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公开(公告)号：KR101803087B1
公开(公告)日：2017-11-29
申请号：KR1020140193829
申请日：2014-12-30
Applicant: 한국식품연구원
Abstract: 본발명은김치소스및 김치소스의제조방법에관한것이다. 본발명은, 상기의목적을달성하기위해본 발명의실시예에따른김치소스의제조방법은, 매운맛에대한단계별조절을위해캡사이신함량을제 1 내지제 3 등급별로분류하는제 1 단계; 및신맛, 짠맛, 단맛각각의조절을위해각각젖산, 소금, 설탕각각을추가하여, 매운맛이등급화된김치소스를제조하는제 2 단계; 를포함한다.이에의해, 본발명의실시예에따른김치소스및 김치소스의제조방법은, 고춧가루중에함유된캡사이신함량에따라매운맛을등급으로분류하고, 각분류된등급에매칭되는신맛, 짠맛, 단맛을최적화하여제공함으로써, 소비자의기호도에따라매운맛을적절하게사용할수 있도록하는효과를제공한다.
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公开(公告)号：KR1020170064721A
公开(公告)日：2017-06-12
申请号：KR1020150170534
申请日：2015-12-02
Applicant: 한국식품연구원
Abstract: 본발명은나트륨-칼륨비율이조절된김치의제조방법에관한것으로, 좀더 구체적으로는염수절임구에정제염및 유기산칼륨을혼합하여염수를제조하는단계, 상기염수절임구에세절된배추를적재하는단계, 상기염수절임구에기포를주입하여염수를순환시키면서배추를절임하는단계, 상기절임된배추를세척하고탈수하는단계, 김치속양념을준비하는단계및 김치속양념을세척탈수한절임배추에버무리는단계를포함하는것을특징으로하는나트륨-칼륨비율이조절된김치의제조방법에관한것이다.
Abstract translation: 本发明钠包含在加载卷心菜sejeol的步骤涉及用于钾比控制酸菜的制备方法，更具体地euroneun盐水盐析来制备盐水精盐和有机酸钾的混合物，以获得盐水盐析获得 ，beomuri步骤腌中国卷心菜的通过在盐水腌区域喷射空气的气泡，洗涤盐渍中国卷心菜，洗涤脱水脱水的步骤中，包括循环的盐水的步骤：制备一个gimchisok香料和gimchisok酱酸菜 其中调节钠钾比。
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公开(公告)号：KR1020160082045A
公开(公告)日：2016-07-08
申请号：KR1020140193829
申请日：2014-12-30
Applicant: 한국식품연구원
Abstract: 본발명은김치소스및 김치소스의제조방법에관한것이다. 본발명은, 상기의목적을달성하기위해본 발명의실시예에따른김치소스의제조방법은, 매운맛에대한단계별조절을위해캡사이신함량을제 1 내지제 n 등급(n은 2 이상의자연수) 별로분류하는제 1 단계; 및신맛, 짠맛, 단맛각각의조절을위해각각젓산, 소금, 설탕각각을추가하여, 식품용도별로매운맛이등급화된김치소스를제조하는제 2 단계; 를포함한다. 이에의해, 본발명의실시예에따른김치소스및 김치소스의제조방법은, 고춧가루중에함유된캡사이신함량에따라매운맛을등급으로분류하고, 각분류된등급에매칭되는신맛, 짠맛, 단맛을최적화하여제공함으로써, 소비자의기호도에따라매운맛을적절하게사용할수 있도록하는효과를제공한다. 또한, 매운맛의각 등급별용도를구체적으로지정하여제조함으로써, 소비자가용도별로김치소스를구매하여적절하게사용할수 있는효과를제공한다. 뿐만아니라, 각등급별캡사이신함량을조절을위해한반도품종의고추, 보통맛의두레품종고추, 매운맛의마니따품종, 가장매운맛의청양고추의혼합비를제공한다.
Abstract translation: 本发明涉及一种泡菜酱和一种生产泡菜酱的方法。 为此，根据本发明的实施方案的生产泡菜汁的方法包括：将辣椒素的内容物分类为第一至第n（th）个类别以逐渐调节辣味道的第一步骤，其中n为 自然数2以上; 以及分别通过添加乳酸，盐和糖来生产具有分类辣味的泡菜酱的第二步骤，分别调节酸味，咸味和甜味。 因此，根据本发明的实施方式的泡菜酱和泡菜酱的制造方法，根据辣椒粉中含有的辣椒素的含量，将辣味分为几类，酸味，咸味 分别与各类分类相匹配的味道和甜味优化，因此可以根据消费者的口味适当使用辣味。 此外，每个类别中的辛辣口味的用法都是具体定义的，所以消费者可以根据需要购买和适当使用泡菜酱。 另外，为了调整各类辣椒素的含量，提供了朝鲜半岛辣椒，一般口味甜椒，辣味马尼拉辣椒和最辣的中国辣椒的混合比例。
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公开(公告)号：KR1020150045230A
公开(公告)日：2015-04-28
申请号：KR1020130124683
申请日：2013-10-18
Applicant: 한국식품연구원
Abstract: 본발명은양측으로설치되는이송벨트사이로절임배추를이동시키면서이송벨트하부에설치된양념통의승강작동에의해절임배추가양념통에담긴죽과같은상태의양념소에침지되게함으로써, 양념소가일정하고고르게배인고품질의김치를대량을생산할수 있도록한 침지식김치양념소넣기장치에관하여개시한다.
Abstract translation: 本发明涉及一种浸泡型泡菜酱填充装置。 该装置在布置在两侧的输送带之间移动酸洗的卷心菜，同时提起安装在输送带下部的酱汁容器，将酸洗的卷心菜浸入酱汁容器中的糊状调味汁中以均匀地将酱料填充到酸洗的卷心菜 大量生产优质泡菜。
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Patent Agency Ranking
公开(公告)号：KR101425960B1
公开(公告)日：2014-08-06
申请号：KR1020120144999
申请日：2012-12-13
Applicant: 한국식품연구원
Abstract: 본 발명은 조직감 및 식감이 향상되고 쓴맛이 제거되어 장기간 저장이 가능한 고구마순 김치를 제조하는 방법 및 이에 따라 제조된 고구마순 김치에 관한 것으로, (S1) 고구마순 껍질을 제거하고 세절하는 단계; (S2) 상기 세절된 고구마순을 60 내지 80℃로 가열된 5 내지 15% 염수에서 절이는 고온염수처리 단계; (S3) 양념소를 준비하는 단계; (S4) 상기 단계 (S2)에서 고온염수처리된 고구마순과 상기 (S3) 단계에서 제조된 양념소를 혼합하는 단계; 및 (S5) 상기 양념소와 혼합된 고구마순을 0 내지 4℃의 저온에서 숙성시키는 단계를 포함하는 본 발명에 따르면, 고구마순을 이용하여 제조한 김치는 고온염수 처리를 실시하여 쉽게 물러지지 않고 조직감 및 식감이 향상되어 장기간 보관할 수 있어 8~9월 고구마순 수확시기에 집중되는 고구마순을 보다 효율적으로 소비할 수 있다. 또한 쓴맛 제거를 통해 관능적으로 향상되고, 소비자의 기호에 부합하는 고구마순을 활용한 김치를 보급함으로써 김치 재료의 범위를 확대시키고 소비를 촉진시켜 김치산업을 발전시키는 효과가 있다.
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公开(公告)号：KR1020140080645A
公开(公告)日：2014-07-01
申请号：KR1020120144999
申请日：2012-12-13
Applicant: 한국식품연구원
Abstract: The present invention relates to a method to prepare kimchi with sweet potato sprouts which presents improved texture and flavor with no bitter taste to enable long-term storage, and to kimchi with sweet potato sprouts prepared thereby. The method of the present invention comprises: (S1) a step of peeling sweet potato sprouts and cutting; (S2) a high temperature and salt water treating step of preserving the cut sweet potato sprouts in 5-15% of salt water heated at 60-80°C; (S3) a step of preparing a kimchi filling; (S4) a step of mixing the sweet potato sprouts treated in a salt water at high temperatures of the high temperature and salt water treating step, with the kimchi filling prepared in step (S3); and (S5) a step of fermenting the sweet potato sprouts mixed with the kimchi filling at low temperatures of 0-4°C. According to the present invention, as the kimchi prepared using the sweet potato sprouts do not easily soften due to the treatment of a high temperature salt water and presents improved texture and flavor to enable long-term storage; sweet potato sprouts which are plentiful during the harvest season of the sweet potato sprouts in August and September can effectively be consumed, and the kimchi with sweet potato sprouts which is functionally improved by removing the bitterness and satisfying the consumer′s preference is supplied, thereby extending the range of kimchi ingredients and fostering the kimchi industry.
Abstract translation: 本发明涉及一种用甘薯芽制备泡菜的方法，其具有改善的质地和风味，没有苦味以使得能够长期储存，并且由其制备的甘薯芽苗泡菜。 本发明的方法包括：（S1）剥离甘薯芽和切割的步骤; （S2）高温盐水处理步骤，在加热至60-80℃的5-15％的盐水中保存切割的甘薯芽; （S3）制备泡菜填充的步骤; （S4）将在高温盐水处理步骤的高温下的盐水中处理的甘薯芽与步骤（S3）中制备的泡菜馅料混合的步骤; 和（S5）在0-4℃的低温下发酵与泡菜馅料混合的甘薯芽的步骤。 根据本发明，由于使用甘薯芽制备的泡菜由于处理高温盐水而不容易软化，并且具有改善的质地和风味以使得能够长期储存; 八月份和九月份甘薯芽收获季节丰富的甘薯芽可以有效消耗，通过消除苦味和满足消费者的喜好功能上改善了甘薯芽的泡菜，因此 扩大泡菜成分的范围，培育泡菜产业。
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公开(公告)号：KR101410276B1
公开(公告)日：2014-06-27
申请号：KR1020120145000
申请日：2012-12-13
Applicant: 한국식품연구원
Abstract: The present invention relates to a manufacturing method of Kimchi using broth extracted from chicken feet and Kimchi manufactured thereby. Kimchi according to the present invention is manufactured by using broth extracted from chicken feet with abundant collagen component and unsaturated fatty acid, wherein the broth is manufactured by firstly parboiling chicken feet in water of 1.5-3 times of the weight of the chicken feet at 90-110°C for 5-20 minutes, removing the soup, adding water of 1.5-3 times of the weight of the chicken feet, and boiling at 90-110°C for 2-4 hours. Kimchi according to the present invention has equal or improved nutrition and taste compared to conventional Kimchi using beef and pork broth, is economically beneficial by using inedible parts of chicken as food material, and contributes to the environment protection in view of improvement of added value of materials. Furthermore, Kimchi manufactured by using the broth extracted from chicken feet has an effect of improving the preference as the broth is well mixed with spiced filling stuff.
Abstract translation: 本发明涉及使用从鸡脚提取的肉汤和由此制造的泡菜的泡菜的制造方法。 根据本发明的泡菜是通过使用从鸡脚提取的具有丰富的胶原组分和不饱和脂肪酸的肉汤制造的，其中通过首先将鸡脚在鸡脚重量的1.5-3倍的水中以90度 -110℃5-20分钟，取汤，加入鸡脚重量的1.5-3倍水，在90-110℃煮沸2-4小时。 根据本发明的泡菜与使用牛肉和猪肉汤的常规泡菜相比具有相同或改善的营养和味道，在经济上有利于通过使用不可食用的部分鸡作为食物材料，并且为了改善附加值，有助于环境保护 材料。 此外，通过使用从鸡脚提取的肉汤制造的泡菜具有改善偏好的效果，因为肉汤与加香料充分混合。
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公开(公告)号：KR101347429B1
公开(公告)日：2014-01-22
申请号：KR1020120135321
申请日：2012-11-27
Applicant: 한국식품연구원
IPC: A23B7/10 , A23L19/20 , A23N12/00 , A23N15/00 , B65G21/12 , B65G41/00 , B65G41/02 , B65G47/34 , B65G47/74
CPC classification number: Y02A40/946 , A23B7/105 , A23L19/20 , A23N12/00 , A23N15/00 , B65G21/12 , B65G41/001 , B65G41/02 , B65G47/34 , B65G47/74 , B65G2201/0211 , B65G2811/0657
Abstract: The present invention discloses an automatic apparatus for salting cabbage by soaking and draining, the apparatus which has a device for salting the cabbage in a salting net by repeating lifting and rotating the salting net inside the salting chamber by an operating cylinder, the device is mounted on a trailer to produce salted cabbages while moving according to local producer through the year. According to the present invention, transportation costs can be cut by salting the cabbage in the local producer and sending the salted cabbage to kimchi producing factories or markets in the consumption area and manufacturing costs can be drastically lowered by reusing brine. Besides, the volume of cabbage transportation is reduced and environmental pollution due to the cabbage waste can be radically solved by producing the salted cabbage while moving.
Abstract translation: 本发明公开了一种用于通过浸泡和排出盐析白菜的自动装置，该装置具有通过重复提升并通过操作筒旋转盐析室内的盐析网来将卷心菜腌制在盐渍网中的装置，该装置被安装 在拖车上生产盐渍的卷心菜，同时根据当地的生产者进行移动。 根据本发明，可以通过在当地生产者中将白菜盐化并将咸白菜转移到消费区的泡菜生产工厂或市场，从而可以减少运输成本，并且可以通过再利用盐水大大降低制造成本。 此外，减少卷心菜的运输量，通过在移动过程中生产盐渍白菜可以彻底解决由于卷心菜废物引起的环境污染。
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公开(公告)号：KR101190155B1
公开(公告)日：2012-10-12
申请号：KR1020110135452
申请日：2011-12-15
Applicant: 한국식품연구원
CPC classification number: B26D3/26 , B26D1/08 , B26D5/12 , B26D7/01 , B26D7/02 , B26D7/0625 , B26D2210/02
Abstract: PURPOSE: A rotary type device for cutting a chinese cabbage into each part is provided to facilitate the cutting for a chinese cabbage. CONSTITUTION: A rotary type device for cutting a chinese cabbage into each part is composed of a cutting unit(10), a belt conveyor(20), and a roller conveyer(30). The cutting unit is composed of a work chamber body(11), a fixing unit(12), and first and second cutters(13, 14). The cutting chambers(113, 114) of the work chamber body cut upper outer leaves(51) and midribs of outer leaves(52) respectively. A fixing unit fixes the core portion(54) of a chinese cabbage. The first and second cutters cut the fixed chinese cabbage into the upper outer leaves and the midribs of outer leaves. The belt conveyor transfers the cut leaves. A plurality of rolling bars is connected to an operating motor(40) as a power transmission unit(41) and the leaves are transferred by the rotation of rolling bars. The transferring rollers are formed on the front side of the outer periphery of the rolling bars.
Abstract translation: 目的：提供将大白菜切成各部分的旋转式装置，方便大白菜切割。 构成：用于将大白菜切割成各部分的旋转式装置由切割单元（10），带式输送机（20）和辊式输送机（30）组成。 切割单元由工作室主体（11），固定单元（12）和第一和第二切割器（13,14）组成。 工作室主体的切割室（113,114）分别切割上部外部叶片（51）和中间叶片（52）。 固定单元固定大白菜的核心部分（54）。 第一和第二切割机将固定的大白菜切成上部外部叶子和外部叶子的中部。 皮带输送机传送切割的叶子。 多个滚动条连接到作为动力传递单元（41）的操作马达（40），叶片通过滚动条的旋转传递。 转印辊形成在滚动条的外周的前侧。
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