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公开(公告)号：KR1020130008326A
公开(公告)日：2013-01-22
申请号：KR1020110069017
申请日：2011-07-12
Applicant: 한국식품연구원
CPC classification number: A23B7/0215 , A23B7/04 , A23L3/44 , A23L19/00
Abstract: PURPOSE: A drying method of dried persimmon is provided to shorten the drying time than the conventional natural drying method with maintaining or improving the quality. CONSTITUTION: Peeled persimmons are loaded in a drying apparatus equipped with a refrigerator. The peeled persimmons are dried at 1-30deg.C for 3-6 days. The persimmons dried at a room temperature are dried at 1-30deg.C. A cooling process that the inner material temperature of the dried persimmon is dropped at the range of below 0deg.C and above the freezing point at lowest is periodically repeated for 3 to 10 days. The drying temperature in the drying process is 15 to 25deg.C. The drying time in the drying process is 12 to 24 hours. The inner material temperature of the dried persimmon in the cooling process is -6.4 to -1deg.C. The cooling temperature in the cooling process is -5 to -10deg.C. The cooling time in the cooling process is 4 to 10 hours. The drying and cooling processes are repeated 3 to 6 times. The wind speed in the drying and cooling processes is 2 m/s to 6 m/s. The room temperature drying step is performed by periodically repeating a normal temperature drying which dries the peeled persimmons at 15-25deg.C and a low temperature drying which dries the peeled persimmons at 0-8deg.C. The drying time in the normal temperature drying of the room temperature drying step is 12-24 hours, and the drying time in the low temperature drying is 4-10 hours. The normal temperature drying and low temperature drying in the room temperature drying step are repeated 3 to 5 times.
Abstract translation: 目的：提供干燥柿子的干燥方法，以缩短干燥时间，而不是保持或提高质量。 构成：将带柿子的柿子装入装有冰箱的干燥装置中。 将去皮的柿子在1-30℃下干燥3-6天。 在室温下干燥的柿子在1-30℃下干燥。 将干燥柿子的内部材料温度在低于0℃，低于最低点的冰点下降的冷却过程定期重复3至10天。 干燥过程中的干燥温度为15〜25℃。 干燥过程中的干燥时间为12至24小时。 干燥柿子在冷却过程中的内部材料温度为-6.4〜-1℃。 冷却过程中的冷却温度为-5〜-10℃。 冷却过程中的冷却时间为4〜10小时。 干燥和冷却过程重复3至6次。 干燥和冷却过程中的风速为2米/秒至6米/秒。 室温干燥步骤是通过周期性地重复将干燥柿子在15-25℃的常温干燥和将去皮柿子干燥至0-8℃的低温干燥来进行的。 室温干燥步骤的常温干燥中的干燥时间为12-24小时，低温干燥中的干燥时间为4-10小时。 室温干燥步骤中的常温干燥和低温干燥重复3至5次。
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公开(公告)号：KR1020120121382A
公开(公告)日：2012-11-05
申请号：KR1020120113172
申请日：2012-10-11
Applicant: 한국식품연구원
CPC classification number: Y02P90/30 , G06Q50/10 , G06K9/00496 , G06K9/183 , G06Q10/087 , G06Q30/012
Abstract: PURPOSE: A food quality monitoring method and a system thereof are provided to monitor a quality change of food and manage quality, and determine a price of the food according to the quality change, thereby reducing stock of the food. CONSTITUTION: A distribution company server(110) transmits an environmental factor value, a time value sensing an environmental factor, and food information. A food quality monitoring server(120) integrates and calculates the information transmitted from the distribution company server. The food quality monitoring server measures a quality index of food. The food quality monitoring server delivers the quality index of the measured food to the distribution company server. [Reference numerals] (100) Food information reading unit; (110) Distribution company server; (111) Sensor tag reader; (112) Matching base information DB; (113) Food information sensor tag matching unit; (114) Storing unit; (120) Food quality monitoring server; (121) Product information DB; (200) Movable sensor tag; (250) Fixed sale sensor tag
Abstract translation: 目的：提供食品质量监测方法及其系统，以监测食品质量变化和管理质量，并根据质量变化确定食品价格，从而减少食品库存。 规定：分发公司服务器（110）传送环境因素值，感测环境因素的时间值和食品信息。 食品质量监测服务器（120）集成并计算从分发公司服务器发送的信息。 食品质量监测服务器衡量食品质量指标。 食品质量监测服务器将测量食品的质量指标提供给分销公司服务器。 （附图标记）（100）食物信息读取单元; （110）分销公司服务器; （111）传感器标签读卡器; （112）匹配基础信息DB; （113）食品信息传感器标签匹配单元; （114）存储单元; （120）食品质量监控服务器; （121）产品信息DB; （200）可移动传感器标签; （250）固定销售传感器标签
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33.发明公开
公开(公告)号：KR1020120114633A
公开(公告)日：2012-10-17
申请号：KR1020110032276
申请日：2011-04-07
Abstract: PURPOSE: A red bean paste filling composition for rice cake wrapped with a Smilax china leaf, and a producing method thereof are provided to prevent the staling of the rice cake. CONSTITUTION: A producing method of a red bean paste filling composition for rice cake wrapped with a Smilax china leaf comprises the following steps: crushing red beans, and mixing the red bean powder with sugar; mixing 100 parts of obtained red bean paste by weight with 30-100 parts of mixture by weight containing maltitol and polyglycitol; and steaming the mixture for 10 minutes-1 hour at 90-120 deg. C to obtain red bean paste filling. The mixture ratio of polyglycitol and maltitol is 2-4:6-8.
Abstract translation: 目的：提供用糯米纸包裹的米饼的红豆酱填充组合物及其制备方法，以防止米饼的变形。 构成：用糯米粉包装的米饼红豆酱填充组合物的制备方法，包括以下步骤：粉碎红豆，并将红豆粉与糖混合; 将100份得到的红豆酱与30-100份含麦芽糖醇和聚糖醇的重量混合物混合; 并在90-120度下蒸混混合物10分钟-1小时。 C获得红豆酱填充。 聚糖醇和麦芽糖醇的混合比为2-4：6-8。
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公开(公告)号：KR1020120100552A
公开(公告)日：2012-09-12
申请号：KR1020110019534
申请日：2011-03-04
Applicant: 한국식품연구원
CPC classification number: A47J39/02
Abstract: PURPOSE: A cooking device having a heat insulating function using a phase change material is provided to reduce energy used for re-heating the cooking device by preventing the temperature of a heating plate from being sharply decreased. CONSTITUTION: A cooking device(100) having a heat insulating function using a phase change material comprises a main body and a latent heat material(200). The main body comprises a cooking plate(110), a heating plate(120), and a latent heat material storage unit(130). Food is placed on the cooking plate. The heating plate touches a heating source which supplies heat to the food. The latent heat material storage unit is formed between the cooking plate and the heating plate. The latent heat material is stored in the latent heat material storage unit and is composed of a phase change material which maintains the temperature of the cooking plate.
Abstract translation: 目的：提供一种具有使用相变材料的绝热功能的烹饪器具，以通过防止加热板的温度急剧下降来减少用于再加热烹饪器具的能量。 构成：具有使用相变材料的绝热功能的烹饪器具（100）包括主体和潜热材料（200）。 主体包括烹调板（110），加热板（120）和潜热材料储存单元（130）。 食物放在烹饪板上。 加热板接触向食物供应热量的加热源。 潜热材料储存单元形成在烹调板和加热板之间。 潜热材料储存在潜热材料储存单元中，并由保持烹调板的温度的相变材料构成。
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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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Patent Agency Ranking
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：KR1020120072102A
公开(公告)日：2012-07-03
申请号：KR1020100133895
申请日：2010-12-23
CPC classification number: F25D29/00 , F25D2400/361 , F25D2500/04 , F25D2500/06 , F25D2600/02 , F25D2700/08 , G06Q10/087
Abstract: PURPOSE: A food quality managing method of a smart refrigerator is provided to record surrounding environment information in an own-memory so that a final customer purchases food by grasping an environmental history of a distribution process of each food by using a sensor reader. CONSTITUTION: A food quality managing method of a smart refrigerator is as follows. Food management information is obtained from a sensor tag attached on food(S310). Distribution environmental information is obtained from the sensor tag attached on the food(S320). Current environmental information is obtained from the sensor tag attached on the food(S330). Freshness of the food is calculated based on the food management information, the distribution environmental information, and the current environmental information(S340).
Abstract translation: 目的：提供一种智能冰箱的食品质量管理方法，用于在自己的记忆体中记录周围环境信息，以便最终客户通过使用传感器读取器掌握每种食物的分配过程的环境历史来购买食物。 规定：智能冰箱的食品质量管理方法如下。 从安装在食物上的传感器标签获得食品管理信息（S310）。 从附着在食物上的传感器标签获得分配环境信息（S320）。 当前的环境信息是从安装在食物上的传感器标签获得的（S330）。 基于食品管理信息，分配环境信息和当前环境信息计算食物的新鲜度（S340）。
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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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