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81. 发明公开

KR1020060128771A 현미묵의 제조방법 失效
标题翻译：棕色米饭的制造方法
公开(公告)号：KR1020060128771A
公开(公告)日：2006-12-14
申请号：KR1020060112046
申请日：2006-11-14
申请人： 최동헌
发明人： 최동헌
IPC分类号： A23L1/10 , A23L1/06 , A23L1/187
CPC分类号： A23L21/10 , A23L7/10 , A23L9/10
摘要： A method for making unpolished rice jelly is provided to obtain supplementary meal having a health-aid effect derived from unpolished rice and onion, and to enhance the consumption of rice. The method for making unpolished rice jelly comprises: a step(100) of washing unpolished rice, parching unpolished rice and pulverizing the rice to obtain unpolished rice powder; a step(200) of washing onion, boiling the onion and crushing the boiled onion; a step(300) of mixing the unpolished rice powder, the crushed onion and starch to form a unpolished rice mixture and homogenizing the mixture with onion broth obtained by boiling onion in water; a step(400) of heating the homogenized mixture in a two-step manner; and a step(500) of cooling and solidifying the mixture at room temperature.
摘要翻译：提供未经抛光的米粉的方法，以获得具有来自未糙米和洋葱的保健作用的补充膳食，并增加水稻的消费。制造未抛光米饭的方法包括：洗涤未糙米的步骤（100），将未磨光的米碾碎并粉碎米以获得未抛光的米粉; 洗一个洋葱的一个步骤（200），煮洋葱并粉碎洋葱; 将未抛光的米粉，破碎的洋葱和淀粉混合以形成未抛光的米混合物并将通过在洋葱中煮沸得到的洋葱汤均匀化的混合物的步骤（300）步骤（400），以两步方式加热均质混合物; 和在室温下冷却和固化混合物的步骤（500）。

82. 发明公开

KR1020060089688A 아스코르브산을 포함하는 겔 형성 조성물 및 이로부터제조된 안정한 겔 失效
标题翻译：包含抗坏血酸和稳定凝胶的凝胶组合物
公开(公告)号：KR1020060089688A
公开(公告)日：2006-08-09
申请号：KR1020060055919
申请日：2006-06-21
申请人： 주식회사 메디바이오랩
发明人： 황윤식 , 신무호 , 권영진 , 오선옥 , 김재훈
IPC分类号： A23L1/05 , A23L1/06
CPC分类号： A23L29/288 , A23L21/10 , A23L29/10
摘要： 본 발명은 아스코르브산을 포함하는 겔 형성 조성물 및 이로부터 제조된 안정한 겔에 관한 것으로서, 9 내지 16 범위의 친수성-친유성 균형(HLB) 값을 갖는 폴리글리세린 지방산 에스터 유화제 및 아스코르브산을 포함하는 본 발명의 겔 형성 조성물은 유연하면서도 코팅성이 우수한 겔을 용이하게 형성할 수 있어, 다양한 생리 활성물질들을 안정화시키는데 유용하게 사용될 수 있다.

83. 发明公开

KR1020050083033A 수박 쨈을 주제로 한 수박쨈 제조 방법 无效
标题翻译：如何制作基于西瓜Water的西瓜쨈
公开(公告)号：KR1020050083033A
公开(公告)日：2005-08-24
申请号：KR1020050050210
申请日：2005-06-09
申请人： 박기옥
发明人： 박기옥
IPC分类号： A23L1/06
CPC分类号： A23L21/10 , A23L21/11 , A23L33/00
摘要： 본 발명은 수박 쨈을 주제로 한 수박쨈 제조 방법으로 젤라틴성분이 없어 일반적으로 쨈으로써 제조가 불가능하다고 여기는 수박의 과육을 사용해 쨈을 제조하는 방법으로 수박이 함유하고 있는 아미노산과 라이코펜 을 생성시켜 향미와 향취를 높일 수 있도록 한 것이며 각 조성물 들 간의 적절한 조화에 의해 전신부종(임신성부종, 심장병의 부종) 신장 기능의 강하와 신장병예방, 당뇨, 해열해독 및 항암작용, 피로회복, 신경안정, 갈증해소 등 건강증진에 큰 도움이 되는 식품이다.

84. 发明公开

KR1020050005371A 약재, 과일을 이용한 혼합꿀 생산법 无效
标题翻译：生产混合蜂蜜的方法通过将蜂蜜与医药和水果混合而酿造，并提取蜂蜜以方便地进行，而无需在延长的时间段内进行检测
公开(公告)号：KR1020050005371A
公开(公告)日：2005-01-13
申请号：KR1020030044429
申请日：2003-07-01
申请人： 박경식
发明人： 박경식
IPC分类号： A01K53/00
CPC分类号： A23L21/10 , A01K53/00
摘要： PURPOSE: Provided is a method for production of mixed honey which is taken conveniently with medicine, fruits and the like without deterioration for extended period of time. CONSTITUTION: The method for production of the mixed honey comprises the steps of incorporating medicine, fruit juice and the like into extracted honey; feeding the mixed material to bees; and extracting honey after complete maturation to give full ripened honey. The medicine, the fruit juice and the like is boiled and particularly fruit is juiced and mixed with appropriate amount of honey. The method makes possible that the loss of medicine or fruit components is reduced owing to habit of bees to collecting honey.
摘要翻译：目的：提供混合蜂蜜的生产方法，该方法与药物，水果等方便地长时间不劣化。构成：生产混合蜂蜜的方法包括将药物，果汁等装入提取的蜂蜜中的步骤; 将混合物料喂给蜜蜂; 并在完全成熟后提取蜂蜜，以充分成熟的蜂蜜。将药物，果汁等煮沸，特别是水果汁和适量的蜂蜜混合。该方法使得由于蜜蜂收集蜂蜜的习惯而导致医药或水果成分的损失降低。

85. 实用新型

KR200366589Y1 다용도 분쇄기능을 구비한 잼 제조용 교반기 失效
标题翻译：多用途粉碎功能的搅拌器
公开(公告)号：KR200366589Y1
公开(公告)日：2004-11-06
申请号：KR2020040023775
申请日：2004-08-20
申请人： 차찬열
发明人： 차찬열
IPC分类号： A23L1/06
CPC分类号： A47J43/044 , A23L21/10 , A47J43/0711 , B01F7/00341 , B01F2215/0014
摘要： 본 고안은 다용도 분쇄 기능을 구비한 잼 제조용 교반기에 있어서, 하우징(400), 상기 하우징 외주면을 따라 형성되어, 교반기용 커버(100), 삽입형 분쇄기용 연결부재(200) 또는 용기형 분쇄기용 연결부재(340)와 착탈식으로 결합가능한 결합부(410), 상기 하우징(400)의 외측면에 설치된 손잡이(450), 상기 하우징(400)내에 장착되고 적어도 하나의 출력축을 가진 모터(440), 상기 모터(440)의 제1 출력축에 형성되어 분쇄기의 회전축과 결합가능하도록 구성된 돌출부(432)를 포함하도록 구성된 것을 특징으로 하는 다용도 분쇄 기능을 구비한 잼 제조용 교반기를 제공한다.
본 고안에 의하면, 필요에 따라 분쇄 및 잼 교반 용도로 편리하게 사용할 수 있다. 따라서, 소비자는 경제적인 비용으로 분쇄기와 교반기를 동시에 마련할 수 있는 한편, 하나의 제품에 다용도 기능이 부가되어 주방의 효율적인 공간활용이 가능하다.

86. 发明公开

KR1020040082350A 컴퓨터 발효 숙성 냉장고 无效
标题翻译：冷藏人员按照每种食物控制人工智能控制发酵和衰老程度的计算机芯片
公开(公告)号：KR1020040082350A
公开(公告)日：2004-09-24
申请号：KR1020040068203
申请日：2004-08-27
申请人： 손영석
发明人： 손영석
IPC分类号： A23L3/00 , A23C9/123 , A23C19/097 , A21D8/02 , A23L21/10 , A23L7/109 , A23L19/20 , A23L2/42 , F25D11/00
CPC分类号： A23L3/00 , A21D8/02 , A23C9/123 , A23C19/097 , A23L2/42 , A23L7/109 , A23L19/20 , A23L21/10 , F25D11/00 , F25D2600/06
摘要： PURPOSE: A refrigerator holding a computer chip of artificial intelligence to control the degree of fermentation and aging in accordance with each kind of foods stored in the refrigerator is provided. The refrigerator also contains separated fermentation and aging chambers and thus can achieve excellent refrigeration efficiency. CONSTITUTION: The refrigerator comprises: a computer chip(2) of artificial intelligence; fermentation chips(7',8,9,10,11,12,13,14,15,16,17) for the suitable fermentation of each food; a computer control chip(7'), a main fermentation and aging chamber(5), other fermentation and aging chambers(8',9',10',11',12',13',14',15',16',17') and an aging door(7).
摘要翻译：目的：提供一种装有人造智能计算机芯片的冰箱，以根据存储在冰箱中的各种食物来控制发酵和老化的程度。冰箱还含有分离的发酵和老化室，因此可以实现优良的制冷效率。规定：冰箱包括：人造智能的计算机芯片（2）; 发酵芯片（7'，8,9,10,11,12,13,14,15,16,17），用于每种食物的合适发酵; 计算机控制芯片（7'），主发酵和老化室（5），其他发酵和老化室（8'，9'，10'，11'，12'，13'，14'，15'，16 '，17'）和老化的门（7）。

87. 发明公开

KR1020040021242A 음료수 충진 젤리제품 및 그 제조방법 失效
标题翻译：饮料中心填充果仁产品及其生产
公开(公告)号：KR1020040021242A
公开(公告)日：2004-03-10
申请号：KR1020020052838
申请日：2002-09-03
申请人： 민경묵
发明人： 민경묵
IPC分类号： A23L1/06
CPC分类号： A23L21/10 , A23L2/38 , A23L29/212 , A23L29/284 , A23P20/20 , A23V2002/00 , A23V2200/24
摘要： PURPOSE: A beverage center-filled jelly product in which a beverage is filled within a hollow of a film containing gelatin as a main component is provided together with a production thereof. It permits the beverage to be stored and eatable in capsule form and prevents the adhesion thereof to adjacent products when stored. CONSTITUTION: A beverage is filled within an inner hollow of a film containing gelatin as a main component, a film layer(4) and a beverage layer(2) are separated by a lipophilic fat film(3). The film is obtained by drying a film solution of 20 to 40% by weight of gelatin, 25 to 35% by weight of glycerol as a softening agent, 10 to 24% by weight of starch and 1 to 3% by weight of corn syrup. In the filling process, the beverage is filled into a central inside nozzle of a nozzle having a three-layered structure, while the film solution being filled into an outermost nozzle thereof and the lipophilic fat solution being filled into a nozzle between the center side nozzle and the outermost nozzle.
摘要翻译：目的：提供一种饮料中心填充的果冻制品，其中将饮料填充在含有明胶作为主要成分的薄膜的中空部分中。它允许饮料以胶囊形式储存和可食用，并且当储存时防止其粘附到邻近的产品。构成：将饮料填充在含有明胶作为主要成分的膜的内部空心内，膜层（4）和饮料层（2）由亲脂性脂肪膜（3）分离。通过干燥20〜40重量％的明胶，25〜35重量％的作为软化剂的甘油，10〜24重量％的淀粉和1〜3重量％的玉米糖浆，。在填充过程中，将饮料填充到具有三层结构的喷嘴的中央内部喷嘴中，同时将膜溶液填充到其最外面的喷嘴中，并将亲脂性脂肪溶液填充到中心侧喷嘴和最外面的喷嘴。

88. 发明公开

KR1020030075642A 무취 곤약의 제조 방법 및 이 방법에 의하여 제조되는 식품 无效
标题翻译：生产无味KONJAC和过程制备的食品
公开(公告)号：KR1020030075642A
公开(公告)日：2003-09-26
申请号：KR1020020014980
申请日：2002-03-20
申请人： 심수웅 , 나영현
发明人： 심수웅 , 나영현
IPC分类号： A23L1/0528
CPC分类号： A23L19/115 , A23L5/276 , A23L21/10 , A23L29/244 , A23L29/294 , A23L33/21 , A23V2002/00 , A23V2200/332 , A23V2250/5066
摘要： PURPOSE: A process of preparing Konjac eliminated in an alkali smell peculiar to Konjac using calcium hydroxide, calcium carbonate, magnesium chloride and calcium chloride capable of being added to food is provided. Therefore, it can be effectively used in the production of noodle, pasta, jelly or the like. CONSTITUTION: Konjac powder is added with 20 to 30 times of purified water at 55 to 65deg.C, agitated with an agitator for 5 to 10min, added with 0.03 to 1% by weight of calcium hydroxide and 0.01 to 0.05% by weight of magnesium chloride, agitated for 15 to 20min and then allowed to stand for 30 to 50min. Thereafter, the obtained Konjac gruel is blended with 0.06% by weight of calcium hydroxide and 0.03 to 1% by weight of calcium carbonate and then molded to give Konjac having a specified form. The Konjac is rotated with calcium hydroxide solutions at 70 to 90deg.C, soaked in calcium hydroxide solutions for 10 to 15hr and washed with water to remove the calcium hydroxide solutions. Then the washed Konjac is soaked in 5% by weight of calcium carbonate solutions for 20 to 40min and then vacuum-packed.
摘要翻译：目的：提供使用氢氧化钙，碳酸钙，氯化镁和能够添加到食物中的氯化钙制备魔芋特有的碱味的魔芋的制备方法。因此，可以有效地用于生产面条，面食，果冻等。构成：将魔芋粉末在55〜65℃下加入20〜30倍纯化水，用搅拌器搅拌5〜10分钟，加入0.03〜1重量％的氢氧化钙和0.01〜0.05重量％的镁氯化，搅拌15〜20分钟，然后静置30〜50分钟。此后，将所得的魔芋稀土与0.06重量％的氢氧化钙和0.03〜1重量％的碳酸钙混合，然后成型，得到具有规定形状的魔芋。将魔芋用70〜90℃的氢氧化钙溶液旋转，在氢氧化钙溶液中浸泡10〜15小时，并用水洗涤除去氢氧化钙溶液。然后将洗涤的魔芋浸泡在5重量％的碳酸钙溶液中20至40分钟，然后真空包装。

89. 发明公开

KR1020030043554A 내부공간에 스터핑이 충진된 빵 无效
标题翻译：带有空调的内部客房
公开(公告)号：KR1020030043554A
公开(公告)日：2003-06-02
申请号：KR1020020001703
申请日：2002-01-11
申请人： 허균
发明人： 허균
IPC分类号： A21D13/00
CPC分类号： A21D13/32 , A21D2/36 , A21D8/06 , A23G9/00 , A23L21/10
摘要： PURPOSE: A bread with an inner room is provided to fill the inner room with a stuffing of various contents in simplified and convenient manners. CONSTITUTION: A bread with an inner room is largely formed with an upper bread part(10), and a lower bread part(20). The upper bread part has a peripheral protrusion(11) directed downward, and a connection groove formed at the inside of the protrusion. The lower bread part has a top end portion(22) corresponding to the groove of the upper bread part, and an inner room(21) for receiving the stuffing. The upper and the lower bread parts are combined with each other such that the top end portion of the lower bread part is inserted into the groove of the upper bread part, and the protrusion of the upper bread part intercepts the gap between the upper and the lower bread parts.
摘要翻译：目的：提供一个带有内部房间的面包，以简洁方便的方式填充内部的各种内容。构成：具有内部房间的面包主要由上部面包部分（10）和下部面包部分（20）形成。上部面包部具有朝向下方的周边突起（11）和形成在突起内侧的连接槽。下部面包部具有与上部面包部的凹部对应的顶端部（22），以及用于容纳馅料的内部空间（21）。上部和下部面包部分彼此组合，使得下部面包部分的顶端部分插入上部面包部分的凹槽中，并且上部面包部分的突出部分拦截上部面包部分的上部和第二部分之间的间隙较低的面包部分。

90. 发明公开

KR1020020023700A 염화나트륨으로 처리한 겔 화제를 이용한 겔 식품의제조방법 无效
标题翻译：通过使用氯化钠处理的胶凝剂进行胶状食品的制造方法
公开(公告)号：KR1020020023700A
公开(公告)日：2002-03-29
申请号：KR1020010077532
申请日：2001-12-03
申请人： 방계룡
发明人： 방계룡
IPC分类号： A23L1/05
CPC分类号： A23L29/256 , A23L21/10 , A23L29/238 , A23L29/294 , A23L33/20 , A23V2002/00 , A23V2200/228 , A23V2200/332
摘要： PURPOSE: Provided is a manufacturing method of gelled food products by using a gelling agent treated with sodium chloride, thereby manufacturing the gelled food products having excellent gel properties, such as proper gel strength, elasticity and softness. CONSTITUTION: The manufacturing method comprises the steps of: treating colloid, which is prepared by adding locust bean gum to each kappa-carrageenan or iota-carrageenan or their mixture, with sodium chloride; and mixing a gelling additive with foods. Where, the gelling agent consisting of 0.4-1.0 wt.% of kappa-carrageenan, 0.3-0.6 wt.% of iota-carrageenan and 0.6-1.2 wt.% of locust bean gum is treated with 0.3-1.2 wt.% of sodium chloride and 0.15-0.28 wt.% of calcium compound to gel foods.
摘要翻译：目的：提供通过使用用氯化钠处理的胶凝剂的凝胶化食品的制造方法，由此制造具有优异凝胶性能的凝胶化食品，如适当的凝胶强度，弹性和柔软度。构成：制造方法包括以下步骤：用氯化钠处理每种κ-角叉菜胶或其他角叉菜胶或其混合物中加入刺槐豆胶制备的胶体; 并将胶凝添加剂与食物混合。其中由0.3-1.2重量％的κ-角叉菜胶，0.3-0.6重量％的伊塔卡拉胶和0.6-1.2重量％的刺槐豆胶组成的胶凝剂用0.3-1.2重量％的钠氯化物和0.15-0.28重量％的钙化合物凝胶食品。

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