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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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公开(公告)号：KR1020050068350A
公开(公告)日：2005-07-05
申请号：KR1020030099640
申请日：2003-12-30
Applicant: 한국식품연구원
IPC: C12Q1/42
Abstract: 본 발명은 미생물의 신속한 측정법에 관한 것으로, 미생물의 ATPase 활성 측정법 및 미생물의 ATPase 활성 측정에 필요한 시약을 개발하고, 표준한천평판법에 의한 미생물의 총균수와 미생물의 ATPase 활성과의 관계로부터 소프트웨어를 개발함으로써, 대략 1시간 이내에 10 검체 이상의 미생물 총균수를 현장에서도 즉시 신속하게 측정할 수 있어, 실험실은 물론 원하는 현장에서 각종 식품에 대한 미생물의 검사를 시간과 장소에 구애받지 않고 다목적으로 실시할 수 있다.
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公开(公告)号：KR100446006B1
公开(公告)日：2004-08-25
申请号：KR1020020003898
申请日：2002-01-23
Applicant: 한국식품연구원
IPC: A23L1/39
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: 用途：提供一种多用途鳗鱼酱及其制造方法，其中加入人参和松蘑组分。 因此，多用途鳗鱼酱具有改善的适口性。 组成：多用途鳗鱼酱的特征在于包含10-40重量份的鳗鱼骨，155-650重量份的由酱，糖，糖浆和腌过的和发酵的鱼溶液组成的调味剂，75-600重量份 由洋葱，大蒜，大葱和姜组成的调味品的重量，10-12重量份人参，1-25重量份海带和bon鱼粉以及0.1-5重量份淀粉，基于100 -300重量份的酒和明显的过滤米酒。
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公开(公告)号：KR1020020048818A
公开(公告)日：2002-06-24
申请号：KR1020000078092
申请日：2000-12-18
Applicant: 한국식품연구원
IPC: A23L1/31
Abstract: PURPOSE: A processed food of reconstructed meat using pork and its manufacturing method are provided, thereby preventing destruction of the reconstruction meat while cooking it. CONSTITUTION: The method for producing a processed food of the reconstruction meat using pork comprises the steps of: cutting pork in a certain size; adding TG (transglutaminase) into the cut pork to induce enzyme reaction not to be divided into each piece of pork, in which the TG is TG-B aqueous or TG-B powder wherein the TG-B aqueous is prepared by 0.5 to 1.0% of TG-B than the volume of the pork into 4 times larger volume of water than that of TG-B volume and TG-B powder is added into the pork sufficiently to cover the pork; and the production of the processed food of reconstruction pork is carried out under the temperature of 3 to 6 deg. C and the pressure of 5 kg/cm2 for 6 to 24 hours.
Abstract translation: 目的：提供使用猪肉加工的重建肉类食品及其制造方法，从而防止重建肉类在烹饪时的破坏。 规定：使用猪肉生产重建肉类加工食品的方法包括：切割一定尺寸的猪肉; 将TG（转谷氨酰胺酶）加入到切割的猪肉中以诱导酶反应不分成每片猪肉，其中TG是TG-B水性或TG-B粉末，其中TG-B水溶液制备为0.5〜1.0％ 的TG-B比猪肉体积的4倍，比TG-B体积大，TG-B粉末加入猪肉中充分覆盖猪肉; 重建猪肉加工食品的生产在3〜6度的温度下进行。 C和5kg / cm 2的压力6至24小时。
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公开(公告)号：KR1020000037691A
公开(公告)日：2000-07-05
申请号：KR1019980052338
申请日：1998-12-01
Applicant: 한국식품연구원
IPC: A23L1/325
Abstract: PURPOSE: A method of preparing a frozen ground fish meat by treating non-frozen fish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill and grinding with a mass colloider is provided which can use most components of a fish for food without loss of nutritional elements as well as granulating fish finely easily and at low cost. CONSTITUTION: A method comprises removing the head, internal organs from a fish such as a sardine, a walleye pollack and a cuttlefish, freezing the treated fish at a material temperature of -20 to -80°C, crushing with a hammer mill having a sieve of 8 to 12 mm and grinding with a mass colloider having a plate of 0.05 to 0.1 mm. The method is characterized in that the fish is grinded at a material temperature of the frozen product itself without using a coolant such as liquified nitrogen or liquified carbon dioxide. The frozen ground fish meat can be used in the manufacture of patties, nugget and frozen cooking food.
Abstract translation: 目的：一种通过处理非冷冻鱼类，在-20至-80℃的物质温度下冷冻经处理的鱼，用锤式粉碎机粉碎并用大体积胶体研磨来制备冷冻地面鱼肉的方法，其可以 将鱼的大多数成分用于食物，而不会损失营养元素，并且以较低的成本容易地成鱼。 构成：一种方法包括从诸如沙丁鱼，鱼雷花粉和乌贼的鱼中去除头部，内部器官，在-20至-80℃的物料温度下冷冻经处理的鱼，用具有 筛子为8至12mm，并用具有0.05至0.1mm的板的质量胶体研磨。 该方法的特征在于，在冷冻产品本身的材料温度下研磨鱼，而不使用诸如液化氮或液化二氧化碳的冷却剂。 冷冻的地面鱼肉可用于生产馅饼，金块和冷冻烹饪食物。
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Patent Agency Ranking
公开(公告)号：KR1019990003031A
公开(公告)日：1999-01-15
申请号：KR1019970026822
申请日：1997-06-24
Applicant: 한국식품연구원
IPC: A22C29/00
Abstract: 본 발명은 패류속에 함유된 모래, 뻘 등 불순물의 효과적인 제거를 목적으로 하는 패류의 토사장치 및 방법에 관한 것이다.
본 발명은 배출관 및 공기주입관, 그리고 해수재투입관(2) 및 자연배출관(3) 및 가열장치와 받침망(5)을 갖춘 해수탱크와 이 해수탱크(1)에 여과장치 및 순환펌프(12), 그리고 냉각기(13)등 일련의 냉각장치를 연결하고 이를 다시 해수탱크의 해수재투입관으로 이어지게 한 일련의 순환장치와,
해수는 온도 15-20℃, 염도 2.5-3.0%의 조건으로 하여 24시간 이내 토사시키는 방법을 특징으로 하고 있다.
본원 발명은 패류의 가공이용 및 유통상 가장 큰 문제점으로 지적되어온 패류의 내장 및 육질부 주위에 존재하는 모래, 뻘 등의 이물질을 효율적으로 제거하기 위한 처리조건 및 처리장치를 제공함으로써 소비자들의 기호도를 높히고 패류의 다양한 이용도와 연근해의 어민들에게 부가가치를 높이고 위생적인 안정성을 부여하는 효과가 있다.-
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公开(公告)号：KR101885580B1
公开(公告)日：2018-08-06
申请号：KR1020160151731
申请日：2016-11-15
Applicant: 한국식품연구원
IPC: A23L2/52 , A23L2/38 , A23L17/60 , A23L5/30 , A23L33/105
Abstract: 본발명은미역포자엽의초음파추출물제조방법및 상기추출물을함유한음료제조방법에관한것으로, 구체적으로본 발명은미역포자엽에증류수를첨가하고 25℃~35℃의온도, 2~4시간및 70~90% 진폭조건으로초음파를처리하는단계를포함하는, 미역포자엽의초음파추출물제조방법에관한것이다. 또한본 발명은 (a) 미역포자엽초음파추출물, 오미자추출물및 강황추출물을제조하는단계; (b) 미역포자엽초음파추출물, 오미자추출물및 강황추출물의혼합물에배농축액및 물을첨가하여혼합하는단계; 및 (c) 상기 (b)단계의혼합물에타우린, 정제소금및 혼합과일즙을추가로첨가하여혼합하고멸균하는단계를포함하는, 미역포자엽초음파추출물을함유하는기능성음료제조방법에관한것이다.
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公开(公告)号：KR101790300B1
公开(公告)日：2017-10-26
申请号：KR1020150176564
申请日：2015-12-11
Applicant: 한국식품연구원
IPC: A23L1/00
Abstract: 본발명은과실의생과피마쇄물을함유한저지방마요네즈에관한것으로과실의생과피마쇄물 1 중량부에대하여전분 1 내지 8 중량부, 검류 5 내지 15 중량부및 오일 10 내지 15 중량부를포함함으로써, 저지방마요네즈의풍미및 물성을고지방마요네즈와유사하게향상시킬수 있다.
Abstract translation: 本发明包括涉及含有寿命和皮马基板1重量份在对于具有1至8重量份为5至15份胶的重量和按重量计从10到15份的油，低脂肪的淀粉的水果果的正面皮马打印输出的低脂肪蛋黄酱 蛋黄酱的风味和特性可以像高脂蛋黄酱一样得到改善。
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公开(公告)号：KR101786802B1
公开(公告)日：2017-10-18
申请号：KR1020170036198
申请日：2017-03-22
Applicant: 한국식품연구원
IPC: A61K36/899 , A23L33/105 , A61K8/97 , A61K8/02 , A61Q19/00
Abstract: 본발명은옥수수의초음파추출물및 이의추출방법에관한것이며, 보다상세하게는초음파추출법을이용하여항산화, 항염및 항암효과가있는옥수수추출물및 이를효과적으로제조하는방법에관한것이다. 본발명에따른옥수수초음파추출물의제조방법은옥수수에용매를첨가한후 특정조건하에서초음파를처리함에따라옥수수내에포함되어있는유효성분을효과적으로추출할수 있으며, 이러한추출공정을통해추출된옥수수초음파추출물의경우항산화, 항염, 항암활성이우수한효과를가진다. 따라서본 발명의상기방법을통해제조된옥수수초음파추출물의경우다양한기능성을가진소재로서의약품, 식품, 화장품등 다양한산업분야에유용하게사용될수 있다. 특히옥수수는식용작물로서이로부터유래한추출물을유효성분으로포함하는본 발명의조성물은장기간사용에도안전한이점을가진다.
Abstract translation: 更具体地说，本发明涉及通过使用超声波提取法和有效生产玉米提取物的方法具有抗氧化，抗炎和抗癌作用的玉米提取物。 根据本发明，接着加入溶剂中以玉米的生产玉米超声提取物的方法，以及能够有效地提取包含在玉米为在一定条件下处理超声活性成分从这些提取过程中提取的玉米超声提取物， 抗氧化，抗炎和抗癌活性。 因此，通过本发明的方法制备的玉米超声波提取物可以有效地用于具有各种功能的药物，食品，化妆品等各种工业领域。 特别是玉米为食用作物，含有来源于提取物的提取物作为有效成分的本发明组合物即使在长期使用中也具有安全性优点。
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