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公开(公告)号：KR1019920007672B1
公开(公告)日：1992-09-14
申请号：KR1019900001620
申请日：1990-02-10
Applicant: 한국식품연구원
CPC classification number: A23D9/05 , A23K20/158 , A23K40/30 , Y10S426/807
Abstract: The fatty fodder additive is prepd. as follows: (a) an emulsifier and a crrier material are mixed into a fat (vegetable oil, animal fat or fatty acid); (b) the resulting emulsion is dried and atomised in a drier; and (c) the produced powder fat is coated with an enteric coating material and dried. When the additive is fed to animals (esp. pigs), the resulting meat has a fatty acid compsn. which is rich in omega-3-fatty acid (partic. eicosapentaenoic and docosahexaenoic acids) but low in cholesterol. In addn. the additive has moderate hardness, may be added directly to animal feeds at feeding time, and is stable without the use of antioxidants.
Abstract translation: 脂肪饲料添加剂是制备的。 如下：（a）将乳化剂和裂纹材料混合成脂肪（植物油，动物脂肪或脂肪酸）; （b）将所得乳液干燥并在干燥器中雾化; 和（c）生产的粉末脂肪用肠溶衣材料包衣并干燥。 当添加剂喂给动物（特别是猪）时，所得的肉具有脂肪酸组成。 其富含ω-3-脂肪酸（特异二十碳五烯酸和二十二碳六烯酸），但胆固醇低。 在附加 添加剂具有适度的硬度，可以在进料时间直接加入动物饲料中，并且在不使用抗氧化剂的情况下是稳定的。
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公开(公告)号：KR100893925B1
公开(公告)日：2009-04-21
申请号：KR1020070065581
申请日：2007-06-29
Abstract: 본 발명은 냉수 및 열탕 침출 특성이 우수한 다시마차 조성물 및 그의 제조방법에 관한 것이다. 보다 상세하게는 (1) 원료 다시마를 정제수침지, 초음파처리 및 교반으로 탈염시킨 후 원심분리 및 건조하여 다시마를 얻는 공정 (2) 건조된 다시마를 세절하여 회전형 가열가압식 팽화기에서 팽화시키는 공정 (3) 전분질 부재료를 곡류 배소장치에서 고온으로 가열 배소처리하는 공정 (4) 가열가압 팽화처리된 다시마를 20-50 메쉬의 입도로 조분쇄한 다시마 분말 400-800g에 대하여 전분질 원료 50-300g, 함수결정 포도당 50-300g, 다시마추출농축액 30-200g 비율로 혼합하는 것을 특징으로 하는 다시마차 조성물 및 그의 제조방법에 관한 것이다.
본 발명의 다시마차 조성물은 탈염 및 팽화로 인하여 정미성분의 추출성이 증대되어 감칠맛이 좋으며, 배소된 전분질소재를 혼합시켜 다시마 조체의 비린맛을 저감시켜 온화한 맛이 좋으며, 특히 냉수 및 열탕 침출 특성이 우수한 다시마차를 제공하는 데 있다.
다시마. 다시마차, 팽화가공, 수용성분, 글루탐산-
公开(公告)号：KR100865894B1
公开(公告)日：2008-10-29
申请号：KR1020070065582
申请日：2007-06-29
IPC: A23L1/337
Abstract: Seasoned Laminaria japonica containing intermediate moisture content is provided to facilitate the natural elution of a water soluble taste compounds contained in a Laminaria japonica crude compound, and to impart soft mouth feel and stable storage property, by having an intermediate moisture content and water activity. A method for preparing seasoned Laminaria japonica containing intermediate moisture content comprises (i) a step of washing in the dried Laminaria japonica water and restoring it; (ii) a step of putting the swollen Laminaria japonica crude compound into the acidity seasoning liquor to make retorts and keeping the softened seasoned Laminaria japonica; (iii) a step of controlling drying and moisture to become an average moisture content of 50-80% and water activity less than 0.8; and (iv) a step of compressing the seasoned Laminaria japonica crude compound in which the average content is controlled and aging it at 3-10°C for 3 days -2 weeks.
Abstract translation: 提供含有中等水分含量的经调味的j to，以促进含有j ica ica ica ica crude crude crude compounds compounds。。。。。。。。natural natural natural。。。。。。。。。。。。。。。。。。。。 一种含有中等水分含量的调味aria for的方法，包括：（i）在干燥的j粳水中洗涤并还原的步骤; （ii）将膨胀的aria ica原料混合物放入酸度调味液中进行蒸煮并保持软化的季节aria ica的步骤; （iii）控制干燥和水分成为50-80％的平均水分含量和小于0.8的水分活度的步骤; 和（iv）压缩调味的平均含量被控制并经3-10℃老化3天-2周的经调味的j ica粗化合物的步骤。
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公开(公告)号：KR100454226B1
公开(公告)日：2004-10-26
申请号：KR1020010000653
申请日：2001-01-05
Applicant: 한국식품연구원
Abstract: PURPOSE: A process of preparing a Glycyrrhizae Radix extract is provided by extracting Glycyrrhizae Radix with hot water, extracting residues of the Glycyrrhizae Radix extract removed in a sweetening component with an organic solvent and then adding an excipient. Whereby, the extract can inhibit the growth of bacterial causing dental carries and reduce the activity of GTase. CONSTITUTION: Glycyrrhizae Radix is soaked 10 to 30 times with hot water, extracted at 40 to 150deg.C for 10min to 3hrs 3 to 5 times and filtered to remove a sweetening component. The residue of Glycyrrhizae Radix is added 5 to 30 times with an organic acid, extracted at 30 to 100deg.C for 10min to 4hrs under reduced pressure, concentrated with 1 to 100% by weight of an excipient, and freeze dried or hot air dried. The excipient is carrageenan, lactose, dextrin, cyclo dextrin, casein, pectin, xanthan gum, or pectin.
Abstract translation: 发明目的：通过用热水提取甘草根提取甘草根提取物的过程，用有机溶剂提取在甜味成分中除去的甘草根提取物的残余物，然后加入赋形剂。 因此，该提取物可以抑制导致牙齿携带的细菌的生长并降低GTase的活性。 组成：甘草浸剂用热水浸泡10〜30次，40〜150℃提取10〜3小时3〜5次，过滤除去甜味成分。 用有机酸将甘草渣加入5-30倍，在30-100℃下减压萃取10分钟至4小时，用1-100重量％的赋形剂浓缩，冷冻干燥或热空气干燥 。 赋形剂是角叉菜胶，乳糖，糊精，环糊精，酪蛋白，果胶，黄原胶或果胶。
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Patent Agency Ranking
公开(公告)号：KR100426953B1
公开(公告)日：2004-04-13
申请号：KR1020010008502
申请日：2001-02-20
Applicant: 한국식품연구원
IPC: A23L2/00
Abstract: PURPOSE: A process of preparing a halitosis-removing material is provided by extracting a mugwort, pine needle and sprouts of pine needle in hot water or a solvent and then adding an excipient. Whereby, the material has excellent deodorizing power against methyl mercaptan and can inhibit halitosis considerably after the addition to processed food products such as beverage, gum, candy or the like. CONSTITUTION: A mugwort, pine needle and sprouts of pine needle are mixed 5 to 30 times with hot water or a solvent, extracted at 30 to 150deg.C for 10min to 5hr under normal pressure or reduced pressure and then filtered. Thus the obtained extract is added with an excipient, extracted and freeze dried at -30 to -60deg.C and at 10 to 100mm Torr for 12 to 120deg.C or hot air dried at 40 to 100deg.C for 1 to 72hr. A beverage contains a mixture of 5 to 95% by weight of a mugwort extract and 5 to 95% by weight of a pine needle extract or a mixture of 5 to 95% by weight of a mugwort extract and 5 to 95% by weight of an extract of pine needle sprouts.
Abstract translation: 用途：通过在热水或溶剂中提取艾蒿，松针和松针芽，然后加入赋形剂来提供制备口臭清除材料的方法。 因此，该材料对甲硫醇具有优异的除臭能力，并且在加入到加工食品如饮料，口香糖，糖果等中后可显着抑制口臭。 组成：艾蒿，松针和松针芽用热水或溶剂混合5〜30次，常压或减压下30〜150℃提取10〜5小时，然后过滤。 因此，将得到的提取物加入赋形剂，提取并在-30至-60℃和10至100mm Torr下冷冻干燥12至120℃或在40至100℃下热空气干燥1至72小时。 饮料含有艾蒿提取物5〜95重量％和松针提取物5〜95重量％或艾蒿提取物5〜95重量％的混合物和5〜95重量％ 松针芽的提取物。
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公开(公告)号：KR1020020068207A
公开(公告)日：2002-08-27
申请号：KR1020010008502
申请日：2001-02-20
Applicant: 한국식품연구원
IPC: A23L2/00
Abstract: PURPOSE: A process of preparing a halitosis-removing material is provided by extracting a mugwort, pine needle and sprouts of pine needle in hot water or a solvent and then adding an excipient. Whereby, the material has excellent deodorizing power against methyl mercaptan and can inhibit halitosis considerably after the addition to processed food products such as beverage, gum, candy or the like. CONSTITUTION: A mugwort, pine needle and sprouts of pine needle are mixed 5 to 30 times with hot water or a solvent, extracted at 30 to 150deg.C for 10min to 5hr under normal pressure or reduced pressure and then filtered. Thus the obtained extract is added with an excipient, extracted and freeze dried at -30 to -60deg.C and at 10 to 100mm Torr for 12 to 120deg.C or hot air dried at 40 to 100deg.C for 1 to 72hr. A beverage contains a mixture of 5 to 95% by weight of a mugwort extract and 5 to 95% by weight of a pine needle extract or a mixture of 5 to 95% by weight of a mugwort extract and 5 to 95% by weight of an extract of pine needle sprouts.
Abstract translation: 目的：通过在热水或溶剂中提取艾草，松针和松针芽，然后加入赋形剂，提供制备脱臭物质的方法。 因此，该材料对甲硫醇具有优异的除臭能力，并且在添加到加工食品如饮料，口香糖，糖果等之后可以显着地抑制口臭。 构成：将一只艾蒿，松针和松针苗用热水或溶剂混合5〜30次，在常压或减压下30〜150℃，10分钟〜5小时提取，然后过滤。 将得到的提取液加入赋形剂中，在-30〜-60℃，10〜100mm乇下提取，冷冻干燥12〜120℃，或在40〜100℃下热风干燥1〜72小时。 饮料含有5至95重量％的艾蒿提取物和5至95重量％的松针提取物或5至95重量％的艾蒿提取物和5至95重量％的艾草提取物的混合物， 松针笋提取物。
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公开(公告)号：KR101044290B1
公开(公告)日：2011-06-28
申请号：KR1020080092349
申请日：2008-09-19
Abstract: 본 발명은 쓴메밀즙 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쓴메밀순, 볶은 쓴메밀 및 둥글레의 열수 추출물 및 부재료를 포함하는 쓴메밀즙; 쓴메밀즙의 제조에 있어서, 쓴메밀순, 볶은 쓴메밀 및 둥글레의 열수 추출물에 부재료를 첨가하고 교반하는 단계를 포함하는 쓴메밀즙의 제조방법에 관한 것이다.
쓴메밀순, 볶은 쓴메밀, 둥글레
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