公开(公告)号：KR1020140070955A

公开(公告)日：2014-06-11

申请号：KR1020120138673

申请日：2012-12-03

Applicant: 대한민국(농촌진흥청장)

Inventor： 모창연 ,  이강진 ,  강석원 ,  임종국 ,  박종률 ,  김재규 ,  이호선

IPC: G01N21/25 ,  G01N33/483

Abstract: Disclosed in the present invention are a method for evaluating the quality of a seed and a system for determining the quality of a seed using the same. The method for evaluating the quality of a seed comprises as follows: a step of establishing a look-up table composed of light control conditions including control values of the wavelength and intensity of light for determining the quality of multiple seeds; a step of extracting light control conditions of a target seed in the look-up table by selecting the target seed for performing quality determination among the multiple seeds; a step of radiating light to the target seed by controlling a light emitting diode (LED) device according to the light control conditions of the target seed; a step of obtaining a spectroscopic image of the target seed by measuring light reflected from the target seed; and a step of determining the quality of the target seed by analyzing the spectroscopic image. Therefore, the method for evaluating the quality of a seed can determine the quality of a seed with a higher accuracy than the conventional methods by photographing a spectroscopic image in order to analyze optimum light control conditions of a target seed for quality determination.

Abstract translation: 在本发明中公开了一种用于评估种子质量的方法和用于确定种子质量的系统。 用于评估种子质量的方法包括如下步骤：建立包括光控制条件的查找表的步骤，包括用于确定多个种子质量的波长和光强的控制值; 通过在多个种子中选择用于进行质量判定的目标种子来提取查找表中的目标种子的光控制条件的步骤; 通过根据目标种子的光控条件控制发光二极管（LED）装置将光照射到目标种子的步骤; 通过测量从所述目标种子反射的光来获得所述目标种子的分光图像的步骤; 以及通过分析光谱图像来确定目标种子的质量的步骤。 因此，用于评估种子质量的方法可以通过拍摄光谱图像来确定具有比常规方法更高精度的种子的质量，以便分析用于品质确定的目标种子的最佳光控制条件。

公开(公告)号：KR101397794B1

公开(公告)日：2014-05-21

申请号：KR1020120138026

申请日：2012-11-30

Applicant: 함양농업협동조합 ,  경남과학기술대학교 산학협력단 ,  대한민국(농촌진흥청장)

Inventor： 조계만 ,  이병원 ,  임종국 ,  강선만 ,  박신규 ,  김현태 ,  고종민 ,  백인열 ,  최진상 ,  서원택 ,  신연미 ,  황정은

IPC: A23L11/00 ,  A23L5/20 ,  A23L1/30

CPC classification number: A23L11/05 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/30

Abstract: The present invention relates to a method for manufacturing soybean meat with improved palatability and antioxidant activity. More specifically, provided are soybean meat from which bean smell is removed and which has improved palatability and antioxidant activity and a manufacturing method thereof. The method for manufacturing soybean meat with improved palatability and antioxidant activity according to one embodiment of the present invention includes a step of soaking soybeans in water, a step of removing water and steaming the soybeans, a step of drying the soybeans, a step of crushing soybeans, and a step of kneading and aging dough.

Abstract translation: 本发明涉及具有改善的适口性和抗氧化活性的大豆肉制造方法。 更具体地，提供了除去豆味的大豆肉，其具有改善的适口性和抗氧化活性及其制造方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的制造大豆肉的方法包括将大豆浸泡在水中的步骤，去除水和蒸煮大豆的步骤，干燥大豆的步骤，破碎的步骤 大豆，以及捏合和老化面团的步骤。