公开(公告)号：KR1020120108619A

公开(公告)日：2012-10-05

申请号：KR1020110026724

申请日：2011-03-25

Applicant: 대한민국(농촌진흥청장)

Inventor： 박회만 ,  한귀정 ,  박혜영 ,  손재용

IPC: A23L7/10 ,  A21C1/02

CPC classification number: A21C1/02 ,  A21C1/146 ,  A23L7/10

Abstract: PURPOSE: A punching apparatus for food ingredients including a temperature controller is provided to effectively process the food ingredients inserted into a housing by punching. CONSTITUTION: A punching apparatus for food ingredients comprises the following: a punching protrusion installed on the inner surface of a housing(110); a rotator located inside the housing; a motor installed on the outer surface of the housing, and connected to one side of the rotator; a controller(170) controlling the rotation speed of the motor, and measuring and controlling the temperature inside the housing; a temperature sensor(171) measuring the temperature inside the housing for controlling; a timer(176) using a multi-vibrator mode for controlling the operation time of the motor; a speed controller(174) controlling the rotation speed of the rotator; and a required power display unit(174). The temperature controller uses a rotation dial mode for controlling the internal temperature of the housing at 0-100 deg C.

Abstract translation: 目的：提供一种包括温度控制器在内的食品成分冲孔装置，通过冲孔有效地处理插入到外壳中的食物成分。 构成：用于食品成分的冲孔装置包括：安装在壳体（110）内表面上的冲压突起; 位于壳体内的旋转器; 安装在壳体的外表面上并连接到转子的一侧的电动机; 控制器（170），控制电动机的转速;以及测量和控制壳体内的温度; 温度传感器（171），用于测量壳体内的温度以进行控制; 使用多重振动器模式来控制所述电动机的操作时间的定时器（176）; 控制旋转体的转速的速度控制器（174） 和所需电力显示单元（174）。 温度控制器使用旋转拨盘模式来控制外壳在0-100℃的内部温度

公开(公告)号：KR1020120047418A

公开(公告)日：2012-05-14

申请号：KR1020100108972

申请日：2010-11-04

Applicant: 대한민국(농촌진흥청장)

Inventor： 최지호 ,  여수환 ,  정석태 ,  최한석 ,  조영목 ,  한귀정

IPC: C12G3/04 ,  C12G3/02

CPC classification number: C12G3/04 ,  C12G3/02

Abstract: PURPOSE: A method for making fermented wine using roasted wheat is provided to reduce nuruk smell and to ensure savory taste. CONSTITUTION: A method for making fermented wine using roasted wheat comprises: a step of roasting whole wheat and pulverizing to prepare wheat flour; a step of mixing kneaded rice powder, nuruk, and yeast and fermenting to prepare primary ferment; and a step of adding glutinous hard-boiled rice and fermenting. The wheat flour is prepared by thermal treatment of whole wheat at 200-300°C for 5-20 minutes and pulverizing.

Abstract translation: 目的：提供使用烤小麦制作发酵酒的方法，以减少薰衣草味，确保美味。 构成：使用烤小麦制作发酵酒的方法包括：烘烤全麦并粉碎制备小麦粉的步骤; 混合搅拌的米粉，育儿和酵母并发酵以制备初级发酵的步骤; 并加入糯米饭和发酵的一个步骤。 通过在200-300℃下全麦热处理5-20分钟并粉碎制备小麦粉。

公开(公告)号：KR1020110120664A

公开(公告)日：2011-11-04

申请号：KR1020100040174

申请日：2010-04-29

Applicant: 대한민국(농촌진흥청장)

Inventor： 최혜선 ,  구본성 ,  백성열 ,  박혜영 ,  강혜정 ,  김은미 ,  한귀정 ,  원항연 ,  유선미 ,  김진숙

IPC: A23L11/20 ,  C12N1/20

CPC classification number: A23L7/104 ,  A23L23/00 ,  C12N1/20

Abstract: PURPOSE: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce, and a producing method fermented food using thereof are provided to offer the thrombolytic activity of the oligotrophic bacillus subtilis strains to users. CONSTITUTION: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce has fermenting enzyme production capacity, antibacterial activity for food poisoning bacteria and Escherichia coli, and thrombolytic capacity. A fermenting enzyme produced from the oligotrophic bacillus subtilis HJ 18-4 strain is cellulase, amylase, protease, lipase, or xylanase. Food poisoning bacteria are candida, listeria, salmonella, staphylococcus, or bacillus cereus.

Abstract translation: 目的：提供从荞麦快速发酵酱油获得的营养不良的枯草芽孢杆菌HJ18-4菌株，以及使用其发酵食品的生产方法，以向使用者提供寡营养型枯草芽孢杆菌菌株的溶血活性。 构成：从荞麦快速发酵酱油获得的营养不良的枯草芽孢杆菌HJ18-4菌株具有发酵酶生产能力，食物中毒细菌和大肠杆菌的抗菌活性和溶栓能力。 从营养不良的枯草芽孢杆菌HJ18-4菌株产生的发酵酶是纤维素酶，淀粉酶，蛋白酶，脂肪酶或木聚糖酶。 食物中毒细菌是念珠菌，李斯特菌，沙门氏菌，葡萄球菌或蜡状芽孢杆菌。

公开(公告)号：KR1020070113000A

公开(公告)日：2007-11-28

申请号：KR1020060046654

申请日：2006-05-24

Applicant: 대한민국(농촌진흥청장) ,  이수열

Inventor： 한귀정 ,  신동선 ,  조용식 ,  함승시 ,  이수열

IPC: A23L1/39 ,  A23B7/10

CPC classification number: A23L23/00 ,  A23B7/105

Abstract: Multipurpose kimchi sauce and a preparation method thereof are provided to enhance the taste and color of kimchi sauce, keep the quality uniform and extend the shelf-life, and to use the kimchi sauce for salad, fish dish, meat dish, barbecue sauce, confectionery sauce, and dressing. Multipurpose kimchi sauce comprises at least one natural coloring matter selected from the group consisting of Opuntia ficus indica powder and paprika powder. The kimchi sauce is prepared by mixing 34~40wt% of side ingredients and 1.0~2.0wt% of at least one natural coloring matter selected from the group consisting of Opuntia ficus indica powder and paprika powder with 58~65wt% of grinded kimchi, based on the total weight of the kimchi sauce. The kimchi as a main ingredient is red kimchi or white kimchi, and the side ingredients comprises saccharides, starch, vinegar, and salt. In addition, 0.1~1.5wt% of aloe is added to the kimchi sauce to improve the functional quality of the kimchi sauce.

Abstract translation: 提供多功能泡菜酱及其制备方法，以提高泡菜酱的味道和颜色，保持质量均匀，延长保质期，并将泡菜酱用于沙拉，鱼菜，肉菜，烧烤酱，糖果 酱和酱。 多功能泡菜包含至少一种选自由仙人掌榕粉和辣椒粉组成的组中的天然色素。 通过将34〜40重量％的副成分和1.0〜2.0重量％的至少一种选自由仙人掌榕粉和辣椒粉组成的组中的至少一种天然色素与58〜65重量％的研磨的泡菜混合，制成泡菜酱 关于泡菜酱的总重量。 泡菜作为主要成分是红色泡菜或白色泡菜，副成分包括糖，淀粉，醋和盐。 另外，在泡菜酱中加入0.1〜1.5重量％的芦荟，以提高泡菜酱的功能。

公开(公告)号：KR1020030071255A

公开(公告)日：2003-09-03

申请号：KR1020020010876

申请日：2002-02-28

Applicant: 대한민국(농촌진흥청장)

Inventor： 김행란 ,  전혜경 ,  한귀정 ,  최남순

IPC: A23L1/31

Abstract: PURPOSE: Provided are pork jerky added with spices and a method for preparation thereof using the sirloin and hind leg of pork. The pork jerky is removed from an unpleasant smell peculiar to pork. CONSTITUTION: A preparation method of pork jerky added with spices comprises the steps of: cutting pork meat; preparing and boiling seasoning sauce added with spices; dipping the cut pieces of pork meat into the boiled seasoning sauce and parboiling them; and drying the parboiled pork meat.

Abstract translation: 目的：提供加入香料的猪肉干，以及使用牛腩和猪腿后腿制备方法。 猪肉绞肉被从猪肉特有的令人不愉快的气味中除去。 构成：添加香料的猪肉干的制备方法包括以下步骤：切断猪肉; 准备和煮沸调味酱加香料; 将切碎的猪肉片放入煮熟的调味酱中并将其煮沸; 并烘干煮熟的猪肉。