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

KR1020100036399A 해양 심층수를 이용하여 반죽을 만드는 방법 无效
标题翻译：使用深海水制造DOUGH的方法
公开(公告)号：KR1020100036399A
公开(公告)日：2010-04-08
申请号：KR1020080095626
申请日：2008-09-30
申请人： 박귀조
发明人： 박귀조 , 서희동
IPC分类号： A21D2/00 , A21D2/02 , A21D2/08
CPC分类号： A21D10/02 , A21D2/181 , A21D2/186 , A21D2/36 , A21D13/043 , A21D13/047 , A21D13/80 , A23G3/34 , A23L7/109
摘要： PURPOSE: A method for manufacturing dough using deep ocean water is provided to improve taste of the dough with various mineral components which is beneficial for a human body, and to improve safety and hygienic function of the dough. CONSTITUTION: A method for manufacturing dough using deep ocean water comprises a step for kneading starch flour with the deep ocean water and a step for adding raffinose, sucrose, or trehalose in the deep ocean water. The starch flour is wheat flour, oat flour, rye flour, adlay powder, buckwheat, rice flour, mungbean flour, potato flour, sweet potato flour, plane captain powder, barley flour, meslin flour, arrowroot flour, tapioca powder, acorn powder or fruit powder of a horse chestnut.
摘要翻译：目的：提供一种使用深海水制造面团的方法，以改善面团的味道，其具有对人体有益的各种矿物成分，并提高面团的安全性和卫生功能。构成：使用深海水制造面团的方法包括将淀粉粉与深海水混合的步骤和在深海水中加入棉子糖，蔗糖或海藻糖的步骤。淀粉粉是小麦面粉，燕麦粉，黑麦粉，lay粉，荞麦，米粉，绿豆粉，马铃薯粉，甘薯粉，飞机队长粉，大麦粉，中麦粉，竹根粉，木薯粉，橡胶粉或马蹄果粉。

2. 发明授权

KR100865454B1 뽕잎분말 함유 반죽 조성물 失效
标题翻译：包含多孔叶粉的多糖组合物
公开(公告)号：KR100865454B1
公开(公告)日：2008-10-28
申请号：KR1020080065221
申请日：2008-07-07
申请人： 김인경
发明人： 김인경
IPC分类号： A21D2/36 , A21D2/00 , A23L1/00 , A21D13/04
CPC分类号： A21D10/007 , A21D2/34 , A21D2/36 , A21D13/043 , A21D13/047
摘要： A dough composition including mulberry leaf powder, rice flour, potato powder and mulberry extract is provided to give the efficacy of mulberry(Morus alba L.) as well as its original taste and flavor. A dough composition containing 100 parts by weight of mulberry leaf powder, 2 to 10 parts by weight of rice flour, 1 to 5 parts by weight of potato powder and 15 to 30 parts by weight of mulberry extract. The dough composition can further contain 1 to 10 parts by weight of fresh ginseng/ginseng powder, 0.1 to 2 parts by weight of Cordyceps militaris powder and 1 to 5 parts by weight of Salicornia herbacea powder, based on 100 parts by weight of the mulberry leaf powder. The mulberry extract is obtained by mixing a mulberry tree with moisture contents of 1 to 30% and water in a weight ratio of 1:15 and heating for 5 to 15min.
摘要翻译：提供包括桑叶粉，米粉，马铃薯粉和桑叶提取物的生面团组合，以提供桑the（桑ba）的功效及其原始味道和味道。一种面团组合物，其含有100重量份的桑叶粉末，2〜10重量份的米粉，1〜5重量份的马铃薯粉末和15〜30重量份的桑叶提取物。生面团组合物还可以含有1〜10重量份的新鲜人参/人参粉末，0.1〜2重量份的冬虫夏草粉末和1〜5重量份的Salicornia herbacea粉末，基于100重量份的桑树叶粉。通过将桑树与水分含量为1〜30％，水重量比为1:15，加热5〜15min得到桑树提取物。

3. 发明公开

KR1020040092050A 원적외선 흡수.저장 통밀가루 失效
标题翻译：通过混合全脂肪，膳食纤维和低钙血红蛋白溶液处理的全麦胚胎产品，生产全麦片产品
公开(公告)号：KR1020040092050A
公开(公告)日：2004-11-03
申请号：KR1020030025872
申请日：2003-04-23
申请人： 주병한
发明人： 주병한
IPC分类号： A21D6/00
CPC分类号： A21D10/005 , A21D2/188 , A21D2/366 , A21D13/02 , A21D13/043 , A23L7/109 , A23L33/21
摘要： PURPOSE: A method for manufacturing a whole wheat flour product which emits far-infrared radiation by milling whole wheat, dietary fiber and low-calorie Helianthus tuberosus(Jerusalem artichoke) treated with loess mud is provided. The product has emitting effect of far-infrared radiation by loess mud and is used for production of noodles by mixing with palm oil, potato starch, modified starch, palm oil, starch acetate or the like. CONSTITUTION: The whole wheat flour product is prepared by milling whole wheat, dietary fiber and Helianthus tuberosus in a ratio of 82.9:2.1:15 to 66.5:3.5:30. The Helianthus tuberosus is obtained by soaking Helianthus tuberosus in far infrared emitting loess mud, drying the soaked Helianthus tuberosus, repeating the soaking and drying procedures 5 times or more and then roasting the Helianthus tuberosus in a fry pan.
摘要翻译：目的：提供用黄土泥处理全麦，膳食纤维和低热量向日葵（朝鲜蓟）的全麦面粉产品的制造方法，发射远红外辐射。该产品具有通过黄土泥浆的远红外线辐射的作用，并用于与棕榈油，马铃薯淀粉，改性淀粉，棕榈油，醋酸淀粉等混合生产面条。构成：全麦面粉产品的制备方法是将全麦，膳食纤维和向日葵的比例分别为82.9：2.1：15至66.5：3.5：30。向日葵是通过将向日葵浸泡在远红外发射黄土泥中，干燥浸泡的向日葵，重复浸泡和干燥程序5次以上，然后在煎锅中焙烧向日葵。

4. 发明公开

KR1020130071902A 크레페의 제조방법 无效
标题翻译：制作CREPE的方法
公开(公告)号：KR1020130071902A
公开(公告)日：2013-07-01
申请号：KR1020110139380
申请日：2011-12-21
申请人： 이현우
发明人： 이현우
IPC分类号： A21D13/08 , A21D13/00 , A23G3/34
CPC分类号： A21D13/44 , A21D2/181 , A21D2/186 , A21D2/36 , A21D8/06 , A21D10/04 , A21D13/043 , A21D13/047 , A23G3/34 , A23L5/11 , A23L19/01
摘要： PURPOSE: A manufacturing method of crepe is provided to use glutinous rice and brown rice as a main ingredient and pumpkin, purple sweet potatoes wormwood as a sub ingredient. CONSTITUTION: 10 g of steamed pumpkin is mixed with 40g of brown rice flour, 8g of corn starch and 8g of glutinous rice flour. The mixture is beaten. The mixture is mixed with 4g of fructose, 0.5g of salt and 40ml of warm water which is 22-25°C and the mixture is whipped to be made into dough. A frying pan is pre-heated at a temperature of 70-80°C for 10-12 seconds and the dough is put into the pan after oil is put into the pan. Instead of 10g of pumpkin, 10g of purple sweet potato is mixed. Instead of 10g of pumpkin, 10g of wormwood powder is mixed.
摘要翻译：目的：以糯米和糙米为主要成分，以南瓜，紫甘薯蒿为副成分，提供绉纱的制作方法。构成：将10克蒸南瓜与40克糙米粉，8克玉米淀粉和8克糯米粉混合。混合物被殴打。将混合物与4g果糖，0.5g盐和40ml温水（22-25℃）混合，将混合物搅拌制成面团。将煎锅在70-80℃的温度下预热10-12秒，并将油放入锅中将面团放入锅中。代替10g的南瓜，混合10g的红薯。代替10g的南瓜，混合10g的蒿木粉。

5. 发明公开

KR1020040074650A 어성초 칼국수 가락과 그 제조방법 无效
标题翻译：包含BA OF OF OF NO OF OF OF OF OF OF OF
公开(公告)号：KR1020040074650A
公开(公告)日：2004-08-25
申请号：KR1020040057403
申请日：2004-07-20
申请人： 최재승
发明人： 최재승
IPC分类号： A21D2/36 , A23L1/16
CPC分类号： A21D2/36 , A21D2/145 , A21D13/043 , A21D13/047 , A23L7/109 , A23L33/105 , B65B25/001
摘要： PURPOSE: A method of making strips of knife noodles(kalkuksu) containing Herba houttuyniae by mixing a Herba houttuyniae extract and a mixture of Herba houttuyniae powder and grain flour and then extruding the dough is provided. The product contains Herba houttuyniae contains decanoyl acetaldehyde, rutin, potassium salt in large quantities and thus is beneficial for human health. CONSTITUTION: Based on 100g total composition, 76g grain flour, 10.5g Herba houttuyniae powder, 0.5g salt, 1g MSG and 12g Herba houttuyniae extract are kneaded. The dough is extruded with an extruder and sliced with a knife to make strips of knife noodles.
摘要翻译：目的：提供含有Herba hoewuyniaee的切片条（kalkuksu）的方法，该方法通过混合Herba hoewuyniae提取物和Herba hoewuyniae粉末和谷物粉末的混合物，然后挤出面团。该产品含有大量的草酰乙醛，芦丁，钾盐，有利于人体健康。构成：以100g总成分，混合76g谷粉，10.5g草药粉，0.5g盐，1g MSG和12g草药提取物。将面团用挤出机挤出并用刀切片以制成条形条。

6. 发明公开

KR1020030021319A 마찐빵 및 그 제조방법 无效
标题翻译：蒸煮乳酪和其生产的双歧杆菌
公开(公告)号：KR1020030021319A
公开(公告)日：2003-03-15
申请号：KR1020010054373
申请日：2001-09-05
申请人： 배금주
发明人： 배금주
IPC分类号： A21D13/00
CPC分类号： A21D13/31 , A21D2/06 , A21D2/181 , A21D2/366 , A21D8/047 , A21D8/06 , A21D13/043 , A23L5/13
摘要： PURPOSE: Provided is a method for preparing Dioscoreae rhizoma of steamed bread which contains yam(Dioscoreae Rhizoma) components beneficial to a body. Therefore, the Dioscoreae rhizoma of steamed bread has the taste and flavor peculiar to and excellent efficacy of Dioscoreae Rhizoma . CONSTITUTION: Dioscoreae Rhizoma is washed and extracted, and the Dioscoreae Rhizoma extract is kneaded with strong flour to produce a dough. Thereafter, the dough is stuffed with red bean jam, formed into the characteristic shape of steamed bread and then steamed. The steamed bread consists 60 to 75% by weight of strong flour, 20 to 5% by weight of Dioscoreae Rhizoma, 5 to 8% by weight of water,10 to 5% by weight of red bean jam, 3 to 5% by weight of sugar, 1% by weight of salt and 1% by weight of others(yeast, powder, etc.).
摘要翻译：目的：提供含有对身体有益的山药（薯ae）成分的蒸馒头的方法。因此，馒头的薯ae根具有独特的味道和风味，并具有优良的薯excellent蓉功效。构成：将薯is洗涤并提取，将薯oma提取物与强力粉末混合制成面团。此后，面团中充满红豆酱，形成馒头的特征形状，然后蒸。蒸面包含60〜75重量％的强面粉，20〜5重量％的薯oma粉，5〜8重量％的水，10〜5重量％的红豆果酱，3〜5重量％的糖，1重量％的盐和1重量％的其他物质（酵母，粉末等）。

7. 实用新型

KR2020150002470U 돼지감자 성분을 활용한 붕어빵용 반죽 조성물 无效
标题翻译：面团组成与朝鲜蓟为鲫鱼形面包
公开(公告)号：KR2020150002470U
公开(公告)日：2015-06-25
申请号：KR2020130010481
申请日：2013-12-17
申请人： 박정현
发明人： 박정현
IPC分类号： A21D10/00 , A21D2/36 , A21D8/00
CPC分类号： A21D10/04 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/366 , A21D13/043 , A21D13/047 , A23L19/13
摘要： 반죽과앙금에는당분이많이포함되고영양가가낮어건강간식이되는데많은한계를갖고있는점을감안하여혈당을낮춰주는이눌린성분을풍부하게갖고있고, 혈액장화역할로피로회복에좋은비타민C, 항암효과가높다는폴리페놀, 변비에도움을주고위장강화를돕는식유섬유성분을갖고있는돼지감자를첨가하여현대인들의건강과영양을챙기고이에맛까지우수한제품을만들어그 제품과제조법을실용신안신청을하는바이다.

8. 发明公开

KR1020150066408A 블루베리를 넣은 자색 고구마 타르트 및 그 제조 방법 审中-实审
标题翻译：紫ET O O O。。。。。。。。。。。。。
公开(公告)号：KR1020150066408A
公开(公告)日：2015-06-16
申请号：KR1020130151907
申请日：2013-12-06
申请人： 윤지희
发明人： 윤지희 , 김정수
IPC分类号： A21D13/08 , A21D10/00 , A23L19/00
CPC分类号： A21D13/38 , A21D2/36 , A21D10/00 , A21D13/043
摘要： 본발명은블루베리를넣은자색고구마및 콩앙금을이용한타르트에대한것이다. 본발명의타르트는풍미가뛰어날뿐 아니라건강에도좋은장점이있다.
摘要翻译：本发明涉及使用具有蓝莓和豆泥沙的紫甘薯的馅饼。根据本发明，挞具有优良的味道，对健康有益。本发明的馅饼包括：由紫色甘薯与蓝莓和豆类沉淀物制成的馅料; 以及由面粉，糖，黄油，人造黄油，海藻糖和鸡蛋制成的薄片。

9. 发明公开

KR1020140059464A 누룽지 도우를 이용한 피자의 제조방법 有权
标题翻译：使用NureungJI DOUGH制造PIZZA的方法
公开(公告)号：KR1020140059464A
公开(公告)日：2014-05-16
申请号：KR1020120125951
申请日：2012-11-08
申请人： 농업회사법인주식회사산마루
发明人： 오재현
IPC分类号： A21D13/00 , A23L7/10 , A23L7/196
CPC分类号： A21D13/41 , A21D2/181 , A21D2/36 , A21D2/362 , A21D2/366 , A21D8/06 , A21D10/02 , A21D13/043 , A21D13/045 , A21D13/047 , A23C19/00 , A23L5/15 , A23L11/05 , A23L19/105 , A23L23/00
摘要： The present invention relates to a method for manufacturing pizza using dough made of crusts of overcooked rice, which is moderately crispy, has savory taste, and is highly digestible. The method for manufacturing pizza using dough made of crusts of overcooked rice includes the steps of: a) obtaining dough made of crusts of overcooked rice by kneading and molding a mixture of ground crusts of overcooked rice, boiled sweet potatoes, oligosaccharide, and soybean powder; and b) baking the dough made of the crusts of overcooked rice after putting pizza toppings on the dough and placing the dough on a pizza pan in an oven.
摘要翻译：本发明涉及一种制作比萨饼的方法，所述面包是由中度脆皮，过咸味，高度可消化的过度煮熟的米制成的面团制成的。用过煮米饭制作的面团制造比萨饼的方法包括以下步骤：a）通过捏合和模制过煮饭，煮熟的红薯，低聚糖和大豆粉末的混合物来获得由过煮饭的外壳制成的面团 ; b）将面包上的比萨饼放在面团上并将面团放在烘箱中的比萨盘上，烘烤由煮熟的米饭的面团制成的面团。

10. 发明公开

KR1020100025651A 구운 감자를 함유하는 반죽 제조방법 失效
标题翻译：制作包装饼的食物的方法
公开(公告)号：KR1020100025651A
公开(公告)日：2010-03-10
申请号：KR1020080084282
申请日：2008-08-28
申请人： (주)푸디스
发明人： 김용환
IPC分类号： A21D2/36 , A21D13/04 , A21D13/00 , A21D2/00
CPC分类号： A21D10/02 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/366 , A21D8/047 , A21D13/043 , A21D13/41 , A21D13/80 , A23L7/109
摘要： PURPOSE: A method for manufacturing dough containing baked potatoes is provided to reduce manufacturing costs by decreasing energy consumption used for extraction of potato starch, and to maintain abundant nutrients of the potatoes. CONSTITUTION: A method for manufacturing dough containing baked potatoes includes a step for roasting the potatoes with radiant heat and a step for kneading 30~70 weight% of the roasted potatoes and crushed 70~30% of wheat flour. In a roasting step, the moisture content of 20~50% in the potatoes are evaporated. The roasting step is performed for 40 ~ 90 minutes in 110~250°C.
摘要翻译：目的：提供一种用于生产面包含烤土豆的方法，以通过降低用于马铃薯淀粉提取的能量消耗并保持土豆的丰富营养来降低制造成本。构成：含有焙烤土豆的面团的制造方法包括用辐射热焙烧马铃薯的步骤，以及将30〜70重量％的烤土豆混合并粉碎70〜30％的小麦粉的步骤。在焙烤步骤中，土豆中的水分含量为20〜50％。焙烧步骤在110〜250℃下进行40〜90分钟。

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