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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.-
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：KR1020130112839A
公开(公告)日：2013-10-14
申请号：KR1020130112593
申请日：2013-09-23
Applicant: 한국식품연구원
Abstract: PURPOSE: A bulk vegetable dehydrator is provided to improve the work efficiency, to maintain original tissues of vegetables, and to dehydrate large amount of vegetables. CONSTITUTION: A side wall (112) includes a discharging hole (115) penetrating a wall (112a) and an outer wall (112b). A bottom plate (114) is connected to the lower side of the side wall. A power unit (120) is connected to the bottom plate of a main body (110) for operating the main body. A mounting plate (130) includes a through-hole (135) for flowing fluid. A dehydration container (140) is for inserting and discharging vegetables for dehydration, and includes a dehydration hole (144). A motor (122) is combined to the bottom plate of the main body and a shaft for rotating the main body. A hydraulic cylinder (124) moves the main body to upper and lower directions.
Abstract translation: 目的：提供散装蔬菜脱水机，提高工作效率，保持蔬菜原始组织，脱水大量蔬菜。 构成：侧壁（112）包括穿过壁（112a）和外壁（112b）的排放孔（115）。 底板（114）连接到侧壁的下侧。 动力单元（120）连接到用于操作主体的主体（110）的底板。 安装板（130）包括用于流动流体的通孔（135）。 脱水容器（140）用于插入和排出用于脱水的蔬菜，并且包括脱水孔（144）。 电动机（122）组合到主体的底板和用于使主体旋转的轴。 液压缸（124）将主体移动到上下方向。
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公开(公告)号：KR1020130080341A
公开(公告)日：2013-07-12
申请号：KR1020120001192
申请日：2012-01-04
Applicant: 한국식품연구원 , 농업회사법인 원스베리 주식회사
Abstract: PURPOSE: A manufacturing method of strawberry fermented wine or strawberry fermented drink is provided to manufacture a strawberry fermented product with a high concentration of alcohol by overcoming by-product and gas generation caused by a fermenting process of a high sugar, and to manufacture strawberry fermented wine or strawberry fermented drink with excellent preference, color, and yield by using the manufacturing method. CONSTITUTION: A manufacturing method of strawberry fermented wine or strawberry fermented drink comprises the following steps of: decomposing strawberry with a cellulose; filtering the enzyme treated material; supplementing sugar to make 25 to 40 brix by adding sugar to the filtered material; and alcohol-fermenting the sugar supplemented filtered material to prepare a strawberry fermented product with a high concentration of alcohol.
Abstract translation: 目的：提供草莓发酵酒或草莓发酵饮料的制造方法，通过克服由高糖发酵过程引起的副产物和气体产生，制造具有高浓度酒精的草莓发酵产品，并制造发酵草莓 葡萄酒或草莓发酵饮料，通过使用制造方法具有优异的颜色和产率。 构成：草莓发酵酒或草莓发酵饮料的制造方法包括以下步骤：用纤维素分解草莓; 过滤酶处理材料; 通过向过滤材料中加入糖来补充糖以制备25至40个白利糖度; 并将糖补充的过滤材料酒精发酵以制备具有高浓度酒精的草莓发酵产品。
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Patent Agency Ranking
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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公开(公告)号：KR101049163B1
公开(公告)日：2011-07-14
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943
Abstract: 본 발명은 김치의 세계화를 위해 종래 물김치 조성에서 과일, 식초 및 허브의 종류 및 함량을 달리하여 탁도, 냄새, 맛 등을 조절함으로써 인종별, 국가별 외국인의 기호에 맞도록 한 물김치 조성물 및 이의 제조방법을 제공한다.
특히 터키인의 전통음식 중 물김치와 유사한 음식의 탁도, pH, 산도 및 염도등을 조사하여 이와 유사하도록 과일, 식초 및 허브의 종류 및 함량을 결정하여 터키인의 입맛에 맞는 물김치 조성물을 제공한다.
물김치, 허브, 식초, 과일, 터키
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