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公开(公告)号：KR1020120103217A
公开(公告)日：2012-09-19
申请号：KR1020110021362
申请日：2011-03-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A food composition containing taro, and a producing method thereof are provided to form flakes containing taro contents for enabling users to eat as a meal for weight loss. CONSTITUTION: A food composition contains 40-50 parts of taro by weight, 40-50 parts of potato by weight, 4-6 parts of malto-dextrin by weight, 0.1-2 parts of whey by weight, and 0.1-1 part of emulsifier by weight. A taro flavored food is produced by mixing 90-91 parts of food composition by weight, 1.5-2.5 parts of salt by weight, 3.5-4.5 parts of sugar by weight. 1.5-2.5 parts of butter powder by weight, 0.5-1.5 parts of cream powder by weight, and 0.01-0.03 parts of black pepper powder by weight.
Abstract translation: 目的：提供含有芋头的食品组合物及其制造方法，以形成含有芋头含量的薄片，以使用户能够作为减肥餐。 构成：食物组合物含有40-50重量份的芋头，40-50重量份的马铃薯，4-6重量份的麦芽糊精，0.1-2重量份的乳清和0.1-1重量份的乳清。 乳化剂重量。 通过将90-91份重量的食物组合物，1.5-2.5重量份的盐，3.5-4.5重量份的糖混合制成芋头味的食物。 1.5-2.5份黄油粉，重量为0.5-1.5份，粉末重量为0.01-0.03份。
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公开(公告)号：KR1020120067837A
公开(公告)日：2012-06-26
申请号：KR1020100129454
申请日：2010-12-16
CPC classification number: A23L27/10 , A23L5/10 , A23P10/20 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A producing method of sesame leaf spices and seasonings is provided to improve the storage property of useful nutrients contained in sesame leaves. CONSTITUTION: A producing method of sesame leaf spices and seasonings comprises the following steps comprises the following steps: washing and cutting sesame leaves to obtain sesame leaf slices; parboiling the sesame leaf slices for 60 seconds at 80-90 deg C, and dehydrating; roasting the dehydrated sesame leaf slices at 180-240 deg C for 20 minutes; hot-air drying the roasted sesame leaf slices at 50 deg C to obtain the sesame leaf spices; dipping the sesame leaf spices in seasoning liquid; and hot-air drying and crushing the mixture at 50 deg C to obtain powder.
Abstract translation: 目的：提供芝麻叶香料和调味料的生产方法，以改善芝麻叶中有用营养物质的储存性能。 构成：芝麻叶香料和调味料的生产方法包括以下步骤：洗涤和切割芝麻叶以获得芝麻叶片; 在80-90℃下将芝麻片切片60秒，并脱水; 在180-240摄氏度烘烤脱水芝麻叶片20分钟; 在50摄氏度热风烘干芝麻叶片，获得芝麻叶香料; 将芝麻叶香料浸泡在调味液中; 并在50℃下热风干燥并粉碎该混合物以获得粉末。
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公开(公告)号：KR1020120041358A
公开(公告)日：2012-05-02
申请号：KR1020100102773
申请日：2010-10-21
Applicant: 한국식품연구원
Abstract: PURPOSE: Seed peeling method and apparatus are provided to enable users to cleanly peel the seeds without damaging the contents inside the seeds. CONSTITUTION: A peeling apparatus for seeds comprises the following: upper and lower millstones(121, 123) for forming an inclined grinding space; a seed inlet(104) formed on the center of the upper millstone for inserting the seeds into the grinding space; and a rotating member(140) rotating one of the millstones. The skin of the seeds inside the grinding space is ground by rotating one of the millstones using a grinding passage forming an arc shape of increasing diameter inside the grinding space.
Abstract translation: 目的：提供种子剥皮方法和设备，使用户能够干净地剥离种子而不损害种子内的物质。 构成：用于种子的剥皮装置包括：用于形成倾斜研磨空间的上和下磨石（121,123）; 形成在上磨石中心的种子入口（104），用于将种子插入研磨空间; 以及旋转所述磨石之一的旋转构件（140）。 研磨空间内的种子的皮肤通过使用在研磨空间内形成直径增大的弧形的研磨通道旋转一个磨石来研磨。
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公开(公告)号：KR101020369B1
公开(公告)日：2011-03-08
申请号：KR1020080095898
申请日：2008-09-30
Applicant: 한국식품연구원 , 주식회사 메디트론바이오
Abstract: 본 발명은 감자 슬라이스에 펙티나제를 처리한 다음, 마이크로웨이브로 처리하는 공정을 포함하는 무지방 감자스낵의 제조방법 및 상기 방법으로 제조된 무지방 감자스낵에 관한 것이다. 본 발명의 무지방 감자스낵의 제조방법은 (i) 감자를 가로방향으로 분절하여 슬라이스화하는 공정; (ii) 상기 감자 슬라이스에 펙티나제를 pH 4.5 내지 5.5의 조건하에서 5 내지 20ppm의 농도로 5 내지 15분간 처리하는 공정; 및, (iii) 펙티나제로 처리된 감자 슬라이스를 2450MHz의 주파수 및 700 내지 900W의 전력조건으로 마이크로웨이브를 3 내지 5분간 처리하는 공정을 포함한다. 본 발명의 무지방 감자스낵의 제조방법을 이용하면 종래의 제품과 동등한 정도의 기호성을 나타내면서도 지방을 포함하지 않는 제품을 제조할 수 있으므로, 저지방을 요구하는 소비자의 요구에 부응하는 새로운 제품의 개발에 널리 활용될 수 있을 것이다.
감자스낵, 무지방, 마이크로웨이브, 펙티나제-
公开(公告)号：KR1020100116292A
公开(公告)日：2010-11-01
申请号：KR1020090034928
申请日：2009-04-22
Applicant: 한국식품연구원
IPC: A23L1/30 , A61P29/00 , A61K36/288
CPC classification number: A23L33/105 , A23L3/44 , A23L19/00 , A23V2002/00 , A23V2200/30 , A23V2200/324 , A23V2300/14 , A23V2300/20 , A61K36/288
Abstract: PURPOSE: A food comprising dandelion leaf extract with inflammatory disease improving effect including the dandelion leaf extraction is provided to supply the improvement effect of an inflammation disease including the leaf of the natural material without the side effect dandelion. CONSTITUTION: Dandelion and water are mixed to the rate of 1:10 to 1:30 and react cellulose at 50-70 degrees for 120 minutes. The acetone is added so that 40-60% of the final volume mixed with reactant extract. The extract is filtered and the liquid ingredient is obtained.
Abstract translation: 目的：提供包含蒲公英叶提取物，包括蒲公英叶提取物在内的炎症疾病改善效果的食品，以提供包括天然物质叶片在内的炎症疾病的改善效果，而无副作用蒲公英。 构成：将蒲公英和水以1:10至1:30的比例混合，并将纤维素在50-70度下反应120分钟。 加入丙酮使得最终体积的40-60％与反应物提取物混合。 将提取物过滤，得到液体成分。
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Patent Agency Ranking
公开(公告)号：KR1020090098123A
公开(公告)日：2009-09-17
申请号：KR1020080023314
申请日：2008-03-13
Applicant: 무주군약초영농조합법인 , 한국식품연구원
Abstract: A method for preparing processed Schisandra chinensis products is provided to improve the sour taste among five tastes of sweet taste, sour taste, bitter taste, salty taste and spicy taste. A method for preparing processed Schisandra chinensis products comprises the following steps of: grinding Schisandra chinensis and extracting it; putting the Schisandra chinensis extract and an excipient into a mixer and mixing them well; filtering with a 30-mesh sieve and preheating it at the temperature of 60°C; sterilizing in a heat exchanger of 95°C for 30 seconds; and cooling off to 35°C or lower. The processed Schisandra chinensis products can be a drink or a granular product. The drink is composed of 17-18% of Schisandra chinensis extract, 12-13% of high-fructose corn syrup, 0.35-0.45% of plum concentrate, 1.5-2.5% of apple concentrate, 0.04-0.06% of malic acid, 0.5-1.5% of trehalose, 65-70% of purified water and 0.01-0.02% of flavor.
Abstract translation: 提供加工五味子制品的方法，以提高甜味，酸味，苦味，咸味，辣味等五味口味的酸味。 一种五味子加工制备方法，包括以下步骤：研磨五味子并提取; 将五味子提取物和赋形剂加入混合机中并将其混合; 用30目筛过滤并在60℃的温度下预热; 在95℃的热交换器中灭菌30秒; 冷却至35℃以下。 加工的五味子产品可以是饮料或颗粒状产品。 饮料由五味子提取物17-18％，高果糖玉米糖浆12-13％，梅子浓度0.35-0.45％，苹果精粉1.5-2.5％，苹果酸0.04-0.06％，苹果酸0.5 -1.5％的海藻糖，65-70％的纯水和0.01-0.02％的风味。
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公开(公告)号：KR1020090068393A
公开(公告)日：2009-06-29
申请号：KR1020070135974
申请日：2007-12-24
Applicant: 한국식품연구원
IPC: A23L1/212 , A23L1/2165
CPC classification number: A23L19/03 , A23L3/40 , A23L3/44 , A23L27/33 , A23L33/15 , A23V2002/00 , A23V2250/708
Abstract: A method for preparing dried fruit products by soaking fruits in soaking syrup is provided to increase texture hardness of dried fruit products by soaking fruits in soaking syrup containing sugars, calcium lactate and vitamin C and drying the fruits. A method for preparing dried fruit products comprises the following steps of: slicing washed fruits; soaking the sliced fruits in soaking syrup under the condition of 20-40°C and 300-600mmHg for 2-30 minutes; and taking the fruits out of the soaking syrup and drying the fruits. The soaking syrup contains 0.5-3.0%(w/v) of calcium lactate, 0.05-0.3%(w/v) of vitamin C and 20-40%(w/v) of sugars. The fruits represent apple, peach, strawberry, banana, kiwi, grape, plum or mango. The sugars indicate glucose, sugar, lactose, maltose, sucrose or their mixture. The drying step is performed by a hot-air drying method or freeze-drying method.
Abstract translation: 提供通过在浸泡糖浆中浸泡水果来制备干果产品的方法，以通过将果实浸泡在包含糖，乳酸钙和维生素C的糖浆中并干燥水果来提高干果产品的质地硬度。 制备干果产品的方法包括以下步骤：将洗涤的水果切片; 在20-40℃和300-600mmHg的条件下浸泡切片的水果浸泡糖浆2-30分钟; 将水果从浸泡的糖浆中取出并干燥水果。 浸泡糖浆含有0.5-3.0％（w / v）的乳酸钙，0.05-0.3％（w / v）的维生素C和20-40％（w / v）的糖。 水果代表苹果，桃子，草莓，香蕉，猕猴桃，葡萄，梅花或芒果。 糖代表葡萄糖，糖，乳糖，麦芽糖，蔗糖或其混合物。 干燥步骤通过热风干燥法或冷冻干燥法进行。
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公开(公告)号：KR100886659B1
公开(公告)日：2009-03-04
申请号：KR1020070064076
申请日：2007-06-28
Abstract: 본 발명은 공기분급을 이용하여 60메쉬 이하의 입자크기를 갖는 선식분말을 선별하고, 이를 쵸콜렛과 혼합하는 공정을 포함하는 쵸콜렛쿠키형 선식의 제조방법 및 이에 의하여 제조된 쵸콜렛쿠키형 선식에 관한 것이다. 본 발명의 쵸콜렛쿠키형 선식의 제조방법을 이용하면, 관능적 특성이 전체적으로 우수한 선식제품을 제조할 수 있으므로, 선식제품의 저변확대에 크게 이바지할 수 있을 것이다.
초콜렛쿠키형 선식, 공기분급-
公开(公告)号：KR1020080096631A
公开(公告)日：2008-10-31
申请号：KR1020070041669
申请日：2007-04-28
CPC classification number: A23L33/105 , A23L3/40 , A23L5/13 , A23L5/17 , A23L19/10 , A23V2002/00 , A23V2200/326
Abstract: A foodstuff comprising powdered taro and powdered crown daisy is provided to take it safely and constantly and to show a hypertension treatment effect. A foodstuff having a hypertension treatment effect comprises a composition mixed with powdered taro and powdered crown daisy in a ratio of 8:2 ~4:6(w/w). The heat-treated taro powder is prepared by putting taro into hot water of 100deg.C, boiling it for 5 -20 minutes or steaming it with steam vapor having 1-3 pressure(atm) and a temperature of 90-100deg.C for 1-20 minutes, heat-drying or freeze-drying it and cutting it. The crown daisy powder is prepared by heat-drying or freeze-drying it and cutting it.
Abstract translation: 提供了一种包括粉末芋头和粉状皇冠雏菊的食品，以安全，不间断地呈现高血压治疗效果。 具有高血压治疗效果的食品包括与粉末状芋头和粉状冠状菊花混合的比例为8:2〜4:6（w / w）的组合物。 热芋粉的制备方法是将芋头放入100℃的热水中煮沸5〜20分钟，或蒸汽压1-3蒸汽（atm），蒸汽压90〜100℃， 1-20分钟，加热干燥或冷冻干燥并切割。 皇冠雏菊粉末是通过加热干燥或冷冻干燥并切割而制成的。
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公开(公告)号：KR100842839B1
公开(公告)日：2008-07-02
申请号：KR1020060106914
申请日：2006-10-31
Applicant: 한국식품연구원 , 김제시 , 표우철 , 재단법인 전라북도생물산업진흥원
Abstract: 본 발명은 가시오가피, 양파 및 도라지의 혼합물을 열수추출하여 수득한 추출물을 주재로 포함하는 혈압강하용 음료조성물 및 그의 제조방법에 관한 것이다. 본 발명의 가시오가피를 포함하는 혈압강하용 음료조성물의 제조방법은 (i) 가시오가피, 양파 및 도라지를 1.0:1.0:0.5 내지 1.0:4.0:1.5(w/w/w)로 혼합하는 공정; (ii) 전기 혼합물을 혼합물의 중량에 대하여 15 내지 25배의 물에 침지하고, 80 내지 100℃에서 12 내지 36시간동안 가열하여 열수추출하고, 이를 여과하여 액상성분을 수득하는 공정; 및, (iii) 전기 수득한 액상성분과, 강화제, 감미제, 산미제, 착향제 및 천연과즙으로 이루어진 그룹 중에서 선택되는 1 내지 5종의 보조성분을 100% 조성량이 되도록 혼합하는 공정을 포함한다. 본 발명의 혈압강하용 음료조성물은, 종래에 알려진 가시오가피의 혈압강하 효과 보다 더욱 향상된 혈압강하효과를 나타내므로, 가시오가피의 기능성을 이용한 각종 제품의 개발에 널리 활용될 수 있을 것이다.
가시오가피, 양파, 도라지, 혈압강하
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