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公开(公告)号：KR1019930009531A
公开(公告)日：1993-06-21
申请号：KR1019910019565
申请日：1991-11-05
Applicant: 주식회사농심
IPC: A23L1/221
Abstract: 본 발명은 다시마를 건조 분말화시켜 당질 분해효소를 다시마 고형부에 0.1∼0.5중량% 정도로 첨가하여 40∼60℃에서 1∼3시간 당류를 분해시킨 다음 무기염류 1∼5%를 첨가하여 다시 추출한 후, 고액분리하여 한외 여과장치로 분자량 50,000∼70,000의 수용성 분리막을 사용하여 물을 가하면서 알긴산을 제거한 후 정미성분을 분리하여, 진공농축기에 60∼70 브릭스(Brix) 로 농축하여 제조된 액체 다시마 천연 조미료 및 그의 제조 방법. 그리고, 위의 방법에 따른 액체 다시마 액기스를 15∼20브릭스로 진공 농축하여 말토덱스트린을 엑기스 고형분 함량에 대하여 0.5∼2배로 첨가하여, 교반한 후, 분무건조하여 제조된 건조 분말 다시마 천연조미료 및 그의 제조방법에 관한 것이다.
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公开(公告)号：KR1019940001543B1
公开(公告)日：1994-02-24
申请号：KR1019910019565
申请日：1991-11-05
Applicant: 주식회사농심
IPC: A23L1/221
Abstract: A natural seasoning of sea tangle is prepd. by (a) mixing dried pulverized sea tangle with 0.1-0.5 wt.% amylase complex obtd. from Asp. oryzae, Asp. niger or tricodemo rosee, and water, (b) decompositing the saccharide of the mixt. at 40-60 deg.C for 1-3 hrs., adding 1-5 % mineral and extracting, (c) separating the extract into the solid and the soln., (d) removing alginic acid of the obtd. soln. by using ultra-filtrator having 50,000-70,000 membrane at 45-55 deg.C under 0.5-1.5 kg/cm2 pressure to obtain the taste component, (e) vacuum-concentrating the obtd. taste component into Brix 15-20 to obtain the natural seasoning soln. of sea tangle (I), and (f) mixing (I) with malto-dextrin and spray-drying to obtain the natural seasoning powder of sea tangle.
Abstract translation: 海盗的自然调味料是准备的。 通过（a）将干燥的海藻混合物与0.1-0.5重量％的淀粉酶复合物混合物混合。 来自Asp。 米曲霉 黑色或三叠体玫瑰和水，（b）分解混合物的糖。 在40-60℃下加热1-3小时，加入1-5％矿物并提取，（c）将提取物分离成固体和溶胶，（d）除去海藻酸。 SOLN。 通过使用在0.5〜0.5kg / cm2压力下在45-55℃下具有50,000-70,000膜的超滤器，以获得味道成分，（e）真空浓缩该物质。 将味道成分加入白利15-20，以获得天然调味剂。 的海缠结（I），（f）混合（I）与麦芽糊精并喷雾干燥以获得海缠杂的天然调味粉。
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Patent Agency Ranking
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公开(公告)号：KR1019900003547B1
公开(公告)日：1990-05-21
申请号：KR1019870013202
申请日：1987-11-23
Applicant: 주식회사농심
IPC: A23B7/10
Abstract: The method for reducing the aging time of kimchi by using amylase and cellulase comprises: (a) cutting white cabbage and putting the cut cabbage in saline solution for 2 hrs; (b) washing salted cabbage and adding a garlic, a spring onion, a ginger, amylase, and cellulase to washed cabbage. In the above process, the aging time is recudced to about half in comparison with the control.
Abstract translation: 通过使用淀粉酶和纤维素酶降低泡菜的老化时间的方法包括：（a）切白菜，将卷心菜放入盐水中2小时; （b）清洗咸白菜，加入大蒜，葱，姜，淀粉酶和纤维素酶洗涤白菜。 在上述过程中，与对照相比，老化时间恢复到大约一半。
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公开(公告)号：KR1019900003722B1
公开(公告)日：1990-05-30
申请号：KR1019870013201
申请日：1987-11-23
Applicant: 주식회사농심
Abstract: A process for prolonging the preservation period of kimchi is presented. Thus, before and after optimal aging of kimchi, more than two kinds of additives are added. After optimal aging of kimchi, aged kimchi is treated with microwave for 10-60 seconds. The above additives are 20-30 ppm of BHA, 20-30 ppm of BHT 0.2-1 mH of sodium nitrate, 0.5-1 mH of Ca-EDTA, 0.1-0.2M of sodium phosphate and 2-10 mH of sodium citrate.
Abstract translation: 提出了一种延长泡菜保鲜期的方法。 因此，在泡菜最佳老化之前和之后，加入两种以上的添加剂。 在泡菜最佳老化后，用微波处理年龄在10-60秒的泡菜。 上述添加剂为20-30ppm的BHA，20-30ppm的BHT 0.2-1mH的硝酸钠，0.5-1mH的Ca-EDTA，0.1-0.2M的磷酸钠和2-10mH的柠檬酸钠。
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