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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Применить Всего найдено 4. Отображено 4.
25-05-2017 дата публикации

LOW CALORIE AND HIGH PROTEIN FOOD DRESSING USING BEANS

Номер: KR1020170057794A
Автор: KIM, KWANG OK, LEE, EUN JI, KIM, TAE YEON, KWON, MI RI, KIM, EUN YEONG
Принадлежит:

The present invention relates to a low calorie and high protein food dressing which is manufactured by mixing soymilk as a dressing base, vinegar, a viscosity increasing agent, and other additives; and a manufacturing method thereof. The objective of the present invention is to provide a low calorie salad dressing composition which does not use a high calorie base such as oil or mayonnaise, and a manufacturing method thereof. The additional objective of the present invention is to provide a salad dressing composition which uses beans as a main ingredient instead of oil or mayonnaise to show savory taste and flavor. COPYRIGHT KIPO 2017 (1-1) Fresh soybean of 24 g (1-2) Fresh soybean of 28 g (2-1) Soaking with water of 36 g for 8 hours (2-2) Soaking with water of 42 g for 8 hours (3-1,3-2) Removing skins (4-1,4-2) Boiling with weak heating for 20 minutes (5-1,5-2) Grinding with water (AA) LB-treated group (BB) HB-treated group (CC,FF) Vinegar of 18.56 g (DD,GG) vinegar of 27.85 g (EE,HH) ...

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Номер записи: 1
22-02-2018 дата публикации

된장 및 고추장을 포함하는 장죽 조성물

Номер: KR0101831414B1
Автор: 김광옥, 강혜지, 권태은, 우지희, 소민아, 권미리, 박근영, 장승주
Принадлежит: 이화여자대학교 산학협력단

... 본 발명은 쌀, 된장, 고추장 및 설탕을 포함하는 장죽 조성물로서 기호도 및 소화기능이 강화된 장죽 조성물 및 이의 제조방법에 관한 것이다.

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Номер записи: 2
20-11-2017 дата публикации

콩을 이용한 저칼로리 고단백 식품 드레싱 조성물

Номер: KR0101790242B1
Автор: 김광옥, 이은지, 김태연, 권미리, 김은영
Принадлежит: 이화여자대학교 산학협력단

... 본 발명은 콩물을 제조하여 드레싱 베이스로 하여, 식초, 점도 증진제 및 기타 첨가제를 혼합하여 제조되며, 저칼로리 고단백 샐러드 드레싱 조성물 및 이의 제조방법에 관한 것이다.

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Номер записи: 3
16-08-2017 дата публикации

PASTE AND PORRIDGE COMPOSITION COMPRISING SOYBEAN PASTE AND RED-PEPPER PASTE

Номер: KR1020170093630A
Автор: KIM, KWANG OK, KANG, HYE JI, KWON, TAE EUN, WOO, JI HEE, SO, MIN AH, KWON, MI RI, PARK, GEUN YEONG, JANG, SEUNG JU
Принадлежит:

The present invention relates to a paste and porridge composition comprising rice, soybean paste, red-pepper paste, and sugar and, more specifically, to a paste and porridge composition with increased preference and an increased digestion function and a method for manufacturing the same. The paste and porridge composition comprises rice, soybean paste, red-pepper paste, sugar, and pork. The paste and porridge composition with increased preference and an increased digestion function comprises the soybean paste and the red-pepper paste at a mixing weight ratio of 6 : 1 to 1 : 1. The paste and porridge composition comprises 9-12 parts by weight of the soybean paste, 2-9 parts by weight of the red pepper paste, 0.5-2.5 parts by weight of the sugar, and 15-25 parts by weight of the pork with respect to 100 parts by weight of the rice. COPYRIGHT KIPO 2017 ...

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Номер записи: 4