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公开(公告)号：KR101242536B1
公开(公告)日：2013-03-18
申请号：KR1020110009638
申请日：2011-01-31
Applicant: 한국식품연구원
Abstract: 본 발명은 근원섬유 단백질의 가용화 방법 및 식품용 단백질의 제조방법에 관한 것이다. 보다 자세하게는, 다양한 조건하에서 초음파 처리를 하여 근육 단백질을 가용화 시키는 방법에 관한 것이다. 본 발명을 통하여 제조된 단백질 분말은 고형물의 95% 이상이 단백질로서 수용액에 잘 용해되므로 단백질 강화 음료, 노인식, 병원식 또는 유아식의 단백질 강화식품, 우주식품 등의 다양한 식품의 소재로서 활용할 수도 있고, 각종 단백질 식품의 소재로서 장기간 냉장 저장하면서 사용할 수 있다.
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公开(公告)号：KR1020120088348A
公开(公告)日：2012-08-08
申请号：KR1020110009638
申请日：2011-01-31
Applicant: 한국식품연구원
Abstract: PURPOSE: A solubilization method of myofibrillar protein using ultrasonic waves, and a producing method of edible protein are provided to recycle health functional protein of myocardia. CONSTITUTION: A solubilization method of myofibrillar protein using ultrasonic waves comprises the following steps: heat-processing the myofibrillar protein at 10-50 deg C; processing the myofibrillar protein with the ultrasonic waves for solubilizing muscle protein; separating the solubilized muscle protein; and freeze-drying the protein into powder. The myofibrillar protein is obtained from myocardia of pigs. The myofibrillar protein is suspended in a solution containing sodium phosphate and a 0.1M NaCl solution having the pH of 6-8.
Abstract translation: 目的：提供使用超声波的肌原纤蛋白的增溶方法和可食用蛋白质的生产方法，以回收心肌的健康功能蛋白。 构成：使用超声波的肌原纤蛋白的增溶方法包括以下步骤：在10-50℃下热处理肌原纤维蛋白; 用超声波加工肌原纤维蛋白，用于溶解肌肉蛋白; 分离溶解的肌肉蛋白; 并将蛋白质冷冻干燥成粉末。 肌原纤维蛋白从猪的心肌获得。 将肌原纤维蛋白悬浮于含有磷酸钠和pH6〜8的0.1M NaCl溶液的溶液中。
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公开(公告)号：KR1020120069479A
公开(公告)日：2012-06-28
申请号：KR1020100131043
申请日：2010-12-20
Applicant: 한국식품연구원
IPC: A23L29/281 , A23L3/01 , A23L17/00
CPC classification number: A23L29/281 , A23L3/01 , A23L5/34 , A23L17/10
Abstract: PURPOSE: A producing method of gelatin using microwaves is provided to minimize the environmental contamination by chemical waste, and to improve the extraction efficiency. CONSTITUTION: A producing method of gelatin using microwaves comprises a step of heating the skin of fish using the microwaves for 10-60 minutes at 30-50 deg C in the pH of 2-5. The frequency of the microwaves is 915-2450MHz. The producing method has the extraction time for the gelatin less than an hour.
Abstract translation: 目的：提供使用微波的明胶的生产方法，以尽量减少化学废物对环境的污染，提高提取效率。 构成：使用微波的明胶的生产方法包括使用微波在30-50℃，pH 2-5的条件下使用微波加热鱼皮10-60分钟的步骤。 微波频率为915-2450MHz。 生产方法具有明胶提取时间少于1小时。
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公开(公告)号：KR101115024B1
公开(公告)日：2012-03-06
申请号：KR1020090097780
申请日：2009-10-14
Applicant: 한국식품연구원
Abstract: 본발명의통전가열에의한삼계탕의제조방법은기존의레토르트또는증숙후레토르트하는방식에비해단시간내에삼계탕의고상과액상을균일하게가열할수 있으며, 제조공정이단순하여경제적일뿐만아니라닭고기의조직감이우수하고닭뼈의파쇄강도를향상시켜관능적으로도향상된삼계탕을제조할수 있다.
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公开(公告)号：KR1020110051415A
公开(公告)日：2011-05-18
申请号：KR1020090107976
申请日：2009-11-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of ginseng chicken soup by vacuum low temperature heating is provided to minimize the softening phenomenon of chicken bones, and to improve the texture and the palatability of chicken. CONSTITUTION: A producing method of ginseng chicken soup by vacuum low temperature heating comprises the following steps: steaming chicken after removing intestines for 30~120minutes using steam at 100deg C; mixing seasoning liquid, stock, and the steamed chicken, and vacuum packing; double-boiling the vacuum packed chicken at 65~95deg C for 2~8hours; and cooling or freezing the chicken.
Abstract translation: 目的：通过真空低温加热提取人参鸡汤的生产方法，尽量减少鸡骨的软化现象，提高鸡肉的质地和适口性。 构成：通过真空低温加热制备人参鸡汤的方法包括以下步骤：用100℃蒸汽除去肠道30〜120分钟后蒸鸡; 混合调味液，原料，蒸鸡，真空包装; 将真空包装鸡在65〜95℃下双煮2〜8小时; 并冷却或冷冻鸡肉。
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Patent Agency Ranking
公开(公告)号：KR101021920B1
公开(公告)日：2011-03-18
申请号：KR1020080036238
申请日：2008-04-18
Applicant: 한국식품연구원
Abstract: 본 발명은 단백질에 당을 결합시키는 당화(glycosylation)에 의한 근원 섬유 단백질의 수용화 방법에 관한 것으로, 보다 구체적으로는 육류중 활용도가 낮은 부위로부터 근원섬유를 추출하여 여기에 포도당(glucose) 및 과당(fructose)등의 당을 반응시켜 근원섬유 단백질의 수용화를 용이하게 한 것이다. 본 기술을 이용하면 염용성 단백질 중 70%를 수용화 시킬 수 있으며, 더욱이 당화에 의한 단백질의 보호 작용이 있어 단백질의 변성을 최소화하면서 단백질을 분리할 수 있다. 또한 본 기술을 이용하면 근원섬유 단백질의 경우 근육을 구성하고 있는 주요 단백질인 미오신, 액틴 등이 자연 상태 그대로 분리되며, 분리된 단백질을 동결건조 하여 분말형태로 보관하면 냉장상태에서 1년 이상 유지할 수 있을 뿐 아니라 언제든지 필요할 때 단백질식품 소재로서 이용할 수 있는 장점이 있다.
근원섬유 단백질, 수용화, 당, 글리코실레이션-
公开(公告)号：KR1020100005552A
公开(公告)日：2010-01-15
申请号：KR1020080065640
申请日：2008-07-07
Applicant: 한국식품연구원
CPC classification number: A23C9/1234 , A23C9/137
Abstract: PURPOSE: Fermented milk using Lactobacillus plantarum M23 and a manufacturing method thereof are provided to reduce manufacturing costs of the fermented milk with stable supply of spawn, and to improvemelanin formation inhibition capability. CONSTITUTION: Fermented milk includes Lactobacillus plantarum M23. A manufacturing method of the fermented milk includes a step for inoculating the Lactobacillus plantarum M23 to raw milk, a step for agitating and mixing 70 ~ 90 weight% fermented liquid and 10 ~ 30 weight% of secondary materials, and a step for storing the fermented milk in a wrapping pack.
Abstract translation: 目的：提供使用植物乳杆菌M23的发酵乳及其制造方法，以降低产卵稳定供应的发酵乳的制造成本，并提高黑色素形成抑制能力。 构成：发酵乳包括植物乳杆菌M23。 发酵乳的制造方法包括将植物乳杆菌M23接种到生奶中的步骤，将70〜90重量％的发酵液和10〜30重量％的二次物质搅拌混合的工序，以及将发酵乳 牛奶在包装中。
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公开(公告)号：KR1020090110634A
公开(公告)日：2009-10-22
申请号：KR1020080036238
申请日：2008-04-18
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for solubilizing myofibrillar proteins is provided to separate protein and minimize protein denaturation. CONSTITUTION: A method for solubilizing myofibrillar protein comprises: a step of homogenizing protein with buffer; a step of centrifuging homogenized sample; a step of removing supernatant to extract protein; a step of saccharifying myofibrillar proteins; and a step of freeze-drying mixture of saccharide and protein.
Abstract translation: 目的：提供一种增溶肌原纤维蛋白的方法，以分离蛋白质并使蛋白质变性最小化。 构成：增溶肌原纤维蛋白的方法包括：用缓冲液均匀化蛋白质的步骤; 离心匀浆样品的步骤; 去除上清液提取蛋白质的步骤; 糖化肌原纤维蛋白的一个步骤; 以及冷冻干燥糖和蛋白质混合物的步骤。
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公开(公告)号：KR1020090067603A
公开(公告)日：2009-06-25
申请号：KR1020070135312
申请日：2007-12-21
Applicant: 한국식품연구원
Abstract: A lotus root sauce and a preparation method thereof are provided to ensure physiological functionality as well as specific flavor of lotus by extracting lotus root powder with water and soy sauce and enzyme-decomposing and concentrating the extracts. A lotus root sauce contains lotus root extracts or enzyme-decomposed lotus root concentrate. The lotus root sauce contains one or more ingredients selected from the group consisting of vinegar, molasses, starch syrup, wine, garlic, onion, ginger, leek, celery, parsley, pumpkin, tomato, jujube, pine-nut, chestnut, gingko, salt, pepper, peach juice, pineapple juice, apple juice, pear juice, modified starch, carboxymethyl cellulose, pectin and xanthan gum. A method for preparing the lotus root sauce comprises the following steps of: mixing lotus root powder to soy sauce and water in a ratio of 1 to 1; extracting the lotus root at 100°C for 5-60 minutes; adding malt or amylase to the lotus root extract and decomposing them with enzyme at 50°C~85°C for 5-60 minutes; and concentrating the enzyme-decomposed lotus root extract at 65°C~100°C for 0.1-10 hours.
Abstract translation: 提供了一种莲藕酱及其制备方法，通过用水和酱油提取莲藕粉，并对提取物进行酶分解和浓缩，以确保莲藕的生理功能和特定风味。 莲藕含有莲藕提取物或酶分解莲藕浓缩液。 莲藕酱含有选自醋，糖蜜，淀粉糖浆，酒，大蒜，洋葱，姜，韭菜，芹菜，欧芹，南瓜，番茄，枣，松仁，栗子，银杏， 盐，胡椒，桃汁，菠萝汁，苹果汁，梨汁，改性淀粉，羧甲基纤维素，果胶和黄原胶。 一种制备莲藕酱的方法，包括以下步骤：以1比1的比例将莲藕粉与酱油和水混合; 在100℃下提取莲藕5-60分钟; 向藕提取物中加入麦芽或淀粉酶，并在50℃〜85℃下用酶分解5-60分钟; 并将酶分解的莲藕提取物在65℃〜100℃下浓缩0.1-10小时。
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公开(公告)号：KR100837858B1
公开(公告)日：2008-06-13
申请号：KR1020060129466
申请日：2006-12-18
Applicant: 한국식품연구원
Abstract: A method for preparing a water-soluble oligopeptide of pork skin by irradiation is provided to obtain the water-soluble oligopeptide having the physiological activity of a desired molecular weight more conveniently than a conventional enzymatic method and control a size and a yield of the peptide freely in accordance with radiation dose. A method for preparing a water-soluble oligopeptide of pork skin comprises the steps of: (a) after applying gamma-ray with radiation dose of 50-300kGy to collagen of the pork skin, eluting the collagen in 0.05-0.1M of a NaCl solution to be solubilized; and (b) adding 0.5-1% of papain to the solubilized collagen for 0.5-4 hours to fractionate oligopeptides into an oligopeptide having a molecular weight of 10,000-5,000 dalton, an oligopeptide having a molecular weight of 5,000-3,000 dalton, and an oligopeptide having a molecular weight of 3,000-1,000, respectively. The method further comprises a step of freeze-drying each of the fractionated oligopeptide.
Abstract translation: 提供通过照射制备猪肉皮肤的水溶性寡肽的方法，以比常规的酶法更方便地获得具有所需分子量的生理活性的水溶性寡肽，并且自由地控制肽的大小和产率 按照辐射剂量。 制备猪皮的水溶性寡肽的方法包括以下步骤：（a）在将50-300kGy的辐射剂量的γ射线施用于猪皮的胶原后，在0.05-0.1M的NaCl中洗脱胶原 待溶解的溶液; 和（b）将0.5-1％的木瓜蛋白酶加入到溶解的胶原中0.5-4小时，以将寡肽分馏成分子量为10,000-5,000道尔顿的寡肽，分子量为5,000-3,000道尔顿的寡肽，以及 分子量分别为3,000〜1,000的寡肽。 该方法还包括冷冻干燥各分馏的寡肽的步骤。
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