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    • 1. 发明公开
      KR1020010016895A 뽕잎을 주재로 한 아이스크림류의 제조방법 有权
    • 뽕잎을 주재로 한 아이스크림류의 제조방법
    • 使用大豆叶的冰淇淋的制备方法
    • KR1020010016895A
    • 2001-03-05
    • KR1019990032108
    • 1999-08-05
    • 대한민국(농촌진흥청장) , 홍영식품 주식회사
    • 류강선 , 김현복 , 김선여 , 이희삼 , 이용기 , 이용우 , 임수호 , 정운영
    • A23G9/04
    • A23G9/42
    • PURPOSE: A method for preparing a kind of ice cream containing powdered mulberry leaves and optionally milk fat is provided to serve low-caloric ice cream products having unique flavor, color and texture and preventing geriatric diseases. CONSTITUTION: The ice cream product containing milk fat is prepared by the steps of: (i) dipping mulberry leaves into an aqueous solution of sodium bicarbonate for 5sec and pulverizing the leaves to fine powder of 100-300mesh; (ii) leaving mulberry leaves in an airtight space filled with nitrogen gas, drying and washing the leaves before grinding the processed leaves to fine powder and adding to the mulberry leaf powder above in a ratio of 1:1; (iii) mixing 18-35wt% of raw cream, 7-11wt% of powdered nonfat milk, 4-7wt% of ice sugar, 0-3wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, 9-13wt% of refined sugar and refined water at 40-90deg.C for 10-60min; (iv) homogenizing and sterilizing the mixture at 70-100deg.C for 10-60sec before cooling and adding to 0.1-5wt% of the powdered mulberry leaves; and then (v) aging the mixed mulberry leaf powder at 1-10deg.C for 1-20hr and increasing the quantity of the aged to 50-150 times and frozen mixture before packing the resulting product. The ice cream not containing milk fat comprises 0.1-5wt% of the powdered mulberry leaves, 9-12wt% of powdered nonfat milk, 9.5-12% of coconut hardened oil, 4-8wt% of ice sugar, 0-4wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, and refined water. The emulsion stabilizer includes 22.5% of guar gum, 19.5% of locust bean gum, 4.5% of carrageenan, 3.5% of Tamarind gum and 50% of Glycerin fatty acid ester.
    • 目的：提供一种制备含有桑叶和任选的乳脂的冰淇淋的方法，用于提供具有独特风味，色泽和质感的低热量冰淇淋产品，并防止老年病。 构成：含有乳脂的冰淇淋产品是通过以下步骤制备的：（i）将桑叶浸入碳酸氢钠水溶液中5秒钟，粉碎至100-300目的细粉; （ii）将桑叶留在装有氮气的气密空间中，干燥和洗涤叶子，然后将加工的叶子研磨成细粉末，并以1:1的比例加入到上述桑叶粉末中; （iii）混合18-35重量％的生奶油，7-11重量％的粉状脱脂牛奶，4-7重量％的冰糖，0-3重量％的含水结晶葡萄糖，0.2-0.6重量％的乳化稳定剂，0-0.2 重量百分比的香草，0-0.05重量％的精制盐，9-13重量％的精制糖和精制水在40-90℃下进行10-60分钟; （iv）将混合物在70-100℃均化灭菌10-60秒，然后冷却，加入0.1-5重量％的桑叶粉末; 然后（v）将混合的桑叶粉末在1-10℃下老化1-20小时，并将包装所得产物的老化量增加到50-150倍，冷冻混合物。 不含乳脂的冰淇淋含有0.1-5重量％的桑叶粉，9-12重量％粉末脱脂奶，9.5-12％椰子硬化油，4-8重量％冰糖，0-4重量％含水量 结晶葡萄糖，0.2-0.6重量％的乳化稳定剂，0-0.2重量％的香草，0-0.05重量％的精制盐和精制水。 乳化稳定剂包括22.5％的瓜尔胶，19.5％的刺槐豆胶，4.5％的角叉菜胶，3.5％的罗望子胶和50％的甘油脂肪酸酯。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
    • 2. 发明公开
      KR1020010018963A 실크아미노산 수용액을 이용한 간장류의 제조방법 有权
    • 실크아미노산 수용액을 이용한 간장류의 제조방법
    • 使用丝氨酸酸溶液的制造方法
    • KR1020010018963A
    • 2001-03-15
    • KR1019990035142
    • 1999-08-24
    • 대한민국(농촌진흥청장) , 홍영식품 주식회사
    • 여주홍 , 이광길 , 이용우 , 정인모 , 임수호 , 정운영
    • A23L1/238
    • PURPOSE: A method for manufacturing soy sauce by using silk amino acid solution is provided to increase sugar content of soy sauce by including high concentration silk amino acid and free amino acid of 97.6% in the soy sauce. CONSTITUTION: A variety of soy sauce by using silk amino acid solution comprises the steps of: (1) gaining silk fibroin protein by removing sericin; (2) hydrolyzing the silk fibroin protein to be 50% of the concentration by adding 25% of hydrochloric acid to the silk fibroin protein at 98deg.C for 48hours, and gaining silk amino acid solution of pH 5.0-5.5 by adding sodium hydroxide of 9M; (3) decoloring and deodorizing the silk amino acid solution; and (4) passing the silk amino acid solution through an electric dialyzer or gel filtration. A mixing soy sauce is mixed 40% of brewed soy sauce and 45% of soybean acid-decomposed soy sauce with 15% of the silk amino acid solution, and aged at 90deg.C for 24hours.
    • 目的：提供使用丝氨酸溶液制造酱油的方法，通过在酱油中含有高浓度丝氨酸和97.6％的游离氨基酸来提高酱油的含糖量。 构成：使用丝氨酸溶液制成的各种酱油包括以下步骤：（1）通过去除丝胶蛋白获得丝素蛋白; （2）通过在98℃下向丝蛋白中加入25％的盐酸48小时将丝蛋白蛋白水解成浓度的50％，通过加入氢氧化钠，得到pH5-5-5的丝氨基酸溶液 9M; （3）丝绸氨基酸溶液脱色除臭; 和（4）使丝氨基酸溶液通过电透析器或凝胶过滤。 混合酱油混合40％的酿造酱油和45％的大豆酸分解酱油与15％丝氨基酸溶液混合，并在90℃下老化24小时。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
    • 3. 发明公开
      KR1020010018961A 실크아미노산 수용액을 주재로한 아이스크림류의 제조방법 有权
    • 실크아미노산 수용액을 주재로한 아이스크림류의 제조방법
    • 使用丝氨酸酸水溶液制备冰淇淋的制备方法
    • KR1020010018961A
    • 2001-03-15
    • KR1019990035140
    • 1999-08-24
    • 대한민국(농촌진흥청장) , 홍영식품 주식회사
    • 여주홍 , 이광길 , 이용우 , 정인모 , 임수호 , 정운영
    • A23G9/04
    • PURPOSE: A method for preparing a kind of ice cream made from an aqueous solution of silk amino acid containing free amino acid and optionally milk fat is provided to serve high functional ice cream products promoting physical health of women and children. CONSTITUTION: The method includes the following steps: (i) removing sericin from silk fibroin protein; (ii) getting an aqueous solution of silk amino acid of pH 7 by adjusting concentration of the protein to 10 by adding 0.5N hydrochloric acid to the silk fibroin protein, hydrolyzing at 121deg.C for 4hr and adding 9M of sodium hydroxide to the protein; (iii) decolorizing and deodorizing the aqueous solution and passing the solution through an electric dialyzing device or a gel filtering device; (iv) mixing 0.5-2wt% of condensed solution of apple, 23-35wt% of raw cream, 9-12wt% of powdered nonfat milk, 5-13wt% of sugar, 4-7wt% of starch syrup, 0.2-0.6wt% of emulsion stabilizer, 0-2wt% of hydrous crystalline dextrose, 0-7wt% of oligosaccharide, 0-0.2wt% of spice, and refined water at 60-65deg.C for 20-40min; (iv) homogenizing and sterilizing the mixture at 85-90deg.C for 20-30sec before cooling; and then (v) adding 2-6wt% of the aqueous solution(18brix) to the mixture and aging at 2-6deg.C for 4-12 hr before freezing and increasing the quantity of the mixture of ice cream to a rate of 50-150%. The ice cream not containing milk fat comprises 5-2wt% of condensed solution of apple, 9-12% of coconut hardened oil, 9-12wt% of powdered nonfat milk, 5-13wt% of sugar, 4-7wt% of starch syrup, 0.2-0.6wt% of emulsion stabilizer, 0-2wt% of hydrous crystalline dextrose, 0-7wt% of oligosaccharide, 0-0.2wt% of spice, and refined water. The emulsion stabilizer includes 22.5% of guar gum, 19.5% of locust bean gum, 4.5% of carrageenan, 3.5% of Tamarind gum and 50% of Glycerin fatty acid ester.
    • 目的：提供一种由含有游离氨基酸和任选的乳脂肪的丝氨基酸的水溶液制备的一种冰淇淋的方法，以提供促进妇女和儿童身体健康的高功能冰淇淋产品。 方法：该方法包括以下步骤：（i）从丝心蛋白中去除丝胶蛋白; （ii）通过向丝蛋白中加入0.5N盐酸将蛋白质的浓度调节至10，得到pH7的丝氨基酸水溶液，在121℃水解4小时，向蛋白质中加入9M氢氧化钠 ; （iii）使水溶液脱色除臭并使溶液通过电透析装置或凝胶过滤装置; （iv）混合0.5-2重量％的苹果浓缩溶液，23-35重量％生奶油，9-12重量％粉末脱脂乳，5-13重量％糖，4-7重量％淀粉糖浆，0.2-0.6重量％ ％乳化稳定剂，0-2重量％含水结晶葡萄糖，0-7重量％寡糖，0-0.2重量％香料，精制水60-65℃20-40分钟; （iv）将混合物在85-90℃均化灭菌20-30秒，然后冷却; 然后（v）向混合物中加入2-6重量％的水溶液（18brix）并在2-6℃下老化4-12小时，然后冷冻，并将冰淇淋混合物的量增加到50 -150％。 不含乳脂的冰淇淋包括苹果浓缩溶液5-12％，椰子硬化油9-12％，脱脂牛奶9-12wt％，糖5-13wt％，淀粉糖浆4-7wt％ ，0.2-0.6重量％的乳液稳定剂，0-2重量％的含水结晶葡萄糖，0-7重量％的寡糖，0-0.2重量％的香料和精制水。 乳化稳定剂包括22.5％的瓜尔胶，19.5％的刺槐豆胶，4.5％的角叉菜胶，3.5％的罗望子胶和50％的甘油脂肪酸酯。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
    • 5. 发明授权
      KR100319473B1 실크아미노산 수용액을 주재로한 아이스크림류의 제조방법 有权
    • 실크아미노산 수용액을 주재로한 아이스크림류의 제조방법
    • 含有丝氨基水溶液的冰淇淋的制备方法
    • KR100319473B1
    • 2002-01-05
    • KR1019990035140
    • 1999-08-24
    • 대한민국(농촌진흥청장) , 홍영식품 주식회사
    • 여주홍 , 이광길 , 이용우 , 정인모 , 임수호 , 정운영
    • A23G9/04
    • 본발명은실크아미노산수용액을주재로한 아이스크림류의제조방법에관한것이다. 좀더 구체적으로는, 1) 세리신을제거하여견피브로인단백질을얻는공정; 2) 견피브로인단백질에약 0.5N의염산을부가하여견피브로인단백질의농도가약 10%가되도록한 후, 약 121℃에서 4시간동안가수분해한후, 9M의수산화나트륨을부가하여 pH 7의실크아미노산수용액을얻는공정; 3) 실크아미노산수용액을탈색, 탈취시키는공정; 및 4) 실크아미노산수용액을전기투석장치또는겔 여과장치를통과시키는공정으로평균분자량이약 1,500이고, 유리아미노산의함량이 64.4%인실크아미노산수용액을제조한후, 이를탈지분유, 생크림, 설탕, 물엿, 야자경화유, 유화안정제등과혼합하여아이스크림류를제조하는방법에관한것이다. 본발명의실크아미노산수용액을주재로한 아이스크림의조성물로제품화한아이스크림류는맛, 색, 조직감등에있어서고기호성을선호하는현대인들에게적합할뿐만아니라실크아미노산에함유되어있는유리아미노산에의해기능성이강화되었으므로, 아이스크림소비층을좀 더폭넓게함은물론주 소비대상인여성과어린이의건강에도기여할수 있다.
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
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