子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식 | KR1020140058310 | 2014-05-15 | KR1020150101889A | 2015-09-04 | 정후길; 최희영; 김경희; 이승구; 문준성; 허창기; 박종혁 |
| 본 발명은 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식에 관한 것으로, 더욱 상세하게는, 유아들에게 제공되는 이유식에 있어 양질의 단백질을 제공하기 위해 치즈를 첨가함으로써 고비용의 육제품을 대체할 수 있도록 하는 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식에 관한 것이다.
본 발명의 치즈가 첨가된 이유식의 제조 방법은, 단백질 원(原)으로써 치즈를 포함하는 식재료가 제공되는 식재료 제공 단계; 상기 식재료에 대한 전처리 과정이 수행되는 전처리 단계; 상기 전처리 단계를 통해 전처리가 완료된 상기 식재료를 개량 및 배합하기 위한 개량 및 배합 단계; 및 상기 개량 및 배합 단계를 통해 개량 및 배합된 식재료를 조리하는 조리 단계;를 포함하되, 상기 치즈는 카티지 치즈, 카이소블랑코 치즈 및 가우다 치즈의 군(群)에서 선택된 적어도 하나 이상의 치즈일 수 있다. |
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| 142 | 글루텐 무첨가 제과제빵용 조성물 및 이의 용도 | KR1020130162787 | 2013-12-24 | KR1020150074724A | 2015-07-02 | 유한중; 민병철; 송은범 |
| 본발명은미알파화전분, 알파화전분, 계란및 당류를포함하는조성물로서, 상기미알파화전분대 알파화전분의중량비가 85:15 내지 45:55인것을특징으로하는글루텐무첨가제과제빵용조성물을제공한다. 본발명에따른제과제빵용조성물은제과제빵을위해통상적으로사용되는밀가루(또는글루텐)를포함하지않아도반죽특성이양호하여작업성이뛰어나다. 또한, 본발명에따른제과제빵용조성물로제조된과자또는빵은식감, 맛, 향, 전체선호도와같은관능적특성이우수하다. 따라서, 본발명에따른제과제빵용조성물로제조된과자또는빵은글루텐에알레르기반응을보이는사용자, 셀리악병환자, 아토피환자등에대한맞춤형식품으로유용하다. | ||||||
| 143 | 현미을 이용한 피자도우 | KR1020130143722 | 2013-11-25 | KR1020150059945A | 2015-06-03 | 김소정; 김정수 |
| 본발명은현미을이용한피자도우에관한것으로, 더욱상세하게는현미; 식용유로볶은야채및/또는육류; 체다치즈; 화이트소스;를혼합하여그 위에달걀및 빵가루를입히고기름에살짝튀겨고소한현미피자도우를제공하며, 본발명에의한피자도우를이용한피자는기호성과풍미가우수할뿐만아니라, 장시간보관후또는피자가식은후에도맛과식감이변하지않는효과가있다. | ||||||
| 144 | 누룽지 도우를 이용한 피자의 제조방법 | KR1020120125951 | 2012-11-08 | KR1020140059464A | 2014-05-16 | 오재현 |
| The present invention relates to a method for manufacturing pizza using dough made of crusts of overcooked rice, which is moderately crispy, has savory taste, and is highly digestible. The method for manufacturing pizza using dough made of crusts of overcooked rice includes the steps of: a) obtaining dough made of crusts of overcooked rice by kneading and molding a mixture of ground crusts of overcooked rice, boiled sweet potatoes, oligosaccharide, and soybean powder; and b) baking the dough made of the crusts of overcooked rice after putting pizza toppings on the dough and placing the dough on a pizza pan in an oven. | ||||||
| 145 | 감자 만주 및 그의 제조방법 | KR1020120091327 | 2012-08-21 | KR101319396B1 | 2013-10-17 | 김봉수; 조경호; 박인영 |
| PURPOSE: A production method of potato manju is provided to remove the acrid taste of potato by boiling the potato in a fermented soybean paste solution. CONSTITUTION: Potato is inserted into a boiling pot, and 1.5-2 times the amount of fermented soybean paste solution is poured into the pot for boiling. 10-20 g of sugar and 2-4 g of butter are melted in 4-6 g of starch syrup, and 10-90 g of boiled potato is added to the mixture before boiling. The boiled mixture is mixed with 4-6 g of custard cream mix, 8-12 g of walnut powder, 40-60 g of soybean sediment to obtain potato sediment. 210-230g of sugar, 160-180g of egg, 90-110 g of boiled potato, 18-22 g of concentrated milk, 18-22 g of starch syrup, and 40-60 g of butter are mixed to obtain manju skin dough. The manju skin dough is aged, and mixed with 380-400 g of weak flour, 7-9 g of baking powder, and 6-8 g of sodium bicarbonate before secondly aging. The aged manju skin dough is divided into 10-20 g each, and 30-40 g of potato sediment is inserted into the manju skin dough. [Reference numerals] (AA) Boiling potato; (BB) Making potato sediment; (CC) Making manju skin dough; (DD) Encrusting; (EE) Molding; (FF) Topping; (GG) Baking; (HH) Potato manju | ||||||
| 146 | 비타민 Ｋ가 증량된 ＴｈｙＡ(-) 변이주 박테리아 | KR1020117029181 | 2010-06-01 | KR1020120016642A | 2012-02-24 | 페데르센마틴 |
| 비타민 K가 증량된
thyA (-) 변이주 박테리아와 포유류 (예컨대, 인간)의 비타민 K 결핍증의 예방 및/또는 치료용 조성물/제품 제조를 위한 이들
thyA (-) 변이주의 용도.
|
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| 147 | 현미를 주재로 한 식품조성물 | KR1020100069316 | 2010-07-19 | KR1020120008572A | 2012-02-01 | 이민성 |
| PURPOSE: A food composition using brown rice as a main material, with added minerals and vitamins, and a producing method thereof are provided to enable users to ingest minerals and vitamins contained in the composition. CONSTITUTION: A producing method of a food composition using brown rice as a main material comprises the following steps: mixing 100 parts of steamed brown rice powder by weight, 30-100 parts of Chinese cabbage kimchi by weight, 100-200 parts of soft cheese by weight, and 30-10 parts of fresh vegetables by weight; molding the mixture into a plate shape; and heating the mixture. | ||||||
| 148 | 냉동 고기완자의 제조방법 및 이의 제조방법으로 제조된 냉동 고기완자 | KR1020100047040 | 2010-05-19 | KR1020110127510A | 2011-11-25 | 이형남 |
| PURPOSE: A producing method of frozen meat balls, and the frozen meat balls are provided to secure meat juice and the flavor of meat, and to remove the unique bad smell of the meat. CONSTITUTION: A producing method of frozen meat balls comprises the following steps; mixing 100 parts of soju mixture by weight containing water and soju with 3-6 parts of curing agent by weight to obtain a curing solution; dipping meat into the curing solution at room temperature for 1-3 hours for aging the meat; mixing the cured meat after grounding, vegetables, seafood, starch powder, and sugar to obtain meat dough; separating the constant amount of meat dough, and inserting cheese in the center of the dough before molding to obtain the meat balls; and rapidly freezing the meat balls. | ||||||
| 149 | 과일 함유 크림소스 및 그 제조방법 | KR1020100041407 | 2010-05-03 | KR1020110121901A | 2011-11-09 | 김경진 |
| PURPOSE: Cream sauce containing crushed fruit, and a producing method thereof are provided to prevent the generation of layer separation inside dairy products, and to secure the flavor and the taste of the fruit. CONSTITUTION: A producing method of cream sauce containing crushed fruit comprises the following steps: mixing 15-30wt% of fruit with low acidity and 2-3wt% of butter, and stir-frying the mixture for 6-7 minutes at 60-80 deg C; adding 4-6wt% of white roux into the fruit mixture before crushing the fruit to obtain a first mixture; mixing 5-10wt% of crushed fruit, 20-30wt% of fresh cream, 20-30wt% of milk, and 5-10wt% of sugar, and heating the mixture for 15-20 minutes at 70-80 deg C to obtain a second mixture; and mixing the first and second mixtures, and adding 5-10wt% of cheese before heating for 5 minutes at 80 deg C. | ||||||
| 150 | 현미를 주재로 한 식품조성물 | KR1020100032115 | 2010-04-08 | KR1020110112903A | 2011-10-14 | 이민성 |
| 본발명은 현미를 주재로 한 식품조성물에 관한 것이며, 상세하게는 찐 현미분말을 주재 한 식품조성물에 있어서 각 영양소비율의 영양섭취기준의 충족 및 찐 현미분말의 먹는 방법 다양화에 관한 것이다.
본발명은 찐 현미분말 100중량부에, 생 필수영양소 보충식품 100~150 중량부, 생 채소 70~150 중량부 및 연질치즈 100~200 중량부를 포함하여서 된 것이다. |
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| 151 | 현미를 주재로 한 식품조성물 | KR1020100032114 | 2010-04-08 | KR1020110112902A | 2011-10-14 | 이민성 |
| 본발명은 현미를 주재로 한 식품조성물에 관한 것이며, 상세하게는 찐 현미분말을 주재로 한 식품조성물에 관한 것으로서, 찐 현미를 주재로하여 간편식으로 각 영양소비율을 영양권장량에 근접시킴과 아울러 질을 향상하고 맛을 더욱더 다양하고 양호하게 내개 한 것이다.
본발명은 찐 현미분말 100중량부에, 권장영양소 보충분말 8.75~100 중량부 및 가루치즈 5~40 중량부를 포함하여서 된 것이다. |
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| 152 | 쌀 피자 제조방법 | KR1020090014953 | 2009-02-23 | KR1020100095907A | 2010-09-01 | 이천용; 박정길 |
| PURPOSE: A method for manufacturing rice pizza is provided to obtain soft texture due to a uniform net structure through a mixing process, to have the original taste and flavor of rice, and to enable a taker to safely eat the rice pizza due to the soft texture. CONSTITUTION: A method for manufacturing rice pizza comprises the following steps: manufacturing dough by mixing rice flour, starch, xanthangum, sugar, salt, yeast, a fermented liquor, mal syrup, butter, olive oil, and water; fermenting the dough at 10-50°C for 20-100 minutes; forming the fermented dough into a dough shape and roasting the dough at 230-290°C for 1-20 minutes; topping materials on the roasted dough; secondarily roasting the dough at 230-290°C for 5-10 minutes. | ||||||
| 153 | 꿀, 당, 유제품 및 열매를 포함하는 빵 요리 및 그제조방법 | KR1020060090029 | 2006-09-18 | KR100816807B1 | 2008-03-27 | 고범석 |
| Bread containing honey, sugar, milk products and fruit and a preparation method thereof are provided to make the taste and appearance of bread good by using a sauce made of honey and sugar and a topping made of a milk product and a fruit. Bread containing honey, sugar, milk products and fruit is prepared by the steps of: (a) mixing 120~190wt.pt of honey and 31~47wt.pt of sugar to 100wt.pt of water, and heating the mixture at 95~110‹C for 10~30min to make a sauce; (b) mixing 55~88wt% of a milk product selected from the group consisting of butter, margarine, cheese, cream and their mixture, and 12~45wt% of a fruit or its jam to make a topping; (c) baking bread in an oven at 200~250‹C for 1~5min; (d) allowing 20~35wt.pt of the sauce per 100wt.pt of the baked bread to permeate the bread; and (e) putting 10~80wt.pt of the topping per 100wt.pt of the bread permeated with the sauce on the top or side of the bread. | ||||||
| 154 | 도토리피자 | KR1020070086983 | 2007-08-29 | KR1020070101186A | 2007-10-16 | 박창미 |
| An acorn pizza is provided to obtain various health-improving effects including an effect of absorbing/discharging heavy metals and other harmful substances, anti-fatigue effect, anti-hangover effect, digestion-stimulating effect and anti-cancer effect, as well as advantages of acorn as a low-calorie alkaline health-aid food. An acorn pizza is obtained by the method comprising the steps of: disposing acorn dough with a thickness of about 1-5mm on an oven plate(11) as a bottom of the pizza, followed by aging for about 20 minutes; cutting kimchi(3), mushroom(4) and dry acorn jelly(5) into a desired size, dewatering the materials, frying the materials with olive oil while adding tomato paste(6) and a flavor(7) thereto; spreading the materials on the acorn dough(1), and further spreading cheese(2A) thereon; topping the cheese with mushroom, onion(8), paprika(9) and walnut(10), and further spreading cheese(2B) thereon; and baking the pizza in an oven at 180-200 deg.C for about 15-20 minutes. | ||||||
| 155 | 콜레스테롤 수치를 낮추는 치즈밥 조리방법 | KR1020060098694 | 2006-10-11 | KR1020060113604A | 2006-11-02 | 최정헌 |
| Provided is a method for preparing cheese bap(boiled rice) which is rich in calcium, iron content and provitamin D, lowers the level of cholesterol and prevents osteoporosis. The method comprises the steps of cooking 140 g of unpolished glutinous rice and sealing the cook unpolished glutinous bap in a pack; preserving 15 g of the Auricularia auricula-judae soaked in water and 15 g of an eggplant with salt and squeezing it chipping it with 25 g of an onion, and preparing 20 g of a cheese powder; frying the chopped onion, the chopped Auricularia auricula-judae and the chopped eggplant with an olive oil for 5 min; putting the fried one on the unpolished glutinous bap, spraying the cheese powder, sealing the pack and storing it in a refrigerator; and opening the edge of the cover of the pack by about 0.5 cm, warming it in a microwave oven for about 2 min, and mixing it with unpolished rice bap. | ||||||
| 156 | 피자호떡 제조방법 | KR1019980036831 | 1998-09-07 | KR1020000018970A | 2000-04-06 | 김옥배 |
| PURPOSE: Provided is a manufacturing process of a pancake stuffed with pizza. The pancake stuffed with pizza enhances health because it has many ingredients(meat, pork, leeks, onions, mushrooms, carrots, cheese, etc) unlike conventional sugar-stuffed pancake. CONSTITUTION: The process comprises the steps of: (1) mixing of 1000g wheat flour, 70gsugar, 20g salt, 20g butter, 30g millet jelly, 20g yeast, 20g rising helper; (2) kneading (1) with 750ml water; (3) fermenting at 23 deg.C for 3hrs and making flat dough with each 50g of it; (4) mixing of 200g boiled leeks, 50g pizza spice, 500g onions, 5g salt, 200g mushrooms, 100g solid olive oil, 200g boiled carrots, 2000g cheese, 300g meat, 300g pork, 100g ham, 15g seasoning to make ingredients; (5) putting ingredients on a flat dough and shaping a pancake stuffed pizza; (6) baking each at 180-200 deg.C for 7minutes. | ||||||
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