-
公开(公告)号：KR1020110090149A
公开(公告)日：2011-08-10
申请号：KR1020100009771
申请日：2010-02-03
Applicant: 한국식품연구원
IPC: G06Q30/06 , G06F3/0484 , G06Q20/24
CPC classification number: G06Q30/0601 , G06F3/04845 , G06Q20/24
Abstract: PURPOSE: A product image service method and apparatus thereof are provided to supply a product image of the identical size to a user regardless of the kinds of a web browser. CONSTITUTION: A service management block(1063) draws out product menu screen data from product database(1069). A rate calculation block(1065) actually calculates the size ratio of the product. An image resizing block(1067) resizes the real thing size image of the corresponding product based on the size rate calculation value.
Abstract translation: 目的：提供一种产品图像服务方法和装置，用于向用户提供具有相同尺寸的产品图像，而不管网络浏览器的种类如何。 构成：服务管理块（1063）从产品数据库（1069）中提取产品菜单画面数据。 速率计算块（1065）实际上计算产品的尺寸比。 图像调整大小块（1067）基于尺寸率计算值来调整相应产品的实际尺寸图像的大小。
-
公开(公告)号：KR1020090003777A
公开(公告)日：2009-01-12
申请号：KR1020070066718
申请日：2007-07-03
Applicant: 한국식품연구원 , 영농조합법인보성차생산자조합
Abstract: A culture medium composition for cultivating Pleurotus ostreatus Kummer or Flammulina velutipes, and a cultivating method by using the composition are provided to improve the taste and perfume of mushroom. A culture medium composition for cultivating Pleurotus ostreatus Kummer or Flammulina velutipes comprises 1-10 parts by weight of a green tea powder; and 1-5 parts by weight of sugar based on 100 parts by weight of the culture medium mixture.
Abstract translation: 提供了培养侧耳菇（Kummer）或火菇菌（Flammulina velutipes）的培养基组合物和使用该组合物的培养方法，以改善蘑菇的味道和香味。 用于培养侧耳菇（Kummer）或火菇菌（Flammulina velutipes）的培养基组合物包含1-10重量份的绿茶粉末; 和1-5重量份的基于100重量份培养基混合物的糖。
-
公开(公告)号：KR101640826B1
公开(公告)日：2016-07-20
申请号：KR1020140166565
申请日：2014-11-26
Applicant: 한국식품연구원
IPC: G06Q50/22
Abstract: 본발명은식품의정보입력을위해마련되는입력부; 입력부에의해입력되는식품의정보로부터식품에대한형질별영양성분을분류하는분류부; 분류부에의해분류된형질별영양성분과, 입력부에의해입력되는평가대상식품에대한실제영양성분분석결과를비교하여, 중복되는영양성분별함량정보를추출하는비교부; 비교부에의해추출되는영양성분별함량정보로부터평가대상식품에대한형질별스코어를도출하는스코어도출부; 및식품에대한형질별영양성분, 실제영양성분분석결과, 영양성분별함량정보및 형질별스코어를저장하는메모리부;를포함하도록한 개인형질맞춤형식이성분정보제공을위한식품평가시스템및 이를이용한식품평가방법에관한것이다. 본발명에따르면, 개인형질에맞는식품정보를제공하고, 이를위해식품관련형질및 영양성분정보를추출하여실제영양성분과중복되는영양성분들을함량별로점수를부여하여질병과의관련성을확인할수 있도록하고, 이로인해개인별형질이나질병을가지고있는사람들에게개인식이관리차원에서뛰어난활용이가능하도록하며, 나아가서칼로리기반의맞춤형식품정보서비스와연계될경우유익한맞춤형식품정보를제공할뿐만아니라, 식단의의사결정에많은도움을줄 수있다.
-
公开(公告)号：KR1020160063499A
公开(公告)日：2016-06-07
申请号：KR1020140166565
申请日：2014-11-26
Applicant: 한국식품연구원
IPC: G06Q50/22
CPC classification number: G06Q50/22 , Y10S128/90
Abstract: 본발명은식품의정보입력을위해마련되는입력부; 입력부에의해입력되는식품의정보로부터식품에대한형질별영양성분을분류하는분류부; 분류부에의해분류된형질별영양성분과, 입력부에의해입력되는평가대상식품에대한실제영양성분분석결과를비교하여, 중복되는영양성분별함량정보를추출하는비교부; 비교부에의해추출되는영양성분별함량정보로부터평가대상식품에대한형질별스코어를도출하는스코어도출부; 및식품에대한형질별영양성분, 실제영양성분분석결과, 영양성분별함량정보및 형질별스코어를저장하는메모리부;를포함하도록한 개인형질맞춤형식이성분정보제공을위한식품평가시스템및 이를이용한식품평가방법에관한것이다. 본발명에따르면, 개인형질에맞는식품정보를제공하고, 이를위해식품관련형질및 영양성분정보를추출하여실제영양성분과중복되는영양성분들을함량별로점수를부여하여질병과의관련성을확인할수 있도록하고, 이로인해개인별형질이나질병을가지고있는사람들에게개인식이관리차원에서뛰어난활용이가능하도록하며, 나아가서칼로리기반의맞춤형식품정보서비스와연계될경우유익한맞춤형식품정보를제공할뿐만아니라, 식단의의사결정에많은도움을줄 수있다.
Abstract translation: 本发明涉及一种用于提供个性化定制膳食成分信息的食品评价系统和使用其的食品评价方法。 食品评价系统包括：输入食物信息的输入单元; 分类单元，从由所述输入单元输入的关于食物的信息中分类食品的每个字符的营养成分; 比较单元，其将由输入单元输入的评估食物的实际营养成分分析结果与由分类单元分类的每个字符的营养成分进行比较，并提取每个重叠营养成分的内容信息; 分数扣除单元，从由比较单元提取的每个营养成分的内容信息中扣除评估食物的每个角色的得分; 以及存储单元，其存储用于食物的每个角色的营养成分，实际营养成分分析结果和每个营养成分的内容信息以及每个角色的得分。 提供本发明提供关于个人品格的食物的信息; 提取与食物有关的特征和营养成分信息，并将每个内容的分数分配给与真实营养成分重叠的营养成分，从而确认与疾病的关系。 因此，本发明使得具有个人特征或疾病的人员能够管理个人菜单; 提供有用的定制食品信息，以连接基于卡路里的定制食品信息服务; 并帮助个人菜单的决策。
-
公开(公告)号：KR1020140085819A
公开(公告)日：2014-07-08
申请号：KR1020120155509
申请日：2012-12-27
Applicant: 한국식품연구원
Abstract: The present invention provides an input part inputting genetic information by independently collecting the genetic information from test Database of Essential Gene (DEG) based genetic information, Mode of Action (MOA) analysis based genetic information, and literature based genetic information; a calculating part selecting common genetic information of the test DEG based genetic information, MOA analysis based genetic information, and literature based genetic information; a storage part storing the selected genetic information by dividing the genetic information into a first group relating to the common genetic information of the test DEG based genetic information, MOA analysis based genetic information, and literature based genetic information; a second group relating to common genetic information of the test DEG based genetic information and MOA analysis based genetic information; a third group relating to common genetic information of the MOA analysis based genetic information and the literature based genetic information; a fourth group relating to common genetic information of the test DEG based genetic information and the literature based genetic information; and a device to build obesity-related trophozoite genetic information, that compares and outputs a protein expression level and a gene expression level before and after trophozoite intake for the stored genetic information. Therefore, since gene relating to a targeted disease is proactively provided, a more efficient study on a gene purpose is conducted and nutrition dielectric information is provided.
Abstract translation: 本发明提供一种输入部分，通过从基因基因（DEG）的遗传信息，基于模式的遗传信息分析和基于文献的遗传信息的测试数据库独立收集遗传信息; 选择基于测试DEG的遗传信息，基于MOA分析的遗传信息和基于文献的遗传信息的常见遗传信息的计算部分; 通过将遗传信息划分为与基于测试DEG的遗传信息，基于MOA分析的遗传信息和基于文献的遗传信息的共同遗传信息相关的第一组中来存储所选择的遗传信息的存储部分; 关于基于测试DEG的遗传信息和基于MOA分析的遗传信息的常见遗传信息的第二组; 关于基于MOA分析的遗传信息和基于文献的遗传信息的常见遗传信息的第三组; 第四组涉及基于测试DEG的遗传信息和基于文献的遗传信息的常见遗传信息; 以及构建与肥胖相关的滋养体遗传信息的装置，其比较并输出保存的遗传信息中滋养体摄取前后的蛋白质表达水平和基因表达水平。 因此，由于主动提供与靶向疾病有关的基因，因此进行基因目的的更有效的研究，提供营养介电信息。
-
Patent Agency Ranking
公开(公告)号：KR1020120111105A
公开(公告)日：2012-10-10
申请号：KR1020110029410
申请日：2011-03-31
Applicant: 한국식품연구원
IPC: A23L3/3472 , A23B7/10 , A23L19/20
CPC classification number: A23B7/10 , A23L33/10 , A23Y2220/00
Abstract: PURPOSE: Lactic acid bacteria low-salinity fermented food containing rosemary, and a growth controlling method of harmful microorganisms are provided to control the abnormal fermentation by producing the lactic acid bacteria low-salinity fermented food. CONSTITUTION: Lactic acid bacteria low-salinity fermented food contains 0.01-2 parts of rosemary by weight and 2.0-2.5 parts of salt by weight. The lactic acid bacteria low-salinity fermented food additionally includes more than one ingredient selected from the group consisting of pear, radish, and onion. The lactic acid bacteria low-salinity fermented food has a growth controlling effect to harmful microorganisms including Bacillus cereus, Pseudomonas aeruginosa, or Escherichia coli. The lactic acid bacteria low-salinity fermented food is kimchi. [Reference numerals] (AA) Outer shape; (BB) Total palatability; (CC) Smell; (DD) Texture; (EE) Taste; (FF) 2.5% control group; (GG) 2.5% production example
Abstract translation: 目的：提供含有迷迭香的乳酸菌低盐度发酵食品和有害微生物的生长控制方法，通过生产乳酸菌低盐度发酵食品来控制异常发酵。 构成：乳酸菌低盐度发酵食品含有0.01-2份重量的迷迭香和2.0-2.5份重量的盐。 乳酸菌低盐度发酵食品还包括选自梨，萝卜和洋葱的多种成分。 乳酸菌低盐度发酵食品对包括蜡状芽孢杆菌，铜绿假单胞菌或大肠杆菌在内的有害微生物具有生长控制作用。 乳酸菌低盐度发酵食品是泡菜。 （附图标记）（AA）外形; （BB）总可口性; （CC）气味; （DD）纹理; （EE）品味; （FF）2.5％对照组; （GG）2.5％的生产实例
-
公开(公告)号：KR101153332B1
公开(公告)日：2012-06-07
申请号：KR1020100057167
申请日：2010-06-16
Applicant: 한국식품연구원
Abstract: 본발명은이동통신단말기로부터셋탑박스에부착된 RFID 태그정보를수신받아해당셋탑박스에서제공하는방송정보와함께그 방송정보에관련된식품정보를이동통신단말기에제공할수 있도록한 정보제공시스템및 그의정보제공방법에관한것이다. 이를위하여본 발명은셋탑박스에부착된 RFID 태그를판독하는이동통신단말기와통신가능한정보제공시스템으로, 통신망을통해상기이동통신단말기로부터판독된 RFID 태그의태그정보를수신하는수신부; 상기태그정보에셋탑박스식별정보가존재하는지여부를판단하는판단부; 상기판단부의판단결과, 상기태그정보에셋탑박스식별정보가존재하는경우해당셋탑박스식별정보를외부의방송사에제공하고, 상기외부의방송사로부터해당셋탑박스에서제공되는방송의채널정보를수신하는방송사인터페이스부; 상기방송사인터페이스부를통해수신된채널정보를이용하여데이터베이스로부터식품정보및 방송정보를각각추출하는정보추출부; 및상기추출된식품정보및 방송정보를상기이동통신단말기에제공하는정보제공부를포함하는것을특징으로하는정보제공시스템을제공한다.
-
公开(公告)号：KR101145428B1
公开(公告)日：2012-05-17
申请号：KR1020090107975
申请日：2009-11-10
Applicant: 한국식품연구원
Abstract: 본 발명은 터키형 물김치 조성물 및 이의 제조 방법에 관한 것으로, 구체적으로 본 발명의 터키형 물김치 조성물은 순무, 콜라비 또는 이들의 혼합물을 포함하는 고형분; 및 소금, 설탕, 식초 및 물을 포함하는 액상 베이스를 포함하며, 본 발명의 물김치 제조 방법은 소금, 설탕 및 식초가 포함된 물을 가열하고 냉각하여 액상 베이스를 제조하는 액상 베이스 제조 단계; 및 상기 액상 베이스에 순무, 콜라비 또는 이들의 혼합물을 포함하는 고형분을 첨가하는 고형분 첨가 단계를 포함한다.
본 발명의 콜라비 물김치는 저염도, 약산성 및 저당도로 자극성이 약하고, 조직감이 우수하며, 다양한 색상으로 외관이 우수하여 터키인의 기호에 맞는다.
콜라비, 백년초, 터키, 물김치-
公开(公告)号：KR101134921B1
公开(公告)日：2012-04-19
申请号：KR1020090106378
申请日：2009-11-05
Applicant: 한국식품연구원
IPC: A23F3/00
Abstract: 본 발명은 퍼핑처리를 통한 녹차의 새로운 가공방법에 관한 것이다.
본 발명에 따른 녹차의 가공방법은 갓 채엽한 생차엽을 일정 온도와 압력으로 퍼핑처리하여 가공하는 것으로써, 복잡한 증제식에 의한 녹차 가공공정을 단순화 할 수 있을 뿐만 아니라 차 성분의 추출 효율을 높일 수 있어, 새로운 녹차의 가공방법으로 유용하게 이용될 수 있다.
차, 퍼핑처리, 갈변, 침출능-
公开(公告)号：KR1020110051413A
公开(公告)日：2011-05-18
申请号：KR1020090107974
申请日：2009-11-10
Applicant: 한국식품연구원
CPC classification number: A23B7/10 , A23L19/20 , A23L23/00 , A23L27/10 , A23V2002/00 , A23V2200/06 , C12J1/00
Abstract: PURPOSE: Watery plain kimchi using the lactic acid fermentation for Turkish eaters, and a producing method thereof are provided to secure the low salinity and acidity of the kimchi. CONSTITUTION: A producing method of watery plain kimchi using the lactic acid fermentation for Turkish eaters comprises the following steps: heating water containing salt and sugar, and cooling to obtain a liquid base for the watery plain kimchi; controlling the pH of the liquid base into 3~4.5; adding a solid portion selected from the group consisting of cucumber, cabbage, pepper, cucumis melo, dioscorea batatas, aloe, and their mixture into the liquid base with the weight ratio of 1~1.5:1; controlling the pH of the mixture into 3.5~5; and performing the lactic acid fermentation by injecting kimchi lactic acid bacteria.
Abstract translation: 目的：提供用于土耳其饮食者的乳酸发酵的水样平泡菜及其制备方法，以确保泡菜的低盐度和酸度。 构成：使用土耳其食者乳酸发酵的含水平原泡菜的生产方法包括以下步骤：加热含盐和糖的水，并冷却，得到水样普通泡菜的液体基料; 将液体碱的pH值控制在3〜4.5; 从黄瓜，卷心菜，胡椒，黄瓜，黄芪，芦荟及其混合物中加入固体成分，重量比为1〜1.5：1; 将混合物的pH值控制在3.5〜5; 并通过注射泡菜乳酸菌进行乳酸发酵。
-
-
-
-
-
-
-
-
-
Search Results
86
records
(took 0.025 seconds)
