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1. 发明申请

WO2009069947A3 PREPARATION METHOD OF COOKED RICE IN ASEPTIC PACKING SYSTEM USING EMBRYO BUD-CONTAINING RICE 审中-公开
标题翻译：含胚芽的无菌包装系统中煮熟大米的制备方法
公开(公告)号：WO2009069947A3
公开(公告)日：2009-07-23
申请号：PCT/KR2008006987
申请日：2008-11-27
申请人： CJ CHEILJEDANG CORP , JEONG HYO-YOUNG , LEE CHANG YONG , KIM TAE HYEONG , CHOI JUN BONG , SHIN HYE-WON , KIM MIN-SOO
发明人： JEONG HYO-YOUNG , LEE CHANG YONG , KIM TAE HYEONG , CHOI JUN BONG , SHIN HYE-WON , KIM MIN-SOO
IPC分类号： A23L1/10
CPC分类号： A23L7/196
摘要： A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice' s flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or 1 onger.
摘要翻译：本发明提供了一种制备即时胚芽保留白米制品的方法。大米像白米一样用低速均匀压力的方法抛光，以保持胚芽，营养丰富，具有白米的风味。其脂质氧化与白米相似。控制胚芽保持白米的浸泡时间，以便在浸泡后不产生粘性物质，从而可以有效地杀灭水稻。因此，本发明的胚芽保留白米可以在室温下保存6个月或1个月。

2. 发明申请

WO2010062068A3 METHOD FOR MAKING PUFFED RICE SNACK FOODS 审中-公开
标题翻译：制作腌制米饭食品的方法
公开(公告)号：WO2010062068A3
公开(公告)日：2010-08-19
申请号：PCT/KR2009006535
申请日：2009-11-09
申请人： CJ CHEILJEDANG CORP , CHOI YOON SEOK , KIM TAE HYEONG , CHUNG SU YEON , LEE CHANG YONG
发明人： CHOI YOON SEOK , KIM TAE HYEONG , CHUNG SU YEON , LEE CHANG YONG
IPC分类号： A23G3/52 , A23G3/34 , A23G3/50 , A23L1/18
CPC分类号： A23G3/34 , A23G1/54 , A23G3/54 , A23L7/165 , A23P30/30
摘要： Provided is a method for making puffed rice snack foods, comprising: a rice flour making step which comprises immersing rice into water, dehydrating the rice such that the moisture content in the rice ranges from 20 to 40 wt %, and grinding the rice; a rice cake making step which comprises adding and mixing water to the rice flour, and steaming the mixture to make a rice cake; a sheet making step which comprises pressing the rice cake to make a sheet; a sheet cutting step which comprises aging the sheet at a low temperature, and cutting the sheet into millet-sized or bean-sized pieces; a drying and aging step which comprises drying and aging the cut pieces; and a puffing step which comprises puffing the dried and aged pieces by using a hot air roaster. The method of the present invention further comprises: a step which comprises mixing the puffed rice snack foods obtained in the puffing step with a syrup, pouring the mixture into a mold, and hardening the mixture in the mold, and thus is capable of making puffed rice snack foods of desired shape.
摘要翻译：本发明提供一种制作膨化米饭食品的方法，其特征在于，包括：米粉制作步骤，其包括将米浸入水中，使所述米饭脱水，使得米饭中的水分含量为20〜40重量％，研磨米饭; 一个制作米饼的步骤，包括向米粉中加入和混合水，蒸出混合物制成米饼; 片制作步骤，包括压制米饼制成片材; 片材切割步骤，包括在低温下老化片材，并将片材切割成小米尺寸或豆片; 干燥和老化步骤，包括干燥和老化切片; 以及膨化步骤，其包括通过使用热风烘焙器膨胀干燥和老化的部件。本发明的方法还包括：将在膨化步骤中获得的膨化米饭食品与糖浆混合的步骤，将混合物倒入模具中，并使模具中的混合物硬化，从而能够进行膨化所需形状的米饭零食。

3. 发明申请

WO2010047567A3 METHOD FOR MAKING PUFFED RICE SNACK FOODS 审中-公开
标题翻译：制作腌制米饭食品的方法
公开(公告)号：WO2010047567A3
公开(公告)日：2010-08-05
申请号：PCT/KR2009006186
申请日：2009-10-26
申请人： CJ CHEILJEDANG CORP , CHUNG SU YEON , KIM TAE HYEONG , CHOI YOON SEOK , LEE CHANG YONG
发明人： CHUNG SU YEON , KIM TAE HYEONG , CHOI YOON SEOK , LEE CHANG YONG
IPC分类号： A23G3/52
CPC分类号： A23L7/161 , A23L7/117
摘要： The present invention provides a method for making puffed rice snack foods in which a plurality of rice grain-sized to bean-sized puffed rice flakes are pressed into a flat shape, said method comprising: a step of making rice flour which comprises immersing rice in water, dehydrating the rice such that the moisture content of the rice is 20 to 40 wt %, and grinding the rice such that the diameter of each rice particle is 100 to 200 m; a step of making a rice cake which comprises adding and mixing water to the rice flour and steaming the mixture to make a rice cake; a step of making a sheet which comprises pressing the rice cake into a sheet; a sheet cutting step which comprises aging the sheet at a low temperature , and cutting the sheet into rice grain-sized to bean-sized pieces; a drying and aging step which comprises drying and aging the cut pieces; and a puffing step of putting the dried and aged pieces of a predetermined weight into a puffer, and puffing the dried and aged pieces.
摘要翻译：本发明提供一种制作膨化米饭食品的方法，其中将多个米粒大小的膨化大米片压制成扁平形状，所述方法包括：制备米粉的步骤，包括将米浸入水，使米饭的水分含量为20〜40重量％，研磨米，使每个米粒的直径为100〜200μm; 制作米饼的步骤，包括向米粉中加入和混合水并蒸煮混合物制成米饼; 制作片材的步骤，包括将米饼压成片材; 片材切割工序，其包括使所述片材在低温下老化，并将所述片材切割成米粒尺寸为豆片的片材; 干燥和老化步骤，包括干燥和老化切片; 以及将预定重量的干燥和老化的块放入吹气器中的膨化步骤，并且将干燥和老化的块膨胀。

4. 发明申请

WO2017204605A3 METHOD FOR PREPARING PROCESSED FOOD USING SEPARATED PACKAGING AND MILD HEAT STERILIZATION 审中-公开
标题翻译：使用分离包装和轻度热灭菌制备加工食品的方法
公开(公告)号：WO2017204605A3
公开(公告)日：2018-01-18
申请号：PCT/KR2017005558
申请日：2017-05-26
申请人： CJ CHEILJEDANG CORP
发明人： CHO WON IL , LEE NAM JU , KANG DAE IK , KIM TAE HYEONG , SHIN SANG MYUNG , LEE JONG IL , CHUNG MIN JU , CHOI SU HEE , KIM SEUNG CHUL
IPC分类号： A23L23/00 , A23L3/00 , A23L3/3463 , A23L3/3508
摘要： The present application relates to a processed food for room temperature distribution, which includes: (a) a first food portion including pastes, green vegetables, or a combination thereof; and (b) a second food portion including water and one food or more selected from the group consisting of meat, seaweed, seafood, root vegetables, fruit vegetables, and mushrooms, wherein the first food portion and the second food portion are separately packaged.
摘要翻译：本申请涉及一种用于室温分布的加工食品，其包括：（a）第一食物部分，其包含糊剂，绿色蔬菜或其组合; 和（b）第二食物部分，其包含水和选自肉，海藻，海鲜，根茎类蔬菜，水果蔬菜和蘑菇中的一种或多种食物，其中第一食物部分和第二食物部分分开包装。

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