公开(公告)号：KR1020140080645A

公开(公告)日：2014-07-01

申请号：KR1020120144999

申请日：2012-12-13

Applicant: 한국식품연구원

Inventor： 조정은 ,  서혜영 ,  김양원 ,  한응수 ,  이미애 ,  정영배 ,  양지희 ,  이상일

IPC: A23B7/10 ,  A23L19/20

CPC classification number: A23B7/105 ,  A23L19/20

Abstract: The present invention relates to a method to prepare kimchi with sweet potato sprouts which presents improved texture and flavor with no bitter taste to enable long-term storage, and to kimchi with sweet potato sprouts prepared thereby. The method of the present invention comprises: (S1) a step of peeling sweet potato sprouts and cutting; (S2) a high temperature and salt water treating step of preserving the cut sweet potato sprouts in 5-15% of salt water heated at 60-80°C; (S3) a step of preparing a kimchi filling; (S4) a step of mixing the sweet potato sprouts treated in a salt water at high temperatures of the high temperature and salt water treating step, with the kimchi filling prepared in step (S3); and (S5) a step of fermenting the sweet potato sprouts mixed with the kimchi filling at low temperatures of 0-4°C. According to the present invention, as the kimchi prepared using the sweet potato sprouts do not easily soften due to the treatment of a high temperature salt water and presents improved texture and flavor to enable long-term storage; sweet potato sprouts which are plentiful during the harvest season of the sweet potato sprouts in August and September can effectively be consumed, and the kimchi with sweet potato sprouts which is functionally improved by removing the bitterness and satisfying the consumer′s preference is supplied, thereby extending the range of kimchi ingredients and fostering the kimchi industry.

Abstract translation: 本发明涉及一种用甘薯芽制备泡菜的方法，其具有改善的质地和风味，没有苦味以使得能够长期储存，并且由其制备的甘薯芽苗泡菜。 本发明的方法包括：（S1）剥离甘薯芽和切割的步骤; （S2）高温盐水处理步骤，在加热至60-80℃的5-15％的盐水中保存切割的甘薯芽; （S3）制备泡菜填充的步骤; （S4）将在高温盐水处理步骤的高温下的盐水中处理的甘薯芽与步骤（S3）中制备的泡菜馅料混合的步骤; 和（S5）在0-4℃的低温下发酵与泡菜馅料混合的甘薯芽的步骤。 根据本发明，由于使用甘薯芽制备的泡菜由于处理高温盐水而不容易软化，并且具有改善的质地和风味以使得能够长期储存; 八月份和九月份甘薯芽收获季节丰富的甘薯芽可以有效消耗，通过消除苦味和满足消费者的喜好功能上改善了甘薯芽的泡菜，因此 扩大泡菜成分的范围，培育泡菜产业。

公开(公告)号：KR101410276B1

公开(公告)日：2014-06-27

申请号：KR1020120145000

申请日：2012-12-13

Applicant: 한국식품연구원

Inventor： 이미애 ,  서혜영 ,  김양원 ,  한응수 ,  조정은 ,  정영배 ,  양지희 ,  이상일

IPC: A23B7/10 ,  A23L19/20 ,  A23L13/30 ,  A23L23/00

CPC classification number: A23B7/10 ,  A23L13/30 ,  A23L19/20 ,  A23L23/00

Abstract: The present invention relates to a manufacturing method of Kimchi using broth extracted from chicken feet and Kimchi manufactured thereby. Kimchi according to the present invention is manufactured by using broth extracted from chicken feet with abundant collagen component and unsaturated fatty acid, wherein the broth is manufactured by firstly parboiling chicken feet in water of 1.5-3 times of the weight of the chicken feet at 90-110°C for 5-20 minutes, removing the soup, adding water of 1.5-3 times of the weight of the chicken feet, and boiling at 90-110°C for 2-4 hours. Kimchi according to the present invention has equal or improved nutrition and taste compared to conventional Kimchi using beef and pork broth, is economically beneficial by using inedible parts of chicken as food material, and contributes to the environment protection in view of improvement of added value of materials. Furthermore, Kimchi manufactured by using the broth extracted from chicken feet has an effect of improving the preference as the broth is well mixed with spiced filling stuff.

Abstract translation: 本发明涉及使用从鸡脚提取的肉汤和由此制造的泡菜的泡菜的制造方法。 根据本发明的泡菜是通过使用从鸡脚提取的具有丰富的胶原组分和不饱和脂肪酸的肉汤制造的，其中通过首先将鸡脚在鸡脚重量的1.5-3倍的水中以90度 -110℃5-20分钟，取汤，加入鸡脚重量的1.5-3倍水，在90-110℃煮沸2-4小时。 根据本发明的泡菜与使用牛肉和猪肉汤的常规泡菜相比具有相同或改善的营养和味道，在经济上有利于通过使用不可食用的部分鸡作为食物材料，并且为了改善附加值，有助于环境保护 材料。 此外，通过使用从鸡脚提取的肉汤制造的泡菜具有改善偏好的效果，因为肉汤与加香料充分混合。

公开(公告)号：KR101190155B1

公开(公告)日：2012-10-12

申请号：KR1020110135452

申请日：2011-12-15

Applicant: 한국식품연구원

Inventor： 한응수 ,  정영배 ,  서혜영 ,  조정은 ,  이미애 ,  양지희

IPC: B26D3/26 ,  B26D1/12 ,  A23N15/00

CPC classification number: B26D3/26 ,  B26D1/08 ,  B26D5/12 ,  B26D7/01 ,  B26D7/02 ,  B26D7/0625 ,  B26D2210/02

Abstract: PURPOSE: A rotary type device for cutting a chinese cabbage into each part is provided to facilitate the cutting for a chinese cabbage. CONSTITUTION: A rotary type device for cutting a chinese cabbage into each part is composed of a cutting unit(10), a belt conveyor(20), and a roller conveyer(30). The cutting unit is composed of a work chamber body(11), a fixing unit(12), and first and second cutters(13, 14). The cutting chambers(113, 114) of the work chamber body cut upper outer leaves(51) and midribs of outer leaves(52) respectively. A fixing unit fixes the core portion(54) of a chinese cabbage. The first and second cutters cut the fixed chinese cabbage into the upper outer leaves and the midribs of outer leaves. The belt conveyor transfers the cut leaves. A plurality of rolling bars is connected to an operating motor(40) as a power transmission unit(41) and the leaves are transferred by the rotation of rolling bars. The transferring rollers are formed on the front side of the outer periphery of the rolling bars.

Abstract translation: 目的：提供将大白菜切成各部分的旋转式装置，方便大白菜切割。 构成：用于将大白菜切割成各部分的旋转式装置由切割单元（10），带式输送机（20）和辊式输送机（30）组成。 切割单元由工作室主体（11），固定单元（12）和第一和第二切割器（13,14）组成。 工作室主体的切割室（113,114）分别切割上部外部叶片（51）和中间叶片（52）。 固定单元固定大白菜的核心部分（54）。 第一和第二切割机将固定的大白菜切成上部外部叶子和外部叶子的中部。 皮带输送机传送切割的叶子。 多个滚动条连接到作为动力传递单元（41）的操作马达（40），叶片通过滚动条的旋转传递。 转印辊形成在滚动条的外周的前侧。

公开(公告)号：KR1020140088921A

公开(公告)日：2014-07-14

申请号：KR1020120145796

申请日：2012-12-13

Applicant: 한국식품연구원

Inventor： 서혜영 ,  이미애 ,  조정은 ,  채희정 ,  진선미 ,  강희선 ,  선영광

IPC: A23B7/10 ,  A23L19/20 ,  A23L5/20 ,  A23L1/30 ,  A23L3/3472

CPC classification number: A23B7/10 ,  A23L3/3472 ,  A23L5/20 ,  A23L19/20 ,  A23L33/105

Abstract: The present invention relates to a deodorant of kimchi containing a chamomile extract and a method for producing kimchi having a reduced odor and, more specifically, to a deodorant of kimchi containing a chamomile extract as an active component to reduce the peculiar odor of kimchi and a method for producing kimchi having less disgusting odor and higher functionality by adding the chamomile extract to the kimchi.

Abstract translation: 本发明涉及含有洋甘菊提取物的泡菜除臭剂和具有减少气味的泡菜的制造方法，更具体地说，涉及含有洋甘菊提取物作为活性成分的泡菜除臭剂，以减少泡菜的特殊气味，以及 通过将洋甘菊提取物加入到泡菜中，制造具有较低恶臭气味和更高功能性的泡菜的方法。

公开(公告)号：KR101374808B1

公开(公告)日：2014-03-26

申请号：KR1020120145005

申请日：2012-12-13

Applicant: 한국식품연구원

Inventor： 정영배 ,  서혜영 ,  김양원 ,  한응수 ,  조정은 ,  이미애 ,  양지희 ,  이상일

IPC: A23B7/10 ,  A23L19/20

CPC classification number: A23B7/10 ,  A23L19/20

Abstract: Disclosed in the present invention relates to a salting device for a Chinese cabbage, which involves filling half or whole of a fixed container with salt water, after which Chinese cabbages to be salted are inputted into a rotary container capable of rotating inside the fixed container, then are rotated at a constant speed in a state of having a lower part of the rotary container or the whole rotary container dipped in the salt water. Therefore, the device maximizes a salting effect of the Chinese cabbage by a rotation of the rotary container, while maintaining a uniform concentration of the whole salt water inside the fixed container, thereby enabling an even salting of all Chinese cabbages inserted into the rotary container.

Abstract translation: 本发明涉及一种用于大白菜的盐析装置，其包括用盐水填充固定容器的一半或全部，然后将待盐渍的白菜投入到能够在固定容器内旋转的旋转容器中， 然后在旋转容器的下部或整个旋转容器浸入盐水的状态下以恒定的速度旋转。 因此，通过旋转容器的旋转，装置使大白菜的盐渍效果最大化，同时保持固定容器内的全部盐水的均匀浓度，从而能够均匀地将所有的白菜放入旋转容器中。