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公开(公告)号：KR1020080000548A
公开(公告)日：2008-01-02
申请号：KR1020070119429
申请日：2007-11-21
Applicant: 한국식품연구원
Abstract: A packaging method for maintaining freshness of fresh-cut farm produce is provided to prevent degradation of quality by preventing aerobic or anaerobic microorganisms from proliferating by rapid temperature change during distribution of the produces. A packaging method for maintaining freshness of fresh-cut farm produce comprises the steps of: putting fresh-cut farm produce in a wrapping container, filling mixed gas constituted of oxygen, carbon dioxide and nitrogen in the wrapping container, and sealing and wrapping the container, wherein content of oxygen is 70 to 99 vol%.
Abstract translation: 提供了一种用于保持新鲜农产品新鲜度的包装方法，以通过在产品分配期间通过快速温度变化来防止好氧或厌氧微生物增殖而防止质量降低。 用于保持新鲜农产品新鲜度的包装方法包括以下步骤：将新鲜农产品放入包装容器中，在包装容器中填充由氧气，二氧化碳和氮气组成的混合气体，并密封和包装容器 ，其中氧含量为70〜99体积％。
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公开(公告)号：KR100583829B1
公开(公告)日：2006-05-26
申请号：KR1020040044540
申请日：2004-06-16
Applicant: 한국식품연구원
IPC: G01N31/22
Abstract: 본 발명은 신선 식품의 선도 감지용 지시계 및 그 제조방법에 관한 것으로, 발색 또는 감광 능력이 있는 산화제에 고형화제를 첨가하고, 이를 다공성 흡착제와 일정비율로 혼합한 후 통상의 합성수지 필름, 직포, 부직포 또는 종이에 도포하여 건조한 다음, 미세기공이 형성된 합성수지 필름을 그 위에 부착 또는 합지하여 구성함을 특징으로 한다.
상기 본 발명은, 상품의 유통 환경에 따라 반응이 진행되어 내용물의 품질변화를 간접적으로 나타내줄 수 있는 종래의 선도 감지용 지시계와는 달리, 유통중 내용물의 품질 영향 인자와 직접 상호 반응해서 이를 정량화된 정보로 나타내주는 새로운 형태와 작동 방식으로서, 밀봉 포장된 과일, 채소류 신선 식품의 품질에 직접적으로 영향을 미치는 인자인 알코올류 및 알데하이드류의 이취 성분을 신속하고 정확하게 감지함으로서 다양한 과일, 채소류 신선 식품의 신선도를 소비자 입장에서 쉽게 인지하도록 돕는 지시계 본연의 기능을 충분히 발휘할 수 있는 것이다.
신선, 식품, 선도, 감지, 지시계, 포장, 제조방법, 품질-
公开(公告)号：KR1020040070113A
公开(公告)日：2004-08-06
申请号：KR1020040044540
申请日：2004-06-16
Applicant: 한국식품연구원
IPC: G01N31/22
CPC classification number: G01N33/025 , G01N21/783
Abstract: PURPOSE: A freshness indicator for fresh food and its preparation method are provided, to inform a consumer of the freshness of food by sensing the component such as alcohols and aldehydes directly affecting on the quality of food. CONSTITUTION: The method comprises the steps of adding a solidifying agent to an oxidant having a light emitting property and photosensitivity; mixing the obtained mixture with a porous adsorbent in a specific ration; coating the obtained mixture on a synthetic resin, a fiber film, a fabric cloth, a non-woven or a paper and drying it; and adhering a synthetic resin film having micropores on the coat. Preferably the oxidant is a mixture of a chromate or a dichromate and a strong acid, or a mixture of a naturally derived enzyme capable of oxidizing directly alcohols and aldehydes and an oxidation-reduction dye indicator.
Abstract translation: 目的：提供新鲜食物的新鲜度指示剂及其制备方法，通过感测直接影响食品质量的醇类和醛类成分，向消费者通报食物的新鲜度。 构成：该方法包括以下步骤：向具有发光特性和光敏性的氧化剂中加入固化剂; 将所得混合物与特定比例的多孔吸附剂混合; 将得到的混合物涂布在合成树脂，纤维膜，织物布，无纺布或纸上并干燥; 并将具有微孔的合成树脂膜粘附在涂层上。 优选地，氧化剂是铬酸盐或重铬酸盐和强酸的混合物，或能够直接将氧化剂和醛氧化的天然衍生酶的混合物和氧化还原染料指示剂。
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公开(公告)号：KR100378782B1
公开(公告)日：2003-04-07
申请号：KR1020000034835
申请日：2000-06-23
Applicant: 한국식품연구원
IPC: A23L1/314
Abstract: PURPOSE: A process of preparing the titled product is provided by vacuum-packing a seasoned meat product and then subjecting to high-pressure treatment, thereby producing a seasoned meat product improved in preservability and tenderness. CONSTITUTION: Minced fresh meat is mixed with conventional spices containing additionally 1 to 5% by weight of a grapefruit seed extract and subjected to vacuum packing and high-pressure treatment at 2,000 to 7,000 atm for 10 to 30 min. The process improves quality of the product by increasing tenderness and palatability thereof.
Abstract translation: 目的：通过真空包装经调味的肉制品，然后进行高压处理来提供标题产品的制备过程，从而生产经改良的保存性和嫩度的调味肉制品。 组成：剁碎的新鲜肉与含有1至5重量％葡萄柚种子提取物的常规香料混合，并进行真空包装并在2,000至7,000大气压下进行高压处理10至30分钟。 该工艺通过增加产品的柔软性和适口性来改善产品的质量。
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公开(公告)号：KR100366228B1
公开(公告)日：2003-01-09
申请号：KR1020000025034
申请日：2000-05-10
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.
Abstract translation: 目的：标题淀粉果冻由于淀粉老化和脱水收缩引起的弹性丧失降低，其中一部分绿豆或其淀粉用葡甘露聚糖替代，并且通过添加角叉菜胶，刺槐豆胶和钙而改善纤维状质地 在长期分布中可以抑制质量劣化。 组成：将角叉菜胶，刺槐豆胶和钙加入到混合物中，其中果冻的构成成分中的一部分淀粉被葡甘露聚糖取代，果实提取物，糖，色素，香气，柠檬酸和柠檬酸钠的混合溶液是 然后加入其中。 在70-75℃将混合溶液调节至pH3.5至3.8的范围，并将新鲜水果加入其中。 然后加入香气，果汁，果酒或烈性酒混合液，然后进行非加热处理或热水杀菌。
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Patent Agency Ranking
公开(公告)号：KR1020020003418A
公开(公告)日：2002-01-12
申请号：KR1020000034835
申请日：2000-06-23
Applicant: 한국식품연구원
IPC: A23L1/314
Abstract: PURPOSE: A process of preparing the titled product is provided by vacuum-packing a seasoned meat product and then subjecting to high-pressure treatment, thereby producing a seasoned meat product improved in preservability and tenderness. CONSTITUTION: Minced fresh meat is mixed with conventional spices containing additionally 1 to 5% by weight of a grapefruit seed extract and subjected to vacuum packing and high-pressure treatment at 2,000 to 7,000 atm for 10 to 30 min. The process improves quality of the product by increasing tenderness and palatability thereof.
Abstract translation: 目的：通过真空包装经验丰富的肉制品，然后进行高压处理，从而制备出具有改进的保存性和压痛性的经过繁重的肉制品，提供了标题产品的制备方法。 构成：将鲜肉与含有额外1至5重量％葡萄柚种子提取物的常规香料混合并在2,000至7000大气压下进行真空包装和高压处理10至30分钟。 该过程通过增加其柔软性和适口性来改善产品的质量。
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公开(公告)号：KR1020020001910A
公开(公告)日：2002-01-09
申请号：KR1020000025034
申请日：2000-05-10
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.
Abstract translation: 目的：通过用葡甘露聚糖代替一部分绿豆或其淀粉，通过添加角叉菜胶，刺槐豆胶和钙来改善纤维样织构，由淀粉和脱水收缩老化导致的标题淀粉胶减少弹性， 提供了在长期分配中可以抑制质量恶化。 构成：将角叉菜胶，刺槐豆胶和钙加入其中胶结构成分中的一部分淀粉被葡甘露聚糖和果实提取物，糖，颜料，香料，柠檬酸和柠檬酸钠混合溶液取代的混合物中 然后添加到其中。 将混合溶液在70至75℃下调节至pH 3.5至3.8的范围，并向其中加入新鲜水果。 加入香料，果汁，果酒或烈酒混合液，然后进行不加热处理或热水灭菌。
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公开(公告)号：KR1020000026623A
公开(公告)日：2000-05-15
申请号：KR1019980044227
申请日：1998-10-21
Applicant: 한국식품연구원
CPC classification number: B32B27/08 , B32B27/32 , B32B27/34 , C08J5/18 , C08L101/00 , C08L2310/00
Abstract: PURPOSE: A method is provided to produce a laminated film which inserts an indicating instrument sensing vapor leakage, used for a modified atmosphere packaging(MAP) for fresh food. CONSTITUTION: A carbon dioxide absorber and a coloring agent are mixed in a weight percent of 1: 0.05 and mixed with a high polymer resin in 50 to 1500wt%, so as to form a master batch pellet. The master batch pellet is mixed with the high polymer resin in 0.1 to 20wt% and is extrusion blowing to mold an indicating instrument film. A laminated film is laminated in three or seven layers comprising an outer and inner layer of the high polymer resin. The indicating instrument film becomes a middle layer of the laminated film.
Abstract translation: 目的：提供一种制备层压膜的方法，其将用于新鲜食品的改性气氛包装（MAP）的感测蒸汽泄漏的指示仪器插入。 构成：将二氧化碳吸收剂和着色剂以1：0.05的重量百分比混合，并与50〜1500重量％的高分子树脂混合，形成母料颗粒。 将母料粒料与高分子树脂混合0.1〜20重量％，挤出吹塑成型指示仪膜。 将层压膜层叠成三层或七层，其中包含高分子树脂的外层和内层。 指示仪器膜成为层压膜的中间层。
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公开(公告)号：KR1019950025193A
公开(公告)日：1995-09-15
申请号：KR1019940002350
申请日：1994-02-08
Applicant: 한국식품연구원
IPC: D21H11/12
Abstract: 본 발명은 볏짚, 왕겨, 보릿짚, 갈대 및 제지 슬러지 등의 폐섬유자원을 물리적으로 혹은 화학적으로 가공한 다음 포장제의 용도에 맞게 원료를 조정하여 일정한 모양의 성형틀에 주입하고 진공탈수시켜 일정한 형태로 성형 건조시킨 몰드형 포장재를 제조하거나 프레스로 가압하여 블럭형 포장재로 제조하는 방법을 제공한다.
본 발명의 제조방법에 의해 제조된 포장재는 기존의 성형포장재의 원료로 사용되고 있는 소재와는 특성이 전혀 다른 것으로, 특히, 볏짚, 왕겨, 보릿짚 및 갈대 등을 원료로 할 경우 위생적인 포장재 개발이 가능하며 완충성이 뛰어난 포장재를 얻을 수 있어, 이를 환경오염 유발 완충포장재를 대신하여 사용할 경우에는 자원의 효율적 이용 이외에도 환경보존에 기여할 수 있을 것이다.
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