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公开(公告)号：KR100921008B1
公开(公告)日：2009-10-09
申请号：KR1020070133156
申请日：2007-12-18
Applicant: 주식회사농심
IPC: C07K14/415 , C12N15/29
Abstract: 본 발명은 지방세포 분화 억제를 나타내는 검정콩 유래의 신규 헵타펩타이드 (hepta-peptide)에 관한 것으로서, 더욱 상세하게는 세포 내 에너지 상태의 변화에 반응하여 대사 전환의 주된 조절자로서 탄수화물과 지방 대사에 중요한 역할을 담당하고 있는 에이엠피케이(AMPK, AMP-activated protein kinase)의 활성을 나타내는 검정콩 유래 신규 헵타펩타이드 (hepta-peptide)와 그의 제조방법에 관한 것이다.
검은콩 펩타이드, AMPK, 혈당-
公开(公告)号：KR1020090046342A
公开(公告)日：2009-05-11
申请号：KR1020070112424
申请日：2007-11-06
Applicant: 주식회사농심
Abstract: 본 발명은 검은콩 단백 가수분해물에 관한 것으로, 더욱 상세하게는 mGlu4의 활성을 증가시키는 검은콩 단백 가수분해물, cAMP의 활성을 증가시키는 검은콩 단백 가수분해물, PKA의 활성을 증가시키는 가수분해물 및 mGlu4, cAMP, PKA의 활성을 증가시켜 우마미 증진 효과를 나타내는 검정콩 단백 가수분해물에 관한 것이다.
우마미, mGluR4, cAMP, PKA, 검은 콩 펩타이드-
公开(公告)号：KR100845032B1
公开(公告)日：2008-07-09
申请号：KR1020060126769
申请日：2006-12-13
Applicant: 주식회사농심
IPC: C07K14/415
Abstract: 본 발명은 항산화 활성 및 라디칼 소거 활성을 가지는 쌀 펩타이드에 관한 것이며, 또한 단백질 함량이 60~80중량%인 쌀 단백 분말에 쌀 무게 대비 3 ~ 15배의 물을 가하고 엔도펩티다제 및 엑소펩티다제를 순차적 또는 동시에 사용하여 가수분해하는 단계; 상기 가수분해 후 90~100℃에서 10~20분간 가열하여 엔도펩티다제 및 엑소펩티다제를 실활시키는 단계; 및 상기 가수 분해물을 고체상과 액상으로 분리한 후, 상기 액상을 원심분리하고 여과하는 단계로 이루어지는 항산화 활성 및 라디칼 소거 활성을 가지는 쌀 펩타이드의 제조방법에 관한 것이다.
본 발명에 의하면, 기존 항산화제의 경우 대부분이 독성 및 열 안정성에 문제를 가지고 있을 뿐만 아니라 지용성으로써 그 이용에 제한이 되고 있으므로, 알레르기를 유발하지 않고, 모유와 매우 비슷한 아미노산을 함유하고 있는 쌀 단백질을 이용하여, 라디칼 소거 활성이 강한 수용성 쌀 펩타이드를 얻을 수 있다.
쌀 단백, 쌀 펩타이드, 라디칼 소거 활성-
公开(公告)号：KR100773050B1
公开(公告)日：2007-11-02
申请号：KR1020060095623
申请日：2006-09-29
Applicant: 주식회사농심
Abstract: Grape seed oils and a preparation method thereof are provided to improve oxidation stability of grape seed oils and products fried in the grape seed oil by using beta-cyclodextrin including a functional oil material having high oxidation stability. A method for preparing grape seed oils having improved oxidation stability includes the steps of: adding beta-cyclodextrin to rice bran oil, olive oil, or green tea seed oil so as to include an oil-soluble material; stabilizing the inclusion material; removing non-included portions using 50% ethanol; freezing and drying the inclusion material, and then pulverizing the resultant; and adding the powdered inclusion material to grape seed oil. The beta-cyclodextrin has a particle diameter of 45-250 micron. The inclusion step is undergone for 30 minutes to 6 hours. The step for stabilizing the inclusion material is undergone at 4 °C for 24-48 hours.
Abstract translation: 提供葡萄籽油及其制备方法，以通过使用包含具有高氧化稳定性的功能油材料的β-环糊精来改善葡萄籽油和在葡萄籽油中油炸的产品的氧化稳定性。 制备具有改善的氧化稳定性的葡萄籽油的方法包括以下步骤：向米糠油，橄榄油或绿茶籽油中加入β-环糊精以包括油溶性物质; 稳定包合物; 使用50％乙醇除去未包含的部分; 冷冻干燥包合物，然后粉碎所得物; 并将粉末状夹杂物加入到葡萄籽油中。 β-环糊精的粒径为45-250微米。 包含步骤经历30分钟至6小时。 稳定包合物的步骤在4℃下经历24-48小时。
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公开(公告)号：KR1020070068775A
公开(公告)日：2007-07-02
申请号：KR1020050130753
申请日：2005-12-27
Applicant: 주식회사농심
IPC: A23L1/226
Abstract: A method of manufacturing fried noodles seasoning powder by enzymatic degradation of fried noodles using a protease or a starch liquefying enzyme is provided, which increases drying speed by chemically changing the physical properties of the fried noodles and shortens drying time by increasing the volume of the fried noodles and thus provides starch seasoning powder with uniform quality and enhanced flavor. The fried noodles seasoning powder using enzymatic degradation is prepared by the steps of: producing fried noodles; enzymatically-degrading the fried noodles in the first step by grinding the fried noodles, adding water to the ground and fried noodles, heating the mixture and adding a protease to the mixture; enzymatically-degrading the enzymatically-degraded fried noodles of the first step in the second step by heating the fried noodles of the first step, adding a starch liquefying enzyme to the fried noodles and agitating the mixture; heating the enzymatically-degraded fried noodles of the second step to inactivate the enzyme; adding a physical property improver to the inactivated fried noodles; and concentrating and drying the inactivated fried noodles under a vacuum.
Abstract translation: 提供了使用蛋白酶或淀粉液化酶通过酶促降解炒面制作炒面调味粉的方法，其通过化学改变炒面的物理性质来提高干燥速度，并通过增加油炸的体积来缩短干燥时间 面条，从而提供均匀质量和增强风味的淀粉调味粉。 使用酶降解的炒面调味粉是通过以下步骤制备的：生产油炸面条; 通过研磨油炸面条，向地面和油炸面条加水，加热混合物并向混合物中加入蛋白酶，在第一步酶促降解煎炸面条; 通过加热第一步的油炸面条，将第一步的酶促降解的油炸面酶酶降解，向炒面加入淀粉液化酶并搅拌混合物; 加热第二步的酶促降解油炸面条以使酶失活; 在灭活的油炸面条中加入物理改良剂; 并在真空下浓缩和干燥灭活的油炸面条。
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Patent Agency Ranking
公开(公告)号：KR1020070068072A
公开(公告)日：2007-06-29
申请号：KR1020050129796
申请日：2005-12-26
Applicant: 주식회사농심
IPC: A23L1/39
Abstract: Provided is a method for preparing a vegetable soup for instant food to improve the storage period of a soup and to allow the sour taste to be lowered even if a pH is lowered. The method comprises the steps of steaming the washed vegetables; dipping the steamed vegetables into an antibacterial composition which comprises 20-50 wt% of an organic acid, 10-20 wt% of an organic acid salt, 0.1-1.0 wt% of chitooligosaccharide, 1.0-10.0 wt% of phyollen and the balance of purified water, for 1-5 minutes; packaging the vegetables together with a preservation solution which comprises 50-100 wt% of ethanol, 5,000-10,000 ppm of phyollen and the balance of purified water; and sterilizing and cooling the packaged vegetables.
Abstract translation: 本发明提供一种制备速溶食品的蔬菜汤的方法，以改善汤的储存期，并且即使降低pH，也可以降低酸味。 该方法包括蒸煮洗涤蔬菜的步骤; 将蒸蔬菜浸入含有20-50重量％有机酸，10-20重量％有机酸盐，0.1-1.0重量％壳寡糖，1.0-10.0重量％植物油的抗菌组合物中，余量为 净化水1-5分钟; 将蔬菜与包含50-100重量％的乙醇，5,000-10,000ppm的植物和余量的纯水的保存溶液一起包装; 并对包装的蔬菜进行灭菌和冷却。
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公开(公告)号：KR1020070000278A
公开(公告)日：2007-01-02
申请号：KR1020050055877
申请日：2005-06-27
Applicant: 주식회사농심
CPC classification number: A23L19/00 , A23L5/34 , A23V2002/00 , A23V2300/10
Abstract: A method for preparation of dried vegetables for instant food(ramen(ramyeon) snack, etc.) is provided to shorten the drying time of vegetables and produces dried vegetables having excellent floating effect, reconstituting properties and pesticidal and bactericidal effect(in particular, egg pesticide of Plodia interpunctella). Vegetables are washed, pretreated, dried with hot air at 50 to 70deg.C to a moisture content of 30 to 60% and then puffed under depressurized conditions of 20 to 30mbar by irradiating the vegetables with microwave radiation. The pretreating contains blanching and cutting. The microwave has a 100 to 200kW output and a wavelength of 2.45GHZ. For an example, green onion is pretreated, heated with hot air to a moisture content of 60deg.C in the first step and the vacuum-dried with microwave radiation under depressurized conditions(20mbar, 180kW and 2.45GHZ).
Abstract translation: 提供速溶食品干燥蔬菜（拉面（小米）小吃等）的制备方法，以缩短蔬菜的干燥时间，生产具有优异的漂浮效果，重构性和杀虫杀菌效果的干蔬菜（特别是鸡蛋 Plodia interpunctella的农药）。 将蔬菜洗涤，预处理，用50〜70℃的热风干燥至含水率为30〜60％，然后在微波辐射下照射蔬菜20〜30mbar的减压条件下膨化。 预处理包含漂烫和切割。 微波炉具有100至200kW的输出和2.45GHZ的波长。 例如，将洋葱预处理，在第一步中用热空气加热至60℃的水分含量，并在减压条件（20mbar，180kW和2.45GHZ）下用微波辐射真空干燥。
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公开(公告)号：KR1020060135119A
公开(公告)日：2006-12-29
申请号：KR1020050054794
申请日：2005-06-24
Applicant: 주식회사농심
IPC: A23L1/10
CPC classification number: A23L7/198 , A23L7/10 , A23L7/115 , A23L7/197 , A23L7/1975 , A23V2250/51
Abstract: Provided is a method for preparing a packaged cooked rice which uses short grain of rice that is a main food of Korean, and exhibits a good mixing compatibility, a texture similar to that of sterilized, packaged cooked rice using general short grain of rice, and improved digestion/absorption. The method comprises the steps of (i) washing white rice with water and dipping the rice in water, (ii) putting the rice into vessel and retorting the rice, (iii) introducing cooking water to the vessel and steaming the rice, (iv) sealing the vessel, and (v) cooking the rice thoroughly and cooling the rice, wherein the cooking water is a mixture of enzyme having an activity of CGTase and pure water at ambient temperature. The white rice has short grains. The enzyme having an activity of CGTase is Toruzyme.
Abstract translation: 本发明提供一种使用韩国的主要食品的米粒米的包装米饭的制备方法，并且具有良好的混合相容性，与使用一般的米粒短的灭菌包装的米饭相似的织构，以及 改善消化吸收。 该方法包括以下步骤：（i）用水清洗白米并将水稻浸泡在水中，（ii）将米放入容器中并蒸煮大米，（iii）将蒸煮水引入容器并蒸煮大米，（iv ）密封容器，和（v）彻底烹饪米饭并冷却米饭，其中烹饪水是在环境温度下具有CGTase活性的酶和纯水的混合物。 白米粒短。 具有CGT酶活性的酶是Toruzyme。
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公开(公告)号：KR100609105B1
公开(公告)日：2006-08-08
申请号：KR1020040093847
申请日：2004-11-17
Applicant: 주식회사농심
IPC: A23L1/29
Abstract: 본 발명은 누에 40~45 중량%, 홍삼 40~45 중량%, 하수오 8~18 중량% 및 소쓸개 2 중량%를 포함하는 항당뇨 기능식과, 상기 원료 이외에 산약, 백봉령 및 지모를, 누에, 홍삼, 하수오 및 소쓸개 100 중량부에 대하여 각각 5~10 중량부로 더 포함하는 것을 특징으로 하는 항당뇨 기능식, 및 이의 제조 방법에 대한 것으로, 본 발명에 따르면, 기존의 기능식과는 다른 새로운 처방으로, 부작용이 거의 없으면서, 당뇨병에 대한 치료 효과가 뛰어난 항당뇨 기능식 및 이의 제조방법을 얻을 수 있다.
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