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    풍미가 증진된 패류 조성물의 제조방법
    2.
    发明授权
    풍미가 증진된 패류 조성물의 제조방법 有权
    增强油脂组合物的优良方法

    公开(公告)号：KR101343511B1

    公开(公告)日：2013-12-26

    申请号：KR1020120113905

    申请日：2012-10-15

    Applicant: 강원대학교산학협력단 ,  윤신영

    Inventor： 최면 ,  임준구 ,  임재천 ,  김대중 ,  장석균

    IPC: A23L17/40

    CPC classification number: A23L17/40 ,  A23L17/65 ,  A23V2002/00 ,  A23V2250/0606 ,  A23V2250/0618 ,  A23V2250/0622 ,  A23V2250/0632 ,  A23V2250/0654

    Abstract: The present invention relates to a method for preparing a shellfish composition with improved flavor, and more specifically, to a method for preparing a shellfish composition with improved functional flavor. The present invention includes a first enzyme deactivation step, a second enzyme deactivation step, and a Maillard reaction step. [Reference numerals] (AA) Fresh Scallop;(BB) Hydrolysis;(CC) Wet grinding;(DD) Protease treatment( First enzyme-treatment);(EE) First enzyme inactivation (85 °C / 15min);(FF) RNA degradation enzyme treatment (second enzyme-treatment);(GG) AMP degradation enzyme treatment (third enzyme-treatment);(HH) Second enzyme inactivation;(II) Mix amino acids and additives;(JJ) Cooling;(KK) Produce Scallop composition

    Abstract translation: 本发明涉及一种具有改善风味的贝类组合物的制备方法，更具体地说涉及一种具有改善功能风味的贝类组合物的制备方法。 本发明包括第一酶失活步骤，第二酶失活步骤和美拉德反应步骤。 （AA）新鲜扇贝;（BB）水解;（CC）湿磨;（DD）蛋白酶处理（第一酶处理）;（EE）第一酶灭活（85℃/ 15min）;（FF） RNA降解酶处理（第二酶处理）;（GG）AMP降解酶处理（第三酶处理）;（HH）第二酶失活;（II）混合氨基酸和添加剂;（JJ）冷却;（KK） 扇贝组成

    향기성이 증진된 것을 특징으로 하는 더덕추출물
    3.
    发明公开
    향기성이 증진된 것을 특징으로 하는 더덕추출물 有权
    提取花生挥发油与增强香草的提取

    公开(公告)号：KR1020120134189A

    公开(公告)日：2012-12-12

    申请号：KR1020110052941

    申请日：2011-06-01

    Applicant: 강원대학교산학협력단

    Inventor： 최면 ,  장석균 ,  정윤희 ,  임재천

    IPC: A23L19/00 ,  A23L33/00 ,  A23L1/30

    CPC classification number: A23L19/09 ,  A23L5/51 ,  A23L33/105 ,  A23V2250/21 ,  A61K36/344

    Abstract: PURPOSE: A Codonopsis lanceolata extract with improved flavoring property are provided to maintain the unique flavor of Codonopsis lanceolata, and to offer the abundant amount of biologically active substances to users. CONSTITUTION: A Codonopsis lanceolata extract is obtained by the following steps: washing and crushing Codonopsis lanceolata; extracting the crushed Codonopsis lanceolata in the temperature lower than 40 deg. C using alcohol with the concentration lower than 50%, and filtering to obtain the extract; and adding more than one component selected from an apple flavoring agent or an apple extract into the Codonopsis lanceolata extract. [Reference numerals] (AA) Washing; (BB) Crushing; (CC) Low-temperature extracting & small amount of solvent; (DD) Filtering; (EE) Supplementing; (FF) Natural apple extract; (GG) Utilizing method; (HH) Health functional food, Codonopsis lanceolata extract containing various flavoring agents

    Abstract translation: 目的：提供具有改善调味特性的党参提取物，以保持党参的独特风味，并向用户提供大量的生物活性物质。 构成：通过以下步骤获得党参提取物：洗涤和破碎党参; 在低于40度的温度下提取破碎的党参。 C使用浓度低于50％的酒精，过滤得到提取物; 并将从苹果调味剂或苹果提取物中选出的多种成分加入到党参提取物中。 （附图标记）（AA）洗涤; （BB）粉碎; （CC）低温提取和少量溶剂; （DD）过滤; （EE）补充; （FF）天然苹果提取物; （GG）利用方法; （HH）健康功能食品，含有各种调味剂的党参提取物

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