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61.发明公开초임계 추출법을 이용하여 고추로부터 캡사이시노이드 및 카로티노이드를 분리하여 수득하는 방법 审中-实审使用超临界流体萃取分离和吸收红细胞（CAPSICIUM ANNUUM L.）的CAPSAICINOID和CAROTENOID的方法
公开(公告)号：KR1020130076102A
公开(公告)日：2013-07-08
申请号：KR1020110144529
申请日：2011-12-28
Applicant: 한국식품연구원
CPC classification number: A23L19/00 , A23V2002/00 , A23V2300/14 , A23V2300/44
Abstract: PURPOSE: A separating method is provided to extract capsaicinoid and carotenoid from red pepper without using organic solvent, and to prevent the denaturation and destruction of effective component. CONSTITUTION: (a) One to four percent of yield fraction is collected from red pepper by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 1500-2500 psi. (b) One to four percent of yield fraction is collected from red pepper of (a) step by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 6000-7500 psi. (c) One to four percent of yield fraction is collected from the red pepper by supercritical carbon dioxide extraction on condition that the temperature is 30-50°C and the pressure is 6000-7500 psi. The pressure condition in (a) step is 1500-2000 psi. The temperature condition in (a) step is 35-45°C. The temperature condition in (b) step is 35-45°C.
Abstract translation: 目的：提供从红辣椒提取辣椒素和类胡萝卜素而不使用有机溶剂的分离方法，并防止有效成分的变性和破坏。 构成：（a）在温度为30-50℃，压力为1500-2500psi的条件下，通过超临界二氧化碳萃取从红辣椒中收集1％至4％的产率。 （b）在温度为30-50℃，压力为6000-7500psi的条件下，通过超临界二氧化碳萃取从（a）步骤的红辣椒中收集1％至4％的收率级分。 （c）在温度为30-50℃，压力为6000-7500psi的条件下，通过超临界二氧化碳萃取从红辣椒中收集1％至4％的产率。 （a）步骤中的压力条件为1500-2000psi。 （a）步骤中的温度条件为35-45℃。 （b）步骤的温度条件为35-45℃。
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公开(公告)号：KR1020130076091A
公开(公告)日：2013-07-08
申请号：KR1020110144516
申请日：2011-12-28
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23L29/06 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method is provided to manufacture spice and the taste component of red pepper without the denaturation and the destruction of effective component. CONSTITUTION: Red pepper extract and the extract remnant are manufactured by supercritical extraction. It is the supercritical extraction and the red pepper extract and extracted cake is manufactured. An enzymatic lysate is manufactured by reacting the produced extract remnant with at least one of cell wall enzyme or proteinase. The extract includes oleoresin The oleoresin is added to the enzymatic lysate and mixed together. The supercritical extraction condition is as in the following: 35-45°C of temperature; 4500-7500 psi; and 5-10 of CO2 / sample rate. The cell wall degrading enzyme is viscozyme, celluclast, pectinex, or ultraflo. The proteinase is alcalase or protamex. The Reaction occurs at 45-55°C. The spice composition includes the enzymatic lysate. The enzymatic lysate comprises at least one of amino nitrogen, reducing sugar or organic acid.
Abstract translation: 目的：提供制造香料和红辣椒味道成分的制造方法，而不会使变质和破坏有效成分。 构成：红辣椒提取物和提取物残留物通过超临界萃取法生产。 是超临界萃取，红辣椒提取物和提取的蛋糕制造。 通过使产生的提取物残留物与细胞壁酶或蛋白酶中的至少一种反应来制备酶裂解物。 提取物包括油树脂。将油树脂加入到酶裂解物中并混合在一起。 超临界萃取条件如下：温度35-45℃; 4500-7500 psi; 和5-10的CO2 /采样率。 细胞壁降解酶是粘蛋白酶，纤维素，果胶或超细胞。 蛋白酶是alcalase或protamex。 反应发生在45-55℃。 香料组合物包括酶裂解物。 酶裂解物包含氨基氮，还原糖或有机酸中的至少一种。
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63.发明授权
公开(公告)号：KR101269613B1
公开(公告)日：2013-06-05
申请号：KR1020110067982
申请日：2011-07-08
Applicant: 한국식품연구원
Abstract: 본 발명은 화학응고제 및 소포제를 첨가하지 않고 두부형태의 청삼종실 커드를 제조하는 방법 및 이 방법에 따라 제조된 청삼종실 커드에 관한 것으로 두부형태의 청삼종실 커드와 전두부형태의 청삼종실 커드로 구성되었다. 본 발명에 따른 두부형태의 청삼종실 커드는, 탈피된 청삼종실의 수침, 가수, 마쇄, 여과, 가열 및 응고처리에 의해 제조된다. 본 발명에 따라 제조된 두부형태의 청삼종실 커드는 기존의 대두 소재 두부와 비교하여 영양학적 특성 및 관능특성이 우수할 뿐만 아니라, 화학응고제를 함유하지 않아 보다 더 안전한 식재료로써 이용될 수 있다.
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公开(公告)号：KR1020130037077A
公开(公告)日：2013-04-15
申请号：KR1020110101420
申请日：2011-10-05
Applicant: 한국식품연구원
CPC classification number: G01D21/00 , G06Q10/08 , G06Q10/0838
Abstract: PURPOSE: A real time product quality monitoring system is provided to collect air information including the temperature and humidity of a product distribution channel and supply a quality index of a product based on the collected air information. CONSTITUTION: An RFID(Radio Frequency ID) tag(130) measures and stores air condition information at regular time intervals. A QR(Quick Response) code(140) provides a webpage address of a product quality predicting server(110). A product distribution history database(100) stores the air condition information delivered from the RFID tag and container information. The product quality predicting server predicts the product quality of a product requested by a user terminal(120) and provides the prediction result for the user terminal. [Reference numerals] (100) Product distribution history DB; (110) Product quality predicting server; (120) User terminal; (130) RFID tag; (140) QR code; (150) Manager terminal;
Abstract translation: 目的：提供实时的产品质量监测系统，用于收集包括产品分销渠道的温度和湿度在内的空中信息，并根据收集的空中信息提供产品的质量指标。 规定：RFID（射频识别）标签（130）以规则的时间间隔测量和存储空中信息。 QR（快速响应）代码（140）提供产品质量预测服务器（110）的网页地址。 产品分发历史数据库（100）存储从RFID标签发送的空调信息和容器信息。 产品质量预测服务器预测用户终端（120）请求的产品的产品质量，并为用户终端提供预测结果。 （附图标记）（100）产品分布历史DB; （110）产品质量预测服务器; （120）用户终端; （130）RFID标签; （140）QR码; （150）经理终端;
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公开(公告)号：KR101205303B1
公开(公告)日：2012-11-27
申请号：KR1020100120001
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 보관시간 및 보관온도별 각 식품의 품질지수 정보가 저장된 식품별 품질지수 저장부; 냉장고에 보관되는 해당 식품정보를 검출하는 식품정보 검출부; 시간정보를 제공하는 타이머; 냉장고의 내부온도정보를 검출하여 제공하는 온도센서; 식품정보와 시간정보 및 내부온도정보가 매칭되어 저장된 식품별 보관 정보 저장부; 상기 식품정보 검출부, 상기 타이머 및 상기 온도센서에 의해 제공되는 정보를 매칭시켜 식품별 보관 정보 저장부에 저장하고, 식품의 신선도를 측정 시 상기 식품별 보관 정보 저장부에 저장된 해당 식품에 대한 식품정보, 내부온도정보 및 보관시간정보를 상기 식품별 품질지수 저장부에 저장된 식품별 품질지수에 대입하여 해당 식품정보의 신선도를 측정하는 식품별 신선도 측정부를 포함하며, 냉장고에 보관되는 식품을 냉장고의 내부 온도를 기준으로 일률적으로 적용하지 않고 각 식품별 특성을 반영하여 보관 기간과 온도에 따른 식품별 신선도 정보를 정확하게 제공해 줄 수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020120106140A
公开(公告)日：2012-09-26
申请号：KR1020110024040
申请日：2011-03-17
Applicant: 한국식품연구원
CPC classification number: A23G3/48 , A23G2200/14 , A23L19/03 , A23L19/10
Abstract: PURPOSE: A taro chips and a producing method thereof are provided to remove the astringent taste from taro to obtain the chips including abundant amount of edible fibers. CONSTITUTION: A producing method of taro chips comprises the following steps: blenching taro freeze-dried at 60-80 deg below zero using 80-90 deg C hot water for 2 minutes; sugar soaking the blenched taro at 5-15 minutes using a sugar solution; and hot-air drying the sugar soaked taro at 90-110 deg C for 2 hours. The sugar solution is oligosaccharide syrup.
Abstract translation: 目的：提供芋头碎片及其制造方法，以从芋头中除去涩味以获得含有大量食用纤维的碎片。 构成：芋头碎片的制备方法包括以下步骤：使用80-90℃的热水将芋头冷冻干燥60-80度，低于零度20分钟; 糖使用糖溶液浸泡5-15分钟的t;; 并在90-110摄氏度下将糖浸泡的芋头热风干燥2小时。 糖溶液是寡糖糖浆。
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公开(公告)号：KR1020120077611A
公开(公告)日：2012-07-10
申请号：KR1020100139639
申请日：2010-12-30
Applicant: 한국식품연구원
Abstract: PURPOSE: Fat-reducing powder and a producing method thereof are provided to coat rice powder and soybean hull to flour to obtain the fat-reducing powder. CONSTITUTION: A producing method of fat-reducing powder comprises the following steps: coating flour particles with 20-40% of rice powder; and additionally coating the flour particles with 1-10% of soybean hull. The average granularity of the rice powder is 1-10 micrometers. The coating processes are performed by using a hybridization system.
Abstract translation: 目的：提供减脂粉及其制造方法，将米粉和大豆皮涂于面粉中，得到减脂粉。 构成：减脂粉的制造方法包括以下步骤：用20-40％的米粉包衣面粉; 并另外用1-10％的大豆皮包覆面粉颗粒。 米粉的平均粒度为1-10微米。 包衣过程通过使用杂交系统进行。
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公开(公告)号：KR1020120076680A
公开(公告)日：2012-07-09
申请号：KR1020100127210
申请日：2010-12-13
Applicant: 한국식품연구원
Abstract: PURPOSE: An automatic import system and a method thereof which uses predictive harvest time information are provided to control predictive harvest time by supplying detected predictive harvest time to an RPC(Rice Processing Complex). CONSTITUTION: A predictive harvest time detector(110) detects predictive harvest time by measuring a color of crops. A portable terminal(120) stores the detected predictive harvest time from a position determination providing server. An automatic carrying management device(200) matches the measurement location information with cultivator ID information.
Abstract translation: 目的：提供使用预测收获时间信息的自动进口系统及其方法，以通过向RPC（Rice Processing Complex）提供检测到的预测收获时间来控制预测收获时间。 构成：预测收获时间检测器（110）通过测量作物的颜色来检测预测收获时间。 便携式终端（120）存储来自位置确定提供服务器的检测到的预测收集时间。 自动承载管理装置（200）将测量位置信息与耕作者ID信息相匹配。
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公开(公告)号：KR1020120076529A
公开(公告)日：2012-07-09
申请号：KR1020100120000
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: G06Q10/083 , G06K17/00 , G06Q10/04
Abstract: PURPOSE: A food quality monitoring method and a system thereof are provided to monitor the change of product quality and control the product quality and decide the price of a product according to the change of the product quality. CONSTITUTION: Based on sensed food information and an environment factor value and an environment factor sensing time value, a food quality monitoring server(120) measures the quality index per individual quality analysis item and the general quality index of current food. The food quality monitoring server sets up the price of the food. The food quality monitoring server transfers barcode information or quality information to a distribution company server(110).
Abstract translation: 目的：提供食品质量监测方法及其系统，以监测产品质量的变化，控制产品质量，并根据产品质量的变化决定产品的价格。 规定：食品质量监测服务器（120）根据感知到的食物信息和环境因子值和环境因素检测时间值，对每个品质分析项目的质量指标和当前食品的总体质量指标进行了度量。 食品质量监控服务器设置食品的价格。 食品质量监测服务器将条形码信息或质量信息传送到分发公司服务器（110）。
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