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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：KR1020170024190A
公开(公告)日：2017-03-07
申请号：KR1020150118679
申请日：2015-08-24
Applicant: 주식회사농심
Abstract: 본발명은발효대상인어류, 분쇄어류또는상기어류및/또는분쇄어류의효소분해물에식염을첨가하여젓갈을제조하고, 제조된젓갈에글리신을첨가한뒤 이를발효시켜제조되는어간장및 그제조방법에관한것이다. 본발명의제조방법에따라얻어지는어간장에는인체에해로운바이오제닉아민의함량을크게줄일수 있을뿐만아니라, 적절한단백질분해효소를사용하여얻어진어류의효소분해물을사용하는경우에발효시간을크게단축할수 있는이점을갖는다.
Abstract translation: 在eoganjang本发明及其制造的方法是由添加盐至发酵目标鱼的酶促降解产物的，鱼的破碎，或鱼和/或研磨的鱼制造盐腌海鲜，并且加入甘氨酸的制备发酵发酵后它 它涉及。 获得eoganjang不仅显著减少在根据本发明的制造方法，该方法可以大大缩短发酵时间在使用通过使用适当的蛋白酶获得的酶降解产物的鱼的情况下的有害生物胺在人体中的内容 是一个优势。
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Patent Agency Ranking
公开(公告)号：KR101373585B1
公开(公告)日：2014-03-14
申请号：KR1020130026227
申请日：2013-03-12
Applicant: 주식회사농심
Abstract: The present invention relates to a method for producing a saccharified chestnut paste in which a taste and a processing quality of chestnuts, which are Korean traditional fruits and which have excellent nutritional functions, are improved and, more specifically to a method for producing a saccharified chestnut paste which richens a sweet taste and a unique taste of chestnuts by improving a natural free sugar component of chestnuts via a starch degrading enzyme process. Furthermore, the present invention enables the high concentration of the saccharified chestnut paste via the zymolysis of insoluble components and the improvement of two filtering processes for solving a problem hard to concentrate because of the insoluble components when processing. The present invention can provide a raw material with a constant quality by a form of powder or a concentrate regardless of a harvesting season of the raw material and contributes to an industry of manufacturing chestnut products by producing saccharified chestnut paste with excellent storage efficiency which is a semi-finished good of chestnuts and which maintains a constant quality. Furthermore, the saccharified chestnut paste can be utilized as a natural sweeting agent as the saccharified chestnut paste contains 80% or greater of free sugar and can be utilized for developing products for seniors proper to an elderly society in the future. [Reference numerals] (AA) First step: adding water to chestnuts and heating; (BB) Second step: producing gelatinization slurry; (CC) Third step: primary zymolysis(liquefying process); (DD) Fourth step: secondary zymolysis(saccharifying process and composing insoluble components); (EE) Fifth step: enzymatic deactivation; (FF) Sixth step: primarily filtering; (GG) Seventh step: washing process(mixing water to a filtering bowl and mixing); (HH) Eighth step: secondarily filtering; (II) Ninth step: concentrating
Abstract translation: 本发明涉及一种生产糖化栗子酱的方法，其中提高了作为韩国传统水果并具有优异营养功能的栗子的味道和加工品质，更具体地说，涉及一种生产糖化栗子的方法 通过淀粉降解酶方法改善栗子的天然游离糖成分，从而滋生甜味和独特的栗子味。 此外，本发明能够通过不溶性成分的酶解使得糖化栗子浆料的浓度高，并且由于在加工时由于不溶成分而难以浓缩的两个过滤方法的改进。 本发明可以通过粉末或浓缩物的形式提供具有恒定质量的原料，而不管原料的收获季节如何，并且通过生产具有优异储存效率的糖化栗子浆料来制造板栗产品的行业 半成品的栗子，保持了不变的品质。 此外，糖化栗子酱可以作为天然甜味剂使用，因为糖化栗子酱含有80％以上的游离糖，可用于开发未来适合老年人的老年人的产品。 [附图标记]（AA）第一步：向栗子加水加热; （BB）第二步：生产糊化浆料; （CC）第三步：初级酶解（液化过程）; （DD）第四步：二次发酵（糖化过程，组成不溶成分）; （EE）第五步：酶促失活; （FF）第六步：主要过滤; （GG）第七步：洗涤过程（将水混合到过滤碗并混合）; （HH）第八步：二次过滤; （二）第九步：集中精力
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公开(公告)号：KR1020090123125A
公开(公告)日：2009-12-02
申请号：KR1020080049048
申请日：2008-05-27
Applicant: 주식회사농심
Abstract: PURPOSE: A method for manufacturing red pepper powder is provided to improve color and hygienic condition and to obtain the flavor of sunlight-dried red pepper. CONSTITUTION: A method for manufacturing red pepper powder comprises the steps of decomposing the washed and ground red pepper with cellulase; concentrating the decomposed red pepper; deactivating cellulase and sterilizing the concentrated red pepper; and freeze-drying the sterilized red pepper and pulverizing it. The amount of cellulase is 0.01~5 parts by weight to the ground red pepper, and the decomposition is performed at 50°C for 60 min. The pulverized red pepper is concentrated by 40~50brix, and the deactivation and sterilization are performed at 75~80°C.
Abstract translation: 目的：提供红辣椒粉的制造方法，以改善颜色和卫生条件，并获得阳光干燥的红辣椒的味道。 构成：制造红辣椒粉的方法包括用纤维素酶分解洗涤和研磨的红辣椒的步骤; 浓缩分解的红辣椒; 使纤维素酶失活并对浓缩的红辣椒进行灭菌; 并冷冻干燥灭菌的红辣椒并粉碎。 纤维素酶的量相对于红辣椒为0.01〜5重量份，在50℃下分解60分钟。 粉碎的红辣椒浓缩40〜50brix，灭活和灭菌在75〜80℃下进行。
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公开(公告)号：KR101713868B1
公开(公告)日：2017-03-10
申请号：KR1020150118679
申请日：2015-08-24
Applicant: 주식회사농심
Abstract: 본발명은발효대상인어류, 분쇄어류또는상기어류및/또는분쇄어류의효소분해물에식염을첨가하여젓갈을제조하고, 제조된젓갈에글리신을첨가한뒤 이를발효시켜제조되는어간장및 그제조방법에관한것이다. 본발명의제조방법에따라얻어지는어간장에는인체에해로운바이오제닉아민의함량을크게줄일수 있을뿐만아니라, 적절한단백질분해효소를사용하여얻어진어류의효소분해물을사용하는경우에발효시간을크게단축할수 있는이점을갖는다.
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公开(公告)号：KR101063894B1
公开(公告)日：2011-09-15
申请号：KR1020080049048
申请日：2008-05-27
Applicant: 주식회사농심
Abstract: 본 발명은 색 발현이 좋고 태양초의 풍미를 지니는 고춧가루의 제조방법에 관한 것으로, 더욱 상세하게는 세척·마쇄한 고추를 셀룰라아제로 분해하는 단계; 상기 분해된 고추를 농축하는 단계; 상기 셀룰라아제를 실활시키고 상기 농축된 고추를 살균하는 단계; 및 상기 살균된 고추를 동결건조, 지오드레이션 건조 또는 초진공 건조하여 분쇄하는 단계;를 포함하는 고춧가루의 제조방법을 제공한다.
본 발명에 의하면, 위생적이면서도 색 발현이 좋고 태양초 풍미를 지니는 고춧가루를 제공할 수 있다. 따라서, 본 발명에 의한 고춧가루는 색 발현 및 풍미가 우수하여 모든 분야의 식품 가공용으로 우수하며, 특히 시각적인 외관이 중요한 김치산업과 고추장, 젖갈 등에서 주로 사용될 것이다.-
公开(公告)号：KR100885406B1
公开(公告)日：2009-02-25
申请号：KR1020070086925
申请日：2007-08-29
Applicant: 주식회사농심
IPC: A23L1/28
CPC classification number: A23L31/00 , A23V2200/15 , A23V2200/16 , A23V2300/24
Abstract: A method for preparing the dried Lentinus edodes, and a method for preparing the dried Lentinus edodes powder are provided to improve the specific perfume of Lentinus edodes itself. A method for preparing the dried Lentinus edodes comprises the steps of drying the cut Lentinus edodes stalk at 105 deg.C and at an atmospheric pressure for 4 hours; maturing the dried Lentinus edodes stalk; separating the matured Lentinus edodes stalk into a matured solution and Lentinus edodes; and drying the separated Lentinus edodes at 105 deg.C and at an atmospheric pressure for 4 hours.
Abstract translation: 提供干燥香豆素的制备方法，以及制备干燥的香豆粉粉末的方法，以改善本发明香精的特定香料。 干燥香豆素的制备方法包括以下步骤：在105℃和大气压下干燥切割的香菇柄茎4小时; 成熟干香椿茎; 将成熟的香菇秆分成成熟的溶液和香菇; 并在105℃和大气压下干燥分离的香菇4小时。
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