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公开(公告)号：WO2013108986A1
公开(公告)日：2013-07-25
申请号：PCT/KR2012/009932
申请日：2012-11-22
CPC classification number: A23J3/04 , A23J3/30 , A23L13/42 , A23L13/422 , A23L13/48 , A23L13/50 , A23L13/52 , A23L13/55
Abstract: 본 발명에 의하여 물과 기질의 비율 10-40중량%, 기질 대비 단백질 분해효소 0.05-4.0중량%, 잔여량의 물, 고압처리 시간 4-48, 고압처리 압력 25-400MPa, 고압처리 온도 25℃-60℃의 범위에서 고압기를 이용하여 육류 단백질의 가수분해도를 높이는 방법이 개시된다.
Abstract translation: 本发明涉及一种通过将10-40重量％的底物与水的比例，0.05-4.0重量％的蛋白酶与底物相比，并且使用高 压力装置，高压处理时间为4-48小时，高压处理压力为25-400MPa，高压温度为25-60℃。
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公开(公告)号：KR1020140065570A
公开(公告)日：2014-05-30
申请号：KR1020120130097
申请日：2012-11-16
Applicant: 한국식품연구원
Abstract: The present invention relates to a method of obtaining fatty acids with a concentrated DHA comprising: a) a step of converting oil containing DHA into fatty acids; b) a step of manufacturing a mixed solution of the fatty acids obtained in step a) and ethanol; c) a step of adjusting an initial moisture content of the mixed solution at a range of 0-5 wt%; d) a step of adding 2.5-10 wt% of enzymes to the mixed solution obtained in step c); e) a step of injecting carbon dioxides at a pressure of 2.8-13.8 MPa into a reactor; f) a step of performing a reaction for 2-24 hours while performing stirring; and g) a step of obtaining reactants by lowering pressure to atmospheric pressure while slowly exhausting carbon dioxide from the reactor.
Abstract translation: 本发明涉及一种用浓缩DHA获得脂肪酸的方法，包括：a）将含有DHA的油转化为脂肪酸的步骤; b）制备步骤a）中获得的脂肪酸与乙醇的混合溶液的步骤; c）在0-5重量％的范围内调节混合溶液的初始含水量的步骤; d）向步骤c）中获得的混合溶液中加入2.5-10重量％的酶的步骤; e）将压力为2.8-13.8MPa的二氧化碳注入反应器的步骤; f）进行搅拌反应2〜24小时的步骤; 和g）通过将压力降至大气压力同时从反应器缓慢排出二氧化碳来获得反应物的步骤。
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公开(公告)号：KR100778107B1
公开(公告)日：2007-11-29
申请号：KR1020060066368
申请日：2006-07-14
Applicant: 한국식품연구원
IPC: C08B37/00
CPC classification number: C08B37/006 , A61K8/73
Abstract: A method for preparing a polysaccharide containing arabinogalactan from Portulaca Oleracea L. is provided to improve production yield by about 2.5 times and to obtain a polysaccharide of specific molecular weight range. A method for preparing a polysaccharide containing arabinogalactan from Portulaca Oleracea L. comprises the steps of squeezing the cell wall of Portulaca Oleracea L.; mixing it with purified water and treating it with an enzyme to decompose the cell wall; reacting it with a proteinase to decompose the protein of Portulaca Oleracea L. into the one of small molecular weight; extracting it with hot water to obtain a water soluble fraction and removing insoluble precipitate; and adding an organic solvent to the water soluble fraction to obtain precipitate and centrifuging the precipitate to remove supernatant.
Abstract translation: 提供了一种从马齿苋提取含有阿拉伯半乳聚糖的多糖的方法，以提高约2.5倍的产量，得到特定分子量范围的多糖。 从马齿苋（Portulaca Oleracea L.）制备含有阿拉伯半乳聚糖的多糖的方法包括挤压马齿苋的细胞壁的步骤。 将其与纯净水混合并用酶处理以分解细胞壁; 使其与蛋白酶反应，将马齿苋的蛋白质分解成小分子量的蛋白质; 用热水提取，得到水溶性成分，除去不溶性沉淀物; 并向水溶性级分中加入有机溶剂，得到沉淀物，离心沉淀以除去上清液。
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公开(公告)号：KR1020130085805A
公开(公告)日：2013-07-30
申请号：KR1020120006884
申请日：2012-01-20
Applicant: 한국식품연구원
Abstract: PURPOSE: A production method of production method of nano-emulsion for kneading water and a production method of nano-fresh noodles using thereof are provided to produce the noodles containing biologically active ingredients, and various taste. CONSTITUTION: Free emulsion is passed through a microfluidization device for 3-5 times under the pressure greater than 68.95 MPa to obtain first nano-emulsion. The first nano-emulsion is diluted with water into a concentration of 0.5wt% to obtain nano-emulsion with a particle size smaller than 200 nm. The nano-emulsion is mixed with one material selected from a group consisting of chitosan and alginic acid to obtain dual-layer nano-emulsion. Nano-fresh noodles contain the nano-emulsion with the particle size smaller than 200 nm. [Reference numerals] (AA) Capsaicin + emulsifier : pre-emulsion; (BB) Micro-emulsifying; (CC) First nano-emulsion (Primary emulsion); (DD) Single layer-double layer nano-emulsion; (EE) Mixing : producing paste; (FF) Aging; (GG) Molding noodle strips; (HH) Cutting; (II) Producing raw noodles; (JJ) Single layer nano-emulsion - water; (KK) Double layer nano-emulsion 0.05% water soluble fresh polymer solution
Abstract translation: 目的：提供一种用于捏合水的纳米乳液的制造方法和使用其的纳米新鲜面的制造方法，以生产含有生物活性成分的面条和各种味道。 构成：在大于68.95MPa的压力下，游离乳液通过微流化装置3-5次，得到第一纳米乳液。 将第一纳米乳液用水稀释至0.5重量％的浓度，得到粒度小于200nm的纳米乳液。 将纳米乳液与选自壳聚糖和藻酸的一种材料混合以获得双层纳米乳液。 纳米新鲜面包含粒径小于200nm的纳米乳液。 （参考号）（AA）辣椒素+乳化剂：预乳液; （BB）微乳化; （CC）第一纳米乳液（初级乳液）; （DD）单层双层纳米乳液; （EE）混合：生产糊; （FF）老化; （GG）成型面条; （HH）切割; （二）生产生面条; （JJ）单层纳米乳液 - 水; （KK）双层纳米乳液0.05％水溶性新鲜聚合物溶液
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公开(公告)号：KR1020100091373A
公开(公告)日：2010-08-19
申请号：KR1020090010533
申请日：2009-02-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A manufacturing method of a nano-structured food material using a supercritical fluid system, and the nano-structured food material manufactured thereby are provided to stably manufacture a food nanoemulsion. CONSTITUTION: A manufacturing method of a nano-structured food material uses carbon dioxide as a supercritical fluid. The manufacturing method of the nano-structured food material comprises a step of operating a RESS(rapid expansion of supercritical solution) process for 1 hour in 50~70deg C and 4,000~6,000 psi.
Abstract translation: 目的：提供使用超临界流体系统的纳米结构食品材料的制造方法以及由此制造的纳米结构的食品材料，以稳定地制造食品纳米乳剂。 构成：纳米结构食品的制造方法使用二氧化碳作为超临界流体。 纳米结构食品材料的制造方法包括在50〜70℃和4,000〜6,000psi下操作RESS（超临界溶液的快速膨胀）处理1小时的步骤。
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Patent Agency Ranking
公开(公告)号：KR101414881B1
公开(公告)日：2014-07-04
申请号：KR1020120130097
申请日：2012-11-16
Applicant: 한국식품연구원
Abstract: 본 발명에 의하여 a) DHA를 포함하는 오일을 지방산으로 전환하는 단계;
b) 상기 a)단계에서 수득한 지방산과 에탄올의 혼합액을 제조하는 단계; c) 상기 혼합액의 초기 수분함량을 0-5중량%로 조정하는 단계; d) 상기 c)단계에서 수득한 혼합액에 효소를 2.5-10중량% 첨가하는 단계; e) 반응기 내에 2.8 내지 13.8 MPa의 압력으로 이산화탄소를 주입하는 단계; f) 교반하면서 2 내지 24시간동안 반응시키는 단계; g) 반응기 내에서 서서히 이산화탄소를 빼면서 압력을 상압으로 내려 반응물을 취하는 단계를 포함하는 DHA가 농축된 지방산을 얻는 방법이 개시된다.-
公开(公告)号：KR101143926B1
公开(公告)日：2012-05-11
申请号：KR1020090010533
申请日：2009-02-10
Applicant: 한국식품연구원
Abstract: 본 발명은 RESS(rapid expansion of supercritical solution)공정을 사용하고 이산화탄소를 초임계유체로 이용하여 50-70℃의 온도 및 4,000-6,000psi의 압력에서 1시간동안 반응시켜서 입자가 100nm 이하의 크기를 가지는식품나노체를 제조한다. 본 발명자들의 실험에 의하면 상기의 온도 및 압력은 1시간동안 초임계유체 시스템을 적용하여 식품나노체를 제공하는데 가장 경제적인 온도 및 압력에 해당한다.
초임계유체, RESS공정, 식품나노체, 나노에멀젼Abstract translation: 目的：提供使用超临界流体系统的纳米结构食品材料的制造方法以及由此制造的纳米结构的食品材料，以稳定地制造食品纳米乳剂。 构成：纳米结构食品的制造方法使用二氧化碳作为超临界流体。 纳米结构食品材料的制造方法包括在50〜70℃和4,000〜6,000psi下操作RESS（超临界溶液的快速膨胀）处理1小时的步骤。
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公开(公告)号：KR101367592B1
公开(公告)日：2014-03-13
申请号：KR1020120006882
申请日：2012-01-20
CPC classification number: A23J3/04 , A23J3/30 , A23L13/42 , A23L13/422 , A23L13/48 , A23L13/50 , A23L13/52 , A23L13/55
Abstract: 본 발명에 의하여 물과 기질의 비율 10-40중량%, 기질 대비 단백질 분해효소 0.05-4.0중량%, 고압처리 시간 4-48시간, 고압처리 압력 25-400MPa, 고압처리 온도 25℃-60℃의 범위에서 고압기를 이용하여 육류 단백질의 가수분해도를 높이는 방법이 개시된다.
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公开(公告)号：KR1020130103101A
公开(公告)日：2013-09-23
申请号：KR1020120024467
申请日：2012-03-09
Applicant: 이화여자대학교 산학협력단 , 한국식품연구원
CPC classification number: A61K9/1075 , A23L33/12 , A61K36/81 , A61K47/36 , A61K47/6907
Abstract: PURPOSE: A composition for body fat lipolysis using alginate double-layer nanoemulsions containing oleoresin capsicum is provided to resolve problems such as overweight and obesity. CONSTITUTION: An alginate double-layer nanoemulsion composition for body fat lipolysis contains oleoresin capsicum. A method for manufacturing the alginate double-layer nanoemulsion composition comprises the steps of: mixing oleoresin capsicum and Tween 80 in a ratio of 1:3 to prepare a mixture solution; and mixing the mixture solution and an alginic acid solution to prepare double-layer nanoemulsions. [Reference numerals] (AA) Produce a mixture solution by mixing oleoresin capsicum and Tween 80 (oleoresin capsicum:Tween 80 = 1 : 3); (BB) Produce nano emulsion having double layers by mixing the mixture solution and an alginic acid solution; (CC) Stir the nano emulsion and filter; (DD) Stabilizing at room temperature; (EE) Finish a composition for breaking down fatty acid of alginic acid double layers nano emulsion containing oleoresin capsicum
Abstract translation: 目的：提供一种使用藻酸盐双层纳米乳剂进行身体脂肪分解的组合物，含有含有树脂的辣椒素，用于解决超重和肥胖等问题。 构成：用于身体脂肪脂解的藻酸盐双层纳米乳液组合物含有辣根过氧化油树脂。 藻酸盐双层纳米乳液组合物的制造方法，其特征在于，以1:3的比例混合辣椒油树脂和吐温80，制备混合溶液; 并将混合溶液和藻酸溶液混合以制备双层纳米乳剂。 （AA）通过混合辣椒油树脂和吐温80（油树脂：吐温80 = 1:3）混合制成混合溶液; （BB）通过混合混合溶液和藻酸溶液制备具有双层的纳米乳液; （CC）搅拌纳米乳液和过滤器; （DD）室温下稳定; （EE）完成用于分解含有油树脂辣椒的海藻酸双层纳米乳液的脂肪酸的组合物
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公开(公告)号：KR1020130085803A
公开(公告)日：2013-07-30
申请号：KR1020120006882
申请日：2012-01-20
CPC classification number: A23J3/04 , A23J3/30 , A23L13/42 , A23L13/422 , A23L13/48 , A23L13/50 , A23L13/52 , A23L13/55
Abstract: PURPOSE: Meat protein is provided to maximize the digestion-absorption rate of the meat protein having a low molecular weight using high pressure enzyme proteolysis technology. CONSTITUTION: 10-40 wt% of chicken breast for the total weight of water, 0.05-4.0 wt% of proteinase for the total weight of chicken breast, and the balance of water is processed with a high-pressure device to increase the degree of hydrolysis of chicken breast protein. The molecular weight of the chicken breast produced by the previous method is 1,700-2,400 Da. The high-pressure processing is conducted for 4-48 hours at 25-60°C and in the pressure of 25-400 MPa. The hydrolyzed chicken breast protein is mixed with one bio-polymer selected from pectin, alginic acid, xanthan gum, carrageenan, agar, soy protein, cellulose, or guar gum for stabilizing. [Reference numerals] (AA) Meat material; (BB) Grinding; (CC) Hydrating and dispersing; (DD) Adding enzyme; (EE) High pressure enzyme decomposition; (FF) Centrifuging; (GG) Filtration; (HH) Enzyme deactivation; (II) Container packaging; (JJ) Heating; (KK) Protein beverage
Abstract translation: 目的：提供肉蛋白，以利用高压酶蛋白水解技术使分子量低的肉蛋白的消化吸收率最大化。 构成：总重量为10-40重量％的鸡胸肉，总共重量为蛋白酶的0.05-4.0重量％，平衡水用高压装置加工， 水解鸡胸肉蛋白。 前一种方法生产的鸡胸肉的分子量为1,700-2,400 Da。 高压加工在25-60℃，压力25-400MPa下进行4-48小时。 将水解的鸡胸肉蛋白与选自果胶，藻酸，黄原胶，角叉菜胶，琼脂，大豆蛋白，纤维素或瓜尔胶的一种生物聚合物混合以进行稳定化。 （附图标记）（AA）肉类材料; （BB）磨削; （CC）保湿分散; （DD）添加酶; （EE）高压酶分解; （FF）离心机; （GG）过滤; （HH）酶失活; （二）集装箱包装; （JJ）加热; （KK）蛋白饮料
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