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51. 发明公开

KR1020150064812A 슬라이스 과일 잼 제조방법 无效
标题翻译：制作水果果汁的方法
公开(公告)号：KR1020150064812A
公开(公告)日：2015-06-12
申请号：KR1020130149585
申请日：2013-12-04
申请人： 이지유 , 양주은
发明人： 이지유 , 양주은
IPC分类号： A23L21/10 , A23L21/12 , A23L19/00
CPC分类号： A23L21/10 , A23L19/00 , A23L21/12
摘要： 슬라이스과일잼 제조방법이개시된다. 본발명의슬라이스과일잼 제조방법은, 과일을세척하는세척단계; 상기세척된과일을설탕과함께가열용기에넣고가열하는농축단계; 상기농축단계에서얻어진과일의농축액에젤라틴분말을혼합하는혼합단계; 상기젤라틴분말이혼합된과일의농축액을슬라이스형상의성형틀에부어냉각시키는냉각단계; 상기성형틀에서고체상태로냉각된슬라이스형상의과일잼을일정크기로절단하는절단단계; 및상기절단된과일잼을포장하는포장단계를포함하는것을특징으로한다.
摘要翻译：本发明公开了一种切片果酱制备方法。根据本发明的切片果酱制备方法包括：洗涤水果的步骤; 将洗涤的水果和糖放入加热容器中并在加热容器中加热的浓缩步骤; 将从前一阶段获得的果实浓缩物与明胶粉末混合的步骤; 在切片的模具中将与明胶粉混合的果实浓缩物倾倒和冷却的步骤; 将模具中固体的切片果酱切成一定尺寸的步骤; 并在前一阶段包装果酱的包装步骤。

52. 发明公开

KR1020150059871A 당침 라즈베리를 함유한 젤리 및 이의 제조 방법 无效
标题翻译：含有甜味剂的甜味剂及其制备方法
公开(公告)号：KR1020150059871A
公开(公告)日：2015-06-03
申请号：KR1020130143491
申请日：2013-11-25
申请人： 민다연
发明人： 민다연 , 김정수
IPC分类号： A23L21/10 , A23L21/12 , A23L19/00
CPC分类号： A23L21/10 , A23L19/00 , A23L21/12
摘要： 본발명은당침라즈베리과육을함유한젤리및 이의제조방법에관한것으로서, 더욱상세하게는우수한맛과씹힘성을가지는당침라즈베리젤리제조를위한최적의당침조건및 젤리제조방법을확립하였고, 이에따라제조된당침라즈베리젤리는씹힘성이우수하며적절한단맛으로기호성이향상되었을뿐만아니라저장성이어 려운라즈베리의이용성을극대화하고건강증대에기여할수 있다.
摘要翻译：本发明涉及含有糖的覆盆子的果冻及其制造方法。更具体地说，开发了具有优异味道和咀嚼性的果糖制糖方法的制造糖浆的果冻的最佳糖条件。因此，所制造的含糖树莓果冻具有改善的味道，具有优异的咀嚼性和合适的甜味，使存储困难的覆盆子的可用性最大化，并且可以促进健康改善。

53. 发明授权

KR101524991B1 소화 저항성이거나 느리게 소화되는 탄수화물 조성물을 함유하는 식품 산물 有权
标题翻译：含有抗消化或缓慢消化的碳水化合物组合物的食品
公开(公告)号：KR101524991B1
公开(公告)日：2015-06-01
申请号：KR1020147015634
申请日：2007-01-24
申请人： 테이트 앤 라일 인그리디언츠 아메리카스 엘엘씨
发明人： 해리손,마이클디. , 퍼듀,제임스씨. , 패톤,페넬로페에이. , 호프만,앤드류제이. , 가디,제임스엠. , 리우,취-리 , 샤네펠트,로버츠브이. , 아르멘트로우트,리차드씨. , 스웬크,미셀피. , 위클룬드,라첼에이. , 클라에센스,마리아네 , 레아메르,에릭엠. , 스프란클레,숀이. , 아바쉬아,산지브에이치. , 가웃치에르,피터엠. , 올센,로버츠엘. , 터너,주디엘. , 메르츠,티모시씨. , 번치,마이클 , 도우게르티,도리스에이. , 내피에르,로리 , 로페즈,미첼 , 산타나고팔란,람
IPC分类号： C08B31/00 , A23L33/00
CPC分类号： C07H3/06 , A21D2/181 , A23C9/1307 , A23C11/08 , A23C19/082 , A23C19/0904 , A23G3/42 , A23G3/44 , A23G9/34 , A23L2/52 , A23L2/60 , A23L5/00 , A23L7/00 , A23L7/122 , A23L7/126 , A23L7/13 , A23L9/00 , A23L21/00 , A23L21/10 , A23L23/00 , A23L27/33 , A23L27/60 , A23L29/06 , A23L29/212 , A23L29/219 , A23L29/30 , A23L29/35 , A23L33/125 , A23L33/26 , A23V2002/00 , A61K9/006 , A61K31/715 , C12P19/04 , C12P19/14 , C13B20/14 , C13K1/06 , A23V2200/328 , A23V2250/28
摘要： 식품산물(food product)은소화저항성(digestion resistant)이거나느리게소화되는올리고사카라이드조성물을함유한다. 이러한올리고사카라이드조성물은아래의단계를포함하는공정으로생산될수 있다: 전분(starch)의당화(saccharification)로, 최소한하나의올리고사카라이드(oligosaccharide) 및최소한하나의모노사카라이드(monosaccharide)를함유하는수성조성물을생산하는단계; 모노사카라이드-풍부한흐름(stream)과올리고사카라이드-풍부한흐름을형성하기위하여수성조성물을막 여과하는단계; 올리고사카라이드-풍부한흐름을회수하는단계. 대안으로, 올리고사카라이드조성물은아래의단계를포함하는공정으로생산될수 있다: 최소한하나의모노사카라이드(monosaccharide) 또는선형사카라이드올리고머를함유하고, 중량으로최소한 70%의고형물농도(solid concentration)를보유하는수성영양공급조성물(feed composition)을최소한 40℃의온도까지가열하는단계; 비-선형사카라이드올리고머가형성될만큼충분한시간동안글루코실결합(glucosyl bond)의절단또는형성의속도를가속화시키는최소한하나의촉매와영양공급조성물을접촉시키는단계, 여기서선형사카라이드올리고머보다높은농도의비-선형사카라이드올리고머를함유하는생성조성물이산출된다.
摘要翻译：食品含有耐消化或缓慢消化的寡糖组合物。这些寡糖组合物可通过包括以下步骤的方法来制备：淀粉（淀粉）uidang一个屏幕（糖化），将含有寡糖（低聚糖）中的至少一种，和至少一种单糖（单糖）为了生产含水组合物; 含水组合物的膜过滤以形成富含单糖的物流和富含寡糖的物流; 低聚糖 - 恢复丰富流动的一个步骤。可替代地，所述寡糖的组合物可以通过包括以下步骤的方法来制备：至少一种单糖（单糖）或含直链多糖的低聚物，和至少70％重量的固体浓度（固体成分浓度）将进料组合物加热至至少40℃的温度; 低聚物的非线性糖的步骤是在与至少一种催化剂接触，并供给到加速切割或形成葡糖键（葡糖键），用于足够足够的时间的速度的组合物形成，其中，所述线性多糖比低聚物更高浓度产生含有ω-线性糖低聚物的产品组合物。

54. 发明公开

KR1020140122489A 파프리카와 파프리카 잎 추출물을 이용한 파프리카쨈 제조 방법 无效
标题翻译：甜菜糖颗粒的制备方法
公开(公告)号：KR1020140122489A
公开(公告)日：2014-10-20
申请号：KR1020130039238
申请日：2013-04-10
申请人： 박보경
发明人： 박보경
IPC分类号： A23L21/12 , A23L21/10
CPC分类号： A23L21/10 , A23L3/36 , A23L21/12 , A23L29/30
摘要： The present invention relates to a method for manufacturing sweet pepper jam and aims to produce the jam by adding oligosaccharides to sweet pepper, which is rich in dietary fiber, and boiling down the same. The present invention aims to enhance the flavor and savor by generating amino acids and lycopene contained in the sweet pepper through the method for manufacturing the jam using flesh of the sweet pepper which is generally considered impossible to be made as jam since the sweet pepper has no sugar component. The sweet pepper jam keeps a good balance of each component, thereby being very helpful in promoting health including prevention of anasarca (gestational edema, edema of a heart disease), a decrease in renal function, and renal diseases, an antidiabetic effect, removal of fever, detoxification, an anticancer effect, fatigue recovery, a sedative effect, and quenching thirst.
摘要翻译：本发明涉及一种制造甜椒酱的方法，其目的是通过向富含膳食纤维的甜椒中加入低聚糖并将其煮沸而产生果酱。本发明旨在通过使用甜椒的肉制造果酱的方法产生甜椒中含有的氨基酸和番茄红素来增强风味和味道，这通常被认为不可能被制成果酱，因为甜椒没有糖分。甜椒酱保持每个组分的良好平衡，从而有助于促进健康，包括预防麻醉（妊娠水肿，心脏病水肿），肾功能降低和肾脏疾病，抗糖尿病作用，去除发热，解毒，抗癌作用，疲劳恢复，镇静作用，以及止渴。

55. 发明授权

KR101450753B1 가시오가피 열매를 이용한 쨈 제조 방법 有权
标题翻译：使用ACANTHOPANAX SENTICOSUS的水果制造JAM的方法
公开(公告)号：KR101450753B1
公开(公告)日：2014-10-16
申请号：KR1020130072774
申请日：2013-06-25
申请人： 김미영 , 이승해 , 이승규 , 이병노
发明人： 김미영 , 이승해 , 이승규 , 이병노
IPC分类号： A23L21/10 , A23L19/00
CPC分类号： A23L21/10 , A23L5/10 , A23L5/20 , A23L19/09 , A23V2002/00 , A23V2300/10
摘要： Provided in the present invention is a method for manufacturing jam using fruits of Acanthopanax senticosus which comprises a washing and drying process of washing and drying fruits of Acanthopanax senticosus; an adding process of adding sugar to the fruits of Acanthopanax senticosus; a fermenting process of fermenting a container in a fermenting room at 25-27°C for four months; an aging process aging the container in an aging room at 13-16°C for four months; a fruit extract obtaining process of obtaining a fruit extract; a boiling down process of adding sugar; a thorough steaming process of thoroughly steaming; a vacuum packaging process of vacuumizing the inside; and final aging process of aging for 7-15 days. According to the present invention, an effect of enabling anyone to simply take an active ingredient of fruits of Acanthopanax senticosus which is helpful for the human body is obtained.
摘要翻译：在本发明中提供了一种使用刺五加果实制造果酱的方法，其包括洗涤和干燥刺五加果实的洗涤和干燥过程; 对刺五加果实添加糖的添加过程; 在25-27℃的发酵室中将容器发酵4个月的发酵方法; 老化过程使容器在13-16℃老化室老化4个月; 果实提取物获得水果提取物的方法; 加糖的煮沸过程; 一个彻底蒸蒸的过程; 真空包装过程对内部进行抽真空; 并进行老化的最终老化过程7-15天。根据本发明，能够使任何人能够简单地摄取对人体有益的刺五加果实的活性成分的效果。

56. 发明公开

KR1020140119460A 돈피를 이용한 묵의 제조방법 및 이에 의해 제조된 묵 无效
标题翻译：使用相同方法制造韩国吉尔洛和罗宾斯·杰洛
公开(公告)号：KR1020140119460A
公开(公告)日：2014-10-10
申请号：KR1020130035128
申请日：2013-04-01
申请人： 민옥주
发明人： 민옥주
IPC分类号： A23L13/20 , A23L29/20 , A23L29/281
CPC分类号： A23L13/20 , A23L5/10 , A23L21/10 , A23L29/20
摘要： The present invention relates to a manufacturing method of a Korean muk (jellied food) using rinds of pork and to a Korean muk manufactured by the method, wherein the smell of fat of pork rinds is removed, the color of finished product is transparent and the texture of the finished product is chewy. The manufacturing method of pork rinds comprises the steps of putting the rinds and water in a ratio of 1:1.5-2.0 respectively in a container and then boiling the same; cutting the boiled pork rinds in an adequate size and then heating the same; putting 200-300 ml of a mixture of water and starch and 50-80 ml of edible oil in the container where the pork rinds in adequate size are put, stirred in medium heat to be mixed well while boiling the same for 5-15 minutes to conduct partial sol formation.
摘要翻译：本发明涉及使用猪肉和韩国制造的韩国制造（冻结食品）的制造方法，其中除去了猪肉脂肪的气味，成品的颜色是透明的，成品的质感是耐嚼的。猪皮的制造方法包括以下步骤：将容器中的比例分别为1：1.5-2.0，然后煮沸; 将煮熟的猪肉皮切成适量，然后加热; 将200-300ml水和淀粉的混合物和50-80ml食用油放入足够尺寸的猪皮的容器中，在中等温度下搅拌以混合，同时煮沸5-15分钟进行部分溶胶形成。

57. 发明公开

KR1020140095127A 한천젤리 및 그 제조방법 有权
标题翻译：甘薯果仁及其制备方法
公开(公告)号：KR1020140095127A
公开(公告)日：2014-08-01
申请号：KR1020130007251
申请日：2013-01-23
申请人： 주식회사 엠에스씨
发明人： 박영석 , 김종석 , 김성민
IPC分类号： A23L21/10 , A23L29/20
CPC分类号： A23L29/256 , A23L21/10 , A23L27/10 , A23L29/10
摘要： According to the present invention, a manufacturing method of agar jelly includes the steps of: boiling down palatinose, sugar, salt, and an emulsifier; mixing starch syrup, a fruit concentration or a berry concentration, fruit flavor or berry flavor with the palatinose, the sugar, the salt, and the emulsifier boiled down in the earlier step; heating a mixture of the starch syrup, the fruit concentration or the berry concentration, the fruit flavor or the berry flavor, the palatinose, the sugar, the salt, and the emulsifier; and wrapping the mixture with a wrapping paper. A product wrapped by the wrapping paper has a moisture content of 25.25 wt±5%. Hence, the agar jelly according to the present invention not only has enhanced taste or texture but also is manufactured in an easy and simple manner.
摘要翻译：根据本发明，琼脂的制造方法包括以下步骤：将帕拉金糖，糖，盐和乳化剂煮沸; 混合淀粉糖浆，水果浓缩或浆果浓缩，水果风味或浆果风味与早期步骤中煮沸的帕拉金糖，糖，盐和乳化剂混合; 加热淀粉糖浆，果实浓度或浆果浓度的混合物，水果香料或浆果香料，帕拉金糖，糖，盐和乳化剂; 并用包装纸包裹混合物。由包装纸包裹的产品的含水量为25.25重量％±5％。因此，根据本发明的琼脂胶不仅具有增强的味道或质感，而且以简单和简单的方式制造。

58. 发明公开

KR1020140078317A 프락토올리고당을 함유한 기능성 젤리 조성물 및 그 제조방법 审中-实审
标题翻译：含有木瓜糖苷的功能性果胶组合物及其制备方法
公开(公告)号：KR1020140078317A
公开(公告)日：2014-06-25
申请号：KR1020120147561
申请日：2012-12-17
申请人： 주식회사 삼양사
发明人： 서일 , 정일헌 , 장동균 , 김봉찬
IPC分类号： A61K47/36 , A61K47/30 , A61K9/107
CPC分类号： A23L33/125 , A23L21/10 , A23L29/30
摘要： The present invention relates to a functional jelly composition containing fructooligosaccharide and a method for producing the same, and more specifically, to a functional jelly composition and a method for producing the same, which can maintain healthy intestinal conditions and be helpful for smooth bowel movement by help proliferating bifidobacteria in intestines through containing fructooligosaccharide. The functional jelly composition promotes the absorption of calcium for enhancing children′s bone density and preventing bone diseases due to aging; and offers a treatment effect on bone diseases caused by menopause. The functional jelly composition is effective in treating serum lipid by decreasing blood LDL-cholesterol. The functional jelly composition is effective in preventing cavity.
摘要翻译：本发明涉及含有低聚果糖的功能性果冻组合物及其制备方法，更具体地说，涉及功能性果冻组合物及其制备方法，其可以保持肠道健康状况，有利于肠道平滑运动通过含有低聚果糖来帮助肠内增殖双歧杆菌。功能性果冻组合物促进钙的吸收，以增强儿童的骨密度并防止老化引起的骨骼疾病; 并为更年期引起的骨疾病提供治疗效果。功能性果冻组合物通过降低血液LDL-胆固醇来有效治疗血清脂质。功能性果冻组合物有效地防止空腔。

59. 发明公开

KR1020140071149A 인삼 젤리 조성물 및 그의 제조방법 有权
标题翻译：不含糖及其制造方法的金山果胶组合物
公开(公告)号：KR1020140071149A
公开(公告)日：2014-06-11
申请号：KR1020120139164
申请日：2012-12-03
申请人： 김한식
发明人： 김한식
IPC分类号： A23L21/10 , A23L19/00 , A23L29/256 , A23L29/281
CPC分类号： A23L21/10 , A23L21/15 , A23L29/256 , A23L29/281 , A23V2002/00 , A23V2250/2124
摘要： The present invention relates to a sugar-free ginseng jelly composition and a preparation method thereof. More specifically, the preparation method of a sugar-free ginseng jelly composition comprises the steps of: steaming ginseng in boiling water by using ginseng, ginseng leaves, ginseng stems or ginseng roots as a main ingredient, followed by grinding the steamed ginseng, and enzymatically decomposing the ground ginseng by adding cellulose, pectinase or xylanase thereto to obtain an enzymatic hydrolysate from ginseng; preparing a gelling agent among pectin, seaweed, animal and vegetable protein or gum; preparing a sugarless sweetener consisting of stevioside and an artificial sweetener; and mixing the enzymatic hydrolysate from ginseng, the gelling agent and the sugar-free ingredient to prepare a ginseng jelly composition. The present invention provides ginseng jelly which includes saponin glycoside while masking the bitter taste of ginseng and which is free from sugar and thus excludes the possibility of obesity or metabolic syndrome.
摘要翻译：本发明涉及无糖人参果冻组合物及其制备方法。更具体地说，无糖人参果冻组合物的制备方法包括：以人参，人参叶，人参茎或人参根为主要成分，将沸水中的人参蒸煮，然后研磨蒸熟人参，并进行酶促通过加入纤维素，果胶酶或木聚糖酶分解人参，得到人参的酶促水解产物; 在果胶，海藻，动植物蛋白或胶中制备胶凝剂; 制备由甜菊糖苷和人造甜味剂组成的无糖甜味剂; 将来自人参的酶水解物，胶凝剂和无糖成分混合，制备人参果冻组合物。本发明提供了人参果冻，其包括皂苷苷，同时掩蔽人参的苦味，并且不含糖，因此排除了肥胖或代谢综合征的可能性。

60. 发明授权

KR101403522B1 된장잼의 제조방법 및 이로 제조된 된장잼 有权
标题翻译： EN ANG。。。。。。。。。。。。。。。。。
公开(公告)号：KR101403522B1
公开(公告)日：2014-06-03
申请号：KR1020130140407
申请日：2013-11-19
申请人： 영농조합법인 엔자임팜
发明人： 김주호
IPC分类号： A23L21/10 , A23L11/20 , A23L1/30
CPC分类号： A23L21/10 , A23L7/198 , A23L11/09
摘要： The present invention relates to a manufacturing method for sugar-free soybean paste jam in which sugar is not included by using grain sugar manufactured by fermenting malt and, more specifically, to a manufacturing method for healthy sugar-free soybean paste jam with novel taste which allows a consumer to avoid getting fat, is beneficial to health and allows a child such as an infant, a growing child and the like to intake the sugar-free soybean jam with an easy mind by mixing grain powders manufactured by pulverizing grains and powders of freeze-dried soybean paste with fresh fruits and performing heating and gelation, and to sugar-free soybean paste jam manufactured thereby. The manufacturing method for sugar-free soybean paste jam according to the present invention comprises: a saccharification fermentation step of mixing prepared steamed rice for brewing and malt and fermenting a mixture by immersing the mixture in water; a grain sugar extraction step of extracting a liquid from the fermented mixture passing through the saccharification fermentation step; a grain power preparation step of preparing grain powders by pulverizing grains dried by performing steaming in advance; a soybean paste preparation step of preparing soybean paste powders by performing freeze-drying on aged soybean paste and pulverizing the aged soybean paste; and a gelation step of mixing the grain sugar, the grain powders and the soybean paste powders, heating the same and gelating the same.
摘要翻译：本发明涉及一种无糖豆酱酱的制造方法，其中，通过使用通过发酵麦芽制造的谷物糖不包括糖，更具体地，涉及具有新味道的健康无糖大豆酱果酱的制造方法允许消费者避免脂肪，有益于健康，并允许诸如婴儿，幼儿等的孩子通过将通过粉碎颗粒和粉末制成的颗粒粉末容易地摄入无糖大豆果酱用新鲜水果冷冻干燥的大豆酱，进行加热凝胶化，由此制成无糖大豆酱。根据本发明的无糖大豆酱果酱的制造方法包括：糖化发酵步骤，将制备好的蒸米饭与麦芽混合并将混合物浸入水中发酵混合物; 糖浆提取步骤，通过糖化发酵步骤从发酵混合物中提取液体; 通过预先粉碎通过蒸汽干燥的谷粒来制备颗粒粉末的谷粒动力制备步骤; 大豆糊制备步骤，通过对老化的大豆酱进行冷冻干燥并粉碎老化的大豆酱，制备大豆酱粉末; 以及将谷物糖，谷物粉末和大豆酱粉末混合的凝胶化步骤，加热并使其凝胶化。

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