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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。
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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。
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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。
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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。
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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。
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Patent Agency Ranking
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）。
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公开(公告)号：KR100758250B1
公开(公告)日：2007-09-12
申请号：KR1020060072707
申请日：2006-08-01
Applicant: 한국식품연구원
IPC: A23L2/02
CPC classification number: A23L2/38 , A23L2/02 , A23L3/015 , A23V2002/00 , A23V2200/30 , A23V2250/212
Abstract: A method of manufacturing a garlic drink by mixing a hot extract of Prepared Rehmannia Root, Schizandra fruit, Lycium fruit, Cnidium root, licorice root and garlic is provided to obtain the drink garlic having excellent functionality. Garlic and medicinal herbs are soaked in water at 5 to 13deg.C for 4 to 5hr and extracted in hot water at 95 to 100deg.C for 30 to 40min. The obtained extract is passed through a heat exchanger at 90deg.C for 1 to 2min and then packaged. The garlic and medicinal herbs contain 2 to 6% by weight of Prepared Rehmannia Root, 2 to 4% by weight of Schizandra fruit, 1 to 3% by weight of Lycium fruit, 0.5 to 2% by weight of Cnidium root, 0.5 to 3% by weight of licorice root and 70 to 90% by weight of garlic.
Abstract translation: 提供通过混合制备的地黄根，五味子水果，枸杞子，idium根，甘草根和大蒜的热提取物制造大蒜饮料的方法，以获得具有优异功能的饮料大蒜。 大蒜和药草浸泡于5〜13℃的水中4〜5小时，在95〜100℃的热水中浸泡30〜40分钟。 将得到的提取物在90℃下通过热交换器1〜2分钟，然后包装。 大蒜和药用草药含有2至6重量％的制备地黄根，2至4重量％的五味子果实，1至3重量％的枸杞果实，0.5至2重量％的idium根，0.5至3 甘草根的重量百分比和70至90重量％的大蒜。
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公开(公告)号：KR1020050065964A
公开(公告)日：2005-06-30
申请号：KR1020030097136
申请日：2003-12-26
Applicant: 한국식품연구원
IPC: C12J1/04
Abstract: 본 발명은 다시마 가수분해물을 이용한 다시마 식초의 제조방법에 관한 것으로, (1) 다시마 분말에 물을 첨가하여 증기방식으로 추출하거나, 0.1~1.0N 염산용액을 첨가하여 추출하거나, 또는 0.1~0.5N 가성소다용액을 첨가하여 추출하여, 원심분리한 다음 비중을 조절하여 다시마 추출액을 얻는 단계; (2) 상기 다시마 추출액에 초산균의 영양원을 첨가하고 용해, 멸균처리, 냉각하여 초산균을 접종하고 발효시켜 종초를 제조하는 단계; 및 (3) 상기 종초와 상기 다시마 추출액을 혼합하고 초산발효시켜 양조식초를 제조하는 단계로 이루어진, 다시마 유래의 올리고당과 식이섬유를 함유한 다시마 식초의 제조방법에 관한 것이다.
본 발명에 의해 제조되는 다시마 식초는, 원료로 사용되는 다시마의 유용성분인 무기질, 아미노산 등을 함유하며, 특히 가수분해에 의한 다시마 추출액 중 식이섬유 및 올리고당이 거의 그대로 함유되어 있을 뿐 아니라, 식품공전상의 식초의 산도기준인 4.0% 이상의 초산이 함유된 양조식초이다.-
公开(公告)号：KR100454229B1
公开(公告)日：2004-10-26
申请号：KR1020020040496
申请日：2002-07-11
Applicant: 한국식품연구원
IPC: A23L1/33
Abstract: PURPOSE: A production method of an oyster product by seasoning an oyster and then cooking and sterilizing it under vacuum condition is provided. The product can be stably distributed at room temperature for a long period of time while maintaining the characteristic nutrition, appearance, texture and flavor of the oyster. CONSTITUTION: An oyster is washed with clean sea water or 2 to 4% saline water and allowed to stand in water for 1 to 10min at 80 to 100deg.C and then soaked in cold water of 10 to 20deg.C. Thereafter, the cooled oyster is dried with hot air of 40 to 90deg.C to give an oyster having a moisture content of 40 to 70%. The dried oyster is soaked 2 to 20 times in seasoning liquid and then allowed to stand for 1 to 10hr at room temperature or 5 to 10deg.C under vacuum condition of -100 to 760mmHg. The seasoning liquid comprises 1 to 10 parts by weight of aged oyster liquid, starch sugar and soy sauce, respectively, 1 to 5 parts by weight of salt, 1 to 15 parts by weight of sorbitol, 0.2 to 5 parts by weight of a garlic extract, 0.1 to 2 parts by weight of a ginger extract and glycine, respectively, 0.1 to 1 parts by weight of sodium citrate and 4 to 80 parts by weight of water.
Abstract translation: 目的：提供一种牡蛎产品的生产方法，其通过调味牡蛎，然后在真空条件下进行烹饪和杀菌。 该产品可在室温下长期稳定分布，同时保持牡蛎特有的营养，外观，质地和风味。 组成：牡蛎用清洁的海水或2〜4％的盐水冲洗，在80〜100℃的水中放置1〜10分钟，然后浸泡在10〜20℃的冷水中。 之后，将冷却后的牡蛎用40〜90℃的热风干燥，得到含水率为40〜70％的牡蛎。 将干燥的牡蛎用调味液浸泡2〜20次后，在室温或5〜10℃，-100〜760mmHg的真空条件下放置1〜10小时。 调味液分别含有1〜10重量份的老化牡蛎液，淀粉糖和酱油，1〜5重量份的盐，1〜15重量份的山梨糖醇，0.2〜5重量份的大蒜 分别提取0.1-2重量份的生姜提取物和甘氨酸，0.1-1重量份的柠檬酸钠和4-80重量份的水。
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