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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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Patent Agency Ranking
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：KR100446006B1
公开(公告)日：2004-08-25
申请号：KR1020020003898
申请日：2002-01-23
Applicant: 한국식품연구원
IPC: A23L1/39
Abstract: PURPOSE: Provided are a multi-purpose eel sauce and a method for manufacturing thereof by adding ginseng and pine mushroom components. Therefore, the multi-purpose eel sauce has improved palatability. CONSTITUTION: A multi-purpose eel sauce is characterized by comprising 10-40 part by weight of eel bone, 155-650 part by weight of flavoring consisting of soysauce, sugar, sugar syrup and salted and fermented fish solution, 75-600 part by weight of seasoning consisting of onion, garlic, welsh onion, and ginger, 10-12 part by weight of ginseng, 1-25 part by weight of sea tangle and bonito powder, and 0.1-5 part by weight of starch, based on 100-300 part by weight of liquor and clear strained rice wine.
Abstract translation: 用途：提供一种多用途鳗鱼酱及其制造方法，其中加入人参和松蘑组分。 因此，多用途鳗鱼酱具有改善的适口性。 组成：多用途鳗鱼酱的特征在于包含10-40重量份的鳗鱼骨，155-650重量份的由酱，糖，糖浆和腌过的和发酵的鱼溶液组成的调味剂，75-600重量份 由洋葱，大蒜，大葱和姜组成的调味品的重量，10-12重量份人参，1-25重量份海带和bon鱼粉以及0.1-5重量份淀粉，基于100 -300重量份的酒和明显的过滤米酒。
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公开(公告)号：KR1020030063663A
公开(公告)日：2003-07-31
申请号：KR1020020003898
申请日：2002-01-23
Applicant: 한국식품연구원
IPC: A23L1/39
CPC classification number: A23L23/00 , A23L3/3508 , A23L17/20 , A23L17/75 , A23L27/105 , A23L27/20 , A23L27/50 , A23L29/212 , A23V2002/00 , A23V2200/10
Abstract: PURPOSE: Provided are a multi-purpose eel sauce and a method for manufacturing thereof by adding ginseng and pine mushroom components. Therefore, the multi-purpose eel sauce has improved palatability. CONSTITUTION: A multi-purpose eel sauce is characterized by comprising 10-40 part by weight of eel bone, 155-650 part by weight of flavoring consisting of soysauce, sugar, sugar syrup and salted and fermented fish solution, 75-600 part by weight of seasoning consisting of onion, garlic, welsh onion, and ginger, 10-12 part by weight of ginseng, 1-25 part by weight of sea tangle and bonito powder, and 0.1-5 part by weight of starch, based on 100-300 part by weight of liquor and clear strained rice wine.
Abstract translation: 目的：提供多用途鳗鱼酱及其加入人参和松蘑菇成分的方法。 因此，多用途鳗鱼酱具有改善的适口性。 构成：多用途鳗鱼酱的特征在于包含10-40重量份的鳗骨，155-650重量份由香皂，糖，糖浆和盐渍和发酵的鱼溶液组成的调味剂，75-600重量份 以洋葱，大蒜，威尔士洋葱，姜为原料，10-12重量份人参，1-25重量份海螯虾和bon鱼粉，和0.1-5重量份淀粉组成的调味料重量，基于100 -300重量份的酒和澄清的应变米酒。
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