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1. 发明公开

KR1020090129128A 이미 및 이취를 제거한 해초류 가공식품의 제조방법 失效
标题翻译：海藻加工食品的生产方法，去除糊状物和小麦
公开(公告)号：KR1020090129128A
公开(公告)日：2009-12-16
申请号：KR1020080055232
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 이흥병
IPC分类号： A23L1/337 , A23L1/16
CPC分类号： A23L17/60 , A23L3/40 , A23L11/05 , A23L33/10
摘要： PURPOSE: A method for preparing the seaweed processed food product is provided to remove the offensive taste and offensive odor of seaweed and to enrich the nutrient such as isoflavone, lecithin, protein, etc. CONSTITUTION: A method for preparing the seaweed processed food product comprises the steps of dipping 100 parts by weight of the dried or salted seaweed in purified water and dehydrating it to the water content of 60~70 wt%; pulverizing the dehydrated seaweed by a size of 1-5 mm; adding 0.05~5 parts by weight of a swelling agent to the seaweed and stirring it at 50~80°C for 60~80 min to make a seaweed paste; adding 0.1~50 parts by weight of a raw bean powder of 100~200 mesh to the paste and stirring it with heating for 0.2~1 hours; and mixing the paste with 1~5 parts by weight of aqueous solution containing 0.2~3 wt% of acetates and 1~4 wt% of calcium salt, and discharging the mixture to prepare the processed product of noodle or muk form.
摘要翻译：目的：提供海藻加工食品的制备方法，以消除海藻的异味和异味，丰富异黄酮，卵磷脂，蛋白质等营养物质。制备海藻加工食品的方法包括将100重量份的干燥或盐渍的海藻浸入纯化水中并将其脱水至60〜70重量％的含水量的步骤; 将脱水海藻粉碎成1-5mm的大小; 向海藻中加入0.05〜5重量份的溶胀剂，并在50〜80℃下搅拌60〜80分钟，制成海藻糊; 加入0.1〜50重量份100〜200目的生豆粉，加热搅拌0.2〜1小时; 并将该糊料与1〜5重量份含有0.2〜3重量％乙酸盐和1〜4重量％钙盐的水溶液混合，并排出混合物以制备面条或母粒形式的加工产品。

2. 发明公开

KR1020090129126A 해초류를 함유한 면류의 제조방법 无效
标题翻译：含海藻的生产方法
公开(公告)号：KR1020090129126A
公开(公告)日：2009-12-16
申请号：KR1020080055230
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 이흥병
IPC分类号： A23L1/16 , A23L1/337
CPC分类号： A23L7/109 , A23L3/40 , A23L29/03 , A23L29/212 , A23L29/256 , A23L33/105
摘要： PURPOSE: A method for preparing the noodles containing seaweeds is provided to improve the content of nutrient and mineral and the appearance, texture and eating feeling of noodles. CONSTITUTION: A method for preparing the noodles containing seaweeds comprises the steps of dipping 100 parts by weight of the dried or salted seaweed in the acidulant containing vinegar or purified water for 2~20 hours, washing it, and dehydrating it to the water content of 60~70 wt%; pulverizing the dehydrated seaweed by a size of 1~5 mm; adding 0.05~5 parts by weight of a swelling agent to the pulverized seaweed and stirring it at 50~80°C to make a seaweed paste; adding 30~5000 parts by weight of a cereal flour to the paste and adding a saline solution to it; and kneading the paste and extrusion molding it to make noodles.
摘要翻译：目的：提供含海藻面条的制备方法，以提高营养和矿物质的含量以及面条的外观，质地和食用感。构成：含有海草的面条的制备方法包括将100重量份的干燥或盐渍的海藻浸入含醋或纯化水的酸化剂中2〜20小时，洗涤，脱水至 60〜70重量％将脱水海藻粉碎1〜5毫米; 向粉碎的海藻中加入0.05〜5重量份的溶胀剂，并在50〜80℃下搅拌，制成海藻糊; 向糊料中加入30〜5000重量份谷物粉，并向其中加入盐水溶液; 并捏合糊料并挤出成型制成面条。

3. 发明公开

KR1020090129119A 오디 소면의 제조방법 및 이로부터 제조된 오디 소면 无效
标题翻译：大麦面条和其生产的大豆面条的制备方法
公开(公告)号：KR1020090129119A
公开(公告)日：2009-12-16
申请号：KR1020080055222
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 송수현
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L3/44 , A23L29/212 , A23L29/256 , A23L33/105
摘要： PURPOSE: A method for preparing mulberry plain noodles is provided to reduce the amount of flour compared with the already-existing plain noodles and to use no chemical dye. CONSTITUTION: A method for preparing mulberry plain noodles comprises the steps of preparing a mixture comprising 10~30 parts by weight of mulberry powder, 30~50 parts by weight of potato starch, and 0.3~1 parts by weight of Salicornia herbacea powder based on 100 parts by weight of flour; mixing 35~55 parts by weight of water to 100 parts by weight of the mixture to knead them; repeatedly molding the dough in a molding frame and firstly maturing it; and manufacturing noodles with the firstly matured dough by common method and secondly maturing it. The dough of the preparation step comprises further 1.5~3 parts by weight of mulberry juice based on 100 parts by weight of the dough. The second maturation is carried out by rapidly cooling the plain noodles to a temperature of -25°C to -45°C and by maturing it for 2-4 days.
摘要翻译：目的：提供一种桑原面条的制备方法，以减少与现有普通面相比的面粉量，不使用化学染料。构成：制备桑叶面条的方法包括以下步骤：制备包含10〜30重量份的桑叶粉末，30〜50重量份马铃薯淀粉和0.3〜1重量份的Salicornia herbacea粉末的混合物，基于 100重量份面粉; 将35〜55重量份的水混合到100重量份的混合物中以捏合它们; 在成型框中反复成型面团，并首先熟化; 并通过常规方法生产首先成熟面团的面条，其次成熟。制备步骤的面团还包含基于100重量份面团的1.5〜3重量份的桑叶汁。第二次成熟通过将普通面快速冷却至-25℃至-45℃的温度并通过熟化2-4天来进行。

4. 发明授权

KR100996583B1 이미 및 이취를 제거한 해초류 가공식품의 제조방법 失效
标题翻译：海藻加工食品的生产方法消除不良味道和气味
公开(公告)号：KR100996583B1
公开(公告)日：2010-12-02
申请号：KR1020080055232
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 이흥병
IPC分类号： A23L1/337 , A23L1/16
摘要： 본 발명은 이미(異味) 및 이취(異臭)를 제거한 해초류 가공식품의 제조방법에 관한 것으로서, 보다 상세하게는 건조 또는 염장 해초류 100 중량부를 정제수에 침지 및 수세한 후, 수분함량이 60~70 중량%가 될 때까지 탈수시키는 단계; 상기 탈수된 해초류를 1 내지 5 ㎜의 크기로 조분쇄(粗粉碎)하는 단계; 상기 조분쇄된 해초류에 제2인산칼륨, 제2인산나트륨, 탄산칼륨 및 암모늄명반으로 이루어진 군 중에서 선택된 하나 또는 두 개의 팽창제 0.05 내지 5 중량부를 첨가하고, 50 내지 80℃에서 60 내지 80분간 가열교반하여 해초류 페이스트(paste)를 제조하는 단계; 상기 페이스트에 100 내지 200 메쉬 크기의 생콩분말 0.1~50 중량부를 첨가하여 0.2~1시간 가열교반하는 단계; 상기 가열교반된 페이스트에 0.2 내지 3 중량% 농도의 초산염류 및 1 내지 4 중량% 농도의 칼슘염류의 수용액 1 내지 5 중량부를 혼합믹서기에서 강제 혼합시킨 후 이를 토출시켜 면상 또는 묵상의 가공식품을 제조하는 단계; 및 상기 가공식품을 보존수에 처리하는 단계;를 포함하는 이미 및 이취를 제거한 해초류 가공식품의 제조방법에 관한 것이다. 본 발명은 식감, 질감 등의 기호도가 우수한 면류(麵類)와 묵류(類) 등의 해초류 가공식품을 제조하는 것으로서, 상기 방법으로 제조된 해초류 가공식품은 가공 후에 발생되는 영양의 불균형을 콩이 함유하고 있는 이소플라본, 레시틴, 단백질 등의 영양소를 함유함은 물론 해초류 자체의 비린내로 인한 소비자 음용시의 거부반응을 현저히 감소시키는 효능을 지닌다.
해초, 팽창제, 페이스트, 생콩분말, 면, 묵, 보존수

5. 发明公开

KR1020090129122A 오디를 이용한 우동 제조방법 및 이로부터 제조된 우동 无效
标题翻译：使用多糖制备的。。。。。。。。。。。。。。。。。。
公开(公告)号：KR1020090129122A
公开(公告)日：2009-12-16
申请号：KR1020080055225
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 송수현
IPC分类号： A23L1/16 , A21D2/36
CPC分类号： A23L7/109 , A23L3/44 , A23L11/20 , A23L33/105
摘要： PURPOSE: A method for manufacturing the udong by using mulberry, and the udong prepared by the method are provided to improve the feeling of eating and perfume of udong. CONSTITUTION: A method for manufacturing the udong by using mulberry comprises the steps of mixing malt 3~7 parts by weight and yeast 1.5~3.5 parts by weight based on water 100 parts by weight and fermenting it; juicing it; mixing the fermented juice with red rice flour, mulberry fruit powder and Schisandra fruit juice and fermenting the mixture at 40~60 deg.C for 12~20 hours; drying and pulverizing it to prepare a mulberry fermented powder; mixing 12.5~32.5 parts by weight of the mulberry fermented powder, 0.3~0.9 parts by weight of the Schisandra fruit juice, and 1.5~3.5 parts by weight of refined salt based on 100 parts by weight of rice and kneading it with water; and making noodles from the kneading.
摘要翻译：目的：通过使用桑树制造乌冬面的方法，并提供通过该方法制备的乌冬面，以提高乌东的饮食和香水的感觉。构成：使用桑树制造乌冬的方法包括将麦芽3〜7重量份与酵母1.5〜3.5重量份混合，按100重量份水发酵的步骤; 榨汁将发酵汁与红米粉，桑果果粉和五味子果汁混合，在40〜60℃下发酵12〜20小时; 干燥并粉碎制备桑树发酵粉末; 将12.5〜32.5重量份的桑叶发酵粉，0.3〜0.9重量份的五味子果汁和1.5〜3.5重量份的精制盐，基于100重量份的米混合并混合; 并从揉面做面条。

6. 发明公开

KR1020090129116A 오디를 이용한 냉면 제조방법 및 이로부터 제조된 냉면 无效
标题翻译：使用大豆的冷面及其生产的冷圈的制备方法
公开(公告)号：KR1020090129116A
公开(公告)日：2009-12-16
申请号：KR1020080055218
申请日：2008-06-12
申请人： (주) 대풍디엔에프
发明人： 송수현
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A23L3/44 , A23L11/20 , A23L33/105
摘要： PURPOSE: A method for manufacturing naengmyeon (cold noodles) by using mulberry, and the naengmyeon prepared by the method are provided to reduce the using amount of wheat flour and to improve taste and perfume. CONSTITUTION: A method for manufacturing naengmyeon comprises the steps of mixing malt 3~7 parts by weight and yeast 1.5~3.5 parts by weight based on water 100 parts by weight and fermenting it; juicing it; mixing it with red rice flour, a mulberry powder and a Schizandra chinensis juice, and fermenting the mixture at 40~60 deg.C for 12~20 hours; drying and pulverizing the fermented one to prepare a mulberry fermented powder; and adding 3~7 parts by weight of the mulberry fermented powder, 4.2~10 parts by weight of a Schizandra chinensis juice, etc. to wheat flour to make noodles.
摘要翻译：目的：通过使用桑树制备日本薄荷（冷面）的方法，并提供通过该方法制备的日粮，以减少小麦粉的使用量并改善味道和香料。构成：本发明的制备方法包括以3〜7重量份麦芽为基准，将酵母1.5〜3.5重量份与100重量份的水混合发酵的步骤; 榨汁将其与红米粉，桑粉和五味子汁混合，并在40〜60℃下发酵12〜20小时; 干燥粉碎发酵的桑叶发酵粉; 并加入桑叶发酵粉3〜7重量份，小麦粉4.2〜10重量份，五味子汁等制成面条。

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