-
公开(公告)号：KR1020040072417A
公开(公告)日：2004-08-18
申请号：KR1020030008891
申请日：2003-02-12
Applicant: 한국식품연구원
IPC: A23L2/02
Abstract: PURPOSE: A method of making a Welsh onion beverage by extracting and concentrating Welsh onions(Allium fistulosum) is provided. The product is improved in its flavor and taste while creating the functional components as it were. CONSTITUTION: A Welsh onion extract is obtained by the following several methods: adding Welsh onions 1 to 5 times with water and extracting it for 1 to 2hr at 80 to 100deg.C; adding Welsh onions 1 to 5 times with a solvent and extracting it for 1 to 2hr; or adding Welsh onions 1 to 5 times with water and extracting it for 1 to 2hr at 115 to 120deg.C. The Welsh onion beverage is obtained by mixing the Welsh onion extract, 0.03 to 0.06% by weight of one or more flavors selected from apple flavor, mixed fruit flavor and sugar flavor, 10 to 15% by weight of one or two or more sugars selected from honey, high fructose corn syrup and pure sugar, 0.5 to 1.5% by weight of one or more sugar alcohols selected from maltitol, sorbitol, xylitol, erythritol and mannitol, 0.2 to 0.3% by weight of citric acid, 0.03 to 0.06% by weight of taurine, 0.03 to 0.06% by weight of edible pigments and 0.001 to 0.003% by weight of vitamin C.
Abstract translation: 目的：通过提取和浓缩威尔士洋葱（葱属鸢尾）制作威尔士洋葱饮料的方法。 该产品的风味和味道得到改善，同时产生功能性成分。 构成：通过以下几种方法获得威尔士洋葱提取物：用水加入威尔士洋葱1〜5次，在80〜100℃下萃取1〜2小时; 用溶剂加入威尔士洋葱1〜5次，萃取1〜2小时; 或加入威尔士洋葱1〜5次，并在115〜120℃下提取1〜2小时。 通过将威尔士洋葱提取物，0.03至0.06重量％的一种或多种选自苹果香料，混合水果风味剂和糖味的香料混合，选择10至15重量％的一种或两种或更多种糖，从而获得威尔士洋葱饮料 从蜂蜜，高果糖玉米糖浆和纯糖，0.5〜1.5重量％的一种或多种选自麦芽糖醇，山梨糖醇，木糖醇，赤藓糖醇和甘露糖醇的糖醇，0.2〜0.3重量％的柠檬酸，0.03〜0.06重量％ 牛磺酸的重量，0.03〜0.06重量％的食用颜料和0.001〜0.003重量％的维生素C.
-
公开(公告)号：KR1020030039542A
公开(公告)日：2003-05-22
申请号：KR1020010070491
申请日：2001-11-13
IPC: A23L1/48
Abstract: PURPOSE: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature is provided, thereby maintaining the aroma, color and tissue thereof for a long time at room temperature. CONSTITUTION: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature comprises the steps of: salting Chinese cabbages for 4 to 5 hours; mixing the salted Chinese cabbages with Welsh onion, hot pepper powder, garlic, ginger, onion, a salted anchovy solution, a flavoring agent and sugar; inserting them into a vessel and fermenting them at 10 deg. C to pH 4.0 to 4.1; preparing a pork stock; adding garlic, ginger, sugar, salt, a flavoring agent and a thickening stabilizer into the stock, and it; adding kimchi, boiled pork meat, onion, bean curd and natural coloring agents into the stock, followed by heating and cooling; and retort packing the kimchi pot stew followed by sterilization.
Abstract translation: 目的：提供一种在室温下具有延长储存的即食泡菜炖制品的制备方法，从而在室温下长时间保持其香气，颜色和组织。 规定：准备在室温下延长储存的即食泡菜锅炖制品的方法包括以下步骤：将白菜腌制4至5小时; 将咸黄菜与威尔士洋葱，辣椒粉，大蒜，姜，洋葱，盐渍鲥鱼溶液，调味剂和糖混合; 将其插入容器中并在10度发酵。 C至pH 4.0至4.1; 准备猪肉; 将大蒜，姜，糖，盐，调味剂和增稠稳定剂加入到料中; 将泡菜，煮猪肉，洋葱，豆腐和天然着色剂加入到料中，然后加热和冷却; 并蒸煮包装泡菜锅，然后灭菌。
-
33.发明公开갑각류 또는 키틴 제조부산물로부터 색소를 분리하는 방법및 이를 주원료로 하는 어류 또는 산란계용 착색제 조성물 失效用于通过使用相同颜料作为主要组分的鱼和蛋白质从分离产物和蛋白质和染色剂中分离颜料的方法
公开(公告)号：KR1020020044920A
公开(公告)日：2002-06-19
申请号：KR1020000074180
申请日：2000-12-07
Applicant: 한국식품연구원
IPC: A23K1/16
CPC classification number: A23K50/80 , A23K20/147 , A23K20/163 , A23K50/75 , C07B63/04
Abstract: PURPOSE: Provided are a method for easily separating pigment from chitin by-products and Crustacean and a coloring agent for fish and laying hen using the same pigment as a main component. CONSTITUTION: The method for separating pigment from Crustacea or chitin by-products comprises the steps of: collecting the waste water generated from a decalcium procedure in an acid treatment process of Crustacea or a chitin production process, and the waste water generated from an alkali treatment process of Crustacea or a deprotein procedure of a chitin production process; mixing the waste water; regulating the hydrogen concentration of the waste water mixture to an appropriate pH; precipitating pigment and collecting it, wherein the optimal pH is pH 4 or less; and the precipitation is carried out by using 0.05 to 0.5 wt.% of silicic acid or silicate. The coloring agent for fish or laying hen contains 0.5 to 5 wt.% of gelatin, 80 to 99 wt.% of glucose and 0.01 to 0.1 wt.% of antioxidant.
Abstract translation: 目的：提供使用相同颜料作为主要成分，容易地分离颜料与甲壳素副产物和甲壳类以及鱼和产蛋母鸡的着色剂的方法。 构成：从甲壳类或甲壳素副产物中分离颜料的方法包括以下步骤：在甲酸或甲壳质生产过程的酸处理过程中收集由脱钙程序产生的废水，以及从碱处理产生的废水 甲壳素的过程或几丁质生产过程的去蛋白程序; 混合废水; 将废水混合物的氢浓度调节至适当的pH; 沉淀颜料并收集，其中最佳pH为4或更低; 通过使用0.05〜0.5重量％的硅酸或硅酸盐进行沉淀。 用于鱼或产蛋鸡的着色剂含有0.5-5重量％的明胶，80-99重量％的葡萄糖和0.01-0.1重量％的抗氧化剂。
-
公开(公告)号：KR100334132B1
公开(公告)日：2002-04-26
申请号：KR1019990036597
申请日：1999-08-31
Applicant: 한국식품연구원 , 살로만유통 주식회사
IPC: A23L1/315
Abstract: 본발명은키토산올리고당이함유된조미계육의제조방법에관한것으로보다상세하게는항종양활성, 고혈압억제작용, 생체면역활성화, 혈당치의저하등 기능성이우수한키토산올리고당 0.05-3.0 중량%를치카이드 30 중량%, 소금 20 중량%, MSG 4 중량%, 카레 4 중량%, 설탕 5 중량%, 마늘분 15 중량%, 생강분 8 중량%, 후추 3 중량%, 계피 2.5 중량%, 다시다 3 중량%, 미향 5.5 중량% 조성의조미액에첨가한후 계육 100g에대하여상기키토산올리고당이함유된조미액을 20-40 중량% 첨가하고 4℃-30℃에서 2-5시간침지시킴으로써계육의조직내에생체기능성과생체흡수력이우수한키토산올리고당을함유시킨조미계육의제조방법에관한것이다. 본발명은생체기능성성과생체흡수력이우수한키토산올리고당을포함하는조미계육의제조방법을제공함으로써계육의이용도를제고시켜양계산업발전에기여함을목적으로한다.
-
35.发明公开착색도와 난각질 개선을 위한 산란계용 사료조성물 및 그제조방법과 동 사료조성물을 이용하여 제조한 특수란 失效含有蛋白质粉末的层状饲料组合物，用于增强蛋氨酸的含量和蛋白质的强度，其制备方法和生产的特殊蛋白
公开(公告)号：KR1020010088195A
公开(公告)日：2001-09-26
申请号：KR1020000012290
申请日：2000-03-11
Applicant: 한국식품연구원
IPC: A23K1/18
Abstract: PURPOSE: A method for preparing a layer feed composition containing powdered shell of ascidian is provided to enhance the carotenoid content of eggs and the strength of eggshell. CONSTITUTION: The method includes the following steps of: (i) washing and dewatering collected shells of ascidian to remove impurities and the surface water from the shell; (ii) soaking the clearly treated shell of ascidian in an organic solution of which concentration is from 1 to 12 and pH is 1.5-3.0; (iii) dewatering and dehydrating the soaked shell and pulverizing the dried shell into a fixed granule size of at least 50mesh; and then (iv) adding at least 6wt% of the powdered ascidian shell to a normal layer feed composition.
Abstract translation: 目的：提供一种含有粉状壳层的层饲料组合物的制备方法，以提高蛋类胡萝卜素含量和蛋壳的强度。 规定：该方法包括以下步骤：（i）对收集的海底壳进行洗涤和脱水，以从壳中除去杂质和地表水; （ii）将清晰处理的海treated壳浸泡在浓度为1至12，pH为1.5-3.0的有机溶液中; （iii）将浸泡的壳体脱水脱水并将干燥的壳体粉碎成至少50目的固定颗粒尺寸; 然后（iv）将至少6wt％的粉状星形壳加入正常层饲料组合物中。
-
Patent Agency Ranking
-
-
公开(公告)号：KR101891623B1
公开(公告)日：2018-08-24
申请号：KR1020170140432
申请日：2017-10-26
Applicant: 한국식품연구원
CPC classification number: A23L13/10 , A23L7/198 , A23L13/42 , A23L27/10 , A23L29/212 , A23L29/35 , A23P10/28 , A23V2002/00
Abstract: 본발명은불고기큐브및 이의제조방법에관한것으로 (A) 양념된생불고기, 곡물가루및 전분으로이루어진군에서선택된 1종이상및 말토덱스트린을혼합하는단계; (B) 혼합물을가열하여조리하는단계; (C) 조리된혼합물을건조시키는단계; (D) 건조된혼합물을분쇄하여분말화시키는단계; 및 (E) 분말을큐브형태로성형하는단계;를포함함으로써, 우수한풍미와함께장기유통이쉽고, 라면스프, 카레, 스프등 불고기맛을강화하기위한요리를제조시 쉽게이용될수 있다.
-
-
公开(公告)号：KR101715041B1
公开(公告)日：2017-03-23
申请号：KR1020140081290
申请日：2014-06-30
Applicant: 한국식품연구원
Abstract: 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 치료용약학적조성물에관한것이다. 또한, 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 완화를위한건강기능식품에관한것이다. 본발명의조성물은초음파로추출함으로써, 종래의추출물보다항염증활성이우수한효과가있다.
Abstract translation: 本发明涉及用于预防和治疗含有褐藻类超声提取物作为活性成分的炎性疾病的药物组合物。 本发明还涉及用于预防和缓解含有褐藻提取物作为活性成分的炎性疾病的保健功能食品。 通过用常规提取物的超声波提取，本发明的组合物具有优异的抗炎活性。
-
-
-
-
-
-
-
-
-
Search Results
111
records
(took 0.023 seconds)
