公开(公告)号：KR1020110023573A

公开(公告)日：2011-03-08

申请号：KR1020090081540

申请日：2009-08-31

Applicant: 한국식품연구원

Inventor： 권기현 ,  차환수 ,  김병삼 ,  구경형

IPC: A23L3/3427 ,  A23L1/30

CPC classification number: A23L3/3427 ,  A23L5/51 ,  A23L33/10 ,  A23V2002/00

Abstract: PURPOSE: An agricultural product powder and liquid producing apparatus, using a polymeric absorption drying method is provided to use a polymeric water absorbent for dehydrating water soluble components from agricultural products. CONSTITUTION: An agricultural product powder and liquid producing apparatus comprises the following: a slicing device(10) for cutting agricultural products; a mixer(20) mixing the cut agricultural products with polymeric water absorbent powder; a dehydration tank(30) for dehydrating the mixture; a solid-liquid separator(40) separating the dehydrated solid portions and absorbed liquid; a dryer(50) for drying the solid portions of the agricultural products; a grinder(60) for crushing the dried solid portions into powder; a sterilizer(110) for sterilizing the absorbed liquid; a condenser(120) for condensing the absorbed liquid; and an absorbed liquid recycling pipe(140).

Abstract translation: 目的：提供使用聚合物吸收干燥方法的农产品粉末和液体生产设备，以使用聚合吸水剂来从农产品中脱水水溶性成分。 构成：农产品粉末和液体生产装置包括：用于切割农产品的切片装置（10）; 混合器（20），将切割的农产品与聚合物吸收剂粉末混合; 用于使所述混合物脱水的脱水罐（30） 分离脱水固体部分和吸收液体的固液分离器（40） 用于干燥农产品的固体部分的干燥器（50）; 用于将干燥的固体部分粉碎成粉末的研磨机（60） 用于对吸收的液体进行灭菌的消毒器（110） 用于冷凝被吸收的液体的冷凝器（120） 和吸收液体回收管（140）。

公开(公告)号：KR1020090118681A

公开(公告)日：2009-11-18

申请号：KR1020080044614

申请日：2008-05-14

Applicant: 한국식품연구원

Inventor： 구경형 ,  박완수 ,  김영진 ,  이명기 ,  박재복 ,  최은정

IPC: A23L1/221 ,  A23L1/24 ,  A23L1/23

CPC classification number: A23L27/60 ,  A23L19/09 ,  A23L27/105 ,  A23L27/88 ,  A23L29/06

Abstract: PURPOSE: A red pepper seed with improved texture and flavor, a preparation method thereof, and salad dressing containing the same are provided to improve consumer preference. CONSTITUTION: A red pepper seed reacts to one selected from the group consisting of cellulose breakdown enzyme and lactic acid bacteria in order to improve texture and flavor. The cellulose breakdown enzyme is selected from the group consisting of cellulase, hemicellulase, and xylanase. The lactic acid bacteria are selected from the group consisting of Lactobacillus acidophilus, Bacillus longgum, and Streptococcus thermophilus.

Abstract translation: 目的：提供具有改善的质地和风味的红椒种子，其制备方法和含有其的沙拉酱，以改善消费者的偏好。 构成：红辣椒籽与由纤维素分解酶和乳酸菌组成的组中的一种反应，以改善质地和风味。 纤维素分解酶选自纤维素酶，半纤维素酶和木聚糖酶。 乳酸菌选自嗜酸乳杆菌，芽孢杆菌和嗜热链球菌。

公开(公告)号：KR100758247B1

公开(公告)日：2007-09-12

申请号：KR1020050128951

申请日：2005-12-23

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  김영진 ,  박완수 ,  이경아

IPC: A23L1/212

CPC classification number: A23L19/05 ,  A23L19/00

Abstract: A method of preparing ginseng Kimchi containing seasoned fresh ginseng is provided to obtain ginseng Kimchi having reduced characteristic pungent flavor and bitter taste of fresh ginseng, and an appropriate flavor and good texture similar to immediately after the manufacture of Kimchi and exhibit excellent characteristics even immediately after the manufacture and after the fermentation in case of cabbage Kimchi and water Kimchi. Fresh ginseng is soaked in seasoning liquid containing a spice and aged at 0 to 25deg.C to obtain seasoned fresh ginseng. The seasoning liquid containing a spice contains 0.005 to 0.1% by weight of cumin, 0.005 to 0.1% by weight of oregano, 0.005 to 0.1% by weight of rosemary, 0.005 to 0.1% by weight of parsley, 0.05 to 0.1% by weight of sage, 0.1 to 1.0% by weight of pine apples, based on seasoning liquid containing purified water, sugar and an acid in a weight ratio of 1:05 to 1.0:0.1 to 0.5. The ginseng Kimchi is prepared by adding the seasoned fresh ginseng to raw material for Kimchi such as salted Chinese cabbage and seasonings during the manufacture of Kimchi.

Abstract translation: 提供含有经过鲜味的人参的人参泡菜的方法，以获得人参泡菜具有降低新鲜人参的特征刺鼻的味道和苦味，并且具有与泡菜制造后立即相似的适当的风味和良好的质地，并且即使在立即之后也显示出优异的特性 在白菜泡菜和水泡菜的情况下的制造和发酵后。 将新鲜人参浸泡在含有香料的调味液中，并在0至25℃下老化以获得经调味的新鲜人参。 含有香料的调味液含有0.005〜0.1重量％的孜然，0.005〜0.1重量％的牛至，0.005〜0.1重量％的迷迭香，0.005〜0.1重量％的欧芹，0.05〜0.1重量％ 鼠尾草，0.1至1.0重量％的松苹果，基于含有纯化水的调味液，糖和酸，重量比为1:05至1.0：0.1至0.5。 人参泡菜是通过在泡菜制造过程中加入经过鲜味的新鲜人参加入泡菜的原料，如盐渍大白菜和调味料。

公开(公告)号：KR100705790B1

公开(公告)日：2007-04-09

申请号：KR1020050083791

申请日：2005-09-08

Applicant: 한국식품연구원

Inventor： 조진호 ,  한찬규 ,  김영붕 ,  임상동 ,  구경형 ,  장해진

IPC: A23L1/326

Abstract: 본 발명은 고칼슘 멸치분말의 제조방법에 관한 것으로서 보다 상세하게는 멸치를 주정과 유기산으로 처리하여 색택이 우수하고 비린내가 감소될 뿐만 아니라 칼슘흡수율이 높은 고칼슘 멸치분말의 제조방법에 관한 것이다.
본원은 멸치를 분말화한 후 주정과 유기산으로 처리하여 색택이 우수하고 비린내가 감소될 뿐만 아니라 칼슘흡수율이 높은 고칼슘 멸치분말의 제조방법 제공을 목적으로 한다.
본 발명에 의해 칼슘흡수율이 높은 고칼슘 멸치분말은 두부, 우유를 비롯한 다른 식품에 고칼슘 소재로 첨가할 수 있다.
본 발명의 멸치분말 제조방법은 멸치를 분쇄하여 분말화하는 단계,
멸치분말을 주정에 침지한 다음 여과 및 수세하여 주정을 제거하는 단계,
주정을 제거한 멸치분말을 건조하는 단계,
건조한 멸치분말을 유기산에 침지한 다음 건조하는 단계를 포함한다.

公开(公告)号：KR1020070028968A

公开(公告)日：2007-03-13

申请号：KR1020050083791

申请日：2005-09-08

Applicant: 한국식품연구원

Inventor： 조진호 ,  한찬규 ,  김영붕 ,  임상동 ,  구경형 ,  장해진

IPC: A23L1/326

CPC classification number: A23L17/10 ,  A23L17/00

Abstract: Provided is a method for preparing an anchovy powder to reduce fishy smell, to increase the calcium content, to improve the calcium absorption rate and to enhance color. The method comprises the steps of pulverizing an anchovy to prepare an anchovy powder; dipping the anchovy powder in ethanol at 20-60 deg.C for 1-5 hours, filtering it, and washing it to remove ethanol; drying the obtained anchovy powder at 40-50 deg.C for 1-3 hours; and dipping the dried anchovy powder in an organic acid at 20-50 deg.C for 0.5-2 hours and drying it at 40-50 deg.C for 1-3 hours. Preferably the anchovy powder has a particle size of 30-60 mesh; and the organic acid is at least one selected from the group consisting of citric acid, malic acid, lactic acid and acetic acid.

Abstract translation: 本发明提供一种制备an鱼粉以减少鱼腥味，增加钙含量，提高钙吸收率和提高颜色的方法。 该方法包括：将an鱼粉碎以制备an鱼粉; 将an鱼粉在20-60℃乙醇中浸泡1-5小时，过滤，洗涤除去乙醇; 将得到的an鱼粉在40-50℃干燥1-3小时; 并将干燥的an鱼粉末在20-50℃下浸渍在有机酸中0.5-2小时，并在40-50℃干燥1-3小时。 优选地，an鱼粉的粒径为30-60目; 有机酸为选自柠檬酸，苹果酸，乳酸和乙酸中的至少一种。

公开(公告)号：KR1020070002768A

公开(公告)日：2007-01-05

申请号：KR1020050058433

申请日：2005-06-30

Applicant: 한국식품연구원 ,  영농조합법인춘향골맛김치 ,  재단법인 전라북도생물산업진흥원

Inventor： 구경형 ,  김은미 ,  이명기 ,  김영진 ,  박용곤

IPC: A23L1/24 ,  A23L1/218

CPC classification number: A23L19/20 ,  A23L27/60 ,  A23L27/66

Abstract: A method of making pickles and salad dressings using seasoned wasabi is provided to eliminate a very pungent, irritating odor of wasabi and to give the somewhat sweet-sour taste as well as the flavor and texture to the food products. The wasabi pickles are prepared by mixing ground seasoned wasabi and pickle seasoning liquid in a ratio of 1 to 9:9 to 1. The pickle seasoning liquid is obtained by the steps of: adding 0.5 to 1.0% by weight of red pepper, 0.1 to 1.0% by weight of ginger extract, 0.01 to 0.1% by weight of whole black pepper, 0.01 to 0.1% by weight of bay leaves and 0.2 to 1.0% by weight of pickling spices to the solution containing purified water, sugars selected from sugar, corn syrup, glucose, fructose containing liquid fructose and oligosaccharide and vinegar in a ratio of 1 to 8:1 to 8:1 to 8, heating at 90 to 100deg.C for 5 to 10min and filtering. The salad dressings are prepared by mixing 10 to 20% by weight of wasabi powder, 20 to 30% by weight of seasoning liquid, 20 to 30% by weight of xanthan gum, 5 to 15% by weight of milk products, 0.5 to 2.5% by weight of lemon extract, 0.5 to 2.0% by weight of Coriandrum sativum extract, 0.5 to 2.0% by weight of ginger extract, 0.5 to 1.5% by weight of salt, 0.01 to 0.1% by weight of black pepper, 0.01 to 0.1% by weight of tarragon, 0.01 to 0.1% by weight of parsley, 0.01 to 0.1% by weight of black pepper and purified water.

Abstract translation: 提供使用经验丰富的芥末制作腌汁和沙拉酱的方法，以消除芥末非常刺鼻的刺激性气味，并赋予食品稍微酸甜的味道以及风味和质地。 通过将地面经调味的芥末和酸菜调味液以1比9:9比1混合制备芥子酱。通过以下步骤获得泡菜调味液：将0.5至1.0重量％的红辣椒，0.1至 1.0重量％的姜提取物，0.01〜0.1重量％的全黑胡椒，0.01〜0.1重量％的月桂叶和0.2〜1.0重量％的酸洗香料，至含有纯净水的溶液，选自糖， 玉米糖浆，葡萄糖，果糖含有果糖和寡糖和醋的比例为1：8：1至8：1至8，加热至90至100℃，进行5至10分钟过滤。 沙拉酱通过混合10至20重量％的芥末粉末，20至30重量％的调味液，20至30重量％的黄原胶，5至15重量％的乳制品，0.5至2.5 0.5重量％柠檬提取物，0.5〜2.0重量％的芫荽提取物，0.5〜2.0重量％的姜提取物，0.5〜1.5重量％的盐，0.01〜0.1重量％的黑胡椒，0.01〜0.1 百里香酸，百分之0.01至0.1重量％，黑胡椒0.01至0.1重量％，净化水。

公开(公告)号：KR100469756B1

公开(公告)日：2005-02-02

申请号：KR1020010044396

申请日：2001-07-24

Applicant: 한국식품연구원

Inventor： 구경형 ,  박완수 ,  이명기 ,  구영조 ,  박영학

IPC: A23L1/218

Abstract: PURPOSE: Provided is a method for pickling a pine mushroom. Therefore, the pine mushroom pickle has long-term storageability and maintains characteristic flavor and texture of the mushroom. CONSTITUTION: The method for pickling a pine mushroom comprises the steps of: dehydrating a frozen pine mushroom 2-24 hours after dipping in the water containing salt, ascorbic acid and cysteine; preparing a pickling solution by boiling salt, sorbitol, fructose, dried clove bud, leaves of bay tree, red and green pepper, garlic, ginger and sugar for 5-30 minutes and filtering them; making a seasoning solution with the above filtered solids by adding a viscose-stabilizer such as carrageenan, sodium alginate, pectin, glucomannan, agar , gelatin, alginic acid, chitosan and carboxy methyl cellulose(CMC), boiling for 5-30 minutes, filtering and adding apple vinegar and distilled vinegar to the above filtrate; dipping 50-100wt.% of the dehydrated mushroom into the 100wt.% of the pickle solution for 2-24 hours; and adding and mixing 30-50wt.% of the seasoning solution with 50-70wt.% of the dehydrated mushroom, packing and sterilizing them.

Abstract translation: 目的：提供一种用于酸洗松蘑的方法。 因此，松蘑腌汁具有长期的可存储性并保持蘑菇的特有风味和质地。 组成：松蘑酸洗的方法包括以下步骤：浸泡在含有盐，抗坏血酸和半胱氨酸的水中2-24小时后冷冻松蘑; 通过将盐，山梨糖醇，果糖，丁香干芽，海湾树叶，红辣椒，青椒，大蒜，生姜和糖煮沸5-30分钟并过滤它们来制备酸洗溶液; 用角叉菜胶，海藻酸钠，果胶，葡甘露聚糖，琼脂，明胶，海藻酸，壳聚糖和羧甲基纤维素（CMC）等粘胶稳定剂煮沸5-30分钟，过滤上述过滤后的固体， 在上述滤液中加入苹果醋和蒸馏醋， 将50-100重量％的脱水蘑菇浸入100重量％的酸洗溶液中2-24小时; 加入30-50wt。％的调味溶液与50-70wt。％的脱水蘑菇混合，包装，灭菌。

公开(公告)号：KR100449008B1

公开(公告)日：2004-09-18

申请号：KR1020020045372

申请日：2002-07-31

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  전향숙 ,  김민지 ,  최선윤

IPC: A23L1/20

Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.

Abstract translation: 目的：提供一种豆腐的制造方法，其通过使用放线菌，毛霉，根霉和曲霉菌进行发酵，从而改善其质地柔软以及味道和风味。 组成：一种制造具有改善的质地特性的豆腐的方法，其特征在于包括以下步骤：将其浓度调节到10-15重量％的豆浆均匀化; 加热豆奶，然后加入胶凝剂，均化和蒸汽; 并且将预处理过的豆浆速冻并通过加入深水或深水和豆腐凝结剂的混合物使其均化。

公开(公告)号：KR1020040054883A

公开(公告)日：2004-06-26

申请号：KR1020020081208

申请日：2002-12-18

Applicant: 한국식품연구원

Inventor： 박재복 ,  구경형 ,  김종훈 ,  권기현

IPC: A23L1/221

CPC classification number: A23L27/10 ,  A23L5/00 ,  A23L27/14

Abstract: PURPOSE: A system for separating the pericarp and placenta of red pepper by separating red pepper material into the placenta, seed and pericarp different in pungent components each other through a separation process and then mixing them is provided. It reduces the pungent components of red pepper by 1/2 or more and permits the easy production of red pepper powder having targeting pungent component and the easy selection according to particle size. CONSTITUTION: The pericarp and placenta separation system for red pepper comprises: a red pepper rough grinding part(10) for separating dried red pepper into a placenta, seed and pericarp by roughly grinding it; a placenta and seed separation part(12) for separating the placenta and seed having a specified size firstly by sorting the pericarp, placenta and seed according to a grain size; a pericarp and placenta cutting part(14) for separating the pericarp and placenta of red pepper by finely cutting the oversized pericarp; and a vibration and separation part(16) for separating the pericarp secondly by sorting the pericarp and placenta according to a grain size by vibration and then separating the pericarp and placenta mixture thirdly.

Abstract translation: 目的：通过分离红辣椒分离红辣椒材料进入胎盘，种子和果皮，通过分离过程将刺激性成分分开，然后混合，从而分离出红辣椒的果皮和胎盘的系统。 它将红辣椒的刺激性成分减少1/2以上，容易生产具有刺激性成分的红辣椒粉，并根据粒径容易选择。 构成：红胡椒的果皮和胎盘分离系统包括：红辣椒粗磨部分（10），通过粗磨将红辣椒分离成胎盘，种子和果皮; 用于分离具有规定尺寸的胎盘和种子的胎盘和种子分离部分（12），首先通过根据粒度对果皮，胎盘和种子进行分选; 用于通过精细切割超大的果皮来分离红椒的果皮和胎盘的果皮和胎盘切割部分（14）; 以及振动分离部（16），用于通过振动分选所述果皮和胎盘，然后将所述果皮和胎盘混合物分离，第二次分离所述果皮。

公开(公告)号：KR1020030054132A

公开(公告)日：2003-07-02

申请号：KR1020010084248

申请日：2001-12-24

Applicant: 한국식품연구원

Inventor： 이명기 ,  김영진 ,  김성수 ,  구경형

IPC: C12J1/00

CPC classification number: C12J1/00 ,  A23L2/382

Abstract: PURPOSE: Acorn vinegar and a preparation process thereof are provided, thereby easily processing acorn having high tannin content, so that acorn vinegar having healthful effects can be prepared. CONSTITUTION: Acorn vinegar contains tannin tolerant acetic acid bacteria and has the acid degree of 4% or more, wherein the tannin tolerant acetic acid bacterium is selected from Acetobacter aceti subsp. aceti KFRI 895, Acetobacter aceti KFRI 435, Acetobacter aceti KFRI 1026, Acetobacter liquefaciens KFRI 837, Acetobacter pasteurianus KFRI 1027, Acetobacter pasteurianus KFRI 1028, Acetobacter pasteurianus KFRI 838, Acetobacter pasteurianus KCTC 1008, Acetobacter sp. KCTC 2335, Acetobacter sp. KCTC 2806, Gluconacetobacter liquefaciens KCTC 2859, Gluconobacter oxydans subsp. oxydans KCTC 1091, Gluconobacter oxydans subsp. oxydans KCTC 2109, Gluconobacter oxydans subsp. oxydans KCTC 2108 and Gluconacetobacter diazotrophicus KCTC 2804. A process for preparing the acorn vinegar comprises the steps of: saccharifying acorns; inoculating 1 to 5% of tannin tolerant yeast into the saccharified acorns and alcohol fermenting the acorns; and inoculating 2 to 8% of tannin tolerant acetic acid bacteria into the alcohol fermented acorn solution, acetic acid fermenting the solution and purifying the acetic acid fermented acorn solution.

Abstract translation: 目的：提供橡子醋及其制备方法，从而容易地加工具有高单宁含量的橡子，从而可以制备具有健康效果的橡胶醋。 组成：橡子醋含有单宁耐受乙酸菌，酸度为4％以上，其中单宁耐受乙酸菌选自醋酸醋杆菌（Acettobacter aceti subsp。 乙酸KFRI 895，醋酸醋杆菌KFRI 435，醋酸醋杆菌KFRI 1026，液化醋杆菌KFRI 837，巴氏醋杆菌KFRI 1027，巴氏醋杆菌KFRI 1028，巴氏醋杆菌KFRI 838，醋酸醋杆菌KCTC 1008，醋杆菌属（Acetobacter sp。 KCTC 2335，醋杆菌属 KCTC 2806，液化谷氨酸棒杆菌KCTC 2859，氧化葡糖杆菌subsp。 氧化酶KCTC 1091，氧化葡糖杆菌subsp。 氧化酶KCTC 2109，氧化葡糖杆菌 氧化酶KCTC 2108和葡萄糖酸杆菌Diazotrophicus KCTC 2804.一种制备橡子醋的方法，包括以下步骤：将橡子糖化; 将1至5％的单宁耐受酵母接种到糖化的橡子和酒精发酵的橡子中; 并将2〜8％的单宁耐受性乙酸菌接种在酒精发酵的橡子溶液中，乙酸发酵溶液并纯化乙酸发酵的橡子溶液。