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公开(公告)号：KR1020120000307A
公开(公告)日：2012-01-02
申请号：KR1020100060611
申请日：2010-06-25
CPC classification number: A21D13/38 , A21D2/34 , A23L13/03 , B65B25/065
Abstract: PURPOSE: Pocket-shaped bread using grilled and marinated Korean native beef(bulgogi), and a producing method thereof are provided to use non-preferred portions of the Korean native beef to obtain processed beef products. CONSTITUTION: A producing method for pocket-shaped bread using bulgogi comprises the following steps: mixing 60-70wt% of raw meat and 30-40wt% of seasoning materials before heating; slicing lettuce, tomato, cucumber, and onions after washing; spreading the vegetable slices before spreading sauce, and adding heated beef ingredients before wrapping all the ingredients with wrapping paper; and inserting the ingredients into pocket-shaped bread. The seasoning materials are selected from the group consisting of garlic, salt, black pepper powder, sugar, onions, fruit juice, cooking syrup, cooking liquor, and chemical seasoning.
Abstract translation: 目的：提供使用烧烤和腌制的韩国本土牛肉（bulgogi）的口袋形面包及其生产方法，以使用韩国本地牛肉的非优选部分获得加工牛肉制品。 构成：使用膨化袋的口袋式面包的制作方法，包括以下步骤：加热60-70重量％的生肉和30-40重量％的调味料; 切片莴苣，番茄，黄瓜和洋葱洗后; 在散布酱汁之前撒播蔬菜片，并在用包装纸包裹所有成分之前加入加热的牛肉原料; 并将成分插入口袋形面包中。 调味料选自大蒜，盐，黑胡椒粉，糖，洋葱，果汁，烹饪糖浆，蒸煮酒和化学调味料。
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公开(公告)号：KR1020120000301A
公开(公告)日：2012-01-02
申请号：KR1020100060599
申请日：2010-06-25
CPC classification number: A23G3/44 , A23G3/545 , A23L13/20 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A confectionery containing Korean native beef, and a producing method thereof are provided to use non-preferred portions of the beef to produce processed beef products. CONSTITUTION: A producing method for a confectionery containing Korean native beef comprises the following steps: mixing 65-80wt% of raw meat, 5-10wt% of pork back fat, and 15-20wt% of subsidiary materials as a confectionery filling material; mixing 60wt% of confectionery mix, 30wt% of egg, 5wt% of water, 2.5wt% of refined rice wine, and 2.5wt% of cooking oil to obtain a confectionery dough skin; inserting the confectionery dough skin into upper and lower heated confectionery frames, and adding the confectionery filling material before closing the frames; and heating the frames at 150-200 deg C.
Abstract translation: 目的：提供含有韩国本地牛肉的糖果及其制造方法，以使用牛肉的非优选部分来生产加工的牛肉制品。 构成：含有韩国本地牛肉的糖果的生产方法包括以下步骤：将65-80重量％的生肉，5-10重量％的猪肉背脂肪和15-20重量％的辅料作为糖果填充材料混合; 混合60重量％的糖果混合物，30重量％的蛋，5重量％的水，2.5重量％的精米酒和2.5重量％的食用油，以获得糖果面团皮; 将糖果面团皮肤插入上下加热糖果框架，并在关闭框架之前添加糖果填充材料; 并在150-200℃加热框架
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公开(公告)号：KR101079147B1
公开(公告)日：2011-11-02
申请号：KR1020080116477
申请日：2008-11-21
Abstract: 본발명은흑염소중탕액및 이의제조방법에관한것으로보다상세하게는흑염소중탕액제조에있어서, 흑염소와; 복분자, 사상자, 보골지, 옥촉서예, 영실자, 상심자, 백복령의군으로부터선택된어느하나이상의한약재를정제수에첨가하고추출하는단계를포함하는흑염소중탕액의제조방법에관한것이다.
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公开(公告)号：KR101017645B1
公开(公告)日：2011-02-25
申请号：KR1020100121481
申请日：2010-12-01
CPC classification number: A23L13/72 , A23L3/005 , A23L33/20 , A23V2002/00
Abstract: PURPOSE: A producing method of conveniently processed product using low-fat meat of Korean native cattle is provided to easily store the product at room temperature. CONSTITUTION: A producing method of conveniently processed product using low-fat meat of Korean native cattle comprises the following steps: dipping beef to a first mixture(S100); aging the beef dipped into the first mixture for 15~45minutes at room temperature(S200); pre-heating the aged beef at 75~170deg C(S300); packing the pre-heated beef using a packing container, and sealing the container(S400); heat-processing the sealed packing container with high temperature and pressure(S500); and cooling the packing container with cooling water(S600). The first mixture contains soy sauce, sugar, minced onion, starch, water, sliced onion, carrot, spring onion, minced garlic, minced ginger, sesame oil, and refined rice wine.
Abstract translation: 目的：提供使用韩国本地牛的低脂肉的方便加工产品的生产方法，以便在室温下容易地储存该产品。 构成：使用韩国本地牛的低脂肉的方便加工产品的生产方法包括以下步骤：将牛肉浸在第一混合物中（S100）; 老化牛肉在室温下浸入第一次混合物15〜45分钟（S200）; 将老化牛肉预热至75〜170℃（S300）; 使用包装容器包装预热牛肉，并密封容器（S400）; 在高温高压下对密封包装容器进行加热处理（S500）; 并用冷却水冷却包装容器（S600）。 第一种混合物含有酱油，糖，切碎的洋葱，淀粉，水，切片洋葱，胡萝卜，葱，切碎的大蒜，切碎的姜，芝麻油和精制米酒。
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公开(公告)号：KR1020100057436A
公开(公告)日：2010-05-31
申请号：KR1020080116477
申请日：2008-11-21
CPC classification number: A23L13/30 , A23L2/38 , A23L23/00 , A23L33/10 , A23V2002/00 , A23V2200/30 , A23V2250/204 , A23V2250/21
Abstract: PURPOSE: A method for making black goat extract using medicinal herb and water is provided to suppress obesity. CONSTITUTION: A black goat extract is obtained by adding 200-500 weight parts of purified water and medicinal herb based on 100 weight parts of black goat meat, and extracting at 100-120°C for 12-36 hours. The medicinal herb contains one or more selected from 1-10 weight parts of Rubus coreanus, 1-10 weight parts of Cnidium monnieri, 1-10 weight parts of Psoraleae corylifolia, 1-10 weight parts of corn silk, 1-10 weight parts of Rosa multiflora, 1-10 weight parts of Psoraleae corylifolia, and 1-10 weight parts of Hoelen alba; and one or more selected from 1-5 weight parts of Glycyrrhiza uralensis, 1-5 weight parts of Angelica sinensis, 1-5 weight parts of Cnidium officinale, 1-5 weight parts of Cinnamomum loureirii, 1-5 weight parts of Rehmanniae glutinosa, and 0.5-5 weight parts of ginger.
Abstract translation: 目的：提供使用药草和水制作黑山羊提取物的方法，以抑制肥胖。 构成：以100重量份的黑山羊肉加入200-500重量份的纯净水和药草，并在100-120℃下提取12-36小时，得到黑山羊提取物。 药用草药含有以下重量份的1-10个重量份的Rubus coreanus，1-10重量份的Cnidium monnieri，1-10重量份的Psoraleae corylifolia，1-10重量份的玉米丝，1-10重量份 的罗莎多花，1-10重量份的补骨丹参，和1-10重量份的Hoelen alba; 和1-5个重量份的甘草，1-5重量份的当归，1-5重量份的芫荽，1-5重量份的樟树，1-5重量份的地黄 ，和0.5-5重量份的姜。
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Patent Agency Ranking
公开(公告)号：KR1020030035205A
公开(公告)日：2003-05-09
申请号：KR1020010067171
申请日：2001-10-30
Applicant: 한국식품연구원
IPC: A23L1/318
CPC classification number: A23L13/70 , A23L13/426 , A23L13/428 , A23L19/09 , A23L29/35 , A23V2002/00 , A23V2200/24 , A23V2250/5112 , A23V2250/5114
Abstract: PURPOSE: Provided is a manufacturing method for natural tenderizer of meat using kiwi fruits and figs. The natural tenderizer of meat is harmless to the human body and has increased tenderizing effect on meat. CONSTITUTION: A manufacturing method for natural tenderizer of meat using kiwi fruits and figs comprises the steps of: pretreating kiwi fruits and figs into paste; adding diluents to and drying them; and adding seasonings and other ingredients to the prepared powder or fresh or frozen kiwi fruits and figs.
Abstract translation: 目的：提供使用猕猴桃和无花果的肉类天然软化剂的制造方法。 肉类的天然嫩化剂对人体无害，对肉类具有增加的嫩化效果。 构成：使用猕猴桃和无花果的天然软化剂的制造方法包括以下步骤：将猕猴桃果实和无花果预处理成糊状物; 加入稀释剂并干燥; 并向调制好的粉末或新鲜或冷冻的猕猴桃水果和无花果添加调味料等成分。
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127.发明公开에드워드 타다, 스트랩토코커스 이니에 및 우결핵균에대한 특수면역단백질을 공유하는 계란생산방법 및 상기방법으로 생산된 계란, 난황 및 상기 항-혼합균특수면역단백질을 함유한 양어사료 失效用于生产包含抗EDWARDSIELLA TARDA IGY，抗结核病IGY和MYCOBACTERIUM BOVIS IGY的EGG的方法同时生产含有和含有饲料的EGG
公开(公告)号：KR1020030000261A
公开(公告)日：2003-01-06
申请号：KR1020010035945
申请日：2001-06-22
Applicant: 한국식품연구원
IPC: A61K39/40
Abstract: PURPOSE: A Method for the production of an egg containing anti-Edwardsiella tarda IgY, anti-Streptococcus iniae IgY and Mycobacterium bovis IgY simultaneously, an egg produced thereby and a fish feed containing specific IgY thereof are provided. The produced egg and fish feed have excellent prevention effect on a flatfish disease. CONSTITUTION: An emulsion containing Edwardsiella tarda IgY, anti-Streptococcus iniae IgY, Mycobacterium bovis IgY and aluminium oxide in ratio of 3.0:3.0:1.0:3.0 is inoculated into a chicken in the amount of 1.0ml one time, and then, from a second time, the above emulsion and an adjuvant(ISA25) are inoculated together thereinto in the amount of 1.0ml at intervals of 2 weeks to produce an egg containing specific IgY. Egg yolk is then put up in a vessel, stirred in the equal amount of alkali ion water(pH 10.0), left alone for a specified period of time and then the supernatant is ultra-filtrated and freeze-dried after removing a fat layer floated on the upper layer to produce soluble IgY powder.
Abstract translation: 目的：提供一种产生含有抗Edwardsiella tarda IgY，抗链球菌IgY和牛分枝杆菌IgY的蛋的方法，由此产生的蛋和含有其特异性IgY的鱼饲料。 生产的鸡蛋和鱼饲料对鲽鱼病具有极好的预防作用。 构成：将含有Edwardsiella tarda IgY，抗链球菌IgY，牛分枝杆菌IgY和氧化铝的比例为3.0:3.0:1.0:3.0的乳剂一次接种到鸡1.0ml中，然后从 第二次，将上述乳剂和佐剂（ISA25）以2周的间隔以1.0ml的量接种在一起，以产生含有特异性IgY的蛋。 然后将蛋黄放在容器中，在等量的碱性离子水（pH10.0）中搅拌一段时间，然后将上清液超滤并冷冻干燥，除去脂肪层漂浮 在上层产生可溶性IgY粉末。
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公开(公告)号：KR100338922B1
公开(公告)日：2002-05-30
申请号：KR1020000011226
申请日：2000-03-07
IPC: C12P21/00
Abstract: 본 발명은 위염 및 십이지장염을 일으키는 5종 균을 항원화시켜, 산란계에 각각 접종하여 위염 및 십이지장염을 예방할 수 있는 복합 특수 면역 단백질을 생산하는 방법에 관한 것으로, 본 발명에 의해 제조된 5종의 복합 특수 면역 단백질은 위염과 십이지장염 예방에 탁월한 효능이 있으며, 항생제를 사용하여 일단 치료되더라도 재발율이 매우 높은 위염과 십이지장염을 계란에서 생산된 면역 단백질에 의해 예방 효과가 있다는데 큰 의의가 있다.
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公开(公告)号：KR100215270B1
公开(公告)日：1999-08-16
申请号：KR1019970017465
申请日：1997-05-07
Applicant: 한국식품연구원
Abstract: 본 발명은 기호성(palatability)과 기능성이 우수한 돈육을 생산하기 위한 배합사료 조성물 및 그를 이용한 돈육의 생산방법에 관한 것이다. 좀더 구체적으로, 본 발명은 맛을 향상시켜 소비자의 기호도를 높이고, ω3계열의 지방산을 포함하는 불포화지방산의 함량을 높여 기능성을 부여한 돈육을 생산하기 위한 배합사료 조성물 및 그를 돼지에 급여하는 돈육 100g당 1.5g 이상의 불포화 지방산을 함유하는 돈육의 생산방법에 관한 것이다. 본 발명의 사료를 사용하여 돼지를 사육할 경우, 사양 성적이 일반 사료로 사육한 것과 비교하여 우세하였으며, 생산된 돈육은 기능성 측면이나 기호성에서 우수한 고품질 제품이므로, 사육 농가들의 소득 향상에 기여하며 대외 경쟁력을 향상시켜 수출 증대를 꾀할 수 있을 것으로 기대된다.
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公开(公告)号：KR1019970010969B1
公开(公告)日：1997-07-05
申请号：KR1019930028336
申请日：1993-12-18
Applicant: 한국식품연구원
Abstract: A method capable of fastly and exactly testing a beef with excessive water is disclosed. In the method, a photo absorbing rate is measured in a special wavelength. Water and protein contents included in a beef are non-destructively calculated by following water and protein amount detecting equations. A water amount detecting equation Y=66.33-277.05X1-167.58X2-581.27X3-131.39X4 and a protein amount detecting equation Y=66.69-107.80X5-118.34X6-7.94X7-122.73X8, where, X1, X2, X3, X4, X5, X6, X7, and X8 note energy photo absorbing rates in 992nm, 946nm, 876nm, 660nm, 938nm, 890nm, 622nm, and 906nm, respectively. A beef with water is discriminated as a ratio of the water to the protein.
Abstract translation: 公开了能够用过量的水快速且准确地测试牛肉的方法。 在该方法中，以特定波长测量光吸收率。 包含在牛肉中的水和蛋白质含量通过以下水和蛋白质量检测方程进行非破坏性计算。 水量检测方程Y = 66.33-277.05X1-167.58X2-581.27X3-131.39X4，蛋白质量检测方程Y = 66.69-107.80X5-118.34X6-7.94X7-122.73X8，其中，X1，X2，X3， X4，X5，X6，X7和X8分别注意到992nm，946nm，876nm，660nm，938nm，890nm，622nm和906nm的能量光吸收率。 含水的牛肉被认为是水与蛋白质的比例。
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