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公开(公告)号：KR1020130008327A
公开(公告)日：2013-01-22
申请号：KR1020110069018
申请日：2011-07-12
Applicant: 한국식품연구원
CPC classification number: B65B25/041 , B65B7/28 , B65B11/54 , B65B31/028 , B65B61/20 , B65B2220/18
Abstract: PURPOSE: A packing method for extending the distribution period of dried persimmons is provided to extend distribution period and to distribute dried persimmons in room temperature. CONSTITUTION: A packing method for extending the distribution period of dried persimmons is as follows. An antibacterial moisture absorption sheet is manufactured by sealing after moisture absorbent powder is inserted between papers on which natural antimicrobial substances are impregnated or coated. The antibacterial moisture absorption sheet encloses over 50% of each dried persimmon. One or more dried persimmons individually packed are put in a gas barrier container. After injecting nitrogen gas into the container, the container is sealed by a gas barrier film or cover.
Abstract translation: 目的：提供延长干柿子分布期的包装方式，延长分布期，并在室温下分配干柿子。 构成：延长干柿子分布期的包装方法如下。 在将吸湿性粉末插入其上浸渍或涂覆有天然抗菌物质的纸之间时，通过密封制造抗菌吸湿片。 抗菌吸湿片含有超过50％的干柿子。 将一个或多个单独包装的干柿子放入阻气容器中。 在将氮气注入容器之后，容器被阻气膜或盖子密封。
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公开(公告)号：KR1020120122377A
公开(公告)日：2012-11-07
申请号：KR1020110040480
申请日：2011-04-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A pre-processing method of melon for improving storage quality is provided to coat the rind of the melon or other kinds of Cucurbitaceae family plant fruits with liquid paraffin. CONSTITUTION: A pre-processing method of melon for improving storage quality comprises a step of coating the rind of the Cucurbitaceae family plant fruits with liquid paraffin having the kinematic viscosity of 3-75 CST. The storage period of the fruits is extended for 10-20 days. The liquid paraffin is diluted with 50-100 times the amount of water. [Reference numerals] (AA) Hardness; (BB) Storage period(days); (CC) Control order
Abstract translation: 目的：提供一种提高贮藏质量的瓜类预处理方法，用液体石蜡包裹瓜类或其他种类的葫芦科植物果实。 构成：用于改善贮藏质量的瓜类预处理方法包括用运动粘度为3-75CST的液体石蜡涂覆葫芦科家族植物果皮的步骤。 水果的储存期延长10-20天。 液体石蜡用水的50-100倍稀释。 （附图标记）（AA）硬度; （BB）储存期（天）; （CC）控制顺序
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公开(公告)号：KR1020120113066A
公开(公告)日：2012-10-12
申请号：KR1020110030773
申请日：2011-04-04
Applicant: 한국식품연구원
Abstract: PURPOSE: A cooking apparatus and a control method thereof are provided to obtain environment-friendly energy by re-using combustion air from the cooking apparatus. CONSTITUTION: A cooking apparatus comprises a filtering unit(150), a sensing unit(168), and a control unit(134). The filtering unit filters smell and fine particles contained in combustion air. The sensing unit generates information on the temperature of the combustion air. The control unit calculates the heat quantity of the combustion air on the basis of the information, and controls the quantity of the heat for heating a room.
Abstract translation: 目的：提供一种烹饪设备及其控制方法，通过重新使用来自烹饪设备的燃烧空气来获得环境友好的能量。 构成：烹饪设备包括过滤单元（150），感测单元（168）和控制单元（134）。 过滤单元过滤气味和燃烧空气中所含的细颗粒。 感测单元产生关于燃烧空气的温度的信息。 控制单元基于该信息计算燃烧空气的热量，并控制用于加热房间的热量。
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公开(公告)号：KR101180810B1
公开(公告)日：2012-09-07
申请号：KR1020100124486
申请日：2010-12-07
Applicant: 한국식품연구원 , 부산대학교 산학협력단
Abstract: 본 발명은 유통관리를 위한 실시간 검출 정보 관리 시스템 및 방법이 개시된다. 일 실시 예에서, RFID 리더기와 센서노드로부터 제공되는 외부 환경정보데이터가 저장되는 데이터베이스; 활성화 상태에서 외부 환경정보를 실시간으로 검출하여 메모리에 저장하되, 활성화 상태에서 RFID 리더기가 저장된 외부 환경정보데이터의 리딩을 시도하면 메모리에 저장된 외부 환경정보데이터를 RFID 리더기로 제공한 후 수면상태로 전환하고, 수면상태에서 RFID 리더기가 저장된 데이터의 리딩을 시도하면 활성화 상태로 전환하는 RFID 센서 태그; 저장고의 외부 환경정보데이터를 검출하여 제공하는 센서노드; 상기 RFID 센서 태그에 저장된 실시간 외부 환경정보데이터를 리딩하여 제공하는 RFID 리더기; 및 상기 RFID 센서 태그에 의해 검출된 외부 환경정보데이터가 상기 RFID 리더기를 통해 제공되면 상기 센서노드에 의해 제공되는 외부 환경정보데이터를 상기 RFID 리더기를 통해 제공되는 외부 환경정보데이터에 연속하여 상기 데이터베이스에 저장하는 데이터 관리부를 포함하는 것으로, RFID 센서 태그의 전원 관리가 가능할 뿐만 아니라 외부 환경정보를 검출할 수 있는 검출수단이 구비된 시스템과 연동되어 유통되는 식품의 환경정보를 연속적으로 검출하고 관리할 수 있는 것이다.
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公开(公告)号：KR1020120082616A
公开(公告)日：2012-07-24
申请号：KR1020110003993
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
Abstract: PURPOSE: A producing method of confectioneries containing green barley powder is provided to obtain sponge cake or cookies containing the green barley powder. CONSTITUTION: A producing method of confectioneries containing green barley powder comprises the following steps: preparing 100 parts of barley mixture including 90-9wt% of green barley powder by weight having the particle size of 300-400 meshes, and 1-10wt% of gluten; stirring 180-220 parts of eggs by weight, 80-120 parts of sugar by weight, 0.7-1.1 parts of salt by weight, and 15-18 parts of starch syrup by weight to obtain a mixture; whipping the mixture before adding 100 parts of barley mixture by weight, 1.4-1.7 parts of baking powder by weight, and 15-18 parts of refined rice wine by weight to obtain dough; and baking the dough in an oven preheated at 165-175 deg C on the upper side and 150-160 deg C on the lower side for 15-30 minutes.
Abstract translation: 目的：提供含有绿色大麦粉末的糖果的生产方法，以获得含有绿色大麦粉末的海绵饼或饼干。 构成：含有绿色大麦粉的糖果的制造方法包括以下步骤：制备100份大麦混合物，其中包括90-9重量％的具有300-400目的粒度的绿色大麦粉和1-10％的谷蛋白 ; 搅拌180-220份重量的蛋，80-120份重量糖，0.7-1.1份重量盐和15-18份淀粉糖浆，得到混合物; 在加入100份重量的大麦混合物，重量为1.4-1.7份重量的烘焙粉和15-18份精制米酒之前搅拌混合物以获得面团; 并将面团在上侧预热165-175℃，下侧150-160℃烘烤15-30分钟。
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Patent Agency Ranking
公开(公告)号：KR1020120082612A
公开(公告)日：2012-07-24
申请号：KR1020110003988
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
CPC classification number: A23L7/109 , A23L33/105 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A producing method of noodles containing green barley powder is provided to offer excellent nutrition and functionality of the noodles to users. CONSTITUTION: A producing method of noodles containing green barley powder comprises the following steps: mixing 100 parts of green barley powder by weight with 0.5-5 parts of salt by weight and 50-100 parts of purified water by weight, and kneading the mixture to obtain dough; and molding noodles using the dough. The green barley powder is obtained by adding 5-10 parts of gluten by weight and 1-5 parts of rubus coreanus mixture by weight to 100 parts of green barley powder by weight having the particle size of 400-550 meshes. The rubus coreanus mixture includes rubus coreanus powder and tangerine powder.
Abstract translation: 目的：提供含有绿色大麦粉的面条的生产方法，为用户提供优质的营养和面条功能。 构成：含有绿色大麦粉的面条的制造方法包括以下步骤：将100份重量的绿色大麦粉与0.5-5份重量的盐和50-100份纯净水混合，并将混合物混合至 取得面团 并使用面团成型面条。 通过将100重量份的面筋和1-5重量份的木薯粉混合物重量添加到100重量份的粒径为400-550目的绿色大麦粉末中，得到绿色大麦粉末。 芦荟混合物包括木薯粉和橘粉。
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公开(公告)号：KR1020120082611A
公开(公告)日：2012-07-24
申请号：KR1020110003987
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
Abstract: PURPOSE: A grain crushing apparatus capable of improving energy efficiency, and a grain powder producing apparatus using thereof are provided to micro-crushing grains regardless of the hardness without the abrasion and the breaking of the apparatus. CONSTITUTION: A grain crushing apparatus comprises the following: a casing including a grain inlet and a crushed material outlet on both sides of a grain crushing space; first and second impellers installed inside the crushing space in parallel; a first driving motor axis-combined to the first impeller for high-speed rotating the first impeller; a second riving motor axis-combined to the second impeller for high-speed rotating the second impeller to the opposite direction; a grain transfer feeder(10) automatically supplying grains; a grain grinder(20) crushing the grains; a dust collector(30) collecting dust from the grains; a suction blower providing suction force for transferring the crushed grains; and a recovery filter(50) separating air in a transfer pipe for collecting grain powder.
Abstract translation: 目的：能够提高能量效率的颗粒破碎装置和使用其的谷物粉末生成装置，而不管硬度如何，均不会磨损和破坏装置而被提供给微粉碎颗粒。 构成：颗粒破碎装置包括：在谷物破碎空间的两侧包括谷物入口和破碎物料出口的壳体; 第一和第二叶轮平行安装在破碎空间内; 第一驱动电机轴组合到第一叶轮，用于高速地旋转第一叶轮; 第二离合马达轴线组合到第二叶轮，用于将第二叶轮高速旋转到相反方向; 粮食输送机（10）自动供应谷物; 谷物研磨机（20）粉碎谷物; 集尘器（30），其从所述颗粒收集灰尘; 抽吸鼓风机，提供用于传送粉碎颗粒的吸力; 以及在用于收集谷物粉末的转移管中分离空气的回收过滤器（50）。
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公开(公告)号：KR1020120057187A
公开(公告)日：2012-06-05
申请号：KR1020100118820
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: B01D39/06 , A61L9/014 , A61L2209/14 , B01D46/0005 , B01D46/0028 , F24F6/00
Abstract: PURPOSE: A yellow soil filter and a humidifying apparatus including the same are provided to prevent the propagation of bacteria and to suppress the generation of decomposition based on sterilization by keeping high humidity based on the moisture containing characteristic of yellow soil. CONSTITUTION: A yellow soil filter and a humidifying apparatus including the same include a yellow soil ball(110) and a containing body. Moisture is absorbed or discharged according to the surrounding humidity of the ball-shaped yellow soil. The containing body includes a mesh-shaped net part(120) and a bottom part(130). The mesh of the net part is smaller than the mesh of the yellow soil ball. The bottom part is formed at the lower side of the net part. A plurality of yellow soil balls is contained in the containing body. The net part includes a first net(122) and a second net(124). The first net is arranged at the outer circumference of the net part. The second net is arranged at the inner circumference of the net part. The yellow soil balls are arranged in a space between the first net and the second net.
Abstract translation: 目的：提供一种黄土滤器和包括该黄土滤器的加湿装置，以防止细菌的繁殖，并且通过基于黄土的含水特性保持高湿度来抑制基于灭菌的分解产生。 构成：黄土滤器和包括其的加湿装置包括黄土球（110）和容纳体。 水分根据球形黄土的周围湿度吸收或排出。 容纳体包括网状网部（120）和底部（130）。 网部的网格小于黄土球的网格。 底部形成在网部的下侧。 多个黄色球体容纳在容纳体中。 网部分包括第一网（122）和第二网（124）。 第一网布置在网部的外周。 第二网布置在网部的内周。 黄土球布置在第一网和第二网之间的空间中。
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公开(公告)号：KR1020120006350A
公开(公告)日：2012-01-18
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23F3/166 , A23L3/16 , A23L23/00 , A23L29/065
Abstract: PURPOSE: A producing method of fermented ginger capable of making sauce or tea is provided to improve the flavor of the ginger by reducing the unique spicy taste of fresh ginger. CONSTITUTION: A producing method of fermented ginger comprises the following steps: washing and peeling fresh ginger, and grinding the ginger into 10-30 meshes before sterilizing at 60-70 deg C for 10-30 minutes; and injecting lactic acid bacteria to the sterilized ginger, and fermenting the mixture at 30-37 deg C for 1-6 days. The lactic acid bacteria is selected from lactobacillus plantarum, lactobacillus brevis, or leuconostoc menteroides.
Abstract translation: 目的：提供能制作调味酱或茶的发酵姜的生产方法，通过减少新鲜姜的独特辣味来提高姜的风味。 构成：发酵姜的生产方法包括以下步骤：洗涤和剥离新鲜的姜，并在60-70℃灭菌10-30分钟之前将姜研磨成10-30目; 并将乳酸菌注射到灭菌的姜中，并将混合物在30-37℃下发酵1-6天。 乳酸菌选自植物乳杆菌，短乳杆菌或明串珠菌。
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公开(公告)号：KR1020110105029A
公开(公告)日：2011-09-26
申请号：KR1020100024033
申请日：2010-03-18
Abstract: 청미래덩굴잎 세척방법이 개시된다. 상기 청미래덩굴잎 세척방법은 세척액에 생성되는 공기방울 및 마이크로버블에 의하여 청미래덩굴잎이 세척되므로, 청미래덩굴잎에 쌓인 생물학적 및 화학적 위해 물질이 완전히 제거된다.
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