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公开(公告)号：KR1019890003994B1
公开(公告)日：1989-10-16
申请号：KR1019870007188
申请日：1987-07-06
Applicant: 주식회사농심
Abstract: Baker's yeast is suspended in water to give 17% yeast solution. 1.8L of the solution is adjusted to pH 3.5, mixed with 54ml sucrose palmitic acid ester having hydrophile-lipophile balance value=16, and autolysed at 50 C for 24 hrs with shaking at the speed of 120 rpm. The resulting solution is centrifuged to give 1340 ml of clear supernatant solution containing 52% of yeast protein.
Abstract translation: 将贝克酵母悬浮于水中，得到17％的酵母溶液。 将1.8L溶液调节至pH 3.5，与亲水 - 亲油平衡值= 16的54ml蔗糖棕榈酸酯混合，并以120rpm的速度摇动50℃自动混合24小时。 将所得溶液离心，得到1340ml含有52％酵母蛋白质的澄清上清液。
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公开(公告)号：KR1019890002678B1
公开(公告)日：1989-07-24
申请号：KR1019860004513
申请日：1986-06-07
Applicant: 주식회사농심
IPC: A23L1/28
Abstract: The method for preparing yeast liquid by autodigestion comprises; (a) adding water to saccharomyces cerevisiae to the extent of 20% concentration of 1800 yeast suspension; (b) adding 18g of sodium chloride and 54g of ethylalcohol and mixing; (c) auto-digesting the mixture at 50-55≦̸C for 24 hrs; (d) getting the supernatant (autodigestion liquid) and the prcipitate by centrifuging the above mixture; (e) adding 10% HCl to the precipitate and dissolving at 95≦̸C for 5 hrs.; (f) adjusting above mixture to pH 5.0 with Na2CO3; (g) mixing the mixture with auto-digestion extract liquid at 1:1 and concentrating.
Abstract translation: 通过自动消化制备酵母液的方法包括： （a）向酿酒酵母提供1800个酵母悬浮液浓度为20％的程度; （b）加入18g氯化钠和54g乙醇并混合; （c）将混合物在50-55℃下自动消化24小时; （d）通过离心上述混合物得到上清（自动消化液）和上清液; （e）向沉淀中加入10％HCl，并在95℃下溶解5小时。 （f）用Na 2 CO 3将上述混合物调节至pH5.0; （g）将混合物与自动消化提取物液体1:1混合并浓缩。
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Patent Agency Ranking
公开(公告)号：KR1019890002679B1
公开(公告)日：1989-07-24
申请号：KR1019860004514
申请日：1986-06-07
Applicant: 주식회사농심
IPC: A23L1/28
Abstract: The method of preparing flavoring liquor from yeast extract residue comprises; (a) adding water to saccharomyces cerevisiae up to 15% of dry weight for 1800g yeast suspension; (b) adding 18g of sodium chloride and 54g ethylalcohol to the yeast suspension; (c) auto- digesting in a reactor at 50-55≦̸C for 24hrs; (d) adding 10% HCl to the precipitate obtained by centrifugation and dissolving at 85-105≦̸C for 2-5hrs.; (e) adjusting the mixture to pH 5.0 with Na2CO3 and filtering.
Abstract translation: 从酵母提取物残渣中制备调味液的方法包括： （a）向1800克酵母悬浮液中加入高达15％干重的酿酒酵母的水; （b）向酵母悬浮液中加入18g氯化钠和54g乙醇; （c）在反应器中在50-55℃下自动消化; C 24小时; （d）通过离心分离得到的沉淀中加入10％HCl，并在85-105℃下溶解2-5小时。 （e）用Na 2 CO 3将混合物调节至pH5.0并过滤。
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公开(公告)号：KR1019910006622B1
公开(公告)日：1991-08-29
申请号：KR1019890019782
申请日：1989-12-28
Applicant: 주식회사농심
IPC: A23L1/327
Abstract: A shrimp extract is prepd. Thus, pink shrimp and shiba shrimp is cooked at 118-120 deg.C for 0.5-2.0 hrs, coolled, mixed with protease (protin AY10), treated at 50 deg.C, shaked at 60 rpm for 2hrs., heated at 100 deg.C for 10 min. and centrifuged at 8000 rpm to obtain the supertanant (I) and residue. The obtd. residue is freeeze-dryed at 40 deg.C for 20hrs after pre-freezing, dryed at 60 deg.C for 10 hrs. with hot air, or vacuum-dryed at 70 deg.C for 5hrs. The dryed residue is pulverised, mixed with the obtd. (I) and concentrated to obtain the shrimp extract. The method can be used to produce the shrimp extract having a good taste and flavor in high yield.
Abstract translation: 虾提取物是制备的。 因此，将粉红虾和叶虾在118-120℃下煮熟0.5-2.0小时，冷却，与蛋白酶（质子AY10）混合，在50℃下处理，以60rpm振摇2小时，加热至100℃ deg.C 10分钟。 并以8000rpm离心，得到超能（I）和残留物。 有限公司 将残渣在预冷冻后于40℃冷冻干燥20小时，在60℃下干燥10小时。 用热空气，或在70℃下真空干燥5小时。 将干燥的残渣粉碎，与该混合物混合。 （I）并浓缩，得到虾提取物。 该方法可以以高产率生产具有良好味道和风味的虾提取物。
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