-
公开(公告)号：KR101385187B1
公开(公告)日：2014-04-14
申请号：KR1020120042214
申请日：2012-04-23
Applicant: 주식회사농심
Abstract: 본 발명은 녹골 추출물의 제조방법으로서, 녹골을 열수 추출, 고온 쿠킹 및 효소분해하여 녹골 특유의 비린취를 제거하고, 성장촉진, 관절건강, 기억력 개선, 면역력 증진 활성을 증진시킨 녹골 추출물의 제조방법에 관한 것이다.
-
-
公开(公告)号：KR1020120086919A
公开(公告)日：2012-08-06
申请号：KR1020110008271
申请日：2011-01-27
Applicant: 주식회사농심
IPC: A23D9/02 , A23D9/00 , C11B1/10 , A61K36/535
CPC classification number: A23D9/02 , A61K36/535 , C11B1/10
Abstract: PURPOSE: A producing method of germinated perilla seed oil is provided to economically produce the perilla seed oil containing massive amount of immunity enhancing components. CONSTITUTION: A producing method of germinated perilla seed oil comprises the following steps: soaking perilla seeds in water at 25-35 deg C for 12-18 hours; germinating the water soaked perilla seeds at 25-35 deg C for 42-54 hours in the humidity of 55-65%; drying the germinated perilla seeds; roasting the dried perilla seeds at 195-205 deg C for 15-25 minutes; and compressing the roasted perilla seeds to obtain the germinated perilla seed oil.
Abstract translation: 目的：提供发芽紫苏籽油的生产方法，经济地生产含有大量免疫增强成分的紫苏籽油。 构成：发酵紫苏籽油的生产方法包括以下步骤：将紫苏籽在25-35℃的水中浸泡12-18小时; 在25-35℃下将水浸泡的紫苏种子在55-65％的湿度下发芽42-54小时; 干燥发芽的紫苏籽; 将干紫苏种子在195-205℃烘烤15-25分钟; 并且将经过研磨的紫苏籽进行压缩以获得发芽的紫苏籽油。
-
公开(公告)号：KR1020000040433A
公开(公告)日：2000-07-05
申请号：KR1019980056067
申请日：1998-12-18
Applicant: 주식회사농심
IPC: A23L1/16
Abstract: PURPOSE: A functional noodle using the bean protein and peptide deprived of beans provides improved nutrition, taste, and preservation by using the bean protein such as concentrated bean protein or separated bean protein and peptide deprived of beans. CONSTITUTION: A separated or concentrated bean protein is prepared by separating protein from defatted soybean cake to contain more than 45% protein. The concentrated bean protein is made by drying defatted soybean cake, smashing finely, and removing sugar to contain 60-80% protein. And the separated bean protein is prepared by processing the concentrated bean protein with acid and alkaline liquid 4-5 times repeatedly to contain more than 88% protein. The peptide deprived of beans contains more than 25wt% protein, and consists of functional peptides containing 90%. The peptide deprived of beans is made by hydrolyzing soybean protein using endo peptidase, exo peptidase, and amylase in order, and separating solid and liquid part, and ultrafiltering obtained liquid. And the peptide deprived of beans can be made by filtering soybean paste with reverse osmotic pressure. The noodle is desirable to contain the bean protein 0.2-10wt% and peptide deprived of beans 0.05-30wt%.
Abstract translation: 目的：使用豆类蛋白和被剥夺豆类的肽的功能性面条通过使用豆蛋白（例如浓缩豆蛋白或分离的豆蛋白）和被剥夺的豆的肽来提供改善的营养，味道和保存。 构成：通过将脱脂大豆饼中的蛋白质分离成含有超过45％的蛋白质来制备分离或浓缩的豆蛋白。 浓缩豆蛋白通过干燥脱脂大豆饼，粉碎，除去糖含有60-80％蛋白质制成。 通过酸性和碱性液体重复加工浓缩豆蛋白4-5次，含有超过88％的蛋白质制备分离的豆蛋白。 被剥夺豆类的肽含有超过25wt％的蛋白质，由含有90％的功能肽组成。 通过使用内肽酶，外切肽酶和淀粉酶水解大豆蛋白，分离固体和液体部分，并对所得液体进行超滤，制得了被剥夺豆类的肽。 通过以反向渗透压过滤大豆酱，可以制得被剥夺豆类的肽。 所述面条含有0.2-10重量％的豆蛋白和被剥夺了0.05-30重量％的豆的肽。
-
公开(公告)号：KR100136816B1
公开(公告)日：1998-04-24
申请号：KR1019950003212
申请日：1995-02-20
Applicant: 주식회사농심
IPC: A23D9/00
Abstract: 본 발명은 식용유지에 유화제를 첨가하고, 용해 유화시킨 후 급속 동결하고 분쇄하여 분말유지를 제조하는 방법에 있어서, 상기 식용유지로서 유지의 고체지 함량이 5℃에서 96 내지 99중량%; 10℃에서 95내지 97중량%; 15℃에서 95 내지 97%; 20℃에서 92내지 97중량%; 25℃에서 80내지 90중량%; 30℃에서 50내지 65중량%; 32.5℃에서 25내지 45중량%; 35℃에서 15내지 30중량%; 37.5℃에서 5 내지 25중량%; 40℃에서 5 내지 15중량%이며, 유지의 상승융점이 35내지 38℃인 유지를 사용하는 것을 특징으로 하는 분말유지의 제조방법을 제공한다. 본 발명에 의해 제조된 분말유지는 스낵류나 즉석 조리식품류에 맛을 부여하기 위해 사용할 수 있는 특유의 맛과 향을 갖고 있으며, 입속에서의 식감도 우수한 분말유지로서, 기존의 분말유지 제품과는 달리 단품으로도 충분한 토핑효과를 제공할 수 있다.
-
Patent Agency Ranking
-
-
-
-
公开(公告)号：KR1019910005592B1
公开(公告)日：1991-07-31
申请号：KR1019890015990
申请日：1989-11-04
Applicant: 주식회사농심
IPC: A23L1/212
Abstract: A medicinal plant, e.g. ginseng, codonopsis lanceolata, balloon flawer etc, is washed, cut in a thickness of 1.5-3.0 mm, soaked in 70-80 deg.C water for 8-14 min. and re-soaked in the mixed soln. of 25-45 wt.% starch syrup (DE 35-50), 1-5 25.% edible salt and 0.1- 0.3 wt.% ascorbic acid for 50-80 min. The resulting material is fryed in edible oil, e.g. palm oil, rice bran oil, cottonseed oil etc., under a vacuum of 50-80 mmHg at 120-130 deg.C for 4-8 min, centrifuged at 120-200 rpm for 20-30 sec and cooled to room temp. to obtain the health snack (I). The (I) preserves for a long period and has a good taste and sense of chewing.
Abstract translation: 药用植物，例如 人参，密码子，气球瑕疵等，洗涤，切成厚度为1.5-3.0毫米，在70-80摄氏度的水中浸泡8-14分钟。 并重新浸泡在混合溶胶中。 25-45％（重量）淀粉糖浆（DE 35-50），1-5.25％食用盐和0.1-0.3％（重量）抗坏血酸，持续50-80分钟。 所得材料在食用油中油炸， 棕榈油，米糠油，棉籽油等，在50〜80mmHg的真空下，在120-130℃下搅拌4-8分钟，以120-200rpm离心20-30秒，冷却至室温。 获得健康零食（I）。 （I）长期保存并具有良好的口感和咀嚼感。
-
-
-
-
-
-
-
-
-
Search Results
115
records
(took 0.023 seconds)
