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公开(公告)号：KR101198845B1
公开(公告)日：2012-11-09
申请号：KR1020100120000
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 다수의 식품이 적재된 컨테이너 또는 팔레트에 부착된 이동 센서태그에 의해 수송 중에 센싱한 환경인자 값 및 상기 환경인자를 센싱한 시간 값과 식품정보를 유통업체서버로부터 전달받는 (a)단계; 상기 이동 센서태그에 저장된 식품정보와 매칭된 고정판매 센서태그에 의해 센싱된 환경인자 값, 상기 환경인자를 센싱한 시간 값 및 식품정보를 유통업체서버로부터 전달받는 (b)단계; 이동 센서태그와 고정판매 센서태그에 의해 센싱된 식품정보, 환경인자 값 및 환경인자를 센싱한 시간 값을 기반으로 현재 식품의 개별 품질분석항목별 품질지수, 종합 품질지수를 측정하는 (c)단계; 상기 측정한 식품의 개별 품질분석항목별 품질지수, 종합 품질지수를 기반으로 식품의 가격을 설정하는 (d)단계; 상기 고정판매 센서태그의 고유ID에 매칭된 다수의 식품에 대응되는 바코드정보 또는 전자태그 정보(식품정보), 상기 식품의 개별 품질분석항목별 품질지수, 종합 품질지수 및 식품의 가격을 상기 유통업체서버로 전달하는 (e)단계를 포함한다.
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公开(公告)号：KR1020120114632A
公开(公告)日：2012-10-17
申请号：KR1020110032275
申请日：2011-04-07
IPC: A23L7/10 , A23L33/00 , A23L3/3472
CPC classification number: A23L7/10 , A23L3/3472 , A23L33/10
Abstract: PURPOSE: A material composition for rice cake wrapped with smilax china leaves, and a producing method thereof are provided to offer the soft and chewy texture of the rice cake after storing for a long time. CONSTITUTION: A producing method of a material composition for rice cake wrapped with smilax china leaves comprises the following steps: soaking non-glutinous rice in water for 8-15 hours, and crushing the rice for 2-3 times; adding vegetable fat and trehalose into the rice powder, and kneading the mixture before steaming for 20 minutes-1 hour; rolling the steamed dough to obtain the rice cake skin, and repeating the rolling process for 1-3 times; adding amylase into the rice cake skin, and rolling the rice cake skin again; wrapping red bean filling with the rice cake skin; and wrapping the rice cake with the smilax china leaves. [Reference numerals] (AA) Total palatability; (BB) Color; (CC) Flavor; (DD) Bad smell; (EE) Hardness; (FF) Taste; (GG) Comparison example3; (HH) Comparison example5; (II) Performance example1; (JJ) Performance example2
Abstract translation: 目的：用糯米纸包裹的米饼的原料组合物及其制备方法，可长期储存后提供米糕的柔软耐嚼纹理。 构成：用糯米纸包裹的米饼的材料成分的制备方法包括以下步骤：将非糯米浸泡在水中8-15小时，并将米粉碎2-3次; 在米粉中加入植物脂肪和海藻糖，在蒸煮20分钟-1小时之前捏合混合物; 滚动蒸馒头获得米饼皮，并重复滚动过程1-3次; 将淀粉酶加入到米饼皮中，再次滚动米饼皮; 包裹红豆馅与米饼皮; 并用筷子中国的叶子包裹米饼。 （标号）（AA）总适口性; （BB）颜色; （CC）风味; （DD）气味不好 （EE）硬度; （FF）口味; （GG）比较例3; （HH）比较例5; （二）业绩范例1; （JJ）性能示例2
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公开(公告)号：KR101183232B1
公开(公告)日：2012-09-14
申请号：KR1020090080003
申请日：2009-08-27
Applicant: 한국식품연구원
Abstract: 본 발명은 균일하고 미세한 마이크로 버블을 통하여 세정력과 살균력을 향상시킨 마이크로 버블을 이용한 잔류농약 제거방법에 관한 것으로, 농산물의 표피의 불순물을 1차세정하는 단계; 1차세정된 농산물을 세정액이 저장된 세정조에 침지시키는 단계; 상기 세정액에 마이크로 버블을 공급하여 2차세정하는 단계; 상기 2차세정 후, 농산물을 물로 헹구는 단계; 상기 헹굼이 완료된 농산물의 표피에 잔존하는 물을 제거하는 단계를 포함하는 마이크로 버블을 이용한 잔류농약 제거방법이다.
마이크로버블, 잔류농약-
公开(公告)号：KR101173171B1
公开(公告)日：2012-08-13
申请号：KR1020100049846
申请日：2010-05-27
Applicant: 한국식품연구원
CPC classification number: Y02A40/922
Abstract: 근채류(根菜類) 세정시스템이 개시된다. 상기 근채류 세정시스템은 이송부에 근채류를 탑재시켜 이송시키면, 이송부에 의하여 근채류가 이송되면서 자동으로 세척/박피, 살균 및 탈수되므로, 생산성이 향상된다. 그리고, 세척수를 수거한 후, 정수하여 재사용하기 위한 정수부가 마련되므로, 원가가 절감된다.
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公开(公告)号：KR1020120079700A
公开(公告)日：2012-07-13
申请号：KR1020110001040
申请日：2011-01-05
Applicant: 한국식품연구원
IPC: A23B7/154 , A23B7/16 , A23L3/3463 , A01N3/00
CPC classification number: A23B7/154 , A01N3/00 , A23B7/16 , A23L3/3463
Abstract: PURPOSE: A freshness maintaining method of melon using a liquid paraffin coating process is provided to coat the stalk of the melon with liquid paraffin for maintaining the freshness of the melon. CONSTITUTION: A freshness maintaining method of melon includes a process of coating the stalk of plants of Cucurbitaceae with a liquid paraffin composition having the dynamic viscosity of 4-12CST. The plants of Cucurbitaceae include netted melon, muskmelon, oriental melon, and cantaloupe. The liquid paraffin composition contains propolis and alcohol.
Abstract translation: 目的：提供使用液体石蜡包衣方法的瓜的保鲜方法，用液体石蜡涂覆瓜的茎以保持瓜的新鲜度。 构成：瓜的保鲜方法包括用动态粘度为4-12℃的液体石蜡组合物涂覆葫芦科植物的茎的方法。 葫芦科植物包括网瓜，香瓜，东瓜和哈密瓜。 液体石蜡组合物含有蜂胶和酒精。
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Patent Agency Ranking
公开(公告)号：KR1020120057939A
公开(公告)日：2012-06-07
申请号：KR1020100119509
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A low energy type drying apparatus using waste heat is provided to conduct the high temperature drying by using the high temperature air and low temperature drying by using the low temperature air through one drying apparatus. CONSTITUTION: A low energy type drying apparatus using waste heat comprises a drying chamber(102), an air suction port, an air supply port, a high temperature heat exchanger(142), a low temperature heat exchanger(144), an intake multi directional valve(154), a high temperature blower(150), a low temperature blower(162), a high temperature exhaust multi directional valve(152), and a low temperature exhaust multi directional valve(158). The high temperature heat exchanger is contacted with the condenser of a heat pump and heat exchanged. The low temperature heat exchanger is contacted with the evaporator of a heat pump and heat exchanged. The intake multi directional valve is connected with the input sides of the high temperature heat exchanger and the low temperature heat exchanger selectively. The high temperature exhaust multi directional valve and the low temperature exhaust multi directional valve are connected with the high temperature blower and the low temperature blower respectively. The low temperature exhaust multi directional valve is connected with the input part of the high temperature heat exchanger and high temperature exhaust multi directional valve is connected with the air suction port.
Abstract translation: 目的：提供一种使用废热的低能量干燥装置，通过使用低温空气通过一台干燥装置，通过使用高温空气和低温干燥进行高温干燥。 构成：使用废热的低能量干燥装置包括干燥室（102），空气吸入口，供气口，高温热交换器（142），低温热交换器（144），进气歧管 换向阀（154），高温鼓风机（150），低温鼓风机（162），高温排气多功能阀（152）和低温排气多向阀（158）。 高温热交换器与热泵的冷凝器接触并进行热交换。 低温热交换器与热泵的蒸发器接触并进行热交换。 进气多向阀与高温热交换器的输入侧和低温热交换器有选择性连接。 高温排气多向阀和低温排气多功能阀分别与高温风机和低温风机相连。 低温排气多功能阀与高温热交换器的输入部分连接，高温排气多向阀与吸气口连接。
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公开(公告)号：KR101133155B1
公开(公告)日：2012-04-05
申请号：KR1020090096453
申请日：2009-10-09
Applicant: 농업회사법인 주식회사 한국라이스텍 , 한국식품연구원
IPC: A23L1/18
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.
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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：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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