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公开(公告)号：KR1020090131753A
公开(公告)日：2009-12-30
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A kimchi composition for Spanish is provided to control the color and hot taste of kimchi, to reduce the fermentation smell and to decrease the sour taste by retarding the maturation of kimchi. CONSTITUTION: A kimchi composition for Spanish comprises Chinese cabbage or white radish as a main material; and at least one selected from the group consisting of saffron, colarante alimentario and paprika powder. The content of saffron is 0.001~0.02 wt%, the content of colarante alimentario is 0.1~0.4 wt%, and the content of paprika powder is 0.1~0.5 wt%. Preferably the kimchi composition for Spanish comprises further at least one selected from the group consisting of herb, milk, cheese and whey.
Abstract translation: 目的：提供西班牙的泡菜组合，以控制泡菜的颜色和热味，通过延缓泡菜的成熟来减少发酵气味和降低酸味。 规定：西班牙的泡菜组合物以白菜或白萝卜为主要材料; 以及选自藏红花，红葡萄酒和辣椒粉的至少一种。 藏红花的含量为0.001〜0.02重量％，菌落含量为0.1〜0.4重量％，辣椒粉含量为0.1〜0.5重量％。 优选地，西班牙的泡菜组合物还包括选自草药，牛奶，奶酪和乳清的至少一种。
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公开(公告)号：KR100871400B1
公开(公告)日：2008-12-02
申请号：KR1020060117930
申请日：2006-11-27
IPC: A23B7/10
Abstract: 본 발명은 당침 토마토를 포함하는 김치 및 이의 제조방법에 관한 것으로 보다 상세하게는 당류에 토마토를 침지시켜 단맛을 향상시킨 당침 토마토, 당류와 칼슘의 혼합액에 토마토를 침지시켜 단맛 및 조직감을 향상시킨 당침 토마토를 포함하는 김치 및 김치 제조에 있어서 상기 당침 토마토를 김치 재료에 첨가하고 혼합하는 것을 특징으로 하는 당침 토마토를 포함하는 김치 및 이의 제조방법에 관한 것이다.
본 발명에 의하면 일반 토마토 또는 방울 토마토를 배추 맛김치, 포기김치, 또는 무김치에 사용하여 기존 김치보다 관능적 특성이 향상되고 토마토의 영양을 첨가한 배추 맛김치, 포기김치, 무김치를 제조할 수 있다. 이 당침된 토마토는 배추김치 이외의 다른 김치나 샐러드의 재료로 사용할 수 있다.-
公开(公告)号：KR1020080047913A
公开(公告)日：2008-05-30
申请号：KR1020060117930
申请日：2006-11-27
IPC: A23B7/10
CPC classification number: A23B7/105
Abstract: Kimchi containing tomato soaked in a sugar solution and its preparation method are provided to improve the sensory properties of kimchi and impart the nutrients of tomato to kimchi. Kimchi containing tomato soaked in a sugar solution is prepared by mixing 5~30wt.pt. of tomato soaked in a sugar solution to 100wt.pt. of kimchi ingredients. The sugar solution comprises one saccharide selected from the group consisting of sugar, dextrose, fructose, oligosaccharide, starch syrup, honey, xylitol, erythritol, palatinose, mannitol, and maltitol. The sugar solution further comprises at least one calcium selected from the group consisting of calcium chloride, calcium citrate, calcium gluconate, and calcium lactate.
Abstract translation: 提供含有在糖溶液中浸泡的番茄的泡菜及其制备方法，以改善泡菜的感官特性，并将番茄的营养物质传递给泡菜。 通过混合5〜30wt.pt制备含有浸在糖溶液中的番茄的泡菜。 的番茄浸在糖溶液中至100wt .pt。 的泡菜原料。 糖溶液包含选自糖，葡萄糖，果糖，寡糖，淀粉糖浆，蜂蜜，木糖醇，赤藓醇，帕拉金糖，甘露糖醇和麦芽糖醇的一种糖。 糖溶液还包含选自氯化钙，柠檬酸钙，葡萄糖酸钙和乳酸钙中的至少一种钙。
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公开(公告)号：KR100805852B1
公开(公告)日：2008-02-21
申请号：KR1020060131533
申请日：2006-12-21
Applicant: 한국식품연구원
IPC: A23L1/212
CPC classification number: A23L19/03 , A23B7/10 , A23L5/13 , A23V2002/00 , A23V2200/308 , A23V2250/2124
Abstract: A method for preparing the insam (ginseng) with reinforced ginsenoside, a method for preparing the hongsam (insam steamed red) with reinforced ginsenoside, and a dietary supplement containing the insam or the insam steamed red are provided to increase the content of ginsenoside in insam or hongsam. A method for preparing the insam with reinforced ginsenoside comprises the steps of precipitating insam in an organic acid solvent; and decompressing it for 5-30 min. Preferably the organic acid solvent is selected from the group consisting of acetic acid, citric acid, lactic acid, oxalic acid, malic acid and ascorbic acid and its concentration is 0.5-2 M. A method for preparing the hongsam (insam steamed red) with reinforced ginsenoside comprises the steps of decompressing the insam precipitated in an organic acid solvent for 5-30 min; and steaming it.
Abstract translation: 提供加强人参皂苷（人参）的制备方法，用强化人参皂甙制备红麻（insam蒸红）的方法，以及含有insam或insam蒸红的膳食补充剂，以提高人参皂苷的含量 或红麻 用强化人参皂苷制备insam的方法包括在有机酸溶剂中沉淀的步骤; 并减压5-30分钟。 优选地，有机酸溶剂选自乙酸，柠檬酸，乳酸，草酸，苹果酸和抗坏血酸，其浓度为0.5-2M。一种制备红辣椒（insam蒸红）的方法， 增强人参皂甙包括在有机酸溶剂中沉淀的insam减压5-30分钟的步骤; 并蒸汽。
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公开(公告)号：KR100774540B1
公开(公告)日：2007-11-08
申请号：KR1020060116591
申请日：2006-11-23
Applicant: 한국식품연구원
IPC: C12Q1/68
CPC classification number: C12Q1/686 , C12Q2537/143
Abstract: A method for identifying lactic acid bacteria in kimchi in genus level and a method for determining the population size thereof are provided to analyze microbial flora in kimchi and migration of seed microorganism during fermentation, thereby producing kimchi having uniformed quality. The Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. are identified by performing PCR(polymerase chain reaction) for genome of a lactic acid bacterium isolated from kimchi by using a first primer set(SEQ ID NOs:1 and 2), a second primer set(SEQ ID NOs:3 and 4), a third primer set(SEQ ID NOs:5 and 6) and a fourth primer set(SEQ ID NOs:7 and 8), respectively. The each population size of Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. is determined by performing 15-25 cycles, 15-25 cycles, 15-35 cycles and 15-35 cycles PCR for genome of a lactic acid bacterium isolated from kimchi by using the first primer set(SEQ ID NOs:1 and 2), the second primer set(SEQ ID NOs:3 and 4), the third primer set(SEQ ID NOs:5 and 6) and the fourth primer set(SEQ ID NOs:7 and 8), respectively.
Abstract translation: 本发明提供了一种用于鉴定属中泡菜的乳酸菌的方法和确定其种群大小的方法，用于分析泡菜中的微生物菌群和发酵过程中种子微生物的迁移，从而生产具有均匀品质的泡菜。 乳杆菌属 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2），第二引物组（SEQ ID NO：3和4）对从泡菜分离的乳酸菌的基因组进行PCR（聚合酶链式反应）来鉴定， 第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。 乳酸杆菌的每个种群大小 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2）对从泡菜分离的乳酸菌的基因组进行15-25个循环，15-25个循环，15-35个循环和15-35个循环的PCR来确定， 第二引物组（SEQ ID NO：3和4），第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。
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Patent Agency Ranking
公开(公告)号：KR100774538B1
公开(公告)日：2007-11-08
申请号：KR1020060088245
申请日：2006-09-12
Applicant: 한국식품연구원
Abstract: A manufacturing method of soybean paste containing anchovies is provided to produce the soybean paste having a good color, a reduced fishy smell, and increased calcium contents by treating anchovies with an alcohol and an organic acid. A soybean paste containing anchovies is manufactured by the steps of: treating anchovies with an alcohol and an organic acid; inoculating Aspergillus oryzae or/and Aspergillus sojae on the treated anchovies; thereto adding water, performing culture, and heating the cultured material; mixing the resultant with a pyroligneous liquid or/and a mushroom extract; drying or concentrating the mixture to obtain a fermented anchovy seasoning; adding the fermented anchovy seasoning to materials for soybean paste; and mixing and aging the admixture.
Abstract translation: 提供含有an鱼的大豆酱的制造方法，通过用醇和有机酸处理an鱼来制造具有良好的颜色，减少的鱼腥味和增加的钙含量的大豆酱。 通过以下步骤制造含有an鱼的大豆酱：用醇和有机酸处理an鱼; 在经处理的cho鱼上接种米曲霉或/和曲霉菌; 加水，进行培养，加热培养物; 将所得物与pyroligneous液体或/和蘑菇提取物混合; 干燥或浓缩混合物以获得发酵的an鱼调味料; 将发酵的an鱼调味料加入到大豆酱料中; 并混合和老化外加剂。
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公开(公告)号：KR100454227B1
公开(公告)日：2004-10-26
申请号：KR1020010084248
申请日：2001-12-24
Applicant: 한국식품연구원
IPC: C12J1/00
Abstract: PURPOSE: Acorn vinegar and a preparation process thereof are provided, thereby easily processing acorn having high tannin content, so that acorn vinegar having healthful effects can be prepared. CONSTITUTION: Acorn vinegar contains tannin tolerant acetic acid bacteria and has the acid degree of 4% or more, wherein the tannin tolerant acetic acid bacterium is selected from Acetobacter aceti subsp. aceti KFRI 895, Acetobacter aceti KFRI 435, Acetobacter aceti KFRI 1026, Acetobacter liquefaciens KFRI 837, Acetobacter pasteurianus KFRI 1027, Acetobacter pasteurianus KFRI 1028, Acetobacter pasteurianus KFRI 838, Acetobacter pasteurianus KCTC 1008, Acetobacter sp. KCTC 2335, Acetobacter sp. KCTC 2806, Gluconacetobacter liquefaciens KCTC 2859, Gluconobacter oxydans subsp. oxydans KCTC 1091, Gluconobacter oxydans subsp. oxydans KCTC 2109, Gluconobacter oxydans subsp. oxydans KCTC 2108 and Gluconacetobacter diazotrophicus KCTC 2804. A process for preparing the acorn vinegar comprises the steps of: saccharifying acorns; inoculating 1 to 5% of tannin tolerant yeast into the saccharified acorns and alcohol fermenting the acorns; and inoculating 2 to 8% of tannin tolerant acetic acid bacteria into the alcohol fermented acorn solution, acetic acid fermenting the solution and purifying the acetic acid fermented acorn solution.
Abstract translation: 目的：提供橡果醋及其制备工艺，由此容易地处理单宁含量高的橡子，从而可以制备具有健康效果的橡果醋。 构成：橡果醋含有单宁耐受性醋酸细菌，酸度为4％或更高，其中单宁耐受性醋酸细菌选自醋化醋杆菌亚种（Acetobacter aceti subsp。 Acetibacter aceti KFRI 435，Acetobacter aceti KFRI 1026，液化醋酸杆菌KFRI 837，巴氏醋杆菌KFRI 1027，巴氏醋杆菌KFRI 1028，巴氏醋杆菌KFRI 838，巴氏醋杆菌KCTC 1008，醋杆菌属物种（Acetobacter sp。 KCTC 2335，Acetobacter sp。 KCTC 2806，Gluconacetobacter liquefaciens KCTC 2859，Gluconobacter oxydans subsp。 Oxydans KCTC 1091，Gluconobacter oxydans subsp。 Oxydans KCTC 2109，Gluconobacter oxydans subsp。 氧化剂KCTC 2108和重氮营养葡萄糖酸杆菌KCTC 2804.制备橡子醋的方法包括以下步骤：糖化橡子; 将1％至5％的单宁耐受性酵母接种至糖化的橡子和发酵橡子的酒精中; 将2-8％耐单宁乙酸细菌接种到乙醇发酵的橡子溶液中，乙酸发酵溶液并纯化乙酸发酵橡子溶液。
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公开(公告)号：KR1020040012023A
公开(公告)日：2004-02-11
申请号：KR1020020045372
申请日：2002-07-31
Applicant: 한국식품연구원
IPC: A23L1/20
CPC classification number: A23L11/07 , A23L3/10 , A23L11/09 , A23L11/33 , A23L29/206 , A23V2002/00 , A23V2200/218
Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.
Abstract translation: 目的：提供一种制造豆腐的方法，其通过使用放线菌，毛霉，根霉和曲霉菌的发酵来改善其质地性质，以及味道和风味。 构成：具有改进的结构性质的豆腐的制造方法的特征在于包括以下步骤：将其浓度调节至10-15重量％的豆浆均质化; 加热豆浆，然后加入胶凝剂，均化和蒸煮; 并快速冷冻预处理的豆浆，并通过加入深水或深水和豆腐凝结剂的混合物使其均化。
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公开(公告)号：KR1020030039542A
公开(公告)日：2003-05-22
申请号：KR1020010070491
申请日：2001-11-13
IPC: A23L1/48
Abstract: PURPOSE: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature is provided, thereby maintaining the aroma, color and tissue thereof for a long time at room temperature. CONSTITUTION: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature comprises the steps of: salting Chinese cabbages for 4 to 5 hours; mixing the salted Chinese cabbages with Welsh onion, hot pepper powder, garlic, ginger, onion, a salted anchovy solution, a flavoring agent and sugar; inserting them into a vessel and fermenting them at 10 deg. C to pH 4.0 to 4.1; preparing a pork stock; adding garlic, ginger, sugar, salt, a flavoring agent and a thickening stabilizer into the stock, and it; adding kimchi, boiled pork meat, onion, bean curd and natural coloring agents into the stock, followed by heating and cooling; and retort packing the kimchi pot stew followed by sterilization.
Abstract translation: 目的：提供一种在室温下具有延长储存的即食泡菜炖制品的制备方法，从而在室温下长时间保持其香气，颜色和组织。 规定：准备在室温下延长储存的即食泡菜锅炖制品的方法包括以下步骤：将白菜腌制4至5小时; 将咸黄菜与威尔士洋葱，辣椒粉，大蒜，姜，洋葱，盐渍鲥鱼溶液，调味剂和糖混合; 将其插入容器中并在10度发酵。 C至pH 4.0至4.1; 准备猪肉; 将大蒜，姜，糖，盐，调味剂和增稠稳定剂加入到料中; 将泡菜，煮猪肉，洋葱，豆腐和天然着色剂加入到料中，然后加热和冷却; 并蒸煮包装泡菜锅，然后灭菌。
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