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公开(公告)号：KR101008720B1
公开(公告)日：2011-01-17
申请号：KR1020080067672
申请日：2008-07-11
Abstract: 50-125MPa의 압력, 40-60℃의 온도, 12-24 시간 및 0.4-0.8중량%의 효소첨가량의 조건에서 초고압기술을 처리하여 멸치분말을 제조하는 방법 및 상기 제조방법에 의한 멸치분말이 개시된다. 상기 제조방법은 건멸치를 분쇄하는 단계; 분쇄멸치를 5-20부피%로 물에 분산시키는 단계; 0.4-0.8중량%의 효소를 첨가하는 단계; 6.0-8.0의 pH로 조절하는 단계; 50-125MPa로 압력처리 하는 단계; 멸치슬러리를 원심분리하여 가수분해물을 얻는 단계; 여과단계; 95-100℃의 온도에서 끓임으로써 효소를 불활성화시키는 단계; 및 멸치 조미소재를 수득하는 단계로 이루어진다.
초고압, 온도, 시간, 효소첨가, 조미소재, 멸치-
公开(公告)号：KR1020100023498A
公开(公告)日：2010-03-04
申请号：KR1020080082302
申请日：2008-08-22
CPC classification number: A23L27/105 , A23V2002/00 , A23V2200/30 , A23V2200/302
Abstract: PURPOSE: A method for massively manufacturing garlic lysis liquid or garlic powder as an food additive is provided to activate enzyme activity and maintain natural flavor, taste, color, and freshness. CONSTITUTION: A method for massively manufacturing garlic lysis liquid or garlic powder comprises: a step of dispering 5-20 weight% of pulverized garlic; a step of adding 0.4-0.8 weight% of enzyme; a step of adjusting pH concentration at 6.0 to 8.0; a step of treating at 75-150MPa and 40-60°C for 24 to 48 hours; a step of filtering garlic slurry to obtain hydrolysate; a step of obtaining allin; a step of adding sulfuric acid; a step of inactivating the enzyme at 95-100°C; a step of adding sulfuric acid to neutralize; and a step of obtaining fructan.
Abstract translation: 目的：提供大蒜制作大蒜粉或大蒜粉作为食品添加剂的方法，以活化酶活性，保持天然风味，味道，色泽和新鲜度。 构成：大蒜裂解液或大蒜粉的大规模生产方法包括：粉碎大蒜5-20重量％的步骤; 添加0.4-0.8重量％酶的步骤; 将pH浓度调节至6.0〜8.0的步骤; 在75-150MPa和40-60℃下处理24至48小时的步骤; 过滤大蒜浆以获得水解产物的步骤; 取得allin的一个步骤 加入硫酸的步骤; 在95-100℃灭活酶的步骤; 加入硫酸中和的步骤; 并获得果聚糖的步骤。
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公开(公告)号：KR101084316B1
公开(公告)日：2011-11-16
申请号：KR1020080082302
申请日：2008-08-22
Abstract: 마늘을 분쇄하는 단계; 분쇄 마늘을 5-20중량%로 물에 분산시키는 단계; 0.4-0.8중량%의 효소를 첨가하는 단계; 6.0-8.0의 pH로 조절하는 단계; 75-150MPa로 압력처리 하는 단계; 마늘 슬러리를 여과하여 가수분해물을 얻는 단계; 여과단계하여 알린을 수득하는 단계; 유리당 여과물에 황산을 첨가하는 단계; 95-100℃의 온도에서 끓임으로써 효소를 불활성화시키는 단계; 황산을 첨가하여 중화하는 단계; 및 프럭탄을 수득하는 단계로 이루어지는 고압/효소분해공정에 의하여 제조되는 마늘 조미소재의 제조방법이 개시된다.
고압, 온도, 시간, 효소첨가, 조미소재, 마늘-
公开(公告)号：KR1020100007167A
公开(公告)日：2010-01-22
申请号：KR1020080067672
申请日：2008-07-11
Abstract: PURPOSE: A method for manufacturing seasoning material containing anchovies through enzymatic decomposition at high pressure is provided to produce seasoning material with high functionality, abundant flavor and high nutrition. CONSTITUTION: A method for manufacturing seasoning material containing anchovies comprises: a step of pulverizing dried anchovies; a step of dispersing pulverized anchovies in water; a step of adding 0.4-0.8 weight% of enzyme; a step of adjusting pH at 6.0-8.0; a step of pressurizing at 50-125MPa and 40-60°C for 12 to 24 hours; a step of centrifuging the anchovy slurry to obtain hydrolysate; a step of filtering the hydrolysate; a step of boiling at 95-100°C to inactivate the enzyme; and a step of collecting solid content.
Abstract translation: 目的：提供一种通过高压酶分解生产含有凤尾鱼的调味料的方法，以生产高功能，丰富的风味和高营养的调味料。 构成：含有凤尾鱼的调味料的制造方法，包括：粉碎干an鱼的步骤; 将an鱼分散在水中的步骤; 添加0.4-0.8重量％酶的步骤; 调节pH值6.0-8.0的步骤; 在50-125MPa和40-60℃下加压12至24小时的步骤; 离心an鱼浆以获得水解产物的步骤; 过滤水解产物的步骤; 在95-100℃下沸腾以使酶失活的步骤; 并收集固体含量的一个步骤。
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公开(公告)号：KR101034547B1
公开(公告)日：2011-05-12
申请号：KR1020080080141
申请日：2008-08-14
Abstract: 50-125MPa의 압력, 40-60℃의 온도, 12-24 시간 및 0.1-0.5중량%의 효소첨가량의 조건에서 초고압기술을 처리하여 쇠고기 분말을 제조하는 방법 및 상기 제조방법에 의한 쇠고기 분말을 제공한다. 또한, 본 발명은 쇠고기를 분쇄하는 단계; 분쇄 쇠고기를 5-20중량%로 물에 분산시키는 단계; 0.1-0.5중량%의 효소를 첨가하는 단계; 6.0-8.0의 pH로 조절하는 단계; 50-125MPa로 압력처리 하는 단계; 쇠고기 슬러리를 원심분리하여 가수분해물을 얻는 단계; 여과단계; 95-100℃의 온도에서 끓임으로써 효소를 불활성화시키는 단계; 및 쇠고기 조미소재를 수득하는 단계로 이루어진다.
초고압, 온도, 시간, 효소첨가, 조미소재, 쇠고기-
Patent Agency Ranking
公开(公告)号：KR1020100021293A
公开(公告)日：2010-02-24
申请号：KR1020080080141
申请日：2008-08-14
CPC classification number: A23L27/10 , A22C17/0006
Abstract: PURPOSE: A seasoning material as food additives and a manufacturing method thereof are provided to hinder activity of harmful bacteria with ultra-high pressure technology, and to activate enzymatic reaction. CONSTITUTION: A manufacturing method of a seasoning material as food additives includes the following steps: pulverizing beef; scattering the pulverized beef in water of 5-20 weight%; adding enzyme of 0.1-0.5 weight%; adjusting ph of the material to 6.0-8.0; processing the material in a condition of 40-60°C and pressure of 50-125MPa; gaining hydrolysate by centrifugal of beef slurry; filtering the acquired hydrolysate; inactivating enzyme in a temperature of 95-100°C; and acquiring solid contents.
Abstract translation: 目的：提供作为食品添加剂的调味料及其制造方法，以超高压技术阻碍有害细菌的活性，并活化酶反应。 构成：作为食品添加剂的调味料的制造方法包括以下步骤：粉碎牛肉; 将粉碎的牛肉在5-20重量％的水中分散; 加入0.1-0.5重量％的酶; 调整ph值至6.0-8.0; 在40-60℃的条件下加工材料，压力为50-125MPa; 通过离心牛肉浆获得水解产物; 过滤所获得的水解产物; 在95-100℃的温度下灭活酶; 并获得固体含量。
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公开(公告)号：KR1020100091373A
公开(公告)日：2010-08-19
申请号：KR1020090010533
申请日：2009-02-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A manufacturing method of a nano-structured food material using a supercritical fluid system, and the nano-structured food material manufactured thereby are provided to stably manufacture a food nanoemulsion. CONSTITUTION: A manufacturing method of a nano-structured food material uses carbon dioxide as a supercritical fluid. The manufacturing method of the nano-structured food material comprises a step of operating a RESS(rapid expansion of supercritical solution) process for 1 hour in 50~70deg C and 4,000~6,000 psi.
Abstract translation: 目的：提供使用超临界流体系统的纳米结构食品材料的制造方法以及由此制造的纳米结构的食品材料，以稳定地制造食品纳米乳剂。 构成：纳米结构食品的制造方法使用二氧化碳作为超临界流体。 纳米结构食品材料的制造方法包括在50〜70℃和4,000〜6,000psi下操作RESS（超临界溶液的快速膨胀）处理1小时的步骤。
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公开(公告)号：KR1020040012023A
公开(公告)日：2004-02-11
申请号：KR1020020045372
申请日：2002-07-31
Applicant: 한국식품연구원
IPC: A23L1/20
CPC classification number: A23L11/07 , A23L3/10 , A23L11/09 , A23L11/33 , A23L29/206 , A23V2002/00 , A23V2200/218
Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.
Abstract translation: 目的：提供一种制造豆腐的方法，其通过使用放线菌，毛霉，根霉和曲霉菌的发酵来改善其质地性质，以及味道和风味。 构成：具有改进的结构性质的豆腐的制造方法的特征在于包括以下步骤：将其浓度调节至10-15重量％的豆浆均质化; 加热豆浆，然后加入胶凝剂，均化和蒸煮; 并快速冷冻预处理的豆浆，并通过加入深水或深水和豆腐凝结剂的混合物使其均化。
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公开(公告)号：KR1020130085805A
公开(公告)日：2013-07-30
申请号：KR1020120006884
申请日：2012-01-20
Applicant: 한국식품연구원
Abstract: PURPOSE: A production method of production method of nano-emulsion for kneading water and a production method of nano-fresh noodles using thereof are provided to produce the noodles containing biologically active ingredients, and various taste. CONSTITUTION: Free emulsion is passed through a microfluidization device for 3-5 times under the pressure greater than 68.95 MPa to obtain first nano-emulsion. The first nano-emulsion is diluted with water into a concentration of 0.5wt% to obtain nano-emulsion with a particle size smaller than 200 nm. The nano-emulsion is mixed with one material selected from a group consisting of chitosan and alginic acid to obtain dual-layer nano-emulsion. Nano-fresh noodles contain the nano-emulsion with the particle size smaller than 200 nm. [Reference numerals] (AA) Capsaicin + emulsifier : pre-emulsion; (BB) Micro-emulsifying; (CC) First nano-emulsion (Primary emulsion); (DD) Single layer-double layer nano-emulsion; (EE) Mixing : producing paste; (FF) Aging; (GG) Molding noodle strips; (HH) Cutting; (II) Producing raw noodles; (JJ) Single layer nano-emulsion - water; (KK) Double layer nano-emulsion 0.05% water soluble fresh polymer solution
Abstract translation: 目的：提供一种用于捏合水的纳米乳液的制造方法和使用其的纳米新鲜面的制造方法，以生产含有生物活性成分的面条和各种味道。 构成：在大于68.95MPa的压力下，游离乳液通过微流化装置3-5次，得到第一纳米乳液。 将第一纳米乳液用水稀释至0.5重量％的浓度，得到粒度小于200nm的纳米乳液。 将纳米乳液与选自壳聚糖和藻酸的一种材料混合以获得双层纳米乳液。 纳米新鲜面包含粒径小于200nm的纳米乳液。 （参考号）（AA）辣椒素+乳化剂：预乳液; （BB）微乳化; （CC）第一纳米乳液（初级乳液）; （DD）单层双层纳米乳液; （EE）混合：生产糊; （FF）老化; （GG）成型面条; （HH）切割; （二）生产生面条; （JJ）单层纳米乳液 - 水; （KK）双层纳米乳液0.05％水溶性新鲜聚合物溶液
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