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公开(公告)号：KR1020120070388A
公开(公告)日：2012-06-29
申请号：KR1020100131921
申请日：2010-12-21
CPC classification number: A23L27/10 , A23L13/52 , A23L13/65 , A23L27/88 , A23V2002/00
Abstract: PURPOSE: A meat processed product and a producing method thereof are provided to use green tea components for improving the flavor of the meat processed product including sausage and ham. CONSTITUTION: A producing method of a meat processed product comprises the following steps: mixing 1-5 parts of green tea leaves by weight, 1-2 parts of roasted green tea powder by weight, and 0.05-3 parts of green tea hot water extract by weight to obtain a green tea flavor improving composition; adding 0.1-2 parts of brown rice by weight to the composition; and produce the meat processed product using the tea flavor improving composition.
Abstract translation: 目的：提供肉加工产品及其制造方法，以使用绿茶成分来改善包括香肠和火腿在内的肉加工产品的风味。 构成：肉加工产品的生产方法包括以下步骤：将1-5份重量的绿茶叶，1-2份重量的焙炒绿茶粉混合，并加入0.05-3份绿茶热水提取物 以获得绿茶风味改善组合物; 向组合物中加入0.1-2份重量的糙米; 并使用茶味改善组合物生产肉加工产品。
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公开(公告)号：KR1020120000307A
公开(公告)日：2012-01-02
申请号：KR1020100060611
申请日：2010-06-25
CPC classification number: A21D13/38 , A21D2/34 , A23L13/03 , B65B25/065
Abstract: PURPOSE: Pocket-shaped bread using grilled and marinated Korean native beef(bulgogi), and a producing method thereof are provided to use non-preferred portions of the Korean native beef to obtain processed beef products. CONSTITUTION: A producing method for pocket-shaped bread using bulgogi comprises the following steps: mixing 60-70wt% of raw meat and 30-40wt% of seasoning materials before heating; slicing lettuce, tomato, cucumber, and onions after washing; spreading the vegetable slices before spreading sauce, and adding heated beef ingredients before wrapping all the ingredients with wrapping paper; and inserting the ingredients into pocket-shaped bread. The seasoning materials are selected from the group consisting of garlic, salt, black pepper powder, sugar, onions, fruit juice, cooking syrup, cooking liquor, and chemical seasoning.
Abstract translation: 目的：提供使用烧烤和腌制的韩国本土牛肉（bulgogi）的口袋形面包及其生产方法，以使用韩国本地牛肉的非优选部分获得加工牛肉制品。 构成：使用膨化袋的口袋式面包的制作方法，包括以下步骤：加热60-70重量％的生肉和30-40重量％的调味料; 切片莴苣，番茄，黄瓜和洋葱洗后; 在散布酱汁之前撒播蔬菜片，并在用包装纸包裹所有成分之前加入加热的牛肉原料; 并将成分插入口袋形面包中。 调味料选自大蒜，盐，黑胡椒粉，糖，洋葱，果汁，烹饪糖浆，蒸煮酒和化学调味料。
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公开(公告)号：KR1020120000301A
公开(公告)日：2012-01-02
申请号：KR1020100060599
申请日：2010-06-25
CPC classification number: A23G3/44 , A23G3/545 , A23L13/20 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A confectionery containing Korean native beef, and a producing method thereof are provided to use non-preferred portions of the beef to produce processed beef products. CONSTITUTION: A producing method for a confectionery containing Korean native beef comprises the following steps: mixing 65-80wt% of raw meat, 5-10wt% of pork back fat, and 15-20wt% of subsidiary materials as a confectionery filling material; mixing 60wt% of confectionery mix, 30wt% of egg, 5wt% of water, 2.5wt% of refined rice wine, and 2.5wt% of cooking oil to obtain a confectionery dough skin; inserting the confectionery dough skin into upper and lower heated confectionery frames, and adding the confectionery filling material before closing the frames; and heating the frames at 150-200 deg C.
Abstract translation: 目的：提供含有韩国本地牛肉的糖果及其制造方法，以使用牛肉的非优选部分来生产加工的牛肉制品。 构成：含有韩国本地牛肉的糖果的生产方法包括以下步骤：将65-80重量％的生肉，5-10重量％的猪肉背脂肪和15-20重量％的辅料作为糖果填充材料混合; 混合60重量％的糖果混合物，30重量％的蛋，5重量％的水，2.5重量％的精米酒和2.5重量％的食用油，以获得糖果面团皮; 将糖果面团皮肤插入上下加热糖果框架，并在关闭框架之前添加糖果填充材料; 并在150-200℃加热框架
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公开(公告)号：KR1020110062001A
公开(公告)日：2011-06-10
申请号：KR1020090118562
申请日：2009-12-02
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for isolating collagen is provided to ensure environmentally-friendly property and cheaply isolate marine collagen. CONSTITUTION: A method for isolating collagen comprises: a step of adding an acidic solvent and performing sonication at 20 kHz of frequency and 0-10°C for 0.1-24 hours; a step of centrifuging the extract to obtain supernatant; a step of adding sodium chloride(NaCl) to the supernatant; and a step of isolating precipitate. The acidic solvent is acetic acid.
Abstract translation: 目的：提供一种分离胶原蛋白的方法，以确保环保的性质，并且便宜地隔离海洋胶原蛋白。 构成：用于分离胶原的方法包括：加入酸性溶剂并以20kHz的频率和0-10℃进行超声处理0.1-24小时的步骤; 离心提取物获得上清液的步骤; 向上清液中加入氯化钠（NaCl）的步骤; 和分离沉淀物的步骤。 酸性溶剂是乙酸。
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公开(公告)号：KR100296790B1
公开(公告)日：2001-10-26
申请号：KR1019980045659
申请日：1998-10-29
IPC: A23L1/325
Abstract: (목적) 호남 해안지방의 전통식품의 하나인 고추장굴비 제조에 관한 것으로 기존의 제조 공정을 개선하여 가공효율을 증진시키고, 제품의 수율을 향상시키는데 있다.
(구성) 머리부위, 비늘을 제거한 굴비를 품온을 -30℃ 이하 동결시킨 것을 동결 분쇄하고 수분 10∼40wt% 건조한 굴비분말 1∼2부에 고추장 1∼5부 및 첨가제를 혼합 후, 이를 음지에서 숙성시켜 고추장굴비를 제조한다.-
Patent Agency Ranking
公开(公告)号：KR1020000027673A
公开(公告)日：2000-05-15
申请号：KR1019980045659
申请日：1998-10-29
IPC: A23L1/325
Abstract: PURPOSE: A process for preparing a dried yellow corvina is provided which contains the original flavor, reduces labor costs, and saves a period of production by inhibiting the acidification of lipids in the dried yellow corvina. CONSTITUTION: A process for preparing a dried yellow corvina comprises: removing the jowl and scales of a dried yellow corvin a; freezing dried yellow corvina at -30°C or lower; cryogenic crushing it; mixing 1-2 parts of the dried yellow corvina powder with 1-5 parts of a pepper paste and additives such as each 0.5-5 wt% of starch syrup, sorbitol, garlic, and sesame, each 0.2-1.0 wt% of ginger and Codonopsis lanceolata, and each 1.0-3 wt% of onion juice and pear juice; and ripening the mixture for about 15 days in a shaded lot.
Abstract translation: 目的：提供一种制备干燥黄色角膜的方法，其包含原始风味，降低人工成本，并通过抑制干燥黄色角膜中脂质的酸化来节省生产时间。 构成：制备干燥黄色corvina的方法包括：去除干黄色corvin a的下颚和鳞片; -30℃以下冷冻干燥的黄色角质层; 低温破碎 将1-2份干燥的黄色corvina粉末与1-5份胡椒糊剂和各种添加剂如0.5-5重量％的淀粉糖浆，山梨醇，大蒜和芝麻混合，每个0.2-1.0重量％的姜和 党参，每1.0-3重量％的洋葱汁和梨汁; 并将混合物成熟15天左右。
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公开(公告)号：KR101806783B1
公开(公告)日：2017-12-08
申请号：KR1020160070552
申请日：2016-06-07
Applicant: 한국식품연구원
CPC classification number: A61K36/28 , A23L33/105 , A23V2002/00 , A23V2200/308 , A23V2300/48 , A61K8/02 , A61K8/97 , A61K2800/82 , A61Q19/00
Abstract: 본발명은우엉의초음파추출물및 이의추출방법에관한것이며, 보다상세하게는초음파추출법을이용하여항산화, 항염및 항암효과가있는우엉추출물및 이를효과적으로제조하는방법에관한것이다. 본발명에따른우엉초음파추출물의제조방법은우엉에용매를첨가한후 특정조건하에서초음파를처리함에따라우엉내에포함되어있는유효성분을효과적으로추출할수 있으며, 이러한추출공정을통해추출된우엉초음파추출물의경우항산화, 항염, 항암활성이우수한효과를가진다. 따라서본 발명의상기방법을통해제조된우엉초음파추출물의경우다양한기능성을가진소재로서의약품, 식품, 화장품등 다양한산업분야에유용하게사용될수 있다. 특히우엉은천연약용식물로서식용이가능하므로이로부터유래한추출물을유효성분으로포함하는본 발명의조성물은장기간사용에도안전한이점을가진다.
Abstract translation: 本发明涉及到制造的方法涉及一种超声波萃取物和萃取物，牛蒡的方法，并且更具体地，使用具有抗氧化，消炎和抗肿瘤效果超声提取牛蒡提取物，以及它有效。 本发明的超声波牛蒡提取物的制造方法，能够有效地抽取包含在牛蒡的活性成分，如随后加入的溶剂的至牛蒡处理在一定条件下的超声波，从这些提取过程中提取的牛蒡超声提取的 抗氧化，抗炎和抗癌活性。 因此，由本发明具有各种功能的材料的方法中制备的超声牛蒡提取物也可以是在多种行业中，包括药品，食品，化妆品等是有用的。 牛蒡是特别是含有由天然药用植物来源的提取物，本发明的可容易hameuroyi格式化作为有效成分具有这样的优点，以确保长期使用的组合物。
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公开(公告)号：KR1020170006148A
公开(公告)日：2017-01-17
申请号：KR1020150096653
申请日：2015-07-07
Applicant: 한국식품연구원
Abstract: 본발명은 (a) 건조표고버섯을분쇄하여분쇄분말을얻는단계; 및 (b) 상기분쇄분말에용매를가하고, 25℃내지 70℃의온도에서 1시간내지 6시간동안초음파처리하여초음파추출하는단계를포함하는표고버섯추출물의제조방법및 그에따라제조된표고버섯추출물; 및상기표고버섯추출물을유효성분으로함유하는항암용약제학적조성물에관한것으로, 본발명의표고버섯추출물제조방법에따르면가용성고형분및 β-글루칸의함량이높고, 항암효과가있는고기능성표고버섯추출물의제조가가능한바, 의약분야등 관련산업분야에서널리활용될수 있다.
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