公开(公告)号：KR1020080100645A

公开(公告)日：2008-11-19

申请号：KR1020070046606

申请日：2007-05-14

Applicant: 한국식품연구원

Inventor： 최성욱 ,  전향숙 ,  장현주 ,  김현정 ,  김현정 ,  이나리 ,  김재호 ,  이재혁

IPC: G01N33/53 ,  G01N33/50 ,  G01N33/48

Abstract: A surface plasmon resonance sensor chip using molecular imprinting technique is provided to detect easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone using an electrochemical method. A surface plasmon resonance sensor chip using molecular imprinting technique for detecting easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone contains a substrate(10) in which a metal layer is formed, a metal layer(20) formed on a polymer layer including a binding site(21) combined with a zearalenone or a derivative of the zearalenone. The polymer layer is manufactured by steps of: mixing a monomer polymerized if electricity is applied and a template for forming a binding site in which the zearalenone or the derivative of the zearalenone is combined; forming a polymer layer by applying the electricity after injecting the monomer in which the template is mixed on the substrate; and forming the binding site combined with a zearalenone or a derivative of the zearalenone by removing the template from the polymer layer.

Abstract translation: 提供使用分子印迹技术的表面等离子体共振传感器芯片，以使用电化学方法检测玉米赤霉烯真菌毒素或玉米赤霉菌真菌毒素的衍生物。 使用分子印迹技术的表面等离子体共振传感器芯片容易地检测玉米赤霉烯真菌毒素或玉米赤霉菌素的衍生物的真菌毒素含有其中形成金属层的基底（10），在聚合物层上形成的金属层（20），包括 与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点（21）。 聚合物层通过以下步骤制造：混合施加电力时聚合的单体和用于形成玉米赤霉烯酮或玉米赤霉烯酮衍生物的结合位点的模板; 通过在将基板上混合有模板的单体注入后施加电力来形成聚合物层; 并通过从聚合物层去除模板，形成与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点。

公开(公告)号：KR1020050010588A

公开(公告)日：2005-01-28

申请号：KR1020030049820

申请日：2003-07-21

Applicant: 한국식품연구원

Inventor： 전향숙 ,  이명기 ,  김현정 ,  조용진 ,  이승준

IPC: A23G3/00

Abstract: PURPOSE: A method of making Korean traditional oil pastry(yukwa) capable of completing a soaking process within 24hr while maintaining a traditional vegetable oil frying process is provided. It provides products having good quality characteristics such as a swelling rate, texture, flavor and the like. CONSTITUTION: Glutinous rice is immersed in immersion liquid, ground, formed into specified form, dried, fried in oil and then coated with predetermined material. In the process, the immersion liquid contains: (A) at least one enzyme selected from glycosidase, protease and lipase; or/and (B) a microorganism which secretes at least one enzyme belongs to the A group or produces an acid. The glycosidase is hemicellulase, cellulase, xylanase, pectinase, pullulanase, dextranase, maltogenase and transglucosidase. The microorganism contains at least one selected from lactic acid bacteria, Bacillus strains and yeast.

Abstract translation: 目的：提供在保持传统植物油煎炸过程的24小时内能够完成浸泡过程的韩国传统油酥糕点（yukwa）的方法。 它提供具有良好质量特性的产品，例如溶胀速率，质地，风味等。 构成：将糯米浸于浸液中，研磨，形成规定的形状，干燥，油炸，然后用预定材料涂布。 在该过程中，浸液包含：（A）至少一种选自糖苷酶，蛋白酶和脂肪酶的酶; 或/和（B）分泌至少一种酶属于A组或产生酸的微生物。 糖苷酶是半纤维素酶，纤维素酶，木聚糖酶，果胶酶，支链淀粉酶，葡聚糖酶，麦芽糖酶和转葡糖苷酶。 微生物含有选自乳酸菌，芽孢杆菌菌株和酵母中的至少一种。

公开(公告)号：KR100366228B1

公开(公告)日：2003-01-09

申请号：KR1020000025034

申请日：2000-05-10

Applicant: 한국식품연구원

Inventor： 전향숙 ,  구경형 ,  김현정 ,  홍석인 ,  조성빈

IPC: A23G3/00

Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.

Abstract translation: 目的：标题淀粉果冻由于淀粉老化和脱水收缩引起的弹性丧失降低，其中一部分绿豆或其淀粉用葡甘露聚糖替代，并且通过添加角叉菜胶，刺槐豆胶和钙而改善纤维状质地 在长期分布中可以抑制质量劣化。 组成：将角叉菜胶，刺槐豆胶和钙加入到混合物中，其中果冻的构成成分中的一部分淀粉被葡甘露聚糖取代，果实提取物，糖，色素，香气，柠檬酸和柠檬酸钠的混合溶液是 然后加入其中。 在70-75℃将混合溶液调节至pH3.5至3.8的范围，并将新鲜水果加入其中。 然后加入香气，果汁，果酒或烈性酒混合液，然后进行非加热处理或热水杀菌。

公开(公告)号：KR1020020001910A

公开(公告)日：2002-01-09

申请号：KR1020000025034

申请日：2000-05-10

Applicant: 한국식품연구원

Inventor： 전향숙 ,  구경형 ,  김현정 ,  홍석인 ,  조성빈

IPC: A23G3/00

Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.

Abstract translation: 目的：通过用葡甘露聚糖代替一部分绿豆或其淀粉，通过添加角叉菜胶，刺槐豆胶和钙来改善纤维样织构，由淀粉和脱水收缩老化导致的标题淀粉胶减少弹性， 提供了在长期分配中可以抑制质量恶化。 构成：将角叉菜胶，刺槐豆胶和钙加入其中胶结构成分中的一部分淀粉被葡甘露聚糖和果实提取物，糖，颜料，香料，柠檬酸和柠檬酸钠混合溶液取代的混合物中 然后添加到其中。 将混合溶液在70至75℃下调节至pH 3.5至3.8的范围，并向其中加入新鲜水果。 加入香料，果汁，果酒或烈酒混合液，然后进行不加热处理或热水灭菌。

公开(公告)号：KR100083893B1

公开(公告)日：1995-04-10

申请号：KR1019920013720

申请日：1992-07-30

Applicant: 한국식품연구원

Inventor： 이현유 ,  이상효 ,  김현정 ,  민병웅

IPC: A23L2/38