公开(公告)号：KR1020030078415A

公开(公告)日：2003-10-08

申请号：KR1020020017449

申请日：2002-03-29

Applicant: 한국식품연구원

Inventor： 도정룡 ,  김동수

IPC: A23L1/39

Abstract: PURPOSE: Provided are a kimchi flavoring sauce and a method for manufacturing the same. Therefore, the kimchi flavoring sauce is applied to various kinds of dishes, such as kimchi soup, kimchi stew and the like. CONSTITUTION: A kimchi flavoring sauce is characterized by containing 30-35%(w/w) of salted and fermented fish liquid, 25-3%(w/w) of maltodextrin, 15-20%(w/w) of edible salt, 4-6%(w/w) of lactic acid, 0.5-1.0%(w/w) of malic acid, 0.5-1.0%(w/w) of kimchi flavoring base, 10-15%(w/w) of red hot pepper power, 0.5-1.0%(w/w) of garlic powder, 1-2%(w/w) of yeast extract powder, and 0.1-0.5%(w/w) of sesame oil.

Abstract translation: 目的：提供泡菜调味酱及其制造方法。 因此，将泡菜调味酱适用于各种菜肴，例如泡菜汤，泡菜炖等。 构成：泡菜调味酱的特征在于含有30-35％（w / w）的盐渍和发酵的鱼液，25-3％（w / w）的麦芽糖糊精，15-20％（w / w）的食盐 ，4-6％（w / w）的乳酸，0.5-1.0％（w / w）的苹果酸，0.5-1.0％（w / w）的泡菜调味基料，10-15％（w / w） 红辣椒粉，0.5-1.0％（w / w）的大蒜粉，1-2％（w / w）的酵母提取物粉末和0.1-0.5％（w / w）的芝麻油。

公开(公告)号：KR100377541B1

公开(公告)日：2003-03-26

申请号：KR1019990058779

申请日：1999-12-17

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  김동수 ,  도정룡

IPC: A23L1/39

Abstract: PURPOSE: A method for preparing oyster sauce by using cultivated oyster and by-products generated from processing oyster with various kinds of shells is provided to serve high-quality oyster sauce having improved flavor and being preserved at room temperature for a long time. CONSTITUTION: The method is characterized by the following steps of: (i) getting a shell extract solution by extracting edible parts of kinds of shells with hot water; (ii) producing a shell hydrolytic solution by dissolving the miscella from the extract solution with protein hydrolytic enzyme; (iii) mixing and concentrating the shell extract solution and the shell hydrolytic solution to get an ex tract of shell; (iv) getting sauce base by mixing 10-40% of sugar, 1-2% of soy sauce, 2-10% of salt, 1-10% of starch, 0.1-1.5% of caramel, 0.1-2.5% of MSG, 1-10% of vegetable hydrolytic matter, 1-10% of enzyme extract and 0.1-2% of roux and concentrating the mixture by heating; (v) adding the shell extract and the roux to the sauce base and heating the mixture at 80-100deg.C for 30-60min. to be concentrated; and then (vi) filling the resulting sauce in a pre-sterilized container with maintaining the sauce temperature at 95-100deg.C. The shell extract solution is prepared by washing edible part of oyster, short-necked clam and hard-shelled mussel with 1-3% saline solution, dehydrating, chopping and extracting the edible parts of shell with 2-10times of water or 0.1-1.5% saline solution at 80-110deg.C for 1-7hr and separating the extract.

Abstract translation: 目的：提供一种使用栽培牡蛎和加工牡蛎与各种贝壳产生的副产品来制备蚝油的方法，以提供具有改善的风味和长时间在室温下保存的高品质蚝油。 组成：该方法的特征在于以下步骤：（i）用热水提取各种壳的可食用部分得到壳提取物溶液; （ii）通过用蛋白质水解酶溶解提取物溶液中的混合油生产壳水解溶液; （iii）将壳提取物溶液和壳水解液混合并浓缩以得到壳的外壳; （iv）将10-40％的糖，1-2％的酱油，2-10％的盐，1-10％的淀粉，0.1-1.5％的焦糖，0.1-2.5％的味精 ，植物水解物1-10％，酶提取物1-10％，面糊0.1-2％，加热浓缩; （v）将壳提取物和面酱加入酱汁基料中，并在80-100℃加热混合物30-60分钟。 集中; 然后（vi）将所得的酱汁装入预先灭菌的容器中，同时保持酱汁温度在95-100℃。 壳提取液的制备方法是用1-3％的生理盐水冲洗牡蛎，短颈蛤和硬壳贻贝的可食部分，用2-10倍的水或0.1-1.5的水将壳的可食用部分脱水，切碎和提取 ％盐水溶液在80-110℃加热1〜7小时，分离提取物。

公开(公告)号：KR1020020005210A

公开(公告)日：2002-01-17

申请号：KR1020000035584

申请日：2000-06-27

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  도정룡 ,  홍상필

IPC: A23L1/337

Abstract: PURPOSE: A method for seasoning and processing laver is provided by adding a variety of lipid-soluble or water-soluble seasoning components and roasting in a state where the laver sheet is not shrunk. Whereby, the laver product expresses roasted flavor peculiar to laver as well as flavor of seasoning material. CONSTITUTION: Dried laver is roasted at 150 to 160deg.C for 10 to 30 sec in the first stage and a seasoning liquid is sprayed on the roasted laver to form a uniform coating. The seasoned laver is roasted at 150 to 180deg.C for 10 to 30 sec in the second stage and then seasoned in the second stage. And bacteriostatic cooling air is then supplied to the seasoned laver to stabilize the seasoned state of laver. The seasoning liquid is prepared by mixing a lipid-soluble seasoning liquid, a water-soluble seasoning liquid and an emulsifier in a ratio of 1-10% : 1-10% : 0.1-5%, agitating 3,000rpm or more and adding the previously prepared flavor liquid.

Abstract translation: 目的：通过在紫菜片不收缩的状态下添加各种脂溶性或水溶性调味成分和烘烤来提供调味和加工紫菜的方法。 因此，紫菜制品表现出紫菜特有的烤香味以及调味料的味道。 构成：在第一阶段将干紫菜在150至160℃下烘烤10至30秒，并将调味液喷洒在烤紫菜上以形成均匀的包衣。 经验丰富的紫菜在第二阶段烘烤150至180度，持续10至30秒，然后在第二阶段进行调味。 然后将抑菌冷却空气提供给经验丰富的紫菜，以稳定紫菜的经济状态。 调味液通过将脂溶性调味液，水溶性调味液和乳化剂以1-10％：1-10％：0.1-5％的比例混合，搅拌3,000rpm以上，并加入 以前制备的风味液体。

公开(公告)号：KR1020010057037A

公开(公告)日：2001-07-04

申请号：KR1019990058779

申请日：1999-12-17

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  김동수 ,  도정룡

IPC: A23L1/39

CPC classification number: A23L23/00 ,  A23L17/40 ,  A23V2002/00 ,  A23V2300/14

Abstract: PURPOSE: A method for preparing oyster sauce by using cultivated oyster and by-products generated from processing oyster with various kinds of shells is provided to serve high-quality oyster sauce having improved flavor and being preserved at room temperature for a long time. CONSTITUTION: The method is characterized by the following steps of: (i) getting a shell extract solution by extracting edible parts of kinds of shells with hot water; (ii) producing a shell hydrolytic solution by dissolving the miscella from the extract solution with protein hydrolytic enzyme; (iii) mixing and concentrating the shell extract solution and the shell hydrolytic solution to get an ex tract of shell; (iv) getting sauce base by mixing 10-40% of sugar, 1-2% of soy sauce, 2-10% of salt, 1-10% of starch, 0.1-1.5% of caramel, 0.1-2.5% of MSG, 1-10% of vegetable hydrolytic matter, 1-10% of enzyme extract and 0.1-2% of roux and concentrating the mixture by heating; (v) adding the shell extract and the roux to the sauce base and heating the mixture at 80-100deg.C for 30-60min. to be concentrated; and then (vi) filling the resulting sauce in a pre-sterilized container with maintaining the sauce temperature at 95-100deg.C. The shell extract solution is prepared by washing edible part of oyster, short-necked clam and hard-shelled mussel with 1-3% saline solution, dehydrating, chopping and extracting the edible parts of shell with 2-10times of water or 0.1-1.5% saline solution at 80-110deg.C for 1-7hr and separating the extract.

Abstract translation: 目的：提供通过使用栽培牡蛎和加工牡蛎与各种贝壳产生的副产物制备牡蛎酱的方法，以提供具有改善风味并在室温下长时间保存的高品质蚝油。 规定：该方法的特点是：（i）通过用热水提取壳类食物，得到壳提取液; （ii）通过用蛋白质水解酶从提取液中溶解米曲霉制备壳水解溶液; （iii）将壳提取溶液和壳水解溶液混合并浓缩，得到外壳; （iv）通过混合10-40％的糖，1-2％的酱油，2-10％的盐，1-10％的淀粉，0.1-1.5％的焦糖，0.1-2.5％的味精 ，1-10％的植物水解物质，1-10％的酶提取物和0.1-2％的木质素，加热浓缩混合物; （v）将壳提取物和胡萝卜加入酱基中，并将混合物在80-100℃下加热30-60分钟。 要集中 然后（vi）将得到的酱汁填充到预灭菌的容器中，同时保持酱汁温度在95-100℃。 壳提取液通过用1-3％盐水洗涤可食用的牡蛎，短颈蛤和硬壳贻贝，用2-10倍的水或0.1-1.5的水分进行脱水，剁碎和提取壳的可食用部分， ％盐水溶液在80-110℃下进行1-7小时，分离提取物。

公开(公告)号：KR1020000037691A

公开(公告)日：2000-07-05

申请号：KR1019980052338

申请日：1998-12-01

Applicant: 한국식품연구원

Inventor： 김동수 ,  양승용 ,  이남혁 ,  홍상필 ,  도정룡

IPC: A23L1/325

Abstract: PURPOSE: A method of preparing a frozen ground fish meat by treating non-frozen fish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill and grinding with a mass colloider is provided which can use most components of a fish for food without loss of nutritional elements as well as granulating fish finely easily and at low cost. CONSTITUTION: A method comprises removing the head, internal organs from a fish such as a sardine, a walleye pollack and a cuttlefish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill having a sieve of 8 to 12 mm and grinding with a mass colloider having a plate of 0.05 to 0.1 mm. The method is characterized in that the fish is grinded at a material temperature of the frozen product itself without using a coolant such as liquified nitrogen or liquified carbon dioxide. The frozen ground fish meat can be used in the manufacture of patties, nugget and frozen cooking food.

Abstract translation: 目的：一种通过处理非冷冻鱼类，在-20至-80℃的物质温度下冷冻经处理的鱼，用锤式粉碎机粉碎并用大体积胶体研磨来制备冷冻地面鱼肉的方法，其可以 将鱼的大多数成分用于食物，而不会损失营养元素，并且以较低的成本容易地成鱼。 构成：一种方法包括从诸如沙丁鱼，鱼雷花粉和乌贼的鱼中去除头部，内部器官，在-20至-80℃的物料温度下冷冻经处理的鱼，用具有 筛子为8至12mm，并用具有0.05至0.1mm的板的质量胶体研磨。 该方法的特征在于，在冷冻产品本身的材料温度下研磨鱼，而不使用诸如液化氮或液化二氧化碳的冷却剂。 冷冻的地面鱼肉可用于生产馅饼，金块和冷冻烹饪食物。

公开(公告)号：KR1019980076663A

公开(公告)日：1998-11-16

申请号：KR1019970013467

申请日：1997-04-11

Applicant: 한국식품연구원

Inventor： 도정룡 ,  조길석 ,  구재근

IPC: A23L1/337

Abstract: 본 발명은 고품질 한천의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 EDTA염(ethylenediaminetertraacetic acid salt)을 이용함으로써, 황산기와 회분 함량이 낮고 겔강도가 증가된 고품질 한천의 제조방법에 관한 것이다. 본 발명은 EDTA염을 처리함으로써 경제성이 높고 간단한 방법으로 한천 중의 회분을 제거하여 한천을 정제하는 방법을 제공한다. 본 발명을 이용함으로써 황산기 및 회분 함량이 감소된 동시에 겔강도가 증가된 한천을 생산하여, 고부가가치의 한천 제품을 개발할 수 있을 것이다.

公开(公告)号：KR1019960010969B1

公开(公告)日：1996-08-14

申请号：KR1019930025718

申请日：1993-11-29

Applicant: 한국식품연구원

Inventor： 김동수 ,  구재근 ,  도정룡 ,  조길석 ,  김영명

IPC: A23L1/337

Abstract: The toasting method for dried laver pieces (I) consists of (1) solving rice powder 10 parts, sorbitol 1-2 parts and a small quantaties of salt, sugar and seasoning in water 40-60 parts to preparing glue, (2) brushing glue in 1.0-1.5 mm thichness on teflon-coated plate of toasting machine, (3) placing dried laver and warming up the plate for 20-40 min., (5) toasting at 40-50 deg.C for 2-4 hours by hot air or direct heating, and/or (6) frying in oil, and (7) packaging in polyester- polyethylene- aluminum cases. The shape of (I) peels off easily by sorbitol containing glue.

Abstract translation: 干腌片（I）的烘烤方法包括（1）将米粉10份，山梨糖醇1-2份和小量的盐，糖和水调味40-60份制成胶料，（2）刷洗 在烘烤机的特氟龙涂层板上涂上1.0-1.5毫米厚度的胶水，（3）放置干燥的紫菜，将板子加热20-40分钟，（5）在40-50℃烘烤2-4小时 通过热风或直接加热，和/或（6）油炸油炸，和（7）包装在聚酯 - 聚乙烯 - 铝的情况下。 （I）的形状通过含山梨糖醇的胶容易地剥离。

公开(公告)号：KR1019950018055A

公开(公告)日：1995-07-22

申请号：KR1019930029539

申请日：1993-12-24

Applicant: 한국식품연구원

Inventor： 도정룡 ,  조길석 ,  구재근 ,  김영명

IPC: C08B37/12

Abstract: 본 발명은 한천을 정제하는 방법에 관한 것으로서, 1~5% 농도의 한천용액에 키토산과 에탄올을 첨가하고 교반후 정치시켜 한천중에 존재하는 아가로팩틴(Agaropectin)을 침전분리시키고, 상층액에 3배랴의 에탄올을 가하여 침전시켜 여과하고 건조시켜 회분 및 황산기의 함량을 간단하게 제거함으로써 품질이 높고 고부가가치의 정제한천제품을 대량으로 제조하는 키토산을 이용한 한천의 제조방법이다.

公开(公告)号：KR102020851B1

公开(公告)日：2019-09-11

申请号：KR1020160112597

申请日：2016-09-01

Applicant: 한국식품연구원

Inventor： 손동화 ,  신희순 ,  도정룡 ,  이소영 ,  최대운 ,  정선영 ,  시혜정 ,  권다애 ,  백수연 ,  엄지은

IPC: A61K36/076 ,  A61K8/9728 ,  A23L31/00 ,  A23L33/10 ,  A61P17/00 ,  A61P29/00 ,  A61P37/00 ,  A61Q19/00

公开(公告)号：KR101890428B1

公开(公告)日：2018-10-01

申请号：KR1020160103624

申请日：2016-08-16

Applicant: 한국식품연구원

Inventor： 이소영 ,  손동화 ,  신희순 ,  정선영 ,  도정룡 ,  권다애 ,  배민정 ,  엄지은

IPC: A61K35/74 ,  A61K8/99 ,  A61Q19/00 ,  A23K10/16 ,  A23L1/30

CPC classification number: A23K10/16 ,  A23L33/135 ,  A61K8/99 ,  A61K35/74 ,  A61Q19/00

Abstract: 본발명은페디오코쿠스펜토사세우스()를유효성분으로포함하는 Th1-매개면역질환, Th17-매개면역질환또는 Th2-매개면역질환의예방, 개선또는치료용조성물에관한것이다. 본발명의페디오코쿠스펜토사세우스는조절 T 세포를유도하고, 면역활성사이토카인(IL-12)에대한면역관용사이토카인(IL-10; 항염증성사이토카인)의비율을조절하며, 면역글로불린 E(IgE) 생성및 면역과민반응시 Th1-관련사이토카인, Th17-관련사이토카인및 Th2-관련사이토카인을감소시킴으로써 Th1-매개면역질환, Th17-매개면역질환또는 Th2-매개면역질환을효과적으로제어하는바항알레르기성조성물및 항염증성조성물로사용이가능한이점이있다.