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公开(公告)号：KR1020100005920A
公开(公告)日：2010-01-18
申请号：KR1020080066034
申请日：2008-07-08
Abstract: PURPOSE: Brassica rapa root concentrate and a manufacturing method thereof are provided to enhance extraction yields while preventing browning of Brassica rapa, and to make feed composition including Brassica rapa root concentrate to offer healthful effects. CONSTITUTION: A manufacturing method of turnip root concentrate includes the following steps: separating Brassica rapa residue and Brassica rapa root extract by compressing the Brassica rapa; heating and processing the Brassica rapa residue; extracting and mixing enzyme alpha amylase or cellulose in water; and concentrating the Brassica rapa residue extract and the Brassica rapa. The enzyme uses alpha amylase or cellulose respectively or together. A heating process is performed in 100-121°C.
Abstract translation: 目的：提供芸苔属根浓缩物及其制备方法以提高提取产率，同时防止芸苔属褐变，并使包含芸苔属根精矿的饲料组合物提供健康的作用。 构成：芜菁根精矿的制造方法包括以下步骤：通过压制芸苔属芥菜来分离芸苔属芥菜和芸苔属根提取物; 加热和加工芸苔属油菜渣; 在水中提取和混合酶α淀粉酶或纤维素; 并浓缩芸苔属油菜籽油菜和芸苔属油菜。 该酶分别使用α淀粉酶或纤维素或一起使用。 加热过程在100-121℃下进行。
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公开(公告)号：KR101041433B1
公开(公告)日：2011-06-15
申请号：KR1020080066025
申请日：2008-07-08
IPC: A23L1/212 , A23L1/2165 , A23L1/29 , A23L2/08
Abstract: 본 발명은 간경변억제효능을 갖는 순무 미세분말의 제조방법에 관한 것으로써, 보다 상세하게는 간경변억제효능을 갖는 순무를 동결건조하여 분말로 제조하고 유기용매에 현탁하여 분리한 후, 용매를 제거하여 순무분말을 제조하는 방법에 관한 것이다.
본 발명의 순무분말 제조방법은 (a) 일정한 크기로 절단한 순무를 동결건조하여 다공질의 단단한 조직으로 제조하는 단계; (b) 핀밀로 1차분쇄하여 1차분말을 제조하는 단계; (c) 유기용매에 1차분말을 현탁하고 볼밀로 2차분쇄하는 단계; (d) 원심분리하여 단백질이 많은 층과 탄수화물이 많은 층으로 분리하는 단계; (e) 유기용매를 제거하는 단계를 포함하는 나노수준의 입자를 포함한 미세한 순무분말의 제조방법을 제공한다.
본 발명의 순무분말은 간경변증 환자용 건강식품 또는 의약품으로 제공할 수 있을 뿐만 아니라, 또한 순무분말을 포함하는 식품조성물, 순무 농축물을 포함하는 사료조성물을 제공하는 데 그 목적이 있다.
순무, 볼밀, 에탄올, 미세분말, 간경변억제효능-
公开(公告)号：KR1020100005913A
公开(公告)日：2010-01-18
申请号：KR1020080066025
申请日：2008-07-08
IPC: A23L1/212 , A23L1/2165 , A23L1/29 , A23L2/08
CPC classification number: A23L19/09 , A23L3/44 , A23L19/10 , A23V2002/00 , A23V2200/26
Abstract: PURPOSE: A manufacturing method of turnip fine powder having inhibitory effect is provided to maintain flavors and taste of turnip with simple processes, and to process the whole turnip to a food material without wastes. CONSTITUTION: A manufacturing method of turnip fine powder having inhibitory effect includes the following steps: pulverizing turnip with an impact mill; pulverizing the turnip with a ball mill with an organic solvent; separating low density particles and high density particles by centrifugal; and removing the organic solvents. The organic solvent is mixed with one or more components selected from ethanol, methanol, acetone or hexane. The organic solvent is removed by adding corn starch or glucose etc in suspension.
Abstract translation: 目的：提供具有抑制作用的芜菁细粉的制造方法，以简单的方法维持芜菁的口味和味道，并且将整个芜菁加工成食物而没有浪费。 构成：具有抑制作用的芜菁细粉的制造方法包括以下步骤：用冲击式粉碎粉碎芜菁; 用有机溶剂用球磨机粉碎萝卜; 通过离心分离低密度颗粒和高密度颗粒; 并除去有机溶剂。 将有机溶剂与一种或多种选自乙醇，甲醇，丙酮或己烷的组分混合。 通过在悬浮液中加入玉米淀粉或葡萄糖等来除去有机溶剂。
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公开(公告)号：KR101069225B1
公开(公告)日：2011-09-30
申请号：KR1020080066034
申请日：2008-07-08
Abstract: 본 발명은 순무로부터 순무농축물을 제조하는 방법에 관한 것으로써, 보다 상세하게는 간경변억제효능을 갖는 순무농축물의 고형물 함량을 높이기 위하여 순무를 압착분리와 가열처리 및 효소가 포함된 물로 추출하여 고형물의 추출 수율을 높이는 순무농축물의 제조방법에 관한 것이다.
본 발명의 순무농축물의 제조방법은 (a) 순무를 압착하여 순무즙과 순무잔사를 분리하는 단계; (b) 순무잔사를 가열처리하는 단계; (c) 순무잔사에 알파-아밀라제와 셀룰라제 효소가 포함된 물로 추출한 후, 여과하여 순무추출액을 얻는 단계; (d) 순무즙 및 순무추출액을 감압농축하는 단계를 포함한다.
본 발명의 순무농축물은 추출 수율이 높고 간경변억제에 우수한 효능을 발휘하는 순무농축물로서 간경변증 환자용 건강식품 또는 의약품으로 제공할 수 있다. 또한 순무 농축물을 포함하는 식품조성물, 순무 농축물을 포함하는 사료조성물을 제공하는 데 그 목적이 있다.
순무, 가열처리, 알파-아밀라제, 셀룰라제, 물 추출, 간경변억제효능-
5.发明公开
公开(公告)号：KR1020090118681A
公开(公告)日：2009-11-18
申请号：KR1020080044614
申请日：2008-05-14
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L19/09 , A23L27/105 , A23L27/88 , A23L29/06
Abstract: PURPOSE: A red pepper seed with improved texture and flavor, a preparation method thereof, and salad dressing containing the same are provided to improve consumer preference. CONSTITUTION: A red pepper seed reacts to one selected from the group consisting of cellulose breakdown enzyme and lactic acid bacteria in order to improve texture and flavor. The cellulose breakdown enzyme is selected from the group consisting of cellulase, hemicellulase, and xylanase. The lactic acid bacteria are selected from the group consisting of Lactobacillus acidophilus, Bacillus longgum, and Streptococcus thermophilus.
Abstract translation: 目的：提供具有改善的质地和风味的红椒种子，其制备方法和含有其的沙拉酱，以改善消费者的偏好。 构成：红辣椒籽与由纤维素分解酶和乳酸菌组成的组中的一种反应，以改善质地和风味。 纤维素分解酶选自纤维素酶，半纤维素酶和木聚糖酶。 乳酸菌选自嗜酸乳杆菌，芽孢杆菌和嗜热链球菌。
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Patent Agency Ranking
公开(公告)号：KR100774536B1
公开(公告)日：2007-11-08
申请号：KR1020060023688
申请日：2006-03-14
Applicant: 한국식품연구원
Abstract: 본 발명은 김치소스의 제조방법에 관한 것으로 보다 상세하게는 1차 및 2차 발효에 의해 얻은 김치를 고상의 김치와 액상의 김치액즙으로 분리한 후 김치액즙을 여과한 김치여액에 고상의 김치를 분쇄한 김치분쇄물, 식용유지, 겔(gel) 형성제, 조미료를 첨가하고 혼합하는 단계를 포함하는 김치소스의 제조방법에 관한 것이다.
본 발명의 김치소스의 제조방법은 소금으로 김치재료를 절인 후 탈염시킨 김치재료, 양념 및 물을 혼합한 후 발효시켜 1차 발효 김치를 얻는 단계, 1차 발효 김치에 발효액을 첨가하고 발효시켜 2차 발효 김치를 얻는 단계, 2차 발효 김치중에서 고상의 김치와 액상의 김치액즙을 분리한 후 고상의 김치를 세척하고 분쇄하여 김치분쇄물을 얻고, 김치액즙을 여과하여 김치여액을 얻는 단계, 상기에서 얻은 김치여액, 식용유지, 겔(gel) 형성제, 김치분쇄물, 조미료를 첨가하고 혼합하는 단계를 포함한다.-
公开(公告)号：KR100758247B1
公开(公告)日：2007-09-12
申请号：KR1020050128951
申请日：2005-12-23
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: A method of preparing ginseng Kimchi containing seasoned fresh ginseng is provided to obtain ginseng Kimchi having reduced characteristic pungent flavor and bitter taste of fresh ginseng, and an appropriate flavor and good texture similar to immediately after the manufacture of Kimchi and exhibit excellent characteristics even immediately after the manufacture and after the fermentation in case of cabbage Kimchi and water Kimchi. Fresh ginseng is soaked in seasoning liquid containing a spice and aged at 0 to 25deg.C to obtain seasoned fresh ginseng. The seasoning liquid containing a spice contains 0.005 to 0.1% by weight of cumin, 0.005 to 0.1% by weight of oregano, 0.005 to 0.1% by weight of rosemary, 0.005 to 0.1% by weight of parsley, 0.05 to 0.1% by weight of sage, 0.1 to 1.0% by weight of pine apples, based on seasoning liquid containing purified water, sugar and an acid in a weight ratio of 1:05 to 1.0:0.1 to 0.5. The ginseng Kimchi is prepared by adding the seasoned fresh ginseng to raw material for Kimchi such as salted Chinese cabbage and seasonings during the manufacture of Kimchi.
Abstract translation: 提供含有经过鲜味的人参的人参泡菜的方法，以获得人参泡菜具有降低新鲜人参的特征刺鼻的味道和苦味，并且具有与泡菜制造后立即相似的适当的风味和良好的质地，并且即使在立即之后也显示出优异的特性 在白菜泡菜和水泡菜的情况下的制造和发酵后。 将新鲜人参浸泡在含有香料的调味液中，并在0至25℃下老化以获得经调味的新鲜人参。 含有香料的调味液含有0.005〜0.1重量％的孜然，0.005〜0.1重量％的牛至，0.005〜0.1重量％的迷迭香，0.005〜0.1重量％的欧芹，0.05〜0.1重量％ 鼠尾草，0.1至1.0重量％的松苹果，基于含有纯化水的调味液，糖和酸，重量比为1:05至1.0：0.1至0.5。 人参泡菜是通过在泡菜制造过程中加入经过鲜味的新鲜人参加入泡菜的原料，如盐渍大白菜和调味料。
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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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公开(公告)号：KR100466385B1
公开(公告)日：2005-01-13
申请号：KR1020020028607
申请日：2002-05-23
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
Abstract translation: 目的：提供抑制褐变的发酵豆酱，同时保持其功能特性，如颜色，味道，风味等。 构成：抑制褐变的发酵豆酱的特征在于包含至少一种选自多聚磷酸盐，植酸，柠檬酸，草酸或其混合物的组分，其量为0.01-1重量％，和 一般发酵酱油的平衡。
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公开(公告)号：KR1020040102840A
公开(公告)日：2004-12-08
申请号：KR1020030034446
申请日：2003-05-29
Applicant: 한국식품연구원
IPC: G01J1/40
CPC classification number: G01J1/40 , G01J3/0286 , G01N21/3103
Abstract: PURPOSE: A redness measurement method of red pepper paste is provided to objectively show the redness of the red pepper paste by measuring the extinction degree of a red pigment inside the red pepper paste and by calculating the redness of the red pepper paste with an ASTA(Astaxanthin) unit. CONSTITUTION: A red pepper paste sample is mixed with a silica powder and dried. A red pigment of the red pepper paste is extracted by soaking the mixed material of the red pepper paste sample and the silica powder in a solvent solution. The solvent solution containing the red pigment of the red pepper paste is filtered and the filtered solution is made in a constant volume. The extinction degree of the filtered solution is measured. The redness of the red pepper paste is measured from the measured extinction degree of the filtered solution. Thereby, the redness measurement method of the red pepper paste is usefully used for a production, the quality management and the quality evaluation of the red pepper paste.
Abstract translation: 目的：提供红辣椒酱的红度测量方法，通过测量红辣椒糊中红色颜料的消光度，并用ASTA计算红辣椒酱的红度，客观地显示红辣椒糊的发红度（ 虾青素）单位。 构成：红辣椒酱样品与二氧化硅粉末混合并干燥。 通过将红辣椒膏样品和二氧化硅粉末的混合物浸泡在溶剂溶液中来提取红辣椒糊的红色颜料。 将含有红辣椒糊的红色颜料的溶剂溶液过滤，并将过滤的溶液制成恒定体积。 测量过滤溶液的消光度。 从测量的过滤溶液的消光度测量红辣椒糊的发红度。 因此，红辣椒糊的发红测定方法有利地用于红辣酱糊的生产，质量管理和质量评价。
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