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公开(公告)号：KR1020150055801A
公开(公告)日：2015-05-22
申请号：KR1020130138221
申请日：2013-11-14
Applicant: 한국식품연구원
Abstract: 농가형홍고추단기저장장치가개시된다. 본발명의농가형홍고추단기저장장치는바닥을제외한네 방향의측면영역과상면영역이개방되도록다수개의가로바와세로바들로구성되고, 내부공간에는다수의통기공들을구비하여홍고추가수용되는박스들이적재되는프레임; 선택된하나의측면영역을폐쇄하도록선택된가로바들및 세로바들에설치되는강제공기배출장치; 및상기강제공기배출장치가설치되지않은상기프레임의측면영역및 상면영역을커버하도록상기프레임에탈,부착가능하게결합되는커버부재를포함하고, 홍고추가수용된상기박스들이상기프레임의내부공간에적재되고, 상기강제공기배출장치가설치되지않은측면영역들과상면영역에커버부재가설치된후, 상기강제공기배출장치를작동시켜, 상기내부공간의습기와공기를강제로배출시키도록된 것을특징으로한다. 본발명에의하면, 수확된홍고추를상온에서야적할때, 프레임의내부공간의공기를강제로배출시킬수 있음으로써, 홍고추표면의습기를제거하여부패율을감소시키고고품질건고추원료를제공할수 있는효과를제공할수 있게된다.
Abstract translation: 本发明涉及农场中使用的短期红辣椒贮藏装置。 根据本发明，短期红辣椒储存装置包括：框架，其由多个水平和垂直杆形成，以在除了地板以外的四个方向上具有开放的上表面和侧表面区域，并且在内部空间上包括多个通气孔 存放装在内部空间的红辣椒容器箱; 一个安装在水平和垂直杆上的矫顽空气排放装置，用于关闭一个选定的侧面区域; 以及盖构件，其可拆卸地联接到框架以覆盖未安装有矫顽空气排放装置的框架的上表面区域和侧表面区域。 红辣椒容器盒装载在框架的内部空间中。 在将盖构件安装在未安装有矫顽空气排出装置的框架的上表面区域和侧表面区域之后，强制排气装置被强制地排出内部空间中的空气和水分。 本发明可以在室温下装载收集的红辣椒时强制排出框架的内部空间中的空气，以从红辣椒的表面除去水份以降低其衰减速率。 因此，本发明可以提供高质量的干辣椒。
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公开(公告)号：KR101674197B1
公开(公告)日：2016-11-11
申请号：KR1020130101807
申请日：2013-08-27
Applicant: 한국식품연구원
CPC classification number: Y02P60/853
Abstract: 고품질마른고추제조를위한맞춤형히트펌프건조장치가개시된다. 본발명의고품질마른고추제조를위한맞춤형히트펌프건조장치는개폐도어를구비한하우징; 상기하우징의내부에마련되고, 통고추가수용되도록된 다수의채반이안착되는건조공간을구비하며, 상온보다높은온도의건조한공기가상기건조공간의한쪽측면에서건조공간의공급되어상기채반을통과한후 반대편측면으로배출되는공기순환통로를갖는건조용챔버; 상기공기순환통로의배출부방향에배치되어상기건조공간내부의공기를강제배출시켜순환시키기위한순환팬; 상기건조용챔버의상면에마련되어, 상기순환팬에의해상기공기순환통로를순환하여응축기와증발기를통과하는공기를가열하고습기를제거하기위한히트펌프장치; 및상기건조공간에설치되는온도센서의감지신호를토대로상기공기순환통로로유입되는외부공기의양을조절하고순환되는공기의온도를조절하도록외부공기유입구에설치된유입밸브를제어하고, 상기순환팬을작동제어하며, 상기히트펌프장치를제어하기위한제어부를포함하는것을특징으로한다. 본발명에의하면, 건조온도와건조시간및 습도를조절하여태양초품질급의고품질건 고추을생산할수 있는효과를제공할수 있게된다.
Abstract translation: 公开了用于制造高品质干胡椒的定制热泵干燥装置。 本发明的用于制造高品质干胡椒的定制热泵干燥装置包括：具有开闭门的壳体; 布置在所述壳体中的干燥室，其中所述干燥室包括干燥空间，多个柳条托盘安装在所述干燥空间上以容纳整个胡椒，并且允许空气循环通道允许具有比室温更高的温度的干燥空气从干燥的一侧供应 到干燥空间的空间，并通过柳条盘排出到相对侧; 循环风扇，其布置在所述空气循环通道的排出单元方向上，并强制地将干燥空气排出和循环在所述干燥空间中; 设置在干燥室的上表面的热泵装置，通过空气循环通道加热由循环风扇循环的空气，并通过冷凝器和蒸发器，除去水分; 以及控制单元，其基于安装在所述干燥空间中的温度传感器的检测信号来控制通过所述空气循环通道引入的外部空气的量，控制安装在外部空气入口上的进气门以控制循环空气的温度， 操作和控制循环风扇，并控制热泵设备。 根据本发明，定制的热泵干燥装置可以通过控制干燥温度，干燥时间和湿度来生产阳光干燥胡椒级的高品质干胡椒。
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公开(公告)号：KR1020120006350A
公开(公告)日：2012-01-18
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23F3/166 , A23L3/16 , A23L23/00 , A23L29/065
Abstract: PURPOSE: A producing method of fermented ginger capable of making sauce or tea is provided to improve the flavor of the ginger by reducing the unique spicy taste of fresh ginger. CONSTITUTION: A producing method of fermented ginger comprises the following steps: washing and peeling fresh ginger, and grinding the ginger into 10-30 meshes before sterilizing at 60-70 deg C for 10-30 minutes; and injecting lactic acid bacteria to the sterilized ginger, and fermenting the mixture at 30-37 deg C for 1-6 days. The lactic acid bacteria is selected from lactobacillus plantarum, lactobacillus brevis, or leuconostoc menteroides.
Abstract translation: 目的：提供能制作调味酱或茶的发酵姜的生产方法，通过减少新鲜姜的独特辣味来提高姜的风味。 构成：发酵姜的生产方法包括以下步骤：洗涤和剥离新鲜的姜，并在60-70℃灭菌10-30分钟之前将姜研磨成10-30目; 并将乳酸菌注射到灭菌的姜中，并将混合物在30-37℃下发酵1-6天。 乳酸菌选自植物乳杆菌，短乳杆菌或明串珠菌。
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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
IPC: A23L1/212
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。
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公开(公告)号：KR101555929B1
公开(公告)日：2015-09-30
申请号：KR1020130138221
申请日：2013-11-14
Applicant: 한국식품연구원
Abstract: 농가형홍고추단기저장장치가개시된다. 본발명의농가형홍고추단기저장장치는바닥을제외한네 방향의측면영역과상면영역이개방되도록다수개의가로바와세로바들로구성되고, 내부공간에는다수의통기공들을구비하여홍고추가수용되는박스들이적재되는프레임; 선택된하나의측면영역을폐쇄하도록선택된가로바들및 세로바들에설치되는강제공기배출장치; 및상기강제공기배출장치가설치되지않은상기프레임의측면영역및 상면영역을커버하도록상기프레임에탈,부착가능하게결합되는커버부재를포함하고, 홍고추가수용된상기박스들이상기프레임의내부공간에적재되고, 상기강제공기배출장치가설치되지않은측면영역들과상면영역에커버부재가설치된후, 상기강제공기배출장치를작동시켜, 상기내부공간의습기와공기를강제로배출시키도록된 것을특징으로한다. 본발명에의하면, 수확된홍고추를상온에서야적할때, 프레임의내부공간의공기를강제로배출시킬수 있음으로써, 홍고추표면의습기를제거하여부패율을감소시키고고품질건고추원료를제공할수 있는효과를제공할수 있게된다.
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Patent Agency Ranking
公开(公告)号：KR1020150024636A
公开(公告)日：2015-03-09
申请号：KR1020130101807
申请日：2013-08-27
Applicant: 한국식품연구원
CPC classification number: Y02P60/853
Abstract: Disclosed is a customized heat pump drying apparatus for manufacturing high quality dried pepper. The customized heat pump drying apparatus for manufacturing high quality dried pepper of the present invention comprises: a housing with an opening and closing door; a drying chamber arranged in the housing, wherein the drying chamber includes a drying space on which multiple wicker trays are mounted to accommodate whole pepper and an air circulation passage allowing dry air with higher temperature than room temperature to be supplied from one side of the drying space to the drying space and to be discharged to the opposite side through the wicker trays; a circulation fan arranged in a discharging unit direction of the air circulation passage and forcibly discharging and circulating the dry air in the drying space; a heat pump device provided on an upper surface of the drying chamber, heats the air circulated by the circulation fan through an air circulation passage and passing through a condenser and an evaporator, and removes moisture; and a control unit which controls the amount of external air introduced through the air circulation passage based on a detection signal of a temperature sensor installed in the drying space, controls an intake valve installed on an external air inlet to control the temperature of circulated air, operates and controls the circulation fan, and controls the heat pump device. According to the present invention, the customized heat pump drying apparatus can produce high quality dried pepper of the sunlight dried pepper grade by controlling dry temperature, dry time, and moisture.
Abstract translation: 公开了用于制造高品质干胡椒的定制热泵干燥装置。 用于制造本发明的高品质干胡椒的定制热泵干燥装置包括：具有开闭门的壳体; 布置在所述壳体中的干燥室，其中所述干燥室包括干燥空间，多个柳条托盘安装在所述干燥空间上以容纳整个胡椒，并且允许空气循环通道允许具有比室温更高的温度的干燥空气从干燥的一侧供应 到干燥空间的空间，并通过柳条盘排出到相对侧; 循环风扇，其布置在所述空气循环通道的排出单元方向上，并强制地将干燥空气排出和循环在所述干燥空间中; 设置在干燥室的上表面的热泵装置，通过空气循环通道加热由循环风扇循环的空气，并通过冷凝器和蒸发器，除去水分; 以及控制单元，其基于安装在所述干燥空间中的温度传感器的检测信号来控制通过所述空气循环通道引入的外部空气的量，控制安装在外部空气入口上的进气门以控制循环空气的温度， 操作和控制循环风扇，并控制热泵设备。 根据本发明，定制的热泵干燥装置可以通过控制干燥温度，干燥时间和湿度来生产阳光干燥胡椒级的高品质干胡椒。
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公开(公告)号：KR101224873B1
公开(公告)日：2013-01-22
申请号：KR1020100067033
申请日：2010-07-12
Applicant: 한국식품연구원
Abstract: 본 발명은 발효 생강의 제조방법에 관한 것으로 보다 상세하게는 세척 후 탈피한 생강을 마쇄하고 살균하는 단계; 상기의 마쇄 후 살균한 생강에 젖산균을 접종하고 발효시키는 단계를 포함하도록 하여 생강의 맵고 자극적인 맛 및 향을 감소시켜 향미를 향상시킬 수 있는 발효 생강의 제조방법, 동 방법에 의해 제조한 발효 생강 및 동 방법에 의해 제조한 발효 생강의 용도에 관한 것이다.
상기의 본 발명에 의해 제조한 발효 생강은 소스(sauce) 또는 차(tea)를 제조시 주재료의 용도로 사용할 수 있다.-
公开(公告)号：KR101150867B1
公开(公告)日：2012-06-13
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
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公开(公告)号：KR1020110121154A
公开(公告)日：2011-11-07
申请号：KR1020100040618
申请日：2010-04-30
Applicant: 한국식품연구원
CPC classification number: A23L23/00 , A21D2/36 , A23G3/48 , A23L27/14 , A23V2300/24
Abstract: PURPOSE: A producing method of pepper seed paste, and a producing method of bakery products using thereof are provided to offer the improved functionality of the pepper seed paste to users. CONSTITUTION: A producing method of pepper seed paste comprises the following steps: steaming pepper seeds using steam at 100-120 deg C for 30 minutes-3 hours, and cooling the pepper seeds at 30-50 deg C before crushing into 0.1-0.3mm; mixing 100 parts of crushed pepper seeds by weight, 0.01-0.1 parts of fiber-degrading enzyme by weight selected from cellulase, hemicellulase, or xylanase, and 300-500 parts of purified water; stirring the mixture for 1-48 hours at 30-50 deg C for reacting; and crushing the reacted pepper seeds into the particle size of 10-30 meshes using a colloid mill.
Abstract translation: 目的：提供胡椒种子糊的制造方法以及使用其的焙烤制品的制造方法，以向使用者提供辣椒籽糊的改善的功能。 构成：胡椒籽浆的制备方法包括以下步骤：在100-120℃蒸汽蒸煮胡椒种子30分钟-3小时，并在30-50℃下冷却胡椒种子，然后粉碎成0.1-0.3mm ; 混合100份重的碎胡椒籽，0.01-0.1份纤维素分解酶，纤维素酶，半纤维素酶或木聚糖酶，和300-500份净化水; 在30-50℃下搅拌混合物1-48小时，使其反应; 并使用胶体磨将所反应的胡椒种子粉碎成10-30目的粒度。
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