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公开(公告)号：KR1020110114922A
公开(公告)日：2011-10-20
申请号：KR1020100034306
申请日：2010-04-14
Applicant: 한국식품연구원
CPC classification number: A23L19/10 , A23L3/34 , A23V2200/10 , A23V2300/10
Abstract: 본 발명은 수삼표면의 피막 처리방법에 대한 것으로 채굴 및 세척 시 표면에 발생하는 조직 및 외피부위의 손상으로 인한 저장 유통 중 발생하는 수분손실, 미생물 증식 및 변색 등을 방지키 위한 수삼표면의 피막처리방법에 관한 것으로,
수삼의 채굴시 또는 세척 시 발생하는 수삼 외피의 손상 조직부위를 치유하여 세척수삼의 저장 유통 중 수삼 표면의 건조, 손상된 외피부위에서의 미생물의 증식 및 변색등을 억제하고 소비자의 세척수삼의 사용 편이성을 부여하는 데 현저한 효과가 있다.-
公开(公告)号：KR1020100036059A
公开(公告)日：2010-04-07
申请号：KR1020080095497
申请日：2008-09-29
Applicant: 한국식품연구원
CPC classification number: B65D75/323 , B65D75/367 , B65D81/18
Abstract: PURPOSE: A coldness keeping packing material with flexibility is provided to enable a film sheet to be folded and crumpled by filling multiple storing spaces divided in the inside of the film sheet with constant intervals. CONSTITUTION: A coldness keeping packing material with flexibility comprises the following: two film sheets(10) mutually adhered with heat pressing; and multiple storing spaces(15) divided in between the film sheets while being filled with refrigerants. The multiple storing spaces are arranged by column and formed in an embossing rectangular shape. The refrigerant is a phase changing material in a form of gel or powder selected from the group consisting of polyacrylamide, polyacrylic acid, polymethacrylic acid, polyethylene oxide, polyvinyl alcohol, tetradecane in a Hydrocarbon class, octadecane and nonadecane.
Abstract translation: 目的：提供具有柔软性的保暖包装材料，以通过以恒定的间隔填充分隔在膜片内部的多个存放空间来使薄膜片折叠和折皱。 构成：具有柔软性的保温包装材料包括以下：两片薄片（10）通过热压相互粘合; 以及多个存储空间（15），其被分散在所述薄膜片之间，同时填充有制冷剂。 多个存放空间通过列排列并形成为压花矩形。 制冷剂是选自聚丙烯酰胺，聚丙烯酸，聚甲基丙烯酸，聚环氧乙烷，聚乙烯醇，烃类中的十四烷，十八烷和十九烷中的凝胶或粉末形式的相变材料。
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公开(公告)号：KR100859367B1
公开(公告)日：2008-09-22
申请号：KR1020070040758
申请日：2007-04-26
Applicant: 한국식품연구원
CPC classification number: A23N15/04
Abstract: A method of removing the calyx of red pepper using an enzyme solution containing Viscozyme L and an impact-type calyx-removing device for fresh red pepper is provided to reduce manpower for processing and process cost and enable mass production of red pepper. The calyx part of fresh red pepper is compressed to cause relaxation of the calyx and body, soaked in an enzyme solution and stored at 16 to 20deg.C for 6hr to soften the calyx part. The softened calyx part is separated from the body using an impact-type calyx removing device for fresh red pepper. The enzyme solution contains Viscozyme L. The impact-type calyx removing device for fresh red pepper comprises: a charging part; a casing connected to the charging part, installed at a frame and formed with an outlet part on the opposite side of the charging part; an impact shaft installed with a plurality of impact protrusions and rotatably supported in the casing; and a driving device for rotating the impact shaft. The impact protrusions comprise silicon material and are conical in shape.
Abstract translation: 提供了使用含有Viscozyme L的酶溶液和用于新鲜的红辣椒的冲击式花萼去除装置去除红辣椒的花萼的方法，以减少处理和处理成本的人力，并且能够批量生产红辣椒。 新鲜红辣椒的花萼部分被压缩，引起萼片和身体的松弛，浸泡在酶溶液中并储存在16至20℃下6小时以软化花萼部分。 使用用于新鲜红辣椒的冲击式花萼去除装置将软化的花萼部分与身体分离。 酶溶液含有Viscozyme L.用于新鲜红辣椒的冲击式花萼去除装置包括：充电部分; 连接到充电部分的壳体，安装在框架上并且在充电部分的相对侧上形成有出口部分; 安装有多个冲击突起并可旋转地支撑在壳体中的冲击轴; 以及用于旋转冲击轴的驱动装置。 冲击突起包括硅材料并且是圆锥形的。
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公开(公告)号：KR1020080000548A
公开(公告)日：2008-01-02
申请号：KR1020070119429
申请日：2007-11-21
Applicant: 한국식품연구원
Abstract: A packaging method for maintaining freshness of fresh-cut farm produce is provided to prevent degradation of quality by preventing aerobic or anaerobic microorganisms from proliferating by rapid temperature change during distribution of the produces. A packaging method for maintaining freshness of fresh-cut farm produce comprises the steps of: putting fresh-cut farm produce in a wrapping container, filling mixed gas constituted of oxygen, carbon dioxide and nitrogen in the wrapping container, and sealing and wrapping the container, wherein content of oxygen is 70 to 99 vol%.
Abstract translation: 提供了一种用于保持新鲜农产品新鲜度的包装方法，以通过在产品分配期间通过快速温度变化来防止好氧或厌氧微生物增殖而防止质量降低。 用于保持新鲜农产品新鲜度的包装方法包括以下步骤：将新鲜农产品放入包装容器中，在包装容器中填充由氧气，二氧化碳和氮气组成的混合气体，并密封和包装容器 ，其中氧含量为70〜99体积％。
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公开(公告)号：KR100583829B1
公开(公告)日：2006-05-26
申请号：KR1020040044540
申请日：2004-06-16
Applicant: 한국식품연구원
IPC: G01N31/22
Abstract: 본 발명은 신선 식품의 선도 감지용 지시계 및 그 제조방법에 관한 것으로, 발색 또는 감광 능력이 있는 산화제에 고형화제를 첨가하고, 이를 다공성 흡착제와 일정비율로 혼합한 후 통상의 합성수지 필름, 직포, 부직포 또는 종이에 도포하여 건조한 다음, 미세기공이 형성된 합성수지 필름을 그 위에 부착 또는 합지하여 구성함을 특징으로 한다.
상기 본 발명은, 상품의 유통 환경에 따라 반응이 진행되어 내용물의 품질변화를 간접적으로 나타내줄 수 있는 종래의 선도 감지용 지시계와는 달리, 유통중 내용물의 품질 영향 인자와 직접 상호 반응해서 이를 정량화된 정보로 나타내주는 새로운 형태와 작동 방식으로서, 밀봉 포장된 과일, 채소류 신선 식품의 품질에 직접적으로 영향을 미치는 인자인 알코올류 및 알데하이드류의 이취 성분을 신속하고 정확하게 감지함으로서 다양한 과일, 채소류 신선 식품의 신선도를 소비자 입장에서 쉽게 인지하도록 돕는 지시계 본연의 기능을 충분히 발휘할 수 있는 것이다.
신선, 식품, 선도, 감지, 지시계, 포장, 제조방법, 품질-
Patent Agency Ranking
公开(公告)号：KR100500506B1
公开(公告)日：2005-07-12
申请号：KR1020030020762
申请日：2003-04-02
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: 본 발명은 사용 편의성의 백삼제품과 그 제조방법에 관한 것으로, 수삼을 박피하거나 혹은 박피하지 않은 채로 세척한 다음, 진공건조기에 넣고, 건조기 내부의 온도가 영하로 떨어지지 않는 온도의 범위에서, 수삼의 수분함량이 40~60%가 될 때까지 진공건조를 실시한 후, 다시 40~50℃의 온도에서 열풍건조를 실시하여 얻어지는 것을 특징으로 한다.
상기 본 발명에 따르면, 공정이 간단하면서도 건조시간이 48시간 이내로 가능하여 작업의 효율을 높일 수 있고, 건조 중에 표면의 갈변작용과 지근부위에서의 탄화현상에 의한 상품성의 열화를 개선하며, 수축율도 상당히 억제하여 원래 수삼의 고유한 형태와 모양의 유지가 가능하고, 또한 기존의 백삼에 비해 제품의 강도가 약 3배 이상 감소되어, 외부의 약한 힘만으로도 쉽게 부서질 수 있기 때문에, 소비자가 이를 손쉽게 식용하거나 조리할 수 있는 효과가 있다.-
公开(公告)号：KR1020040070113A
公开(公告)日：2004-08-06
申请号：KR1020040044540
申请日：2004-06-16
Applicant: 한국식품연구원
IPC: G01N31/22
CPC classification number: G01N33/025 , G01N21/783
Abstract: PURPOSE: A freshness indicator for fresh food and its preparation method are provided, to inform a consumer of the freshness of food by sensing the component such as alcohols and aldehydes directly affecting on the quality of food. CONSTITUTION: The method comprises the steps of adding a solidifying agent to an oxidant having a light emitting property and photosensitivity; mixing the obtained mixture with a porous adsorbent in a specific ration; coating the obtained mixture on a synthetic resin, a fiber film, a fabric cloth, a non-woven or a paper and drying it; and adhering a synthetic resin film having micropores on the coat. Preferably the oxidant is a mixture of a chromate or a dichromate and a strong acid, or a mixture of a naturally derived enzyme capable of oxidizing directly alcohols and aldehydes and an oxidation-reduction dye indicator.
Abstract translation: 目的：提供新鲜食物的新鲜度指示剂及其制备方法，通过感测直接影响食品质量的醇类和醛类成分，向消费者通报食物的新鲜度。 构成：该方法包括以下步骤：向具有发光特性和光敏性的氧化剂中加入固化剂; 将所得混合物与特定比例的多孔吸附剂混合; 将得到的混合物涂布在合成树脂，纤维膜，织物布，无纺布或纸上并干燥; 并将具有微孔的合成树脂膜粘附在涂层上。 优选地，氧化剂是铬酸盐或重铬酸盐和强酸的混合物，或能够直接将氧化剂和醛氧化的天然衍生酶的混合物和氧化还原染料指示剂。
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公开(公告)号：KR100377542B1
公开(公告)日：2003-03-26
申请号：KR1020000055560
申请日：2000-09-21
Applicant: 한국식품연구원
IPC: C02F9/02
Abstract: PURPOSE: A treatment method of brine and washing water derived from cabbage salting process is provided, which can reuse brine washing water so that can reduce production cost of Kimchi. The recovered waste brine is reused after the salinity is adjusted to 12-17%. CONSTITUTION: The treating method comprises the following steps: (i) separate and recover brine and wash water from cabbage salting process; (ii) remove suspended matter by primarily passing the recovered brine and wash water through an inclined metal net filter(10) that is equipped with different meshes; (iii) remove residual matter that is not passed through the metal net filter(10); (iv) filter the filtrate by three stage water purifying treatment tank(11) that is composed of a metal nets(15) of 1.0-4.0 mm, 0.149-2.00 mm, 0.074-0.297 mm, sand filter(16) and activated carbon basin(17); (v) filter again the brine and wash water which are filtered already by filter(12); and (vi) sterilize the filtered brine and wash water by ozone generator or chlorine sterilizer, the treated waste brine being reused after the salinity adjusted.
Abstract translation: 用途：提供盐水和甘蓝腌制工艺洗涤水的处理方法，可以再利用盐水洗涤水，从而降低泡菜的生产成本。 盐度调整到12-17％后，回收的废盐水被重新使用。 组成：处理方法包括以下步骤：（i）从甘蓝腌制过程中分离并回收盐水和洗涤水; （ii）通过主要将回收的盐水和洗涤水通过配备有不同网孔的倾斜金属网过滤器（10）来移除悬浮物; （iii）去除未通过金属网过滤器（10）的残余物; （iv）通过由1.0-4.0mm，0.149-2.00mm，0.074-0.297mm的金属网（15），砂滤器（16）和活性炭组成的三级净水处理池（11）过滤滤液 盆（17）; （v）再次过滤已被过滤器（12）过滤的盐水和洗涤水; （vi）通过臭氧发生器或氯气消毒器对过滤的盐水和洗涤水进行消毒，处理后的废盐水在盐度调节后重新使用。
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公开(公告)号：KR1020000026623A
公开(公告)日：2000-05-15
申请号：KR1019980044227
申请日：1998-10-21
Applicant: 한국식품연구원
CPC classification number: B32B27/08 , B32B27/32 , B32B27/34 , C08J5/18 , C08L101/00 , C08L2310/00
Abstract: PURPOSE: A method is provided to produce a laminated film which inserts an indicating instrument sensing vapor leakage, used for a modified atmosphere packaging(MAP) for fresh food. CONSTITUTION: A carbon dioxide absorber and a coloring agent are mixed in a weight percent of 1: 0.05 and mixed with a high polymer resin in 50 to 1500wt%, so as to form a master batch pellet. The master batch pellet is mixed with the high polymer resin in 0.1 to 20wt% and is extrusion blowing to mold an indicating instrument film. A laminated film is laminated in three or seven layers comprising an outer and inner layer of the high polymer resin. The indicating instrument film becomes a middle layer of the laminated film.
Abstract translation: 目的：提供一种制备层压膜的方法，其将用于新鲜食品的改性气氛包装（MAP）的感测蒸汽泄漏的指示仪器插入。 构成：将二氧化碳吸收剂和着色剂以1：0.05的重量百分比混合，并与50〜1500重量％的高分子树脂混合，形成母料颗粒。 将母料粒料与高分子树脂混合0.1〜20重量％，挤出吹塑成型指示仪膜。 将层压膜层叠成三层或七层，其中包含高分子树脂的外层和内层。 指示仪器膜成为层压膜的中间层。
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公开(公告)号：KR1019910004080B1
公开(公告)日：1991-06-22
申请号：KR1019890012004
申请日：1989-08-23
Applicant: 한국식품연구원
IPC: C02F1/44
Abstract: Waste water from bean-curd plant is purified by making the pH of crude waste liquid newtral and passing the hot waste water through HR-type reverse osmosis membrane before cooling. The waste crude liquid of bean-curd is pretreated by removing large-size solid particles, which are filterd through gauze. The above purification process can operate continuously and require lower energy. The process shows an excellent purifying effect for bean-curd waste water.
Abstract translation: 豆腐植物的废水通过使粗废液pH值上升，并在冷却前将热废水通过HR型反渗透膜进行纯化。 通过去除通过纱布过滤的大尺寸固体颗粒预处理豆腐废液。 上述净化过程可以连续工作，需要更低的能量。 该方法对豆腐废水具有极好的净化效果。
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