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1. 发明公开

KR1020100004723A 튀김용 냉동양파와 그 제조방법 无效
标题翻译：冷冻食品的冷冻及其制作方法
公开(公告)号：KR1020100004723A
公开(公告)日：2010-01-13
申请号：KR1020080065057
申请日：2008-07-04
申请人： 이애경
发明人： 이애경
IPC分类号： A23L1/224 , A23L3/36
CPC分类号： A23L27/16 , A23L3/36 , A23L5/11
摘要： PURPOSE: Frozen onions for frying and a manufacturing method thereof are provided to manufacture the fried onions of a ring type, and to stick dough to the onions after applying the dough including onion squeeze and freezing the onions rapidly. CONSTITUTION: A manufacturing method of frozen onions for frying includes the following steps: cooling the onions after cutting the onions with the fixed thickness; separating the onions separately after sprinkling wheat flour or starch powder; mixing the separated onions with the wheat flour or the starch powder; manufacturing dough after agitating sugar, salt, frying powder, egg, the wheat flour or potato starch, and water to the onion squeeze after manufacturing the onion squeeze; coating the surface of the onions with bread crumbs after removing moisture from the onions; and manufacturing the frozen onions.
摘要翻译：目的：提供用于油炸的冷冻洋葱及其制造方法以制造环型油炸洋葱，并且在施加包括洋葱挤压的面团并迅速冷冻洋葱之后将面团粘在洋葱上。构成：用于油炸的冷冻洋葱的制造方法包括以下步骤：在切割具有固定厚度的洋葱之后冷却洋葱; 洒上小麦粉或淀粉粉后分开洋葱; 将分离的洋葱与小麦粉或淀粉粉混合; 搅拌糖，盐，油炸粉，鸡蛋，小麦面粉或马铃薯淀粉搅拌后制成面团，并在制作洋葱挤压后将水浸入洋葱中; 从洋葱中除去水分后，用面包屑涂上洋葱的表面; 并制造冷冻的洋葱。

2. 发明授权

KR100766297B1 닭갈비 발효양념의 제조방법 有权
标题翻译：鸡肉RIB生长季节的制作方法
公开(公告)号：KR100766297B1
公开(公告)日：2007-10-12
申请号：KR1020070050062
申请日：2007-05-23
申请人： 정철주 , 김보영
发明人： 정철주 , 김보영
IPC分类号： A23L1/23 , A23L1/221 , A23L1/224 , A23L1/39
CPC分类号： A23L27/10 , A23L11/20 , A23L19/01 , A23L23/00 , A23L27/50
摘要： A method of manufacturing fermented seasoning sauce for chicken ribs is provided to obtain the fermented seasoning sauce having effects of synergistically increasing the taste and flavor of meat and removing a fishy smell of chicken meat by mixing a spice for promoting lactic acid fermentation, cinnamon bark, green tea and shiitake powder for removing the odor of chicken meat and vegetables and flavorings for extending the distribution period. Fermented seasoning sauce for chicken ribs is prepared by the steps of: preparing garlic, onions, green onions and ginger as a spice for promoting lactic acid fermentation; preparing cinnamon bark, green tea and shiitake powder as material for removing the odor of chicken meat; preparing soy sauce, red pepper powder, red pepper paste, lactic acid bacteria fermented milk, mirin(sweet rice wine), flavored carbonated beverages, malt syrup, MSG, curry powder, black pepper and corn starch as remaining material; homogenizing the mixture for 1 to 3min; and successively aging the mixture at 20deg.C for 24hr, 14deg.C for 24hr, at 5deg.C for 24hr and storing the mixture at less than 5deg.C after sealing.
摘要翻译：提供制造用于鸡肋骨的发酵调味酱的方法，以获得发酵调味酱，其具有协同增加肉味和味道并通过混合用于促进乳酸发酵的香料和肉桂皮，去除鸡肉的鱼腥味，绿茶和香菇粉，用于去除鸡肉和蔬菜和调味品的气味，延长分发期。通过以下步骤制备用于鸡肋的发酵调味酱：制备大蒜，洋葱，洋葱和姜作为促进乳酸发酵的香料; 制备肉桂皮，绿茶和香菇粉作为去除鸡肉气味的材料; 制备酱油，红辣椒粉，红辣椒酱，乳酸菌发酵乳，米糠（甜米酒），风味碳酸饮料，麦芽糖浆，味精，咖喱粉，黑胡椒和玉米淀粉作为剩余物; 使混合物均质1〜3min; 然后在20℃下将混合物老化24小时，14℃，24小时，5℃，24小时，密封后将混合物保存在小于5℃。

3. 发明授权

KR100091350B1 양파 추출물 및 이의 제조방법 失效
公开(公告)号：KR100091350B1
公开(公告)日：1995-11-07
申请号：KR1019920023548
申请日：1992-12-08
申请人： 주식회사농심
发明人： 신재익 , 최수복 , 이승렬 , 채한주
IPC分类号： A23L1/224

4. 发明授权

KR100959651B1 양파 또는 마늘의 블록 제조 방법 失效
标题翻译：洋葱或大蒜块的生产方法
公开(公告)号：KR100959651B1
公开(公告)日：2010-05-26
申请号：KR1020080026502
申请日：2008-03-21
申请人： 강원대학교산학협력단
发明人： 최면 , 황하진 , 서동주 , 김대중 , 이현주 , 유진균
IPC分类号： A23L1/223 , A23L1/224 , A23L1/212 , A23L1/221
摘要： 본 발명은 양파 또는 마늘을 분쇄하는 단계(a); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계(b); 단계(b)의 건조분말을 포도당과 혼합하는 단계(c); 단계(c)의 포도당과 혼합된 분말을 과립성형하는 단계(d); 단계(d)의 과립성형한 입자를 압착 및 건조한 후 냉각하는 단계(e);를 포함하는 것을 특징으로 하는 블록 제조 방법에 관한 것으로, 견고성이 우수하여 편의성 및 휴대성이 좋고, 양파 또는 마늘을 장기간 저장할 수 있으며, 복원시 고유의 풍미를 유지하는 효과를 발휘한다.
마늘, 블록, 분말, 양파,

5. 发明公开

KR1020090112432A 당뇨 및 고혈압 등 혈관질환예방을 목적으로 한 감미료의개발 无效
标题翻译：自发性糖尿病患者和高血压患者的发展
公开(公告)号：KR1020090112432A
公开(公告)日：2009-10-28
申请号：KR1020080038326
申请日：2008-04-24
申请人： 우송대학교 산학협력단
发明人： 신명곤 , 송상문 , 이규희 , 김청규 , 임대영 , 이정석
IPC分类号： A23L1/224 , A23L1/223 , A23L1/236 , A23L1/221
CPC分类号： A23L27/16 , A23L27/105 , A23L27/30 , A23V2002/00 , A23V2200/326 , A23V2200/328
摘要： PURPOSE: A sweetener and a preparation method thereof are provided to reduce the oxidation of low-density lipoprotein(LDL) to contain a large amount of quercetin for hypertension, arteriosclerosis, and diabetes improvement. CONSTITUTION: A method for preparing a sweetener comprises the following steps of: pressurizing onions and their coats without water in a pressure extractor; maintaining the condition of 0.5~2Kg/cm^2 for 30-90 minutes; extruding the pressurized onions and their coats to obtain a sugar-substitution extract; and spray-drying the obtained sugar-substitution extract in conditions of inflow temperature of 100~200°C, outflow temperature of 70~100°C, in an atomizer with speed of 20,000~40,000rpm.
摘要翻译：目的：提供甜味剂及其制备方法，以减少低密度脂蛋白（LDL）的氧化，以含有大量用于高血压，动脉硬化和糖尿病改善的槲皮素。构成：制备甜味剂的方法包括以下步骤：在压力提取器中对没有水的洋葱及其涂层进行加压; 维持0.5〜2Kg / cm ^ 2的条件30-90分钟; 挤出加压的洋葱及其外套以获得糖取代的提取物; 并在温度为100〜200℃，流出温度为70〜100℃的条件下，在雾化器中喷雾干燥得到的糖取代物，速度为20,000〜40,000rpm。

6. 发明公开

KR1019940013375A 양파 추출물 및 이의 제조방법 失效
标题翻译：洋葱提取物及其制备方法
公开(公告)号：KR1019940013375A
公开(公告)日：1994-07-15
申请号：KR1019920023548
申请日：1992-12-08
申请人： 주식회사농심
发明人： 신재익 , 최수복 , 이승렬 , 채한주
IPC分类号： A23L1/224
摘要： 본 발명은 생약파착즙액 100중량부, 구연산과 인산으로 이루어지는 군으로부터 선택되는 어느 하나의 물질 0.02-0.3중량부, 아스코르브산 0.02-0.3중량부, 시스테인 0.02-0.3중량부로 이루어진 양파착즙액 조성물 71.5-91중량%와 싸이클로덱스트린, 아라비아검 및 아밀로검으로 이루어지는 군으로부터 선택된 하나 이상의 물질과 말토덱스트린의 혼합물인 부형제 9-28.5중량%로 이루어진 양파착즙액 혼합물을 60-70브릭스로 진공 농축시킨 것을 특징으로 하는 양파추출물을 제공한다.
상기 양파추출물을 분말형태로도 가공 가능하다.
이러한 양파추출물은 생양파를 착즙하여 착즙액을 추출하고, 추출된 착즙액에 구연산과 인산으로부터 선택되는 어느 하나의 물질과 아스코르브산 및 시스테인을 첨가하여 균질화하고, 규질화된 착즙액에 부형제를 가한다음 다시 균질화하고, 재균질화된 착즙액을 진공농축시켜 제조할 수 있다. 본 발명에 따른 양파추출물은 양파천연의 맛과 향을 지니고 갈변되지 않는 열은 노란색을 지니면서 장기보존이 가능하다.

7. 发明授权

KR100815293B1 양파분말을 이용한 기능성 식품 및 그 제조방법 有权
标题翻译：一种使用洋葱粉的功能性食物和一种制备食物的方法
公开(公告)号：KR100815293B1
公开(公告)日：2008-03-19
申请号：KR1020060106882
申请日：2006-10-31
申请人： 창녕군
发明人： 이준호 , 김혜란 , 석은주 , 임종환
IPC分类号： A23L1/221 , A23L1/224 , A23L1/30 , A23G3/48
CPC分类号： A23G3/48 , A23L27/10 , A23L27/16 , A23L33/00
摘要： A method of producing functional food using onion powder by the addition of freeze dried onions during the manufacture of food is provided to give food such as cookies and seasonings which satisfy consumer preference without the destruction of major ingredients in onions and to remove the onion smell. A cookie material containing 2 to 8% by weight of freeze-dried onion powder is baked at 155 to 185deg.C for 13 to 15min to produce onion cookies. For an example, onions are sliced, dried at room temperature for 2hr and freeze dried at -48deg.C for 5hr. Then, 3.435 to 26.565g onion powder with 50meshes is mixed with 300g wheat flour, 30g egg, 135g sugar, 180g butter, 7.5g baking powder and 0.4g salt, homogenized at 11,000rpm for 1min and baked to give onion cookies.
摘要翻译：提供了在食品制造过程中通过加入冷冻干燥洋葱生产功能性食品的方法，以提供满足消费者偏好的食物，例如饼干和调味料，而不会破坏洋葱中的主要成分并除去洋葱的味道。将含有2〜8重量％冷冻干燥的洋葱粉末的饼干材料在155〜185℃下烘烤13〜15分钟，制成洋葱饼干。例如，将葱切片，在室温下干燥2小时，在-48℃冷冻干燥5小时。然后，将3.435〜26.565g洋葱粉末与50g小麦面粉，30g鸡蛋，135g糖，180g黄油，7.5g焙烧粉和0.4g盐混合，以11,000rpm均化1分钟，烘烤得到洋葱饼干。

8. 发明公开

KR1020040093311A 양파 가루 제조방법 有权
标题翻译：生产通过冷冻保鲜来消除洋葱特征和酸味的洋葱粉
公开(公告)号：KR1020040093311A
公开(公告)日：2004-11-05
申请号：KR1020030027186
申请日：2003-04-29
申请人： 학교법인 후성학원
发明人： 황금희
IPC分类号： A23L1/224
摘要： PURPOSE: A method for preparing onion power in which characteristic taste and odor of an onion is eliminated by freezing onion is provided. It inhibits the enzyme reaction in the onion and the formation of sulfur compounds by the enzyme reaction, thereby minimizing the characteristic taste and odor of the onion. CONSTITUTION: An onion is frozen at -20deg.C for about 24hr without peeling the outer skin, quickly peeled and then cut into a predetermined size. The cut pieces of onion is dried at 60deg.C for about 24hr in a drier and ground into 70meshes or less.
摘要翻译：目的：提供通过冷冻洋葱消除洋葱特征味道和气味的制备洋葱力量的方法。它通过酶反应抑制洋葱中的酶反应和硫化合物的形成，从而使洋葱的特征味道和气味最小化。构成：将洋葱在-20℃冷冻约24小时而不剥离外皮，迅速剥离然后切成预定尺寸。将切片的洋葱在60℃干燥约24小时，在干燥器中研磨成70目以下。

9. 发明公开

KR1020040080505A 양파 고농축 추출물 제조방법 失效
标题翻译：制备高浓度提取物的方法
公开(公告)号：KR1020040080505A
公开(公告)日：2004-09-20
申请号：KR1020030015310
申请日：2003-03-12
申请人： 학교법인 후성학원
发明人： 조남철
IPC分类号： A23L1/224
CPC分类号： A23L27/16 , A23L5/20 , A23V2002/00 , A23V2300/50
摘要： PURPOSE: Provided is a method for preparing a highly concentrated extract of onion which is able to minimize stimulative taste and smell of the onion. CONSTITUTION: The method comprises steps of (a) freezing onion in a freezer without peeling it to prevent an enzymatic reaction of the onion; (b) after peeling off the frozen onion, cutting it into a predetermined size; (c) heating the cut-frozen state onion in a high pressure kettle; (d) after cooling down the heated onion, squeezing and filtering the onion to obtain an onion extract; (e) centrifuging the onion extract to remove solid materials therefrom; and (f) after obtaining supernatant from the solid materials removed onion extract and microfiltrating the supernatant, packing it.
摘要翻译：目的：提供一种能够最大限度地减少洋葱刺激味和气味的洋葱高浓缩提取物的制备方法。方法：该方法包括以下步骤：（a）冷冻洋葱而不剥离洋葱，以防止洋葱的酶反应; （b）剥离冷冻的洋葱后，将其切成预定尺寸; （c）在高压釜中加热冷冻状态的洋葱; （d）冷却洋葱后，将洋葱挤压过滤，得到洋葱提取物; （e）离心洋葱提取物以从其中除去固体物质; 和（f）从固体物质中取出上清液除去洋葱提取物并微滤过滤上清后，包装。

10. 发明公开

KR1020030013221A 양파분, 양파장아찌, 양파간장, 양파고추장, 양파된장제조방법 无效
标题翻译：制备洋葱粉，洋葱酱，大豆酱，洋葱红辣椒酱和大豆酱的方法
公开(公告)号：KR1020030013221A
公开(公告)日：2003-02-14
申请号：KR1020010048415
申请日：2001-08-07
申请人： 안성현
发明人： 안성현
IPC分类号： A23L1/224 , A23L1/238 , A23L1/212
摘要： PURPOSE: Provided are processes for preparing an onion powder, onion pickles, onion-soybean sauce, onion-red hot chili pepper paste and onion-soybean paste which have the pharmacological efficacies of onion. CONSTITUTION: The onion powder is prepared by drying onion at 100 deg. C for 5 hours and at 75 deg. C for 3 hours, and pulverizing the dried onion. The onion pickle is prepared by adding water to soybean sauce, boiling the diluted soybean sauce and adding it into the dried onion. The onion-soybean sauce is prepared by dipping a pouch containing a certain amount of the onion powder in a conventional soybean sauce and maturing the soybean sauce. The onion-red hot chili pepper soybean paste is prepared by mixing an onion extract with glutinous rice gruel or wheat flour gruel, fermented soybean powder, salt, red pepper hot chili powder and onion powder and maturing the mixture. The onion-soybean paste is prepared by adding a certain amount of the onion powder into fermented soybeans.
摘要翻译：目的：提供具有洋葱药理功效的洋葱粉，洋葱酱，洋葱酱，洋葱红辣椒酱，洋葱酱等的制备方法。规定：洋葱粉末是通过在100度干燥洋葱而制备的。 5小时和75度。 3小时，粉碎干燥的洋葱。洋葱酱是通过向酱油中加入水，煮稀释的大豆酱并加入到干洋葱中制备的。通过将含有一定量的洋葱粉末的小袋浸入常规酱油中并熟化酱油来制备洋葱酱油。洋葱红辣椒大豆酱是通过将洋葱提取物与糯米粥或小麦粉，发酵大豆粉，盐，红辣椒热辣椒粉和洋葱粉混合而成的混合物制成的。通过向发酵的大豆中加入一定量的洋葱粉来制备洋葱 - 大豆酱。

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