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公开(公告)号：KR1020070053858A
公开(公告)日：2007-05-28
申请号：KR1020050111599
申请日：2005-11-22
Applicant: 명지대학교 산학협력단 , 한국식품연구원
IPC: C12N1/20
Abstract: 본 발명은 우울증, 관절염, 간질환 등에 효과가 있는 S-adenosylmethionine(SAM)의 생성이 우수한 젖산균주를 선정하여 발효식품 종균으로 사용하는 것이다. 상세하게는 젖산균의 SAM 생성량을 속, 종별로 조사하여 생성 우수종균을 선별하여 종균 set으로 발효식품에 응용하는 단계로 구성되어 있다.
본 발명은 젖산균 특성에 따라 김치를 비롯한 젖산 발효 식품에 응용하여 식품내에 SAM 생성량을 증진시키는 데 있다.
젖산균, S-adenosylmethionine, 젖산발효식품-
公开(公告)号：KR100683945B1
公开(公告)日：2007-02-16
申请号：KR1020050063386
申请日：2005-07-13
Applicant: 한국식품연구원
Abstract: 본 발명은 해조류를 함유하는 조미뱅어포의 제조방법에 관한 것으로 보다 상세하게는 해조류와 뱅어를 재료로 하여 각각 해조류 분산액과 뱅어 분산액을 얻은 다음 이들을 혼합하고 이를 일정한 형상을 지니도록 포형태로 성형한 후 조미 가공하여 얻을 수 있는 해조류를 함유하는 조미뱅어포의 제조방법에 관한 것이다.
본 발명은 해조류와 뱅어를 재료로 하여 초제 공정의 불안정성, 제품의 색택 불안정, 저장 중 품위 열화, 건조제품의 식미기호성 등의 문제를 해결할 수 있는 해조류를 함유한 조미뱅어포의 제조방법 제공을 목적으로 한다.
본 발명의 해조류를 함유하는 조미뱅어포의 제조방법은 해조류를 담수로 수세하고 습식분쇄 또는 세절하여 분쇄한 후 정제수에 첨가하여 해조류 분산액을 얻는 단계, 뱅어를 담수로 수세한 후 정제수에 첨가하여 뱅어 분산액을 얻는 단계, 해조류 분산액과 뱅어 분산액을 혼합한 후 이를 성형틀에 부어 초제하는 단계, 해조류 분산액과 뱅어 분산액으로 이루어진 초제물을 건조하는 단계, 초제물을 조미가공하고 열처리하는 단계를 포함한다.-
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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Patent Agency Ranking
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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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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