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    • 71. 发明公开
    • 결정화 공정 폐기물의 재결정물을 사용하여 수율을 항상시킨 고순도 무수당 알코올의 제조방법
    • 通过使用从结晶过程产生的废物再生来生产高纯度无定形醇的方法,具有改进的成分
    • KR1020140059906A
    • 2014-05-19
    • KR1020120126083
    • 2012-11-08
    • 주식회사 삼양제넥스
    • 류훈정영재김진경경도현박혁민조성호
    • C07C29/80C07C31/26B01J19/24
    • The present invention relates to a technique for producing anhydrosugar alcohol using hydrogenated sugar as a raw material, and more specifically, to a technique for producing high purity anhydrosugar alcohol at low costs and high efficiency. In a method for producing high purity anhydrosugar alcohol by adding an acid in hydrogenated sugar (i.e. hexitol) to be converted into an anhydrosugar alcohol, distilling a result liquid of the conversion reaction, and crystalizing a result liquid of the distillation reaction in a solvent, a crystallization solvent is removed from a mother crystallization liquid generated from the crystallization process; a result of the removal is processed to obtain a recrystallized product; and the recrystallized product is put with the resultant liquid of the distillation into the crystallization process, thereby raising total yield of the anhydrosugar alcohol, and further reducing the amount of waste generation and costs for processing.
    • 本发明涉及使用氢化糖作为原料制造脱水葡萄糖醇的技术,更具体地说,涉及低成本,高效率地生产高纯度无水葡萄糖醇的技术。 在通过在氢化糖(即己糖醇)中加入酸以转化成脱水葡萄糖的方法生产高纯度的脱水葡萄糖醇的方法,蒸馏转化反应的结果液体,并将蒸馏反应的结果液在溶剂中结晶, 从结晶过程产生的母液结晶液中除去结晶溶剂; 处理除去的结果,得到再结晶产物; 将所得的再结晶产物与所得蒸馏的液体一起放入结晶过程中,从而提高脱水葡萄糖的总收率,进一步减少废物产生量和加工成本。
    • 79. 发明公开
    • 쌀 반죽 조성물 및 이를 이용하여 제조되는 쌀 가공 식품
    • 米糠组合物和米饭加工食品制成
    • KR1020120071156A
    • 2012-07-02
    • KR1020100132777
    • 2010-12-22
    • 주식회사 삼양제넥스
    • 이승영한정숙김광수
    • A23L7/10A23L7/109
    • A23L7/109A23L29/212A23V2002/00A23V2200/14A23V2300/16
    • PURPOSE: A rice dough composition, and a rice processed food using the same are provided to use rice powder as a main ingredient instead of flour, and to prevent the obtained food from tearing or drying. CONSTITUTION: A rice dough composition includes 50-90 parts by weight of rice powder, 1-15 parts by weight of gluten, 1-30 parts by weight of starch, and 0.1-10 parts by weight of sugar alcohol. The rice powder comprises 60-70 parts by weight of dry-ground or wet-ground dried rice powder, and 5-15 parts by weight of pregelatinized rice flour. The gluten is extracted from ingredients selected from the group comprising barley, wheat, corn, and potato. The starch is selected from corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, or pregelatinized starch. The sugar alcohol is selected from maltitol, sorbitol, polyglycitol, xylitol, mannitol, palatinitol, or lactitol.
    • 目的:提供一种米粉组合物和使用其的米加工食品,以米粉为主要成分代替面粉,并防止所得食品撕裂或干燥。 构成:米粉组合物包含50-90重量份的米粉,1-15重量份的谷蛋白,1-30重量份的淀粉和0.1-10重量份的糖醇。 米粉包含60-70重量份干磨或湿磨干米粉和5-15重量份预胶化米粉。 从选自大麦,小麦,玉米和马铃薯的组分的成分中提取面筋。 淀粉选自玉米淀粉,蜡质玉米淀粉,木薯淀粉,马铃薯淀粉,甘薯淀粉,小麦淀粉或预胶化淀粉。 糖醇选自麦芽糖醇,山梨糖醇,多糖醇,木糖醇,甘露糖醇,帕金汀醇或乳糖醇。