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公开(公告)号：KR100377542B1
公开(公告)日：2003-03-26
申请号：KR1020000055560
申请日：2000-09-21
Applicant: 한국식품연구원
IPC: C02F9/02
Abstract: PURPOSE: A treatment method of brine and washing water derived from cabbage salting process is provided, which can reuse brine washing water so that can reduce production cost of Kimchi. The recovered waste brine is reused after the salinity is adjusted to 12-17%. CONSTITUTION: The treating method comprises the following steps: (i) separate and recover brine and wash water from cabbage salting process; (ii) remove suspended matter by primarily passing the recovered brine and wash water through an inclined metal net filter(10) that is equipped with different meshes; (iii) remove residual matter that is not passed through the metal net filter(10); (iv) filter the filtrate by three stage water purifying treatment tank(11) that is composed of a metal nets(15) of 1.0-4.0 mm, 0.149-2.00 mm, 0.074-0.297 mm, sand filter(16) and activated carbon basin(17); (v) filter again the brine and wash water which are filtered already by filter(12); and (vi) sterilize the filtered brine and wash water by ozone generator or chlorine sterilizer, the treated waste brine being reused after the salinity adjusted.
Abstract translation: 用途：提供盐水和甘蓝腌制工艺洗涤水的处理方法，可以再利用盐水洗涤水，从而降低泡菜的生产成本。 盐度调整到12-17％后，回收的废盐水被重新使用。 组成：处理方法包括以下步骤：（i）从甘蓝腌制过程中分离并回收盐水和洗涤水; （ii）通过主要将回收的盐水和洗涤水通过配备有不同网孔的倾斜金属网过滤器（10）来移除悬浮物; （iii）去除未通过金属网过滤器（10）的残余物; （iv）通过由1.0-4.0mm，0.149-2.00mm，0.074-0.297mm的金属网（15），砂滤器（16）和活性炭组成的三级净水处理池（11）过滤滤液 盆（17）; （v）再次过滤已被过滤器（12）过滤的盐水和洗涤水; （vi）通过臭氧发生器或氯气消毒器对过滤的盐水和洗涤水进行消毒，处理后的废盐水在盐度调节后重新使用。
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公开(公告)号：KR100358089B1
公开(公告)日：2002-10-25
申请号：KR1020000055860
申请日：2000-09-22
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: 본 발명은 저장기간이 연장되고 항산화력과 수용성 식이섬유가 강화된 배추김치의 제조방법에 관한 것이다. 보다 상세하게는 소금에 절인 배추를 최종 배추김치의 염도와 동일한 1-4%, w/w의 염도로 조절하여 1-4일간 침지하여 배추내부에 함유되어 있는 당을 미리 제거하여 저장유통 중에 발효성당이 젖산균에 의하여 젖산으로 전환되는 것을 억제시켜 김치가 시어지는 현상을 지연시켜 저장기간을 연장시키고, 또한 종래의 마늘, 파, 고춧가루, 생강 등으로 만든 양념의 일부를 대신하여 항산화력과 수용성 식이섬유가 풍부한 다시마, 더덕, 미역, 청경채 또는 케일과 같은 대체 양념을 혼합함으로써 종래의 배추김치보다 항산화력과 수용성 식이섬유가 강화된 배추김치를 제공하는 데 있다.
본 발명은 종래의 배추김치보다 저장성이 연장되고 항산화력과 수용성 식이섬유질 함량이 높을 뿐만 아니라, 또한 계절 및 기호에 따라 양념 종류를 조절함으로서 여러 가지 맛과 향기가 나는 배추김치를 제공할 수 있다.-
公开(公告)号：KR100358088B1
公开(公告)日：2002-10-25
申请号：KR1020000053195
申请日：2000-09-07
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: 본 발명은 배추를 사각형의 이동식 절임조에서 염수로 절인 배추를 연속적으로 자동세척 및 염수 회수장치에 관한 것이다. 보다 상세하게는 종래의 김치공장에서 배추의 포기절단 및 세절 배추를 절임조에서 염수로 절인후 절임배추를 수작업에 의하여 세척조로 운반하여 세척하는 과정에 많은 작업인원과 중노동이 소요되고 있으며 특히 절임배추 운반후 절임조에 남아 있는 염수를 별도로 회수하는 장치가 없어 외부로 유출하므로 과도한 염수사용의 원인이 되어 왔다.
본 발명은 배추포기를 절단 및 세절하여 절임조에서 염수로 절인후 염수를 완전히 회수하기 위하여 프레임, 이송롤러 가이드, 유압실린더 조합, 구동모터로 구성된 유압식 절임배추 자동배출부(100)와 절임배추와 염수를 처리하는 다공판 절임배추원료홉퍼, 염수회수용기, 염수이송펌프로 구성된 염수회수부(200)와, 또한 염수가 완전히 배출된 절임배추를 고압노즐, 압축공기 공급관, 배추원료 이송벨트, 구동모터, 펌프가 부착된 2개의 세척조로 구비된 절임배추 자동세척부(300)로 구비된 절임배추의 자동 세척장치 및 염수 회수장치로 구성되어 있다.
본 발명의 염수회수 및 자동세척장치는 배추를 절인 염수를 자동으로 세척하고 그 염수를 재활용할 수 있으므로 소금물과 노동력을 절감할 수 있을 뿐만 아니라, 폐수발생을 줄일 수 있는 장치를 제공한다.-
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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Patent Agency Ranking
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：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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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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