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1. 发明公开

KR1020050072136A 과립화 결합제로서의 분지 말토덱스트린의 용도 失效
标题翻译：使用分批的麦芽糖醇作为颗粒粘结剂
公开(公告)号：KR1020050072136A
公开(公告)日：2005-07-08
申请号：KR1020057008152
申请日：2003-10-24
申请人： 로께뜨프레르
发明人： 세르쁠로니미쉘
IPC分类号： A23L1/00
CPC分类号： A61K9/1652 , A23L29/35 , A23P10/20 , A23V2002/00 , A61K9/1623 , A23V2250/5114 , A23V2200/202
摘要： The invention concerns a method for preparing granules of active substances containing food fibers which consists in granulating said active substances mixed with branched malto-dextrins having between 15 and 35 % of 1-6 glucoside bonds, a reducing sugar content less than 20 %, a polymolecularity index less than 5 and a number average molecular weight Mn equal or less than 4500 g/mol, said branched malto-dextrins constituting between 3 and 13 wt. % of the mixture to be granulated.
摘要翻译：本发明涉及一种制备含有食品纤维的活性物质颗粒的方法，该方法包括将所述活性物质与1-6葡萄糖键的15至35％，还原糖含量小于20％的支链麦芽糊精混合，多分子指数小于5，数均分子量Mn等于或小于4500g / mol，所述支链麦芽糊精构成3〜13wt。要造粒的混合物的％。

2. 发明公开

KR1020040005569A 타피오카 볼 및 그 제조방법 无效
标题翻译： TAPIOCA球及其生产方法
公开(公告)号：KR1020040005569A
公开(公告)日：2004-01-16
申请号：KR1020030009892
申请日：2003-02-17
申请人： 츄칭창 , 조항범
发明人： 츄칭창
IPC分类号： A21D13/08
CPC分类号： A23L19/11 , A23P10/22 , A23P20/12 , A23V2002/00 , A23V2200/202 , A23V2250/5118 , A23V2250/51086 , A23V2250/628 , A23V2200/22 , A23V2250/5066 , A23V2250/506
摘要： PURPOSE: A tapioca ball comprising tapioca powder, starch, sugar, sodium hydroxymethyl cellulose and water is provided. It is easy to cook and less brittle and thus reduces the loss thereof during the transportation and a cooking time. CONSTITUTION: A mixture of 60 to 75% by weight of tapioca powder, 5 to 15% by weight of starch, 1 to 5% by weight of sugar, 1 to 3% by weight of sodium hydroxymethyl cellulose and 19 to 20% by weight of water is formed to give a tapioca ball. The tapioca ball is boiled for 2 to 15min, drip-dried and then vibrated. Thereafter, the tapioca ball is sprayed with powder comprising 80 to 98% by weight of tapioca powder, 1 to 19% by weight of Konjac power and 1 to 15% by weight of guar gum and then polished.
摘要翻译：目的：提供包括木薯粉，淀粉，糖，羟甲基纤维素和水的木薯球。易于烹调和较不易碎，从而减少在运输和烹饪时间中的损失。构成：将60至75重量％的木薯粉，5至15重量％的淀粉，1至5重量％的糖，1至3重量％的羟甲基纤维素和19至20重量％的混合物的水被形成以产生木薯球。将木薯球煮沸2至15分钟，滴干，然后振动。此后，将木薯球喷洒在粉末中，该粉末包含80至98重量％的木薯粉，1至19重量％的魔芋粉和1至15重量％的瓜尔胶，然后抛光。

3. 发明授权

KR101106659B1 고형유 및 이의 제조방법 有权
标题翻译：固体奶及其制备方法
公开(公告)号：KR101106659B1
公开(公告)日：2012-01-18
申请号：KR1020087015485
申请日：2006-12-27
申请人： 가부시키가이샤 메이지
发明人： 시바타,미즈호
IPC分类号： A23C9/18 , A23C9/16
CPC分类号： A23C9/18 , A23P10/28 , A23P30/10 , A23V2002/00 , A23V2200/202
摘要： 본 발명은 기본적으로는 분유만을 원료로 이용하여 공극율과 유리 지방을 일정 범위로 제어한 상태로 압축 성형한 후, 가습 및 건조 처리하는 것으로써 적당한 강도와 용해도을 모두 갖는 고형유를 얻을 수 있다는 지식에 근거하고 있다.
즉, 공극율이 30% 내지 60%인 고형유 및 그 제조 방법은 고형의 압축분유를 얻기 위해 분유를 압축하는 단계; 상기 압축 단계에 의해 얻은 압축 분유를 가습하는 단계를 포함하며, 상기 가습단계에 의해 가습된 압축분유를 건조하기 위한 건조 단계는 바람직한 용해도와 강도를 갖는 고형유 및 그 제조 방법의 제공이라는 목적을 달성한다.
摘要翻译：本发明基于以下知识：基本上，具有足够的强度和溶解度的固体乳可以通过在仅将乳粉作为成分的成分在孔隙率和游离脂肪被控制在预定范围内的状态下得到压缩成型，然后加湿干燥。也就是说，具有30％-60％的孔隙率的固体牛奶和制备固体奶的方法包括：压缩奶粉以获得固体形式的压缩奶粉的压缩步骤; 用于加湿通过压缩步骤获得的压缩的奶粉的加湿步骤; 并且通过加湿步骤干燥被加湿的压缩的奶粉的干燥步骤实现了提供具有优选的溶解度和强度的固体乳的目的及其制备方法。

4. 发明公开

KR1020110094798A 아가로스(agarose)와 아가로펙틴(agaro pectin)을 이용한 인삼두부 제조 방법 无效
标题翻译：省略
公开(公告)号：KR1020110094798A
公开(公告)日：2011-08-24
申请号：KR1020100014420
申请日：2010-02-18
申请人： 송현
发明人： 송현
IPC分类号： A23L11/00 , A23L1/30
CPC分类号： A23L11/07 , A23L17/60 , A23L19/10 , A23L29/256 , A23V2200/15 , A23V2200/16 , A23V2200/202 , A23V2250/2124
摘要： PURPOSE: A producing method of ginseng bean curd using agarose and agaropectin is provided to offer the ginseng flavor without the loss of soymilk, and to secure the elasticity of the bean curd. CONSTITUTION: A producing method of ginseng bean curd using agarose and agaropectin comprises the following steps: distill-dissolving gelidium amansii and agar to obtain the agarose and the agaropectin; rapidly freezing ginseng at -20deg C for 6hours, and dipping the frozen ginseng into 100deg C boiling water for 30seconds; soaking soybeans in water, and steaming the water soaked soybeans for 30minutes at 90deg C to obtain soymilk; mixing the soymilk, the agarose, the agaropectin, and the ginseng at 70deg C, and stirring the mixture for 10minutes without generating bubbles; and lowering the temperature of the mixture by 20deg C.
摘要翻译：目的：提供使用琼脂糖和琼脂胶的人参豆腐的生产方法，提供人参风味，不会失去豆浆，并确保豆腐的弹性。构成：使用琼脂糖和琼脂胶的人参豆腐的生产方法包括以下步骤：蒸馏溶解的栀子和琼脂，得到琼脂糖和琼脂; 在-20℃快速冷冻人参6小时，将冷冻人参浸入100℃沸水30秒; 将大豆浸泡在水中，并在90℃下将水浸泡大豆30分钟，得到豆浆; 在70℃下将豆浆，琼脂糖，琼脂糖和人参混合，并搅拌混合物10分钟而不产生气泡; 并将混合物的温度降低20℃。

5. 发明公开

KR1020120020160A 튀긴 식품의 오일 흡수를 감소시키는 방법 审中-实审
标题翻译：减少食用油的方法
公开(公告)号：KR1020120020160A
公开(公告)日：2012-03-07
申请号：KR1020117029404
申请日：2010-05-18
申请人： 다우 글로벌 테크놀로지스 엘엘씨
发明人： 스테펀스매튜 , 아덴롤란트 , 휘브너브리타 , 장샤오둥
IPC分类号： A23L1/00 , A23L5/10 , A23L29/262
CPC分类号： A23L1/005 , A23L5/11 , A23L29/262 , A23P10/20 , A23P20/105 , A23P20/12 , A23V2002/00 , A23V2200/202 , A23V2250/51082 , A23V2250/51088
摘要： 본 발명은 가루, 하나 이상의 양념, 임의로, 팽창제 및 과립화되거나 응집된 메틸셀룰로오스를 포함하는 튀김옷 반죽 믹스에 물을 가하여 튀김옷 반죽을 형성하는 단계(단, 상기 메틸셀룰로오스는 결합제로서의 충분한 양의 카복시메틸셀룰로오스에 의해 과립화되거나 응집된다), 식품을 상기 튀김옷 반죽과 접촉시켜 튀김옷 반죽 입힌 식품을 제조하는 단계, 및 상기 튀김옷 반죽 입힌 식품을 튀기는 단계를 포함하는, 튀긴 식품의 오일 흡수를 감소시키는 방법을 기재한다.

6. 发明公开

KR1020080087799A 고형유 및 이의 제조방법 有权
标题翻译：固体奶及其制备方法
公开(公告)号：KR1020080087799A
公开(公告)日：2008-10-01
申请号：KR1020087015485
申请日：2006-12-27
申请人： 가부시키가이샤 메이지
发明人： 시바타,미즈호
IPC分类号： A23C9/18 , A23C9/16
CPC分类号： A23C9/18 , A23P10/28 , A23P30/10 , A23V2002/00 , A23V2200/202
摘要： The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.
摘要翻译：本发明基于以下知识：基本上，具有足够的强度和溶解度的固体乳可以通过在仅将乳粉作为成分的成分在孔隙率和游离脂肪被控制在预定范围内的状态下得到压缩成型，然后加湿干燥。也就是说，具有30％-60％的孔隙率的固体牛奶和制备固体奶的方法包括：压缩奶粉以获得固体形式的压缩奶粉的压缩步骤; 用于加湿通过压缩步骤获得的压缩的奶粉的加湿步骤; 并且通过加湿步骤干燥被加湿的压缩的奶粉的干燥步骤实现了提供具有优选的溶解度和强度的固体乳的目的及其制备方法。

7. 发明授权

KR101056550B1 과립화 결합제로서의 분지 말토덱스트린의 용도 失效
标题翻译：使用支链麦芽糖糊精作为造粒粘合剂
公开(公告)号：KR101056550B1
公开(公告)日：2011-08-11
申请号：KR1020057008152
申请日：2003-10-24
申请人： 로께뜨프레르
发明人： 세르쁠로니미쉘
IPC分类号： A23L1/00
CPC分类号： A61K9/1652 , A23L29/35 , A23P10/20 , A23V2002/00 , A61K9/1623 , A23V2250/5114 , A23V2200/202
摘要： 본 발명은 식품 섬유를 함유하는 활성 물질 과립의 제조 방법에 관한 것으로, 15 내지 35%의 1-6 글루코시드 결합, 20% 미만의 환원당 함량, 5 미만의 다분자성 지수 및 4500 g/mol 이하에 상당하는 수평균 분자량을 갖는 분지 말토덱스트린과 혼합된 상기 활성 물질을 과립화하는 것을 포함하고, 상기 분지 말토덱스트린이 과립화될 혼합물에 대하여 3 내지 13 중량%를 구성하는 것을 특징으로 하는 제조 방법에 관한 것이다.
摘要翻译：在本发明中的是，15至35的1-6个糖苷键，小于20％的还原糖含量，磁性多指数和4500克/摩尔或更低％小于5涉及一种方法，用于容纳食物纤维的制剂中的活性物质颗粒的等效可以涉及粒化所述活性物质与具有数均分子量支链麦芽糊精混合，于制造方法，其中权利要求的相对权重构成3至13％到混合物中以进行造粒根据支链麦芽糊精它涉及。

8. 发明公开

KR1020090095734A 두부응고제 조성물 및 그 생산방법 无效
标题翻译：波纹凝胶材料及其制造方法
公开(公告)号：KR1020090095734A
公开(公告)日：2009-09-10
申请号：KR1020080020851
申请日：2008-03-06
申请人： 김범식
发明人： 김범식
IPC分类号： A23L1/20
CPC分类号： A23L11/00 , A23V2002/00 , A23V2200/202
摘要： A coagulant composition for soybean curd and a preparing method thereof are provided to reduce a possibility of soybean curd coagulating in order to prepare high quality of soybean curd regardless of the temperature of soy milk. A method for preparing a coagulant composition for soybean curd comprises the following steps of: preparing a diluted quick-acting coagulant as a coagulant; inputting the coagulant into 60°C~80°C of a mixture of palm oil and vegetable oil and agitating them; passing through a heat exchanger to lower the temperature to 20~27°C; and passing through a homogenizer and packaging the soybean curd. A mixing ratio of the mixture of the palm oil and vegetable oil and the quick-acting coagulant is 2 to 3 by weight. The vegetable oil represents a rape seed oil, a corn germ oil or a bean oil. The inner pressure of the homogenizer is 10~30MPa.
摘要翻译：提供了一种用于大豆凝乳的凝结剂组合物及其制备方法，以减少大豆凝乳凝固的可能性，以便制备高质量的大豆凝乳，而不管豆奶的温度如何。制备大豆凝乳凝固剂组合物的方法包括以下步骤：制备稀释的速效凝结剂作为凝结剂; 将凝结剂输入到60℃〜80℃的棕榈油和植物油的混合物中并搅拌; 通过热交换器将温度降至20〜27℃; 并通过均质器包装大豆凝乳。棕榈油和植物油与速效凝结剂的混合比例为2〜3重量份。植物油代表油菜籽油，玉米胚芽油或豆油。均质机的内压为10〜30MPa。

9. 发明授权

KR100893350B1 해조류로부터 추출발효액 및 발효분말을 제조하는 방법 失效
标题翻译：用于生产从大理石提取的发泡液体和粉末的方法
公开(公告)号：KR100893350B1
公开(公告)日：2009-04-14
申请号：KR1020080043928
申请日：2008-05-13
申请人： (주)마린바이오프로세스
发明人： 이배진 , 김영목 , 이명숙 , 김진수 , 장동욱 , 임지현
IPC分类号： A23L1/0532
CPC分类号： A23L29/256 , A23L17/60 , A23L33/10 , A23V2002/00 , A23V2200/202 , A23V2200/324 , A23V2200/326 , A23V2200/334
摘要： A method for preparing fermented powder and fermented liquids from seaweeds using aspergillus oryzae or lactobacillus is provided to secure a large quantity of GABA and a seaweed-derived functional oligosaccharide. A method for preparing fermented powder and fermented liquids from seaweeds using aspergillus oryzae or lactobacillus comprises the following steps of: pre-treating(1) and pulverizing(2) the seaweeds to extract(3) seaweed extracts at a low temperature and separating(4) the seaweed extracts and seaweed meal; and first-filtering the seaweed extracts using a filtration membrane having 0.05~0.5mum of pore sizes and 1000~1500kDa of molecular weight and selectively second-filtering the seaweed extracts to obtain only extracts having 1~60kDa of molecular weight.
摘要翻译：提供了使用米曲霉或乳杆菌从海藻制备发酵粉和发酵液的方法，以确保大量的GABA和海草衍生的功能寡糖。使用米曲霉或乳杆菌从海藻制备发酵粉末和发酵液的方法包括以下步骤：预处理（1）并粉碎（2）海藻以在低温下提取（3）海藻提取物并分离（4 ）海藻提取物和海藻粉; 并使用孔径为0.05〜0.5μm，分子量为1000〜1500kDa的过滤膜对海藻提取物进行首先过滤，并对海藻提取物进行二次过滤，仅得到分子量为1〜60kDa的提取物。

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