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公开(公告)号：KR1020140100230A
公开(公告)日：2014-08-14
申请号：KR1020130013297
申请日：2013-02-06
Applicant: 한국식품연구원
CPC classification number: A23L2/382 , A61K36/9062 , C12J1/00 , C12N1/20
Abstract: The present invention relates to a beverage containing fermented ginger and a method for manufacturing the same, and more specifically, to a method for manufacturing food containing fermented ginger, comprising the steps of: 1) inoculating lactic acid bacteria into ginger to prepare a fermented ginger byproduct; 2) inoculating yeast into the fermented ginger byproduct to prepare an alcohol fermented liquid; 3) inoculating acetic acid bacteria into the alcohol fermented liquid to prepare an acetic acid fermented liquid; 4) adding the alcohol fermented liquid obtained in step 2) to the fermented ginger byproduct obtained in step 1), followed by fermentation; and 5), after step 4), adding the acetic acid fermented liquid obtained in step 3), followed by fermentation. According to the present invention, provided can be a beverage containing fermented ginger in which a distinctive flavor of ginger is in harmony with a distinctive flavor of vinegar and the preference is excellent.
Abstract translation: 本发明涉及含有发酵姜的饮料及其制造方法，更具体地涉及含有发酵姜的食品的制造方法，其特征在于，包括以下步骤：1）将乳酸菌接种于生姜中以制备发酵姜 副产品; 2）将酵母接种到发酵姜副产物中以制备醇发酵液; 3）将乙酸菌接种到酒精发酵液中制备乙酸发酵液; 4）将步骤2）中得到的酒精发酵液加入到步骤1）中得到的发酵姜副产物中，然后发酵; 和5），步骤4）后，加入步骤3）中得到的乙酸发酵液，然后发酵。 根据本发明，提供了含有发酵姜的饮料，其中姜的独特风味与醋的独特风味相一致，优选性优异。
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公开(公告)号：KR1020120006350A
公开(公告)日：2012-01-18
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23F3/166 , A23L3/16 , A23L23/00 , A23L29/065
Abstract: PURPOSE: A producing method of fermented ginger capable of making sauce or tea is provided to improve the flavor of the ginger by reducing the unique spicy taste of fresh ginger. CONSTITUTION: A producing method of fermented ginger comprises the following steps: washing and peeling fresh ginger, and grinding the ginger into 10-30 meshes before sterilizing at 60-70 deg C for 10-30 minutes; and injecting lactic acid bacteria to the sterilized ginger, and fermenting the mixture at 30-37 deg C for 1-6 days. The lactic acid bacteria is selected from lactobacillus plantarum, lactobacillus brevis, or leuconostoc menteroides.
Abstract translation: 目的：提供能制作调味酱或茶的发酵姜的生产方法，通过减少新鲜姜的独特辣味来提高姜的风味。 构成：发酵姜的生产方法包括以下步骤：洗涤和剥离新鲜的姜，并在60-70℃灭菌10-30分钟之前将姜研磨成10-30目; 并将乳酸菌注射到灭菌的姜中，并将混合物在30-37℃下发酵1-6天。 乳酸菌选自植物乳杆菌，短乳杆菌或明串珠菌。
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13.发明公开
公开(公告)号：KR1020090118681A
公开(公告)日：2009-11-18
申请号：KR1020080044614
申请日：2008-05-14
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L19/09 , A23L27/105 , A23L27/88 , A23L29/06
Abstract: PURPOSE: A red pepper seed with improved texture and flavor, a preparation method thereof, and salad dressing containing the same are provided to improve consumer preference. CONSTITUTION: A red pepper seed reacts to one selected from the group consisting of cellulose breakdown enzyme and lactic acid bacteria in order to improve texture and flavor. The cellulose breakdown enzyme is selected from the group consisting of cellulase, hemicellulase, and xylanase. The lactic acid bacteria are selected from the group consisting of Lactobacillus acidophilus, Bacillus longgum, and Streptococcus thermophilus.
Abstract translation: 目的：提供具有改善的质地和风味的红椒种子，其制备方法和含有其的沙拉酱，以改善消费者的偏好。 构成：红辣椒籽与由纤维素分解酶和乳酸菌组成的组中的一种反应，以改善质地和风味。 纤维素分解酶选自纤维素酶，半纤维素酶和木聚糖酶。 乳酸菌选自嗜酸乳杆菌，芽孢杆菌和嗜热链球菌。
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公开(公告)号：KR1020150024636A
公开(公告)日：2015-03-09
申请号：KR1020130101807
申请日：2013-08-27
Applicant: 한국식품연구원
CPC classification number: Y02P60/853
Abstract: Disclosed is a customized heat pump drying apparatus for manufacturing high quality dried pepper. The customized heat pump drying apparatus for manufacturing high quality dried pepper of the present invention comprises: a housing with an opening and closing door; a drying chamber arranged in the housing, wherein the drying chamber includes a drying space on which multiple wicker trays are mounted to accommodate whole pepper and an air circulation passage allowing dry air with higher temperature than room temperature to be supplied from one side of the drying space to the drying space and to be discharged to the opposite side through the wicker trays; a circulation fan arranged in a discharging unit direction of the air circulation passage and forcibly discharging and circulating the dry air in the drying space; a heat pump device provided on an upper surface of the drying chamber, heats the air circulated by the circulation fan through an air circulation passage and passing through a condenser and an evaporator, and removes moisture; and a control unit which controls the amount of external air introduced through the air circulation passage based on a detection signal of a temperature sensor installed in the drying space, controls an intake valve installed on an external air inlet to control the temperature of circulated air, operates and controls the circulation fan, and controls the heat pump device. According to the present invention, the customized heat pump drying apparatus can produce high quality dried pepper of the sunlight dried pepper grade by controlling dry temperature, dry time, and moisture.
Abstract translation: 公开了用于制造高品质干胡椒的定制热泵干燥装置。 用于制造本发明的高品质干胡椒的定制热泵干燥装置包括：具有开闭门的壳体; 布置在所述壳体中的干燥室，其中所述干燥室包括干燥空间，多个柳条托盘安装在所述干燥空间上以容纳整个胡椒，并且允许空气循环通道允许具有比室温更高的温度的干燥空气从干燥的一侧供应 到干燥空间的空间，并通过柳条盘排出到相对侧; 循环风扇，其布置在所述空气循环通道的排出单元方向上，并强制地将干燥空气排出和循环在所述干燥空间中; 设置在干燥室的上表面的热泵装置，通过空气循环通道加热由循环风扇循环的空气，并通过冷凝器和蒸发器，除去水分; 以及控制单元，其基于安装在所述干燥空间中的温度传感器的检测信号来控制通过所述空气循环通道引入的外部空气的量，控制安装在外部空气入口上的进气门以控制循环空气的温度， 操作和控制循环风扇，并控制热泵设备。 根据本发明，定制的热泵干燥装置可以通过控制干燥温度，干燥时间和湿度来生产阳光干燥胡椒级的高品质干胡椒。
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公开(公告)号：KR101486293B1
公开(公告)日：2015-01-28
申请号：KR1020130013297
申请日：2013-02-06
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 생강 음료 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 1) 생강에 젖산균을 접종하여 발효 생강 부산물을 제조하는 단계; 2) 상기 발효 생강 부산물에 효모를 접종하여 알코올 발효액을 제조하는 단계; 3) 상기 알코올 발효액에 초산균을 접종하여 초산 발효액을 제조하는 단계; 4) 상기 1)의 발효 생강 부산물에 2)의 알코올 발효액을 첨가하여 발효시키는 단계; 및 5) 상기 4)단계 이후 상기 3)의 초산 발효액을 첨가하여 발효시키는 단계를 포함하는 발효 생강 식품을 제조하는 방법에 관한 것이다.
본 발명에 의하면 생강 고유의 향미와 식초 고유의 향미가 어우러지고 기호도가 우수한 생강 발효 음료를 제공할 수 있다.-
Patent Agency Ranking
公开(公告)号：KR1020140083521A
公开(公告)日：2014-07-04
申请号：KR1020120153391
申请日：2012-12-26
Applicant: 한국식품연구원
IPC: C08B30/12 , C08B30/02 , A23L1/0522 , A23L7/10
CPC classification number: C08B30/12 , A23L7/10 , A23L29/212 , C08B30/02
Abstract: The present invention provides a method for preparing rapidly gelatinized starch comprising the steps of: pulverizing starch to obtain a pulverized material; dissolving the pulverized material in a solvent to obtain a dissolved material; adjusting the pH of the dissolved material to 7-13; and adding a cross-linking agent to the dissolved material of which the pH has been adjusted. A processed rice product is gelatinized within a short period of time by using the method of the present invention, and a processed rice food using the same can be provided.
Abstract translation: 本发明提供一种快速糊化淀粉的制备方法，包括以下步骤：粉碎淀粉得到粉碎物料; 将粉碎的物质溶解在溶剂中以获得溶解的材料; 调节溶解物的pH值为7-13; 并向已经调节pH的溶解材料中加入交联剂。 通过使用本发明的方法，在短时间内将加工的水稻产品糊化，并且可以提供使用其的加工米饭。
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公开(公告)号：KR101224873B1
公开(公告)日：2013-01-22
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 생강의 제조방법에 관한 것으로 보다 상세하게는 세척 후 탈피한 생강을 마쇄하고 살균하는 단계; 상기의 마쇄 후 살균한 생강에 젖산균을 접종하고 발효시키는 단계를 포함하도록 하여 생강의 맵고 자극적인 맛 및 향을 감소시켜 향미를 향상시킬 수 있는 발효 생강의 제조방법, 동 방법에 의해 제조한 발효 생강 및 동 방법에 의해 제조한 발효 생강의 용도에 관한 것이다.
상기의 본 발명에 의해 제조한 발효 생강은 소스(sauce) 또는 차(tea)를 제조시 주재료의 용도로 사용할 수 있다.-
公开(公告)号：KR101150867B1
公开(公告)日：2012-06-13
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
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公开(公告)号：KR101095853B1
公开(公告)日：2011-12-21
申请号：KR1020090039880
申请日：2009-05-07
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 고추를 포함하는 발효 고추 샐러드 드레싱의 제조방법 및 이러한 방법에 의해 제조한 발효 고추 샐러드 드레싱에 관한 것이다.
본 발명은 샐러드 드레싱의 제조에 있어서, 발효 고추, 조미액, 식물성 유지류 잔탄검용액, 허브 및 정제수를 혼합하여 균질화하는 단계를 포함하는 발효 고추 샐러드 드레싱의 제조방법을 제공하고자 한다.
본 발명은 샐러드 드레싱의 제조에 있어서, 발효 고추 5∼30중량％, 식물성 유지류 10∼15중량％, 조미액 20∼35중량％, 잔탄검용액 0.5∼5중량％, 허브 0.05∼17중량％ 및 잔부의 정제수를 혼합하여 균질화하는 단계를 포함하는 발효 고추 샐러드 드레싱의 제조방법을 제공하고자 한다.
발효 고추, 샐러드 드레싱-
公开(公告)号：KR1020110121154A
公开(公告)日：2011-11-07
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A21D2/36 , A23G3/48 , A23L27/14 , A23V2300/24
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
Abstract translation: 目的：提供胡椒种子糊的制造方法以及使用其的焙烤制品的制造方法，以向使用者提供辣椒籽糊的改善的功能。 构成：胡椒籽浆的制备方法包括以下步骤：在100-120℃蒸汽蒸煮胡椒种子30分钟-3小时，并在30-50℃下冷却胡椒种子，然后粉碎成0.1-0.3mm ; 混合100份重的碎胡椒籽，0.01-0.1份纤维素分解酶，纤维素酶，半纤维素酶或木聚糖酶，和300-500份净化水; 在30-50℃下搅拌混合物1-48小时，使其反应; 并使用胶体磨将所反应的胡椒种子粉碎成10-30目的粒度。
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