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公开(公告)号：KR1020070008284A
公开(公告)日：2007-01-17
申请号：KR1020050063386
申请日：2005-07-13
Applicant: 한국식품연구원
Abstract: Provided is a method of producing dried slices of seasoned icefish(bangeo-po) containing seaweed by molding seaweed and icefish dispersions, adding with seasoning material containing laver, brown algae, kelp and the like and then heating. The method solves problems like the instability of a first manufacturing process, the instability of color and gloss of products, the degradation of quality during storage and problems of taste and palatability of dried products. Seaweed is washed with fresh water, ground and add with purified water to give seaweed dispersion liquid. Icefish is washed with fresh water, ground and added with purified water to give icefish dispersion liquid. The obtained seaweed dispersion and icefish dispersion are put into a frame, dried, seasoned and then heated with hot wind of 50 to 70deg.C for 1 to 3hr or 50 to 60deg.C for 1 to 4hr. The seaweed is any one selected from laver, green laver, brown algae, kelp, Capsosiphon fulvescens and Hizikia fusiforme. The seasoning material contains 5 to 15% by weight of grain flour, 1 to 5% by weight of sugar alcohol, 1 to 5% by weight of sugars, 5 to 15% by weight of seaweed extract and the remaining of purified water.
Abstract translation: 提供了通过成型海藻和冰鱼分散体来制造含有海藻的经调味的冰鱼（bangeo-po）干燥片的方法，加入含有紫菜，褐藻，海藻等的调味料，然后加热。 该方法解决了第一制造工艺的不稳定性，产品的颜色和光泽的不稳定性，贮存期间的质量下降以及干燥产品的味觉和适口性问题。 海藻用淡水洗涤，研磨并加入纯净水，得到海草分散液。 将冰鱼用淡水洗涤，研磨并加入纯化水，得到冰鱼分散液。 将所得的海藻分散体和冰鱼分散体放入框架中，干燥，调味，然后用50〜70℃的热风加热1〜3小时或50〜60℃，保持1〜4小时。 海藻是选自紫菜，绿紫菜，褐藻，海带，辣椒和辣椒丝的任何一种。 调味料含有5〜15重量％的谷粉，1〜5重量％的糖醇，1〜5重量％的糖，5〜15重量％的海藻提取物和剩余的纯水。
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公开(公告)号：KR100454229B1
公开(公告)日：2004-10-26
申请号：KR1020020040496
申请日：2002-07-11
Applicant: 한국식품연구원
IPC: A23L1/33
Abstract: PURPOSE: A production method of an oyster product by seasoning an oyster and then cooking and sterilizing it under vacuum condition is provided. The product can be stably distributed at room temperature for a long period of time while maintaining the characteristic nutrition, appearance, texture and flavor of the oyster. CONSTITUTION: An oyster is washed with clean sea water or 2 to 4% saline water and allowed to stand in water for 1 to 10min at 80 to 100deg.C and then soaked in cold water of 10 to 20deg.C. Thereafter, the cooled oyster is dried with hot air of 40 to 90deg.C to give an oyster having a moisture content of 40 to 70%. The dried oyster is soaked 2 to 20 times in seasoning liquid and then allowed to stand for 1 to 10hr at room temperature or 5 to 10deg.C under vacuum condition of -100 to 760mmHg. The seasoning liquid comprises 1 to 10 parts by weight of aged oyster liquid, starch sugar and soy sauce, respectively, 1 to 5 parts by weight of salt, 1 to 15 parts by weight of sorbitol, 0.2 to 5 parts by weight of a garlic extract, 0.1 to 2 parts by weight of a ginger extract and glycine, respectively, 0.1 to 1 parts by weight of sodium citrate and 4 to 80 parts by weight of water.
Abstract translation: 目的：提供一种牡蛎产品的生产方法，其通过调味牡蛎，然后在真空条件下进行烹饪和杀菌。 该产品可在室温下长期稳定分布，同时保持牡蛎特有的营养，外观，质地和风味。 组成：牡蛎用清洁的海水或2〜4％的盐水冲洗，在80〜100℃的水中放置1〜10分钟，然后浸泡在10〜20℃的冷水中。 之后，将冷却后的牡蛎用40〜90℃的热风干燥，得到含水率为40〜70％的牡蛎。 将干燥的牡蛎用调味液浸泡2〜20次后，在室温或5〜10℃，-100〜760mmHg的真空条件下放置1〜10小时。 调味液分别含有1〜10重量份的老化牡蛎液，淀粉糖和酱油，1〜5重量份的盐，1〜15重量份的山梨糖醇，0.2〜5重量份的大蒜 分别提取0.1-2重量份的生姜提取物和甘氨酸，0.1-1重量份的柠檬酸钠和4-80重量份的水。
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公开(公告)号：KR1020040078014A
公开(公告)日：2004-09-08
申请号：KR1020030013118
申请日：2003-03-03
Applicant: 한국식품연구원 , 강원도 고성군 (관리부서 농업기술센터)
IPC: A23L1/39
Abstract: PURPOSE: Soybean paste soup prepared by heating shellfish meat, protease enzyme and water and then adding fermented soybean paste to them is provided. It has an excellent taste and flavor and appearance as well as high salinity and low water activity. CONSTITUTION: 0.5 to 2 times of water is added to a mixture of shellfish meat and 9.3 to 0.7% by weight of protease enzyme, based on the weight of the shellfish meat and then heated 30 to 70deg.C for 1 to 7hrs, subsequently at 90 to 100deg.C for 30 to 120sec to give shellfish decomposed liquid. The shellfish decomposed liquid is mixed with a shellfish extract in a ratio of 1:1 to 2. The protease enzyme is selected from papain, Alcalase, Pescalase, Collplin, Neutrase, Flavourzyme, Maxazyme NNP, Promod 192P, Protamex or the like.
Abstract translation: 目的：提供通过加热贝类肉，蛋白酶和水然后向其中加入发酵大豆酱制备的大豆酱汤。 它具有优良的味道和风味和外观以及高盐度和低水分活性。 构成：根据贝类肉的重量，将0.5至2倍的水加入到贝类肉类和9.3至0.7％重量的蛋白酶混合物中，然后加热至30至70℃，持续1至7小时，随后在 90〜100℃，30〜120秒给贝类分解液。 将贝类分解液与贝类提取物以1：1〜2的比例混合。蛋白酶选自木瓜蛋白酶，Alcalase，Pescalase，Collplin，Neutrase，Flavourzyme，Maxazyme NNP，Promod 192P，Protamex等。
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公开(公告)号：KR1020010019919A
公开(公告)日：2001-03-15
申请号：KR1019990036597
申请日：1999-08-31
Applicant: 한국식품연구원 , 살로만유통 주식회사
IPC: A23L1/315
Abstract: PURPOSE: A method for preparing seasoned chicken containing Chitosan Oligosaccharide is provided for the chicken product having anticancer and antibacterial activities, activating lactic acid bacteria in the intestines, and promoting immunity. CONSTITUTION: The chicken is prepared by adding 20-40wt% of a seasoning liquid containing Chitosan Oligosaccharide containing more than 50% of 4-8mer to 100g of chicken and soaking the chicken in the seasoning at a temperature of 30deg.C for 2-5hr. The seasoning liquid comprises 30% of chikide, 20% of salt, 4% of MSG and curry powder, 5% of sugar, 15% of powdered garlic, 8% of powdered ginger, 3% of ground pepper, 2.5% of cinnamon, 3% of seasoning complex, 5.5% of flavoring agent and 0.05-3.0% of Chitosan Oligosaccharide.
Abstract translation: 目的：为具有抗癌和抗菌活性的鸡肉制品提供含壳聚糖低聚糖的方法，激活肠道中的乳酸菌，促进免疫力。 规定：鸡中含有20-40重量％的含有超过50％4-8mer的壳聚糖低聚糖的调味液至100g鸡中，并将鸡在温度30℃的调味料中浸泡2〜5小时 。 调味液包含30％的姜，20％的盐，4％的味精和咖喱粉，5％的糖，15％的大蒜，8％的姜，3％的胡椒粉，2.5％的肉桂， 调味料3％，调味剂5.5％，壳聚糖低聚糖0.05-3.0％。
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公开(公告)号：KR1019960014155A
公开(公告)日：1996-05-22
申请号：KR1019940025910
申请日：1994-10-10
Applicant: 한국식품연구원
IPC: A23L1/0532
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Patent Agency Ranking
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公开(公告)号：KR101592251B1
公开(公告)日：2016-02-11
申请号：KR1020130118015
申请日：2013-10-02
Abstract: 본발명은갈조류를에탄올수용액으로추출한후, 소수성흡착수지를사용하여플로로탄닌을선택적으로흡착시킴으로써플로로탄닌의함량을증가시키면서도비소의함량을저감시킨플로로탄닌정제물의제조방법에관한것이다. 본발명에따라제조된플로로탄닌정제물은불안완화, 경련개선, 진정작용, 및수면유도및 개선에효과적으로작용할수 있는 GABA-벤조다이아제핀수용체에친화력을가지는플로로탄닌의함량을향상시켜진정작용및 수면유도효과가우수하면서도, 비소함유량을효과적으로낮추어안전성을향상시켰으며, 적은양으로도진정작용및 수면유도효과를나타낼수 있어정제, 타블렛또는주사제로사용하였을때 1회복용량을낮추어복용이용이하다.
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公开(公告)号：KR101549479B1
公开(公告)日：2015-09-03
申请号：KR1020130132915
申请日：2013-11-04
Applicant: 한국식품연구원 , 강릉원주대학교산학협력단
Abstract: 본발명은 S1) 분석용시료를준비하는단계; S2) 상기분석용시료에서지질을추출하지아니하고분석용시료자체를농축하는단계; S3) 상기농축된분석용시료에삼불화붕소(Boron trifluoride, BF)/메탄올(methanol) 및헥산(hexane)을첨가하여, 탈수조작없이, 분석용시료내의지방산의에스테르화를시키며, 이에의하여생성된지방산메틸에스테르(fatty acid methyl ester, FAME)를상기헥산층에수집하는단계; S4) 상기 S3)에서얻어진물질에서지방산메틸에스테르가수집된헥산층을분리하는단계; 및 S5) 상기분리된헥산층을기체크로마토그래피(gas chromatography)를통하여분석하는단계;를포함하는것을특징으로하는지방산의분석방법을제공한다.
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公开(公告)号：KR1020150039643A
公开(公告)日：2015-04-13
申请号：KR1020130118015
申请日：2013-10-02
CPC classification number: A23L17/60 , A23V2002/00 , A23V2300/14
Abstract: 본발명은갈조류를에탄올수용액으로추출한후, 소수성흡착수지를사용하여플로로탄닌을선택적으로흡착시킴으로써플로로탄닌의함량을증가시키면서도비소의함량을저감시킨플로로탄닌정제물의제조방법에관한것이다. 본발명에따라제조된플로로탄닌정제물은불안완화, 경련개선, 진정작용, 및수면유도및 개선에효과적으로작용할수 있는 GABA-벤조다이아제핀수용체에친화력을가지는플로로탄닌의함량을향상시켜진정작용및 수면유도효과가우수하면서도, 비소함유량을효과적으로낮추어안전성을향상시켰으며, 적은양으로도진정작용및 수면유도효과를나타낼수 있어정제, 타블렛또는주사제로사용하였을때 1회복용량을낮추어복용이용이하다.
Abstract translation: 本发明涉及一种用乙醇溶液提取褐藻的方法，并使用疏水性吸水树脂选择性地吸收氯光亮，以增加氯光亮素的含量并降低砷的含量。 根据本发明制造的氯光亮苷精制通过增加对GABA_A-苯并二氮杂受体具有亲和力的有效功能，缓解焦虑，改善痉挛，增加镇静，诱导和改善睡眠，具有缓解焦虑和诱导睡眠的优异效果 通过有效地降低砷的含量来提高稳定性，并且能够以片剂或注射剂的形式使用一剂单位剂量容易的摄入，因为可以以较少的量产生减轻焦虑和诱导睡眠的优异效果。
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