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公开(公告)号：KR1020090002356A
公开(公告)日：2009-01-09
申请号：KR1020070064076
申请日：2007-06-28
Abstract: A method for preparing the chocolate cookie type sunshik (raw food), and the chocolate cookie type sunshik prepared by the method are provided to reduce the bad eating feeling, thereby improving taste. A method for preparing the chocolate cookie type sunshik comprises the steps of screening the sunshik powder with a speed of 1,000-2,000 rpm to obtain the powder having a size of 60 mesh; heating chocolate to melt it and mixing the screened sunshik powder and the molten chocolate in a ratio of 7:3 to 5:5 by weight; molding it at 0-10 deg.C.
Abstract translation: 提供了一种制备巧克力饼干型晒衣食品（生食物）的方法，以及通过该方法制备的巧克力饼干型晒日光浴，以减少食欲不良，从而改善味道。 制备巧克力饼干型晒衣食品的方法包括以1000-2,000rpm的速度筛选sunshik粉末以获得尺寸为60目的粉末的步骤; 加热巧克力以使其熔化并以7:3至5:5的比例混合筛选的sunshik粉末和熔融巧克力; 在0-10℃成型
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公开(公告)号：KR100577032B1
公开(公告)日：2006-05-08
申请号：KR1020040028878
申请日：2004-04-27
IPC: A23L1/212
CPC classification number: A23L19/01
Abstract: 본 발명은 기계적인 인삼의 초미세분쇄 및 공기분급방법을 통하여, 인삼의 유효성분을 기계적으로 추출하는 방법에 관한 것이다. 본 발명의 인삼유효성분의 기계적인 추출방법은 인삼을 조분쇄하여 분말을 수득하는 공정; 전기 수득한 분말을 초미세분쇄기에 적용하여 초미세분말을 수득하는 공정; 및, 전기 수득한 초미세분말을 공기분급하여 인삼의 활성분획을 수득하는 공정을 포함한다. 본 발명의 인삼유효성분의 기계적 추출방법은 습식이 아닌 기계적인 건식공정을 통하여, 인삼의 유효성분인 사포닌, 산성다당체, 총당, 조단백 등을 신속하게 추출할 수 있으므로, 인삼활성분획을 이용한 각종 인삼제품의 생산성 향상에 널리 이용할 수 있을 것이다.
인삼유효성분, 추출, 초미세분쇄, 공기분급-
公开(公告)号：KR1020040110868A
公开(公告)日：2004-12-31
申请号：KR1020030040349
申请日：2003-06-20
Applicant: 한국식품연구원
IPC: A61K38/00
CPC classification number: A61K8/11 , A61K8/06 , A61K8/64 , A61K8/99 , A61K2800/624 , A61K2800/74 , A61Q19/00
Abstract: PURPOSE: Provided is a process for preparing dry-coated bacteriocin without liquid phase solvent. The prepared dry-coated bacteriocin displays antibacterial activity, has extended storage at normal temperature and is widely used for development of foods and cosmetics containing the bacteriocin as an active ingredient. CONSTITUTION: The process for preparing dry-coated bacteriocin comprises the steps of: mixing bacteriocin and a coating agent in a mixing ratio of 1:1 to 10:1(w/w); inserting the mixture into the hybridization system; and cry-coating the bacteriocin by using the hybridization system.
Abstract translation: 目的：提供没有液相溶剂的干涂细菌素的制备方法。 制备的干燥涂层细菌素显示出抗菌活性，在常温下延长储存，广泛用于含有细菌素作为活性成分的食品和化妆品的开发。 构成：制备干涂细菌素的方法包括以1：1至10：1（w / w）的混合比混合细菌素和包衣剂的步骤; 将混合物插入杂交系统; 并通过使用杂交系统对细菌素进行冷冻涂覆。
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Patent Agency Ranking
公开(公告)号：KR100402594B1
公开(公告)日：2003-10-22
申请号：KR1020000078092
申请日：2000-12-18
Applicant: 한국식품연구원
IPC: A23L1/31
Abstract: PURPOSE: A processed food of reconstructed meat using pork and its manufacturing method are provided, thereby preventing destruction of the reconstruction meat while cooking it. CONSTITUTION: The method for producing a processed food of the reconstruction meat using pork comprises the steps of: cutting pork in a certain size; adding TG (transglutaminase) into the cut pork to induce enzyme reaction not to be divided into each piece of pork, in which the TG is TG-B aqueous or TG-B powder wherein the TG-B aqueous is prepared by 0.5 to 1.0% of TG-B than the volume of the pork into 4 times larger volume of water than that of TG-B volume and TG-B powder is added into the pork sufficiently to cover the pork; and the production of the processed food of reconstruction pork is carried out under the temperature of 3 to 6 deg. C and the pressure of 5 kg/cm2 for 6 to 24 hours.
Abstract translation: 目的：提供一种使用猪肉的重建肉加工食品及其制造方法，从而防止重建肉在烹饪过程中被破坏。 组成：用猪肉生产重建肉加工食品的方法包括以下步骤：切割一定尺寸的猪肉; 将TG（转谷氨酰胺酶）加入切好的猪肉中以诱导酶反应不被分成每片猪肉，其中TG是TG-B水溶液或TG-B粉末，其中TG-B水溶液是由0.5-1.0％ 的TG-B比猪肉的体积大4倍的水量，而TG-B粉的添加量足以覆盖猪肉; 重建猪肉加工食品的生产在3〜6℃的温度下进行。 C和5kg / cm2的压力下持续6-24小时。
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公开(公告)号：KR2019970054652U
公开(公告)日：1997-10-13
申请号：KR2019960005691
申请日：1996-03-23
Applicant: 한국식품연구원
IPC: B65D33/01
Abstract: 본고안은재사용가능한진공포장용봉지에관한것이다. 좀더 구체적으로,본고안은필름봉지의일단에지퍼를부착하고그 일면에이중마개를부설함으로써, 봉지내에내용물을용이하게진공밀봉시킬수 있는동시에반복적으로재사용할수 있는진공포장용봉지에관한것이다. 본고안의진공포장용봉지는내용물을진공밀봉시키기위한진공포장용봉지에있어서, 양단이밀봉된필름봉지(1); 전기한필름봉지(1)의내부에내용물을충진시키거나꺼내기위하여전기한필름봉지(1)의얼면에형성된지퍼(2); 및내용물이충진된전기한필름봉지(1)의내부를진공으로유지하기위하여전기한필름봉지(1)의일면에부설된마개(3)로구성된것을특징으로한다, 본고안의진공포장용봉지는반영구적으로재사용이가능하며식품등의내용물을용이하게진공밀봉시킬수 있으므로,환경오염을방지할수 있는동시에경제적으로진공포장을수행할수 있다는것이확인되었다.
Abstract translation: 本文介绍了一种用于真空包装的可重复使用的袋子。 更具体地，物品内被附接到紧固件在薄膜袋的一端，并在真空包装袋，可以通过敷设在其一侧的双重止动器，以促进在密封在袋子sikilsu真空重复再使用相同的时间内容。 一种真空包装袋，用于真空密封本发明的真空包装容器的内容物，包括：在两端密封的薄膜袋（1） 在导电薄膜袋（1）的自由侧上形成的拉链（2），用于将带电薄膜袋（1）内的内容物充电或排出; 并且，在导电性薄膜袋（1）的表面上安装有用于将带电的薄膜袋（1）的内部保持在真空中的塞子（3），真空包装标签 可以重复使用并且容易地真空密封食物等的内容物，证实可以防止环境污染并且可以经济地进行真空包装。
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公开(公告)号：KR1019960010611B1
公开(公告)日：1996-08-06
申请号：KR1019930028335
申请日：1993-12-18
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: The process for preparing a rice cracker (I) consists of (1) drying sticky rice at 30-50 deg.C to 6-8% water content, (2) grinding with one of pin mill, jet mill, roll mill or impact mill to 0.5-20 micron size, (3) discarding protein particles by Turboplex classifier, (4) kneading the remaining starch particles and shaping, (5) drying at 30-50 deg.C for 5-24 hours to 5-20% water content and (6) frying at 180-240 deg.C, (7) baking at 180-220 deg.C for 10-25 min., or (8) expanding at 250-300 deg.C for 30-60 seconds and cooling. (I) has good texture.
Abstract translation: 制备米饼干（I）的方法包括：（1）在30-50℃干燥粘米，含水量为6-8％;（2）用针磨，喷射磨，辊磨或冲击 研磨至0.5-20微米尺寸，（3）通过Turboplex分级机弃去蛋白颗粒，（4）捏合剩余的淀粉颗粒并成型，（5）在30-50℃干燥5-24小时至5-20％ （6）在180-240℃煎炸，（7）在180-220℃烘烤10-25分钟，或（8）在250-300℃下膨胀30-60秒 和冷却。 （I）质地好。
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公开(公告)号：KR1019950010792A
公开(公告)日：1995-05-15
申请号：KR1019930021807
申请日：1993-10-20
Applicant: 한국식품연구원
IPC: A23L1/0528
Abstract: 본원 발명은 마의 점질성 보존 건조, 분말화 및 점성물질의 분리방법에 관한 것이다.
마(山藥)를 선별 세척, 세절한 것을 동결건조 또는 열풍건조 시킨 후 미분쇄, 분급하여 마의 점질성 보존 건조, 미분쇄 및 점질성 물질의 분리방법이다. 생체 상태로 마쇄하였을 때 보다도 점질성이 향상되고, 장기 보존된다.
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