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公开(公告)号：KR100470204B1
公开(公告)日：2005-02-04
申请号：KR1020000049369
申请日：2000-08-24
IPC: A23L1/307
Abstract: PURPOSE: The titled composition containing a hot-water extract of pine needle, Acanthopanacis Cortex Radicis, Lycium chinense and ginseng is provided which can be effectively used as an obesity-treating agent and reduces a weight of human body as well as reducing accumulated body fat. CONSTITUTION: A pine needle, Acanthopanacis Cortex Radicis, Lycium chinense and ginseng are mixed with 5 to 15 times of distilled water and extracted at 85 to 95deg.C for 2 to 3 hr. The composition for suppressing obesity contains a hot-water extract of 30 to 35% by weight of a pine needle, 30 to 35% by weight of Acanthopanacis Cortex Radicis, 15 to 20% by weight of Lycium chinense and 15 to 20% by weight of a ginseng.
Abstract translation: 目的：提供含有松针，刺五加（Acanthopanacis Cortex Radicis），枸杞子（Lycium chinense）和人参的热水提取物的标题组合物，其可以有效地用作肥胖治疗剂并减轻人体重量并减少累积的体内脂肪 。 组成：松针，Acanthopanacis Cortex Radicis，Lycium chinense和人参与5至15倍的蒸馏水混合，并在85至95℃提取2至3小时。 用于抑制肥胖症的组合物含有热水提取物，其含有30-35重量％的松针，30-35重量％的Acanthopanacis Cortex Radicis，15-20重量％的枸杞子和15-20重量％ 的人参。
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公开(公告)号：KR1020000067611A
公开(公告)日：2000-11-25
申请号：KR1019990015562
申请日：1999-04-30
Applicant: 한국식품연구원
IPC: A23L1/32
Abstract: PURPOSE: Method for removing cholesterol using bean oil to remove cholesterol from an yolk by controlling the pH of the yolk is provided. CONSTITUTION: Method for removing cholesterol from an yolk is characterized in mixing soy bean oil and distilled water with an yolk, and then separating cholesterol by transferring cholesterol into oil layer. During the process of removing cholesterol, for a removing effectiveness the pH of an yolk is controlled. As an agent for controlling the pH 1N NaOH or 1N KOH is used. The pH of an yolk is adjusted to 9, and the ratio of bean oil of 60°C, yolk, and distilled water is 3 : 1 : 0.8.
Abstract translation: 目的：提供使用豆油去除胆固醇以通过控制蛋黄的pH从蛋黄中除去胆固醇的方法。 构成：从蛋黄中去除胆固醇的方法的特征在于将大豆油和蒸馏水与蛋黄混合，然后通过将胆固醇转移到油层中来分离胆固醇。 在去除胆固醇的过程中，为了去除效果，可以控制蛋黄的pH值。 作为用于控制pH的试剂，使用1N NaOH或1N KOH。 调节蛋黄的pH为9，豆油比例为60℃，蛋黄和蒸馏水的比例为3:1:0.8。
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公开(公告)号：KR1019980074162A
公开(公告)日：1998-11-05
申请号：KR1019970009847
申请日：1997-03-21
Applicant: 한국식품연구원
Abstract: 본 발명은 이취 및 색택이 개선된 가축혈액으로부터의 면역단백질 회수방법에 관한 것이다. 본 발명의 특징은 수거된 가축의 혈액을 원심분리하여 혈청을 생산하는 공정과, 상기 공정에서 얻어진 혈청으로부터 염석처리 및 원심분리를 통하여 혈청단백질을 생산하는 공정과, 생성된 혈청단백질의 분획을 일정한 pH 및 온도조건으로 전처리하는 공정과, 상기 공정이후 차단분자량 10만 여과막과 차단분자량 30만 여과막을 이용하여 중간 물질을 선택적으로 분획하기 위한 한외여과 처리하는 공정과, 상기 공정에서 생산된 분획물을 동결건조하여 면역단백질을 생산하는 공정을 포함한다는데 있다.
이와 같은 본 발명의 면역단백질 제조방법은 도축부산물인 가축의 혈액으로부터 이취 및 색택특성이 우수하게 나타나는 고품질의 면역 단백질을 대량으로 생산하는 것을 가능하게 한다.-
公开(公告)号：KR100294006B1
公开(公告)日：2001-06-15
申请号：KR1019990015562
申请日：1999-04-30
Applicant: 한국식품연구원
IPC: A23L1/32
Abstract: 본발명은식용유지인대두유를사용하여난황으로부터콜레스테롤을제거하는데있어서난황액의 pH를변화시켜콜레스테롤제거효율을높이기위하여적절한난황의 pH 조정에따른콜레스테롤제거방법에관한것으로서, 대두유와증류수를난황에첨가하여혼합한후 난황콜레스테롤을기름층으로이동시켜분리함으로서난황으로부터콜레스테롤을제거하는공정중 콜레스테롤제거효율을높이기위하여난황의 pH를조정하는데에있어서 pH 조정제로서는 1N NaOH 또는 1N KOH를사용하고난황의 pH는 9로조정하며대두유 : 난황 : 증류수의비는 3 : 1 : 0.8로함으로써난황중의많은양의콜레스테롤이기름층으로옮겨가게됨으로서콜레스테롤제거효율을증진시킬수 있는장점이있는것이다.
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公开(公告)号：KR1019950024695A
公开(公告)日：1995-09-15
申请号：KR1019940003551
申请日：1994-02-26
Applicant: 한국식품연구원
IPC: A23L1/318
Abstract: 본 발명은 원료육을 신속하게 염지하는 방법에 관한 것으로서, 쇠고기, 돼지고기, 닭고기등 육류덩어리고기(직경 100mm∼120mm)에 간장, 설탕, 마늘즙, 생강즙등 양념을 신속하게 침투시키기 위하여 가압텀블링을 이용하여 원료육을 신속하게 염지함으로써 원료육을 손상치 않고 보다 신속하고 효과적으로 염지처리하여 큰 덩어리육의 염지처리 공정에 다양하게 이용할 수 있어 육가공 관련 산업의 발전에 크게 기여할 수 있는 패스트푸드용 불고기 원료육의 처리방법이다.
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Patent Agency Ranking
公开(公告)号：KR100310938B1
公开(公告)日：2001-10-12
申请号：KR1019990013971
申请日：1999-04-20
Applicant: 한국식품연구원
IPC: A23L1/312
Abstract: 본발명은돼지의창자에두부, 숙주나물, 찹쌀, 당면, 돼지고기및 조미료등을넣어순대를제조하는과정에서순대의결착력을효과적으로증진시키기위하여결착효과가있는난백, 전분, 카라기난및 인산염의효과적인사용방법을제공하는순대제품의결착력증진방법에관한것으로서, 두부와숙주나물을주재료로하는순대를제조하는순대제조방법에있어서, 전체순대소의중량에대해난백과선지를각각 8∼9중량%, 전분 5∼6중량%, 카라기난 0.1중량% 및제3인산나트륨 0.4중량%를혼합한후 85℃∼100℃에서 25분∼35분가열하여순대의결착력을효율적으로증진시킬수 있을뿐만아니라저장성도양호하게되는장점이있는것이다.
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公开(公告)号：KR1020010048077A
公开(公告)日：2001-06-15
申请号：KR1019990052584
申请日：1999-11-25
Applicant: 한국식품연구원
IPC: A23L1/32
Abstract: PURPOSE: A method for preparing a fried quail egg is provided which significantly increases side adhesion between the quail egg and frying clothing and improves the taste of the fried quail egg. CONSTITUTION: The method comprises steps of: (i) boiling quail eggs and shelling boiled quail eggs; (ii) dipping the shelled quail eggs in an albumen solution; (iii) powdering the albumen solution dipped quail eggs with flour; (iv) dipping the frying powdered quail eggs into batter to coat evenly ; and (v) deep-frying the coated quail eggs.
Abstract translation: 目的：提供一种制备油炸鹌鹑蛋的方法，显着增加鹌鹑蛋和油炸服装之间的侧向粘附，改善油炸鹌鹑蛋的味道。 构成方法：该方法包括以下步骤：（i）煮鹌鹑蛋和煮沸鹌鹑蛋; （ii）将有壳的鹌鹑蛋浸入蛋清溶液中; （iii）将白蛋白溶液粉碎，用面粉浸鹌鹑蛋; （iv）将油炸的鹌鹑蛋浸入面糊中均匀涂抹; 和（v）油炸鹌鹑蛋。
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公开(公告)号：KR1020020016197A
公开(公告)日：2002-03-04
申请号：KR1020000049369
申请日：2000-08-24
IPC: A23L1/307
Abstract: PURPOSE: The titled composition containing a hot-water extract of pine needle, Acanthopanacis Cortex Radicis, Lycium chinense and ginseng is provided which can be effectively used as an obesity-treating agent and reduces a weight of human body as well as reducing accumulated body fat. CONSTITUTION: A pine needle, Acanthopanacis Cortex Radicis, Lycium chinense and ginseng are mixed with 5 to 15 times of distilled water and extracted at 85 to 95deg.C for 2 to 3 hr. The composition for suppressing obesity contains a hot-water extract of 30 to 35% by weight of a pine needle, 30 to 35% by weight of Acanthopanacis Cortex Radicis, 15 to 20% by weight of Lycium chinense and 15 to 20% by weight of a ginseng.
Abstract translation: 目的：提供含有松针热水提取物，刺五加，枸杞和人参的标题化合物，可有效用作肥胖治疗剂，减轻人体重量，减少体内脂肪 。 构成：松针，刺五加，枸杞和人参与5〜15倍蒸馏水混合，在85〜95℃下萃取2〜3小时。 用于抑制肥胖的组合物含有30至35重量％的松针，30至35重量％的刺五加，15至20重量％的枸杞子和15至20重量％的热水提取物 的人参。
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公开(公告)号：KR1020010016164A
公开(公告)日：2001-03-05
申请号：KR1020000068234
申请日：2000-11-16
Applicant: 한국식품연구원
IPC: A23L1/31
Abstract: PURPOSE: A method of preparing natural casing using small intestines of pig to be used for wrapping sausage products is provided to mass produce the natural casing hygienically having improved storage life and uniform quality. CONSTITUTION: The method is characterized by the following steps of: (i) separating the intestines from butchered pig and keeping the intestines in cold storage; (ii) removing impurities left inside the intestines by pressing out the sorted intestines; (iii) washing the intestines with more than 40deg.C of hot water and hydrating mucous membranes of the intestines to weaken the texture of the membrane material; (iv) repeating the processes of removing impurities, washing and weakening membrane texture several times to clean the inside intestines enough; (v) putting the cleared intestines in cooling water containing lactic acid and cutting the processed intestines into a proper size; and then (vi) adding salt to the cut intestines and packing the resulting intestines.
Abstract translation: 目的：提供一种使用用于包裹香肠产品的猪小肠制备天然肠衣的方法，大量生产具有改善的储存寿命和质量均匀的卫生天然肠衣。 构成方法：该方法的特征在于：（i）将肠与屠猪分离并保持肠内冷藏; （ii）通过挤压排出的肠道去除留在肠内的杂质; （iii）用40℃以上的热水清洗肠道，并使肠道粘膜水合，以减弱膜材质; （iv）重复去除杂质，洗涤和减弱膜纹理数次的过程，足以清洁肠内; （v）将清除的肠子放在含有乳酸的冷却水中，并将加工好的肠切成适当的大小; 然后（vi）向切割的肠中加入盐并包装所得的肠。
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