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公开(公告)号：KR200476012Y1
公开(公告)日：2015-01-20
申请号：KR2020130004233
申请日：2013-05-27
Applicant: 대한민국(농촌진흥청장)
Abstract: 본고안은행거형찜기에관한것으로, 보다구체적으로음식물의습증기접촉면적을최대화하기위해찜기내부에음식물을걸기위한행거가구비된찜기에관한것이다. 본고안에따르면, 음식물을찌기위하여끓는물 속에담구거나채반의상부에올려놓는종래방식을취하지않고, 행거방식을채택함으로써음식물을찌는동안음식물전체에습증기를효과적으로접촉시킬수 있어조리시간을단축시키고, 음식물에포함된영양분의손실을최소화할수 있다. 또한, 용기내부에구비된채반으로부터음식물을일정거리이상이격시킴으로써가열된채반에의한음식물의형상변화를감소시킬수 있으며, 음식물로부터발생하는응축수가음식물에직접닿지않고효과적으로찜기의하부로배출될수 있도록한다.
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公开(公告)号：KR101413091B1
公开(公告)日：2014-07-14
申请号：KR1020120140105
申请日：2012-12-05
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 자외선 살균 우유의 제조방법에 관한 것으로, 보다 구체적으로 착유된 우유에 항산화제를 첨가하고, 자외선을 조사하여 살균하는 방법에 관한 것이다. 본 발명에 따른 자외선 우유 살균 제조방법은 단백질을 포함하는 영양 성분의 변성을 최소로하며, 우유의 살균 처리에 필요한 에너지를 절감하고, 살균된 우유의 기호성을 유지할 수 있다.
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公开(公告)号：KR101368983B1
公开(公告)日：2014-03-03
申请号：KR1020120016179
申请日：2012-02-17
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 훈제오리고기용 조성물 및 이를 이용한 훈제오리의 제조방법에 관한 것으로서, 보다 상세하게는 발색제인 아질산염 등의 색소물질을 사용하지 않고 훈제오리고기의 발색 및 풍미의 증진을 위한 조성물 및 이를 이용한 제조방법에 관한 것이다. 본 발명에 따르면, 훈제오리고기 제조시 기존 착색료의 첨가에 비해 부재료 가격의 경제성을 도모할 수 있으며, 인공 착색료에 의한 위험성을 줄이고 소비자의 건강과 풍미를 증진시킬 수 있다.
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公开(公告)号：KR101349107B1
公开(公告)日：2014-01-22
申请号：KR1020120122621
申请日：2012-10-31
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a method for predicting optimal aging period for Hanwoo and, more specifically, to a method for predicting optimal aging period according to the gender (female, male and castration), meat quality grade, backfat thickness, eye muscle area, carcass weight, meat amount index, marbling score, meat color, fat color, texture, maturity and shear force of Hanwoo. The present invention is able to predict aging period optimized according to the gender, meat quality grade, backfat thickness, eye muscle area, carcass weight, meat amount index, marbling score, meat color, fat color, texture, maturity and shear force of Hanwoo and is able to differenciate the quality of Hanwoo in order to prepare income meat. The present invention strengthens the competitive power of the Hanwoo industry by supplying uniform Hanwoo to a consumer and is able to increase consumer satisfaction and induce consumption extension by establishing matured Hanwoo circulation system.
Abstract translation: 本发明涉及一种用于预测Hanwoo的最佳老化时间的方法，更具体地，涉及根据性别（女性，男性和阉割），肉质量等级，背at厚度，眼肌面积， 胴体重，肉量指数，大理石花纹分数，肉色，脂肪颜色，质地，成熟度和剪切力。 本发明能够根据Hanwoo的性别，肉质等级，背at厚度，眼肌面积，胴体重，肉量指数，大理石花纹分数，肉色，脂肪颜色，质地，成熟度和剪切力预测老化时间。 并且能够区分Hanwoo的质量，以准备收入肉。 本发明通过向消费者提供制服Hanwoo，增强了Hanwoo行业的竞争力，通过建立成熟的Hanwoo循环系统，能够提高消费者的满意度并引发消费延伸。
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公开(公告)号：KR1020130130150A
公开(公告)日：2013-12-02
申请号：KR1020120016179
申请日：2012-02-17
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L13/50 , A23L5/17 , A23L13/428
Abstract: The present invention relates to a composition for a smoked duck and a manufacturing method of a smoked duck using the same and, more specifically, to a composition for coloring and enriching the flavor of a smoked duck without using coloring materials such as nitrite, which is a coloring agent, and a manufacturing method using the same. According to the present invention, the economic feasibility of supplementary materials is expected compared to adding the existing coloring agents in manufacturing a smoked duck, the concerns due to the artificial coloring agent is reduced, and the health of consumers and the flavor are able to be enhanced. [Reference numerals] (AA) Manufacture curing solution;(BB) Curing;(CC) Complete curing;(DD) Aging with curing;(EE) Smoking·heating;(FF) Complete smoked duck
Abstract translation: 本发明涉及一种熏制鸭的组合物及其制造方法，更具体地说，涉及一种用于着色和富集熏制鸭的风味的组合物，而不使用亚硝酸盐等着色材料，其为 着色剂和使用其的制造方法。 根据本发明，与在制造熏制鸭子中添加现有着色剂相比，预期补充材料的经济可行性将降低，由于人造着色剂引起的顾虑减少，消费者的健康和风味能够被 增强。 （参考号）（AA）制造固化液;（BB）固化;（CC）完全固化;（DD）老化与固化;（EE）吸烟·加热;（FF）
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Patent Agency Ranking
公开(公告)号：KR101093157B1
公开(公告)日：2011-12-20
申请号：KR1020090009728
申请日：2009-02-06
Applicant: 대한민국(농촌진흥청장) , 한이진
IPC: G01N21/359 , G01N33/08
Abstract: 계란의 신선도 측정 시스템이 개시된다. 이러한 계란의 신선도 측정 시스템은 컨베이어벨트, 제1 램프모듈 및 제2 램프모듈, 광수집모듈 및 분석모듈을 포함한다. 상기 컨베이어벨트는 피검사 대상체인 계란을 이송한다. 상기 제1 램프모듈 및 제2 램프모듈은 상기 컨베이어벨트의 이송방향을 기준으로 선대칭으로 서로 배치되어, 상기 계란에 근적외선을 조사한다. 상기 광수집모듈은 상기 계란의 상부로 확산반사된 광을 수집한다. 상기 분석모듈은 상기 광수집모듈에서 수집된 광을 분석한다. 따라서, 피측정 대상물인 계란의 신선도 신뢰성이 향상된다.
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公开(公告)号：KR1020110127446A
公开(公告)日：2011-11-25
申请号：KR1020100046931
申请日：2010-05-19
Applicant: 대한민국(농촌진흥청장) , 김성화
Abstract: PURPOSE: An egg roasting machine using microwaves is provided to roast eggs without bursting by irradiating microwaves to the eggs at uniform intervals. CONSTITUTION: An egg roasting machine(100) using microwaves comprises a magnetron(110), a control unit(112), egg roasting trays(117), and a constant temperature retaining unit(140). The magnetron emits microwaves to the inside a case(115). The control unit irradiates microwaves to eggs by controlling the magnetron and controls the operation time of the microwaves. The egg roasting trays have one or more grooves for accepting eggs. A thermostat is installed in the constant temperature retaining unit and uniformly maintains the temperature of the eggs.
Abstract translation: 目的：提供使用微波炉的鸡蛋烘焙机，以均匀的间隔向鸡蛋辐射微波而不爆裂。 构成：使用微波的鸡蛋烘焙机（100）包括磁控管（110），控制单元（112），蛋烘盘（117）和恒温保持单元（140）。 磁控管向壳体内部发射微波（115）。 控制单元通过控制磁控管将微波照射到蛋上，并控制微波的操作时间。 鸡蛋烤盘有一个或多个凹槽用于接收鸡蛋。 恒温器安装在恒温保持单元中，并均匀地保持鸡蛋的温度。
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公开(公告)号：KR1020100091651A
公开(公告)日：2010-08-19
申请号：KR1020090010948
申请日：2009-02-11
Applicant: 대한민국(농촌진흥청장) , 한이진
IPC: G01N21/359 , G01N33/08
Abstract: PURPOSE: A near infrared ray spectroscopic apparatus for measuring blood spots in an egg without intrusion into the egg is provided to contribute to the enlargement of egg grade system and to allow a producer to manage egg quality. CONSTITUTION: A near infrared ray spectroscopic apparatus for measuring blood spots in an egg without intrusion into the egg comprises a main body, a transfer conveyor(10), a light source module(20), a trigger, a light detection module(30), and a data analysis module. The light source module injects near infrared ray on an egg in order to measure blood spots within the egg. The light detection module collects the near infrared ray diffused to and reflected from the egg and outputs as spectrum data. The data analysis module analyzes the collected spectrum data and determines a blood egg.
Abstract translation: 目的：提供一种近红外线分光装置，用于测量鸡蛋中的血迹，而不会侵入鸡蛋，有助于扩大鸡蛋等级系统，并允许生产者管理鸡蛋的质量。 构成：用于测量鸡蛋中没有侵入鸡蛋的血斑的近红外线分光装置包括主体，转印输送机（10），光源模块（20），触发器，光检测模块（30） ，以及数据分析模块。 光源模块将近红外线注射到鸡蛋上，以测量鸡蛋内的血迹。 光检测模块收集向卵扩散和反射的近红外线，作为光谱数据输出。 数据分析模块分析收集的光谱数据并确定血液蛋。
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公开(公告)号：KR1020090093686A
公开(公告)日：2009-09-02
申请号：KR1020080019362
申请日：2008-02-29
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L27/10 , A23L23/00 , A23L27/50 , A23L31/00 , A23L33/10 , A23V2002/00 , A23V2200/30 , A23V2250/208
Abstract: A sauce composition containing Flammulina velutipes(winter mushroom) and seasoned meat using the same are provided to improve the quality of pork, beef and chicken without off-flavors. A base composition is composed of 0.02-1wt% of Flammulina velutipes(winter mushroom) powder, 8-12wt% of rice gluten, 6-10wt% of sugar, 1-4wt% of sesame oil, 0.6-1.2wt% of garlic, 0.2-0.8wt% of MSG, 0.2-0.8wt% of black pepper, 10-16wt% of soy sauce and 54.5-73wt% of water. The sugar consists of muscovado sugar and white sugar in a ratio of 1 : 2.5~3.5 by weight. A sauce composition contains 2-8 parts of red pepper paste, 0.2-0.8 part of salt and 100 parts of the base composition. Seasoned meat includes 20-30wt% of the sauce composition and 70-80wt% of meat. The meat is selected from the group consisting of pork, beef and chicken. The chicken represents the chicken raised for meat and eggs. The seasoned meat is kept at 4 ~ 10°C for 5 ~ 24 hours.
Abstract translation: 提供含有Flammulina velutipes（冬季蘑菇）和使用其的经验丰富的肉的酱料组合物，以提高猪肉，牛肉和鸡肉的质量，不含异味。 基础组合物由0.02-1wt％的Flammulina velutipes（冬菇）粉末，8-12wt％的麸质，6-10wt％的糖，1-4wt％的芝麻油，0.6-1.2wt％的大蒜， MSG为0.2-0.8重量％，黑胡椒为0.2-0.8重量％，酱油为10-16重量％，水为54.5-73重量％。 糖由莫斯科糖和白糖组成，按重量比为1：2.5〜3.5。 酱料组合物含有2-8份红辣椒酱，0.2-0.8份盐和100份基础组合物。 调味肉包括20-30重量％的酱料组成和70-80重量％的肉。 肉从猪肉，牛肉和鸡肉中选出。 鸡代表鸡肉鸡肉。 调味肉在4〜10℃保存5〜24小时。
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