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公开(公告)号：KR101243170B1
公开(公告)日：2013-03-13
申请号：KR1020110135460
申请日：2011-12-15
Applicant: 한국식품연구원
CPC classification number: Y02A40/946 , A23B7/105 , A23L19/20
Abstract: PURPOSE: An apparatus for making pickled Chinese cabbage is provided to speed up the process of pickling cabbage by using brine properties convert device such as to make salt water. CONSTITUTION: An apparatus for making picked Chinese cabbage comprises; a turbulence flow unit which salt water pass through more than ten times, a salt water passing pipe(1) which is connected to the turbulence flow unit and a tank(2) for storing salt water from the turbulence flow unit. The turbulence flow unit comprises a main body(11) and several turbulence flows(12) which are equipped in the main body at the same distance. The both ends of the turbulence flow unit are connected to the salt water passing pipe. A high pressure multistage pump(13) is equipped in the salt water passing pipe next to the turbulence flow. A salt water storing tank(20) is equipped in the pump behind the high pressure multistage pump. A brine pump is equipped in the salt water passing pipe which connects the part of the tank to a unit for making salt water. An exhaust pipe(4) for salt water is equipped in the upper part of the unit for making salt water and the other end of the pipe is connected to the tank so that the stored salt water moves out to the unit for making salt water. The upper part of the tank comprises a level sensor for high water(21) and the lower part of the tank comprises a level sensor for low water(22). A salt water purifying unit comprises a sieve screen(42) and a filter tank(43). The lower part of the tank is connected to a salt water exhaust pipe which resupply purified salt water to the salt water storing tank by the first connection pipe(401). A pressure pump(44), a nano membrane(45) and a carbon filter(46) are equipped in the way the salt water exhaust pipe lies along with the first connection pipe.
Abstract translation: 目的：提供腌制大白菜的设备，通过使用盐水特性转换装置，如盐水，加快腌制白菜的过程。 规定：选择大白菜的装置包括： 盐水通过十次以上的湍流流动单元，与湍流单元连接的盐水通过管（1）和用于储存来自湍流流动单元的盐水的罐（2）。 湍流流动单元包括主体（11）和几个湍流（12），其以相同的距离装配在主体中。 湍流流动单元的两端连接到盐水通过管。 在湍流流动旁边的盐水通过管中装有一个高压多级泵（13）。 在高压多级泵后面的泵中装有一个盐水储存罐（20）。 在盐水通过管中配备有盐水泵，其将罐的一部分连接到用于制造盐水的单元。 在用于制造盐水的单元的上部配备有用于盐水的排气管（4），并且管的另一端连接到罐，使得储存的盐水移出到用于制造盐水的单元。 罐的上部包括用于高水（21）的液位传感器，并且罐的下部包括用于低水（22）的液位传感器。 盐水净化单元包括筛网（42）和过滤罐（43）。 罐的下部连接到通过第一连接管（401）将净化的盐水补充到盐水储存罐的盐水排出管。 盐水排出管与第一连接管一起设置有压力泵（44），纳米膜（45）和碳过滤器（46）。
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公开(公告)号：KR101235875B1
公开(公告)日：2013-02-21
申请号：KR1020110135456
申请日：2011-12-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A mechanism to place spices in between leaves of a cabbage spraying spices in a gap generated by a rotational centrifugal force after fixing the object, such as salted cabbage, in a fixing part. CONSTITUTION: A base frame(10) is equipped with a spice spraying chamber inside and a floor board(12) is equipped below the spice spraying chamber. A rotary shaft(20) rotates in the middle of the spice spraying chamber(11) by being connected to the operating motor(60) and an upper side(21) is formed in a radial shape on one end of the outer perimeter. An elevation cover operates elevation by a flexible load operation of the operation cylinder(31) along with the rotary shaft. A connection shaft(40) equipped with a belt pulley(50) is installed in the lower part of the rotary shaft. The serration is formed on the upper end of the connection shaft connected to the rotary shaft and the serration grooves are formed inside the lower end of the rotary shaft which corresponds to the upper parts of the serration. The belt pulley of the operation motor and the belt pulley of the connecting shaft are V belt pulley and the belt that connects the belt pulley of the operation motor and the belt pulley of the connecting shaft is V belt. In the fixing part where the object is fixed, barbs are formed to fix the object securely. The fixing part is formed with multiple shifts following the circumference of the rotary shaft. A spice injection nozzle(91) is formed on the walls of the spice spraying chamber where corresponds to a fixing part A spice suction nozzle(93), which collects the run down spices on the inclined surface, is installed on the walls of the spice spraying chamber where corresponds to the lower part of the inclined surface on the floor board.
Abstract translation: 目的：将香料放置在卷心菜的叶子之间的机制，在固定部件中将诸如咸白菜的物体固定在旋转离心力之后产生的间隙中喷洒香料。 构成：底架（10）在里面装有香料喷雾室，底板（12）装在香料喷雾室下方。 旋转轴（20）通过连接到操作马达（60）而在香料喷雾室（11）的中间旋转，并且在外周的一端形成有径向形状的上侧（21）。 升降盖通过操作筒（31）与旋转轴的柔性加载操作来升高。 配备有皮带轮（50）的连接轴（40）安装在旋转轴的下部。 锯齿形成在与旋转轴连接的连接轴的上端，并且锯齿槽形成在对应于锯齿的上部的旋转轴的下端的内侧。 操作电机的皮带轮和连接轴的皮带轮为V皮带轮，连接操作电机皮带轮和连接轴皮带轮的皮带为V带。 在物体固定的固定部分中，形成倒钩以牢固地固定物体。 固定部分沿着旋转轴的圆周形成多个位移。 在香料喷雾室的壁上形成香料喷嘴（91），其中固定部分A将倾斜表面上的向下香料收集的香料吸嘴（93）安装在香料的壁上 喷雾室，其对应于地板上的倾斜表面的下部。
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公开(公告)号：KR101803087B1
公开(公告)日：2017-11-29
申请号：KR1020140193829
申请日：2014-12-30
Applicant: 한국식품연구원
Abstract: 본발명은김치소스및 김치소스의제조방법에관한것이다. 본발명은, 상기의목적을달성하기위해본 발명의실시예에따른김치소스의제조방법은, 매운맛에대한단계별조절을위해캡사이신함량을제 1 내지제 3 등급별로분류하는제 1 단계; 및신맛, 짠맛, 단맛각각의조절을위해각각젖산, 소금, 설탕각각을추가하여, 매운맛이등급화된김치소스를제조하는제 2 단계; 를포함한다.이에의해, 본발명의실시예에따른김치소스및 김치소스의제조방법은, 고춧가루중에함유된캡사이신함량에따라매운맛을등급으로분류하고, 각분류된등급에매칭되는신맛, 짠맛, 단맛을최적화하여제공함으로써, 소비자의기호도에따라매운맛을적절하게사용할수 있도록하는효과를제공한다.
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公开(公告)号：KR101766398B1
公开(公告)日：2017-08-08
申请号：KR1020160020883
申请日：2016-02-22
Applicant: 한국식품연구원
Abstract: 본발명은감칠맛이풍부하면서도염도가낮은소금과조미료의제조방법에관한것으로서, 더욱상세하게는건조김치분말을준비하는단계, 건조흰다리새우분말을준비하는단계, 정제염을준비하는단계, 물을준비하는단계, 준비된재료를혼합하는단계등을포함하는소금제조방법및 조미료제조방법에관한것이다.
Abstract translation: 更具体地说，本发明涉及制备干燥泡菜粉末的方法，制备干白对虾粉末的方法，制备纯化盐的步骤， 制备盐，混合制备的材料等，以及生产调味品的方法。
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公开(公告)号：KR1020160082045A
公开(公告)日：2016-07-08
申请号：KR1020140193829
申请日：2014-12-30
Applicant: 한국식품연구원
Abstract: 본발명은김치소스및 김치소스의제조방법에관한것이다. 본발명은, 상기의목적을달성하기위해본 발명의실시예에따른김치소스의제조방법은, 매운맛에대한단계별조절을위해캡사이신함량을제 1 내지제 n 등급(n은 2 이상의자연수) 별로분류하는제 1 단계; 및신맛, 짠맛, 단맛각각의조절을위해각각젓산, 소금, 설탕각각을추가하여, 식품용도별로매운맛이등급화된김치소스를제조하는제 2 단계; 를포함한다. 이에의해, 본발명의실시예에따른김치소스및 김치소스의제조방법은, 고춧가루중에함유된캡사이신함량에따라매운맛을등급으로분류하고, 각분류된등급에매칭되는신맛, 짠맛, 단맛을최적화하여제공함으로써, 소비자의기호도에따라매운맛을적절하게사용할수 있도록하는효과를제공한다. 또한, 매운맛의각 등급별용도를구체적으로지정하여제조함으로써, 소비자가용도별로김치소스를구매하여적절하게사용할수 있는효과를제공한다. 뿐만아니라, 각등급별캡사이신함량을조절을위해한반도품종의고추, 보통맛의두레품종고추, 매운맛의마니따품종, 가장매운맛의청양고추의혼합비를제공한다.
Abstract translation: 本发明涉及一种泡菜酱和一种生产泡菜酱的方法。 为此，根据本发明的实施方案的生产泡菜汁的方法包括：将辣椒素的内容物分类为第一至第n（th）个类别以逐渐调节辣味道的第一步骤，其中n为 自然数2以上; 以及分别通过添加乳酸，盐和糖来生产具有分类辣味的泡菜酱的第二步骤，分别调节酸味，咸味和甜味。 因此，根据本发明的实施方式的泡菜酱和泡菜酱的制造方法，根据辣椒粉中含有的辣椒素的含量，将辣味分为几类，酸味，咸味 分别与各类分类相匹配的味道和甜味优化，因此可以根据消费者的口味适当使用辣味。 此外，每个类别中的辛辣口味的用法都是具体定义的，所以消费者可以根据需要购买和适当使用泡菜酱。 另外，为了调整各类辣椒素的含量，提供了朝鲜半岛辣椒，一般口味甜椒，辣味马尼拉辣椒和最辣的中国辣椒的混合比例。
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Patent Agency Ranking
公开(公告)号：KR101599889B1
公开(公告)日：2016-03-04
申请号：KR1020150129974
申请日：2015-09-14
Applicant: 한국식품연구원
Abstract: 본발명은절임배추제조장치에있어서, 복수조각으로절개된배추(101)를세척및 절임과재차세척단계수행하여절임배추를신속하게제조하기위한절임배추제조장치는제 1 세척조, 절임조, 제 2 세척조로구성되되, 상기제 1 세척조, 절임조, 그리고제 2 세척조각각으로산소를주입하는공급관과외부에서배수공급된용수에산소를공급하기위한산소공급기(100)가설치됨을특징으로하는절임배추제조장치를제공하며노동력이많이소요되는배추절임및 세척을효율적으로안정되게진행하는효과가있다.
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公开(公告)号：KR1020150045230A
公开(公告)日：2015-04-28
申请号：KR1020130124683
申请日：2013-10-18
Applicant: 한국식품연구원
Abstract: 본발명은양측으로설치되는이송벨트사이로절임배추를이동시키면서이송벨트하부에설치된양념통의승강작동에의해절임배추가양념통에담긴죽과같은상태의양념소에침지되게함으로써, 양념소가일정하고고르게배인고품질의김치를대량을생산할수 있도록한 침지식김치양념소넣기장치에관하여개시한다.
Abstract translation: 本发明涉及一种浸泡型泡菜酱填充装置。 该装置在布置在两侧的输送带之间移动酸洗的卷心菜，同时提起安装在输送带下部的酱汁容器，将酸洗的卷心菜浸入酱汁容器中的糊状调味汁中以均匀地将酱料填充到酸洗的卷心菜 大量生产优质泡菜。
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公开(公告)号：KR101425960B1
公开(公告)日：2014-08-06
申请号：KR1020120144999
申请日：2012-12-13
Applicant: 한국식품연구원
Abstract: 본 발명은 조직감 및 식감이 향상되고 쓴맛이 제거되어 장기간 저장이 가능한 고구마순 김치를 제조하는 방법 및 이에 따라 제조된 고구마순 김치에 관한 것으로, (S1) 고구마순 껍질을 제거하고 세절하는 단계; (S2) 상기 세절된 고구마순을 60 내지 80℃로 가열된 5 내지 15% 염수에서 절이는 고온염수처리 단계; (S3) 양념소를 준비하는 단계; (S4) 상기 단계 (S2)에서 고온염수처리된 고구마순과 상기 (S3) 단계에서 제조된 양념소를 혼합하는 단계; 및 (S5) 상기 양념소와 혼합된 고구마순을 0 내지 4℃의 저온에서 숙성시키는 단계를 포함하는 본 발명에 따르면, 고구마순을 이용하여 제조한 김치는 고온염수 처리를 실시하여 쉽게 물러지지 않고 조직감 및 식감이 향상되어 장기간 보관할 수 있어 8~9월 고구마순 수확시기에 집중되는 고구마순을 보다 효율적으로 소비할 수 있다. 또한 쓴맛 제거를 통해 관능적으로 향상되고, 소비자의 기호에 부합하는 고구마순을 활용한 김치를 보급함으로써 김치 재료의 범위를 확대시키고 소비를 촉진시켜 김치산업을 발전시키는 효과가 있다.
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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
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。
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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
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。
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