公开(公告)号：KR1020170124267A

公开(公告)日：2017-11-10

申请号：KR1020160053955

申请日：2016-05-02

Applicant: 한국식품연구원

Inventor： 최윤상 ,  김영붕 ,  전기홍 ,  구수경 ,  김은미 ,  김민정

IPC: A23B4/02 ,  A23B4/28 ,  A23B4/03 ,  A23L3/26

CPC classification number: A23B4/02 ,  A23B4/03 ,  A23B4/28 ,  A23L3/263 ,  A23L3/30 ,  A23V2200/02 ,  A23V2300/38 ,  A23V2300/48

Abstract: 본발명은축육부산물의전처리방법에관한것으로축육부산물을농도가 1 내지 10%인소금물에침지시켜초음파처리하는단계; 및초음파처리된축육부산물을방사선조사하는단계;를포함함으로써, 미생물적으로안정하며변패가빨리이루어지지않고관능성이우수한축육부산물을얻을수 있다.

Abstract translation: 本发明涉及一种牲畜副产品的预处理方法，该方法包括以下步骤：将所述牲畜副产品浸入浓度为1％至10％的磷; 用辐射照射经超声波处理的副产物块，以获得微生物稳定且不会快速降解且具有优异功能性质的副产物块。

公开(公告)号：KR1020170033622A

公开(公告)日：2017-03-27

申请号：KR1020150131596

申请日：2015-09-17

Applicant: 한국식품연구원

Inventor： 전기홍 ,  김영붕 ,  최윤상 ,  김종훈 ,  김병목 ,  황윤선

IPC: A23L5/20 ,  A23L13/20 ,  A61K8/65 ,  A61K8/98

Abstract: 본발명은돈피, 우피및 어피로이루어진군에서선택된 1종이상에서유래된콜라겐분자량을낮추는방법및 이에따라제조된콜라겐의분자량을낮춘돈피에관한것으로돈피를절단한후 단백질분해효소및 미생물효소가혼합된혼합효소를첨가하여 30 내지 50 ℃에서 1차교반한다음 60 내지 90 ℃에서 2차교반하는단계;를포함함으로써, 돈피유래콜라겐의분자량을낮추어체내흡수율을높인다.

Abstract translation: 本发明涉及降低来自选自猪肉，小麦和禽类的单一物种的胶原蛋白分子量的方法，以及降低由其制备的胶原蛋白分子量的方法， 加入混合酶，首先在30〜50℃下搅拌混合物，然后在60〜90℃下再次搅拌混合物，由此降低来自猪肉的胶原蛋白的分子量并增加体内吸收率。

公开(公告)号：KR1020170000183A

公开(公告)日：2017-01-02

申请号：KR1020150089060

申请日：2015-06-23

Applicant: 한국식품연구원

Inventor： 김은미 ,  김영붕 ,  최윤상 ,  전기홍 ,  이용환 ,  장윤제

IPC: A23B7/005 ,  A23B7/02

Abstract: 본발명은유통기한이연장된채소의제조방법및 이에따라제조된유통기한이연장된채소에관한것으로 (A) 채소를과열수증기로 1차가열하는단계; (B) 상기가열된채소를건조하는단계; (C) 상기건조된채소를물에침지하는단계; 및 (D) 상기물에침지된채소를건져낸후 과열수증기로 2차가열하는단계;를포함함으로써, 장기간미생물이번식하지않아저장기간이길며색택은가정에서조리한채소의색택과유사하고조직감은더욱우수하다.

公开(公告)号：KR101687653B1

公开(公告)日：2016-12-19

申请号：KR1020140092291

申请日：2014-07-22

Applicant: 한국식품연구원

Inventor： 전기홍 ,  김영붕 ,  금준석 ,  박종대 ,  김은미 ,  김성수 ,  황윤선

IPC: A23L7/109

Abstract: 본발명은육류물질이함유된건면국수의제조방법및 이에따라제조된건면국수에관한것으로 (A) 밀가루 100 중량부에대하여습식곡물가루 5 내지 20 중량부를혼합하는단계; (B) 밀가루와습식곡물가루의혼합가루에육류물질및 물을첨가하여반죽물을제조하는단계 (C) 반죽물을반죽한후 반죽한온도와동일한온도하에서숙성시키는단계; (D) 숙성된반죽물을 5 내지 7 mm의두께로납작하게만드는단계; (E) 납작해진반죽물을롤러를이용하여수평압력을가하여 2 내지 3 mm의두께및 2 내지 5 mm의폭으로제면하는단계; 및 (F) 제면된국수면발을 25 내지 27 ℃의온도, 28 내지 32%의상대습도하에서송풍장치를이용하여 5 내지 20 m/s의송풍속도로건조하는단계;를포함함으로써, 국수의표면이매끄러우며영양부족이되기쉬운어린이나청소년들에게균형이있는식사를제공할수 있고현대인들의바쁜생활속에서도필요한영양소를골고루섭취할수 있다.

Abstract translation: 本发明涉及通过该方法生产的含有肉和干面的干面生产方法。 该方法包括：（A）相对于100重量份的面粉混合5〜20重量份的湿颗粒粉末; （B）向面粉和湿粒粉的混合粉中加入肉和水以制备面团; （C）在与捏合温度相同的温度下捏合面团并使其老化; （D）使老化面团平整至5至7毫米的厚度; （E）使用辊子对扁平面进行水平挤压，制作厚度为2〜3mm，宽度为2〜5mm的面条; 和（F）在25至27℃的温度下干燥所制成的面条。 C和相对湿度为28〜32％，采用鼓风装置，吹风速率为5〜20m / s，提供平滑表面的面条，为儿童和青少年提供平衡膳食，倾向于缺乏营养，使繁忙的现代 人们要均匀地摄取必需的营养。

公开(公告)号：KR1020150068054A

公开(公告)日：2015-06-19

申请号：KR1020130153807

申请日：2013-12-11

Applicant: 한국식품연구원

Inventor： 김은미 ,  김영붕 ,  박종대 ,  전기홍 ,  서상희

IPC: A23L19/00 ,  A23B7/005

CPC classification number: A23L19/00

Abstract: 본발명은건조채소의복원방법및 이에따라복원된채소에관한것으로건조채소를물에침지하는단계; 및침지된채소를과열수증기로가열하는단계;를포함함으로써, 무처리채소수분활성도의 80 내지 90%까지수분활성도를복원시키고채소의식감을개선하여기호도를향상시키며세균이존재하지않는다.

Abstract translation: 本发明涉及一种还原干燥蔬菜和蔬菜的方法，本发明包括以下步骤：将干燥蔬菜浸入水中; 并用加热的蒸汽加热浸渍的蔬菜。 本发明被配置为恢复高达80％至90％的非加工蔬菜的水分活性，并通过改善蔬菜的质地而增加偏好，并且不存在任何细菌。

公开(公告)号：KR1020140111717A

公开(公告)日：2014-09-22

申请号：KR1020130021408

申请日：2013-02-27

Applicant: 한국식품연구원

Inventor： 전기홍 ,  김영붕 ,  김영호 ,  이남혁 ,  박동준 ,  금준석 ,  권기현 ,  구수경

IPC: A23L13/60 ,  A23L13/20 ,  A23L13/00

CPC classification number: A23L13/60 ,  A23L3/44 ,  A23L13/20 ,  A23L13/70 ,  A23L33/105

Abstract: The present invention relates to a processing method for tenderization of hog large intestine, and hog large intestine using the same. When hog large intestine is processed with the processing method for tenderization of hog large intestine according to the present invention, the texture of large intestine becomes soft, and large intestine having a soft texture to eat after cooking the large intestine can be provided. Accordingly, when hog large intestine is processed with the processing method for tenderization of hog large intestine according to the present invention, the consumer preference to the large intestine can be satisfied. Therefore, the present invention can contribute to the income increase of hog raising farms by increasing the hog large intestine consumption of consumers, and can contribute to the income increase of related-food companies and the food industry cooking large intestine and serving as food.

Abstract translation: 本发明涉及一种用于猪大肠软化的加工方法，并且使用该加工方法来饲养大肠。 当根据本发明用猪肠大肠软化处理方法处理大肠时，大肠的质地变软，并且可以提供烹饪大肠后具有柔软质感的大肠。 因此，根据本发明，当用猪大肠的嫩化处理方法加工大肠时，可以满足消费者对大肠的偏好。 因此，本发明可以通过增加消费者的大肠消耗来促进养猪场的收入增加，有利于相关食品公司和食品工业大肠食用的收入增加，并作为食品。

公开(公告)号：KR1020140093372A

公开(公告)日：2014-07-28

申请号：KR1020130005001

申请日：2013-01-16

Applicant: 한국식품연구원

Inventor： 김영붕 ,  전기홍 ,  김은미 ,  김성수 ,  이남혁 ,  박종대 ,  구수경 ,  김희주

IPC: A23L13/10 ,  A23L13/70

CPC classification number: A23L13/10 ,  A23L13/70 ,  A23L33/105

Abstract: The present invention relates to a manufacturing method of meat chips using less preferred meat parts and meat chips prepared thereby. Meat chips with a high value can be manufactured by using less preferred and less used meat parts, with a manufacturing method, which comprises a step of manufacturing a meat chip composition by mixing a composition consisting of source meat, glutinous rice flour, a curing agent and purified water; a step of shaping the meat chip composition to have a thickness of 1.5-2.5 mm; and a step of drying the shaped meat chip composition.

Abstract translation: 本发明涉及使用较不优选的肉制品和由此制备的肉片的肉片的制造方法。 可以通过使用较不优选和较少使用的肉类部件来制造具有高价值的肉类切片，其制造方法包括通过将由源肉，糯米粉，固化剂组成的组合物混合来制造肉片组合物的步骤 和净化水; 将肉片组合物成形为具有1.5-2.5mm厚度的步骤; 以及干燥成形肉片组合物的步骤。

公开(公告)号：KR101348975B1

公开(公告)日：2014-01-10

申请号：KR1020120000976

申请日：2012-01-04

Applicant: 한국식품연구원

Inventor： 김영붕 ,  전기홍 ,  금준석 ,  김영호 ,  임상동 ,  이남혁 ,  성기승 ,  우성민 ,  이강현

IPC: A23L13/60 ,  A23L13/00 ,  A23L1/30

Abstract: 본 발명의 오리육을 포함하는 패티 조성물, 패티의 제조방법 및 오리육을 포함하는 패티에 관한 것으로 오리육, 돈육으로 이루어진 원료육 100 중량부에 대하여 당귀, 계피, 백봉령, 작약 및 오미자로 이루어진 군에서 선택된 1종 이상의 한약재 0.1 내지 3 중량부를 포함하며, 돈육 유래 지방 및 별도로 첨가되는 돈지방의 합인 총 돈지방은 상기 원료육 100 중량부에 대하여 0.5 내지 2 중량부인 것으로써, 포화지방산의 함량을 약 50% 미만으로 낮추며 이취가 없고 조직감, 풍미 및 종합적 기호도가 우수하다.

公开(公告)号：KR1020130080188A

公开(公告)日：2013-07-12

申请号：KR1020120000975

申请日：2012-01-04

Applicant: 한국식품연구원

Inventor： 김영붕 ,  전기홍 ,  금준석 ,  김영호 ,  임상동 ,  이남혁 ,  성기승 ,  구수경 ,  이강현

IPC: A23L13/20 ,  A23L13/50 ,  A23L1/30 ,  A23L2/38

CPC classification number: A23L13/50 ,  A23L13/30 ,  A23L23/00 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/204

Abstract: PURPOSE: A producing method of duck bone broth for retort pouch products is provided to provide the duck bone broth with low calorie, and excellent sweetness, flavor, and overall palatability. CONSTITUTION: 100 parts by weight of duck bones are mixed with 0.1-3 parts by weight medical herbs and 100-500 parts by weight of water, and extracted at 100-150°C for 2-6 hours. The medical herbs include Angelica gigas, Cnidii Rhizoma, Paeoniae Radix, and milk vetch root in a weight ratio of 1:1:1:1. The obtained extract is cooled to 20-50°C, and fat is removed from the extract with a filter net. The extract without the fat is filled in a retort pouch, and is retort-sterilized at 110-130°C for 5- 60 minutes. The sweetness of the obtained duck bone broth is 1.5-4 brix.

Abstract translation: 目的：提供用于蒸煮袋产品的鸭骨肉汤的生产方法，以低热量提供鸭骨肉汤，具有优异的甜度，风味和整体适口性。 构成：将100重量份的鸭骨与0.1-3重量份药草和100-500重量份的水混合，并在100-150℃下萃取2-6小时。 药用草药包括当归，甘草，芍药，牛蒡根，重量比为1：1：1：1。 将得到的提取物冷却至20-50℃，用滤网从提取物中除去脂肪。 将没有脂肪的提取物填充在蒸煮袋中，并在110-130℃下蒸煮灭菌5-60分钟。 所获得的鸭骨肉汤的甜度为1.5-4白利糖度。

公开(公告)号：KR1020130080187A

公开(公告)日：2013-07-12

申请号：KR1020120000974

申请日：2012-01-04

Applicant: 한국식품연구원

Inventor： 김영붕 ,  전기홍 ,  금준석 ,  김영호 ,  임상동 ,  이남혁 ,  구수경 ,  이강현

IPC: A23L13/50 ,  A23L13/20

CPC classification number: A23L13/50 ,  A23L13/20 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/3262

Abstract: PURPOSE: A spreading type duck liver sausage composition is provided to easily store the composition for a long time and to offer excellent palatability. CONSTITUTION: 50-65wt% of duck meat and 1-15wt% of pork fat are heated at 80-150°C for 40-130 minutes (S110). The heated duck meat and pork fat are cooled (S120). 30-45wt% of duck liver is mixed with the cooled duck meat and pork fat, and the mixture is pulverized at a temperature of 28-32°C to obtain a duck liver composition (S130). 100 parts by weight of pulverized duck liver composition is mixed with 0.5-5 parts by weight Angelica gigas, 0.1-4 parts by weight of Crataegus pinnatifida, and 0.1-3 parts by weight of Schisandra chinensis fruit to produce a spreading type duck liver sausage composition in a batter form (S140). The spreading type duck liver sausage composition batter is filled in a container, and heated in boiling water at 80-200°C for 10-100 minutes (S150). The heated liver sausage composition is cooled at 1-4°C for 30-80 minutes (S160). 100 parts by weight of liver sausage composition additionally contains 0.1-2 parts of one ingredient selected from garlic powder, cinnamon, and rosemary. [Reference numerals] (AA) Start; (BB) End; (S110) Step of heating duck meat and pork fat; (S120) Step of cooling the heated duck meat and pork fat; (S130) Step of pulverizing a duck liver composition including the duck meat, pork fat, and duck liver; (S140) Step of producing a spreading type duck liver sausage composition in a batter form by mixing Angelica gigas, Crataegus pinnatifida, and Schisandra chinensis fruit with the duck liver composition; (S150) Step of heating the duck liver sausage composition in a batter form after filling into a container; (S160) Step of cooling the heated duck liver sausage composition

Abstract translation: 目的：提供一种散布型鸭肝肠道组合物，以容易地长时间储存​​组合物，并提供优异的适口性。 构成：将50-65wt％的鸭肉和1-15wt％的猪肉脂肪在80-150℃下加热40-130分钟（S110）。 加热的鸭肉和猪肉脂肪被冷却（S120）。 将鸭肝30-45重量％与冷鸭肉和猪肉脂混合，将混合物在28-32℃的温度下粉碎，得到鸭肝组合物（S130）。 将100重量份的粉碎的鸭肝组合物与0.5-5重量份当归，0.1-4重量份山楂和0.1-3重量份的五味子水果混合以制备展开型鸭肝香肠 糊剂组合物（S140）。 将展开型鸭肝肠组合面糊装入容器中，并在80-200℃的沸水中加热10-100分钟（S150）。 将加热的肝肠组合物在1-4℃下冷却30-80分钟（S160）。 100重量份的肝肠组合物另外含有0.1-2份选自大蒜粉，肉桂和迷迭香的一种成分。 （附图标记）（AA）开始; （BB）结束; （S110）加热鸭肉和猪肉脂肪的步骤; （S120）冷却加热的鸭肉和猪肉脂肪的步骤; （S130）将包括鸭肉，猪肉和鸭肝在内的鸭肝组合物粉碎的工序; （S140）通过将当归，山楂，五味子水果与鸭肝组成混合，制成面糊形式的散布型鸭肝肠组合物的步骤; （S150）在填充到容器中之后，以面糊形式加热鸭肝肠组合物的步骤; （S160）冷却加热的鸭肝香肠组合物的步骤