Patents Assigned to Nong Shim Co., Ltd.
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Publication number: 20120251701Abstract: The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed therethrough have a tubular hollow area on the inside and hence it is possible to produce noodles which have a dramatically reduced cooking time and readily allow soap and sauces to penetrate the noodle during cooking and so enhance the taste thereof. Further, it is possible to produce noodles in which the formation of the hollow causes the noodle surface area to be increased and, as a result, there is rapid evaporation of the water present on the surface of the noodle which is being gelatinized and injected, and hence noodle stickiness is dramatically improved and consequently noodle sticking is reduced.Type: ApplicationFiled: December 18, 2009Publication date: October 4, 2012Applicant: NONG SHIM CO., LTD.Inventors: Soo Hyun Park, Jong Jin Lee, Nam Jae Kang, Kyung Bae Kim, Tae Kwon Bang, Jun Ho Hwang
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Publication number: 20090011099Abstract: Disclosed is a method for producing extruded noodles including mixing noodle materials; kneading the mixed noodle materials and mixing water into dough and gelatinizing the dough through a first extruder; cooling the gelatinized dough to a temperature of 40° C. or less; extruding strips of noodles from the gelatinized dough through a second extruder; cutting the extruded strips of noodles; putting a designated amount of the cut strips of noodles into a mold so as to mold the noodles; firstly drying the molded noodles at a temperature of 40˜70° C. under a relative humidity of 20% or more for 1˜20 minutes; and secondarily drying the firstly dried noodles at a temperature of 60˜100° C. for 30˜60 minutes. The dough is gelatinized through the first extruder without using a separate mixer, and then continuously passes through the second extruder without applying heat, thereby having an increased uniformity and allowing the extruded strips of noodles to be easily separated from each other.Type: ApplicationFiled: August 28, 2007Publication date: January 8, 2009Applicant: NONG SHIM CO., LTDInventors: Jai Hoon Kim, Soo Hyun Park, Sung Ug Jung, Hyeon Jung Kim, Nam Jae Kang, Choon Sang Park, Seok June Son, Kyung Bae Kim, Kyung Hyun Noh, Jun Ho Hwang, Bong Jik Shin
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Patent number: 6232438Abstract: An angiotensin converting enzyme inhibitor derived from foodstuff with high activity and high safety, suitable for mass production, having the formula (1) His-His-Leu or (2) His-Leu-Leu and physiologically acceptable salts thereof.Type: GrantFiled: July 10, 1998Date of Patent: May 15, 2001Assignee: Nong Shim Co., Ltd.Inventors: Jae Ik Shin, Hyung Jae Lee, Hyung Joo Lee, Hee Sop Nam, Chang Won Ahn
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Patent number: 5206048Abstract: This invention relates to a process for manufacturing potato chips using chemically treated frozen potatoes which exhibit the good quality of promptly harvested potatoes. Potato slices are dipped in a heated solution containing ultraphosphate. Subsequently, the dipped slices are frozen and stored. Eventually, the frozen slices are thawed and fried for consumption.Type: GrantFiled: May 30, 1991Date of Patent: April 27, 1993Assignee: Nong Shim Co., Ltd.Inventors: Zae I. Shin, Hyung J. Lee, Sung J. Yang, Un S. Lee
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Patent number: 5175012Abstract: An antioxidant extracted from the defatted ricebran which is obtained by the process comprising the steps of: carrying out the 1st extraction of the defatted ricebran using the mixed solvent of water and ethanol (1:0.8-1.2) at 50.degree.-80.degree. C., obtaining the residue separated from the 1st extracted solution by centrifugation, carrying out the 2nd extraction of the separated residue using the water at 55.degree.-80.degree. C., mixing the 1st extracted solution and 2nd extracted solution, and concentrating the mixed solution.Type: GrantFiled: April 1, 1991Date of Patent: December 29, 1992Assignee: Nong Shim Co., Ltd.Inventors: Zae I. Shin, Young S. Chang, Woo S. Kang, Sung U. Jung
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Patent number: D454304Type: GrantFiled: April 17, 2001Date of Patent: March 12, 2002Assignee: Nong Shim Co., Ltd.Inventors: Kil-Taeg Kim, Kwang-Bo Ahn
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Patent number: D471444Type: GrantFiled: August 29, 2001Date of Patent: March 11, 2003Assignee: Nong Shim Co., Ltd.Inventors: Kil-Taeg Kim, Kwang-Bo Ahn
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Patent number: D477993Type: GrantFiled: January 18, 2002Date of Patent: August 5, 2003Assignee: Nong Shim Co., Ltd.Inventor: Dong-jin Lee
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Patent number: D478789Type: GrantFiled: December 20, 2002Date of Patent: August 26, 2003Assignee: Nong Shim Co., Ltd.Inventors: Dong-yup Shin, Young-hun Lee
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Patent number: D572596Type: GrantFiled: February 14, 2006Date of Patent: July 8, 2008Assignee: Nong Shim Co., Ltd.Inventors: Jong Wung Rim, Sang Hee Bak
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Patent number: D572597Type: GrantFiled: February 14, 2006Date of Patent: July 8, 2008Assignee: Nong Shim Co., Ltd.Inventors: Jong Wung Rim, Sang Hee Bak
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Patent number: D572598Type: GrantFiled: February 14, 2006Date of Patent: July 8, 2008Assignee: Nong Shim Co., Ltd.Inventors: Jong Wung Rim, Sang Hee Bak
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Patent number: D789787Type: GrantFiled: July 10, 2015Date of Patent: June 20, 2017Assignee: NONG SHIM CO., LTD.Inventors: Kee-Roh Lee, Myung-Sik Kim, Jae-Seong Jeon, Dong-Jin Lee