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公开(公告)号：KR1020120100551A
公开(公告)日：2012-09-12
申请号：KR1020110019533
申请日：2011-03-04
Applicant: 한국식품연구원
IPC: C09K5/04
Abstract: PURPOSE: A composite latent material composition and a manufacturing method thereof are provided to have excellent thermal properties and to be used for various purposes cooking. CONSTITUTION: A composite latent material composition comprises a high temperature phase change material which has the phase change temperature of 140-170 deg. Celsius and a low temperature phase change material which has the phase change temperature of 30-60 deg. Celsius. The high temperature phase change material which has the phase change temperature of 140-170 deg. Celsius is one or more sugar alcohol based phase change material selected from xylitol, isomalt, maltitol and mannitol. The low temperature phase change material which has the phase change temperature of 30-60 deg. Celsius is paraffin based phase change material having 18-30 carbons. The mixing ration of high temperature phase change material to the low temperature phase change material is 9 : 1 - 5 : 5.
Abstract translation: 目的：提供复合潜在材料组合物及其制造方法以具有优异的热性能并用于各种目的的烹饪。 构成：复合潜在材料组合物包含相变温度为140-170度的高温相变材料。 摄氏度和相变温度为30-60度的低温相变材料。 摄氏度。 相变温度为140-170度的高温相变材料。 摄氏度是选自木糖醇，异麦芽糖醇，麦芽糖醇和甘露糖醇中的一种或多种基于糖醇的相变材料。 相变温度为30-60度的低温相变材料 摄氏度是具有18-30个碳的石蜡基相变材料。 高温相变材料与低温相变材料的混合比为9：1-5：5。
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公开(公告)号：KR101180809B1
公开(公告)日：2012-09-07
申请号：KR1020100097445
申请日：2010-10-06
Applicant: 한국식품연구원
CPC classification number: G06Q30/00 , G06K2017/0077 , G06Q10/0832
Abstract: 본 발명은 유통업체서버가 센서태그 리더기로부터 다수의 식품이 적재된 컨테이너 또는 팔레트에 부착된 센서태그가 수송 중에 센싱한 환경인자 값 및 환경인자를 센싱한 시간 값과 식품의 제품정보를 전달받으면, 식품 품질 모니터링 서버로 전달하는 (a)단계, 상기 식품 품질 모니터링 서버가 상기 전달받은 제품정보, 환경인자 값 및 시간 값을 기반으로 식품의 개별 품질분석항목별 품질지수와 종합 품질지수를 측정하는 (b)단계, 상기 식품 품질 모니터링 서버가 상기 측정한 식품의 개별 품질분석항목별 품질지수와 종합 품질지수를 기반으로 식품의 가격을 설정하는 (c)단계, 상기 식품 품질 모니터링 서버가 상기 측정한 식품의 개별 품질분석항목별 품질지수, 종합 품질지수, 식품의 가격을 상기 컨테이너 또는 팔레트에 적재된 다수의 식품에 대� �되는 다수의 바코드 정보 또는 전자태그 정보와 함께 유통업체서버(110)로 전달하는 (d)단계, 식품정보판독장치가 일정거리 내에서 감지되는 식품의 바코드 또는 전자태그를 리딩하여 추출한 바코드 정보 또는 전자태그 정보를 상기 유통업체서버로 전달하는 (e)단계, 상기 유통업체서버가 상기 (d)단계에서 전달받은 다수의 바코드 정보 또는 전자태그 정보를 기반으로 상기 (e)단계에서 전달받은 바코드 정보 또는 전자태그 정보에 대응되는 식품의 개별 품질분석항목별 품질지수, 종합 품질지수, 식품의 가격을 검색하여, 상기 식품정보판독장치로 전달하는 (f)단계, 상기 식품정보판독장치가 상기 유통업체서버로부터 전달받은 식품의 개별 품질분석항목별 품질지수, 종합 품질지수, 식품의 가격을 표시하는 (g)단계를 포함한다.
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公开(公告)号：KR1020120063106A
公开(公告)日：2012-06-15
申请号：KR1020100124147
申请日：2010-12-07
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23P10/20 , A23V2002/00
Abstract: PURPOSE: A tube type ginger-based seasoning mixture using ginger powder, and a producing method thereof are provided to enable users to store the seasoning mixture in a tube type container for preventing the change of quality. CONSTITUTION: A producing method of a tube type ginger-based seasoning mixture comprises the following steps: peeling and washing ginger, and hot-air drying the ginger using a hot-air drier at 30-60 deg C before crushing to obtain ginger powder; adding water into the ginger powder to make the water content of the mixture into 30-50wt%; and adding curcuma longa, gardenia seed powder, alcohol, soy-bean oil, and sodium alginate into the ginger seasoning mixture.
Abstract translation: 目的：提供一种使用姜粉的管式姜调味混合物及其制备方法，以使用户能够将调味混合物储存在管式容器中，以防止质量变化。 构成：管式姜调味混合物的生产方法包括以下步骤：剥离和洗涤姜，并在30-60℃下使用热风干燥器热风干燥姜，得到姜粉; 向姜粉中加入水，使混合物的含水量达到30-50wt％; 将姜黄，栀子籽粉，酒精，豆油，海藻酸钠加入姜调味料中。
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公开(公告)号：KR1020120058290A
公开(公告)日：2012-06-07
申请号：KR1020100120001
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: F25D29/00 , F25D2400/361 , F25D2500/04 , F25D2500/06 , F25D2600/02 , F25D2700/08 , F25D2700/12 , G06Q10/087
Abstract: PURPOSE: A food freshness information device and method thereof using a food quality index in a smart refrigerator is provided to offer the exact freshness information of each foods through reflecting temperature and storage period and the property of each foods. CONSTITUTION: A food freshness information device and method thereof using a food quality index in a smart refrigerator comprises a food quality index storing unit(100), a food information detecting unit(200), a timer(300), a temperature sensor(400), a freshness measuring unit(500) for each foods, and food storage period information saving unit(600). The food quality index storing unit saves the quality index of each foods based on the period and temperature of storage. An each food storage period information saving unit saves information through matching the information synthetically. The information of the inner temperature, each foods, and store period are analyzed for measuring the freshness of foods.
Abstract translation: 目的：提供一种在智能冰箱中使用食品质量指数的食品新鲜度信息装置及其方法，通过反映温度和储存期间以及每种食物的性质来提供每种食物的确切的新鲜度信息。 构成：在智能冰箱中使用食品质量指数的食品新鲜度信息装置及其方法包括食品质量指标存储单元（100），食品信息检测单元（200），定时器（300），温度传感器（400） ），用于每种食物的新鲜度测量单元（500）和食品储存期信息保存单元（600）。 食品质量指标存储单元根据储存期间和温度节省每种食品的质量指标。 每个食品储存期信息保存单元通过综合匹配信息来保存信息。 分析内部温度，每个食物和贮存期间的信息，以测量食物的新鲜度。
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公开(公告)号：KR1020120035737A
公开(公告)日：2012-04-16
申请号：KR1020100097445
申请日：2010-10-06
Applicant: 한국식품연구원
CPC classification number: G06Q30/00 , G06K2017/0077 , G06Q10/0832 , G06Q10/08 , G01S19/01 , G06K17/00 , G06K19/06028 , G06Q50/28
Abstract: PURPOSE: A food quality monitoring method is provided to sense the change of environmental factors by using a sensor tag in real time, thereby monitoring the change of food quality. CONSTITUTION: The sensed value of environmental factors, time value in which the environmental factors are sensed, and product information are transmitted to a distributor server(S603) A food quality monitoring server measures a quality index by individual quality analysis item and an integrated quality index of the current food(S604). The price of the food is set(S605). Barcode information, or electronic tag information, the quality index, the integrated quality index, and the price of the food are transmitted to the distributor server(S606).
Abstract translation: 目的：提供食品质量监测方法，通过实时使用传感器标签感知环境因素的变化，从而监测食品质量的变化。 规定：环境因素的感测值，感测环境因素的时间值和产品信息被传送到分销商服务器（S603）食品质量监控服务器通过个人质量分析项目和综合质量指标来衡量质量指标 的当前食物（S604）。 食物的价格设定（S605）。 条码信息或电子标签信息，质量指标，综合质量指数和食品价格被传送到经销商服务器（S606）。
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Patent Agency Ranking
公开(公告)号：KR1020120007741A
公开(公告)日：2012-01-25
申请号：KR1020100068422
申请日：2010-07-15
Applicant: 한국식품연구원
CPC classification number: A23N12/06 , A23N12/023 , B08B3/022 , B08B3/041 , B08B3/08
Abstract: PURPOSE: A citrus washing method having excellent washing efficiency is provided to improve the productivity of washed citrus, and to reduce the number of remaining microorganisms. CONSTITUTION: A citrus washing method comprises the following steps: dipping harvested citruses in acidic water for 8-12 minutes(S110); mounting the citruses on a rotating roller installed on a revolving chain forming a closed loop, and spraying washing water to the citruses for washing(S120); and mounting the citruses on the rotating roller, and spraying air to the citruses for dehydrating and drying(S130). The acidic water has the pH of 2.68-3.00, and the oxidation-reduction potential of 1,000-1,100mV.
Abstract translation: 目的：提供具有优异洗涤效率的柑橘类洗涤方法，以提高洗涤柑橘的生产率，并减少剩余的微生物数量。 构成：柑橘类洗涤方法包括以下步骤：将收获的柠檬酸浸在酸性水中8-12分钟（S110）; 将柑橘安装在安装在旋转链上的旋转辊上，形成闭合环，并将洗涤水喷洒到柑橘进行洗涤（S120）; 并将柑橘安装在旋转辊上，并将空气喷洒到柑橘以进行脱水和干燥（S130）。 酸性水的pH值为2.68-3.00，氧化还原电位为1000-1100mV。
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公开(公告)号：KR1020120001174A
公开(公告)日：2012-01-04
申请号：KR1020100061844
申请日：2010-06-29
CPC classification number: A23L2/382 , A23V2250/21
Abstract: PURPOSE: A cactus beverage and a producing method thereof are provided to use a fermented cactus extract, purified water, and additional materials to obtain the beverage. CONSTITUTION: A cactus beverage contains 1-50wt% of fermented cactus extract, 1-5wt% of apple vinegar, 5-20wt% of saccharide, 1-5wt% of dextrin or maltodextrine, 0.1-1wt% of vitamin C, 0.1-0.5wt% of citric acid, 0.01-0.05wt% of pigment, 0.01-0.1wt% of flavoring agent, 1-5wt% of functional agent, and the balance of purified water. The functional agent is selected from the group consisting of dandelion, pueraria thunbergiana, citrus unshiu, chicory, spirurina, helianthus tuberosus, fenugreek seeds, grape skins, tangerine skins, guarana fruit, and oenanthe javanica.
Abstract translation: 目的：提供仙人掌饮料及其制造方法，以使用发酵仙人掌提取物，纯化水和附加材料以获得饮料。 构成：仙人掌饮料含有1-50重量％的发酵仙人掌提取物，1-5重量％的苹果醋，5-20重量％的糖，1-5重量％的糊精或麦芽糖糊精，0.1-1重量％的维生素C，0.1-0.5 柠檬酸的重量百分比，颜料的0.01-0.05重量％，调味剂的0.01-0.1重量％，功能剂的1-5重量％，净化水的余量。 功能剂选自蒲公英，葛根，柑橘，菊苣，螺旋藻，向日葵，葫芦巴种子，葡萄皮，橘皮，瓜拉诺果实和爪哇木乃伊。
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公开(公告)号：KR1020110130283A
公开(公告)日：2011-12-05
申请号：KR1020100049850
申请日：2010-05-27
Applicant: 한국식품연구원
Abstract: PURPOSE: A root vegetable washing method for improving productivity is provided to reduce the loss and wound generation rate of root vegetables by spraying washing water with the proper pressure. CONSTITUTION: A root vegetable washing method for improving productivity comprises the following steps: removing foreign materials from the surface of root vegetables using a brush(S10); spraying washing water to the root vegetables mounted on a transfer belt(S20); rinsing the washed and peeled root vegetables using micro-bubbles(S30); sterilizing and dehydrating the root vegetables by spraying compressed air(S40,S50); and drying the root vegetables(S60).
Abstract translation: 目的：提供提高生产力的根植物清洗方法，通过适当压力喷洒洗涤水，减少根蔬菜的损失和伤口产生率。 构成：用于提高生产率的根植物洗涤方法包括以下步骤：使用刷子从根蔬菜表面除去异物（S10）; 将洗涤水喷洒到安装在转印带上的根蔬菜（S20）上; 用微气泡冲洗洗涤过的和根剥的蔬菜（S30）; 通过喷洒压缩空气对根部蔬菜进行灭菌和脱水（S40，S50）; 并烘干根菜（S60）。
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公开(公告)号：KR101055690B1
公开(公告)日：2011-08-11
申请号：KR1020090080002
申请日：2009-08-27
Applicant: 한국식품연구원
Abstract: 본 발명은 균일하고 미세한 마이크로버블을 통하여 세정력과 살균력을 향상시킨 마이크로버블을 이용한 세정 및 살균장치에 관한 것으로, 피세정물을 침지시킬 수 있는 세정액이 저장되는 세정조; 상기 세정조에 세정액을 공급하는 세정액공급부; 및 상기 세정조의 일측에 설치되어 상기 세정조에 마이크로버블을 공급하는 마이크로버블발생부를 포함하고, 상기 마이크로버블발생부는, 세정조로부터의 배출된 세정액을 가압하여 공급하는 세정액공급펌프; 상기 세정액공급펌프로부터 공급되는 세정액에 공기를 주입하는 공기주입부; 및 상기 공기가 혼입된 세정액을 마이크로버블을 함유한 세정액로 변환하는 마이크로버블발생기를 포함하며, 상기 마이크로버블발생기는, 상기 공기가 혼합된 세정액이 일측으로 유입되는 입력관; 상기 입력관의 타측에 설치되며, 상기 입력관보다 단면적이 작은 출력관; 상기 입력관 내부에 설치되어 세정액이 흐르는 단면적을 점차적으로 감소시키는 테이퍼부; 상기 입력관 내부에 설치되어 상기 테이퍼부를 통과한 세정액을 선회운동시키는 선회부; 및 상기 출력관에 설치되어 상기 선회부를 통과하여 선회하는 세정액의 흐름을 가로막아서 그 충격으로 버블을 분쇄하는 충격부를 포함한다.
마이크로버블, 세정장치, 살균장치-
公开(公告)号：KR1020110047072A
公开(公告)日：2011-05-06
申请号：KR1020090103828
申请日：2009-10-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of tangerine powder obtained by liquid high molecules absorption drying is provided to secure the excellent granularity and color of the tangerine powder. CONSTITUTION: A producing method of tangerine powder comprises the following steps: mixing tangerine with a high molecular absorbant, and stirring to obtain high molecules absorption liquid and the tangerine; centrifugal separating the tangerine and the high molecules absorption liquid, for obtaining the tangerine with the reduced water content and the high molecules absorption liquid; filtering, sterilizing, and condensing the high molecules absorption liquid; drying the tangerine for 1~6hours at 20~30deg C; and crushing the dried tangerine for 1~72hours into 30~60meshes.
Abstract translation: 目的：提供通过液体高分子吸收干燥获得的橘皮粉末的制备方法，以确保橘色粉末的优异的粒度和颜色。 构成：橘子粉的制备方法包括以下步骤：将橘子与高分子吸收剂混合，搅拌，得到高分子吸收液和橘子; 离心分离橘子和高分子吸收液，用于获得具有降低的水含量的橘子和高分子吸收液体; 过滤，灭菌和冷凝高分子吸收液体; 在20〜30℃下将橘子干燥1〜6小时; 并将干橘子粉碎至1〜72小时，达30〜60目。
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