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公开(公告)号：KR101417829B1
公开(公告)日：2014-07-14
申请号：KR1020120150966
申请日：2012-12-21
Applicant: 인천재능대학교산학협력단 , 한국식품연구원
Abstract: 본 발명은 전처리 더덕을 이용한 된장 절임식품 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 절편한 더덕을 덱스트린 용액에 침지시켜 전처리하는 단계; 전처리 한 더덕을 탈수시키는 단계; 및 탈수시킨 더덕에 된장을 도포한 후 저장하는 단계를 포함하는 된장 절임 식품의 제조방법에 관한 것이다.
본 발명의 제조방법에 의하면, 전처리를 통하여 더덕의 조직감이 유지될 뿐만 아니라, 저장성이 높아져 가공식품으로 유통하기에 적절한 더덕 된장 절임 식품을 제공할 수 있다.-
公开(公告)号：KR1020110001679A
公开(公告)日：2011-01-06
申请号：KR1020090059327
申请日：2009-06-30
Applicant: 한국식품연구원
CPC classification number: A23L3/36 , A23B7/04 , A23L19/00 , A23V2002/00 , A23V2300/20
Abstract: PURPOSE: A producing method of bottled fig is provided to improve the storage property of figs by processing the figs into a bottled product, and to promote the consumption of the figs. CONSTITUTION: A producing method of bottled fig comprises the following: filling a bottle with figs after removing the rind, and degassing; filling the bottle with syrup, and sealing the bottle; and sterilizing and freezing the sealed bottle. The syrup contains the following: 20~30wt% of sugar selected from the group consisting of sugar, glucose, fructose, and others; 0.05~0.2wt% of acid selected from the group consisting citric acid, lactic acid, malic acid, tartaric acid, and succinic acid; 0.1~0.3wt% of sodium citrate; 0.05~0.2wt% of vitamin C; and the balance of purified water.
Abstract translation: 目的：提供瓶装无花果的生产方法，通过将无花果加工成瓶装产品，促进无花果的消费，提高无花果的贮藏性能。 构成：瓶装无花果的生产方法包括以下步骤：取出外皮后加入无花果瓶，脱气; 用糖浆灌装瓶子，密封瓶子; 并对密封的瓶子进行灭菌和冷冻。 糖浆含有以下物质：20〜30重量％的糖，选自糖，葡萄糖，果糖等; 选自柠檬酸，乳酸，苹果酸，酒石酸和琥珀酸的酸的0.05〜0.2重量％ 0.1〜0.3wt％柠檬酸钠; 0.05〜0.2重量％的维生素C; 和净化水的平衡。
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公开(公告)号：KR1020140141835A
公开(公告)日：2014-12-11
申请号：KR1020130062610
申请日：2013-05-31
Applicant: 인천재능대학교산학협력단 , 한국식품연구원
CPC classification number: A23L19/20 , A23L11/20 , A23L19/03 , A23L29/30 , A23V2002/00 , A23V2300/10 , A61K36/344
Abstract: 본 발명은 전처리 더덕을 이용한 고추장 절임식품 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 절편한 더덕을 당 용액에 침지시켜 전처리 하는 단계; 전처리 한 더덕을 탈수시키는 단계; 및 탈수시킨 더덕에 고추장을 도포한 후 저장하는 단계를 포함하는 고추장 절임식품의 제조방법에 관한 것이다.
본 발명의 제조방법에 의하면, 전처리를 통하여 더덕의 조직감이 유지될 뿐만 아니라, 저장성이 높아져 가공식품으로 유통하기에 적절한 더덕 고추장 절임을 제공할 수 있다.Abstract translation: 本发明涉及使用预处理的党参和红辣椒酱腌制的食品及其制造方法，更具体地说，涉及一种用红辣椒酱腌制的食品的制造方法，包括：通过浸渍预处理党参 在糖溶液中切片党参; 脱水加工党参的步骤; 并将红辣椒糊散布在脱水的党参上，然后储存。 使用本发明的方法，通过预处理步骤保持党参的纹理，并且提高了保存性，从而能够提供腌制成适合作为加工食品分配的红辣椒糊的党参。
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公开(公告)号：KR101274753B1
公开(公告)日：2013-06-14
申请号：KR1020110001040
申请日：2011-01-05
Applicant: 한국식품연구원
IPC: A23B7/154 , A23B7/16 , A23L3/3463 , A01N3/00
Abstract: 유동파라핀코팅을통한멜론의신선도연장방법으로써좀더자세하게는, 머스크멜론꼭지에 4~12CST의동점도를가지는유동파라핀을코팅하는것을특징으로하는머스크멜론을저장하는방법에관한것이다. 본발명에의한멜론은저장중 가용성고형물함량, 조직감및 꼭지수분함량이초기에비하여잘 유지되며미생물의생장도감소효과를보여초기의신선도를유지하여저장중 멜론의품질을유지및 신선도를연장시킬수 있다.
Abstract translation: 目的：提供使用液体石蜡包衣方法的瓜的保鲜方法，用液体石蜡涂覆瓜的茎以保持瓜的新鲜度。 构成：瓜的保鲜方法包括用动态粘度为4-12℃的液体石蜡组合物涂覆葫芦科植物的茎的方法。 葫芦科植物包括网瓜，香瓜，东瓜和哈密瓜。 液体石蜡组合物含有蜂胶和酒精。
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公开(公告)号：KR1020120079700A
公开(公告)日：2012-07-13
申请号：KR1020110001040
申请日：2011-01-05
Applicant: 한국식품연구원
IPC: A23B7/154 , A23B7/16 , A23L3/3463 , A01N3/00
CPC classification number: A23B7/154 , A01N3/00 , A23B7/16 , A23L3/3463
Abstract: PURPOSE: A freshness maintaining method of melon using a liquid paraffin coating process is provided to coat the stalk of the melon with liquid paraffin for maintaining the freshness of the melon. CONSTITUTION: A freshness maintaining method of melon includes a process of coating the stalk of plants of Cucurbitaceae with a liquid paraffin composition having the dynamic viscosity of 4-12CST. The plants of Cucurbitaceae include netted melon, muskmelon, oriental melon, and cantaloupe. The liquid paraffin composition contains propolis and alcohol.
Abstract translation: 目的：提供使用液体石蜡包衣方法的瓜的保鲜方法，用液体石蜡涂覆瓜的茎以保持瓜的新鲜度。 构成：瓜的保鲜方法包括用动态粘度为4-12℃的液体石蜡组合物涂覆葫芦科植物的茎的方法。 葫芦科植物包括网瓜，香瓜，东瓜和哈密瓜。 液体石蜡组合物含有蜂胶和酒精。
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Patent Agency Ranking
公开(公告)号：KR101496930B1
公开(公告)日：2015-03-03
申请号：KR1020130062610
申请日：2013-05-31
Applicant: 인천재능대학교산학협력단 , 한국식품연구원
Abstract: 본 발명은 전처리 더덕을 이용한 고추장 절임식품 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 절편한 더덕을 당 용액에 침지시켜 전처리 하는 단계; 전처리 한 더덕을 탈수시키는 단계; 및 탈수시킨 더덕에 고추장을 도포한 후 저장하는 단계를 포함하는 고추장 절임식품의 제조방법에 관한 것이다.
본 발명의 제조방법에 의하면, 전처리를 통하여 더덕의 조직감이 유지될 뿐만 아니라, 저장성이 높아져 가공식품으로 유통하기에 적절한 더덕 고추장 절임을 제공할 수 있다.-
公开(公告)号：KR1020130130234A
公开(公告)日：2013-12-02
申请号：KR1020120043853
申请日：2012-04-26
Applicant: 한국식품연구원
Abstract: The present invention relates to a method of extending the freshness of melon and, more specifically, to a method of extending the freshness of Cucurbitaceae plants, which is characterized by packaging Cucurbitaceae plants with a polyamide-based film and storing the Cucurbitaceae plants. The melon according to the present invention has a soluble solid content, texture, and moisture content of stalk kept well during storage in comparison with an early stage, maintains the freshness of early stage by reducing the growth rate of microorganisms, and is able to maintain and extend the quality of melon during storage. [Reference numerals] (AA) Control group;(BB) Example 3;(CC) Example 1;(DD) Comparative example 1;(EE) Example 2
Abstract translation: 本发明涉及一种延长瓜的新鲜度的方法，更具体地说，涉及一种延长葫芦科植物新鲜度的方法，其特征在于用葫芦科植物包裹聚酰胺基薄膜并储存葫芦科植物。 根据本发明的瓜具有与早期相比保持良好的茎的可溶性固体含量，质地和水分含量，通过降低微生物的生长速度保持早期的新鲜度，并且能够维持 并在贮藏期间延长瓜子的质量。 （AA）对照组（BB）实施例3;（CC）实施例1;（DD）比较例1;（EE）实施例2
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公开(公告)号：KR1020120122377A
公开(公告)日：2012-11-07
申请号：KR1020110040480
申请日：2011-04-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A pre-processing method of melon for improving storage quality is provided to coat the rind of the melon or other kinds of Cucurbitaceae family plant fruits with liquid paraffin. CONSTITUTION: A pre-processing method of melon for improving storage quality comprises a step of coating the rind of the Cucurbitaceae family plant fruits with liquid paraffin having the kinematic viscosity of 3-75 CST. The storage period of the fruits is extended for 10-20 days. The liquid paraffin is diluted with 50-100 times the amount of water. [Reference numerals] (AA) Hardness; (BB) Storage period(days); (CC) Control order
Abstract translation: 目的：提供一种提高贮藏质量的瓜类预处理方法，用液体石蜡包裹瓜类或其他种类的葫芦科植物果实。 构成：用于改善贮藏质量的瓜类预处理方法包括用运动粘度为3-75CST的液体石蜡涂覆葫芦科家族植物果皮的步骤。 水果的储存期延长10-20天。 液体石蜡用水的50-100倍稀释。 （附图标记）（AA）硬度; （BB）储存期（天）; （CC）控制顺序
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公开(公告)号：KR1020110001669A
公开(公告)日：2011-01-06
申请号：KR1020090059308
申请日：2009-06-30
Applicant: 한국식품연구원
CPC classification number: Y02A40/942 , A23B7/08 , A23B5/14 , A23B7/02 , A23B7/04
Abstract: PURPOSE: A producing method of semi-dried figs with the improved storage property is provided to enhance the taste of figs by semi-drying the figs after dipping into a sugar solution. CONSTITUTION: A producing method of semi-dried figs with the improved storage property comprises the following steps: removing the rinds from figs; dipping 100parts of figs by weight into 100~300parts of sugar solution by weight; dipping the figs into hot water, and drying; and freezing the dried figs. The sugar solution contains the following; 20~40wt% of sugar selected from the group consisting of glucose, fructose, sugar syrup, and others; 3~10wt% of xylitol; 0.1~0.5wt% of organic acid selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, and succinic acid; 0.01~0.3wt% of sodium citrate, 0.1~0.5wt% of vitamin C, and the balance of purified water.
Abstract translation: 目的：提供具有改进的储存性能的半干燥无花果的生产方法，以通过在浸入糖溶液中半干燥无花果以增强无花果的味道。 构成：具有改进的储存性能的半干燥无花果的生产方法包括以下步骤：从图中除去外皮; 将100份无花果浸入100〜300份重量的糖溶液中; 将无花果浸入热水中，烘干; 并冻干无花果。 糖溶液含有以下物质： 选自葡萄糖，果糖，糖浆等20〜40wt％的糖; 3〜10重量％的木糖醇; 0.1〜0.5重量％的选自柠檬酸，乳酸，苹果酸，酒石酸和琥珀酸的有机酸; 0.01〜0.3重量％的柠檬酸钠，0.1〜0.5重量％的维生素C，余量为纯净水。
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公开(公告)号：KR1020140082024A
公开(公告)日：2014-07-02
申请号：KR1020120150966
申请日：2012-12-21
Applicant: 인천재능대학교산학협력단 , 한국식품연구원
CPC classification number: A23L19/00 , A23L11/20 , A23V2002/00 , A23V2250/5114 , A23V2300/10
Abstract: The present invention relates to a food preserved with fermented soybean paste using prepared Coconopsis lanceolata and a method for manufacturing the same and, more specifically, to a method for manufacturing a food preserved with fermented soybean paste comprising: a step for soaking sliced Coconopsis lanceolata in dextrin solution to prepare; a step for dehydrating the prepared Coconopsis lanceolata; and a step for spreading the fermented soybean paste on the dehydrated Coconopsis lanceolata and then preserving. According to the manufacturing method of the present invention, the preservability is improved as well as the texture of the Coconopsis lanceolata can be kept by preprocessing, thereby providing the food preserved with the fermented soybean paste suited to be distributed as a processed food product.
Abstract translation: 本发明涉及一种利用发酵的大豆酱制备的保存的食品及其制备方法，更具体地说，涉及一种用发酵大豆酱保存的食品的制造方法，包括：将切好的椰子树 糊精溶液准备; 使准备好的椰子树脱水的步骤; 以及将发酵的大豆酱分散在脱水的椰子树上，然后保存的步骤。 根据本发明的制造方法，提高了保存性，并且可以通过预处理来保持Coconopsis lanceolata的质地，从而为适合作为加工食品分配的发酵大豆酱提供保存的食品。
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