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公开(公告)号：KR1020130081465A
公开(公告)日：2013-07-17
申请号：KR1020120002458
申请日：2012-01-09
申请人： 경남과학기술대학교 산학협력단 , 박영식
摘要： PURPOSE: A coating method of coating agent is provided to offer a safe coating agent since frankincense is a main ingredient, and to prevent the moisture evaporation of fruits. CONSTITUTION: A solid mastic comprising a coating agent is pulverized. The mastic of the solid-state comprising the coating agent is pulverized. A mastic liquid is manufactured by adding 1-1.5 liters of ethyl alcohol to the pulverized mastic. A mastic concentrate is manufactured by filtering and concentrating the mastic liquid. A diluted mastic solution is manufactured by adding tenfold weight of ethyl alcohol to the mastic concentrate, and the diluted mastic solution is coated with fruits. The mastic liquid is filtered by penetrating 80-100 mesh-size strainer to obtain a fine mastic. A brush, a spray, an injector, etc. are used for coating. [Reference numerals] (S100) First step of pulverizing frankincense resin; (S200) Second step of adding ethyl alcohol to frankincense resin and preparing a frankincense resin solution; (S300) Third step of filtering the frankincense resin solution and concentrating to prepare a frankincense resin concentrate liquid; (S400) Adding ethyl 10 times weight of ethyl alcohol to the frankincense resin concentrate liquid to prepare diluted frankincense resin liquid and applying the diluted frankincense resin liquid onto fruits
摘要翻译： 目的：提供涂层剂的涂布方法，提供安全涂层剂，因为乳香是主要成分，并防止水果的水分蒸发。 构成：将包含涂层剂的固体乳胶粉碎。 将包含涂层剂的固体的乳香粉碎。 通过向粉碎的乳香中加入1-1.5升乙醇制造乳液。 通过过滤和浓缩乳香液制造乳香浓缩物。 通过向乳香浓缩物中加入十倍重量的乙醇来制造稀释的乳香溶液，稀释的乳香溶液用水果包裹。 通过穿透80-100目尺寸的过滤器过滤乳香液以获得精细的乳香。 刷子，喷雾器，注射器等用于涂覆。 （附图标记）（S100）粉碎乳香树脂的第一步骤; （S200）向乳香树脂中加入乙醇并制备乳香树脂溶液的第二步骤; （S300）过滤乳香树脂溶液并浓缩以制备乳香树脂浓缩液的第三步骤; （S400）向乳香树脂浓缩液中加入乙基10倍重量乙醇，制备稀释的乳香树脂液，将稀释的乳香树脂液涂于水果上
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公开(公告)号：KR1020120061442A
公开(公告)日：2012-06-13
申请号：KR1020100122763
申请日：2010-12-03
申请人： 안준민 , 주식회사 진생바이팜
发明人： 안준민
摘要： PURPOSE: A producing method of black ginseng capable of maximizing the content of effective components is provided to improve the internal absorption rate of ginsenoside and crude saponin of the ginseng. CONSTITUTION: A producing method of black ginseng comprises the following steps: steaming washed ginseng at 70-150 deg C for 3-10 hours; mixing water and an edible coating agent, heating the mixture to obtain a viscous coating solution, and coating the steamed ginseng using the coating solution; secondly steaming the coated ginseng at 70-150 deg C for 3-10 hours, and irradiating the ginseng with ultraviolet rays for 7-20 hours; extracting the ginseng using 70-100 hot water; adding alpha-amylase and cellulase into the obtained extract, and enzyme-treating the mixture at 25-65 deg C for 2-7 hours; and inserting saccharomyces cerevisiae into the enzyme-treated extract, and fermenting the mixture at 20-40 deg C for 10-48 hours.
摘要翻译： 目的：提高人参中人参皂苷和人参皂甙的内吸收率，从而最大限度地提高人参含量的黑参生产方法。 构成：黑参的生产方法包括以下步骤：将70-150摄氏度的人参蒸3〜10小时; 混合水和可食用涂层剂，加热混合物以获得粘性涂层溶液，并使用涂布溶液涂覆蒸的人参; 二次在70-150摄氏度下蒸涂3〜10小时，用紫外线照射人参7〜20小时; 用70-100热水提取人参; 在所得提取物中加入α-淀粉酶和纤维素酶，并在25-65℃下将该混合物酶处理2-7小时; 并将酿酒酵母插入酶处理的提取物中，并将混合物在20-40℃下发酵10-48小时。
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公开(公告)号：KR1020110130004A
公开(公告)日：2011-12-05
申请号：KR1020100049401
申请日：2010-05-27
申请人： 김상호
发明人： 김상호
CPC分类号： A23B7/16 , A23B7/01 , A23B7/026 , A23L19/00 , A23L27/105
摘要： PURPOSE: An onion coating method using a coating agent and ultraviolet rays is provided to form a coating layer on the surface of onions by spraying the coating agent. CONSTITUTION: An onion coating method using a coating agent and ultraviolet rays comprises the following steps: washing onions with water(S100); separating the water from the onions using the vibration(S200); removing the moisture from the surface of the onions using high temperature air(S300); spraying the coating agent on the dried surface of the onions(S400); and radiating the ultraviolet rays to the onions(S500). The coating agent is shellac using fermented alcohol as a solvent, or water-soluble chitoic acid.
摘要翻译： 目的：提供使用涂布剂和紫外线的洋葱涂布方法，通过喷涂涂布剂在洋葱的表面上形成涂层。 构成：使用包衣剂和紫外线的洋葱包衣方法包括以下步骤：用水洗洋葱（S100）; 使用振动从洋葱分离水（S200）; 使用高温空气从洋葱表面除去水分（S300）; 将涂布剂喷洒在洋葱的干燥表面上（S400）; 并向紫外线照射紫外线（S500）。 包衣剂是使用发酵酒精作为溶剂或水溶性chitoic酸的虫胶。
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公开(公告)号：KR1020110082716A
公开(公告)日：2011-07-20
申请号：KR1020100002587
申请日：2010-01-12
申请人： 부산대학교 산학협력단
摘要： PURPOSE: A preservation method of salted Chinese cabbage is provided to prevent the pH decrease of the salted Chinese cabbage, and to secure the low acidity and elasticity decrease rate. CONSTITUTION: A preservation method of salted Chinese cabbage comprises the following steps: salting fresh Chinese cabbage with 5~10% salt water for 12hours, and dehydrating; and packing the salted Chinese cabbage with a mirafresh film or a low density polyethylene film, and storing at 4~25deg C by maintaining the O2 concentration of 0.3~1%.
摘要翻译： 目的：提供盐渍大白菜的保鲜方法，以防止盐渍白菜的pH降低，保持低酸度和弹性降低率。 构成：盐渍白菜的保鲜方法包括以5〜10％盐水将新鲜白菜盐渍12小时，脱水; 用含有薄膜或低密度聚乙烯薄膜的盐渍白菜包装，保持O2浓度为0.3〜1％，保存在4〜25℃。
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公开(公告)号：KR100941800B1
公开(公告)日：2010-02-10
申请号：KR1020070105827
申请日：2007-10-19
申请人： 배지현
发明人： 배지현
IPC分类号： C08J5/18 , C08L1/00 , C08L101/00
CPC分类号： A23L3/3571 , A23B7/155 , A23B7/16
摘要： 본 발명은 식품을 효과적으로 보관하고 이들의 저장, 유통기한을 늘리기 위해 사용할 수 있는 식품 포장용 항균 필름 조성물 및 이를 이용한 항균 필름에 관한 것이다.
즉, 쇠비름을 클로로포름이나 석유 에테르(petroleum ether), 열수 등에 추출하여 여과, 농축한 후 액상 또는 분말 상으로 가공하고 이렇게 얻은 쇠비름 추출물을 0.25g - 0.5g 첨가함과 동시에 키토산을 1.5g - 2g 및 글리세롤을 0.5g - 2g 넣고 이것을 식초 100 mL(약 3 % - 5 %의 아세트산이 함유된 것)에 완전히 용해시켜 제조한 필름 조성물로서 이를 실온에서 대기 건조시켜 필름으로 제조하여 식품의 포장에 적용하거나, 분무, 담금 등의 방법으로 식품에 코팅할 경우 식품에 대한 항균 기능을 극대화시킬 수 있는 쇠비름 추출물이 첨가된 항균 필름 조성물 및 이를 이용한 항균 필름에 관한 것이다.
쇠비름 항균 필름(Portulaca oleracea antimicrobial film), 쇠비름 항균 코팅재(Portulaca oleracea antimicrobial coatings), 쇠비름 항균 분무용액(Portulaca oleracea antimicrobial sprays)-
公开(公告)号：KR1020090079182A
公开(公告)日：2009-07-21
申请号：KR1020090056910
申请日：2009-06-25
申请人： 주식회사진미식품
摘要： A method for manufacturing the sugar-preserved bean is provided to improve the storage stability and to produce the sugar-preserved bean having the soft texture of bean. A method for manufacturing the sugar-preserved bean comprises the steps of dipping the washed bean in a sugar solution of 30~40 Brix prepared by dissolving sugar, oligosaccharide and sorbitol for 12 hours; boiling the dipped bean at 80~90°C for 8 hours to the sugar content of the sugar solution of 50Brix; dipping the firstly steamed bean in the sugar solution of 50Brix for 8 hours to mature firstly it; boiling the firstly matured bean at 90°C for 2 hours; dipping the secondly steamed bean in the sugar solution of 60Brix for 8 hours to mature secondly it; boiling the secondly matured bean at 90°C for 1 hour to the sugar content of the sugar solution of 65Brix; dipping the thirdly steamed bean in the sugar solution of 65~70 Brix for 8 hours to mature thirdly it; and drying the gelatinized bean at 40°C for 8~10 hours.
摘要翻译： 本发明提供一种制备保鲜豆的方法，以提高贮藏稳定性，并生产具有柔软质感的豆制糖。 制造防糖豆的方法包括以下步骤：将经清洗的豆浸渍在通过将糖，寡糖和山梨醇溶解12小时而制备的30〜40白利糖度的糖溶液中; 将蘸豆在80〜90℃下煮沸8小时至50Brix糖溶液的糖含量; 将第一蒸豆子浸入50Brix的糖溶液中8小时，首先成熟; 首先将成熟豆在90℃煮沸2小时; 将第二蒸的豆子浸在60Brix的糖溶液中8小时，其次成熟; 将二次成熟豆在90℃下煮沸1小时至65Brix糖溶液的糖含量; 将第三馒头浸在65〜70白利糖度的糖溶液中8小时，成熟3次; 并在40℃下干燥糊化豆8〜10小时。
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公开(公告)号：KR1020090072222A
公开(公告)日：2009-07-02
申请号：KR1020070140273
申请日：2007-12-28
申请人： 한국식품연구원
摘要： A method for improving the freshness of lettuce is provided to enable to keep lettuce fresh for a long period through cut root coating treatment, heat treatment, sealing process and packaging process. A method for improving the freshness of lettuce comprises the following steps of: coating the cut off portion of lettuce with a coating agent; thermally treating the lettuce at 35~55°C for 1~4 minutes; and packaging the thermally treated lettuce with a moisture absorbing sheet. The coating agent selected among polysaccharide coating agent and lipid-based coating agent is coated on the cut off portion of lettuce. The moisture absorbing sheet is selected among papers and non-woven fabrics. The polysaccharide coating agent is selected among cellulose, dextrin, agar, alginic acid, sodium alginate, carrageenan, pectin, gelatin, dextran, chitin, chitosan, cyclodextrin, processed starch, starch phosphoric ester sodium and gums. The gums are selected among guar gum, tamarind gum, locust bean gum, arabic gum, xanthan gum, pullulan gum, gellan gum, welan gum, diutan gum, rhamsan gum, curdlan gum, furcellaran gum, taragum and Plantaginis semen. The lipid-based coating agent is selected among wax, mineral oil, resin, rosin, emulsifier and Glycolipid. The paper represents Korean paper.
摘要翻译： 提供了一种提高莴苣新鲜度的方法，能够通过切根处理，热处理，密封过程和包装过程，长时间保持莴苣生长。 一种提高莴苣新鲜度的方法包括以下步骤：用涂布剂涂覆莴苣的切断部分; 在35〜55℃下将莴苣热处理1〜4分钟; 并用吸湿片包装热处理的莴苣。 选自多糖包衣剂和脂质包衣剂中的包衣剂涂覆在莴苣的切断部分上。 吸湿片材选自纸和无纺织物。 多糖包衣剂选自纤维素，糊精，琼脂，海藻酸，藻酸钠，角叉菜胶，果胶，明胶，葡聚糖，壳多糖，壳聚糖，环糊精，加工淀粉，淀粉磷酸钠和树胶。 口香糖选自瓜尔胶，罗望子胶，刺槐豆胶，阿拉伯树胶，黄原胶，支链淀粉，结冷兰胶，韦兰胶，二丹胶，二恶唑胶，凝胶多糖，红藻胶，马齿苋和植物精液。 脂质基涂层剂选自蜡，矿物油，树脂，松香，乳化剂和糖脂。 本文代表韩国纸。
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公开(公告)号：KR1020050044331A
公开(公告)日：2005-05-12
申请号：KR1020047006252
申请日：2002-11-26
申请人： 모리나가 뉴교 가부시키가이샤
IPC分类号： A23L3/36
CPC分类号： A23B4/06 , A23B4/068 , A23B4/10 , A23B7/0433 , A23B7/16 , A23C3/055 , A23C19/0976 , A23G9/08 , A23L3/36 , A23L3/364 , A23L3/375
摘要： A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate that ranges from above -0.5 °C/h to -5.0 °C/h or below.
摘要翻译： 一种在过冷状态下保存食物的方法，其特征在于，当在容器中收集的食物在其中没有顶部空间的情况下，食物通过用于将食物从高于冰点的温度冷却到低于冰点的温度的步骤过冷 点在高于-0.5℃/ h至-5.0℃/ h以下的冷却速度。
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公开(公告)号：KR101877959B1
公开(公告)日：2018-07-12
申请号：KR1020170168657
申请日：2017-12-08
申请人： (주)다손
CPC分类号： A23B7/0205 , A23B7/06 , A23B7/16 , A23N7/02
摘要： 본발명은과열증기(super heated steam)를이용한토마토건조방법에관한것으로, 토마토를탈피한다음 160 내지 200℃의히터(heater)에서 230℃내지 260℃의스팀을이용하여 20 내지 30분동안과열증기로건조시킨후 70 내지 95℃로 1 내지 2시간동안열풍건조시키는것을특징으로하는본 발명의과열증기및 열풍건조기술을이용한토마토의건조방법은토마토의수분함량을감소시켜저장성을증대시키면서형태변화및 영양가의손실을최소화시키고, 다공질상태로가수(加水)시신속하게원형으로복원시킬수 있다.
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公开(公告)号：KR101419385B1
公开(公告)日：2014-07-15
申请号：KR1020130037379
申请日：2013-04-05
申请人： 서울여자대학교 산학협력단
IPC分类号： A23B7/16 , A23L3/3472
CPC分类号： A23B7/16 , A23L3/3472
摘要： The present invention relates to a fruit coating composition containing lemon glass oil as a component. The fruit coating composition comprises a wax mixture consisting of 17-19 wt% of carnauba wax, 3-4 wt% of morpholine fatty acid salt, 1-2 wt% of bleached shellac, 0.5-1.5 wt% of an anti-foam agent and 75-76 wt% of water, lemon glass oil, and an emulsifying agent. Fruit coatings containing the composition include lemon glass oil to improve antibacterial effects, antioxidative activity, weight reduction rate and the total phenolics content, thereby increasing storability.
摘要翻译： 本发明涉及含有柠檬玻璃油作为成分的水果涂料组合物。 水果涂料组合物包含由17-19重量％的巴西棕榈蜡，3-4重量％的吗啉脂肪酸盐，1-2重量％的漂白虫胶，0.5-1.5重量％的消泡剂 和75-76重量％的水，柠檬玻璃油和乳化剂。 含有该组合物的水果涂层包括柠檬玻璃油，以提高抗菌效果，抗氧化活性，减轻重量和总酚含量，从而提高保存性。
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