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公开(公告)号：KR1020140093372A
公开(公告)日：2014-07-28
申请号：KR1020130005001
申请日：2013-01-16
Applicant: 한국식품연구원
CPC classification number: A23L13/10 , A23L13/70 , A23L33/105
Abstract: The present invention relates to a manufacturing method of meat chips using less preferred meat parts and meat chips prepared thereby. Meat chips with a high value can be manufactured by using less preferred and less used meat parts, with a manufacturing method, which comprises a step of manufacturing a meat chip composition by mixing a composition consisting of source meat, glutinous rice flour, a curing agent and purified water; a step of shaping the meat chip composition to have a thickness of 1.5-2.5 mm; and a step of drying the shaped meat chip composition.
Abstract translation: 本发明涉及使用较不优选的肉制品和由此制备的肉片的肉片的制造方法。 可以通过使用较不优选和较少使用的肉类部件来制造具有高价值的肉类切片，其制造方法包括通过将由源肉，糯米粉，固化剂组成的组合物混合来制造肉片组合物的步骤 和净化水; 将肉片组合物成形为具有1.5-2.5mm厚度的步骤; 以及干燥成形肉片组合物的步骤。
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22.发明公开레토르트용 오리뼈 육골즙의 제조방법 및 이에 의해 제조된 레토르트용 오리뼈 육골즙 有权通过该方法制造的回肠K ONE METHOD METHOD METHOD METHOD METHOD METHOD METHOD
公开(公告)号：KR1020130080188A
公开(公告)日：2013-07-12
申请号：KR1020120000975
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/30 , A23L23/00 , A23L33/105 , A23V2002/00 , A23V2250/204
Abstract: PURPOSE: A producing method of duck bone broth for retort pouch products is provided to provide the duck bone broth with low calorie, and excellent sweetness, flavor, and overall palatability. CONSTITUTION: 100 parts by weight of duck bones are mixed with 0.1-3 parts by weight medical herbs and 100-500 parts by weight of water, and extracted at 100-150°C for 2-6 hours. The medical herbs include Angelica gigas, Cnidii Rhizoma, Paeoniae Radix, and milk vetch root in a weight ratio of 1:1:1:1. The obtained extract is cooled to 20-50°C, and fat is removed from the extract with a filter net. The extract without the fat is filled in a retort pouch, and is retort-sterilized at 110-130°C for 5- 60 minutes. The sweetness of the obtained duck bone broth is 1.5-4 brix.
Abstract translation: 目的：提供用于蒸煮袋产品的鸭骨肉汤的生产方法，以低热量提供鸭骨肉汤，具有优异的甜度，风味和整体适口性。 构成：将100重量份的鸭骨与0.1-3重量份药草和100-500重量份的水混合，并在100-150℃下萃取2-6小时。 药用草药包括当归，甘草，芍药，牛蒡根，重量比为1：1：1：1。 将得到的提取物冷却至20-50℃，用滤网从提取物中除去脂肪。 将没有脂肪的提取物填充在蒸煮袋中，并在110-130℃下蒸煮灭菌5-60分钟。 所获得的鸭骨肉汤的甜度为1.5-4白利糖度。
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23.发明公开퍼짐형 오리간 소시지 조성물, 오리간 소시지의 제조방법 및 퍼짐형 오리간 소시지 有权渗透性肝脏食物组合物，DUCK LIVER SAUSAGES制造方法和使用其的DUCK LIVER SAUSAGES
公开(公告)号：KR1020130080187A
公开(公告)日：2013-07-12
申请号：KR1020120000974
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/20 , A23L33/105 , A23V2002/00 , A23V2200/3262
Abstract: PURPOSE: A spreading type duck liver sausage composition is provided to easily store the composition for a long time and to offer excellent palatability. CONSTITUTION: 50-65wt% of duck meat and 1-15wt% of pork fat are heated at 80-150°C for 40-130 minutes (S110). The heated duck meat and pork fat are cooled (S120). 30-45wt% of duck liver is mixed with the cooled duck meat and pork fat, and the mixture is pulverized at a temperature of 28-32°C to obtain a duck liver composition (S130). 100 parts by weight of pulverized duck liver composition is mixed with 0.5-5 parts by weight Angelica gigas, 0.1-4 parts by weight of Crataegus pinnatifida, and 0.1-3 parts by weight of Schisandra chinensis fruit to produce a spreading type duck liver sausage composition in a batter form (S140). The spreading type duck liver sausage composition batter is filled in a container, and heated in boiling water at 80-200°C for 10-100 minutes (S150). The heated liver sausage composition is cooled at 1-4°C for 30-80 minutes (S160). 100 parts by weight of liver sausage composition additionally contains 0.1-2 parts of one ingredient selected from garlic powder, cinnamon, and rosemary. [Reference numerals] (AA) Start; (BB) End; (S110) Step of heating duck meat and pork fat; (S120) Step of cooling the heated duck meat and pork fat; (S130) Step of pulverizing a duck liver composition including the duck meat, pork fat, and duck liver; (S140) Step of producing a spreading type duck liver sausage composition in a batter form by mixing Angelica gigas, Crataegus pinnatifida, and Schisandra chinensis fruit with the duck liver composition; (S150) Step of heating the duck liver sausage composition in a batter form after filling into a container; (S160) Step of cooling the heated duck liver sausage composition
Abstract translation: 目的：提供一种散布型鸭肝肠道组合物，以容易地长时间储存组合物，并提供优异的适口性。 构成：将50-65wt％的鸭肉和1-15wt％的猪肉脂肪在80-150℃下加热40-130分钟（S110）。 加热的鸭肉和猪肉脂肪被冷却（S120）。 将鸭肝30-45重量％与冷鸭肉和猪肉脂混合，将混合物在28-32℃的温度下粉碎，得到鸭肝组合物（S130）。 将100重量份的粉碎的鸭肝组合物与0.5-5重量份当归，0.1-4重量份山楂和0.1-3重量份的五味子水果混合以制备展开型鸭肝香肠 糊剂组合物（S140）。 将展开型鸭肝肠组合面糊装入容器中，并在80-200℃的沸水中加热10-100分钟（S150）。 将加热的肝肠组合物在1-4℃下冷却30-80分钟（S160）。 100重量份的肝肠组合物另外含有0.1-2份选自大蒜粉，肉桂和迷迭香的一种成分。 （附图标记）（AA）开始; （BB）结束; （S110）加热鸭肉和猪肉脂肪的步骤; （S120）冷却加热的鸭肉和猪肉脂肪的步骤; （S130）将包括鸭肉，猪肉和鸭肝在内的鸭肝组合物粉碎的工序; （S140）通过将当归，山楂，五味子水果与鸭肝组成混合，制成面糊形式的散布型鸭肝肠组合物的步骤; （S150）在填充到容器中之后，以面糊形式加热鸭肝肠组合物的步骤; （S160）冷却加热的鸭肝香肠组合物的步骤
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公开(公告)号：KR101860901B1
公开(公告)日：2018-05-24
申请号：KR1020160133569
申请日：2016-10-14
Applicant: 한국식품연구원
Abstract: 본발명은노화가억제되는냉동떡및 이의제조방법에관한것으로 (A) 곡물가루를과열수증기로가열처리하는단계; (B) 상기과열수증기로처리된곡물가루를증자하여떡을제조하는단계; 및 (C) 상기제조된떡을전기자장(magnetic resonance quick)으로냉동시키는단계;를포함함으로써, 해동후 떡의노화가억제되며이로인하여떡이단단해지지않는다.
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Patent Agency Ranking
公开(公告)号：KR1020170101587A
公开(公告)日：2017-09-06
申请号：KR1020160024330
申请日：2016-02-29
Applicant: 한국식품연구원
Abstract: 본발명은저장성이향상된저염유화형식육제품및 이의제조방법에관한것으로 (A) 분쇄된원료육과지방에얼음, 소금, 트랜스글루타미나아제, 미역분말및 비트발효물을첨가하여 -1 내지 5 ℃에서혼합하는단계; (B) 혼합물을 40 내지 50 ℃에서인큐베이션하여유화물을제조하는단계; (C) 제조된유화물을케이싱에충진하는단계; 및 (D) 케이싱에충진된유화물을가열한후 냉각시키는단계;를포함함으로써, 저염소시지의단점인짧은저장성을극복하였다.
Abstract translation: 本发明储存稳定性改进的低盐型乳液肉类产品和它们的其涉及一种方法，用于通过一个更好wonryoyuk和脂肪冰，盐制备（A），反式胶托米粉碎加入到，海藻粉和位发酵-1至5 0℃; （B）在40至50℃温育该混合物以产生乳液; （C）将制备的乳液装入套管中; 并加热该乳液填充所述壳体（d）后冷却的工序;通过包括，克服低盐香肠的短贮藏的缺点。
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公开(公告)号：KR1020170090099A
公开(公告)日：2017-08-07
申请号：KR1020160010541
申请日：2016-01-28
Applicant: 한국식품연구원
Abstract: 본발명은돈두육을이용한햄버거패티및 이의제조방법에관한것으로원료육, 돈두육, 트랜스글루타미나아제및 지방을포함함으로써, 상업적가치가떨어지는돼지부산물인돈두육을이용하여품질이우수한햄버거패티를제조할수 있다.
Abstract translation: 本发明的用于使用钱duyuk汉堡肉饼和它们的，涉及到用于制备wonryoyuk钱duyuk，反胶托米剂的方法和通过包含脂肪，通过使用钱duyuk副产物的高品质更好汉堡肉饼落下猪的商业价值 可以制造。
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公开(公告)号：KR1020170024368A
公开(公告)日：2017-03-07
申请号：KR1020150119536
申请日：2015-08-25
Applicant: 한국식품연구원
Abstract: 본발명은미역및 트랜스글루타미나아제를함유한저염유화형소시지및 이의제조방법에관한것으로원료육및 지방으로이루어진유화형소시지에종래에비해적은양의소금을첨가하고대신에미역및 트랜스글루타미나아제를추가함으로써, 소금의양을줄여도종래유화형소시지와유사한품질특성을보이는저염유화형소시지를제조할수 있다.
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公开(公告)号：KR101672228B1
公开(公告)日：2016-11-03
申请号：KR1020150016443
申请日：2015-02-03
Applicant: 한국식품연구원
Abstract: 본발명은기능성염을이용한마리네이드육제품및 이의제조방법에관한것으로 (A) 죽순분말및 펙틴으로이루어진군에서선택된 1종이상, 기능성염, 인산염및 증류수를포함하는마리네이드용액을제조하는단계; (B) 인젝터로원료육에마리네이드용액을주입하는단계; (C) 텀블러에마리네이드용액이주입된원료육을투입한후 텀블링시켜염지액을원료육에침투시키는단계; (D) 마리네이드용액이투입된원료육을가열하는단계; 및 (E) 가열된원료육을 23 내지 27 ℃에서냉각시킨후 3 내지 7 ℃에서냉장하는단계를포함함으로써, 염지수율을증가시키고가열감량및 전단력을감소시켜우수한품질의마리네이드육제품을제공할수 있다.
Abstract translation: 本发明涉及使用功能盐的腌制肉制品及其制造方法。 该方法包括以下步骤：（A）制备含有一种或多种选自竹笋粉和果胶，功能盐，磷酸盐和蒸馏水的成分的腌料; （B）用注射器将腌料注入生肉; （C）通过将腌料腌制的生肉放入滚筒中，然后将其翻滚，使固化溶液渗透到生肉中; （D）向腌料注入的生肉施加热量; 和（E）在23-27度冷却加热的肉。 然后在3-7度制冷。 从而提高固化产率并减少加热时的重量损失和剪切力，因此可以提供优质的腌制肉制品。
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公开(公告)号：KR101441547B1
公开(公告)日：2014-09-18
申请号：KR1020130005001
申请日：2013-01-16
Applicant: 한국식품연구원
Abstract: 본 발명은 비선호부위육을 이용한 미트칩의 제조방법 및 이에 의해 제조된 미트칩에 관한 것으로 원료육, 찹쌀가루, 염지제 및 정제수를 포함하는 조성물을 혼합하여 미트칩 조성물을 제조하는 단계; 미트칩 조성물을 1.5 내지 2.5 mm의 두께로 형성하는 단계; 및 형성된 미트칩 조성물을 건조하는 단계를 포함함으로써, 사용량이 미미한 비선호부위육을 이용하여 부가가치가 높은 미트칩을 제조할 수 있다.
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