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

KR1020130002841A 밤 단자 및 그 제조방법 无效
标题翻译：一种切割方法及其制备方法
公开(公告)号：KR1020130002841A
公开(公告)日：2013-01-08
申请号：KR1020110064042
申请日：2011-06-29
申请人： 공주대학교 산학협력단
发明人： 류기형 , 김미환
IPC分类号： A23G3/48 , A23L25/00 , A23G3/54 , A23G3/34
CPC分类号： A23G3/48 , A23G3/54 , A23G2200/14 , A23L25/25
摘要： PURPOSE: A method of manufacturing chestnut ball cake is provided to have excellent functional quality by wrapping whole bulb chestnuts with bean paste before wrapping the chestnuts with chestnut dough. CONSTITUTION: Glutinous rice is washed and dipped in tap water at room temperature for 12 hours, and fished out and strained. The glutinous rice is milled one time using a roll mill after adding 12 g of salt per 1 kg of glutinous rice. The glutinous rice powder 100 parts by weight, chestnut extract 15 to 20 parts by weight, salt 0.1 to 0.15 parts by weight and emulsifier 1 to 3 parts by weight are mixed. The mixture is put into a punching tool after steamed in a steamer emitting steam. Chestnut dough is manufacture by adding sugar 12 to 18 parts by weight together to the punching tool. A whole bulb of chestnut is wrapped with bean paste, and later with the chestnut dough. [Reference numerals] (AA) Rice flour; (BB) Chestnut extract; (CC) Mixing; (DD) Steaming; (EE) Adding sugar; (FF) Punching; (GG) Cooling; (HH) Chestnut, bean paste; (II) Shaping
摘要翻译：目的：提供栗子球蛋糕的制作方法，通过在用栗子面包裹栗子之前用豆酱包裹整个灯泡栗子具有优异的功能品质。构成：将糯米水洗并在室温下浸入自来水中12小时，捞出并过滤。在每1公斤糯米中加入12克盐后，用碾磨机碾磨一次糯米。糯米粉100重量份，栗子提取物15〜20重量份，盐0.1〜0.15重量份，乳化剂1〜3重量份。混合物在蒸汽蒸汽蒸出后放入冲压工具中。通过将12至18重量份的糖一起加入到冲压工具中来制造栗子面团。整个栗子的灯泡用豆酱包裹，后来用栗子面团包裹。（AA）米粉; （BB）栗子提取物; （CC）混合; （DD）蒸汽; （EE）加糖; （FF）冲孔; （GG）冷却; （HH）栗子，豆酱; （二）整形

2. 发明授权

KR101095258B1 조성물에 있어서의 수분의 변동을 억제하는 방법과 그 용도 有权
标题翻译：保持组合物中水分含量的方法及其用途
公开(公告)号：KR101095258B1
公开(公告)日：2011-12-20
申请号：KR1020057011479
申请日：2003-12-15
申请人： 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조
发明人： 다케우치가노우 , 구보타미치오 , 미야케도시오
IPC分类号： A23L3/3562 , A23L1/03 , A23L1/09
CPC分类号： A23K30/00 , A21D2/181 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/50 , A23B4/20 , A23B7/022 , A23C9/152 , A23C9/1544 , A23C20/025 , A23D9/05 , A23D9/06 , A23F3/14 , A23F3/163 , A23G3/00 , A23G3/346 , A23G3/42 , A23G9/34 , A23G2200/06 , A23K20/163 , A23L2/39 , A23L3/3427 , A23L3/3562 , A23L5/00 , A23L7/00 , A23L7/111 , A23L7/196 , A23L7/1965 , A23L9/00 , A23L9/12 , A23L9/22 , A23L11/05 , A23L15/30 , A23L19/03 , A23L19/105 , A23L21/00 , A23L21/12 , A23L25/25 , A23L27/16 , A23L27/33 , A23L27/50 , A23L27/60 , A23L27/70 , A23L29/274 , A23L29/30 , A23P20/10 , A23P30/40 , A23V2002/00 , A61K8/60 , A61K9/0048 , A61K9/4816 , A61K47/26 , A61K2800/52 , A61Q5/02 , A61Q5/12 , A61Q7/00 , A61Q19/00 , A61Q19/10 , C09K15/06 , C11B5/0021 , C11D3/221 , A23V2250/636
摘要： 조성물에서의 수분변동 억제 방법, 수분변동이 억제된 조성물 및 조성물에서의 수분변동 억제제를 제공함을 과제로 하고, 조성물에, 유효성분으로서 α,α-트레할로오스의 당질 유도체를 함유시키는 수분변동 억제 방법을 제공하며, 이 당질 유도체를 함유하는 수분변동 억제된 조성물 및 이 당질 유도체를 유효성분으로 함유하는 수분변동 억제제와 그 용도를 제공함으로써 상기 과제를 해결한다.
摘要翻译：本发明的目的在于提供抑制组合物中的水分变化的方法，抑制水分变化的组合物和抑制组合物中水分变化的试剂。通过提供一种抑制组合物中水分变化的方法来解决目的，包括将α，α-海藻糖的糖衍生物作为有效成分掺入到组合物中，通过掺入糖 - 衍生物，含有糖衍生物作为有效成分的防湿变化抑制剂及其用途。

3. 发明公开

KR1020140019687A 견과류 스낵제조장치 有权
标题翻译： NUT SNACK加工设备及其制造方法
公开(公告)号：KR1020140019687A
公开(公告)日：2014-02-17
申请号：KR1020120086282
申请日：2012-08-07
申请人： 나라통상주식회사
发明人： 허성길 , 이외철
IPC分类号： A23G3/24 , A23G3/48 , A23G3/04 , A23G3/16
CPC分类号： A23G3/54 , A23G3/48 , A23G2200/14 , A23L25/25 , A23L29/30 , A23P20/18
摘要： The present invention relates to a nut snack producing device including a first storage member (100) where boiled sugar fluid is contained, a second storage member (200) which is formed on the outer side of the first storage member (100) and receives the boiled sugar fluid from the first storage member (100), an air discharging unit which is formed inside the second storage member (200) and which jets air, and an air generating unit (220) which is connected to the air discharging unit and which generates air; and a producing method using the same which includes a first step (S10) of storing the boiled sugar fluid in the first storage member (100); a second step (S20) of transferring the boiled sugar fluid stored in the first storage member (100) to the second storage member (200); and a third step (S30) of instantaneously freezing the boiled sugar fluid by jetting air from the inside of the second storage member (200). The present invention improves the continuity of a snack quality by preventing a snack from being in contact with external air which is a major cause of a decrease in the snack quality by making minute sugar particles formed by a fondant principle be adsorbed on the surface of nuts and improves marketability by preventing customer's hands from being messy by flavoring powder when a customer takes the snack.
摘要翻译：本发明涉及一种坚果小吃生产装置，其包括容纳煮沸糖液的第一储存构件（100），形成在第一储存构件（100）的外侧上的第二储存构件（200）来自第一存储部件（100）的煮沸的糖液，形成在第二存储部件（200）内并喷射空气的排气部，以及与排气部连接的空气生成部（220）产生空气以及使用该方法的制造方法，其包括将煮沸的糖液储存在第一收纳部件（100）中的第一工序（S10）将存储在第一存储部件（100）中的煮沸的糖液转移到第二存储部件（200）的第二步骤（S20）以及通过从第二存储部件（200）的内部喷射空气即时冷冻煮沸的糖液的第三步骤（S30）。本发明通过防止小吃与外部空气接触来提高零食质量的连续性，这是通过使由软糖原子形成的微小糖颗粒吸附在坚果表面上而成为小吃品质降低的主要原因并且通过防止客户在零食时调味粉末来消除客户手中的麻烦，从而提高市场性。

4. 发明公开

KR1020110003996A 폴리페놀 함량이 증가된 밤 및 그 제조방법 无效
标题翻译：多环芳烃和其生产方法
公开(公告)号：KR1020110003996A
公开(公告)日：2011-01-13
申请号：KR1020090061569
申请日：2009-07-07
申请人： 안필응
发明人： 안필응
IPC分类号： A23L25/00 , A23L1/30
CPC分类号： A23L25/20 , A23L3/16 , A23L3/40 , A23L25/25 , A23L27/84 , A23L33/105 , A23P20/17 , A23V2002/00 , A23V2200/30 , A23V2250/2132
摘要： PURPOSE: Chestnuts with the improved content of polyphenol, and a producing method thereof are provided to reduce the astringent taste of the chestnuts by a salt water dipping process. CONSTITUTION: A producing method of chestnuts with the improved content of polyphenol comprises the following steps: producing a chestnut endodermis extract; preparing chestnut flesh by removing the rind and endodermis, washing, and drying; dipping the chestnut flesh into the chestnut endodermis extract, or spraying the chestnut endodermis extract to the chestnut flesh; and heat-processing the chestnut flesh.
摘要翻译：目的：提供具有改善的多酚含量的栗子及其制备方法，以通过盐水浸渍方法降低栗子的涩味。构成：具有改善的多酚含量的栗子的生产方法包括以下步骤：生产栗子内皮层提取物; 通过去除外皮和内皮，制备栗子肉，洗涤和干燥; 将栗子肉浸入板栗内皮提取物中，或将板栗内皮提取物喷洒至栗子肉; 并加热栗子肉。

5. 发明公开

KR1020060077375A 식품용 코팅장치 无效
标题翻译：食品涂料设备
公开(公告)号：KR1020060077375A
公开(公告)日：2006-07-05
申请号：KR1020040116214
申请日：2004-12-30
申请人： 윤규석
发明人： 윤규석
IPC分类号： A23P1/08
CPC分类号： A23P20/10 , A23L7/197 , A23L25/25
摘要： 본 발명은 알긴산용액으로 코팅된 쌀 가공품이나 초콜릿으로 코팅된 해바라기씨와 같은 식품의 코팅상태를 균일하게 해줄 수 있도록 코팅액이 묻은 반가공품이 금속메쉬로 된 분리망(16)을 부딪히면서 통과할 수 있도록 압축공기로 불어 날릴수 있도록 하여서 코팅고정액(20)쪽으로 낙하되도록 한 식품용 코팅장치임.
코팅장치, 하우징, 송풍관, 망판, 분리망, 반가공품공급통로, 가공품배출구

6. 发明公开

KR1020160112169A 로스팅한 5가지 견과류를 소정의 비율로 혼합한 혼합견과류 제조 및 제조방법 无效
标题翻译：通过将五个坚果以预定的比例和混合的制造方法
公开(公告)号：KR1020160112169A
公开(公告)日：2016-09-28
申请号：KR1020150037364
申请日：2015-03-18
申请人： 주식회사 씨앤푸드
发明人： 노대균
IPC分类号： A23L25/00
CPC分类号： A23L25/25
摘要： 로스팅한 5가지견과류를소정의비율로혼합한혼합견과류제조및 제조방법에관한것으로인체에높은영양소를제공하는 5가지견과류호두, 아몬드, 땅콩, 잣, 건포도의제조과정에서떫은맛, 잡냄새, 산패, 변질등을개선하여영양및 고소한맛을제공하여즐겨하는소비자의기호에맞는영양간식을제공하며유통기한이향상된로스팅한 5가지견과류를소정의비율로혼합한혼합견과류제조및 제조방법에관한것이다.
摘要翻译：本发明涉及以预定比例混合的五种烤坚果的混合螺母的制造及其制造方法。根据本发明，在对人体富含营养物质的核桃，杏仁，花生，松子，葡萄干等五种坚果的制造工序中，能够提高酸度，酸味，分解等特性。根据本发明，提供适合于消费者对营养和美味的喜好的营养小吃，并且如果混合螺母延长，则有效期限。该方法包括：胡桃涂层工艺; 核桃焙烧过程; 杏仁涂层工艺; 杏仁焙烧过程; 花生浸渍过程; 花生焙烧过程; 松仁浸渍工艺; 一个松仁的焙烧过程; 第一个葡萄干干燥过程; 葡萄干热风干燥过程; 和冷冻干燥过程。

7. 发明公开

KR1020140132918A 알밤율과의 제조방법 有权
标题翻译：制作糕点的方法
公开(公告)号：KR1020140132918A
公开(公告)日：2014-11-19
申请号：KR1020130052249
申请日：2013-05-09
申请人： 김유리
发明人： 김유리
IPC分类号： A23G3/34 , A23G3/36 , A23G3/48 , A21D6/00
CPC分类号： A23G3/48 , A23G3/40 , A23L25/25
摘要： 본 발명은 공주알밤이 첨가된 튀김 스낵과자 및 그 제조방법에 관한 것으로서, 특히 공주알밤에 의한 고소한 풍미감을 더 갖게 한 공주알밤이 함유된 스낵과자 및 그 제조방법에 관한 것이다.
摘要翻译：本发明涉及一种包括来自Kongju（韩国城市）的去皮栗子的油炸小吃及其制造方法，更具体地涉及包括来自Kongju的去皮栗子的具有更坚果风味的小吃及其制造方法。根据本发明，制造方法包括将31重量％的蛋白，28重量％的人造黄油，8.4重量％的栗子粉，5.4重量％的小麦粉，25.2重量％的糖粉与1.4重量％％的可可粉。

8. 发明授权

KR101392187B1 아이스 호두 및 그 제조방법 有权
标题翻译： ICE WAINUT及其制造方法
公开(公告)号：KR101392187B1
公开(公告)日：2014-05-08
申请号：KR1020130127210
申请日：2013-10-24
申请人： 민해진
发明人： 민해진
IPC分类号： A23L25/00 , A23L27/00 , A23P1/08
CPC分类号： A23L25/25 , A23L3/36 , A23L5/11 , A23L5/20 , A23P20/11
摘要： The present invention relates to an icy walnut and a preparation method thereof. The preparation method for an icy walnut comprises: a pretreatment step (S1) for boiling walnuts; a washing step (S3) for washing the boiled walnuts and removing foreign substances; a sweet sauce coating step (S5) for mixing the walnuts, from which foreign substances have been removed, with refined rice wine, Mirim (cooking wine), sugar, and water and boiling down the same; a frying step (S7) for frying the boiled walnuts; and a freezing step (S9) for quick-freezing the fried walnuts. The present invention has advantages of increasing preference for walnuts and enhancing the added value of walnuts as desserts, snacks, etc.
摘要翻译：本发明涉及一种冰冷核桃及其制备方法。冷核桃的制备方法包括：煮熟核桃的预处理步骤（S1）洗涤步骤（S3），用于洗涤煮熟的核桃并除去异物; 将已经除去异物的核桃与精制米酒，Mirim（烹饪酒），糖和水混合并将其煮沸的甜酱涂层步骤（S5）油炸煮熟的核桃的油炸步骤（S7）和冷冻步骤（S9），用于快速冷冻油炸的核桃。本发明具有越来越多的核桃优势，增加核桃，小吃等核桃的附加价值。

9. 发明公开

KR1020100037805A 견과류 투명 당코팅 가공방법 有权
标题翻译：牛肉透明糖涂料的加工方法
公开(公告)号：KR1020100037805A
公开(公告)日：2010-04-12
申请号：KR1020080097091
申请日：2008-10-02
申请人： 권영기
发明人： 권영기 , 명화석
IPC分类号： A23P1/08 , A23L1/36
CPC分类号： A23L25/25 , A23L33/10 , A23P20/10 , A23P20/11 , A23V2002/00 , A23V2250/60
摘要： PURPOSE: A method for forming clear sugar coating on nuts is provided to maintain original colors and shapes of the nuts by coating the nuts with sugar liquid, and to reduce processing time and costs for making the coated nuts. CONSTITUTION: A method for forming clear sugar coating on nuts comprises the following steps: processing the nuts in high temperature(S200); coating the processed nuts with high concentration sugar in temperature of 100°C or more(S300); processing the nuts in oil in the temperature of 160°C or more; and parching the nuts in 250°C or more. The sugar liquid is mixed with water 20%, white sugar 40%, and starch syrup 40%. The sugar liquid includes red ginseng extract, green tea extract, coffee extract or mushroom extract.
摘要翻译：目的：提供在坚果上形成透明糖衣的方法，通过用糖液涂上坚果来保持坚果的原始颜色和形状，并减少制作涂层螺母的加工时间和成本。构成：在螺母上形成透明糖衣的方法包括以下步骤：在高温下处理坚果（S200）; 在100℃以上的温度下，用高浓度糖包覆加工的坚果（S300）; 在160℃以上的温度下加工油中的坚果; 并在250°C或更高温度下干燥坚果。将糖液与水混合20％，白糖40％，淀粉糖浆40％。糖液包括红参提取物，绿茶提取物，咖啡提取物或蘑菇提取物。

10. 发明公开

KR1020070025219A 식용가루가 발라진 곶감의 제조방법 无效
标题翻译：空值
公开(公告)号：KR1020070025219A
公开(公告)日：2007-03-08
申请号：KR1020050081096
申请日：2005-08-30
申请人： 우리농산물(주)
发明人： 최청락
IPC分类号： A23P1/08
CPC分类号： A23L19/05 , A23L25/25 , A23P20/12 , A23P20/20
摘要： Provided is a method for preparing dried persimmons treated with a powder of pine pollen or green tea to allow functional pine pollen or green tea to be taken in easily owing to the sweet taste of dried persimmons. The method comprises the steps of wrapping a walnut with dried persimmons; cutting it by a certain thickness; pasting the mixture comprising 15-20 wt% of a pine pollen powder, 50-62 wt% of honey and 22-26 wt% of agar-agar to the cut surface; and hardening it. Also the method comprises the steps of wrapping a walnut with dried persimmons; cutting it by a certain thickness; pasting the mixture comprising 15-20 wt% of a green tea powder, 50-62 wt% of honey and 22-26 wt% of agar-agar to the cut surface; and hardening it.
摘要翻译：提供了用松花粉或绿茶粉末处理的干柿子的制备方法，由于干柿子的甜味，容易获得功能松花粉或绿茶。该方法包括用干柿子包装核桃的步骤; 切割一定厚度; 将包含15-20重量％的松花粉粉末，50-62重量％的蜂蜜和22-26重量％琼脂的混合物粘贴到切割表面; 并硬化它。此外，该方法包括以干柿子包装核桃的步骤; 切割一定厚度; 将包含15-20重量％的绿茶粉末，50-62重量％的蜂蜜和22-26重量％的琼脂的混合物粘合到切割表面; 并硬化它。

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