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公开(公告)号：KR100294532B1
公开(公告)日：2001-09-22
申请号：KR1019980016601
申请日：1998-05-09
Applicant: 주식회사농심
IPC: A23D9/00
Abstract: PURPOSE: A process for producing peanut oil having improved oxidation stability is provided, thereby producing peanut oil having improved distinct flavor and oxidation stability simply and cheaply. CONSTITUTION: The process for producing peanut oil having improved oxidation stability comprises the steps of: removing nutshell of peanuts and pulverizing them; roasting the pulverized peanuts to have the water content of 1 to 5% and making them into slurry using a pulverizer; adding 10 to 50 part by weight of the peanut slurry into 100 part by weight of edible oil and fat; heating the mixture at 120 to 180 deg.C for 5 to 30 minutes with agitation; cooling the extract and separating peanut oil from dregs; and storing the peanut oil at room temperature for 24 to 96 hours and filtrating it.
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公开(公告)号：KR1020000043482A
公开(公告)日：2000-07-15
申请号：KR1019980059868
申请日：1998-12-29
Applicant: 주식회사농심
IPC: A23L3/3472
Abstract: PURPOSE: A preparation method of effective anti-oxidants with green tea extracts is prepared. The green tea extract is cheaper than tocopherol, and has better anti-oxidant effect. CONSTITUTION: A process of preparation method of effective anti-oxidants with green tea extracts is composed of two processes. A first process is melting green tea extract powder contained more 80 wt% polyphenols into prophylenglycol or glycerol. A second process is adding and emulsifying emulsifier of HLB 3.5-4.0, 3.0-3.5, less 2 to melted green tea extract one by one.
Abstract translation: 目的：制备有效抗氧化剂与绿茶提取物的制备方法。 绿茶提取物比生育酚便宜，抗氧化作用更好。 构成：绿茶提取物有效抗氧化剂的制备方法由两个过程组成。 第一个过程是将绿茶提取物粉末熔化，将多于80重量％的多酚混合成预防胆固醇或甘油。 第二种方法是将HLB 3.5-4.0，3.0-3.5，少于2的乳化剂逐渐加入熔融的绿茶提取物中。
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公开(公告)号：KR100127521B1
公开(公告)日：1997-12-26
申请号：KR1019940016801
申请日：1994-07-13
Applicant: 주식회사농심
IPC: A23D7/00
Abstract: The invention relates a water-soluble flavor oil made from red-pepper seed oil which is excellent in taste and flavor, and can be useful in processing noodle and bread. The flavor oil is produced by the following steps: adding an emulsifier to aqueous sorbitol and agitating the mixture(1); adding soybean recithin to red-pepper seed oil and agitating the mixture(2); slowly pouring the mixture(2) to the mixture(1), followed by agitating at 80-90deg.C for 30-60 min and cooling at room temperature.
Abstract translation: 本发明涉及一种味道和风味优异的红胡椒籽油制成的水溶性风味油，可用于加工面条和面包。 通过以下步骤生产风味油：将乳化剂加入山梨糖醇水溶液中并搅拌混合物（1）; 将大豆重合蛋白加入到红辣椒籽油中并搅拌混合物（2）; 缓慢地将混合物（2）倒入混合物（1）中，然后在80-90℃下搅拌30-60分钟，并在室温下冷却。
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公开(公告)号：KR100283795B1
公开(公告)日：2001-03-02
申请号：KR1019980059868
申请日：1998-12-29
Applicant: 주식회사농심
IPC: A23L3/3472
Abstract: 본 발명은 (가) 폴리 페놀의 함량이 80 wt% 이상인 녹차 추출물 분말을 프로필렌글리콜이나 글리세롤에 용해시키는 단계; (나) 용해된 녹차 추출물에, HLB 값이 각각 3.5 ~ 4.0, 3.0∼3.5, 2 이하인 유화제들을 순차적으로 가하면서 유화하는 단계를 포함하여 이루어진 유용성 항산화제의 제조방법에 관한 것이다.
본 발명에 의하면, 가격적으로 토코페롤에 비해서 우수한 경쟁력을 가지면서 항산화력은 월등히 우수한 녹차 추출물을 원료로한 유용성 천연 항산화제를 얻을 수 있다.-
公开(公告)号：KR1020010061219A
公开(公告)日：2001-07-07
申请号：KR1019990063708
申请日：1999-12-28
Applicant: 주식회사농심
IPC: A23D9/00
Abstract: PURPOSE: Provided is a method for manufacturing hardened soybean oil having a high content of conjugated linoleic acid(CLA) by controlling a catalyst, temperature and hydrogen pressure in a hardening process with improved stability at low manufacturing costs. CONSTITUTION: Hardened soybean oil is manufactured by hardening soybean oil under a nickel-sulfur catalyst of 0.4-0.5% at a temperature of 190-200deg.C after controlling hydrogen pressure to 0.5-0.6kg/cm¬2 in an iodine value of 120 or more and controlling the hydrogen pressure to 0.3-0.4kg/cm¬2 in an iodine value of below 120. The hardened soybean oil is treated with an antioxidant like polypenox, to recover oxidation stability. The oil has an iodine value of 95-115 and contains conjugated linoleic acid(CLA) of at least 10% or more.
Abstract translation: 目的：提供一种通过在硬化过程中控制催化剂，温度和氢气压力来制备具有高共轭亚油酸（CLA）含量的硬化大豆油的方法，其具有在低制造成本下改进的稳定性。 构成：硬化豆油通过在碘值为120的氢气压力控制在0.5-0.6kg / cm 2之后，在190-200℃的温度下，在0.4-0.5％的镍 - 硫催化剂下硬化大豆油 或更高，并且在低于120℃的碘值中控制氢气压力为0.3-0.4kg / cm 2。硬化的大豆油用抗氧化剂如聚氧乙烯处理，以恢复氧化稳定性。 油的碘值为95-115，含有至少10％以上的共轭亚油酸（CLA）。
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Patent Agency Ranking
公开(公告)号：KR1019990084672A
公开(公告)日：1999-12-06
申请号：KR1019980016601
申请日：1998-05-09
Applicant: 주식회사농심
IPC: A23D9/00
Abstract: 본 발명은 외피를 제거한 땅콩을 조분쇄한 후, 수분 함량 1 내지 5%가 되도록 볶아 미분쇄기로 슬러리화하고, 상기 슬러리를 식용유지 100 중량부에 대하여 10 내지 50 중량부로 첨가하여 120 내지 180℃로 유지하면서 5 내지 30분간 가열 교반 추출한 후 냉각하여 분리기로 박과 기름을 분리하고, 이어서 상기 분리된 기름을 24 내지 96시간 동안 상온에서 청징한 후 여과하는 것을 특징으로 하는 땅콩 풍미유의 제조방법에 관한 것이다.
본 발명의 방법에 따라 제조된 땅콩 풍미유는 땅콩 고유 풍미가 우수하고 산화 안정성이 뛰어나며, 제조시 공정이 간단하여 설비비가 저렴하고 공업화가 용이하다.-
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公开(公告)号：KR1019950010347B1
公开(公告)日：1995-09-16
申请号：KR1019930002474
申请日：1993-02-23
Applicant: 주식회사농심
IPC: A23L1/035
Abstract: The emulsion contg. lipid is prepd. by 1) heating 100 wt% D-sorbitol at 65±5 deg. C and mixing with 1-5 wt% decaglycerin monostearic acid ester or decaglycerin distearic acid ester to obtain a 1st-mixt., 2) adding 5-10 wt% lecithin to 65±5 deg. C edible oil to obtain 2nd-mixt., 3) dispersing the 2nd-mixt. into the 1st-mixt. which is stirred at 3000-6000 rpm. The ratio of D-sorbitol and edible oil is 1:1-3:2. The oil is soybean oil, cottonseed oil, ricebran oil etc..
Abstract translation: 乳液 脂质是制备的。 通过1）在65±5℃下加热100重量％的D-山梨糖醇。 并与1-5wt％十聚甘油单硬脂酸酯或十聚甘油二硬脂酸酯混合以获得第一混合物，2）将5-10wt％卵磷脂加入到65±5℃。 C食用油获得二次混合，3）分散第二次混合。 进入第一混合。 其以3000-6000rpm搅拌。 D-山梨糖醇和食用油的比例为1：1-3：2。 油是大豆油，棉籽油，米布兰油等。
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