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公开(公告)号：KR1020130120826A
公开(公告)日：2013-11-05
申请号：KR1020120043998
申请日：2012-04-26
CPC classification number: C12G3/06 , C12G3/02 , C12H1/0408
Abstract: The present invention relates to a production method of Pinus koraiensis leaf diffusion wine which comprises the following steps: a step of dipping Pinus koraiensis leaves in spirits; a step of diffusing the mixture from the previous step at 15-25 for 25-65 days; and processing the result with activated charcoal. The Pinus koraiensis leaf diffusion wine which high quality and the health functionality of the Pinus koraiensis leaves is obtained by using Pinus koraiensis leaves which are byproducts obtained from producing liquid tea of fresh Pinus koraiensis leaves or the Pinus koraiensis leaves. [Reference numerals] (AA) Dipping;(BB) Producing wine maintaining 10% alcohol, Pinus koraiensis leaf;(CC) Filtering;(DD) Processing the result with activated charcoal;(EE) Adding 0.05% activated charcoal, filter it with filter paper after stirring for one hour;(FF) Maturing;(GG) Flavoring;(HH) Fruit concentrate liquid, acidulant, sweetener, vitamin C, salt;(II) Putting it into a bottle;(JJ) Sterilizing;(KK) Hydrothermally sterilizing after putting it into a bottle (cooling the content after the content reaches 68);(LL) Maturing (10)
Abstract translation: 本发明涉及一种生产方法，该方法包括以下步骤：将甘草叶浸入烈酒中; 将上一步骤的混合物在15-25度扩散25-65天; 并用活性炭处理结果。 通过使用由生产新鲜的红松科植物叶或马尾松叶的液体茶获得的副产品的松果科叶子获得了高产品质和保鲜功能的松属红松叶子扩散酒。 （参考号）（AA）浸渍;（BB）生产保持10％酒精的葡萄酒，Koraiensis叶;（CC）过滤;（DD）用活性炭处理结果;（EE）加入0.05％活性炭，过滤 搅拌1小时后的滤纸;（FF）成熟;（GG）调味;（HH）果实浓缩液，酸化剂，甜味剂，维生素C，盐;（II）将其放入瓶中;（JJ）灭菌;（KK ）将其放入瓶中进行水热消毒（含量达到68后冷却内容物）;（LL）成熟（10）
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公开(公告)号：KR1020130120053A
公开(公告)日：2013-11-04
申请号：KR1020120043019
申请日：2012-04-25
Applicant: 한국식품연구원
IPC: C12J1/04
Abstract: The present invention relates to a production method of vinegar using red ginseng and brown rice which comprises the following steps: a step of performing alcohol fermentation using brown rice, malt, and yeast; and a step of adding 4-15 wt% of vinegar starter into the fermentation result for acetic acid fermenting the mixture and obtaining the vinegar using the red ginseng and the brown rice. The red ginseng is additionally added to the alcohol fermentation step, the acetic acid fermentation step, or both steps. Fermentation efficiency and functional quality are improved by the invention, and the vinegar using the red ginseng and the brown rice in which ginsenoside is changed into ginsenoside (Rg3) can be obtained. [Reference numerals] (AA) Prototypes before and after a filtering process;(BB) Before the filtering process;(CC) After the filtering process
Abstract translation: 本发明涉及使用红参和糙米的醋的制备方法，其包括以下步骤：使用糙米，麦芽和酵母进行酒精发酵的步骤; 向发酵结果中加入4-15重量％的醋启动剂，乙酸发酵混合物，并使用红参和糙米获得醋。 另外将红参加入酒精发酵步骤，乙酸发酵步骤或两个步骤。 通过本发明可以改善发酵效率和功能质量，并且可以获得使用人参和人参皂苷变成人参皂苷（Rg3）的糙米的醋。 （AA）滤波处理前后的原型（BB）滤波处理前（CC）滤波处理后
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公开(公告)号：KR101317225B1
公开(公告)日：2013-10-15
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
Abstract: 본 발명은 본 발명은 고구마 퓨레 및 이를 이용한 고구마 식품을 제조하는 방법에 관한 것으로 좀더 자세하게는 고구마를 60 내지 80℃에서 액상 열처리하는 단계; 상기 열처리된 고구마를 90 내지 110℃에서 스팀처리하여 고구마 퓨레를 제조하는 단계; 및 상기 고구마 퓨레에 알긴산 및 황산칼슘을 첨가하여 재성형시킨 고구마 가공 식품을 제조하는 방법에 관한 것이다. 본 발명에 의한 고구마 식품은 재성형하여 제조되었으나 조직감이 고구마 생과를 가공한 제품의 조직감과 유사하며 기호도 또한 뛰어나다.
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公开(公告)号：KR1020130056635A
公开(公告)日：2013-05-30
申请号：KR1020110122348
申请日：2011-11-22
Applicant: 한국식품연구원
CPC classification number: A23L19/105 , A23L5/10 , A23L5/11 , A23L5/13 , A23L19/09 , A23L29/256
Abstract: PURPOSE: A manufacturing method of a sweet potato puree is provided to have excellent taste and texture by remolding the sweet potato puree. CONSTITUTION: A manufacturing method of a sweet potato puree comprises a step of heat-treating sweet potato at 60-80°C; a step of manufacturing a sweet potato puree by steam-treating the heat-treated sweet potato at 90-110°C; and a step of remolding a sweet potato-processed food by adding an alginic acid and calcium sulfate. The weight of the sweet potato puree is 82-87 parts by weight, the weight of the alginic acid is 0.75-1.5 parts by weight, and the weight of the calcium sulfate is 0.2-0.4 parts by weight, based on the total weight.
Abstract translation: 目的：通过改造甘薯泥，提供甘薯泥的制造方法，具有极好的味道和质感。 构成：甘薯泥的制造方法包括在60-80℃下热处理甘薯的步骤; 通过在90-110℃下热处理甘薯来制造甘薯泥的步骤; 以及通过添加藻酸和硫酸钙重新制造甘薯加工食品的步骤。 甘薯泥的重量为82-87重量份，藻酸的重量为0.75-1.5重量份，硫酸钙的重量为0.2-0.4重量份，基于总重量。
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公开(公告)号：KR1020130035356A
公开(公告)日：2013-04-09
申请号：KR1020110099589
申请日：2011-09-30
Applicant: 한국식품연구원
CPC classification number: G06F17/30
Abstract: PURPOSE: A method and device for providing information for a color, food, and taste corresponding to the color are provided to select the color which promotes the purchase of a consumer when the color of the food is selected based on the kinds of taste and intensity which are recognized from the color. CONSTITUTION: A color information storage unit(510) includes information for a color system, a color, and a color tone. An association food information storage unit(520) stores the color and association food information for food corresponding to the color. An association taste information storage unit(530) stores the color and association taste information for taste corresponding to the color. A control unit(550) searches the association food information and the association taste information which are matched with one of the colors of the color information storage unit. A color combination information storage unit(540) stores a combination color in which two colors are combined. The color combination information storage unit stores the association taste information corresponding to the combination color. The control unit searches a color corresponding to the association taste information or the association food information. [Reference numerals] (510) Color information storage unit; (520) Association food information storage unit; (530) Association taste information storage unit; (540) Color combination information storage unit; (550) Control unit;
Abstract translation: 目的：提供与颜色相对应的颜色，食物和味道的信息的方法和装置，用于选择当基于味道和强度的种类选择食物的颜色时促进消费者购买的颜色 这些都是从颜色中识别出来的。 构成：颜色信息存储单元（510）包括颜色系统，颜色和色调的信息。 协会食品信息存储单元（520）存储与颜色相对应的食品的颜色和关联食物信息。 关联品味信息存储单元（530）存储与颜色相对应的味道的颜色和关联味道信息。 控制单元（550）搜索与颜色信息存储单元的颜色之一匹配的关联食物信息和关联品味信息。 颜色组合信息存储单元（540）存储组合了两种颜色的组合颜色。 颜色组合信息存储单元存储与组合颜色相对应的关联品味信息。 控制单元搜索与关联品味信息或关联食品信息对应的颜色。 （附图标记）（510）颜色信息存储单元; （520）联合食品信息存储单元; （530）协会味道信息存储单元; （540）颜色组合信息存储单元; （550）控制单元;
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Patent Agency Ranking
公开(公告)号：KR101240664B1
公开(公告)日：2013-03-11
申请号：KR1020100129454
申请日：2010-12-16
Abstract: 본 발명은 깻잎을 이용한 천연조미료 및 이의 제조 방법에 관한 것으로서, 깻잎을 선별 채취하고 세절한 후, 데치기, 조미액 침지, 탈수, 덖음, 및 열풍건조 하여 제조한다. 본 발명에 따르면, 덖음 처리는 180℃ 내지 200℃에서 10분, 또는 220℃ 내지 240℃에서 5분간 수행하는 것이 바람직하다.
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公开(公告)号：KR101198845B1
公开(公告)日：2012-11-09
申请号：KR1020100120000
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 다수의 식품이 적재된 컨테이너 또는 팔레트에 부착된 이동 센서태그에 의해 수송 중에 센싱한 환경인자 값 및 상기 환경인자를 센싱한 시간 값과 식품정보를 유통업체서버로부터 전달받는 (a)단계; 상기 이동 센서태그에 저장된 식품정보와 매칭된 고정판매 센서태그에 의해 센싱된 환경인자 값, 상기 환경인자를 센싱한 시간 값 및 식품정보를 유통업체서버로부터 전달받는 (b)단계; 이동 센서태그와 고정판매 센서태그에 의해 센싱된 식품정보, 환경인자 값 및 환경인자를 센싱한 시간 값을 기반으로 현재 식품의 개별 품질분석항목별 품질지수, 종합 품질지수를 측정하는 (c)단계; 상기 측정한 식품의 개별 품질분석항목별 품질지수, 종합 품질지수를 기반으로 식품의 가격을 설정하는 (d)단계; 상기 고정판매 센서태그의 고유ID에 매칭된 다수의 식품에 대응되는 바코드정보 또는 전자태그 정보(식품정보), 상기 식품의 개별 품질분석항목별 품질지수, 종합 품질지수 및 식품의 가격을 상기 유통업체서버로 전달하는 (e)단계를 포함한다.
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公开(公告)号：KR1020120086496A
公开(公告)日：2012-08-03
申请号：KR1020110007755
申请日：2011-01-26
Applicant: 한국식품연구원
IPC: C07D311/62 , A61K31/353 , A61P35/00
Abstract: PURPOSE: A composition containing a catechin-acetaldehyde condensation product and a method for preparing the same are provided to improve antioxidation and anti-cancer effects. CONSTITUTION: A method for preparing a condensation composition of chemical formula 1 comprises a step of adding catechin and acetaldehyde to a solvent in a molar ratio of 1:1-1:5. The method additionally comprises dialysis of a resultant using a dialyzer having 1.0kDa of molecular weight cut-off to remove unreacted products. A composition for anti-cancer and antioxidation contains the condensation composition.
Abstract translation: 目的：提供含有儿茶素 - 乙醛缩合产物的组合物及其制备方法，以改善抗氧化和抗癌作用。 构成：制备化学式1的缩合组合物的方法包括以1：1-1：5的摩尔比将儿茶素和乙醛加入到溶剂中的步骤。 该方法另外包括使用具有1.0kDa分子量截止值的透析器透析所得物以除去未反应的产物。 用于抗癌和抗氧化的组合物含有缩合组合物。
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公开(公告)号：KR1020120060545A
公开(公告)日：2012-06-12
申请号：KR1020100122092
申请日：2010-12-02
Applicant: 한국식품연구원
CPC classification number: A23L19/10 , A23L2/02 , A23L2/46 , A23L2/72 , A23V2002/00 , A23V2200/222
Abstract: PURPOSE: A producing method of hemp seed milk, and a beverage containing thereof are provided to improve the dispersion stability and functionality of the hemp seed milk. CONSTITUTION: A producing method of hemp seed milk comprises the following steps: assorting Cheongsame hemp seeds, and soaking the hemp seeds in water; heating the water soaked hemp seeds in 95-100 deg C water for 3-10 minutes without peeling; firstly grinding the heated hemp seeds for 2-5 minutes, and secondly grinding the hemp seeds for 1-3 minutes; firstly filtering the ground product; and heating the filtrate at 95-100 deg C for 1-3 minutes before secondly filtering. The average particle diameter of the obtained hemp seed milk is 12-14 micrometers.
Abstract translation: 目的：提供大麻种子奶的制备方法和含有其的饮料，以改善大麻籽乳的分散稳定性和功能。 构成：大麻种子奶的生产方法包括以下步骤：分选昌松大麻种子，将大麻种子浸泡在水中; 在95-100℃水中加热水浸泡大麻种子3-10分钟而不剥离; 首先研磨加热的大麻种子2-5分钟，然后将大麻种子研磨1-3分钟; 首先过滤地面产品; 并在95-100℃下加热滤液1-3分钟，然后第二次过滤。 所得大麻种子母乳的平均粒径为12-14微米。
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公开(公告)号：KR101140024B1
公开(公告)日：2012-05-02
申请号：KR1020090087466
申请日：2009-09-16
Applicant: 한국식품연구원
Abstract: PURPOSE: A balsamic vinegar composition containing grape vinegar is provided to relieve sour taste and to enhance rich flavor. CONSTITUTION: A balsamic vinegar composition contains grape vinegar, 10-30 weight % of 20-60 degrees Brix, 10-30 weight% of grape concentrate liquid, 10-20 weight% of molasse, 2-6 weight% of sorbitol, 0.5-1.5 weight% of caramel coloring agent, or fruit concentrate liquid. The fruit concentrate liquid includes 2.5-10 weight% of plum or 2.5-7.5 weight% of jujube concentrate liquid.
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