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Patent Agency Ranking
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公开(公告)号：KR1020100127599A
公开(公告)日：2010-12-06
申请号：KR1020090046109
申请日：2009-05-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A liquid seasoning with antihypertensive action containing pine mushroom juice is provided to maintain blood pressure reduction effect and to ensure excellent sensory characteristics such as taste and flavor. CONSTITUTION: Juice is obtained from Tricholoma matsutake. 3-8%(w/v) Lycium chinense powder and 4-9%(w/v) Taraxacum platycarpum powder are added to Tricholoma matsutake juice. The liquid seasoning comprises Tricholoma matsutake, Lycium chinense, and Taraxacum platycarpum.
Abstract translation: 目的：提供含有松果汁的抗高血压作用的液体调味料，以保持降血压作用，并确保优异的感官特征，如味道和风味。 构成：果汁从马铃薯Tricholoma matsutake获得。 将3-8％（w / v）枸杞子粉末和4-9％（w / v）蒲公英的蒲公英粉末加入到牙龈蓟马汁中。 液体调味料包括Tricholoma matsutake，枸杞和蒲公英。
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公开(公告)号：KR1020030009774A
公开(公告)日：2003-02-05
申请号：KR1020010044396
申请日：2001-07-24
Applicant: 한국식품연구원
IPC: A23L1/218
Abstract: PURPOSE: Provided is a method for pickling a pine mushroom. Therefore, the pine mushroom pickle has long-term storageability and maintains characteristic flavor and texture of the mushroom. CONSTITUTION: The method for pickling a pine mushroom comprises the steps of: dehydrating a frozen pine mushroom 2-24 hours after dipping in the water containing salt, ascorbic acid and cysteine; preparing a pickling solution by boiling salt, sorbitol, fructose, dried clove bud, leaves of bay tree, red and green pepper, garlic, ginger and sugar for 5-30 minutes and filtering them; making a seasoning solution with the above filtered solids by adding a viscose-stabilizer such as carrageenan, sodium alginate, pectin, glucomannan, agar , gelatin, alginic acid, chitosan and carboxy methyl cellulose(CMC), boiling for 5-30 minutes, filtering and adding apple vinegar and distilled vinegar to the above filtrate; dipping 50-100wt.% of the dehydrated mushroom into the 100wt.% of the pickle solution for 2-24 hours; and adding and mixing 30-50wt.% of the seasoning solution with 50-70wt.% of the dehydrated mushroom, packing and sterilizing them.
Abstract translation: 目的：提供一种腌制松蘑的方法。 因此，松蘑菇具有长期的可贮存性，并保持了蘑菇的特征风味和质感。 构成：将松木腌制的方法包括：在浸入含水盐，抗坏血酸和半胱氨酸的水中2-24小时使冷冻松菇脱水; 通过煮沸盐，山梨醇，果糖，干丁香芽，月桂树，红，青椒，大蒜，姜和糖5-30分钟制备酸洗液，过滤; 通过加入粘胶稳定剂如角叉菜胶，藻酸钠，果胶，葡甘露聚糖，琼脂，明胶，藻酸，壳聚糖和羧甲基纤维素（CMC），煮沸5-30分钟，过滤出上述过滤的固体，制成调味溶液 并向上述滤液中加入苹果醋和蒸馏醋; 将50-100重量％的脱水蘑菇浸入100重量％的泡菜溶液中2-24小时; 加入30-50重量％的调味液和50-70重量％的脱水蘑菇，包装并消毒。
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公开(公告)号：KR101117595B1
公开(公告)日：2012-02-24
申请号：KR1020090046109
申请日：2009-05-26
Applicant: 한국식품연구원
Abstract: 본 발명은 송이버섯 착즙액, 구기자 건조분말 및 포공영 건조분말을 포함하는 송이버섯 착즙액 조미료 및 그의 제조방법에 관한 것이다. 본 발명의 혈압강하 효과를 나타내는 송이버섯 착즙액 조미료의 제조방법은 (ⅰ) 생 송이버섯으로부터 착즙액을 수득하는 단계; 및, (ⅱ) 상기 수득한 송이버섯 착즙액에, 착즙액 부피에 대하여 3 내지 8%(w/v)의 구기자의 건조분말 및 4 내지 9%(w/v)의 포공영의 건조분말을 가하는 단계를 포함한다. 본 발명의 송이버섯 착즙액 조미료는 송이버섯의 혈압강하 효과를 유지할 뿐만 아니라, 맛과 향 등의 관능적 특성이 우수하므로, 송이버섯을 이용한 기능성 식품의 제조에 널리 활용될 수 있을 것이다.
송이버섯 착즙액, 구기자 건조분말, 포공영 건조분말, 혈압강하-
公开(公告)号：KR100469756B1
公开(公告)日：2005-02-02
申请号：KR1020010044396
申请日：2001-07-24
Applicant: 한국식품연구원
IPC: A23L1/218
Abstract: PURPOSE: Provided is a method for pickling a pine mushroom. Therefore, the pine mushroom pickle has long-term storageability and maintains characteristic flavor and texture of the mushroom. CONSTITUTION: The method for pickling a pine mushroom comprises the steps of: dehydrating a frozen pine mushroom 2-24 hours after dipping in the water containing salt, ascorbic acid and cysteine; preparing a pickling solution by boiling salt, sorbitol, fructose, dried clove bud, leaves of bay tree, red and green pepper, garlic, ginger and sugar for 5-30 minutes and filtering them; making a seasoning solution with the above filtered solids by adding a viscose-stabilizer such as carrageenan, sodium alginate, pectin, glucomannan, agar , gelatin, alginic acid, chitosan and carboxy methyl cellulose(CMC), boiling for 5-30 minutes, filtering and adding apple vinegar and distilled vinegar to the above filtrate; dipping 50-100wt.% of the dehydrated mushroom into the 100wt.% of the pickle solution for 2-24 hours; and adding and mixing 30-50wt.% of the seasoning solution with 50-70wt.% of the dehydrated mushroom, packing and sterilizing them.
Abstract translation: 目的：提供一种用于酸洗松蘑的方法。 因此，松蘑腌汁具有长期的可存储性并保持蘑菇的特有风味和质地。 组成：松蘑酸洗的方法包括以下步骤：浸泡在含有盐，抗坏血酸和半胱氨酸的水中2-24小时后冷冻松蘑; 通过将盐，山梨糖醇，果糖，丁香干芽，海湾树叶，红辣椒，青椒，大蒜，生姜和糖煮沸5-30分钟并过滤它们来制备酸洗溶液; 用角叉菜胶，海藻酸钠，果胶，葡甘露聚糖，琼脂，明胶，海藻酸，壳聚糖和羧甲基纤维素（CMC）等粘胶稳定剂煮沸5-30分钟，过滤上述过滤后的固体， 在上述滤液中加入苹果醋和蒸馏醋， 将50-100重量％的脱水蘑菇浸入100重量％的酸洗溶液中2-24小时; 加入30-50wt。％的调味溶液与50-70wt。％的脱水蘑菇混合，包装，灭菌。
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