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Patent Agency Ranking
公开(公告)号：KR101368983B1
公开(公告)日：2014-03-03
申请号：KR1020120016179
申请日：2012-02-17
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 훈제오리고기용 조성물 및 이를 이용한 훈제오리의 제조방법에 관한 것으로서, 보다 상세하게는 발색제인 아질산염 등의 색소물질을 사용하지 않고 훈제오리고기의 발색 및 풍미의 증진을 위한 조성물 및 이를 이용한 제조방법에 관한 것이다. 본 발명에 따르면, 훈제오리고기 제조시 기존 착색료의 첨가에 비해 부재료 가격의 경제성을 도모할 수 있으며, 인공 착색료에 의한 위험성을 줄이고 소비자의 건강과 풍미를 증진시킬 수 있다.
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公开(公告)号：KR101349107B1
公开(公告)日：2014-01-22
申请号：KR1020120122621
申请日：2012-10-31
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a method for predicting optimal aging period for Hanwoo and, more specifically, to a method for predicting optimal aging period according to the gender (female, male and castration), meat quality grade, backfat thickness, eye muscle area, carcass weight, meat amount index, marbling score, meat color, fat color, texture, maturity and shear force of Hanwoo. The present invention is able to predict aging period optimized according to the gender, meat quality grade, backfat thickness, eye muscle area, carcass weight, meat amount index, marbling score, meat color, fat color, texture, maturity and shear force of Hanwoo and is able to differenciate the quality of Hanwoo in order to prepare income meat. The present invention strengthens the competitive power of the Hanwoo industry by supplying uniform Hanwoo to a consumer and is able to increase consumer satisfaction and induce consumption extension by establishing matured Hanwoo circulation system.
Abstract translation: 本发明涉及一种用于预测Hanwoo的最佳老化时间的方法，更具体地，涉及根据性别（女性，男性和阉割），肉质量等级，背at厚度，眼肌面积， 胴体重，肉量指数，大理石花纹分数，肉色，脂肪颜色，质地，成熟度和剪切力。 本发明能够根据Hanwoo的性别，肉质等级，背at厚度，眼肌面积，胴体重，肉量指数，大理石花纹分数，肉色，脂肪颜色，质地，成熟度和剪切力预测老化时间。 并且能够区分Hanwoo的质量，以准备收入肉。 本发明通过向消费者提供制服Hanwoo，增强了Hanwoo行业的竞争力，通过建立成熟的Hanwoo循环系统，能够提高消费者的满意度并引发消费延伸。
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公开(公告)号：KR1020130130150A
公开(公告)日：2013-12-02
申请号：KR1020120016179
申请日：2012-02-17
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L13/50 , A23L5/17 , A23L13/428
Abstract: The present invention relates to a composition for a smoked duck and a manufacturing method of a smoked duck using the same and, more specifically, to a composition for coloring and enriching the flavor of a smoked duck without using coloring materials such as nitrite, which is a coloring agent, and a manufacturing method using the same. According to the present invention, the economic feasibility of supplementary materials is expected compared to adding the existing coloring agents in manufacturing a smoked duck, the concerns due to the artificial coloring agent is reduced, and the health of consumers and the flavor are able to be enhanced. [Reference numerals] (AA) Manufacture curing solution;(BB) Curing;(CC) Complete curing;(DD) Aging with curing;(EE) Smoking·heating;(FF) Complete smoked duck
Abstract translation: 本发明涉及一种熏制鸭的组合物及其制造方法，更具体地说，涉及一种用于着色和富集熏制鸭的风味的组合物，而不使用亚硝酸盐等着色材料，其为 着色剂和使用其的制造方法。 根据本发明，与在制造熏制鸭子中添加现有着色剂相比，预期补充材料的经济可行性将降低，由于人造着色剂引起的顾虑减少，消费者的健康和风味能够被 增强。 （参考号）（AA）制造固化液;（BB）固化;（CC）完全固化;（DD）老化与固化;（EE）吸烟·加热;（FF）
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公开(公告)号：KR1020100085475A
公开(公告)日：2010-07-29
申请号：KR1020090004771
申请日：2009-01-20
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L13/70 , A23B4/02 , A23B4/03 , A23L3/40 , A23L11/09 , A23L13/428 , A23L13/76
Abstract: PURPOSE: A method of manufacturing fermented raw ham from hind legs of pig is provided to improve usability of the hind legs of pig without a separated facility, and to prevent increase of salinity of the ping by naturally fermenting and salting the hind legs. CONSTITUTION: A method of manufacturing fermented raw ham from hind legs of pig includes the following steps: forming the hind legs of pig after removing bones of the pig; salting the formed hind legs with salt and doenjang; washing the salted hind legs of pig; fermenting and drying the washed hind legs for 8 ~ 14 months; salting the hind legs for 3 ~ 8 weeks; salting the legs for 3 ~ 5 times with salt; salting the legs in doenjang for 3 ~ 5 times; and washing the legs in -3°C~15°C.
Abstract translation: 目的：提供猪的后腿发酵生火腿的方法，以提高猪的后腿的可用性，而不需要分离的设备，并且通过自然发酵和后处理盐来防止平底盐的增加。 构成：从猪后腿生产发酵生火腿的方法包括以下步骤：在除去猪骨后形成猪后腿; 用盐和doenjang盐化形成的后腿; 清洗猪的盐渍后腿; 发酵洗涤后腿8〜14个月; 盐渍后腿3〜8周; 用盐将腿盐腌3〜5次; 盐渍in the 3〜5次; 并在-3°C〜15°C下洗脚。
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公开(公告)号：KR200448007Y1
公开(公告)日：2010-03-12
申请号：KR2020080001665
申请日：2008-02-04
Applicant: 대한민국(농촌진흥청장)
IPC: A47J37/07
Abstract: 고기 굽기에 적합한 환경을 용이하게 조절 및 유지할 수 있도록 한 고기 구이장치가 개시된다. 본 고안에 따른 고기 구이장치는 식탁 테이블에 설치된 외통과 내통으로 이루어진 승강부재를 이용하여 열원의 강도에 따라 외통에 대한 내통 높이를 조절하여 열원과 불판 사이의 거리를 용이하게 조절할 수 있기 때문에, 센 불에 고기가 타는 경우나 약한 불에 고기가 익지 않는 경우를 방지하는 한편 익힌 고기가 식지 않도록 일정한 온도를 용이하게 유지할 수 있기 때문에 효율적으로 고기를 구울 수 있다.
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