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公开(公告)号：KR1020120015924A
公开(公告)日：2012-02-22
申请号：KR1020100078464
申请日：2010-08-13
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23L3/44 , A23L17/10 , A23L33/10 , A23V2002/00 , A23V2200/326
Abstract: PURPOSE: An antihypertensive natural seasoning containing yellow dried pollack hydrolysate, and a producing method thereof are provided to offer improved taste to food. CONSTITUTION: An antihypertensive natural seasoning contains 5-15wt% of dried skipjack powder, 5-15wt% of sea tangle powder, 1-5wt% of garlic powder, 10-15wt% of anchovy powder, 5-10wt% of manila clam powder, 10-15wt% of shrimp powder, 5-15wt% of beef powder, 10-15wt% of lentinus edodes powder, 3-5wt% of yellow dried pollack powder, and 5-25wt% of yellow dried pollack hydrolysate. The yellow dried pollack hydrolysate is obtained by hydrolyzing yellow dried pollack powder at 64-66 deg C for 3.5-4.5 hours using alcalase, and vacuum drying the outcome.
Abstract translation: 目的：提供含有黄色干燥花斑水解产物的抗高血压天然调味料及其制备方法，以提供改善的食物味道。 构成：抗高血压天然调味料含有5-15wt％的干skip ack粉，5-15wt％海螯合粉，1-5wt％大蒜粉，10-15wt％an鱼粉，5-10wt％马尼拉蛤粉， 10-15重量％的虾粉，5-15重量％的牛肉粉，10-15重量％的香菇粉，3-5重量％的黄色干粉，粉末5-25重量％。 通过使用alcalase将黄色干燥的粉状粉末在64-66℃下水解3.5-4.5小时，得到黄色干燥的花斑水解产物，真空干燥结果。
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公开(公告)号：KR1020110092066A
公开(公告)日：2011-08-17
申请号：KR1020100011507
申请日：2010-02-08
Applicant: 한국식품연구원
IPC: A61K36/8968 , A61K9/20 , A61P9/12 , A61P35/00
Abstract: PURPOSE: A mistletoe tablet and a method for manufacturing the same are provided to ensure easy portability and storage and to supply various nutrients. CONSTITUTION: A mistletoe tablet contains mistletoe and medicinal herb materials. The medicinal herb materials are contained in 10-50 weight parts based on 100 weight parts of mistletoe. The medicinal herb material includes ginseng Radix rubra, ginseng, Discoreae Rhizoma, mulberry leaves, Hovenia dulcis fruits, stems, and leaves, Glycyrrhizae radix, Cinnamomi Cortex, Coptidis Rhizoma, Rubi Fructus, Cuscutae Semen, Torilidis Fructus, Lycii Fructus, Schizandrae Fructus or Astragali Radix. The table further contains 1-5 weight parts of vitamin, 1-10 weight parts of saccharides, 0.5-5 weight parts of squalene, 0.5-5 weight parts of taurine, 0.1-5 weight parts of octacosanol, or 1-5 weight parts of sodium alginate. A method for manufacturing the mistletoe tablet comprises a step of mixing the medicinal herb materials and a step of tabletizing.
Abstract translation: 目的：提供槲寄生片及其制造方法，以确保便于携带和储存，并提供各种营养。 构成：槲寄生片含有槲寄生和药材。 基于100重量份的槲寄生，药草材料含有10-50重量份。 药用植物材料包括人参蓝花，人参，枸杞子，桑叶，枸杞果实，茎，叶，甘草，肉桂皮质，黄连，枸杞，芹菜，枸杞子，枸杞子，五味子， 黄芪 该餐桌还含有1-5重量份的维生素，1-10重量份的糖，0.5-5重量份的角鲨烯，0.5-5重量份的牛磺酸，0.1-5重量份的二十八烷醇或1-5重量份 的海藻酸钠。 制作槲寄生片的方法包括混合药材的步骤和压片步骤。
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公开(公告)号：KR1020110035731A
公开(公告)日：2011-04-06
申请号：KR1020090093560
申请日：2009-09-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A novel Streptococcus macedonicus W351 is provided to ensure superior vitamin K2 productivity, antibiotics resistance, enzyme activity, and pH resistance. CONSTITUTION: A novel Streptococcus macedonicus W351(KACC91483P) is cultured in a modified MRS medium containing bromcresol purple and sodium azide. The strain is isolated from raw milk. A method for isolating the strain comprises: a step of a step of smearing the raw milk on the modified MRS medium and culturing for 37 degrees Celsius for 48 hours; a step of purely isolating the modified MRS medium and selecting yellow colony; a step of smearing the stain and culturing in aerobic condition; and a step of inoculating the strain into 10% reduced non-fat milk and culturing at 37 degrees Celsius for 24 hours.
Abstract translation: 目的：提供一种新型的马链球菌W351，以确保优异的维生素K2生产力，抗生素耐药性，酶活性和耐pH性。 构成：将新型马链球菌W351（KACC91483P）在含有溴甲酚紫和叠氮化钠的改良MRS培养基中培养。 该菌株与生奶分离。 用于分离菌株的方法包括：在改良的MRS培养基上涂抹生奶的步骤的步骤，并培养37℃48小时; 纯化分离改性MRS培养基并选择黄色菌落的步骤; 涂抹污渍并在有氧条件下培养的步骤; 以及将菌株接种到10％减少的脱脂奶中并在37摄氏度培养24小时的步骤。
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公开(公告)号：KR1020110030864A
公开(公告)日：2011-03-24
申请号：KR1020090088496
申请日：2009-09-18
Applicant: 한국식품연구원
IPC: A23L27/10
Abstract: PURPOSE: A producing method of an anti-hypertensive natural seasoning for jjigae(stew) containing a portunus trituberculatus extract is provided to apply the seasoning for kimchi stew, fermented soybean paste stew, portunus trituberculatus stew and other dishes. CONSTITUTION: A producing method of an anti-hypertensive natural seasoning for jjigae comprises the following steps: extracting raw materials with purified water at 90~100deg C for 30~60minutes; centrifugal separating the extract for 30minutes, to obtain supernatant; heat-condensing the obtained supernatant; drying the condensate using a vacuum freeze dryer, and crushing the outcome; and sieving the crushed materials, and packing with the low moisture transmissivity rate. The raw materials include red pepper powder, a portunus trituberculatus extract, sea tangle powder, garlic powder, anchovy, and other ingredients.
Abstract translation: 目的：提供含有茯苓提取物的j ae（炖）抗高血压天然调味料的生产方法，用于泡菜炖，发酵大豆酱炖，，肉炖菜等调料。 构成：茉莉酸抗高血压天然调味料的制备方法包括以下步骤：用90〜100℃纯净水提取原料30〜60分钟; 离心分离提取物30分钟，得到上清液; 将获得的上清液冷凝; 使用真空冷冻干燥器干燥冷凝物，粉碎结果; 筛分破碎的材料，并以低水分透过率进行包装。 原料包括红辣椒粉，茯苓萃取物，海螯粉，蒜粉，cho鱼等成分。
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公开(公告)号：KR1020100136273A
公开(公告)日：2010-12-28
申请号：KR1020090054549
申请日：2009-06-18
Applicant: 한국식품연구원
IPC: C09D133/08 , C09D5/14 , E04C2/02
CPC classification number: C09D133/04 , C08K3/08 , C08K2003/0806 , C09D5/14 , E04C2/02
Abstract: PURPOSE: A method for manufacturing an antibacterial prefabricated panel is provided to enable use in a place sensitive to bacteria, for example, a wall of a food factory, a wall of a semiconductor factory, or a wall of a laboratory. CONSTITUTION: A method for manufacturing an antibacterial prefabricated panel comprises a step of applying antibacterial paints containing an acrylic resin solid portion, thinner, silver zeolite and nanosilver on the surface of a panel and then drying it. The antibacterial paint comprises thinner 10~20 parts by weight, silver zeolite 0.5~1 parts by weight, and nanosilver 0.2~0.5 parts by weight.
Abstract translation: 目的：提供一种制造抗菌预制面板的方法，可用于对细菌，例如食品厂的墙壁，半导体工厂的墙壁或实验室的墙壁的位置。 构成：抗菌预制板的制造方法包括在面板表面上涂布含有丙烯酸树脂固体部分，稀释剂，银沸石和纳米银的抗菌涂料，然后干燥的步骤。 抗菌涂料含有较薄的10〜20重量份，银沸石0.5〜1重量份，纳米银0.2〜0.5重量份。
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Patent Agency Ranking
公开(公告)号：KR101001927B1
公开(公告)日：2010-12-17
申请号：KR1020080045100
申请日：2008-05-15
Applicant: 한국식품연구원
IPC: A61K36/484 , A61P9/12 , A61P17/18
Abstract: 본 발명은 항고혈압 및 항산화 기능성 대두단백질 가수분해물의 제조방법에 관한 것으로, 더욱 상세하게는 대두단백질을 효소로 가수분해하는 단계, 대두단백질 가수분해물을 여과하여 여과액을 얻는 단계 및 여과액에 당을 첨가하여 메일라드 반응을 일으켜 메일라드 반응생성물을 얻는 단계를 포함하는 항고혈압 및 항산화 기능을 나타내는 대두단백질 가수분해물의 제조방법에 관한 것이다.
본 발명의 대두단백질 가수분해물은 혈압이 높은 사람들에게 혈압을 떨어뜨리는 기능을 하면서 단백질의 효소 가수분해 시에 발생하는 쓴맛을 제거하여 기호성이 우수한 항고혈압, 항산화 기능성 대두단백 가수분해물의 제조방법을 제공할 수 있다.
항고혈압, 항산화, 가수분해물, 대두단백질, 효소, 가수분해-
公开(公告)号：KR1020100076209A
公开(公告)日：2010-07-06
申请号：KR1020080134166
申请日：2008-12-26
CPC classification number: A23L17/60 , A23L3/46 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A preparation method of instant dried Capsosiphon soup is provided to offer the Capsosiphon soup which is stored for a long time at a room temperature, and to offer a specific flavor of the Capsosiphon soup and a coarse body texture. CONSTITUTION: The Capsosiphon is blanched with cleaning sea water and a saline solution. The blanched capsosiphon is dehydrated and dried. The dried capsosiphon and Capsosiphon taste components are wrapped together. The blanched Capsosiphon is dipped in a solution containing edible sodium bicarbonate or sodium carbonate for 30 seconds ~ 300 seconds. The Capsosiphon taste components includes Capsosiphon 50~500g, white radish 100~2000g, dried walleye 20~200g, bean sprout 50~500g, Chinese flat cabbage 20~200g, Coriandrum sativum 5~50g and garlic 20 ~ 200g.
Abstract translation: 目的：提供即时干燥的辣椒汤的制备方法，提供长时间在室温下储存的Capsosiphon汤，并提供Capsosiphon汤的特定风味和粗糙的身体质地。 规定：将Capsosiphon用清水和盐水清洗干净。 将漂白的辣椒油脱水干燥。 干燥的Capsosiphon和Capsosiphon味道成分被包裹在一起。 将漂白的Capsosiphon浸入含有可食用碳酸氢钠或碳酸钠的溶液中30秒〜300秒。 Capsosiphon味道成分包括Capsosiphon 50〜500g，白萝卜100〜2000g，干ye 20〜200g，豆芽50〜500g，白菜20〜200g，芫荽5〜50g，大蒜20〜200g。
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公开(公告)号：KR1020100068031A
公开(公告)日：2010-06-22
申请号：KR1020080126684
申请日：2008-12-12
Abstract: PURPOSE: Seasoned and dried manila clam slices and a manufacturing method thereof are provided to conveniently and easily make the manila clam slices containing meat of fish and short-necked clams. CONSTITUTION: A manufacturing method of seasoned and dried manila clam slices includes the following steps: molding seasoned slices with a mixture of meat of fish and short-necked clams; heat-treating the molded slices; compressing the heat-treated slices after drying; and heat-treating the compressed slices. The seasoned short-necked clams are formed by mixing and adding seasoning after removing soil in the clams and washing.
Abstract translation: 目的：提供调味和干燥的马尼拉蛤切片及其制造方法，以方便和容易地制造含有鱼和短颈蛤肉的马尼拉蛤切片。 规定：经过繁琐和干燥的马尼拉蛤切片的制造方法包括以下步骤：用鱼肉和短颈蛤混合物成型经验丰富的切片; 热处理模制的切片; 干燥后对热处理片进行压缩; 并对压缩的片进行热处理。 经过调味的短颈蛤是通过混合并加入调味料后除去蛤蜊中的土壤和洗涤而形成的。
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公开(公告)号：KR100934019B1
公开(公告)日：2009-12-28
申请号：KR1020070127055
申请日：2007-12-07
Applicant: 한국식품연구원
Abstract: 본 발명은 골 연화 어류가공식품의 제조방법에 관한 것이다. 보다 상세하게는 (1) 원료 어류의 위생처리 및 수세 조리공정, (2) 염지 조미 및 수분조절 공정, (3) 진공조리 등 1차 열처리 공정, (4) 2차 가압 열처리 공정, (5) 포장 및 후처리공정으로 이루어지는 것을 특징으로 하는 어피 안정화 및 어골 연화 어류가공식품의 제조방법에 관한 것이다.
본 발명에 의한 어류가공식품은 조미액이나 충전액을 사용하지 않은 상태로 2단계 열처리 과정을 거쳐 충분히 가열처리 되므로 통조림 식품과 동일한 수준의 어골연화 효과가 있어 생선을 뼈채로 식용할 수 있으며 이로 인해 칼슘, 오메가 3 지방산 등 고도불포화지방산, 양질의 단백질과 뮤코다당 등 생선 고유의 영양성분을 쉽게 섭취할 수 있다. 또한 조리가열 중 어육의 과도한 수분유출이 억제되어 일반 조리가열 생선과 동일한 수준의 육즙성 등 식미기호성이 우수하며 어피가 안정되어 조리 후의 품위가 우수한 장점이 있다. 본 발명의 목적은 이러한 품질특성을 갖는 어류의 열처리 가공기술을 제공하는데 있다.
골연화, 어류가공품, 진공조리, 저온유탕, 가압열처리Abstract translation: 本发明提供一种软化骨蒸煮鱼的制备方法，该鱼具有良好的食用口感。 一种软化骨蒸煮鱼的制备方法，包括：对生鱼进行卫生预处理的加工阶段; 腌制食品调味和水平衡加工阶段; 第一热处理阶段，其热凝固鱼的表皮; 第二压力热处理阶段，其软化鱼骨和鱼骨; 以及卫生冷包装的加工阶段。
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公开(公告)号：KR1020090102063A
公开(公告)日：2009-09-30
申请号：KR1020080027294
申请日：2008-03-25
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for producing Discoreaceae fermented liquor and its production method thereof are provided to enhance the efficiency of fermentation using improved yeast and massively produce the liquor. CONSTITUTION: A Discoreaceae fermented liquor comprises 5-20 weight% of Discoreaceae, 75-90 weight% of rice and 0.1-5 weight% of Schisandrae Fructus or Angelicae gigas. A method for manufacturing the Discoreaceae fermented liquor comprises: a step of mixing water to the Discoreaceae; a step of washing nonglutinous rice and dehydrating; a step of pulverizing Discoreaceae in and rice; a step of adding 0.1~2 weight% of Schisandrae Fructus or Angelicae gigas and mixing; a step of adding 0.5-1 weight% of yeast; a step of fermenting at 22~28°C for 20 to 30 hours to saccharify; a step of adding Discoreaceae, nonglutinous rice, yeast, and Schisandrae Fructus or Angelicae gigas; and a step of fermenting at 22~28°C for 7-12 days.
Abstract translation: 目的：提供一种生产仙茅科发酵液的方法及其制备方法，以提高使用改良酵母的发酵效率并大量生产液体。 构成：番茄科发酵液包含5-20重量％的梧桐科，75-90重量％的大米和0.1-5重量％的五味子或当归。 一种制造麝香科植物发酵液的方法包括：将水混合到Disc草科的步骤; 洗ous米脱水的一步; 粉碎和稻米的步骤; 加入0.1〜2重量％的五味子或当归加入混合; 加入0.5-1重量％酵母的步骤; 在22〜28℃下发酵20〜30小时进行糖化的步骤; 添加茯苓科，糯米，酵母，五味子或当归的步骤; 和在22〜28℃下发酵7-12天的步骤。
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