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公开(公告)号：KR1020130037077A
公开(公告)日：2013-04-15
申请号：KR1020110101420
申请日：2011-10-05
Applicant: 한국식품연구원
CPC classification number: G01D21/00 , G06Q10/08 , G06Q10/0838
Abstract: PURPOSE: A real time product quality monitoring system is provided to collect air information including the temperature and humidity of a product distribution channel and supply a quality index of a product based on the collected air information. CONSTITUTION: An RFID(Radio Frequency ID) tag(130) measures and stores air condition information at regular time intervals. A QR(Quick Response) code(140) provides a webpage address of a product quality predicting server(110). A product distribution history database(100) stores the air condition information delivered from the RFID tag and container information. The product quality predicting server predicts the product quality of a product requested by a user terminal(120) and provides the prediction result for the user terminal. [Reference numerals] (100) Product distribution history DB; (110) Product quality predicting server; (120) User terminal; (130) RFID tag; (140) QR code; (150) Manager terminal;
Abstract translation: 目的：提供实时的产品质量监测系统，用于收集包括产品分销渠道的温度和湿度在内的空中信息，并根据收集的空中信息提供产品的质量指标。 规定：RFID（射频识别）标签（130）以规则的时间间隔测量和存储空中信息。 QR（快速响应）代码（140）提供产品质量预测服务器（110）的网页地址。 产品分发历史数据库（100）存储从RFID标签发送的空调信息和容器信息。 产品质量预测服务器预测用户终端（120）请求的产品的产品质量，并为用户终端提供预测结果。 （附图标记）（100）产品分布历史DB; （110）产品质量预测服务器; （120）用户终端; （130）RFID标签; （140）QR码; （150）经理终端;
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公开(公告)号：KR1020130023990A
公开(公告)日：2013-03-08
申请号：KR1020110087130
申请日：2011-08-30
Applicant: 한국식품연구원
CPC classification number: A23L27/105 , A23L21/20 , A23L33/15
Abstract: PURPOSE: A producing method of honey-preserved garlic or honey and soy sauce-preserved garlic is provided to maintain the texture, shape, and color of garlic while distributing at room temperature in a can or a bottle form, and to reduce the unique smell of garlic. CONSTITUTION: A producing method of honey-preserved garlic comprises a step of blanching the garlic for 30 seconds-2 minutes, and a step of aging the garlic with a mixed liquid obtained by mixing honey and water in a ratio of 50-85:50-15. The honey-preserved garlic additionally contains 0.1% or citric acid or vitamin C. A producing method of honey and soy sauce-preserved garlic comprises a step of sterilizing the blenched garlic before aging in a mixed liquid obtained by mixing honey and soy sauce in a ratio of 0.4-1:1:0.4. [Reference numerals] (AA) Initial stage of storage; (BB) 3 weeks later of storage; (CC) Raw garlic
Abstract translation: 目的：提供保鲜大蒜或蜂蜜和酱油保鲜大蒜的生产方法，以保持大蒜的质地，形状和颜色，同时在室温下以罐或瓶的形式分布，并减少独特的气味 的大蒜。 构成：蜂蜜保鲜大蒜的制备方法包括将大蒜烫成30秒-2分钟的步骤，以及通过以50-85:50的比例混合蜂蜜和水而获得的混合液来老化大蒜的步骤 -15。 蜂蜜保存的大蒜另外含有0.1％的柠檬酸或维生素C.一种生产蜂蜜和酱油保鲜大蒜的方法包括在通过将蜂蜜和酱油混合在一起的混合液中老化之前对萌芽的大蒜进行灭菌的步骤 比例为0.4-1：1：0.4。 （附图标记）（AA）储存的初始阶段; （BB）3周后储存; （CC）生蒜
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公开(公告)号：KR101205303B1
公开(公告)日：2012-11-27
申请号：KR1020100120001
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 보관시간 및 보관온도별 각 식품의 품질지수 정보가 저장된 식품별 품질지수 저장부; 냉장고에 보관되는 해당 식품정보를 검출하는 식품정보 검출부; 시간정보를 제공하는 타이머; 냉장고의 내부온도정보를 검출하여 제공하는 온도센서; 식품정보와 시간정보 및 내부온도정보가 매칭되어 저장된 식품별 보관 정보 저장부; 상기 식품정보 검출부, 상기 타이머 및 상기 온도센서에 의해 제공되는 정보를 매칭시켜 식품별 보관 정보 저장부에 저장하고, 식품의 신선도를 측정 시 상기 식품별 보관 정보 저장부에 저장된 해당 식품에 대한 식품정보, 내부온도정보 및 보관시간정보를 상기 식품별 품질지수 저장부에 저장된 식품별 품질지수에 대입하여 해당 식품정보의 신선도를 측정하는 식품별 신선도 측정부를 포함하며, 냉장고에 보관되는 식품을 냉장고의 내부 온도를 기준으로 일률적으로 적용하지 않고 각 식품별 특성을 반영하여 보관 기간과 온도에 따른 식품별 신선도 정보를 정확하게 제공해 줄 수 있다.
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公开(公告)号：KR101200325B1
公开(公告)日：2012-11-12
申请号：KR1020100119509
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명을 히트펌프에서 발생되는 열을 회수하여 건조장치의 열원으로 사용하는 폐열을 활용한 저에너지형 건조장치에 관한 것으로, 냉열도 사용하여 습도조절 및 저온건조를 구현할 수 있는 건조장치는, 내부에 건조공간을 가지는 건조챔버; 상기 건조챔버의 내벽에 형성되는 흡기포트 및 급기포트; 히트펌프의 응축기에 맞닿아 열교환하는 고온열교환기; 히트펌프의 증발기에 맞닿아 열교환하는 저온열교환기; 상기 흡기포트에 연결되고 상기 고온열교환기의 입력측 및 상기 저온열교환기의 입력측에 선택적으로 연결하는 흡기다방밸브; 상기 고온열교환기의 출력측에 연결되는 고온블로워; 상기 저온열교환기의 출력측에 연결되는 저온블로워; 상기 고온블로워에 연결되는 고온배출다방밸브; 및 상기 저온블로워에 연결되는 저온배출다방밸브를 포함하고, 상기 저온배출다방밸브는 상기 고온열교환기의 입력측에 연결되고, 상기 고온배출다방밸브는 상기 급기포트에 연결된다.
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公开(公告)号：KR101191873B1
公开(公告)日：2012-10-16
申请号：KR1020100010154
申请日：2010-02-03
Applicant: 한국식품연구원
Abstract: 본 발명은 생선, 육류 등 조리시 발생되는 자극적인 냄새 및 연기를 제거할 수 있는 가정용 조리기구 커버에 관한 것으로, 조리기구의 상부를 덮고, 상부에 흡입홀이 형성되는 커버몸체; 상기 커버몸체의 상부에 상기 흡입홀을 덮도록 고정되는 하우징; 상기 하우징의 내부에 착탈가능하도록 설치되고, 내부에 상기 흡입홀에서 흡입한 공기를 여과하는 필터가 삽입되는 필터함; 및 상기 하우징의 내부에 상기 필터함의 상측으로 설치되서 상기 흡입홀 측에 부압을 발생시키고 상기 하우징의 외부로 상기 흡입홀에서 흡입한 공기를 배출하는 배기팬을 포함한다.
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Patent Agency Ranking
公开(公告)号：KR1020120082615A
公开(公告)日：2012-07-24
申请号：KR1020110003992
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
Abstract: PURPOSE: A producing method of snacks containing green barley powder is provided to offer excellent nutrition and functionality of the green barley powder to users. CONSTITUTION: A producing method of snacks containing green barley powder comprises the following steps: mixing 100 parts of green barley powder by weight having the particle size of 200-300 meshes with 1-10 parts of gluten by weight, 5-25 parts of starch by weight, 5-15 parts of saccharide by weight, 0.1-1.5 parts of salt by weight, and 1-10 parts of more than one ingredient by weight selected from curry powder, purple sweet potato powder, tangerine powder, and powdered soybean; adding 1-10 parts of functional ingredient by weight into the mixture; and producing the snacks using the mixture. The functional ingredient is selected from geranii herba powder, sesame leaf powder, noni powder, and pepper leaf powder.
Abstract translation: 目的：提供含有绿色大麦粉的小吃的生产方法，为用户提供优质的营养和绿色大麦粉的功能。 构成：含有绿色大麦粉的小吃的制造方法包括以下步骤：将100份粒径为200-300目的绿色大麦粉末与1-10份重量的面筋混合，将5-25份淀粉 ，5-15重量份糖，0.1-1.5重量份盐和1-10份重量份的选自咖喱粉，紫甘薯粉，橘粉和大豆粉的成分; 在混合物中加入1-10份重量的功能成分; 并使用混合物生产小吃。 功能成分选自草药粉，芝麻粉，非粉，胡椒叶粉。
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公开(公告)号：KR1020120082614A
公开(公告)日：2012-07-24
申请号：KR1020110003991
申请日：2011-01-14
Applicant: 농업회사법인 청보리 주식회사 , 한국식품연구원
CPC classification number: A23L7/10 , A23L33/105
Abstract: PURPOSE: A producing method of health powder food containing green barley powder is provided to offer excellent nutrition and functionality of the green barley powder to users. CONSTITUTION: A producing method of health powder food containing green barley powder comprises a step of mixing 10-90wt% of green barley powder having the particle size of 200-300 meshes with 10-90wt% of health powder food. The health powder food is obtained by the following steps: steaming brown rice, glutinous rice, black soybean, white corvania, black sesame, perilla seeds, sesame seeds, or adlay using 90-100 deg C steam for 10-30 minutes after washing, drying, and removing foreign materials; and crushing the steamed ingredient into 200-300 meshes.
Abstract translation: 目的：提供含有绿色大麦粉的健康粉末食品的生产方法，为用户提供优质的营养和绿色大麦粉的功能。 构成：包含绿色大麦粉末的健康粉末食品的制造方法包括将10-90重量％的粒径为200-300目的绿色大麦粉末与10-90重量％的健康食品混合的步骤。 通过以下步骤获得健康粉末食品：洗涤后蒸煮糙米，糯米，黑豆，白腐肉，黑芝麻，紫苏种子，芝麻籽，或使用90-100℃蒸汽浸泡10-30分钟， 干燥，除去异物; 并将蒸成分粉碎成200-300目。
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公开(公告)号：KR1020120066922A
公开(公告)日：2012-06-25
申请号：KR1020100128276
申请日：2010-12-15
Applicant: 한국식품연구원
CPC classification number: F25D25/021 , F25D25/024 , F25D2317/061 , F25D2317/0661 , F25D2325/021 , F25D2400/30
Abstract: PURPOSE: A quick freezing tray, a tray stacking frame having the same, and a quick freezing device are provided to quickly cool a target freezing body by passing the cool air through a tray stacking frame at a high speed with pressure differences between the tray stacking frame and a quick freezing chamber. CONSTITUTION: A quick freezing tray(100) comprises a bottom surface(110) and side walls(120). A target freezing body is mounted on the bottom surface. Inlets(112) are perforated on the bottom surface to inject cool air in an opposite direction of the gravity. The side walls are upwardly bent along a circumference of the bottom surface. Outlets(122) are perforated in one of the side walls to discharge the cool air injected from the inlets. The inlets are punched as a tapered shape. The diameter of the inlets formed in an outer surface of the quick freezing tray is larger than the diameter of the inlets formed in an inner surface of the quick freezing tray.
Abstract translation: 目的：提供快速冷冻托盘，具有该快速冷冻装置的托盘堆叠框架和快速冷冻装置，以通过高速地将冷空气通过托盘堆叠框架来快速冷却目标冷冻装置，托盘堆叠 框架和快速冷冻室。 构成：快速冷冻托盘（100）包括底表面（110）和侧壁（120）。 目标冷冻体安装在底面上。 入口（112）在底表面上穿孔以在与重力相反的方向上注入冷空气。 侧壁沿着底面的圆周向上弯曲。 出口（122）在一个侧壁上穿孔，以排出从入口喷射的冷空气。 入口被冲压成锥形。 形成在快速冷冻托盘的外表面中的入口的直径大于形成在快速冷冻盘的内表面中的入口的直径。
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公开(公告)号：KR101153855B1
公开(公告)日：2012-06-18
申请号：KR1020110092381
申请日：2011-09-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A forced evaporation type-humidifier is provided to maintain an interior of a storage with a high humidity state and prevent dew condensation in the storage by supplying steam to the storage. CONSTITUTION: A forced evaporation type-humidifier comprises a housing(110), a water tank(120), a spraying unit(130), a blast fan(160), a humidification unit, and an eliminator(150). An exhaust port is formed on an upper part of the housing and an intake port is formed on a front side of the housing. The water tank is placed in a lower part of the intake port. The spraying unit comprises an injection nozzle placed in the upper part of the intake port, a pump, and a transfer pipe. The blast fan is placed on a top of an injection nozzle and transfers air to the exhaust port of the housing. The humidification unit comprises a plurality of separated port formed on a surface of the body to flow water from the injection nozzle. The eliminator is placed between the blast fan and the injection nozzle and prevents water drops included in wet air from flying.
Abstract translation: 目的：提供强制蒸发型加湿器，以保持高湿度状态的储存器的内部，并通过向储存器供应蒸汽来防止储存中的结露。 构成：强制蒸发式加湿器包括壳体（110），水箱（120），喷射单元（130），鼓风扇（160），加湿单元和消除器（150）。 排气口形成在壳体的上部，并且进气口形成在壳体的前侧。 水箱放置在进气口的下部。 喷射单元包括位于进气口上部的喷嘴，泵和输送管。 鼓风机放置在喷嘴的顶部，并将空气传送到壳体的排气口。 加湿单元包括形成在主体的表面上的多个分离端口，以从喷嘴喷射水。 除气器放置在鼓风机和喷嘴之间，防止湿气中包含的水滴飞溅。
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公开(公告)号：KR1020120022463A
公开(公告)日：2012-03-12
申请号：KR1020100086070
申请日：2010-09-02
Applicant: 한국식품연구원 , 농업회사법인 원스베리 주식회사
Abstract: PURPOSE: A producing method of whole soybean curd containing strawberries is provided to improve the functionality and the taste of the whole soybean curd. CONSTITUTION: A producing method of whole soybean curd containing strawberries comprises the following steps: mixing soybean powder with purified water and an anti-foaming agent; stirring the mixture for 5-20 minutes in the speed of 100-500rpm; steaming the soybean powder mixture at 90-110 deg C for 10-30 minutes to obtain soymilk; cooling the soymilk at 60-70 deg C; adding a coagulant and the strawberries into the soymilk, and stirring the mixture for 5-20 minutes; cooling the product for 20-40 minutes at room temperature, and secondly cooling the product at 0-5 deg C before packaging; and sterilizing the packaged bean curd using 80-95 deg C hot water by double boiling.
Abstract translation: 目的：提供含有草莓的全豆豆腐的生产方法，以改善整个大豆凝乳的功能和味道。 构成：含有草莓的全豆凝乳的生产方法包括以下步骤：将大豆粉与纯净水和消泡剂混合; 以100-500rpm的速度搅拌混合物5-20分钟; 将大豆粉末混合物在90-110℃下蒸10-30分钟，得到豆浆; 在60-70摄氏度下冷却豆浆; 将凝结剂和草莓加入豆浆中，搅拌混合物5-20分钟; 在室温下冷却产物20-40分钟，然后在包装前在0-5℃下冷却产物; 并通过双沸腾使用80-95摄氏度热水对包装的豆腐进行灭菌。
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