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公开(公告)号：KR101243957B1
公开(公告)日：2013-03-14
申请号：KR1020110019533
申请日：2011-03-04
Applicant: 한국식품연구원
IPC: C09K5/04
Abstract: 본 발명은 상전이 온도가 140 ~ 170 ℃인 고온 잠열재 및 상전이 온도가 30 ~ 60 ℃인 저온 잠열재를 포함하는 고온에서의 음식 조리 및 중온에서의 보온을 수행하는 복합 잠열재 조성물 및 그 제조방법에 관한 것으로서, 본 발명에 따른 복합 잠열재 조성물은 육류의 구이에 필요한 고온의 온도와 고기의 맛을 유지하는 중온의 온도를 모두 구현할 수 있는 우수한 열적 물성을 가져서 다목적용 저에너지용 고온 가열조리에 사용가능하며, 다양한 가열조리기구에 활용이 가능하다.
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2.发明公开
公开(公告)号：KR1020120114633A
公开(公告)日：2012-10-17
申请号：KR1020110032276
申请日：2011-04-07
Abstract: PURPOSE: A red bean paste filling composition for rice cake wrapped with a Smilax china leaf, and a producing method thereof are provided to prevent the staling of the rice cake. CONSTITUTION: A producing method of a red bean paste filling composition for rice cake wrapped with a Smilax china leaf comprises the following steps: crushing red beans, and mixing the red bean powder with sugar; mixing 100 parts of obtained red bean paste by weight with 30-100 parts of mixture by weight containing maltitol and polyglycitol; and steaming the mixture for 10 minutes-1 hour at 90-120 deg. C to obtain red bean paste filling. The mixture ratio of polyglycitol and maltitol is 2-4:6-8.
Abstract translation: 目的：提供用糯米纸包裹的米饼的红豆酱填充组合物及其制备方法，以防止米饼的变形。 构成：用糯米粉包装的米饼红豆酱填充组合物的制备方法，包括以下步骤：粉碎红豆，并将红豆粉与糖混合; 将100份得到的红豆酱与30-100份含麦芽糖醇和聚糖醇的重量混合物混合; 并在90-120度下蒸混混合物10分钟-1小时。 C获得红豆酱填充。 聚糖醇和麦芽糖醇的混合比为2-4：6-8。
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公开(公告)号：KR1020120100552A
公开(公告)日：2012-09-12
申请号：KR1020110019534
申请日：2011-03-04
Applicant: 한국식품연구원
CPC classification number: A47J39/02
Abstract: PURPOSE: A cooking device having a heat insulating function using a phase change material is provided to reduce energy used for re-heating the cooking device by preventing the temperature of a heating plate from being sharply decreased. CONSTITUTION: A cooking device(100) having a heat insulating function using a phase change material comprises a main body and a latent heat material(200). The main body comprises a cooking plate(110), a heating plate(120), and a latent heat material storage unit(130). Food is placed on the cooking plate. The heating plate touches a heating source which supplies heat to the food. The latent heat material storage unit is formed between the cooking plate and the heating plate. The latent heat material is stored in the latent heat material storage unit and is composed of a phase change material which maintains the temperature of the cooking plate.
Abstract translation: 目的：提供一种具有使用相变材料的绝热功能的烹饪器具，以通过防止加热板的温度急剧下降来减少用于再加热烹饪器具的能量。 构成：具有使用相变材料的绝热功能的烹饪器具（100）包括主体和潜热材料（200）。 主体包括烹调板（110），加热板（120）和潜热材料储存单元（130）。 食物放在烹饪板上。 加热板接触向食物供应热量的加热源。 潜热材料储存单元形成在烹调板和加热板之间。 潜热材料储存在潜热材料储存单元中，并由保持烹调板的温度的相变材料构成。
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公开(公告)号：KR1020120100551A
公开(公告)日：2012-09-12
申请号：KR1020110019533
申请日：2011-03-04
Applicant: 한국식품연구원
IPC: C09K5/04
Abstract: PURPOSE: A composite latent material composition and a manufacturing method thereof are provided to have excellent thermal properties and to be used for various purposes cooking. CONSTITUTION: A composite latent material composition comprises a high temperature phase change material which has the phase change temperature of 140-170 deg. Celsius and a low temperature phase change material which has the phase change temperature of 30-60 deg. Celsius. The high temperature phase change material which has the phase change temperature of 140-170 deg. Celsius is one or more sugar alcohol based phase change material selected from xylitol, isomalt, maltitol and mannitol. The low temperature phase change material which has the phase change temperature of 30-60 deg. Celsius is paraffin based phase change material having 18-30 carbons. The mixing ration of high temperature phase change material to the low temperature phase change material is 9 : 1 - 5 : 5.
Abstract translation: 目的：提供复合潜在材料组合物及其制造方法以具有优异的热性能并用于各种目的的烹饪。 构成：复合潜在材料组合物包含相变温度为140-170度的高温相变材料。 摄氏度和相变温度为30-60度的低温相变材料。 摄氏度。 相变温度为140-170度的高温相变材料。 摄氏度是选自木糖醇，异麦芽糖醇，麦芽糖醇和甘露糖醇中的一种或多种基于糖醇的相变材料。 相变温度为30-60度的低温相变材料 摄氏度是具有18-30个碳的石蜡基相变材料。 高温相变材料与低温相变材料的混合比为9：1-5：5。
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公开(公告)号：KR1020110130283A
公开(公告)日：2011-12-05
申请号：KR1020100049850
申请日：2010-05-27
Applicant: 한국식품연구원
Abstract: PURPOSE: A root vegetable washing method for improving productivity is provided to reduce the loss and wound generation rate of root vegetables by spraying washing water with the proper pressure. CONSTITUTION: A root vegetable washing method for improving productivity comprises the following steps: removing foreign materials from the surface of root vegetables using a brush(S10); spraying washing water to the root vegetables mounted on a transfer belt(S20); rinsing the washed and peeled root vegetables using micro-bubbles(S30); sterilizing and dehydrating the root vegetables by spraying compressed air(S40,S50); and drying the root vegetables(S60).
Abstract translation: 目的：提供提高生产力的根植物清洗方法，通过适当压力喷洒洗涤水，减少根蔬菜的损失和伤口产生率。 构成：用于提高生产率的根植物洗涤方法包括以下步骤：使用刷子从根蔬菜表面除去异物（S10）; 将洗涤水喷洒到安装在转印带上的根蔬菜（S20）上; 用微气泡冲洗洗涤过的和根剥的蔬菜（S30）; 通过喷洒压缩空气对根部蔬菜进行灭菌和脱水（S40，S50）; 并烘干根菜（S60）。
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Patent Agency Ranking
公开(公告)号：KR1020110047072A
公开(公告)日：2011-05-06
申请号：KR1020090103828
申请日：2009-10-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A producing method of tangerine powder obtained by liquid high molecules absorption drying is provided to secure the excellent granularity and color of the tangerine powder. CONSTITUTION: A producing method of tangerine powder comprises the following steps: mixing tangerine with a high molecular absorbant, and stirring to obtain high molecules absorption liquid and the tangerine; centrifugal separating the tangerine and the high molecules absorption liquid, for obtaining the tangerine with the reduced water content and the high molecules absorption liquid; filtering, sterilizing, and condensing the high molecules absorption liquid; drying the tangerine for 1~6hours at 20~30deg C; and crushing the dried tangerine for 1~72hours into 30~60meshes.
Abstract translation: 目的：提供通过液体高分子吸收干燥获得的橘皮粉末的制备方法，以确保橘色粉末的优异的粒度和颜色。 构成：橘子粉的制备方法包括以下步骤：将橘子与高分子吸收剂混合，搅拌，得到高分子吸收液和橘子; 离心分离橘子和高分子吸收液，用于获得具有降低的水含量的橘子和高分子吸收液体; 过滤，灭菌和冷凝高分子吸收液体; 在20〜30℃下将橘子干燥1〜6小时; 并将干橘子粉碎至1〜72小时，达30〜60目。
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公开(公告)号：KR101191873B1
公开(公告)日：2012-10-16
申请号：KR1020100010154
申请日：2010-02-03
Applicant: 한국식품연구원
Abstract: 본 발명은 생선, 육류 등 조리시 발생되는 자극적인 냄새 및 연기를 제거할 수 있는 가정용 조리기구 커버에 관한 것으로, 조리기구의 상부를 덮고, 상부에 흡입홀이 형성되는 커버몸체; 상기 커버몸체의 상부에 상기 흡입홀을 덮도록 고정되는 하우징; 상기 하우징의 내부에 착탈가능하도록 설치되고, 내부에 상기 흡입홀에서 흡입한 공기를 여과하는 필터가 삽입되는 필터함; 및 상기 하우징의 내부에 상기 필터함의 상측으로 설치되서 상기 흡입홀 측에 부압을 발생시키고 상기 하우징의 외부로 상기 흡입홀에서 흡입한 공기를 배출하는 배기팬을 포함한다.
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公开(公告)号：KR1020110087019A
公开(公告)日：2011-08-02
申请号：KR1020100006450
申请日：2010-01-25
Applicant: 한국식품연구원
CPC classification number: A47J37/0754
Abstract: PURPOSE: A roaster for removing smoke and smell is provided to reduce smell, smoke and heating source dust. CONSTITUTION: A suction tube(144) has open top and has a plurality of inlets(120) inhaling the air at the upper end. A main body(110) is arranged lower than the inlet and has a roasting plate supporting member in which the roasting plate is mounted. A fuel housing is installed within the main lower than the roasting plate supporting member to be filled with fuel. A filter part is combined with a suction tube and a transfer pipe.
Abstract translation: 目的：提供清除烟雾和嗅觉的烘烤机，以减少气味，烟雾和热源尘埃。 构成：抽吸管（144）具有敞开的顶部并且具有多个入口（120），吸入上端的空气。 主体（110）布置在入口下方，并且具有安装有焙烤板的焙烤板支撑构件。 燃料壳体安装在主体下方，被放置在燃烧器内的烤盘支撑构件下方。 过滤器部分与抽吸管和传送管组合。
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公开(公告)号：KR1020110053125A
公开(公告)日：2011-05-19
申请号：KR1020090109952
申请日：2009-11-13
Applicant: 한국식품연구원
CPC classification number: A23L27/14 , A23L27/105
Abstract: PURPOSE: A dehydrated and dried ginger product using ginger dehydration liquid, and a producing method thereof are provided to obtain a seasoning containing the dehydrated and dried ginger product. CONSTITUTION: A producing method of a dehydrated and dried ginger product using ginger dehydration liquid comprises the following steps: inserting 30~80% of ginger dehydration liquid to ginger slices with the size of 1~5mm for the total amount of the ginger slices; rotating the mixture for 2~10hours in the speed of 2~5rpm for dehydrating the mixture, and drying; and centrifugal separating the mixture for 3~7minutes for separating the ginger dehydration liquid.
Abstract translation: 目的：提供使用生姜脱水液的脱水干燥姜制品及其制造方法，以获得含有脱水干燥的姜制品的调味料。 构成：使用生姜脱水液的脱水干燥姜制品的制造方法，包括以下步骤：将姜80％〜80％的姜脱水液体加入姜片的总量为1〜5mm的姜片上; 以2〜5rpm的速度将混合物旋转2〜10小时，使混合物脱水，并干燥; 并将混合物离心分离3〜7分钟，分离姜脱水液。
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公开(公告)号：KR101302446B1
公开(公告)日：2013-09-02
申请号：KR1020110032276
申请日：2011-04-07
Abstract: 본 발명은 망개떡용 팥소 조성물 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 망개떡의 팥소로 앙금, 폴리글리시톨 및 말티톨 시럽을 포함하는 망개떡용 팥소를 이용함으로써 설탕의 양을 감소시켜 비만이나 충치 등의 발생을 저하시키면서도 망개떡의 단맛을 나게 하고 떡의 보습성을 좋게 하며 열, 산, 알카리 등에 안정하여 팥소의 색, 향 및 신선도유지에 우수한 특성을 나타내는 망개떡용 팥소 조성물 및 이의 제조방법에 관한 것이다.
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