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公开(公告)号：KR1020120111107A
公开(公告)日：2012-10-10
申请号：KR1020110029415
申请日：2011-03-31
Applicant: 한국식품연구원
IPC: A23L3/3472 , A23B7/10 , A23L19/20
CPC classification number: A23B7/10 , A23V2002/00 , A23V2250/511
Abstract: PURPOSE: Lactic acid bacteria low-salinity fermented food containing chitosan, and a growth controlling method of harmful microorganisms are provided to control the growth of the harmful microorganisms without interfering the growth of lactic acid bacteria. CONSTITUTION: Lactic acid bacteria low-salinity fermented food contains 0.0001-0.02 parts of chitosan by weight and 2.0-2.5 parts of salt by weight. The lactic acid bacteria low-salinity fermented food additionally includes more than one ingredient selected from the group consisting of pear, radish, and onion. The lactic acid bacteria low-salinity fermented food has a growth controlling effect to harmful microorganisms including Bacillus cereus, Pseudomonas aeruginosa, or Escherichia coli. The lactic acid bacteria low-salinity fermented food is kimchi. [Reference numerals] (AA) Outer shape; (BB) Total palatability; (CC) Smell; (DD) Texture; (EE) Taste; (FF) 2.5% control group; (GG) 2.5% production example
Abstract translation: 目的：提供含有壳聚糖的乳酸菌低盐度发酵食品和有害微生物的生长控制方法，以控制有害微生物的生长，而不会干扰乳酸菌的生长。 构成：乳酸菌低盐度发酵食品含有0.0001-0.02重量份的壳聚糖和2.0-2.5重量份的盐。 乳酸菌低盐度发酵食品还包括选自梨，萝卜和洋葱的多种成分。 乳酸菌低盐度发酵食品对包括蜡状芽孢杆菌，铜绿假单胞菌或大肠杆菌在内的有害微生物具有生长控制作用。 乳酸菌低盐度发酵食品是泡菜。 （附图标记）（AA）外形; （BB）总可口性; （CC）气味; （DD）纹理; （EE）品味; （FF）2.5％对照组; （GG）2.5％的生产实例
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公开(公告)号：KR1020120109265A
公开(公告)日：2012-10-08
申请号：KR1020110027800
申请日：2011-03-28
Applicant: 한국식품연구원
CPC classification number: Y02P90/30 , G06Q30/0267 , G06K19/06037 , G06Q30/0242 , G06Q30/0277 , H04N21/23
Abstract: PURPOSE: A food information providing system with a broadcast-linked QR(Quick Response) code and a providing method thereof are provided to check more detailed food information by recognizing a QR code exposed on a screen of a food-related broadcast program through a smart phone. CONSTITUTION: A database(310) stores information about food information provision according to the control of a control unit(330). A food information registering unit(340) grants IDs according to a preset food item. The food information registering unit matches the granted IDs with QR code IDs. A signal transceiving unit(320) receives a QR code from a smart phone. [Reference numerals] (300) Food information providing server; (310) Database; (311) QR code DB; (313) Food information DB; (317) Customer information DB; (319) QR provision management DB; (320) Signal transceiving unit; (330) Control unit; (340) Food information registering unit; (360) Food information extracting unit; (370) Food information providing unit
Abstract translation: 目的：提供一种食品信息提供系统，其具有广播链接的QR（快速响应）代码及其提供方法，以通过智能识别食物相关广播节目的屏幕上识别出的QR码来检查更详细的食物信息 电话。 构成：数据库（310）根据控制单元（330）的控制存储关于食物信息提供的信息。 食品信息登记单元（340）根据预先设定的食品许可ID。 食品信息登记单元将授权的ID与QR码ID相匹配。 信号收发单元（320）从智能电话接收QR码。 （附图标记）（300）食品信息提供服务器; （310）数据库; （311）QR码DB; （313）食物信息DB; （317）客户信息DB; （319）QR提供管理DB; （320）信号收发单元; （330）控制单元; （340）食品信息登记单位; （360）食品信息提取单元; （370）食品信息提供单位
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公开(公告)号：KR1020120109264A
公开(公告)日：2012-10-08
申请号：KR1020110027799
申请日：2011-03-28
Applicant: 한국식품연구원
CPC classification number: G06Q30/0271 , G06Q30/0277 , G06Q30/0631 , G06Q50/22
Abstract: PURPOSE: A customized recommendation food providing system based on a mobile and a providing method thereof are provided to supply a customized menu by checking the obesity and health of individuals through hair analysis and recommending the most suitable food for each individual. CONSTITUTION: When a signal transceiving unit(320) receives health indexes and hair figures from a smart phone, a user authentication procedure of the smart phone is performed according to the control of a control unit(330). The health indexes and hair analysis information are transmitted to a recommendation food analyzing unit(380) in order to analyze the heath condition of a user. After corresponding food information is determined according to the analysis result, a food ID is transmitted to a recommendation food extracting unit(360). [Reference numerals] (300) Recommended food providing server; (310) Database; (311) Analysis criterion DB; (313) Food information DB; (317) Customer information DB; (319) Recommended food DB; (320) Signal transceiving unit; (330) Control unit; (340) Recommended food registering unit; (360) Recommended food extracting unit; (370) Recommended food providing unit; (380) Recommended food analyzing unit
Abstract translation: 目的：提供基于移动的定制推荐食品提供系统及其提供方法，以通过毛发分析检查个体的肥胖和健康来提供定制菜单，并为每个个体推荐最合适的食物。 构成：当信号收发单元（320）从智能电话接收健康指标和头发图形时，根据控制单元（330）的控制来执行智能电话的用户认证过程。 健康指标和毛发分析信息被传送到推荐食物分析单元（380），以便分析用户的健康状况。 在根据分析结果确定相应的食物信息之后，将食物ID发送到推荐食物提取单元（360）。 （附图标记）（300）推荐食品供应服务器; （310）数据库; （311）分析标准DB; （313）食物信息DB; （317）客户信息DB; （319）推荐食品DB; （320）信号收发单元; （330）控制单元; （340）推荐食品登记单位; （360）推荐食品提取单位; （370）推荐食品提供单位; （380）推荐食品分析单位
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公开(公告)号：KR101150262B1
公开(公告)日：2012-06-13
申请号：KR1020100009771
申请日：2010-02-03
Applicant: 한국식품연구원
IPC: G06Q30/06 , G06F3/0484 , G06Q20/24
Abstract: PURPOSE: A product image service method and apparatus thereof are provided to supply a product image of the identical size to a user regardless of the kinds of a web browser. CONSTITUTION: A service management block(1063) draws out product menu screen data from product database(1069). A rate calculation block(1065) actually calculates the size ratio of the product. An image resizing block(1067) resizes the real thing size image of the corresponding product based on the size rate calculation value.
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公开(公告)号：KR1020120057435A
公开(公告)日：2012-06-05
申请号：KR1020100119158
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00 , A23V2200/3204
Abstract: PURPOSE: Fermented pickle using homo fermentation lactic acid bacteria, and a producing method thereof are provided to control the abnormal fermentation by the growth of the lactic acid bacteria. CONSTITUTION: A producing method of fermented pickle using homo fermentation lactic acid bacteria comprises a step of fermenting a vegetable or fruit ingredient with the homo fermentation lactic acid bacteria at 5-20 deg C. The homo fermentation lactic acid bacteria are selected from lactobacillus farciminis, lactobacillus plantarum, lactobacillus pentosus D2-44, or lactobacillus plantarum S-1. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive.
Abstract translation: 目的：提供使用均匀发酵乳酸菌的发酵泡菜及其制备方法，以通过乳酸菌的生长来控制异常发酵。 构成：使用均匀发酵乳酸菌的发酵泡菜的制造方法包括在5-20℃下用均发酵乳酸菌发酵蔬菜成分或水果成分的步骤。均发酵乳酸菌选自乳酸杆菌， 植物乳杆菌，戊糖乳杆菌D2-44或植物乳杆菌S-1。 蔬菜或水果成分选自黄瓜，洋葱，番茄，甜椒，卷心菜，花椰菜，胡萝卜，甜菜，蘑菇，桑树和橄榄。
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Patent Agency Ranking
公开(公告)号：KR1020120057430A
公开(公告)日：2012-06-05
申请号：KR1020100119153
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00
Abstract: PURPOSE: A producing method of fermented pickle using hetero fermentation lactic acid bacteria is provided to obtain the fermented pickle having probiotics function by selecting and mixing the lactic acid bacteria capable of growing and breeding in the strong acid and high-salinity environment. CONSTITUTION: A producing method of fermented pickle using hetero fermentation lactic acid bacteria comprises a step of adding the lactic acid bacteria to a vegetable or fruit ingredient for fermenting at 5-20 deg C. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive. The lactic acid bacteria are selected from the group consisting of leuconostoc species WM1, leuconostoc species WP5, leuconostoc gelidum D2-185, and leuconostoc paramesenteroides KL4.
Abstract translation: 目的：提供使用异型发酵乳酸菌的发酵泡菜的生产方法，通过选择和混合在强酸和高盐度环境中生长和繁殖的乳酸菌，获得具有益生菌功能的发酵腌汁。 构成：使用异型发酵乳酸菌的发酵泡菜的生产方法包括将乳酸菌添加到植物或水果成分以在5-20℃发酵的步骤。蔬菜或水果成分选自 黄瓜，洋葱，番茄，甜椒，卷心菜，菜花，胡萝卜，甜菜，蘑菇，桑树和橄榄。 乳酸菌选自明串珠菌属物种WM1，明串珠菌属物种WP5，亮氨酸疏螺菌属D2-185和明串珠菌属parasenteroides KL4。
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公开(公告)号：KR101083356B1
公开(公告)日：2011-11-15
申请号：KR1020080111659
申请日：2008-11-11
Applicant: 한국식품연구원
Abstract: 본발명에따르면김치로부터분리한젖산균과효모균주중에서혈전분해능, 키틴분해능및 콜레스테롤저하능을갖는균주를각각선별하여, 균주별기능성에따라기능성균주를제조할수 있다. 그러므로, 본발명에따른균주를이용하면혈류개선기능을갖는기능성식품을효과적으로제조할수 있다.
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公开(公告)号：KR101053985B1
公开(公告)日：2011-08-04
申请号：KR1020100114275
申请日：2010-11-17
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of edible oil and fat containing a green tea component is provided to secure the excellent product stability without the precipitation. CONSTITUTION: A producing g method of edible oil and fat comprises the following steps: extracting green tea leaves or crushed tea leaves with 90~98v/v% of ethanol water solution to obtain an extract(S1); centrifugal separating the extract before decanting or filtering, and concentrating the extract into 1~10Brix(S2); inserting an emulsifier into the extract; mixing the extract with edible oil(S3); and packing the obtained edible oil and fat. 0.05~0.2v/v% of emulsifier is added to the extract.
Abstract translation: 目的：提供含有绿茶成分的食用油脂的生产方法，确保优异的产品稳定性，不会产生沉淀。 构成：食用油脂的生产方法如下：用90〜98v / v％的乙醇水溶液提取绿茶叶或粉碎的茶叶，得到提取物（S1）; 在萃取或过滤前离心分离提取物，并将提取物浓缩至1〜10Brix（S2）; 将乳化剂插入提取物中; 将提取物与食用油混合（S3）; 并包装所获得的食用油脂。 将0.05〜0.2v / v％的乳化剂加入到提取物中。
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公开(公告)号：KR101049165B1
公开(公告)日：2011-07-14
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: 본 발명은 김치에서 분리한 혈류 개선에 효과가 있는 균주에 관한 것으로, 보다 구체적으로는 김치로부터 분리하고, 혈전 용해 기능, 키틴 분해 기능 및 콜레스테롤 저해 기능을 갖는 균주에 관한 것이다.
본 발명에 따르면 김치로부터 분리한 젖산균과 효모 균주 중에서 혈전분해능, 키틴분해능 및 콜레스테롤 저하능을 갖는 균주를 각각 선별하여, 균주별 기능성에 따라 기능성 균주를 제조할 수 있다. 그러므로, 본 발명에 따른 균주를 이용하면 혈류 개선 기능을 갖는 기능성 식품을 효과적으로 제조할 수 있다.-
公开(公告)号：KR101049164B1
公开(公告)日：2011-07-14
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: 본 발명은 파프리카 가루, 샤프란 및 colarante alimentario로부터 1종 이상을 선택하여 함유함으로써 김치의 매운 맛과 색깔을 조절하고, 허브, 우유, 치즈 또는 유청으로부터 1종 이상을 선택하여 첨가함으로써 김치의 발효취를 완화시키는 한편, 스페인인이 좋아하는 노란 색을 김치에 적용하고, 김치의 숙성을 지연시켜 가식기간을 연장시킨 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
또한, 본 발명은 상기 조성물에 스페인 현지에서 구하기 용이한 재료인 파프리카, 올리브, 체리 및 할라피뇨를 첨가하여 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
파프리카 가루, 허브, 우유, 치즈, 유청, 샤프란, colrante alimentario, 올리브, 체리, 할라피뇨
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