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1.发明公开초임계 추출법을 이용하여 고추로부터 캡사이시노이드 및 카로티노이드를 분리하여 수득하는 방법 审中-实审使用超临界流体萃取分离和吸收红细胞（CAPSICIUM ANNUUM L.）的CAPSAICINOID和CAROTENOID的方法
公开(公告)号：KR1020130076102A
公开(公告)日：2013-07-08
申请号：KR1020110144529
申请日：2011-12-28
Applicant: 한국식품연구원
CPC classification number: A23L19/00 , A23V2002/00 , A23V2300/14 , A23V2300/44
Abstract: PURPOSE: A separating method is provided to extract capsaicinoid and carotenoid from red pepper without using organic solvent, and to prevent the denaturation and destruction of effective component. CONSTITUTION: (a) One to four percent of yield fraction is collected from red pepper by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 1500-2500 psi. (b) One to four percent of yield fraction is collected from red pepper of (a) step by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 6000-7500 psi. (c) One to four percent of yield fraction is collected from the red pepper by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 6000-7500 psi. The pressure condition in (a) step is 1500-2000 psi. The temperature condition in (a) step is 35-45°C. The temperature condition in (b) step is 35-45°C.
Abstract translation: 目的：提供从红辣椒提取辣椒素和类胡萝卜素而不使用有机溶剂的分离方法，并防止有效成分的变性和破坏。 构成：（a）在温度为30-50℃，压力为1500-2500psi的条件下，通过超临界二氧化碳萃取从红辣椒中收集1％至4％的产率。 （b）在温度为30-50℃，压力为6000-7500psi的条件下，通过超临界二氧化碳萃取从（a）步骤的红辣椒中收集1％至4％的收率级分。 （c）在温度为30-50℃，压力为6000-7500psi的条件下，通过超临界二氧化碳萃取从红辣椒中收集1％至4％的产率。 （a）步骤中的压力条件为1500-2000psi。 （a）步骤中的温度条件为35-45℃。 （b）步骤的温度条件为35-45℃。
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公开(公告)号：KR1020130076091A
公开(公告)日：2013-07-08
申请号：KR1020110144516
申请日：2011-12-28
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23L29/06 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method is provided to manufacture spice and the taste component of red pepper without the denaturation and the destruction of effective component. CONSTITUTION: Red pepper extract and the extract remnant are manufactured by supercritical extraction. It is the supercritical extraction and the red pepper extract and extracted cake is manufactured. An enzymatic lysate is manufactured by reacting the produced extract remnant with at least one of cell wall enzyme or proteinase. The extract includes oleoresin The oleoresin is added to the enzymatic lysate and mixed together. The supercritical extraction condition is as in the following: 35-45°C of temperature; 4500-7500 psi; and 5-10 of CO2 / sample rate. The cell wall degrading enzyme is viscozyme, celluclast, pectinex, or ultraflo. The proteinase is alcalase or protamex. The Reaction occurs at 45-55°C. The spice composition includes the enzymatic lysate. The enzymatic lysate comprises at least one of amino nitrogen, reducing sugar or organic acid.
Abstract translation: 目的：提供制造香料和红辣椒味道成分的制造方法，而不会使变质和破坏有效成分。 构成：红辣椒提取物和提取物残留物通过超临界萃取法生产。 是超临界萃取，红辣椒提取物和提取的蛋糕制造。 通过使产生的提取物残留物与细胞壁酶或蛋白酶中的至少一种反应来制备酶裂解物。 提取物包括油树脂。将油树脂加入到酶裂解物中并混合在一起。 超临界萃取条件如下：温度35-45℃; 4500-7500 psi; 和5-10的CO2 /采样率。 细胞壁降解酶是粘蛋白酶，纤维素，果胶或超细胞。 蛋白酶是alcalase或protamex。 反应发生在45-55℃。 香料组合物包括酶裂解物。 酶裂解物包含氨基氮，还原糖或有机酸中的至少一种。
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公开(公告)号：KR101294312B1
公开(公告)日：2013-08-07
申请号：KR1020110029713
申请日：2011-03-31
Applicant: 한국식품연구원
Abstract: 본 발명은 고구마를 스팀처리 및 감압 당침하여 감압유탕 고구마 스낵을 제조하는 방법에 관한 것이다. 본 발명에 따른 감압 유탕 스낵 제조방법을 이용하면 안토시아닌의 소실을 최소화하고, 스낵의 파쇄강도를 감소시키기 때문에 동일한 파쇄강도의 스낵을 제조하고자 할 때 두께를 더 두껍게 할 수 있으며 이에 의해 유지 함량이 적은 스낵을 제조할 수 있다.
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公开(公告)号：KR101317225B1
公开(公告)日：2013-10-15
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
Abstract: 본 발명은 본 발명은 고구마 퓨레 및 이를 이용한 고구마 식품을 제조하는 방법에 관한 것으로 좀더 자세하게는 고구마를 60 내지 80℃에서 액상 열처리하는 단계; 상기 열처리된 고구마를 90 내지 110℃에서 스팀처리하여 고구마 퓨레를 제조하는 단계; 및 상기 고구마 퓨레에 알긴산 및 황산칼슘을 첨가하여 재성형시킨 고구마 가공 식품을 제조하는 방법에 관한 것이다. 본 발명에 의한 고구마 식품은 재성형하여 제조되었으나 조직감이 고구마 생과를 가공한 제품의 조직감과 유사하며 기호도 또한 뛰어나다.
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公开(公告)号：KR1020130056635A
公开(公告)日：2013-05-30
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23L5/10 , A23L5/11 , A23L5/13 , A23L19/09 , A23L29/256
Abstract: PURPOSE: A manufacturing method of a sweet potato puree is provided to have excellent taste and texture by remolding the sweet potato puree. CONSTITUTION: A manufacturing method of a sweet potato puree comprises a step of heat-treating sweet potato at 60-80°C; a step of manufacturing a sweet potato puree by steam-treating the heat-treated sweet potato at 90-110°C; and a step of remolding a sweet potato-processed food by adding an alginic acid and calcium sulfate. The weight of the sweet potato puree is 82-87 parts by weight, the weight of the alginic acid is 0.75-1.5 parts by weight, and the weight of the calcium sulfate is 0.2-0.4 parts by weight, based on the total weight.
Abstract translation: 目的：通过改造甘薯泥，提供甘薯泥的制造方法，具有极好的味道和质感。 构成：甘薯泥的制造方法包括在60-80℃下热处理甘薯的步骤; 通过在90-110℃下热处理甘薯来制造甘薯泥的步骤; 以及通过添加藻酸和硫酸钙重新制造甘薯加工食品的步骤。 甘薯泥的重量为82-87重量份，藻酸的重量为0.75-1.5重量份，硫酸钙的重量为0.2-0.4重量份，基于总重量。
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公开(公告)号：KR1020120111302A
公开(公告)日：2012-10-10
申请号：KR1020110029713
申请日：2011-03-31
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23G3/48 , A23G3/54 , A23L5/11 , A23L19/05
Abstract: PURPOSE: Decompress-fried sweet potato snacks, and a producing method thereof are provided to steam-processing and sugar-soaking the sweet potato snacks for minimizing the loss of antocyanine. CONSTITUTION: A producing method of decompress-fried sweet potato snacks comprises the following steps: steaming purple sweet potato using 80-150 deg C steam for 1-15 minutes; soaking the steamed purple sweet potato for 3-50 minutes in the vacuum pressure of 400-760mmHg; freezing the sugar-soaked purple sweet potato; and deep-frying the frozen purple sweet potato in the vacuum pressure of 110-190mmHg.
Abstract translation: 目的：提供减压油炸的红薯小吃及其生产方法，用于蒸汽加工和糖浆浸渍甘薯小吃，以最大限度地减少脱色素的损失。 构成：减压油炸甘薯小吃的生产方法包括以下步骤：将紫甘薯用80-150℃蒸汽蒸煮1-15分钟; 在400-760mmHg的真空压力下浸泡蒸紫红薯3-50分钟; 冷冻含糖的紫色甘薯; 并在110-190mmHg的真空压力下煎炸冷冻的紫薯。
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