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1. 发明公开

KR1020030072094A 떡류 및 면류용 밀가루 프리믹스 조성물 无效
标题翻译：小麦和米饭的小麦胚芽组合物
公开(公告)号：KR1020030072094A
公开(公告)日：2003-09-13
申请号：KR1020020011658
申请日：2002-03-05
申请人： 동아제분 주식회사 , 신말식
发明人： 최용석 , 최용현 , 김영화 , 신말식 , 박무영 , 김정옥 , 최차란
IPC分类号： A21D10/00
CPC分类号： A21D10/005 , A21D13/06 , A21D13/40 , A23L7/109
摘要： PURPOSE: Provided is a wheat flour premix composition for noodle and rice cake, which characteristically contains resistant starch, as a low calory source, beneficial to the human health. CONSTITUTION: In a premix composition for noodle and rice cake using wheat flour as a main ingredient, it is characterized by containing 0.1-50 wt.% of resistant starch, particularly RS3 type or RS4 type.
摘要翻译：目的：提供面条和米饼的小麦面粉预混组合物，其特征在于含有抗性淀粉，作为低热量来源，有益于人体健康。构成：以小麦粉作为主要成分的面条和米饼的预混料中，含有0.1-50重量％的抗性淀粉，特别是RS3型或RS4型。

2. 发明公开

KR1020030067894A 쿠키 및 케익용 밀가루 프리믹스 조성물 无效
标题翻译： COOKIE和CAKE的WHEAT FLOUR PREMIX组合物
公开(公告)号：KR1020030067894A
公开(公告)日：2003-08-19
申请号：KR1020020007536
申请日：2002-02-08
申请人： 동아제분 주식회사 , 신말식
发明人： 최용석 , 최용현 , 김영화 , 신말식 , 송지영
IPC分类号： A21D2/18
CPC分类号： A21D10/005 , A21D13/06 , A21D13/80 , A23L29/212 , A23L33/21
摘要： PURPOSE: A premix composition containing enzyme resistant starch as a main component for cookie and cake is provided. The premix composition containing enzyme resistant starch beneficial to a human body improves sensory properties of cookie and cake and thus increases a commercial value thereof. CONSTITUTION: The wheat flour premix composition for cookie and cake containing starch as a main component contains 0.1 to 50% by weight of enzyme resistant starch. The enzyme resistant starch is an RS3 or RS4 type. For an example, a standard cookie is prepared by blending 112.5g wheat flour, 32g shortening, 65g sugar, 1.05g salt, 1.25g baking powder, 16.5g dextrose and 8.0g distilled water. The wheat flour comprises 90% by weight of soft wheat flour and 10% by weight of RS3.
摘要翻译：目的：提供含有抗酶淀粉作为饼干和蛋糕的主要成分的预混组合物。含有对人体有利的抗酶淀粉的预混组合物可改善饼干和蛋糕的感官特性，从而提高其商业价值。构成：含有淀粉作为主要成分的饼干和蛋糕的小麦粉预混组合物含有0.1〜50重量％的耐酶淀粉。抗酶淀粉是RS3或RS4型。例如，通过混合112.5g小麦面粉，32g起酥油，65g糖，1.05g盐，1.25g焙烧粉，16.5g葡萄糖和8.0g蒸馏水来制备标准饼干。小麦粉包含90重量％的软小麦面粉和10重量％的RS3。

3. 发明公开

KR1020030067235A 효소 저항성 전분이 첨가된 밀가루 프리믹스 조성물 无效
标题翻译：加入抗氧化淀粉的小麦粉预混合物
公开(公告)号：KR1020030067235A
公开(公告)日：2003-08-14
申请号：KR1020020007136
申请日：2002-02-07
申请人： 동아제분 주식회사 , 신말식
发明人： 최용석 , 최용현 , 김영화 , 신말식 , 문세훈
IPC分类号： A21D2/18
CPC分类号： A21D10/005 , A21D13/06 , A23L29/212 , A23L33/21
摘要： PURPOSE: A premix composition comprising wheat flour as main material and enzyme resistant starch beneficial to a human body as a low-calorie source is provided which inhibits aging of food products and increases moisturization and commercial value thereof. CONSTITUTION: The premix composition containing wheat flour as main material contains 0.1 to 50% by weight of enzyme resistant starch and 10% or less by weight of gluten. The enzyme resistant starch is RS3 or RS4 type. The premix composition can contain conventional dry milk, fat, sugar, salt, baking powder or the like.
摘要翻译：目的：提供以小麦粉为主要成分的预混合组合物和对人体作为低热量来源有益的抗酶淀粉，其抑制食品的老化并增加其保湿和商业价值。构成：含有小麦粉作为主要成分的预混组合物含有0.1〜50重量％的耐酶淀粉和10重量％以下的面筋。抗酶淀粉为RS3或RS4型。预混物组合物可以含有常规的干乳，脂肪，糖，盐，烘烤粉等。

4. 发明授权

KR100809448B1 전립밀가루 제조 방법 有权
标题翻译：使用小麦的小麦的制造方法
公开(公告)号：KR100809448B1
公开(公告)日：2008-03-06
申请号：KR1020060126839
申请日：2006-12-13
申请人： 동아제분 주식회사
发明人： 김영화 , 최용석 , 최용현
IPC分类号： A23L1/10 , A23L1/105
CPC分类号： A23L7/104 , A23L33/15 , A23L33/24 , A23V2002/00 , A23V2250/708
摘要： A method of manufacturing whole wheat flour by adding cellulase and vitamin C to water during hydrating and then grinding is provided to increase the volume and soft texture of bread and reduces factors which inhibit the gluten formation of bread dough and can exhibit a rough taste. Whole wheat flour is prepared by the steps of: removing foreign material from whole wheat; hydrating and grinding, wherein the hydrating process contains the addition of 0.01 to 1.0% by weight of cellulase and vitamin C to 2 to 10% by weight of water. Prior to grinding, the whole wheat flour is stored at 35 to 55deg.C for 1 to 24hr after adjusting the pH to 3.5 to 5.5 by using vitamin C.
摘要翻译：提供了通过在水合和研磨期间向水中加入纤维素酶和维生素C来制造全麦粉的方法，以增加面包的体积和柔软的质地，并且减少抑制面包面团的麸质形成并且可能表现出粗糙味道的因素。全麦粉的制备步骤如下：从全麦除去异物; 水合和研磨，其中水合方法含有0.01至1.0重量％的纤维素酶和维生素C至2至10重量％的水。研磨前，将全麦面粉通过使用维生素C调节pH至3.5〜5.5后，在35〜55℃下保存1〜24小时。

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