公开(公告)号：KR1020130047290A

公开(公告)日：2013-05-08

申请号：KR1020110112218

申请日：2011-10-31

Applicant: 대한민국(농촌진흥청장)

Inventor： 강근호 ,  성필남 ,  조수현 ,  박범영 ,  정석근 ,  김동훈 ,  김현섭 ,  서영석 ,  이형진 ,  정운태 ,  유인선 ,  김영춘

IPC: A23J1/02 ,  A23J3/04

Abstract: PURPOSE: A manufacturing method of a dietary composition is provided to use natural materials(salt and general water) without using chemical additives when extracting myofibrillar protein. CONSTITUTION: A meat extract is obtained by homogenizing meat with saline water or water, and removing connective tissues. The meat extract is centrifuged to remove a solution on the upper side and collect a solid part on the lower side. The solid part is freeze-dried. The freeze-dried myofibrillar protein is pulverized using a pulverizer. Rice flour and spice(salt, sugar, etc) are mixed. The solid part collected by centrifuging is refrigerated at -18 to -80 deg. C.

Abstract translation: 目的：在提取肌原纤维蛋白时，不使用化学添加剂，提供饮食组合物的制造方法来使用天然材料（盐和一般水）。 构成：通过用盐水或水均匀化肉，并除去结缔组织获得肉提取物。 将肉提取物离心以除去上侧的溶液，并在下侧收集固体部分。 将固体部分冷冻干燥。 使用粉碎机将冷冻干燥的肌原纤维蛋白粉碎。 米粉和香料（盐，糖等）混合。 通过离心收集的固体部分在-18至-80度冷藏。 C。

公开(公告)号：KR2020090008067U

公开(公告)日：2009-08-07

申请号：KR2020080001665

申请日：2008-02-04

Applicant: 대한민국(농촌진흥청장)

Inventor： 정명옥 ,  조수현 ,  성필남 ,  안종남

IPC: A47J37/07

CPC classification number: A47J37/0781 ,  A47J37/0786 ,  A47J2037/0795

Abstract: 고기 굽기에 적합한 환경을 용이하게 조절 및 유지할 수 있도록 한 고기 구이장치가 개시된다. 본 고안에 따른 고기 구이장치는 식탁 테이블에 설치된 외통과 내통으로 이루어진 승강부재를 이용하여 열원의 강도에 따라 외통에 대한 내통 높이를 조절하여 열원과 불판 사이의 거리를 용이하게 조절할 수 있기 때문에, 센 불에 고기가 타는 경우나 약한 불에 고기가 익지 않는 경우를 방지하는 한편 익힌 고기가 식지 않도록 일정한 온도를 용이하게 유지할 수 있기 때문에 효율적으로 고기를 구울 수 있다.

公开(公告)号：KR1020090011159A

公开(公告)日：2009-02-02

申请号：KR1020070074471

申请日：2007-07-25

Applicant: 대한민국(농촌진흥청장)

Inventor： 성필남 ,  김진형 ,  조수현 ,  김동훈 ,  박범영 ,  이종문 ,  안종남 ,  하경희

IPC: A23L1/39 ,  A23L1/202 ,  A23L1/314

CPC classification number: A23L23/00 ,  A23L11/09 ,  A23L13/06 ,  A23L29/00

Abstract: A meat seasoning sauce, a method for preparing the meat seasoning sauce, and a method for preparing the seasoned meat are provided to suppress the output of meat juice and to improve moisturization. A meat seasoning sauce comprises ganjang (soy sauce) 0.5~10%, doenjang (fermented soybean paste) 5~30%, onion 5~20%, Welsh onion 3~20%, garlic 2~20%, ginger 0.5~10%, sugar 5~20%, black pepper 0.1~5%, sesame 0.1~10%, a sesame oil 0.1~10%, water 5~50%, and phosphate 0.05~0.5%.

Abstract translation: 提供肉调味酱，肉调味酱的制备方法和调味肉的制备方法，以抑制肉汁的输出并改善保湿。 肉酱调味酱包括甘薯（酱油）0.5〜10％，do豆（发酵大豆酱）5〜30％，洋葱5〜20％，威尔士洋葱3〜20％，大蒜2〜20％，姜0.5〜10％ ，糖5〜20％，黑胡椒0.1〜5％，芝麻0.1〜10％，芝麻油0.1〜10％，水5〜50％，磷酸0.05〜0.5％。

公开(公告)号：KR100433270B1

公开(公告)日：2004-05-31

申请号：KR1020010036749

申请日：2001-06-26

Applicant: 대한민국(농촌진흥청장)

Inventor： 안종남 ,  채현석 ,  김동운 ,  유영모 ,  박범영 ,  조수현 ,  김진형

IPC: A23L1/315

Abstract: PURPOSE: Provided is a manufacture method of black hen vapor soup liquid and products, such as capsules or confectionery, manufactured thereby. CONSTITUTION: The manufacture method of black hen vapor soup liquid comprises the steps of: steaming 4 black hens in 4000-5000ml of water at high temperature and high pressure then cooling them; adding flavourzyme thereto in the amount of 0.01 wt.%, 0.1-0.5 wt.%, and 0.5wt.% respectively; hydrolyzing meat proteins of the black hen at 45 deg.C for 4 hours; adding medicinal herbs and 6000-5000ml of water thereto to adjust their volume to 10000ml then vacuum sealing them; double boiling them at 2.0kg/cm¬2 for 7 hours; holding them for 10 minutes to remove fat therefrom; and packing them into a 100ml retort packing stuff.

Abstract translation: 目的：提供一种黑色母鸡蒸汽汤液体的制造方法和由此制造的产品，如胶囊或糖果。 本发明的黑鸡蒸气汤液的制造方法，包括以下步骤：将4只黑母鸡在4000-5000毫升水中高温高压蒸出，然后冷却; 向其中分别添加风味酶0.01重量％，0.1-0.5重量％和0.5重量％ 在45℃水解黑母鸡的肉蛋白4小时; 加入药材和6000-5000ml水，调至10000ml，然后真空密封; 双倍沸腾2.0kg / cm 2; 2小时7小时; 将它们保持10分钟以除去脂肪; 并将它们装入100ml蒸煮包装物中。

公开(公告)号：KR100433262B1

公开(公告)日：2004-05-31

申请号：KR1020010054420

申请日：2001-09-05

Applicant: 대한민국(농촌진흥청장)

Inventor： 조수현 ,  박범영 ,  유영모 ,  김진형 ,  이종문 ,  김용곤 ,  윤상기

IPC: A23B4/20

Abstract: PURPOSE: Provided are a method for preparation of oryzanol powder, the oryzanol powder prepared thereby and a method for preventing oxidization of meat and processed meat products by adding a natural antioxidant the oryzanol powder thereto, thereby extending self-life of the meat and the processed meat products. CONSTITUTION: The oryzanol powder is manufactured by the steps of: mixing rice bran and hexane in a mixing ratio of 1:2, and followed by stirring and filtering it to give an extract; heating the extract, adding NaOH solution thereto and cooling them at room temperature; leaving the solution to obtain precipitates by centrifugation then separating a solid alkali agent therefrom; mixing the separated solid alkali gent with distilled water in a mixing ratio of 1:10 and followed by dissolving the mixture and controlling its pH to 7-11; re-mixing the obtained alkali solution with methanol and diethyl ether then recovering a diethyl ether layer; adding 5% KOH to the recovered diethyl ether layer then separating KOH layer; removing water and the solvent from the remaining ether layer then concentrating it; separating and purifying oryzanol concentrate from the concentrate by column chromatography; and crystallizing the purified material and heat-drying crystals to obtain oryzanol powder.

Abstract translation: 用途：提供一种制备谷维素粉的方法，由此制备的谷维素粉以及通过向其中加入天然抗氧化剂谷维素粉来防止肉和加工肉制品氧化从而延长肉的自身寿命和加工 肉制品。 组成：谷维素粉是通过以下步骤制备的：将米糠和己烷以1:2的混合比混合，接着搅拌并过滤得到提取物; 加热提取物，加入NaOH溶液并在室温下冷却; 留下溶液通过离心获得沉淀物，然后从中分离出固体碱剂; 将分离的固体碱与蒸馏水以1:10的混合比混合，接着溶解混合物并将其pH调节至7-11; 将得到的碱溶液与甲醇和二乙醚重新混合，然后回收乙醚层; 向回收的二乙醚层中加入5％KOH，然后分离KOH层; 从剩余的醚层中除去水和溶剂，然后浓缩; 通过柱色谱法从浓缩物中分离和纯化谷维素浓缩物; 结晶纯化的物质并加热干燥晶体得到谷维素粉末。

公开(公告)号：KR1020030021002A

公开(公告)日：2003-03-12

申请号：KR1020010054420

申请日：2001-09-05

Applicant: 대한민국(농촌진흥청장)

Inventor： 조수현 ,  박범영 ,  유영모 ,  김진형 ,  이종문 ,  김용곤 ,  윤상기

IPC: A23B4/20

Abstract: PURPOSE: Provided are a method for preparation of oryzanol powder, the oryzanol powder prepared thereby and a method for preventing oxidization of meat and processed meat products by adding a natural antioxidant the oryzanol powder thereto, thereby extending self-life of the meat and the processed meat products. CONSTITUTION: The oryzanol powder is manufactured by the steps of: mixing rice bran and hexane in a mixing ratio of 1:2, and followed by stirring and filtering it to give an extract; heating the extract, adding NaOH solution thereto and cooling them at room temperature; leaving the solution to obtain precipitates by centrifugation then separating a solid alkali agent therefrom; mixing the separated solid alkali gent with distilled water in a mixing ratio of 1:10 and followed by dissolving the mixture and controlling its pH to 7-11; re-mixing the obtained alkali solution with methanol and diethyl ether then recovering a diethyl ether layer; adding 5% KOH to the recovered diethyl ether layer then separating KOH layer; removing water and the solvent from the remaining ether layer then concentrating it; separating and purifying oryzanol concentrate from the concentrate by column chromatography; and crystallizing the purified material and heat-drying crystals to obtain oryzanol powder.

Abstract translation: 目的：提供谷维素粉末的制备方法，由此制备的谷维素粉末和通过向其中添加天然抗氧化剂谷维素粉末来防止肉类和加工肉制品的氧化的方法，从而延长肉的自身寿命和加工 肉制品。 构成：通过下列步骤制备谷维素粉末：以1：2的混合比混合米糠和己烷，然后搅拌和过滤得到提取物; 加热萃取液，加入NaOH溶液并在室温下冷却; 留下溶液通过离心获得沉淀物，然后从其中分离出固体碱剂; 将分离的固体碱剂与蒸馏水以1:10的混合比混合，然后将混合物溶解并控制其pH至7-11; 将所得碱溶液与甲醇和乙醚重新混合，然后回收二乙醚层; 向回收的二乙醚层中加入5％KOH，然后分离KOH层; 从剩余的醚层中除去水和溶剂，然后浓缩; 通过柱层析从浓缩物中分离和纯化谷维素浓缩物; 并将纯化的材料和加热干燥晶体结晶，得到谷维素粉末。

公开(公告)号：KR1020020028267A

公开(公告)日：2002-04-17

申请号：KR1020000059190

申请日：2000-10-09

Applicant: 대한민국(농촌진흥청장)

Inventor： 조수현 ,  박범영 ,  유영모 ,  김진형 ,  이종문 ,  김용곤

IPC: C08H7/00

Abstract: PURPOSE: Provided is a method for producing lignan powders having excellent antioxidation effects, the lignan powders produced thereby and method for preventing oxidation by adding the lignan powders to meat and meat processed product. CONSTITUTION: The lignan powders are produced by (i) mixing sesame oil or sesame dreg with spirituous ethanol in a ratio of 1: 1 to 1:3, followed by stirring to separate an ethanol layer; (ii) filtering the separated ethanol layer and concentrating the filtrate under a reduced pressure; (iii) adding ethanol to the concentrate to crystallize lignan powders; and (iv) separating the crystallized lignan powders, followed by heating and drying. The lignan powders produced by this way have excellent antioxidation effects. In order to prevent oxidation of raw meat and meat processing product, the lignan powders are added in an amount of at least 0.05 % by weight based on the total weight of the meat or product.

Abstract translation: 目的：提供一种生产具有优异抗氧化作用的木质素粉末的方法，由此生产的木质素粉末和通过向木肉和肉加工产品中加入木脂素粉末来防止氧化的方法。 构成：木质素粉末是通过（i）以1:1:1:3的比例将芝麻油或芝麻渣与精制乙醇混合，然后搅拌分离出乙醇层; （ii）过滤分离的乙醇层并在减压下浓缩滤液; （iii）向浓缩物中加入乙醇以结晶木质素粉末; 和（iv）分离结晶的木脂素粉末，然后加热和干燥。 通过这种方式生产的木脂素粉末具有优异的抗氧化作用。 为了防止生肉和肉加工产品的氧化，基于肉或产品的总重量，木脂素粉末的添加量为至少0.05重量％。