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公开(公告)号：KR1020060061281A
公开(公告)日：2006-06-07
申请号：KR1020050133486
申请日：2005-12-29
CPC classification number: A23C9/18 , A23C9/152 , A23L33/105 , A23L33/19 , A23L33/21
Abstract: 본 발명은 해초류를 포함하는 정제 우유(tablet milk) 및 이의 제조방법에 관한 것이다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 간단하게 우유를 섭취할 수 있을 뿐만 아니라 편식하는 사람들 및 병중인 환자에게 다양한 영양소를 공급하기 용이하다.
한편 본 발명에 의해 제조한 정제 우유는 해초류 성분을 포함하고 있어 해초류에 함유된 영양성분을 용이하게 섭취할 수 있다.
또한 본 발명의 정제 우유는 첨가되어지는 기능성 성분에 따라 다양한 기능성, 관능성을 지닌 정제 우유를 제공할 수 있다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 휴대, 저장, 운반이 용이하다.
본 발명의 정제 우유는 정제(tablet) 형태로 되어 있어 종래의 액상 우유에 비해 냉장보관할 필요가 없이 상온에서 보관할 수 있으며, 또한 정제 우유의 표면을 코팅제로 코팅하여 종래 액상 형태의 우유 보다 보관성을 향상시킬 수 있다.-
公开(公告)号：KR100466002B1
公开(公告)日：2005-01-13
申请号：KR1020020011660
申请日：2002-03-05
Applicant: 한국식품연구원
IPC: A23L1/325
Abstract: PURPOSE: Provided is a method for manufacturing a yellow walleye pollack extract by using an enzyme, particularly protease, thereby increasing the hydrolysis of protein and consequently increasing the extraction rate of the protein. CONSTITUTION: A method for manufacturing a yellow walleye pollack extract is characterized by the steps of: finely cutting and roasting a yellow walleye pollack; dipping the roasted yellow walleye pollack in worm water of 30-70 deg.C containing enzymes and extracting it for 10 hours; and vacuum concentrating the extract at 50-100 deg.C for 1-10 hours.
Abstract translation: 用途：提供了一种通过使用酶，特别是蛋白酶来制造黄角斑pol提取物的方法，由此增加蛋白质的水解并因此提高蛋白质的提取率。 本发明提供了一种制造黄角斑pol提取物的方法，其特征在于以下步骤：精细切割并烘烤黄色斑纹鳕鱼; 将含有酶的30〜70℃的蠕虫水浸泡烤10小时后， 并将提取物在50-100℃真空浓缩1-10小时。
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公开(公告)号：KR1020050000037A
公开(公告)日：2005-01-03
申请号：KR1020030040586
申请日：2003-06-23
Applicant: 한국식품연구원
IPC: A23L1/325
Abstract: PURPOSE: A method for manufacturing of chondroitin containing anchovy is provided, thereby improving functionality of anchovy with preserving the distinct anchovy taste. CONSTITUTION: The method for manufacturing of chondroitin containing anchovy comprises the steps of: preparing fresh or dried anchovy; spraying or dipping the fresh or dried anchovy with or in 1.0 to 7.0% of chondroitin sulfate; removing the chondroitin sulfate from the fresh or dried anchovy for 20 minutes; drying the chondroitin containing fresh or dried anchovy at 40 to 60 deg. C for 40 minutes to 2 hours; and packing the dried chondroitin containing anchovy.
Abstract translation: 目的：提供一种制备含an鱼软骨素的方法，从而改善an鱼的功能，同时保留an鱼味。 构成：含有梧桐的软骨素的制造方法包括以下步骤：制备新鲜或干an鱼; 用或含有1.0〜7.0％硫酸软骨素的新鲜或干燥的鱼喷雾或浸渍; 从新鲜或干an鱼中去除硫酸软骨素20分钟; 将含有新鲜或干an鱼的软骨素干燥至40至60度。 C 40分钟至2小时; 并包装含有an鱼的干燥软骨素。
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公开(公告)号：KR1020030072096A
公开(公告)日：2003-09-13
申请号：KR1020020011660
申请日：2002-03-05
Applicant: 한국식품연구원
IPC: A23L1/325
CPC classification number: A23L17/20 , A23L5/51 , A23L17/65 , A23L33/18 , A23V2002/00 , A23V2250/55 , A23V2300/50
Abstract: PURPOSE: Provided is a method for manufacturing a yellow walleye pollack extract by using an enzyme, particularly protease, thereby increasing the hydrolysis of protein and consequently increasing the extraction rate of the protein. CONSTITUTION: A method for manufacturing a yellow walleye pollack extract is characterized by the steps of: finely cutting and roasting a yellow walleye pollack; dipping the roasted yellow walleye pollack in worm water of 30-70 deg.C containing enzymes and extracting it for 10 hours; and vacuum concentrating the extract at 50-100 deg.C for 1-10 hours.
Abstract translation: 目的：提供一种通过使用酶特别是蛋白酶来制造黄色黄鳝提取物的方法，从而增加蛋白质的水解，从而提高蛋白质的提取速度。 构成：制造黄色黄鳝提取物的方法的特征在于：切割和焙烧黄色的黄花菜; 将烤黄色的黄花菜浸入含有30-70℃的蠕虫水中，并提取10小时; 并将提取物在50-100℃真空浓缩1-10小时。
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公开(公告)号：KR1020020017751A
公开(公告)日：2002-03-07
申请号：KR1020000051264
申请日：2000-08-31
Applicant: 한국식품연구원
IPC: A23B4/00
Abstract: PURPOSE: Provided is a method of canning the seasoned seafood with the liquid packaging medium such as water and edible oil. The seafood is just seasoned and sterilized in vacuum in this method of canning. The method has advantage of keeping the texture, color, flavor, moisture and nutrients of the original raw material. It also reduces the energy in manufacturing because heat penetrate fast to the solid in the can because there is no packing media. CONSTITUTION: The method comprises: an introducing step of the seafood into the can after it is cut, heated roundly at 90-95deg.C for 3-5 minutes and coated with seasoned sauce; a sealing step in the de-gassing system equipped with controller of vacuum and temperature, after controlling vacuum rate to 15-60cmHg inside the can; and a sterilizing step of the above sealed can at 4.0deg.F. The above seasoning sauce is composed of 20-30% red pepper paste, 10-25% of sugar syrup, 5-8% of the tomato paste, 4-7% of vinegar, 3-6% of garlic powder, 3-5% of onion powder and 0.5-0.6% MSG.
Abstract translation: 目的：提供用水和食用油等液体包装介质罐装经验丰富的海鲜的方法。 在这种罐装方法中，海鲜只是经过真空灭菌灭菌。 该方法具有保持原始原料的质地，颜色，风味，水分和营养成分的优点。 它也降低了制造中的能量，因为热量不会穿过罐中的固体，因为没有包装介质。 构成：该方法包括：将海鲜切成罐后，在90-95℃下圆形加热3-5分钟，涂上调味酱; 在装有真空和温度控制器的除气系统中，在罐内的真空率控制在15-60cmHg之后的密封步骤; 和上述密封罐的灭菌步骤为4.0deg.F。 上述调味酱由20-30％的红辣椒糊，10-25％的糖浆，5-8％的番茄酱，4-7％的醋，3-6％的大蒜粉，3-5份 百分比的洋葱粉和0.5-0.6％的味精。
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Patent Agency Ranking
公开(公告)号：KR1020010046939A
公开(公告)日：2001-06-15
申请号：KR1019990050920
申请日：1999-11-16
Applicant: 한국식품연구원
Abstract: PURPOSE: Provided is a method for preparing a high quality anchovy sauce having excellent shiny gloss and small deposit during storage and distribution. CONSTITUTION: The method comprises steps of: (i) adding 22.5-27.5 weight of salt to washed anchovies; (ii) fermenting the anchovies of the step (i) for 16-20 months to prepare an anchovy sauce; (iii) adding 1-7 weight of filtering aid or activated carbon to the anchovy sauce and stirring the mixture for 0.5-2 hours; and (iv) filtering the mixture of the step (iii) with 0.4-0.5 micrometer membrane and packing the filtered mixture.
Abstract translation: 目的：提供在储存和分配过程中制备具有优异光泽光泽和小沉积物的高品质an鱼酱的方法。 构成方法：该方法包括以下步骤：（i）向洗净的cho鱼中加入22.5-27.5重量的盐; （ii）将步骤（i）的鲥鱼发酵16-20个月以制备鲥鱼酱; （iii）向cho鱼酱中加入1-7重量的助滤剂或活性炭，搅拌混合物0.5-2小时; 和（iv）用0.4-0.5微米膜过滤步骤（iii）的混合物并包装过滤的混合物。
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公开(公告)号：KR1020100115230A
公开(公告)日：2010-10-27
申请号：KR1020090033860
申请日：2009-04-17
Applicant: 한국식품연구원
CPC classification number: A23L31/00 , A23C9/133 , A23L11/07 , A23L33/10 , A23V2002/00 , A23V2300/14 , A61K36/07 , A61K2236/33
Abstract: PURPOSE: A composition for preventing and improving cancer, yogurt and tofu are provided to prevent or improve cancer by including Hypsizigus marmoreus extract. CONSTITUTION: A composition for preventing and improving cancer contains Hypsizigus marmoreus extract acquired by water, ethanol or the mixture of water and ethanol. The Hypsizigus marmoreus extract is obtained after the following steps. The Hypsizigus marmoreus is boiled in the solvent at 50°C or 100°C for 20 hours; eliminates the low molecular materials which has molecular weight under 20kDa; separates neutral polysaccharide; separates acidic polysaccharide. The material for preventing and improving cancer contains 0.01 to 5 weight percentage of the total composition. A cancer preventing and improving yogurt includes 0.1 to 5 weight percentage of the composition. A cancer preventing and improving tofu contains 1 to 10 weight percentage of the composition.
Abstract translation: 目的：提供预防和改善癌症，酸奶和豆腐的组合物，以通过包括Hypsizigus mormoreus提取物来预防或改善癌症。 构成：用于预防和改善癌症的组合物包含由水，乙醇或水和乙醇的混合物获得的Hypsizigus mormoreus提取物。 在以下步骤之后获得麻疹提取物。 将Hypsizigus marmoreus在溶剂中在50℃或100℃下煮沸20小时; 消除了分子量低于20kDa的低分子材料; 分离中性多糖; 分离酸性多糖。 用于预防和改善癌症的材料含有总组合物的0.01至5重量％。 抗癌改善酸奶包含0.1〜5重量％的组合物。 防癌改善豆腐含有1〜10重量％的组合物。
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公开(公告)号：KR100934019B1
公开(公告)日：2009-12-28
申请号：KR1020070127055
申请日：2007-12-07
Applicant: 한국식품연구원
Abstract: 본 발명은 골 연화 어류가공식품의 제조방법에 관한 것이다. 보다 상세하게는 (1) 원료 어류의 위생처리 및 수세 조리공정, (2) 염지 조미 및 수분조절 공정, (3) 진공조리 등 1차 열처리 공정, (4) 2차 가압 열처리 공정, (5) 포장 및 후처리공정으로 이루어지는 것을 특징으로 하는 어피 안정화 및 어골 연화 어류가공식품의 제조방법에 관한 것이다.
본 발명에 의한 어류가공식품은 조미액이나 충전액을 사용하지 않은 상태로 2단계 열처리 과정을 거쳐 충분히 가열처리 되므로 통조림 식품과 동일한 수준의 어골연화 효과가 있어 생선을 뼈채로 식용할 수 있으며 이로 인해 칼슘, 오메가 3 지방산 등 고도불포화지방산, 양질의 단백질과 뮤코다당 등 생선 고유의 영양성분을 쉽게 섭취할 수 있다. 또한 조리가열 중 어육의 과도한 수분유출이 억제되어 일반 조리가열 생선과 동일한 수준의 육즙성 등 식미기호성이 우수하며 어피가 안정되어 조리 후의 품위가 우수한 장점이 있다. 본 발명의 목적은 이러한 품질특성을 갖는 어류의 열처리 가공기술을 제공하는데 있다.
골연화, 어류가공품, 진공조리, 저온유탕, 가압열처리Abstract translation: 本发明提供一种软化骨蒸煮鱼的制备方法，该鱼具有良好的食用口感。 一种软化骨蒸煮鱼的制备方法，包括：对生鱼进行卫生预处理的加工阶段; 腌制食品调味和水平衡加工阶段; 第一热处理阶段，其热凝固鱼的表皮; 第二压力热处理阶段，其软化鱼骨和鱼骨; 以及卫生冷包装的加工阶段。
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公开(公告)号：KR1020090059951A
公开(公告)日：2009-06-11
申请号：KR1020070127055
申请日：2007-12-07
Applicant: 한국식품연구원
Abstract: A preparation method of retort-cooked fishes of softened bone is provided, which obtains excellent eating taste of the fish. A preparation method of retort-cooked fishes of softened bone comprises: a processing stage which hygienically pre-processing the raw fishes; a salted food seasoning and water balancing processing stage; a first heat treatment stage which thermally coagulates the epidermal of fish; a second pressure heat treatment stage which softens flesh and fish bone; and a processing stage which hygienically cold-packaging.
Abstract translation: 提供软化骨的蒸煮熟鱼的制备方法，其获得了鱼的极好的饮食习惯。 软化骨的蒸煮熟鱼的制备方法包括：对生鱼进行卫生预处理的处理阶段; 盐渍食品调味和水分平衡处理阶段; 第一热处理阶段，其热凝结鱼的表皮; 第二压力热处理阶段软化肉骨鱼骨; 以及卫生冷包装的加工阶段。
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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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