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公开(公告)号：KR101243170B1
公开(公告)日：2013-03-13
申请号：KR1020110135460
申请日：2011-12-15
Applicant: 한국식품연구원
CPC classification number: Y02A40/946 , A23B7/105 , A23L19/20
Abstract: PURPOSE: An apparatus for making pickled Chinese cabbage is provided to speed up the process of pickling cabbage by using brine properties convert device such as to make salt water. CONSTITUTION: An apparatus for making picked Chinese cabbage comprises; a turbulence flow unit which salt water pass through more than ten times, a salt water passing pipe(1) which is connected to the turbulence flow unit and a tank(2) for storing salt water from the turbulence flow unit. The turbulence flow unit comprises a main body(11) and several turbulence flows(12) which are equipped in the main body at the same distance. The both ends of the turbulence flow unit are connected to the salt water passing pipe. A high pressure multistage pump(13) is equipped in the salt water passing pipe next to the turbulence flow. A salt water storing tank(20) is equipped in the pump behind the high pressure multistage pump. A brine pump is equipped in the salt water passing pipe which connects the part of the tank to a unit for making salt water. An exhaust pipe(4) for salt water is equipped in the upper part of the unit for making salt water and the other end of the pipe is connected to the tank so that the stored salt water moves out to the unit for making salt water. The upper part of the tank comprises a level sensor for high water(21) and the lower part of the tank comprises a level sensor for low water(22). A salt water purifying unit comprises a sieve screen(42) and a filter tank(43). The lower part of the tank is connected to a salt water exhaust pipe which resupply purified salt water to the salt water storing tank by the first connection pipe(401). A pressure pump(44), a nano membrane(45) and a carbon filter(46) are equipped in the way the salt water exhaust pipe lies along with the first connection pipe.
Abstract translation: 目的：提供腌制大白菜的设备，通过使用盐水特性转换装置，如盐水，加快腌制白菜的过程。 规定：选择大白菜的装置包括： 盐水通过十次以上的湍流流动单元，与湍流单元连接的盐水通过管（1）和用于储存来自湍流流动单元的盐水的罐（2）。 湍流流动单元包括主体（11）和几个湍流（12），其以相同的距离装配在主体中。 湍流流动单元的两端连接到盐水通过管。 在湍流流动旁边的盐水通过管中装有一个高压多级泵（13）。 在高压多级泵后面的泵中装有一个盐水储存罐（20）。 在盐水通过管中配备有盐水泵，其将罐的一部分连接到用于制造盐水的单元。 在用于制造盐水的单元的上部配备有用于盐水的排气管（4），并且管的另一端连接到罐，使得储存的盐水移出到用于制造盐水的单元。 罐的上部包括用于高水（21）的液位传感器，并且罐的下部包括用于低水（22）的液位传感器。 盐水净化单元包括筛网（42）和过滤罐（43）。 罐的下部连接到通过第一连接管（401）将净化的盐水补充到盐水储存罐的盐水排出管。 盐水排出管与第一连接管一起设置有压力泵（44），纳米膜（45）和碳过滤器（46）。
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公开(公告)号：KR101235875B1
公开(公告)日：2013-02-21
申请号：KR1020110135456
申请日：2011-12-15
Applicant: 한국식품연구원
Abstract: PURPOSE: A mechanism to place spices in between leaves of a cabbage spraying spices in a gap generated by a rotational centrifugal force after fixing the object, such as salted cabbage, in a fixing part. CONSTITUTION: A base frame(10) is equipped with a spice spraying chamber inside and a floor board(12) is equipped below the spice spraying chamber. A rotary shaft(20) rotates in the middle of the spice spraying chamber(11) by being connected to the operating motor(60) and an upper side(21) is formed in a radial shape on one end of the outer perimeter. An elevation cover operates elevation by a flexible load operation of the operation cylinder(31) along with the rotary shaft. A connection shaft(40) equipped with a belt pulley(50) is installed in the lower part of the rotary shaft. The serration is formed on the upper end of the connection shaft connected to the rotary shaft and the serration grooves are formed inside the lower end of the rotary shaft which corresponds to the upper parts of the serration. The belt pulley of the operation motor and the belt pulley of the connecting shaft are V belt pulley and the belt that connects the belt pulley of the operation motor and the belt pulley of the connecting shaft is V belt. In the fixing part where the object is fixed, barbs are formed to fix the object securely. The fixing part is formed with multiple shifts following the circumference of the rotary shaft. A spice injection nozzle(91) is formed on the walls of the spice spraying chamber where corresponds to a fixing part A spice suction nozzle(93), which collects the run down spices on the inclined surface, is installed on the walls of the spice spraying chamber where corresponds to the lower part of the inclined surface on the floor board.
Abstract translation: 目的：将香料放置在卷心菜的叶子之间的机制，在固定部件中将诸如咸白菜的物体固定在旋转离心力之后产生的间隙中喷洒香料。 构成：底架（10）在里面装有香料喷雾室，底板（12）装在香料喷雾室下方。 旋转轴（20）通过连接到操作马达（60）而在香料喷雾室（11）的中间旋转，并且在外周的一端形成有径向形状的上侧（21）。 升降盖通过操作筒（31）与旋转轴的柔性加载操作来升高。 配备有皮带轮（50）的连接轴（40）安装在旋转轴的下部。 锯齿形成在与旋转轴连接的连接轴的上端，并且锯齿槽形成在对应于锯齿的上部的旋转轴的下端的内侧。 操作电机的皮带轮和连接轴的皮带轮为V皮带轮，连接操作电机皮带轮和连接轴皮带轮的皮带为V带。 在物体固定的固定部分中，形成倒钩以牢固地固定物体。 固定部分沿着旋转轴的圆周形成多个位移。 在香料喷雾室的壁上形成香料喷嘴（91），其中固定部分A将倾斜表面上的向下香料收集的香料吸嘴（93）安装在香料的壁上 喷雾室，其对应于地板上的倾斜表面的下部。
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公开(公告)号：KR1020060032233A
公开(公告)日：2006-04-17
申请号：KR1020040080790
申请日：2004-10-11
Applicant: 한국식품연구원
IPC: A23L1/06
Abstract: 박피밤을 이용한 당침밤 제조방법 및 공정이 개시된다. 그러한 박피밤을 이용한 당침밤 제조방법은 밤의 내외피를 박피하여 박피밤을 만드는 박피단계와, 상기 박피밤을 열원을 이용하여 연속적으로 가열함으로써 박피밤을 증숙하는 단계와, 상기 증숙단계에서 증숙된 밤을 일정 온도 이하로 급속냉각 동결시키는 단계와, 상기 냉각단계에서 동결된 냉동박피밤을 장기보관하면서 필요시 일정 온도에서 해동하여 증숙하는 냉동박피밤 증숙단계와, 상기 단계에서 증숙된 박피밤을 다양한 당도의 당침조에 저장하여 순차적으로 당침하는 증숙밤 당침단계와, 그리고 당침된 밤의 외면을 당액이나 초코렛으로 코팅 및 건조하는 단계를 포함한다.
밤, 박피, 증숙, 당침, 냉동, 코팅Abstract translation: 公开了使用可剥离栗子生产含糖浴的方法和工艺。 使用这种剥离夜来制作糖芽芽的方法包括剥离夜间内外以使剥离夜间的剥离步骤，通过使用热源连续加热剥离夜的步骤， 其中，将冷冻的剥皮胸部冷冻至规定温度以下，并在规定温度下长时间冷冻， 以及用糖溶液或巧克力涂覆并干燥夜间糖浆的外表面的步骤。
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Patent Agency Ranking
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公开(公告)号：KR101895746B1
公开(公告)日：2018-09-05
申请号：KR1020180003810
申请日：2018-01-11
Applicant: 한국식품연구원
CPC classification number: A23B7/105 , A23L29/065 , A23V2300/38 , B08B3/04
Abstract: 본발명은막김치의제조를좁은공간에서짧은시간에마치는연속자동화순환공정(circuit process)으로생산할수 있는밀폐연속식자동제조시스템및 막김치제조방법에대한것이며, 상부가개방되고, 소정의내용물을담을수 있는복수의본체(100); 상기본체(100)의상부를밀폐가능한구조로, 염수및 상기염수가배출되는염수배출관로(320)를포함하는제1 덮개(300); 상기본체(100)의상부를밀폐가능한구조로, 세척수및 상기세척수가배출되는세척수배출관로(420)를포함하는제2 덮개(400); 상기본체(100)의상부를밀폐가능한구조로, 종균액및 상기종균액이배출되는종균액배출관로(520)를포함하는제3 덮개(500); 상기본체(100)가이동되는이동로(150);를포함하고상기이동로(150) 상부에상기제1 덮개(300), 상기제2 덮개(400) 및상기제3 덮개(500)가원주상으로배열되는것을특징으로한다.
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公开(公告)号：KR101753231B1
公开(公告)日：2017-07-04
申请号：KR1020150177085
申请日：2015-12-11
Applicant: 한국식품연구원
IPC: A23N15/00 , G01G3/12 , G01G13/22 , G01N21/84 , A23B7/10 , G01N33/02 , G01J5/48 , B26D3/26 , B26D1/00 , B07C5/34 , B07C5/16
Abstract: 본발명은김치원료처리방법및 이를적용한김치원료처리시스템에관한것으로서, 더욱상세하게는, 채소의선별, 분류, 이절, 절임, 세척, 헹굼, 이송, 투입및 배출등의김치원료준비과정을흐름작업을통해자동적으로수행함으로써생산성을향상시킬수 있고제조비용을절감할수 있으며, 채소의외부및 내부의상태를측정, 비교하여불량품을선별, 제거함으로써김치의품질을향상시킬수 있는김치원료처리방법및 이를적용한김치원료처리시스템에관한것이다. 본발명에따른김치원료처리시스템은김치원료처리시스템에있어서, 채소의외부상태를감지하여외부상태감지신호를생성하는제1 감지수단; 채소의내부가노출되도록절단동작을수행하는이절장치; 상기이절장치에의해절단된채소의내부상태를감지하여내부상태감지신호를생성하는제2 감지수단; 상기제1 및제2 감지수단에의해외부및 내부상태가감지된채소중에서불량품을분리, 제거하는메인선별기; 및상기외관상태감지신호와상기내부상태감지신호를인가받아가공하고, 가공된데이터값을비교하여정해진범위를벗어난채소가제거되도록상기메인선별기에구동신호를인가하는제어부를포함하는것을특징으로한다. 본발명에따른김치원료처리방법및 이를적용한김치원료처리시스템에의하면, 배추와같은김치원료가되는채소의선별, 분류, 이절, 절임, 세척, 헹굼, 이송, 투입및 배출등의김치원료준비전 과정을흐름작업을통해자동적으로수행할수 있으므로김치의대량제조시에생산성을향상시킬수 있고제조비용을현저히절감할수 있는효과가있다. 그리고, 본발명에따른김치원료처리방법및 이를적용한김치원료처리시스템에의하면, 채소의외부및 내부의온도, 외관상태등을측정, 비교하여병충해를입거나오염된채소등 불량채소를정확하게선별하여제거할수 있으므로발효불량, 보관기간의단축등과같이기존의육안선별방식에서초래되는문제점을해소할수 있어서김치의품질을향상시킬수 있는효과가있다.
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公开(公告)号：KR101703083B1
公开(公告)日：2017-02-07
申请号：KR1020140072655
申请日：2014-06-16
Applicant: 한국식품연구원
Abstract: 본발명은기계장치를이용하여김치를제조하기에적합한유동상김치양념조성물로서수분함량이높으면서도맛과색감이우수한유동상김치양념조성물에관한것으로, 유동상김치양념조성물의최종수분함량이 80 내지 95%가되도록하는물; 파프리카, 백련초및 이들의혼합물로이루어진천연소재 0.5 내지 5 중량%; 및증점제 0.1 내지 1 중량%를포함하는것을특징으로하는본 발명에따라제조된유동상김치양념조성물은수분함량이높은유동상으로서기계장치를사용하여김치를대량생산하기에매우적합하며, 수분함량증대를위해물, 바람직하게는고춧가루추출액또는염수를첨가함으로써김치액상양념의맛과색도를향상시킬수 있다. 또한, 천연소재를추가로첨가함으로써김치액상양념의맛과색도를보다더향상시킬수 있어전체적인기호도를증진시킬수 있으며, 증점제를추가로첨가함으로써액상양념의층분리를제어할수 있을뿐만아니라점도가증가되어김치의기계화생산에보다효과적이다.
Abstract translation: 本发明涉及一种通过使用机器制备泡菜的流体型泡菜调味料组合物，更具体地，涉及具有高水分含量和优良味道和颜色的流体型泡菜调味料组合物。 本发明包括：在流体型泡菜调味料组合物中使最终含水量为80〜95％的水; 0.5重量％〜5重量％的由辣椒粉，仙人掌及其混合物组成的天然成分; 和0.1重量％〜1重量％的增稠剂。 根据本发明制造的流体型泡菜调味料具有高水分含量的流体类型; 特别适用于通过使用机器批量生产泡菜; 并且可以通过添加用于增加水分含量的水，并且优选胡椒粉提取物或盐水来增强泡菜液调味料的味道和颜色。 此外，通过添加天然成分，可以进一步增强泡菜液调味料的味道和颜色。 因此，本发明可以提高一般偏好，不仅防止流体调味料层分离，而且通过添加增稠剂来增加粘度，因此对于机械化生产泡菜是有效的。
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公开(公告)号：KR101623069B1
公开(公告)日：2016-05-23
申请号：KR1020140095743
申请日：2014-07-28
Applicant: 한국식품연구원
Abstract: 본발명은절임배추와양념소를회전통에함께넣고회전통을임의의속도로회전시킴과동시에회전통의회전각을조절할수 있도록함으로써절임배추에양념소가일정하고고르게배인고품질의김치를대량으로생산할수 있도록한 배추김치양념소넣기장치에관한것으로, 절임배추를회전통(500)에투입하는절임배추공급장치(100); 회전통에양념소를공급하는양념소공급장치(300); 회전하면서절임배추에양념소를넣는회전통(500); 회전통을회전시킴과동시에회전통의기울기를임의로조절하여절임배추에양념소를넣을수 있도록하는회전장치(700)를포함하는것을특징으로한다.
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