KR100485081B1 - 효모 폐박을 활용한 조미캡슐을 함유하는 면 및 이의제조방법 - Google Patents
효모 폐박을 활용한 조미캡슐을 함유하는 면 및 이의제조방법Info
- Publication number
- KR100485081B1 KR100485081B1 KR10-2002-0050441A KR20020050441A KR100485081B1 KR 100485081 B1 KR100485081 B1 KR 100485081B1 KR 20020050441 A KR20020050441 A KR 20020050441A KR 100485081 B1 KR100485081 B1 KR 100485081B1
- Authority
- KR
- South Korea
- Prior art keywords
- substrate
- yeast
- foil
- collected
- cotton
- Prior art date
Links
- 239000002699 waste material Substances 0.000 title claims abstract description 44
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 39
- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims description 17
- 235000019634 flavors Nutrition 0.000 title claims description 17
- 239000002775 capsule Substances 0.000 title description 4
- 239000000758 substrate Substances 0.000 claims abstract description 48
- 239000011888 foil Substances 0.000 claims abstract description 44
- 229920000742 Cotton Polymers 0.000 claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 210000002421 cell wall Anatomy 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 6
- 210000004072 lung Anatomy 0.000 claims abstract description 6
- 239000012138 yeast extract Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 239000006193 liquid solution Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 18
- 238000009835 boiling Methods 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 9
- 244000005700 microbiome Species 0.000 description 7
- 210000005253 yeast cell Anatomy 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 4
- 210000000805 cytoplasm Anatomy 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000007791 liquid phase Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000000975 dye Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 102100032487 Beta-mannosidase Human genes 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 108010055059 beta-Mannosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- -1 bleaches Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Noodles (AREA)
Abstract
Description
구분 | 밀가루 대비기질 포집 폐박의 투입농도(%) | 밀가루 대비염의 실제투입 농도(%) | 관능평가 |
비교예 1 | - | 3.0% | 4.0 |
비교예 2 | 7% | 3.5% | 7.0 |
실시예 1 | 6% | 3.0% | 7.0 |
실시예 2 | 3% | 1.5% | 5.5 |
구분 | 밀가루 대비기질 포집 폐박의 투입농도(%) | 밀가루 대비조미액의 실제투입 농도(%) | 관능평가 |
비교예 3 | - | 3.00% | 4.0 |
실시예 3 | 1.95% | 3.00% | 6.5 |
실시예 4 | 0.975% | 1.50% | 5.5 |
실시예 5 | 0.54% | 0.83% | 4.5 |
Claims (5)
- 효모 엑기스 제조 후 나오는 세포벽 성분인 효모 폐박을 수용성으로 식품의 맛 성분, 향기 성분, 기능성 물질, 염료, 이들의 혼합물 또는 이의 수용액으로 구성되는 기질과 함께 교반하여 기질을 포집하는 단계;기질이 포집된 효모 폐박을 건조하는 단계; 및건조된 기질 포집 폐박을 면 반죽에 첨가하여 제면하는 단계를 포함하여 이루어지는 면의 제조 방법.
- 제 1항에 있어서,밀가루 100 중량%에 대하여, 기질이 포집된 폐박이 0.5 내지 6.0 중량% 첨가되는 것을 특징으로 하는 면의 제조 방법.
- 삭제
- 제 1항에 있어서,상기 기질 포집 폐박은, 수성 액상 또는 수용액 상태의 기질을 폐박 중량에 대하여 3 내지 7배 포집시킨 것임을 특징으로 하는 면의 제조 방법.
- 제 1항 내지 제 4항 중의 어느 한 항에 따른 방법으로 제조된, 기질이 포집된 효모 폐박을 함유하는 면.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0050441A KR100485081B1 (ko) | 2002-08-26 | 2002-08-26 | 효모 폐박을 활용한 조미캡슐을 함유하는 면 및 이의제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0050441A KR100485081B1 (ko) | 2002-08-26 | 2002-08-26 | 효모 폐박을 활용한 조미캡슐을 함유하는 면 및 이의제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040019433A KR20040019433A (ko) | 2004-03-06 |
KR100485081B1 true KR100485081B1 (ko) | 2005-04-22 |
Family
ID=37324230
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0050441A KR100485081B1 (ko) | 2002-08-26 | 2002-08-26 | 효모 폐박을 활용한 조미캡슐을 함유하는 면 및 이의제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100485081B1 (ko) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4001480A (en) * | 1974-08-16 | 1977-01-04 | Swift & Company | Encapsulation process utilizing microorganisms and products produced thereby |
KR890002679A (ko) * | 1987-07-06 | 1989-04-11 | 미지마 마사요시 | Crt 필터 |
KR970032481A (ko) * | 1995-12-18 | 1997-07-22 | 백운화 | 맥주효모를 이용한 고기맛 효모엑기스의 제조방법 |
JP2000042297A (ja) * | 1998-07-31 | 2000-02-15 | Sanyo Electric Co Ltd | 衣類乾燥機 |
KR20020042297A (ko) * | 2000-11-30 | 2002-06-05 | 이상윤 | 효모 세포벽 성분을 이용한 미세캡슐의 제조방법 |
-
2002
- 2002-08-26 KR KR10-2002-0050441A patent/KR100485081B1/ko active IP Right Grant
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4001480A (en) * | 1974-08-16 | 1977-01-04 | Swift & Company | Encapsulation process utilizing microorganisms and products produced thereby |
KR890002679A (ko) * | 1987-07-06 | 1989-04-11 | 미지마 마사요시 | Crt 필터 |
KR970032481A (ko) * | 1995-12-18 | 1997-07-22 | 백운화 | 맥주효모를 이용한 고기맛 효모엑기스의 제조방법 |
JP2000042297A (ja) * | 1998-07-31 | 2000-02-15 | Sanyo Electric Co Ltd | 衣類乾燥機 |
KR20020042297A (ko) * | 2000-11-30 | 2002-06-05 | 이상윤 | 효모 세포벽 성분을 이용한 미세캡슐의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20040019433A (ko) | 2004-03-06 |
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