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公开(公告)号：KR1020140111717A
公开(公告)日：2014-09-22
申请号：KR1020130021408
申请日：2013-02-27
Applicant: 한국식품연구원
CPC classification number: A23L13/60 , A23L3/44 , A23L13/20 , A23L13/70 , A23L33/105
Abstract: The present invention relates to a processing method for tenderization of hog large intestine, and hog large intestine using the same. When hog large intestine is processed with the processing method for tenderization of hog large intestine according to the present invention, the texture of large intestine becomes soft, and large intestine having a soft texture to eat after cooking the large intestine can be provided. Accordingly, when hog large intestine is processed with the processing method for tenderization of hog large intestine according to the present invention, the consumer preference to the large intestine can be satisfied. Therefore, the present invention can contribute to the income increase of hog raising farms by increasing the hog large intestine consumption of consumers, and can contribute to the income increase of related-food companies and the food industry cooking large intestine and serving as food.
Abstract translation: 本发明涉及一种用于猪大肠软化的加工方法，并且使用该加工方法来饲养大肠。 当根据本发明用猪肠大肠软化处理方法处理大肠时，大肠的质地变软，并且可以提供烹饪大肠后具有柔软质感的大肠。 因此，根据本发明，当用猪大肠的嫩化处理方法加工大肠时，可以满足消费者对大肠的偏好。 因此，本发明可以通过增加消费者的大肠消耗来促进养猪场的收入增加，有利于相关食品公司和食品工业大肠食用的收入增加，并作为食品。
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公开(公告)号：KR1020140093372A
公开(公告)日：2014-07-28
申请号：KR1020130005001
申请日：2013-01-16
Applicant: 한국식품연구원
CPC classification number: A23L13/10 , A23L13/70 , A23L33/105
Abstract: The present invention relates to a manufacturing method of meat chips using less preferred meat parts and meat chips prepared thereby. Meat chips with a high value can be manufactured by using less preferred and less used meat parts, with a manufacturing method, which comprises a step of manufacturing a meat chip composition by mixing a composition consisting of source meat, glutinous rice flour, a curing agent and purified water; a step of shaping the meat chip composition to have a thickness of 1.5-2.5 mm; and a step of drying the shaped meat chip composition.
Abstract translation: 本发明涉及使用较不优选的肉制品和由此制备的肉片的肉片的制造方法。 可以通过使用较不优选和较少使用的肉类部件来制造具有高价值的肉类切片，其制造方法包括通过将由源肉，糯米粉，固化剂组成的组合物混合来制造肉片组合物的步骤 和净化水; 将肉片组合物成形为具有1.5-2.5mm厚度的步骤; 以及干燥成形肉片组合物的步骤。
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公开(公告)号：KR1020140032197A
公开(公告)日：2014-03-14
申请号：KR1020120098803
申请日：2012-09-06
Applicant: 한국식품연구원
CPC classification number: A23L2/38 , A23L2/46 , A23L2/52 , A23L11/20 , A23V2002/00 , A23V2250/21 , A23V2300/14 , A23V2300/24
Abstract: The present invention relates to a manufacturing method of rice punch with shortened saccharification time and rice punch made thereof, and follows a general manufacturing method of rice punch saccharifying hard-boiled rice by adding malt thereto. In a saccharifying process, by warming mixture of hard-boiled rice and malt to 50-70°C at a rate of 4-10 °C/min through ohmic heating, saccharification time becomes short, color is not cloudy but clear, and browning is minimized.
Abstract translation: 本发明涉及缩短糖化时间的米饭冲煮的制造方法以及由其制成的米饭冲压件，并且遵循通过向其中加入麦芽来对水稻冲煮糖化的一般制造方法。 在糖化过程中，通过欧米加热，以4-10℃/分钟的速度将硬沸腾米和麦芽的混合物加热至50-70℃，糖化时间变短，颜色不浑浊，褐变 被最小化。
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公开(公告)号：KR101348975B1
公开(公告)日：2014-01-10
申请号：KR1020120000976
申请日：2012-01-04
Applicant: 한국식품연구원
Abstract: 본 발명의 오리육을 포함하는 패티 조성물, 패티의 제조방법 및 오리육을 포함하는 패티에 관한 것으로 오리육, 돈육으로 이루어진 원료육 100 중량부에 대하여 당귀, 계피, 백봉령, 작약 및 오미자로 이루어진 군에서 선택된 1종 이상의 한약재 0.1 내지 3 중량부를 포함하며, 돈육 유래 지방 및 별도로 첨가되는 돈지방의 합인 총 돈지방은 상기 원료육 100 중량부에 대하여 0.5 내지 2 중량부인 것으로써, 포화지방산의 함량을 약 50% 미만으로 낮추며 이취가 없고 조직감, 풍미 및 종합적 기호도가 우수하다.
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35.发明公开레토르트용 오리뼈 육골즙의 제조방법 및 이에 의해 제조된 레토르트용 오리뼈 육골즙 有权通过该方法制造的回肠K ONE METHOD METHOD METHOD METHOD METHOD METHOD METHOD
公开(公告)号：KR1020130080188A
公开(公告)日：2013-07-12
申请号：KR1020120000975
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/30 , A23L23/00 , A23L33/105 , A23V2002/00 , A23V2250/204
Abstract: PURPOSE: A producing method of duck bone broth for retort pouch products is provided to provide the duck bone broth with low calorie, and excellent sweetness, flavor, and overall palatability. CONSTITUTION: 100 parts by weight of duck bones are mixed with 0.1-3 parts by weight medical herbs and 100-500 parts by weight of water, and extracted at 100-150°C for 2-6 hours. The medical herbs include Angelica gigas, Cnidii Rhizoma, Paeoniae Radix, and milk vetch root in a weight ratio of 1:1:1:1. The obtained extract is cooled to 20-50°C, and fat is removed from the extract with a filter net. The extract without the fat is filled in a retort pouch, and is retort-sterilized at 110-130°C for 5- 60 minutes. The sweetness of the obtained duck bone broth is 1.5-4 brix.
Abstract translation: 目的：提供用于蒸煮袋产品的鸭骨肉汤的生产方法，以低热量提供鸭骨肉汤，具有优异的甜度，风味和整体适口性。 构成：将100重量份的鸭骨与0.1-3重量份药草和100-500重量份的水混合，并在100-150℃下萃取2-6小时。 药用草药包括当归，甘草，芍药，牛蒡根，重量比为1：1：1：1。 将得到的提取物冷却至20-50℃，用滤网从提取物中除去脂肪。 将没有脂肪的提取物填充在蒸煮袋中，并在110-130℃下蒸煮灭菌5-60分钟。 所获得的鸭骨肉汤的甜度为1.5-4白利糖度。
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Patent Agency Ranking36.发明公开퍼짐형 오리간 소시지 조성물, 오리간 소시지의 제조방법 및 퍼짐형 오리간 소시지 有权渗透性肝脏食物组合物，DUCK LIVER SAUSAGES制造方法和使用其的DUCK LIVER SAUSAGES
公开(公告)号：KR1020130080187A
公开(公告)日：2013-07-12
申请号：KR1020120000974
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/20 , A23L33/105 , A23V2002/00 , A23V2200/3262
Abstract: PURPOSE: A spreading type duck liver sausage composition is provided to easily store the composition for a long time and to offer excellent palatability. CONSTITUTION: 50-65wt% of duck meat and 1-15wt% of pork fat are heated at 80-150°C for 40-130 minutes (S110). The heated duck meat and pork fat are cooled (S120). 30-45wt% of duck liver is mixed with the cooled duck meat and pork fat, and the mixture is pulverized at a temperature of 28-32°C to obtain a duck liver composition (S130). 100 parts by weight of pulverized duck liver composition is mixed with 0.5-5 parts by weight Angelica gigas, 0.1-4 parts by weight of Crataegus pinnatifida, and 0.1-3 parts by weight of Schisandra chinensis fruit to produce a spreading type duck liver sausage composition in a batter form (S140). The spreading type duck liver sausage composition batter is filled in a container, and heated in boiling water at 80-200°C for 10-100 minutes (S150). The heated liver sausage composition is cooled at 1-4°C for 30-80 minutes (S160). 100 parts by weight of liver sausage composition additionally contains 0.1-2 parts of one ingredient selected from garlic powder, cinnamon, and rosemary. [Reference numerals] (AA) Start; (BB) End; (S110) Step of heating duck meat and pork fat; (S120) Step of cooling the heated duck meat and pork fat; (S130) Step of pulverizing a duck liver composition including the duck meat, pork fat, and duck liver; (S140) Step of producing a spreading type duck liver sausage composition in a batter form by mixing Angelica gigas, Crataegus pinnatifida, and Schisandra chinensis fruit with the duck liver composition; (S150) Step of heating the duck liver sausage composition in a batter form after filling into a container; (S160) Step of cooling the heated duck liver sausage composition
Abstract translation: 目的：提供一种散布型鸭肝肠道组合物，以容易地长时间储存组合物，并提供优异的适口性。 构成：将50-65wt％的鸭肉和1-15wt％的猪肉脂肪在80-150℃下加热40-130分钟（S110）。 加热的鸭肉和猪肉脂肪被冷却（S120）。 将鸭肝30-45重量％与冷鸭肉和猪肉脂混合，将混合物在28-32℃的温度下粉碎，得到鸭肝组合物（S130）。 将100重量份的粉碎的鸭肝组合物与0.5-5重量份当归，0.1-4重量份山楂和0.1-3重量份的五味子水果混合以制备展开型鸭肝香肠 糊剂组合物（S140）。 将展开型鸭肝肠组合面糊装入容器中，并在80-200℃的沸水中加热10-100分钟（S150）。 将加热的肝肠组合物在1-4℃下冷却30-80分钟（S160）。 100重量份的肝肠组合物另外含有0.1-2份选自大蒜粉，肉桂和迷迭香的一种成分。 （附图标记）（AA）开始; （BB）结束; （S110）加热鸭肉和猪肉脂肪的步骤; （S120）冷却加热的鸭肉和猪肉脂肪的步骤; （S130）将包括鸭肉，猪肉和鸭肝在内的鸭肝组合物粉碎的工序; （S140）通过将当归，山楂，五味子水果与鸭肝组成混合，制成面糊形式的散布型鸭肝肠组合物的步骤; （S150）在填充到容器中之后，以面糊形式加热鸭肝肠组合物的步骤; （S160）冷却加热的鸭肝香肠组合物的步骤
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公开(公告)号：KR1020130071785A
公开(公告)日：2013-07-01
申请号：KR1020110139205
申请日：2011-12-21
Applicant: 한국식품연구원
Abstract: PURPOSE: A production method of a grilled-meat processed product is provided to improve pH and swelling degree of raw meat, water-holding capacity when cooked and softness. CONSTITUTION: Beef or pork is soaked in alkali water, carbonated water, sodium hydrogen carbonate solution or sodium carbonate solution for 2-12 hours. Pear juice in 5-50 parts by weight per 100 parts by weight of the soaked beef or pork is mixed and aged for 20-50 hours. The aged beef or pork is grilled in an oven with a temperature ranged 180-260 degreeC. Concentration of the sodium hydrogen carbonate solution or the sodium carbonate solution is 0.05-0.5 weight%. One or more of salt selected from soy sauce or salt is added into the pear juice. A step which mixes the pear juice and ages is conducted in a seasoning with the pear juice and salt. The seasoning is a mixture with one or more of sugar selected from sugar, honey or starch syrup; one or more of spice selected from garlic, spring onion, ginger, onion, pepper, and sesame; one or more of beverage selected from refined rice wine, sprite, and water.
Abstract translation: 目的：提供烤肉加工产品的生产方法，以提高生肉的pH和溶胀度，煮熟时的保水能力和柔软度。 规定：将牛肉或猪肉浸泡在碱水，碳酸水，碳酸氢钠溶液或碳酸钠溶液中浸泡2-12小时。 将每100重量份浸泡的牛肉或猪肉的5-50重量份的梨汁混合并老化20-50小时。 老化的牛肉或猪肉烤在烤箱中，温度范围为180-260摄氏度。 碳酸氢钠溶液或碳酸钠溶液的浓度为0.05-0.5重量％。 将一种或多种选自酱油或盐的盐加入到梨汁中。 将梨汁和年龄混合在一起的步骤是用梨汁和盐调味。 调味料是与糖，蜂蜜或淀粉糖中选择的一种或多种糖的混合物; 一种或多种选自大蒜，洋葱，姜，洋葱，胡椒和芝麻的香料; 一种或多种选自精制米酒，小精灵和水的饮料。
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公开(公告)号：KR101248618B1
公开(公告)日：2013-03-28
申请号：KR1020100131043
申请日：2010-12-20
Applicant: 한국식품연구원
IPC: A23L29/281 , A23L3/01 , A23L17/00
Abstract: 본 발명은 마이크로파에 의한 젤라틴의 제조 방법으로서, 좀더 자세하게는 0.05M 이하의 초산을 이용하여 침지한 다음 pH를 2~5로 조절한 어류의 껍질을 마이크로파 유전가열 하여 50℃이내에서 젤라틴을 제조하는 방법에 관한 것이다. 본 발명에 따른 제조 방법은 기존의 방식에 비하여 추출 시간을 85% 이상 단축시키면서 동시에 유해 성분인 화학 폐기물에 의한 환경오염을 최소화 할 수 있다.
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公开(公告)号：KR1020120105239A
公开(公告)日：2012-09-25
申请号：KR1020110022934
申请日：2011-03-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A solubilization method of myocardial protein, and a producing method of protein for food are provided to salinize and ultrasonic-processing the base-soluble myocardial protein. CONSTITUTION: A solubilization method of myocardial protein comprises the following steps: suspending the myocardial protein in sodium salt or phosphate having the pH of 8.0-9.5; and ultrasonic-processing the myocardial protein for 20-80 minutes. The sodium slat is m chloride. The myocardial protein is obtained from the pig myocardium. [Reference numerals] (AA) Solubility; (BB) Ultrasonic processing period
Abstract translation: 目的：提供心肌蛋白的溶解方法和食品蛋白质的生产方法，对碱溶性心肌蛋白进行盐化和超声处理。 构成：心肌蛋白的增溶方法包括以下步骤：将心肌蛋白悬浮在pH 8.0-9.5的钠盐或磷酸盐中; 并超声处理心肌蛋白20-80分钟。 钠盐是氯化物。 心肌蛋白从猪心肌获得。 （附图标记）（AA）溶解性; （BB）超声波处理期
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公开(公告)号：KR1020120077625A
公开(公告)日：2012-07-10
申请号：KR1020100139655
申请日：2010-12-30
Applicant: 한국식품연구원
IPC: A23L29/281
CPC classification number: A23L29/281 , A23L3/30
Abstract: PURPOSE: An extraction method of collagen using ultrasonic waves is provided to minimize the usage of chemical substances for maximizing the yield of the collagen from the fish skin. CONSTITUTION: An extraction method of collagen using ultrasonic waves comprises the following steps: processing the fish skin with the ultrasonic waves in an acid solution to obtain a collagen extract; separating the collagen and the ultrasonic wave-processed fish skin; and repeating the previous steps to obtain the collagen. The acid solution is 0.01-0.5M acetic acid. The ultrasonic wave-processing step is performed in the frequency of 20kHz for 0.1-24 hours at 0-10 deg C.
Abstract translation: 目的：提供使用超声波的胶原提取方法，以最大限度地减少化学物质的使用，以最大限度地提高鱼皮中胶原蛋白的产量。 构成：使用超声波提取胶原的方法包括以下步骤：用酸溶液中的超声波处理鱼皮以获得胶原提取物; 分离胶原蛋白和超声波加工鱼皮; 并重复前述步骤以获得胶原蛋白。 酸溶液为0.01-0.5M乙酸。 超声波处理步骤在0-10℃下以20kHz的频率进行0.1-24小时
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