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公开(公告)号：KR101251289B1
公开(公告)日：2013-04-10
申请号：KR1020110015531
申请日：2011-02-22
Applicant: 한국식품연구원
Abstract: 본 발명은 밤 박피장치에 관한 것으로서, 밤 원료를 이송 및 공급하는 이송공급기; 상기 이송공급기로부터 공급된 밤 원료에 화염을 분사하여 밤을 연소시키는 화염박피기; 상기 화염박피기로부터 연소된 밤의 외피를 제거하는 밤외피제거기; 및 상기 밤외피제거기로부터 외피가 제거된 밤의 내피를 제거하는 밤내피제거기;를 포함하며, 상기 밤외피제거기 및 상기 밤내피제거기는 서로 분리 설치되어 밤의 외피 제거 및 내피 제거가 단계적으로 이루어지므로, 본 발명에 따르면 밤의 박피율을 향상시키면서 동시에 밤의 파쇄율을 낮출 수 있다.
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公开(公告)号：KR1020110127998A
公开(公告)日：2011-11-28
申请号：KR1020100047576
申请日：2010-05-20
Applicant: 한국식품연구원
CPC classification number: A23L2/04 , A23L2/60 , A23L21/25 , A23V2250/208 , A23V2250/28 , A23V2250/6422 , A23V2300/24
Abstract: PURPOSE: Pine mushroom tea having improved storing property, and a producing method thereof are provided to use pine mushroom having low merchantable quality instead of wasting. CONSTITUTION: A producing method of pine mushroom tea comprises the following steps: heating a pine mushroom material containing slices pine mushrooms, and a pine mushroom extract in a weight ratio of 3:1 for 2 minutes at 100 deg C: heating a sugar material containing sugar, honey, oligosaccharide, and xylitol in a ratio of 4:4:4:1 for 2 minutes at 100 deg C; mixing the heated pine mushroom material and the sugar material in a weight ratio of 2:3; and adding a food additive selected from the group consisting of carrageenan, citric acid, vitamin C, or their compound.
Abstract translation: 目的：具有改善储藏性能的松蘑茶及其制造方法，使用具有低商品质量而不是浪费的松蘑。 构成：松蘑茶的制造方法，包括如下步骤：在100℃下加热含有松果蘑菇的松蘑菇材料，重量比为3:1的松木提取物2分钟：加热含有 糖，蜂蜜，寡糖和木糖醇，比例为4:4:4:1，在100℃下2分钟; 将加热的松木材料和糖料以2：3的重量比混合; 并加入选自角叉菜胶，柠檬酸，维生素C或其化合物的食品添加剂。
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公开(公告)号：KR1020110019411A
公开(公告)日：2011-02-25
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: PURPOSE: A strain with an effect of improving blood flow is provided to suppress cholesterol and to be used in functional foods. CONSTITUTION: A spawn set for making preserved Kimchi for improving blood flow comprises: Lactobacillus paraplantarum WL 3(KCTC18142P), Weissella cibaria WP 3(KCTC18141P), Leuconostoc mesenteroides YRWM11(KCTC18145P), Lactococcus lactis YRWM1(KCTC18146P), and Saccharomyces cerevisiae OBP4(KCTC18148P). The spawn set further contains Enterococcus faecalis SKD1019(KCTC18144P). The strain is isolated from Kimchi. The spawn set for making preserved Kimchi has effects of cholesterol reduction, chitin decomposition, and thrombolytic activity.
Abstract translation: 目的：提供一种具有改善血液流动作用的菌株，以抑制胆固醇并用于功能性食品。 构成：用于制备保鲜泡菜以改善血流量的产卵组合包括：Lactobacillus paraplantarum WL 3（KCTC18142P），Weissella cibaria WP 3（KCTC18141P），Leuconostoc mesenteroides YRWM11（KCTC18145P），乳酸乳球菌YRWM1（KCTC18146P）和酿酒酵母OBP4 KCTC18148P）。 产卵株进一步含有粪肠球菌SKD1019（KCTC18144P）。 该菌株与泡菜隔离。 用于制作保鲜泡菜的产卵具有降胆固醇，甲壳素分解和溶栓活性的作用。
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公开(公告)号：KR1020100127599A
公开(公告)日：2010-12-06
申请号：KR1020090046109
申请日：2009-05-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A liquid seasoning with antihypertensive action containing pine mushroom juice is provided to maintain blood pressure reduction effect and to ensure excellent sensory characteristics such as taste and flavor. CONSTITUTION: Juice is obtained from Tricholoma matsutake. 3-8%(w/v) Lycium chinense powder and 4-9%(w/v) Taraxacum platycarpum powder are added to Tricholoma matsutake juice. The liquid seasoning comprises Tricholoma matsutake, Lycium chinense, and Taraxacum platycarpum.
Abstract translation: 目的：提供含有松果汁的抗高血压作用的液体调味料，以保持降血压作用，并确保优异的感官特征，如味道和风味。 构成：果汁从马铃薯Tricholoma matsutake获得。 将3-8％（w / v）枸杞子粉末和4-9％（w / v）蒲公英的蒲公英粉末加入到牙龈蓟马汁中。 液体调味料包括Tricholoma matsutake，枸杞和蒲公英。
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公开(公告)号：KR1020100120969A
公开(公告)日：2010-11-17
申请号：KR1020090039880
申请日：2009-05-07
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L27/14 , A23V2002/00 , A23V2300/26
Abstract: PURPOSE: A preparation method of salad dressing is provided to control the spicy degree of red pepper by controlling the amount of capsaicin. CONSTITUTION: A purified water of remnant and fermentation Capsicum annuum 5~30 weight%, seasoning liquor 20~35 weight%, vegetable fat and oil 10~15 weight%, xanthan gum solution 0.5~5 weight%, herb 0.05~17 weight% are mixed and those are homogenized. It adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and it inoculates the lactic acid bacteria 0.1~1.0 parts by weight and the fermentation Capsicum annuum in other words ferments as the thing this which adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and fermented in 20~30°C for a 1 year, 1 month at 20~30°C for 10~6 month.
Abstract translation: 目的：提供沙拉酱的制备方法，通过控制辣椒素的含量来控制辣椒的辛辣度。 构成：残留发酵精制水5〜30重量％，调味液20〜35重量％，植物油脂10〜15重量％，黄原胶溶液0.5〜5重量％，草本0.05〜17重量％ 混合，均匀化。 将盐约5〜20重量份的生红辣椒100重量份粉碎成片，并将0.1〜1.0重量份的乳酸菌和发酵辣椒粉以其他方式发酵，作为添加物 盐约5〜20重量份，生红辣椒100重量份粉碎成块，在20〜30℃下发酵1年，20〜30℃1个月10〜6个月。
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Patent Agency Ranking
公开(公告)号：KR1020100005920A
公开(公告)日：2010-01-18
申请号：KR1020080066034
申请日：2008-07-08
Abstract: PURPOSE: Brassica rapa root concentrate and a manufacturing method thereof are provided to enhance extraction yields while preventing browning of Brassica rapa, and to make feed composition including Brassica rapa root concentrate to offer healthful effects. CONSTITUTION: A manufacturing method of turnip root concentrate includes the following steps: separating Brassica rapa residue and Brassica rapa root extract by compressing the Brassica rapa; heating and processing the Brassica rapa residue; extracting and mixing enzyme alpha amylase or cellulose in water; and concentrating the Brassica rapa residue extract and the Brassica rapa. The enzyme uses alpha amylase or cellulose respectively or together. A heating process is performed in 100-121°C.
Abstract translation: 目的：提供芸苔属根浓缩物及其制备方法以提高提取产率，同时防止芸苔属褐变，并使包含芸苔属根精矿的饲料组合物提供健康的作用。 构成：芜菁根精矿的制造方法包括以下步骤：通过压制芸苔属芥菜来分离芸苔属芥菜和芸苔属根提取物; 加热和加工芸苔属油菜渣; 在水中提取和混合酶α淀粉酶或纤维素; 并浓缩芸苔属油菜籽油菜和芸苔属油菜。 该酶分别使用α淀粉酶或纤维素或一起使用。 加热过程在100-121℃下进行。
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公开(公告)号：KR1020090131752A
公开(公告)日：2009-12-30
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23B7/105 , A23L27/00
Abstract: PURPOSE: A water kimchi composition for foreigners, and its preparation method are provided to allow the cloudiness, smell, taste, etc. of water kimchi to be controlled. CONSTITUTION: A water kimchi composition for foreigners comprises Chinese cabbage or white radish as a main material; and 4~8 parts by weight of a fruit, 1.5~3.5 parts by weight of vinegar and 0.5~1.5 parts by weight of herb based on 100 parts by weight of Chinese cabbage or white radish. The fruit is at least one selected from pears, cherry tomato, cucumber, kiwi, oriental melon, lemon, apple and grapes. The herb is at least one selected from stevia, peppermint, rosemary, oregano, basil and lemon balm.
Abstract translation: 目的：为外国人提供水泡菜组合物及其制备方法，以控制泡菜的浑浊，嗅觉，味道等。 规定：外来人的水泡菜组合物以白菜或白萝卜为主要材料; 和4〜8重量份的水果，1.5〜3.5重量份的醋和0.5〜1.5重量份的草本植物，基于100重量份的白菜或白萝卜。 水果至少有一种选自梨，樱桃番茄，黄瓜，猕猴桃，东方瓜，柠檬，苹果和葡萄。 草本植物至少有一种从甜叶菊，薄荷，迷迭香，牛至，罗勒和柠檬香精中选出。
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公开(公告)号：KR100794392B1
公开(公告)日：2008-01-15
申请号：KR1020070020491
申请日：2007-02-28
Applicant: 한국식품연구원
CPC classification number: A23G3/54 , A23G3/0063 , A23G3/48 , A23L25/25 , A23L29/30
Abstract: A method of manufacturing chestnut candy by soaking sugared chestnuts in alginic acid solution and spraying calcium chloride is provided to increase the sensory characteristic of chestnut candy such as a taste, flavor and overall palatability. A chestnut is shelled, sugared, coated with an alginic acid solution with a concentration of 0.5 to 1.0%, sprayed with calcium chloride with a concentration of 0.5 to 1.0% and dried at 50 to 65deg.C for 3 to 7min. The chestnut has 40 to 45Brix. Prior to sugaring, the shelled chestnut is heated with steam of 90 to 110deg.C for 60 to 90min. The sugaring is performed by soaking the chestnut in a sugar solution with 60 to 70Brix until the sweetness becomes 40 to 45Brix. The sugar solution additionally contains one or more natural flavors selected from chestnut flavor, vanilla flavor, wine flavor, strawberry flavor, chocolate flavor, red ginseng flavor and ginseng flavor.
Abstract translation: 提供了通过在藻酸溶液中浸泡含糖栗子并喷洒氯化钙来制造栗子糖的方法，以增加栗子糖的感官特征，例如味道，风味和总体适口性。 栗子被壳化，糖化，用浓度为0.5〜1.0％的藻酸溶液涂布，用氯化钙喷雾浓度为0.5〜1.0％，在50〜65℃下干燥3〜7分钟。 板栗有40至45Brix。 在加糖之前，用90到110℃的蒸汽加热壳甲板60至90分钟。 通过将栗子浸泡在60至70Brix的糖溶液中直到甜度变为40至45Brix，进行糖化。 糖溶液还含有一种或多种选自栗子风味，香草味，葡萄酒风味，草莓味，巧克力风味，红参风味和人参风味的天然香料。
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公开(公告)号：KR100774539B1
公开(公告)日：2007-11-08
申请号：KR1020060088246
申请日：2006-09-12
Applicant: 한국식품연구원
Abstract: A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.
Abstract translation: 制备含有用烈酒和有机酸处理并用米曲霉和曲霉属发酵的常规红辣椒酱的含有鲥鱼的红椒糊的方法，以制备具有良好颜色，减少鱼腥味和增加量的标题红辣椒酱 钙。 用精神和有机酸处理鲥鱼，用一种或多种选自米曲霉和曲霉大肠杆菌的菌株接种，用25至35℃的水培养5至10天，加热至70至90℃1至4小时， 与一种或多种选自木醋和蘑菇提取物的材料混合，并在40至60℃下干燥30至60分钟或浓缩。 在该方法中，将100重量份含有20-60重量％的糯米粉，15-20重量％的小麦粉Koji粉，15重量份的红辣椒糊加入到处理过的鲥鱼中的5〜20重量份 至30重量％的大豆Koji粉末，0.1至5重量％的盐，1至10重量％的红辣椒粉，0.1至5重量％的淀粉糖浆和剩余的水。
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公开(公告)号：KR1020070053858A
公开(公告)日：2007-05-28
申请号：KR1020050111599
申请日：2005-11-22
Applicant: 명지대학교 산학협력단 , 한국식품연구원
IPC: C12N1/20
Abstract: 본 발명은 우울증, 관절염, 간질환 등에 효과가 있는 S-adenosylmethionine(SAM)의 생성이 우수한 젖산균주를 선정하여 발효식품 종균으로 사용하는 것이다. 상세하게는 젖산균의 SAM 생성량을 속, 종별로 조사하여 생성 우수종균을 선별하여 종균 set으로 발효식품에 응용하는 단계로 구성되어 있다.
본 발명은 젖산균 특성에 따라 김치를 비롯한 젖산 발효 식품에 응용하여 식품내에 SAM 생성량을 증진시키는 데 있다.
젖산균, S-adenosylmethionine, 젖산발효식품
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