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公开(公告)号：KR100500700B1
公开(公告)日：2005-07-12
申请号：KR1020030065522
申请日：2003-09-22
Applicant: 한국식품연구원
IPC: C08B37/00
Abstract: 본 발명은 라미나란 함유 갈조류의 건조분말을 산성 또는 중성 용액으로 추출하는 단계; 상기 갈조류 추출액에 저급알코올을 가하여 조라미나란을 침전시키는 단계; 조라미나란 침전물의 수용액에 4급 암모늄염 용액을 가하여 불용성 산성다당 침전물과 가용성 중성다당 상등액으로 정치분리하는 단계; 상기 중성다당 용액에 저급알코올을 가하여 라미나란을 침전시키는 단계; 및 잔존 염류와 저분자 불순물을 제거한 후 건조하는 단계를 포함하는 라미나란의 제조방법을 제공한다.
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公开(公告)号：KR100492023B1
公开(公告)日：2005-05-30
申请号：KR1020030014362
申请日：2003-03-07
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 곤약가수분해물을 이용한 음료의 제조방법에 관한 것이다.
본 발명의 곤약가수분해물을 이용한 음료의 제조방법은 공지의 음료제조에 있어서,
(1)수용액에 곤약가루와 곤약분해효소를 첨가하고 반응시켜 곤약용액을 얻는 단계와,
(2)곤약용액중에 함유된 곤약분해효소를 불활성화시키는 단계와,
(3)곤약분해효소를 불활성화 시킨 곤약용액을 여과 및 농축하여 곤약농축액을 얻는 단계와,
(4)곤약농축액과 부재료를 혼합하여 조미하는 단계와,
(5)조미된 곤약농축액에 pH 조정제를 첨가하여 pH를 조절하는 단계를 포함한다.-
公开(公告)号：KR1020050029759A
公开(公告)日：2005-03-28
申请号：KR1020030065522
申请日：2003-09-22
Applicant: 한국식품연구원
IPC: C08B37/00
Abstract: Provided is a method for preparing effectively highly pure laminaran whose content of the impurities such as acidic polysaccharide, etc. is low, from brown algae. The method comprises the steps of extracting a dry powder of brown algae containing laminaran with an acidic or neutral solution; adding a low molecular weight alcohol to the brown algae extract to precipitate crude laminaran; adding a quaternary ammonium salt solution to the aqueous solution of the crude laminaran to separate it into an insoluble acidic polysaccharide precipitate and a soluble neutral polysaccharide supernatant; adding a low molecular weight alcohol to the neutral polysaccharide supernatant to precipitate laminaran; and removing the remaining salt and impurities and drying it. Preferably the quaternary ammonium salt is selected from cetylpyridinium chloride, cetylpyridinium bromide and cetyltrimethylammonium bromide.
Abstract translation: 本发明提供了一种从褐藻中制备高纯度的含有多糖等杂质的低纯度层状物的方法。 该方法包括用酸性或中性溶液提取含有层状白蛋白的棕色藻类的干粉; 向棕色藻类提取物中加入低分子量酒精以沉淀出粗的层状物; 向季戊四醇的水溶液中加入季铵盐溶液，将其分离成不溶性酸性多糖沉淀物和可溶性中性多糖上清液; 向中性多糖上清液中加入低分子量醇以沉淀层析; 并除去剩余的盐和杂质并干燥。 优选地，季铵盐选自氯化十六烷基吡啶，溴化十六烷基吡啶和溴化十六烷基三甲基铵。
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公开(公告)号：KR1020040072417A
公开(公告)日：2004-08-18
申请号：KR1020030008891
申请日：2003-02-12
Applicant: 한국식품연구원
IPC: A23L2/02
Abstract: PURPOSE: A method of making a Welsh onion beverage by extracting and concentrating Welsh onions(Allium fistulosum) is provided. The product is improved in its flavor and taste while creating the functional components as it were. CONSTITUTION: A Welsh onion extract is obtained by the following several methods: adding Welsh onions 1 to 5 times with water and extracting it for 1 to 2hr at 80 to 100deg.C; adding Welsh onions 1 to 5 times with a solvent and extracting it for 1 to 2hr; or adding Welsh onions 1 to 5 times with water and extracting it for 1 to 2hr at 115 to 120deg.C. The Welsh onion beverage is obtained by mixing the Welsh onion extract, 0.03 to 0.06% by weight of one or more flavors selected from apple flavor, mixed fruit flavor and sugar flavor, 10 to 15% by weight of one or two or more sugars selected from honey, high fructose corn syrup and pure sugar, 0.5 to 1.5% by weight of one or more sugar alcohols selected from maltitol, sorbitol, xylitol, erythritol and mannitol, 0.2 to 0.3% by weight of citric acid, 0.03 to 0.06% by weight of taurine, 0.03 to 0.06% by weight of edible pigments and 0.001 to 0.003% by weight of vitamin C.
Abstract translation: 目的：通过提取和浓缩威尔士洋葱（葱属鸢尾）制作威尔士洋葱饮料的方法。 该产品的风味和味道得到改善，同时产生功能性成分。 构成：通过以下几种方法获得威尔士洋葱提取物：用水加入威尔士洋葱1〜5次，在80〜100℃下萃取1〜2小时; 用溶剂加入威尔士洋葱1〜5次，萃取1〜2小时; 或加入威尔士洋葱1〜5次，并在115〜120℃下提取1〜2小时。 通过将威尔士洋葱提取物，0.03至0.06重量％的一种或多种选自苹果香料，混合水果风味剂和糖味的香料混合，选择10至15重量％的一种或两种或更多种糖，从而获得威尔士洋葱饮料 从蜂蜜，高果糖玉米糖浆和纯糖，0.5〜1.5重量％的一种或多种选自麦芽糖醇，山梨糖醇，木糖醇，赤藓糖醇和甘露糖醇的糖醇，0.2〜0.3重量％的柠檬酸，0.03〜0.06重量％ 牛磺酸的重量，0.03〜0.06重量％的食用颜料和0.001〜0.003重量％的维生素C.
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公开(公告)号：KR1020030063663A
公开(公告)日：2003-07-31
申请号：KR1020020003898
申请日：2002-01-23
Applicant: 한국식품연구원
IPC: A23L1/39
CPC classification number: A23L23/00 , A23L3/3508 , A23L17/20 , A23L17/75 , A23L27/105 , A23L27/20 , A23L27/50 , A23L29/212 , A23V2002/00 , A23V2200/10
Abstract: PURPOSE: Provided are a multi-purpose eel sauce and a method for manufacturing thereof by adding ginseng and pine mushroom components. Therefore, the multi-purpose eel sauce has improved palatability. CONSTITUTION: A multi-purpose eel sauce is characterized by comprising 10-40 part by weight of eel bone, 155-650 part by weight of flavoring consisting of soysauce, sugar, sugar syrup and salted and fermented fish solution, 75-600 part by weight of seasoning consisting of onion, garlic, welsh onion, and ginger, 10-12 part by weight of ginseng, 1-25 part by weight of sea tangle and bonito powder, and 0.1-5 part by weight of starch, based on 100-300 part by weight of liquor and clear strained rice wine.
Abstract translation: 目的：提供多用途鳗鱼酱及其加入人参和松蘑菇成分的方法。 因此，多用途鳗鱼酱具有改善的适口性。 构成：多用途鳗鱼酱的特征在于包含10-40重量份的鳗骨，155-650重量份由香皂，糖，糖浆和盐渍和发酵的鱼溶液组成的调味剂，75-600重量份 以洋葱，大蒜，威尔士洋葱，姜为原料，10-12重量份人参，1-25重量份海螯虾和bon鱼粉，和0.1-5重量份淀粉组成的调味料重量，基于100 -300重量份的酒和澄清的应变米酒。
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Patent Agency Ranking
公开(公告)号：KR100334132B1
公开(公告)日：2002-04-26
申请号：KR1019990036597
申请日：1999-08-31
Applicant: 한국식품연구원 , 살로만유통 주식회사
IPC: A23L1/315
Abstract: 본발명은키토산올리고당이함유된조미계육의제조방법에관한것으로보다상세하게는항종양활성, 고혈압억제작용, 생체면역활성화, 혈당치의저하등 기능성이우수한키토산올리고당 0.05-3.0 중량%를치카이드 30 중량%, 소금 20 중량%, MSG 4 중량%, 카레 4 중량%, 설탕 5 중량%, 마늘분 15 중량%, 생강분 8 중량%, 후추 3 중량%, 계피 2.5 중량%, 다시다 3 중량%, 미향 5.5 중량% 조성의조미액에첨가한후 계육 100g에대하여상기키토산올리고당이함유된조미액을 20-40 중량% 첨가하고 4℃-30℃에서 2-5시간침지시킴으로써계육의조직내에생체기능성과생체흡수력이우수한키토산올리고당을함유시킨조미계육의제조방법에관한것이다. 본발명은생체기능성성과생체흡수력이우수한키토산올리고당을포함하는조미계육의제조방법을제공함으로써계육의이용도를제고시켜양계산업발전에기여함을목적으로한다.
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公开(公告)号：KR100333837B1
公开(公告)日：2002-04-25
申请号：KR1019990022838
申请日：1999-06-18
Applicant: 한국식품연구원
IPC: C07K1/00
Abstract: 본발명은어육으로부터고품질기능성펩티드(peptide)의제조방법에관한것으로서, 어육을수세하는전처리하는전처리공정과; 전처리한어육에알칼리용액을가하여지질을제거하는탈지공정; 상기탈지공정에서탈지된어육에단백질분해효소를첨가하여 2회가수분해하는가수분해공정; 이어활성백토및 규조토를사용하여감압여과하고여과막으로재여과하는여과공정; 상기여과공정을거친여과물을진공농축기로농축하는농축농정및; 진공동결건조하는건조공정으로이루어져어육을효소가수분해하고여과조제를사용함으로써고품질의항고혈압기능성펩티드를제조할수 있고, 생산된어육유래의펩티드는항고혈압효과가높고, 색택이우수하며, 이취를줄여품질특성을향상시킬수 있는장점이있는것이다.
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公开(公告)号：KR1020020017751A
公开(公告)日：2002-03-07
申请号：KR1020000051264
申请日：2000-08-31
Applicant: 한국식품연구원
IPC: A23B4/00
Abstract: PURPOSE: Provided is a method of canning the seasoned seafood with the liquid packaging medium such as water and edible oil. The seafood is just seasoned and sterilized in vacuum in this method of canning. The method has advantage of keeping the texture, color, flavor, moisture and nutrients of the original raw material. It also reduces the energy in manufacturing because heat penetrate fast to the solid in the can because there is no packing media. CONSTITUTION: The method comprises: an introducing step of the seafood into the can after it is cut, heated roundly at 90-95deg.C for 3-5 minutes and coated with seasoned sauce; a sealing step in the de-gassing system equipped with controller of vacuum and temperature, after controlling vacuum rate to 15-60cmHg inside the can; and a sterilizing step of the above sealed can at 4.0deg.F. The above seasoning sauce is composed of 20-30% red pepper paste, 10-25% of sugar syrup, 5-8% of the tomato paste, 4-7% of vinegar, 3-6% of garlic powder, 3-5% of onion powder and 0.5-0.6% MSG.
Abstract translation: 目的：提供用水和食用油等液体包装介质罐装经验丰富的海鲜的方法。 在这种罐装方法中，海鲜只是经过真空灭菌灭菌。 该方法具有保持原始原料的质地，颜色，风味，水分和营养成分的优点。 它也降低了制造中的能量，因为热量不会穿过罐中的固体，因为没有包装介质。 构成：该方法包括：将海鲜切成罐后，在90-95℃下圆形加热3-5分钟，涂上调味酱; 在装有真空和温度控制器的除气系统中，在罐内的真空率控制在15-60cmHg之后的密封步骤; 和上述密封罐的灭菌步骤为4.0deg.F。 上述调味酱由20-30％的红辣椒糊，10-25％的糖浆，5-8％的番茄酱，4-7％的醋，3-6％的大蒜粉，3-5份 百分比的洋葱粉和0.5-0.6％的味精。
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公开(公告)号：KR1019940003495A
公开(公告)日：1994-03-12
申请号：KR1019920014928
申请日：1992-08-19
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 해조류를 이용한 음료의 제조방법에 관한 것으로서 특히, 미역, 김, 다시마, 톳 및 원료로 하여 각각 물로 수세하고 탈수한 후, 직경 7.5∼1.0cm의 크기로 세절하고 각각의 해조류속의 유효성분의 효을적인 추춘을 위하여 pH조절을 위한 산 또는 알카리 처 리를 하거나 에탄올로 처 리하여 90∼ 107℃에서 1. 5∼2시간동안 가수분해 하면서 해조속의 유효성성분을 추출하고, 이를 희석 및 여과하는 과정을 거쳐 PH4. 5부근으로 중화한 후, 조미배합하고 탄산가스 3.0kg/㎠를 주입한 다음 밀봉, 살균, 냉각하여 제조하는 것을 특징으로 한다.
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