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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：KR101231686B1
公开(公告)日：2013-02-08
申请号：KR1020100086070
申请日：2010-09-02
Applicant: 한국식품연구원 , 농업회사법인 원스베리 주식회사
Abstract: 본 발명은 딸기를 포함하는 전두부의 제조방법에 관한 것으로서 보다 상세하게는 본 발명은 전두부의 제조방법에 있어서, 정제수에 대두 분말과 소포제를 넣고 교반한 후 증숙하여 얻은 두유액에 응고제와 딸기를 첨가하고 성형한 다음 냉각 및 살균하는 단계를 포함하는 딸기를 포함하는 전두부의 제조방법 및 이러한 방법에 의해 제조한 딸기를 포함하는 전두부에 관한 것이다.
본 발명에 의해 제조한 딸기를 포함하는 전두부는 전두부 제조시 딸기를 첨가하여 사용하기 때문에 딸기의 새로운 소비처를 제공할 수 있어 전두부를 제조하는 재료인 콩을 재배하는 농가 및 지역사회 뿐만 아니라 딸기를 재배하는 농가 및 지역사회의 경제적 이익 향상에도 기여할 수 있어 산업상 이용가능성이 있다.-
公开(公告)号：KR101219674B1
公开(公告)日：2013-01-08
申请号：KR1020090057260
申请日：2009-06-25
Applicant: 한국식품연구원
Abstract: 또한, 압축공기분사부에냉각유닛을더 포함하여압축공기는분사되기전에냉각되므로, 밥이압축공기에의해스캐터링되면서동시에냉각된다. 따라서, 다음공정인동결공정에서미리예냉된밥을동결시키게되므로밥의동결시간을줄일수 있고, 밥의온도와동결공정의냉동기의온도차가적게됨으로써열역학 2법칙에따라열전달효율이향상되어동결효율을향상시킬수 있으며, 냉동밥제조공정에서비용을줄이는효과를갖는다.
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公开(公告)号：KR1020120121383A
公开(公告)日：2012-11-05
申请号：KR1020120113173
申请日：2012-10-11
Applicant: 한국식품연구원
CPC classification number: Y02P90/30 , G06Q50/10 , G06K9/00496 , G06K9/183 , G06Q10/087 , G06Q30/012
Abstract: PURPOSE: A food quality monitoring method and a system thereof are provided to sense environment changes generated by transportation or sale of food in real time by using a sensor tag, thereby evaluating quality information of the food in real time. CONSTITUTION: A sensor tag reader(111) receives an environment factor value which a sensor tag senses, time sensing an environment factor, and food information from the sensor tag. The sensor tag reader delivers the received information to a distribution company server(110). The distribution company server receives the information. The distribution company server delivers the received information to a food quality monitoring server(120). [Reference numerals] (100) Food information reading unit; (110) Distribution company server; (111) Sensor tag reader; (112) Matching base information DB; (113) Food information sensor tag matching unit; (114) Storing unit; (120) Food quality monitoring server; (121) Product information DB; (200) Movable sensor tag; (250) Fixed sale sensor tag
Abstract translation: 目的：提供食品质量监测方法及其系统，通过使用传感器标签来实时感测食品的运输或销售产生的环境变化，从而实时评价食品的质量信息。 构成：传感器标签读取器（111）接收传感器标签感测的环境因子值，时间感测环境因子和来自传感器标签的食物信息。 传感器标签读取器将接收到的信息传送到分发公司服务器（110）。 分销公司服务器接收信息。 分发公司服务器将接收到的信息提供给食品质量监控服务器（120）。 （附图标记）（100）食物信息读取单元; （110）分销公司服务器; （111）传感器标签读卡器; （112）匹配基础信息DB; （113）食品信息传感器标签匹配单元; （114）存储单元; （120）食品质量监控服务器; （121）产品信息DB; （200）可移动传感器标签; （250）固定销售传感器标签
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公开(公告)号：KR101192671B1
公开(公告)日：2012-10-19
申请号：KR1020100024033
申请日：2010-03-18
Abstract: 청미래덩굴잎 세척장치가 개시된다. 상기 청미래덩굴잎 세척장치는 세척액에 생성되는 공기방울 및 마이크로버블에 의하여 청미래덩굴잎이 세척되므로, 청미래덩굴잎에 쌓인 생물학적 및 화학적 위해 물질이 완전히 제거된다.
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Patent Agency Ranking
公开(公告)号：KR1020120082613A
公开(公告)日：2012-07-24
申请号：KR1020110003990
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
CPC classification number: A23L7/10 , A23L33/105
Abstract: PURPOSE: A producing method of rice cake containing green barley powder is provided to offer excellent nutrition and functionality of the green barley powder to users. CONSTITUTION: A producing method of rice cake containing green barley powder comprises the following steps: mixing 100 parts of green barley powder by weight having the particle size of 200-300 meshes with 50-100 parts of purified water by weight, and kneading the mixture; adding 1-10 parts of functional ingredient by weight into the mixture; and steaming the mixture to obtain the rice cake. The functional ingredient is selected from geranii herba powder, sesame leaf powder, noni powder, and pepper leaf powder.
Abstract translation: 目的：提供含有绿色大麦粉的米糕的生产方法，为用户提供优质的营养和绿色大麦粉的功能。 构成：含有绿色大麦粉的米糕的制造方法包括以下步骤：将100份粒径为200-300目的绿色大麦粉末与50-100份纯净水重量混合，并将混合物 ; 在混合物中加入1-10份重量的功能成分; 并蒸发混合物以获得米饼。 功能成分选自草药粉，芝麻粉，非粉，胡椒叶粉。
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公开(公告)号：KR1020120068565A
公开(公告)日：2012-06-27
申请号：KR1020100130242
申请日：2010-12-17
Applicant: 한국식품연구원 , 농업회사법인 원스베리 주식회사
CPC classification number: A23L21/12 , A23L19/00 , A23V2002/00 , A23V2250/032 , A23V2250/5072
Abstract: PURPOSE: Strawberry jam having the original shape of strawberries, and a producing method thereof are provided to preserve the strawberries in sugar for more than one week for maintaining the original shape of the strawberries. CONSTITUTION: A producing method of strawberry jam having the original shape of strawberries comprises the following steps: mixing the strawberries with 20-80% sugar having for the total weight of the strawberries for sugar-soaking at 0-15 deg C for more than a week; separating the sugar-soaked strawberries and strawberry liquid; heating the strawberry liquid after adding citric acid, sodium citrate, pectin, and xylitol, and inserting the sugar-soaked strawberries; and heating the mixture.
Abstract translation: 目的：提供原始草莓形状的草莓果酱及其生产方法，以保持草莓的糖多于一周，以保持草莓的原始形状。 构成：具有草莓原始形状的草莓果酱的生产方法包括以下步骤：将草莓与20-80％的草糖混合，用于在0-15摄氏度下进行糖浸，超过一 周; 分离糖浸草莓和草莓液; 加入柠檬酸，柠檬酸钠，果胶和木糖醇后加热草莓液，并加入含糖的草莓; 并加热混合物。
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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：KR101153858B1
公开(公告)日：2012-06-18
申请号：KR1020110140066
申请日：2011-12-22
Applicant: 한국식품연구원
Abstract: PURPOSE: A forced humidifier for air conditioning is provided to prevent dew condensations by controlling humidification based on a state of gas, which might be heated or cooled. CONSTITUTION: A forced humidifier for air conditioning comprises a housing(110), a water tank(120), a spraying unit(130), a blast fan(170), a humidification unit(200), an eliminator(150), and an heat exchanger(160). An exhaust port is formed on an upper part of the housing and an intake port is formed on a front side. The water tank is placed under an intake port. The spraying unit comprises an injection nozzle placed in the upper part of the intake port, a pump and a transfer pipe. The blast fan is placed on a top of the injection nozzle and transfers air to the exhaust port of the housing. The humidification unit comprises a plurality of separated holes formed on a surface of the housing, which is formed for water to flow from the injection nozzle. The eliminator is placed between the blast fan and the injection nozzle and prevents water drops included in wet air form flying. The heat exchanger is installed in the intake port and fluids flow in the intake port. A partition wall, which separates the humidification unit from the heat exchanger is formed for the water passing through the humidification unit not to flow into the heat exchanger.
Abstract translation: 目的：提供一种用于空调的强制加湿器，以通过基于可能被加热或冷却的气体的状态控制加湿来防止结露。 构成：用于空调的强制加湿器包括壳体（110），水箱（120），喷射单元（130），鼓风扇（170），加湿单元（200），消除器（150）和 热交换器（160）。 排气口形成在壳体的上部，并且进气口形成在前侧。 水箱位于进气口下方。 喷射单元包括放置在进气口上部的喷嘴，泵和输送管。 鼓风机放置在喷嘴的顶部，并将空气传送到壳体的排气口。 加湿单元包括形成在壳体的表面上的多个分离的孔，其形成用于水从注射喷嘴流出。 除气器放置在鼓风机和喷嘴之间，防止湿气中包含的水滴飞行。 热交换器安装在进气口中，流体在进气口中流动。 形成将加湿单元与热交换器分隔开的分隔壁，用于通过加湿单元的水不流入热交换器。
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公开(公告)号：KR1020120057940A
公开(公告)日：2012-06-07
申请号：KR1020100119510
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: Y02P70/405
Abstract: PURPOSE: A low-energy type drying method using waste heat is provided to operate constant-rate drying and falling-rate drying functions according to object by using a temperature sensor and a humidity sensor. CONSTITUTION: A low-energy type drying method using waste heat is as follows. A dry object is fixed in a drying chamber(102). The kind and weight information of the dry object is input. A drying type is selected. The heat, cold air, and dehumidified hot air are supplied to the drying chamber selectively.
Abstract translation: 目的：提供一种使用废热的低能量干燥方法，通过使用温度传感器和湿度传感器，根据物体进行恒速干燥和降落干燥功能。 构成：使用废热的低能量干燥方法如下。 干燥物体固定在干燥室（102）中。 输入干燥物体的种类和重量信息。 选择干燥类型。 选择性地将热，冷空气和除湿的热空气供应到干燥室。
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