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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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公开(公告)号：KR101119311B1
公开(公告)日：2012-03-16
申请号：KR1020090118305
申请日：2009-12-02
Applicant: 한국식품연구원
IPC: C07H17/065 , C07H17/04 , A61K31/70 , A61P3/04
Abstract: 본 발명은 (a) 감귤과피로부터 유기용매를 이용하여 조추출액을 얻는 단계;
(b) 상기 조추출액을 건고한 후 물을 넣어 현탁하고, 이를 냉각하여 여과하는 단계; 및
(c) 여과 후 남은 고형분을 동결건조하여 조헤스페리딘을 얻는 단계; 및
(d) 상기 조헤스페리딘을 물에 현탁시킨 후 pH를 증가시켜 헤스페리딘을 완전히 용해하고, pH를 중성영역으로 감소시켜 헤스페리딘을 결정화하는 단계를 포함하는 것을 특징으로 하는 감귤과피로부터 분리된 헤스페리딘의 정제방법을 제공한다.
헤스페리딘, 항비만, 당부가-
公开(公告)号：KR101101040B1
公开(公告)日：2011-12-29
申请号：KR1020090042343
申请日：2009-05-15
Applicant: 한국식품연구원
Abstract: 본 발명은 꼭지를 제거한 파프리카를 열수로 열처리하는 단계; 열처리된 파프리카를 착즙하는 단계; 및 파프리카 착즙액을 여과하여 쥬스를 얻는 단계를 포함하는 파프리카 쥬스의 제조방법 및 동 방법에 의해 얻어지는 파프리카 쥬스를 제공한다.
파프리카, 쥬스-
公开(公告)号：KR101082314B1
公开(公告)日：2011-11-10
申请号：KR1020090119007
申请日：2009-12-03
Applicant: 한국식품연구원
Abstract: 본발명은구절초분말및 작약분말을첨가하고발효시키는단계를포함하는허브주의제조방법및 상기방법으로제조된허브주에관한것이다. 본발명의허브주의제조방법은(ⅰ) 곡물을실온에서하룻밤수침하고수분을제거한후, 20 내지 40분간증자하여고두밥을제조하고상온으로냉각시킨다음, 누룩및 효모를가하고고르게혼합하여발효용용기에담고정제수를가하여밀봉한후, 20 내지 30℃에서 1 내지 3일간발효시켜 1단담금을수행하는공정;(ⅱ) 1단담금이종료되면, 상기발효용용기에곡물을추가로가하여증자한고두밥을가하고, 구절초분말과작약분말을 7:3 내지 5:5(w/w)의비율로혼합한허브혼합분말을곡물최종중량의 0.3 내지 0.8%(w/w)로가한다음, 20 내지 30℃에서 10 내지 20일간발효시켜 2단담금을수행하는공정; 및,(ⅲ) 2차담금이종료되면, 여과하여고형분을제거하는공정을포함한다. 본발명의허브주는항산화능이우수하여허브본연의기능성을활용할수 있을뿐만아니라, 기호성도우수하므로, 허브를포함하는기능성식품시장의확대에널리이바지할수 있을것이다.
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Patent Agency Ranking
公开(公告)号：KR1020110049135A
公开(公告)日：2011-05-12
申请号：KR1020090105998
申请日：2009-11-04
Applicant: 한국식품연구원
IPC: A23L27/26
Abstract: PURPOSE: A flavoring agent for applying the meat flavor, and a producing method thereof are provided to use the flavoring agent as a meat flavor enhancer and a seasoning material. CONSTITUTION: A producing method of a flavoring agent for applying the meat flavor comprises a step of mixing and reacting one compound selected from the group consisting of cysteine, powder or an extract of garlic, mushroom powder, and pork fat as a precursor. The compound contains acid hydrolysate of wheat gluten and ribose as a matrix component. The reaction is performed at 120~150deg C.
Abstract translation: 目的：提供用于施用肉香味的调味剂及其制备方法，以使用调味剂作为肉味增强剂和调味料。 构成：用于施用肉香味的调味剂的制备方法包括将选自半胱氨酸，粉末或大蒜，蘑菇粉和猪肉脂肪的一种化合物作为前体进行混合和反应的步骤。 该化合物含有小麦面筋和核糖的酸性水解物作为基质成分。 反应在120〜150℃下进行
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公开(公告)号：KR1020100036598A
公开(公告)日：2010-04-08
申请号：KR1020080095898
申请日：2008-09-30
Applicant: 한국식품연구원 , 주식회사 메디트론바이오
CPC classification number: A23L19/15 , A23G3/48 , A23L5/15 , A23L29/06 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A method for preparing a fat-free potato snack is provided to manufacture a potato snack having similar texture such as fried potatoes by processing the potato slices with pectinase and a microwave. CONSTITUTION: A method for preparing a fat-free potato snack comprises the following steps: slicing potatoes in a horizontal direction; processing the potato slices with pectinase under pH of 4.5 ~ 5.5 with the concentration of 5 ~ 20 ppm for 5 ~ 15 minutes; and processing the potato slices with frequency of 2450MHz for 3 ~ 5 minutes. A drying process of the potatoes slices is performed before a microwave process. A thickness of the potato slices is 1 ~ 3 mm.
Abstract translation: 目的：提供一种制备无脂马铃薯零食的方法，通过用果胶酶和微波处理马铃薯切片来制造具有类似质地的马铃薯点心，例如油炸马铃薯。 构成：制备无脂马铃薯零食的方法包括以下步骤：在水平方向切片土豆; 用pH5.5〜5.5的果胶酶处理马铃薯切片，浓度为5〜20ppm 5〜15分钟; 并处理2450MHz频率的土豆片3〜5分钟。 在微波处理之前进行马铃薯切片的干燥过程。 土豆片的厚度为1〜3毫米。
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公开(公告)号：KR1020090044026A
公开(公告)日：2009-05-07
申请号：KR1020070109884
申请日：2007-10-31
Applicant: 한국식품연구원
IPC: A23L1/307
CPC classification number: A23L33/105 , A23L7/152 , A23V2002/00 , A23V2200/332 , A23V2250/21
Abstract: 본 발명은 지방세포의 분화를 억제하는 발아메밀 추출물 및 연잎 추출물을 포함하는 비만억제 식품을 제공한다. 본 발명의 비만억제 효과를 나타내는 식품은 발아메밀 추출물과 연잎 추출물이 3:7 내지 6:4(w/w)로 구성된 조성물을 포함한다. 본 발명의 비만억제 효과를 나타내는 식품은 지방세포로의 분화를 가장 효과적으로 억제할 수 있으므로, 비만 치료효과를 나타낼 수 있는 기능성 식품으로 널리 활용될 수 있을 것이다.
발아메밀 추출물, 연잎 추출물, 비만억제-
公开(公告)号：KR1020090036306A
公开(公告)日：2009-04-14
申请号：KR1020070101402
申请日：2007-10-09
Applicant: 한국식품연구원 , 부안군 , 재단법인 전라북도생물산업진흥원
Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.
Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有果酱的米粉的方法。 制备含有果酱的米粉的方法包括以下步骤：混合粉碎的谷氨酸和白米以获得混合物; 将精制盐，纯化水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波胶化面团1-20分钟; 并干燥并形成米粉。 功能组分选自桑叶，胸腺，普洱茶，壳多糖，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，Aurantii Nobilis Pericarpium，Skullcap， 松针，山楂，西葫芦，补骨脂和准备的地黄根。
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公开(公告)号：KR1020090002356A
公开(公告)日：2009-01-09
申请号：KR1020070064076
申请日：2007-06-28
Abstract: A method for preparing the chocolate cookie type sunshik (raw food), and the chocolate cookie type sunshik prepared by the method are provided to reduce the bad eating feeling, thereby improving taste. A method for preparing the chocolate cookie type sunshik comprises the steps of screening the sunshik powder with a speed of 1,000-2,000 rpm to obtain the powder having a size of 60 mesh; heating chocolate to melt it and mixing the screened sunshik powder and the molten chocolate in a ratio of 7:3 to 5:5 by weight; molding it at 0-10 deg.C.
Abstract translation: 提供了一种制备巧克力饼干型晒衣食品（生食物）的方法，以及通过该方法制备的巧克力饼干型晒日光浴，以减少食欲不良，从而改善味道。 制备巧克力饼干型晒衣食品的方法包括以1000-2,000rpm的速度筛选sunshik粉末以获得尺寸为60目的粉末的步骤; 加热巧克力以使其熔化并以7:3至5:5的比例混合筛选的sunshik粉末和熔融巧克力; 在0-10℃成型
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