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1. 发明公开

KR1020100076425A 쌀과자의 제조 방법 失效
标题翻译：米饭制作方法
公开(公告)号：KR1020100076425A
公开(公告)日：2010-07-06
申请号：KR1020080134452
申请日：2008-12-26
申请人： 주식회사농심
发明人： 박수현 , 강남재 , 박승일 , 강소영
IPC分类号： A23G3/34 , A23G3/52 , A23L1/18
CPC分类号： A23G3/42 , A23G3/0063 , A23G3/52 , A23L7/191
摘要： PURPOSE: A manufacturing method for rice snack using rice is provided to improve quality of products while remarkably reducing the amount of rice to be recycled, and to produce a wide variety of rice snacks. CONSTITUTION: A manufacturing method for rice snack using rice includes the following steps: making rice cake in a steam mixer with rice as a main component; molding the rice cake with an engraved mold; moving the molded rice cake on the engraved mold with a conveyor belt; drying the moved rice cake; puffing the dried rice cake with heat or oil; coating the puffed ingredient with seasoning or syrup; and drying the puff products coated with the seasoning or the syrup.
摘要翻译：目的：提供使用米饭的大米小吃的制造方法，以提高产品质量，同时显着减少待回收的米饭量，并生产各种米饭。构成：使用米饭的小吃制作方法包括以下步骤：以米饭为主要成分的蒸汽搅拌机制作米饼; 用雕刻模具成型米糕; 将模制的米饼用传送带移动到雕刻的模具上; 干燥移动的米糕; 用热或油膨化干米饼; 用调味料或糖浆涂抹膨化的成分; 并干燥涂有调味料或糖浆的泡沫产品。

2. 发明授权

KR101212249B1 조미 소금의 제조방법 失效
标题翻译： SEASONONG SALT的制备方法
公开(公告)号：KR101212249B1
公开(公告)日：2012-12-12
申请号：KR1020100116767
申请日：2010-11-23
申请人： 주식회사농심
发明人： 이영삼 , 선창봉 , 강소영 , 송희성 , 노진우
IPC分类号： A23L27/40 , A23L5/20 , A23L33/00
摘要： 본발명은염미와정미성및 영양성분이강화된조미소금을제조하기위한방법으로천일염을볶음처리하여소금으로서의기본적인효능은물론소금이함유하는노폐물및 간수, 소금속에극독성분인핵,비소등을제거하고, 여기에이스트엑기스, 덱스트린및 양조간장을첨가하여염미와정미, 영양성분을강화하고, 향을첨가하여제품특성을부각시킬수 있도록재결정화하고분쇄한조미소금을제조하는방법을제공한다.

3. 发明公开

KR1020120055188A 조미 소금의 제조방법 失效
标题翻译： SEASONONG SALT的制备方法
公开(公告)号：KR1020120055188A
公开(公告)日：2012-05-31
申请号：KR1020100116767
申请日：2010-11-23
申请人： 주식회사농심
发明人： 이영삼 , 선창봉 , 강소영 , 송희성 , 노진우
IPC分类号： A23L27/40 , A23L5/20 , A23L33/00
CPC分类号： A23L27/40 , A23L5/20 , A23L29/35 , A23L33/14
摘要： PURPOSE: A producing method of seasoned salt capable of adjusting the salinity is provided to improve the taste and the nutrition of the salt by roasting bay salt. CONSTITUTION: A producing method of seasoned salt comprises the following steps: roasting bay salt after removing brine; mixing 34-70 parts of roasted bay salt by weight, 5-15 parts of brewing soy sauce by weight, 10-30 parts of yeast extract by weight, and 10-20 parts of dextrin powder by weight; re-crystallizing the mixture using a vacuum drying method for 2-5 hours at 80-98 deg C; and crushing the obtain the seasoned salt.
摘要翻译：目的：提供一种能调节盐度的经验丰富的盐的生产方法，以通过烘焙盐盐来改善盐的味道和营养。构成：调味盐的生产方法包括以下步骤：去除盐水后烘烤盐盐; 混合34-70份烤盐重盐，5-15份重量的酿造酱油，10-30份酵母提取物和10-20份重量的糊精粉末; 使用真空干燥方法在80-98℃下将混合物再结晶2-5小时; 并粉碎获得经验丰富的盐。

4. 发明授权

KR101080075B1 쌀과자의 제조 방법 失效
标题翻译：稻米制作方法
公开(公告)号：KR101080075B1
公开(公告)日：2011-11-07
申请号：KR1020080134452
申请日：2008-12-26
申请人： 주식회사농심
发明人： 박수현 , 강남재 , 박승일 , 강소영
IPC分类号： A23G3/34 , A23G3/52 , A23L1/18
摘要： 본발명은쌀 과자의제조방법에관한것으로서, 더욱상세하게는쌀을주원료로하여스팀믹서에서떡을만드는단계; 상기떡을몰드를사용하여성형하는단계; 상기성형된떡을몰드에서컨베이어벨트로이동하는단계; 상기이동된떡을건조하는단계; 상기건조된떡을열 또는기름으로팽화시키는단계; 상기팽화물에미부또는시럽을코팅하는단계; 및상기미부또는시럽이코팅된팽화물을건조하는단계;를포함하는쌀과자의제조방법으로서, 상기몰드는음각몰드이며, 상기벨트하단에는공기흡입장치가설치되어있는것을특징으로하는쌀과자의제조방법에관한것이다.

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