rice flour is kneaded with 150 to 250g water to give paste. Finally, 200 to 400g water is heated in another container, mixed with the sweet potato with 2 to 3cm, heated, mixed with the cow pea and red bean when half cooked and then heated over high heat and low heat for 20min while stirring.
摘要翻译：提供使用糯高粱作为主要成分以及牛豌豆，红豆和甘薯生产粗谷粒的方法，以产生用作保健食品的食品。去除糠糠的高粱在蠕虫水中浸泡4〜8小时，进行水置换，用干净的水替代红色水，并用8〜15g盐处理。然后将30〜80g豌豆（Vigna sinensis）和30〜80g红豆（Phaseolus angularis）浸泡在水中1小时，加热30min; 将150〜250g糯米粉与150〜250g水捏合，得到糊状物。最后，将200〜400g水加热至另外一个容器中，与甘薯混合2〜3cm，半煮熟后与牛豌豆和红豆加热混合，然后在高温低温下加热20分钟搅拌。

24. 发明授权

KR100788878B1 복분자 냉면재료 혼합물 및 복분자 냉면의 제조 방법 有权
标题翻译：草莓冷面材料化合物及其冷面制造方法
公开(公告)号：KR100788878B1
公开(公告)日：2007-12-27
申请号：KR1020070025315
申请日：2007-03-15
申请人： 송명의 , 이범수
发明人： 송명의 , 이범수
IPC分类号： A23L1/16 , A23L1/212
CPC分类号： A23L7/109 , A23L3/40 , A23L19/105 , A23L29/065 , A23L33/105
摘要： A method of producing cold noodles using Raspberry fruit powder which fermented with Nuruk in advance to remove fructose as main ingredients together with a small amount of wheat flour is provided to apply characteristic color and taste of Raspberry fruit to cold noodles without using a coloring agent and baking soda. Raspberry fruit powder with a moisture content of less than 20% is mixed with wheat flour, fermented with Aspergillus oryzae and formed into noodles. The Raspberry fruit powder and wheat flour contain 12.5 to 37.5 parts by weight of Raspberry fruit powder, 7.5 to 35 parts by weight of buckwheat flour, 50 to 90 parts by weight of sweet potato starch, 100 parts by weight of wheat flour, 22.5 to 45 parts by weight of black rice flour and 0.5 to 7 parts by weight of glasswort powder(Salicornia herbacea). Raspberry fruit powder is obtained by fermenting with Nuruk in advance to remove fructose and drying and grinding it.
摘要翻译：提供使用与Nuruk一起发酵以除去果糖作为主要成分与少量小麦粉的覆盆子果粉生产冷面的方法，以将覆盆子果实的特征颜色和味道施用于冷面而不使用着色剂，小苏打。水分含量低于20％的覆盆子水果粉与小麦粉混合，用米曲霉发酵并形成面条。覆盆子果粉和小麦面粉含有12.5〜37.5重量份的覆盆子果粉，7.5〜35重量份的荞麦粉，50〜90重量份的甘薯淀粉，100重量份的小麦粉，22.5〜 45重量份黑米粉和0.5-7重量份玻璃粉（Salicornia herbacea）。树莓水果粉是通过与Nuruk发酵预先脱除果糖并干燥和研磨得到的。

25. 发明授权

KR100676297B1 근채류 또는 과채류의 가공 식품 제조 방법 有权
标题翻译：根蔬菜或水果蔬菜加工食品的制备方法
公开(公告)号：KR100676297B1
公开(公告)日：2007-01-30
申请号：KR1020050065434
申请日：2005-07-19
申请人： 씨제이 주식회사
发明人： 동명곤 , 천희순 , 최준봉
IPC分类号： A23L1/212 , A23L1/214 , A23L1/218
CPC分类号： A23L19/105 , A23L19/09 , A23L19/10
摘要： 본 발명은 a) 근채류 및 과채류로 구성된 군에서 선택되는 채소를 가열처리한 후 당액에 침지 시키는 단계; b) 상기 당액에 침지된 채소를 페이스트화 하는 단계; c) 상기 당액에 침지시킨 페이스트를 이용하여 원래의 채소 형상으로 성형하는 단계; d) 상기 성형물의 표면에 원래의 채소 껍질과 유사한 색상을 갖는 채소를 함유하는 물질을 도포 또는 코팅하는 단계; 및 e) 상기 도포된 성형물을 건조하는 단계를 포함하는 근채류 또는 과채류의 가공 식품 제조 방법을 제공한다.
근채류, 과채류, 페이스트, 도포, 코팅

26. 发明公开

KR1020060122572A 레토르트용 필름을 이용한 찐 고구마의 제조방법 失效
标题翻译：使用电影回收的蒸煮甜菜的制造方法
公开(公告)号：KR1020060122572A
公开(公告)日：2006-11-30
申请号：KR1020050045148
申请日：2005-05-27
申请人： 김종명
发明人： 신명숙 , 최현규
IPC分类号： A23L1/214
CPC分类号： A23L19/105 , A23L5/13 , A23L5/15
摘要： Provided is a method for making a steamed sweet potato which softens or relaxes a texture of the sweet potato, and improves taste and storage of the sweet potato. The method comprises the steps of (i) washing, screening, and treating the sweet potato with microwave, so as to soften a texture of sweet potato, (ii) dipping the sweet potato treated with microwave in a dipping liquid, (iii) putting the sweet potato in a retort film, and (iv) steaming the sweet potato put in the retort film. The sweet potato is treated with microwave of 40-80 W for 1-7 minutes. The dipping liquid is any one saccharide selected from sugar, galactose, ribose, maltose, fructose(including liquid fructose), and oligosaccharide, and has a saccharinity of 10-40 brix. The retort film is any one of polyester, polyethylene, polypropylene alone, or combination thereof.
摘要翻译：提供了一种使甘薯变软或松弛的方法，并且改善了甘薯的味道和贮藏性。该方法包括以下步骤：（i）用微波洗涤，筛选和处理甘薯，以软化甘薯的质地，（ii）将用微波处理的甘薯浸在浸渍液中，（iii）放入蒸煮薄膜中的红薯，（iv）将放入蒸馏膜中的红薯蒸。红薯用40-80W的微波处理1-7分钟。浸渍液是选自糖，半乳糖，核糖，麦芽糖，果糖（包括液体果糖）和寡糖的任何一种糖，并且具有10-40白利糖度的糖度。蒸煮膜是聚酯，聚乙烯，单独的聚丙烯或其组合中的任何一种。

27. 发明公开

KR1020040026532A 2단계 발효법에 의한 자색 고구마 양조식초 및 그 제조방법 无效
标题翻译：通过两阶段发酵制备紫菜甜菜的VINEGAR及其制备方法
公开(公告)号：KR1020040026532A
公开(公告)日：2004-03-31
申请号：KR1020020058060
申请日：2002-09-25
申请人： 대한민국(농촌진흥청장)
发明人： 이준설 , 안영섭 , 정미남 , 정병춘 , 오용비 , 오양호
IPC分类号： C12J1/00
CPC分类号： C12J1/04 , A23L19/105
摘要： PURPOSE: Vinegar prepared using a purple sweet potato by two-stage fermentation and a method for preparing the same are provided. Therefore, a filtration yield after fermentation is increased by using enzyme and yeast as potato alcohol fermenting agents.. CONSTITUTION: A method for preparing vinegar using a purple sweet potato comprises the steps of: peeling or roasting raw potatoes containing 10 to 50 wt.% of Ipomoea batatas (L.) Lamk; adding side ingredients such as unpolished rice and fermenting agents into the pre-treated potatoes and alcohol-fermenting the mixture at 30 to 35 deg. C and pH 5.0; and inoculating an acetic acid fermenting microorganism into the alcohol fermented mixture and acetic acid-fermenting the mixture, wherein the fermenting agents include liquefying enzyme and saccharifying enzyme.
摘要翻译：目的：提供通过两阶段发酵使用紫色甘薯制备的醋及其制备方法。因此，通过使用酶和酵母作为马铃薯醇发酵剂来增加发酵后的过滤产率。构成：使用紫色甘薯制备醋的方法包括以下步骤：剥离或焙烧含有10至50重量％的生土豆番薯（L.）Lamk; 将未成熟的米和发酵剂的副成分添加到预处理的马铃薯中，并在30至35℃下酒精发酵该混合物。 C和pH 5.0; 将乙酸发酵微生物接种到酒精发酵混合物中，乙酸发酵混合物，其中发酵液包括液化酶和糖化酶。

28. 发明公开

KR1020030078820A 시럽이 흘러내리지 않고 저장성이 향상된 고구마 및 감자 맛탕의 제조방법 失效
标题翻译：不含UP UP DR OF OF E E E E E E E E E E E E E E E E E E E E E E
公开(公告)号：KR1020030078820A
公开(公告)日：2003-10-08
申请号：KR1020030057164
申请日：2003-08-19
申请人： 뉴트라팜주식회사
发明人： 이상춘 , 한선정 , 한완택 , 이정은
IPC分类号： A23L1/214
CPC分类号： A23L19/105 , A23L19/12 , A23V2200/228 , A23V2250/5432 , A23V2250/60
摘要： PURPOSE: Provided is a manufacturing method of fried sweet potato and potato with no syrup dripping and enhanced the shelf life, thereby producing fried sweet potato and potato which have improved functionality and extended storage. CONSTITUTION: In a manufacturing method of fried sweet potato and potato with no syrup dripping and enhanced the shelf life, it is characterized by adding saccharides and additionally a gelling agent to the syrup. The saccharides include sugar, oligosaccharide, sugar syrup, glucose, fructose, sorbitol, xylitol, honey syrup and the like, and the gelling agent includes agar, gelatin, pectin, dextrin, gum, chitosan, pullulan and the like.
摘要翻译：目的：提供没有糖浆滴加的油炸甘薯和马铃薯的制造方法，提高了保质期，从而生产具有改进的功能和延长储存的油炸甘薯和马铃薯。构成：在没有糖浆滴加的油炸甘薯和马铃薯的制造方法中，其特征在于向糖浆中加入糖类和另外的胶凝剂。糖类包括糖，寡糖，糖浆，葡萄糖，果糖，山梨糖醇，木糖醇，蜂蜜糖浆等，胶凝剂包括琼脂，明胶，果胶，糊精，树胶，壳聚糖，支链淀粉等。

29. 发明授权

KR101792740B1 고구마 말랭이 제조방법 有权
标题翻译：如何制作红薯
公开(公告)号：KR101792740B1
公开(公告)日：2017-11-03
申请号：KR1020160153946
申请日：2016-11-18
申请人： 농업회사법인 주식회사축복의열매
发明人： 김현 , 김현정
IPC分类号： A23L19/10 , A23L5/10 , A23L3/36 , A23L3/40 , A23B7/005 , A23B7/02
CPC分类号： A23L19/105 , A23L3/363 , A23L3/40 , A23L5/13
摘要： 본발명은고구마를적당한크기로절단하여스팀으로증숙한후, 건조한고구마말랭이제조방법에관한것으로서, 더욱상세하게는고구마를스팀을이용하여증숙하는 1차증숙단계; 증숙된고구마의표피를박피하는박피단계; 표피가박피된고구마를적당한크기로절단하는절단단계; 적당한크기로절단된고구마를재증숙하는 2차증숙단계; 2차증숙된고구마를냉각하는냉각단계; 냉각된고구마를건조하는건조단계;를포함하는것이특징인고구마말랭이제조방법에관한것이다. 상술한바와같이고구마말랭이를제조하는방법은자동화설비장치를이용하여제조하기때문에인건비가적게들고, 제조또는가공시간을줄여생산성을향상되며, 또한매우위생적으로고구마말랭이를제조할수 있다는등의현저한효과가있다.
摘要翻译：本发明涉及一种通过将甘薯切成适当大小然后蒸煮甘薯来制备干红薯芽麦芽的方法，更具体地说，剥去煮熟的红薯的表面的剥离步骤; 将削皮的红薯切成适当大小的切割步骤; 第二个蒸汽步骤重新蒸汽切成适当大小的红薯; 冷却步骤，用于冷却第二煮熟的红薯; 和干燥冷却的红薯的干燥步骤。显着的效果，使得制造甘薯malraengyi所述方法由降低制造或加工时间保持较少的劳动，因为制造使用自动化设备装置提高生产率，并能生产出红薯malraengyi一个非常卫生，如上述那样一。

30. 发明授权

KR101669864B1 초콜릿이 코팅된 군고구마 및 이의 제조방법 有权
标题翻译：烤红薯涂布巧克力及其制造方法
公开(公告)号：KR101669864B1
公开(公告)日：2016-10-27
申请号：KR1020160055667
申请日：2016-05-04
申请人： 농업회사법인다모식품주식회사
发明人： 이실구
IPC分类号： A23L19/10 , A23L1/00 , A23L5/10 , A23G1/30 , A23G3/00
CPC分类号： A23L19/105 , A23G1/305 , A23G3/00 , A23L5/11 , A23L5/15 , A23P20/10
摘要： 본발명은초콜릿이코팅된군고구마및 이의제조방법에관한것으로서, 더욱상세하게는군 고구마의표면을기름으로유탕처리한후 열을가해겉만구운다음초콜릿을코팅함으로써겉은달콤하고중간은튀김의바삭한조직감을느낄수 있으며속은군 고구마의부드러운맛과향을갖는군고구마및 이의제조방법에관한것이다. 본발명의초콜릿이코팅된군고구마는고구마를구워서익힌몸체부와, 몸체부를둘러싸며, 몸체부의표면을끓는기름으로튀겨서형성시킨유탕층과, 유탕층을둘러싸며, 유탕층의표면을열로구워서형성시킨구이층과, 구이층의표면에초콜릿을코팅하여형성시킨초콜릿층을구비한다.

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