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公开(公告)号：KR1020150071329A
公开(公告)日：2015-06-26
申请号：KR1020130158222
申请日：2013-12-18
Applicant: 한국식품연구원
CPC classification number: A23L19/00
Abstract: 본발명은홍삼을팽화시키는단계, 팽화홍삼을유기용매및 물의혼합용매로반복추출후 물로최종추출하는단계및 상기단계에서제조된홍삼추출액을선택적으로혼합하는단계를포함하는팽화홍삼농축액의제조방법과이에의해제조된팽화홍삼농축액에관한것이다. 또한, 본발명은상기홍삼추출액을건조및 선택적으로혼합하는단계를포함하는팽화홍삼농축액분말의제조방법과이에의해제조된팽화홍삼농축액분말에관한것이다. 본발명의제조방법에따라제조된팽화홍삼농축액또는팽화홍삼농축액분말을이용한음료는쓴맛과흙냄새가적고기호도가높다.
Abstract translation: 本发明涉及一种具有增强的适口性的蓬松红参浓缩物和由此制造的膨化的红参浓缩物，其包括以下步骤：制备膨化的红参; 从有机溶剂和水的混合溶剂中重复抽取膨化红参，最后以水萃取; 并选择性地混合前一步骤中制造的红参浓缩物。 此外，本发明涉及膨化红参人造精矿和由此制造的膨化红参浓缩物的制造方法，包括干燥和选择性混合红参浓缩物的步骤。 根据制造方法，膨化的红参浓缩物或使用膨化的红参浓缩粉末的饮料具有高适口性，具有较少的苦味和土壤气味。
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42.发明公开지질 함량이 증대된 난노클로롭시스 오큘라타 변이 균주(ＫＣＴＣ18242Ｐ) 및 이를 이용한 지질 제조 방법 有权突变体NANNOCHLOROPSIS OCULATA菌株KCTC18242P增加的脂肪含量和使用相同菌株制造脂肪的方法
公开(公告)号：KR1020140116713A
公开(公告)日：2014-10-06
申请号：KR1020130031614
申请日：2013-03-25
Applicant: 한국식품연구원
Abstract: The present invention relates to a mutant Nannochloropsis oculata strain (KCTC18242P) with an increased intercellular lipid content and a method for manufacturing lipid using the same. According to the present invention, provided is a mutant Nannochloropsis oculata strain with high growth rate and an increased lipid content. Moreover, the mutant Nannochloropsis oculata strain of the present invention provides a mutant strain having a low pigment content compared with wild-type Nannochloropsis oculata to simplify a biodiesel separation process.
Abstract translation: 本发明涉及具有增加的细胞间脂质含量的突变体Nannochloropsis oculata菌株（KCTC18242P）和使用其的制备脂质的方法。 根据本发明，提供了具有高生长速率和增加的脂质含量的突变体Nannochloropsis oculata菌株。 此外，本发明的突变体Nannochloropsis oculata菌株提供了与野生型Nannochloropsis oculata相比具有低颜料含量的突变菌株，以简化生物柴油分离过程。
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公开(公告)号：KR101418531B1
公开(公告)日：2014-07-14
申请号：KR1020100102773
申请日：2010-10-21
Applicant: 한국식품연구원
Abstract: 내용물 및 내용물의 외부에서 내용물을 보호하는 껍질을 갖는 종자의 탈피방법은, 상하로 배치되는 상부 맷돌 및 하부 맷돌을 이용하여, 상부 맷돌의 저면 및 하부 맷돌의 상면 사이에 상부 맷돌 및 하부 맷돌의 중심부에서 가장자리를 향하여 아래로 경사지게 형성되는 분쇄 공간을 형성하는 단계; 상부 맷돌 및 하부 맷돌의 간격을 조절하여, 분쇄 공간의 높이를 조절하는 단계; 상부 맷돌의 중심부에 형성된 종자 투입구를 통해서 분쇄 공간으로 종자를 투입시키는 단계; 및 상부 맷돌 및 하부 맷돌 중 적어도 어느 하나를 회전시켜, 종자를 분쇄 공간에서 점차 직경이 증가하는 원호를 형성하는 분쇄 경로를 따라서 이동시킴으로써, 껍질을 분쇄시키는 단계를 포함할 수 있다.
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公开(公告)号：KR1020140048906A
公开(公告)日：2014-04-24
申请号：KR1020140024945
申请日：2014-03-03
Applicant: 한국식품연구원
IPC: A61K31/352 , A61K31/35 , A61P35/00
Abstract: The present invention relates to a method for manufacturing a composition comprising catechin-acetaldehyde condensates and antioxidant or anticancer use thereof. More specifically, the present invention relates to a method for manufacturing a condensate composition of the chemical formula 1 which manufactures the condensate composition of the chemical formula 1 by adding catechin and acetaldehyde with a molar ratio of 1:1 to 1:5 into a solvent. According to the present invention, the catechin-acetaldehyde condensates can be manufactured for each molecular weight through a simple process and anticancer and antioxidant effects of the manufactured composition have significantly improved effects than catechin monomer.
Abstract translation: 本发明涉及一种制造包含儿茶素 - 乙醛缩合物和抗氧化剂或其抗癌剂的组合物的方法。 更具体地说，本发明涉及一种制造化学式1的冷凝物组合物的方法，该方法是通过将儿茶素和摩尔比为1:1至1:5的乙醛加入到溶剂中制备化学式1的冷凝物组合物 。 根据本发明，通过简单的工艺可以制备每种分子量的儿茶素 - 乙醛缩合物，制成的组合物的抗癌和抗氧化作用比儿茶素单体显着改善。
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公开(公告)号：KR1020130120826A
公开(公告)日：2013-11-05
申请号：KR1020120043998
申请日：2012-04-26
CPC classification number: C12G3/06 , C12G3/02 , C12H1/0408
Abstract: The present invention relates to a production method of Pinus koraiensis leaf diffusion wine which comprises the following steps: a step of dipping Pinus koraiensis leaves in spirits; a step of diffusing the mixture from the previous step at 15-25 for 25-65 days; and processing the result with activated charcoal. The Pinus koraiensis leaf diffusion wine which high quality and the health functionality of the Pinus koraiensis leaves is obtained by using Pinus koraiensis leaves which are byproducts obtained from producing liquid tea of fresh Pinus koraiensis leaves or the Pinus koraiensis leaves. [Reference numerals] (AA) Dipping;(BB) Producing wine maintaining 10% alcohol, Pinus koraiensis leaf;(CC) Filtering;(DD) Processing the result with activated charcoal;(EE) Adding 0.05% activated charcoal, filter it with filter paper after stirring for one hour;(FF) Maturing;(GG) Flavoring;(HH) Fruit concentrate liquid, acidulant, sweetener, vitamin C, salt;(II) Putting it into a bottle;(JJ) Sterilizing;(KK) Hydrothermally sterilizing after putting it into a bottle (cooling the content after the content reaches 68);(LL) Maturing (10)
Abstract translation: 本发明涉及一种生产方法，该方法包括以下步骤：将甘草叶浸入烈酒中; 将上一步骤的混合物在15-25度扩散25-65天; 并用活性炭处理结果。 通过使用由生产新鲜的红松科植物叶或马尾松叶的液体茶获得的副产品的松果科叶子获得了高产品质和保鲜功能的松属红松叶子扩散酒。 （参考号）（AA）浸渍;（BB）生产保持10％酒精的葡萄酒，Koraiensis叶;（CC）过滤;（DD）用活性炭处理结果;（EE）加入0.05％活性炭，过滤 搅拌1小时后的滤纸;（FF）成熟;（GG）调味;（HH）果实浓缩液，酸化剂，甜味剂，维生素C，盐;（II）将其放入瓶中;（JJ）灭菌;（KK ）将其放入瓶中进行水热消毒（含量达到68后冷却内容物）;（LL）成熟（10）
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Patent Agency Ranking
公开(公告)号：KR1020130120053A
公开(公告)日：2013-11-04
申请号：KR1020120043019
申请日：2012-04-25
Applicant: 한국식품연구원
IPC: C12J1/04
Abstract: The present invention relates to a production method of vinegar using red ginseng and brown rice which comprises the following steps: a step of performing alcohol fermentation using brown rice, malt, and yeast; and a step of adding 4-15 wt% of vinegar starter into the fermentation result for acetic acid fermenting the mixture and obtaining the vinegar using the red ginseng and the brown rice. The red ginseng is additionally added to the alcohol fermentation step, the acetic acid fermentation step, or both steps. Fermentation efficiency and functional quality are improved by the invention, and the vinegar using the red ginseng and the brown rice in which ginsenoside is changed into ginsenoside (Rg3) can be obtained. [Reference numerals] (AA) Prototypes before and after a filtering process;(BB) Before the filtering process;(CC) After the filtering process
Abstract translation: 本发明涉及使用红参和糙米的醋的制备方法，其包括以下步骤：使用糙米，麦芽和酵母进行酒精发酵的步骤; 向发酵结果中加入4-15重量％的醋启动剂，乙酸发酵混合物，并使用红参和糙米获得醋。 另外将红参加入酒精发酵步骤，乙酸发酵步骤或两个步骤。 通过本发明可以改善发酵效率和功能质量，并且可以获得使用人参和人参皂苷变成人参皂苷（Rg3）的糙米的醋。 （AA）滤波处理前后的原型（BB）滤波处理前（CC）滤波处理后
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公开(公告)号：KR101317225B1
公开(公告)日：2013-10-15
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
Abstract: 본 발명은 본 발명은 고구마 퓨레 및 이를 이용한 고구마 식품을 제조하는 방법에 관한 것으로 좀더 자세하게는 고구마를 60 내지 80℃에서 액상 열처리하는 단계; 상기 열처리된 고구마를 90 내지 110℃에서 스팀처리하여 고구마 퓨레를 제조하는 단계; 및 상기 고구마 퓨레에 알긴산 및 황산칼슘을 첨가하여 재성형시킨 고구마 가공 식품을 제조하는 방법에 관한 것이다. 본 발명에 의한 고구마 식품은 재성형하여 제조되었으나 조직감이 고구마 생과를 가공한 제품의 조직감과 유사하며 기호도 또한 뛰어나다.
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公开(公告)号：KR1020130056635A
公开(公告)日：2013-05-30
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23L5/10 , A23L5/11 , A23L5/13 , A23L19/09 , A23L29/256
Abstract: PURPOSE: A manufacturing method of a sweet potato puree is provided to have excellent taste and texture by remolding the sweet potato puree. CONSTITUTION: A manufacturing method of a sweet potato puree comprises a step of heat-treating sweet potato at 60-80°C; a step of manufacturing a sweet potato puree by steam-treating the heat-treated sweet potato at 90-110°C; and a step of remolding a sweet potato-processed food by adding an alginic acid and calcium sulfate. The weight of the sweet potato puree is 82-87 parts by weight, the weight of the alginic acid is 0.75-1.5 parts by weight, and the weight of the calcium sulfate is 0.2-0.4 parts by weight, based on the total weight.
Abstract translation: 目的：通过改造甘薯泥，提供甘薯泥的制造方法，具有极好的味道和质感。 构成：甘薯泥的制造方法包括在60-80℃下热处理甘薯的步骤; 通过在90-110℃下热处理甘薯来制造甘薯泥的步骤; 以及通过添加藻酸和硫酸钙重新制造甘薯加工食品的步骤。 甘薯泥的重量为82-87重量份，藻酸的重量为0.75-1.5重量份，硫酸钙的重量为0.2-0.4重量份，基于总重量。
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公开(公告)号：KR1020130035356A
公开(公告)日：2013-04-09
申请号：KR1020110099589
申请日：2011-09-30
Applicant: 한국식품연구원
CPC classification number: G06F17/30
Abstract: PURPOSE: A method and device for providing information for a color, food, and taste corresponding to the color are provided to select the color which promotes the purchase of a consumer when the color of the food is selected based on the kinds of taste and intensity which are recognized from the color. CONSTITUTION: A color information storage unit(510) includes information for a color system, a color, and a color tone. An association food information storage unit(520) stores the color and association food information for food corresponding to the color. An association taste information storage unit(530) stores the color and association taste information for taste corresponding to the color. A control unit(550) searches the association food information and the association taste information which are matched with one of the colors of the color information storage unit. A color combination information storage unit(540) stores a combination color in which two colors are combined. The color combination information storage unit stores the association taste information corresponding to the combination color. The control unit searches a color corresponding to the association taste information or the association food information. [Reference numerals] (510) Color information storage unit; (520) Association food information storage unit; (530) Association taste information storage unit; (540) Color combination information storage unit; (550) Control unit;
Abstract translation: 目的：提供与颜色相对应的颜色，食物和味道的信息的方法和装置，用于选择当基于味道和强度的种类选择食物的颜色时促进消费者购买的颜色 这些都是从颜色中识别出来的。 构成：颜色信息存储单元（510）包括颜色系统，颜色和色调的信息。 协会食品信息存储单元（520）存储与颜色相对应的食品的颜色和关联食物信息。 关联品味信息存储单元（530）存储与颜色相对应的味道的颜色和关联味道信息。 控制单元（550）搜索与颜色信息存储单元的颜色之一匹配的关联食物信息和关联品味信息。 颜色组合信息存储单元（540）存储组合了两种颜色的组合颜色。 颜色组合信息存储单元存储与组合颜色相对应的关联品味信息。 控制单元搜索与关联品味信息或关联食品信息对应的颜色。 （附图标记）（510）颜色信息存储单元; （520）联合食品信息存储单元; （530）协会味道信息存储单元; （540）颜色组合信息存储单元; （550）控制单元;
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公开(公告)号：KR101240664B1
公开(公告)日：2013-03-11
申请号：KR1020100129454
申请日：2010-12-16
Abstract: 본 발명은 깻잎을 이용한 천연조미료 및 이의 제조 방법에 관한 것으로서, 깻잎을 선별 채취하고 세절한 후, 데치기, 조미액 침지, 탈수, 덖음, 및 열풍건조 하여 제조한다. 본 발명에 따르면, 덖음 처리는 180℃ 내지 200℃에서 10분, 또는 220℃ 내지 240℃에서 5분간 수행하는 것이 바람직하다.
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