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1. 发明公开

KR1020100046691A 포도잼의 제조방법 失效
标题翻译：格子的制造方法
公开(公告)号：KR1020100046691A
公开(公告)日：2010-05-07
申请号：KR1020080105648
申请日：2008-10-28
申请人： 김순종
发明人： 김순종
IPC分类号： A23L1/068 , A23L1/06
CPC分类号： A23L21/15 , A23L19/09 , A23L29/30 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A manufacturing method of grape jam is provided to make the grape jam which is easily consumable by adding soft mouth-feel, and to prevent harmfulness due to a food additive by processing grapes into a fine particle without adding sugar. CONSTITUTION: A manufacturing method of grape jam includes the following steps: heating a grape-water mixture in 95-100°C for 1 ~ 2 hours(S10); filtering the grape-water mixture with a filtering unit(S20); re-heating the filtered grape-water mixture in 85-95°C for 15 ~ 25 minutes(S30); heating and agitating the grape-water mixture with grain syrup for 15 ~ 25 minutes(S40); and wrapping the heated grape-water mixture(S50). The filtering unit is a cotton bag.
摘要翻译：目的：提供葡萄果酱的制造方法，通过增加柔软的口感来制造容易消耗的葡萄果酱，并且通过在不加入糖的情况下将葡萄加工成细粒而防止食品添加剂引起的有害物质。构成：葡萄果酱的制造方法包括以下步骤：在95-100℃下加热葡萄 - 水混合物1〜2小时（S10）; 用过滤单元过滤葡萄酒混合物（S20）; 将过滤后的葡萄 - 水混合物在85-95℃下再加热15〜25分钟（S30）; 用葡萄糖浆加热搅拌葡萄糖混合物15〜25分钟（S40）; 并包裹加热的葡萄 - 水混合物（S50）。过滤单元是棉布袋。

2. 发明公开

KR1020100009289A 한약재 함유 건강 증진용 젤리의 제조방법 및 그로부터제조된 젤리 无效
标题翻译：用于促进具有韩国草药和JELLY制造的健康的蜂蜜的制造方法
公开(公告)号：KR1020100009289A
公开(公告)日：2010-01-27
申请号：KR1020080070123
申请日：2008-07-18
申请人： 농업회사법인 소이빌 주식회사
发明人： 강명화 , 정용면 , 김수경 , 이종화
IPC分类号： A23L1/06 , A23L1/068 , A23L1/30 , A23L1/29
CPC分类号： A23L21/15 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A method for manufacturing jelly for improving health containing herbal medicines is provided to facilitate digestion and absorption by adding pulverized medical herbs at a low temperature to minimize the damage of herb medicine. CONSTITUTION: A method for manufacturing jelly for improving health containing herbal medicines comprises the steps of: extracting and freeze-drying herbal medicines by a supercritical or ultrasonic wave method; and adding herbal medicine powder pulverized by an air-current grinding method; adding an additive containing starch syrup, pigment and various resin; filtering it using a sieve; and drying the filtered concentrate and then cutting.
摘要翻译：目的：提供一种制备用于提高中草药健康的果冻的方法，以通过在低温下加入粉碎的药草来促进消化吸收，以尽量减少草药的损害。构成：用于制造用于改善含有草药健康的果冻的方法包括以下步骤：通过超临界或超声波法提取和冷冻草药; 并加入通过气流研磨法粉碎的草药粉末; 加入含淀粉糖浆，颜料和各种树脂的添加剂; 用筛子过滤; 并干燥过滤的浓缩物，然后切割。

3. 发明公开

KR1020100008504A 항산화성이 우수한 흑마늘 함유 젤리 无效
标题翻译：含有抗氧化能力的黑胶囊
公开(公告)号：KR1020100008504A
公开(公告)日：2010-01-26
申请号：KR1020080069023
申请日：2008-07-16
申请人： 충남대학교산학협력단
发明人： 김미리 , 윤호영 , 손찬욱 , 김민희
IPC分类号： A23L1/06 , A23L1/064 , A23L1/221
CPC分类号： A23L21/12 , A23L3/40 , A23L27/105
摘要： PURPOSE: A manufacturing method of jelly containing black garlic is provided to offer easy intake of effective components in garlic for people by adding black garlic to the jelly, and to increase the consumption amount of the garlic. CONSTITUTION: Jelly contains 10-30 weight% of black garlic. The black garlic has one or more types among a whole bulb of garlic, a clove of the garlic, powder garlic and paste garlic. A manufacturing method of the jelly includes a step for mixing 15-25wt.pt. of water with 2-3wt.pt. of materials, a step for mixing 10-30wt.pt. of the black garlic and sugar, and a step for cooling and heating mixed materials.
摘要翻译：目的：提供含有黑蒜的果冻的制造方法，通过向果冻加入黑蒜，可以方便地为大蒜摄入大蒜中的有效成分，并增加大蒜的消耗量。构成：果冻含有10-30重量％的黑蒜。黑蒜中有一种或多种大蒜，大蒜丁香，大蒜和酱油大蒜。果冻的制造方法包括混合15-25重量％的步骤。的水与2-3wt.pt。的材料，混合10-30wt.pt的步骤。的黑蒜和糖，以及冷却和加热混合材料的步骤。

4. 发明公开

KR1020100003888A 딸기잼의 제조방법 失效
标题翻译：草莓制造方法
公开(公告)号：KR1020100003888A
公开(公告)日：2010-01-12
申请号：KR1020080063927
申请日：2008-07-02
申请人： 김순종 , 이훈재
发明人： 김순종
IPC分类号： A23L1/06 , A23L1/068
CPC分类号： A23L21/15 , A23L3/40 , A23L19/09 , A23V2002/00 , A23V2200/32
摘要： PURPOSE: A method for making strawberry jam using rice syrup is provided to obtain strawberry jam with natural ingredient and reduce use of artificial flavor. CONSTITUTION: A method for making strawberry jam comprises: a step of heating strawberry and water mixture at 95~100°C for 1-2 hours; a step of filtering the mixture with a filtering means; a step of heating again at 85~95°C for 15 to 25 minutes; and a step of adding 45-55 weight% of rice syrup and stirring for 15-25 minutes.
摘要翻译：目的：提供使用米饭制作草莓酱的方法，以获得天然成分的草莓酱，减少人造风味。构成：制作草莓酱的方法包括：在95〜100℃下加热草莓和水混合物1-2小时的步骤; 用过滤装置过滤混合物的步骤; 在85〜95℃下再次加热15〜25分钟的步骤; 并加入45-55重量％的米浆并搅拌15-25分钟的步骤。

5. 发明授权

KR100929338B1 딸기잼 제조방법 및 그 딸기잼 有权
公开(公告)号：KR100929338B1
公开(公告)日：2009-12-03
申请号：KR1020080022057
申请日：2008-03-10
申请人： 이종호 , 김옥애
发明人： 이종호 , 김옥애
IPC分类号： A23L1/06 , A23L1/064
摘要： 본 발명은, 딸기잼 제조방법에 있어서, 딸기 70∼80중량%와 설탕 20∼30중량%을 교반기를 갖는 스팀증숙장치에 투입하여 고압고온에 의한 증숙처리로 수분을 증발시켜 잔류수분율 10∼20%가 되게하여 딸기잼 조성물을 제조하고, 딸기잼 조성물을 살균처리한 저장용기에 충전 및 캡밀봉하여 딸기잼제품을 얻는다.
딸기잼, 설탕, 무방부제

6. 发明授权

KR100926604B1 고구마잼의 제조방법 失效
标题翻译：甘薯果酱的制造方法
公开(公告)号：KR100926604B1
公开(公告)日：2009-11-11
申请号：KR1020080018547
申请日：2008-02-28
申请人： 김순종
发明人： 김순종
IPC分类号： A23L1/06 , A23L1/214 , A23L1/212 , A23L1/064
摘要： 본 발명은 고구마잼의 제조 방법에 관한 것으로, 고구마와 물을 1대 1의 중량비로 섞은 고구마-물 혼합물을 1∼2시간 동안 95∼100℃로 가열하는 단계; 상기 고구마-물 혼합물을 여과수단으로 걸러내는 단계; 걸러진 고구마-물 혼합물을 15∼25분 동안 85∼95℃로 재가열하는 단계; 및 재가열하는 온도를 유지하면서 상기 고구마의 20∼30중량%의 조청을 상기 고구마-물 혼합물에 투입하여 15∼25분 동안 교반하면서 가열하는 단계;를 포함하여 이루어지는 것을 특징으로 한다. 본 발명에 따르면, 인체에 이로운 알칼리성 식품인 고구마를 시간과 장소에 구애받지 않고 잼으로 사용함으로써 고구마의 영양분을 그대로 섭취할 수 있으므로, 본 발명에 따른 고구마잼을 섭취함으로써 바쁜 현대인의 건강을 증진시킬 수 있는 효과가 있다.
고구마 , 조청 , 잼, 펙틴, 식품첨가제, 당질, 비타민

7. 发明授权

KR100926603B1 감자잼의 제조방법 失效
标题翻译：马铃薯果酱的制造方法
公开(公告)号：KR100926603B1
公开(公告)日：2009-11-11
申请号：KR1020080018546
申请日：2008-02-28
申请人： 김순종
发明人： 김순종
IPC分类号： A23L1/06 , A23L1/216 , A23L1/212 , A23L1/064
摘要： 본 발명은 감자쨈의 제조 방법에 관한 것으로, 감자와 물을 1대 1의 중량비로 섞은 감자-물 혼합물을 1∼2시간 동안 95∼100℃로 가열하는 단계; 상기 감자-물 혼합물을 여과수단으로 걸러내는 단계; 걸러진 감자-물 혼합물을 15∼25분 동안 85∼95℃로 재가열하는 단계; 및 재가열하는 온도를 유지하면서 상기 감자의 30∼35중량%의 조청을 상기 감자-물 혼합물에 투입하여 15∼25분 동안 교반하면서 가열하는 단계;를 포함하여 이루어지는 것을 특징으로 한다. 본 발명에 따르면, 인체에 이로운 알칼리성 식품인 감자를 시간과 장소에 구애받지 않고 잼으로 사용함으로써 감자의 영양분을 그대로 섭취할 수 있으므로, 본 발명에 따른 감자잼을 섭취함으로써 바쁜 현대인의 건강을 증진시킬 수 있는 효과가 있다.
감자 , 조청 , 잼, 펙틴, 식품첨가제, 필수아미노산

8. 发明公开

KR1020090111919A 생과일을 포함하고 있는 과일잼 제조방법 有权
标题翻译：新鲜水果果汁方法
公开(公告)号：KR1020090111919A
公开(公告)日：2009-10-28
申请号：KR1020080037534
申请日：2008-04-23
申请人： (주)제주아침
发明人： 이영재 , 김희진
IPC分类号： A23L1/06 , A23L1/064
CPC分类号： A23L21/12 , A23L3/40 , A23L19/05 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A method for preparing fruit jam containing fresh fruits therein is provided to improve mouth feel and to prevent the fresh fruits from being deformed by external factors. CONSTITUTION: A method for preparing fruit jam containing fresh fruits therein comprises the following steps of: washing fruits and Gelidium amansii in a vinegar water or nanosized-silver water; peeling the washed fruits; slicing the peeled fruits; heating and stirring the fruit slices in conditions of low temperature and low pressure; pulverizing the Gelidium amansii to a size of 50~100mesh; mixing the pulverized Gelidium amansii in water at a ratio of 1:0.5~0.6; boiling the Gelidium amansii in water at 120~150°C for 1-3 hours, and taking out the Gelidium amansii; re-boiling the Gelidium amansii liquid to remove moisture; dipping fresh fruits in the Gelidium amansii liquid; taking out the fresh fruits and drying them; repeating the dipping and drying step 3-6 times; mixing the fresh fruits and the treated fruits in the conditions of low temperature and low pressure; and stirring the mixture at 50~100rpm for 3-6 minutes.
摘要翻译：目的：提供含有新鲜水果的水果果酱的方法，以改善口感，防止新鲜水果因外界因素而变形。构成：含有新鲜水果的水果果酱的制备方法，包括以下步骤：在醋水或纳米银银水中洗涤水果和蜜and，剥洗水果; 切好果皮; 在低温低压条件下加热搅拌果实切片; 将蜜粉碎至50〜100目; 以1：0.5〜0.6的比例将粉碎的Gel混合在水中; 在120〜150℃的水中煮沸Gel for 1-3小时，取出the the; 重新煮沸Gel ii液，去除水分; 在新鲜水果中浸泡新鲜水果; 取出新鲜水果并干燥; 重复浸渍和干燥步骤3-6次; 在低温低压条件下混合新鲜水果和经过处理的水果; 并以50〜100rpm搅拌混合物3-6分钟。

9. 发明公开

KR1020090096082A 알긴산젤리를 함유한 소시지, 어묵, 묵, 두부의 조성물과그 제조방법 无效
标题翻译：制备和组合物的方法，FISHCAKES，淀粉和琼脂糖与酸性酸
公开(公告)号：KR1020090096082A
公开(公告)日：2009-09-10
申请号：KR1020080021444
申请日：2008-03-07
申请人： 정용현
发明人： 정용현
IPC分类号： A23L1/06 , A23L1/317 , A23L1/325 , A23L1/20
CPC分类号： A23L21/10 , A23L11/00 , A23L13/60 , A23L17/00 , A23V2002/00 , A23V2200/04 , A23V2200/15
摘要： A composition of sausage, fish paste, starch jelly and bean curd containing alginate jelly and a preparing method thereof are provided to remove off-flavors and fishy smell while enhancing a flavor and color as well as texture, thereby improving consumer preference. A method for preparing fish paste comprises the following steps of: mixing 45-70wt% of surimi, 0.1-15wt% of sorbitol, 0.01-4wt% of ginseng salt, 0.1-4wt% of salt, 0.1-5wt% of soybean milk, 2-10wt% of refined fish oil containing DHA 6% or greater and EPA 6% or greater, 0.01-5wt% of seasoning, 0.1-15wt% of calcium-containing ingredient, 0.1-8wt% of soybean protein, 0.1-10wt% of seasoning sauce, 1-10wt% of albumen, 1-10wt% of starch, 0.01-4wt% of grapefruit extract and 5-20wt% of purified water; steaming and sterilizing the mixture in a high-temperature and high-pressure sterilizer; adding 1-15wt% of sliced cheese and 1-30wt% of alginate jelly; and molding into fish paste.
摘要翻译：提供了含有藻酸盐果冻的香肠，鱼酱，淀粉果冻和豆腐的组合物及其制备方法，用于除去异味和鱼腥味，同时增强风味和颜色以及质地，从而改善消费者偏好。制备鱼酱的方法包括以下步骤：将45-70重量％的鱼糜，0.1-15重量％的山梨醇，0.01-4重量％的人参盐，0.1-4重量％的盐，0.1-5重量％的豆浆，含有DHA 6％以上，EPA 6％以上，0.01-5wt％调味料，0.1-15wt％含钙成分，0.1-8wt％大豆蛋白质，0.1-10wt％的调味酱，1-10％的白蛋白，1-10wt％的淀粉，0.01-4wt％的葡萄柚提取物和5-20wt％的纯净水; 在高温高压灭菌器中对混合物进行蒸汽灭菌; 加入1-15重量％的切片奶酪和1-30重量％的藻酸盐果冻; 并成型成鱼酱。

10. 发明公开

KR1020090082706A 연근(蓮根)분말을 이용한 젤리형 음료의 제조방법 无效
标题翻译：玫瑰花粉JELLY BEVERAGE使用的制作方法
公开(公告)号：KR1020090082706A
公开(公告)日：2009-07-31
申请号：KR1020080008625
申请日：2008-01-28
申请人： 두길산업주식회사
发明人： 김진현
IPC分类号： A23L2/52 , A23L1/06 , A23L2/38
CPC分类号： A23L2/52 , A23L2/38 , A23L33/10 , A23V2002/00 , A23V2200/30
摘要： A method for preparing a jelly drink containing lotus root powder is provided to secure excellent taste and flavor as well as uniform color and to extend its shelf life. A method for preparing a jelly drink containing lotus root powder comprises the following steps of: heating 0.08-9wt% of lotus root powder and 93.16wt% of purified water at 90-100°C for 30 minutes; filtering them; adding high degree of sugar, oligosaccharide, apple juice, taurine, pine needle extract, water-soluble propolis, vitamin C, sodium citrate and polydextrose in a mixer; heating at 60-90°C and adding 1-18wt% of white sugar with the sweetness degree of 9-14 and 0.001-3wt% of pigment; adding 0.005-2.5wt% of perfume and 0.02-1wt% of acid until pH is adjusted to 2-4.8; and adding 0.1-1.5wt% of carrageenan and heating at 90-100°C for 20 minutes.
摘要翻译：提供一种制备含有莲藕粉末的果冻饮料的方法以确保优异的味道和风味以及均匀的颜色并延长其保质期。制备含有莲藕粉末的果冻饮料的方法包括以下步骤：在90-100℃下加热0.08-9重量％的莲藕粉和93.16重量％纯化水30分钟; 过滤它们在混合器中加入高糖，低聚糖，苹果汁，牛磺酸，松针提取物，水溶性蜂胶，维生素C，柠檬酸钠和聚右旋糖; 加热至60-90℃，加入1-18wt％白糖，甜度为9-14和0.001-3wt％颜料; 添加0.005-2.5重量％的香料和0.02-1重量％的酸，直到pH调节至2-4.8; 加入0.1-1.5重量％角叉菜胶，在90-100℃下加热20分钟。

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