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31. 发明公开

KR1020050001108A 발효콩을 이용한 빵 및 그의 제조방법 无效
标题翻译：通过添加发酵大豆粉末和提取大豆来制造大豆和其制造方法
公开(公告)号：KR1020050001108A
公开(公告)日：2005-01-06
申请号：KR1020030042672
申请日：2003-06-27
申请人： 정화자 , 김현우
发明人： 정화자 , 김현우 , 이은미
IPC分类号： A21D2/00
CPC分类号： A21D13/32 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/36 , A21D2/364 , A21D2/368 , A21D8/047 , A21D8/06 , A21D13/045 , A21D13/047 , A21D13/41 , A23L11/09
摘要： PURPOSE: Bread using fermented soybeans and a manufacturing method thereof are provided, thereby applying the useful functions of soybeans and bread-fermenting Bacillus sp. into bread, so that the health function, nutrition and taste of bread can be improved. CONSTITUTION: The method for manufacturing bread using fermented soybeans comprises the steps of: fermenting the boiled soybeans at 30 to 40 deg. C for 3 to 5 days, drying the fermented soybeans to the water content of 5% or less, and pulverizing the dried fermented soybeans to prepare fermented soybean powder; mixing 5 to 70 parts by weight of the fermented soybean powder, 10 to 20 parts by weight of peanut powder, 0 to 20 parts by weight of rice powder, 5 to 15 parts by weight of sugar and 100 parts by weight of a mugwort extract in water, and kneading the mixture at 35 to 40 deg. C to prepare a fermented soybean dough; mixing 50 to 70 wt.% of a bread dough comprising wheat flour, salt, yeast, yeast food, sugar, shortening, skim milk and other additives with the 30 to 50 wt.% of the fermented soybean dough; and baking the mixture in an oven.
摘要翻译：目的：提供使用发酵大豆的面包及其制造方法，从而应用大豆和面包发酵芽孢杆菌属的有用功能。成为面包，从而可以改善面部的健康功能，营养和口味。构成：使用发酵大豆制造面包的方法包括以下步骤：在30至40度发酵煮沸的大豆。 C 3〜5天，将发酵大豆干燥至5％以下的水分，粉碎干燥的发酵大豆，制备发酵大豆粉; 混合5〜70重量份的发酵大豆粉，10〜20重量份的花生粉，0〜20重量份的米粉，5〜15重量份的糖和100重量份的艾蒿提取物在水中，并将混合物捏合在35至40℃。 C制备发酵的大豆面团; 混合50至70重量％的包含小麦粉，盐，酵母，酵母食品，糖，起酥油，脱脂乳和其他添加剂的面包生面团的面粉面团，其中30至50重量％的发酵大豆面团; 并在烘箱中烘烤该混合物。

32. 发明公开

KR1020040087816A 된장 식빵의 제조 방법 无效
标题翻译：生产大豆大豆浆可用于使用大豆大豆油，小麦粉，糖，粉末奶油，脂肪，YEAST和YEAST食品的食用芝麻酱
公开(公告)号：KR1020040087816A
公开(公告)日：2004-10-15
申请号：KR1020030022808
申请日：2003-04-07
申请人： 임나래
发明人： 임나래
IPC分类号： A21D13/00
CPC分类号： A21D13/40 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/368 , A21D8/025 , A21D8/047 , A23L11/09 , A23L33/00
摘要： PURPOSE: A method of making fermented soybean paste bread by mixing fermented soybean paste, wheat flour, sugar, powdered skim milk, fat, yeast and yeast food is provided. The product is enriched in nutrients and useful as between-meal snacks. CONSTITUTION: About 80 to 85% by weight of wheat flour is mixed with 5 to 10% by weight of fermented soybean paste, 5 to 8% by weight of sugar, 2 to 4% by weight of powdered skim milk, 1% by weight of fat(shortening, lard), 1 to 2% by weight of yeast and 1 to 2% by weight of yeast food and kneaded with water at 27deg.C. The dough is punched down and fermented at a room temperature of 27deg.C and a relative humidity of 75 to 80% for 60 to 180deg.C until it is expanded to about 2.5 to 3 times the initial volume.
摘要翻译：目的：提供通过混合发酵大豆酱，小麦粉，糖，脱脂奶，脂肪，酵母和酵母食物制作发酵大豆酱面包的方法。该产品富含营养，可用作膳食之间的零食。构成：将80〜85重量％的小麦粉与5〜10重量％的发酵大豆酱，5〜8重量％的糖，2〜4重量％的脱脂奶粉，1重量％的脂肪（起酥油，猪油），1〜2重量％的酵母和1〜2重量％的酵母食品，并在27℃下与水混合。将面团冲压并在室温27℃，相对湿度75〜80％下发酵60〜180℃，直至其膨胀至初始体积的2.5〜3倍。

33. 发明公开

KR1020030055105A 된장 식빵의 제조 방법 无效
标题翻译：生产大豆的大豆酱
公开(公告)号：KR1020030055105A
公开(公告)日：2003-07-02
申请号：KR1020020069867
申请日：2002-11-11
申请人： 임상숙
发明人： 임상숙
IPC分类号： A21D13/00
CPC分类号： A21D13/40 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/368 , A21D8/025 , A21D8/047 , A23L11/09
摘要： PURPOSE: A process of preparing fermented soybean paste of bread by adding fermented soybean paste to a conventional bread material during the production of bread is provided. Therefore, the prepared bread contains various nutrients contained in the fermented soybean paste and is thus used as a nutritious food or a snack food. CONSTITUTION: About 5 to 10% by weight of fermented soybean paste(toenjang) is mixed with 90 to 95% by weight of wheat flour, 5 to 8% by weight of sugar, 2 to 4% by weight of nonfat dry milk, 2 to 3% by weight of yeast, 2% by weight of fat(shortening, lard) and 0.1 to 0.4% by weight of yeast food. Thereafter, the mixture is added with 60 to 65% by weight of water, kneaded at 27deg.C, fermented at a temperature of 27deg.C and a relative humidity of 75 to 80% and then baked.
摘要翻译：目的：提供在面包生产过程中，将发酵大豆酱加入到常规面包材料中制备面包发酵大豆酱的方法。因此，所制备的面包含有发酵大豆酱中含有的各种营养成分，因此用作营养食品或小吃食品。构成：将大约5〜10重量％的发酵大豆酱（toenjang）与90〜95重量％的小麦粉，5〜8重量％的糖，2〜4重量％的脱脂乳，2 至3重量％的酵母，2重量％的脂肪（起酥油，猪油）和0.1至0.4重量％的酵母食品。然后，向混合物中加入60〜65重量％的水，在27℃下捏合，在27℃，相对湿度75〜80％的条件下发酵，然后进行焙烧。

34. 发明公开

KR1020030003214A 김치빵 无效
标题翻译： KIMCHI面包
公开(公告)号：KR1020030003214A
公开(公告)日：2003-01-09
申请号：KR1020020082267
申请日：2002-12-23
申请人： 고영숙
发明人： 고영숙
IPC分类号： A21D13/00
CPC分类号： A21D13/40 , A21B5/00 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/368 , A21D8/06 , A23L17/20 , A23L19/20
摘要： PURPOSE: Provided is kimchi-bread which has the characteristic taste of kimchi, is stuffed with kimchi giving good mouth feeling, and shows a yellow color boosting one's appetite. CONSTITUTION: The kimchi-bread is characteristically manufactured by the steps of: mixing wheat flour and margarine with water to prepare dough; preparing kimchi fillings by finely cutting fully fermented kimchi and giving them a sweet taste with 5-20 wt.% of sugar, referred to the dough and side ingredients including shallot, garlic, salts, pepper, salted and fermented fishes, flavoring agents and the like; stuffing 8-40 wt.% of the filling into 60-92 wt.% of the dough; and baking it.
摘要翻译：目的：提供泡菜的特色味道的泡菜面包，充满泡沫，口感好，呈现黄色，促进食欲。规定：泡菜面包的特点是通过以下步骤制造：将小麦粉和人造黄油与水混合以制备面团; 通过精细切割完全发酵的泡菜来制备泡菜馅料，并给予它们5-20重量％的甜味，称为面团和副成分，包括青葱，大蒜，盐，胡椒，盐渍和发酵的鱼，调味剂和喜欢; 将8-40重量％的填充物填充到60-92重量％的面团中; 并烘烤。

35. 发明公开

KR1020000051944A 맥아발효액의 제조방법 有权
标题翻译：发酵液的液体
公开(公告)号：KR1020000051944A
公开(公告)日：2000-08-16
申请号：KR1019990002679
申请日：1999-01-28
申请人： 주식회사 샤니
发明人： 이천용 , 김명섭
IPC分类号： A21D2/00
CPC分类号： A21D2/368 , A21D2/181 , A21D2/34 , A21D2/36 , A21D2/38 , A21D8/045 , A21D8/047 , A23L7/20 , C12N1/20
摘要： PURPOSE: A liquid of fermented malt adds and preserves the gummy taste and clean aroma when applying to the process making bread or snack for a long time, and provides nutrition from products by fermentation and microbes' growth, and the accompanying effect of lactic bacteriums. CONSTITUTION: A liquid of fermented malt is produced by injecting lactic acid bacteriums to homogeneous culture medium containing rice powder, malt extract, and soaking water of malted wheat to make the first fermenting liquid; adding malt extract to the above fermenting liquid to make fermented malt liquid. The lactic acid bacterium is the mixture of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylacetis, Leuconnostos mesenteroides subsp. cremoris, and Lactobacillus brevis.
摘要翻译：目的：发酵麦芽汁液在长时间应用于制作面包或小吃的过程中，增加并保持了口香糖和清香，并通过发酵和微生物生长提供营养，并伴随着乳酸菌的作用。构成：通过将含有米粉，麦芽提取物和麦芽小麦浸泡水的均匀培养基中的乳酸菌注射到第一发酵液中来制备发酵麦芽液，向上述发酵液中加入麦芽提取物制成发酵麦芽液。乳酸菌是乳酸乳球菌亚种的混合物。乳香，乳酸乳球菌亚种乳酸菌，乳酸乳球菌亚种二乙酰乙酰丝氨酸杆菌 cremoris和短乳杆菌。

36. 发明公开

KR1020170131879A 유산균을 이용한 빵의 제조방법 审中-实审
标题翻译：用乳酸菌制造面包的方法
公开(公告)号：KR1020170131879A
公开(公告)日：2017-12-01
申请号：KR1020160062606
申请日：2016-05-23
申请人： 이석원
发明人： 이석원
IPC分类号： A21D2/36 , A21D8/04 , A21D2/34 , A21D2/26 , A23L7/104
CPC分类号： A21D2/368 , A21D2/261 , A21D2/262 , A21D2/266 , A21D2/34 , A21D2/362 , A21D8/04 , A23L7/104 , A23Y2220/00 , A23Y2220/67 , A23Y2260/00
摘要： 본발명은유산균을이용한빵의제조방법에관한것으로, 더욱상세하게는 (a) 대두를물에수침하고, 증자한후, 이에김치유산균을접종하여발효하는단계와, (b) 쌀가루, 설탕, 소금및 물을혼합하여반죽한후, 이에김치유산균을접종하여발효하는단계와, (c) 밀가루 100중량부에소금 2~5중량부, 우유 10~20중량부, 계란 10~20중량부, 버터 10~15중량부, 상기발효된대두발효물 5~20중량부, 발효된쌀 발효물 5~20중량부를혼합하고반죽하는단계와, (d) 상기반죽된반죽을발효하는단계와, (e) 상기발효된반죽을성형하는단계와, (f) 상기성형된반죽을굽는단계를포함하는것을특징으로특징으로한다. 본발명에의하면, 김치유산균을이용하여빵을발효함으로써, 빵의풍미를개선하는것은물론, 빵에부족한영양성분을부가하여빵의영양학적가치를높일수 있고, 빵의노화를지연시켜그 보관기간을연장할수 있는장점이있다.
摘要翻译：本发明涉及一种使用该乳酸菌制作面包的方法，更具体地，（a）中后在水中水浸泡大豆，和增加，发酵步骤的接种泡菜乳酸菌和（b）大米面粉，糖，按重量计10〜20份盐和水捏合，包括发酵步骤混合接种的泡菜乳酸菌和（c）面粉，100份重量的盐，2〜5重量份的牛奶10至20重量份的蛋后，该方法包括混合脂的步骤，10至15重量份的5〜20重量份的发酵大豆发酵产品的重量的发酵大米发酵5〜20重量份的发酵步骤，和，（d）将面团面团捏和，（ e）将发酵的生面团模塑，和f）烘焙模制的生面团。根据本发明，通过使用面包的泡菜乳酸菌发酵，改善面包的风味，以及，除了缺少在面包nopilsu面包的营养价值的营养物，以延迟的面包的存储期老化它的优点是可以扩展。

37. 发明授权

KR101743404B1 명월초 찐빵의 제조방법 및 그 방법으로 제조된 명월초 찐빵 有权
标题翻译：韩国牛肉炒馒头和蒸beef牛肉馒头的制作方法
公开(公告)号：KR101743404B1
公开(公告)日：2017-06-05
申请号：KR1020160142072
申请日：2016-10-28
申请人： 조규연 , 이종성
发明人： 조규연 , 이종성
IPC分类号： A21D13/00 , A21D8/04 , A21D2/36 , A21D2/26
CPC分类号： A21D13/31 , A21D2/263 , A21D2/368 , A21D8/04
摘要： 본발명은명월초를함유됨에따라밀가루의뻣뻣한질감을감소시켜부드러운식감을도출하고, 명월초의유효성분을섭취할수 있는명월초찐빵의제조방법및 그방법으로제조된명월초찐빵에관한것이다. 상기의과제를해결하기위하여본 발명에따른명월초찐빵의제조방법은밀가루, 명월초건조분말및 우유를혼합하고반죽하여밀가루반죽물을제조하고이를숙성시키는밀가루반죽물제조단계; 팥, 정백당, 올리고당및 유기원당을혼합하여찐빵소를제조하는찐빵소제조단계; 상기밀가루반죽물로부터일정한크기의반죽피를제조하고, 상기제조된반죽피에상기찐빵소제조단계에서제조된찐빵소를넣어찐빵을성형하는찐빵성형단계; 상기찐빵성형단계에의해형성된성형물을소정의온도에서일정시간동안발효시키는발효단계; 및상기발효단계에의해발효된발효찐빵성형물을스팀기에서증숙하는증숙단계를포함하여이루어지는것을특징으로한다.
摘要翻译：本发明涉及一种通过含有酱油而能够减轻小麦粉的坚硬质感，并且获得光滑口感的南石ste蒸汤的制造方法，为了解决上述问题，根据本发明的用于制造蒸包面包馒头的方法包括：通过将小麦粉，通过混合红豆，黑豆，低聚糖和有机粗糖来生产蒸面包棒的步骤; 从所述糕点生面团形成具有预定尺寸的馒头，并将制备馒头步骤中制备的馒头加入到所制备的面团血液中以形成馒头; 发酵步骤，将通过馒头形成步骤形成的成形材料在预定温度下发酵预定时间; 以及在汽蒸器中汽蒸经发酵步骤发酵的发酵馒头的模制产品的汽蒸步骤。

38. 发明公开

KR1020130098959A 주박(酒粕)을 이용한 쌀 머핀과 그 제조방법 有权
标题翻译：含有柠檬和肉酱的米饭
公开(公告)号：KR1020130098959A
公开(公告)日：2013-09-05
申请号：KR1020130094556
申请日：2013-08-09
申请人： 대한민국(농촌진흥청장)
发明人： 최지호 , 여수환 , 정석태 , 최한석 , 한귀정 , 박신영 , 박지혜 , 전진아
IPC分类号： A21D13/04 , A21D13/00
CPC分类号： A21D13/80 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/368 , A21D13/047
摘要： PURPOSE: A production method of rice muffin is provided to offer excellent taste and flavor compare to normal muffins. CONSTITUTION: 100 parts by weight of rice powder, and 5-10 parts by weight of rice wine lees, salt, and baking powder are mixed and kneaded. The obtained dough is baked. The rice powder is passed through a sieve greater than 18 meshes. The rice wine lees is obtained by drying the rice wine lees at 60-75°C for 11-13 hours, and crushing. [Reference numerals] (AA) Overall preference; (BB) Sensory test according to the addition of rice wine lees; (CC) Amount of added rice wine lees (weight% about rice powder standard)
摘要翻译：目的：提供米松饼的生产方法，与普通松饼相比，具有优异的味道和风味。构成：将100重量份的米粉和5-10重量份的米酒，盐和烘焙粉混合并捏合。将得到的面团烘烤。米粉通过大于18目的筛子。通过将米酒酒在60-75℃下干燥11-13小时并粉碎获得米酒。（附图标记）（AA）总体偏好; （BB）根据添加米酒的感官检验; （CC）加米酒量（米粉标准重量％）

39. 发明公开

KR1020100044170A 에쿠올 함유 추출물 및 그의 제조방법, 에쿠올 추출 방법 有权
标题翻译：含有等离子体提取物，其生产方法，提取方法和含有食品的方法
公开(公告)号：KR1020100044170A
公开(公告)日：2010-04-29
申请号：KR1020107000724
申请日：2008-06-13
申请人： 오츠카 세이야쿠 가부시키가이샤
发明人： 토미나가,미치아키 , 타키,타카오 , 마츠모토,토시아키 , 한야,이즈미 , 이마다,타쿠마 , 마츠오카,쿠니히코 , 키시모토,타쿠야 , 우치야마,유코 , 츠네이시,히로마사 , 츠지,마치코 , 발데스-곤잘레스,타니아 , 타다노,켄타로 , 카메다,쿄코
IPC分类号： A23L1/00 , A23L11/00 , A23L1/30
CPC分类号： A23L1/3002 , A21D2/368 , A23C9/1307 , A23C9/1315 , A23C9/1544 , A23C11/02 , A23C11/103 , A23C20/025 , A23F3/163 , A23F5/243 , A23L2/52 , A23L5/23 , A23L7/196 , A23L9/12 , A23L11/09 , A23L13/426 , A23L13/65 , A23L17/70 , A23L21/15 , A23L23/00 , A23L27/50 , A23L27/60 , A23L33/105 , A61K31/353 , A61K36/48 , A23L5/00 , A23L11/00 , A23L33/10
摘要： Disclosed is an extract produced by extracting an equol-containing valuable component from an equol-containing fermentation product of a soybean embryonic axis. Also disclosed is a method for producing the extract. An equol-containing fermentation product of a soybean embryonic axis is extracted by using an aqueous ethanol solution as an extraction solvent to extract an equol-containing valuable component from the fermentation product with a high degree of efficiency. Alternatively, an equol-containing fermentation product of a soybean embryonic axis is successively subjected to the extraction with an aqueous ethanol solution and the extract with ethanol to extract equol and glycitein with a high degree of efficiency, thereby reducing the content of a saponin that causes an unpleasant taste.
摘要翻译：公开了通过从大豆胚胎轴的含雌马酚的发酵产物中提取含有雌马酚的有价值成分而得到的提取物。还公开了一种生产提取物的方法。通过使用乙醇水溶液作为提取溶剂提取大豆胚轴的含有雌马酚的发酵产物，以高效率从发酵产物中提取含雌马酚的有价值成分。或者，将大豆胚胎轴的含雌马酚的发酵产物依次用乙醇水溶液萃取，用乙醇萃取，以高效率提取牛磺酚和黄豆黄素，从而降低皂甙的含量味道不愉快

40. 发明授权

KR100885168B1 호프액종 발효를 이용한 브리오슈 제조방법 失效
标题翻译： BRIOCHE的制造方法
公开(公告)号：KR100885168B1
公开(公告)日：2009-02-23
申请号：KR1020080106640
申请日：2008-10-29
申请人： (주)위엠비
发明人： 류승권 , 유승주
IPC分类号： A21D8/04 , A21D8/02 , A21D8/00
CPC分类号： A21D8/06 , A21D2/181 , A21D2/186 , A21D2/34 , A21D2/36 , A21D2/368 , A21D8/047 , A21D13/80 , C12G3/00
摘要： A method for preparing brioche by using the fermentation of hop is provided to reduce the fermentation time by controlling the pH of paste, thereby allowing brioche to be produced massively. A method for preparing brioche comprises the steps of (100) mixing water 33~38 weight%, sugar 9~12 weight%, dried milk powder 4~6 weight%, potatoes 4~6 weight%, hop species 33~38 weight% and dry yeast 4~6 weight%, and fermenting the mixture at 28-32 deg.C for 4-5 hours; (200) mixing strong wheat flour 45~50 weight%, sugar 8~10 weight%, salt 1~2 weight%, dried milk powder 3~4 weight%, dry yeast 2~3 weight%, rum 1~2 weight%, whole egg 10~12 weight%, yolk 5~8 weight% and the obtained hop solution 12~15 weight% to form a paste; (300) fermenting it at 5-10 deg.C for 6-8 hours; (400) molding it by an amount of 50-60 g; (500) fermenting the molded one at 35-43 deg.C and at a humidity of 75-80 %; and (600) baking it at 190-200 deg.C.
摘要翻译：提供了通过使用啤酒酵母的发酵来制备谷草的方法，通过控制糊的pH来减少发酵时间，从而允许大规模生产糙米。一种制作布面砖的方法包括以下步骤：（100）将水33〜38重量％，糖9〜12重量％，干粉4〜6重量％，马铃薯4〜6重量％，啤酒花种33〜38重量％和干酵母4〜6重量％，并将混合物在28-32℃下发酵4-5小时; （200）混合强麦粉45〜50重量％，糖8〜10重量％，盐1〜2重量％，干奶粉3〜4重量％，干酵母2〜3重量％，朗姆酒1〜2重量％，全蛋10〜12重量％，蛋黄5〜8重量％，得到啤酒花溶液12〜15重量％，形成糊状; （300）在5-10℃下发酵6-8小时; （400）成型50〜60g; （500）在35-43℃和75-80％的湿度下发酵该成型物; 和（600）在190-200℃烘烤。

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