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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：KR101146143B1
公开(公告)日：2012-05-16
申请号：KR1020100043131
申请日：2010-05-07
Applicant: 한국식품연구원
IPC: A23B7/148 , A23L3/3409 , A23L3/3418
Abstract: PURPOSE: Preprocessing method and apparatus of fruits and vegetables using carbon dioxide are provided to maintain the quality of the fruits and vegetables during a distribution process. CONSTITUTION: A preprocessing apparatus of fruits and vegetables comprises the following; a casing(110) including an internal space and a door(130) for opening and closing the internal space; a vacuum device(114) connected to the casing the discharging air from the internal space; a carbon dioxide supply device(112) connected to the casing for supplying carbon dioxide into the internal space; and a controller controlling the carbon dioxide supply device, and setting the carbon dioxide volume rate by the kind of the fruits and vegetables and the preprocessing time. The casing includes a temperature controller(120).
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公开(公告)号：KR1020110123577A
公开(公告)日：2011-11-15
申请号：KR1020100043131
申请日：2010-05-07
Applicant: 한국식품연구원
IPC: A23B7/148 , A23L3/3409 , A23L3/3418
CPC classification number: A23B7/148 , A23L3/34095 , A23L3/3418
Abstract: PURPOSE: Preprocessing method and apparatus of fruits and vegetables using carbon dioxide are provided to maintain the quality of the fruits and vegetables during a distribution process. CONSTITUTION: A preprocessing apparatus of fruits and vegetables comprises the following; a casing(110) including an internal space and a door(130) for opening and closing the internal space; a vacuum device(114) connected to the casing the discharging air from the internal space; a carbon dioxide supply device(112) connected to the casing for supplying carbon dioxide into the internal space; and a controller controlling the carbon dioxide supply device, and setting the carbon dioxide volume rate by the kind of the fruits and vegetables and the preprocessing time. The casing includes a temperature controller(120).
Abstract translation: 目的：提供使用二氧化碳的水果和蔬菜的预处理方法和设备，以在分配过程中保持水果和蔬菜的质量。 构成：水果和蔬菜的预处理装置包括： 包括内部空间的壳体（110）和用于打开和关闭所述内部空间的门（130） 与所述壳体连接的来自所述内部空间的排出空气的真空装置（114） 二氧化碳供应装置（112），其连接到所述壳体，用于将二氧化碳供应到所述内部空间中; 以及控制二氧化碳供应装置的控制器，并且通过水果和蔬菜的种类和预处理时间来设定二氧化碳体积率。 壳体包括温度控制器（120）。
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公开(公告)号：KR100591297B1
公开(公告)日：2006-06-19
申请号：KR1020040053951
申请日：2004-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 미립소자를 이용한 농산물 세척 방법에 관한 것으로, 과일, 채소류 등의 표면에 묻어 있는 각종 오염물질을 효과적으로 제거하여 상품성을 높임과 동시에 저장, 유통 중 신선도를 증진시킬 수 있게 하기 위하여, 25~200메쉬의 입자 크기를 갖는 제올라이트를 주 성분으로 하는 세제가 0.5~7%로 분산된 세척수를 3~12㎏/㎠의 압력으로 10~30초간 분사하는 것을 특징으로 하여 구성된다.
미립소자, 농산물, 세척, 오염, 제올라이트-
公开(公告)号：KR1020020030946A
公开(公告)日：2002-04-26
申请号：KR1020000061397
申请日：2000-10-18
Applicant: 한국식품연구원
IPC: G06T7/00
CPC classification number: G06T7/90 , G06T2207/10016
Abstract: PURPOSE: An image analyzing system for evaluating a fruit ripening degree using image analysis and a method thereof are provided to dye starch included in flesh with KI/I2 mixed solution, using the image analysing system including an image input unit, an image analysis unit, etc., so as to promptly measure a dyed degree and evaluate the ripening degree of the fruit. CONSTITUTION: A lighting unit(30) irradiates light equally to a fruit sample(5). An image input unit(1) receives an image of the irradiated sample(5). An image analysis unit(10) connected with the image input unit(1) evaluates a ripening degree of the fruit sample(5) based on image data of the sample(5) inputted by the image input unit(1). A display unit(9) connected with an output of the image analysis unit(10) displays the evaluated ripening degree of the fruit sample(5). In the image analysis unit(10), an image analyzer(11) analyses a color degree of the image data according to pixel, to evaluate the number of all pixels and dyed pixels of the image. An image operator(13) converts the evaluated number as a starch index. And a processor(15) evaluates the ripening degree of the fruit through the converted starch index, for display.
Abstract translation: 目的：提供一种使用图像分析评价果实成熟度的图像分析系统及其方法，使用包括图像输入单元，图像分析单元，图像分析单元等的图像分析系统，将KI / I2混合溶液中包含的肉中的淀粉染色， 等等，以便及时测量染色度并评估水果的成熟度。 构成：照明单元（30）将光均匀地照射到水果样品（5）上。 图像输入单元（1）接收被照射样品（5）的图像。 与图像输入单元（1）连接的图像分析单元（10）基于由图像输入单元（1）输入的样本（5）的图像数据来评估果实样本（5）的熟化度。 与图像分析单元（10）的输出端连接的显示单元（9）显示果实样品（5）的评估成熟程度。 在图像分析单元（10）中，图像分析器（11）根据像素分析图像数据的颜色度，以评估图像的所有像素和染色像素的数量。 图像处理器（13）将所评估的数字转换为淀粉指数。 处理器（15）通过转化的淀粉指数评估果实的成熟度，以进行显示。
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Patent Agency Ranking
公开(公告)号：KR1019930019148A
公开(公告)日：1993-10-18
申请号：KR1019920005306
申请日：1992-03-31
Applicant: 한국식품연구원
IPC: A23L2/02
Abstract: 본원은 무열처리 청징 과, 채류 쥬스의 제조방법에 관한 것이다. 과,채류의 착즙원액에 유기산을 가하여 pH를 가하여 pH를 3.0∼4.0으로 조절하여 저온에서 방치하여 침전물을 제거한 것을 한외여과하여서 멸균 및 청징화시키고 이를 무균적으로 용기에 넣고 밀봉하여서 청징 과,채류 쥬스를 제조하는 방법이다.
본원 발명에서는 발효시키지 않으므로 50℃가량 가온할 필요가 없어서 에너지 절약이 되고, 효소처리공정이 생략되므로 효소의 소모도 없으며, 효소반응을 시키는 시간만큼의 공정이 단축되고, 열처리하여 멸균시키지 않으므로 멸균에 소요되는 에너지의 절약과 공정이 단축되고, 과,채류 고유의 색상, 맛, 향기등의 품질 및 저장성이 향상되는 등의 아주 우수한 효과가 있다.-
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公开(公告)号：KR1019920001478B1
公开(公告)日：1992-02-15
申请号：KR1019900001747
申请日：1990-02-13
Applicant: 한국식품연구원
IPC: A22C29/02
Abstract: The amt. of fluorine in krill is reduced by pulverising, diluting with water and passing an electric current through the dispersion. The krill is Euphausia superba, Dana. Pref. the shell is removed before the krill is pulverised. The krill dispersion is put in an electrolyser, esp. with Al electrodes. A krill without treatment has high nutritional value and a potential catch of tens of millions of tons but its F content is too high to meet US food and Drug Admin. limits. In an example 600 g powder was obtd. by grinding freeze-dried krill. 10 vol. pts. D.W. were added and the mixt. pulverised, then put in a 20 cm cubic electrolyser with 15 cm sq. Al electrodes 18 cm apart. 120 min. electrolysis at 8 A/ sq.m. reduces F from 301 ppm to 95 ppm in whole krill or from 67 ppm to 15 ppm in shelled krill.
Abstract translation: amt。 通过粉碎，用水稀释并使电流通过分散体而减少磷虾中的氟。 磷虾是Dupa的Euphausia superba。 县。 在将磷虾粉碎之前，将壳除去。 磷虾分散体放入电解槽中，尤其是。 与铝电极。 没有治疗的磷虾具有很高的营养价值，潜在的捕捞量达数千万吨，但F含量太高，无法满足美国食品和药物管理局。 限制。 在一个例子中，600克粉末是可见的。 通过研磨冻干的磷虾。 10卷 点。 D.W. 被添加和混合。 粉碎，然后放入一个20厘米的立方体电解槽，15厘米3平方厘米的Al电极间隔18厘米。 120分钟 电解8 A /平方米 在整个磷虾中将F从301ppm降至95ppm，或在炮制磷虾中将F从67ppm降至15ppm。
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