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公开(公告)号：KR100520750B1
公开(公告)日：2005-10-13
申请号：KR1020030042642
申请日：2003-06-27
Applicant: 주식회사농심
IPC: A23L1/015
Abstract: 본 발명은, 마늘 에센셜 오일을 식품 원료에, 식품 원료 100 중량부에 대하여 0.1 ~ 1.0 중량부의 양으로 첨가하여 아크릴아마이드의 생성을 억제하는 방법, 및 아크릴아마이드의 생성이 억제된 식품에 관한 것으로, 본 발명에 따르면, 천연식품소재인 마늘 에센셜 오일을 이용하여, 지용성 식품 및 수용성 식품 모두에서 아크릴아마이드의 생성을 간단하게 억제할 수 있다.
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公开(公告)号：KR100487854B1
公开(公告)日：2005-05-03
申请号：KR1020020086752
申请日：2002-12-30
Applicant: 주식회사농심
IPC: A23L1/231
Abstract: 본 발명은 당 15-50 중량%, 시스틴 또는 메티오닌 1-5 중량%, 알라닌 1-5 중량%, 정제염 3-20 중량%, 덱스트린 20-40 중량%, 티아민염산염(thiamineHCl) 2-10 중량%, 닭고기 지방 1-10 중량%, 효모엑기스 5-15 중량%, 산가수분해물(HVP) 5-15 중량%, 모노소듐 글루타메이트 1-10 중량%, 양파 분말 1-10 중량%, 후추 분말 0.1-2 중량%로 구성된 반응 혼합물을 압출기에 투입하여 110-150℃의 온도로 10-60초간 반응시키는 것을 특징으로 하는 닭고기 풍미 조미료의 제조 방법에 관한 것으로, 본 발명에 따르면, 당과 아미노산, 닭고기지방 등의 원료 조성비와 압출 조건을 최적화함으로써, 닭고기를 사용하지 않고도 닭고기 풍미가 우수한 조미료를 짧은 시간에 제조할 수 있다.
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公开(公告)号：KR100485078B1
公开(公告)日：2005-04-22
申请号：KR1020020044258
申请日：2002-07-26
Applicant: 주식회사농심
IPC: A23L1/221
Abstract: 본 발명은, 부추, 파, 무, 양파, 마늘로 구성되는 그룹의 함황 야채 중에서 선택되는 하나 이상을 마쇄, 마쇄 및 착즙, 마쇄 및 효소분해, 또는 마쇄 및 효소분해 및 착즙하여 함황야채 가공액을 제조하는 단계; 상기 얻어진 함황 야채 가공액 100 중량부에, 산미료 0.5~6 중량부, 마늘, 고추가루, 생강, 젓갈로 구성되는 양념 원료 10~60 중량부 및 감미료, 조미료, 정제염으로 구성되는 부원료 10~40 중량부를 혼합하는 단계; 및 상기 혼합물을 건조하는 단계를 포함하여 이루어지는 김치 풍미 조미료의 제조 방법, 및 이로부터 얻어지는 김치 풍미 조미료에 대한 것으로, 본 발명에 의하면, 김치를 전혀 사용하지 않아, 김치 품질 및 이에 영향을 미치는 요인을 고려할 필요가 없이, 제조시마다 품질 편차 없이 균일한 풍미가 유지되고, 저비용 및 간단한 공정으로 즉시 제조할 수 있고, 제조 공정이 안정화되어 있으며, 위생적이고, 신선한 김치 풍미 및 뛰어난 산미를 가지는 김치 풍미 조미료를 얻을 수 있다.
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104.发明公开
公开(公告)号：KR1020050001079A
公开(公告)日：2005-01-06
申请号：KR1020030042641
申请日：2003-06-27
Applicant: 주식회사농심
IPC: A23L1/221
Abstract: PURPOSE: Freeze-dried dadaegi seasoning for instant food and a method for preparation thereof are provided, which dadaegi seasoning has improved taste and hygiene, and maintains its excellent quality for a long period. CONSTITUTION: The method for preparing the freeze-dried dadaegi seasoning for instant food comprises the steps of: washing green pepper, garlic, onion and Welsh onion with water, and cutting and pulverizing the vegetables; adding 2 to 5 wt.% of alcohol into the pulverized vegetables and mixing them; adding soy sauce, a diluting agent and water into the mixture and mixing them to prepare the dadaegi seasoning; and freeze-drying the dadaegi seasoning.
Abstract translation: 目的：提供用于速食的冷冻干燥大豆调味料及其制备方法，其中大豆调味料具有改善的味道和卫生性，并且长时间保持其优异的品质。 构成：用于制备速溶食品冷冻干燥大豆调味料的方法包括以下步骤：用水冲洗青椒，大蒜，洋葱和威尔士洋葱，切碎和粉碎蔬菜; 向粉碎的蔬菜中加入2至5重量％的醇并将其混合; 将酱油，稀释剂和水加入混合物中并混合，制备dadaegi调味料; 并冷冻干燥dadaegi调味料。
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公开(公告)号：KR100442574B1
公开(公告)日：2004-08-02
申请号：KR1020010053264
申请日：2001-08-31
Applicant: 주식회사농심
IPC: C12N1/16
Abstract: PURPOSE: Provided are a novel Saccharomyces cerevisiae M40-10(KCTC 1030BP) which contains increased RNA content and obtained by mutation of Saccharomyces cerevisiae using EMS(Ethyl Methanesulfonate), and its mass-producing method by culturing it in a medium, such as CSL(corn steep liquor) and molasses. CONSTITUTION: The novel mutant strain, Saccharomyces cerevisiae M40-10(KCTC 1030BP) is prepared by treating Saccharomyces cerevisiae with a chemical mutagen, EMS; and selecting and separating a colony which has no viability in a medium containing metallic salt, KCl, inhibiting RNase activity. Therefore, the novel strain has increased RNA content.
Abstract translation: 目的：提供一种新型酿酒酵母M40-10（KCTC 1030BP），其含有增加的RNA含量并通过使用EMS（乙基甲磺酸盐）突变酿酒酵母而获得，并且通过在培养基如CSL中培养其批量生产方法 （玉米浆）和糖蜜。 构成：通过用化学诱变剂EMS处理酿酒酵母，制备新的突变株酿酒酵母M40-10（KCTC 1030BP） 并在含有金属盐KCl的培养基中选择并分离没有活力的菌落，从而抑制RNase活性。 因此，该新型菌株具有增加的RNA含量。
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Patent Agency Ranking
公开(公告)号：KR100429951B1
公开(公告)日：2004-05-03
申请号：KR1020000072117
申请日：2000-11-30
Applicant: 주식회사농심
IPC: B01J13/02
Abstract: PURPOSE: Provided is a method of making microcapsule using cell wall of the microorganism. Specifically the waste cell wall foil of the yeast, after manufacturing yeast extract, is used as the microcapsule and the yeast cell wall which collects the active material is coated second time and ground to the powder. The cell wall has larger collecting space for the active material, and because it is coated with protecting membrane, the encapsulated product is safe against moisture and its release of the active ingredient is controllable. The above coated material for the second time has excellent heat stability making it applicable to the heat sensitive fragrances and other functional materials for the controlled release. CONSTITUTION: The encapsulation method comprises: collecting ground dry cell wall and the active material using 60-70% ethanol and heating at not less than 50deg.C with stirring for more than one hour; and coating the above emulsified material with cyclodextrin and water and grinding to powder after it is spray dried.
Abstract translation: 目的：提供一种利用微生物的细胞壁制造微胶囊的方法。 具体而言，将制造酵母提取物后的酵母废弃物细胞壁箔用作微胶囊，并且将收集活性物质的酵母细胞壁第二次涂布并研磨成粉末。 细胞壁对于活性物质具有更大的收集空间，并且由于其被保护膜包覆，所以包封的产品对湿气是安全的并且其活性成分的释放是可控的。 第二次上述涂覆材料具有优异的热稳定性，使其适用于热敏香料和其他控释功能材料。 组成：包封方法包括：采用60-70％乙醇收集干燥的干细胞壁和活性物质，在不低于50℃的温度下加热搅拌1小时以上; 将上述乳化物质用环糊精和水包衣，喷雾干燥后粉碎成粉末。
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公开(公告)号：KR1020030082250A
公开(公告)日：2003-10-22
申请号：KR1020020020901
申请日：2002-04-17
Applicant: 주식회사농심
IPC: A23L1/231
CPC classification number: A23L27/26 , A23L27/105 , A23L27/215
Abstract: PURPOSE: A method of preparing seasonings having a strong burnt taste and beefy flavor by reacting hydrolyzed vegetable protein, sugar, thiamine, lecithin or the like is provided. Therefore, a small amount of the seasoning gives a strong burnt taste and strong beefy flavor. CONSTITUTION: A mixture comprises 100 parts by weight of a first amino acid source, 4 to 7 parts by weight of sugar, 5 to 15% by weight of sulfur-containing material, 0.5 to 3 parts by weight of a second amino acid source, 4 to 6 parts by weight of lecithin, 5 to 10 parts by weight of Furaneol and 5 to 10 parts by weight of garlic powder, and its moisture content is controlled to 6 to 8%. The mixture is then reacted for 5 to 15min at 150 to 180deg.C. The first amino acid source is defatted soy beans as hydrolyzed vegetable protein or brewed soy sauce and the second amino source is thiamine.
Abstract translation: 目的：提供一种通过水解植物蛋白，糖，硫胺素，卵磷脂等反应制备具有强烈烧焦味道和强烈味道的调味料的方法。 因此，少量的调味料具有强烈的烧味和强烈的味道。 构成：混合物包含100重量份的第一氨基酸源，4至7重量份的糖，5至15重量％的含硫物质，0.5至3重量份的第二氨基酸源， 4〜6重量份卵磷脂，5〜10重量份呋喃醇和5〜10重量份大蒜粉，其含水量控制在6〜8％。 然后将混合物在150至180℃下反应5至15分钟。 第一个氨基酸来源是脱脂大豆作为水解植物蛋白或酿造的酱油，第二个氨基来源是硫胺素。
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公开(公告)号：KR1020030018736A
公开(公告)日：2003-03-06
申请号：KR1020010053264
申请日：2001-08-31
Applicant: 주식회사농심
IPC: C12N1/16
Abstract: PURPOSE: Provided are a novel Saccharomyces cerevisiae M40-10(KCTC 1030BP) which contains increased RNA content and obtained by mutation of Saccharomyces cerevisiae using EMS(Ethyl Methanesulfonate), and its mass-producing method by culturing it in a medium, such as CSL(corn steep liquor) and molasses. CONSTITUTION: The novel mutant strain, Saccharomyces cerevisiae M40-10(KCTC 1030BP) is prepared by treating Saccharomyces cerevisiae with a chemical mutagen, EMS; and selecting and separating a colony which has no viability in a medium containing metallic salt, KCl, inhibiting RNase activity. Therefore, the novel strain has increased RNA content.
Abstract translation: 目的：提供一种新型酿酒酵母M40-10（KCTC 1030BP），其含有增加的RNA含量并通过使用EMS（乙基甲磺酸盐）的酿酒酵母突变获得，并且其批量生产方法通过在诸如CSL的培养基中培养 （玉米浆）和糖蜜。 构成：通过用化学诱变剂EMS处理酿酒酵母制备新型突变菌株，酿酒酵母M40-10（KCTC 1030BP）; 并且在含有金属盐的KCl的培养基中选择和分离不具有活性的菌落，抑制RNase活性。 因此，新菌株RNA含量增加。
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公开(公告)号：KR100364586B1
公开(公告)日：2002-12-12
申请号：KR1020000035722
申请日：2000-06-27
Applicant: 주식회사농심
IPC: A23L1/16
Abstract: 본 발명은 복원성이 향상된 면류의 제조방법에 관한 것으로서, 더욱 상세하게는 면 반죽 시 통상의 제면 원료이외에 소맥 글루텐을 분해하여 수득한 소맥 글루텐 펩타이드를 첨가하는 것을 특징으로 하는 면류의 제조방법에 관한 것이다. 본 발명에 따르면, 특정 분자량 분포를 갖도록 분해된 소맥 글루텐 펩타이드를 첨가함으로써 통상의 글루텐 망상구조보다 부드러우며 치밀한 망상구조를 형성하게 되어 면 조직의 유연성을 향상시키고 복원시간을 단축할 수 있는 면류의 제조방법을 제공할 수 있다.
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公开(公告)号：KR1020020036163A
公开(公告)日：2002-05-16
申请号：KR1020000066205
申请日：2000-11-08
Applicant: 주식회사농심
IPC: A23L2/70
Abstract: PURPOSE: Provided is a process of extracting a cactus fruit by effectively removing viscose material through an ultrafiltration of a cactus fruit extract and microorganism of bacterial polluted in raw material at low temperature after extraction. Whereby, the extract can be effectively used as food products and nutritional supplements because it has characteristic flavor and color and has no viscosity. CONSTITUTION: A cactus fruit is added 2 to 5 times with purified water, extracted at 25 to 80deg.C and filtered. The filtrate is ultrafiltrated with an ultrafiltration membrane of GR type at 60deg.C and then concentrated. The ultrafiltration retains a fraction having a molecular weight of 20,000 to 50,000 Da. The pressure of ultrafiltration is 2.5 to 6 bar at an inlet and 1.5 to 4 bar at an outlet.
Abstract translation: 目的：提取仙人掌水果提取物和低温原料细菌微生物，通过有效去除粘胶原料，提取仙人掌果实的方法。 因此，提取物可以有效地用作食品和营养补充剂，因为它具有特征性的风味和颜色，并且没有粘度。 构成：将仙人掌果实用纯水加入2〜5次，在25〜80℃下萃取，过滤。 滤液用GR型超滤膜在60℃下超滤，然后浓缩。 超滤保留分子量为20,000至50,000Da的级分。 超滤压力在入口处为2.5至6巴，出口压力为1.5至4巴。
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