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公开(公告)号：KR101249070B1
公开(公告)日：2013-04-01
申请号：KR1020110024040
申请日：2011-03-17
Applicant: 한국식품연구원
Abstract: 본 발명은 토란과자 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 동결건조된 토란을 블랜칭 처리하는 단계; 블랜칭 처리된 토란을 당침하는 단계를 포함하는 아린 맛이 제거된 토란과자의 제조 방법에 관한 것이다. 본 발명에 의한 토란과자는 토란의 아린 맛이 나지 않으며 색, 맛 및 바삭함 등이 뛰어나다.
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公开(公告)号：KR101226105B1
公开(公告)日：2013-01-24
申请号：KR1020110076857
申请日：2011-08-02
Applicant: 한국식품연구원
CPC classification number: G06Q10/06395 , G01K17/10 , G06K7/10405
Abstract: PURPOSE: A sensor tag and a product quality management system using the same are provided to manage product quality through temperature and a heat flux by measuring the temperature and the heat flux with a heat-flux meter. CONSTITUTION: A heat-flux sensor(202) is attached to a product or a packing container. The heat-flux sensor measures thermoelectromotive force and temperature corresponding to a heat flux. A storage unit(206) stores the measured thermoelectromotive force and temperature. A communication unit(208) transmits the stored thermoelectromotive force and temperature or the measured thermoelectromotive force and temperature and an identifier of the product to the outside. The transmitted thermoelectromotive force and temperature are discarded. [Reference numerals] (200) Control unit; (202) Heat-flux sensor; (206) Storage unit; (208) Communication unit
Abstract translation: 目的：提供传感器标签和使用其的产品质量管理系统，通过使用热通量计测量温度和热通量，通过温度和热通量来管理产品质量。 构成：将热通量传感器（202）附接到产品或包装容器。 热通量传感器测量对应于热通量的热电动势和温度。 存储单元（206）存储所测量的热电动势和温度。 通信单元（208）将存储的热电动势和温度或测量的热电动势和温度以及产品的标识符传送到外部。 传输的热电动势和温度被丢弃。 （附图标记）（200）控制单元; （202）热通量传感器; （206）存储单元; （208）通信单元
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163.发明公开
公开(公告)号：KR1020130006127A
公开(公告)日：2013-01-16
申请号：KR1020110067982
申请日：2011-07-08
Applicant: 한국식품연구원
CPC classification number: A23L19/10 , A23C20/025 , A23V2002/00 , A23V2250/2124
Abstract: PURPOSE: A method of manufacturing curd products in tofu shape is provided to manufacture hemp seed curd without adding a coagulating agent or an antifoaming agent. CONSTITUTION: Hemp seed is crushed with addition of water. The crushed hemp seed is heated to 75-95deg.C, coagulated and compressed. The amount of added water is twice based on the weight of peeled hemp seed. The crushed hemp seed is heated to 85deg.C and coagulated. The paste is heated at 85-90deg.C for 35-45 minutes. The paste is heated to 75-85deg.C and left for 25-40 minutes to be coagulated. [Reference numerals] (AA) Water immersion(peeled hemp seed); (BB) Water addition(x2); (CC) Water addition(x2.5); (DD) Water addition(x3); (EE) Crushing(mixing for 3 minutes); (FF) Filtering(non-woven fabric); (GG) Hemp seed paste; (HH) Filling a container; (II) Shaping(85°C, 50 minutes); (JJ) Coagulating(cooling at 10°C); (KK) Whole soybean curd of the hemp seed
Abstract translation: 目的：提供豆腐形式的凝乳产品的制造方法，不加入凝结剂或消泡剂来制造大豆种子凝乳。 构成：大麻种子用水加以压碎。 将破碎的大麻种子加热至75-95℃，凝结并压缩。 加入的水的量是剥离大麻种子重量的两倍。 将破碎的大麻种子加热至85℃并凝结。 将糊状物在85-90℃加热35-45分钟。 将糊状物加热至75-85℃，并静置25-40分钟使其凝结。 （AA）水浸（去皮大麻籽）; （BB）加水（x2）; （CC）加水量（x2.5）; （DD）加水（x3）; （EE）破碎（混合3分钟）; （FF）过滤（无纺布）; （GG）大麻籽浆; （HH）装满容器; （II）成型（85℃，50分钟）; （JJ）凝结（10℃冷却） （KK）大豆种子的大豆凝乳
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公开(公告)号：KR1020120123009A
公开(公告)日：2012-11-07
申请号：KR1020120120519
申请日：2012-10-29
Applicant: 한국식품연구원
IPC: A61K31/702 , A61K31/7048 , A61K31/70 , A61P1/16
CPC classification number: A61K31/7048 , A23L29/035 , Y10S514/893
Abstract: PURPOSE: A composition containing flavonoid for preventing alcoholic liver diseases is provided to reduce a bitter taste and to produce a pharmaceutical composition and a food composition. CONSTITUTION: A pharmaceutical composition for preventing and treating alcoholic liver diseases contains flavonoid-hyrolyzed flavonoid derivatives. The flavonoid derivative is hesperetin-7-O-glucoside, naringenin-7-O-glucoside, or a mixture thereof. Flavonoid includes heperidin, hesperetin, naringin, or naringenin. The mass ratio of the hesperetin-7-O-glucoside and naringenin-7-O-glucoside is 4:1. A food composition for preventing and treating alcoholic liver diseases contains the flavonoid-hydrolyzed flavonoid derivative.
Abstract translation: 目的：提供含有黄酮类预防酒精性肝病的组合物，以减少苦味，并制备药物组合物和食物组合物。 构成：用于预防和治疗酒精性肝病的药物组合物含有黄酮类化合物类黄酮衍生物。 类黄酮衍生物是橙皮素-7-O-葡萄糖苷，柚皮素-7-O-葡萄糖苷或其混合物。 类黄酮包括黄连蛋白，橙皮素，柚皮苷或柚皮素。 橙皮苷-7-O-葡萄糖苷和柚皮素-7-O-葡萄糖苷的质量比为4:1。 用于预防和治疗酒精性肝病的食物组合物含有类黄酮水解的类黄酮衍生物。
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公开(公告)号：KR1020120122709A
公开(公告)日：2012-11-07
申请号：KR1020110041035
申请日：2011-04-29
Applicant: 한국식품연구원 , 경기대학교 산학협력단
IPC: A61K36/888 , A61P35/00 , A23L33/00
CPC classification number: A61K36/888 , A23V2200/324 , Y10S514/885
Abstract: PURPOSE: A pharmaceutical composition and a health functional food containing taro extract for enhancing immune system are provided to be used as a therapeutic agent for anticancer and anti-metastasis. CONSTITUTION: A pharmaceutical composition for enhancing immune system contains polymer saccharides of chemical formula 1 as an active ingredient. A health functional food for enhancing immune system contains the polymer saccharides as an active ingredient. A pharmaceutical composition for anti-metastasis contains the polymer polysaccharides of chemical formula 1 as an active ingredient. A pharmaceutical composition for enhancing immune system contains taro exract as an active ingredient. The taro extract contains galactose and mannose. A health functional food for enhancing immune system contains the taro extract as an active ingredient.
Abstract translation: 目的：提供用于增强免疫系统的药物组合物和含芋头提取物的保健功能食品，用作抗癌和抗转移的治疗剂。 构成：用于增强免疫系统的药物组合物含有化学式1的聚合物糖作为活性成分。 用于增强免疫系统的健康功能食品含有聚合物糖作为活性成分。 用于抗转移的药物组合物含有化学式1的聚合物多糖作为活性成分。 用于增强免疫系统的药物组合物含有芋头作为活性成分。 芋头提取物含有半乳糖和甘露糖。 用于增强免疫系统的保健功能食品含有芋头提取物作为活性成分。
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Patent Agency Ranking
公开(公告)号：KR1020120111302A
公开(公告)日：2012-10-10
申请号：KR1020110029713
申请日：2011-03-31
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23G3/48 , A23G3/54 , A23L5/11 , A23L19/05
Abstract: PURPOSE: Decompress-fried sweet potato snacks, and a producing method thereof are provided to steam-processing and sugar-soaking the sweet potato snacks for minimizing the loss of antocyanine. CONSTITUTION: A producing method of decompress-fried sweet potato snacks comprises the following steps: steaming purple sweet potato using 80-150 deg C steam for 1-15 minutes; soaking the steamed purple sweet potato for 3-50 minutes in the vacuum pressure of 400-760mmHg; freezing the sugar-soaked purple sweet potato; and deep-frying the frozen purple sweet potato in the vacuum pressure of 110-190mmHg.
Abstract translation: 目的：提供减压油炸的红薯小吃及其生产方法，用于蒸汽加工和糖浆浸渍甘薯小吃，以最大限度地减少脱色素的损失。 构成：减压油炸甘薯小吃的生产方法包括以下步骤：将紫甘薯用80-150℃蒸汽蒸煮1-15分钟; 在400-760mmHg的真空压力下浸泡蒸紫红薯3-50分钟; 冷冻含糖的紫色甘薯; 并在110-190mmHg的真空压力下煎炸冷冻的紫薯。
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公开(公告)号：KR1020120103217A
公开(公告)日：2012-09-19
申请号：KR1020110021362
申请日：2011-03-10
Applicant: 한국식품연구원
Abstract: PURPOSE: A food composition containing taro, and a producing method thereof are provided to form flakes containing taro contents for enabling users to eat as a meal for weight loss. CONSTITUTION: A food composition contains 40-50 parts of taro by weight, 40-50 parts of potato by weight, 4-6 parts of malto-dextrin by weight, 0.1-2 parts of whey by weight, and 0.1-1 part of emulsifier by weight. A taro flavored food is produced by mixing 90-91 parts of food composition by weight, 1.5-2.5 parts of salt by weight, 3.5-4.5 parts of sugar by weight. 1.5-2.5 parts of butter powder by weight, 0.5-1.5 parts of cream powder by weight, and 0.01-0.03 parts of black pepper powder by weight.
Abstract translation: 目的：提供含有芋头的食品组合物及其制造方法，以形成含有芋头含量的薄片，以使用户能够作为减肥餐。 构成：食物组合物含有40-50重量份的芋头，40-50重量份的马铃薯，4-6重量份的麦芽糊精，0.1-2重量份的乳清和0.1-1重量份的乳清。 乳化剂重量。 通过将90-91份重量的食物组合物，1.5-2.5重量份的盐，3.5-4.5重量份的糖混合制成芋头味的食物。 1.5-2.5份黄油粉，重量为0.5-1.5份，粉末重量为0.01-0.03份。
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公开(公告)号：KR1020120067837A
公开(公告)日：2012-06-26
申请号：KR1020100129454
申请日：2010-12-16
CPC classification number: A23L27/10 , A23L5/10 , A23P10/20 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A producing method of sesame leaf spices and seasonings is provided to improve the storage property of useful nutrients contained in sesame leaves. CONSTITUTION: A producing method of sesame leaf spices and seasonings comprises the following steps comprises the following steps: washing and cutting sesame leaves to obtain sesame leaf slices; parboiling the sesame leaf slices for 60 seconds at 80-90 deg C, and dehydrating; roasting the dehydrated sesame leaf slices at 180-240 deg C for 20 minutes; hot-air drying the roasted sesame leaf slices at 50 deg C to obtain the sesame leaf spices; dipping the sesame leaf spices in seasoning liquid; and hot-air drying and crushing the mixture at 50 deg C to obtain powder.
Abstract translation: 目的：提供芝麻叶香料和调味料的生产方法，以改善芝麻叶中有用营养物质的储存性能。 构成：芝麻叶香料和调味料的生产方法包括以下步骤：洗涤和切割芝麻叶以获得芝麻叶片; 在80-90℃下将芝麻片切片60秒，并脱水; 在180-240摄氏度烘烤脱水芝麻叶片20分钟; 在50摄氏度热风烘干芝麻叶片，获得芝麻叶香料; 将芝麻叶香料浸泡在调味液中; 并在50℃下热风干燥并粉碎该混合物以获得粉末。
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公开(公告)号：KR1020120041358A
公开(公告)日：2012-05-02
申请号：KR1020100102773
申请日：2010-10-21
Applicant: 한국식품연구원
Abstract: PURPOSE: Seed peeling method and apparatus are provided to enable users to cleanly peel the seeds without damaging the contents inside the seeds. CONSTITUTION: A peeling apparatus for seeds comprises the following: upper and lower millstones(121, 123) for forming an inclined grinding space; a seed inlet(104) formed on the center of the upper millstone for inserting the seeds into the grinding space; and a rotating member(140) rotating one of the millstones. The skin of the seeds inside the grinding space is ground by rotating one of the millstones using a grinding passage forming an arc shape of increasing diameter inside the grinding space.
Abstract translation: 目的：提供种子剥皮方法和设备，使用户能够干净地剥离种子而不损害种子内的物质。 构成：用于种子的剥皮装置包括：用于形成倾斜研磨空间的上和下磨石（121,123）; 形成在上磨石中心的种子入口（104），用于将种子插入研磨空间; 以及旋转所述磨石之一的旋转构件（140）。 研磨空间内的种子的皮肤通过使用在研磨空间内形成直径增大的弧形的研磨通道旋转一个磨石来研磨。
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公开(公告)号：KR101020369B1
公开(公告)日：2011-03-08
申请号：KR1020080095898
申请日：2008-09-30
Applicant: 한국식품연구원 , 주식회사 메디트론바이오
Abstract: 본 발명은 감자 슬라이스에 펙티나제를 처리한 다음, 마이크로웨이브로 처리하는 공정을 포함하는 무지방 감자스낵의 제조방법 및 상기 방법으로 제조된 무지방 감자스낵에 관한 것이다. 본 발명의 무지방 감자스낵의 제조방법은 (i) 감자를 가로방향으로 분절하여 슬라이스화하는 공정; (ii) 상기 감자 슬라이스에 펙티나제를 pH 4.5 내지 5.5의 조건하에서 5 내지 20ppm의 농도로 5 내지 15분간 처리하는 공정; 및, (iii) 펙티나제로 처리된 감자 슬라이스를 2450MHz의 주파수 및 700 내지 900W의 전력조건으로 마이크로웨이브를 3 내지 5분간 처리하는 공정을 포함한다. 본 발명의 무지방 감자스낵의 제조방법을 이용하면 종래의 제품과 동등한 정도의 기호성을 나타내면서도 지방을 포함하지 않는 제품을 제조할 수 있으므로, 저지방을 요구하는 소비자의 요구에 부응하는 새로운 제품의 개발에 널리 활용될 수 있을 것이다.
감자스낵, 무지방, 마이크로웨이브, 펙티나제
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