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公开(公告)号：KR1020110090407A
公开(公告)日：2011-08-10
申请号：KR1020100010154
申请日：2010-02-03
Applicant: 한국식품연구원
CPC classification number: F24C15/2007 , F24C7/043 , F24C15/08 , F24C15/2035 , F24C15/2071 , F24C15/322
Abstract: PURPOSE: A cover for household cooking appliance is provided to remove a pungent smell and smoke in cooking fishes or meats and enable an exhaust fan to control air volume depending on temperature. CONSTITUTION: A cover for household cooking appliance comprises a body(102), a housing, a filter box, an intake fan, a temperature sensor, and a control unit. The cover covers the top of the cooking appliance and comprises an intake hole. The housing is fixed to the top of the body to cover the intake hole. The filter box is detachably installed in the housing and a filter filtering air inhaled from the intake hole is inserted into the filter box. The intake fan is installed on the upper part of the filter box in the housing, generates negative pressure to the intake hole and discharges air inhaled from the intake hole to the outside of the housing.
Abstract translation: 目的：提供家用烹饪器具盖，用于在烹饪鱼类或肉类中消除刺鼻的气味和烟雾，并使排风扇根据温度控制空气量。 构成：用于家用烹饪器具的盖子包括主体（102），壳体，过滤箱，进气扇，温度传感器和控制单元。 盖子覆盖烹饪器具的顶部并且包括吸入孔。 外壳固定在主体的顶部以覆盖进气孔。 过滤箱可拆卸地安装在壳体中，并且从进气孔吸入的过滤器过滤空气插入过滤箱中。 进气风扇安装在外壳中过滤箱的上部，对进气孔产生负压，并将从进气孔吸入的空气排放到外壳外部。
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公开(公告)号：KR101053985B1
公开(公告)日：2011-08-04
申请号：KR1020100114275
申请日：2010-11-17
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of edible oil and fat containing a green tea component is provided to secure the excellent product stability without the precipitation. CONSTITUTION: A producing g method of edible oil and fat comprises the following steps: extracting green tea leaves or crushed tea leaves with 90~98v/v% of ethanol water solution to obtain an extract(S1); centrifugal separating the extract before decanting or filtering, and concentrating the extract into 1~10Brix(S2); inserting an emulsifier into the extract; mixing the extract with edible oil(S3); and packing the obtained edible oil and fat. 0.05~0.2v/v% of emulsifier is added to the extract.
Abstract translation: 目的：提供含有绿茶成分的食用油脂的生产方法，确保优异的产品稳定性，不会产生沉淀。 构成：食用油脂的生产方法如下：用90〜98v / v％的乙醇水溶液提取绿茶叶或粉碎的茶叶，得到提取物（S1）; 在萃取或过滤前离心分离提取物，并将提取物浓缩至1〜10Brix（S2）; 将乳化剂插入提取物中; 将提取物与食用油混合（S3）; 并包装所获得的食用油脂。 将0.05〜0.2v / v％的乳化剂加入到提取物中。
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公开(公告)号：KR1020110052770A
公开(公告)日：2011-05-19
申请号：KR1020090109429
申请日：2009-11-13
Applicant: 한국식품연구원
CPC classification number: A23L27/105 , A23L33/105 , A23V2300/10
Abstract: PURPOSE: A producing method of ginger dehydration liquid using a dehydrating agent is provided to obtain dehydrated ginger and the ginger dehydration liquid using a molecular press dehydrating method. CONSTITUTION: A producing method of ginger dehydration liquid comprises the following steps: inserting a dehydrating agent to sliced ginger, and mixing; rotating the mixture of the ginger and the dehydrating agent for 2~10hours in the speed of 2~5rpm, for dehydrating the ginger; and performing the centrifugal separation for separating the dehydrated ginger and the ginger dehydration liquid. The dehydrating agent is dextrin or maltodextrin.
Abstract translation: 目的：提供使用脱水剂的姜脱水液的制备方法，使用分子压力脱水法得到脱水姜和姜脱水液。 构成：姜汁脱水液的制备方法包括以下步骤：将脱水剂插入切片的姜中，混匀; 以2〜5rpm的速度将姜和脱水剂的混合物旋转2〜10小时，使姜脱水; 并进行离心分离以分离脱水姜和姜脱水液。 脱水剂是糊精或麦芽糖糊精。
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公开(公告)号：KR1020110052769A
公开(公告)日：2011-05-19
申请号：KR1020090109428
申请日：2009-11-13
Applicant: 한국식품연구원
Abstract: PURPOSE: A washing method of ginger using micro-bubbles is provided to obtain the ginger with the decreased total bacterial number, and fungus generation rate. CONSTITUTION: A washing method of ginger using micro-bubbles comprises the following steps: removing foreign materials from the ginger, and peeling; firstly washing the peeled ginger with 50~200ppm electrolyzed water or saline water; and secondly washing the ginger with the micro-bubbles with the particle size of 10~200micrometers for 5~15minutes.
Abstract translation: 目的：提供使用微气泡的姜的洗涤方法，以获得具有降低的总细菌数和真菌产生速率的姜。 构成：使用微气泡的姜的洗涤方法包括以下步骤：从姜中除去异物并剥离; 首先用50〜200ppm电解水或盐水清洗去皮姜; 然后用10〜200微米的粒径的微气泡洗涤姜5〜15分钟。
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公开(公告)号：KR1020110045350A
公开(公告)日：2011-05-04
申请号：KR1020090101893
申请日：2009-10-26
Applicant: 한국식품연구원
IPC: A23L27/14
CPC classification number: A23L27/14 , A23L27/105
Abstract: PURPOSE: A producing method of ginger powder using a liquid polymeric absorption-drying method is provided to improve the particle size and color of the ginger powder by producing the ginger powder after removing the moisture. CONSTITUTION: A producing method of ginger powder using a liquid polymeric absorption-drying method comprises the following steps: mixing and stirring polymeric water absorbent powder and ginger, to obtain a mixture of molecular absorption liquid and the ginger; centrifugal separating the molecular absorption liquid and the ginger, to obtain the ginger with the reduced moisture; filtering the molecular absorption liquid, sterilizing at 75~85deg C for 15~25minutes, and condensing; and drying the ginger, and crushing.
Abstract translation: 目的：提供使用液体聚合物吸收 - 干燥方法的姜粉的生产方法，以在除去水分后通过生产姜粉来改善姜粉的粒度和颜色。 构成：使用液体聚合物吸收 - 干燥方法的姜粉的生产方法包括以下步骤：将聚合吸水粉和姜混合搅拌，得到分子吸收液与姜的混合物; 离心分离吸收液体和姜，得到姜汁减少的水分; 过滤分子吸收液，在75〜85℃下灭菌15〜25分钟，冷凝; 并干燥姜，并粉碎。
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Patent Agency Ranking
公开(公告)号：KR1020110039141A
公开(公告)日：2011-04-15
申请号：KR1020090096453
申请日：2009-10-09
Applicant: 농업회사법인 주식회사 한국라이스텍 , 한국식품연구원
IPC: A23L1/18
CPC classification number: A23L5/34 , A23L7/126 , A23L7/161 , A23P30/30 , A23V2300/12
Abstract: PURPOSE: Scorched rice using micro waves and a producing method thereof are provided to improve the functionality of the scorched rice compared to conventional scorched rice. CONSTITUTION: A producing method of scorched rice using micro waves comprises the following steps: controlling the water content of washed rice at 25~30% and dehydrating; pre-processing the rice with an electric field or a magnetic field; processing the dehydrated rice with micro waves at a wavelength of 2000~3000MHz and output of 650~750watt for 20~100seconds; and swelling the pre-processed rice at 160~170deg C for 3~5minutes and producing pores on the rice for producing the scorched rice.
Abstract translation: 目的：提供使用微波的烧焦米及其制备方法，以提高烧焦米与传统烧焦米相比的功能。 构成：使用微波的烧焦水稻的生产方法包括以下步骤：将洗涤的水稻的含水量控制在25〜30％，脱水; 用电场或磁场预处理米饭; 用2000〜3000MHz波长的微波加工脱水米饭，输出650〜750瓦20〜100秒; 并在160〜170℃下将预处理的水稻膨胀3〜5分钟，在米饭上生产毛孔，生产烧焦米。
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公开(公告)号：KR1020110036384A
公开(公告)日：2011-04-07
申请号：KR1020090094017
申请日：2009-10-01
Applicant: 한국식품연구원
Abstract: PURPOSE: Sprout vegetables and a cultivation method thereof are provided to improve the content of functional components including polyphenol compounds and vitamin C, and to prevent the breeding of microorganisms. CONSTITUTION: A cultivation method of sprout vegetables comprises a step of spraying sterilized water selected from either ozone water or electrolyzed water to the sprout vegetables, and a step of irradiating light in the specified wavelength area. The sprout vegetables are selected from the group consisting of broccoli, radish sprouts, phaseoli radiati semen, brassica campestris, buckwheat, Chinese cabbage, chrysanthemum coronarium, cabbage, alfalfa, and perilla frutescens.
Abstract translation: 目的：提供生菜和其栽培方法，以改善包括多酚化合物和维生素C在内的功能成分的含量，并防止微生物繁殖。 构成：发芽蔬菜的栽培方法包括将从臭氧水或电解水中选出的无菌水喷入发芽蔬菜的步骤，以及照射规定波长区域的光的步骤。 发芽蔬菜选自西兰花，萝卜芽，紫茎泽兰精液，芸苔，荞麦，白菜，菊花，白菜，苜蓿和紫苏。
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公开(公告)号：KR1020110022418A
公开(公告)日：2011-03-07
申请号：KR1020090080003
申请日：2009-08-27
Applicant: 한국식품연구원
Abstract: PURPOSE: A removal method of a pesticide residue using micro-bubbles is provided to secure the washing reliability of fruits and vegetables by supplying the uniform and minute micro-bubbles. CONSTITUTION: A removal method of a pesticide residue using micro-bubbles comprises the following steps: firstly washing impurities from the surface of agricultural products; dipping the agricultural products inside a washing tank(114) containing a washing liquid; supplying the micro-bubbles to the washing liquid, for secondly washing the agricultural products; rinsing the agricultural products with water; and removing the water from the surface of the rinsed agricultural products.
Abstract translation: 目的：提供使用微气泡的杀虫剂残留物的去除方法，以通过提供均匀的微小气泡来确保水果和蔬菜的洗涤可靠性。 构成：使用微气泡除去农药残留的方法包括以下步骤：先从农产品表面清洗杂质; 将农产品浸入含有洗涤液的洗涤槽（114）内; 将微气泡供给洗涤液，二次洗涤农产品; 用水冲洗农产品; 并从冲洗后的农产品的表面上除去水分。
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公开(公告)号：KR100972184B1
公开(公告)日：2010-07-26
申请号：KR1020070140273
申请日：2007-12-28
Applicant: 한국식품연구원
Abstract: 본 발명은 양상추의 신선도 향상방법에 관한 것으로 보다 상세하게는 양상추를 오랫동안 신선하게 보관할 수 있도록 하기 위해 양상추 신선도 향상에 있어서, 양상추의 뿌리절단부를 코팅제로 코팅처리, 양상추를 열처리, 양상추의 하단부를 수분흡수씨트로 도포처리를 각각 이용하거나 또는 상기 3가지 처리 공정을 포함하는 단계를 포함하는 양상추의 신선도 향상방법에 관한 것이다.
양상추, 신선도, 코팅, 열처리, 수분흡수씨트-
公开(公告)号：KR1020090056612A
公开(公告)日：2009-06-03
申请号：KR1020070123841
申请日：2007-11-30
Applicant: 한국식품연구원
Abstract: A method for preparing high quality of tea leaf extract by enzyme treatment is provided to reduce the destruction of useful components of green tea and to improve the taste and flavor of the green tea by enzyme-deactivating tea leaf and pulverized the tea leaf. A method for preparing high quality of tea leaf extract by enzyme treatment comprises the following steps of: steaming tea leaf at 90~120°C for 40~120 seconds; pulverizing the steamed tea leaf while adding deionized water; adjusting pH of the pulverized leaf to an acid range and additionally adding the deionized water to extract the leaf; immediately cooling the extracts and compression-filtering the extracts; centrifuging the compression-filtered extracts to restore the pH of the supernatant; and adding beta-cyclodextrin to the pH-restored extracts.
Abstract translation: 提供通过酶处理制备高品质茶叶提取物的方法，以减少绿茶有用成分的破坏，并通过酶活化茶叶并粉碎茶叶来改善绿茶的味道和风味。 通过酶处理制备高品质茶叶提取物的方法包括以下步骤：将茶叶在90〜120℃下蒸40〜120秒; 在加入去离子水的同时粉碎蒸茶叶; 将粉碎的叶片的pH调节至酸性范围，并另外加入去离子水以提取叶子; 立即冷却提取物并对提取物进行压缩过滤; 离心压缩过滤的提取物以恢复上清液的pH; 并向pH恢复的提取物中加入β-环糊精。
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