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公开(公告)号：KR101326592B1
公开(公告)日：2013-11-08
申请号：KR1020120034485
申请日：2012-04-03
Applicant: 한국식품연구원
Abstract: 본 발명은 대용량 채소 탈수기에 관한 것으로, 본 발명에 따른 대용량 채소 탈수기는, 원통형으로 형성되어 내벽과 외벽을 관통하는 배출공이 형성된 측벽 및 상기 측벽의 하단부에 연결형성되는 바닥판을 포함하는 본체; 상기 본체의 상기 바닥판에 연동되게 결합되어 상기 본체를 구동시키는 동력부; 유체가 유동되도록 천공된 관통공을 포함하고, 상기 본체에 일단이 결합되고 상기 일단의 맞은편에 구비되는 타단이 상기 일단보다 중력의 역방향에 위치하여 경사지게 형성된 안착판; 및 상기 안착판에 안착되는 것으로, 내부에 형성된 공간에 탈수될 채소가 투입 및 배출되고 내부와 외부가 관통되는 탈수공이 형성된 탈수용기;를 포함하며, 본 발명에 따른 대용량 채소 탈수기를 사용함으로써, 본 발명에 의하면 일정량씩 채소를 구획한 뒤 탈수가 진행되기 때문에 채소가 서로 가압하는 힘을 한정함으로써, 원물 조직의 손상 없이 채소를 탈수할 수 있어 양질의 채소를 공급할 수 있고, 일정량씩 채소가 구획된 상태로 탈수가 진행되기 때문에 세척 및 탈수된 채소류의 포장출하 공정기간을 단축할 수 있어 공급되는 채소류의 선도를 높일 수 있다.
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公开(公告)号：KR101287366B1
公开(公告)日：2013-07-18
申请号：KR1020100128276
申请日：2010-12-15
Applicant: 한국식품연구원
Abstract: 본 발명은 급속동결용 트레이에 관한 것으로서, 본 발명에 따른 급속동결용 트레이는, 피동결체가 적재되는 급속동결용 트레이에 있어서, 상기 피동결체가 안착되는 바닥면; 및 상기 바닥면의 둘레를 따라 상향으로 절곡형성된 측벽을 포함하고, 상기 바닥면에는 중력의 반대방향으로 냉기가 주입되도록 유입공이 천공되어 있고, 상기 측벽의 어느 한 면에는 상기 유입공으로부터 주입된 냉기가 배출되는 배출공이 천공되어 있는 것을 특징으로 하며, 본 발명에 따른 급속동결용 트레이를 사용함으로써, 동결시 급속동결용 트레이에 피동결체가 접촉되는 것을 방지하고, 이로 인하여 피동결체에 냉기가 골고루 전달되도록 할 수 있다.
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公开(公告)号：KR101251289B1
公开(公告)日：2013-04-10
申请号：KR1020110015531
申请日：2011-02-22
Applicant: 한국식품연구원
Abstract: 본 발명은 밤 박피장치에 관한 것으로서, 밤 원료를 이송 및 공급하는 이송공급기; 상기 이송공급기로부터 공급된 밤 원료에 화염을 분사하여 밤을 연소시키는 화염박피기; 상기 화염박피기로부터 연소된 밤의 외피를 제거하는 밤외피제거기; 및 상기 밤외피제거기로부터 외피가 제거된 밤의 내피를 제거하는 밤내피제거기;를 포함하며, 상기 밤외피제거기 및 상기 밤내피제거기는 서로 분리 설치되어 밤의 외피 제거 및 내피 제거가 단계적으로 이루어지므로, 본 발명에 따르면 밤의 박피율을 향상시키면서 동시에 밤의 파쇄율을 낮출 수 있다.
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公开(公告)号：KR1020110127998A
公开(公告)日：2011-11-28
申请号：KR1020100047576
申请日：2010-05-20
Applicant: 한국식품연구원
CPC classification number: A23L2/04 , A23L2/60 , A23L21/25 , A23V2250/208 , A23V2250/28 , A23V2250/6422 , A23V2300/24
Abstract: PURPOSE: Pine mushroom tea having improved storing property, and a producing method thereof are provided to use pine mushroom having low merchantable quality instead of wasting. CONSTITUTION: A producing method of pine mushroom tea comprises the following steps: heating a pine mushroom material containing slices pine mushrooms, and a pine mushroom extract in a weight ratio of 3:1 for 2 minutes at 100 deg C: heating a sugar material containing sugar, honey, oligosaccharide, and xylitol in a ratio of 4:4:4:1 for 2 minutes at 100 deg C; mixing the heated pine mushroom material and the sugar material in a weight ratio of 2:3; and adding a food additive selected from the group consisting of carrageenan, citric acid, vitamin C, or their compound.
Abstract translation: 目的：具有改善储藏性能的松蘑茶及其制造方法，使用具有低商品质量而不是浪费的松蘑。 构成：松蘑茶的制造方法，包括如下步骤：在100℃下加热含有松果蘑菇的松蘑菇材料，重量比为3:1的松木提取物2分钟：加热含有 糖，蜂蜜，寡糖和木糖醇，比例为4:4:4:1，在100℃下2分钟; 将加热的松木材料和糖料以2：3的重量比混合; 并加入选自角叉菜胶，柠檬酸，维生素C或其化合物的食品添加剂。
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公开(公告)号：KR1020110019411A
公开(公告)日：2011-02-25
申请号：KR1020110011431
申请日：2011-02-09
Applicant: 한국식품연구원
Abstract: PURPOSE: A strain with an effect of improving blood flow is provided to suppress cholesterol and to be used in functional foods. CONSTITUTION: A spawn set for making preserved Kimchi for improving blood flow comprises: Lactobacillus paraplantarum WL 3(KCTC18142P), Weissella cibaria WP 3(KCTC18141P), Leuconostoc mesenteroides YRWM11(KCTC18145P), Lactococcus lactis YRWM1(KCTC18146P), and Saccharomyces cerevisiae OBP4(KCTC18148P). The spawn set further contains Enterococcus faecalis SKD1019(KCTC18144P). The strain is isolated from Kimchi. The spawn set for making preserved Kimchi has effects of cholesterol reduction, chitin decomposition, and thrombolytic activity.
Abstract translation: 目的：提供一种具有改善血液流动作用的菌株，以抑制胆固醇并用于功能性食品。 构成：用于制备保鲜泡菜以改善血流量的产卵组合包括：Lactobacillus paraplantarum WL 3（KCTC18142P），Weissella cibaria WP 3（KCTC18141P），Leuconostoc mesenteroides YRWM11（KCTC18145P），乳酸乳球菌YRWM1（KCTC18146P）和酿酒酵母OBP4 KCTC18148P）。 产卵株进一步含有粪肠球菌SKD1019（KCTC18144P）。 该菌株与泡菜隔离。 用于制作保鲜泡菜的产卵具有降胆固醇，甲壳素分解和溶栓活性的作用。
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Patent Agency Ranking
公开(公告)号：KR1020100127599A
公开(公告)日：2010-12-06
申请号：KR1020090046109
申请日：2009-05-26
Applicant: 한국식품연구원
Abstract: PURPOSE: A liquid seasoning with antihypertensive action containing pine mushroom juice is provided to maintain blood pressure reduction effect and to ensure excellent sensory characteristics such as taste and flavor. CONSTITUTION: Juice is obtained from Tricholoma matsutake. 3-8%(w/v) Lycium chinense powder and 4-9%(w/v) Taraxacum platycarpum powder are added to Tricholoma matsutake juice. The liquid seasoning comprises Tricholoma matsutake, Lycium chinense, and Taraxacum platycarpum.
Abstract translation: 目的：提供含有松果汁的抗高血压作用的液体调味料，以保持降血压作用，并确保优异的感官特征，如味道和风味。 构成：果汁从马铃薯Tricholoma matsutake获得。 将3-8％（w / v）枸杞子粉末和4-9％（w / v）蒲公英的蒲公英粉末加入到牙龈蓟马汁中。 液体调味料包括Tricholoma matsutake，枸杞和蒲公英。
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公开(公告)号：KR1020100120969A
公开(公告)日：2010-11-17
申请号：KR1020090039880
申请日：2009-05-07
Applicant: 한국식품연구원
CPC classification number: A23L27/60 , A23L27/14 , A23V2002/00 , A23V2300/26
Abstract: PURPOSE: A preparation method of salad dressing is provided to control the spicy degree of red pepper by controlling the amount of capsaicin. CONSTITUTION: A purified water of remnant and fermentation Capsicum annuum 5~30 weight%, seasoning liquor 20~35 weight%, vegetable fat and oil 10~15 weight%, xanthan gum solution 0.5~5 weight%, herb 0.05~17 weight% are mixed and those are homogenized. It adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and it inoculates the lactic acid bacteria 0.1~1.0 parts by weight and the fermentation Capsicum annuum in other words ferments as the thing this which adds the salt 5~20 parts by weight about the raw red pepper 100 parts by weight shattered to pieces and fermented in 20~30°C for a 1 year, 1 month at 20~30°C for 10~6 month.
Abstract translation: 目的：提供沙拉酱的制备方法，通过控制辣椒素的含量来控制辣椒的辛辣度。 构成：残留发酵精制水5〜30重量％，调味液20〜35重量％，植物油脂10〜15重量％，黄原胶溶液0.5〜5重量％，草本0.05〜17重量％ 混合，均匀化。 将盐约5〜20重量份的生红辣椒100重量份粉碎成片，并将0.1〜1.0重量份的乳酸菌和发酵辣椒粉以其他方式发酵，作为添加物 盐约5〜20重量份，生红辣椒100重量份粉碎成块，在20〜30℃下发酵1年，20〜30℃1个月10〜6个月。
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公开(公告)号：KR1020090131752A
公开(公告)日：2009-12-30
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23B7/105 , A23L27/00
Abstract: PURPOSE: A water kimchi composition for foreigners, and its preparation method are provided to allow the cloudiness, smell, taste, etc. of water kimchi to be controlled. CONSTITUTION: A water kimchi composition for foreigners comprises Chinese cabbage or white radish as a main material; and 4~8 parts by weight of a fruit, 1.5~3.5 parts by weight of vinegar and 0.5~1.5 parts by weight of herb based on 100 parts by weight of Chinese cabbage or white radish. The fruit is at least one selected from pears, cherry tomato, cucumber, kiwi, oriental melon, lemon, apple and grapes. The herb is at least one selected from stevia, peppermint, rosemary, oregano, basil and lemon balm.
Abstract translation: 目的：为外国人提供水泡菜组合物及其制备方法，以控制泡菜的浑浊，嗅觉，味道等。 规定：外来人的水泡菜组合物以白菜或白萝卜为主要材料; 和4〜8重量份的水果，1.5〜3.5重量份的醋和0.5〜1.5重量份的草本植物，基于100重量份的白菜或白萝卜。 水果至少有一种选自梨，樱桃番茄，黄瓜，猕猴桃，东方瓜，柠檬，苹果和葡萄。 草本植物至少有一种从甜叶菊，薄荷，迷迭香，牛至，罗勒和柠檬香精中选出。
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公开(公告)号：KR100794392B1
公开(公告)日：2008-01-15
申请号：KR1020070020491
申请日：2007-02-28
Applicant: 한국식품연구원
CPC classification number: A23G3/54 , A23G3/0063 , A23G3/48 , A23L25/25 , A23L29/30
Abstract: A method of manufacturing chestnut candy by soaking sugared chestnuts in alginic acid solution and spraying calcium chloride is provided to increase the sensory characteristic of chestnut candy such as a taste, flavor and overall palatability. A chestnut is shelled, sugared, coated with an alginic acid solution with a concentration of 0.5 to 1.0%, sprayed with calcium chloride with a concentration of 0.5 to 1.0% and dried at 50 to 65deg.C for 3 to 7min. The chestnut has 40 to 45Brix. Prior to sugaring, the shelled chestnut is heated with steam of 90 to 110deg.C for 60 to 90min. The sugaring is performed by soaking the chestnut in a sugar solution with 60 to 70Brix until the sweetness becomes 40 to 45Brix. The sugar solution additionally contains one or more natural flavors selected from chestnut flavor, vanilla flavor, wine flavor, strawberry flavor, chocolate flavor, red ginseng flavor and ginseng flavor.
Abstract translation: 提供了通过在藻酸溶液中浸泡含糖栗子并喷洒氯化钙来制造栗子糖的方法，以增加栗子糖的感官特征，例如味道，风味和总体适口性。 栗子被壳化，糖化，用浓度为0.5〜1.0％的藻酸溶液涂布，用氯化钙喷雾浓度为0.5〜1.0％，在50〜65℃下干燥3〜7分钟。 板栗有40至45Brix。 在加糖之前，用90到110℃的蒸汽加热壳甲板60至90分钟。 通过将栗子浸泡在60至70Brix的糖溶液中直到甜度变为40至45Brix，进行糖化。 糖溶液还含有一种或多种选自栗子风味，香草味，葡萄酒风味，草莓味，巧克力风味，红参风味和人参风味的天然香料。
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公开(公告)号：KR100774539B1
公开(公告)日：2007-11-08
申请号：KR1020060088246
申请日：2006-09-12
Applicant: 한국식품연구원
Abstract: A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.
Abstract translation: 制备含有用烈酒和有机酸处理并用米曲霉和曲霉属发酵的常规红辣椒酱的含有鲥鱼的红椒糊的方法，以制备具有良好颜色，减少鱼腥味和增加量的标题红辣椒酱 钙。 用精神和有机酸处理鲥鱼，用一种或多种选自米曲霉和曲霉大肠杆菌的菌株接种，用25至35℃的水培养5至10天，加热至70至90℃1至4小时， 与一种或多种选自木醋和蘑菇提取物的材料混合，并在40至60℃下干燥30至60分钟或浓缩。 在该方法中，将100重量份含有20-60重量％的糯米粉，15-20重量％的小麦粉Koji粉，15重量份的红辣椒糊加入到处理过的鲥鱼中的5〜20重量份 至30重量％的大豆Koji粉末，0.1至5重量％的盐，1至10重量％的红辣椒粉，0.1至5重量％的淀粉糖浆和剩余的水。
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