公开(公告)号：KR1020100131195A

公开(公告)日：2010-12-15

申请号：KR1020090049968

申请日：2009-06-05

Applicant: 한국식품연구원

Inventor： 최성욱 ,  전향숙 ,  장현주 ,  신장규

IPC: B82B3/00 ,  C01B31/02 ,  G01N33/53

CPC classification number: C01B32/16 ,  B82B3/0009 ,  C01B2202/02 ,  G01N33/53

Abstract: PURPOSE: A method for manufacturing a single-walled carbon nanotube(SWNT) is provided to improve reproducibility and accuracy of signal using single-walled carbon nanotube which is arranged at one side. CONSTITUTION: A method for manufacturing a single-walled carbon nanotube(SWNT) comprises a first step for dropping an SWNT solution dispersed in chloroform, on the surface of Langmuir-Blodgett trough filled with distilled water and evaporating the chloroform to leave only SWNT; and a second step for arranging the SWNT by moving one side barrier.

Abstract translation: 目的：提供单壁碳纳米管（SWNT）的制造方法，以提高使用单壁碳纳米管排列在一侧的信号的再现性和准确性。 构成：制造单壁碳纳米管（SWNT）的方法包括：将分散在氯仿中的SWNT溶液滴在填充有蒸馏水的Langmuir-Blodgett槽的表面上并蒸发氯仿以仅留下SWNT的第一步骤; 以及通过移动一侧屏障来布置SWNT的第二步骤。

公开(公告)号：KR1020080100645A

公开(公告)日：2008-11-19

申请号：KR1020070046606

申请日：2007-05-14

Applicant: 한국식품연구원

Inventor： 최성욱 ,  전향숙 ,  장현주 ,  김현정 ,  김현정 ,  이나리 ,  김재호 ,  이재혁

IPC: G01N33/53 ,  G01N33/50 ,  G01N33/48

Abstract: A surface plasmon resonance sensor chip using molecular imprinting technique is provided to detect easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone using an electrochemical method. A surface plasmon resonance sensor chip using molecular imprinting technique for detecting easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone contains a substrate(10) in which a metal layer is formed, a metal layer(20) formed on a polymer layer including a binding site(21) combined with a zearalenone or a derivative of the zearalenone. The polymer layer is manufactured by steps of: mixing a monomer polymerized if electricity is applied and a template for forming a binding site in which the zearalenone or the derivative of the zearalenone is combined; forming a polymer layer by applying the electricity after injecting the monomer in which the template is mixed on the substrate; and forming the binding site combined with a zearalenone or a derivative of the zearalenone by removing the template from the polymer layer.

Abstract translation: 提供使用分子印迹技术的表面等离子体共振传感器芯片，以使用电化学方法检测玉米赤霉烯真菌毒素或玉米赤霉菌真菌毒素的衍生物。 使用分子印迹技术的表面等离子体共振传感器芯片容易地检测玉米赤霉烯真菌毒素或玉米赤霉菌素的衍生物的真菌毒素含有其中形成金属层的基底（10），在聚合物层上形成的金属层（20），包括 与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点（21）。 聚合物层通过以下步骤制造：混合施加电力时聚合的单体和用于形成玉米赤霉烯酮或玉米赤霉烯酮衍生物的结合位点的模板; 通过在将基板上混合有模板的单体注入后施加电力来形成聚合物层; 并通过从聚合物层去除模板，形成与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点。

公开(公告)号：KR1020080037300A

公开(公告)日：2008-04-30

申请号：KR1020060104186

申请日：2006-10-25

Applicant: 한국식품연구원

Inventor： 홍희도 ,  한찬규 ,  김영찬 ,  최상윤 ,  전향숙 ,  박동준

IPC: A23L1/30 ,  A23L1/29 ,  A23L1/214 ,  A23L1/212

CPC classification number: A23L19/10 ,  A23L19/00 ,  A23L19/01 ,  A23L33/00

Abstract: Gastrodia root granule prepared by mixing Gastrodia root powder, hydrous crystalline glucose, fruit concentrates, roasted bean powder and brown rice powder and then granulating is provided to be useful as functional food having an antihypertensive action and cholesterol-lowering action. Gastrodia root granule is prepared by the steps of: fine grinding or wet fine grinding of Gastrodia root; mixing 30 to 100% by weight of Gastrodia root powder, 0 to 70% by weight of hydrous crystalline glucose, 0 to 10% by weight of fruit concentrates with 60 to 65 Degrees Brix and 0 to 50% by weight of roasted bean powder and brown rice powder; and granulating into a size of 15 to 20 meshes. The Gastrodia root powder is hot air dried or roasted fine ground powder after hot air drying, classified powder or spray-drying Gastrodia root powder with improved solubility and preference. The spray-drying powder Gastrodia root powder with improved solubility is obtained by mixing less than 3% by weight of sucrose fatty acid ester, less than 0.3% by weight of polyglycerin fatty acid ester and 0 to 60% by weight of fructose are added, based on the total weight of Gastrodia root powder and spray drying during the wet fine grinding.

Abstract translation: 通过将天麻根粉，含水结晶葡萄糖，水果浓缩物，烤豆粉和糙米粉混合，然后制粒制备的天麻根颗粒可用作具有抗高血压作用和降胆固醇作用的功能性食品。 通过以下步骤制备天麻根颗粒：将天麻精细研磨或湿磨细磨; 混合30〜100重量％的天麻根粉末，0〜70重量％的含水结晶葡萄糖，0〜10重量％的果实浓缩物，60〜65度白利糖和0〜50重量％的烤豆粉， 糙米粉 并制成15至20目的尺寸。 天麻根粉热风干燥后经热空气干燥或粉碎后粉碎，分级粉末或喷雾干燥天麻粉末，溶解性和偏好性好。 通过混合小于3重量％的蔗糖脂肪酸酯，少于0.3重量％的聚甘油脂肪酸酯和0至60重量％的果糖，可以获得具有改善的溶解度的喷雾干燥粉末天麻根粉末， 基于天麻根粉末的总重量和在湿细粉碎期间的喷雾干燥。

公开(公告)号：KR1020060124469A

公开(公告)日：2006-12-05

申请号：KR1020050046413

申请日：2005-05-31

Applicant: 한국식품연구원

Inventor： 김종태 ,  전향숙 ,  김철진 ,  조용진 ,  전보연

IPC: A23G3/34

CPC classification number: A23L29/212 ,  A23G3/42 ,  A23G3/50 ,  A23L5/32 ,  A23V2002/00 ,  A23V2300/26 ,  A23V2300/48

Abstract: A method for making glutinous rice starch for oil-and-honey pastry is provided to avoid a need for a water dipping step requiring a long period of time, and to allow production of oil-and-honey pastry in a simple and clean manner. The method for making glutinous rice starch for oil-and-honey pastry comprises the steps of: mixing glutinous rice starch with water; and applying a desired pressure to the mixture so as to apply a physical impact to glutinous rice starch particles, thereby reducing the particle size. In the mixture of starch with water, the starch is present in an amount of 5-45 wt% based on the total weight of the mixture. The pressure application step is carried out under 10,000-60,000 psi.

Abstract translation: 提供了制作糯米淀粉用于油和蜂蜜糕点的方法，以避免需要长时间的浸水步骤，并且以简单且干净的方式生产油和蜂蜜糕点。 用于制作糯米淀粉的油和蜂蜜糕点的方法包括以下步骤：将糯米淀粉与水混合; 并向混合物施加所需的压力以对糯米淀粉颗粒施加物理冲击，由此降低粒度。 在淀粉与水的混合物中，基于混合物的总重量，淀粉的存在量为5-45重量％。 压力施加步骤在10,000-60,000psi下进行。

公开(公告)号：KR100574067B1

公开(公告)日：2006-04-27

申请号：KR1020030089147

申请日：2003-12-09

Applicant: 한국식품연구원

Inventor： 조용진 ,  안병학 ,  윤석후 ,  김철진 ,  김남수 ,  김종태 ,  전향숙

IPC: G01N21/31

Abstract: 본 발명은 표면 플라즈몬 공명을 이용하여 튀김유의 극성 분자 함량을 신속 측정하는 방법에 관한 것으로서, 측정 시료를 에탄올과 1:1로 혼합하고, 혼합 용액 중에서 에탄올 용해성 물질이 포함된 상등액을 분취하고, 분취된 용액을 대상으로 표면 플라즈몬 공명(SPR)을 이용하여 SPR 신호값을 획득하고, SPR 신호값을 극성분자의 함량으로 환산하는 환산식에 의해 튀김유에 함유되어 있는 극성 분자의 함량을 신속하게 측정함으로써 준실시간으로 튀김유의 극성분자함량을 정량 측정하는 장점을 갖는 것이다.
표면 플라즈몬 공명, 극성분자함량, 신속측정, 튀김유

公开(公告)号：KR1020050010588A

公开(公告)日：2005-01-28

申请号：KR1020030049820

申请日：2003-07-21

Applicant: 한국식품연구원

Inventor： 전향숙 ,  이명기 ,  김현정 ,  조용진 ,  이승준

IPC: A23G3/00

Abstract: PURPOSE: A method of making Korean traditional oil pastry(yukwa) capable of completing a soaking process within 24hr while maintaining a traditional vegetable oil frying process is provided. It provides products having good quality characteristics such as a swelling rate, texture, flavor and the like. CONSTITUTION: Glutinous rice is immersed in immersion liquid, ground, formed into specified form, dried, fried in oil and then coated with predetermined material. In the process, the immersion liquid contains: (A) at least one enzyme selected from glycosidase, protease and lipase; or/and (B) a microorganism which secretes at least one enzyme belongs to the A group or produces an acid. The glycosidase is hemicellulase, cellulase, xylanase, pectinase, pullulanase, dextranase, maltogenase and transglucosidase. The microorganism contains at least one selected from lactic acid bacteria, Bacillus strains and yeast.

Abstract translation: 目的：提供在保持传统植物油煎炸过程的24小时内能够完成浸泡过程的韩国传统油酥糕点（yukwa）的方法。 它提供具有良好质量特性的产品，例如溶胀速率，质地，风味等。 构成：将糯米浸于浸液中，研磨，形成规定的形状，干燥，油炸，然后用预定材料涂布。 在该过程中，浸液包含：（A）至少一种选自糖苷酶，蛋白酶和脂肪酶的酶; 或/和（B）分泌至少一种酶属于A组或产生酸的微生物。 糖苷酶是半纤维素酶，纤维素酶，木聚糖酶，果胶酶，支链淀粉酶，葡聚糖酶，麦芽糖酶和转葡糖苷酶。 微生物含有选自乳酸菌，芽孢杆菌菌株和酵母中的至少一种。

公开(公告)号：KR100449008B1

公开(公告)日：2004-09-18

申请号：KR1020020045372

申请日：2002-07-31

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  전향숙 ,  김민지 ,  최선윤

IPC: A23L1/20

Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.

Abstract translation: 目的：提供一种豆腐的制造方法，其通过使用放线菌，毛霉，根霉和曲霉菌进行发酵，从而改善其质地柔软以及味道和风味。 组成：一种制造具有改善的质地特性的豆腐的方法，其特征在于包括以下步骤：将其浓度调节到10-15重量％的豆浆均匀化; 加热豆奶，然后加入胶凝剂，均化和蒸汽; 并且将预处理过的豆浆速冻并通过加入深水或深水和豆腐凝结剂的混合物使其均化。

公开(公告)号：KR100366228B1

公开(公告)日：2003-01-09

申请号：KR1020000025034

申请日：2000-05-10

Applicant: 한국식품연구원

Inventor： 전향숙 ,  구경형 ,  김현정 ,  홍석인 ,  조성빈

IPC: A23G3/00

Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.

Abstract translation: 目的：标题淀粉果冻由于淀粉老化和脱水收缩引起的弹性丧失降低，其中一部分绿豆或其淀粉用葡甘露聚糖替代，并且通过添加角叉菜胶，刺槐豆胶和钙而改善纤维状质地 在长期分布中可以抑制质量劣化。 组成：将角叉菜胶，刺槐豆胶和钙加入到混合物中，其中果冻的构成成分中的一部分淀粉被葡甘露聚糖取代，果实提取物，糖，色素，香气，柠檬酸和柠檬酸钠的混合溶液是 然后加入其中。 在70-75℃将混合溶液调节至pH3.5至3.8的范围，并将新鲜水果加入其中。 然后加入香气，果汁，果酒或烈性酒混合液，然后进行非加热处理或热水杀菌。

公开(公告)号：KR1020020001910A

公开(公告)日：2002-01-09

申请号：KR1020000025034

申请日：2000-05-10

Applicant: 한국식품연구원

Inventor： 전향숙 ,  구경형 ,  김현정 ,  홍석인 ,  조성빈

IPC: A23G3/00

Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.

Abstract translation: 目的：通过用葡甘露聚糖代替一部分绿豆或其淀粉，通过添加角叉菜胶，刺槐豆胶和钙来改善纤维样织构，由淀粉和脱水收缩老化导致的标题淀粉胶减少弹性， 提供了在长期分配中可以抑制质量恶化。 构成：将角叉菜胶，刺槐豆胶和钙加入其中胶结构成分中的一部分淀粉被葡甘露聚糖和果实提取物，糖，颜料，香料，柠檬酸和柠檬酸钠混合溶液取代的混合物中 然后添加到其中。 将混合溶液在70至75℃下调节至pH 3.5至3.8的范围，并向其中加入新鲜水果。 加入香料，果汁，果酒或烈酒混合液，然后进行不加热处理或热水灭菌。

公开(公告)号：KR100211287B1

公开(公告)日：1999-08-02

申请号：KR1019970023190

申请日：1997-06-04

Applicant: 한국식품연구원

Inventor： 이부용 ,  전향숙 ,  김현구 ,  석호문

IPC: A23L1/076

Abstract: 본 발명은 화분 내용물의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 화분의 세포벽을 볼 밀링이나 제트 밀링으로 파쇄시키고, 물 및/또는 헥산으로 화분 내용물을 추출한 다음, 알레르기 원(源)이 함유된 파쇄된 화분 세포벽을 제거하여 화분 내용물을 제조하는 방법에 관한 것이다. 본 발명의 화분 내용물의 제조방법에 의하면, 화분 개개 입자의 단단한 세포벽을 파쇄하여 섭취시 소화 흡수율을 높일 뿐만 아니라, 알레르기 원이 함유된 파쇄된 세포벽을 제거하므로 체내에서 알레르기를 유발하지 않는 화분 내용물만을 수집할 수 있다.