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公开(公告)号：KR1020150050707A
公开(公告)日：2015-05-11
申请号：KR1020130130542
申请日：2013-10-30
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은기질반응을이용한냉장우육과냉동우육의선별방법에관한것으로, 보다구체적으로다양한효소단백질들의기질반응도를측정하여냉장우육과냉동우육을선별하는방법에관한것이다. 본발명에따르면냉장우육및 냉동우육사이에서기질반응도가현저하게차이나는효소단백질을선별하고, 상기선별된효소단백질을이용하여식육의기질반응도를측정함으로써저비용및 단시간내에냉장우육과냉동우육을정확하게선별하는것이가능하다. 또한, 상기방법이냉장우육과냉동우육의선별에관한지표로활용됨으로써축산물거래에대한소비자들의신뢰도를제고할수 있다.
Abstract translation: 本发明涉及通过使用底物反应来选择冷冻牛肉和冷冻牛肉的方法，更具体地，涉及通过测量各种酶蛋白的底物反应性来选择冷冻牛肉和冷冻牛肉的方法。 根据本发明，选择冷冻牛肉和冷冻牛肉之间底物反应性水平差异很大的酶蛋白，并使用所选择的酶蛋白测定肉的底物反应性，从而在短时间内精确地选择冷冻牛肉和冷冻牛肉 成本低 此外，该方法被用作冷冻牛肉和冷冻牛肉的选择指标，从而提高了消费者对畜产品行业的可靠性。
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公开(公告)号：KR1020140059373A
公开(公告)日：2014-05-16
申请号：KR1020120125657
申请日：2012-11-07
Applicant: 대한민국(농촌진흥청장)
CPC classification number: C12Q1/6888 , C12Q2600/124 , C12Q2600/156
Abstract: The present invention relates to a composition for predicting the meat quality of hanwoo (Korean beef) and a method for predicting the meat quality of hanwoo using the same. More specifically, the present invention relates to a method for predicting the meat quality of hanwoo using a composition including a DNA marker that is selected from calpain/calpastatin genes and has a statistical relationship with the year, juiciness, and flavor which are target traits for the meat quality of hanwoo. By the single nucleotide polymorphism of the calpain/calpastatin genes according to the present invention, the year, juiciness, and flavor which are target traits related to the meat quality of hanwoo can be analyzed in terms of molecular biology. Also, provided are objective gene information about customer preferences and a profile about genes and proteins related to the meat quality of hanwoo so as to be usefully used as a selected gene marker for improving the meat quality of hanwoo.
Abstract translation: 本发明涉及一种用于预测韩国牛肉（韩国牛肉）的肉质量的组合物以及使用该组合物预测汉堡肉质量的方法。 更具体地，本发明涉及一种使用包含选自钙蛋白酶/钙蛋白酶抑制基因的DNA标记物的组合物来预测hanwoo的肉质的方法，并且与作为目标性状的年份，多汁性和风味具有统计学关系 hanwoo的肉质。 通过根据本发明的钙蛋白酶/钙蛋白酶抑制剂基因的单核苷酸多态性，可以分子生物学来分析作为与hanwoo的肉质量有关的目标性状的年份，多汁性和风味。 此外，提供关于客户偏好的客观基因信息和关于与hanwoo的肉质量相关的基因和蛋白质的简档，以便有效地用作提高hanwoo的肉质量的选择的基因标记。
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公开(公告)号：KR100892346B1
公开(公告)日：2009-04-09
申请号：KR1020070114186
申请日：2007-11-09
Applicant: 대한민국(농촌진흥청장)
Abstract: A meat improvement method is provided, which improves quality of the meat and reduces aging period of meat and the energy consumption required for the meat cooling. A meat improvement method comprises: a step for first cooling meat for 3 ~ 5 hours at -1 ~ 4deg.C after slaughter; a step for second cooling the cooled meat for 3 ~ 5 hours at 10 ~ 14deg.C; and a step for third cooling the cooled meat for 14 ~ 18 hours at -1 ~ 4deg.C. The second cooling is formed to appropriately control the post metabolism speed and to improve the meat.
Abstract translation: 提供肉类改良方法，提高肉类的质量，减少肉类的老化时间和肉冷却所需的能量消耗。 一种肉类改良方法，其特征在于，在屠宰后，在-1〜4℃下，首先将肉冷却3〜5小时。 在10〜14℃下冷却冷冻肉3〜5小时的步骤; 并在-1〜4℃下冷却冷冻肉14〜18小时。 形成第二冷却以适当地控制后代谢速度并改善肉类。
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公开(公告)号：KR1020030000684A
公开(公告)日：2003-01-06
申请号：KR1020010036749
申请日：2001-06-26
Applicant: 대한민국(농촌진흥청장)
IPC: A23L1/315
Abstract: PURPOSE: Provided is a manufacture method of black hen vapor soup liquid and products, such as capsules or confectionery, manufactured thereby. CONSTITUTION: The manufacture method of black hen vapor soup liquid comprises the steps of: steaming 4 black hens in 4000-5000ml of water at high temperature and high pressure then cooling them; adding flavourzyme thereto in the amount of 0.01 wt.%, 0.1-0.5 wt.%, and 0.5wt.% respectively; hydrolyzing meat proteins of the black hen at 45 deg.C for 4 hours; adding medicinal herbs and 6000-5000ml of water thereto to adjust their volume to 10000ml then vacuum sealing them; double boiling them at 2.0kg/cm¬2 for 7 hours; holding them for 10 minutes to remove fat therefrom; and packing them into a 100ml retort packing stuff.
Abstract translation: 目的：提供黑色母鸡血液汤液的制造方法和由此制造的胶囊或糖果制品。 构成：黑色母鸡血液汤液的制造方法包括：在4000-5000ml高温高压下蒸4只黑母鸡，然后冷却; 以0.01重量％，0.1-0.5重量％和0.5重量％的量分别加入香料; 在45℃下将黑色母鸡的肉蛋白水解4小时; 加入药草和6000-5000ml水调节其体积至10000ml，然后真空密封; 将其以2.0kg / cm 2双重煮沸7小时; 握住他们10分钟以从中除去脂肪; 并将其包装在100ml蒸馏包装中。
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公开(公告)号：KR1020150080984A
公开(公告)日：2015-07-13
申请号：KR1020140000466
申请日：2014-01-02
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은오리껍질을이용한재구성육및 이의제조방법에관한것이며, 보다구체적으로비인기식육부위의소비를촉진하기위해오리껍질과다양한식육을이용하여재구성된식품및 이의제조방법에관한것이다. 본발명에따르면, 서로다른식육부위사이에충분한결착력을제공함으로써조리전 및후에도재구성육이분리되지않도록오리껍질과다양한식육을재구성할수 있으며, 이에따라비인기식육부위의소비를촉진함으로써축산농가의소득증대에기여할수 있다.
Abstract translation: 本发明涉及使用鸭皮的重建肉及其制造方法，更具体地，涉及使用鸭皮和各种肉类的重建食品及其制造方法，以促进不受欢迎的肉食部分的消费。 根据本发明，可以通过在肉类的不同部分之间提供足够的结合能力来重建鸭皮和各种肉类，以防止在烹饪之前和之后分离重建的肉，从而促进不受欢迎的肉食部分的消费以增加收入 股票农场
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Patent Agency Ranking
公开(公告)号：KR101183126B1
公开(公告)日：2012-09-27
申请号：KR1020090004771
申请日：2009-01-20
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 된장을 이용하여 우리 입맛에 맞는 독특한 풍미와 발효취를 가진 돼지 뒷다리 발효생햄을 제조하는 방법에 관한 것이다.
본 발명의 돼지 뒷다리 발효생햄 제조방법은, 대분할된 돼지 뒷다리에서 뼈를 제거하여 돼지 뒷다리를 정형하는 단계; 상기 정형된 돼지 뒷다리를 소금과 된장으로 염지하는 단계; 상기 염지된 돼지 뒷다리를 세척하는 단계; 및 상기 세척된 돼지 뒷다리를 8개월 내지 14개월 동안 발효 및 건조시키는 단계;를 포함하여 이루어진다.
본 발명의 제조방법으로 제조되는 돼지 뒷다리 발효생햄은 된장을 사용함으로써 염도를 증가시키지 않으면서 수분활성도가 낮아 저장 효용이 높고, 특별한 시설이나 설비없이 우리나라 사계절을 이용하여 발효시킴으로써 비선호부위인 돼지 뒷다리의 활용도를 높일 수 있다.
돼지, 뒷다리, 발효생햄, 소금, 천일염, 된장-
公开(公告)号：KR1020110138738A
公开(公告)日：2011-12-28
申请号：KR1020100058803
申请日：2010-06-21
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for determining the taste grade of steer Hanwoo is provided to ensure uniformity of meat quality and to enlarge consumer's purchasing opportunity. CONSTITUTION: A method for determining the taste level of steer Hanwoo comprises: a step of applying carcase weight, back fat thickness, and marbling score into equation(taste grade 5+ intercept value + (carcase weight regression coefficient x carcase weight of an individual cow) + (back fat thickness regression coefficient x back fat thickness of the individual cow) + (marbling score regression coefficient x marbling score of the individual cow)); and a step of comparing the calculated value with standard to determine taste level of the beef.
Abstract translation: 目的：为确保肉质量的均匀性，扩大消费者的购买机会，提供了一种用于确定馄饨味道品位的方法。 构成：用于确定转子Hanwoo的味觉水平的方法包括：将Carcase重量，背部脂肪厚度和大理石花纹分数应用于方程（味道等级5+截距值+（个体牛的carcase weight regression coefficient x carcase weight） ）+（背部脂肪厚度回归系数×个体母牛的背部脂肪厚度）+（大牛列群评分回归系数×个体母牛的大理石花纹分数））; 并且将计算值与标准进行比较以确定牛肉的味道水平的步骤。
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公开(公告)号：KR100885281B1
公开(公告)日：2009-03-03
申请号：KR1020070101477
申请日：2007-10-09
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 소도체 육질 개선용 저전압전기 자극기에 관한 것으로, 소도체의 방혈 작업 기간 중에 소도체의 저항값을 자동으로 측정한 후, 측정된 저항값에 따라 상기 전압/시간 DB에서 최적의 AC나 DC 혹은 AC+DC의 전기 자극 전압과 전기 자극 시간을 자동 선택하여 전기 자극을 개시하면서 선택된 전기 자극 시간과 경과 시간 및 시간 경과에 따른 전류량을 표시한 다음, 상기 전기 자극 시간이 지나면 전기 자극을 종료하고 측정된 저항값과 현재 설정된 전기 자극 전압 및 전기 자극 시간을 원격 단말로 전송하여 표시한다.
본 발명에 의하면, 소도체의 방혈 작업 기간 중에 자동으로 측정되는 소도체의 저항값에 따라 상기 전압/시간 DB에서 최적의 AC나 DC 혹은 AC+DC의 전기 자극 전압과 전기 자극 시간을 자동 선택하여 전기 자극을 개시함으로써 방혈량을 증가시키고 쇠고기의 품질(연도, 육색, 지방색 등)을 향상시킬 수 있다.
소도체, 저항, 전기 자극기, 방혈, 연도, 육색, 지방색-
公开(公告)号：KR1020080063046A
公开(公告)日：2008-07-03
申请号：KR1020070101477
申请日：2007-10-09
Applicant: 대한민국(농촌진흥청장)
Abstract: A low-voltage electrical stimulator is provided to increase the bleeding amount and beef quality by uniformly applying electrical stimulation to the cow carcass regardless of a resistance value of the cow carcass. A low-voltage electrical stimulator for improving meat quality of a cow carcass comprises: a mode selection button(10) selecting a manual mode and automatic mode; a voltage selection switch(20,20') selecting an electrical stimulation voltage of AC, DC or AC+DC; a voltage setting switch(30) setting an electrical stimulation voltage of AC, DC or AC+DC; a time up and down button(40,40') setting an electrical stimulation time; a display part(50) displaying the electrical stimulation voltage of a resistance value of the cow carcass and electrical stimulation time, elapsed time and an amount of electric current as the time elapses; an output terminal part outputting the measured electric current of the resistance of the cow carcass and the electrical stimulation voltage of the cow carcass; and a controller automatically measuring the resistance value of the cow carcass by applying the resistance-measured electric current to the cow carcass when the electrical stimulation voltage of AC, DC or AC+DC and the electrical stimulation time are completed, displaying the amount of electric current due to the electrical stimulation time, elapse time and the amount of electric current as the time elapses, transmitting the measured resistance value, present set electrical stimulation voltage and electrical stimulation time to a remote terminal(70) and storing a voltage/time data base for automatically setting the optimal electrical stimulation voltage and electrical stimulation time due to a resistance value of the cow carcass.
Abstract translation: 提供一种低压电刺激器，通过对牛屠体均匀地施加电刺激来增加出血量和牛肉质量，而不管牛屠体的电阻值如何。 一种用于改善牛胴体肉质的低压电刺激器包括：模式选择按钮（10），选择手动模式和自动模式; 选择AC，DC或AC + DC的电刺激电压的电压选择开关（20,20'）; 设置AC，DC或AC + DC的电刺激电压的电压设定开关（30）; 设置电刺激时间的时间上下按钮（40,40'）; 显示部件（50），显示牛胎体的电阻值的电刺激电压和电刺激时间，经过时间和电流量随时间的变化; 输出端子部分，输出所测得的牛体电阻的电流和母牛体的电刺激电压; 以及控制器，当AC，DC或AC + DC的电刺激电压和电刺激时间完成时，通过向牛胎体施加电阻测量的电流来自动测量牛胎体的电阻值，显示电量 将测量的电阻值，当前设定的电刺激电压和电刺激时间传送到远程终端（70）并存储电压/时间数据（70），由于电刺激时间，经过时间和电流量， 用于自动设置由于母牛尸体的电阻值而导致的最佳电刺激电压和电刺激时间。
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10.发明授权리그난 분말의 제조방법, 이 방법에 의해 제조된 리그난분말 및 그 리그난 분말을 식육 및 육가공 제품에첨가하여 산화를 방지하는 방법 有权리그난분말의제조방법，이방법해제조된리그난분말그리그난을식육및및육가가제품에첨하하여산화를방지하는방
公开(公告)号：KR100414185B1
公开(公告)日：2004-01-07
申请号：KR1020000059190
申请日：2000-10-09
Applicant: 대한민국(농촌진흥청장)
IPC: C08H7/00
Abstract: PURPOSE: Provided is a method for producing lignan powders having excellent antioxidation effects, the lignan powders produced thereby and method for preventing oxidation by adding the lignan powders to meat and meat processed product. CONSTITUTION: The lignan powders are produced by (i) mixing sesame oil or sesame dreg with spirituous ethanol in a ratio of 1: 1 to 1:3, followed by stirring to separate an ethanol layer; (ii) filtering the separated ethanol layer and concentrating the filtrate under a reduced pressure; (iii) adding ethanol to the concentrate to crystallize lignan powders; and (iv) separating the crystallized lignan powders, followed by heating and drying. The lignan powders produced by this way have excellent antioxidation effects. In order to prevent oxidation of raw meat and meat processing product, the lignan powders are added in an amount of at least 0.05 % by weight based on the total weight of the meat or product.
Abstract translation: 目的：提供一种生产具有优异抗氧化作用的木酚素粉末的方法，由此生产的木酚素粉末和通过将木酚素粉末添加到肉类和肉类加工产品中以防止氧化的方法。 组成：通过（i）将芝麻油或芝麻渣与辛醇乙醇以1：1至1：3的比例混合，随后搅拌以分离乙醇层来生产木酚素粉末; （ii）过滤分离的乙醇层并减压浓缩滤液; （iii）向浓缩物中加入乙醇以结晶木脂素粉末; 和（iv）分离结晶的木脂素粉末，然后加热并干燥。 通过这种方式生产的木酚素粉末具有优异的抗氧化作用。 为了防止生肉和肉加工产品的氧化，基于肉或产品的总重量，木酚素粉以至少0.05重量％的量加入。
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