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公开(公告)号：KR100773484B1
公开(公告)日：2007-11-05
申请号：KR1020060073889
申请日：2006-08-04
CPC classification number: A23B9/12 , A23V2300/20
Abstract: A method for manufacturing green rice is provided to produce green rice that has a vivid color tone and contains more excellent nutrients than ripened brown rice by treating unripened rice though a special process. A method for manufacturing green rice includes the steps of: harvesting rice before ripeness, and pre-cooling the harvested rice; quick-freezing the pre-cooled rice; subjecting the quick-frozen rice to a coldness release treatment; sorting out immature rice after the coldness release treatment; and subjecting the rice without immature rice to a first heat treatment for 10-60 seconds using steam of 90-100 °C, and performing a second heat treatment for 10-30 seconds using hot water of 80-95 °C.
Abstract translation: 提供一种生产绿米的方法，通过特殊工艺处理未熟米饭，生产具有生动色调的绿米，并且含有比成熟糙米更优异的营养成分。 一种生产米饭的方法包括以下步骤：在成熟之前收获水稻，并预先收获的米饭; 快速冷冻预冷饭; 对速冻米进行寒冷释放处理; 冷ness解放后处理未成熟米饭; 并且使用90-100℃的蒸汽对未熟米饭进行第一次热处理10-60秒，并使用80-95℃的热水进行第二次热处理10-30秒。
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公开(公告)号：KR100500506B1
公开(公告)日：2005-07-12
申请号：KR1020030020762
申请日：2003-04-02
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: 본 발명은 사용 편의성의 백삼제품과 그 제조방법에 관한 것으로, 수삼을 박피하거나 혹은 박피하지 않은 채로 세척한 다음, 진공건조기에 넣고, 건조기 내부의 온도가 영하로 떨어지지 않는 온도의 범위에서, 수삼의 수분함량이 40~60%가 될 때까지 진공건조를 실시한 후, 다시 40~50℃의 온도에서 열풍건조를 실시하여 얻어지는 것을 특징으로 한다.
상기 본 발명에 따르면, 공정이 간단하면서도 건조시간이 48시간 이내로 가능하여 작업의 효율을 높일 수 있고, 건조 중에 표면의 갈변작용과 지근부위에서의 탄화현상에 의한 상품성의 열화를 개선하며, 수축율도 상당히 억제하여 원래 수삼의 고유한 형태와 모양의 유지가 가능하고, 또한 기존의 백삼에 비해 제품의 강도가 약 3배 이상 감소되어, 외부의 약한 힘만으로도 쉽게 부서질 수 있기 때문에, 소비자가 이를 손쉽게 식용하거나 조리할 수 있는 효과가 있다.-
公开(公告)号：KR100498828B1
公开(公告)日：2005-07-01
申请号：KR1020030023178
申请日：2003-04-12
Abstract: 본 발명은 한지 지료로서 점성이 높고 결속성이 좋은 닥펄프에 신선도 유지 및 항균효과, 탈취효과, 항온항습조절효과가 탁월한 원적외선 방사물질로서 황토에 옥분, 흑운모, 맥반석분의 천연광물질을 첨가하여 혼합하고 초지한 환경친화적인 기능성 쌀 전용 포장재로서 한지 원료의 닥펄프와 다공성의 황토가 어루워져서 통기성과 보온성, 쿠션성이 우수하고 원적외선의 방출에 의한 항균, 방취, 신선도 유지효과가 있어서 유통중에 변질이나 부패, 해충의 발생 등으로 인하여 품질이 저하되기 쉬운 쌀을 맛이나 비타민, 탄수화물 등 주요 영양소의 손실을 최소화하므로 가공된 쌀 신선한 맛 그대로 보관할수 있어 유통쌀의 맛과 품질을 장기간 지속적으로 유지시킬 수 있다.
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公开(公告)号：KR1020030069133A
公开(公告)日：2003-08-25
申请号：KR1020030046741
申请日：2003-07-10
Applicant: 한국식품연구원
IPC: B02B7/00
Abstract: PURPOSE: A purity index measuring apparatus is provided which is capable of calculating actual weight of paddy by accurately measuring weight ratio of foreign matter mixed with paddy in the bulk state carried in rice processing complex, thereby obtaining purity index. CONSTITUTION: The apparatus for measuring purity index of bulk paddy comprises a rice ear removing unit(10) for removing an ear of rice not separated from rice sample collected from paddy cleaner or hopper scale; an injection hopper(21) into the lower side of which the collected rice sample is injected by collecting rice ear removed rice sample; a two-way distributor(23) for distributing the rice transported from the injection hopper(21); a weighing machine(29) connected to right channel(27) of the two-way distributor(23) to measure initial weight and final weight of the rice; a three-way distributor(30) installed at the lower part of the weighing machine(29) to distribute the rice transported from the weighing machine(29); a single kernel moisture meter(40) connected to the two-way distributor(23) and three-way distributor(30) to measure initial moisture content and final moisture content of the rice; a rotational sorting unit(50) installed at the lower part of the three way distributor(30) to sort large foreign matter such as straw in foreign matters mixed with the rice; a rectangular sorting unit(60) for sorting foreign matter larger than the rice and foreign matter smaller than the rice that are mixed with the rice passing through the rotational sorting unit(50); an air current sorting unit for sorting empty kernel having shape similar to the rice; a temporary hopper(100) for temporarily collecting rice from which foreign matter is removed through the air current sorting unit; a vertical transfer unit(110) vertically installed from the temporary hopper(100) to transfer the rice to the upper side; a plurality of channels for connecting the above units to transfer the rice; and a main controller(120) for controlling the units.
Abstract translation: 目的：提供一种纯度指标测量装置，其能够通过精确测量在水稻加工复合体中携带的散装状态下与稻田混合的异物的重量比，计算水稻的实际重量，从而获得纯度指数。 构成：用于测量散装稻田纯度指数的装置包括一个用于去除从稻田清理器或料斗秤收集的稻米样品中未分离的米耳的稻穗去除单元（10） 通过收集米穗去除的米饭样品将注入料斗（21）注入收集的稻样品的下侧; 用于分配从注射料斗（21）输送的米的双向分配器（23）; 连接到双向分配器（23）的右通道（27）的称重机（29）以测量米的初始重量和最终重量; 安装在称量机（29）下部的三通分配器（30），用于分配从称量机（29）输送的米饭; 连接到双向分配器（23）和三通分配器（30）的单个水分计（40），以测量水稻的初始含水量和最终含水量; 旋转分选单元（50），安装在三通分配器（30）的下部，以排除与稻米混合的异物中的大量异物如稻草; 矩形分选单元（60），用于分选比水稻大的杂质和比通过旋转分选单元（50）的米混合的米的异物; 用于对具有类似于米的形状的空核进行分选的气流分选单元; 用于临时收集通过气流分选单元除去异物的米的临时料斗（100）; 从所述临时料斗（100）垂直地安装以将米转移到上侧的垂直传送单元（110） 用于连接上述单元以传送米的多个通道; 以及用于控制单元的主控制器（120）。
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公开(公告)号：KR1019950005394B1
公开(公告)日：1995-05-24
申请号：KR1019920008634
申请日：1992-05-21
IPC: A23C9/00
Abstract: The lactase soln. for milk microencapsulated with lipid is prepd. by i) mixing lipid and 0.1˜10 wt.% emulsifier, ii) homogenizing the mixt., and adding lactase contg. 1˜50 wt.% lipid to obtain the emulsified soln., and iii) high-pressure spraying the obtd. emulsified soln. onto the 0.01˜5 wt.% hydrophilic emulsifier dissolved water and concentrating by centrifuging at 100˜5000g to obtain the final product. The lipid is animal lipid or vetable lipid (melting point 80 or less).
Abstract translation: 乳糖酶 对于用脂质微胶囊化的牛奶是制备的。 通过i）混合脂质和0.1〜10重量％的乳化剂，ii）均化混合物，并加入乳糖酶。 1〜50重量％的脂质，得到乳化溶液，和iii）高压喷雾。 乳化溶胶 在0.01〜5重量％的亲水乳化剂溶解水中，并通过以100〜5000g离心浓缩，得到最终产物。 脂质是动物脂质或者可回收脂质（熔点80以下）。
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Patent Agency Ranking
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公开(公告)号：KR1019910003311B1
公开(公告)日：1991-05-27
申请号：KR1019890006942
申请日：1989-05-24
Applicant: 한국식품연구원
IPC: A23L1/312
Abstract: A pig skin is obtained by removing its fat and oil, soaked in 70-80 deg.C water for 60-120 sec., and cut in a cutter having 1/8 inch die plate or freezing it to 20 deg.C belowzero and pulverizing in a cormit roll mill. The pig skin is dehydrated and fatremoved by passing through an extruder with out emitting die. The resulting pig skin is swelled by passing through the extruder and reswelled by frying at 160-200 deg.C for 2-3 min. in a bath contg. vegetable oils to give the final product.
Abstract translation: 通过将其油脂除去，在70-80℃的水中浸泡60-120秒，并切割成具有1/8英寸模板的切割机或将其冷冻至20℃以下，得到猪皮，并且 在立式辊磨机中粉碎。 通过穿过挤出机的出口模具将猪皮脱水并去除脂肪。 所得的猪皮通过挤出机溶胀，并在160-200℃油炸2-3分钟。 在浴缸里 植物油给最终产品。
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