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1. 发明授权

KR101815297B1 김밥용 조미액 제조방법 및 그를 이용한 김밥 有权
标题翻译：使用它的Kimbap和Kimbab调味料的制备方法
公开(公告)号：KR101815297B1
公开(公告)日：2018-01-04
申请号：KR1020170065215
申请日：2017-05-26
申请人： 박진규
发明人： 박진규
IPC分类号： A23L27/10 , A23L27/12 , A23D9/00 , A23L7/196
CPC分类号： A23L27/105 , A23D9/00 , A23L7/196 , A23L27/11 , A23L27/12 , A23V2002/00
摘要： 본발명은 a) 양파와사과를껍질째채 썰어준비하는단계, b) 설정량의식용유를가열하는단계, c) 상기 b) 단계에서설정온도로가열된식용유에상기 a) 단계에서준비된양파와사과를투입하여가열하는단계, d) 상기 c) 단계에서투입된상기양파와사과가갈색으로변화될때까지가열한후 상기양파와사과를제거하고상온으로냉각시키는단계, 및 e) 상기 d) 단계에서냉각된식용유에참기름을투입하여혼합하는단계를포함하는김밥용조미액제조방법을제공한다.
摘要翻译：本发明一个）洋葱，包括以下步骤：苹果皮jjaechae切片制备，b）加热植物油的量的设定步骤，c）中洋葱和）在步骤b上的食用加热的油的步骤a）中制备的苹果在步骤温度设定 D）加热步骤c）中加入的洋葱和苹果，直至颜色变为棕色，除去洋葱和苹果并冷却至室温，和e）在步骤d）中冷却，并将芝麻油加入食用油中以混合食用油。

2. 发明公开

KR1020150121970A 마늘 발효 조성물의 제조방법 및 이 방법으로 제조된 마늘 발효 조성물 有权
标题翻译：发酵液组合物的制备方法及其发酵的组合物
公开(公告)号：KR1020150121970A
公开(公告)日：2015-10-30
申请号：KR1020140048259
申请日：2014-04-22
申请人： 천현수
发明人： 천현수
IPC分类号： A23L19/00 , A23L27/10 , C12P1/04
CPC分类号： A61K36/8962 , A23L19/00 , A23L27/10 , A23L27/105 , A23L27/24 , A23L33/105 , A23V2002/00 , A61K2236/00 , C12P1/04 , C12R1/125
摘要： 본발명은마늘발효조성물의제조방법및 이방법으로제조된마늘발효조성물에관한것으로, 섭취가용이하고부작용이없으며마늘의우수한약리적, 생리적효능을증진시킨마늘발효조성물을제공하는데 그목적이있다. 이를위해본 발명의일 양상에따른마늘발효조성물의제조방법은, 본발명의일 양상에따른마늘발효조성물의제조방법은, 마늘과, 물과, 발효균주를혼합한후 발효시켜마늘의당과단백질을분해전환하는 1차발효단계; 상기발효물을고액분리하여수득한여액에탄소원을추가공급하여발효시킴으로써여액의암모니아를제거하고추가공급된탄소원을분해전환하는 2차발효단계;를포함하는것을특징으로한다.
摘要翻译：本发明涉及发酵大蒜组合物的制造方法，以及由此制造的发酵大蒜组合物。本发明提供一种易于摄取，无副作用，并且具有改善的大蒜的药物和生理效率的发酵大蒜组合物。为此，根据本发明的一个实施方式的发酵大蒜组合物的制造方法包括：将大蒜，水和发酵菌株混合的第一发酵工序，发酵所述混合物以分解大蒜的糖和蛋白质，相同; 以及第二发酵步骤，向通过固体分离发酵产物得到的滤液另外供给碳源，并将其发酵以除去滤液中的氨，分解附加供应的碳源，并将其替换。

3. 发明授权

KR101463081B1 흑마늘 소스의 제조방법과 그 방법으로 제조된 흑마늘 소스 有权
标题翻译：制造GARLIC源的过程
公开(公告)号：KR101463081B1
公开(公告)日：2014-11-21
申请号：KR1020140120790
申请日：2014-09-12
申请人： 주식회사 금진식품
发明人： 송경섭
IPC分类号： A23L23/00
CPC分类号： A23L23/00 , A23L27/105
摘要： 본 발명은 치킨 소스, 스테이크 소스, 야채드레싱 소스, 튀김류 소스 및 돈가스 소스로 사용되는 소스의 제조방법에 있어서 백설탕 3.8 중량부, 생강분말 0.01 중량부, 조미료 0.09 중량부, 전분 0.12 중량부, 프락토올리고당 44 중량부, 간장 7.1 중량부, 과당 4.7 중량부, 맥아엿 2.8 중량부, 흑마늘농축액 6.5 중량부, 양파엑기스 4 중량부, 감초엑기스 0.2 중량부, 정제수 6.7 중량부 및 생마늘 20 중량부를 혼합하여 제조된 흑마늘 소스의 제조방법에 관한 것이다.
摘要翻译：本发明涉及通过混合3.8重量份白糖，0.01重量份姜粉，0.09重量份调味料，0.12重量份淀粉，44份的低聚果糖，7.1重量份的酱油，4.7重量份的果糖，2.8重量份的麦芽消化的taffy，6.5重量份的黑蒜提取物，4重量份的洋葱提取物，0.2重量份的甘草甙提取物，6.7重量份的纯化水，20重量份的生蒜，用于制造用于炸鸡，牛排，沙拉，油炸食品和猪排的原料的方法。

4. 发明授权

KR101399992B1 산마늘 및 산부추를 포함하는 천연 조미료 有权
标题翻译：包含ALLIUM MICRODICTYON和ALLIUM THUNBERGII的自然季节
公开(公告)号：KR101399992B1
公开(公告)日：2014-06-27
申请号：KR1020130102011
申请日：2013-08-27
申请人： 전라남도
发明人： 정지은 , 윤병선 , 위안진 , 이기훈
IPC分类号： A23L27/10
CPC分类号： A23L27/105 , A23L17/10 , A23L19/01
摘要： The present invention relates to natural seasoning comprising 5-15 weight% of an Allium microdictyon powder, 5-15 weight% of an Allium thunbergii powder, and 70-90 weight% of a natural seasoning. The natural seasoning comprises anchovies, pollacks, shrimps, kelps, and shiitake mushrooms. The natural seasoning according to the present invention improves the taste of raw materials and reinforces the flavor of the cooking without using MSG which is the main component of existing synthetic seasoning. The natural seasoning provides effects such as anti-oxidative activity, anti-diabetic activity, anti-influenza activity, anti-cancer activity, anti-aging activity through the bioactive substance of the Allium microdictyon and the Allium thunbergii. Furthermore, the natural seasoning is applicable to various health functional foods which is suitable for the taste of modern people by using the Allium microdictyon and Allium thunbergii.
摘要翻译：本发明涉及包含5-15重量％的葱属微量粉末粉末，5-15重量％的葱属粉末和70-90重量％的天然调味料的天然调味料。天然调味料包括凤尾鱼，鳕鱼，虾，海带和香菇。根据本发明的天然调味料改善了原料的味道，并且增强了烹饪的风味，而不使用作为现有合成调味料的主要成分的MSG。天然调味料通过葱属微指示物和葱属葱属的生物活性物质提供抗氧化活性，抗糖尿病活性，抗流感活性，抗癌活性，抗衰老活性等作用。此外，天然调味料适用于适用于现代人口味的各种健康功能食品，它们通过使用葱属微型和葱属葱属。

5. 发明公开

KR1020140033869A 초영마늘을 이용한 흑마늘 제조방법 및 이를 포함하는 식품 有权
标题翻译：一种用ALLIUM SATIVUM BLUE GARLIC制备方法L. F. CHOYEONG和包含它的食物
公开(公告)号：KR1020140033869A
公开(公告)日：2014-03-19
申请号：KR1020120100321
申请日：2012-09-11
申请人： 전라남도
发明人： 오봉윤 , 강정화 , 이유석 , 이야성 , 김영옥 , 남승희 , 장미향 , 정경주 , 최경주 , 박민수
IPC分类号： A23L19/00 , A21D13/04 , A21D8/06
CPC分类号： A23L27/105 , A21D8/06 , A21D13/04 , A23V2002/00 , A23V2300/10
摘要： The present invention relates to a method for preparing black garlic and a method for preparing rice bakery food, for example, rice cookie or rice cake including the black garlic by using dough in which black garlic paste is added, wherein the method for preparing black garlic includes the steps of: maturing Allium Sativum L. f. Choyeong under a temperature condition of 70°C to 80°C to ferment; and post-maturing the fermented Allium Sativum L. f. Choyeong by drying for 5 to 10 days to mature, and black garlic paste is prepared by: mixing black garlic prepared by the preparation method with water; pulverizing the mixture to prepare pulverized liquid of black garlic; concentrating the pulverized liquid of black garlic to prepare black garlic paste. According to the present invention, provided is a food having improved flavor preference and functionality, comparing to the conventional black garlic and good nutritional property by using Korean rice thereby being favored by middle-aged class, as well as younger generation and children. Therefore, it is expected that the present invention can contribute to an increase in profit of farm and development of the relating industry by providing a new rice and garlic consumer. [Reference numerals] (AA) Ingredient name; (BB) Unit; (CC) Control group
摘要翻译：本发明涉及一种制备黑蒜的方法和一种制备米饭面包食品的方法，例如，通过加入黑蒜酱的面团，包括黑蒜包括黑蒜，其中制备黑蒜的方法包括以下步骤：熟化大蒜百合在70℃〜80℃的温度条件下进行发酵; 并且成熟后发酵的大蒜莴苣。通过干燥5〜10天成熟，通过以下方法制备黑蒜酱：将通过制备方法制备的黑蒜与水混合; 粉碎混合物以制备黑蒜粉碎液; 浓缩黑蒜粉碎液，制备黑蒜酱。根据本发明，提供了具有改善的风味偏好和功能的食物，与常规的黑蒜相比，通过使用韩国大米，由中年阶层以及年轻一代和儿童青睐而具有良好的营养特性。因此，预计本发明可以通过提供新的大蒜和大蒜消费者来促进农业利润的增加和相关产业的发展。（附图标记）（AA）成分名称; （BB）单位; （CC）对照组

6. 发明公开

KR1020130125215A 산채전 제조방법 无效
标题翻译： SANCHAE-JEON的制造方法
公开(公告)号：KR1020130125215A
公开(公告)日：2013-11-18
申请号：KR1020120048784
申请日：2012-05-08
申请人： 정읍시
发明人： 음정숙
IPC分类号： A23L7/10 , A23L19/00 , A23L35/00 , A23L27/00
CPC分类号： A23L7/10 , A23L7/157 , A23L19/05 , A23L23/00 , A23L27/105 , A23L27/50 , A23V2002/00 , A23V2200/31 , A23V2200/324 , A23V2200/326
摘要： The present invention relates to a production method of of wild green pancakes which compress the following steps: a wild green preparing step of preparing wild greens; a paste preparing step of mixing the prepared wild greens and pan frying powder with water; a sauce preparing step of mixing soy sauce, red pepper powder, ground garlic, and ground spring onion to obtain sauce; and a finishing step of cooking the mixture on a frying pan to obtain the wild green pancakes. The prevent invention provides food which has a function as health food, and is capable of improving the flavor by having unique smell and taste.
摘要翻译：本发明涉及野生绿色薄煎饼的制造方法，该方法压缩以下步骤：野生绿色制备步骤，制备野生绿色; 将制备的野生蔬菜和煎炸粉与水混合的糊剂制备步骤; 调制酱油，红辣椒粉，大蒜粉和洋葱洋葱的酱汁准备步骤，以及在煎锅上烹饪混合物以获得野生绿色薄煎饼的整理步骤。防止发明提供具有作为保健食品的功能的食品，并且能够通过具有独特的气味和味道来改善风味。

7. 发明授权

KR101321676B1 떡볶이 소스 및 그 제조방법 有权
标题翻译： TEOKBOKKI SAUCE及其方法
公开(公告)号：KR101321676B1
公开(公告)日：2013-10-23
申请号：KR1020120048268
申请日：2012-05-07
申请人： 윤준기 , 유혜란
发明人： 윤준기 , 유혜란
IPC分类号： A23L23/00 , A23L7/10
CPC分类号： A23L23/00 , A23L7/10 , A23L11/20 , A23L19/09 , A23L27/105 , A23L27/12
摘要： PURPOSE: A production method of tteokbokki (rice cake in hot sauce) sauce is provided to improve the digestive power of tteokbokki, and to prevent the soupy taste. CONSTITUTION: 1-3 parts by weight of garlic and 7-12 parts by weight of pineapple puree are mixed and crushed. The crushed product is mixed with red pepper paste sauce. The mixture is aged for 3-4 days. The red pepper paste sauce contains 5-15 parts by weight of red pepper powder, 12-22 parts by weight of red pepper paste with rice, 8-18 parts by weight of starch syrup, 1-5 parts by weight of soy sauce, 20-30 parts by weight of sugar, 7-1 parts by weight of carbonated drink, 0.5-1.5 parts by weight of salt, and 3-7 parts by weight of oyster sauce. The mixture of the crushed product and the red pepper paste sauce is double-boiled before aging. [Reference numerals] (AA) Start; (BB) Mix and finely crush garlic and pineapple puree; (CC) Crushing step S1; (DD) Add and mix predetermined amount of red pepper powder, red pepper paste sauce, soy sauce, carbonated drink, sugar, salt, and oyster sauce with the product of S1 step; (EE) Mixing step S2; (FF) Double-boil the mixture to dissolve and blend every ingredient; (GG) Double-boiling step S3; (HH) Ferment the mixed sauce at room temperature (20-25°C), for 72 hours; (II) Fermenting step S4; (JJ) End
摘要翻译：目的：提供tteokbokki（热酱米糕）酱的生产方法，以提高tteokbokki的消化能力，防止汤味。构成：将1-3重量份大蒜和7-12重量份菠萝酱混合并粉碎。粉碎的产品与红辣酱酱混合。混合物老化3-4天。红辣酱酱含有5-15重量份的红辣椒粉，12-22重量份的红辣椒酱，8-18重量份的淀粉糖浆，1-5重量份的酱油， 20-30重量份的糖，7-1重量份的碳酸饮料，0.5-1.5重量份的盐和3-7重量份的牡蛎酱。粉碎产品和红辣酱酱的混合物在老化前双煮。（附图标记）（AA）开始; （BB）混合和细碎大蒜和菠萝酱泥; （CC）破碎步骤S1; （DD）将S1步骤的产品加入预定量的红辣椒粉，红辣椒酱，酱油，碳酸饮料，糖，盐和蚝油; （EE）混合步骤S2; （FF）将混合物双煮以溶解并混合每种成分; （GG）双沸步骤S3; （HH）在室温（20-25℃）下发酵混合酱72小时; （II）发酵步骤S4; （JJ）结束

8. 发明公开

KR1020130107401A 동충하초성분을 함유하는 양념 조성물을 이용한 육류 조리 방법 有权
标题翻译：包括蔬菜水果和烹饪肉的方法
公开(公告)号：KR1020130107401A
公开(公告)日：2013-10-02
申请号：KR1020120029126
申请日：2012-03-22
申请人： 이윤옥
发明人： 이윤옥
IPC分类号： A23L27/00 , A23L13/70 , A23L13/00
CPC分类号： A23L13/06 , A23L13/428 , A23L13/72 , A23L23/00 , A23L27/10 , A23L27/105 , A23L31/00 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: A seasoning composition and a meat cooking method using the same are provided to use Cordyceps militaris components without the unique bad taste of Cordyceps militaris. CONSTITUTION: A seasoning composition contains the effective amount of Cordyceps militaris extract obtained by dipping Cordyceps militaris in distilled water before aging and extracting. The seasoning composition additionally contains purified water, ground pear, ground onion, ground garlic, ground ginger, white sugar, starch syrup, artificial seasonings, an artificial flavoring agent, diluted soju, carbonated drink, ground pepper, and caramel. Meat is prepared by dipping the meat in a smell removing liquid, rinsing the meat with purified water, and removing the moisture. The meat is stirred with the seasoning composition in a ratio of 6:4. The mixture is low temperature aged. The smell removing liquid contains wrinkled giant hyssop leaf powder obtained by freezing and drying wrinkled giant hyssop leaves and crushing the leaves, purified water, and coffee bean powder. [Reference numerals] (AA) Cordyceps militaris; (BB) Distilled water; (CC,II) Mix; (DD) Age; (EE) Extract; (FF) Purified water; (GG) Cool after boiling; (HH) Soy sauce, pear, onion, garlic, ginger, white sugar, starch syrup, artificial seasonings, an artificial flavoring agent, diluted soju, carbonated drink, ground pepper, and caramel
摘要翻译：目的：提供使用其的调味料组合物和肉类烹饪方法，使用冬虫夏草组分，而没有冬虫夏草的独特味道。构成：调味成分含有冬虫夏草提取物在冬虫夏草浸泡过程中通过浸泡在蒸馏水中的有效量。调味料还含有纯净水，梨梨，洋葱，大蒜，生姜，白糖，淀粉糖浆，人造调味料，人造调味剂，稀释豆浆，碳酸饮料，胡椒粉和焦糖。通过将肉浸在除臭液体中，用净化水冲洗肉并除去水分来制备肉。用调味料组合物搅拌肉，比例为6：4。混合物是低温老化的。气味除去液体含有皱纹的巨型海索草叶粉，通过冷冻和干燥起皱的巨型海索草叶并粉碎叶子，净化水和咖啡豆粉而获得。（参考标号）（AA）冬虫夏草; （BB）蒸馏水; （CC，II）混合; （DD）年龄; （EE）提取物; （FF）净化水; （GG）煮沸后冷却; （HH）酱油，梨，洋葱，大蒜，姜，白糖，淀粉糖浆，人造调味料，人造调味剂，稀释汁，碳酸饮料，胡椒粉和焦糖

9. 发明公开

KR1020130032048A 기능성 양파 음료 및 그 제조방법 失效
标题翻译：其制备方法为淀粉汁及其制备方法
公开(公告)号：KR1020130032048A
公开(公告)日：2013-04-01
申请号：KR1020110095719
申请日：2011-09-22
申请人： 김천용
发明人： 이장연 , 이필홍
IPC分类号： A23L2/04 , A23L2/38
CPC分类号： A23L2/38 , A23L19/09 , A23L27/105 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A manufacturing method of functional onion containing beverage is provided to enable anyone of all ages and sexes to easily drink by removing stimulating taste and smell of onion. CONSTITUTION: An onion extract is obtained by pulverizing onion, inputting with water in an evaporator, and heating. A trifoliate orange extract is obtained by pulverizing trifoliate orange, inputting with water and sugar in an evaporator, and heating. A tangerine extract is obtained by pulverizing tangerine, inputting the pulverized tangerine with water in an evaporator, and heating. A pine needle extract is obtained by pulverizing pine needles, inputting the pulverized pine needles with water in an evaporator, and heating. A dandelion extract is obtained by pulverizing dandelion, inputting the pulverized dandelion with water in an evaporator, and heating. A rosemary extract is obtained by drying rosemary, inputting the dried rosemary with water in an evaporator, and heating. The functional onion containing beverage is manufactured by mixing 60ml of onion extract, 4ml of trifoliate orange extract, 6ml of tangerine extract, 2ml of pine needle extract, 2ml of dandelion extract, and 6 ml of rosemary extract.
摘要翻译：目的：提供功能性洋葱饮料的制造方法，以使所有年龄和性别的任何人都可以通过去除刺激性洋葱的味道和气味来轻松饮用。构成：通过粉碎洋葱，在蒸发器中用水输入并加热获得洋葱提取物。通过粉碎三叶橙，在蒸发器中输入水和糖并加热获得三叶橙提取物。通过粉碎橘子，在蒸发器中将水输入粉碎的橘子和加热获得橘子提取物。通过粉碎松针，在蒸发器中用水输入粉碎的松针并加热来获得松针提取物。通过粉碎蒲公英，在蒸发器中用水输入粉碎的蒲公英和加热获得蒲公英提取物。迷迭香提取物通过干燥迷迭香，在蒸发器中输入干燥的迷迭香水并加热。功能洋葱饮料通过混合60ml洋葱提取物，4ml三叶橙提取物，6ml橘子提取物，2ml松针提取物，2ml蒲公英提取物和6ml迷迭香提取物制成。

10. 发明公开

KR1020130029483A 마늘 토핑 제조방법 및 마늘 토핑과 양파 토핑이 함유된 복합양념 有权
标题翻译：制造粗糙顶板的方法及制造方法，包括酸面和顶盖
公开(公告)号：KR1020130029483A
公开(公告)日：2013-03-25
申请号：KR1020110092744
申请日：2011-09-15
申请人： 이만선
发明人： 이만선 , 이영배
IPC分类号： A23L19/20 , A23L27/10 , A23L27/00 , A23L3/40
CPC分类号： A23L19/20 , A23B7/02 , A23L27/105
摘要： PURPOSE: A manufacturing method for an onion topping is provided to remove the water smell of the onion while vivifying the crunchy feeling of the onion and to improve the sweet taste. CONSTITUTION: A manufacturing method for an onion topping comprises a step of generating onion particle by peeling the onion surface shell and cutting the onion using a vegetable cutter; a step for a first operation of water pail type onion salting device by placing the onion particle and water inside; a step for a second operation of the water pail type onion salting device by placing bay salt; and a step for dehydrating by placing the onion particle in a dehydrating device. Size of the onion particle is 0.5-1.2 cm. Select onion particles at a constant size using a tray in flowing water after generating the step for the onion particle. After a dehydrating step of the onion particle, dry the dehydrated onion particle with an electric drier. The weight ratio of water and onion particle is 1.2:1 in the first operating step. A first operating step maintains the water pail type salting device for 90-110 minutes, and a second operating step maintains the water pail type salting device for 40-50 minutes. [Reference numerals] (AA) Start; (BB) End; (S10) Generating onion particles by cutting onions using a vegetable cutter; (S20) Assorting the onion particles into predetermined sizes using a sieve; (S30) First operating by inserting the onion particles and water into a water pail type onion salting device; (S40) Second operating by discharging a part of water from the water pail type onion salting device and inserting by salt into the device; (S50) Inserting the onion particles and dehydrating; (S60) Drying the onion particles in an electric drier
摘要翻译：目的：提供洋葱顶部的制造方法，以消除洋葱的水味，同时促进洋葱的脆脆感和改善甜味。构成：洋葱顶部的制造方法包括通过剥离洋葱表面壳并使用蔬菜切割机切割洋葱来产生洋葱颗粒的步骤; 通过将洋葱颗粒和水放在里面进行水桶式洋葱盐化装置的首次操作的步骤; 通过放置盐水进行水桶式洋葱盐化装置的第二次操作的步骤; 以及通过将洋葱颗粒放置在脱水装置中进行脱水的步骤。洋葱颗粒的大小为0.5-1.2厘米。在产生洋葱颗粒的步骤后，使用流动水中的托盘选择恒定尺寸的洋葱颗粒。在洋葱颗粒脱水后，用电动干燥器干燥脱水洋葱颗粒。在第一操作步骤中，水和洋葱颗粒的重量比为1.2:1。第一操作步骤将水桶式盐水装置保持90-110分钟，第二操作步骤将水桶式盐析装置保持40-50分钟。（附图标记）（AA）开始; （BB）结束; （S10）使用蔬菜切割机切洋葱生成洋葱颗粒; （S20）使用筛子将洋葱颗粒分类为规定尺寸; （S30）首先通过将洋葱颗粒和水插入水桶式洋葱盐分装置进行操作; （S40）通过从水桶式洋葱盐化装置中排出一部分水并用盐将其插入装置中进行第二次操作; （S50）插入洋葱颗粒并脱水; （S60）在电动干燥器中干燥洋葱颗粒

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