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公开(公告)号：KR101297647B1
公开(公告)日：2013-08-19
申请号：KR1020110069018
申请日：2011-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 항균성 흡습시트로 곶감을 개체 포장한 후, 가스 차단성 용기에 넣고 질소가스를 치환하여 밀봉하는 곶감 포장방법에 관한 것으로, 본 발명의 곶감 포장방법은 곶감, 특히 수분 함량이 높은 반건시의 포장에 적용될 경우 반건시의 갈변을 억제하여 상품성을 높이면서, 곶감에서 발한되는 수분을 효율적으로 제거하여 곶감 조직의 퍼짐현상을 억제하고 또한 곰팡이의 증식을 억제하여 유통기간을 연장하거나, 상온에서도 유통할 수 있게 한다.
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Patent Agency Ranking
公开(公告)号：KR1020130008326A
公开(公告)日：2013-01-22
申请号：KR1020110069017
申请日：2011-07-12
Applicant: 한국식품연구원
CPC classification number: A23B7/0215 , A23B7/04 , A23L3/44 , A23L19/00
Abstract: PURPOSE: A drying method of dried persimmon is provided to shorten the drying time than the conventional natural drying method with maintaining or improving the quality. CONSTITUTION: Peeled persimmons are loaded in a drying apparatus equipped with a refrigerator. The peeled persimmons are dried at 1-30deg.C for 3-6 days. The persimmons dried at a room temperature are dried at 1-30deg.C. A cooling process that the inner material temperature of the dried persimmon is dropped at the range of below 0deg.C and above the freezing point at lowest is periodically repeated for 3 to 10 days. The drying temperature in the drying process is 15 to 25deg.C. The drying time in the drying process is 12 to 24 hours. The inner material temperature of the dried persimmon in the cooling process is -6.4 to -1deg.C. The cooling temperature in the cooling process is -5 to -10deg.C. The cooling time in the cooling process is 4 to 10 hours. The drying and cooling processes are repeated 3 to 6 times. The wind speed in the drying and cooling processes is 2 m/s to 6 m/s. The room temperature drying step is performed by periodically repeating a normal temperature drying which dries the peeled persimmons at 15-25deg.C and a low temperature drying which dries the peeled persimmons at 0-8deg.C. The drying time in the normal temperature drying of the room temperature drying step is 12-24 hours, and the drying time in the low temperature drying is 4-10 hours. The normal temperature drying and low temperature drying in the room temperature drying step are repeated 3 to 5 times.
Abstract translation: 目的：提供干燥柿子的干燥方法，以缩短干燥时间，而不是保持或提高质量。 构成：将带柿子的柿子装入装有冰箱的干燥装置中。 将去皮的柿子在1-30℃下干燥3-6天。 在室温下干燥的柿子在1-30℃下干燥。 将干燥柿子的内部材料温度在低于0℃，低于最低点的冰点下降的冷却过程定期重复3至10天。 干燥过程中的干燥温度为15〜25℃。 干燥过程中的干燥时间为12至24小时。 干燥柿子在冷却过程中的内部材料温度为-6.4〜-1℃。 冷却过程中的冷却温度为-5〜-10℃。 冷却过程中的冷却时间为4〜10小时。 干燥和冷却过程重复3至6次。 干燥和冷却过程中的风速为2米/秒至6米/秒。 室温干燥步骤是通过周期性地重复将干燥柿子在15-25℃的常温干燥和将去皮柿子干燥至0-8℃的低温干燥来进行的。 室温干燥步骤的常温干燥中的干燥时间为12-24小时，低温干燥中的干燥时间为4-10小时。 室温干燥步骤中的常温干燥和低温干燥重复3至5次。
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公开(公告)号：KR101146143B1
公开(公告)日：2012-05-16
申请号：KR1020100043131
申请日：2010-05-07
Applicant: 한국식품연구원
IPC: A23B7/148 , A23L3/3409 , A23L3/3418
Abstract: PURPOSE: Preprocessing method and apparatus of fruits and vegetables using carbon dioxide are provided to maintain the quality of the fruits and vegetables during a distribution process. CONSTITUTION: A preprocessing apparatus of fruits and vegetables comprises the following; a casing(110) including an internal space and a door(130) for opening and closing the internal space; a vacuum device(114) connected to the casing the discharging air from the internal space; a carbon dioxide supply device(112) connected to the casing for supplying carbon dioxide into the internal space; and a controller controlling the carbon dioxide supply device, and setting the carbon dioxide volume rate by the kind of the fruits and vegetables and the preprocessing time. The casing includes a temperature controller(120).
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公开(公告)号：KR1020110123577A
公开(公告)日：2011-11-15
申请号：KR1020100043131
申请日：2010-05-07
Applicant: 한국식품연구원
IPC: A23B7/148 , A23L3/3409 , A23L3/3418
CPC classification number: A23B7/148 , A23L3/34095 , A23L3/3418
Abstract: PURPOSE: Preprocessing method and apparatus of fruits and vegetables using carbon dioxide are provided to maintain the quality of the fruits and vegetables during a distribution process. CONSTITUTION: A preprocessing apparatus of fruits and vegetables comprises the following; a casing(110) including an internal space and a door(130) for opening and closing the internal space; a vacuum device(114) connected to the casing the discharging air from the internal space; a carbon dioxide supply device(112) connected to the casing for supplying carbon dioxide into the internal space; and a controller controlling the carbon dioxide supply device, and setting the carbon dioxide volume rate by the kind of the fruits and vegetables and the preprocessing time. The casing includes a temperature controller(120).
Abstract translation: 目的：提供使用二氧化碳的水果和蔬菜的预处理方法和设备，以在分配过程中保持水果和蔬菜的质量。 构成：水果和蔬菜的预处理装置包括： 包括内部空间的壳体（110）和用于打开和关闭所述内部空间的门（130） 与所述壳体连接的来自所述内部空间的排出空气的真空装置（114） 二氧化碳供应装置（112），其连接到所述壳体，用于将二氧化碳供应到所述内部空间中; 以及控制二氧化碳供应装置的控制器，并且通过水果和蔬菜的种类和预处理时间来设定二氧化碳体积率。 壳体包括温度控制器（120）。
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公开(公告)号：KR101293486B1
公开(公告)日：2013-08-07
申请号：KR1020110069017
申请日：2011-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 실온 건조단계와 영상 및 영하 변온건조단계를 순차적으로 수행하는 곶감 건조방법에 관한 것으로, 재래식 자연건조공법에 비해 건조시간을 5배 정도 단축하고, 또 이로 인하여 유황훈증처리가 필요치 않게 되며, 자연건조공법으로 제조된 곶감과 당도와 풍미 및 색깔이 유사하면서도 껍질두께가 얇고, 외부주름발생이 억제된 우수한 품질의 곶감을 제조할 수 있는 곶감 건조방법을 제공하고, 또한 곶감의 제조가 어려웠던 '특대' 등급의 대봉시 역시 곶감으로 제조할 수 있게 한다.
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公开(公告)号：KR1020130008327A
公开(公告)日：2013-01-22
申请号：KR1020110069018
申请日：2011-07-12
Applicant: 한국식품연구원
CPC classification number: B65B25/041 , B65B7/28 , B65B11/54 , B65B31/028 , B65B61/20 , B65B2220/18
Abstract: PURPOSE: A packing method for extending the distribution period of dried persimmons is provided to extend distribution period and to distribute dried persimmons in room temperature. CONSTITUTION: A packing method for extending the distribution period of dried persimmons is as follows. An antibacterial moisture absorption sheet is manufactured by sealing after moisture absorbent powder is inserted between papers on which natural antimicrobial substances are impregnated or coated. The antibacterial moisture absorption sheet encloses over 50% of each dried persimmon. One or more dried persimmons individually packed are put in a gas barrier container. After injecting nitrogen gas into the container, the container is sealed by a gas barrier film or cover.
Abstract translation: 目的：提供延长干柿子分布期的包装方式，延长分布期，并在室温下分配干柿子。 构成：延长干柿子分布期的包装方法如下。 在将吸湿性粉末插入其上浸渍或涂覆有天然抗菌物质的纸之间时，通过密封制造抗菌吸湿片。 抗菌吸湿片含有超过50％的干柿子。 将一个或多个单独包装的干柿子放入阻气容器中。 在将氮气注入容器之后，容器被阻气膜或盖子密封。
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