公开(公告)号：KR101268782B1

公开(公告)日：2013-05-29

申请号：KR1020110146471

申请日：2011-12-29

Applicant: 세종대학교산학협력단

Inventor： 김용휘 ,  권순향 ,  이혜영 ,  김경주

IPC: A23L27/40 ,  A23L1/28 ,  A23L7/109

CPC classification number: A23L27/40 ,  A23L3/44 ,  A23L7/109 ,  A23L31/00

Abstract: PURPOSE: A preparing method of salt trapped in mushroom mycelium cell wall and a noodle containing the same are provided to reduce an intake amount of salt by maintaining a salty taste for long time and to prevent unpleasantness. CONSTITUTION: A preparing method of salt trapped in mushroom mycelium cell wall comprises a step of mixing liquid-cultivated mushroom mycelium and water and ultrasonic treating the same; a step of separating the mushroom mycelium cell wall by filtering the treated mixture; a step of collecting sodium chloride in the mushroom mycelium cell wall by mixing sodium chloride aqueous solution and the mushroom mycelium cell wall for 10-60 minutes; a step of freezing and drying the collected sodium chloride-mushroom mycelium cell wall and powderizing the collected sodium chloride-mushroom mycelium cell wall. The liquid-cultivated mushroom mycelium is manufactured by inoculating mushroom mycelium source in a PDMS badge by 0.1-5% (v/v) and cultivating the inoculated badge in a bioreactor at 25-30°C, a ventilation rate of 0.5-10 v/v/m, and a stirring rate of 250-350 rpm. The ultrasonic treatment is conducted for 30-90 minutes. The cultivation in the bioreactor is conducted for 4-7 days. The mushroom is one or more selected from Lentinus edodes, Pleurotus ostreatus, and Tricholoma matsutake. Noodles are manufactured by adding 0.5-2 parts by weight of the salt trapped in mushroom mycelium cell wall into 100.0 parts by weight of noodle paste and making the noodles from the same.

Abstract translation: 目的：提供一种捕获在蘑菇菌丝体细胞壁中的盐的制备方法和含有该盐的面条，以通过长时间保持咸味并防止不愉快来减少盐摄入量。 构成：捕获在蘑菇菌丝体细胞壁中的盐的制备方法包括将液体培养的蘑菇菌丝体与水混合并进行超声处理的步骤; 通过过滤处理过的混合物分离蘑菇菌丝体细胞壁的步骤; 通过将氯化钠水溶液和蘑菇菌丝体细胞壁混合10-60分钟，收集蘑菇菌丝体细胞壁中的氯化钠; 冷冻干燥收集的氯化钠 - 蘑菇菌丝体细胞壁并粉碎收集的氯化钠 - 蘑菇菌丝体细胞壁的步骤。 通过将PDMS徽章中的蘑菇菌丝体源接种0.1-5％（v / v）并在25-30℃的生物反应器中培养接种的标记，通风率为0.5-10v，制备液体培养的蘑菇菌丝体 / v / m，搅拌速度为250-350rpm。 超声处理进行30-90分钟。 生物反应器中的培养进行4-7天。 蘑菇是从香菇，侧耳菇和毛癣菌中选出的一种或多种。 通过将0.5-2重量份的捕获在蘑菇菌丝体细胞壁中的盐加入到100.0重量份的面条糊中并制作面条来制造面条。

公开(公告)号：KR101628783B1

公开(公告)日：2016-06-09

申请号：KR1020100081740

申请日：2010-08-24

Applicant: 세종대학교산학협력단

Inventor： 김용휘 ,  이혜영 ,  권순향 ,  윤병익

IPC: A23L7/10 ,  A23L33/00

Abstract: 본원은쌀겨를물리적공정에의해분쇄하여쌀겨분말을수득하는단계; 상기쌀겨분말로부터쌀 지방을추출하여탈지하는단계; 효소를이용하여상기탈지된쌀겨분말로부터당단백질또는탄수화물을제거하는단계; 및상기당단백질또는탄수화물이제거된쌀겨분말로부터쌀 단백질을추출하여쌀 단백질추출물을수득하는단계: 를포함하는, 쌀단백질추출물의제조방법, 및상기방법에의해추출되는쌀 단백질추출물을제공하고자한다.

公开(公告)号：KR1020120018841A

公开(公告)日：2012-03-06

申请号：KR1020100081740

申请日：2010-08-24

Applicant: 세종대학교산학협력단

Inventor： 김용휘 ,  이혜영 ,  권순향 ,  윤병익

IPC: A23L7/10 ,  A23L33/00

CPC classification number: A23L33/105 ,  A23L7/152 ,  A23L7/198 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2300/14

Abstract: PURPOSE: A hypoallergenic rice protein extract, and a producing method thereof are provided to reduce the generation of bad smell by preventing the acidification of rice fat. CONSTITUTION: A producing method of a hypoallergenic rice protein extract comprises the following steps: crushing rice bran to obtain rice bran powder; extracting rice fat from the rice bran powder, and removing the fat(S1,S2); removing glycoprotein and carbohydrates from the rice bran powder without using the fat enzymes(S3); and extracting rice protein from the rice bran powder. The rice bran contains rice embryo buds(S4). The rice fat is separated from the rice bran powder using a supercritical fluid extraction method.

Abstract translation: 目的：提供低过敏性大米蛋白提取物及其制备方法，以通过防止米脂酸化而减少不良气味的产生。 构成：低变应原性大米蛋白提取物的制备方法包括以下步骤：粉碎米糠获得米糠粉; 从米糠粉中提取米脂，去除脂肪（S1，S2）; 不用脂肪酶从米糠粉中除去糖蛋白和碳水化合物（S3）; 并从米糠粉中提取米蛋白。 米糠含有水稻胚芽（S4）。 使用超临界流体萃取法将米饭与米糠粉末分离。