-
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。
-
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。
-
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。
-
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。
-
公开(公告)号：KR1020090059951A
公开(公告)日：2009-06-11
申请号：KR1020070127055
申请日：2007-12-07
Applicant: 한국식품연구원
Abstract: A preparation method of retort-cooked fishes of softened bone is provided, which obtains excellent eating taste of the fish. A preparation method of retort-cooked fishes of softened bone comprises: a processing stage which hygienically pre-processing the raw fishes; a salted food seasoning and water balancing processing stage; a first heat treatment stage which thermally coagulates the epidermal of fish; a second pressure heat treatment stage which softens flesh and fish bone; and a processing stage which hygienically cold-packaging.
Abstract translation: 提供软化骨的蒸煮熟鱼的制备方法，其获得了鱼的极好的饮食习惯。 软化骨的蒸煮熟鱼的制备方法包括：对生鱼进行卫生预处理的处理阶段; 盐渍食品调味和水分平衡处理阶段; 第一热处理阶段，其热凝结鱼的表皮; 第二压力热处理阶段软化肉骨鱼骨; 以及卫生冷包装的加工阶段。
-
Patent Agency Ranking
公开(公告)号：KR100885512B1
公开(公告)日：2009-02-26
申请号：KR1020070092742
申请日：2007-09-12
Applicant: 한국식품연구원
IPC: A23L1/0532 , A23L1/06
CPC classification number: A23L29/256 , A23L3/40 , A23L21/10 , A23L33/18 , A23L33/20
Abstract: A method for preparing an agar jelly is provided to improve functionality by using an anti-hypertension functional peptide. A method for preparing an agar jelly comprises the steps of adding agar, liquid sugar, solid sugar, salt and citric acid to water, mixing them, and heating the mixture at 100-115°C for 30-150 min; adding any one selected from the albumen-derived peptide, the bean protein-derived peptide and the beef-derived to the prepared agar solution at 60-90°C and gelling it at 3-4 hours; cutting the obtained agar jelly, coating it with any one selected from potato starch, fine sweet, corn starch, wheat flour, glutinous rice, bread flour, etc., and drying it at 40-60°C for 10-48 hours.
Abstract translation: 提供了一种制备琼脂胶的方法，以通过使用抗高血压功能肽来改善功能。 制备琼脂的方法包括将琼脂，液糖，固体糖，盐和柠檬酸加入水中，混合，并将混合物在100-115℃下加热30-150分钟的步骤; 在60-90℃下将从蛋白衍生肽，豆蛋白衍生肽和牛肉衍生肽中选择的任何一种添加到制备的琼脂溶液中，并在3-4小时时凝胶化; 切割得到的琼脂，用马铃薯淀粉，细甜，玉米淀粉，小麦粉，糯米，面粉等中任意一种进行包衣，在40-60℃下干燥10-48小时。
-
公开(公告)号：KR1020080049504A
公开(公告)日：2008-06-04
申请号：KR1020060120149
申请日：2006-11-30
Applicant: 한국식품연구원
IPC: A61K31/575 , A61K36/03 , A61P3/06
CPC classification number: A61K31/575 , A23L33/105 , A61K9/08 , A61K31/355 , A61K36/03 , A61K47/44
Abstract: A functional oil comprising fucosterol is provided to show strong cholesterol metabolism improving functionality such as inhibition of cholesterol biosynthesis and lowering cholesterol in blood and improve blood circulation, thereby being used for preventing and treating hyperlipidemia. A functional oil comprises: a fucosterol solubilized fucosterol oil; and oils and fats, wherein the fucosterol solubilized fucosterol oil is obtained by adding 100-500ml of a vegetable oil and 10-50mg of tocophenol to 1g of fucosterol powder and agitating the mixture. A method for isolating fucosterol from sea algae comprises the steps of: (a) after adding a sea algae raw material remained after extraction of a water-soluble extract ingredient from the sea algae to an edible alcohol, grinding it to obtain a sea algae alcohol treating solution; (b) after adding an edible alcohol to the alcohol treated solution of the sea algae, subjecting to the ultrasonic wave treatment at high temperature to extract non polar materials from the sea algae raw material; (c) filtering the non polar material extracted alcohol treated sea algae to obtain a filtrate, removing the alcohol therefrom to obtain a non-polar extract of the sea algae raw material; (d) after adding KOH-ethanol solution, which is able to be added as a food additive, to the non-polar extract and mixing them, hydrolyzing it at high temperature to remove saponifying materials therefrom and cooling it to obtain a hydrolysate of the sea algae; and (e) after shaking-extracting the sea algae hydrolysate by adding a solvent having the different polarity from that of the non-polar material in a liquid-liquid separating device, allowing it to stand still to liquid-liquid separate a polar fraction and a non-polar fraction and removing co-existing moisture therefrom, filtering the non-polar fraction to remove impurities therefrom, removing other solvent with the different polarity from that of the non-polar material and then drying it to obtain fucosterol. Further, the fucosterol solubilized fucosterol oil, a seed oil of evening primrose and an olive oil is mixed at a volume rate of 1~5 : 50~95 : 5~45.
Abstract translation: 提供包含岩藻甾醇的功能性油以显示强烈的胆固醇代谢改善功能，例如抑制胆固醇生物合成并降低血液中的胆固醇并改善血液循环，从而用于预防和治疗高脂血症。 功能油包括：岩藻甾醇溶解的岩藻甾醇油; 和油和脂肪，其中通过向1g的岩藻甾醇粉末中加入100-500ml植物油和10-50mg的苯甲醇，并且搅拌该混合物，得到岩藻糖醇溶解的岩藻甾醇油。 从藻类中分离岩藻甾醇的方法包括以下步骤：（a）在从海藻中提取水溶性提取物成分至食用酒精后，将海藻原料加入后，研磨，得到海藻醇 处理溶液; （b）向海藻醇处理溶液中加入食用醇后，在高温下进行超声波处理，从海藻原料中提取非极性物质; （c）过滤非极性物质提取的醇处理海藻，得到滤液，从中除去醇，得到海藻原料的非极性提取物; （d）在将能够作为食品添加剂添加的KOH-乙醇溶液加入到非极性提取物中并混合后，在高温下水解以除去其中的皂化物质并冷却，得到水解产物 海藻类 和（e）通过在液 - 液分离装置中添加具有与非极性材料不同的极性的溶剂摇动提取海藻水解产物，使其静止液液分离极性部分和 非极性馏分并从其中除去共存的水分，过滤非极性馏分以从其中除去杂质，除去与非极性材料极性不同的其它溶剂，然后干燥以获得岩藻甾醇。 此外，将岩藻甾醇溶解的岩藻甾醇油，月见草籽油和橄榄油的籽油以1〜5：50〜95：5〜45的体积比混合。
-
公开(公告)号：KR100805851B1
公开(公告)日：2008-02-21
申请号：KR1020060131532
申请日：2006-12-21
Applicant: 한국식품연구원
CPC classification number: A23L17/20 , A23L29/284 , A23V2250/2042 , A23V2250/5054 , A23V2300/50
Abstract: A method for preparing a fish gelatin, and a method for preparing a tuna gelatin are provided to improve the physical properties such as gel strength, gelling point and melting point. A method for preparing a tuna gelatin comprises the steps of preprocessing the washed and pulverized skin of tuna in a 1-3 % acid solution at a temperature of 2-18 deg.C for 01.-4 days; extracting the preprocessed skin of tuna with hot water at a temperature of 40-70 deg.C for 3-8 hours; adding 90-98 % alcohol to the tuna extract until a 75-80 % alcohol treated gelatin solution is obtained; and filtering and drying the tuna gelatin solution. Preferably the alcohol is ethanol.
Abstract translation: 提供了制备鱼类明胶的方法，以及制备金枪鱼明胶的方法以改善诸如凝胶强度，胶凝点和熔点的物理性能。 制备金枪鱼明胶的方法包括以2-18℃的温度在1-3％的酸溶液中预处理金枪鱼的洗涤和粉碎皮肤的步骤，持续1-14天; 用热水在40-70℃的温度下将金枪鱼的预处理皮肤提取3-8小时; 向金枪鱼提取物中加入90-98％的酒精，直到获得75-80％的醇处理的明胶溶液; 并过滤并干燥金枪鱼明胶溶液。 醇优选为乙醇。
-
公开(公告)号：KR100794392B1
公开(公告)日：2008-01-15
申请号：KR1020070020491
申请日：2007-02-28
Applicant: 한국식품연구원
CPC classification number: A23G3/54 , A23G3/0063 , A23G3/48 , A23L25/25 , A23L29/30
Abstract: A method of manufacturing chestnut candy by soaking sugared chestnuts in alginic acid solution and spraying calcium chloride is provided to increase the sensory characteristic of chestnut candy such as a taste, flavor and overall palatability. A chestnut is shelled, sugared, coated with an alginic acid solution with a concentration of 0.5 to 1.0%, sprayed with calcium chloride with a concentration of 0.5 to 1.0% and dried at 50 to 65deg.C for 3 to 7min. The chestnut has 40 to 45Brix. Prior to sugaring, the shelled chestnut is heated with steam of 90 to 110deg.C for 60 to 90min. The sugaring is performed by soaking the chestnut in a sugar solution with 60 to 70Brix until the sweetness becomes 40 to 45Brix. The sugar solution additionally contains one or more natural flavors selected from chestnut flavor, vanilla flavor, wine flavor, strawberry flavor, chocolate flavor, red ginseng flavor and ginseng flavor.
Abstract translation: 提供了通过在藻酸溶液中浸泡含糖栗子并喷洒氯化钙来制造栗子糖的方法，以增加栗子糖的感官特征，例如味道，风味和总体适口性。 栗子被壳化，糖化，用浓度为0.5〜1.0％的藻酸溶液涂布，用氯化钙喷雾浓度为0.5〜1.0％，在50〜65℃下干燥3〜7分钟。 板栗有40至45Brix。 在加糖之前，用90到110℃的蒸汽加热壳甲板60至90分钟。 通过将栗子浸泡在60至70Brix的糖溶液中直到甜度变为40至45Brix，进行糖化。 糖溶液还含有一种或多种选自栗子风味，香草味，葡萄酒风味，草莓味，巧克力风味，红参风味和人参风味的天然香料。
-
公开(公告)号：KR1020070091809A
公开(公告)日：2007-09-12
申请号：KR1020060021402
申请日：2006-03-07
CPC classification number: A23C9/152
Abstract: An antihypertensive milk composition containing at least one of casein hydrolysate and buckwheat hydrolysate is provided. The composition is excellent in a sensory attribute and in vitro and in vivo antihypertensive activity. An antihypertensive milk composition contains any one of 0.5 to 10% by weight of casein hydrolysate and 1.0 to 10% by weight of buckwheat hydrolysate. The hydrolysate is selected from Flavourzyme 500MG(Novo Nordisk), Protamex(Novo Nordisk), papain 30,000(Oka zone international), protease NP(Bioland), GC, 106(Oka zone international), Multifect Neutral(Oka zone international), Neutrase(Novo Nordisk) and Alcalase(Novo Nordisk) enzyme. The buckwheat uses tartary buckwheat(Fagopyrum tataricum) and Common buckwheat(Fagopyrum esculentum Moench).
Abstract translation: 提供了含有酪蛋白水解物和荞麦水解产物中的至少一种的抗高血压乳组合物。 该组合物在感官属性和体外和体内抗高血压活性方面是优异的。 抗高血压乳组合物含有0.5〜10重量％的酪蛋白水解物和1.0〜10重量％的荞麦水解物。 水解产物选自Flavourzyme 500MG（Novo Nordisk），Protamex（Novo Nordisk），木瓜蛋白酶30,000（Oka zone international），蛋白酶NP（Bioland），GC，106（Oka zone international），Multifect Neutral（Oka zone international），Neutrase （Novo Nordisk）和Alcalase（Novo Nordisk）酶。 荞麦使用荞麦（Fagopyrum tataricum）和普通荞麦（Fagopyrum esculentum Moench）。
-
-
-
-
-
-
-
-
-
Search Results
227
records
(took 0.048 seconds)
