专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

KR1020170049772A 다양한 식감을 갖는 면을 제조하는 방법 审中-实审
标题翻译：用大音乐制作曲面的方法
公开(公告)号：KR1020170049772A
公开(公告)日：2017-05-11
申请号：KR1020150150338
申请日：2015-10-28
申请人： 주식회사농심
发明人： 김경배 , 황준호 , 이문종 , 박수현 , 고민호 , 강남재 , 김웅태
IPC分类号： A23L7/109 , A23L1/00
摘要： 본발명은면 재료를반죽, 호화시켜얻어진반죽물이사출기를통과할때, 통과영역에따라절단면을기준으로다른두께로반죽물을절단, 성형하여, 하나의공정으로서로다른두께를갖는면을제조하는방법에관한것이다. 본발명에따르면사출공정을거쳐성형된면선의두께가달라져서단일공정에서다양한식감을가지는면을제조할수 있다. 아울러, 본발명의공정에따르면상대적으로얇게성형된면선부위에웨이브형상이자연스럽게형성되어, 인접한면선사이에서의부착을방지할수 있으므로, 조리시에인접한면선끼리의부착을방지하기위하여지속적으로저어줄필요가없다.
摘要翻译：本发明的切割，成形，在相对于沿着侧材，通过将面糊在通道区域中的切割平面不同厚度的面团水，奢侈品到所获得的生面团的水喷射器，具有在一个过程的不同厚度的表面及其制造方法。根据本发明，通过注射过程形成的表面线的厚度被改变，使得具有各种纹理的表面可以在单个过程中被制造。此外，根据本发明的方法是一种波状形式自然在相对薄的模制表面线部分，如果相邻的，因为它可以防止粘连eseoui seonsayi，需要继续，以防止在烹调时被附加相邻myeonseon kkiriui搅拌没有。

2. 发明授权

KR101145618B1 중공면의 제조방법 有权
标题翻译：孔径的制造方法
公开(公告)号：KR101145618B1
公开(公告)日：2012-05-15
申请号：KR1020090125586
申请日：2009-12-16
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 강남재 , 김경배 , 방태권 , 황준호
IPC分类号： A23L7/109 , A23L7/10
CPC分类号： A23L7/109 , A23P20/20
摘要： 본 발명은 중공면의 제조방법에 관한 것으로, 더욱 상세하게는 호화된 반죽물을 중공부를 형성하도록 디자인된 Die를 통과시킴으로써 통과된 면선 내부에 Tube형태의 중공부를 갖게 되어 조리시간이 획기적으로 단축되고, 조리 시 국물 및 양념이 면 내부에 쉽게 침투하여 맛이 향상된 면을 제조할 수 있다.
또한 중공형성으로 인해서 면 표면적이 증가하고 그로 인하여 호화되어 사출되는 면 표면의 수분이 빠르게 증발되어 면의 끈적임을 획기적으로 개선함으로써 면 선 부착을 감소시키는 면을 제조할 수 있다.

3. 发明授权

KR101137501B1 다시마 추출물을 포함하는 쌀국수의 제조방법 有权
标题翻译：包括唐氏提取物的米饭的制造方法
公开(公告)号：KR101137501B1
公开(公告)日：2012-04-20
申请号：KR1020090105037
申请日：2009-11-02
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 강남재 , 민병중 , 김경배 , 방태권 , 황준호 , 임수현
IPC分类号： A23L7/109 , A23L17/60
摘要： PURPOSE: A producing method of rice noodles containing a laminaria japonica extract is provided to prevent the noodles from sticking, and to improve the quality of the rice noodles. CONSTITUTION: A producing method of rice noodles containing a laminaria japonica extract comprises the following steps: preparing mixing water containing noodle ingredients, salt, the laminaria japonica extract, rice bran flavoring liquid, and purified water; inserting the mixing water into a kneader, and kneading and gelatinizing; extruding the obtained dough for molding the rice noodles; pre-drying the rice noodles at 65~75deg C for 3~5minutes; and drying the pre-dried noodles at 45~60deg C for 60minutes.

4. 发明授权

KR101128774B1 사출면의 제조방법 有权
标题翻译：挤出机生产直肠的方法
公开(公告)号：KR101128774B1
公开(公告)日：2012-03-23
申请号：KR1020090012804
申请日：2009-02-17
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 정성욱 , 강남재 , 조남철 , 박춘상 , 문준섭 , 김경배 , 노경현 , 황준호 , 김도형
IPC分类号： A23L7/109 , A21C11/16
摘要： 본 발명은 쌀 함량이 70% 이상이며 자동화된 생산공정으로 생산성을 극대화 한 사출건면의 제조 방법에 관한 것으로서, 호화된 쌀국수의 특성상 면이 끈적이고 조리 후 시간이 경과함에 따라 면 탄력이 급격히 저하되는 것을 억제하기 위해 정제염과 분말섬유소를 첨가하고, 사출 후 면선부착 억제를 위해 Hot Air로 면 표면을 건조시키고 절단면의 부착을 최소화하기 위해 Air Knife를 설치하여 절단 전후에 부분적으로 면의 건조를 증가시킨다.

5. 发明公开

KR1020100093735A 사출면의 제조방법 有权
标题翻译：挤出机生产直肠的方法
公开(公告)号：KR1020100093735A
公开(公告)日：2010-08-26
申请号：KR1020090012804
申请日：2009-02-17
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 정성욱 , 강남재 , 조남철 , 박춘상 , 문준섭 , 김경배 , 노경현 , 황준호 , 김도형
IPC分类号： A23L7/109 , A21C11/16
CPC分类号： A23L7/109 , A21C11/16 , A23V2002/00 , A23V2300/16
摘要： PURPOSE: A manufacturing method of extruded noodles is provided to prevent noodle strings from sticking with each other by injecting hot air, and to improve the texture and flavor of the noodles. CONSTITUTION: A manufacturing method of extruded noodles comprises the following steps: mixing 70~90 parts of rice flour by weight, 5~20 parts of potato starch by weight, 0.2~3 parts of powdered cellulose by weight, and 5~25 parts of powder by weight selected from the group consisting of acorn powder, buckwheat powder, and barley powder; forming a paste using the mixture and inserting the paste into a first extruder for extruding; cooling the paste to less than 40 deg C; passing the paste through a second extruder to make noodle strings; drying the surface of the noodle strings, cutting, and firstly molding the noodles by injecting air; and secondly injecting the air to the noodles.
摘要翻译：目的：提供挤压面条的制造方法，通过注入热空气来防止面条相互粘合，提高面条的质地和风味。构成：挤压面条的制造方法包括以下步骤：将70〜90份重量的米粉，5〜20份马铃薯淀粉，0.2〜3份重量的粉末状纤维素和5〜25份选自由橡子粉，荞麦粉和大麦粉组成的组的粉末; 使用该混合物形成糊料并将糊料插入第一挤出机中进行挤出; 将糊料冷却至低于40℃; 将浆料通过第二挤出机制成面条; 干燥面条的表面，切割，首先通过注射空气来成型面条; 其次将空气注入面条。

6. 发明公开

KR1020110068570A 중공면의 제조방법 有权
标题翻译：孔径的制造方法
公开(公告)号：KR1020110068570A
公开(公告)日：2011-06-22
申请号：KR1020090125586
申请日：2009-12-16
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 강남재 , 김경배 , 방태권 , 황준호
IPC分类号： A23L7/109 , A23L7/10
CPC分类号： A23L7/109 , A23P20/20
摘要： PURPOSE: A producing method of hollow noodles is provided to reduce the cooking time of the noodles by forming a hollow hole inside the noodles, and to easily infiltrate soup and sauce into the noodles. CONSTITUTION: A producing method of hollow noodles comprises the following steps: mixing and gelatinizing 100parts of noodle ingredients by weight, and 33~37parts of mixing water by weight in a first injection molding machine; molding the gelatinized mixture into the hollow noodles by passing through a second injection molding machine; pre-drying the molded hollow noodles at 65~75deg C for 3~5minutes; and drying the pre-dried noodles at 45~60deg C for 60minutes.
摘要翻译：目的：提供一种空心面条的生产方法，通过在面条内形成一个中空孔来减少面条的烹饪时间，并容易地将汤和酱汁浸入面条中。构成：中空面的制造方法包括以下步骤：在第一注塑机中混合和胶化100重量份的面条成分和33〜37重量份的混合水; 通过穿过第二注塑机将糊化的混合物成型为中空的面条; 将成型中空面预先干燥65〜75℃3〜5分钟; 并将预干燥的面条在45〜60℃下干燥60分钟。

7. 发明授权

KR100771091B1 자일리톨을 이용한 손에 덜 묻는 스낵의 제조방법 失效
标题翻译：使用XYLITOL的制造方法不受限制
公开(公告)号：KR100771091B1
公开(公告)日：2007-10-29
申请号：KR1020060134382
申请日：2006-12-27
申请人： 주식회사농심
发明人： 김재훈 , 박수현 , 김현정 , 강남재 , 박춘상 , 황준호
IPC分类号： A23G3/34 , A23G3/36 , A23G3/48 , A23G3/54
CPC分类号： A23G3/54 , A23G3/0085 , A23G3/40 , A23G3/42 , A23V2002/00 , A23V2250/6422
摘要： A method of manufacturing snacks is provided to produce snacks with good appearance and flavor which are less likely to stain the fingers by treating snack pellets with oil, sprinkling the oil-treated snack pellet with seasonings containing xylitol and heat-treating and substitute a sweetener with xylitol to avoid staining of fingers. In a method for production of snacks containing the steps of treating snack pellets with oil and sprinkling the oil-treated snack pellet with seasonings, i) the seasonings contain xylitol; ii) the content of the seasonings is 10% by weight; and iii) the pellet with seasonings is heat-treated at 105 to 135deg.C for 5 to 15min.
摘要翻译：提供制造小吃的方法，以制造具有良好外观和风味的小吃，其不太可能通过用油处理小吃丸来污染手指，用含有木糖醇的调味料喷洒油处理的小吃小块并热处理并用甜味剂代替甜味剂木糖醇避免手指染色。在一种生产小吃的方法中，其中包括用油处理小食小丸和用调味料喷洒经油处理的小吃小块的步骤，i）调味料含有木糖醇; ii）调味品的含量为10重量％; 和iii）将具有调味料的颗粒在105至135℃下热处理5至15分钟。

8. 发明公开

KR1020110048294A 다시마 추출물을 포함하는 쌀국수의 제조방법 有权
标题翻译：包括唐氏提取物的米饭的制造方法
公开(公告)号：KR1020110048294A
公开(公告)日：2011-05-11
申请号：KR1020090105037
申请日：2009-11-02
申请人： 주식회사농심
发明人： 박수현 , 이종진 , 강남재 , 민병중 , 김경배 , 방태권 , 황준호 , 임수현
IPC分类号： A23L7/109 , A23L17/60
CPC分类号： A21D2/36 , A23L7/109 , A23L17/60
摘要： PURPOSE: A producing method of rice noodles containing a laminaria japonica extract is provided to prevent the noodles from sticking, and to improve the quality of the rice noodles. CONSTITUTION: A producing method of rice noodles containing a laminaria japonica extract comprises the following steps: preparing mixing water containing noodle ingredients, salt, the laminaria japonica extract, rice bran flavoring liquid, and purified water; inserting the mixing water into a kneader, and kneading and gelatinizing; extruding the obtained dough for molding the rice noodles; pre-drying the rice noodles at 65~75deg C for 3~5minutes; and drying the pre-dried noodles at 45~60deg C for 60minutes.
摘要翻译：目的：提供含有aria粳提取物的米粉的生产方法，以防止面条粘着，提高米粉的质量。构成：含有aria粳提取物的米粉的制造方法包括以下步骤：制备含有面条成分，盐，aria粳提取物，米糠调味液和纯净水的混合水; 将混合水插入捏合机中，捏合并糊化; 将得到的面团挤出成型为米粉; 在65〜75℃预干燥米粉3〜5分钟; 并将预干燥的面条在45〜60℃下干燥60分钟。

9. 发明公开

KR1020090006771A 사출면의 제조 방법 有权
标题翻译：挤出机生产直肠的方法
公开(公告)号：KR1020090006771A
公开(公告)日：2009-01-15
申请号：KR1020080067090
申请日：2008-07-10
申请人： 주식회사농심
发明人： 김재훈 , 박수현 , 정성욱 , 김현정 , 강남재 , 조남철 , 박춘상 , 손석준 , 김경배 , 노경현 , 황준호 , 신봉직
IPC分类号： A21C11/00 , A23L1/16 , A21C11/16
CPC分类号： A23L7/109 , A23P30/20 , A21C11/16
摘要： A method for manufacturing noodle is provided, in which a gap between the noodles is maximized and the noodle is easily released while cooking. A method for manufacturing noodle comprises: a step for pouring the noodle material including flour, starch and water in the first ejection machine and kneading; a step for cooling the dough at less than 40 deg.C; a step for ejecting the noodle by the second ejection machine; a step for cutting the noodle; a step for first-forming the noodle by air spray; a step for second-forming the first-formed noodle by air spray; a step for first-drying the noodle; and a step for second-drying the noodle.
摘要翻译：提供一种制造面条的方法，其中面条之间的间隙最大化，并且面条在烹饪时容易释放。制造面条的方法包括：将第一喷射机中包含面粉，淀粉和水的面条材料倒入并捏合的步骤; 在低于40℃冷却面团的步骤; 通过第二喷射机排出面的步骤; 切面的一步; 通过喷雾首先形成面条的步骤; 通过喷雾二次成型第一形面的步骤; 先干面条的一步; 以及二次干燥面条的步骤。

10. 发明公开

KR1020080020465A 사출면의 제조 방법 无效
标题翻译：挤出机生产直肠的方法
公开(公告)号：KR1020080020465A
公开(公告)日：2008-03-05
申请号：KR1020070069732
申请日：2007-07-11
申请人： 주식회사농심
发明人： 김재훈 , 박수현 , 정성욱 , 김현정 , 강남재 , 박춘상 , 손석준 , 김경배 , 노경현 , 황준호 , 신봉직
IPC分类号： A23L1/16 , A23P1/10
CPC分类号： A23L7/109 , A23L3/40 , A23L19/01 , A23V2002/00 , A23V2300/16
摘要： A method for preparing squeezed noodles is provided to increase the uniformity of dough and facilitate the separation of noodle lines by gelatinizing the dough through a first extruder without using a mixer, and then passing the gelatinized dough through a second extruder. A method for preparing squeezed noodles comprises the steps of: (a) mixing noodle ingredients that include 10~90% of wheat flour and 10~90% of at least one selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, buckwheat flour, black rice flour and acorn flour; (b) passing the mixed noodle ingredients and water through a first extruder to knead them and gelatinize the dough; (c) cooling the gelatinized dough to 40‹C or below; (d) passing the gelatinized dough through a second extruder to squeeze out noodle lines; (e) cutting the squeezed noodle lines; (f) forming the cut noodle lines into a fixed shape by a mold; (g) firstly drying the formed noodles at a temperature of 40~70‹C and a relative humidity of 20% or more for 1~20min; and (h) secondly drying the firstly dried noodles at 60~100‹C for 30~60min.
摘要翻译：提供一种制备挤压面条的方法以增加面团的均匀性，并且通过使用第一挤出机使面团糊化而不使用混合器，然后使糊化的面团通过第二挤出机，从而促进面条的分离。一种制备挤压面的方法包括以下步骤：（a）将包含10〜90％小麦粉的面条成分和10〜90％的至少一种选自马铃薯淀粉，甘薯淀粉，木薯淀粉，玉米淀粉，荞麦粉，黑米粉和橡子粉; （b）将混合的面条成分和水通过第一挤出机捏合并使面团糊化; （c）将糊化的面团冷却至40℃或更低; （d）使凝胶化的面团通过第二挤出机挤出面条; （e）切割挤压的面条; （f）通过模具将切成的面条线形成为固定的形状; （g）首先在40〜70℃的温度和相对湿度20％以上干燥成型面条1〜20分钟; 和（h）二次干燥第一干燥面条60〜100℃30〜60min。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式