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公开(公告)号：KR101374496B1
公开(公告)日：2014-03-26
申请号：KR1020120126267
申请日：2012-11-08
Applicant: 한국식품연구원 , (주)선해에프앤에스
IPC: A23B4/03 , A23B4/18 , A23B4/20 , A23L3/015 , A23L3/3472
CPC classification number: A23B4/03 , A23B4/20 , A23L3/015 , A23L3/3472
Abstract: The present invention relates to a freshness maintaining method of fresh fish using a high pressure processing system and processed fresh fish produced by the method, and more specifically, to: a method of reducing bacteria from the fresh fish, extending the storage period of the fresh fish, and maintaining the texture of the fresh fish by processing a raw material at 10-25°C, in 25-300 MPa, for 2-40 minutes for 1-2 times using high pressure; and the processed fresh fish produced by the method. [Reference numerals] (AA) Raw material; (BB) Washing; (CC) Cutting treatment for twice to 3 times; (DD) Individual immersion in a film filled with 1-1.5 L of immersion water; (EE) Sealing; (FF) Primary high-pressure processing (100 MPa, 20 minutes, 25째C); (GG) Dehydration for 30 minutes; (HH) Individual vacuum packaging; (II) Second high-pressure processing (100 MPa, 20 minutes, 25째C); (JJ) Sample; (KK) Natural antimicrobial agent, Bamboo salt
Abstract translation: 本发明涉及使用高压处理系统的新鲜鱼的保鲜方法和通过该方法生产的加工鲜鱼，更具体地涉及：从鲜鱼中减少细菌的方法，延长新鲜鱼的保存期 鱼，并通过在25〜300MPa下加工10-25℃的原料，高压保持1-2-40分钟维持新鲜鱼的质地; 和通过该方法生产的经加工的新鲜鱼。 （附图标记）（AA）原料; （BB）洗涤; （CC）切割治疗2〜3次; （DD）个人浸入装有1-1.5L浸水的薄膜; （EE）密封; （FF）初级高压处理（100MPa，20分钟，25℃）; （GG）脱水30分钟; （HH）个人真空包装; （II）第二次高压加工（100MPa，20分钟，25℃）; （JJ）样品; （KK）天然抗菌剂，竹盐
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公开(公告)号：KR101143926B1
公开(公告)日：2012-05-11
申请号：KR1020090010533
申请日：2009-02-10
Applicant: 한국식품연구원
Abstract: 본 발명은 RESS(rapid expansion of supercritical solution)공정을 사용하고 이산화탄소를 초임계유체로 이용하여 50-70℃의 온도 및 4,000-6,000psi의 압력에서 1시간동안 반응시켜서 입자가 100nm 이하의 크기를 가지는식품나노체를 제조한다. 본 발명자들의 실험에 의하면 상기의 온도 및 압력은 1시간동안 초임계유체 시스템을 적용하여 식품나노체를 제공하는데 가장 경제적인 온도 및 압력에 해당한다.
초임계유체, RESS공정, 식품나노체, 나노에멀젼Abstract translation: 目的：提供使用超临界流体系统的纳米结构食品材料的制造方法以及由此制造的纳米结构的食品材料，以稳定地制造食品纳米乳剂。 构成：纳米结构食品的制造方法使用二氧化碳作为超临界流体。 纳米结构食品材料的制造方法包括在50〜70℃和4,000〜6,000psi下操作RESS（超临界溶液的快速膨胀）处理1小时的步骤。
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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
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。
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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
IPC: 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。
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