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公开(公告)号：KR1020140044603A
公开(公告)日：2014-04-15
申请号：KR1020120110768
申请日：2012-10-05
Applicant: 한국식품연구원
IPC: A23L3/349 , A23L3/3472 , A23L3/005 , A23L11/20
CPC classification number: A23L3/349 , A23L3/005 , A23L3/3472 , A23L11/20 , A23V2002/00 , A23V2300/14 , A23V2300/24
Abstract: The present invention relates to a method for sterilizing a soybean fermented food and a soybean fermented food sterilized thereby, wherein the method comprises the steps of: adding ethanol or an aqueous ethanol solution in a content of 2-5 parts by weight in terms of ethanol to 100 parts by weight of a soybean fermented food; and treating the soybean fermented food with a joule heating apparatus to sterilize the soybean fermented food. Therefore, harmful bacteria that may cause food poisoning can be reduced while the total microbial count in the soybean fermented food as a fermented product is rarely changed, and the soybean fermented food can be maintained for a long period of time in a state in which the harmful bacteria are reduced. [Reference numerals] (AA) Control group; (BB) Comparative example 4; (CC) Comparative example 5; (DD) Comparative example 6; (EE) Comparative example 7; (FF) Comparative example 8; (GG) Example 1; (HH) Example 4
Abstract translation: 本发明涉及一种对大豆发酵食品进行灭菌的方法和由此灭菌的大豆发酵食品，其中该方法包括以乙醇或乙醇水溶液的形式加入含量为2-5重量份的乙醇 至100重量份的大豆发酵食品; 用焦耳加热装置处理大豆发酵食品，对大豆发酵食品进行灭菌。 因此，可以降低可能引起食物中毒的有害细菌，而大豆发酵食品中作为发酵产品的总微生物数量很少改变，大豆发酵食品可以长时间保持在 有害细菌减少。 （附图标记）（AA）对照组; （BB）比较例4; （CC）比较例5; （DD）比较例6; （EE）比较例7; （FF）比较例8; （GG）实施例1; （HH）实施例4
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公开(公告)号：KR101302596B1
公开(公告)日：2013-08-30
申请号：KR1020110145743
申请日：2011-12-29
Applicant: 한국식품연구원 , 크라제 인터내셔날(주)
Abstract: PURPOSE: A manufacturing method of a vegetable paste sauce for meat, and a paste sauce manufactured thereby are provided to offer a paste sauce having a unique taste and enriched nutrients. CONSTITUTION: A manufacturing method of a vegetable paste sauce for meat comprises the steps of: adding 150-250 wt% of a tomato paste and 250-500 wt% of a wine to 100 wt% of sliced vegetable, and cooking in an oven at 150-350 deg. C for 9 hours; adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; and adding a beef meat juice to the concentrated wine-vegetable mixture and heating it at 70-200 deg. C. The sliced vegetable, tomato paste, and wine are cooked at 150-350 deg. C. In the step of concentrating the wine-vegetable mixture, the mixture is concentrated until it becomes 60-85% based on the total weight of the mixture. The vegetable comprises: 10-40 wt% of carrots; 1-20 wt% of salary; 20-60 wt% of tomatoes; 10-50 wt% of onions; and 0.5-10 wt% of garlic. [Reference numerals] (S110) Step of adding a tomato paste and of a wine to sliced vegetable, and cooking; (S120) Step of adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; (S130) Step of adding a beef meat juice to the concentrated wine-vegetable mixture and heating it; (S140) Step of adding spices to the beef meat juice and heating it
Abstract translation: 目的：提供一种用于肉类的蔬菜酱汁的制造方法以及由此制成的酱汁，以提供具有独特味道和富含营养物质的酱汁。 构成：用于肉类的植物酱酱的制造方法包括以下步骤：向100重量％的切片蔬菜中加入150-250重量％的番茄酱和250-500重量％的葡萄酒，并在烘箱中烹饪 150-350度 C 9小时; 在煮熟的蔬菜混合物中重复加入葡萄酒1-4次，并浓缩; 并向浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁，并在70-200度加热。 C.切片蔬菜，番茄酱和葡萄酒在150-350度煮熟。 C.在浓缩葡萄酒 - 蔬菜混合物的步骤中，将混合物浓缩至基于混合物总重量的60-85％。 蔬菜包括：10-40重量％的胡萝卜; 1-20％的工资; 20-60重量％的番茄; 10-50重量％的洋葱; 和0.5-10重量％的大蒜。 （S110）将番茄酱和葡萄酒添加到切片蔬菜中并进行烹调的步骤; （S120）烹饪烹调蔬菜混合物时，重复加入葡萄酒1-4次，浓缩; （S130）将浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁加热的步骤; （S140）向牛肉汁加香料的步骤加热
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公开(公告)号：KR101284217B1
公开(公告)日：2013-07-09
申请号：KR1020110022934
申请日：2011-03-15
Applicant: 한국식품연구원
Abstract: 본 발명은 심근 단백질의 가용화 방법 및 식품용 단백질의 제조방법에 관한 것으로 좀 더 자세하게는 심근을 pH 8.0 내지 9.5의 나트륨염 또는 인산염에서 현탁시키는 단계; 및 상기 심근 단백질을 초음파 처리하는 단계를 포함하는 심근 단백질을 가용화 시키는 방법이다. 본 발명에 의한 초음파를 이용한 심근 단백질을 가용화 시키는 방법은 저농도 및 저온에서도 충분히 심근 단백질을 가용화 할 수 있으며, 초음파의 처리시간과 진폭(amplitude)을 적당히 조절하여 원하는 분자량의 단백질을 제조할 수 있다.
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公开(公告)号：KR101125509B1
公开(公告)日：2012-03-21
申请号：KR1020090129845
申请日：2009-12-23
IPC: A23L23/00
Abstract: 본 발명은 오디소스 및 이의 제조방법에 관한 것으로서 보다 상세하게는 소스에 있어서, 오디추출물을 포함하는 오디소스 및 소스 제조방법에 있어서 오디추출물을 첨가하는 단계를 포함하는 오디소스의 제조방법에 관한 것이다.
본 발명의 오디소스는 오디열매를 재료로 하여 오디알코올추출물, 오디초임계추출물 중에서 선택된 어느 하나 이상, 특히 2가지 이상을 오디소스 제조시 첨가함으로써 오디의 고유한 풍미는 물론 생리기능성이 부여된 우수한 품질의 오디소스 제품을 제공할 수 있을 뿐만 아니라 웰빙 추세에 힘입어 오디의 다양한 이용과 오디산업 활성화에 크게 기여할 수 있다.
오디, 소스, 스테이크 소스, 샐러드 드레싱 소스-
公开(公告)号：KR1020110040491A
公开(公告)日：2011-04-20
申请号：KR1020090097780
申请日：2009-10-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of samgyetang(ginseng chicken soup) by electrical heating is provided to simplifying cooking processes compare to a conventional method of heat transferring. CONSTITUTION: A producing method of samgyetang(ginseng chicken soup) by electrical heating comprises a step of uniformly heating liquid portions and solid portions of the samgyetang by an electrical heating method using low frequency waves of 10~100kHz. The salinity of the liquid portions from the samgyetang is 0.1~2%(w/v). The heating process is performed with the voltage less than 300V, and the current less than 20A.
Abstract translation: 目的：与传统的传热方法相比，提供了通过电加热生产方法（人参鸡汤），以简化烹饪过程。 构成：通过电加热制造方法（人参鸡汤）包括通过使用10〜100kHz的低频波的电加热方法均匀地加热samgyetang的液体部分和固体部分的步骤。 来自samgyetang的液体部分的盐度为0.1〜2％（w / v）。 加热过程的电压小于300V，电流小于20A。
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Patent Agency Ranking
公开(公告)号：KR100962579B1
公开(公告)日：2010-06-11
申请号：KR1020070135312
申请日：2007-12-21
Applicant: 한국식품연구원
Abstract: 본 발명은 연근 소스 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 연근분말에 대하여 간장과 물을 가해 가열처리하여 연근의 유효성분을 추출하고 추출물에 대해 효소적 분해를 실시하여 추출물의 점성을 낮추고 이를 다시 농축하여 농축물을 제조하고 이를 주재료로 이용한 연근 소스 및 그의 제조방법에 관한 것이다.
본 발명에 의한 상기 연근 추출물 또는 연근 효소분해 농축물은 특히 소스 외에도 드레싱, 생선회용 간장, 불고기 양념 등에 간장 대신 다양하게 응용될 수 있다.
본 발명은 연근의 고유한 풍미는 물론 생리기능성이 부여된 독특한 연근소스 제품을 제공함으로써 최근 건강기능성 식품의 수요에 힘입어 연근의 이용과 소스산업 활성화에 크게 기여할 것으로 예상된다.
연근, 아밀라아제, 소스-
公开(公告)号：KR1020100057338A
公开(公告)日：2010-05-31
申请号：KR1020080116331
申请日：2008-11-21
Applicant: 한국식품연구원
CPC classification number: A23L17/50 , A23L23/10 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A method for making stir fried squid is provided to save time compared to conventional method and to enjoy specific texture and flavor of squid. CONSTITUTION: A method for making stir fried squid comprises: a step of cutting squid and roasting with cooking oil in a fry pan; a step of roasting carrot, onion, green pimento, and red pimento; a step of mixing soy sauce, sugar, garlic, red pepper powder, red pepper paste, ground pepper, sesame oil and purified water to make sauce; and a step of mixing the vegetables and sauce and roasting.
Abstract translation: 目的：提供炒炒鱿鱼的方法，以节省与传统方法相比的时间，并享受鱿鱼的特定质地和风味。 构成：制作炒炒鱿鱼的方法包括：在油炸锅中切割鱿鱼和用烹饪油进行焙烧的步骤; 烤胡萝卜，洋葱，绿色蛋糕和红色蛋糕的一步; 将酱油，糖，大蒜，红辣椒粉，红辣椒酱，胡椒粉，芝麻油和纯净水混合制成酱汁的步骤; 并将蔬菜和酱汁混合并烘烤。
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公开(公告)号：KR100815119B1
公开(公告)日：2008-03-20
申请号：KR1020070031952
申请日：2007-03-30
Applicant: 한국식품연구원
CPC classification number: A23L13/20 , A23L13/40 , A23L33/20 , A23V2200/124
Abstract: A spreadable low fat pork liver product using a fat replacer such as whey protein, isolated soybean protein, starch and grape seed oil is provided to ensure a low fatty acid composition and cholesterol content. A spreadable low fat pork liver product contains 3 to 10% by weight of whey protein, 1 to 5% by weight of isolated soybean protein, 1 to 5% by weight of starch, 1 to 5% by weight of carrageenan, 1 to 10% by weight of olive oil, 1 to 10% by weight of grape seed oil and additionally any one of garlic, red pepper and Kimchi powder. Spices, black pepper, Marjoram, Allspice, mace and cadamon can be added.
Abstract translation: 提供使用脂肪替代物如乳清蛋白，分离的大豆蛋白，淀粉和葡萄籽油的可涂抹的低脂猪肝产品，以确保低脂肪酸组成和胆固醇含量。 可分散的低脂猪肝产品含有3至10重量％的乳清蛋白，1至5重量％的分离的大豆蛋白，1至5重量％的淀粉，1至5重量％的角叉菜胶，1至10 重量百分比的橄榄油，1至10％重量的葡萄籽油，另外还有任何一种大蒜，红辣椒和泡菜粉。 可以添加香料，黑胡椒，马郁兰，五香树，麦麸和丹参。
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公开(公告)号：KR100701639B1
公开(公告)日：2007-03-30
申请号：KR1020050094884
申请日：2005-10-10
Applicant: 한국식품연구원 , 전라북도 정읍시 , 재단법인 전라북도생물산업진흥원
IPC: A23L1/39
CPC classification number: A23L23/00 , A23L29/206
Abstract: Provided are a green tea sauce, which exhibits characteristic flavor and physiological functionality of green tea and has excellent quality, and a manufacturing method thereof. The green tea sauce comprises 20-35wt% of a green tea oil extract and 1-5wt% of an aloe powder. The method for manufacturing green tea sauce comprises a step of adding a green tea oil extract and an aloe powder to sauce materials. The green tea oil extract is obtained by adding green tea to oil 10-20 times more than the weight of green tea, stirring the mixture at 20-80‹C at a speed of 100-2000rpm, and performing extraction for 3-48 hours.
Abstract translation: 本发明提供一种具有绿茶的特征风味和生理功能，且品质优良的绿茶酱及其制造方法。 绿茶酱含有20-35重量％的绿茶油提取物和1-5重量％的芦荟粉。 制作绿茶酱的方法包括向酱料中添加绿茶油提取物和芦荟粉末的步骤。 绿茶油提取物通过将绿茶加入到绿茶的重量的10-20倍以上，在20-80℃下以100-2000rpm的速度搅拌混合物，并进行3-48小时的萃取， 。
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公开(公告)号：KR1020070005868A
公开(公告)日：2007-01-10
申请号：KR1020050060921
申请日：2005-07-06
Applicant: 한국식품연구원
Abstract: A method of manufacturing abalone porridge with good color and taste by mixing abalone viscera soup obtained by pulverizing abalone viscera to maintain the characteristic color of abalone porridge, abalone meat obtained by diversifying the size of abalone slices and reconstituting texture to improve meat taste and soaked rice is provided. The porridge has excellent taste, color and texture. To produce the titled abalone porridge, 1 to 5% by weight of abalone viscera soup is mixed with 10 to 30% by weight of abalone meat and soaked rice. The abalone viscera soup is obtained by adding 0.1 to 2% by weight of spices or vegetables to remove the fishy smell, grinding, heating at 50 to 90deg.C, centrifuging and freeze drying. The spices or vegetables are selected from basil, Salvia officinalis, clove, garlic or ginseng. The abalone meat is obtained by cutting the dressed abalone into 1 to 2cm in thickness and 2 to 5g in weight, adding with sesame oil and sorbitol, roasting over high heat for 2 to 10min and drying at 40 to 60deg.C with a hot air dryer to a moisture content of 30 to 50%.
Abstract translation: 通过混合通过粉碎鲍鱼内脏获得的鲍鱼内脏汤来保持鲍鱼粥的特征，通过使鲍鱼片的尺寸多样化并重新组合以提高肉味和浸泡米而获得的鲍鱼肉的特征，制造具有良好的颜色和味道的鲍鱼粥的方法 被提供。 粥具有极好的口感，色泽和质感。 要制作标准的鲍鱼粥，将1至5％的鲍鱼内脏汤与10至30％的鲍鱼和浸泡米混合。 通过加入0.1〜2重量％的香料或蔬菜，除去鱼腥味，研磨，加热至50〜90℃，离心冷冻干燥，得到鲍鱼内脏汤。 香料或蔬菜选自罗勒，丹参，丁香，大蒜或人参。 通过将穿着的鲍鱼切成1〜2cm厚，2〜5g，加入芝麻油，山梨糖醇，高温焙烧2〜10分钟，用热风干燥40〜60℃， 烘干机的含水量为30〜50％。
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