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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-
公开(公告)号：KR1020090131753A
公开(公告)日：2009-12-30
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A kimchi composition for Spanish is provided to control the color and hot taste of kimchi, to reduce the fermentation smell and to decrease the sour taste by retarding the maturation of kimchi. CONSTITUTION: A kimchi composition for Spanish comprises Chinese cabbage or white radish as a main material; and at least one selected from the group consisting of saffron, colarante alimentario and paprika powder. The content of saffron is 0.001~0.02 wt%, the content of colarante alimentario is 0.1~0.4 wt%, and the content of paprika powder is 0.1~0.5 wt%. Preferably the kimchi composition for Spanish comprises further at least one selected from the group consisting of herb, milk, cheese and whey.
Abstract translation: 目的：提供西班牙的泡菜组合，以控制泡菜的颜色和热味，通过延缓泡菜的成熟来减少发酵气味和降低酸味。 规定：西班牙的泡菜组合物以白菜或白萝卜为主要材料; 以及选自藏红花，红葡萄酒和辣椒粉的至少一种。 藏红花的含量为0.001〜0.02重量％，菌落含量为0.1〜0.4重量％，辣椒粉含量为0.1〜0.5重量％。 优选地，西班牙的泡菜组合物还包括选自草药，牛奶，奶酪和乳清的至少一种。
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公开(公告)号：KR100774540B1
公开(公告)日：2007-11-08
申请号：KR1020060116591
申请日：2006-11-23
Applicant: 한국식품연구원
IPC: C12Q1/68
CPC classification number: C12Q1/686 , C12Q2537/143
Abstract: A method for identifying lactic acid bacteria in kimchi in genus level and a method for determining the population size thereof are provided to analyze microbial flora in kimchi and migration of seed microorganism during fermentation, thereby producing kimchi having uniformed quality. The Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. are identified by performing PCR(polymerase chain reaction) for genome of a lactic acid bacterium isolated from kimchi by using a first primer set(SEQ ID NOs:1 and 2), a second primer set(SEQ ID NOs:3 and 4), a third primer set(SEQ ID NOs:5 and 6) and a fourth primer set(SEQ ID NOs:7 and 8), respectively. The each population size of Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. is determined by performing 15-25 cycles, 15-25 cycles, 15-35 cycles and 15-35 cycles PCR for genome of a lactic acid bacterium isolated from kimchi by using the first primer set(SEQ ID NOs:1 and 2), the second primer set(SEQ ID NOs:3 and 4), the third primer set(SEQ ID NOs:5 and 6) and the fourth primer set(SEQ ID NOs:7 and 8), respectively.
Abstract translation: 本发明提供了一种用于鉴定属中泡菜的乳酸菌的方法和确定其种群大小的方法，用于分析泡菜中的微生物菌群和发酵过程中种子微生物的迁移，从而生产具有均匀品质的泡菜。 乳杆菌属 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2），第二引物组（SEQ ID NO：3和4）对从泡菜分离的乳酸菌的基因组进行PCR（聚合酶链式反应）来鉴定， 第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。 乳酸杆菌的每个种群大小 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2）对从泡菜分离的乳酸菌的基因组进行15-25个循环，15-25个循环，15-35个循环和15-35个循环的PCR来确定， 第二引物组（SEQ ID NO：3和4），第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。
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公开(公告)号：KR1020050029436A
公开(公告)日：2005-03-28
申请号：KR1020030065697
申请日：2003-09-22
Applicant: 한국식품연구원
IPC: A23N15/00
Abstract: An apparatus for removing the calyx of red pepper and cutting the pericarp comprising a vibrating feeder, compressor, sorting conveyor, cutter and drying tray is provided. The method for washing red pepper, removing the calyx, cutting the pericarp and drying the red pepper is automatically performed, thereby allowing mass treatment of the red pepper. The apparatus for removing the calyx of red pepper and cutting the pericarp comprises: a hopper(13); a red pepper washer(1) for washing red peppers; a red pepper vibrating feeder(3) for uniformly spreading the supplied red pepper by vibration and then transferring; a red pepper compressor(5) for compressing the red pepper with a roller; a sorting conveyor(7) for separating the calyx from the red pepper and transferring; a red pepper cutter(9) for cutting the red pepper; and additionally a transfer conveyor(11). The red pepper compressor consists of an upper and lower roller in a case, a motor assembly for driving the upper roller, an elastic member for generating tension to maintain the gap between the upper and lower roller in a compressed state and a knife for preventing the adhesion of the red pepper to the upper and lower roller.
Abstract translation: 提供了一种用于去除红辣椒花萼并切割果皮的装置，其包括振动进料器，压缩机，分选机，切割机和干燥盘。 自动进行清洗红胡椒，去除花萼，切割果皮和干燥红椒的方法，从而可以大量处理红辣椒。 用于去除红辣椒的花萼并切割果皮的装置包括：料斗（13）; 红辣椒洗涤器（1），用于洗涤红辣椒; 一个红辣椒振动给料器（3），用于通过振动均匀地散布供应的红辣椒，然后转移; 用于用辊压缩红辣椒的红辣椒压缩机（5） 用于将花萼与红辣椒分离并转移的分选输送机（7）; 用于切割红辣椒的红辣椒切割机（9） 另外还有一个转运输送机（11）。 红辣椒压缩机包括壳体中的上辊和下辊，用于驱动上辊的马达组件，用于产生张力以保持压缩状态的上辊和下辊之间的间隙的弹性部件和用于防止上辊 红辣椒附着在上下辊上。
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Patent Agency Ranking
公开(公告)号：KR1020030039542A
公开(公告)日：2003-05-22
申请号：KR1020010070491
申请日：2001-11-13
IPC: A23L1/48
Abstract: PURPOSE: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature is provided, thereby maintaining the aroma, color and tissue thereof for a long time at room temperature. CONSTITUTION: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature comprises the steps of: salting Chinese cabbages for 4 to 5 hours; mixing the salted Chinese cabbages with Welsh onion, hot pepper powder, garlic, ginger, onion, a salted anchovy solution, a flavoring agent and sugar; inserting them into a vessel and fermenting them at 10 deg. C to pH 4.0 to 4.1; preparing a pork stock; adding garlic, ginger, sugar, salt, a flavoring agent and a thickening stabilizer into the stock, and it; adding kimchi, boiled pork meat, onion, bean curd and natural coloring agents into the stock, followed by heating and cooling; and retort packing the kimchi pot stew followed by sterilization.
Abstract translation: 目的：提供一种在室温下具有延长储存的即食泡菜炖制品的制备方法，从而在室温下长时间保持其香气，颜色和组织。 规定：准备在室温下延长储存的即食泡菜锅炖制品的方法包括以下步骤：将白菜腌制4至5小时; 将咸黄菜与威尔士洋葱，辣椒粉，大蒜，姜，洋葱，盐渍鲥鱼溶液，调味剂和糖混合; 将其插入容器中并在10度发酵。 C至pH 4.0至4.1; 准备猪肉; 将大蒜，姜，糖，盐，调味剂和增稠稳定剂加入到料中; 将泡菜，煮猪肉，洋葱，豆腐和天然着色剂加入到料中，然后加热和冷却; 并蒸煮包装泡菜锅，然后灭菌。
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公开(公告)号：KR100381912B1
公开(公告)日：2003-04-26
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：提供了一种含有大蒜汁作为冷冻保护剂以及乳酸菌的微生物制剂，因为它在生产期间不会对泡菜质量产生影响，并且提高了保存稳定性，所以适用于制造泡菜。 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），肠杆菌乳酸亚种（Lactobacillus mesenteroides sub。）的酸敏感变体。 mesenteroides KFRI 819，Lactobacillus maltaromicus KFRI 235。乳酸菌与大蒜汁混合作为冷冻保护试剂。 泡菜组合物通过将微生物加入普通泡菜和发酵制备。
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公开(公告)号：KR1020020027107A
公开(公告)日：2002-04-13
申请号：KR1020000058937
申请日：2000-10-06
Applicant: 한국식품연구원
IPC: A23B7/10
Abstract: PURPOSE: Provided are kimchi having an increased mannitol productivity and its manufacturing method. Particularly, its mannitol productivity can be increased by adding natural foods, such as celery, radish, mushroom or sea tangle which facilitate the production of mannitol to improve kimchi flavor. CONSTITUTION: The manufacturing method comprises the steps of: salting washed cabbage in 20% of salt water for 4 hours then followed by washing it three times and dewatering; cutting it into a size of 4x4cm; mixing 1.8g of pepper powder, 3.1g of spring onion, 0.4g of ginger and 2g of salted anchovy(based on 100g of salted cabbage) to prepare kimchi flavoring sauce; mixing 100 part by weight of the salted cabbage together with 9 part by weight of the kimchi flavoring sauce and celery, radish, mushroom and sea tangle.
Abstract translation: 目的：提供了具有增加的甘露醇生产力和其制造方法的泡菜。 特别地，通过添加天然食品，例如芹菜，萝卜，蘑菇或海杂交，可以增加甘露醇的生产率，这促进了甘露醇的生产以改善泡菜风味。 构成：制造方法包括以下步骤：将洗涤的白菜浸在20％盐水中4小时，然后洗涤3次，脱水; 将其切成4×4cm的尺寸; 混合1.8g胡椒粉，3.1g葱，0.4g姜和2g盐渍an鱼（以100g盐渍白菜为基础），制备泡菜调味酱; 将100重量份的咸白菜与9重量份的泡菜调味酱和芹菜，萝卜，蘑菇和海杂交混合。
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公开(公告)号：KR1020020023440A
公开(公告)日：2002-03-29
申请号：KR1020000055560
申请日：2000-09-21
Applicant: 한국식품연구원
IPC: C02F9/02
Abstract: PURPOSE: A treatment method of brine and washing water derived from cabbage salting process is provided, which can reuse brine washing water so that can reduce production cost of Kimchi. The recovered waste brine is reused after the salinity is adjusted to 12-17%. CONSTITUTION: The treating method comprises the following steps: (i) separate and recover brine and wash water from cabbage salting process; (ii) remove suspended matter by primarily passing the recovered brine and wash water through an inclined metal net filter(10) that is equipped with different meshes; (iii) remove residual matter that is not passed through the metal net filter(10); (iv) filter the filtrate by three stage water purifying treatment tank(11) that is composed of a metal nets(15) of 1.0-4.0 mm, 0.149-2.00 mm, 0.074-0.297 mm, sand filter(16) and activated carbon basin(17); (v) filter again the brine and wash water which are filtered already by filter(12); and (vi) sterilize the filtered brine and wash water by ozone generator or chlorine sterilizer, the treated waste brine being reused after the salinity adjusted.
Abstract translation: 目的：提供从白菜盐水处理的盐水和洗涤水的处理方法，可以重新利用盐水洗涤水，以降低泡菜的生产成本。 在盐度调整至12-17％后，回收的废盐水重新使用。 构成：处理方法包括以下步骤：（i）从甘蓝盐析过程中分离并回收盐水和洗涤水; （ii）通过主要通过回收的盐水并通过装有不同网格的倾斜金属网过滤器（10）清洗水来除去悬浮物; （iii）除去未通过金属网过滤器（10）的残留物; （iv）用1.0-4.0mm，0.149-2.00mm，0.074-0.297mm的金属网（15），砂滤器（16）和活性炭（16）组成的三级净水处理槽（11）过滤滤液 盆（17）; （v）再次过滤经过过滤器（12）过滤的盐水和洗涤水; 和（vi）对过滤的盐水进行灭菌并用臭氧发生器或氯消毒器洗涤水，在盐度调节后，经处理的废盐水重新使用。
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公开(公告)号：KR100308110B1
公开(公告)日：2001-12-28
申请号：KR1019980044227
申请日：1998-10-21
Applicant: 한국식품연구원
Abstract: 본 발명은 신선 식품의 저장성 및 상품성 연장을 위해 사용되는 환경기체조절포장(modified atmosphere packaging: MAP)에서 포장 내부에 함입되는 이산화탄소와 반응하여 포장의 결손 또는 기체 누출 여부를 육안으로 감지할 수 있는 기체누출 감지 지시계 함입 다층필름재, 전기의 기체누출 감지 지시계 함입 다층필름재의 제조방법 및 그를 이용하여 제품의 포장을 뜯지 않고도 내용물의 신선도를 포장 내부에 부착된 지시계의 색깔 변화로 인지할 수 있게 하는 포장방법에 관한 것이다. 본 발명의 기체누출 감지 지시계 함입 다층필름재를 이용한 포장방법에 따르면, 내용물의 이화학적, 미생물학적 분석과 같은 번거로운 직접 확인단계를 거치지 않고도 제품의 포장을 뜯지 않은 채 포장내 환경기체조절 여부를 포장재 필름 자체에 부착된 지시계의 색깔 변화로 인지할 수 있다.
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