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公开(公告)号：KR101814024B1
公开(公告)日：2018-01-02
申请号：KR1020160106814
申请日：2016-08-23
Applicant: 주식회사농심
Abstract: 본발명은정제염의존재하에서가수분해활성은유지되지만, 전이활성이억제되는감마-글루타밀트랜스펩티다아제를생산하는균주, 이균주에의해서생산되는감마-글루타밀트랜스펩티다아제및 이효소의식품공학적응용에관한것이다. 본발명의감마-글루타밀트랜스펩티다아제를사용하여글루타민을함유하는식용단백질기질과반응시켜, 기질내의글루탐산의함량을증가시킬수 있어, 식용단백질의정미특성을향상시킬수 있다.
Abstract translation: 在精制盐的水解酶活性的存在在本发明被保持，转移活性被抑制γ-谷氨酰基转肽酶，以产生应变，通过yigyun周谷氨酰反式 - 肽酶和Lee，孝牛食品工程应用根据产生的伽马 会的。 本发明的伽马与使用含有谷氨酰胺的可食用蛋白质底物的谷氨酰反式肽酶反应，它可以增加谷氨酸的含量在所述衬底，可以提高可食用蛋白质的净性能。
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公开(公告)号：KR101394644B1
公开(公告)日：2014-05-12
申请号：KR1020120054161
申请日：2012-05-22
Applicant: 주식회사농심
CPC classification number: A23D9/007 , A23D9/04 , C11B3/001 , C11B3/006 , C11B3/10 , C11B3/12 , C11B3/14
Abstract: 본 발명은 식용유지 내 결합형-3-MCPD(bound-3-Monochloropropane-1,2-diol)가 저감화된 식용유지의 제조방법에 관한 것으로, 더 상세하게는, 박막증류를 통해 식용유지 내 디아실글리세롤(diacylglycerol; DG)의 함량을 0.5% 이하로 제거하여 결합형 3-MCPD를 0.5ppm 이하로 저감화시킨 식용유지의 제조방법에 관한 것이다.
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公开(公告)号：KR101359334B1
公开(公告)日：2014-02-11
申请号：KR1020120023153
申请日：2012-03-07
Applicant: 주식회사농심
IPC: C12P7/62 , C07C69/007 , C12N9/20
Abstract: 본 발명은 캡시에이트 유사체(capsiate analogue)의 제조방법에 관한 것으로서, 효소를 이용하여 친환경적이며, 다양한 지방산을 통하여 고수율로 캡시에이트 유사체(capsiate analogue)를 합성할 수 있다.
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公开(公告)号：KR1020130106905A
公开(公告)日：2013-10-01
申请号：KR1020120028548
申请日：2012-03-21
Applicant: 주식회사농심
IPC: A23D9/02
CPC classification number: A23D9/013
Abstract: PURPOSE: Perilla seed emulsified oil is provided to offer excellent flavor, taste, and emulsion stability. CONSTITUTION: Nano-perilla seed oil contains 30-50 wt% of perilla seed oil, 39.2-65.25 wt% of oligosaccharide, 1-2.26 wt% of powder lecithin, 3.75-8.3 wt% of fatty acid ester, and 18 wt% of water. The oil droplet size of the nano-perilla seed oil is smaller than 200 nm, and the oil droplet distribution rate is less than 1. The purity of pentaglycerol fatty acid ester in the nano-perilla seed oil is greater than 90%. The weight ratio of the pentaglycerol fatty acid ester and the perilla seed oil is greater than 0.125. The pentaglycerol fatty acid ester is selected from fatty acid ester monomyristic acid, fatty acid ester monopalmitic acid, fatty acid ester monostearic acid, and fatty acid ester monooleic acid. [Reference numerals] (AA) Oil-in-water type nano-perilla seed oil getting aged for 30 days in an example 8; (BB) Oil-in-water type nano-perilla seed oil getting aged for 10 days in a comparative example 3
Abstract translation: 目的：提供紫苏种子乳化油，以提供优异的风味，味道和乳液稳定性。 构成：纳米紫苏籽油含有30-50重量％的紫苏籽油，39.2-65.25重量％的寡糖，1-2.26重量％的粉末卵磷脂，3.75-8.3重量％的脂肪酸酯和18重量％的 水。 纳米紫苏籽油的油滴尺寸小于200nm，油滴分布率小于1.纳米紫苏籽油中五甘油脂肪酸酯的纯度大于90％。 五甘油脂肪酸酯和紫苏籽油的重量比大于0.125。 五甘油脂肪酸酯选自脂肪酸酯单肉豆蔻酸，脂肪酸酯单棕榈酸，脂肪酸酯单硬脂酸和脂肪酸酯单油酸。 （附图标记）（AA）在实施例8中老化30天的水包油型纳米紫苏籽油; （BB）在比较例中老化10天的水包油型纳米紫苏籽油3
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Patent Agency Ranking
公开(公告)号：KR1020120086908A
公开(公告)日：2012-08-06
申请号：KR1020110008248
申请日：2011-01-27
Applicant: 주식회사농심
CPC classification number: A23D9/013
Abstract: PURPOSE: Nanopowder perilla oil having improved emulsion stability is provided to control the oil droplet size of the perilla oil smaller than 500nm for improving the taste and the flavor of the perilla oil. CONSTITUTION: Nanopowder perilla oil contains 40wt% of perilla oil, 54.3-55.3wt% of powdered base material, and 4.7-5.7wt% of emulsifier. The powdered base material contains 33.5wt% of hydroxyl propyl methyl cellulose, 11.5-12.5wt% of malto-dextrine, and 9.3wt% of corn syrup. The emulsifier contains 3.2-4wt% of lecithin, 0.8-1wt% of pentaglycerol fatty acid ester, and 0.7wt% of polyphosphate. The pentaglycerol fatty acid ester is pentaglycerol monostearate.
Abstract translation: 目的：提供乳化稳定性提高的纳米粉末紫苏油，以控制小于500nm的紫苏油的油滴尺寸，以改善紫苏油的味道和风味。 规定：纳豆粉紫苏油含有40％的紫苏油，54.3-55.3wt％的粉状基料和4.7-5.7wt％的乳化剂。 粉末状基材含有33.5重量％的羟基丙基甲基纤维素，11.5-12.5重量％的麦芽糊精和9.3重量％的玉米糖浆。 乳化剂含有3.2-4wt％的卵磷脂，0.8-1wt％的五甘油脂肪酸酯和0.7wt％的多磷酸酯。 五甘油脂肪酸酯是五甘油单硬脂酸酯。
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公开(公告)号：KR1020100097340A
公开(公告)日：2010-09-03
申请号：KR1020090016230
申请日：2009-02-26
Applicant: 주식회사농심
Abstract: PURPOSE: Fermented oil and a method for manufacturing the same are provided to obtain high immune activity and antioxidant activity by germinating oilseed, fermenting the oilseed into a solid using Bacillus or Aspergillus strains, and extracting the oilseed. CONSTITUTION: A method for manufacturing fermented oil comprises the following steps: dipping oilseeds in water of 30°C for 24 hours and germinating the oilseed; inoculating the germinated oilseed to strains and fermenting the oilseeds into a solid at 35°C for 15 hours; extracting lipids by drying and pulverizing the fermented material; refining the extracted lipids; steaming the oilseeds at 120°C for 30 minutes and cooling the oilseeds at 30-35°C; inoculating the cooled oilseeds into the strains at 35°C for 15 hours and fermenting the oilseeds into a solid shape; extracting the lipids by drying the pulverizing the fermented material; and refining the extract lipids.
Abstract translation: 目的：提供发酵油及其制备方法，通过发芽油脂获得高免疫活性和抗氧化活性，使用芽孢杆菌或曲霉菌种将油料发酵成固体，并提取油籽。 构成：制造发酵油的方法包括以下步骤：将油籽浸入30℃的水中24小时，发芽油; 将发芽的油籽接种到菌株上并在35℃下将油籽发酵成固体15小时; 通过干燥和粉碎发酵材料提取脂质; 精炼提取的脂质; 将油籽在120℃下蒸30分钟，并在30-35℃冷却油籽; 将冷却的油籽在35℃下接种15小时，并将油籽发酵成固体形状; 通过干燥粉碎发酵材料来提取脂质; 并提炼提取物脂质。
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公开(公告)号：KR1020090021673A
公开(公告)日：2009-03-04
申请号：KR1020070086372
申请日：2007-08-28
Applicant: 주식회사농심
Abstract: A fat soluble citric acid is provided to convert a water soluble citric acid to a fat soluble citric acid in order to improve oxidation stability of fried foods. A fat soluble hydrous citric acid comprises 40-55wt% of hydrous citric acid, 25-35wt% of propylene glycol, 10-15wt% of monoglyceride which corresponds to 4-5 degree of HLB(Hydrophilic Lipophilic Balance), and 10wt% of polyglycerine fatty acid ester. A fat soluble anhydrous citric acid comprises 40-60wt% of anhydrous citric acid, 25-35wt% of propylene glycol, 5-15wt% of HLB, 5-15wt% of monoglyceride corresponding to 4-5 degree of HLB, and 10wt% of polyglycerine fatty acid ester.
Abstract translation: 提供脂溶性柠檬酸以将水溶性柠檬酸转化成脂溶性柠檬酸，以改善油炸食品的氧化稳定性。 脂溶性含水柠檬酸包含40-55重量％的含水柠檬酸，25-35重量％的丙二醇，10-15重量％的单酸甘油酯，其对应于4-5度的HLB（亲水亲油平衡）和10重量％的聚甘油 脂肪酸酯。 脂溶性无水柠檬酸包含40-60重量％的无水柠檬酸，25-35重量％的丙二醇，5-15重量％的HLB，5-15重量％的相应于4-5度HLB的单酸甘油酯和10重量％的 聚甘油脂肪酸酯。
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公开(公告)号：KR1020090003603A
公开(公告)日：2009-01-12
申请号：KR1020070066389
申请日：2007-07-03
Applicant: 주식회사농심
Abstract: A method for preparing the recombined lipid, and the recombined lipid prepared by the method are provided to reduce the content of saturated oil. A method for preparing the recombined lipid whose saturated oil content is reduced comprises the steps of mixing a palm oil and an oil containing oleic acid in a ratio of 1:1 to 1:6 by mol; adding 2.5-20 % of lipase and a solvent to ti; and reacting the mixture at 40-80 deg.C for 30 min to 36 hours.
Abstract translation: 提供了制备重组脂质的方法和通过该方法制备的重组脂质以降低饱和油的含量。 一种制备其饱和油含量降低的重组脂质的方法，包括将棕榈油和含有油酸的油以1:1至1:6摩尔比混合的步骤; 加入2.5-20％的脂肪酶和溶剂至ti; 并将混合物在40-80℃反应30分钟至36小时。
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