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公开(公告)号：KR101548131B1
公开(公告)日：2015-08-28
申请号：KR1020130051253
申请日：2013-05-07
Applicant: 한국식품연구원
Abstract: 본발명은카페인의과도한섭취를방지하며, 카페인의긍정적인효과를이용할수 있도록초음파추출기술을이용하여항산화활성은유지되면서도카페인함량은저감시킨녹차추출물을제조하는방법에관한것으로, 더욱상세하게는녹차를 15-25 부피%인에탄올수용액을이용하여 20-30 ℃에서, 20-30 분간초음파를조사함으로써항산화활성이 80-92 %이며, 카페인함량이 13-17 mg/g인녹차추출물을제공한다. 본발명에따른녹차추출물은항산화활성은유지되면서도카페인함량은저감되어식품첨가제또는건강기능식품으로이용이가능하다.
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公开(公告)号：KR101447975B1
公开(公告)日：2014-10-13
申请号：KR1020130031615
申请日：2013-03-25
Applicant: 한국식품연구원
Abstract: 본 발명은 동물성 원료에 하나 이상의 효소를 첨가하는 단계; 동물성 원료에 초음파 처리를 하는 단계; 및 동물성 원료로부터 히알루론산을 분리하는 단계를 포함하는, 히알루론산의 추출 방법을 제공한다. 본 발명의 히알루론산의 추출 방법에 의할 경우, 기존의 히알루론산 추출 방법 보다 더 효율적이면서도 친환경적으로 히알루론산을 추출할 수 있으며, 특히 저분자 히알루론산을 추출함에 유용하다.
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公开(公告)号：KR1020140116714A
公开(公告)日：2014-10-06
申请号：KR1020130031615
申请日：2013-03-25
Applicant: 한국식품연구원
CPC classification number: C12P19/04 , C08B37/0072 , C12Y301/00 , C12Y304/22002
Abstract: The present invention relates to a method for extracting hyaluronic acid, comprising: a step of adding at least one enzyme to an animal raw material, a step of sonicating the animal raw material; and a step of separating hyaluronic acid from the animal raw material. According to the method for extracting hyaluronic acid of the present invention, hyaluronic acid can be extracted more efficiently and environmentally-friendly than an existing hyaluronic aid extraction method. Especially, the present invention is useful for extracting low molecular hyaluronic acid.
Abstract translation: 本发明涉及一种提取透明质酸的方法，包括：向动物原料中加入至少一种酶的步骤，超声处理动物原料的步骤; 以及从动物原料分离透明质酸的步骤。 根据本发明的提取透明质酸的方法，可以比现有的透明质酸助剂提取法更有效且环保地提取透明质酸。 特别地，本发明可用于提取低分子透明质酸。
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公开(公告)号：KR1020140071700A
公开(公告)日：2014-06-12
申请号：KR1020120139577
申请日：2012-12-04
Applicant: 한국식품연구원
CPC classification number: A23L13/00 , A23L3/36 , A23L5/10 , A23V2002/00 , A23V2300/24
Abstract: The present invention relates to a continuous-type method for grilling ribs and a grilled rib product for easy cooking prepared thereby, and the method keeps the ribs which is cut to a predetermined thickness in a roaster at an internal temperature of 260 to 320°C over a duration in which the temperature of the center portion of the ribs reaches 90 to 100°C, so that the method can provide the grilled ribs capable of being commercialized with a good flavor and a good appearance.
Abstract translation: 本发明涉及一种用于烤肋条的连续式方法和由此制备的易于烹饪的烤肋制品，并且该方法将内部温度为260至320℃的烘烤机中切割的肋条保持在预定厚度 在肋的中心部分的温度达到90℃至100℃的持续时间内，使得该方法能够提供具有良好风味和良好外观的商业化的烤肋条。
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公开(公告)号：KR1020130071785A
公开(公告)日：2013-07-01
申请号：KR1020110139205
申请日：2011-12-21
Applicant: 한국식품연구원
Abstract: PURPOSE: A production method of a grilled-meat processed product is provided to improve pH and swelling degree of raw meat, water-holding capacity when cooked and softness. CONSTITUTION: Beef or pork is soaked in alkali water, carbonated water, sodium hydrogen carbonate solution or sodium carbonate solution for 2-12 hours. Pear juice in 5-50 parts by weight per 100 parts by weight of the soaked beef or pork is mixed and aged for 20-50 hours. The aged beef or pork is grilled in an oven with a temperature ranged 180-260 degreeC. Concentration of the sodium hydrogen carbonate solution or the sodium carbonate solution is 0.05-0.5 weight%. One or more of salt selected from soy sauce or salt is added into the pear juice. A step which mixes the pear juice and ages is conducted in a seasoning with the pear juice and salt. The seasoning is a mixture with one or more of sugar selected from sugar, honey or starch syrup; one or more of spice selected from garlic, spring onion, ginger, onion, pepper, and sesame; one or more of beverage selected from refined rice wine, sprite, and water.
Abstract translation: 目的：提供烤肉加工产品的生产方法，以提高生肉的pH和溶胀度，煮熟时的保水能力和柔软度。 规定：将牛肉或猪肉浸泡在碱水，碳酸水，碳酸氢钠溶液或碳酸钠溶液中浸泡2-12小时。 将每100重量份浸泡的牛肉或猪肉的5-50重量份的梨汁混合并老化20-50小时。 老化的牛肉或猪肉烤在烤箱中，温度范围为180-260摄氏度。 碳酸氢钠溶液或碳酸钠溶液的浓度为0.05-0.5重量％。 将一种或多种选自酱油或盐的盐加入到梨汁中。 将梨汁和年龄混合在一起的步骤是用梨汁和盐调味。 调味料是与糖，蜂蜜或淀粉糖中选择的一种或多种糖的混合物; 一种或多种选自大蒜，洋葱，姜，洋葱，胡椒和芝麻的香料; 一种或多种选自精制米酒，小精灵和水的饮料。
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Patent Agency Ranking
公开(公告)号：KR1020120105239A
公开(公告)日：2012-09-25
申请号：KR1020110022934
申请日：2011-03-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A solubilization method of myocardial protein, and a producing method of protein for food are provided to salinize and ultrasonic-processing the base-soluble myocardial protein. CONSTITUTION: A solubilization method of myocardial protein comprises the following steps: suspending the myocardial protein in sodium salt or phosphate having the pH of 8.0-9.5; and ultrasonic-processing the myocardial protein for 20-80 minutes. The sodium slat is m chloride. The myocardial protein is obtained from the pig myocardium. [Reference numerals] (AA) Solubility; (BB) Ultrasonic processing period
Abstract translation: 目的：提供心肌蛋白的溶解方法和食品蛋白质的生产方法，对碱溶性心肌蛋白进行盐化和超声处理。 构成：心肌蛋白的增溶方法包括以下步骤：将心肌蛋白悬浮在pH 8.0-9.5的钠盐或磷酸盐中; 并超声处理心肌蛋白20-80分钟。 钠盐是氯化物。 心肌蛋白从猪心肌获得。 （附图标记）（AA）溶解性; （BB）超声波处理期
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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：KR100495568B1
公开(公告)日：2005-06-16
申请号：KR1020020048502
申请日：2002-08-16
IPC: A23L1/202
Abstract: 본 발명은 적어도 고추장과 공지의 조미성분을 함유하는 고추장 소스조성물에 있어서, 페이스트 상을 구성하는 주된 성분으로 토마토페이스트가 함유됨을 특징으로 하는 고추장 소스조성물 및 그 제조방법에 관한 것이다.
본 발명의 고추장 소스 제조방법은 고추장, 토마토페이스트 및 정제수를 균질화하여 고추장 페이스트를 제조하는 단계; 상기 고추장 페이스트에 전분 및 조미성분을 혼합하고 가열시켜 조미된 고추장 페이스트를 제조하는 단계; 및 상기 조미된 고추장 페이스트에 잔탄검질액, 물엿, 향신료 성분 및 식초를 첨가하는 단계를 포함한다.
상기 구성에 의한 고추장 소스는 독특한 풍미가 함유되어 있어서 지방질이 많은 육류나 피자와 같은 식품에 잘 조화될 뿐만 아니라, 살균처리시 장기 유통이 가능하고 소량의 단위포장이 가능하여 소비자가 쉽게 사용할 수 있다. 또한 본 발명의 고추장 소스는 체중감량 효과와 고혈압의 억제효과가 확인되고 있는 바와 같이 고풍미의 기능성 소스를 제공한다.-
公开(公告)号：KR100462331B1
公开(公告)日：2004-12-17
申请号：KR1020020022743
申请日：2002-04-25
IPC: A23L1/202
Abstract: PURPOSE: Provided is korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect. It maintains its functional properties, such as a taste and flavor even though adding of a pomegranate extract, Benincasa hispida powder, green tea or a mixture thereof, while inhibiting obesity. CONSTITUTION: Korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect is characterized by containing at least one of 0.01-10 wt.% of a pomegranate extract, 0.01-10 wt.% of Benincasa hispida powder, 0.01-10 wt.% of green tea or their mixture, and the balance of general korean fermented hot pepper-soybean paste or korean fermented soybean paste.
Abstract translation: 用途：提供韩国发酵辣椒酱或韩国发酵豆酱减肥效果。 在抑制肥胖的同时，即使添加石榴提取物，辣椒粉，绿茶或其混合物，也能保持其功能特性，例如味道和风味。 组成：具有减肥作用的韩国发酵辣椒酱或韩国发酵豆酱的特征在于，含有石榴提取物0.01-10重量％，石蒜提取物0.01-10重量％ 10重量％的绿茶或其混合物，以及普通韩国发酵辣椒酱或韩国发酵酱油的余量。
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