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公开(公告)号：KR100381914B1
公开(公告)日：2003-05-01
申请号：KR1020000074756
申请日：2000-12-08
Applicant: 한국식품연구원
IPC: A23L1/337
Abstract: PURPOSE: Provided are salted Hizikia fusiforme giving a good appearance, good appetite and unique flavor and its preparation method by heat-treatment, freezing and salt-treatment without using coloring agents. CONSTITUTION: The manufacturing method comprises the steps of: heat-treating fresh Hizikia fusiforme to inactivate enzymes causing decoloration; freezing it to inactivate enzymes in chlorophyll of Hizikia fusiforme and to maintain its properties in thallus thereof; salting Hizikia fusiforme to control its properties and to inhibit microbial and enzyme actions; removing salting solution from the salted Hizikia fusiforme; and packing Hizikia fusiforme and storing it at low-temperature.
Abstract translation: 用途：本发明提供了一种不需使用着色剂，通过热处理，冷冻和盐处理而制成的具有良好外观，食欲和独特风味的Hizikia fusiforme及其制备方法。 组成：制造方法包括以下步骤：热处理新鲜Hizikia fusiforme以使酶失活，从而导致脱色; 将其冻结以灭活Hizikia fusiforme的叶绿素中的酶并保持其在菌体中的性质; 将Hizikia fusiforme腌制以控制其性质并抑制微生物和酶的作用; 从盐腌的Hizikia fusiforme中除去盐溶液; 并包装Hizikia fusiforme并在低温下储存。
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公开(公告)号：KR1020020045332A
公开(公告)日：2002-06-19
申请号：KR1020000074756
申请日：2000-12-08
Applicant: 한국식품연구원
IPC: A23L1/337
Abstract: PURPOSE: Provided are salted Hizikia fusiforme giving a good appearance, good appetite and unique flavor and its preparation method by heat-treatment, freezing and salt-treatment without using coloring agents. CONSTITUTION: The manufacturing method comprises the steps of: heat-treating fresh Hizikia fusiforme to inactivate enzymes causing decoloration; freezing it to inactivate enzymes in chlorophyll of Hizikia fusiforme and to maintain its properties in thallus thereof; salting Hizikia fusiforme to control its properties and to inhibit microbial and enzyme actions; removing salting solution from the salted Hizikia fusiforme; and packing Hizikia fusiforme and storing it at low-temperature.
Abstract translation: 目的：提供盐渍黑曲霉，具有良好的外观，良好的食欲和独特的风味及其制备方法，无需使用着色剂进行热处理，冷冻和盐处理。 构成：制造方法包括以下步骤：热处理新鲜的Hizikia fusiforme以灭活引起脱色的酶; 冷冻它以灭活拟南芥的叶绿素中的酶，并保持其在沙棘中的性质; 盐化Hizikia fusiforme以控制其性质并抑制微生物和酶的作用; 从盐渍的Hizikia fusiforme中除去盐析溶液; 并包装Hizikia fusiforme并将其储存在低温下。
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43.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。
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公开(公告)号：KR100333837B1
公开(公告)日：2002-04-25
申请号：KR1019990022838
申请日：1999-06-18
Applicant: 한국식품연구원
IPC: C07K1/00
Abstract: 본발명은어육으로부터고품질기능성펩티드(peptide)의제조방법에관한것으로서, 어육을수세하는전처리하는전처리공정과; 전처리한어육에알칼리용액을가하여지질을제거하는탈지공정; 상기탈지공정에서탈지된어육에단백질분해효소를첨가하여 2회가수분해하는가수분해공정; 이어활성백토및 규조토를사용하여감압여과하고여과막으로재여과하는여과공정; 상기여과공정을거친여과물을진공농축기로농축하는농축농정및; 진공동결건조하는건조공정으로이루어져어육을효소가수분해하고여과조제를사용함으로써고품질의항고혈압기능성펩티드를제조할수 있고, 생산된어육유래의펩티드는항고혈압효과가높고, 색택이우수하며, 이취를줄여품질특성을향상시킬수 있는장점이있는것이다.
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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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Patent Agency Ranking
公开(公告)号：KR100196679B1
公开(公告)日：1999-06-15
申请号：KR1019970013467
申请日：1997-04-11
Applicant: 한국식품연구원
IPC: A23L1/337
Abstract: 본 발명은 고품질의 한천의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 EDTA염(ethylenediaminetertraacetic acid salt)을 이용함으로써, 황산기와 회분 함량이 낮고 겔 강도가 증가된 고품질 한천의 제조방법에 관한 것이다. 본 발명은 EDTA염을 처리함으로써 경제성이 높고 간단한 방법으로 한천 중의 회분을 제거하여 한천을 정제하는 방법을 제공한다. 본 발명을 이용함으로써 황산기 및 회분 함량이 감소된 동시에 겔 강도가 증가된 한천을 생산하여 고부가가치의 한천 제품을 개발할 수 있을 것이다.
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公开(公告)号：KR1019970009899B1
公开(公告)日：1997-06-19
申请号：KR1019930029540
申请日：1993-12-24
Applicant: 한국식품연구원
IPC: C08B37/12
Abstract: Agar which has good solubility in cold water, and low viscosity, therefore, can be used as substitute for dietary fiber is provided in this invention. Agar powder or extract of agar is hydrolyzed by chloric acid of pH 1 - pH 3 at the temperature of 20-90 degree Celsius for 1-48 hours, washed to neutralize, then, dried to produce cold-water-soluble agar.
Abstract translation: 在本发明中提供了在冷水中具有良好溶解性的琼脂和低粘度，因此可用作膳食纤维的替代物。 将琼脂粉末或琼脂提取物在20〜90℃的温度下，用pH 1〜pH 3的氯酸水解1-48小时，洗涤中和，然后干燥，生成冷水溶性琼脂。
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公开(公告)号：KR1019970009898B1
公开(公告)日：1997-06-19
申请号：KR1019930029539
申请日：1993-12-24
Applicant: 한국식품연구원
IPC: C08B37/12
Abstract: adding chitosan and ethanol to a 1-5% agar solution, precipitating agaropectin contained in the agar while stirring, adding ethanol three times as much as a supernatant, and separating a precipitate via a glass filter, depressurizing and drying the precipitate to reduce sulfuric acid content in the precipitate.
Abstract translation: 在1-5％琼脂溶液中加入壳聚糖和乙醇，搅拌下沉淀琼脂中含有的琼脂胶，加入乙醇三倍于上清液，用玻璃过滤器分离沉淀物，减压干燥沉淀，减少硫酸 沉淀物中的含量。
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公开(公告)号：KR1019940003495A
公开(公告)日：1994-03-12
申请号：KR1019920014928
申请日：1992-08-19
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 해조류를 이용한 음료의 제조방법에 관한 것으로서 특히, 미역, 김, 다시마, 톳 및 원료로 하여 각각 물로 수세하고 탈수한 후, 직경 7.5∼1.0cm의 크기로 세절하고 각각의 해조류속의 유효성분의 효을적인 추춘을 위하여 pH조절을 위한 산 또는 알카리 처 리를 하거나 에탄올로 처 리하여 90∼ 107℃에서 1. 5∼2시간동안 가수분해 하면서 해조속의 유효성성분을 추출하고, 이를 희석 및 여과하는 과정을 거쳐 PH4. 5부근으로 중화한 후, 조미배합하고 탄산가스 3.0kg/㎠를 주입한 다음 밀봉, 살균, 냉각하여 제조하는 것을 특징으로 한다.
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