公开(公告)号：KR1020030078415A

公开(公告)日：2003-10-08

申请号：KR1020020017449

申请日：2002-03-29

Applicant: 한국식품연구원

Inventor： 도정룡 ,  김동수

IPC: A23L1/39

Abstract: PURPOSE: Provided are a kimchi flavoring sauce and a method for manufacturing the same. Therefore, the kimchi flavoring sauce is applied to various kinds of dishes, such as kimchi soup, kimchi stew and the like. CONSTITUTION: A kimchi flavoring sauce is characterized by containing 30-35%(w/w) of salted and fermented fish liquid, 25-3%(w/w) of maltodextrin, 15-20%(w/w) of edible salt, 4-6%(w/w) of lactic acid, 0.5-1.0%(w/w) of malic acid, 0.5-1.0%(w/w) of kimchi flavoring base, 10-15%(w/w) of red hot pepper power, 0.5-1.0%(w/w) of garlic powder, 1-2%(w/w) of yeast extract powder, and 0.1-0.5%(w/w) of sesame oil.

Abstract translation: 目的：提供泡菜调味酱及其制造方法。 因此，将泡菜调味酱适用于各种菜肴，例如泡菜汤，泡菜炖等。 构成：泡菜调味酱的特征在于含有30-35％（w / w）的盐渍和发酵的鱼液，25-3％（w / w）的麦芽糖糊精，15-20％（w / w）的食盐 ，4-6％（w / w）的乳酸，0.5-1.0％（w / w）的苹果酸，0.5-1.0％（w / w）的泡菜调味基料，10-15％（w / w） 红辣椒粉，0.5-1.0％（w / w）的大蒜粉，1-2％（w / w）的酵母提取物粉末和0.1-0.5％（w / w）的芝麻油。

公开(公告)号：KR100377541B1

公开(公告)日：2003-03-26

申请号：KR1019990058779

申请日：1999-12-17

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  김동수 ,  도정룡

IPC: A23L1/39

Abstract: PURPOSE: A method for preparing oyster sauce by using cultivated oyster and by-products generated from processing oyster with various kinds of shells is provided to serve high-quality oyster sauce having improved flavor and being preserved at room temperature for a long time. CONSTITUTION: The method is characterized by the following steps of: (i) getting a shell extract solution by extracting edible parts of kinds of shells with hot water; (ii) producing a shell hydrolytic solution by dissolving the miscella from the extract solution with protein hydrolytic enzyme; (iii) mixing and concentrating the shell extract solution and the shell hydrolytic solution to get an ex tract of shell; (iv) getting sauce base by mixing 10-40% of sugar, 1-2% of soy sauce, 2-10% of salt, 1-10% of starch, 0.1-1.5% of caramel, 0.1-2.5% of MSG, 1-10% of vegetable hydrolytic matter, 1-10% of enzyme extract and 0.1-2% of roux and concentrating the mixture by heating; (v) adding the shell extract and the roux to the sauce base and heating the mixture at 80-100deg.C for 30-60min. to be concentrated; and then (vi) filling the resulting sauce in a pre-sterilized container with maintaining the sauce temperature at 95-100deg.C. The shell extract solution is prepared by washing edible part of oyster, short-necked clam and hard-shelled mussel with 1-3% saline solution, dehydrating, chopping and extracting the edible parts of shell with 2-10times of water or 0.1-1.5% saline solution at 80-110deg.C for 1-7hr and separating the extract.

Abstract translation: 目的：提供一种使用栽培牡蛎和加工牡蛎与各种贝壳产生的副产品来制备蚝油的方法，以提供具有改善的风味和长时间在室温下保存的高品质蚝油。 组成：该方法的特征在于以下步骤：（i）用热水提取各种壳的可食用部分得到壳提取物溶液; （ii）通过用蛋白质水解酶溶解提取物溶液中的混合油生产壳水解溶液; （iii）将壳提取物溶液和壳水解液混合并浓缩以得到壳的外壳; （iv）将10-40％的糖，1-2％的酱油，2-10％的盐，1-10％的淀粉，0.1-1.5％的焦糖，0.1-2.5％的味精 ，植物水解物1-10％，酶提取物1-10％，面糊0.1-2％，加热浓缩; （v）将壳提取物和面酱加入酱汁基料中，并在80-100℃加热混合物30-60分钟。 集中; 然后（vi）将所得的酱汁装入预先灭菌的容器中，同时保持酱汁温度在95-100℃。 壳提取液的制备方法是用1-3％的生理盐水冲洗牡蛎，短颈蛤和硬壳贻贝的可食部分，用2-10倍的水或0.1-1.5的水将壳的可食用部分脱水，切碎和提取 ％盐水溶液在80-110℃加热1〜7小时，分离提取物。

公开(公告)号：KR1020010057037A

公开(公告)日：2001-07-04

申请号：KR1019990058779

申请日：1999-12-17

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  김동수 ,  도정룡

IPC: A23L1/39

CPC classification number: A23L23/00 ,  A23L17/40 ,  A23V2002/00 ,  A23V2300/14

Abstract: PURPOSE: A method for preparing oyster sauce by using cultivated oyster and by-products generated from processing oyster with various kinds of shells is provided to serve high-quality oyster sauce having improved flavor and being preserved at room temperature for a long time. CONSTITUTION: The method is characterized by the following steps of: (i) getting a shell extract solution by extracting edible parts of kinds of shells with hot water; (ii) producing a shell hydrolytic solution by dissolving the miscella from the extract solution with protein hydrolytic enzyme; (iii) mixing and concentrating the shell extract solution and the shell hydrolytic solution to get an ex tract of shell; (iv) getting sauce base by mixing 10-40% of sugar, 1-2% of soy sauce, 2-10% of salt, 1-10% of starch, 0.1-1.5% of caramel, 0.1-2.5% of MSG, 1-10% of vegetable hydrolytic matter, 1-10% of enzyme extract and 0.1-2% of roux and concentrating the mixture by heating; (v) adding the shell extract and the roux to the sauce base and heating the mixture at 80-100deg.C for 30-60min. to be concentrated; and then (vi) filling the resulting sauce in a pre-sterilized container with maintaining the sauce temperature at 95-100deg.C. The shell extract solution is prepared by washing edible part of oyster, short-necked clam and hard-shelled mussel with 1-3% saline solution, dehydrating, chopping and extracting the edible parts of shell with 2-10times of water or 0.1-1.5% saline solution at 80-110deg.C for 1-7hr and separating the extract.

Abstract translation: 目的：提供通过使用栽培牡蛎和加工牡蛎与各种贝壳产生的副产物制备牡蛎酱的方法，以提供具有改善风味并在室温下长时间保存的高品质蚝油。 规定：该方法的特点是：（i）通过用热水提取壳类食物，得到壳提取液; （ii）通过用蛋白质水解酶从提取液中溶解米曲霉制备壳水解溶液; （iii）将壳提取溶液和壳水解溶液混合并浓缩，得到外壳; （iv）通过混合10-40％的糖，1-2％的酱油，2-10％的盐，1-10％的淀粉，0.1-1.5％的焦糖，0.1-2.5％的味精 ，1-10％的植物水解物质，1-10％的酶提取物和0.1-2％的木质素，加热浓缩混合物; （v）将壳提取物和胡萝卜加入酱基中，并将混合物在80-100℃下加热30-60分钟。 要集中 然后（vi）将得到的酱汁填充到预灭菌的容器中，同时保持酱汁温度在95-100℃。 壳提取液通过用1-3％盐水洗涤可食用的牡蛎，短颈蛤和硬壳贻贝，用2-10倍的水或0.1-1.5的水分进行脱水，剁碎和提取壳的可食用部分， ％盐水溶液在80-110℃下进行1-7小时，分离提取物。

公开(公告)号：KR1020000037691A

公开(公告)日：2000-07-05

申请号：KR1019980052338

申请日：1998-12-01

Applicant: 한국식품연구원

Inventor： 김동수 ,  양승용 ,  이남혁 ,  홍상필 ,  도정룡

IPC: A23L1/325

Abstract: PURPOSE: A method of preparing a frozen ground fish meat by treating non-frozen fish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill and grinding with a mass colloider is provided which can use most components of a fish for food without loss of nutritional elements as well as granulating fish finely easily and at low cost. CONSTITUTION: A method comprises removing the head, internal organs from a fish such as a sardine, a walleye pollack and a cuttlefish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill having a sieve of 8 to 12 mm and grinding with a mass colloider having a plate of 0.05 to 0.1 mm. The method is characterized in that the fish is grinded at a material temperature of the frozen product itself without using a coolant such as liquified nitrogen or liquified carbon dioxide. The frozen ground fish meat can be used in the manufacture of patties, nugget and frozen cooking food.

Abstract translation: 目的：一种通过处理非冷冻鱼类，在-20至-80℃的物质温度下冷冻经处理的鱼，用锤式粉碎机粉碎并用大体积胶体研磨来制备冷冻地面鱼肉的方法，其可以 将鱼的大多数成分用于食物，而不会损失营养元素，并且以较低的成本容易地成鱼。 构成：一种方法包括从诸如沙丁鱼，鱼雷花粉和乌贼的鱼中去除头部，内部器官，在-20至-80℃的物料温度下冷冻经处理的鱼，用具有 筛子为8至12mm，并用具有0.05至0.1mm的板的质量胶体研磨。 该方法的特征在于，在冷冻产品本身的材料温度下研磨鱼，而不使用诸如液化氮或液化二氧化碳的冷却剂。 冷冻的地面鱼肉可用于生产馅饼，金块和冷冻烹饪食物。

公开(公告)号：KR1019990003031A

公开(公告)日：1999-01-15

申请号：KR1019970026822

申请日：1997-06-24

Applicant: 한국식품연구원

Inventor： 김동수 ,  홍상필 ,  양승용 ,  이남혁 ,  김영명

IPC: A22C29/00

Abstract: 본 발명은 패류속에 함유된 모래, 뻘 등 불순물의 효과적인 제거를 목적으로 하는 패류의 토사장치 및 방법에 관한 것이다.
본 발명은 배출관 및 공기주입관, 그리고 해수재투입관(2) 및 자연배출관(3) 및 가열장치와 받침망(5)을 갖춘 해수탱크와 이 해수탱크(1)에 여과장치 및 순환펌프(12), 그리고 냉각기(13)등 일련의 냉각장치를 연결하고 이를 다시 해수탱크의 해수재투입관으로 이어지게 한 일련의 순환장치와,
해수는 온도 15-20℃, 염도 2.5-3.0%의 조건으로 하여 24시간 이내 토사시키는 방법을 특징으로 하고 있다.
본원 발명은 패류의 가공이용 및 유통상 가장 큰 문제점으로 지적되어온 패류의 내장 및 육질부 주위에 존재하는 모래, 뻘 등의 이물질을 효율적으로 제거하기 위한 처리조건 및 처리장치를 제공함으로써 소비자들의 기호도를 높히고 패류의 다양한 이용도와 연근해의 어민들에게 부가가치를 높이고 위생적인 안정성을 부여하는 효과가 있다.

公开(公告)号：KR1019960010969B1

公开(公告)日：1996-08-14

申请号：KR1019930025718

申请日：1993-11-29

Applicant: 한국식품연구원

Inventor： 김동수 ,  구재근 ,  도정룡 ,  조길석 ,  김영명

IPC: A23L1/337

Abstract: The toasting method for dried laver pieces (I) consists of (1) solving rice powder 10 parts, sorbitol 1-2 parts and a small quantaties of salt, sugar and seasoning in water 40-60 parts to preparing glue, (2) brushing glue in 1.0-1.5 mm thichness on teflon-coated plate of toasting machine, (3) placing dried laver and warming up the plate for 20-40 min., (5) toasting at 40-50 deg.C for 2-4 hours by hot air or direct heating, and/or (6) frying in oil, and (7) packaging in polyester- polyethylene- aluminum cases. The shape of (I) peels off easily by sorbitol containing glue.

Abstract translation: 干腌片（I）的烘烤方法包括（1）将米粉10份，山梨糖醇1-2份和小量的盐，糖和水调味40-60份制成胶料，（2）刷洗 在烘烤机的特氟龙涂层板上涂上1.0-1.5毫米厚度的胶水，（3）放置干燥的紫菜，将板子加热20-40分钟，（5）在40-50℃烘烤2-4小时 通过热风或直接加热，和/或（6）油炸油炸，和（7）包装在聚酯 - 聚乙烯 - 铝的情况下。 （I）的形状通过含山梨糖醇的胶容易地剥离。

公开(公告)号：KR100071796B1

公开(公告)日：1994-03-14

申请号：KR1019910007243

申请日：1991-05-04

Applicant: 한국식품연구원

Inventor： 유익종 ,  김영붕 ,  김동수

IPC: A23L3/3472

公开(公告)号：KR1019920009302A

公开(公告)日：1992-06-25

申请号：KR1019900018822

申请日：1990-11-20

Applicant: 한국식품연구원

Inventor： 김영명 ,  김동수 ,  구재근 ,  이영철

IPC: A23B4/22

Abstract: 내용 없음

公开(公告)号：KR100047878B1

公开(公告)日：1992-01-14

申请号：KR1019890016235

申请日：1989-11-09

Applicant: 한국식품연구원

Inventor： 김동수 ,  김영명 ,  이영철 ,  구재근

IPC: A23L1/325

公开(公告)号：KR1019910005621B1

公开(公告)日：1991-08-01

申请号：KR1019890016235

申请日：1989-11-09

Applicant: 한국식품연구원

Inventor： 김동수 ,  김영명 ,  이영철 ,  구재근

IPC: A23L1/325

Abstract: A dehydrated fish meat or frozen fish paste is mixed with 2.5 wt.% edible salt, 1.0 wt.% sucrose and 0.5 wt.% sodium inosinic acid, and pulverized to give the paste. The obtd. paste is mixed with 3- 10 wt.% glucose and 3-10 wt.% sorbitol for inhibiting its quality change, emulsifyed with 5-20 wt.% edible oil and quick- freezed at -40 deg.C or less to obtain the final product. The obtd. product is preserved for a long period and has a good elastity.

Abstract translation: 将脱水鱼肉或冷冻鱼酱与2.5重量％食用盐，1.0重量％蔗糖和0.5重量％肌苷酸钠混合，并粉碎，得到糊状物。 有限公司 将糊状物与3-10重量％葡萄糖和3-10重量％山梨糖醇混合以抑制其质量变化，用5-20重量％食用油乳化，并在-40℃或更低温度下快速冷冻，得到 完成品。 有限公司 产品长期保存，弹性好。