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公开(公告)号：KR1020070057543A
公开(公告)日：2007-06-07
申请号：KR1020050117118
申请日：2005-12-02
Applicant: 한국식품연구원
CPC classification number: A23G3/48 , A23G3/0042 , A23G3/52 , A23G2200/14 , A23L7/165
Abstract: A method of manufacturing a puffed snack by mixing bean flour with a high content of protein with cereal flour is provided. The snack has excellent organoleptic properties and has a prophylactic effect in adult disease such as osteoporosis prevention, a reduction in blood cholesterol levels, anticancer and immunoactivity improvement and thus is useful as a snack product for an old person who has poor chewing function and digestion function. Firstly, a bean is ground to produce bean flour. Secondly, cereal is soaked in water, dewatered and ground to produce cereal flour. Lastly, 20 to 30% by weight of the bean flour is mixed with 70 to 80% by weight of the cereal flour, heated with steam at 90 to 110deg.C for 20 to 40min, shaped into column form with a moisture content of less than 10%, hardened, cut into 3 to 6mm in thickness, dried, compressed and then puffed. The beans are any one selected from a soybean, black soybean, kidney bean, garden pea, Wooltalikong(Phaseolus ssp.), sword bean, soybean for bean sprouts, Rhynchosia volubilis, small black bean and green bean. The cereal is any one selected from regular rice, glutinous rice, brown rice, barley, wheat and corn. The compressing and puffing is achieved at a pressure of 1 to 30kg/cm^2 and a die temperature of 130 to 170deg.C for 1 to 3 seconds.
Abstract translation: 提供了一种通过用谷物粉混合豆粉与高含量的蛋白质来制造膨化零食的方法。 小吃具有优异的感官特性，并且在成人疾病如预防骨质疏松症，降低血液胆固醇水平，抗癌和免疫活性改善方面具有预防效果，因此可用作咀嚼功能和消化功能差的老年人的小吃产品 。 首先，将豆粉磨成豆粉。 其次，将谷物浸泡在水中，脱水和研磨以生产谷物粉。 最后，将20〜30重量％的豆粉与70〜80重量％的谷粉混合，用90〜110℃的蒸汽加热20〜40分钟，成型为水分含量少 超过10％，硬化，切成3〜6mm厚，干燥，压缩然后膨化。 豆是从大豆，黑豆，芸豆，花生豌豆，Wooltalikong（菜豆），剑豆，豆芽大豆，小黑豆和青豆中选出的任何一种。 谷物是选自常规米，糯米，糙米，大麦，小麦和玉米的任何一种。 在1〜30kg / cm 2的压力和130〜170℃的模具温度下进行1〜3秒的压缩膨化。
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公开(公告)号：KR100701254B1
公开(公告)日：2007-03-29
申请号：KR1020060036393
申请日：2006-04-21
Applicant: 한국식품연구원 , 농업회사법인주식회사 다사랑
CPC classification number: A23C9/137 , A23C9/1234 , A23C9/1238
Abstract: A fermented solution containing a Salicornia herbacea extract using Lactic acid bacteria is provided to improve physiological activities of a human body and have high nutritive value. The fermented solution containing a Salicornia herbacea extract using Lactic acid bacteria is obtained by the steps of: adding sugar to a Salicornia herbacea extract; inoculating lactic acid bacteria in the Salicornia herbacea extract; and fermenting the Salicornia herbacea extract inoculated with lactic acid bacteria. The lactic acid bacterium is at least one strain selected from Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus KFRI 344, and Lactobacillus casei ATCC 9018.
Abstract translation: 提供含有使用乳酸菌的食盐提取物的发酵液，以改善人体的生理活性，营养价值高。 通过以下步骤获得含有使用乳酸菌的Salicornia herbacea提取物的发酵溶液：向Salicornia herbacea提取物中加入糖; 在Salicornia herbacea提取物中接种乳酸菌; 并发酵接种乳酸菌的Salicornia herbacea提取物。 乳酸菌是选自嗜酸乳杆菌KFRI 342，乳酸乳杆菌ATCC 393，保加利亚乳杆菌KFRI 344和干酪乳杆菌ATCC 9018中的至少一种菌株。
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公开(公告)号：KR1020050115017A
公开(公告)日：2005-12-07
申请号：KR1020040040242
申请日：2004-06-03
Applicant: 주식회사 비엔디 , 한국식품연구원 , 충남대학교산학협력단
IPC: A23L1/307
CPC classification number: A23L33/20 , A23L2/38 , A23L33/105 , A23L33/15 , A23L33/21 , A23P10/20 , A23P10/30
Abstract: 본 발명은 체지방 및 체중 감량 효과를 갖는 비만억제용 기능성 식품 조성물 및 이의 제조방법에 관한 것으로, 상세하게는 본 발명은 소화효소 억제 작용이 있는 차전자피(Psyllium Husk), 콜레스테롤 억제 작용이 있는 폴리만뉴로네이트(polymannuronate), 장의 연동운동을 촉진하는 바이오셀룰로오스, 탄수화물 소화 흡수에 있어 필수적인 효소인 알파 글루코시다제의 작용을 저해하여 체내 포도당의 흡수를 억제하는 포도씨 추출물 및 체지방분해와 지방합성을 저해하는 가르시니아 캄보지아(HCA)을 필수성분으로 포함하므로, 본 발명의 기능성 식품 조성물은 식품을 섭취하고자하는 욕구를 만족시키면서 소화효소의 작용을 억제하고 배변효과를 향상시키며 영양성분의 흡수를 억제하여 체지방 및 체중 감량에 효과적인 비만억제용 제제로 이용될 수 있다.
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公开(公告)号：KR1020050001292A
公开(公告)日：2005-01-06
申请号：KR1020030042896
申请日：2003-06-28
Applicant: 한국식품연구원
IPC: A23L1/182
Abstract: PURPOSE: A process for preparing Cornus officinalis SIEB-coated rice is provided, thereby preventing the micro-cracks in the surface of the rice to maintain distinct transparency, and improving the taste of the cooked rice. CONSTITUTION: The process for preparing Cornus officinalis SIEB-coated rice comprises the steps of: coating the rice with Cornus officinalis SIEB extract of 10 to 20 Brix; and drying the Cornus officinalis SIEB-coated rice at 40 to 55 deg. C for 45 to 65 seconds to the water content of 15% or less, wherein the Cornus officinalis SIEB extract is prepared by extracting Cornus officinalis SIEB with hot water; and 1kg of rice is coated with 20ml of the Cornus officinalis SIEB extract.
Abstract translation: 目的：提供一种制备枸杞子SIEB包衣米的方法，防止米粒表面的微裂纹保持透明度，提高米饭的味道。 构成：制作枸杞子SIEB涂层的方法包括以下步骤：用10-20倍白利糖度的枸杞子提取米饭; 并在40〜55℃下干燥枸杞子的SIEB涂层。 C为45〜65秒，含水量为15％以下，其中通过用热水提取枸杞子制备枸杞子SIEB提取物; 和1kg米饭用20ml的枸杞子提取物。
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公开(公告)号：KR1020040094140A
公开(公告)日：2004-11-09
申请号：KR1020030028122
申请日：2003-05-02
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: PURPOSE: A method of making a beverage by steaming and blanching dried leaves of Hydrangea serrata to reduce its tannin content, extracting in water and adding with additives and antioxidants is provided. The beverage has less astringency and adverse taste, and the characteristic sweet taste of Hydrangea serrata Seringe. CONSTITUTION: Dried leaves of Hydrangea serrata Seringe var. thunbergii Sugimoto are steamed at 100deg.C for 5 to 10min, blanched with hot water at 100deg.C for 1 to 10min and extracted with hot water at 80 to 100deg.C for 3 to 5min, followed by filtration. The filtrate is added with sodium bicarbonate or calcium carbonate, heated with antioxidants and then cooled. The extract can be added with an acidulant to adjust the pH value to pH 3.0 to 3.5 and then mixed with one or more selected from the group consisting of fruit juice or fruit extract, plant extract, herbal extract and mushroom extract to give a beverage.
Abstract translation: 目的：通过蒸煮和漂白绣球花的干燥叶子来制造饮料以降低其单宁含量，在水中萃取并添加添加剂和抗氧化剂的方法。 饮料具有较少的涩味和不良口味，以及绣球绣花的特征甜味。 构成：绣球花的干叶Seringe var。 杉木杉子在100℃下蒸煮5〜10分钟，用100℃的热水漂烫1〜10分钟，用80〜100℃的热水提取3〜5分钟，然后过滤。 滤液中加入碳酸氢钠或碳酸钙，用抗氧化剂加热，然后冷却。 提取物可以添加酸化剂以将pH值调节至pH3.0至3.5，然后与选自果汁或果实提取物，植物提取物，草药提取物和蘑菇提取物中的一种或多种混合以得到饮料。
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Patent Agency Ranking
公开(公告)号：KR100333839B1
公开(公告)日：2002-04-25
申请号：KR1019990055140
申请日：1999-12-06
IPC: A23G3/00
Abstract: 본발명은유과를제조하는방법에관한것으로서, 침지한찹쌀을수세, 분쇄및 증자한후 꽈리치기기기에서 20∼200rpm의회전속도로공기를혼입시킨후 수작업또는압연로울러를통과시킨반죽물을 0.3∼1.5 x 0.3∼1.5 x 0.1∼0.3 cm 크기로성형, 절단한다음천연항산화제로감마오리자놀(r-oryzanol)을 100∼ 1,000 ppm의농도로첨가한튀김유에서유탕팽화하고, 유탕팽화한유과의외피에 1∼2mm 두께로쵸코렛을도포한후 쌀튀밥(매화) 또는견과류를고착시켜냉풍건조기로건조하여유과를제조함으로써제조한유과는크기조절과유탕공정시천연항산화제로서감마오리자놀(r-oryzanol) 첨가로저장성이연장되고, 유과의산패를방지함과아울러식감이증진되는효과가있는유과제조방법이다.
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公开(公告)号：KR1020000009635A
公开(公告)日：2000-02-15
申请号：KR1019980030187
申请日：1998-07-27
IPC: A23L1/10
Abstract: PURPOSE: Seasoned bar rice cake having internal filling fed to stick of rice cake with excellent taste and acceptability improve commodity to be elegant appearance by preventing dispersion of internal filling depressed end part. CONSTITUTION: An apparatus for manufacturing seasoned bar rice cake having internal filling fed to stick of rice cake comprised material feed part transferring original material provided to the input part by adhesion bar rice cake dough input part and internal filling input part horizontally to upper of main frame to individual transfer screw with constant quantity continuously, discharging part internal filling to filling discharging part and bar rice cake dough to bar rice cake discharging part by rotating compression screw being situated internal filling to center of bar rice cake through bar rice cake discharging part lastly provided from the material feed part, cutting part by cutting pizza seasoned bar rice cake discharged from the individual discharging part with constant size.
Abstract translation: 目的：经过充分搅拌的内馅馅饼，具有优良的味道和可接受性，可以通过防止内部填充凹陷部分的分散而改善商品的外观。 构成：用于制造具有内部馅料的调味棒饭的装置，包括供料到米饼块的材料进料部分，通过粘合条米糕面团输入部分和输入部分向原料输送原料，水平地向主框架上方 至连续定量的单独转印螺杆，通过旋转压榨螺杆位于内部填充到酒吧米糕的中心，通过棒料滤饼排出部分最后提供，将部分内部填充物排出到填充排出部分和棒状米饼面团 从原料供料部分切割部分，通过切割具有恒定尺寸的单个排出部分排出的比萨调味酒吧。
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公开(公告)号：KR102241762B1
公开(公告)日：2021-04-19
申请号：KR1020200048012
申请日：2020-04-21
Applicant: 한국식품연구원
IPC: A23L33/105 , A61K36/03 , A61P25/24 , A23K10/30
Abstract: 본발명에따른넓패추출물을유효성분으로함유하는조성물은천연약재를이용하여스트레스를완화시키고, 스트레스로인해발생되는우울증을예방하거나부작용없이효율적으로개선할수 있다.
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公开(公告)号：KR102232658B1
公开(公告)日：2021-03-29
申请号：KR1020170154215
申请日：2017-11-17
Applicant: 한국식품연구원
IPC: A61K36/64 , A23L33/105 , A23K10/30
Abstract: 본발명은송이풀추출물을유효성분으로포함하는우울증예방또는치료용약제학적조성물; 여성갱년기증후군예방또는치료용약제학적조성물; 기능성사료첨가제조성물; 인지기능장애예방또는치료용조성물; 또는항스트레스조성물에관한것이다. 본발명의조성물은신경세포보호효과가있으며, 특히스트레스또는우울증증상으로인해감소하는 BDNF (brain derivated neurotrophic factor) 발현회복효과및 스트레스부여에따른인지기능저하의개선효과가있다.
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