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公开(公告)号：KR1020120105239A
公开(公告)日：2012-09-25
申请号：KR1020110022934
申请日：2011-03-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A solubilization method of myocardial protein, and a producing method of protein for food are provided to salinize and ultrasonic-processing the base-soluble myocardial protein. CONSTITUTION: A solubilization method of myocardial protein comprises the following steps: suspending the myocardial protein in sodium salt or phosphate having the pH of 8.0-9.5; and ultrasonic-processing the myocardial protein for 20-80 minutes. The sodium slat is m chloride. The myocardial protein is obtained from the pig myocardium. [Reference numerals] (AA) Solubility; (BB) Ultrasonic processing period
Abstract translation: 目的：提供心肌蛋白的溶解方法和食品蛋白质的生产方法，对碱溶性心肌蛋白进行盐化和超声处理。 构成：心肌蛋白的增溶方法包括以下步骤：将心肌蛋白悬浮在pH 8.0-9.5的钠盐或磷酸盐中; 并超声处理心肌蛋白20-80分钟。 钠盐是氯化物。 心肌蛋白从猪心肌获得。 （附图标记）（AA）溶解性; （BB）超声波处理期
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公开(公告)号：KR1020120000307A
公开(公告)日：2012-01-02
申请号：KR1020100060611
申请日：2010-06-25
CPC classification number: A21D13/38 , A21D2/34 , A23L13/03 , B65B25/065
Abstract: PURPOSE: Pocket-shaped bread using grilled and marinated Korean native beef(bulgogi), and a producing method thereof are provided to use non-preferred portions of the Korean native beef to obtain processed beef products. CONSTITUTION: A producing method for pocket-shaped bread using bulgogi comprises the following steps: mixing 60-70wt% of raw meat and 30-40wt% of seasoning materials before heating; slicing lettuce, tomato, cucumber, and onions after washing; spreading the vegetable slices before spreading sauce, and adding heated beef ingredients before wrapping all the ingredients with wrapping paper; and inserting the ingredients into pocket-shaped bread. The seasoning materials are selected from the group consisting of garlic, salt, black pepper powder, sugar, onions, fruit juice, cooking syrup, cooking liquor, and chemical seasoning.
Abstract translation: 目的：提供使用烧烤和腌制的韩国本土牛肉（bulgogi）的口袋形面包及其生产方法，以使用韩国本地牛肉的非优选部分获得加工牛肉制品。 构成：使用膨化袋的口袋式面包的制作方法，包括以下步骤：加热60-70重量％的生肉和30-40重量％的调味料; 切片莴苣，番茄，黄瓜和洋葱洗后; 在散布酱汁之前撒播蔬菜片，并在用包装纸包裹所有成分之前加入加热的牛肉原料; 并将成分插入口袋形面包中。 调味料选自大蒜，盐，黑胡椒粉，糖，洋葱，果汁，烹饪糖浆，蒸煮酒和化学调味料。
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公开(公告)号：KR1020120000301A
公开(公告)日：2012-01-02
申请号：KR1020100060599
申请日：2010-06-25
CPC classification number: A23G3/44 , A23G3/545 , A23L13/20 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A confectionery containing Korean native beef, and a producing method thereof are provided to use non-preferred portions of the beef to produce processed beef products. CONSTITUTION: A producing method for a confectionery containing Korean native beef comprises the following steps: mixing 65-80wt% of raw meat, 5-10wt% of pork back fat, and 15-20wt% of subsidiary materials as a confectionery filling material; mixing 60wt% of confectionery mix, 30wt% of egg, 5wt% of water, 2.5wt% of refined rice wine, and 2.5wt% of cooking oil to obtain a confectionery dough skin; inserting the confectionery dough skin into upper and lower heated confectionery frames, and adding the confectionery filling material before closing the frames; and heating the frames at 150-200 deg C.
Abstract translation: 目的：提供含有韩国本地牛肉的糖果及其制造方法，以使用牛肉的非优选部分来生产加工的牛肉制品。 构成：含有韩国本地牛肉的糖果的生产方法包括以下步骤：将65-80重量％的生肉，5-10重量％的猪肉背脂肪和15-20重量％的辅料作为糖果填充材料混合; 混合60重量％的糖果混合物，30重量％的蛋，5重量％的水，2.5重量％的精米酒和2.5重量％的食用油，以获得糖果面团皮; 将糖果面团皮肤插入上下加热糖果框架，并在关闭框架之前添加糖果填充材料; 并在150-200℃加热框架
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公开(公告)号：KR101017645B1
公开(公告)日：2011-02-25
申请号：KR1020100121481
申请日：2010-12-01
CPC classification number: A23L13/72 , A23L3/005 , A23L33/20 , A23V2002/00
Abstract: PURPOSE: A producing method of conveniently processed product using low-fat meat of Korean native cattle is provided to easily store the product at room temperature. CONSTITUTION: A producing method of conveniently processed product using low-fat meat of Korean native cattle comprises the following steps: dipping beef to a first mixture(S100); aging the beef dipped into the first mixture for 15~45minutes at room temperature(S200); pre-heating the aged beef at 75~170deg C(S300); packing the pre-heated beef using a packing container, and sealing the container(S400); heat-processing the sealed packing container with high temperature and pressure(S500); and cooling the packing container with cooling water(S600). The first mixture contains soy sauce, sugar, minced onion, starch, water, sliced onion, carrot, spring onion, minced garlic, minced ginger, sesame oil, and refined rice wine.
Abstract translation: 目的：提供使用韩国本地牛的低脂肉的方便加工产品的生产方法，以便在室温下容易地储存该产品。 构成：使用韩国本地牛的低脂肉的方便加工产品的生产方法包括以下步骤：将牛肉浸在第一混合物中（S100）; 老化牛肉在室温下浸入第一次混合物15〜45分钟（S200）; 将老化牛肉预热至75〜170℃（S300）; 使用包装容器包装预热牛肉，并密封容器（S400）; 在高温高压下对密封包装容器进行加热处理（S500）; 并用冷却水冷却包装容器（S600）。 第一种混合物含有酱油，糖，切碎的洋葱，淀粉，水，切片洋葱，胡萝卜，葱，切碎的大蒜，切碎的姜，芝麻油和精制米酒。
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公开(公告)号：KR1020030018168A
公开(公告)日：2003-03-06
申请号：KR1020010051749
申请日：2001-08-27
Applicant: 한국식품연구원
IPC: A61K39/395
Abstract: PURPOSE: A method for producing eggs containing an anti-insulin antibody is provided, thereby producing eggs containing specific immunoglobulin yolk(IgY) for a long time. CONSTITUTION: The method for producing eggs containing an anti-insulin antibody comprises the steps of: pre-treating human insulin and conjugating the pre-treated human insulin to a carrier to prepare the insulin-protein conjugate; periodically injecting the conjugate together with an immune adjuvant and an emulsifying agent to laying hens, wherein the pre-treatment of human insulin is carried out by dialysis of human insulin with a 3,500Da membrane at 4deg. C for 24 hours; the carrier is ovalbumin or bovine serum albumin; EDAC(1-ethyl-3-(3-dimethylaminopropyl)carbodiimide) is coupled with the insulin-protein conjugate; and FCA(Freund's complete adjuvant) is used as an emulsifying agent in initial immunization and FIA(Freund's incomplete adjuvant) is used as another emulsifying agent in later immunization.
Abstract translation: 目的：提供含有抗胰岛素抗体的卵的生产方法，由此产生长时间含有特异性免疫球蛋白（IgY）的卵。 构成：含有抗胰岛素抗体的蛋的生产方法包括以下步骤：预处理人胰岛素并将预处理的人胰岛素与载体缀合以制备胰岛素 - 蛋白质缀合物; 将结合物与免疫佐剂和乳化剂定期注射到产蛋鸡，其中人胰岛素的预处理是通过用4,500g的3,500Da膜透析人胰岛素进行的。 C 24小时; 载体为卵白蛋白或牛血清白蛋白; EDAC（1-乙基-3-（3-二甲基氨基丙基）碳二亚胺）与胰岛素 - 蛋白质结合物偶联; 和FCA（弗氏完全佐剂）在初次免疫中用作乳化剂，并且在后续免疫中使用FIA（弗氏不完全佐剂）作为另外的乳化剂。
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Patent Agency Ranking
公开(公告)号：KR1020010016164A
公开(公告)日：2001-03-05
申请号：KR1020000068234
申请日：2000-11-16
Applicant: 한국식품연구원
IPC: A23L1/31
Abstract: PURPOSE: A method of preparing natural casing using small intestines of pig to be used for wrapping sausage products is provided to mass produce the natural casing hygienically having improved storage life and uniform quality. CONSTITUTION: The method is characterized by the following steps of: (i) separating the intestines from butchered pig and keeping the intestines in cold storage; (ii) removing impurities left inside the intestines by pressing out the sorted intestines; (iii) washing the intestines with more than 40deg.C of hot water and hydrating mucous membranes of the intestines to weaken the texture of the membrane material; (iv) repeating the processes of removing impurities, washing and weakening membrane texture several times to clean the inside intestines enough; (v) putting the cleared intestines in cooling water containing lactic acid and cutting the processed intestines into a proper size; and then (vi) adding salt to the cut intestines and packing the resulting intestines.
Abstract translation: 目的：提供一种使用用于包裹香肠产品的猪小肠制备天然肠衣的方法，大量生产具有改善的储存寿命和质量均匀的卫生天然肠衣。 构成方法：该方法的特征在于：（i）将肠与屠猪分离并保持肠内冷藏; （ii）通过挤压排出的肠道去除留在肠内的杂质; （iii）用40℃以上的热水清洗肠道，并使肠道粘膜水合，以减弱膜材质; （iv）重复去除杂质，洗涤和减弱膜纹理数次的过程，足以清洁肠内; （v）将清除的肠子放在含有乳酸的冷却水中，并将加工好的肠切成适当的大小; 然后（vi）向切割的肠中加入盐并包装所得的肠。
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公开(公告)号：KR1019970010969B1
公开(公告)日：1997-07-05
申请号：KR1019930028336
申请日：1993-12-18
Applicant: 한국식품연구원
Abstract: A method capable of fastly and exactly testing a beef with excessive water is disclosed. In the method, a photo absorbing rate is measured in a special wavelength. Water and protein contents included in a beef are non-destructively calculated by following water and protein amount detecting equations. A water amount detecting equation Y=66.33-277.05X1-167.58X2-581.27X3-131.39X4 and a protein amount detecting equation Y=66.69-107.80X5-118.34X6-7.94X7-122.73X8, where, X1, X2, X3, X4, X5, X6, X7, and X8 note energy photo absorbing rates in 992nm, 946nm, 876nm, 660nm, 938nm, 890nm, 622nm, and 906nm, respectively. A beef with water is discriminated as a ratio of the water to the protein.
Abstract translation: 公开了能够用过量的水快速且准确地测试牛肉的方法。 在该方法中，以特定波长测量光吸收率。 包含在牛肉中的水和蛋白质含量通过以下水和蛋白质量检测方程进行非破坏性计算。 水量检测方程Y = 66.33-277.05X1-167.58X2-581.27X3-131.39X4，蛋白质量检测方程Y = 66.69-107.80X5-118.34X6-7.94X7-122.73X8，其中，X1，X2，X3， X4，X5，X6，X7和X8分别注意到992nm，946nm，876nm，660nm，938nm，890nm，622nm和906nm的能量光吸收率。 含水的牛肉被认为是水与蛋白质的比例。
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公开(公告)号：KR1019950000450B1
公开(公告)日：1995-01-20
申请号：KR1019920007992
申请日：1992-05-12
Applicant: 한국식품연구원
IPC: A23L1/315
Abstract: The fine sliced breast meat of chicken is primarily mixed with 0.5-3 wt.% of fine sliced ginseng and 3-15 wt.% of glutinous rice and 3-15 wt.% of salt and 0.2-0.6 wt.% of phosphate and 6-13 wt.% of water in a vacuum tumbler and then, secondrily mixed with 0.5-2.0 wt.% of sugar and 0.1-0.3 wt.% of glutamine soda and 0.01-0.05 wt.% of inosine and 0.2-0.5 wt.% of garlic and 0.1-0.3 wt.% of onion and 0.05-0.2 wt.% of ginger and 0.05-0.2 wt.% of white pepper in a vacuum tumbler. The treated breast meat is matured at 2-5 deg.C to be placed in cases. The prepared ham is cooled at below 4 deg.C to be packaged under a vacuum.
Abstract translation: 鸡的细切胸肉主要与0.5-3重量％的细切人参和3-15重量％的糯米和3-15重量％的盐和0.2-0.6重量％的磷酸盐混合， 6-13重量％的水，然后与0.5-2.0重量％的糖和0.1-0.3重量％的谷氨酰胺苏打和0.01-0.05重量％的肌苷和0.2-0.5重量％的二次混合 大蒜的百分比和0.1-0.3重量％的洋葱和0.05-0.2重量％的姜和0.05-0.2重量％的白胡椒在真空转鼓中。 经处理的乳房肉在2-5℃成熟，放置于病例中。 将制备的火腿在低于4℃冷却以在真空下包装。
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