公开(公告)号：KR100381912B1

公开(公告)日：2003-04-26

申请号：KR1020000052791

申请日：2000-09-06

Applicant: 한국식품연구원

Inventor： 박완수 ,  구영조 ,  김영진 ,  구경형 ,  홍석인 ,  이명기

IPC: A23B7/10

Abstract: PURPOSE: A microorganism formulation containing garlic juice as a cryoprotective reagent as well as lactic acid bacteria is provided which is suitable for manufacture of Kimchi because it does not exert on Kimchi quality during production thereof and improves preservation stability. CONSTITUTION: The microorganism formulation contains at least one acid sensitive variant selected from Lactobacillus plantarum KFRI 813-20(KFCC 11205), Lactobacillus mesenteroides sub. mesenteroides KFRI 819, Lactobacillus maltaromicus KFRI 235. The lactic acid bacteria is mixed with garlic juice as a cryoprotective reagent. The Kimchi composition is prepared by addition of the microorganism to general Kimchi and fermentation.

Abstract translation: 目的：提供了一种含有大蒜汁作为冷冻保护剂以及乳酸菌的微生物制剂，因为它在生产期间不会对泡菜质量产生影响，并且提高了保存稳定性，所以适用于制造泡菜。 构成：微生物制剂含有至少一种选自植物乳杆菌KFRI 813-20（KFCC 11205），肠杆菌乳酸亚种（Lactobacillus mesenteroides sub。）的酸敏感变体。 mesenteroides KFRI 819，Lactobacillus maltaromicus KFRI 235。乳酸菌与大蒜汁混合作为冷冻保护试剂。 泡菜组合物通过将微生物加入普通泡菜和发酵制备。

公开(公告)号：KR1020000026706A

公开(公告)日：2000-05-15

申请号：KR1019980044364

申请日：1998-10-22

Applicant: 한국식품연구원

Inventor： 박동준 ,  구경형 ,  곽창근 ,  이부용 ,  홍석인 ,  전향숙

IPC: A23F3/00

Abstract: PURPOSE: A method for getting powdery green tea soluble in cold water is provided, which is obtained by pulverizing leaves of green tea and adding dispersion assistant, thus it can be taken without stirring. CONSTITUTION: The preparation method for powdery green tea soluble in cold water comprises the following steps of: (1) pulverizing dried leaves, having under 3 wt.% water content based on the total weight of green tea, to have powder size of 1-70 micrometer by using mill 5,000-15,000rpm of cut off wheel speed(COWS): removing powdery green tea over 10 micrometer in diameter: adding water or green tea extract by binder and mixture green tea powder having water content of 7.5 -20.0 wt.%: having material of dispersion assistance, powder green tea, in a ratio of 1: 0.25 -3.0w/w: drying water content of 4% or less, and having particle size of 20-140 micrometer.

Abstract translation: 目的：提供可溶于冷水的粉状绿茶的方法，该方法是通过粉碎绿茶叶并加入分散助剂而获得的，因此可以在不搅拌的情况下进行。 构成：可溶于冷水的粉状绿茶的制备方法包括以下步骤：（1）粉碎干燥的叶子，其含量基于绿茶的总重量低于3重量％，具有1- 使用磨机5,000-15,000rpm的切割轮速度（COWS）70微米：除去10微米直径的粉状绿茶：通过粘合剂加入水或绿茶提取物，水含量为7.5-20.0重量％的混合绿茶粉末。 ％：具有分散辅助材料，粉绿茶，比例为1:0.25-3.0w / w：干燥水含量为4％以下，粒径为20-140微米。

公开(公告)号：KR100106759B1

公开(公告)日：1996-10-28

申请号：KR1019930019773

申请日：1993-09-25

Applicant: 한국식품연구원

Inventor： 목철균 ,  박동춘 ,  정강현 ,  구경형

IPC: A23G1/06

公开(公告)号：KR1019950016545A

公开(公告)日：1995-07-20

申请号：KR1019930028335

申请日：1993-12-18

Applicant: 한국식품연구원

Inventor： 목철균 ,  박동준 ,  구경형 ,  김승호

IPC: A23G3/00

Abstract: 본 발명은 미과(쌀과자)의 개선된 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 초미세 쌀분말 또는 고전분질분획을 이용하여 물성이 개선된 미과(쌀파자)를 제조하는 방법에 관한 것이다. 본 발명의 초미세분쇄 및 기류분급기법으로 제조한 미과용 쌀분말은 미과제조시 원료 쌀가루의 입도 및 조성분의 변화로 미과제조공정중 반죽의 물성변화는 물론, 제품의 특성에는 변화를 주어 팽화율이 중진 되고 부드러운 미과를 제조할 수 있다.