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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：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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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：KR100845317B1
公开(公告)日：2008-07-10
申请号：KR1020070006783
申请日：2007-01-23
Applicant: 한국식품연구원 , 주식회사 에스에프씨바이오
IPC: A23L1/29
Abstract: A method for preparing a concentrated lycopene extract is provided to obtain high-concentration lycopene efficiently from watermelon by using an emulsifying solution. A concentrated lycopene extract is prepared by the steps of: (a) collecting the flesh of watermelon, grinding/centrifuging it by a chopper, a colloid mill and a homogenizer, and separating the centrifuged flesh into cake and serum; (b) putting a 0.5% Tween 20 emulsifying solution to the dried cake in a weight ratio of 20:1, and vibrating them at room temperature for 1hr to promote extraction; and (c) removing sediments through centrifuging/filtering processes. The concentrated lycopene extract is used as the ingredient of a functional food.
Abstract translation: 提供浓缩番茄红素提取物的制备方法，通过使用乳化溶液从西瓜中有效地获得高浓度番茄红素。 通过以下步骤制备浓缩的番茄红素提取物：（a）收集西瓜肉，通过切碎机，胶体磨和均化器研磨/离心，并将离心的肉分离成蛋糕和血清; （b）以20:1的重量比将0.5％Tween 20乳化溶液加入到干燥的滤饼中，并在室温下振摇1小时以促进萃取; 和（c）通过离心/过滤过程去除沉积物。 浓缩的番茄红素提取物用作功能食品的成分。
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公开(公告)号：KR100305747B1
公开(公告)日：2001-09-24
申请号：KR1019990011774
申请日：1999-04-03
Applicant: 한국식품연구원
IPC: A23D9/00
Abstract: PURPOSE: A process of preparing pure conjugated linoleic acid(CLC) by reacting vegetable oil rich in linoleic acid or linoleic acid in fatty acid state as a substrate under atmospheric pressure or under pressure is provided. By feeding of the CLC composition to livestock in a fatty acid state, animal products having a high content of functional CLC is produced. CONSTITUTION: Fat having a linoleic acid content of 40% or more is dissolved in ethylene glycol and reacted with alkali such as caustic soda or soda ash at 150 to 190deg.C for 30 min to 2.5 hr at 5 to 250psi in 1,000 to 500ml/min nitrogen gas and 30 to 15ml/min hydrogen gas. The reactant is separated by adjusting the pH of the solution to 4.5 to 5.0 and then esterificated. A solution of sulfuric anhydride and ethanol is added to conjugated linoleic acid and then reacted. Oxides contained in the solution are extracted by use of supercritical carbon dioxide.
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Patent Agency Ranking
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：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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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：KR100849156B1
公开(公告)日：2008-07-30
申请号：KR1020070006787
申请日：2007-01-23
Applicant: 한국식품연구원 , 주식회사 에스에프씨바이오
Abstract: 본 발명은 (a) 수박 시료를 야자유 지방산 에틸에스터를 용제로하여 lycopene을 추출회수 하거나, 야자유 지방산 에틸에스터를 인트레인너(entrainer)로 하여, 6,000 psi 이상 및 40~70℃의 조건에서 초임계 이산화탄소를 이용하여 라이코펜을 1차 추출하는 단계, (b) 상기 (a)단계의 라이코펜 추출물을 1600 psi의 압력과 50℃의 온도 조건에서 초임계 이산화탄소를 이용하거나, 진공증류공정을 이용하여 야자유 지방산 에틸에스터를 제거하여 라이코펜이 농축된 추출물을 제조하는 방법에 관한 것으로, 열이나 빛 등의 안정성을 꾀하는 환경 요소를 배제함으로써 효능적으로 안정되며 고수율 및 고농도의 수박 유래 라이코펜인 천연 항산화제를 얻을 수 있다.
라이코펜, 수박, 초임계 이산화탄소, 추출, 안정성-
公开(公告)号：KR1020080069284A
公开(公告)日：2008-07-28
申请号：KR1020070006787
申请日：2007-01-23
Applicant: 한국식품연구원 , 주식회사 에스에프씨바이오
Abstract: A method for preparing a lycopene concentrated extract is provided to isolate lycopene without destruction from watermelon with high concentration, high yield and stability using supercritical CO2, thereby the recovered lycopene being utilized into various kinds of food products. A method for preparing a lycopene concentrated extract comprises the steps of: (a) after crushing watermelon flesh using a chopper, a colloid mill and a homogenizer in sequence, centrifuging the crushed flesh and storing cake and serum, separately; and (b) preparing the lycopene concentrated extract from lipophilized watermelon cake or a wet-state watermelon cake using supercritical CO2. Another method for preparing a lycopene concentrated extract comprises the steps of: (a) extracting lycopene from a wet-stage watermelon sample using a fatty acid ethyl ester of coconut oil as an entraciner and using supercritical CO2; and (b) preparing the lycopene concentrated extract from the lycopene extract obtained from the step(a) under the pressure of 1,600 psi and the temperature of 50 deg.C.
Abstract translation: 提供番茄红素浓缩提取物的制备方法，使用超临界CO2从高浓度，高产率和稳定性的西瓜中分离番茄红素，从而将回收的番茄红素用于各种食品中。 制备番茄红素浓缩提取物的方法包括以下步骤：（a）使用切碎机，胶体磨和匀浆器依次粉碎西瓜肉，分离离心碎肉并分别储存蛋糕和血清; 和（b）使用超临界CO 2从脂肪化西瓜饼或湿态西瓜饼制备番茄红素浓缩提取物。 制备番茄红素浓缩提取物的另一种方法包括以下步骤：（a）使用椰子油的脂肪酸乙酯作为夹带器并使用超临界CO 2从湿阶段西瓜样品中提取番茄红素; 和（b）在1600psi的压力和50℃的温度下，从步骤（a）获得的番茄红素提取物制备番茄红素浓缩提取物。
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