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

KR102085996B1 삼겹살 모양의 젤리 제조 방법 有权
公开(公告)号：KR102085996B1
公开(公告)日：2020-03-06
申请号：KR1020190167823
申请日：2019-12-16
申请人： (주)다우에프에스
发明人： 최효섭
IPC分类号： A23G3/54 , A23G3/42 , A23G3/34 , A23G3/32

2. 发明授权

KR101445138B1 오색 계열의 항암 약초를 함유한 약초과자 및 그의 제조방법 有权
标题翻译：具有五色颜料的防腐剂中医药草药及其制造方法
公开(公告)号：KR101445138B1
公开(公告)日：2014-10-06
申请号：KR1020130120922
申请日：2013-10-11
申请人： 정용면 , 정현기
发明人： 정용면 , 김수경 , 최진상 , 손만자 , 정현기
IPC分类号： A23G3/48 , A23G3/32 , A21D8/02 , A21D13/08
CPC分类号： A23G3/48 , A21D8/02 , A21D13/80 , A23V2002/00 , A23V2200/044 , A23V2200/308
摘要： The present invention relates to a medicinal herb snack containing anticancer herbs having five colors and to a method for producing the same. The medicinal herb snack of the present invention contains anticancer herbs having five colors such as blue, red, yellow, white, and black, so that the colors of the herbs are maintained and flavors and tastes are improved. The texture of a Castella composition is provided, and the structure of the snack is maintained in the form of a Castella even after being frozen. In a method for producing the same, gluten is minimally produced, and food ingredients are mixed with anticancer medicinal herb powder having five colors and ensured with heat resistance and stability against acid and a base. Accordingly, the medicinal herb snack containing anticancer medicinal herbs having five colors, compared to existing walnut-type snacks, has properties in which tastes are controlled, a Castella-type texture is improved, and a Castella structure is maintained even after being frozen so that promotion of well-being is ensured. In particular, anticancer herbs from pure areas which are appropriate to the Oriental traditional five elements are contained so as to be provided as health food for diabetics and children.
摘要翻译：本发明涉及含有五种颜色的抗癌草药的药用草本零食及其制造方法。本发明的药草食品含有具有蓝，红，黄，白，黑五种颜色的抗癌草药，从而保持香草的颜色，改善味道和口味。提供了卡斯特拉组合物的质地，即使在冷冻之后，小吃的结构也保持为卡斯特拉的形式。在其制造方法中，最低限度地生产麸质，并且将食品成分与具有五种颜色的抗癌药草粉末混合并确保耐酸性和对酸和碱的稳定性。因此，与现有的核桃型小吃相比，具有五种颜色的抗癌药草的药草零食具有控制口味的特性，改善了卡斯特拉型织构，并且即使在冷冻后仍保持卡斯特拉结构，使得促进幸福得到保障。特别是适用于东方传统五元素的纯净地区的抗癌药物，被作为糖尿病患者和儿童的保健食品而被提供。

3. 发明公开

KR1020130069086A 2종 이상의 색상을 지닌 아이스크림용 콘과자의 제조방법 有权
标题翻译：具有各种颜色的冰淇淋的制作方法
公开(公告)号：KR1020130069086A
公开(公告)日：2013-06-26
申请号：KR1020110136634
申请日：2011-12-16
申请人： 주식회사 빙그레
发明人： 임태을
IPC分类号： A23G9/50 , A23G9/42 , A23G9/24 , A23G3/32 , A21D13/08 , A21C15/02
CPC分类号： A23G9/506 , A23G2220/14
摘要： PURPOSE: Ice cream having excellent functionality and/or sensuality compared to conventional ice creams is provided using corn cookie having more than two colors as a container for ice cream. CONSTITUTION: A first corn cookie mix is filled into a mold to let it be 5-95% compared to the mold volume. A first corn cookie mix and a different color of a second corn cookie mix are filled to be 5-95% compared to the mold volume. The mold cover is closed and heated. A first corn cookie mix is obtained after mixing 20-40 weigh% of wheat flour, 10-20 weight% of saccharides, 1-2 weight% of vegetable oil, 0.1-0.5 weight% of purified water, 0.1-0.5 weight% of an emulsifier, and the remainder of purified water in 100-300 rpm for 30-60 minutes. A second corn cookie mix is obtained after mixing 20-40 weight% of wheat flour, 10-20 weight% of saccharides, 1-2 weight% of vegetable oil, 0.1-0.5 weight% of purified water, 0.1-0.5 weight% of emulsifier, and the remainder of purified water in 100-300 rpm for 30-60 minutes. Vegetable oil is more than one selected from palm oil, sunflower oil, and rape oil.
摘要翻译：目的：与常规冰淇淋相比，具有优异功能和/或性感的冰淇淋使用具有两种以上颜色的玉米饼作为冰淇淋的容器。构成：将第一颗玉米饼干混合物装入模具中，使其与模具体积相比为5-95％。与模具体积相比，第一个玉米饼干混合物和不同颜色的第二个玉米饼干混合物的填充量为5-95％。模具盖封闭加热。在混合20-40重量％的小麦粉，10-20重量％的糖，1-2重量％的植物油，0.1-0.5重量％的纯化水，0.1-0.5重量％的小麦粉，乳化剂，剩余的纯水以100-300rpm的速度搅拌30-60分钟。在混合20-40重量％的小麦粉，10-20重量％的糖，1-2重量％的植物油，0.1-0.5重量％的纯水，0.1-0.5重量％的小麦粉，乳化剂，剩余的纯水以100-300rpm的速度搅拌30-60分钟。植物油多于棕榈油，向日葵油，油菜籽油等。

4. 发明公开

KR1020090063605A 사과 스낵의 제조방법 无效
标题翻译：从苹果制造SNAK的工艺
公开(公告)号：KR1020090063605A
公开(公告)日：2009-06-18
申请号：KR1020070131036
申请日：2007-12-14
申请人： 문경시
发明人： 김미자 , 조정형
IPC分类号： A23L1/212 , A23G3/34 , A23G3/32
CPC分类号： A23L19/05 , A23L3/40 , A23L19/09 , A23L33/15 , A23V2002/00 , A23V2250/708
摘要： A method for preparing an apple snack using a soaking liquid is provided to show natural taste and flavor of apples and to prevent the browning of apples without separate chemical treatment by soaking apples in the soaking liquid. A method for preparing an apple snack comprises the following steps of: washing apple with water; dividing the washed apple into 4 pieces and removing seeds; slicing the apple 2-10mm in thickness; soaking the sliced apple in a soaking liquid containing 2 liters of water, 75-600g of sugar, 11-90g of salt, 2.5-20g of vitamin C and 1.25-10g of citric acid for 30 minutes or more; taking the apple out of the soaking liquid and removing moisture; and drying the apple using a hot-wind drier. The drying step is performed with 45~80°C of hot wind for 3-10 hours until the apple contains 3-11% of moisture.
摘要翻译：提供使用浸泡液制备苹果小吃的方法，以显示苹果的天然味道和味道，并且通过在浸泡液中浸泡苹果而不进行单独的化学处理来防止苹果的褐变。一种制备苹果小吃的方法包括以下步骤：用水洗苹果; 将洗涤的苹果分成4块并除去种子; 切苹果厚度2-10mm; 将切片的苹果浸泡在含有2升水，75-600克糖，11-90克盐，2.5-20克维生素C和1.25-10克柠檬酸的浸泡液中30分钟以上; 将苹果从浸泡液中取出并除去水分; 并使用热风干燥器干燥苹果。干燥步骤用45〜80℃的热风进行3-10小时，直到苹果含有3-11％的水分。

5. 发明授权

KR1019590001891B1 캬라멜 및 기타 과자 제조 방법 失效
公开(公告)号：KR1019590001891B1
公开(公告)日：1959-11-10
申请号：KR1019590000817
申请日：1959-05-04
申请人： 김의환
发明人： 김의환
IPC分类号： A23L1/03 , A23G3/32

6. 发明授权

KR102449458B1 쌀찜제누아즈 및 그 제조방법 有权
公开(公告)号：KR102449458B1
公开(公告)日：2022-09-30
申请号：KR1020220021217
申请日：2022-02-18
IPC分类号： A21D13/80 , A23L7/10 , A21D8/06 , A21D13/047 , A21D10/04 , A21D10/00 , A21D13/47 , A21D13/10 , A21D13/24 , A21D13/28 , A21D2/26 , A23L19/00 , A23C13/12 , A23G1/00 , A23G3/32

7. 发明公开

KR1020220074759A 부재료를 포함하는 카라멜의 제조방법 및 그에 따라 제조된 카라멜 审中-实审
公开(公告)号：KR1020220074759A
公开(公告)日：2022-06-03
申请号：KR1020210162795
申请日：2021-11-23
IPC分类号： A23G3/32 , A23G3/46 , A23G3/42 , A23G3/34
摘要： 본실시예들에의하면, 부재료가균일하게함유되어일정하고우수한식감을제공할수 있으며, 성형및 성형된형상의유지가용이하며, 부재료고유의풍미와향미를온전히제공할수 있다.

8. 发明授权

KR101806852B1 한방약재를 이용한 총명 캔디 및 그 제조방법 有权
标题翻译：糖果糖果使用草药及其制造方法
公开(公告)号：KR101806852B1
公开(公告)日：2017-12-11
申请号：KR1020130151381
申请日：2013-12-06
申请人： 김태석
发明人： 송호민
IPC分类号： A23G3/48 , A23G3/34 , A23G3/32 , A23G3/00
摘要： 본발명은한방약재를이용한총명캔디에관한것으로, 물엿 58.0 ~ 60.0wt%, 당 38.0 ~ 40wt%, 색소 0.6 ~ 0.08wt%, 합성착향료 0.60 ~ 0.80wt%에대해원지농축액 0.06 ~ 0.08wt%, 백봉령농축액 0.06 ~ 0.08wt%, 감초농축액 0.06 ~ 0.08wt%, 석창포농축액 0.06 ~ 0.08wt%, 홍삼농축액 0.10 ~ 0.15wt%의조성물과배합비포함하는것을기술적요지로한다. 이에따라총명탕에들어있는성분을함유하고있을뿐만아니라, 휴대가가능해언제어디서나편리하게섭취할수 있는효과를제공한다.
摘要翻译：本发明的使用草药涉及智能糖果，糖浆58.0〜60.0wt％，38.0〜40重量％时，染料0.6〜0.08wt％，合成调味剂0.06〜0.08wt％的浓缩物片约0.60〜0.80wt％的糖， baekbongryeong集中和0.06〜0.08wt％，甘草集中0.06〜0.08wt％，seokchangpo集中0.06〜0.08wt％，技术主题，包括所述组合物和红参的混合比例提取0.10〜0.15重量％。因此，它不仅包含成明汤所含的成分，而且还可以随身携带，以便便于摄取。

9. 发明公开

KR1020150124339A 캬라멜와인 审中-实审
标题翻译：卡梅尔葡萄酒
公开(公告)号：KR1020150124339A
公开(公告)日：2015-11-05
申请号：KR1020140051123
申请日：2014-04-28
申请人： 김서희
发明人： 김서희
IPC分类号： C12G1/00 , C12G1/06 , A23G3/32
CPC分类号： C12G1/00 , C12G1/06 , C12G2200/21
摘要： 1.포도주원액에캬라멜을첨가한다. 2.맛을내는다른재료나,스파클링이나탄산이들어간재료나, 비타민등영양분이들어간재료가추가될수있다.
摘要翻译：焦糖加入未稀释的葡萄酒中。添加另一种制作口味的成分，一种起泡或具有碳酸的成分，或包含营养补充剂如维生素的成分。

10. 发明授权

KR100757406B1 스낵 코팅용 캐러멜 조성물, 이를 이용한 캐러멜이 도포된원통형 스낵의 양산 방법, 그리고 그로부터 제조된캐러멜이 도포된 스낵 有权
标题翻译：用于SNACK涂料的卡马尔组合物，其使用的卡马尔涂层柱塞的生产方法和其制造的卡马尔涂层柱塞
公开(公告)号：KR100757406B1
公开(公告)日：2007-09-11
申请号：KR1020060111680
申请日：2006-11-13
申请人： 박충호
发明人： 박충호
IPC分类号： A23G3/32 , A23G3/34 , A23G3/36 , A23G3/42
CPC分类号： A23G3/343 , A23G3/42 , A23G3/54
摘要： A caramel syrup composition for coating snack is provided to allow for easy production of snack products coated with caramel by having a relatively low water activity and low viscosity as compared with conventional syrup. And a method of massively manufacturing a cylindrical snack by coating a center comprising cylindrical confectionery with a caramel syrup composition containing maltitol, sucrose and sweetened condensed milk is provided. First, 15 to 25% by weight of sorbitol is mixed with 17 to 27% by weight of maltitol, 10 to 15% by weight of sucrose and 20 to 28% by weight of sweetened condensed milk to obtain a caramel syrup composition for coating a snack. Secondly, a center comprising cylindrical confectionery is arranged on a net-type conveyor belt. Then, the center comprising the cylindrical confectionery is coated with the caramel syrup composition with a viscosity of 60 to 390P by flowing of the caramel syrup composition in a curtain form on the cylindrical confectionery at 60 to 85deg.C and attached with nuts or nut granules by cooling to 25 to 35deg.C. The center is filled with cream, jam or marshmallow.
摘要翻译：提供用于涂层小吃的焦糖糖浆组合物，以便与常规糖浆相比，通过具有相对较低的水分活性和低粘度来容易地生产包含焦糖的小吃产品。提供了通过用包含麦芽糖醇，蔗糖和甜炼乳的焦糖糖浆组合物涂覆包括圆柱形糖果的中心来大规模制造圆筒形小吃的方法。首先，将15〜25重量％的山梨糖醇与17〜27重量％的麦芽糖醇，10〜15重量％的蔗糖和20〜28重量％的甜炼乳混合，得到焦糖浆组合物，小吃。其次，将包括圆柱形糖果的中心布置在网状输送带上。然后，将包含圆柱形糖果的中心涂覆有焦糖浆组合物，粘度为60至390P，将焦糖浆组合物以帘式形式在60至85℃下流动到圆柱形糖果上，并用坚果或坚果颗粒通过冷却至25〜35℃。中心充满奶油，果酱或棉花糖。

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