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公开(公告)号：KR100794392B1
公开(公告)日：2008-01-15
申请号：KR1020070020491
申请日：2007-02-28
Applicant: 한국식품연구원
CPC classification number: A23G3/54 , A23G3/0063 , A23G3/48 , A23L25/25 , A23L29/30
Abstract: A method of manufacturing chestnut candy by soaking sugared chestnuts in alginic acid solution and spraying calcium chloride is provided to increase the sensory characteristic of chestnut candy such as a taste, flavor and overall palatability. A chestnut is shelled, sugared, coated with an alginic acid solution with a concentration of 0.5 to 1.0%, sprayed with calcium chloride with a concentration of 0.5 to 1.0% and dried at 50 to 65deg.C for 3 to 7min. The chestnut has 40 to 45Brix. Prior to sugaring, the shelled chestnut is heated with steam of 90 to 110deg.C for 60 to 90min. The sugaring is performed by soaking the chestnut in a sugar solution with 60 to 70Brix until the sweetness becomes 40 to 45Brix. The sugar solution additionally contains one or more natural flavors selected from chestnut flavor, vanilla flavor, wine flavor, strawberry flavor, chocolate flavor, red ginseng flavor and ginseng flavor.
Abstract translation: 提供了通过在藻酸溶液中浸泡含糖栗子并喷洒氯化钙来制造栗子糖的方法，以增加栗子糖的感官特征，例如味道，风味和总体适口性。 栗子被壳化，糖化，用浓度为0.5〜1.0％的藻酸溶液涂布，用氯化钙喷雾浓度为0.5〜1.0％，在50〜65℃下干燥3〜7分钟。 板栗有40至45Brix。 在加糖之前，用90到110℃的蒸汽加热壳甲板60至90分钟。 通过将栗子浸泡在60至70Brix的糖溶液中直到甜度变为40至45Brix，进行糖化。 糖溶液还含有一种或多种选自栗子风味，香草味，葡萄酒风味，草莓味，巧克力风味，红参风味和人参风味的天然香料。
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公开(公告)号：KR1020010053957A
公开(公告)日：2001-07-02
申请号：KR1019990054534
申请日：1999-12-02
Applicant: 한국식품연구원
IPC: A23L1/221
Abstract: PURPOSE: A method for controlling pungent elements of powdered red pepper by dividing the powdered pepper by 3 step particle sizes and an automatic apparatus for measuring the elements are provided, to improve the quality of powdered red pepper and standardize the pungent elements. CONSTITUTION: The method includes the following steps of: (i) hot air drying dried red peppers of which calyxes are removed at 40-50deg.C for 35-45min to control the water content to 14-15%w.b.; (ii) separating pericarps and seeds and crushing the pericarps using a hammer mill or an impact crusher into 15-25mesh; (iii) dividing the crushed pericarps by 3 step particle sizes of which pungent elements are different from each other; and (iv) adjusting the red pepper into a desired pungent concentration by mixing the 3 step particle size of pericarps. The apparatus comprises a screw conveyor with an inverter motor for removing the crushed red pepper, a size separative oscillator sorting the powdered red pepper by the particle size, a pungent taste measuring part of powdered red pepper, a remote reflectance module and a near infrared ray spectroscope and a computer calculating the measured data.
Abstract translation: 目的：提供粉碎红辣椒的刺激元素的方法，通过将胡椒粉分成3级粒度，并提供用于测量元素的自动装置，以提高粉红色胡椒的质量并使辛辣元素标准化。 方法：该方法包括以下步骤：（i）将热风干燥的红辣椒在40-50℃下除去35-45分钟，以将水含量控制在14-15％w.b。 （ii）分离滤芯和种子，并使用锤式粉碎机或冲击式破碎机将其浸泡至15-25目; （iii）将破碎的毛皮与刺激元素彼此不同的3步粒度分割; 和（iv）通过混合3个步骤的乳剂颗粒尺寸将红辣椒调节成所需的刺激浓度。 该装置包括一个螺旋输送机，带有用于去除碎红辣椒的反相马达的旋转输送机，一种分散振荡器，将粉红色胡椒粉粒度分布，粉红色辣椒的辛辣味测量部分，远红外线模组和近红外线 光谱仪和计算机测量数据的计算机。
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Patent Agency Ranking
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17.发明公开
公开(公告)号：KR1020120096241A
公开(公告)日：2012-08-30
申请号：KR1020110015532
申请日：2011-02-22
Applicant: 한국식품연구원
CPC classification number: A23B7/0205 , A23B7/0215 , B02C4/02 , F24F6/12
Abstract: PURPOSE: A dried red pepper humidifier, and a dried red pepper crude-crushing device including thereof are provided to crush dried red pepper after humidifying for easily crushing the dried red pepper. CONSTITUTION: A dried red pepper humidifier(100) comprises the following: an inlet for inserting dried red pepper; a transfer unit(120) for transferring the dried red pepper; a steam supplier(130) supplying high pressure steam at 120-160 deg C to the dried red pepper; an outlet(140) discharging the dried red pepper passed through the steam supplier; and a cooling spray(150) spraying water to the dried red pepper for cooling. The pressure of the steam supplied from the steam suppliers is 2.3-2.7kg/centimeter. The cooling spray is installed on the outlet. The transfer unit includes a transfer shaft and a transfer blade formed in to a spiral shape around the transfer shaft.
Abstract translation: 目的：提供一种干红辣椒加湿器和一种干红辣椒粗粉碎装置，用于在加湿后粉碎干红辣椒，容易粉碎干红辣椒。 构成：干红辣椒加湿器（100）包括：插入干红辣椒的入口; 用于转移干红辣椒的转运单元（120）; 蒸汽供应商（130）向干燥的红辣椒提供120-160℃的高压蒸汽; 排出干燥的红胡椒的出口（140）通过蒸汽供应商; 和冷却喷雾（150）将水喷洒到干燥的红辣椒上用于冷却。 蒸汽供应商提供的蒸汽压力为2.3-2.7kg /厘米。 冷却喷雾安装在出口上。 转印单元包括转印轴和在转印轴周围形成为螺旋状的转印刀片。
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公开(公告)号：KR100639774B1
公开(公告)日：2006-10-30
申请号：KR1020040080790
申请日：2004-10-11
Applicant: 한국식품연구원
IPC: A23L1/06
Abstract: 박피밤을 이용한 당침밤 제조방법 및 공정이 개시된다. 그러한 박피밤을 이용한 당침밤 제조방법은 밤의 내외피를 박피하여 박피밤을 만드는 박피단계와, 상기 박피밤을 열원을 이용하여 연속적으로 가열함으로써 박피밤을 증숙하는 단계와, 상기 증숙단계에서 증숙된 밤을 일정 온도 이하로 급속냉각 동결시키는 단계와, 상기 냉각단계에서 동결된 냉동박피밤을 장기보관하면서 필요시 일정 온도에서 해동하여 증숙하는 냉동박피밤 증숙단계와, 상기 단계에서 증숙된 박피밤을 다양한 당도의 당침조에 저장하여 순차적으로 당침하는 증숙밤 당침단계와, 그리고 당침된 밤의 외면을 당액이나 초코렛으로 코팅 및 건조하는 단계를 포함한다.
밤, 박피, 증숙, 당침, 냉동, 코팅-
公开(公告)号：KR1020050029436A
公开(公告)日：2005-03-28
申请号：KR1020030065697
申请日：2003-09-22
Applicant: 한국식품연구원
IPC: A23N15/00
Abstract: An apparatus for removing the calyx of red pepper and cutting the pericarp comprising a vibrating feeder, compressor, sorting conveyor, cutter and drying tray is provided. The method for washing red pepper, removing the calyx, cutting the pericarp and drying the red pepper is automatically performed, thereby allowing mass treatment of the red pepper. The apparatus for removing the calyx of red pepper and cutting the pericarp comprises: a hopper(13); a red pepper washer(1) for washing red peppers; a red pepper vibrating feeder(3) for uniformly spreading the supplied red pepper by vibration and then transferring; a red pepper compressor(5) for compressing the red pepper with a roller; a sorting conveyor(7) for separating the calyx from the red pepper and transferring; a red pepper cutter(9) for cutting the red pepper; and additionally a transfer conveyor(11). The red pepper compressor consists of an upper and lower roller in a case, a motor assembly for driving the upper roller, an elastic member for generating tension to maintain the gap between the upper and lower roller in a compressed state and a knife for preventing the adhesion of the red pepper to the upper and lower roller.
Abstract translation: 提供了一种用于去除红辣椒花萼并切割果皮的装置，其包括振动进料器，压缩机，分选机，切割机和干燥盘。 自动进行清洗红胡椒，去除花萼，切割果皮和干燥红椒的方法，从而可以大量处理红辣椒。 用于去除红辣椒的花萼并切割果皮的装置包括：料斗（13）; 红辣椒洗涤器（1），用于洗涤红辣椒; 一个红辣椒振动给料器（3），用于通过振动均匀地散布供应的红辣椒，然后转移; 用于用辊压缩红辣椒的红辣椒压缩机（5） 用于将花萼与红辣椒分离并转移的分选输送机（7）; 用于切割红辣椒的红辣椒切割机（9） 另外还有一个转运输送机（11）。 红辣椒压缩机包括壳体中的上辊和下辊，用于驱动上辊的马达组件，用于产生张力以保持压缩状态的上辊和下辊之间的间隙的弹性部件和用于防止上辊 红辣椒附着在上下辊上。
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公开(公告)号：KR100345038B1
公开(公告)日：2002-07-24
申请号：KR1019990054534
申请日：1999-12-02
Applicant: 한국식품연구원
IPC: A23L1/221
Abstract: 본발명은고춧가루제조공정의신미성분조절방법및 자동측정장치에관한것이다. 보다상세하게는동일한건고추원료을일정한수분으로건조한후 햄머밀로조파쇄하여입도선별진동체에의하여신미성분이서로다른 3단계의입도별로분리한후, 이들을혼합하여원하는신미농도로조절하는방법이다. 또한분쇄된고춧가루를입도선별진동체로선별한고춧가루의신미성분을측정하는고춧가루신미측정부, 투과스펙트럼을측정하는원거리반사모듈과근적외선분광분석기로신미성분을고춧가루제조공정에서자동으로측정하는장치에관한것이다. 본발명은신미성분이조절되는고춧가루의제조및 고춧가루제조공정중에실시간으로신미성분을측정할수 있으므로고춧가루제품의품질향상과신미성분규격화에크게기여할수 있다.
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