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公开(公告)号：KR1020120077625A
公开(公告)日：2012-07-10
申请号：KR1020100139655
申请日：2010-12-30
Applicant: 한국식품연구원
IPC: A23L29/281
CPC classification number: A23L29/281 , A23L3/30
Abstract: PURPOSE: An extraction method of collagen using ultrasonic waves is provided to minimize the usage of chemical substances for maximizing the yield of the collagen from the fish skin. CONSTITUTION: An extraction method of collagen using ultrasonic waves comprises the following steps: processing the fish skin with the ultrasonic waves in an acid solution to obtain a collagen extract; separating the collagen and the ultrasonic wave-processed fish skin; and repeating the previous steps to obtain the collagen. The acid solution is 0.01-0.5M acetic acid. The ultrasonic wave-processing step is performed in the frequency of 20kHz for 0.1-24 hours at 0-10 deg C.
Abstract translation: 目的：提供使用超声波的胶原提取方法，以最大限度地减少化学物质的使用，以最大限度地提高鱼皮中胶原蛋白的产量。 构成：使用超声波提取胶原的方法包括以下步骤：用酸溶液中的超声波处理鱼皮以获得胶原提取物; 分离胶原蛋白和超声波加工鱼皮; 并重复前述步骤以获得胶原蛋白。 酸溶液为0.01-0.5M乙酸。 超声波处理步骤在0-10℃下以20kHz的频率进行0.1-24小时
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公开(公告)号：KR1020120000307A
公开(公告)日：2012-01-02
申请号：KR1020100060611
申请日：2010-06-25
CPC classification number: A21D13/38 , A21D2/34 , A23L13/03 , B65B25/065
Abstract: PURPOSE: Pocket-shaped bread using grilled and marinated Korean native beef(bulgogi), and a producing method thereof are provided to use non-preferred portions of the Korean native beef to obtain processed beef products. CONSTITUTION: A producing method for pocket-shaped bread using bulgogi comprises the following steps: mixing 60-70wt% of raw meat and 30-40wt% of seasoning materials before heating; slicing lettuce, tomato, cucumber, and onions after washing; spreading the vegetable slices before spreading sauce, and adding heated beef ingredients before wrapping all the ingredients with wrapping paper; and inserting the ingredients into pocket-shaped bread. The seasoning materials are selected from the group consisting of garlic, salt, black pepper powder, sugar, onions, fruit juice, cooking syrup, cooking liquor, and chemical seasoning.
Abstract translation: 目的：提供使用烧烤和腌制的韩国本土牛肉（bulgogi）的口袋形面包及其生产方法，以使用韩国本地牛肉的非优选部分获得加工牛肉制品。 构成：使用膨化袋的口袋式面包的制作方法，包括以下步骤：加热60-70重量％的生肉和30-40重量％的调味料; 切片莴苣，番茄，黄瓜和洋葱洗后; 在散布酱汁之前撒播蔬菜片，并在用包装纸包裹所有成分之前加入加热的牛肉原料; 并将成分插入口袋形面包中。 调味料选自大蒜，盐，黑胡椒粉，糖，洋葱，果汁，烹饪糖浆，蒸煮酒和化学调味料。
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公开(公告)号：KR1020120000301A
公开(公告)日：2012-01-02
申请号：KR1020100060599
申请日：2010-06-25
CPC classification number: A23G3/44 , A23G3/545 , A23L13/20 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A confectionery containing Korean native beef, and a producing method thereof are provided to use non-preferred portions of the beef to produce processed beef products. CONSTITUTION: A producing method for a confectionery containing Korean native beef comprises the following steps: mixing 65-80wt% of raw meat, 5-10wt% of pork back fat, and 15-20wt% of subsidiary materials as a confectionery filling material; mixing 60wt% of confectionery mix, 30wt% of egg, 5wt% of water, 2.5wt% of refined rice wine, and 2.5wt% of cooking oil to obtain a confectionery dough skin; inserting the confectionery dough skin into upper and lower heated confectionery frames, and adding the confectionery filling material before closing the frames; and heating the frames at 150-200 deg C.
Abstract translation: 目的：提供含有韩国本地牛肉的糖果及其制造方法，以使用牛肉的非优选部分来生产加工的牛肉制品。 构成：含有韩国本地牛肉的糖果的生产方法包括以下步骤：将65-80重量％的生肉，5-10重量％的猪肉背脂肪和15-20重量％的辅料作为糖果填充材料混合; 混合60重量％的糖果混合物，30重量％的蛋，5重量％的水，2.5重量％的精米酒和2.5重量％的食用油，以获得糖果面团皮; 将糖果面团皮肤插入上下加热糖果框架，并在关闭框架之前添加糖果填充材料; 并在150-200℃加热框架
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公开(公告)号：KR1020110062001A
公开(公告)日：2011-06-10
申请号：KR1020090118562
申请日：2009-12-02
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for isolating collagen is provided to ensure environmentally-friendly property and cheaply isolate marine collagen. CONSTITUTION: A method for isolating collagen comprises: a step of adding an acidic solvent and performing sonication at 20 kHz of frequency and 0-10°C for 0.1-24 hours; a step of centrifuging the extract to obtain supernatant; a step of adding sodium chloride(NaCl) to the supernatant; and a step of isolating precipitate. The acidic solvent is acetic acid.
Abstract translation: 目的：提供一种分离胶原蛋白的方法，以确保环保的性质，并且便宜地隔离海洋胶原蛋白。 构成：用于分离胶原的方法包括：加入酸性溶剂并以20kHz的频率和0-10℃进行超声处理0.1-24小时的步骤; 离心提取物获得上清液的步骤; 向上清液中加入氯化钠（NaCl）的步骤; 和分离沉淀物的步骤。 酸性溶剂是乙酸。
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公开(公告)号：KR1020090118407A
公开(公告)日：2009-11-18
申请号：KR1020080044167
申请日：2008-05-13
Applicant: 한국식품연구원
IPC: C12N15/11
Abstract: PURPOSE: A primer used in RAPD(randomly amplified polymorphic DNA) genotyping of Enterobacter sakazakii is provided to cheaply and easily detect the Enterobacter sakazakii. CONSTITUTION: A primer in RAPD(randomly amplified polymorphic DNA) for detecting Enterobacter sakazakii contains a nucleotide of the sequence number 1[SEQ ID NO:1] or 2. A method for developing the primer comprises: a step of isolating Enterobacter sakazakii medium in biochemical method.
Abstract translation: 目的：提供阪崎肠杆菌RAPD（随机扩增多态性DNA）基因分型的引物，便于检测阪崎肠杆菌。 构成：用于检测阪崎肠杆菌的RAPD（随机扩增多态性DNA）中的引物含有序列号1 [SEQ ID NO：1]或2的核苷酸。开发引物的方法包括：将阪崎肠杆菌培养基 生化方法。
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Patent Agency Ranking
公开(公告)号：KR1020090053308A
公开(公告)日：2009-05-27
申请号：KR1020070120102
申请日：2007-11-23
Applicant: 한국식품연구원
Abstract: 본 발명은 새싹용 씨앗의 세척 장치에 관한 것으로서, 씨앗 및 세척수를 담도록 내부 수용공간을 가지는 용기, 용기의 바닥에 설치되어 씨앗의 세척이 이루어지도록 초음파를 발진시키는 초음파 발생기, 용기의 일측 통공을 통해 용기 내부의 세척수를 대류시켜 씨앗의 세척이 이루어지도록 공기를 공급하는 공기 분사기, 및 용기를 덮는 덮개를 관통하며 용기 내부에서 씨앗 및 세척수를 교반시키도록 회전 가능하게 설치되는 교반기를 포함하도록 구성되어, 공기 분사기를 이용해 세척수를 대류시키고, 초음파 발생기를 이용해 용기 내부에 초음파를 발진시킴과 아울러 교반기의 임펠러로 씨앗과 세척수를 교반시켜 씨앗 표면의 존재하는 미생물을 효과적으로 제거할 수 있도록 한다.
새싹, 씨앗, 미생물, 세척, 공기 분사기, 초음파 발생기, 교반기-
公开(公告)号：KR1020160002559A
公开(公告)日：2016-01-08
申请号：KR1020140081290
申请日：2014-06-30
Applicant: 한국식품연구원
CPC classification number: A61K36/03
Abstract: 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 치료용약학적조성물에관한것이다. 또한, 본발명은갈조류초음파추출물을유효성분으로함유하는염증성질환의예방및 완화를위한건강기능식품에관한것이다. 본발명의조성물은초음파로추출함으로써, 종래의추출물보다항염증활성이우수한효과가있다.
Abstract translation: 本发明涉及包含褐藻超声提取物作为预防和治疗炎性疾病的活性成分的药物组合物。 此外，本发明涉及一种健康功能食品，其包含褐藻类超声提取物作为预防和减轻炎性疾病的活性成分。 通过超声提取，本发明的组合物与常规提取物相比具有优异的抗炎活性效果。
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公开(公告)号：KR1020150055606A
公开(公告)日：2015-05-21
申请号：KR1020150061620
申请日：2015-04-30
Applicant: 한국식품연구원
Abstract: 본발명은이온농도를조절하여통전가열에의해식품조성물을제조하는방법에관한것이다. 본발명에따라이온농도를조절하여통전가열로식품조성물을제조하면, 짧은시간내에많은에너지가열에너지로변환되고이에따라수율을증대시키고식품조성물의질감을향상시키는효과가있다.
Abstract translation: 本发明涉及通过使用电加热和调节离子浓度来制备食品组合物的方法。 根据本发明的一个实施方案，通过使用电加热和调节离子浓度制备食物组合物，由此在短时间内将大量的能量转化为热能。 因此，可以提高产量，并且还可以提高食品组合物的质地。
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公开(公告)号：KR1020140145415A
公开(公告)日：2014-12-23
申请号：KR1020130067837
申请日：2013-06-13
Applicant: 한국식품연구원
CPC classification number: A23L19/03 , A23G3/48 , A23V2002/00 , A23V2300/10
Abstract: 본 발명은 오디를 1-8 ℃에서 냉풍으로 1차 건조하는 단계; 및 60-90 ℃에서 감압하여 2차 건조하는 단계;를 포함하여 오디를 팽화시키는 오디 스낵의 제조방법에 관한 것으로, 냉풍건조 단계를 거치지 않은 오디 스낵에 비하여 파괴력을 7-20% 감소시켜 딱딱하지 않고 바삭한 식감을 가지도록 하였으며, 건조시 발생되는 이취를 감소시키고, 오디 본연의 모양을 유지할 수 있도록 조직감을 안정화하여 기호도를 향상시켰으며, 저장성이 향상되었다.
Abstract translation: 本发明涉及一种桑叶小吃的制造方法。 该方法包括以下步骤：首先用1-8℃的冷空气干燥桑;; 二次在60-90℃的减压条件下干燥桑。。 根据本发明，将桑叶小吃打破所需的力降低7-20％。 因此，桑叶小吃比其他桑叶小吃更难处理，这不是通过冷干燥步骤处理，而且酥脆的质感。 桑叶小吃的味道减少了。 桑树小吃的纹理稳定，以保持桑树的原始形状。 桑树小吃的适口性和保存性得到提高。
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