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公开(公告)号：KR101191870B1
公开(公告)日：2012-10-16
申请号：KR1020100068422
申请日：2010-07-15
Applicant: 한국식품연구원
Abstract: 유자, 오렌지, 감귤 등과 같이 상대적으로 두꺼운 껍질을 가진 감귤류 세척방법이 개시된다. 상기 감귤류 세척방법은 감귤류를 산성수에 침지시킨 후, 회전체인에 탑재시켜 이송시키면서, 회전하는 노줄에서 세척수를 분사하여 세척한다. 이로인해, 감귤류에 잔존하는 미생물의 수가 대단히 적고, 잔류농약의 제거율이 우수하므로, 세척율이 우수하다. 그리고, 자동으로 세척하므로, 생산성이 향상된다.
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公开(公告)号：KR1020120096240A
公开(公告)日：2012-08-30
申请号：KR1020110015531
申请日：2011-02-22
Applicant: 한국식품연구원
Abstract: PURPOSE: A separated type chestnut peeling apparatus is provided to separate peeling processes for removing the outer shell and the inner skin of chestnuts into two stages for improving the peeling efficiency. CONSTITUTION: A separated type chestnut peeling apparatus comprises the following: a transfer supplying device(10) transferring and supplying chestnuts; a flame peeler(20) providing flame to the chestnut for combusting the chestnuts, including a heat-insulation member(28), a combustor, a driving motor(29) rotating the combustor, and a burner; a chestnut outer shell removing unit(30) removing the outer shell from the chestnuts; a chestnut inner skin removing unit(40) removing the inner skin from the chestnuts, installed separately from the chestnut outer shell removing unit; a heating unit heating an insulation wall and the inner space of the insulation wall surrounding the removing units; and a control panel(71) installed on a supporting structure(72) for controlling the transfer supplying device, the flame peeler, the chestnut outer shell removing unit, and the chestnut inner skin removing unit.
Abstract translation: 目的：提供一种分离式栗子剥皮装置，用于分离去除外壳和栗子内皮两次的剥离过程，以提高剥离效率。 构成：分离式板栗剥皮装置包括：转移供给装置（10），转移和供应栗子; 燃烧器，燃烧器，旋转燃烧器的驱动电动机（29）和燃烧器;火焰切割器（20），其向板栗提供燃烧燃烧栗子的火焰， 板栗外壳去除单元（30），从栗子中取出外壳; 从栗子外壳去除单元分离安装的板栗内皮去除单元（40）从栗子上取出内层皮肤; 加热单元加热绝缘壁和围绕所述移除单元的所述绝缘壁的内部空间; 以及安装在用于控制转印供给装置，火焰削皮器，板栗外壳去除单元和板栗内皮去除单元的支撑结构（72）上的控制面板（71）。
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公开(公告)号：KR1020120082615A
公开(公告)日：2012-07-24
申请号：KR1020110003992
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
Abstract: PURPOSE: A producing method of snacks containing green barley powder is provided to offer excellent nutrition and functionality of the green barley powder to users. CONSTITUTION: A producing method of snacks containing green barley powder comprises the following steps: mixing 100 parts of green barley powder by weight having the particle size of 200-300 meshes with 1-10 parts of gluten by weight, 5-25 parts of starch by weight, 5-15 parts of saccharide by weight, 0.1-1.5 parts of salt by weight, and 1-10 parts of more than one ingredient by weight selected from curry powder, purple sweet potato powder, tangerine powder, and powdered soybean; adding 1-10 parts of functional ingredient by weight into the mixture; and producing the snacks using the mixture. The functional ingredient is selected from geranii herba powder, sesame leaf powder, noni powder, and pepper leaf powder.
Abstract translation: 目的：提供含有绿色大麦粉的小吃的生产方法，为用户提供优质的营养和绿色大麦粉的功能。 构成：含有绿色大麦粉的小吃的制造方法包括以下步骤：将100份粒径为200-300目的绿色大麦粉末与1-10份重量的面筋混合，将5-25份淀粉 ，5-15重量份糖，0.1-1.5重量份盐和1-10份重量份的选自咖喱粉，紫甘薯粉，橘粉和大豆粉的成分; 在混合物中加入1-10份重量的功能成分; 并使用混合物生产小吃。 功能成分选自草药粉，芝麻粉，非粉，胡椒叶粉。
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公开(公告)号：KR1020120082614A
公开(公告)日：2012-07-24
申请号：KR1020110003991
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
CPC classification number: A23L7/10 , A23L33/105
Abstract: PURPOSE: A producing method of health powder food containing green barley powder is provided to offer excellent nutrition and functionality of the green barley powder to users. CONSTITUTION: A producing method of health powder food containing green barley powder comprises a step of mixing 10-90wt% of green barley powder having the particle size of 200-300 meshes with 10-90wt% of health powder food. The health powder food is obtained by the following steps: steaming brown rice, glutinous rice, black soybean, white corvania, black sesame, perilla seeds, sesame seeds, or adlay using 90-100 deg C steam for 10-30 minutes after washing, drying, and removing foreign materials; and crushing the steamed ingredient into 200-300 meshes.
Abstract translation: 目的：提供含有绿色大麦粉的健康粉末食品的生产方法，为用户提供优质的营养和绿色大麦粉的功能。 构成：包含绿色大麦粉末的健康粉末食品的制造方法包括将10-90重量％的粒径为200-300目的绿色大麦粉末与10-90重量％的健康食品混合的步骤。 通过以下步骤获得健康粉末食品：洗涤后蒸煮糙米，糯米，黑豆，白腐肉，黑芝麻，紫苏种子，芝麻籽，或使用90-100℃蒸汽浸泡10-30分钟， 干燥，除去异物; 并将蒸成分粉碎成200-300目。
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公开(公告)号：KR1020120076680A
公开(公告)日：2012-07-09
申请号：KR1020100127210
申请日：2010-12-13
Applicant: 한국식품연구원
Abstract: PURPOSE: An automatic import system and a method thereof which uses predictive harvest time information are provided to control predictive harvest time by supplying detected predictive harvest time to an RPC(Rice Processing Complex). CONSTITUTION: A predictive harvest time detector(110) detects predictive harvest time by measuring a color of crops. A portable terminal(120) stores the detected predictive harvest time from a position determination providing server. An automatic carrying management device(200) matches the measurement location information with cultivator ID information.
Abstract translation: 目的：提供使用预测收获时间信息的自动进口系统及其方法，以通过向RPC（Rice Processing Complex）提供检测到的预测收获时间来控制预测收获时间。 构成：预测收获时间检测器（110）通过测量作物的颜色来检测预测收获时间。 便携式终端（120）存储来自位置确定提供服务器的检测到的预测收集时间。 自动承载管理装置（200）将测量位置信息与耕作者ID信息相匹配。
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Patent Agency Ranking
公开(公告)号：KR1020120076529A
公开(公告)日：2012-07-09
申请号：KR1020100120000
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: G06Q10/083 , G06K17/00 , G06Q10/04
Abstract: PURPOSE: A food quality monitoring method and a system thereof are provided to monitor the change of product quality and control the product quality and decide the price of a product according to the change of the product quality. CONSTITUTION: Based on sensed food information and an environment factor value and an environment factor sensing time value, a food quality monitoring server(120) measures the quality index per individual quality analysis item and the general quality index of current food. The food quality monitoring server sets up the price of the food. The food quality monitoring server transfers barcode information or quality information to a distribution company server(110).
Abstract translation: 目的：提供食品质量监测方法及其系统，以监测产品质量的变化，控制产品质量，并根据产品质量的变化决定产品的价格。 规定：食品质量监测服务器（120）根据感知到的食物信息和环境因子值和环境因素检测时间值，对每个品质分析项目的质量指标和当前食品的总体质量指标进行了度量。 食品质量监控服务器设置食品的价格。 食品质量监测服务器将条形码信息或质量信息传送到分发公司服务器（110）。
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公开(公告)号：KR1020120022463A
公开(公告)日：2012-03-12
申请号：KR1020100086070
申请日：2010-09-02
Applicant: 한국식품연구원 , 농업회사법인 원스베리 주식회사
Abstract: PURPOSE: A producing method of whole soybean curd containing strawberries is provided to improve the functionality and the taste of the whole soybean curd. CONSTITUTION: A producing method of whole soybean curd containing strawberries comprises the following steps: mixing soybean powder with purified water and an anti-foaming agent; stirring the mixture for 5-20 minutes in the speed of 100-500rpm; steaming the soybean powder mixture at 90-110 deg C for 10-30 minutes to obtain soymilk; cooling the soymilk at 60-70 deg C; adding a coagulant and the strawberries into the soymilk, and stirring the mixture for 5-20 minutes; cooling the product for 20-40 minutes at room temperature, and secondly cooling the product at 0-5 deg C before packaging; and sterilizing the packaged bean curd using 80-95 deg C hot water by double boiling.
Abstract translation: 目的：提供含有草莓的全豆豆腐的生产方法，以改善整个大豆凝乳的功能和味道。 构成：含有草莓的全豆凝乳的生产方法包括以下步骤：将大豆粉与纯净水和消泡剂混合; 以100-500rpm的速度搅拌混合物5-20分钟; 将大豆粉末混合物在90-110℃下蒸10-30分钟，得到豆浆; 在60-70摄氏度下冷却豆浆; 将凝结剂和草莓加入豆浆中，搅拌混合物5-20分钟; 在室温下冷却产物20-40分钟，然后在包装前在0-5℃下冷却产物; 并通过双沸腾使用80-95摄氏度热水对包装的豆腐进行灭菌。
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公开(公告)号：KR1020110130279A
公开(公告)日：2011-12-05
申请号：KR1020100049846
申请日：2010-05-27
Applicant: 한국식품연구원
CPC classification number: Y02A40/922 , A23N7/10 , A23B7/157 , A23L3/358 , A23N12/06 , B08B3/022 , B08B3/06 , B08B5/02
Abstract: PURPOSE: A washing system for edible root vegetables is provided to automatically wash and peel the edible root vegetables for improving productivity. CONSTITUTION: A washing system for edible root vegetables comprises the following: a transfer unit(120) installed on a frame(110) for mounting the edible root vegetables on one side and transferring the edible root vegetables to the other side; a washing/peeling unit(130) for washing and peeling the edible root vegetables; a sterilizing unit(150) for sterilizing the edible root vegetables; a sterilizing liquid storage container(155) supplying sterilizing liquid to a sterilizing liquid inlet pipe, and collecting the sterilizing liquid sprayed from a second nozzle; a dehydration unit(160) for dehydrating the sterilized vegetables; and a water purifying unit(170) purifying filtered water from a collecting container, and supplying the water to the washing/peeling unit.
Abstract translation: 目的：提供用于食用根类蔬菜的洗涤系统，以自动洗涤和剥离食用根类蔬菜，以提高生产率。 构成：可食用根蔬菜的洗涤系统包括：安装在框架（110）上的转运单元（120），用于将可食用根茎蔬菜安装在一侧并将可食用根菜转移到另一侧; 用于洗涤和剥离食用根类蔬菜的洗涤/剥离单元（130） 杀菌装置，用于对食用根蔬菜进行杀菌; 向杀菌液入口管供给消毒液体的消毒液体储存容器，收集从第二喷嘴喷出的灭菌液; 用于使灭菌的蔬菜脱水的脱水单元（160） 和净化单元（170），从收集容器净化过滤的水，并将水供给到洗涤/剥离单元。
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公开(公告)号：KR100755506B1
公开(公告)日：2007-09-04
申请号：KR1020050095624
申请日：2005-10-11
Applicant: 한국식품연구원
IPC: A23L1/218
Abstract: 본 발명은 절임식품의 제조방법에 있어서, 전기분해수를 절임식품의 각 단계 중 적어도 어느 하나의 단계에서 처리수로서 사용하는 것을 특징으로 하는 절임식품의 제조방법을 제공한다.
상기 구성에 따른 본 발명의 제조방법에 의하면 초기 미생물의 살균효과가 우수하며, 또한 오랜기간동안 살균효과가 지속되어 절임식품의 저장성 및 위생적 안전성을 개선한다.
절임식품, 전기분해수-
公开(公告)号：KR100747098B1
公开(公告)日：2007-08-09
申请号：KR1020040077952
申请日：2004-09-30
Applicant: 한국식품연구원
Abstract: 엽채류를 연속적으로 세척하는 장치가 개시된다. 그러한 엽채류 세척장치는 그 내부에 세정수가 공급되어 순환방식에 의하여 엽채류를 세정하는 세척조(Case)와, 상기 세척조의 내부 일측에 구비되어 물을 분사함으로써 세척조의 내부 세정수를 대순환시켜 제1 순환류층을 형성함으로써 엽채류를 순환시키는 물분사관과, 그리고 상기 물분사관의 하부에 구비되어 공기를 분사하여 제2순환류층과 동일한 방향으로 수류를 형성함으로써 순환하는 엽채류를 세척시키는 공기분사관을 포함한다.
엽채류, 채소, 세정, 세척, 세척기, 순환류, 공기, 분사
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