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公开(公告)号：KR1020130035532A
公开(公告)日：2013-04-09
申请号：KR1020110099881
申请日：2011-09-30
Applicant: 한국식품연구원
CPC classification number: A23L2/06 , A23V2002/00 , A23V2250/762 , C12G3/02 , C12N9/2437
Abstract: PURPOSE: A manufacturing method of tangerine fermented wine is provided to manufacture the tangerine fermented wine with improved functionality using tangerine hydrolysate. CONSTITUTION: A manufacturing method of tangerine fermented food comprises the following: a squeezing step of squeezing tangerine to produce tangerine juice; an enzyme reaction step of reacting the tangerine juice with cellulase; and a fermentation step of fermenting the tangerine juice gone through the enzyme reaction step with alcohol. In the enzyme reaction step, the enzyme is added at 0.1-0.5%(w/v) to the tangerine juice volume. The temperature of the enzyme reaction step is 50-70 deg. C. The enzyme reaction step is performed for 1-5 hours. In the fermentation step, the alcohol fermentation is performed using Saccharomyces bayanus. At least one saccharide between sugar or honey is added after the enzyme reaction step and before the fermentation step so that the tangerine juice gone through the enzyme reaction step becomes 22-28 Brix. The tangerine fermented food is tangerine wine or tangerine brandy.
Abstract translation: 目的：提供橘子发酵酒的制造方法，以使用橘子水解产物制备具有改进功能的橘子发酵酒。 构成：橘子发酵食品的制造方法包括以下步骤：挤压橘子以产生橘汁的挤压步骤; 使橘子汁与纤维素酶反应的酶反应步骤; 以及通过酶反应步骤与醇发酵橘子汁的发酵步骤。 在酶反应步骤中，将酶以0.1-0.5％（w / v）加入到橘汁中。 酶反应步骤的温度为50-70度。 C.酶反应步骤进行1-5小时。 在发酵步骤中，使用酿酒酵母（Saccharomyces bayanus）进行醇发酵。 在酶反应步骤之后和发酵步骤之前，在糖或蜂蜜之间加入至少一种糖，使得经过酶反应步骤的橘子汁变成22-28白利糖度。 橘子发酵食品是橘子或橘子白兰地。
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公开(公告)号：KR101170998B1
公开(公告)日：2012-08-08
申请号：KR1020110142783
申请日：2011-12-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing a rice bran-derived glycoprotein fraction and a composition containing the fraction for enhancing immunity are provided to promote NO and TNF-alpha generation. CONSTITUTION: A rice bran-derived glycoprotein fraction comprises: a step of defatting rice bran; a step of mixing the rice bran in a buffer solution of pH 7.0-8.0; a step of centrifuging the mixture to obtain supernatant; a step of performing dialysis of the supernatant using dialysis semipermeable membrane; a step of adding salt to precipitate glycoproteins; a step of dissolving the precipitate in a buffer solution of pH 7.0-8.0 and performing dialysis with the dialysis semipermeable membrane; and a step of freeze-drying the dissolved precipitate. A composition for enhancing immunity contains the glycoprotein fraction as an active ingredient. A pharmaceutical composition for preventing or treating cold, atopy, chronic fatigue, or cancer contains the fraction as an active ingredient.
Abstract translation: 目的：提供一种制备米糠衍生的糖蛋白部分的方法和含有用于增强免疫力的级分的组合物，以促进NO和TNF-α的产生。 构成：米糠衍生的糖蛋白级分包括：将米糠脱脂的步骤; 将米糠混合在pH 7.0-8.0的缓冲溶液中的步骤; 将混合物离心以获得上清液的步骤; 使用透析半透膜进行上清液透析的步骤; 添加盐以沉淀糖蛋白的步骤; 将沉淀溶解在pH7.0-8.0的缓冲溶液中并用透析半透膜进行透析的步骤; 以及冷冻干燥溶解的沉淀物的步骤。 用于增强免疫力的组合物含有糖蛋白部分作为活性成分。 用于预防或治疗感冒，特应性，慢性疲劳或癌症的药物组合物含有该部分作为活性成分。
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公开(公告)号：KR1020120075005A
公开(公告)日：2012-07-06
申请号：KR1020100137019
申请日：2010-12-28
Applicant: 한국식품연구원
Abstract: PURPOSE: A meat flavoring agent containing high glutamic acid, and a producing method thereof are provided to reduce the salinity of the meat flavoring agent compare to conventional flavoring agents. CONSTITUTION: A producing method of a meat flavoring agent containing high glutamic acid comprises a step of mixing a wheat gluten acid-hydrolysate, ribose, and flavoring ingredients. The wheat gluten acid-hydrolysate has the size of 20-30 micrometers. The flavoring ingredients are selected from the group consisting of cysteine, methionine, thiamine, mushroom powder, garlic powder, garlic juice, and lard. The concentration of the lard is 5%. The meat flavoring agent additionally contains lecithin.
Abstract translation: 目的：提供含有高谷氨酸的肉调味剂及其制备方法，以降低与常规调味剂相比肉调味剂的盐度。 构成：含有高谷氨酸的肉调味剂的生产方法包括混合小麦谷蛋白酸水解物，核糖和调味成分的步骤。 小麦谷蛋白酸水解物的大小为20-30微米。 调味成分选自半胱氨酸，甲硫氨酸，硫胺素，蘑菇粉，蒜粉，蒜汁，猪油等。 猪油的浓度为5％。 肉调味剂还含有卵磷脂。
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公开(公告)号：KR101119311B1
公开(公告)日：2012-03-16
申请号：KR1020090118305
申请日：2009-12-02
Applicant: 한국식품연구원
IPC: C07H17/065 , C07H17/04 , A61K31/70 , A61P3/04
Abstract: 본 발명은 (a) 감귤과피로부터 유기용매를 이용하여 조추출액을 얻는 단계;
(b) 상기 조추출액을 건고한 후 물을 넣어 현탁하고, 이를 냉각하여 여과하는 단계; 및
(c) 여과 후 남은 고형분을 동결건조하여 조헤스페리딘을 얻는 단계; 및
(d) 상기 조헤스페리딘을 물에 현탁시킨 후 pH를 증가시켜 헤스페리딘을 완전히 용해하고, pH를 중성영역으로 감소시켜 헤스페리딘을 결정화하는 단계를 포함하는 것을 특징으로 하는 감귤과피로부터 분리된 헤스페리딘의 정제방법을 제공한다.
헤스페리딘, 항비만, 당부가-
公开(公告)号：KR101082314B1
公开(公告)日：2011-11-10
申请号：KR1020090119007
申请日：2009-12-03
Applicant: 한국식품연구원
Abstract: 본발명은구절초분말및 작약분말을첨가하고발효시키는단계를포함하는허브주의제조방법및 상기방법으로제조된허브주에관한것이다. 본발명의허브주의제조방법은(ⅰ) 곡물을실온에서하룻밤수침하고수분을제거한후, 20 내지 40분간증자하여고두밥을제조하고상온으로냉각시킨다음, 누룩및 효모를가하고고르게혼합하여발효용용기에담고정제수를가하여밀봉한후, 20 내지 30℃에서 1 내지 3일간발효시켜 1단담금을수행하는공정;(ⅱ) 1단담금이종료되면, 상기발효용용기에곡물을추가로가하여증자한고두밥을가하고, 구절초분말과작약분말을 7:3 내지 5:5(w/w)의비율로혼합한허브혼합분말을곡물최종중량의 0.3 내지 0.8%(w/w)로가한다음, 20 내지 30℃에서 10 내지 20일간발효시켜 2단담금을수행하는공정; 및,(ⅲ) 2차담금이종료되면, 여과하여고형분을제거하는공정을포함한다. 본발명의허브주는항산화능이우수하여허브본연의기능성을활용할수 있을뿐만아니라, 기호성도우수하므로, 허브를포함하는기능성식품시장의확대에널리이바지할수 있을것이다.
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Patent Agency Ranking
公开(公告)号：KR1020110049135A
公开(公告)日：2011-05-12
申请号：KR1020090105998
申请日：2009-11-04
Applicant: 한국식품연구원
IPC: A23L27/26
Abstract: PURPOSE: A flavoring agent for applying the meat flavor, and a producing method thereof are provided to use the flavoring agent as a meat flavor enhancer and a seasoning material. CONSTITUTION: A producing method of a flavoring agent for applying the meat flavor comprises a step of mixing and reacting one compound selected from the group consisting of cysteine, powder or an extract of garlic, mushroom powder, and pork fat as a precursor. The compound contains acid hydrolysate of wheat gluten and ribose as a matrix component. The reaction is performed at 120~150deg C.
Abstract translation: 目的：提供用于施用肉香味的调味剂及其制备方法，以使用调味剂作为肉味增强剂和调味料。 构成：用于施用肉香味的调味剂的制备方法包括将选自半胱氨酸，粉末或大蒜，蘑菇粉和猪肉脂肪的一种化合物作为前体进行混合和反应的步骤。 该化合物含有小麦面筋和核糖的酸性水解物作为基质成分。 反应在120〜150℃下进行
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公开(公告)号：KR1020100036598A
公开(公告)日：2010-04-08
申请号：KR1020080095898
申请日：2008-09-30
Applicant: 한국식품연구원 , 주식회사 메디트론바이오
CPC classification number: A23L19/15 , A23G3/48 , A23L5/15 , A23L29/06 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A method for preparing a fat-free potato snack is provided to manufacture a potato snack having similar texture such as fried potatoes by processing the potato slices with pectinase and a microwave. CONSTITUTION: A method for preparing a fat-free potato snack comprises the following steps: slicing potatoes in a horizontal direction; processing the potato slices with pectinase under pH of 4.5 ~ 5.5 with the concentration of 5 ~ 20 ppm for 5 ~ 15 minutes; and processing the potato slices with frequency of 2450MHz for 3 ~ 5 minutes. A drying process of the potatoes slices is performed before a microwave process. A thickness of the potato slices is 1 ~ 3 mm.
Abstract translation: 目的：提供一种制备无脂马铃薯零食的方法，通过用果胶酶和微波处理马铃薯切片来制造具有类似质地的马铃薯点心，例如油炸马铃薯。 构成：制备无脂马铃薯零食的方法包括以下步骤：在水平方向切片土豆; 用pH5.5〜5.5的果胶酶处理马铃薯切片，浓度为5〜20ppm 5〜15分钟; 并处理2450MHz频率的土豆片3〜5分钟。 在微波处理之前进行马铃薯切片的干燥过程。 土豆片的厚度为1〜3毫米。
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公开(公告)号：KR1020090044026A
公开(公告)日：2009-05-07
申请号：KR1020070109884
申请日：2007-10-31
Applicant: 한국식품연구원
IPC: A23L1/307
CPC classification number: A23L33/105 , A23L7/152 , A23V2002/00 , A23V2200/332 , A23V2250/21
Abstract: 본 발명은 지방세포의 분화를 억제하는 발아메밀 추출물 및 연잎 추출물을 포함하는 비만억제 식품을 제공한다. 본 발명의 비만억제 효과를 나타내는 식품은 발아메밀 추출물과 연잎 추출물이 3:7 내지 6:4(w/w)로 구성된 조성물을 포함한다. 본 발명의 비만억제 효과를 나타내는 식품은 지방세포로의 분화를 가장 효과적으로 억제할 수 있으므로, 비만 치료효과를 나타낼 수 있는 기능성 식품으로 널리 활용될 수 있을 것이다.
발아메밀 추출물, 연잎 추출물, 비만억제-
公开(公告)号：KR1020090002356A
公开(公告)日：2009-01-09
申请号：KR1020070064076
申请日：2007-06-28
Abstract: A method for preparing the chocolate cookie type sunshik (raw food), and the chocolate cookie type sunshik prepared by the method are provided to reduce the bad eating feeling, thereby improving taste. A method for preparing the chocolate cookie type sunshik comprises the steps of screening the sunshik powder with a speed of 1,000-2,000 rpm to obtain the powder having a size of 60 mesh; heating chocolate to melt it and mixing the screened sunshik powder and the molten chocolate in a ratio of 7:3 to 5:5 by weight; molding it at 0-10 deg.C.
Abstract translation: 提供了一种制备巧克力饼干型晒衣食品（生食物）的方法，以及通过该方法制备的巧克力饼干型晒日光浴，以减少食欲不良，从而改善味道。 制备巧克力饼干型晒衣食品的方法包括以1000-2,000rpm的速度筛选sunshik粉末以获得尺寸为60目的粉末的步骤; 加热巧克力以使其熔化并以7:3至5:5的比例混合筛选的sunshik粉末和熔融巧克力; 在0-10℃成型
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公开(公告)号：KR100872517B1
公开(公告)日：2008-12-08
申请号：KR1020070041669
申请日：2007-04-28
Abstract: 본 발명은 열처리된 토란분말과 쑥갓분말이 8:2 내지 4:6(w/w)로 혼합된 조성물을 포함하고, 고혈압 개선효과를 나타내는 식품을 제공한다. 본 발명의 식품은 보다 용이하고도 안전하게 장복할 수 있으면서도, 고혈압 개선효과를 나타낼 수 있는 기능성 식품으로 널리 활용될 수 있을 것이다.
토란, 쑥갓, 고혈압 개선
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