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公开(公告)号：KR1020020074018A
公开(公告)日：2002-09-28
申请号：KR1020010014106
申请日：2001-03-19
Applicant: 한국식품연구원
IPC: A23N5/08
Abstract: PURPOSE: A method for peeling a chestnut by peeling the rind of green walnuts with a peeler and then spraying high-temperature and high-pressure steam and compressed air to remove inner skin thereof is provided which reduces the installation space thereof and has increased peeling rate without damage to the chestnut surface. CONSTITUTION: A chestnut whose rind is removed is conveyed into a peeling room(115). High-pressure vapor with a temperature of 110 to 120deg.C and a pressure of 3 to 5kg/cm¬2 and compressed air with a pressure of 3 to 4kg/cm¬2 are injected thereinto to remove the inner skin thereof, wherein there are an air cylinder(109) to open an upper cover plate(107) installed on the upper part of the peeling chamber, a high-pressure injection nozzle(114), a friction plate(108), and a flow amount control valve(116) in the peeling room.
Abstract translation: 目的：提供一种通过用剥皮机剥皮绿色核桃剥离栗子的方法，然后喷洒高温高压蒸汽和压缩空气以去除其内表面，这减小了其安装空间并且具有提高的剥离速率 不损坏板栗表面。 构成：将外皮去除的板栗输送到剥皮室（115）。 注入温度为110〜120℃，压力为3〜5kg / cm 2的压力为3〜4kg / cm 2的压缩空气的高压蒸气，除去其内部皮肤，其中， 是用于打开安装在剥离室上部的上盖板（107）的气缸（109），高压喷嘴（114），摩擦板（108）和流量控制阀（ 116）在剥皮室。
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Patent Agency Ranking
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公开(公告)号：KR101150867B1
公开(公告)日：2012-06-13
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
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公开(公告)号：KR101095853B1
公开(公告)日：2011-12-21
申请号：KR1020090039880
申请日：2009-05-07
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 고추를 포함하는 발효 고추 샐러드 드레싱의 제조방법 및 이러한 방법에 의해 제조한 발효 고추 샐러드 드레싱에 관한 것이다.
본 발명은 샐러드 드레싱의 제조에 있어서, 발효 고추, 조미액, 식물성 유지류 잔탄검용액, 허브 및 정제수를 혼합하여 균질화하는 단계를 포함하는 발효 고추 샐러드 드레싱의 제조방법을 제공하고자 한다.
본 발명은 샐러드 드레싱의 제조에 있어서, 발효 고추 5∼30중량％, 식물성 유지류 10∼15중량％, 조미액 20∼35중량％, 잔탄검용액 0.5∼5중량％, 허브 0.05∼17중량％ 및 잔부의 정제수를 혼합하여 균질화하는 단계를 포함하는 발효 고추 샐러드 드레싱의 제조방법을 제공하고자 한다.
발효 고추, 샐러드 드레싱-
公开(公告)号：KR1020110121154A
公开(公告)日：2011-11-07
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A21D2/36 , A23G3/48 , A23L27/14 , A23V2300/24
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
Abstract translation: 目的：提供胡椒种子糊的制造方法以及使用其的焙烤制品的制造方法，以向使用者提供辣椒籽糊的改善的功能。 构成：胡椒籽浆的制备方法包括以下步骤：在100-120℃蒸汽蒸煮胡椒种子30分钟-3小时，并在30-50℃下冷却胡椒种子，然后粉碎成0.1-0.3mm ; 混合100份重的碎胡椒籽，0.01-0.1份纤维素分解酶，纤维素酶，半纤维素酶或木聚糖酶，和300-500份净化水; 在30-50℃下搅拌混合物1-48小时，使其反应; 并使用胶体磨将所反应的胡椒种子粉碎成10-30目的粒度。
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40.发明授权
公开(公告)号：KR101011429B1
公开(公告)日：2011-01-28
申请号：KR1020080044614
申请日：2008-05-14
Applicant: 한국식품연구원
Abstract: 본 발명은 조직감, 향미가 개선된 고추씨, 이의 제조방법 및 조직감, 향미가 개선된 고추씨를 포함하는 샐러드 드레싱의 제조방법에 관한 것으로서 보다 상세하게는 고추씨에 섬유소 분해 효소 및/또는 젖산균을 첨가하여 조직감, 향미가 개선된 고추씨 , 이의 제조방법과 고추씨에 섬유분해효소 및/또는 젖산균을 첨가하여 조직감, 향미가 개선된 고추씨를 포함하는 샐러드 드레싱 및 샐러드 드레싱의 제조방법에 관한 것이다.
고추씨, 섬유소 분해 효소, 젖산균, 샐러드, 드레싱
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