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公开(公告)号：KR101205303B1
公开(公告)日：2012-11-27
申请号：KR1020100120001
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 보관시간 및 보관온도별 각 식품의 품질지수 정보가 저장된 식품별 품질지수 저장부; 냉장고에 보관되는 해당 식품정보를 검출하는 식품정보 검출부; 시간정보를 제공하는 타이머; 냉장고의 내부온도정보를 검출하여 제공하는 온도센서; 식품정보와 시간정보 및 내부온도정보가 매칭되어 저장된 식품별 보관 정보 저장부; 상기 식품정보 검출부, 상기 타이머 및 상기 온도센서에 의해 제공되는 정보를 매칭시켜 식품별 보관 정보 저장부에 저장하고, 식품의 신선도를 측정 시 상기 식품별 보관 정보 저장부에 저장된 해당 식품에 대한 식품정보, 내부온도정보 및 보관시간정보를 상기 식품별 품질지수 저장부에 저장된 식품별 품질지수에 대입하여 해당 식품정보의 신선도를 측정하는 식품별 신선도 측정부를 포함하며, 냉장고에 보관되는 식품을 냉장고의 내부 온도를 기준으로 일률적으로 적용하지 않고 각 식품별 특성을 반영하여 보관 기간과 온도에 따른 식품별 신선도 정보를 정확하게 제공해 줄 수 있다.
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公开(公告)号：KR1020120106140A
公开(公告)日：2012-09-26
申请号：KR1020110024040
申请日：2011-03-17
Applicant: 한국식품연구원
CPC classification number: A23G3/48 , A23G2200/14 , A23L19/03 , A23L19/10
Abstract: PURPOSE: A taro chips and a producing method thereof are provided to remove the astringent taste from taro to obtain the chips including abundant amount of edible fibers. CONSTITUTION: A producing method of taro chips comprises the following steps: blenching taro freeze-dried at 60-80 deg below zero using 80-90 deg C hot water for 2 minutes; sugar soaking the blenched taro at 5-15 minutes using a sugar solution; and hot-air drying the sugar soaked taro at 90-110 deg C for 2 hours. The sugar solution is oligosaccharide syrup.
Abstract translation: 目的：提供芋头碎片及其制造方法，以从芋头中除去涩味以获得含有大量食用纤维的碎片。 构成：芋头碎片的制备方法包括以下步骤：使用80-90℃的热水将芋头冷冻干燥60-80度，低于零度20分钟; 糖使用糖溶液浸泡5-15分钟的t;; 并在90-110摄氏度下将糖浸泡的芋头热风干燥2小时。 糖溶液是寡糖糖浆。
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公开(公告)号：KR1020120077611A
公开(公告)日：2012-07-10
申请号：KR1020100139639
申请日：2010-12-30
Applicant: 한국식품연구원
Abstract: PURPOSE: Fat-reducing powder and a producing method thereof are provided to coat rice powder and soybean hull to flour to obtain the fat-reducing powder. CONSTITUTION: A producing method of fat-reducing powder comprises the following steps: coating flour particles with 20-40% of rice powder; and additionally coating the flour particles with 1-10% of soybean hull. The average granularity of the rice powder is 1-10 micrometers. The coating processes are performed by using a hybridization system.
Abstract translation: 目的：提供减脂粉及其制造方法，将米粉和大豆皮涂于面粉中，得到减脂粉。 构成：减脂粉的制造方法包括以下步骤：用20-40％的米粉包衣面粉; 并另外用1-10％的大豆皮包覆面粉颗粒。 米粉的平均粒度为1-10微米。 包衣过程通过使用杂交系统进行。
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公开(公告)号：KR1020120076680A
公开(公告)日：2012-07-09
申请号：KR1020100127210
申请日：2010-12-13
Applicant: 한국식품연구원
Abstract: PURPOSE: An automatic import system and a method thereof which uses predictive harvest time information are provided to control predictive harvest time by supplying detected predictive harvest time to an RPC(Rice Processing Complex). CONSTITUTION: A predictive harvest time detector(110) detects predictive harvest time by measuring a color of crops. A portable terminal(120) stores the detected predictive harvest time from a position determination providing server. An automatic carrying management device(200) matches the measurement location information with cultivator ID information.
Abstract translation: 目的：提供使用预测收获时间信息的自动进口系统及其方法，以通过向RPC（Rice Processing Complex）提供检测到的预测收获时间来控制预测收获时间。 构成：预测收获时间检测器（110）通过测量作物的颜色来检测预测收获时间。 便携式终端（120）存储来自位置确定提供服务器的检测到的预测收集时间。 自动承载管理装置（200）将测量位置信息与耕作者ID信息相匹配。
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公开(公告)号：KR1020120076529A
公开(公告)日：2012-07-09
申请号：KR1020100120000
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: G06Q10/083 , G06K17/00 , G06Q10/04
Abstract: PURPOSE: A food quality monitoring method and a system thereof are provided to monitor the change of product quality and control the product quality and decide the price of a product according to the change of the product quality. CONSTITUTION: Based on sensed food information and an environment factor value and an environment factor sensing time value, a food quality monitoring server(120) measures the quality index per individual quality analysis item and the general quality index of current food. The food quality monitoring server sets up the price of the food. The food quality monitoring server transfers barcode information or quality information to a distribution company server(110).
Abstract translation: 目的：提供食品质量监测方法及其系统，以监测产品质量的变化，控制产品质量，并根据产品质量的变化决定产品的价格。 规定：食品质量监测服务器（120）根据感知到的食物信息和环境因子值和环境因素检测时间值，对每个品质分析项目的质量指标和当前食品的总体质量指标进行了度量。 食品质量监控服务器设置食品的价格。 食品质量监测服务器将条形码信息或质量信息传送到分发公司服务器（110）。
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Patent Agency Ranking
公开(公告)号：KR101153855B1
公开(公告)日：2012-06-18
申请号：KR1020110092381
申请日：2011-09-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A forced evaporation type-humidifier is provided to maintain an interior of a storage with a high humidity state and prevent dew condensation in the storage by supplying steam to the storage. CONSTITUTION: A forced evaporation type-humidifier comprises a housing(110), a water tank(120), a spraying unit(130), a blast fan(160), a humidification unit, and an eliminator(150). An exhaust port is formed on an upper part of the housing and an intake port is formed on a front side of the housing. The water tank is placed in a lower part of the 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 an injection nozzle and transfers air to the exhaust port of the housing. The humidification unit comprises a plurality of separated port formed on a surface of the body to flow water from the injection nozzle. The eliminator is placed between the blast fan and the injection nozzle and prevents water drops included in wet air from flying.
Abstract translation: 目的：提供强制蒸发型加湿器，以保持高湿度状态的储存器的内部，并通过向储存器供应蒸汽来防止储存中的结露。 构成：强制蒸发式加湿器包括壳体（110），水箱（120），喷射单元（130），鼓风扇（160），加湿单元和消除器（150）。 排气口形成在壳体的上部，并且进气口形成在壳体的前侧。 水箱放置在进气口的下部。 喷射单元包括位于进气口上部的喷嘴，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主体的表面上的多个分离端口，以从喷嘴喷射水。 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溅。
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公开(公告)号：KR1020110062318A
公开(公告)日：2011-06-10
申请号：KR1020090119007
申请日：2009-12-03
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for manufacturing herb wine containing Chrysanthemi sibirici Herba powder and Paeoniae Radix powder is provided to ensure excellent preference. CONSTITUTION: A method for manufacturing herb wine comprises: a step of dipping grains in the water at room temperature and removing water; a step of steaming for 20-40 minutes to prepare hard-boiled rice and cooling at room temperature; a step of adding nuruk and yeast and uniformly mixing; a step of adding purified water; a step of fermenting at 20-30°C for 1-3 days; a step of adding grains into a fermentation container and steaming; a step of adding 0.3-0.8%(w/w) herb mixture powder of Chrysanthemi sibirici Herba powder and Paeoniae Radix powder; a step of fermenting at 20-30°C for 10-20 days; and a step of filtering to remove solid materials.
Abstract translation: 目的：提供含有菊花菊苣粉和芍药粉的草药的制备方法，以确保优良的品质。 构成：生产草药的方法包括：在室温下将谷粒浸入水中并除去水的步骤; 蒸煮20-40分钟，准备煮熟的米饭并在室温下冷却; 加入培养和酵母并均匀混合的步骤; 加入纯净水的步骤; 在20-30℃下发酵1-3天的步骤; 将谷粒加入发酵容器并蒸煮的步骤; 加入菊苣菊苣粉和芍药粉0.3-0.8％（w / w）草药混合粉末; 在20-30℃下发酵10-20天的步骤; 以及过滤以去除固体材料的步骤。
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公开(公告)号：KR1020110061795A
公开(公告)日：2011-06-10
申请号：KR1020090118305
申请日：2009-12-02
Applicant: 한국식품연구원
IPC: C07H17/065 , C07H17/04 , A61K31/70 , A61P3/04
Abstract: PURPOSE: A method for purifying hesperidin isolated from citrus peel is provided to ensure excellent anti-obesity activity. CONSTITUTION: A method for purifying hesperidin isolated from citrus peel comprises: a step of preparing a crude extract from citrus peel using an organic solvent; a step of drying the crude extract and suspending with water; a step of cooling and filtering; a step of freeze-drying the solid to prepare crude hesperidin; a step of suspending the crude hesperidin in the water and dissolving by enhancing pH concentration; a step of reducing pH concentration for crystallizing the hesperidin. A composition for anti-obesity contains hesperidin as an active ingredient.
Abstract translation: 目的：提供从柑橘皮中分离出橙皮苷的纯化方法，以确保优异的抗肥胖活性。 构成：用于纯化从柑橘皮中分离的橙皮苷的方法包括：使用有机溶剂从柑橘皮制备粗提取物的步骤; 干燥粗提物并用水悬浮的步骤; 冷却和过滤的一个步骤; 冷冻干燥固体以制备粗橙皮苷的步骤; 将粗橙皮苷悬浮在水中并通过增加pH浓度溶解的步骤; 降低pH浓度以使橙皮苷结晶的步骤。 用于抗肥胖的组合物含有橙皮苷作为活性成分。
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公开(公告)号：KR100949605B1
公开(公告)日：2010-03-25
申请号：KR1020080023314
申请日：2008-03-13
Applicant: 무주군약초영농조합법인 , 한국식품연구원
Abstract: 본 발명은 오미자추출액을 이용한 가공품의 제조방법에 관한 것이다. 보다 상세하게는 오미자추출액을 이용하여 오미자음료 또는 오미자과립 제품을 제조하는 방법에 관한 것이다. 오미자를 분쇄하여 추출용기에 넣고 정제수를 가하여 열처리하는 단계와, 열처리된 오미자액을 여과하여 추출액을 제조한 후 냉동저장하는 단계로 구성된다. 냉동상태의 오미자추출액에 액상과당, 매실농축액, 사과농축액, 사과산, 트레할로오스, 정제수, 향료를 배합탱크에 넣고 용해시켜 여과한 후, 살균하여 충진하는 오미자음료 제조단계로 구성된다. 또한 오미자 추출액을 농축하여 오미자 농축액을 제조하는 단계와, 오미자농축액에 포도당, 사과산, 사과농축액, 자이리톨, 정제수에 천연색소를 첨가하여 완전히 용해시켜 고르게 혼합한 후, 향료를 첨가하여 다시 반죽하는 단계와, 반죽물을 과립화시켜 열풍건조기에서 건조시키는 단계와, 건조된 과립을 충진 및 포장하는 단계로 구성된다.
본 발명의 오미자추출액을 이용한 오미자음료와 오미자과립 제품은 기호성이 좋아 오미자 가공식품으로 제공되며, 오미자를 재배하는 농가에 소득증진의 기회를 제공할 것이다.
오미자, 음료, 과립, 오미자추출액, 오미자농축액
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