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61.发明公开
公开(公告)号：KR1020090118681A
公开(公告)日：2009-11-18
申请号：KR1020080044614
申请日：2008-05-14
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L19/09 , A23L27/105 , A23L27/88 , A23L29/06
Abstract: PURPOSE: A red pepper seed with improved texture and flavor, a preparation method thereof, and salad dressing containing the same are provided to improve consumer preference. CONSTITUTION: A red pepper seed reacts to one selected from the group consisting of cellulose breakdown enzyme and lactic acid bacteria in order to improve texture and flavor. The cellulose breakdown enzyme is selected from the group consisting of cellulase, hemicellulase, and xylanase. The lactic acid bacteria are selected from the group consisting of Lactobacillus acidophilus, Bacillus longgum, and Streptococcus thermophilus.
Abstract translation: 目的：提供具有改善的质地和风味的红椒种子，其制备方法和含有其的沙拉酱，以改善消费者的偏好。 构成：红辣椒籽与由纤维素分解酶和乳酸菌组成的组中的一种反应，以改善质地和风味。 纤维素分解酶选自纤维素酶，半纤维素酶和木聚糖酶。 乳酸菌选自嗜酸乳杆菌，芽孢杆菌和嗜热链球菌。
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公开(公告)号：KR100774536B1
公开(公告)日：2007-11-08
申请号：KR1020060023688
申请日：2006-03-14
Applicant: 한국식품연구원
Abstract: 본 발명은 김치소스의 제조방법에 관한 것으로 보다 상세하게는 1차 및 2차 발효에 의해 얻은 김치를 고상의 김치와 액상의 김치액즙으로 분리한 후 김치액즙을 여과한 김치여액에 고상의 김치를 분쇄한 김치분쇄물, 식용유지, 겔(gel) 형성제, 조미료를 첨가하고 혼합하는 단계를 포함하는 김치소스의 제조방법에 관한 것이다.
본 발명의 김치소스의 제조방법은 소금으로 김치재료를 절인 후 탈염시킨 김치재료, 양념 및 물을 혼합한 후 발효시켜 1차 발효 김치를 얻는 단계, 1차 발효 김치에 발효액을 첨가하고 발효시켜 2차 발효 김치를 얻는 단계, 2차 발효 김치중에서 고상의 김치와 액상의 김치액즙을 분리한 후 고상의 김치를 세척하고 분쇄하여 김치분쇄물을 얻고, 김치액즙을 여과하여 김치여액을 얻는 단계, 상기에서 얻은 김치여액, 식용유지, 겔(gel) 형성제, 김치분쇄물, 조미료를 첨가하고 혼합하는 단계를 포함한다.-
公开(公告)号：KR100758247B1
公开(公告)日：2007-09-12
申请号：KR1020050128951
申请日：2005-12-23
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: A method of preparing ginseng Kimchi containing seasoned fresh ginseng is provided to obtain ginseng Kimchi having reduced characteristic pungent flavor and bitter taste of fresh ginseng, and an appropriate flavor and good texture similar to immediately after the manufacture of Kimchi and exhibit excellent characteristics even immediately after the manufacture and after the fermentation in case of cabbage Kimchi and water Kimchi. Fresh ginseng is soaked in seasoning liquid containing a spice and aged at 0 to 25deg.C to obtain seasoned fresh ginseng. The seasoning liquid containing a spice contains 0.005 to 0.1% by weight of cumin, 0.005 to 0.1% by weight of oregano, 0.005 to 0.1% by weight of rosemary, 0.005 to 0.1% by weight of parsley, 0.05 to 0.1% by weight of sage, 0.1 to 1.0% by weight of pine apples, based on seasoning liquid containing purified water, sugar and an acid in a weight ratio of 1:05 to 1.0:0.1 to 0.5. The ginseng Kimchi is prepared by adding the seasoned fresh ginseng to raw material for Kimchi such as salted Chinese cabbage and seasonings during the manufacture of Kimchi.
Abstract translation: 提供含有经过鲜味的人参的人参泡菜的方法，以获得人参泡菜具有降低新鲜人参的特征刺鼻的味道和苦味，并且具有与泡菜制造后立即相似的适当的风味和良好的质地，并且即使在立即之后也显示出优异的特性 在白菜泡菜和水泡菜的情况下的制造和发酵后。 将新鲜人参浸泡在含有香料的调味液中，并在0至25℃下老化以获得经调味的新鲜人参。 含有香料的调味液含有0.005〜0.1重量％的孜然，0.005〜0.1重量％的牛至，0.005〜0.1重量％的迷迭香，0.005〜0.1重量％的欧芹，0.05〜0.1重量％ 鼠尾草，0.1至1.0重量％的松苹果，基于含有纯化水的调味液，糖和酸，重量比为1:05至1.0：0.1至0.5。 人参泡菜是通过在泡菜制造过程中加入经过鲜味的新鲜人参加入泡菜的原料，如盐渍大白菜和调味料。
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公开(公告)号：KR1020070002768A
公开(公告)日：2007-01-05
申请号：KR1020050058433
申请日：2005-06-30
Applicant: 한국식품연구원 , 영농조합법인춘향골맛김치 , 재단법인 전라북도생물산업진흥원
Abstract: A method of making pickles and salad dressings using seasoned wasabi is provided to eliminate a very pungent, irritating odor of wasabi and to give the somewhat sweet-sour taste as well as the flavor and texture to the food products. The wasabi pickles are prepared by mixing ground seasoned wasabi and pickle seasoning liquid in a ratio of 1 to 9:9 to 1. The pickle seasoning liquid is obtained by the steps of: adding 0.5 to 1.0% by weight of red pepper, 0.1 to 1.0% by weight of ginger extract, 0.01 to 0.1% by weight of whole black pepper, 0.01 to 0.1% by weight of bay leaves and 0.2 to 1.0% by weight of pickling spices to the solution containing purified water, sugars selected from sugar, corn syrup, glucose, fructose containing liquid fructose and oligosaccharide and vinegar in a ratio of 1 to 8:1 to 8:1 to 8, heating at 90 to 100deg.C for 5 to 10min and filtering. The salad dressings are prepared by mixing 10 to 20% by weight of wasabi powder, 20 to 30% by weight of seasoning liquid, 20 to 30% by weight of xanthan gum, 5 to 15% by weight of milk products, 0.5 to 2.5% by weight of lemon extract, 0.5 to 2.0% by weight of Coriandrum sativum extract, 0.5 to 2.0% by weight of ginger extract, 0.5 to 1.5% by weight of salt, 0.01 to 0.1% by weight of black pepper, 0.01 to 0.1% by weight of tarragon, 0.01 to 0.1% by weight of parsley, 0.01 to 0.1% by weight of black pepper and purified water.
Abstract translation: 提供使用经验丰富的芥末制作腌汁和沙拉酱的方法，以消除芥末非常刺鼻的刺激性气味，并赋予食品稍微酸甜的味道以及风味和质地。 通过将地面经调味的芥末和酸菜调味液以1比9:9比1混合制备芥子酱。通过以下步骤获得泡菜调味液：将0.5至1.0重量％的红辣椒，0.1至 1.0重量％的姜提取物，0.01〜0.1重量％的全黑胡椒，0.01〜0.1重量％的月桂叶和0.2〜1.0重量％的酸洗香料，至含有纯净水的溶液，选自糖， 玉米糖浆，葡萄糖，果糖含有果糖和寡糖和醋的比例为1：8：1至8：1至8，加热至90至100℃，进行5至10分钟过滤。 沙拉酱通过混合10至20重量％的芥末粉末，20至30重量％的调味液，20至30重量％的黄原胶，5至15重量％的乳制品，0.5至2.5 0.5重量％柠檬提取物，0.5〜2.0重量％的芫荽提取物，0.5〜2.0重量％的姜提取物，0.5〜1.5重量％的盐，0.01〜0.1重量％的黑胡椒，0.01〜0.1 百里香酸，百分之0.01至0.1重量％，黑胡椒0.01至0.1重量％，净化水。
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Patent Agency Ranking
公开(公告)号：KR1020040102840A
公开(公告)日：2004-12-08
申请号：KR1020030034446
申请日：2003-05-29
Applicant: 한국식품연구원
IPC: G01J1/40
CPC classification number: G01J1/40 , G01J3/0286 , G01N21/3103
Abstract: PURPOSE: A redness measurement method of red pepper paste is provided to objectively show the redness of the red pepper paste by measuring the extinction degree of a red pigment inside the red pepper paste and by calculating the redness of the red pepper paste with an ASTA(Astaxanthin) unit. CONSTITUTION: A red pepper paste sample is mixed with a silica powder and dried. A red pigment of the red pepper paste is extracted by soaking the mixed material of the red pepper paste sample and the silica powder in a solvent solution. The solvent solution containing the red pigment of the red pepper paste is filtered and the filtered solution is made in a constant volume. The extinction degree of the filtered solution is measured. The redness of the red pepper paste is measured from the measured extinction degree of the filtered solution. Thereby, the redness measurement method of the red pepper paste is usefully used for a production, the quality management and the quality evaluation of the red pepper paste.
Abstract translation: 目的：提供红辣椒酱的红度测量方法，通过测量红辣椒糊中红色颜料的消光度，并用ASTA计算红辣椒酱的红度，客观地显示红辣椒糊的发红度（ 虾青素）单位。 构成：红辣椒酱样品与二氧化硅粉末混合并干燥。 通过将红辣椒膏样品和二氧化硅粉末的混合物浸泡在溶剂溶液中来提取红辣椒糊的红色颜料。 将含有红辣椒糊的红色颜料的溶剂溶液过滤，并将过滤的溶液制成恒定体积。 测量过滤溶液的消光度。 从测量的过滤溶液的消光度测量红辣椒糊的发红度。 因此，红辣椒糊的发红测定方法有利地用于红辣酱糊的生产，质量管理和质量评价。
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公开(公告)号：KR1020030054132A
公开(公告)日：2003-07-02
申请号：KR1020010084248
申请日：2001-12-24
Applicant: 한국식품연구원
IPC: C12J1/00
Abstract: PURPOSE: Acorn vinegar and a preparation process thereof are provided, thereby easily processing acorn having high tannin content, so that acorn vinegar having healthful effects can be prepared. CONSTITUTION: Acorn vinegar contains tannin tolerant acetic acid bacteria and has the acid degree of 4% or more, wherein the tannin tolerant acetic acid bacterium is selected from Acetobacter aceti subsp. aceti KFRI 895, Acetobacter aceti KFRI 435, Acetobacter aceti KFRI 1026, Acetobacter liquefaciens KFRI 837, Acetobacter pasteurianus KFRI 1027, Acetobacter pasteurianus KFRI 1028, Acetobacter pasteurianus KFRI 838, Acetobacter pasteurianus KCTC 1008, Acetobacter sp. KCTC 2335, Acetobacter sp. KCTC 2806, Gluconacetobacter liquefaciens KCTC 2859, Gluconobacter oxydans subsp. oxydans KCTC 1091, Gluconobacter oxydans subsp. oxydans KCTC 2109, Gluconobacter oxydans subsp. oxydans KCTC 2108 and Gluconacetobacter diazotrophicus KCTC 2804. A process for preparing the acorn vinegar comprises the steps of: saccharifying acorns; inoculating 1 to 5% of tannin tolerant yeast into the saccharified acorns and alcohol fermenting the acorns; and inoculating 2 to 8% of tannin tolerant acetic acid bacteria into the alcohol fermented acorn solution, acetic acid fermenting the solution and purifying the acetic acid fermented acorn solution.
Abstract translation: 目的：提供橡子醋及其制备方法，从而容易地加工具有高单宁含量的橡子，从而可以制备具有健康效果的橡胶醋。 组成：橡子醋含有单宁耐受乙酸菌，酸度为4％以上，其中单宁耐受乙酸菌选自醋酸醋杆菌（Acettobacter aceti subsp。 乙酸KFRI 895，醋酸醋杆菌KFRI 435，醋酸醋杆菌KFRI 1026，液化醋杆菌KFRI 837，巴氏醋杆菌KFRI 1027，巴氏醋杆菌KFRI 1028，巴氏醋杆菌KFRI 838，醋酸醋杆菌KCTC 1008，醋杆菌属（Acetobacter sp。 KCTC 2335，醋杆菌属 KCTC 2806，液化谷氨酸棒杆菌KCTC 2859，氧化葡糖杆菌subsp。 氧化酶KCTC 1091，氧化葡糖杆菌subsp。 氧化酶KCTC 2109，氧化葡糖杆菌 氧化酶KCTC 2108和葡萄糖酸杆菌Diazotrophicus KCTC 2804.一种制备橡子醋的方法，包括以下步骤：将橡子糖化; 将1至5％的单宁耐受酵母接种到糖化的橡子和酒精发酵的橡子中; 并将2〜8％的单宁耐受性乙酸菌接种在酒精发酵的橡子溶液中，乙酸发酵溶液并纯化乙酸发酵的橡子溶液。
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公开(公告)号：KR100358089B1
公开(公告)日：2002-10-25
申请号：KR1020000055860
申请日：2000-09-22
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: 본 발명은 저장기간이 연장되고 항산화력과 수용성 식이섬유가 강화된 배추김치의 제조방법에 관한 것이다. 보다 상세하게는 소금에 절인 배추를 최종 배추김치의 염도와 동일한 1-4%, w/w의 염도로 조절하여 1-4일간 침지하여 배추내부에 함유되어 있는 당을 미리 제거하여 저장유통 중에 발효성당이 젖산균에 의하여 젖산으로 전환되는 것을 억제시켜 김치가 시어지는 현상을 지연시켜 저장기간을 연장시키고, 또한 종래의 마늘, 파, 고춧가루, 생강 등으로 만든 양념의 일부를 대신하여 항산화력과 수용성 식이섬유가 풍부한 다시마, 더덕, 미역, 청경채 또는 케일과 같은 대체 양념을 혼합함으로써 종래의 배추김치보다 항산화력과 수용성 식이섬유가 강화된 배추김치를 제공하는 데 있다.
본 발명은 종래의 배추김치보다 저장성이 연장되고 항산화력과 수용성 식이섬유질 함량이 높을 뿐만 아니라, 또한 계절 및 기호에 따라 양념 종류를 조절함으로서 여러 가지 맛과 향기가 나는 배추김치를 제공할 수 있다.-
公开(公告)号：KR1019940013333A
公开(公告)日：1994-07-15
申请号：KR1019920025932
申请日：1992-12-29
Applicant: 한국식품연구원
IPC: A21D8/00
Abstract: 본 발명은 쌀빵(쌀머핀, 쌀케익, 쌀식빵)의 제조방법으로서, 멥쌀가루를 주원료로 하고, 이를 혼합한 후 물을 가하고 교반하여 수화시켜 쇼트닝과 설탕, 달걀등으로 만든 크림을 넣은 다음 부원료로서 감자전분, 건조우유, 팽창제, 안정제, 유화제를 혼합하여 오븐에서 구워 쌀머핀을 만들고, 쌀머핀을 냉각시킨 후 크림, 생크림, 과일, 건과등으로 표면을 도포하여 쌀케익을 만들며, 주원료로 쌀을, 부재료로 전분, 설탕, 식염, 효모, 안정제, 유화제를 사용하고 가수량을 40%이상으로 하여 발효시킨후 구원 쌀식빵을 만들어 쌀의 독특한 향미를 가지면서도 부피가 크고 밀빵 못지 않게 외관이 양호하고 조직이 부드러운 쌀을 주원료로 한 빵(쌀머핀, 쌀케익, 쌀식빵)의 제조방법이다.
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