-
公开(公告)号：KR101356963B1
公开(公告)日：2014-02-04
申请号：KR1020120000975
申请日：2012-01-04
Applicant: 한국식품연구원
Abstract: 본 발명은 레토르트용 오리뼈 육골즙의 제조방법 및 이에 의해 제조된 레토르트용 오리뼈 육골즙에 관한 것으로 추출기에 오리뼈 100 중량부에 대하여 당귀, 천궁, 작약 및 황기로 이루어진 한약재 0.1 내지 3 중량부를 투입하고 물을 100 내지 500 중량부 첨가하여 100 내지 150 ℃에서 2 내지 6시간 동안 추출하는 단계를 포함함으로써, 저칼로리이고 당도, 풍미 및 종합적 기호도가 우수할 뿐만 아니라 4개월 이상 저장시에도 미생물이 검출되지 않아 오랜 시간 저장이 용이하다.
-
Patent Agency Ranking
公开(公告)号：KR1020130080189A
公开(公告)日：2013-07-12
申请号：KR1020120000976
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/60 , A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2200/332
Abstract: PURPOSE: A patty composition containing duck meat is provided to reduce the content of saturated fatty acid, to prevent the generation of bad smells, and to improve flavor, texture, and overall palatability. CONSTITUTION: Material meat is pulverized into 5-12 mm (S110). 100 parts by weight of pulverized material meat is mixed with 0.5-2 parts by weight of pork fat and 0.1-3 parts by weight of medical herbs to obtain a patty composition (S120). The patty composition is heated at 180-230°C (S130). The heated patty composition is rapidly cooled (S140). The material meat is obtained by mixing duck meat and pork in a weight ratio of 4-9:6-1. The medical herbs include cinnamon and schizandra in a weight ratio of 1:1-5. 0.1-3 parts by weight of additive is inserted into a producing process of the patty composition. A patty contains 25-30% of crude protein, 15-20% of crude fat, and 0.5-1.5% of crude ash. The patty contains 51-56% of unsaturated fatty acid among the total fatty acid content. [Reference numerals] (S110) Step of pulverizing material meat formed of duck and pork; (S120) Step of mixing one medical herb selected from Angelica gigas, cinnamon, Poria cocos, peony, and fruit of Maximowiczia typica with the material meat to obtain a patty composition; (S130) Step of molding and heating the patty composition; (S140) Step of rapidly cooling the heated patty
Abstract translation: 目的：提供含有鸭肉的馅饼组合物，以减少饱和脂肪酸的含量，防止产生不良气味，改善风味，质地和整体适口性。 构成：将肉料粉碎成5-12毫米（S110）。 将100重量份粉碎的肉与0.5-2重量份猪肉脂肪和0.1-3重量份药草混合以获得馅饼组合物（S120）。 将馅饼组合物加热至180-230℃（S130）。 将加热的馅饼组合物快速冷却（S140）。 原料肉通过将鸭肉和猪肉混合，重量比为4-9：6-1。 药草包括肉桂和五味子，重量比为1：1-5。 将0.1-3重量份的添加剂插入到馅饼组合物的制造过程中。 小馅饼含有25-30％的粗蛋白质，15-20％的粗脂肪和0.5-1.5％的粗灰分。 该馅饼含有总脂肪酸含量中不饱和脂肪酸的51-56％。 （S110）粉碎由鸭肉和猪肉形成的肉类的步骤; （S120）将当归猕猴桃，肉桂，茯苓，牡丹和马尾松果实的一种药草与材料肉混合以获得馅饼组合物的步骤; （S130）对馅饼组合物进行成型加热的工序; （S140）快速冷却加热的馅饼的步骤
-
公开(公告)号：KR101348975B1
公开(公告)日：2014-01-10
申请号：KR1020120000976
申请日：2012-01-04
Applicant: 한국식품연구원
Abstract: 본 발명의 오리육을 포함하는 패티 조성물, 패티의 제조방법 및 오리육을 포함하는 패티에 관한 것으로 오리육, 돈육으로 이루어진 원료육 100 중량부에 대하여 당귀, 계피, 백봉령, 작약 및 오미자로 이루어진 군에서 선택된 1종 이상의 한약재 0.1 내지 3 중량부를 포함하며, 돈육 유래 지방 및 별도로 첨가되는 돈지방의 합인 총 돈지방은 상기 원료육 100 중량부에 대하여 0.5 내지 2 중량부인 것으로써, 포화지방산의 함량을 약 50% 미만으로 낮추며 이취가 없고 조직감, 풍미 및 종합적 기호도가 우수하다.
-
4.发明公开레토르트용 오리뼈 육골즙의 제조방법 및 이에 의해 제조된 레토르트용 오리뼈 육골즙 有权通过该方法制造的回肠K ONE METHOD METHOD METHOD METHOD METHOD METHOD METHOD
公开(公告)号：KR1020130080188A
公开(公告)日：2013-07-12
申请号：KR1020120000975
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/30 , A23L23/00 , A23L33/105 , A23V2002/00 , A23V2250/204
Abstract: PURPOSE: A producing method of duck bone broth for retort pouch products is provided to provide the duck bone broth with low calorie, and excellent sweetness, flavor, and overall palatability. CONSTITUTION: 100 parts by weight of duck bones are mixed with 0.1-3 parts by weight medical herbs and 100-500 parts by weight of water, and extracted at 100-150°C for 2-6 hours. The medical herbs include Angelica gigas, Cnidii Rhizoma, Paeoniae Radix, and milk vetch root in a weight ratio of 1:1:1:1. The obtained extract is cooled to 20-50°C, and fat is removed from the extract with a filter net. The extract without the fat is filled in a retort pouch, and is retort-sterilized at 110-130°C for 5- 60 minutes. The sweetness of the obtained duck bone broth is 1.5-4 brix.
Abstract translation: 目的：提供用于蒸煮袋产品的鸭骨肉汤的生产方法，以低热量提供鸭骨肉汤，具有优异的甜度，风味和整体适口性。 构成：将100重量份的鸭骨与0.1-3重量份药草和100-500重量份的水混合，并在100-150℃下萃取2-6小时。 药用草药包括当归，甘草，芍药，牛蒡根，重量比为1：1：1：1。 将得到的提取物冷却至20-50℃，用滤网从提取物中除去脂肪。 将没有脂肪的提取物填充在蒸煮袋中，并在110-130℃下蒸煮灭菌5-60分钟。 所获得的鸭骨肉汤的甜度为1.5-4白利糖度。
-
5.发明公开퍼짐형 오리간 소시지 조성물, 오리간 소시지의 제조방법 및 퍼짐형 오리간 소시지 有权渗透性肝脏食物组合物，DUCK LIVER SAUSAGES制造方法和使用其的DUCK LIVER SAUSAGES
公开(公告)号：KR1020130080187A
公开(公告)日：2013-07-12
申请号：KR1020120000974
申请日：2012-01-04
Applicant: 한국식품연구원
CPC classification number: A23L13/50 , A23L13/20 , A23L33/105 , A23V2002/00 , A23V2200/3262
Abstract: PURPOSE: A spreading type duck liver sausage composition is provided to easily store the composition for a long time and to offer excellent palatability. CONSTITUTION: 50-65wt% of duck meat and 1-15wt% of pork fat are heated at 80-150°C for 40-130 minutes (S110). The heated duck meat and pork fat are cooled (S120). 30-45wt% of duck liver is mixed with the cooled duck meat and pork fat, and the mixture is pulverized at a temperature of 28-32°C to obtain a duck liver composition (S130). 100 parts by weight of pulverized duck liver composition is mixed with 0.5-5 parts by weight Angelica gigas, 0.1-4 parts by weight of Crataegus pinnatifida, and 0.1-3 parts by weight of Schisandra chinensis fruit to produce a spreading type duck liver sausage composition in a batter form (S140). The spreading type duck liver sausage composition batter is filled in a container, and heated in boiling water at 80-200°C for 10-100 minutes (S150). The heated liver sausage composition is cooled at 1-4°C for 30-80 minutes (S160). 100 parts by weight of liver sausage composition additionally contains 0.1-2 parts of one ingredient selected from garlic powder, cinnamon, and rosemary. [Reference numerals] (AA) Start; (BB) End; (S110) Step of heating duck meat and pork fat; (S120) Step of cooling the heated duck meat and pork fat; (S130) Step of pulverizing a duck liver composition including the duck meat, pork fat, and duck liver; (S140) Step of producing a spreading type duck liver sausage composition in a batter form by mixing Angelica gigas, Crataegus pinnatifida, and Schisandra chinensis fruit with the duck liver composition; (S150) Step of heating the duck liver sausage composition in a batter form after filling into a container; (S160) Step of cooling the heated duck liver sausage composition
Abstract translation: 目的：提供一种散布型鸭肝肠道组合物，以容易地长时间储存组合物，并提供优异的适口性。 构成：将50-65wt％的鸭肉和1-15wt％的猪肉脂肪在80-150℃下加热40-130分钟（S110）。 加热的鸭肉和猪肉脂肪被冷却（S120）。 将鸭肝30-45重量％与冷鸭肉和猪肉脂混合，将混合物在28-32℃的温度下粉碎，得到鸭肝组合物（S130）。 将100重量份的粉碎的鸭肝组合物与0.5-5重量份当归，0.1-4重量份山楂和0.1-3重量份的五味子水果混合以制备展开型鸭肝香肠 糊剂组合物（S140）。 将展开型鸭肝肠组合面糊装入容器中，并在80-200℃的沸水中加热10-100分钟（S150）。 将加热的肝肠组合物在1-4℃下冷却30-80分钟（S160）。 100重量份的肝肠组合物另外含有0.1-2份选自大蒜粉，肉桂和迷迭香的一种成分。 （附图标记）（AA）开始; （BB）结束; （S110）加热鸭肉和猪肉脂肪的步骤; （S120）冷却加热的鸭肉和猪肉脂肪的步骤; （S130）将包括鸭肉，猪肉和鸭肝在内的鸭肝组合物粉碎的工序; （S140）通过将当归，山楂，五味子水果与鸭肝组成混合，制成面糊形式的散布型鸭肝肠组合物的步骤; （S150）在填充到容器中之后，以面糊形式加热鸭肝肠组合物的步骤; （S160）冷却加热的鸭肝香肠组合物的步骤
-
公开(公告)号：KR101334087B1
公开(公告)日：2013-11-29
申请号：KR1020120000974
申请日：2012-01-04
Applicant: 한국식품연구원
Abstract: 본 발명은 퍼짐형 오리간 소시지 조성물, 오리간 소시지의 제조방법 및 퍼짐형 오리간 소시지에 관한 것으로 오리간, 오리육 및 돈지방을 포함하는 오리간 조성물 100 중량부에 대하여 0.5 내지 5 중량부의 당귀, 0.1 내지 4의 산사 및 0.1 내지 3 중량부의 오미자를 포함함으로써, 오랜 시간 보관이 용이하며 기호도가 우수한 고급의 간소시지를 제공할 수 있다.
-
-
-
-
-
Search Results
6
records
(took 0.02 seconds)
