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. 发明授权

KR100832305B1 올벼쌀 스낵바 및 이의 제조방법 有权
标题翻译：米糠棒与其生产方法及其制造方法
公开(公告)号：KR100832305B1
公开(公告)日：2008-05-26
申请号：KR1020070014419
申请日：2007-02-12
申请人： 한국식품연구원
发明人： 박종대 , 이현유 , 금준석 , 김동철 , 김의웅 , 김훈 , 김성수 , 홍석인 , 최봉규 , 정소영
IPC分类号： A23L1/10 , A23L1/182 , A23G3/34 , A23L1/164
CPC分类号： A23L7/196 , A23G3/0002 , A23L5/34 , A23P10/28 , A23P20/10 , A23V2002/00 , A23V2200/312 , A23V2250/21
摘要： A bar-shaped snack with early rice and its preparation method are provided to enable anyone to eat the snack conveniently and produce processed foods using early rice. A bar-shaped snack with early rice is prepared by the steps of: adding 10~25wt.pt. of a food additive to early rice microwave-treated at 600~800W for 1~3min, based on 100wt.pt. of the early rice; forming the early rice into a bar shape; and hardening the bar-shaped snack at -30~-10°C. The food additive comprises at least one selected from the group consisting of starch syrup, oligosaccharide, gelatin, and marshmallow. The bar-shaped snack is further coated with 5~20wt.pt. of a coating liquid comprising an anti-cavity substance (and a functional substance), based on 100wt.pt. of the snack. The anti-cavity substance comprises at least one selected from the group consisting of sorbitol, xylitol, erythritol, palatinose, mannitol, maltitol, a sugar alcohol solution of inositol or quercitol, a licorice root extract, a green tea leaf extract, a grapefruit seed extract, and a propolis extract. The functional substance comprises at least one selected from the group consisting of an Oolong tea extract, an Akebia quinata extract, a cinnamon extract, a Coptis chinensis extract, an Aralia elata extract, an Ulmus davidiana var. japonica extract, a gulfweed extract, an aloe extract, a mugwort extract, a chlorella extract, a black tea extract, a red ginseng extract, a ginseng extract, a Lycium chinense extract, a Torilis japonica extract, and an Astragalus membranaceus extract.
摘要翻译：提供具有早稻的棒状小吃及其制备方法，使任何人都可以方便地吃小吃，并使用早稻生产加工食品。通过以下步骤制备具有早稻的棒状小吃：加入10〜25wt .pt。的一种食品添加剂，在600〜800W下进行微波处理1〜3min，基于100wt .pt。的早稻; 将早稻形成条形; 并在-30〜-10℃下硬化条形小吃。该食品添加剂包括选自淀粉糖浆，寡糖，明胶和棉花糖中的至少一种。酒吧形小吃进一步涂上5〜20wt .pt。的包含抗腔物质（和功能性物质）的涂布液，基于100重量份。的小吃。抗腔物质包括选自山梨糖醇，木糖醇，赤藓糖醇，帕拉金糖，甘露醇，麦芽糖醇，肌醇或槲皮醇的糖醇溶液，甘草根提取物，绿茶叶提取物，葡萄柚籽中的至少一种提取物和蜂胶提取物。所述功能性物质包括选自乌龙茶提取物，白尾ata提取物，肉桂提取物，黄连提取物，堇菜提取物，榆树榆中的至少一种。栀子提取物，草甘膦提取物，芦荟提取物，艾蒿提取物，小球藻提取物，红茶提取物，红参提取物，人参提取物，枸杞提取物，茯苓提取物和黄芪提取物。

2. 发明授权

KR100783095B1 생과일 및 생야채를 이용한 건조과자 제조방법 有权
标题翻译：新鲜水果和新鲜蔬菜糖果的制造方法
公开(公告)号：KR100783095B1
公开(公告)日：2007-12-07
申请号：KR1020070004955
申请日：2007-01-16
申请人： 동신대학교산학협력단
发明人： 최정식 , 정혜현
IPC分类号： A23L1/212 , A23G3/48 , A23G3/34 , A23G3/36
CPC分类号： A23L19/09 , A23G3/0002 , A23G3/36 , A23L2/52 , A23L3/36 , A23L3/40 , A23L5/43
摘要： A method of manufacturing dry confectionery by soaking fruit and vegetable in sugar liquor containing lemon juice without harmful additives is provided to prevent nutrient destruction, taste deterioration and flavor loss and enhance the shelf life of fruit and vegetable. Fruit and vegetable are washed, sliced to 1 to 1.5cm in thickness, soaked in sugar liquor for 10 to 15sec and used to make confectionery which is filtered, quickly frozen to -50 to -60deg.C and freeze-dried at 25 to 35deg.C for 1 to 2 days. The obtained dry confectionery is able to be sprayed with gelatin liquid containing water and gelatin in a weight ratio of 99.3:0.7 and dried at 45 to 60deg.C for 12 to 24hr to obtain dry confectionery of a jelly shape with a moisture content of 80 to 95%. The sugar liquor is obtained by mixing water and oligosaccharide in a weight ratio of 2:1, adding 1 part by weight of salt and 10 parts by weight of lemon juice and decolorizing the liquid using any one natural coloring agent selected from a beet, Gardenia seed, kale, carrot and dropwort.
摘要翻译：提供通过在不含有害添加剂的含柠檬汁的糖液中浸泡水果和蔬菜来制造干性糖食的方法，以防止营养物破坏，味道变质和风味损失，并提高水果和蔬菜的保质期。水果和蔬菜洗涤，切片至1至1.5厘米厚，在糖液中浸泡10至15秒，用于制作糖果，过滤，快速冷冻至-50至-60度，并在25至35度冷冻干燥 .C 1至2天。所得干果可以用含有水和明胶的明胶液以99.3:0.7的比例喷雾，并在45-60℃下干燥12至24小时，得到水分含量为80的果冻形状的干糖果至95％。通过以2:1的重量比混合水和寡糖获得糖液，加入1重量份的盐和10重量份的柠檬汁，并使用任何一种选自甜菜栀子的天然着色剂对液体进行脱色种子，羽衣甘蓝，胡萝卜和落叶松。

3. 发明公开

KR1020110126563A 연근정과가 함유된 빵의 제조 방법 无效
标题翻译：用于制备包括在糖中煮沸的萝卜的豆的方法
公开(公告)号：KR1020110126563A
公开(公告)日：2011-11-23
申请号：KR1020110046466
申请日：2011-05-17
申请人： 서정호
发明人： 서정호
IPC分类号： A21D13/00 , A21D2/36
CPC分类号： A21D8/06 , A21D2/34 , A21D2/36 , A21D13/24 , A23G3/0002
摘要： PURPOSE: A producing method of bread including candied lotus root chips is provided to add the candied lotus root chips in between first and second fermenting processes of the bread. CONSTITUTION: A producing method of bread including candied lotus root chips comprises the following steps: finely slicing lotus roots, and producing the candied lotus root chips; preparing bread dough; firstly fermenting the bread dough; adding 100-300 parts of obtained candied lotus root chips by weight into 1,000 parts of fermented bread dough by weight, and molding the bread dough; second fermenting the bread dough including the candied lotus root chips; and baking the bread dough before spreading glaze on the surface of the baked bread.
摘要翻译：目的：提供一种包括蜜饯根薯片的生产方法，以在面包的第一和第二发酵过程之间添加蜜饯根薯片。构成：包括藕莲片在内的面包生产方法，包括以下步骤：细藕莲藕，制成藕莲片; 准备面包面团首先发酵面团; 将100-300份所获得的蜜饯根薯片按重量添加到1,000份发酵面包面团中，并成型面包面团; 第二次发酵面包，包括蜜饯根薯片; 在将面包布放在烤面包表面之前烘烤面包面团。

4. 发明授权

KR100699225B1 김을 주재로 포함하는 스낵 失效
标题翻译：一个小吃包括Laver作为主要组成部分
公开(公告)号：KR100699225B1
公开(公告)日：2007-03-23
申请号：KR1020060039111
申请日：2006-04-29
申请人： 최순옥
发明人： 최순옥
IPC分类号： A23L1/337 , A23G3/48 , A23G3/34
CPC分类号： A23L17/60 , A23G3/0002 , A23G3/48 , A23L7/13
摘要： Provided are a snack containing laver as a main component, which has the characteristic taste and odor of laver and a crispy eating quality, and a manufacturing method thereof capable of improving availability of laver. The snack containing laver as a main component is manufactured by the steps of: (1) mixing glutinous rice flour and water in a volume ratio of 1:2 to 1:5, and heating the mixture to obtain glutinous rice gruel; (2) applying the glutinous rice gruel onto laver, and then putting nut trimmings on the coated glutinous rice gruel; (3) drying the trimmings-coated laver using hot blast of 60-100‹C or a heating plate, and frying the dried layer in oil at 200-400‹C for 30 seconds to 1 minute; (4) coating the fried laver with a bubbling grain syrup obtained by heating a mixture of molten rice candy and fruit juice(5:1-8:1, v/v) to 90-100‹C; and (5) putting fried grain trimmings on the syrup-coated laver, and cooling and drying the resultant.
摘要翻译：提供了含有紫菜作为主要成分的小吃，其具有紫菜的特征味道和气味以及酥脆的食用品质，以及能够提高紫菜的可利用性的制造方法。以紫菜为主要成分的小吃通过以下步骤制造：（1）以1：2〜1：5的体积比混合糯米粉和水，加热混合物得到糯米粥; （2）将糯米粥放在紫菜上，然后在包衣的糯米粥上加上坚果; （3）使用60-100℃的热风或加热板干燥装饰的紫菜，并在200-400℃下将干燥的油层在油中煎30秒至1分钟; （4）通过将熔融的米饭和果汁（5：1-8：1，v / v）的混合物加热到90-100℃而获得的起泡谷物糖浆涂覆油炸的紫菜; 和（5）将油炸颗粒装在糖浆包衣的紫菜上，并冷却并干燥所得物。

5. 发明公开

KR1020050110436A 해산물 스낵 및 그의 제조방법 失效
标题翻译：海洋产品 - SNACK及其制备方法
公开(公告)号：KR1020050110436A
公开(公告)日：2005-11-23
申请号：KR1020040035447
申请日：2004-05-19
申请人： 김용호
发明人： 김용호
IPC分类号： A23G3/36 , A23G3/48 , A23G3/34 , A23G7/00
CPC分类号： A23G3/36 , A23G3/0002 , A23G3/48
摘要： 본 발명은 해산물 스낵 및 그의 제조방법에 관한 것으로서, 해산물을 진공 동결건조한 후 튀겨낸 것으로서, 조직감 측정기(Texture Analyzer)로 변형율 30％ 및 크로스 헤드 속도(cross head speed) 0.5 mm/초의 조건으로 측정한 견고성(hardness)이 10-30 N이고, 찢김성(rupture)이 4-7 N인 것을 특징으로 하는 본 발명의 해산물 스낵은, 일체의 합성원료를 사용하지 않고 해산물만을 가공하여 부드럽고 바삭한 질감을 갖도록 한 새로운 개념의 스낵이다.

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