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公开(公告)号：KR1020120072102A
公开(公告)日：2012-07-03
申请号：KR1020100133895
申请日：2010-12-23
CPC classification number: F25D29/00 , F25D2400/361 , F25D2500/04 , F25D2500/06 , F25D2600/02 , F25D2700/08 , G06Q10/087
Abstract: PURPOSE: A food quality managing method of a smart refrigerator is provided to record surrounding environment information in an own-memory so that a final customer purchases food by grasping an environmental history of a distribution process of each food by using a sensor reader. CONSTITUTION: A food quality managing method of a smart refrigerator is as follows. Food management information is obtained from a sensor tag attached on food(S310). Distribution environmental information is obtained from the sensor tag attached on the food(S320). Current environmental information is obtained from the sensor tag attached on the food(S330). Freshness of the food is calculated based on the food management information, the distribution environmental information, and the current environmental information(S340).
Abstract translation: 目的：提供一种智能冰箱的食品质量管理方法，用于在自己的记忆体中记录周围环境信息，以便最终客户通过使用传感器读取器掌握每种食物的分配过程的环境历史来购买食物。 规定：智能冰箱的食品质量管理方法如下。 从安装在食物上的传感器标签获得食品管理信息（S310）。 从附着在食物上的传感器标签获得分配环境信息（S320）。 当前的环境信息是从安装在食物上的传感器标签获得的（S330）。 基于食品管理信息，分配环境信息和当前环境信息计算食物的新鲜度（S340）。
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公开(公告)号：KR1020120058290A
公开(公告)日：2012-06-07
申请号：KR1020100120001
申请日：2010-11-29
Applicant: 한국식품연구원
CPC classification number: F25D29/00 , F25D2400/361 , F25D2500/04 , F25D2500/06 , F25D2600/02 , F25D2700/08 , F25D2700/12 , G06Q10/087
Abstract: PURPOSE: A food freshness information device and method thereof using a food quality index in a smart refrigerator is provided to offer the exact freshness information of each foods through reflecting temperature and storage period and the property of each foods. CONSTITUTION: A food freshness information device and method thereof using a food quality index in a smart refrigerator comprises a food quality index storing unit(100), a food information detecting unit(200), a timer(300), a temperature sensor(400), a freshness measuring unit(500) for each foods, and food storage period information saving unit(600). The food quality index storing unit saves the quality index of each foods based on the period and temperature of storage. An each food storage period information saving unit saves information through matching the information synthetically. The information of the inner temperature, each foods, and store period are analyzed for measuring the freshness of foods.
Abstract translation: 目的：提供一种在智能冰箱中使用食品质量指数的食品新鲜度信息装置及其方法，通过反映温度和储存期间以及每种食物的性质来提供每种食物的确切的新鲜度信息。 构成：在智能冰箱中使用食品质量指数的食品新鲜度信息装置及其方法包括食品质量指标存储单元（100），食品信息检测单元（200），定时器（300），温度传感器（400） ），用于每种食物的新鲜度测量单元（500）和食品储存期信息保存单元（600）。 食品质量指标存储单元根据储存期间和温度节省每种食品的质量指标。 每个食品储存期信息保存单元通过综合匹配信息来保存信息。 分析内部温度，每个食物和贮存期间的信息，以测量食物的新鲜度。
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公开(公告)号：KR1020120035737A
公开(公告)日：2012-04-16
申请号：KR1020100097445
申请日：2010-10-06
Applicant: 한국식품연구원
CPC classification number: G06Q30/00 , G06K2017/0077 , G06Q10/0832 , G06Q10/08 , G01S19/01 , G06K17/00 , G06K19/06028 , G06Q50/28
Abstract: PURPOSE: A food quality monitoring method is provided to sense the change of environmental factors by using a sensor tag in real time, thereby monitoring the change of food quality. CONSTITUTION: The sensed value of environmental factors, time value in which the environmental factors are sensed, and product information are transmitted to a distributor server(S603) A food quality monitoring server measures a quality index by individual quality analysis item and an integrated quality index of the current food(S604). The price of the food is set(S605). Barcode information, or electronic tag information, the quality index, the integrated quality index, and the price of the food are transmitted to the distributor server(S606).
Abstract translation: 目的：提供食品质量监测方法，通过实时使用传感器标签感知环境因素的变化，从而监测食品质量的变化。 规定：环境因素的感测值，感测环境因素的时间值和产品信息被传送到分销商服务器（S603）食品质量监控服务器通过个人质量分析项目和综合质量指标来衡量质量指标 的当前食物（S604）。 食物的价格设定（S605）。 条码信息或电子标签信息，质量指标，综合质量指数和食品价格被传送到经销商服务器（S606）。
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公开(公告)号：KR1020120007741A
公开(公告)日：2012-01-25
申请号：KR1020100068422
申请日：2010-07-15
Applicant: 한국식품연구원
CPC classification number: A23N12/06 , A23N12/023 , B08B3/022 , B08B3/041 , B08B3/08
Abstract: PURPOSE: A citrus washing method having excellent washing efficiency is provided to improve the productivity of washed citrus, and to reduce the number of remaining microorganisms. CONSTITUTION: A citrus washing method comprises the following steps: dipping harvested citruses in acidic water for 8-12 minutes(S110); mounting the citruses on a rotating roller installed on a revolving chain forming a closed loop, and spraying washing water to the citruses for washing(S120); and mounting the citruses on the rotating roller, and spraying air to the citruses for dehydrating and drying(S130). The acidic water has the pH of 2.68-3.00, and the oxidation-reduction potential of 1,000-1,100mV.
Abstract translation: 目的：提供具有优异洗涤效率的柑橘类洗涤方法，以提高洗涤柑橘的生产率，并减少剩余的微生物数量。 构成：柑橘类洗涤方法包括以下步骤：将收获的柠檬酸浸在酸性水中8-12分钟（S110）; 将柑橘安装在安装在旋转链上的旋转辊上，形成闭合环，并将洗涤水喷洒到柑橘进行洗涤（S120）; 并将柑橘安装在旋转辊上，并将空气喷洒到柑橘以进行脱水和干燥（S130）。 酸性水的pH值为2.68-3.00，氧化还原电位为1000-1100mV。
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公开(公告)号：KR1020120001174A
公开(公告)日：2012-01-04
申请号：KR1020100061844
申请日：2010-06-29
CPC classification number: A23L2/382 , A23V2250/21
Abstract: PURPOSE: A cactus beverage and a producing method thereof are provided to use a fermented cactus extract, purified water, and additional materials to obtain the beverage. CONSTITUTION: A cactus beverage contains 1-50wt% of fermented cactus extract, 1-5wt% of apple vinegar, 5-20wt% of saccharide, 1-5wt% of dextrin or maltodextrine, 0.1-1wt% of vitamin C, 0.1-0.5wt% of citric acid, 0.01-0.05wt% of pigment, 0.01-0.1wt% of flavoring agent, 1-5wt% of functional agent, and the balance of purified water. The functional agent is selected from the group consisting of dandelion, pueraria thunbergiana, citrus unshiu, chicory, spirurina, helianthus tuberosus, fenugreek seeds, grape skins, tangerine skins, guarana fruit, and oenanthe javanica.
Abstract translation: 目的：提供仙人掌饮料及其制造方法，以使用发酵仙人掌提取物，纯化水和附加材料以获得饮料。 构成：仙人掌饮料含有1-50重量％的发酵仙人掌提取物，1-5重量％的苹果醋，5-20重量％的糖，1-5重量％的糊精或麦芽糖糊精，0.1-1重量％的维生素C，0.1-0.5 柠檬酸的重量百分比，颜料的0.01-0.05重量％，调味剂的0.01-0.1重量％，功能剂的1-5重量％，净化水的余量。 功能剂选自蒲公英，葛根，柑橘，菊苣，螺旋藻，向日葵，葫芦巴种子，葡萄皮，橘皮，瓜拉诺果实和爪哇木乃伊。
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Patent Agency Ranking
公开(公告)号：KR1020090110112A
公开(公告)日：2009-10-21
申请号：KR1020080035725
申请日：2008-04-17
Applicant: 한국식품연구원
Abstract: PURPOSE: An apparatus for measuring the weight of agricultural products and managing the distribution of the agricultural products using RFID is provided to perform synthetic distribution management and history management of agricultural products using the distribution information of an RFID tag. CONSTITUTION: An apparatus for measuring the weight of agricultural products and managing the distribution of the agricultural products using RFID comprises a first conveyor part, a second conveyor part, a position sensor part, an RFID reader and an antenna, a third conveyor part, a controller, and a motor. The first conveyor part successively supplies containers with an RFID tag for agricultural products. The second conveyor part is positioned in the transferring direction of the containers with the RFID tag for agricultural products of the first conveyor part. The position sensor part comprises a first position sensor, installed at the upper part of the first conveyor part, and a second sensor(12) and a third sensor(13), installed at the upper part of the second conveyor part. The RFID reader and the antenna are positioned in the transfer direction and the vertical direction of the containers(199,200) for the agricultural products. The third conveyor part is positioned in the transfer direction of the container. The controller controls the drive of the first conveyor part, the second conveyor part, and the third conveyor part. The motor drives a conveyer belt.
Abstract translation: 目的：提供一种用于衡量农产品重量和管理使用RFID的农产品分销的设备，使用RFID标签的分发信息进行农产品的综合分销管理和历史管理。 构成：用于测量农产品重量和管理使用RFID的农产品分配的装置包括第一输送部分，第二输送部分，位置传感器部分，RFID读取器和天线，第三输送部分， 控制器和电机。 第一输送机部件依次向农用产品提供RFID标签的容器。 第二传送部分位于容器的传送方向上，并具有用于第一传送器部件的农产品的RFID标签。 位置传感器部分包括安装在第一传送部分上部的第一位置传感器和安装在第二传送部分上部的第二传感器（12）和第三传感器（13）。 RFID读取器和天线位于农产品的容器（199,200）的传送方向和垂直方向上。 第三传送部分位于容器的传送方向上。 控制器控制第一传送部分，第二传送部分和第三传送部分的驱动。 电机驱动输送带。
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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：KR1020070101914A
公开(公告)日：2007-10-18
申请号：KR1020060033341
申请日：2006-04-12
Applicant: 한국식품연구원
CPC classification number: A23B7/153
Abstract: A method for storing food in electrolyzed water is provided to impart sterilizing and browning-inhibitory effects to peeled root vegetables and chestnuts, thereby imparting improved shelf life thereto. A method for storing food comprises a step of treating and/or dipping/storing peeled root vegetables and chestnuts with or in electrolyzed water. The peeled root vegetables include a taro, a burdock, a yam, a balloon flower, a lotus root, a potato and a sweet potato. The electrolyzed water is electrolyzed acidic water or electrolyzed alkaline water. Citrus juice or vitamin C is added to the electrolyzed water.
Abstract translation: 提供一种在电解水中储存食物的方法，以对剥离的根类蔬菜和栗子赋予消毒和褐变抑制作用，从而赋予其更好的保质期。 用于储存食物的方法包括用或在电解水中处理和/或浸渍/储存已剥离的根类蔬菜和栗子的步骤。 去皮的根类蔬菜包括芋头，牛蒡，山药，气球花，莲藕，马铃薯和甘薯。 电解水是电解酸性水或电解碱性水。 将柑橘汁或维生素C加入到电解水中。
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公开(公告)号：KR1020060028999A
公开(公告)日：2006-04-04
申请号：KR1020040077952
申请日：2004-09-30
Applicant: 한국식품연구원
Abstract: 엽채류를 연속적으로 세척하는 장치가 개시된다. 그러한 엽채류 세척장치는 그 내부에 세정수가 공급되어 순환방식에 의하여 엽채류를 세정하는 세척조(Case)와, 상기 세척조의 내부 일측에 구비되어 물을 분사함으로써 세척조의 내부 세정수를 대순환시켜 제1 순환류층을 형성함으로써 엽채류를 순환시키는 물분사관과, 그리고 상기 물분사관의 하부에 구비되어 공기를 분사하여 상기 제1순환류층과 동일한 방향으로 수류를 형성함으로써 순환하는 엽채류를 세척시키는 공기분사관을 포함한다.
엽채류, 채소, 세정, 세척, 세척기, 순환류, 공기, 분사-
公开(公告)号：KR1020040085450A
公开(公告)日：2004-10-08
申请号：KR1020030020133
申请日：2003-03-31
Applicant: 한국식품연구원
IPC: C02F1/46
Abstract: PURPOSE: An apparatus of generating electrolyzed water with high sterilization efficiency for washing fruit and vegetable is provided to improve cleaning efficiency of fruit and vegetable by manufacturing electrolyzed water having improved bactericidal ability through two times of electrolysis processes. CONSTITUTION: The apparatus comprises a mixed water supply part(1) for supplying mixed water by mixing raw water and electrolyte in a mixing tank(9); and at least two or more of diaphragm type electrolysis parts(3) comprising first diaphragm type electrolytic cell(15) for primarily electrolyzing the mixed water by receiving the mixed water from the mixing tank, and second diaphragm type electrolytic cell(17) for secondly electrolyzing the electrolyzed water by receiving treated electrolyzed water from the first diaphragm type electrolytic cell, wherein the first and second diaphragm type electrolytic cells comprise a case in which inflow port and outflow port are formed so that the mixed water flows in through the inflow port and flows out through the outflow port, anode and cathode installed inside the case, and a diaphragm arranged between the anode and the cathode.
Abstract translation: 目的：提供一种生产电解水的设备，具有高效杀菌效果，用于洗涤水果和蔬菜，以通过两次电解过程制造具有改善的杀菌能力的电解水来提高水果和蔬菜的清洁效率。 构成：该装置包括：混合水供应部分（1），用于通过在混合罐（9）中混合原料水和电解质来供应混合水; 以及至少两个以上的隔膜式电解部件（3），其包括通过从混合罐接收混合水来主要电解混合水的第一隔膜型电解池（15）和第二隔膜型电解槽（17） 通过从第一隔膜式电解池接收经处理的电解水来电解电解水，其中第一和第二隔膜型电解池包括形成流入口和流出口的情况，使得混合水通过流入口流入， 通过安装在壳体内部的流出口，阳极和阴极流出，以及布置在阳极和阴极之间的隔膜。
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