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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：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：KR1020090058902A
公开(公告)日：2009-06-10
申请号：KR1020070125701
申请日：2007-12-05
Applicant: 주식회사농심
Abstract: A Cheonguk-jang(soup prepared with fermented soybeans) peptide and a preparation method thereof are provided to show excellent anti-obesity and anti-diabetic effects, which results from an energy metabolism promotion effect and lipid synthesis inhibition effect of the Cheonguk-jang peptide. A Cheonguk-jang(soup prepared with fermented soybeans) peptide has AMPK(5'-AMP-activated protein kinase) activity of sequence no. 1, which represents Thr-Pro-Gly-Lys-Phe. The Cheonguk-jang peptide has an energy metabolism promotion effect and lipid synthesis inhibition effect of sequence no. 1. A method for preparing the Cheonguk-jang peptide comprises the following steps of: steaming soybeans; inoculating strains to the soybeans; fermenting the soybeans at 37°C for 48-96 hours so as to obtain Cheonguk-jang; and hydrolyzing the Cheonguk-jang with endopeptidase and exopeptidase. The hydrolysis is performed by either using the endopeptidase and exopeptidase in the order named or using the endopeptidase and exopeptidase at the same time.
Abstract translation: 提供清肺丸（用发酵大豆制备的汤）肽及其制备方法，以显示优秀的抗肥胖症和抗糖尿病作用，这是由清华丸肽的能量代谢促进作用和脂质合成抑制作用产生的 。 清uk ang（用发酵大豆制备的汤）肽具有序列号为AMPK（5'-AMP-活化蛋白激酶）活性。 1，其代表Thr-Pro-Gly-Lys-Phe。 清uk ang肽具有能量代谢促进作用和脂质合成抑制作用。 1.清肝ang肽的制备方法，包括以下步骤：蒸煮大豆; 将菌株接种到大豆上; 在37℃下将大豆发酵48-96小时，得到清uk;; 并用内肽酶和外肽酶水解清uk。。 水解通过使用内肽酶和外肽酶按照命名或同时使用内肽酶和外肽酶进行。
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公开(公告)号：KR1020080054646A
公开(公告)日：2008-06-19
申请号：KR1020060126769
申请日：2006-12-13
Applicant: 주식회사농심
IPC: C07K14/415
Abstract: A rice peptide having antioxidant and radical scavenging activity is provided to inhibit toxicity and improve heat stability, improve availability by solubilizing in water, and enhance antioxidant activity and radical scavenging activity as compared to soybean peptide, casein and silk peptide. A method for preparing a rice peptide having antioxidant and radical scavenging activity comprises the steps of: adding water into the rice protein powder having the protein content of 60-80 wt.%, and hydrolyzing the rice protein solution with endopeptidase and exopeptidase, sequentially at 45-60 deg. C for 2-10 hours; heating the hydrolyzed solution at 90-100 deg. C for 10-20 minutes to deactivate the endopeptidase and exopeptidase; and separating the hydrolysates into a solid phase and a liquid phase, and centrifuging and filtering the liquid phase. Further, the endopeptidase is a protease NP and the exopeptidase is a promod 279.
Abstract translation: 提供具有抗氧化和自由基清除活性的水稻肽，以抑制毒性并改善热稳定性，通过溶解于水中提高可利用性，并且与大豆肽，酪蛋白和丝肽相比提高抗氧化活性和自由基清除活性。 一种制备具有抗氧化和自由基清除活性的水稻肽的方法包括以下步骤：向蛋白质含量为60-80重量％的米蛋白粉中加入水，并依次用内肽酶和外肽酶水解大米蛋白溶液 45-60度 C 2-10小时; 在90-100度加热水解溶液。 10至20分钟以使内肽酶和外肽酶失活; 并将水解产物分离成固相和液相，离心并过滤液相。 此外，内肽酶是蛋白酶NP，外肽酶是促进物279。
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Patent Agency Ranking
公开(公告)号：KR100814727B1
公开(公告)日：2008-03-19
申请号：KR1020050129796
申请日：2005-12-26
Applicant: 주식회사농심
IPC: A23L1/39
Abstract: 본 발명은 야채 건더기 스프의 제조 방법에 관한 것으로서, 더욱 상세하게는 세절된 야채를 증기로 증숙하고, 증숙된 야채를 유기산 20~50중량%, 유기산염 10~20 중량%, 키토올리고당 0.1~1.0 중량%, 파이오렌 1.0~10.0중량% 및 나머지는 정제수로 이루어진 항균 조성물 1.0~1.5중량%의 농도 용액에 1~5분간 침지하며, 야채를 주정 50~95중량%, 파이오렌 5,000~10,000ppm 및 나머지는 정제수로 이루어진 보존액과 함께 포장재로 열접착하여 포장하고, 포장된 야채를 살균 후 냉각하는 것을 특징으로 하는 야채 건더기 스프의 제조 방법에 관한 것이다.
본 발명에 따르면, 야채 건더기 스프의 보존기간 연장을 위해 pH를 낮추는 경우에도 신맛이 적게 되고, 조직감을 유통 기간 동안 유지하면서도 라면의 유통 기간(약 5개월) 동안 보존이 가능하며, 보존기간 내 다양한 인스턴트 식품의 별첨 건더기 스프로 사용될 수 있다는 효과가 있다.-
公开(公告)号：KR1020060062917A
公开(公告)日：2006-06-12
申请号：KR1020040101921
申请日：2004-12-06
Applicant: 주식회사농심
IPC: A23J1/14
Abstract: 본 발명은 검은콩 단백 유래의 펩타이드 조성물에 관한 것으로서, 펩타이드 조성물 1g당 아르기닌 10㎎ 이상, 아스파틴산 10㎎ 이상 및 글루탐산 20㎎ 이상을 포함하고, 상기 펩타이드 조성물 중 분자량 10,000이하의 저분자 펩타이드가 70 중량% 이상인 혈중 지질의 농도 증가 억제 및 체중 감소 효과가 있는 검은콩 펩타이드 조성물에 관한 것이다.
본 발명에 따른 검은콩 펩타이드 조성물은 일반 식품으로 우리가 흔히 섭취하는 검은콩 추출물을 이용하여 상대적으로 알레르기 등의 부작용이 없으면서 혈청 내 지질 농도의 증가를 억제하고 체중 감소 효과가 있는 다이어트 식품 (음료수 등) 개발에 유용하게 사용될 수 있다.
검은콩, 다이어트, 항비만, 체중감소, 펩타이드-
公开(公告)号：KR100542261B1
公开(公告)日：2006-01-11
申请号：KR1020020071216
申请日：2002-11-15
Applicant: 주식회사농심
IPC: A23L1/16
Abstract: 본 발명은, 면 반죽시 통상의 제면 원료에 분자량 2,000 내지 50,000의 소맥 글루텐 펩타이드를 첨가한 제면 조성물을 사용하는 것을 특징으로 하는 면류의 제조 방법에 관한 것으로, 본 발명에 따르면, 수분흡수속도가 우수한 특정 분자량의 소맥 글루텐 펩타이드를 첨가함으로써, 면식감이 저해되지 않으면서도 즉석 건면, 유탕면, 건조 떡과 같은 즉석 건조식품, 특히 면류의 재수화 시간을 단축하는 동시에 비용을 줄일 수 있다. 또한, 식품의 주성분인 단백질을 원료로 사용함으로써, 화학첨가물의 첨가에 비해 안전성을 확보할 수 있다.
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公开(公告)号：KR1020050001081A
公开(公告)日：2005-01-06
申请号：KR1020030042643
申请日：2003-06-27
Applicant: 주식회사농심
IPC: A23L1/015
CPC classification number: A23L5/27 , A23V2250/0606
Abstract: PURPOSE: A method for lowering acrylamide formation is provided, thereby effectively reducing the amount of a carcinogenic substance such as acrylamide in food such that human health is maintained. CONSTITUTION: The method for lowering acrylamide formation comprises adding 0.1 to 1.0 wt.% of arginine into food raw materials and cooking them, wherein the food in which the acrylamide formation can be lowered is snacks, ramyeon(Chinese noodle), biscuits, dried breads or cereals; and the acrylamide formation is occurred by oil-frying or roasting asparagine-rich food at high temperature for a long time.
Abstract translation: 目的：提供降低丙烯酰胺形成的方法，从而有效地减少食品中致癌物质如丙烯酰胺的量，以保持人体健康。 构成：降低丙烯酰胺形成的方法包括将0.1〜1.0重量％的精氨酸加入到食品原料中并进行烹饪，其中可以降低丙烯酰胺形成的食物是小吃，拉米饼（中国面），饼干，干面包 或谷物; 并且丙烯酰胺的形成是通过在高温下油煎或焙烧天冬酰胺富含食物长时间发生的。
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公开(公告)号：KR1020040001732A
公开(公告)日：2004-01-07
申请号：KR1020020037049
申请日：2002-06-28
Applicant: 주식회사농심
IPC: A23L1/16
CPC classification number: A23L7/109 , A23L7/101 , A23L7/113 , A23L29/212 , A23L29/281 , A23V2002/00 , A23V2250/5486
Abstract: PURPOSE: Provided are easy untangling noodles manufactured by using a main ingredient selected from grain flour, starch and a mixed powder of the grain flour and starch, and gliadin as a side ingredient. CONSTITUTION: Easy untangling noodles are characterized by containing one of grain flour, starch and a mixed powder of the grain flour and starch, as a main ingredient, and gliadin, as a side ingredient, in the amount of 1.0-5.0 parts by weight, based on 100 parts by weight of the main ingredient.
Abstract translation: 目的：提供通过使用选自谷物粉，淀粉和谷物粉和淀粉的混合粉末和麦醇溶蛋白作为副成分的主要成分制造的容易解开的面条。 构成：容易解开的面条的特征在于，以谷粉，淀粉，谷物粉和淀粉的混合粉为主要成分，作为副成分的麦醇溶蛋白的含量为1.0〜5.0重量份， 基于100重量份的主要成分。
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