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公开(公告)号：KR1020000026623A
公开(公告)日：2000-05-15
申请号：KR1019980044227
申请日：1998-10-21
Applicant: 한국식품연구원
CPC classification number: B32B27/08 , B32B27/32 , B32B27/34 , C08J5/18 , C08L101/00 , C08L2310/00
Abstract: PURPOSE: A method is provided to produce a laminated film which inserts an indicating instrument sensing vapor leakage, used for a modified atmosphere packaging(MAP) for fresh food. CONSTITUTION: A carbon dioxide absorber and a coloring agent are mixed in a weight percent of 1: 0.05 and mixed with a high polymer resin in 50 to 1500wt%, so as to form a master batch pellet. The master batch pellet is mixed with the high polymer resin in 0.1 to 20wt% and is extrusion blowing to mold an indicating instrument film. A laminated film is laminated in three or seven layers comprising an outer and inner layer of the high polymer resin. The indicating instrument film becomes a middle layer of the laminated film.
Abstract translation: 目的：提供一种制备层压膜的方法，其将用于新鲜食品的改性气氛包装（MAP）的感测蒸汽泄漏的指示仪器插入。 构成：将二氧化碳吸收剂和着色剂以1：0.05的重量百分比混合，并与50〜1500重量％的高分子树脂混合，形成母料颗粒。 将母料粒料与高分子树脂混合0.1〜20重量％，挤出吹塑成型指示仪膜。 将层压膜层叠成三层或七层，其中包含高分子树脂的外层和内层。 指示仪器膜成为层压膜的中间层。
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公开(公告)号：KR1020110019411A
公开(公告)日：2011-02-25
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: PURPOSE: A strain with an effect of improving blood flow is provided to suppress cholesterol and to be used in functional foods. CONSTITUTION: A spawn set for making preserved Kimchi for improving blood flow comprises: Lactobacillus paraplantarum WL 3(KCTC18142P), Weissella cibaria WP 3(KCTC18141P), Leuconostoc mesenteroides YRWM11(KCTC18145P), Lactococcus lactis YRWM1(KCTC18146P), and Saccharomyces cerevisiae OBP4(KCTC18148P). The spawn set further contains Enterococcus faecalis SKD1019(KCTC18144P). The strain is isolated from Kimchi. The spawn set for making preserved Kimchi has effects of cholesterol reduction, chitin decomposition, and thrombolytic activity.
Abstract translation: 目的：提供一种具有改善血液流动作用的菌株，以抑制胆固醇并用于功能性食品。 构成：用于制备保鲜泡菜以改善血流量的产卵组合包括：Lactobacillus paraplantarum WL 3（KCTC18142P），Weissella cibaria WP 3（KCTC18141P），Leuconostoc mesenteroides YRWM11（KCTC18145P），乳酸乳球菌YRWM1（KCTC18146P）和酿酒酵母OBP4 KCTC18148P）。 产卵株进一步含有粪肠球菌SKD1019（KCTC18144P）。 该菌株与泡菜隔离。 用于制作保鲜泡菜的产卵具有降胆固醇，甲壳素分解和溶栓活性的作用。
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公开(公告)号：KR1020100120969A
公开(公告)日：2010-11-17
申请号：KR1020090039880
申请日：2009-05-07
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L27/14 , A23V2002/00 , A23V2300/26
Abstract: PURPOSE: A preparation method of salad dressing is provided to control the spicy degree of red pepper by controlling the amount of capsaicin. CONSTITUTION: A purified water of remnant and fermentation Capsicum annuum 5~30 weight%, seasoning liquor 20~35 weight%, vegetable fat and oil 10~15 weight%, xanthan gum solution 0.5~5 weight%, herb 0.05~17 weight% are mixed and those are homogenized. It adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and it inoculates the lactic acid bacteria 0.1~1.0 parts by weight and the fermentation Capsicum annuum in other words ferments as the thing this which adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and fermented in 20~30°C for a 1 year, 1 month at 20~30°C for 10~6 month.
Abstract translation: 目的：提供沙拉酱的制备方法，通过控制辣椒素的含量来控制辣椒的辛辣度。 构成：残留发酵精制水5〜30重量％，调味液20〜35重量％，植物油脂10〜15重量％，黄原胶溶液0.5〜5重量％，草本0.05〜17重量％ 混合，均匀化。 将盐约5〜20重量份的生红辣椒100重量份粉碎成片，并将0.1〜1.0重量份的乳酸菌和发酵辣椒粉以其他方式发酵，作为添加物 盐约5〜20重量份，生红辣椒100重量份粉碎成块，在20〜30℃下发酵1年，20〜30℃1个月10〜6个月。
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公开(公告)号：KR1020100005920A
公开(公告)日：2010-01-18
申请号：KR1020080066034
申请日：2008-07-08
Abstract: PURPOSE: Brassica rapa root concentrate and a manufacturing method thereof are provided to enhance extraction yields while preventing browning of Brassica rapa, and to make feed composition including Brassica rapa root concentrate to offer healthful effects. CONSTITUTION: A manufacturing method of turnip root concentrate includes the following steps: separating Brassica rapa residue and Brassica rapa root extract by compressing the Brassica rapa; heating and processing the Brassica rapa residue; extracting and mixing enzyme alpha amylase or cellulose in water; and concentrating the Brassica rapa residue extract and the Brassica rapa. The enzyme uses alpha amylase or cellulose respectively or together. A heating process is performed in 100-121°C.
Abstract translation: 目的：提供芸苔属根浓缩物及其制备方法以提高提取产率，同时防止芸苔属褐变，并使包含芸苔属根精矿的饲料组合物提供健康的作用。 构成：芜菁根精矿的制造方法包括以下步骤：通过压制芸苔属芥菜来分离芸苔属芥菜和芸苔属根提取物; 加热和加工芸苔属油菜渣; 在水中提取和混合酶α淀粉酶或纤维素; 并浓缩芸苔属油菜籽油菜和芸苔属油菜。 该酶分别使用α淀粉酶或纤维素或一起使用。 加热过程在100-121℃下进行。
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公开(公告)号：KR1020090131752A
公开(公告)日：2009-12-30
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23B7/105 , A23L27/00
Abstract: PURPOSE: A water kimchi composition for foreigners, and its preparation method are provided to allow the cloudiness, smell, taste, etc. of water kimchi to be controlled. CONSTITUTION: A water kimchi composition for foreigners comprises Chinese cabbage or white radish as a main material; and 4~8 parts by weight of a fruit, 1.5~3.5 parts by weight of vinegar and 0.5~1.5 parts by weight of herb based on 100 parts by weight of Chinese cabbage or white radish. The fruit is at least one selected from pears, cherry tomato, cucumber, kiwi, oriental melon, lemon, apple and grapes. The herb is at least one selected from stevia, peppermint, rosemary, oregano, basil and lemon balm.
Abstract translation: 目的：为外国人提供水泡菜组合物及其制备方法，以控制泡菜的浑浊，嗅觉，味道等。 规定：外来人的水泡菜组合物以白菜或白萝卜为主要材料; 和4〜8重量份的水果，1.5〜3.5重量份的醋和0.5〜1.5重量份的草本植物，基于100重量份的白菜或白萝卜。 水果至少有一种选自梨，樱桃番茄，黄瓜，猕猴桃，东方瓜，柠檬，苹果和葡萄。 草本植物至少有一种从甜叶菊，薄荷，迷迭香，牛至，罗勒和柠檬香精中选出。
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Patent Agency Ranking
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公开(公告)号：KR1020040092851A
公开(公告)日：2004-11-04
申请号：KR1020030027266
申请日：2003-04-29
Applicant: 한국식품연구원
IPC: A23L1/223
Abstract: PURPOSE: A method for producing red pepper powder by heating red pepper, soaking heated red pepper in ethanol(edible spirits) and adding antioxidants to the soaked red pepper powder after grinding is provided. The product can retain red color for long period of time and thus is effectively used in a kimchi manufacturing factory, a red pepper paste manufacturing factory and the like. CONSTITUTION: Red pepper whose foreign material and seeds are removed is streamed at 100 to 110deg.C for 1 to 30min or heated with hot water at 100deg.C for 10 to 120min and then soaked in 75 to 100%(v/v) ethanol, followed by grinding. The red pepper powder is added with 0.1 to 4% by weight of ascorbic acid, 0.5 to 4% by weight of citric acid or 0.5 to 4% by weight of a mixture of ascorbic acid and citric acid, based on weight of red pepper and then dried at 60 to 90deg.C until the red pepper is completely dried to give a final product.
Abstract translation: 目的：通过加热红辣椒，加热红辣椒浸泡在乙醇（食用油）中并在研磨后向浸泡的红辣椒粉中加入抗氧化剂，制备红椒粉的方法。 该产品长时间保持红色，因此有效地用于泡菜制造厂，红辣椒糊制造厂等。 构成：将异物和种子除去的红椒在100至110℃下流动1至30分钟，或用100℃的热水加热10至120分钟，然后在75至100％（v / v）乙醇中浸泡 ，然后研磨。 加入红辣椒粉0.1至4重量％的抗坏血酸，0.5至4重量％的柠檬酸或0.5至4重量％的抗坏血酸和柠檬酸的混合物，基于红辣椒的重量和 然后在60至90℃干燥直到红辣椒完全干燥，得到最终产品。
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公开(公告)号：KR1020030090341A
公开(公告)日：2003-11-28
申请号：KR1020020028607
申请日：2002-05-23
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
Abstract translation: 目的：提供抑制褐变的发酵大豆酱，同时保持其功能性质，如颜色，味道，风味等。 构成：抑制褐变的发酵大豆酱的特征在于含有0.01-1重量％的选自多磷酸盐，植酸，柠檬酸，草酸或其混合物中的至少一种成分， 一般发酵大豆酱的平衡。
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公开(公告)号：KR100381913B1
公开(公告)日：2003-04-26
申请号：KR1020000057696
申请日：2000-09-30
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: Provided are Bacteriocinogenic Enterococcus hirae for shelf-life extension of kimchi and a manufacturing process of kimchi having improved storageability by using the strain and its products, bacteriocin and fumaric acid. CONSTITUTION: The process for manufacturing kimchi having improved shelf-life by using a strain Enterococcus hirae comprises the steps of: isolating and identifying Enterococcus hirae (KFCC 11210) strain having improved bacteriocin productivity from the Kimchi; obtaining the purified bacteriocin from the culture of Enterococcus hirae (KFCC 11210); adding bacteriocin derived from Enterococcus hirae (KFCC 11210) or fumaric acid into a kimchi filling stuff; and preparing Kimchi using the kimchi filling stuff.
Abstract translation: 目的：通过使用该菌株及其产品，细菌素和富马酸，提供了用于泡菜保质期延长的产细菌的肠球菌以及泡菜的制造工艺。 组成：通过使用菌株肠球菌来制造具有改善的保质期的泡菜的方法包括以下步骤：从泡菜中分离和鉴定具有提高的细菌素生产力的肠球菌（KFCC 11210）菌株; 从HCS肠球菌培养物（KFCC 11210）中获得纯化的细菌素; 将泡菜（KFCC 11210）或富马酸衍生的细菌素加入泡菜填充物中; 用泡菜填充料准备泡菜。
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公开(公告)号：KR1020030009774A
公开(公告)日：2003-02-05
申请号：KR1020010044396
申请日：2001-07-24
Applicant: 한국식품연구원
IPC: A23L1/218
Abstract: PURPOSE: Provided is a method for pickling a pine mushroom. Therefore, the pine mushroom pickle has long-term storageability and maintains characteristic flavor and texture of the mushroom. CONSTITUTION: The method for pickling a pine mushroom comprises the steps of: dehydrating a frozen pine mushroom 2-24 hours after dipping in the water containing salt, ascorbic acid and cysteine; preparing a pickling solution by boiling salt, sorbitol, fructose, dried clove bud, leaves of bay tree, red and green pepper, garlic, ginger and sugar for 5-30 minutes and filtering them; making a seasoning solution with the above filtered solids by adding a viscose-stabilizer such as carrageenan, sodium alginate, pectin, glucomannan, agar , gelatin, alginic acid, chitosan and carboxy methyl cellulose(CMC), boiling for 5-30 minutes, filtering and adding apple vinegar and distilled vinegar to the above filtrate; dipping 50-100wt.% of the dehydrated mushroom into the 100wt.% of the pickle solution for 2-24 hours; and adding and mixing 30-50wt.% of the seasoning solution with 50-70wt.% of the dehydrated mushroom, packing and sterilizing them.
Abstract translation: 目的：提供一种腌制松蘑的方法。 因此，松蘑菇具有长期的可贮存性，并保持了蘑菇的特征风味和质感。 构成：将松木腌制的方法包括：在浸入含水盐，抗坏血酸和半胱氨酸的水中2-24小时使冷冻松菇脱水; 通过煮沸盐，山梨醇，果糖，干丁香芽，月桂树，红，青椒，大蒜，姜和糖5-30分钟制备酸洗液，过滤; 通过加入粘胶稳定剂如角叉菜胶，藻酸钠，果胶，葡甘露聚糖，琼脂，明胶，藻酸，壳聚糖和羧甲基纤维素（CMC），煮沸5-30分钟，过滤出上述过滤的固体，制成调味溶液 并向上述滤液中加入苹果醋和蒸馏醋; 将50-100重量％的脱水蘑菇浸入100重量％的泡菜溶液中2-24小时; 加入30-50重量％的调味液和50-70重量％的脱水蘑菇，包装并消毒。
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