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公开(公告)号：KR100434691B1
公开(公告)日：2004-06-07
申请号：KR1020010070491
申请日：2001-11-13
IPC: A23L1/48
Abstract: PURPOSE: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature is provided, thereby maintaining the aroma, color and tissue thereof for a long time at room temperature. CONSTITUTION: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature comprises the steps of: salting Chinese cabbages for 4 to 5 hours; mixing the salted Chinese cabbages with Welsh onion, hot pepper powder, garlic, ginger, onion, a salted anchovy solution, a flavoring agent and sugar; inserting them into a vessel and fermenting them at 10 deg. C to pH 4.0 to 4.1; preparing a pork stock; adding garlic, ginger, sugar, salt, a flavoring agent and a thickening stabilizer into the stock, and it; adding kimchi, boiled pork meat, onion, bean curd and natural coloring agents into the stock, followed by heating and cooling; and retort packing the kimchi pot stew followed by sterilization.
Abstract translation: 目的：提供一种制备在室温下具有长时间储存的即食泡菜炖锅产品的方法，由此在室温下长时间保持其香气，颜色和组织。 一种制备在室温下具有长时间储存的即食泡菜炖锅产品的方法，包括以下步骤：将中国卷心菜腌制4至5小时; 将腌过的白菜与威尔士洋葱，辣椒粉，大蒜，生姜，洋葱，咸anch鱼溶液，调味剂和糖混合; 将它们插入容器并在10℃下发酵它们。 C至pH 4.0至4.1; 准备猪肉库存; 将大蒜，姜，糖，盐，调味剂和增稠稳定剂加入到所述原料中， 加入泡菜，煮猪肉，洋葱，豆腐和天然着色剂，然后加热和冷却; 并将泡菜罐头炖煮的食物包装，然后灭菌。
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72.发明公开
公开(公告)号：KR1020040022681A
公开(公告)日：2004-03-16
申请号：KR1020020054296
申请日：2002-09-09
IPC: A23L1/39
Abstract: PURPOSE: A red pepper paste sauce composition containing a red pepper paste(kochujang) extract selected from edible oil, soy sauce and vinegar, together with one or more components selected from red pepper paste, red pepper powder and red pepper seeds is provided. It has characteristic flavor of the kochujang and can be used as a raw material of dressing sauce, sliced raw fish sauce or shellfish sauce such as chili sauce. CONSTITUTION: The red pepper paste sauce composition contains a red pepper paste(kochujang) extract which is extracted and filtered from a solution selected from the group consisting of edible oil, soy sauce and vinegar, together with one or one or more components selected from the group consisting of red pepper paste, red pepper powder and red pepper seeds. The red pepper paste sauce composition containing the red pepper paste extract selected from edible oil additionally contains vinegar. It additionally contains edible oil or an egg as dressing sauce.
Abstract translation: 目的：提供一种含有从食用油，酱油和醋中选出的红胡椒酱（kochujang）提取物的红辣椒酱酱组合物，以及一种或多种选自红辣椒酱，红辣椒粉和红辣椒种子的成分。 它具有kochujang的特征风味，可以作为酱油，切片生鱼酱或贝类酱油如辣椒酱的原料。 构成：红辣酱酱料组合物含有从选自食用油，酱油和醋的溶液中提取和过滤的红辣椒酱（kochujang）提取物，以及选自以下的一种或一种或多种组分： 组由红辣椒酱，红辣椒粉和红辣椒种子组成。 含有从食用油中提取的红辣椒酱提取物的红辣酱酱料组合物还含有醋。 它还含有食用油或鸡蛋作为酱油。
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公开(公告)号：KR100369617B1
公开(公告)日：2003-02-05
申请号：KR1020000019694
申请日：2000-04-14
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: 본 발명은 우리나라 고추장을 이용한 다목적 소스의 제조방법에 관한 것이다. 보다 상세하게는 전통 순창고추장을 매스콜로이더로 미세하게 분쇄하여 거친 입자감을 개선한 고추장 분쇄물에 토마토페이스트와 향신료추출물을 가하여 메주취를 개선한다. 또한 잔탄검을 가하거나 변성전분과 잔탄검을 가하여 호화시킴으로써 점탄성을 부여한 후 솔비톨, 양파분, 정백당, 올리고당, 식초, 마늘분, 양조간장, 정백염, 구연산, 주정등을 가하여 균질화시켜 용기에 충진하고 비가열처리 혹은 가열살균처리함으로써 독특한 풍미와 물성을 부여한다.
본 발명의 고추장 소스는 스테이크, 바비큐, 생선, 프라이드 치킨, 햄버거, 베이커리, 피자, 스파게티, 튀김류, 샐러드, 비빔밥, 국수, 만두 등 동서양의 다양한 요리에 다목적으로 활용할 수 있으므로 우리나라 고추장의 세계화에 크게 기여할 것으로 예상된다.-
74.发明公开산채추출을 함유하는 산채음료, 산채음료의 제조방법 및산채추출물을 분말화한 것을 유효성분으로 함유하는타블렛의 제조방법 无效含有可食用植物提取物的饮料，生产含有粉末的片剂的饮料和生产作为有效成分
公开(公告)号：KR1020020067171A
公开(公告)日：2002-08-22
申请号：KR1020010007582
申请日：2001-02-15
Applicant: 한국식품연구원
IPC: A23L2/02
Abstract: PURPOSE: A process of preparing an edible wild plant drink is provided by extracting a component having excellent antioxidant power from Ligularia fischeri, Aster scaber, Solidago virga-aurea and Aster glehnii using microwaves and a solvent and then giving a palatable flavor. Tablets containing granular or powder of the edible wild plant extract as an effective component are also prepared. CONSTITUTION: This edible wild plant drink contains 0.3 to 0.5% by weight of an edible wild plant extract, 80 to 90% by weight of purified water, 0.2 to 0.5% by weight of an Astragali radix extract, 0.1 to 0.5% by weight of a Zizyphus jujuba extract, 0.01 to 0.05% by weight of a cinnamon bark extract, 5 to 12.0% by weight of sugar and fructose(1:1) and 0.05 to 0.21% by weight of citric acid. A washed edible wild plant is ground, extracted in a solvent and with microwaves of 100 to 300W and then filtered to produce the wild plant extract. The tablet contains 10 to 30% by weight of wild plant powder, 40 to 60% by weight of beer yeast powder and 10 to 20% by weight of polydextrose.
Abstract translation: 目的：通过使用微波和溶剂提取具有优异抗氧化能力的成分，从L from ri ri，，，，，，，，。。。。。。。。。。。and and and and then then then then then then then then then then then then 还制备了含有可食用野生植物提取物作为有效成分的颗粒或粉末的片剂。 构成：该食用野生植物饮料含有0.3〜0.5重量％的可食用野生植物提取物，80〜90重量％纯水，0.2〜0.5重量％的黄芪提取物，0.1〜0.5重量％ 枣子提取物，0.01〜0.05重量％的肉桂皮提取物，5〜12.0重量％的糖和果糖（1：1）和0.05〜0.21重量％的柠檬酸。 将经洗涤的可食用野生植物研磨，在溶剂中并用100至300W的微波萃取，然后过滤以产生野生植物提取物。 片剂含有10〜30重量％的野生植物粉末，40〜60重量％的啤酒酵母粉末和10〜20重量％的聚右旋糖。
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公开(公告)号：KR1020020026081A
公开(公告)日：2002-04-06
申请号：KR1020000057696
申请日：2000-09-30
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: Provided are Bacteriocinogenic Enterococcus hirae for shelf-life extension of kimchi and a manufacturing process of kimchi having improved storageability by using the strain and its products, bacteriocin and fumaric acid. CONSTITUTION: The process for manufacturing kimchi having improved shelf-life by using a strain Enterococcus hirae comprises the steps of: isolating and identifying Enterococcus hirae (KFCC 11210) strain having improved bacteriocin productivity from the Kimchi; obtaining the purified bacteriocin from the culture of Enterococcus hirae (KFCC 11210); adding bacteriocin derived from Enterococcus hirae (KFCC 11210) or fumaric acid into a kimchi filling stuff; and preparing Kimchi using the kimchi filling stuff.
Abstract translation: 目的：提供细菌性肠球菌，以保存泡菜保质期，并通过使用菌株及其产物，细菌素和富马酸，改善了储存性。 构成：通过使用肠杆菌肠球菌制备具有改善保质期的泡菜的方法包括以下步骤：从泡菜池分离和鉴定具有改善的细菌素生产力的肠球菌（KFCC 11210）菌株; 从肠球菌（KFCC 11210）的培养物中获得纯化的细菌素; 将来自肠球菌（KFCC 11210）或富马酸的细菌素加入到泡菜填充物中; 并用泡菜填充东西准备泡菜。
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Patent Agency Ranking76.发明授权착색도와 난각질 개선을 위한 산란계용 사료조성물 및 그제조방법과 동 사료조성물을 이용하여 제조한 특수란 失效一种用于蛋鸡饲养的饲料组合物，用于提高着色度和蛋壳质量，一种生产该组合物的方法以及一种使用饲料组合物生产的特殊蛋
公开(公告)号：KR100322276B1
公开(公告)日：2002-02-06
申请号：KR1020000012290
申请日：2000-03-11
Applicant: 한국식품연구원
IPC: A23K1/18
Abstract: 본 발명은 계란의 착색도와 난각질을 강화하기 위하여 우렁쉥이 껍질 분말을 사료첨가물로서 함유하고 있는 산란계용 사료조성물 및 그 제조방법과 동 사료조성물을 이용하여 제조한 특수란에 관한 것이다. 본 발명의 산란계용 사료조성물의 제조공정은 우렁쉥이 껍질을 수거하여 수세, 탈수를 거쳐 불순물과 표면수를 제거하는 단계와, 전기 단계를 거친 우렁쉥이 껍질을 유기산 용액에 침지하는 단계와, 전기 단계의 침지를 거친 상기 우렁쉥이 껍질을 탈수하고 건조한 후 소정의 크기로 마쇄하는 단계와 상기 우렁쉥이 껍질분말을 산란계용 일반사료에 소정량 첨가하는 단계로 구성되어 우렁쉥이껍질을 장기간 경제적으로 유통시킬 수 있을 뿐만 아니라 이를 이용하여 카로티노이드색소 및 난각이 강화된 계란을 경제적으로 제공할 수 있다.
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公开(公告)号：KR1020020005210A
公开(公告)日：2002-01-17
申请号：KR1020000035584
申请日：2000-06-27
Applicant: 한국식품연구원
IPC: A23L1/337
Abstract: PURPOSE: A method for seasoning and processing laver is provided by adding a variety of lipid-soluble or water-soluble seasoning components and roasting in a state where the laver sheet is not shrunk. Whereby, the laver product expresses roasted flavor peculiar to laver as well as flavor of seasoning material. CONSTITUTION: Dried laver is roasted at 150 to 160deg.C for 10 to 30 sec in the first stage and a seasoning liquid is sprayed on the roasted laver to form a uniform coating. The seasoned laver is roasted at 150 to 180deg.C for 10 to 30 sec in the second stage and then seasoned in the second stage. And bacteriostatic cooling air is then supplied to the seasoned laver to stabilize the seasoned state of laver. The seasoning liquid is prepared by mixing a lipid-soluble seasoning liquid, a water-soluble seasoning liquid and an emulsifier in a ratio of 1-10% : 1-10% : 0.1-5%, agitating 3,000rpm or more and adding the previously prepared flavor liquid.
Abstract translation: 目的：通过在紫菜片不收缩的状态下添加各种脂溶性或水溶性调味成分和烘烤来提供调味和加工紫菜的方法。 因此，紫菜制品表现出紫菜特有的烤香味以及调味料的味道。 构成：在第一阶段将干紫菜在150至160℃下烘烤10至30秒，并将调味液喷洒在烤紫菜上以形成均匀的包衣。 经验丰富的紫菜在第二阶段烘烤150至180度，持续10至30秒，然后在第二阶段进行调味。 然后将抑菌冷却空气提供给经验丰富的紫菜，以稳定紫菜的经济状态。 调味液通过将脂溶性调味液，水溶性调味液和乳化剂以1-10％：1-10％：0.1-5％的比例混合，搅拌3,000rpm以上，并加入 以前制备的风味液体。
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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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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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