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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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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
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。
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公开(公告)号：KR101703083B1
公开(公告)日：2017-02-07
申请号：KR1020140072655
申请日：2014-06-16
Applicant: 한국식품연구원
Abstract: 본발명은기계장치를이용하여김치를제조하기에적합한유동상김치양념조성물로서수분함량이높으면서도맛과색감이우수한유동상김치양념조성물에관한것으로, 유동상김치양념조성물의최종수분함량이 80 내지 95%가되도록하는물; 파프리카, 백련초및 이들의혼합물로이루어진천연소재 0.5 내지 5 중량%; 및증점제 0.1 내지 1 중량%를포함하는것을특징으로하는본 발명에따라제조된유동상김치양념조성물은수분함량이높은유동상으로서기계장치를사용하여김치를대량생산하기에매우적합하며, 수분함량증대를위해물, 바람직하게는고춧가루추출액또는염수를첨가함으로써김치액상양념의맛과색도를향상시킬수 있다. 또한, 천연소재를추가로첨가함으로써김치액상양념의맛과색도를보다더향상시킬수 있어전체적인기호도를증진시킬수 있으며, 증점제를추가로첨가함으로써액상양념의층분리를제어할수 있을뿐만아니라점도가증가되어김치의기계화생산에보다효과적이다.
Abstract translation: 本发明涉及一种通过使用机器制备泡菜的流体型泡菜调味料组合物，更具体地，涉及具有高水分含量和优良味道和颜色的流体型泡菜调味料组合物。 本发明包括：在流体型泡菜调味料组合物中使最终含水量为80〜95％的水; 0.5重量％〜5重量％的由辣椒粉，仙人掌及其混合物组成的天然成分; 和0.1重量％〜1重量％的增稠剂。 根据本发明制造的流体型泡菜调味料具有高水分含量的流体类型; 特别适用于通过使用机器批量生产泡菜; 并且可以通过添加用于增加水分含量的水，并且优选胡椒粉提取物或盐水来增强泡菜液调味料的味道和颜色。 此外，通过添加天然成分，可以进一步增强泡菜液调味料的味道和颜色。 因此，本发明可以提高一般偏好，不仅防止流体调味料层分离，而且通过添加增稠剂来增加粘度，因此对于机械化生产泡菜是有效的。
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公开(公告)号：KR1020150144372A
公开(公告)日：2015-12-28
申请号：KR1020140072655
申请日：2014-06-16
Applicant: 한국식품연구원
CPC classification number: A23L27/10
Abstract: 본발명은기계장치를이용하여김치를제조하기에적합한유동상김치양념조성물로서수분함량이높으면서도맛과색감이우수한유동상김치양념조성물에관한것으로, 유동상김치양념조성물의최종수분함량이 80 내지 95%가되도록하는물; 파프리카, 백련초및 이들의혼합물로이루어진천연소재 0.5 내지 5 중량%; 및증점제 0.1 내지 1 중량%를포함하는것을특징으로하는본 발명에따라제조된유동상김치양념조성물은수분함량이높은유동상으로서기계장치를사용하여김치를대량생산하기에매우적합하며, 수분함량증대를위해물, 바람직하게는고춧가루추출액또는염수를첨가함으로써김치액상양념의맛과색도를향상시킬수 있다. 또한, 천연소재를추가로첨가함으로써김치액상양념의맛과색도를보다더향상시킬수 있어전체적인기호도를증진시킬수 있으며, 증점제를추가로첨가함으로써액상양념의층분리를제어할수 있을뿐만아니라점도가증가되어김치의기계화생산에보다효과적이다.
Abstract translation: 本发明涉及一种通过使用机器制备泡菜的流体型泡菜调味料组合物，更具体地，涉及具有高水分含量和优良味道和颜色的流体型泡菜调味料组合物。 本发明包括：在流体型泡菜调味料组合物中使最终含水量为80〜95％的水; 0.5重量％〜5重量％的由辣椒粉，仙人掌及其混合物组成的天然成分; 和0.1重量％〜1重量％的增稠剂。 根据本发明制造的流体型泡菜调味料具有高水分含量的流体类型; 特别适用于通过使用机器批量生产泡菜; 并且可以通过添加用于增加水分含量的水，并且优选胡椒粉提取物或盐水来增强泡菜液调味料的味道和颜色。 此外，通过添加天然成分，可以进一步提高泡菜液调味料的味道和颜色。 因此，本发明可以提高一般偏好，不仅防止流体调味料层分离，而且通过添加增稠剂来增加粘度，因此对于机械化生产泡菜是有效的。
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Patent Agency Ranking
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公开(公告)号：KR1020150102801A
公开(公告)日：2015-09-08
申请号：KR1020140024049
申请日：2014-02-28
Applicant: 한국식품연구원
Abstract: 본 발명은 홍어 김치의 제조방법에 있어서, 홍어를 유기산으로 전처리하여 사용하는 것을 특징으로 하는 홍어 김치의 제조방법 및 이에 따라 제조된 홍어 김치에 관한 것으로, 본 발명에 따라 유기산으로 전처리한 홍어를 김치에 첨가함으로써 홍어의 효능은 그대로 유지시키면서 홍어 특유의 향과 부패에 의한 휘발성 염기질소 및 히스타민 생성을 저감시킬 수 있다. 또한, 본 발명에 따라 전처리된 홍어를 함유하는 홍어 김치는 김치의 맛은 그대로 유지되면서 홍어 특유의 암모니아 냄새가 저감되어 남녀노소 모두에게 기호도를 증진시킬 수 있는 기능성 김치로서 저변확대가 가능하리라 기대된다.
Abstract translation: 本发明涉及一种生产由此制备的冰淇淋和冰淇淋泡沫的方法，其中通过用有机酸预处理来使用溜冰鞋。 根据本发明，将用有机酸预处理的溜冰板加入到泡菜中，因此可以完全保持溜冰鞋的作用，并且可以减少溜冰鞋的气味，以及由腐败引起的挥发性碱性氮和组胺的产生。 此外，含有根据本发明预处理的溜冰鞋的冰鞋泡菜具有保持的泡菜味和降低的溜冰氨气味。 因此，可以将冰淇淋池作为功能性泡菜扩大，从而改善各年龄层的男女风味。
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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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