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公开(公告)号：KR1020130049951A
公开(公告)日：2013-05-15
申请号：KR1020110115023
申请日：2011-11-07
Applicant: 한국식품연구원
CPC classification number: A23B7/0215 , A23B7/024 , A23B7/04 , A23L3/44 , A23L19/00
Abstract: PURPOSE: A periodically repeating freezing-drying cycling method for dried persimmon is provided to reduce the drying time compared to an existing natural drying method, and to provide dried persimmon with the similar or superior quality to the dried persimmon manufactured by the natural drying method. CONSTITUTION: Peeled persimmon is loaded on a drying apparatus equipped with a refrigerator. The peeled persimmon is dried at 1-30 deg. C. The peeled persimmon is cooled to have the internal material temperature in the range of the lowest freezing point to 0 deg. C. A drying cycle composed of drying and cooling steps is repeated 5-14 times. The drying temperature of the drying step is 15-25 deg. C. The drying time of the drying step is 12-24 hours. In the cooling step, the persimmon is cooled so that the internal material temperature becomes -8 to -1 deg. C. The internal cooling temperature of the drying apparatus in the cooling step is -2 to -15 deg. C.
Abstract translation: 目的：提供干燥柿子的周期性重复的冷冻干燥循环方法，以减少与现有的自然干燥方法相比的干燥时间，并提供与通过自然干燥方法制造的干柿子相似或优质的干柿子。 构成：将柿子装在装有冰箱的干燥装置上。 将去皮的柿子在1-30度干燥。 将去皮柿子冷却至内部材料温度在最低凝固点至0度的范围内。 C.由干燥和冷却步骤组成的干燥循环重复5-14次。 干燥步骤的干燥温度为15-25℃。 干燥步骤的干燥时间为12-24小时。 在冷却步骤中，将柿子冷却，使得内部材料温度变为-8至-1度。 C.冷却步骤中干燥装置的内部冷却温度为-2至-15℃。 C。
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公开(公告)号：KR101240201B1
公开(公告)日：2013-03-06
申请号：KR1020100124147
申请日：2010-12-07
Applicant: 한국식품연구원
Abstract: 본 발명은 분말 생강을 이용한 튜브형 생강 다대기에 관한 것으로서, 더욱 상세하게는 제품의 유통과정 중 생강의 품질변화가 작아 유통기한이 길고, 튜브형 용기에 담아도 압출이 연속적으로 용이하고 사용하기 편리한 튜브형 생강 다대기 및 그 제조방법에 관한 것으로서, 생 생강을 박피한 후에 이를 분말로 제조한 생강을 이용한 생강 다대기이므로 생강의 박피 및 세척에 따른 번거러움이 없을 뿐만 아니라, 유통과정에서 변색 및 품질 변화의 우려가 없어 유통기한이 길고, 튜브형 용기에 담아서 압출이 연속적으로 용이하도록 제조된 생강 다대기이므로 사용 및 보관이 매우 편리하다.
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公开(公告)号：KR101224873B1
公开(公告)日：2013-01-22
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 생강의 제조방법에 관한 것으로 보다 상세하게는 세척 후 탈피한 생강을 마쇄하고 살균하는 단계; 상기의 마쇄 후 살균한 생강에 젖산균을 접종하고 발효시키는 단계를 포함하도록 하여 생강의 맵고 자극적인 맛 및 향을 감소시켜 향미를 향상시킬 수 있는 발효 생강의 제조방법, 동 방법에 의해 제조한 발효 생강 및 동 방법에 의해 제조한 발효 생강의 용도에 관한 것이다.
상기의 본 발명에 의해 제조한 발효 생강은 소스(sauce) 또는 차(tea)를 제조시 주재료의 용도로 사용할 수 있다.-
公开(公告)号：KR1020120063724A
公开(公告)日：2012-06-18
申请号：KR1020100124822
申请日：2010-12-08
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of peeled ginger having improved storage property using micro-bubbles is provided to completely remove microorganisms and agricultural chemicals from the ginger. CONSTITUTION: A producing method of peeled ginger having improved storage property using micro-bubbles comprises the following steps: preparing the micro-bubbles having the diameter of 1-200 micrometers by adding bubbles with the diameter of 0.1-0.5mm into water and compressing the mixture with the pressure of 15-50kgf; and applying the micro-bubbles to ginger for 1-10 minutes with the water pressure of 23-35kgf for washing and peeling the ginger. The water is electrolyzed water containing negative ions.
Abstract translation: 目的：提供使用微气泡具有改善的储存性能的生姜方法，以从姜中完全去除微生物和农药。 构成：使用微气泡具有改善的储存性能的剥离姜的生产方法包括以下步骤：通过将直径为0.1-0.5mm的气泡加入水中并压缩直径为1-200微米的微气泡 混合压力为15-50kgf; 并用23-35kgf的水压将微气泡施加于生姜1-10分钟，用于洗涤和剥皮姜。 水是含有负离子的电解水。
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公开(公告)号：KR1020110117749A
公开(公告)日：2011-10-28
申请号：KR1020100037137
申请日：2010-04-22
Applicant: 주식회사 참한싹 농업회사법인 , 한국식품연구원
CPC classification number: Y02P60/216 , A01G31/02 , A01C1/02 , A01G9/0293
Abstract: 본 발명은 어느 일 측면이 개방되는 박스와, 상기 박스 내부에 위치하고 상부 고정판과 하부 고정판에 의하여 씨앗이 수용될 수 있는 복수 개의 공간이 형성된 씨앗 고정판 및 상부 고정판과 하부 고정판 사이에 형성되는 컷팅부로 구성되어 소비자가 신선한 새싹을 직접 채취하여 섭취할 수 있을 뿐 아니라 뿌리의 제거가 간편하여 바로 새싹을 섭취할 수 있는 새싹 재배기에 관한 것이다.
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Patent Agency Ranking
公开(公告)号：KR1020100114647A
公开(公告)日：2010-10-26
申请号：KR1020090033125
申请日：2009-04-16
Applicant: 한국식품연구원
CPC classification number: A23L27/14 , A23L3/40 , A23L5/13 , A23L19/09 , A23L23/00 , A23V2002/00 , A23V2300/10 , A23V2300/24
Abstract: PURPOSE: A method for preparing red pepper paste using continuous wet grinding process of a capsicum paste using the continuous web communication process are provided to manufacture various product including red pepper paste by controlling a color, a hot taste component, and the percentage of water content. CONSTITUTION: After the Capsicum annuum is washed and blanches in the boiling water in which the salt is added, it desiccates in the room temperature. After the Capsicum annuum is cut and C is eliminated, it shatters to pieces the first by using chopper. After using the colloid mill, the Capsicum processed as enzyme is to pieces shattered the second, it shatters to pieces the third by using the continuous system pulverizing device. Enzyme is the mixture of the pectinase and cellulase.
Abstract translation: 目的：提供使用连续卷筒纸连续方法连续湿法研磨辣椒糊制备红辣椒糊膏的方法，通过控制颜色，热味成分和含水率的百分比来制造包括红辣酱糊的各种产品 。 构成：在辣椒辣椒清洗后，加入盐水的沸水中煮沸，在室温下干燥。 辣椒辣椒切断后，C消除，先用切碎机粉碎碎片。 使用胶体磨后，作为酶处理的辣椒粉是碎片粉碎的第二个，它使用连续系统粉碎装置粉碎成第三片。 酶是果胶酶和纤维素酶的混合物。
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公开(公告)号：KR1020080101005A
公开(公告)日：2008-11-21
申请号：KR1020070047138
申请日：2007-05-15
Applicant: 한국식품연구원
IPC: A23L3/3472 , A23L3/34 , A23L3/00 , A23L1/212
CPC classification number: A23L3/3472 , A23L19/00
Abstract: A container for cooked potherbs including anti-bacterial agent is provided to remove drip water flowed out of organization and prevent growth of the perishableness microorganism which is comprised in drip water when cooked potherbs which are packed is distributed with low temperature. A container for cooked potherbs including anti-bacterial agent comprises the following features of: a vessel body(10); a support stand(20) for a separator which is formed in the vessel body inside one side; a porosity separator(30) in which cooked potherbs is placed at the upper part of the separator support stand; and a antibiosis absorbent sheet(50) in which the natural anti-bacterial agent which is more than one selected from the group consisting of extracts of pear tree and extracts of Rhus javanica is coated in the separator lower part of support.
Abstract translation: 提供包含抗菌剂的煮熟食物的容器以除去组织中流出的滴水，并且防止包装在滴水中的易腐生物微生物的生长在被包装的煮熟的蒸馏器以低温分布。 包含抗菌剂的煮熟食物的容器包括以下特征：容器体（10）; 用于分隔件的支撑架（20），其形成在容器主体的一侧内; 一个孔隙分离器（30），其中熟叶放置在分离器支撑架的上部; 和抗菌素吸收片（50），其中选自梨树的提取物和爪哇属的提取物中的多于一种的天然抗菌剂涂覆在载体的分离器下部。
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公开(公告)号：KR100851925B1
公开(公告)日：2008-08-12
申请号：KR1020070039545
申请日：2007-04-23
Applicant: 한국식품연구원
CPC classification number: A23N15/04 , A23N2015/008
Abstract: An apparatus and a system for removing the stem of raw red pepper, and a stem removal method of raw red pepper using the apparatus are provided to efficiently separate the stem of raw red pepper by using the transfer speed difference between the stem and body of raw red pepper. A system for removing the stem of raw red pepper comprises: a raw red pepper supply apparatus(100) which supplies raw red pepper; a raw red pepper pressing apparatus(300) which presses the stem of the supplied raw red pepper to lessen the coherence between the stem and body; and an apparatus(400) for removing the stem of raw red pepper, which separates the stem and body and sorts out the stem. The apparatus for removing the stem of raw red pepper comprises: a compulsory feeding part into which raw red pepper is compulsorily fed; plural couples of separation rolls which separate the stem of raw red pepper and have gaps for passing the fed raw red pepper; at least one couple of sorting rolls which are arranged at a distance from the plural couples of separation rolls; and a driving device which drives the compulsory feeding part, separation rolls, and sorting rolls. The raw red pepper is transferred by the plural couples of separation rolls. The rotative velocity of each couple of separation rolls gradually increases along the transfer direction, and the rotative velocity of the couple of sorting rolls is lower than that of the last couple of separation rolls.
Abstract translation: 提供了一种用于去除生红辣椒茎的装置和系统，并且使用该装置使用生红辣椒的茎去除方法，以通过使用生原料的茎和体之间的转移速度差来有效地分离生红辣椒的茎 辣椒。 用于去除生红辣椒茎的系统包括：供应生红辣椒的生红辣椒供应装置（100）; 原料红辣椒压榨装置（300），其压制所供应的生红辣椒的茎，以减轻茎和身体之间的相干性; 以及用于去除生红辣椒茎的装置（400），其将茎和体分开并排出茎。 用于去除生红辣椒茎的装置包括：强制喂食部分，强制加入生红辣椒; 多个分离辊，分离生红辣椒的茎，并且具有用于通过饲喂的原料红辣椒的间隙; 至少一对分离辊，其布置成与所述多个分离辊相距一定距离; 以及驱动强制供给部，分离辊和分拣辊的驱动装置。 生红辣椒由多对分离辊转移。 每对分离辊的旋转速度沿着传送方向逐渐增加，并且分选辊对的旋转速度低于最后一对分离辊的旋转速度。
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公开(公告)号：KR1020070033540A
公开(公告)日：2007-03-27
申请号：KR1020050087820
申请日：2005-09-21
Applicant: 한국식품연구원
IPC: A23N12/02 , B08B3/02 , B08B3/08 , A23L3/3454
Abstract: A method of washing the fruit surface by successively spraying hot water, wash water containing foreign material removing agents and carbonates and cold water on the fruit surface containing the curved portion of fruit is provided to effectively remove soils, microorganisms, insect pests present on the fruit surface and pollutants which are firmly attached to the pericarp without causing damage and thus increases the commercial value. The fruit surface containing the curved portion of fruit is sprayed with hot water of 50 to 55deg.C at a pressure of 3 to 20kg/cm^2 for 3 to 30sec, is then sprayed with wash water containing foreign material removing agents and carbonates, and finally, is sprayed with cold water at a pressure of 1 to 5kg/cm^2 for 3 to 10sec to remove the removing agents and carbonates. The foreign material removing agent is selected from zeolite, sellaite, bentonite and activated clay. The carbonates are sodium carbonate or sodium bicarbonate.
Abstract translation: 提供通过依次喷洒热水，含有异物去除剂的洗涤水和含有水果弯曲部分的果实表面上的碳酸盐和冷水的水果表面的方法，以有效去除水果上存在的土壤，微生物，害虫 表面和污染物牢固地附着于果皮而不造成损害，从而增加商业价值。 将含有水果弯曲部分的果实表面以3〜20kg / cm 2的压力喷射50〜55℃的热水3〜30秒，然后用含有异物去除剂和碳酸酯的洗涤水喷雾， 最后用1〜5kg / cm 2的压力的冷水喷雾3〜10秒，除去除去剂和碳酸盐。 异物去除剂选自沸石，堇菜，膨润土和活性粘土。 碳酸盐是碳酸钠或碳酸氢钠。
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公开(公告)号：KR100377691B1
公开(公告)日：2003-03-26
申请号：KR1020000061397
申请日：2000-10-18
Applicant: 한국식품연구원
IPC: G06T7/00
Abstract: PURPOSE: An image analyzing system for evaluating a fruit ripening degree using image analysis and a method thereof are provided to dye starch included in flesh with KI/I2 mixed solution, using the image analysing system including an image input unit, an image analysis unit, etc., so as to promptly measure a dyed degree and evaluate the ripening degree of the fruit. CONSTITUTION: A lighting unit(30) irradiates light equally to a fruit sample(5). An image input unit(1) receives an image of the irradiated sample(5). An image analysis unit(10) connected with the image input unit(1) evaluates a ripening degree of the fruit sample(5) based on image data of the sample(5) inputted by the image input unit(1). A display unit(9) connected with an output of the image analysis unit(10) displays the evaluated ripening degree of the fruit sample(5). In the image analysis unit(10), an image analyzer(11) analyses a color degree of the image data according to pixel, to evaluate the number of all pixels and dyed pixels of the image. An image operator(13) converts the evaluated number as a starch index. And a processor(15) evaluates the ripening degree of the fruit through the converted starch index, for display.
Abstract translation: 目的：提供一种使用图像分析来评价果实成熟度的图像分析系统及其方法，以使用包括图像输入单元，图像分析单元和图像分析单元的图像分析系统，用KI / I2混合溶液染色包含在果肉中的淀粉， 以便及时测量果实的染色程度并评估果实的成熟程度。 构成：照明单元（30）均匀地向水果样品（5）照射光。 图像输入单元（1）接收照射的样本（5）的图像。 与图像输入单元（1）连接的图像分析单元（10）基于由图像输入单元（1）输入的样本（5）的图像数据来评估水果样本（5）的成熟程度。 与图像分析单元（10）的输出端连接的显示单元（9）显示水果样本（5）的评估成熟度。 在图像分析单元（10）中，图像分析器（11）根据像素分析图像数据的颜色程度，以评估图像的所有像素和染色像素的数量。 图像运算器（13）将评估的数字转换为淀粉指数。 处理器（15）通过转换后的淀粉指数评估水果的成熟程度，以显示。
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