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31. 发明公开

KR1020090097655A 황태채가 포함된 김치양념 및 이를 이용한 황태김치 失效
标题翻译：使用黄色DRIED POLLACK和KIMCHI使用其进行KIMCHI的销售
公开(公告)号：KR1020090097655A
公开(公告)日：2009-09-16
申请号：KR1020080022935
申请日：2008-03-12
申请人： 박순응
发明人： 박순응
IPC分类号： A23L1/221 , A23B7/10
CPC分类号： A23L27/10 , A23B7/10 , A23V2002/00 , A23V2200/15
摘要： A Kimchi seasoning containing shredded dried pollack is provided to improve preference and nutritive values by adding shredded dried Pollack in a preparing process of the Kimchi seasoning. A Kimchi seasoning containing shredded dried Pollack is composed of 30-40wt% of radish, 2-3wt% of shredded dried Pollack, 13-22wt% of liquid sauce, 8-10wt% of red pepper, 4-7wt% of garlic, 4-7wt% of leek, 4-7wt% of Korean leek, 3-6wt% of salted shrimp, 3-6wt% of salted anchovy, 2-4wt% of oligosaccharide, 2-3wt% of pear, 1-3wt% of onion and 0.5-2wt% of ginger. A method for preparing the liquid sauce comprises the following steps of: mixing 70-78wt% of water, 5-10wt% of dried Pollack, 3-4wt% of radish, 3-4wt% of onion, 1-2wt% of pear, 1-2wt% of apple, 1-2wt% of anchovy, 1-2wt% of sea tangle and 0.3-0.8wt% of hydrangea leaf; boiling down at 100°C for 1-2 hours; filtering the extract and adding 6-10wt% of glutinous rice flour to it; and boiling the mixture at 100°C for 10-20 minutes.
摘要翻译：提供含有切碎的干鳕鱼的泡菜调味料，通过在泡菜调味料的制备过程中加入切碎的干燥的波拉克来提高偏好和营养价值。含有切碎干燥的波拉克的泡菜调味料由萝卜30-40重量％，干粉波兰粉碎2-3重量％，液体酱13-22重量％，红辣椒8-10重量％，大蒜4-7重量％，大蒜4 韭菜-7％，韩国韭菜占4-7％，盐虾3-6％，盐渍an鱼3-6％，寡糖2-4％，梨2-3％，洋葱1-3％和0.5-2重量％的姜。制备液体酱汁的方法包括以下步骤：将70-78wt％的水，5-10wt％的干燥的Pollack，3-4wt％的萝卜，3-4wt％的洋葱，1-2wt％的梨，苹果1-2重量％，an鱼1-2重％，海螯虾1-2重％，绣球叶0.3-0.8重量％; 在100℃下煮沸1-2小时; 过滤提取物并向其中加入6-10wt％的糯米粉; 并将混合物在100℃下煮沸10-20分钟。

32. 发明公开

KR1020090093218A 녹차 조미액과 소금, 및 이를 이용한 토하젓의 제조 방법 无效
标题翻译：用于预处理液体和盐类绿茶的方法，以及使用该方法
公开(公告)号：KR1020090093218A
公开(公告)日：2009-09-02
申请号：KR1020080018625
申请日：2008-02-28
申请人： 강진군
发明人： 이재신 , 김동신 , 문지숙 , 구영서 , 최남기 , 김치형
IPC分类号： A23L1/221 , A23L1/327 , A23L1/237 , A23L1/325
CPC分类号： A23L27/10 , A23L17/00 , A23L17/20 , A23L27/40
摘要： Provided is a method for preparing salted freshwater shrimp(Toha) showing the functional components from green tea. A method for preparing salted freshwater shrimp(Toha) comprises the following steps of: mixing green tea leaves and salt and fermenting and aging them to prepare a fermented green tea liquid; drying the fermented green tea liquid to obtain crystalline green tea salt; and preserving the Toha in the fermented green tea liquid or a solution with the green tea salt therein.
摘要翻译：提供了从绿茶中显示功能成分的盐渍淡水虾（Toha）的制备方法。盐酸淡水虾（Toha）的制备方法，包括以下步骤：将绿茶叶与盐混合，发酵熟化，制成发酵绿茶液; 干燥发酵绿茶液，得到结晶绿茶盐; 并保存在发酵绿茶液中的Toha或其中含有绿茶盐的溶液。

33. 发明公开

KR1020090084989A 요리용 조미료 및 그 제조방법 失效
标题翻译：烹饪食谱及其制作方法
公开(公告)号：KR1020090084989A
公开(公告)日：2009-08-06
申请号：KR1020080045320
申请日：2008-05-16
申请人： 자오, 광준
发明人： 자오,광준
IPC分类号： A23L1/221 , A23L1/223 , A23L1/22
CPC分类号： A23L27/14
摘要： A seasoning for cooking and a preparing method thereof are provided to enable a consumer to easily add special flavor to a food as well as improving its taste without side effects. A seasoning for cooking comprises 4-6% of Schisandrae Fructus, 2-4% of Lycii Fructus, 0.5-1.5% of lemon, 3-5% of white pepper, 2-4% of Euphoria longana, 1.5-2.5% of Angelicae Dahuricae Radix, 2-4% of Foeniculi Fructus, 2-4% of Curcuma longa, 0.5-1.5% of coriander, 2-4% of Trigonella foenum-graecum, 3-5% of Aurantii Nobilis Pericarpium, 1.5-2.5% of Piper Longum, 4-6% of Acanthopanax sessiliflorus, 2-4% of Saussurea lappa, 1.5-2.5% of Cnidii Rhizoma, 2-4% of Alpinia katsumadai Hayata, 3-5% of Kaempferia galangal, 1.5-2.5% of Agastache rugosa, 4-6% of Alpinia officinarun, 1.5-2.5% of Tsaoko Amomum, 4-6% of Lilii Bulbus, 2-4% of Thymus vulgaris, 1.5-2.5% of Sojae Praeparatum, 2-4% of Caryophylli Flos, 2-4% of Myristica fragrans, 4-6% of Zingiberis Siccatum Rhizoma, 0.5-1.5% of Illicium verum, 2-4% of Cinnamomum cassia, 3-5% of Amomi Semen, 2-4% of Sinapis alba and 2-4% of Zanthoxylum piperitum by weight.
摘要翻译：提供烹调调味料及其制备方法，以使消费者能够容易地向食物添加特殊风味以及改善其味道而没有副作用。烹调调味料包括四分之一的五味子，2-4％的柠檬，0.5-1.5％的柠檬，3-5％的白胡椒，2-4％的玫瑰花，1.5-2.5％的当归茯苓2-4％，姜黄2-4％，芫荽0.5-1.5％，of草2-4％，of草3-5％，Aur草3-5％刺per龙，4-6％的刺五加，2-4％的Saussurea lappa，1.5-2.5％的Cnidii Rhizoma，2-4％的Alpinia katsumadai Hayata，3-5％的Kaempferia galangal，1.5-2.5％的Agastache 茯苓4-6％，山楂1.5-2.5％，荔枝Bulbus 4-6％，寻常百里香2-4％，豆荚属2-4％肉豆蔻的2-4％，西伯利亚Sic，的4-6％，镰刀菌的0.5-1.5％，肉桂的2-4％，阿莫米的3-5％，芥菜的2-4％花椒素的重量百分比为-4％。

34. 发明公开

KR1020090084356A 풍미가 있는 음식품 无效
标题翻译：可食的食物
公开(公告)号：KR1020090084356A
公开(公告)日：2009-08-05
申请号：KR1020080010483
申请日：2008-02-01
申请人： 김충균
发明人： 김충균
IPC分类号： A23L1/22 , A23L1/221 , A23L1/223
CPC分类号： A23L27/00 , A23L27/10 , A23L27/14
摘要： A dough food product with enhanced flavor is provided as a powder food material mixed with seasonings and soup in order for a user not to add additional seasonings or other ingredients and to enhance flavor and to simplify cooking. A dough food product with enhanced flavor is obtained by mixing powder food materials with additives such as seasonings and soup. Therefore, a consumer does not have to add additional additives during cooking. The dough food products contain instant noodles, noodles, dumplings, pan-broiled rice cake slices(Tteokbokgi), fish paste and processed rice. The powder food material represents wheat flour, meat powder and rice flour.
摘要翻译：提供具有增强风味的面团食品作为与调味料和汤混合的粉末食品，以使用户不要添加额外的调味料或其他成分，并增强风味和简化烹饪。通过将粉末食品材料与调味品和汤等添加剂混合，获得具有增强风味的面团食品。因此，消费者不必在烹饪过程中添加额外的添加剂。面团食品中含有方便面，面条，饺子，泛烤米糕片（Tteokbokgi），鱼酱和加工米饭。粉末食品代表小麦面粉，肉粉和米粉。

35. 发明公开

KR1020090077478A 양파 와 칠면초를 이용한 간장 및 된장 제조방법 失效
标题翻译：大豆和大豆酱的制作方法
公开(公告)号：KR1020090077478A
公开(公告)日：2009-07-15
申请号：KR1020080003459
申请日：2008-01-11
申请人： (주)한누리 , 김재춘
发明人： 김재춘 , 유기형
IPC分类号： A23L1/238 , A23L1/202 , A23L1/221 , A23L1/212
CPC分类号： A23L27/50 , A23L11/20 , A23L19/00 , A23L27/10
摘要： A method for preparing soy sauces and soybean paste using onion and Suaeda japonica is provided to secure high contents of minerals without the use of artificial sweeteners or refined salt. A method for preparing soy sauces and soybean paste comprises: the first step of concentrating Suaeda japonica at 40-50°C by 50% to prevent the destruction of enzymes and to obtain a Suaeda japonica concentrate(S110); the second step of heating the onion of 5-10% the amount of the Suaeda japonica concentrate at 90-110°C for 1-2 hours in order to extract propyl mercaptan(S120); the third step of boiling soybeans of 10-20% the amount of the Suaeda japonica concentrate and inoculating Aspergillus oryzae in order to prepare Meju(fermented soybeans)(S130); the fourth step of mixing the propyl mercaptan and Suaeda japonica concentrate to prepare a mixed fermented liquid(S140); the fifth step of putting the Meju into the mixed fermented liquid and fermenting them for 3-5 months(S160); the sixth step of separating the Meju from the mixed fermented liquid(S170); the seventh step of pulverizing the separated Meju(S180); and the eighth step of mixing the pulverized Meju and the finely chopped onion of 5-10% the amount thereof and fermenting them for 3-5 months to obtain soybean paste(S190).
摘要翻译：提供使用洋葱和Su for制备大豆酱和大豆酱的方法，以确保高含量的矿物质，而不使用人造甜味剂或精制盐。制备酱油和大豆酱的方法包括：将40〜50℃下的a a浓缩50％以防止酶破坏并获得Su ica浓缩物（S110）的第一步骤; 为了提取丙基硫醇，第二步骤将洋葱的加热量为5-10％，在90-110℃下搅拌1-2小时。煮沸大豆10-20％的第3步骤，接种米曲霉以制备Meju（发酵大豆）（S130）; 混合丙基硫醇和Suaeda japonica浓缩物以制备混合发酵液体的第四步骤（S140）; 将梅菊放入混合发酵液中发酵3-5个月的第五步（S160）; 将Meju与混合发酵液分离的第六步骤（S170）; 粉碎分离的Meju的第七步骤（S180）; 将粉碎的Meju和5-10％量的切碎的洋葱混合并发酵3-5个月以获得大豆酱（S190）的第八步骤。

36. 发明公开

KR1020090077129A 수용성 칼슘 제품의 신맛 제거용 첨가물 有权
标题翻译：去除可溶性钙产品的添加剂
公开(公告)号：KR1020090077129A
公开(公告)日：2009-07-15
申请号：KR1020080002901
申请日：2008-01-10
申请人： 주식회사 케이티앤지 , 주식회사 한국인삼공사
发明人： 손동욱 , 이종원 , 권현정 , 한경호
IPC分类号： A23L1/22 , A23L1/221
CPC分类号： A23L27/00 , A23L27/10
摘要： A sour taste removal additive for water-soluble calcium products is provided to improve sensory properties as well as preference while maintaining specific functional components of the calcium products. A sour taste removal additive for water-soluble calcium products contains at least one material selected from the group consisting of dextrin, sugar cane extract, Trigonella foenum-graecum extract, lactone, glycerine and indigestible maltodextrin. The main component of the sour taste removal additive is the indigestible maltodextrin. The sour taste removal additive contains 50.0-98.0wt% of dextrin, 0.2-25.0wt% of sugar cane extract, 0.2-15.0wt% of Trigonella foenum-graecum extract, 0.2-10.0wt% of lactone and 0.2-5.0wt% of glycerine as main components. A water-soluble calcium product contains 1-30.0wt% of the sour taste removal additive. The sour taste removal additive is added to the water-soluble calcium product.
摘要翻译：提供用于水溶性钙产品的酸味去除添加剂以改善感官性质以及偏好，同时保持钙产品的特定功能组分。用于水溶性钙产品的酸味去除添加剂含有选自糊精，甘蔗提取物，蒿草提取物，内酯，甘油和难消化的麦芽糖糊精中的至少一种。酸味除味添加剂的主要成分是不可消化的麦芽糖糊精。酸味除去添加剂含有50.0-98.0重量％的糊精，0.2〜25.0重量％的甘蔗提取物，0.2-15.0重量％的枸杞提取物，0.2-10.0重量％的内酯和0.2〜5.0重量％的甘油为主要成分。水溶性钙产品含有1-30.0重量％的酸味去除添加剂。将酸味去除添加剂加入到水溶性钙产品中。

37. 发明公开

KR1020090074577A 고추장 제조용 페이스트, 이를 발효시켜 제조된 고추장 및그 제조방법 有权
标题翻译：用于制备通过发泡制备的KOCHUJANG KOCHUJANG的浆料及其制备方法
公开(公告)号：KR1020090074577A
公开(公告)日：2009-07-07
申请号：KR1020080000401
申请日：2008-01-02
申请人： 동국대학교 산학협력단
发明人： 유병승
IPC分类号： A23L1/202 , A23L1/221
CPC分类号： A23L11/20 , A23L7/104 , A23L11/09 , A23L27/10
摘要： Paste for preparing red pepper paste using modified starch and a preparation method thereof are provided to prevent a phase separation phenomenon even in long term storage and to improve storage stability and physical stability. Paste for preparing red pepper paste is composed of 10-30 parts of modified starch on a basis of 100 parts of a mixture containing water, rice flour, malt extract, fermented soybean powder, cayenne pepper, salt and rice flour. The modified starch is the acetylated starch. The acetylated starch represents acetylated rice starch or acetylated tapioca starch. The acetylated rice starch is prepared by reacting rice starch to acetic anhydride. The red pepper paste is prepared by mixing 30-50 parts of fermented soybean paste, 70-90 parts of cayenne pepper and 30-40 parts of salt. The red pepper paste is fermented at room temperature for 10-15 weeks. The malt extract is prepared by dipping 30-50 parts of malt in 3 times the amount of water.
摘要翻译：提供使用改性淀粉制备红辣椒糊的糊剂及其制备方法，以防止即使在长期储存中也存在相分离现象，并提高储存稳定性和物理稳定性。用于制备红辣椒酱的糊剂由100份含水，米粉，麦芽提取物，发酵大豆粉，辣椒素，盐和米粉的混合物组成的10-30份改性淀粉组成。改性淀粉是乙酰化淀粉。乙酰化淀粉代表乙酰化淀粉或乙酰化木薯淀粉。乙酰化的大米淀粉通过使淀粉与乙酸酐反应来制备。通过混合30-50份发酵大豆酱，70-90份辣椒素和30-40份盐制备红辣椒酱。红辣椒酱在室温下发酵10-15周。通过将30-50份麦芽浸入3倍量的水中制备麦芽提取物。

38. 发明公开

KR1020090072305A 백년초와 감귤농축액을 이용한 마늘절임식품의 제조방법 无效
标题翻译：使用OPENTIA FICUS INDICA和CITRUS浓缩液的食品加工食品的制备方法
公开(公告)号：KR1020090072305A
公开(公告)日：2009-07-02
申请号：KR1020070140373
申请日：2007-12-28
申请人： 오병권
发明人： 오병권 , 강준희
IPC分类号： A23L1/218 , A23L1/221 , A23L1/23 , A23L1/212
CPC分类号： A23L19/20 , A23L27/10 , A23L27/24 , A23L33/10
摘要： A pickled garlic food using Opuntia ficus-indica and Citrus unshiu extract and a preparation method thereof are provided to prevent a browning phenomenon without the specific odor of garlic. A method for preparing a pickled garlic food using Opuntia ficus-indica and Citrus unshiu extract comprises the following steps of: washing Opuntia ficus-indica and squeezing it; mixing the Opuntia ficus-indica juice and Citrus unshiu concentrate in a ratio of 1 to 1~2 by volume; adding garlic to the mixture and dipping it at 20 ~ 65 °C for 1 ~ 15 days; adding soy sauce and water to the mixture and heating them at 65 ~ 90 °C for 1 ~ 5 hours; cooling them off to room temperature to prepare a seasoning; and dipping the garlic in the seasoning for 1 ~ 3 weeks. A mixture of Opuntia ficus-indica juice, Citrus unshiu concentrate and pineapple juice can be added in a ratio of 1: 1~2: 0.01~0.5 by volume.
摘要翻译：提供使用仙人掌和柑橘未提取物的腌制大蒜食品及其制备方法，以防止没有大蒜特殊气味的褐变现象。采用仙人掌和枸杞提取物制备腌制大蒜食品的方法，包括以下步骤：：washing a;;;;;;;;;;;; 将仙人掌猕猴桃汁和柑橘精油以1〜1〜2的比例混合; 将大蒜加入混合物中并在20〜65℃下浸渍1〜15天; 向混合物中加入酱油和水，并在65〜90℃下加热1〜5小时; 将其冷却至室温以制备调味料; 并将大蒜浸在调味料中1〜3周。可以以1：1〜2：0.01〜0.5体积比的比例添加仙人掌榕果汁，柑橘精油和菠萝汁。

39. 发明授权

KR100904923B1 양념 및 양념육의 제조방법 失效
标题翻译：香料和五香肉制作方法
公开(公告)号：KR100904923B1
公开(公告)日：2009-06-29
申请号：KR1020070068475
申请日：2007-07-09
申请人： 고진태
发明人： 고진태
IPC分类号： A23L1/221 , A23L1/314 , A23L1/231 , A23L1/22
摘要： 본 발명은 육류양념 및 양념육의 제조방법에 관한 것으로, 더욱 상세하게는 황설탕 15g, 흑설탕 30g, 표고버섯가루 50g, 다시마 가루 50g, 들깨기피가루 5g, 참깨기피가루 4g, 생강가루 3g, 후춧가루 2g, 소금 9g의 1차 양념과; 천연암반육각수 45㎖, 청주 45~65㎖, 콩기름 90㎖, 참기름 45㎖, 마늘 40g, 양파 50g의 2차 양념을; 포함하여 이루어진 혼합양념에 육류를 재운 것을 특징으로 한다.
육류, 능이 버섯, 양념, 양념육, 혼합양념

40. 发明公开

KR1020090063945A 튜브용 다진 양념 조성물 및 그 제조 방법 有权
标题翻译：用于管子的地面组合物及其制造方法
公开(公告)号：KR1020090063945A
公开(公告)日：2009-06-18
申请号：KR1020070131484
申请日：2007-12-14
申请人： 주식회사 아워홈
发明人： 구자학 , 박준원 , 장성호
IPC分类号： A23L1/221 , A23L1/22
CPC分类号： A23L27/10 , A23L27/33 , A23L27/35
摘要： A method for preparing a tube of ground spices and a ground spice composition are provided to prevent solid-liquid separation phenomena and to enable a user to adjust the amount of ground spice discharged with a little pressure. A ground spice composition comprises 0.1-3 parts of starch hydrolysate, 0.1-3 parts of polysaccharide thickener and 0.1-3 parts of browning-prevention agent on a basis of 100 parts of ground spices. The ground spices represent one ingredient selected from the group consisting of ground garlic, ground ginger, ground red pepper and ground onion. The starch hydrolysate is one or more materials selected from the group consisting of dextrin, cyclodextrin and maltodextrine. The polysaccharide thickener is one or more materials selected from the group consisting of welan gum, carrageenan, sodium alginate, guar gum, gellan gum, karaya gum, methyl cellulose, tamarind gum, ghatti gum, traganth gum, xanthan gum, pullulan, acacia gum, locust bean gum, arabinogalactan and chitosan. The browning-prevention agent is one or more materials selected from the group consisting of citric acid, vitamin C, L-cystine, L-ascorbic acid and potassium sorbate.
摘要翻译：提供了一种制备研磨香料管和研磨香料组合物的方法，以防止固液分离现象，并使使用者能够以稍微的压力调节排出的香料的量。研磨香料组合物以100份研磨香料为基础，包含0.1-3份淀粉水解物，0.1-3份多糖增稠剂和0.1-3份防褐变剂。地面香料代表一种选自地面大蒜，生姜，红辣椒和洋葱的成分。淀粉水解物是选自糊精，环糊精和麦芽糊精的一种或多种物质。多糖增稠剂是选自韦兰胶，角叉菜胶，海藻酸钠，瓜尔胶，结冷胶，刺梧桐树胶，甲基纤维素，罗望子胶，加莎胶，黄蓍胶，黄原胶，支链淀粉，阿拉伯树胶的一种或多种材料，刺槐豆胶，阿拉伯半乳聚糖和壳聚糖。防褐变剂是选自柠檬酸，维生素C，L-胱氨酸，L-抗坏血酸和山梨酸钾的一种或多种物质。

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