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公开(公告)号：KR101503429B1
公开(公告)日：2015-03-18
申请号：KR1020130058180
申请日：2013-05-23
Applicant: 한국식품연구원
Abstract: 본 발명은, 결명자를 볶음 처리하는 단계를 포함하는 결명자의 항산화 활성을 증가시키는 방법, 볶음 처리한 결명자를 함유하는 항산화용 식품 조성물, 및 결명자를 볶음 처리하는 단계를 포함하는 항산화 활성이 증가된 결명자를 제조하는 방법에 관한 것이다. 본 발명에 따라 결명자를 볶음 처리함으로써 결명자의 항산화 활성을 크게 증가시킬 수 있다.
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公开(公告)号：KR1020100115232A
公开(公告)日：2010-10-27
申请号：KR1020090033862
申请日：2009-04-17
Applicant: 한국식품연구원
CPC classification number: A23L33/21 , A23C9/13 , A23L11/05 , A23L31/00 , A23V2002/00 , A23V2300/14
Abstract: PURPOSE: A composition, yogurt and tofu for preventing and improving obesity containing hypsizigus marmoreus extract are provided to suppress fat cell division to prevent and improve obesity by containing Hypsizigus marmoreus extracts. CONSTITUTION: A composition for improving and preventing obesity contains 0.01 to 5 weight percentage of hypsizigus marmoreus extracts which is obtained from water, ethanol or the mixture of water and ethanol. To gain the hypsizigus marmoreus extracts, put the hypsizigus marmoreus in a solvent and boil at 50 to 100 degree Celsius for 5 to 20 hours. The ratio between the hypsizigus marmoreus and solvent is 1:30 or 1:60. The hypsizigus marmoreus extracts are obtained by removing low molecular material after boiling in water, ethanol, or the mixture thereof. The molecular weight of the low molecular material is under 20 kDa. The hypsizigus marmoreus extracts are acquired by separating neutral polysaccharide after removing the low molecular material. The hypsizigus marmoreus extracts are acquired by separating acidic polysaccharide after removing the low molecular material. The yogurt for preventing and improving the obesity contains the composition of hypsizigus marmoreus extracts. The tofu for preventing and improving the obesity contains the composition of hypsizigus marmoreus extracts or the hypsizigus marmoreus extracts. The tofu contains 1 to 10 weight percentage of the composition or the hypsizigus marmoreus extracts.
Abstract translation: 目的：提供一种用于预防和改善含有hypsizus mormoreus提取物的肥胖症的组合物，酸奶和豆腐，以通过含有利什曼原虫提取物来抑制脂肪细胞分裂以预防和改善肥胖。 构成：用于改善和预防肥胖的组合物含有0.01至5重量％的从水，乙醇或水和乙醇的混合物获得的hypsizigus mormoreus提取物。 为了获得hypsizigus marmoreus提取物，将hypsizigus marmoreus放入溶剂中，并在50至100摄氏度下煮5至20小时。 hyp虫和溶剂之间的比例为1:30或1:60。 通过在水，乙醇或其混合物中沸腾之后除去低分子材料，可以获得hypsizigus marmoreus提取物。 低分子材料的分子量低于20kDa。 去除低分子材料后，通过分离中性多糖获得hypsizigus marmoreus提取物。 去除低分子材料后，通过分离酸性多糖获得hypsizigus marmoreus提取物。 用于预防和改善肥胖症的酸奶含有痢疾hypsizigus mormoreus提取物的组成。 用于预防和改善肥胖症的豆腐含有痢疾hypsizigus mormoreus提取物或hypsizigus mormoreus提取物的组成。 豆腐含有1〜10重量百分比的组合物或者hypsizigus mormoreus提取物。
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公开(公告)号：KR1020100063981A
公开(公告)日：2010-06-14
申请号：KR1020080122369
申请日：2008-12-04
Applicant: 한국식품연구원
CPC classification number: A23L17/10 , A23L33/105 , A23V2002/00 , A23V2250/21 , A23V2250/2124 , A23V2300/31
Abstract: PURPOSE: A manufacturing method for a functional fish ball with high contents of calcium, collagen and omega-3 fatty acids is provided to maintain mouth-feel and flavor of the fish ball after cooling fish, and to make the fish ball with abundant and omega-3 fatty acids. CONSTITUTION: A manufacturing method for a functional fish ball includes the following steps: gaining crushed fish including fish bone by crushing fist to a length of 3 ~ 5 cm with a meat chopper; making a molded product by adding the crushed fish, starch 1~20 parts by weight, tofu 3~20 parts by weight, green onion 5~10 parts by weight, the onion 1~5 parts by weight, garlic 0.1~1 parts by weight, black pepper 0.1~1 parts by weight, and sesame oil 0.5~3 parts by weight; making the molded product to a ball shape; heating the molded products; cooling the products; frying the products in cooking oil; and heating the products in 120~130°C for 3 ~ 15 minutes.
Abstract translation: 目的：提供钙，胶原和ω-3脂肪酸含量高的功能性鱼丸的制造方法，以保持鱼类冷水后保持鱼球的口感和风味，并使鱼丸成为丰富的欧米茄 -3脂肪酸。 构成：功能性鱼丸的制造方法，包括以下步骤：用切碎机将压碎的鱼骨碎成3〜5cm长的碎骨; 通过加入粉碎的鱼，淀粉1〜20重量份，豆腐3〜20重量份，葱5〜10重量份，洋葱1〜5重量份，大蒜0.1〜1份 重量，黑胡椒0.1〜1重量份，芝麻油0.5〜3重量份; 使成型品成球状; 加热成型产品; 冷却产品; 在食用油中煎炸产品; 并在120〜130℃下加热产品3〜15分钟。
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公开(公告)号：KR100896306B1
公开(公告)日：2009-05-07
申请号：KR1020060134509
申请日：2006-12-27
Abstract: 본 발명은 밀가루와 같은 재료로 구성된 중공의 면에 팥과 같은 다른 재료를 삽입할 수 있는 이중면 사출노즐을 이용한 이중면 제조장치에 관한 것이다.
상기 이중면 사출노즐은, 내부에 외부재료홀이 형성되고, 바닥부에 외부재료홀을 분출하는 외부재료분사구가 형성된 하우징; 및 상기 외부재료홀과 격리된 공간을 가지도록 상기 하우징 내에 설치되고, 하단부에 상기 외부재료분사구의 중심과 일치하는 내부재료분사구가 형성되며, 상기 내부재료분사구의 단면적이 외부재료분사구의 단면적보다 작은 내부재료홀을 포함한다.
또 상기 이중면 제조장치는, 외부재료공급탱크와 연결되어 일정량의 외부재료를 외부재료버퍼탱크로 공급하는 외부재료메인탱크; 내부재료공급탱크와 연결되어 일정량의 내부재료를 내부재료버퍼탱크로 공급하는 내부재료메인탱크; 상기 외부재료버퍼탱크로부터 공급되는 외부재료를 상기 이중면 사출노즐의 외부재료홀로 압송하는 외부재료펌프; 상기 내부재료버퍼탱크로부터 공급되는 내부재료를 상기 이중면 사출노즐의 내부재료홀로 압송하는 내부재료펌프; 상기 이중면 사출노즐로부터 제조된 이중면을 이송하면서 익히는 가열콘베이어; 및 상기 가열콘베이어에서 익은 이중면을 다시 냉각시키는 냉각콘베이어를 포함한다.
이중면, 면제조장치, 면제조 노즐-
Patent Agency Ranking
公开(公告)号：KR100891482B1
公开(公告)日：2009-04-01
申请号：KR1020070094444
申请日：2007-09-17
Applicant: 한국식품연구원
Abstract: 본 발명은 칼슘강화 멸치 요구르트 및 그 제조방법에 관한 것으로, 보다 구체적으로는 발효실시 전의 우유에 멸치 분말을 첨가하고, 상기 멸치분말이 첨가된 우유에 유산균 균주 또는 유산균 균주를 우유에 접종하여 제조한 스타터 배양액을 혼합하여 발효를 실시하는 단계를 포함하는 것을 특징으로 하는 칼슘강화 멸치 요구르트의 제조방법에 관한 것이다.
본 발명에 따라 제조된 칼슘강화 멸치 요구르트는 멸치 첨가로 인한 기호도의 감소가 최소화되도록 처리되어 용이하게 섭취가 가능하고, 칼슘의 소화흡수율이 우수하여 성장기의 어린이 및 청소년에게 좋은 고기능성 요구르트이다.
멸치, 요구르트, 칼슘, 고칼슘 멸치-
公开(公告)号：KR1020090029147A
公开(公告)日：2009-03-20
申请号：KR1020070094444
申请日：2007-09-17
Applicant: 한국식품연구원
CPC classification number: A23C9/13 , A23C9/1234 , A23C9/1238
Abstract: A calcium-enriched anchovy yogurt is provided to increase the digestibility of calcium by soacking anchovy powder in spirits and organic acid and to minimize the reduction of taste by adding the anchovy powder before the fermentation of milk. A method for preparing calcium-enriched anchovy yogurt comprises (i) a step for adding the anchovy powder to milk before fermentation; (ii) a step for mixing the lactic acid bacteria strain or the starter culture obtained by inoculating the lactic acid bacteria strain to the milk, together with the milk containing the anchovy powder; (iii) a step for fermenting the mixture at 35-39°C for 6-8 hours and stirring the mixture after 5 hours from the beginning of the fermentation.
Abstract translation: 提供一种富含钙的鲥鱼酸奶，以通过将精油和有机酸中的cho鱼粉浸出来增加钙的消化率，并通过在牛奶发酵之前添加an鱼粉来最小化味道的降低。 一种制备富含钙的鲥鱼酸奶的方法包括：（i）在发酵前将an鱼粉加入到牛奶中的步骤; （ii）将乳酸菌株或通过将乳酸菌菌株接种到牛奶得到的起子培养物与含有an鱼粉的牛奶混合的步骤; （iii）在35-39℃下将该混合物发酵6-8小时并从发酵开始5小时后搅拌该混合物的步骤。
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公开(公告)号：KR1020080089006A
公开(公告)日：2008-10-06
申请号：KR1020070031956
申请日：2007-03-30
CPC classification number: A23L17/60 , A23B4/10 , A23L23/00 , A23V2250/202 , A23V2250/2042
Abstract: A preparation method of retorted Capsosiphon fulvescens soup is provided to enable consumers to conveniently eat Capsosiphon fulvescens soup by removing the peculiar taste and smell of Capsosiphon fulvescens and retorting it. A preparation method of retorted Capsosiphon fulvescens soup comprises the steps of: dispersing washed/dehydrated Capsosiphon fulvescens in a seasoning liquid, packing it into a retort container, and then sterilizing. The weight ratio of the Capsosiphon fulvescens and the seasoning liquid is 1:0.5-2. The seasoning liquid comprises: 80-95wt% of a hydrothermal extract obtained from at least one marine product selected from oyster, shellfish, ark shell, corbicula, ear shell, anchovy, squid, giant octopus, brown seaweed, sea tangle, gulfweed, and Seaweed fusiforme; 4.5-8.8wt% of an extract obtained from at least one spice selected from garlic, onion, ginger, leek, and dropwort; and 0.5-1.2wt% of salt.
Abstract translation: 提供了一种红酒辣椒汤的制备方法，使消费者能够通过去除辣椒油的特殊味道和蒸煮方便地方便地食用辣椒皂汤。 蒸煮辣椒汤的制备方法包括以下步骤：将经洗涤/脱水的辣椒酱分散在调味液中，将其包装到蒸煮容器中，然后灭菌。 辣椒和调味液的重量比为1:0.5-2。 所述调味液包括：从至少一种选自牡蛎，贝类，方舟壳，bic壳，耳壳，cho鱼，鱿鱼，巨型章鱼，褐藻，海螯虾，草甘膦和海藻的海产品中获得的80-95wt％水热提取物 海藻梭形; 从至少一种选自大蒜，洋葱，姜，韭菜和滴麦的香料中获得的提取物的4.5-8.8wt％; 和0.5-1.2重量％的盐。
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公开(公告)号：KR1020080060441A
公开(公告)日：2008-07-02
申请号：KR1020060134509
申请日：2006-12-27
Abstract: An injection nozzle for double noodles, and an apparatus for producing double noodles are provided to automate the production and obtain double noodles having a good texture by injecting an outer ingredient and an inner ingredient simultaneously. An injection nozzle(132) for double noodles comprises: a housing(20) which has an outer-ingredient hole(40) within and an outer-ingredient injection nozzle(41) for spraying an outer ingredient at the bottom part; and an inner-ingredient hole(30) which is installed at a distance apart from the outer-ingredient hole in the housing. An inner-ingredient injection nozzle(31), which has the same center as the outer-ingredient injection nozzle, is formed at the lower end part of the inner-ingredient hole. The cross section of the inner-ingredient injection nozzle is smaller than that of the outer-ingredient injection nozzle. An apparatus for producing double noodles comprises: an outer-ingredient main tank which is connected with an outer-ingredient supply tank and supplies a fixed amount of an outer ingredient to an outer-ingredient buffer tank; an inner-ingredient main tank which is connected with an inner-ingredient supply tank and supplies a fixed amount of an inner ingredient to an inner-ingredient buffer tank; an outer-ingredient pump which sends the outer ingredient supplied from the outer-ingredient buffer tank to the outer-ingredient hole of the injection nozzle; an inner-ingredient pump which sends the inner ingredient supplied from the inner-ingredient buffer tank to the inner-ingredient hole of the injection nozzle; a heating conveyor which heats the double noodles produced from the injection nozzle while transferring; and a cooling conveyor which cools the heated double noodles.
Abstract translation: 提供双面注射嘴和双面制造装置，以通过同时注入外部成分和内部成分来自动化生产并获得具有良好质地的双面面条。 一种用于双面的喷嘴（132）包括：在其内部具有外部成分孔（40）的外壳（20）和用于在底部喷射外部成分的外部成分喷射嘴（41） 以及安装在所述壳体中与所述外部成分孔隔开一段距离的内部成分孔（30）。 在内部成分孔的下端部形成有与成分注入喷嘴相同的内部成分喷嘴（31）。 内部成分注射喷嘴的横截面小于外部成分注射喷嘴的横截面。 一种双面制造装置，其特征在于，包括：外部成分主容器，与外部成分供给罐连接，向外部成分缓冲罐供给固定量的外部成分; 内部成分主罐，其与内部成分供应罐连接并将固定量的内部成分供应到内部成分缓冲罐; 外部成分泵，其将从外部成分缓冲罐供给的外部成分送到喷嘴的外部成分孔; 内部成分泵，其将从内部成分缓冲罐供给的内部成分送到喷嘴的内部成分孔; 加热输送机，其在转移时加热由喷嘴产生的双面; 以及冷却加热的双面条的冷却输送机。
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公开(公告)号：KR100814382B1
公开(公告)日：2008-03-18
申请号：KR1020060073497
申请日：2006-08-03
Applicant: 한국식품연구원
Abstract: 본 발명은 더덕을 이용한 음료 제품 개발에 관한 것으로, 고혈압의 예방 및 개선용 기능성 더덕 음료 및 이의 제조방법에 관한 것이다.
본 발명에 따라 음용이 용이한 기능성 음료를 장기 복용함으로써, 식습관 등에 의해 유발되기 쉬운 고혈압을 예방할 수 있다.
더덕, 항암, 항고혈압
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