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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：KR100135226B1
公开(公告)日：1998-04-22
申请号：KR1019940021917
申请日：1994-08-31
Applicant: 한국식품연구원
IPC: A23L1/29
Abstract: 본 발명은 토종염소육을 주재료로 하고 토종염소육에 대하여 당귀, 천궁, 백출, 복령, 황기 및 육계 각 1.5~2.5중량%, 작약과 숙지황 각 2.5~3.5중량%, 감초와 인삼 각 0.3~0.8중량%를 부재료로 하며 생강 2.5~3.5중량%를 혼합한 후 가수하고 가열추출한 다음, pH를 조정하고 분급하여 탈기한 후 밀봉하고 가압살균하여 냉각함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법 및 이로부터 제조된 건강식품에 관한 것이다.
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公开(公告)号：KR1019920021071A
公开(公告)日：1992-12-18
申请号：KR1019910007243
申请日：1991-05-04
Applicant: 한국식품연구원
IPC: A23L3/3472
Abstract: 내용 없음.
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Patent Agency Ranking
公开(公告)号：KR1019890003067B1
公开(公告)日：1989-08-21
申请号：KR1019860009200
申请日：1986-10-31
Applicant: 한국식품연구원
Abstract: The method for preparing dry seasoned food from pork. Thus, pork was put in a refrigerator at -2≦̸C for 10 hrs, and cut. The cut pork was digested in salt and dried at 55-60≦̸C for 1-6 hrs or heat-treated at 180≦̸C for 1-2 mins.
Abstract translation: 从猪肉制备干性食物的方法。 因此，将猪肉放入冰箱中并在-2℃下放置10小时。 切割的猪肉用盐消化并在55-60℃下干燥1-6小时，或在180℃下进行热处理1-2℃。
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公开(公告)号：KR1019890001560B1
公开(公告)日：1989-05-08
申请号：KR1019860005107
申请日：1986-06-25
Applicant: 한국식품연구원
IPC: A23L1/32
Abstract: A method of fixing the yolk for egg cooking is presented. Thus, preparing the vessel of 100(l) X 35(W) X 20(h)(cm), adding in it 110 liter of water and 15kg of table salt, and heating the vessel containing water and salt to 80≦̸C, putting 1000-1200 quail eggs in the vessel, heating eggs at 80≦̸C for 3 mins and cooling eggs for 5 mins in cooled water.
Abstract translation: 提出了一种固定鸡蛋烹饪蛋黄的方法。 因此，制备100（l）X 35（W）X 20（h）（cm）的容器，加入110升水和15kg餐桌盐，并将含有水和盐的容器加热至80＆amp; 将1000-1200只鹌鹑蛋放入容器中，加热鸡蛋80分钟，冷却3分钟，冷却蛋5分钟。
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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.
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