公开(公告)号：KR100449008B1

公开(公告)日：2004-09-18

申请号：KR1020020045372

申请日：2002-07-31

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  전향숙 ,  김민지 ,  최선윤

IPC: A23L1/20

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：提供一种豆腐的制造方法，其通过使用放线菌，毛霉，根霉和曲霉菌进行发酵，从而改善其质地柔软以及味道和风味。 组成：一种制造具有改善的质地特性的豆腐的方法，其特征在于包括以下步骤：将其浓度调节到10-15重量％的豆浆均匀化; 加热豆奶，然后加入胶凝剂，均化和蒸汽; 并且将预处理过的豆浆速冻并通过加入深水或深水和豆腐凝结剂的混合物使其均化。

公开(公告)号：KR101084316B1

公开(公告)日：2011-11-16

申请号：KR1020080082302

申请日：2008-08-22

Applicant: 한국식품연구원 ,  (주)에스.앤.디

Inventor： 김종태 ,  김철진 ,  조용진 ,  김민지 ,  김복남 ,  여경목 ,  안병학 ,  양승용 ,  남궁배 ,  이수정 ,  권상오

IPC: A23L1/221 ,  A23L1/222

Abstract: 마늘을 분쇄하는 단계; 분쇄 마늘을 5-20중량%로 물에 분산시키는 단계; 0.4-0.8중량%의 효소를 첨가하는 단계; 6.0-8.0의 pH로 조절하는 단계; 75-150MPa로 압력처리 하는 단계; 마늘 슬러리를 여과하여 가수분해물을 얻는 단계; 여과단계하여 알린을 수득하는 단계; 유리당 여과물에 황산을 첨가하는 단계; 95-100℃의 온도에서 끓임으로써 효소를 불활성화시키는 단계; 황산을 첨가하여 중화하는 단계; 및 프럭탄을 수득하는 단계로 이루어지는 고압/효소분해공정에 의하여 제조되는 마늘 조미소재의 제조방법이 개시된다.
고압, 온도, 시간, 효소첨가, 조미소재, 마늘

公开(公告)号：KR1020110037389A

公开(公告)日：2011-04-13

申请号：KR1020090094815

申请日：2009-10-06

Applicant: 한국식품연구원

Inventor： 김종태 ,  김철진 ,  조용진 ,  김민지

IPC: A23L27/10

CPC classification number: A23L27/80 ,  A23L27/10

Abstract: PURPOSE: A nano-emulsion containing spicy taste components of red pepper, and a producing method thereof are provided to improve the water solubility of the spicy taste of red pepper by nano-emulsifying the spicy taste components. CONSTITUTION: A producing method of a nano-emulsion containing spicy taste components of red pepper comprises the following steps: extracting the spicy taste components from the fresh red pepper using 600% of ethyl alcohol; and mixing 1part of spicy taste components by weight, 0.7~1.5parts of emulsifier by weight, and 1~50parts of water by weight.

Abstract translation: 目的：提供含有红辣椒味道成分的纳米乳液及其制备方法，以通过将辛辣味组分纳米乳化来改善辣椒辣味的水溶性。 构成：含有辣椒辣味组分的纳米乳液的制备方法包括以下步骤：使用600％乙醇从新鲜红辣椒中提取辣味成分; 混合1份辣味组分重量，0.7〜1.5份乳化剂重量，1〜50份重量份。

公开(公告)号：KR1020100007167A

公开(公告)日：2010-01-22

申请号：KR1020080067672

申请日：2008-07-11

Applicant: 한국식품연구원 ,  (주)에스.앤.디

Inventor： 김종태 ,  김철진 ,  조용진 ,  김민지 ,  김복남 ,  여경목 ,  안병학 ,  양승용 ,  남궁배 ,  이수정 ,  권상오

IPC: A23L1/326 ,  A23L1/221 ,  A23L1/223 ,  A23L1/325

CPC classification number: A23L17/70 ,  A23L17/10 ,  A23L29/06 ,  A23L33/10

Abstract: PURPOSE: A method for manufacturing seasoning material containing anchovies through enzymatic decomposition at high pressure is provided to produce seasoning material with high functionality, abundant flavor and high nutrition. CONSTITUTION: A method for manufacturing seasoning material containing anchovies comprises: a step of pulverizing dried anchovies; a step of dispersing pulverized anchovies in water; a step of adding 0.4-0.8 weight% of enzyme; a step of adjusting pH at 6.0-8.0; a step of pressurizing at 50-125MPa and 40-60°C for 12 to 24 hours; a step of centrifuging the anchovy slurry to obtain hydrolysate; a step of filtering the hydrolysate; a step of boiling at 95-100°C to inactivate the enzyme; and a step of collecting solid content.

Abstract translation: 目的：提供一种通过高压酶分解生产含有凤尾鱼的调味料的方法，以生产高功能，丰富的风味和高营养的调味料。 构成：含有凤尾鱼的调味料的制造方法，包括：粉碎干an鱼的步骤; 将an鱼分散在水中的步骤; 添加0.4-0.8重量％酶的步骤; 调节pH值6.0-8.0的步骤; 在50-125MPa和40-60℃下加压12至24小时的步骤; 离心an鱼浆以获得水解产物的步骤; 过滤水解产物的步骤; 在95-100℃下沸腾以使酶失活的步骤; 并收集固体含量的一个步骤。