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公开(公告)号：KR101001927B1
公开(公告)日：2010-12-17
申请号：KR1020080045100
申请日：2008-05-15
Applicant: 한국식품연구원
IPC: A61K36/484 , A61P9/12 , A61P17/18
Abstract: 본 발명은 항고혈압 및 항산화 기능성 대두단백질 가수분해물의 제조방법에 관한 것으로, 더욱 상세하게는 대두단백질을 효소로 가수분해하는 단계, 대두단백질 가수분해물을 여과하여 여과액을 얻는 단계 및 여과액에 당을 첨가하여 메일라드 반응을 일으켜 메일라드 반응생성물을 얻는 단계를 포함하는 항고혈압 및 항산화 기능을 나타내는 대두단백질 가수분해물의 제조방법에 관한 것이다.
본 발명의 대두단백질 가수분해물은 혈압이 높은 사람들에게 혈압을 떨어뜨리는 기능을 하면서 단백질의 효소 가수분해 시에 발생하는 쓴맛을 제거하여 기호성이 우수한 항고혈압, 항산화 기능성 대두단백 가수분해물의 제조방법을 제공할 수 있다.
항고혈압, 항산화, 가수분해물, 대두단백질, 효소, 가수분해-
公开(公告)号：KR100885512B1
公开(公告)日：2009-02-26
申请号：KR1020070092742
申请日：2007-09-12
Applicant: 한국식품연구원
IPC: A23L1/0532 , A23L1/06
CPC classification number: A23L29/256 , A23L3/40 , A23L21/10 , A23L33/18 , A23L33/20
Abstract: A method for preparing an agar jelly is provided to improve functionality by using an anti-hypertension functional peptide. A method for preparing an agar jelly comprises the steps of adding agar, liquid sugar, solid sugar, salt and citric acid to water, mixing them, and heating the mixture at 100-115°C for 30-150 min; adding any one selected from the albumen-derived peptide, the bean protein-derived peptide and the beef-derived to the prepared agar solution at 60-90°C and gelling it at 3-4 hours; cutting the obtained agar jelly, coating it with any one selected from potato starch, fine sweet, corn starch, wheat flour, glutinous rice, bread flour, etc., and drying it at 40-60°C for 10-48 hours.
Abstract translation: 提供了一种制备琼脂胶的方法，以通过使用抗高血压功能肽来改善功能。 制备琼脂的方法包括将琼脂，液糖，固体糖，盐和柠檬酸加入水中，混合，并将混合物在100-115℃下加热30-150分钟的步骤; 在60-90℃下将从蛋白衍生肽，豆蛋白衍生肽和牛肉衍生肽中选择的任何一种添加到制备的琼脂溶液中，并在3-4小时时凝胶化; 切割得到的琼脂，用马铃薯淀粉，细甜，玉米淀粉，小麦粉，糯米，面粉等中任意一种进行包衣，在40-60℃下干燥10-48小时。
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公开(公告)号：KR101861747B1
公开(公告)日：2018-07-06
申请号：KR1020160070488
申请日：2016-06-07
Applicant: 농업회사법인 그린합명회사 , 한국식품연구원
Abstract: 데친버섯및 데친오징어의혼합물에간장, 야채육수, 정제수, 및설탕을포함하는조미액을가하여조미하는단계를포함하는, 버섯및 오징어를포함하는조림식품의제조방법에관한것이다. 본발명의버섯및 오징어를포함하는조림식품의제조방법을이용하면, 향, 맛, 식감이뛰어나우수한상품성을나타내는버섯및 오징어를포함하는조림식품을제조할수 있으므로, 버섯및 오징어의소비증대및 이들을이용한가공제품의품질향상에크게이바지할수 있을것이다.
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Patent Agency Ranking
公开(公告)号：KR1020160150152A
公开(公告)日：2016-12-29
申请号：KR1020150086511
申请日：2015-06-18
Applicant: 농업회사법인 그린합명회사 , 한국식품연구원
Abstract: 본발명은야채끓인물을포함하는조미액을사용하여버섯과닭가슴살의혼합물을조리하는단계를포함하는버섯및 닭가슴살을포함하는조림식품의제조방법및 상기방법으로제조된버섯및 닭가슴살을포함하는조림식품에관한것이다. 본발명의버섯및 닭가슴살을포함하는조림식품의제조방법을이용하면, 우수한상품성을나타내는버섯및 닭가슴살을포함하는조림식품을제조할수 있으므로, 버섯및 닭가슴살의소비증대및 이들을이용한가공제품의품질향상에크게이바지할 수있을것이다.
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公开(公告)号：KR101575154B1
公开(公告)日：2015-12-08
申请号：KR1020130151055
申请日：2013-12-06
Applicant: 한국식품연구원
Abstract: 본발명은엽산(folic acid) 생성능이우수한락토바실러스플란타룸() JA71 균주를이용한발효유의제조방법및 상기방법에의해제조된발효유에관한것이다. 본발명의균주및 중심합성계획법(central composite design)에의해확립된특정발효조건에의해제조된발효유는엽산을다량함유함과아울러우수한관능성(맛, 향, 조직감, 종합적기호도및 구입의사)을가진다.
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公开(公告)号：KR101136089B1
公开(公告)日：2012-04-20
申请号：KR1020090088496
申请日：2009-09-18
Applicant: 한국식품연구원
IPC: A23L27/10
Abstract: PURPOSE: A producing method of an anti-hypertensive natural seasoning for jjigae(stew) containing a portunus trituberculatus extract is provided to apply the seasoning for kimchi stew, fermented soybean paste stew, portunus trituberculatus stew and other dishes. CONSTITUTION: A producing method of an anti-hypertensive natural seasoning for jjigae comprises the following steps: extracting raw materials with purified water at 90~100deg C for 30~60minutes; centrifugal separating the extract for 30minutes, to obtain supernatant; heat-condensing the obtained supernatant; drying the condensate using a vacuum freeze dryer, and crushing the outcome; and sieving the crushed materials, and packing with the low moisture transmissivity rate. The raw materials include red pepper powder, a portunus trituberculatus extract, sea tangle powder, garlic powder, anchovy, and other ingredients.
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公开(公告)号：KR1020110041351A
公开(公告)日：2011-04-21
申请号：KR1020090098458
申请日：2009-10-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of a natural seasoning having the anti-hypertension function is provided to secure the excellent palatability of the natural seasoning. CONSTITUTION: A producing method of a natural seasoning comprises the following steps: mixing enzyme-hydrolyzed beef powder, beef bone extracts, dried skipjack flesh slices, sea tangle, garlic, anchovy, manila clam, shrimp, shiitake mushroom, and dried pollack with purified water; and heat-extracting the mixture before filtering, condensing, and drying to obtain powder. The enzyme-hydrolyzed beef powder is obtained by adding 0.1~1% of flavourzyme and 0.1~1% of papain before hydrolyzing the mixture for 20~80minutes at 60deg C, and freeze drying the outcome to produce powder.
Abstract translation: 目的：提供具有抗高血压功能的天然调味料的生产方法，以确保天然调味料的优良适口性。 构成：天然调味料的制作方法，包括以下步骤：将酶水解牛肉粉，牛骨提取物，干ack肉切片，海杂，大蒜，an鱼，马尼拉蛤，虾，香菇，干：混合 水; 在过滤，冷凝和干燥之前对混合物进行热萃取以获得粉末。 通过在60℃下将混合物水解20〜80分钟之前，加入0.1〜1％的香料和0.1〜1％的木瓜蛋白酶，得到酶水解的牛肉粉末，冷冻干燥，得到粉末。
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公开(公告)号：KR1020090119204A
公开(公告)日：2009-11-19
申请号：KR1020080045100
申请日：2008-05-15
Applicant: 한국식품연구원
IPC: A61K36/484 , A61P9/12 , A61P17/18
CPC classification number: A61K36/48 , A23V2200/02 , A23V2200/326 , C12N9/50
Abstract: PURPOSE: A method for producing functional soy bean protein hydrolysate is provided to remove bitter taste and improve hydrolysate with anti-hypertension and anti-oxidation activities. CONSTITUTION: A method for producing functional soy bean hydrolysate with anti-hypertension and anti-oxidation comprises: a step of hydrolyzing soy bean protein with protease; a step of filtering the soy bean protein; and a step of adding sugar to the soy bean protein then performing sugar-amino reaction to obtain reaction product. The protease is flavourzyme, protamex, papain, protease, neutrase, or alcalase.
Abstract translation: 目的：提供一种生产功能性大豆蛋白水解产物的方法，以消除苦味，改善抗高血压和抗氧化活性的水解产物。 构成：具有抗高血压和抗氧化功能的大豆水解产物的生产方法包括：用蛋白酶水解大豆蛋白的步骤; 过滤大豆蛋白的步骤; 以及向大豆蛋白中加入糖进行糖 - 氨基反应以获得反应产物的步骤。 蛋白酶是flavourzyme，protamex，木瓜蛋白酶，蛋白酶，中性酶或alcalase。
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