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公开(公告)号：KR100366228B1
公开(公告)日：2003-01-09
申请号：KR1020000025034
申请日：2000-05-10
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.
Abstract translation: 目的：标题淀粉果冻由于淀粉老化和脱水收缩引起的弹性丧失降低，其中一部分绿豆或其淀粉用葡甘露聚糖替代，并且通过添加角叉菜胶，刺槐豆胶和钙而改善纤维状质地 在长期分布中可以抑制质量劣化。 组成：将角叉菜胶，刺槐豆胶和钙加入到混合物中，其中果冻的构成成分中的一部分淀粉被葡甘露聚糖取代，果实提取物，糖，色素，香气，柠檬酸和柠檬酸钠的混合溶液是 然后加入其中。 在70-75℃将混合溶液调节至pH3.5至3.8的范围，并将新鲜水果加入其中。 然后加入香气，果汁，果酒或烈性酒混合液，然后进行非加热处理或热水杀菌。
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公开(公告)号：KR1020020001910A
公开(公告)日：2002-01-09
申请号：KR1020000025034
申请日：2000-05-10
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.
Abstract translation: 目的：通过用葡甘露聚糖代替一部分绿豆或其淀粉，通过添加角叉菜胶，刺槐豆胶和钙来改善纤维样织构，由淀粉和脱水收缩老化导致的标题淀粉胶减少弹性， 提供了在长期分配中可以抑制质量恶化。 构成：将角叉菜胶，刺槐豆胶和钙加入其中胶结构成分中的一部分淀粉被葡甘露聚糖和果实提取物，糖，颜料，香料，柠檬酸和柠檬酸钠混合溶液取代的混合物中 然后添加到其中。 将混合溶液在70至75℃下调节至pH 3.5至3.8的范围，并向其中加入新鲜水果。 加入香料，果汁，果酒或烈酒混合液，然后进行不加热处理或热水灭菌。
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公开(公告)号：KR101902457B1
公开(公告)日：2018-09-28
申请号：KR1020170000524
申请日：2017-01-03
Applicant: 한국식품연구원
Abstract: 본발명은탄산수및 가온마이크로버블수로처리된과실및 채소, 가온마이크로버블수를이용하여과실및 채소를처리하는방법및 마이크로버블세척장치에관한것으로무처리과실및 채소를탄산가스가함유된가온마이크로버블수로처리하거나, 가온마이크로버블수로처리하기전 또는후에탄산수로처리하는것을포함함으로써, 미생물을다량감소시킬수 있으며과실및 채소의조직이거의손상되지않으므로우수한품질의과실및 채소를제공할수 있다.
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公开(公告)号：KR1020180079851A
公开(公告)日：2018-07-11
申请号：KR1020170000524
申请日：2017-01-03
Applicant: 한국식품연구원
CPC classification number: A23N12/02 , B08B3/08 , B08B3/10 , B08B3/106 , B08B7/04 , B08B2203/007 , C02F1/78
Abstract: 본발명은탄산수및 가온마이크로버블수로처리된과실및 채소, 가온마이크로버블수를이용하여과실및 채소를처리하는방법및 마이크로버블세척장치에관한것으로무처리과실및 채소를탄산가스가함유된가온마이크로버블수로처리하거나, 가온마이크로버블수로처리하기전 또는후에탄산수로처리하는것을포함함으로써, 미생물을다량감소시킬수 있으며과실및 채소의조직이거의손상되지않으므로우수한품질의과실및 채소를제공할수 있다.
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Patent Agency Ranking
公开(公告)号：KR101752158B1
公开(公告)日：2017-07-11
申请号：KR1020150115566
申请日：2015-08-17
Applicant: 한국식품연구원
Abstract: 빙결점을이용한배추의절임및 저장방법이개시된다. 본발명의빙결점을이용한배추의절임및 저장방법은, 배추에건식으로소금을분산시키는분산단계; 소금이분산된배추를포장하는포장단계; 및포장된배추를빙결점에저장하는저장단계를포함하고, 포장단계는, 상단이개방된저장통에비닐백을넣고, 비닐백의개구부를통해내부에소금이분산된배추를수납한후, 비닐백의개구부를닫아비닐백의내부를외기로부터밀폐시키는밀폐수납단계; 및공기흡입수단을이용하여비닐백의내부공기를배출시키는진공형성단계를포함하는것을특징으로한다. 본발명에의하면, 별도의절임장치없이배추의절임및 저장을동시에수행하면서도, 배추의수율을유지시키고기존의방법보다배추를장기간저장할수 있도록이루어지는빙결점을이용한배추의절임및 저장방법을제공할수 있게된다.
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公开(公告)号：KR1020170021134A
公开(公告)日：2017-02-27
申请号：KR1020150115566
申请日：2015-08-17
Applicant: 한국식품연구원
Abstract: 빙결점을이용한배추의절임및 저장방법이개시된다. 본발명의빙결점을이용한배추의절임및 저장방법은, 배추에건식으로소금을분산시키는분산단계; 소금이분산된배추를포장하는포장단계; 및포장된배추를빙결점에저장하는저장단계를포함하고, 포장단계는, 상단이개방된저장통에비닐백을넣고, 비닐백의개구부를통해내부에소금이분산된배추를수납한후, 비닐백의개구부를닫아비닐백의내부를외기로부터밀폐시키는밀폐수납단계; 및공기흡입수단을이용하여비닐백의내부공기를배출시키는진공형성단계를포함하는것을특징으로한다. 본발명에의하면, 별도의절임장치없이배추의절임및 저장을동시에수행하면서도, 배추의수율을유지시키고기존의방법보다배추를장기간저장할수 있도록이루어지는빙결점을이용한배추의절임및 저장방법을제공할수 있게된다.
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公开(公告)号：KR101654823B1
公开(公告)日：2016-09-22
申请号：KR1020140086193
申请日：2014-07-09
Applicant: 한국식품연구원
Abstract: 본발명은신선편이농식품의전처리방법및 이에의해전처리된신선편농식품이에관한것으로세척된신선편이농식품을탄산수에침지시켜탄산가스의기포와상기신선편이농식품을접촉시키는단계를포함함으로써, 미생물및 절단면의갈변을억제할수 있으며오랜시간보관시에도짓무름및 조직감이저하되지않는다.
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100.发明授权바실러스 리케니포미스 DJDD500 및 이를 이용한 전통 된장의 향미를 보유한 된장의 제조방법 有权DJDD500地衣芽孢杆菌DJDD500及其使用传统Doenjang风味的Doenjang制作方法
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