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Применить Всего найдено 3. Отображено 3.
16-11-2016 дата публикации

METHOD FOR PRODUCING TUNA PEPTIDE

Номер: KR101672643B1
Автор: NAM, HEE SOP, KIM, IN HWAN, LIM, JUN GU, LEE, YEONG EUN
Принадлежит: DONGWON F&B CO., LTD.

Disclosed is a method for producing a tuna peptide, which is a low molecular peptide having a molecular weight of 10,000 Da or less, is separated from a tuna aged concentrate generated and produced in a steaming-type aging process during a tuna can producing procedure, and is closely related to effects in activating anti-oxidation, reducing body fat, and improving immunity. The low molecular peptide is purely separated from a tuna aged concentrate by performing a serial procedure including desalting to make salinity to 1% or less, enzymatically decomposing on the basis of protease, fractioning by using ultrafiltration, and powdering through a spray dryer. The low molecular peptide of 10,000 Da or less, which has various activities, has a very low decomposing rate with respect to intestinal protease and an increased absorbing rate by easily passing through a cell membrane. Accordingly, the low molecular peptide may be useful as a functional food or drug having effects in activating anti-oxidation ...

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Номер записи: 1
20-02-2019 дата публикации

직화 풍미 식품의 제조방법

Номер: KR1020190017164A
Автор: 권순희, 김갑수, 윤인, 임준구
Принадлежит:

... 직화 풍미 식품의 제조방법은, 식재료의 이물을 제거한 후, 증자하여 탈수한 원재료를 준비하는 단계, 수분함량이 5 내지 10중량%인 양념과 원재료를 혼합하여 혼합재료를 준비하는 단계, 혼합재료의 품온이 15 내지 20℃가 되도록 숙성하는 단계, 숙성된 혼합재료를 석쇠에 투입하여 가스불로 50 내지 60초간 직화하는 단계, 직화된 혼합재료를 냉각하는 단계 및, 냉각된 혼합재료에서 탄화물을 선별하여 제거하는 단계를 포함한다.

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Номер записи: 2
08-02-2018 дата публикации

TUNA PEPTIDE POWDER FOR BOOSTING IMMUNITY AND PRODUCTION METHOD THEREOF

Номер: KR101827642B1
Автор: KWON, SOON HEE, KIM, IN HWAN, LIM, JUN GU, LEE, YEONG EUN
Принадлежит: DONGWON F&B CO., LTD.

Provided are a method for producing tuna peptide and powder. To this end, the method comprises the following steps: carrying out a reaction by adding at least one of activated carbon and diatomite in an attempt to purify steamed tuna concentrate; removing polymeric viscous substances by pressure-filtration to make a desalination process easy; lowering molecular weight distribution of the steamed tuna concentrate by undergoing the desalination process using the pressure-filtered steamed tuna concentrate; removing low molecular toxic chemicals and free heavy metal derived from marine products; and adding emulsified starch and hydroxypropyl methylcellulose to the enzyme-decomposed steamed tuna concentrate to make the same enteric and acid-resistant. COPYRIGHT KIPO 2018 ...

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Номер записи: 3