The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 02, 2025
Filed:
Sep. 13, 2023
Korea Food Research Institute, Jeollabuk-do, KR;
Jeong-Ho Lim, Jeonju-si, KR;
Kee-Jai Park, Seongnam-si, KR;
Gyeongsik Ok, Hwaseong-si, KR;
Jeongseok Cho, Daegu, KR;
Dae-Yong Yun, Gwangju, KR;
Seul-Ki Park, Busan, KR;
Gyuseok Lee, Daegu, KR;
Jeong Hee Choi, Yongin-si, KR;
Kyung-Hyung Ku, Seoul, KR;
Sangseop Kim, Jeonju-si, KR;
Jihyun Lee, Seoul, KR;
Hahyeong Yu, Anseong-si, KR;
Ji-Young Choi, Gwangju, KR;
KOREA FOOD RESEARCH INSTITUTE, Wanju-gun, KR;
Abstract
The present invention relates to a method for monitoring the quality of red pepper powder, comprising the steps of: estimating at least one of a first particle size and a first moisture content of a first red pepper powder, based on the spectroscopic image data of the first red pepper powder obtained in or before and after at least one of the grinding process, filtration process and sterilization process of red pepper powder; calculating a second spicy level, based on at least one of the first particle size and the first moisture content, and the spectroscopic image data; and estimating a third spicy level of a first mixed red pepper powder in the mixing process, based on at least one of the first particle size and the first moisture content, the second spicy level, and an input amount of the first red pepper powder.