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31.发明公开
公开(公告)号：KR1020040022681A
公开(公告)日：2004-03-16
申请号：KR1020020054296
申请日：2002-09-09
IPC: A23L1/39
Abstract: PURPOSE: A red pepper paste sauce composition containing a red pepper paste(kochujang) extract selected from edible oil, soy sauce and vinegar, together with one or more components selected from red pepper paste, red pepper powder and red pepper seeds is provided. It has characteristic flavor of the kochujang and can be used as a raw material of dressing sauce, sliced raw fish sauce or shellfish sauce such as chili sauce. CONSTITUTION: The red pepper paste sauce composition contains a red pepper paste(kochujang) extract which is extracted and filtered from a solution selected from the group consisting of edible oil, soy sauce and vinegar, together with one or one or more components selected from the group consisting of red pepper paste, red pepper powder and red pepper seeds. The red pepper paste sauce composition containing the red pepper paste extract selected from edible oil additionally contains vinegar. It additionally contains edible oil or an egg as dressing sauce.
Abstract translation: 目的：提供一种含有从食用油，酱油和醋中选出的红胡椒酱（kochujang）提取物的红辣椒酱酱组合物，以及一种或多种选自红辣椒酱，红辣椒粉和红辣椒种子的成分。 它具有kochujang的特征风味，可以作为酱油，切片生鱼酱或贝类酱油如辣椒酱的原料。 构成：红辣酱酱料组合物含有从选自食用油，酱油和醋的溶液中提取和过滤的红辣椒酱（kochujang）提取物，以及选自以下的一种或一种或多种组分： 组由红辣椒酱，红辣椒粉和红辣椒种子组成。 含有从食用油中提取的红辣椒酱提取物的红辣酱酱料组合物还含有醋。 它还含有食用油或鸡蛋作为酱油。
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公开(公告)号：KR1020020026081A
公开(公告)日：2002-04-06
申请号：KR1020000057696
申请日：2000-09-30
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: Provided are Bacteriocinogenic Enterococcus hirae for shelf-life extension of kimchi and a manufacturing process of kimchi having improved storageability by using the strain and its products, bacteriocin and fumaric acid. CONSTITUTION: The process for manufacturing kimchi having improved shelf-life by using a strain Enterococcus hirae comprises the steps of: isolating and identifying Enterococcus hirae (KFCC 11210) strain having improved bacteriocin productivity from the Kimchi; obtaining the purified bacteriocin from the culture of Enterococcus hirae (KFCC 11210); adding bacteriocin derived from Enterococcus hirae (KFCC 11210) or fumaric acid into a kimchi filling stuff; and preparing Kimchi using the kimchi filling stuff.
Abstract translation: 目的：提供细菌性肠球菌，以保存泡菜保质期，并通过使用菌株及其产物，细菌素和富马酸，改善了储存性。 构成：通过使用肠杆菌肠球菌制备具有改善保质期的泡菜的方法包括以下步骤：从泡菜池分离和鉴定具有改善的细菌素生产力的肠球菌（KFCC 11210）菌株; 从肠球菌（KFCC 11210）的培养物中获得纯化的细菌素; 将来自肠球菌（KFCC 11210）或富马酸的细菌素加入到泡菜填充物中; 并用泡菜填充东西准备泡菜。
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公开(公告)号：KR1020020023544A
公开(公告)日：2002-03-29
申请号：KR1020000055860
申请日：2000-09-22
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: Provided is chinese cabbage Kimchi which has improved storageability and antioxidation, and reinforced water soluble fiber. Also, provided is a manufacturing method thereof. CONSTITUTION: The manufacturing method comprises the steps of: washing and cutting chinese cabbage; sprinkling salts thereon in a ratio of 1:4 and salting cut pieces of the chinese cabbage at room temperature for 4-10 hours; washing salted chinese cabbage to removed salt water therefrom and to make its salinity 1-4.5%(w/w%); dipping the salted chinese cabbage in salt water at low-temperature to remove saccharide therefrom; removing salt water; adding Kimchi spices such as spring onion, chili powder, garlic, ginger and the like to the chinese cabbage; then fermenting it.
Abstract translation: 目的：提供改善储藏性和抗氧化性的中国白菜泡菜，增强水溶性纤维。 此外，提供其制造方法。 规定：制造方法包括：洗碗切白菜; 在其上以1:4的比例撒盐，并在室温下将大白菜的盐渍切片放置4-10小时; 清洗盐渍大白菜，从中除去盐水，使其盐度为1-4.5％（w / w％）; 将盐渍的大白菜浸入盐水中低温，以除去糖类; 去除盐水; 向大白菜加入泡菜香料如春天葱，辣椒粉，大蒜，姜等; 然后发酵。
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公开(公告)号：KR1020020019996A
公开(公告)日：2002-03-14
申请号：KR1020000052791
申请日：2000-09-06
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: A microorganism formulation containing garlic juice as a cryoprotective reagent as well as lactic acid bacteria is provided which is suitable for manufacture of Kimchi because it does not exert on Kimchi quality during production thereof and improves preservation stability. CONSTITUTION: The microorganism formulation contains at least one acid sensitive variant selected from Lactobacillus plantarum KFRI 813-20(KFCC 11205), Lactobacillus mesenteroides sub. mesenteroides KFRI 819, Lactobacillus maltaromicus KFRI 235. The lactic acid bacteria is mixed with garlic juice as a cryoprotective reagent. The Kimchi composition is prepared by addition of the microorganism to general Kimchi and fermentation.
Abstract translation: 目的：提供含有大蒜汁作为冷冻保护剂和乳酸菌的微生物制剂，其适于制造泡菜，因为它在生产过程中不会对泡菜质量产生影响并提高保存稳定性。 构成：微生物制剂含有至少一种选自植物乳杆菌KFRI 813-20（KFCC 11205），肠杆菌（Lactobacillus mesenteroides sub））的酸敏感性变体。 肠胃菌KFRI 819，麦芽糖乳杆菌KFRI 235.将乳酸菌作为冷冻保护试剂与蒜汁混合。 泡菜组合物通过将微生物加入一般的泡菜和发酵来制备。
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公开(公告)号：KR1020020019836A
公开(公告)日：2002-03-13
申请号：KR1020000053195
申请日：2000-09-07
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: A continuous type salted cabbage washing apparatus capable of automatically washing a salted cabbage and recycling saline water thereof is provided which reduces man power in a washing process by washing a 1/2 head of cabbage and a sliced salted cabbage as well as the amount of waste water to be generated and improves productivity. CONSTITUTION: A salted cabbage is vertically poured into a saline water recovery part by a hydraulic, automatic salted cabbage discharge part through a transfer roller guide arranged at the upper part of a frame after salting of cabbage in saline water in a mobile salting tank, thereby the saline water is recovered in a recovery vessel and the salted cabbage is washed in an automatic salted cabbage washing part after transferring the salted cabbage to a washing tank by a salted cabbage hopper of a porous plate.
Abstract translation: 目的：提供一种能够自动清洗咸白菜并循环使用盐水的连续式盐渍白菜洗涤装置，其通过洗涤1/2头白菜和切片咸白菜来减少洗涤过程中的人力，以及量 的废水产生并提高生产率。 构成：通过在移动盐水罐中的盐水中卷心菜盐析后，通过布置在框架上部的转移辊导向器，通过液压自动盐渍卷心菜排放部分将盐渍白菜垂直倒入盐水回收部分，从而 将盐水在回收容器中回收，并且通过多孔板的盐卷白菜料斗将咸白菜转移到洗涤槽中之后，在自动盐渍卷心菜洗涤部分中洗涤盐渍白菜。
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Patent Agency Ranking
公开(公告)号：KR1020010046150A
公开(公告)日：2001-06-05
申请号：KR1019990049788
申请日：1999-11-10
Applicant: 한국식품연구원
IPC: G01N33/02
Abstract: PURPOSE: A method for manufacturing packing for detecting aging degree of kimchi using a gravure printing method is provided to easily manage quality during production and circulation of products by allowing to rapidly and exactly know fermentation and aging of the contents through a change of color of color indicator printed on the packing without tearing the packing. CONSTITUTION: A method for manufacturing packing for detecting aging degree of kimchi using a gravure printing method includes the steps of printing color indicator on a plastic substrate film by a fixed amount using a gravure printing method and evaporating and drying, joining the plastic substrate film with a thermally adhered film having excellent gas permeability in a drying or wetting method.
Abstract translation: 目的：使用凹版印刷方法制造用于检测泡菜老化程度的包装的方法，通过允许通过颜色变化快速准确地了解内容物的发酵和老化来容易地管理产品生产和循环期间的质量 指示印在包装上而不撕裂包装。 构成：使用凹版印刷法检测泡菜的老化程度的包装的制造方法包括以下步骤：使用凹版印刷法在塑料基材膜上固定量的颜色指示剂并蒸发干燥，将塑料基材膜与 在干燥或润湿方法中具有优异的透气性的热粘附膜。
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公开(公告)号：KR1019990078725A
公开(公告)日：1999-11-05
申请号：KR1019990031735
申请日：1999-08-02
Applicant: 한국식품연구원
IPC: A23B7/16
Abstract: 본발명은플라스틱파우치(pouch)형필름봉투나트레이(tray)형용기에밀봉포장된김치제품이, 내용물의발효또는숙성과정중 발생하는이산화탄소및 각종휘발성성분에의하여포장이부풀거나팽창되는것을방지할수 있게하는포장방법으로서, 내용물인김치의고유한품질에는전혀영향을미치지않으면서, 포장의형태를그대로유지할수 있게하여, 외관적인김치의상품성을높일수 있음은물론, 파손을방지할수 있는김치제품의팽창방지포장방법에관한것이다. 본발명의김치제품의팽창방지포장방법은김치제품을가스투과성이우수한플라스틱필름내포장재로포장한다음, 차단성플라스틱외포장재로재포장하고, 외포장재에미세기공을성형시키는것을특징으로하는포장방법이다. 본발명에의하면, 각기재질이다른내포장재와외포장재를동시에김치에사용하고, 외포장재에배출기체를효과적으로배기시킬수 있는미세기공을성형함으로써, 종래에진공또는상압으로밀봉포장한제품에서흔히발견되는포장의팽창및 파손을간단하고효과적으로방지할수 있다.
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公开(公告)号：KR1019990078724A
公开(公告)日：1999-11-05
申请号：KR1019990031734
申请日：1999-08-02
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: 본발명은온도와시간의누적에따라색 변화를일으키는시간-온도적산지시계를이용하여김치의발효, 숙성과정을육안으로인지할수 있게하는감지방법으로서, 김치제품의포장을뜯어맛을보거나분석하지않고도, 내용물의숙성여부를포장외부에부착된 TTI의색 변화로손쉽고정확하게인지할수 있게하는김치제품의숙성도신속감지방법에관한것이다. 본발명의김치제품의숙성도신속감지방법은온도와시간의누적에따라색 변화를일으키며, 김치의발효와유사한반응속도및 활성화에너지를내포하는시간-온도적산지시계(Time-Temperature Indicator)를김치제품의포장표면에부착시키는단계및 전기김치제품의유통및 판매중 김치의숙성정도를포장에부착된시간-온도적산지시계의색의변화로판별하는단계를포함한다. 본발명에의하면, 종래에김치의숙성여부를확인하기위해사용해오던 pH, 적정산도또는젖산균수측정과같은내용물의이화학적, 미생물학적특성을번거롭게직접확인하지않고도, 제품의포장을뜯지않은채 내용물의적숙여부를포장재표면에부착된 TTI 지시계의색 변화로신속하고정확하게인지할수 있다.
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公开(公告)号：KR100166456B1
公开(公告)日：1999-05-01
申请号：KR1019960008028
申请日：1996-03-23
Applicant: 한국식품연구원
IPC: G01N33/02
Abstract: 본 발명은 김치의 발효, 숙성 과정 중 발생하는 이산화탄소 및 휘발성 유기산과 반응하여 김치의 숙성도를 육안으로 감지할 수 있게 하는 김치 숙성도 감지재 및 그를 이용하여 김치 제품의 포장을 뜯지 않고도 내용물의 적숙 여부를 포장 내부에 부착된 지시계의 색깔 변화로 인지할 수 있게 하는 김치의 숙성도 감지방법에 관한 것이다. 본 발명의 김치 숙성도 감지방법은 종래에 사용해오던 pH, 적정 산도, 젖산균수 측정과 같은 내용물의 이화학적, 미생물학적 특성을 번거롭게 직접 확인하지 않고도, 제품의 포장을 뜯지 않은 채 내용물의 적숙 여부를 포장 내부에 부착된 지시계의 색깔 변화로 인지할 수 있게 하며, 또한 이산화탄소를 일정량 흡수하여 반응함으로써 김치 포장의 팽창을 다소 억제할 수 있는 부수적 기능도 갖는다.
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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
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