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101.发明授权계피액, 간장, 마늘, 소주를 주성분으로 하는 것을 특징으로 하는 마육용 양념액 조성물 및 상기 양념액 조성물로 제조하는 마 양념육 제조방법 失效作为主要成分的肉桂液，酱油，大蒜和烧酒，以及使用调味液组合物的调味液制造方法
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公开(公告)号：KR100466002B1
公开(公告)日：2005-01-13
申请号：KR1020020011660
申请日：2002-03-05
Applicant: 한국식품연구원
IPC: A23L1/325
Abstract: PURPOSE: Provided is a method for manufacturing a yellow walleye pollack extract by using an enzyme, particularly protease, thereby increasing the hydrolysis of protein and consequently increasing the extraction rate of the protein. CONSTITUTION: A method for manufacturing a yellow walleye pollack extract is characterized by the steps of: finely cutting and roasting a yellow walleye pollack; dipping the roasted yellow walleye pollack in worm water of 30-70 deg.C containing enzymes and extracting it for 10 hours; and vacuum concentrating the extract at 50-100 deg.C for 1-10 hours.
Abstract translation: 用途：提供了一种通过使用酶，特别是蛋白酶来制造黄角斑pol提取物的方法，由此增加蛋白质的水解并因此提高蛋白质的提取率。 本发明提供了一种制造黄角斑pol提取物的方法，其特征在于以下步骤：精细切割并烘烤黄色斑纹鳕鱼; 将含有酶的30〜70℃的蠕虫水浸泡烤10小时后， 并将提取物在50-100℃真空浓缩1-10小时。
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公开(公告)号：KR1020030072096A
公开(公告)日：2003-09-13
申请号：KR1020020011660
申请日：2002-03-05
Applicant: 한국식품연구원
IPC: A23L1/325
CPC classification number: A23L17/20 , A23L5/51 , A23L17/65 , A23L33/18 , A23V2002/00 , A23V2250/55 , A23V2300/50
Abstract: PURPOSE: Provided is a method for manufacturing a yellow walleye pollack extract by using an enzyme, particularly protease, thereby increasing the hydrolysis of protein and consequently increasing the extraction rate of the protein. CONSTITUTION: A method for manufacturing a yellow walleye pollack extract is characterized by the steps of: finely cutting and roasting a yellow walleye pollack; dipping the roasted yellow walleye pollack in worm water of 30-70 deg.C containing enzymes and extracting it for 10 hours; and vacuum concentrating the extract at 50-100 deg.C for 1-10 hours.
Abstract translation: 目的：提供一种通过使用酶特别是蛋白酶来制造黄色黄鳝提取物的方法，从而增加蛋白质的水解，从而提高蛋白质的提取速度。 构成：制造黄色黄鳝提取物的方法的特征在于：切割和焙烧黄色的黄花菜; 将烤黄色的黄花菜浸入含有30-70℃的蠕虫水中，并提取10小时; 并将提取物在50-100℃真空浓缩1-10小时。
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公开(公告)号：KR1020030063663A
公开(公告)日：2003-07-31
申请号：KR1020020003898
申请日：2002-01-23
Applicant: 한국식품연구원
IPC: A23L1/39
CPC classification number: A23L23/00 , A23L3/3508 , A23L17/20 , A23L17/75 , A23L27/105 , A23L27/20 , A23L27/50 , A23L29/212 , A23V2002/00 , A23V2200/10
Abstract: PURPOSE: Provided are a multi-purpose eel sauce and a method for manufacturing thereof by adding ginseng and pine mushroom components. Therefore, the multi-purpose eel sauce has improved palatability. CONSTITUTION: A multi-purpose eel sauce is characterized by comprising 10-40 part by weight of eel bone, 155-650 part by weight of flavoring consisting of soysauce, sugar, sugar syrup and salted and fermented fish solution, 75-600 part by weight of seasoning consisting of onion, garlic, welsh onion, and ginger, 10-12 part by weight of ginseng, 1-25 part by weight of sea tangle and bonito powder, and 0.1-5 part by weight of starch, based on 100-300 part by weight of liquor and clear strained rice wine.
Abstract translation: 目的：提供多用途鳗鱼酱及其加入人参和松蘑菇成分的方法。 因此，多用途鳗鱼酱具有改善的适口性。 构成：多用途鳗鱼酱的特征在于包含10-40重量份的鳗骨，155-650重量份由香皂，糖，糖浆和盐渍和发酵的鱼溶液组成的调味剂，75-600重量份 以洋葱，大蒜，威尔士洋葱，姜为原料，10-12重量份人参，1-25重量份海螯虾和bon鱼粉，和0.1-5重量份淀粉组成的调味料重量，基于100 -300重量份的酒和澄清的应变米酒。
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公开(公告)号：KR1020020017751A
公开(公告)日：2002-03-07
申请号：KR1020000051264
申请日：2000-08-31
Applicant: 한국식품연구원
IPC: A23B4/00
Abstract: PURPOSE: Provided is a method of canning the seasoned seafood with the liquid packaging medium such as water and edible oil. The seafood is just seasoned and sterilized in vacuum in this method of canning. The method has advantage of keeping the texture, color, flavor, moisture and nutrients of the original raw material. It also reduces the energy in manufacturing because heat penetrate fast to the solid in the can because there is no packing media. CONSTITUTION: The method comprises: an introducing step of the seafood into the can after it is cut, heated roundly at 90-95deg.C for 3-5 minutes and coated with seasoned sauce; a sealing step in the de-gassing system equipped with controller of vacuum and temperature, after controlling vacuum rate to 15-60cmHg inside the can; and a sterilizing step of the above sealed can at 4.0deg.F. The above seasoning sauce is composed of 20-30% red pepper paste, 10-25% of sugar syrup, 5-8% of the tomato paste, 4-7% of vinegar, 3-6% of garlic powder, 3-5% of onion powder and 0.5-0.6% MSG.
Abstract translation: 目的：提供用水和食用油等液体包装介质罐装经验丰富的海鲜的方法。 在这种罐装方法中，海鲜只是经过真空灭菌灭菌。 该方法具有保持原始原料的质地，颜色，风味，水分和营养成分的优点。 它也降低了制造中的能量，因为热量不会穿过罐中的固体，因为没有包装介质。 构成：该方法包括：将海鲜切成罐后，在90-95℃下圆形加热3-5分钟，涂上调味酱; 在装有真空和温度控制器的除气系统中，在罐内的真空率控制在15-60cmHg之后的密封步骤; 和上述密封罐的灭菌步骤为4.0deg.F。 上述调味酱由20-30％的红辣椒糊，10-25％的糖浆，5-8％的番茄酱，4-7％的醋，3-6％的大蒜粉，3-5份 百分比的洋葱粉和0.5-0.6％的味精。
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Patent Agency Ranking
公开(公告)号：KR1020160002559A
公开(公告)日：2016-01-08
申请号：KR1020140081290
申请日：2014-06-30
Applicant: 한국식품연구원
CPC classification number: A61K36/03
Abstract: 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 치료용약학적조성물에관한것이다. 또한, 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 완화를위한건강기능식품에관한것이다. 본발명의조성물은초음파로추출함으로써, 종래의추출물보다항염증활성이우수한효과가있다.
Abstract translation: 本发明涉及包含褐藻超声提取物作为预防和治疗炎性疾病的活性成分的药物组合物。 此外，本发明涉及一种健康功能食品，其包含褐藻类超声提取物作为预防和减轻炎性疾病的活性成分。 通过超声提取，本发明的组合物与常规提取物相比具有优异的抗炎活性效果。
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公开(公告)号：KR1020150055606A
公开(公告)日：2015-05-21
申请号：KR1020150061620
申请日：2015-04-30
Applicant: 한국식품연구원
Abstract: 본발명은이온농도를조절하여통전가열에의해식품조성물을제조하는방법에관한것이다. 본발명에따라이온농도를조절하여통전가열로식품조성물을제조하면, 짧은시간내에많은에너지가열에너지로변환되고이에따라수율을증대시키고식품조성물의질감을향상시키는효과가있다.
Abstract translation: 本发明涉及通过使用电加热和调节离子浓度来制备食品组合物的方法。 根据本发明的一个实施方案，通过使用电加热和调节离子浓度制备食物组合物，由此在短时间内将大量的能量转化为热能。 因此，可以提高产量，并且还可以提高食品组合物的质地。
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公开(公告)号：KR1020140145415A
公开(公告)日：2014-12-23
申请号：KR1020130067837
申请日：2013-06-13
Applicant: 한국식품연구원
CPC classification number: A23L19/03 , A23G3/48 , A23V2002/00 , A23V2300/10
Abstract: 본 발명은 오디를 1-8 ℃에서 냉풍으로 1차 건조하는 단계; 및 60-90 ℃에서 감압하여 2차 건조하는 단계;를 포함하여 오디를 팽화시키는 오디 스낵의 제조방법에 관한 것으로, 냉풍건조 단계를 거치지 않은 오디 스낵에 비하여 파괴력을 7-20% 감소시켜 딱딱하지 않고 바삭한 식감을 가지도록 하였으며, 건조시 발생되는 이취를 감소시키고, 오디 본연의 모양을 유지할 수 있도록 조직감을 안정화하여 기호도를 향상시켰으며, 저장성이 향상되었다.
Abstract translation: 本发明涉及一种桑叶小吃的制造方法。 该方法包括以下步骤：首先用1-8℃的冷空气干燥桑;; 二次在60-90℃的减压条件下干燥桑。。 根据本发明，将桑叶小吃打破所需的力降低7-20％。 因此，桑叶小吃比其他桑叶小吃更难处理，这不是通过冷干燥步骤处理，而且酥脆的质感。 桑叶小吃的味道减少了。 桑树小吃的纹理稳定，以保持桑树的原始形状。 桑树小吃的适口性和保存性得到提高。
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公开(公告)号：KR1020140132130A
公开(公告)日：2014-11-17
申请号：KR1020130051253
申请日：2013-05-07
Applicant: 한국식품연구원
Abstract: 본 발명은 카페인의 과도한 섭취를 방지하며, 카페인의 긍정적인 효과를 이용할 수 있도록 초음파 추출기술을 이용하여 카페인 함량은 낮추면서도 항산화 활성이 우수한 녹차추출물을 제조하는 방법에 관한 것으로, 더욱 상세하게는 녹차를 15-25 부피%인 에탄올수용액을 이용하여 20-30 ℃에서, 20-30 분간 초음파를 조사함으로써 항산화 활성이 80-92 %이며, 카페인 함량이 13-17 mg/g인 저카페인 함유 항산화 활성 녹차추출물을 제공한다. 본 발명에 따른 녹차추출물은 카페인 함량이 낮으면서도 항산화 활성이 높아 식품첨가제 또는 건강기능식품으로 이용이 가능하다.
Abstract translation: 本发明涉及一种通过超声提取来降低咖啡因含量而具有优异的抗氧化活性的绿茶提取物的制备方法，以防止咖啡因过量摄入并利用咖啡因的积极作用。 更具体地说，通过将绿茶浸入15分钟内可以提供含有低含量咖啡因并具有抗氧化活性的绿茶提取物，其抗氧化活性为80-92％，咖啡因含量为13-17mg / g， 25体积％的乙醇水溶液，然后在20-30℃下超声波照射20-30分钟。 根据本发明的绿茶提取物含有低含量的咖啡因，具有高抗氧化活性，因此可以用作食品添加剂或功能保健食品。
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