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1. 发明公开

KR1020100128246A 고 섬유질 및 고 단백질 구운 식품 제조 无效
标题翻译：高纤维和高蛋白质产品生产
公开(公告)号：KR1020100128246A
公开(公告)日：2010-12-07
申请号：KR1020100048951
申请日：2010-05-26
申请人： 인터컨티넨탈 그레이트 브랜즈 엘엘씨
发明人： 카르봅스키,잔 , 베물라팔리,바니 , 오코뉴스카,모니카 , 비버,미셀디. , 클레어리,캐서린
IPC分类号： A23G3/44 , A23G3/42 , A21D2/18 , A21D2/26 , A21D2/36 , A21D6/00 , A21D10/00 , A21D13/06
CPC分类号： A21D2/26 , A21D2/183 , A21D2/186 , A21D2/362 , A21D6/003 , A21D10/002 , A21D13/064 , A23G3/44 , A23G3/42
摘要： PURPOSE: A production method of high fiber and high protein baked goods is provided to achieve substantially uniform hydration and dispersion of high amounts of protein and fiber while avoiding lump formation, hard textures, and off-tastes. CONSTITUTION: A method for making a high protein, high fiber baked good comprises: (a) admixing a protein component and a fiber component to obtain an at least substantially homogenous preblended particulate mixture; (b) admixing the preblended particulate mixture with water at a temperature below the protein denaturization temperature of the protein component to at least substantially uniformly hydrate the protein component and the fiber component and obtain a substantially homogenous hydrated mass of the protein component and the fiber component; (c) steaming the hydrated mass to a temperature above the denaturization temperature of the protein component; (d) admixing the steamed, hydrated mass with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of said at least one flour; (e) sheeting the dough; (f) forming the dough into pieces; and (g) baking the pieces to obtain a baked good having a protein content of at least about 4g protein per 30g serving and a fiber content of at least about 4g fiber per 30g serving.
摘要翻译：目的：提供高纤维和高蛋白烘焙食品的生产方法，以实现大量蛋白质和纤维的基本均匀的水合和分散，同时避免块形成，硬纹理和异味。构成：制备高蛋白质，高纤维烘烤品的方法包括：（a）混合蛋白质组分和纤维组分以获得至少基本均匀的预混合颗粒混合物; （b）在低于蛋白质组分的蛋白质变性温度的温度下将预混合的颗粒混合物与水混合以至少基本均匀地水合蛋白质组分和纤维组分，并获得蛋白质组分和纤维组分的基本均匀的水合物质 ; （c）将水合物料蒸发至高于蛋白质组分的变性温度的温度; （d）将蒸煮的水合物与包含至少一种包含淀粉的面粉混合以获得面团，同时避免所述至少一种面粉的淀粉的实质糊化; （e）面团面包; （f）将面团形成碎片; 和（g）烘烤片以获得每30g份蛋白质含量为至少约4g蛋白质的蛋白质含量，并且每30g用量的纤维含量为至少约4g纤维。

2. 发明公开

KR1020090121901A 제빵용 발효장치 无效
标题翻译：用于制造的发酵系统
公开(公告)号：KR1020090121901A
公开(公告)日：2009-11-26
申请号：KR1020080048053
申请日：2008-05-23
申请人： 최정자
发明人： 최정자
IPC分类号： A21B1/04 , A21B1/06 , A21D8/04 , A21D8/02
CPC分类号： A21C13/00 , A21D6/003 , A21D8/04
摘要： PURPOSE: A fermentation system for bread manufacture is provided, which makes the inner part of the main body maintained clean and keeps the main body in the suitable humidity and temperature. CONSTITUTION: A fermentation system for bread manufacture comprises a plurality of shelves which are installed inside the main body(1) in multi-stages at constant interval; an electric heater(5) mounted on the inside rear wall of the main body; a water spray pipe(6) which is fixed in the upper part of the electric heater and sprays water supplied from the outside in the predetermined amount and constant cycle; a water storage(7) which is fixed and adhered to the inside rear wall of the main body to make water sprayed from the water spray pipe fall to the electric heater; and a drain tube expanded to the drain formed in the inside floor of the main body from bottom of the water storage.
摘要翻译：目的：提供面包制作发酵系统，使主体内部保持清洁，保持主体合适的湿度和温度。构成：用于面包制造的发酵系统包括以恒定间隔多级安装在主体（1）内的多个搁架; 安装在所述主体的内侧后壁上的电加热器（5）固定在电加热器的上部的喷水管（6），以规定的量，恒定的周期喷射从外部供给的水; 固定并粘附在主体的内侧后壁上以使从喷水管喷出的水落到电加热器上的储水器（7）以及排水管，其从储水器的底部膨胀到形成在主体的内部地板中的排水口。

3. 发明公开

KR1020060119823A 총 식이섬유 함량이 증가된 곡분 조성물, 및 그의 제조방법 및 용도 有权
标题翻译：具有增加的总膳食纤维的组合物，其制备方法及其用途
公开(公告)号：KR1020060119823A
公开(公告)日：2006-11-24
申请号：KR1020060044838
申请日：2006-05-18
申请人： 콘 프로덕츠 디벨롭먼트, 인크.
发明人： 오코니에프스카모니카케이. , 빈드주스볼프강 , 브라운이안 , 스콜지로버트에이. , 시용쳉 , 샤타라크제이.
IPC分类号： A23L1/10
CPC分类号： C08B30/12 , A21D6/003 , A23L7/198 , A23L33/22 , A23V2002/00 , A23V2250/5104 , A23V2200/328
摘要： Provided is a method for increasing a total dietary fiber content in flour, whereby flour with an increased total dietary fiber content is obtained and is useful for various products. The method for increasing a total dietary fiber content in flour comprises a step of heating the flour under the condition in which the flour has a total water content at a target temperature of 80-160‹C of 10-50wt%, at the target temperature for 0.5 to 15 minutes to obtain hydrothermally heated flour. The flour has an amylose content of at least 40% by weight of starch contained in the flour. If the flour is wheat flour or rice flour, the flour has an amylose content of at least 27% by weight of starch contained in the flour. The condition is selected to increase the total dietary fiber content by 10% or more, based on the weight of the flour.
摘要翻译：提供了增加面粉中总膳食纤维含量的方法，由此获得总膳食纤维含量增加的面粉，并且可用于各种产品。用于增加面粉中总膳食纤维含量的方法包括在目标温度下在80-160℃的目标温度下将面粉的总含水量为10-50重量％的条件下加热面粉的步骤进行0.5〜15分钟，得到水热面粉。面粉的直链淀粉含量至少为面粉中所含淀粉重量的40％。如果面粉是小麦面粉或米粉，面粉的直链淀粉含量至少占面粉中所含淀粉重量的27％。选择的条件是基于面粉的重量将总膳食纤维含量提高10％或更多。

4. 发明授权

KR101706689B1 열처리 플라우어 有权
标题翻译：热处理机
公开(公告)号：KR101706689B1
公开(公告)日：2017-02-14
申请号：KR1020117009903
申请日：2009-10-09
申请人： 리치 프러덕츠 코포레이션
发明人： 우프레티프라빈 , 로버츠존에스 , 자라리로히트
IPC分类号： A21D6/00 , A23L5/30 , A23L7/10
CPC分类号： A21D6/003
摘要： 본발명은플라우어를탈수시켜젤라틴화를최소화또는억제하고, 상기탈수된플라우어를열처리하는단계를포함하는플라우어를열처리하는방법에관한것이다. 상기얻어진플라우어는증가된흡수성을가진다. 미처리플라우어로이루어진반죽및 베이킹식품과비교하여상기열처리플라우어로제조된반죽은개선된성능을갖고, 상기열처리플라우어로제조된베이킹식품은개선된특성을갖는다.
摘要翻译：一种用于对面粉进行热处理的方法，包括使面粉脱水最小化或避免糊化，并对脱水面粉进行热处理的步骤。所得面粉增加了吸湿性。由热处理的面粉制成的面团具有改进的性能，并且由热处理的面粉制成的烘焙食品相对于面团和由未处理的面粉制成的焙烤食品具有改进的性能。

5. 发明公开

KR1020020007969A 빵류의 제조 방법 无效
标题翻译：生产大豆的方法
公开(公告)号：KR1020020007969A
公开(公告)日：2002-01-29
申请号：KR1020010012951
申请日：2001-03-13
申请人： 오쿠모토 세이훈 가부시키가이샤
发明人： 사이토히로히코 , 가나야노리히로 , 홈마에츠코 , 무라따수이찌
IPC分类号： A21D8/06
CPC分类号： A21D8/00 , A21D6/001 , A21D6/003 , A21D6/005
摘要： PURPOSE: To provide a method for producing bread having both the flavor and palatability peculiar to wheat flour and unique palate feeling. CONSTITUTION: This method for producing bread is characterized by comprising a step wherein wheat flour is kneaded with water to be formed into medium noodles at about 55-98°C, a 2nd step wherein the medium noodles and a submaterial comprising wheat flour and yeast are kneaded together into bread dough, and a 3rd step wherein the thus kneaded bread dough is fermented and then baked.
摘要翻译：目的：提供一种生产面包的方法，既有面粉特有的味道和适口性，又有独特的口感。构成：该面包生产方法的特征在于包括以下步骤：将小麦粉与水混合以在约55-98℃下形成中等面条，第二步，其中中等面条和包含小麦粉和酵母的子材料为一起捏合成面团面团，第三步，其中将如此捏合的面包面团发酵，然后烘烤。

6. 发明公开

KR1020000029544A 피자제조장치 및 피자의 제조방법 失效
标题翻译：制造PIZZA的装置和方法
公开(公告)号：KR1020000029544A
公开(公告)日：2000-05-25
申请号：KR1019997000602
申请日：1997-07-25
申请人： 카트챠도우리안 푸잔트
发明人： 카트챠도우리안푸잔트 , 쿠줌디지안크리코르 , 브리니베르나르도
IPC分类号： A21C3/02
CPC分类号： A21C9/083 , A21C9/04 , A21C11/00 , A21D6/003 , A21D13/41
摘要： PURPOSE: An apparatus for making pizza is provided to cleanly make pizza from fresh thin slice of bread in resemblance with the method making pizza in hand. CONSTITUTION: Preheated pizza crust is deposited on the plates each of which is then moveable between an innermost radial position and an outermost radial position. An apparatus for making pizza consists of; a plurality of canisters (26) containing fresh dough stored in the housing (200); a press plate (166) for receiving the slice of dough in the housing(100) and including a first plate and a second plate that selectively move into engagement with each other to define an internal chamber therebetween to press flat and preheat the slice of dough; a cutting blade(102) cable of moving between an upper limit position and a lower limit position to cut a slice of dough from one of the plurality of canisters (26) in the housing(100); a rotary index table station(20) including a plurality of plates (222, 224, 226), with each of the plates being rotatable about a central axis of the rotary index table station (20) in the housing(100).
摘要翻译：目的：提供一种制作比萨饼的设备，从干净地制作新鲜薄片面包的比萨饼，与制作比萨饼的方法相似。构成：预热的比萨饼被沉积在板上，每个板可以在最内径向位置和最外径向位置之间移动。制作比萨饼的设备包括：多个容纳存储在壳体（200）中的新鲜面团的罐（26）; 用于在所述壳体（100）中接收所述面团切片并且包括第一板和第二板的压板（166），所述第一板和第二板选择性地相互接合以在其间限定内部室以压平并预热所述面团片 ; 切割刀片（102）电缆，其在上限位置和下限位置之间移动，以从壳体（100）中的多个罐（26）中的一个切割面片; 包括多个板（222,224,226）的旋转分度台站（20），其中每个板可围绕壳体（100）中的旋转分度台站（20）的中心轴线旋转。

7. 发明授权

KR101760222B1 초록쌀빵 제조방법 有权
标题翻译：如何制作绿色米糠
公开(公告)号：KR101760222B1
公开(公告)日：2017-07-20
申请号：KR1020160172475
申请日：2016-12-16
申请人： 홍동수
发明人： 홍동수
IPC分类号： A21D13/04 , A21D8/04 , A21D2/36 , A21D6/00
CPC分类号： A21D13/04 , A21D2/368 , A21D6/003 , A21D8/04
摘要： 본발명은호숙기때수확하여초록빛을띠는보리쌀로지은보리밥을사용하여식감이독특할뿐만아니라엽록소등의섭취로영양학적으로우수한초록쌀빵제조방법을제공한다. 이를위하여본 발명은쌀가루, 설탕, 버터, 소금, 분유, 생막걸리, 이스트대용발효종및 제빵에사용하고남은묵은반죽을혼합하여제빵적성에맞게 1차반죽하는단계; 호숙기때수확하여초록빛을띠는보리쌀로지은보리밥을상기 1차반죽에혼합하여반죽하는 2차반죽단계; 상기보리밥이혼합된 2차반죽을 1차발효및 일정크기로분할하여성형하고이를팬에패닝하는단계; 상기패닝된반죽을 2차발효하는단계및; 상기팬에철판을덮어컨벤션오븐에넣고 185~195℃에서 10~20분간굽는단계를포함한다. 또한상기의패닝하는단계는일정크기로분할한 2차반죽에치즈떡을넣고호떡모양으로성형하는데, 상기치즈떡은찹쌀 100중량부에대하여, 찹쌀파우더 40~45중량부, 끓는물 40~45중량부, 흰자 20~25중량부, 설탕 70~75중량부, 소금 2~3중량부, 물엿 8~12중량부, 크림치즈 190~200중량부를준비한다음, 상기찹쌀과찹쌀파우더를혼합하고상기끓는물을부어익반죽하는 1차과정, 상기익반죽을가래떡모양으로성형하여일정크기로분할하고끓는물에넣어익히는 2차과정, 상기익반죽이떠오르면끓는물에서건져내어믹서로반죽하는 3차과정, 상기익반죽이부드럽게풀어지면상기흰자, 설탕, 소금, 물엿을혼합하여만든머랭반죽을상기 3차과정의반죽에혼합하여반죽하는 4차과정, 상기 4차과정의반죽에상기크림치즈를혼합하여반죽을마무리하는 5차과정및, 상기 5차과정에서얻은혼합반죽물을용기에담아랩으로감싸고냉장실에서 24시간저온숙성시켜만들게된다. 상기의기술적구성에따르면, 호숙기때수확하여초록빛을띠는보리쌀로지은보리밥을제빵에사용함으로써관능성이우수할뿐만아니라알갱이형태로씹혀독특한식감을제공한다. 또한보리에함유된엽록소및 식이섬유의섭취로영양학적으로우수하고, 치즈와찹쌉을주성분으로하는치즈떡의쫄깃한맛을즐길수 있다.
摘要翻译：当使用内置大麦由呈现绿色的大麦收获本发明的成熟号提供了用于生产优异的绿色稻面包营养摄入，如叶绿素，以及独特的质感的方法。为此，本发明包括使用所述面粉，糖，黄油，盐，奶粉，生米酒，酵母物种和发酵替代烘烤和烘烤主要能力在住宿面团的其余部分混合的面团的工序; 第二捏合步骤，其中将在培育期结束时收获的熔融大麦米与主生面团混合并捏合; 通过初次发酵形成与大麦大米混合的第二面团，并将面团分成预定尺寸，并且摇动所述锅; 二次发酵面团; 锅盖上铁板并置于常规烘箱中并在185至195℃烘烤10至20分钟。另外，干酪蛋糕是糯米，基于100重量份的糯米粉，40〜45重量份的第二生面团分成形成在hotteok形状的预定尺寸的放芝士蛋糕的淘选步骤沸水40至45中，重量蛋清20组 - 25重量份糖70至75重量份的盐的重量的糖浆的2-3份8-12重量份的奶油干酪190重量准备200份，然后混合与糯米粉的大米，和第一工序中，分割成规定的大小通过模塑ikbanjuk米饼成形和二次处理了解它在沸水中的第三步骤，上述ikbanjuk撞击输送空气在沸水用混合机混合ikbanjuk倒入开水，其中第四当然ikbanjuk被释放通过由在第四过程的面团混合的奶油干酪混合第三处理光滑的面团的面团混合的蛋清，糖，盐，玉米糖浆时面团酥皮面团制成完成混合步骤的第五步骤和混合步骤将瓶子包裹在一个容器中，在低温下将24小时包装在冰箱中使其成熟。根据上述技术结构中，收获时的呼叫的成熟和使用内置大麦大麦的是表现出在烘烤以及功能yiwoosu提供了一种独特的质感ssiphyeo颗粒形式偏绿。此外，享受耐嚼的奶酪面包的味道叶绿素的主要成分和膳食纤维的摄入，并包含在大麦优越的营养和奶酪chapssap。

8. 发明公开

KR1020150002150A 전기 조리기 审中-实审
标题翻译：电饭锅
公开(公告)号：KR1020150002150A
公开(公告)日：2015-01-07
申请号：KR1020130075605
申请日：2013-06-28
申请人： 쿠쿠전자주식회사
发明人： 곽동후 , 권지연
IPC分类号： A21C15/00
CPC分类号： A21C15/00 , A21D6/003 , A21D8/02
摘要： 본 발명은 전기 조리기에 관한 것으로서, 특히 조리물(반죽)을 발효시키는 기능과 굽는 기능을 수행할 수 있는 전기 조리기에 관한 것이다.
본 발명인 전기 조리기는 내부에 반죽을 수용하는 본체와, 상기 본체의 내부를 가열하는 가열부와, 상기 반죽에 대한 1차 발효 시간 또는 1차 발효 시작 입력을 획득하는 입력부와, 조리 상태를 표시하는 표시부 및, 상기 1차 발효 시작 입력에 의해, 상기 획득된 1차 발효 시간 또는 기설정된 발효 시간 동안 1차 발효 공정을 수행하고, 1차 발효 공정의 수행 이후에 상기 1차 발효 공정의 완료 또는 상기 반죽에 대한 성형 공정의 수행을 상기 표시부를 통하여 표시하는 마이컴으로 구성된다.
摘要翻译：本发明涉及一种电饭煲，特别涉及一种能够发挥煮熟产品（面团）发酵功能和烘烤功能的电饭煲。本发明的电饭煲包括在其中保持面团的主体; 加热单元加热主体内部; 输入单元获得相对于面团的第一发酵时间或第一发酵开始输入; 显示烹调状态的显示单元; 以及通过第一发酵开始输入对所获得的第一发酵时间或预定发酵时间进行第一发酵处理的MICOM（微处理器计算机），并显示第一发酵过程的完成或对面团的成型过程的执行经过第一发酵过程后的显示单元。

9. 发明授权

KR101395061B1 손바닥 선인장 열매를 이용한 다이어트 식품의 제조방법 有权
标题翻译：食品添加OPENTIA FICUS-INDICA水果粉的制造方法
公开(公告)号：KR101395061B1
公开(公告)日：2014-05-16
申请号：KR1020130090105
申请日：2013-07-30
申请人： 문지윤
发明人： 문지윤
IPC分类号： A23L33/00 , A23L19/00
CPC分类号： A23L1/212 , A21D2/181 , A21D2/36 , A21D2/364 , A21D6/001 , A21D6/003 , A21D8/04 , A21D8/045 , A23L7/104 , A23L19/09 , A23L25/40 , A23L33/105 , A23V2002/00
摘要： The present invention relates to a manufacturing method of diet food using Opuntia ficus-indica fruit, which comprises a sour dough kneading step (S100) manufacturing a first sour dough by using materials including Opuntia ficus-indica; a second sour dough kneading step (S200) of manufacturing a second sour dough by mixing the same amount of materials to the first sour dough produced by the first sour dough kneading step (S100); a main kneading step (S300) of manufacturing a main dough by adding water, cereals, saccharides, nuts and other materials to the second sour dough manufactured by the second sour dough kneading step (S200); a first fermentation step (S400) of inputting the main dough manufactured by the main kneading step (S300) into a fermenter and fermenting; and a food manufacturing step (S500) of manufacturing food by using the main dough fermented by the fermentation step (S400), wherein the second sour dough kneading step (S200) is performed under a relatively lower temperature condition than the first sour dough kneading step (S100). The present invention enables to rapidly and efficiently manufacture food reducing the blood glucose level and effectively reducing the body fat when taking for a long term.
摘要翻译：本发明涉及使用芸香猕猴桃果实的饮食食品的制造方法，其特征在于，包括通过使用榕果芸苔属植物制造第一酸面团的酸性面团揉合步骤（S100）通过将相同量的材料混合到由第一酸面团捏合步骤（S100）生产的第一酸面团制造第二酸性面团的第二酸性面团捏合步骤（S200）; 通过将第二酸性面团捏合步骤（S200）制造的第二酸性面团中加入水，谷物，糖类，坚果等材料来制造主面团的主要捏合步骤（S300）; 将通过主捏合步骤（S300）制造的主面团输入发酵罐并发酵的第一发酵步骤（S400）以及通过使用通过发酵步骤发酵的主面团（S400）来制造食物的食品制造步骤（S500）（S400），其中第二酸性面团捏合步骤（S200）在比第一酸性面团捏合步骤（S100）。本发明能够快速有效地制造食物，从而降低血糖水平，并且在长期服用时有效地减少身体脂肪。

10. 发明公开

KR1020110082022A 열처리 플라우어 有权
标题翻译：热处理机
公开(公告)号：KR1020110082022A
公开(公告)日：2011-07-15
申请号：KR1020117009903
申请日：2009-10-09
申请人： 리치 프러덕츠 코포레이션
发明人： 우프레티프라빈 , 로버츠존에스 , 자라리로히트
IPC分类号： A21D6/00 , A23L5/30 , A23L7/10
CPC分类号： A21D6/003 , A21D6/00 , A23L5/30 , A23L7/10
摘要： 본 발명은 플라우어를 탈수시켜 젤라틴화를 최소화 또는 억제하고, 상기 탈수된 플라우어를 열처리하는 단계를 포함하는 플라우어를 열처리하는 방법에 관한 것이다. 상기 얻어진 플라우어는 증가된 흡수성을 가진다. 미처리 플라우어로 이루어진 반죽 및 베이킹 식품과 비교하여 상기 열처리 플라우어로 제조된 반죽은 개선된 성능을 갖고, 상기 열처리 플라우어로 제조된 베이킹 식품은 개선된 특성을 갖는다.
摘要翻译：一种用于对面粉进行热处理的方法，包括使面粉脱水最小化或避免糊化，并对脱水面粉进行热处理的步骤。所得面粉增加了吸湿性。由热处理的面粉制成的面团具有改进的性能，并且由热处理的面粉制成的烘焙食品相对于面团和由未处理的面粉制成的焙烤食品具有改进的性能。

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