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公开(公告)号：KR100449006B1
公开(公告)日：2004-09-18
申请号：KR1020010036794
申请日：2001-06-26
Applicant: 한국식품연구원
IPC: A01F25/00
Abstract: PURPOSE: Provided is a storehouse for ginger which places yellow earth with excellent humidity adjusting power within the storehouse so that it inhibits the evaporation and the scattering of the ginger and prevents surface drying or weight loss. CONSTITUTION: The storehouse for the ginger is characterized by comprising the parts of: an adiabatic storehouse(10) which includes a heating and a cooling function; a humidity adjusting wall(11) which is placed inside the adiabatic storehouse; a humidification pipe(13) which is placed between the adiabatic storehouse and the humidity adjusting wall; a humidification pipe(13') which is placed inside the humidity adjusting wall; a temperature adjusting fan(17) which is placed inside or outside the humidity adjusting wall; and a floor structure which exhausts excessive humidity of a humidity maintenance room(12) into the external side of the humidity maintenance room.
Abstract translation: 用途：本发明提供了一种生姜贮藏库，其将黄土在贮藏室内具有优异的湿度调节能力，从而抑制生姜的蒸发和分散，并防止表面干燥或减重。 组成：用于生姜的仓库的特征在于包括以下部分：绝热仓库（10），其包括加热和冷却功能; 一个放置在绝热仓内的湿度调节壁（11）; 加湿管（13），其设置在隔热库与调湿壁之间; 配置在该调湿壁的内部的加湿管（13'）， 设置在调湿壁的内部或外部的调温风扇（17） 以及将保湿室（12）的过度湿度排放到保湿室外侧的地板结构。
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公开(公告)号：KR100424357B1
公开(公告)日：2004-03-25
申请号：KR1020020016039
申请日：2002-03-25
Applicant: 한국식품연구원
IPC: A23B9/10
Abstract: PURPOSE: An air cooling apparatus for rice capable of controlling cooling capacity to 0 to 100%, increasing the cooling capacity during summer days, minimizing requested energy from autumn to early spring, and a method for storing the cooled rice are provided. Therefore, the process increases a rice taste and reduces energy consumption. CONSTITUTION: The air cooling apparatus comprise: a blower damper(75) for inducing outdoor air; a reheater(60) for selectively reheating induced air; a compressor(10a,10b) for compressing refrigerant to high temperature, high pressure gas phase; a condenser(20) for introducing the refrigerant from the compressor through a pipe(P1) and condensing; a liquid receiver(30) for receiving the refrigerant; and an expansion valve constructed on a valve to vaporize the refrigerant, wherein a plurality of compressors are constructed in parallel each other, and an oil regulator(15) is constructed on a pipe adjacent to the compressor to uniformly supply oil to a plurality of compressors. The method for storing the cooled rice comprises automatically controlling the cooled air temperature discharged from the air cooling apparatus according to a moisture content of rice and automatically controlling relative moisture to maintain equilibrium with the moisture content of the stored rice within the range of a moisture content which has an excellent taste.
Abstract translation: 目的：提供一种能够将冷却能力控制在0〜100％，提高夏季时的冷却能力，使从秋季到早春的要求能量最小化的冷饭的空冷装置以及冷饭的储存方法。 因此，该过程增加了米饭口味并减少了能量消耗。 构成：空气冷却装置包括：鼓风风门（75），用于引入室外空气; 再热器（60），用于选择性地再加热引发的空气; 压缩机（10a，10b），用于将制冷剂压缩成高温高压气相; 冷凝器（20），用于将制冷剂从压缩机通过管道（P1）引入并冷凝; 一个用于接收制冷剂的储液器（30） 以及构造在阀上以使制冷剂蒸发的膨胀阀，其中多个压缩机彼此并联构造，并且油调节器（15）构造在邻近压缩机的管道上以均匀地将油供应到多个压缩机 。 储存冷却米的方法包括根据米的含水量自动控制从空气冷却装置排出的冷却空气温度，并自动控制相对湿度以保持与存储的米的水分含量在水分含量范围内的平衡 味道极佳。
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公开(公告)号：KR100381911B1
公开(公告)日：2003-04-26
申请号：KR1020000050848
申请日：2000-08-30
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: Provided is a preparation method of fried glutinous rice cake with improved function and texture. The new function is obtained by adding ginseng, mushroom and laminaria and the texture is improved for the modern people and foreigners by eliminating the hardness and stickiness of the conventional rice cake. CONSTITUTION: The method comprises: a step of making base material for the rice cake by adding 5-7% (based on the sugar solution) of shortening to the sugar solution consisting of sugar and starch syrup in a ratio of 6:4-7:3 to give plasticity and hardness and by adding 10-40% of (based on the sugar solution) of 0.5-2.5% agar to improve hardness and sweet taste; a seed preparation step wherein white rice with 15-16% of moisture is puffed into sheets and ground to different shape; a mixing step of rice cake seed with the above functional materials at 40-60deg.C and 10-40rpm, the mixture being cut in fine pieces and freeze dried; and moulding the above mixture and drying at 80-100deg.C for 1-10 minutes.
Abstract translation: 目的：提供一种功能和质地得到改善的炒糯米糕的制备方法。 新功能是通过加入人参，蘑菇和海带获得的，通过消除传统年糕的硬度和粘性，现代人和外国人的口感得到改善。 组成：该方法包括：通过向由糖和淀粉糖浆组成的糖溶液以6:4-7的比率添加5-7％（基于糖溶液）起酥油来制备米饼的基材 ：3以提供可塑性和硬度，并加入0.5％至2.5％琼脂的10-40％（基于糖溶液）以改善硬度和甜味; 种子制备步骤，其中将具有15-16％水分的白米膨化成片并研磨成不同形状; 将米糕种子与上述功能材料在40-60℃和10-40rpm下混合，将混合物切成小块并冷冻干燥; 并将上述混合物模塑并在80-100℃下干燥1-10分钟。
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公开(公告)号：KR1020030000716A
公开(公告)日：2003-01-06
申请号：KR1020010036794
申请日：2001-06-26
Applicant: 한국식품연구원
IPC: A01F25/00
Abstract: PURPOSE: Provided is a storehouse for ginger which places yellow earth with excellent humidity adjusting power within the storehouse so that it inhibits the evaporation and the scattering of the ginger and prevents surface drying or weight loss. CONSTITUTION: The storehouse for the ginger is characterized by comprising the parts of: an adiabatic storehouse(10) which includes a heating and a cooling function; a humidity adjusting wall(11) which is placed inside the adiabatic storehouse; a humidification pipe(13) which is placed between the adiabatic storehouse and the humidity adjusting wall; a humidification pipe(13') which is placed inside the humidity adjusting wall; a temperature adjusting fan(17) which is placed inside or outside the humidity adjusting wall; and a floor structure which exhausts excessive humidity of a humidity maintenance room(12) into the external side of the humidity maintenance room.
Abstract translation: 目的：提供一种姜仓，将黄土与库存中的湿度调节功能保持一致，从而抑制姜的蒸发和散射，防止表面干燥或减轻体重。 构成：姜的仓库的特征在于包括：绝热仓库（10），其包括加热和冷却功能; 置于绝热仓内的湿度调节壁（11）; 放置在绝热仓和湿度调节壁之间的加湿管（13）; 设置在湿度调节壁内的加湿管（13'）; 温度调节风扇（17），其设置在湿度调节壁的内部或外部; 以及将湿度维护室（12）的湿度过度排出到湿度维护室的外侧的地板结构。
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公开(公告)号：KR1020020029886A
公开(公告)日：2002-04-20
申请号：KR1020020016039
申请日：2002-03-25
Applicant: 한국식품연구원
IPC: A23B9/10
Abstract: PURPOSE: An air cooling apparatus for rice capable of controlling cooling capacity to 0 to 100%, increasing the cooling capacity during summer days, minimizing requested energy from autumn to early spring, and a method for storing the cooled rice are provided. Therefore, the process increases a rice taste and reduces energy consumption. CONSTITUTION: The air cooling apparatus comprise: a blower damper(75) for inducing outdoor air; a reheater(60) for selectively reheating induced air; a compressor(10a,10b) for compressing refrigerant to high temperature, high pressure gas phase; a condenser(20) for introducing the refrigerant from the compressor through a pipe(P1) and condensing; a liquid receiver(30) for receiving the refrigerant; and an expansion valve constructed on a valve to vaporize the refrigerant, wherein a plurality of compressors are constructed in parallel each other, and an oil regulator(15) is constructed on a pipe adjacent to the compressor to uniformly supply oil to a plurality of compressors. The method for storing the cooled rice comprises automatically controlling the cooled air temperature discharged from the air cooling apparatus according to a moisture content of rice and automatically controlling relative moisture to maintain equilibrium with the moisture content of the stored rice within the range of a moisture content which has an excellent taste.
Abstract translation: 目的：提供一种能够将制冷量控制在0〜100％的水稻空气冷却装置，提高夏季的冷却能力，使从秋季到早春的要求能量最小化，以及冷藏水稻的贮存方法。 因此，该方法增加了米饭的味道并降低了能量消耗。 构成：空气冷却装置包括：用于诱导室外空气的鼓风机阻尼器（75） 用于选择性地再加热诱导空气的再热器（60） 用于将制冷剂压缩至高温高压气相的压缩机（10a，10b）; 用于通过管道（P1）将来自压缩机的制冷剂引入并冷凝的冷凝器（20） 用于接收制冷剂的液体接收器（30） 以及构造在阀上以使所述制冷剂蒸发的膨胀阀，其中多个压缩机彼此并联构造，并且在与所述压缩机相邻的管道上构造油调节器（15），以均匀地向多个压缩机供油 。 储存冷却水稻的方法包括根据水分含量自动控制从空气冷却装置排出的冷却空气温度，并自动控制相对湿度以保持与所储存的米的水分含量在水分含量范围内的平衡 这味道很好。
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Patent Agency Ranking
公开(公告)号：KR1020020017488A
公开(公告)日：2002-03-07
申请号：KR1020000050848
申请日：2000-08-30
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: Provided is a preparation method of fried glutinous rice cake with improved function and texture. The new function is obtained by adding ginseng, mushroom and laminaria and the texture is improved for the modern people and foreigners by eliminating the hardness and stickiness of the conventional rice cake. CONSTITUTION: The method comprises: a step of making base material for the rice cake by adding 5-7% (based on the sugar solution) of shortening to the sugar solution consisting of sugar and starch syrup in a ratio of 6:4-7:3 to give plasticity and hardness and by adding 10-40% of (based on the sugar solution) of 0.5-2.5% agar to improve hardness and sweet taste; a seed preparation step wherein white rice with 15-16% of moisture is puffed into sheets and ground to different shape; a mixing step of rice cake seed with the above functional materials at 40-60deg.C and 10-40rpm, the mixture being cut in fine pieces and freeze dried; and moulding the above mixture and drying at 80-100deg.C for 1-10 minutes.
Abstract translation: 目的：提供功能和质地改善的油炸糯米饼的制备方法。 通过加入人参，蘑菇和翅片，获得了新功能，通过消除传统米糕的硬度和粘性，改善了现代人和外国人的质感。 方法：该方法包括：以6：4-7的比例，将由糖和淀粉糖组成的糖溶液加入5-7％的起酥油（基于糖溶液）起酥饼的基料的步骤 ：3赋予塑性和硬度，加入10-40％（基于糖溶液）的0.5-2.5％琼脂，以提高硬度和甜味; 一种种子制备步骤，其中将具有15-16％水分的白米浸泡成片并研磨成不同的形状; 将米饼种子与上述功能材料在40-60℃和10-40rpm的混合步骤中，将混合物切成细片并冷冻干燥; 并将上述混合物成型并在80-100℃下干燥1-10分钟。
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公开(公告)号：KR100284900B1
公开(公告)日：2001-03-15
申请号：KR1019980029755
申请日：1998-07-23
Applicant: 한국식품연구원
IPC: A23B7/00
Abstract: 본 발명은 송이버섯의 채취후 그 운반과정에서 송이버섯의 왕성한 호흡작용으로 인한 중량감소 내지는 송이버섯의 고유한 향기의 감소, 색택의 변화, 등 품질의 저하를 방지하고자 제안된 선도가 유지되는 송이버섯 채취용기에 관한 것이다.
본 발명은 감촉이 부드러운 신축성피복재(14)로 피복되고 또 덮개(11)와 몸체(12)로 형성된 함체(10)를 구비하여 그 내면에는 단열재(20)를 개재하는 한편, 함체내의 덮개 및 측면 그리고 바닥면에는 내부의 열교환 작용을 위한 축냉제(蓄冷劑)보관용 포켓(30)(40)(50)을 구성하여 축냉제의 냉기에 의해 함체 내부가 저온으로 유지되면서 송이버섯의 호흡작용 및 품질변화속도를 억제하도록 한 구조이다. 또한 본 발명은 멜빵이 장착된 구조로서 산악지역에서의 이동성 및 작업성이 우수하며 작업 용품들을 편리하게 보관할 수 있는 주머니(16)를 함체 외부의 양측면에 구성하여 작업의 편리성도 제공하고 있다
본 발명은 산악지역에서의 간편하고 편리한 효과를 기대할 수 있으며 특히 채취된 송이버섯의 중량감소가 거의 일어나지 않고 또한 호흡작용이 억제됨으로써 선도유지의 효과가 매우 우수한 한편 이에따라 실제 채취인에게 높은 보상 효과를 제공할 수 있다.-
公开(公告)号：KR1019980087590A
公开(公告)日：1998-12-05
申请号：KR1019980033158
申请日：1998-08-14
Applicant: 한국식품연구원
IPC: B02B3/00
Abstract: 본 발명은 도정공장의 현미탱크에 보관중인 현미와 정미중인 정미 및 백미탱크에 저장중인 백미의 품온을 공기로 냉각 또는 가열하는 공기온도 조정장치와 조정된 공기의 공급장치 및 이들 장치를 사용하여 현미와 백미의 품온을 조정하는 방법에 관한 것이다. 현미와 정미에 있어서 품온조정이나 백미의 결로방지 등은 도정공장내의 공기온도가 시간에 따라 변하므로 품온을 일정하게 유지할 수 없는 문제점이 있다.
본 발명은 외기온도변화에 따라 댐퍼, 무부하 압축기와 전기히터, 압축기에서 토출된 고온고압냉매가스를 이용하여 냉각 및 가열능력을 0에서 100%까지 제어하여 년중 일정한 온도 및 상대습도를 유지할 수 있도록 하여 이를 현미탱크, 정미기 및 백미탱크에 공급하여 도정공장에서 현미 및 백미의 품온을 년중 일정하게 조정하여 수율향상 및 식미가 우수한 쌀을 가공하는데 기여할 수 있다 -
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