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公开(公告)号：KR101725310B1
公开(公告)日：2017-04-26
申请号：KR1020150043063
申请日：2015-03-27
Applicant: 주식회사농심
Abstract: 본발명은카라멜색계열의식용색소의제조방법으로서, 카라멜색소와동등혹은그 이상의색가를가지면서도 4-MEI 등위해물질발생이없도록하기위해카라멜화반응이아닌마이야르반응(maillard reaction)을이용한카라멜색계열의식용색소의제조방법에관한것이다. 본발명에따르면, 4-MEI 등유해물질이발생이없으며Ⅲ형카라멜색소와색 강도및 색패턴이유사한카라멜색계열의식용색소를제조할수 있다. 또한, 본발명은Ⅲ형카라멜색소와동량대체가가능하여저렴한가격으로카라멜색소의 4-MEI 등위해성문제를해결할수 있고, 색패턴이유사하여최종제품의품질을동일하게유지할수 있는장점이있다.
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22.发明公开갈변현상 억제성 및 유화안정성이 우수한 유탕유용 항산화제 조성물, 유탕유용 항산화제 및 이의 제조방법 有权具有优异的褐变抑制和优异的乳化稳定性的油脂CATECHIN的抗氧化剂的复合物，油包水型CATECHIN及其制备方法
公开(公告)号：KR1020160107027A
公开(公告)日：2016-09-13
申请号：KR1020150029933
申请日：2015-03-03
Applicant: 주식회사농심
IPC: A23L3/3463 , A23B4/20 , A23B7/154 , C11B5/00
CPC classification number: A23L3/3463 , A23B4/20 , A23B7/154 , C11B5/00
Abstract: 본발명은유탕유용항산화제, 이를포함하는유탕유및 이의제조방법에관한것으로서, 본발명의유탕유용항산화제는고온에서의갈변현상이방지되고, 산화안정성이우수한바, 산화안정성이우수한유탕제품을제공할수 있다.
Abstract translation: 本发明涉及油炸油的抗氧化剂及其制造方法。 煎炸油的抗氧化剂防止在高温下发生黄化现象并表现出优异的氧化稳定性。 因此，可以生产具有优异的氧化稳定性的油炸油产品。 为此，抗氧化剂组合物包含黄变抑制剂，第一油稳定剂，第二油稳定剂和第三油稳定剂。
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公开(公告)号：KR1020160068275A
公开(公告)日：2016-06-15
申请号：KR1020140173764
申请日：2014-12-05
Applicant: 주식회사농심
CPC classification number: A23D9/02 , C12N9/20 , C12P7/64 , Y10S426/804
Abstract: 본발명은중쇄지방산을함유하며디글리세라이드함량이높은식용유지의제조기술개발에관한것으로, 더상세하게는, MCT oil(medium chain triacylglycerol) 과카놀라유의에스테르교환후 가수분해를통한지방산제조, 그리고지방산과글리세롤의효소반응, 디글리세라이드농축의과정을통해 MCT oil 유래중쇄지방산을함유하며또한디글리세라이드를고함유한식용유지를제조하는방법에관한것이다.
Abstract translation: 本发明涉及含有中链脂肪酸和高甘油二酯含量的食用油脂的制造技术的开发，以减少体脂肪积累，更具体地说，涉及制造食用油脂的方法 含有来自中链三酰基甘油（MCT）油的中链脂肪酸，并且通过在MCT油和低芥酸菜子油的酯交换反应之后使用水解的脂肪酸的制备方法，高含量的甘油二酯，脂肪酸和甘油的酶反应 ，甘油二酯的浓缩过程。
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公开(公告)号：KR1020150132650A
公开(公告)日：2015-11-26
申请号：KR1020140058242
申请日：2014-05-15
Applicant: 주식회사농심
Abstract: 본발명은어류유래저분자콜라겐펩타이드의제조방법, 특히어류에서나온어린(漁鱗)을전저리후 가수분해하여여과, 정제공정을거쳐제조된피쉬콜라겐펩타이드(Fish collagen peptide)의제조방법에관한것이다. 특히, 기존동물성콜라겐에비해저분자분포가높은것, 콜라겐의주요지표성분인 Hydroxy proline의함량이증진된것, 제품에적용이용이하도록색도및 이미/이취성분이크게저감화된 것이특징이다. 다음과같이개발된저분자피쉬콜라겐펩타이드는세포수준에서독성이없는것으로확인되었고, 유의적수준의피부보습효능을확인할수 있었다.
Abstract translation: 本发明涉及一种制备鱼衍生的低分子胶原肽的方法。 更具体地说，制备鱼胶原蛋白肽的方法包括以下步骤：预处理鱼鳞，水解其; 过滤相同; 并进行净化。 更具体地说，本发明的鱼胶原肽具有比常规动物胶原低的分子分布; 具有增加的羟脯氨酸含量，其是胶原蛋白的主要指标成分; 并显着降低色度，异味和异味成分，从而易于应用于产品。 确认低分子鱼胶原肽在细胞水平上不具有毒性，并具有显着水平的皮肤保湿作用。
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Patent Agency Ranking
公开(公告)号：KR1020140112762A
公开(公告)日：2014-09-24
申请号：KR1020130027229
申请日：2013-03-14
Applicant: 주식회사농심
CPC classification number: C07K5/0613 , A23L27/21 , C07K5/0802 , C07K5/0819
Abstract: According to the present invention, provided is a method for preparing a composition which is substituted for salts (including table salt, refined salt, natural salt, and the like) used to season a liquid food, such as soup, thereby minimizing the imbalance and disharmony of tastes that may occur due to a reduction in the salty taste while reducing the sodium intake amount. The composition prepared by the method can make a salty taste similar to the salty taste expressed by sodium chloride in a seasoned liquid food, such as soup, or a seasoned food, and enhance the existing salty taste of sodium chloride, thereby reducing the content of sodium chloride while maintaining the overall harmony of tastes.
Abstract translation: 根据本发明，提供一种制备组合物的方法，该组合物代替用于对诸如汤的液体食物进行季节化的盐（包括餐盐，精盐，天然盐等），从而最小化不平衡， 由于在减少钠摄入量的同时减少咸味而可能发生的口味不协调。 通过该方法制备的组合物可以在经验丰富的液体食品如汤或经验丰富的食品中形成类似于氯化钠的咸味的咸味，并增强氯化钠的现有咸味，从而降低 同时保持口味的整体和谐。
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公开(公告)号：KR1020140055905A
公开(公告)日：2014-05-09
申请号：KR1020130002610
申请日：2013-01-09
Applicant: 주식회사농심
CPC classification number: A61K35/32
Abstract: The present invention relates to a method of preparing deer bone extracts with increased amount of ganglioside. The method of preparing deer bone extracts with increased amount of ganglioside according to one embodiment of the present invention includes a step of extracting a deer bone at atmospheric pressure using hot water, a step of extracting a deer bone using hot water by applying pressure, a step of separating extracts, a step of filtering the extracts, and a step of concentrating the filtrate. According to one embodiment of the present invention, the method increases protein extraction yields.
Abstract translation: 本发明涉及一种增加神经节苷脂量的鹿骨提取物的制备方法。 根据本发明的一个实施方案，制备具有增加神经节苷脂量的鹿骨提取物的方法包括使用热水在大气压下提取鹿骨的步骤，通过施加压力使用热水提取鹿骨的步骤， 分离提取物的步骤，过滤提取物的步骤和浓缩滤液的步骤。 根据本发明的一个实施方案，该方法提高蛋白质提取产率。
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公开(公告)号：KR101373585B1
公开(公告)日：2014-03-14
申请号：KR1020130026227
申请日：2013-03-12
Applicant: 주식회사농심
Abstract: The present invention relates to a method for producing a saccharified chestnut paste in which a taste and a processing quality of chestnuts, which are Korean traditional fruits and which have excellent nutritional functions, are improved and, more specifically to a method for producing a saccharified chestnut paste which richens a sweet taste and a unique taste of chestnuts by improving a natural free sugar component of chestnuts via a starch degrading enzyme process. Furthermore, the present invention enables the high concentration of the saccharified chestnut paste via the zymolysis of insoluble components and the improvement of two filtering processes for solving a problem hard to concentrate because of the insoluble components when processing. The present invention can provide a raw material with a constant quality by a form of powder or a concentrate regardless of a harvesting season of the raw material and contributes to an industry of manufacturing chestnut products by producing saccharified chestnut paste with excellent storage efficiency which is a semi-finished good of chestnuts and which maintains a constant quality. Furthermore, the saccharified chestnut paste can be utilized as a natural sweeting agent as the saccharified chestnut paste contains 80% or greater of free sugar and can be utilized for developing products for seniors proper to an elderly society in the future. [Reference numerals] (AA) First step: adding water to chestnuts and heating; (BB) Second step: producing gelatinization slurry; (CC) Third step: primary zymolysis(liquefying process); (DD) Fourth step: secondary zymolysis(saccharifying process and composing insoluble components); (EE) Fifth step: enzymatic deactivation; (FF) Sixth step: primarily filtering; (GG) Seventh step: washing process(mixing water to a filtering bowl and mixing); (HH) Eighth step: secondarily filtering; (II) Ninth step: concentrating
Abstract translation: 本发明涉及一种生产糖化栗子酱的方法，其中提高了作为韩国传统水果并具有优异营养功能的栗子的味道和加工品质，更具体地说，涉及一种生产糖化栗子的方法 通过淀粉降解酶方法改善栗子的天然游离糖成分，从而滋生甜味和独特的栗子味。 此外，本发明能够通过不溶性成分的酶解使得糖化栗子浆料的浓度高，并且由于在加工时由于不溶成分而难以浓缩的两个过滤方法的改进。 本发明可以通过粉末或浓缩物的形式提供具有恒定质量的原料，而不管原料的收获季节如何，并且通过生产具有优异储存效率的糖化栗子浆料来制造板栗产品的行业 半成品的栗子，保持了不变的品质。 此外，糖化栗子酱可以作为天然甜味剂使用，因为糖化栗子酱含有80％以上的游离糖，可用于开发未来适合老年人的老年人的产品。 [附图标记]（AA）第一步：向栗子加水加热; （BB）第二步：生产糊化浆料; （CC）第三步：初级酶解（液化过程）; （DD）第四步：二次发酵（糖化过程，组成不溶成分）; （EE）第五步：酶促失活; （FF）第六步：主要过滤; （GG）第七步：洗涤过程（将水混合到过滤碗并混合）; （HH）第八步：二次过滤; （二）第九步：集中精力
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公开(公告)号：KR1020130090609A
公开(公告)日：2013-08-14
申请号：KR1020120011866
申请日：2012-02-06
Applicant: 주식회사농심
Abstract: PURPOSE: A high throughput system for screening salt enhancing materials is provided to reduce the content of NaCl of foods without affecting salty taste and to resolve technical problems of a study using gustatory cells. CONSTITUTION: A high throughput system for screening salt enhancing materials selects salt enhancing materials which change a tight junction structure of gustatory cells using a human cell line. The human cell line generates claudin proteins and is selected among: prostate cancer cell lines such as LNCaP, ALVA41, DU145, and PC3; ovarian cancer cell lines such as PE04, OVCA429, OVCAR3, OVCA433, CAOV3, and MCAS; colon cancer cell lines such as T84; kidney cancer cell lines such as MDCK-II; and pancreatic cancer cell lines such as PANC-1. [Reference numerals] (AA) Intensity of fluorescence (340/380); (BB) Functionality score
Abstract translation: 目的：提供筛选盐增强材料的高通量系统，以减少食物中NaCl的含量，而不影响咸味，并解决使用味觉细胞的研究的技术问题。 构成：用于筛选盐增强材料的高通量系统选择盐增强材料，其使用人细胞系改变味觉细胞的紧密结合结构。 人细胞系产生克鲁丁蛋白，选自：前列腺癌细胞系如LNCaP，ALVA41，DU145和PC3; 卵巢癌细胞系如PE04，OVCA429，OVCAR3，OVCA433，CAOV3和MCAS; 结肠癌细胞系如T84; 肾癌细胞系如MDCK-II; 和胰腺癌细胞系如PANC-1。 （AA）荧光强度（340/380）; （BB）功能得分
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公开(公告)号：KR1020110096246A
公开(公告)日：2011-08-30
申请号：KR1020100015588
申请日：2010-02-22
Applicant: 주식회사농심
IPC: A23L7/109
CPC classification number: A23L7/109 , A23L5/11 , A23L33/10 , A23V2300/10
Abstract: PURPOSE: A producing method of fried noodles with reduced fat is provided to maximally remove oil from the surface of the noodles using a high speed hot-air spraying process. CONSTITUTION: A producing method of fried noodles with reduced fat comprises the following steps: mixing 100parts of noodle ingredients by weight with 35parts of mixing water by weight to obtain dough; extruding and cutting the dough to obtain the noodles; gelatinizing the obtained noodles; separating noodles strings; cutting and molding the separated noodles strings; drying the noodles strings with air at 120~140deg C having the speed of 3~10m/s; frying the dried noodles strings using oil at 120~150deg C for 10~50seconds; and removing oil from the fried noodles.
Abstract translation: 目的：提供一种减肥油炸面条的生产方法，以最大限度地利用高速热风喷涂方法从面条表面除去油脂。 构成：减肥油炸面条的生产方法包括以下步骤：将100份重量的面条成分与35份重量的混合水混合以获得面团; 挤出和切割面团以获得面条; 糊化所得面条; 分离面条 切割和成型分离的面条; 以120〜140度C的空气干燥面条，速度为3〜10m / s; 用120〜150℃的油煎干面条10〜50秒; 并从炸面条去除油。
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