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公开(公告)号：KR101005964B1
公开(公告)日：2011-01-05
申请号：KR1020060064963
申请日：2006-07-11
Applicant: 동신대학교산학협력단
Abstract: 본 발명은 현미, 옥수수, 메밀, 녹두, 약콩(서목태), 흑태(서리태)의 곡물 종자를 발아시켜서 얻어지는 발아곡물을 포함하는 식품, 특히 죽재료의 제조 방법에 관한 것이다. 본 발명에 따른 발아곡물 식품은 곡물의 발아에 기인한 성분으로 인하여 여러 가지 유용한 생리학상의 기능을 나타낸다.
발아, 곡물, 생식, 죽-
公开(公告)号：KR1020100136705A
公开(公告)日：2010-12-29
申请号：KR1020090054938
申请日：2009-06-19
Applicant: 동신대학교산학협력단
CPC classification number: A63B22/0605 , A63B2069/168 , B62H1/04
Abstract: PURPOSE: A standing apparatus for bicycle is provided to control the slope degree of the bicycle based on the characteristic value of a site. CONSTITUTION: A standing apparatus(400) for bicycle comprises: a support unit(200) which is hinge-coupled with a rotation shaft(121) among a pair of wheels(120,121) mounted on the bicycle and supports one of the wheels; and a control module which is mounted at the support unit and controls rotation condition of one of wheels by receiving driving signal from the outside. The support unit comprises: a pair of supports(210) which is hinge-coupled to the rotation shaft; and a pair of base supports(220) which is supported on the earth by hinge coupling with other end of the supports.
Abstract translation: 目的：提供一种用于自行车的立式装置，以根据场地的特征值来控制自行车的坡度。 构成：用于自行车的立式装置（400）包括：支撑单元（200），其在安装在自行车上并支撑其中一个车轮的一对车轮（120,121）中与旋转轴（121）铰接; 以及控制模块，其通过从外部接收驱动信号而安装在所述支撑单元处并控制一个车轮的旋转状态。 所述支撑单元包括：一对支撑件（210），其与所述旋转轴铰接; 以及通过与支撑件的另一端铰链联接而支撑在地球上的一对基座支撑件（220）。
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公开(公告)号：KR1020100136176A
公开(公告)日：2010-12-28
申请号：KR1020090054399
申请日：2009-06-18
Applicant: 동신대학교산학협력단
Abstract: PURPOSE: A method for preparing a resin composite composition is provided to enable uniform mixing and dispersion of inorganic microparticles and primary resin particles to a nano level although inorganic particle is not surface-processed. CONSTITUTION: A method for preparing a resin composite composition comprises: a step for mixing resin emulsion obtained by emulsion polymerization with 0.1~80% colloidal solution of inorganic microparticles based on the weight of a solid content in the resin emulsion, and then freezing aqueous dispersion at a temperature of 0°C or less; or a step for agglomerate obtained by adding shear force or varying ionic strength(or pH) of mixed solution by adding electrolyte, and then separating it from the aqueous solution and drying it.
Abstract translation: 目的：提供一种制备树脂复合组合物的方法，以使无机微粒和初级树脂颗粒均匀混合分散至纳米级，尽管无机颗粒未进行表面处理。 构成：树脂复合组合物的制备方法包括：将通过乳液聚合获得的树脂乳液与基于树脂乳液中固体含量的0.1〜80％无机微粒的胶体溶液混合的步骤，然后冷却水分散体 在0℃或更低的温度下; 或通过加入电解质而添加剪切力或改变混合溶液的离子强度（或pH）而获得的附聚步骤，然后将其从水溶液中分离并干燥。
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公开(公告)号：KR100999113B1
公开(公告)日：2010-12-07
申请号：KR1020080044154
申请日：2008-05-13
Applicant: 동신대학교산학협력단
Abstract: 본 발명은 전자빔을 이용한 배식초 제조방법에 관한 것으로서, 특히 배를 세척한 후 이를 파쇄/압착하여 배즙을 형성하는 착즙단계와; 상기 착즙단계에서 형성된 배즙에 설탕을 첨가하여 20~25°Brix로 당도를 높이는 보당단계와; 보당된 배즙에 효모를 0.5~1%(v/v) 첨가하고, 23~25℃의 혐기조건에서 4~5일간 배양하는 알콜발효단계와; 알콜발효가 완료된 배즙에 종초액을 20%(v/v) 접종하고 30℃의 호기조건에서 10~30일간 배양하는 초산발효단계와; 초산발효가 완료된 배즙을 여과하고 이를 4℃에서 냉장 숙성시키는 숙성단계와; 숙성된 배즙에 전자빔을 조사하는 살균단계;로 구성되어, 전자빔을 조사하여 살균을 함으로써 이상발효를 억제하고 식초 자체의 고유한 특성은 변화시키지 않는 효과가 있다.
식초, 살균, 배, 효모, 배지, 알콜발효, 초산발효, 전자빔 살균-
公开(公告)号：KR100977887B1
公开(公告)日：2010-08-24
申请号：KR1020070070924
申请日：2007-07-15
Applicant: 동신대학교산학협력단
Inventor： 박영희
Abstract: 본 발명은 배즙을 첨가한 식빵 및 그 제조방법에 관한 것으로, 식빵의 반죽시 사용되는 물 대신에 배즙을 사용하여 식감, 저장성 및 식품기호성의 증대와 항산화 효과가 있는 건강식빵과 그 제조방법에 관한 것이다.
이를 위한 본 발명은 배즙을 이용하여 상기한 목적을 달성하려한다. 구체적으로는 배즙을 함유한 식빵의 제조방법에 있어서, 1) 과육 100 중량부에 대하여 아스코르빅산 또는 시트르산 0.05 내지 0.2 중량부를 혼합하는 단계; 상기 혼합물을 잘게 분쇄하고, 이를 60 내지 90℃로 가열하는 단계; 가열 후 착즙기를 이용하여 착즙하는 단계로 이루어지는 배즙추출과정을 포함하고, 2) 상기 배즙을 식빵의 반죽에 사용하여 식빵을 제조하는 식빵의 제조과정을 포함하여 이루어지는 식빵의 제조방법과 이에 따라 제조된 식빵을 제공한다.
배즙, 식빵, 갈변현상, 항산화성-
Patent Agency Ranking
公开(公告)号：KR3005654170000S
公开(公告)日：2010-07-01
申请号：KR3020100017503
申请日：2010-04-20
Applicant: 동신대학교산학협력단
Designer： 최미성
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公开(公告)号：KR1020100060065A
公开(公告)日：2010-06-07
申请号：KR1020080118501
申请日：2008-11-27
Applicant: 동신대학교산학협력단
IPC: A63F13/812 , A63F7/06
CPC classification number: A63F13/812 , A63F13/218 , A63F13/573 , A63F2300/538 , A63F2300/6684
Abstract: PURPOSE: A gate ball game system and an implementation method therefor are provided, which enables a user to enjoy a gate ball game like in an indoor place like real arena. CONSTITUTION: A gate ball game system includes; a gate-ball stick(100) which measures the physical power added in gate ball, and transmits it; and an image processing part(200) which outputs the route that gate ball moves into an image by processing the signal transmitted from the gate-ball stick. The gate-ball stick includes; a body portion(102) which forms the body; a grip(106) for catching the gate-ball stick in one side of the body portion; and a head unit(104) for measuring the physical power added to gate ball in the other side of the body portion.
Abstract translation: 目的：提供一种门球游戏系统及其实现方法，使得用户可以像在真实场合的室内场所一样享受门球游戏。 构成：门球游戏系统包括： 门球棒（100），其测量门球中的物理功率，并传送; 以及图像处理部（200），其通过处理从闸球棒发送的信号来输出门球移动到图像中的路线。 门球棒包括; 主体部分（102），其形成所述主体; 用于在所述主体部分的一侧中抓住所述门球棒的手柄（106）; 以及头单元（104），用于测量添加到所述主体部分的另一侧中的门球的物理功率。
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公开(公告)号：KR1020100046603A
公开(公告)日：2010-05-07
申请号：KR1020080105514
申请日：2008-10-27
Applicant: 동신대학교산학협력단
IPC: A23L2/38
Abstract: PURPOSE: A manufacturing method of fermented beverage using pear is provided to make the beverage containing functional materials by antioxidant and fermentation after removing alcohol in pear juice which is fermented with alcohol. CONSTITUTION: A manufacturing method of fermented beverage using pear includes the following steps: washing pear with salt water or flowing water over 3 times; making pear juice with a crush/compressing by diving pear into 8 pieces; adding sugar in the pear juice; adding sulfite 0.01 volume% in the pear juice(S2); maintaining the pear juice for 8 hours; adding yeast 0.5 volume% in the pear juice; fermenting the pear juice with alcohol in 25°C; filtering the fermented pear juice with a 100mesh sieve; removing alcohol by maintaining a condition of 90-95°C(S4); successively filtering the pear juice; and sterilizing the pear juice for 30 minutes in 60°C(S5).
Abstract translation: 目的：提供使用梨的发酵饮料的制造方法，通过在用酒精发酵的梨汁中除去醇后，通过抗氧化和发酵来制造含有功能材料的饮料。 构成：使用梨的发酵饮料的制造方法包括以下步骤：用盐水或流水洗涤梨3次以上; 通过潜水梨将粉碎/压缩制成梨汁8片; 在梨汁中加糖; 在梨汁中添加0.01体积％的亚硫酸钠（S2）; 保持梨汁8小时; 在梨汁中加入酵母0.5体积％; 在25℃下用酒精发酵梨汁; 用100筛网过滤发酵梨汁; 通过维持90-95℃的条件（S4）去除酒精; 连续过滤梨汁; 并在60℃下对梨汁灭菌30分钟（S5）。
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公开(公告)号：KR1020100044989A
公开(公告)日：2010-05-03
申请号：KR1020080103999
申请日：2008-10-23
Applicant: 동신대학교산학협력단 , 주식회사 신기개발
IPC: C04B33/04
CPC classification number: C04B14/10 , B28B3/02 , B28B11/247 , B28C5/026 , C04B14/361 , C04B18/141 , C04B28/04
Abstract: PURPOSE: A solid material using red mud and oyster shell, and a manufacturing method thereof are provided to effectively manufacture a road paving material or a building material by recycling the wasted red mud and oyster shell. CONSTITUTION: A solid material using red mud and oyster shell contains 53.95~67.51wt% of yellow soil, 7.98~8.43wt% of red mud, 7.98~8.43wt% of oyster shell, 8.99~12.65wt% of solidifier, 0.21~0.45wt% mineral additive, and 0.89~2.53wt% of blast furnace slag. The manufacturing method of the solid material comprises the following steps: mixing the yellow soil, the red mud, the oyster shell, the solidifier, the mineral additive and the blast furnace slag after pulverizing(S100,S200); high-pressure spraying 3~8wt% of water for 100wt% of yellow soil to the mixture(S300); compress-molding or spread-hardening the mixture(S400); and curing the mixture with moisture(S500).
Abstract translation: 目的：提供使用红泥和牡蛎壳的固体材料及其制造方法，以通过再循环废弃的红泥和牡蛎壳来有效地制造道路铺路材料或建筑材料。 构成：使用红泥和牡蛎壳的固体物质含有53.95〜67.51wt％的黄土，红泥的7.98〜8.43wt％，牡蛎壳的7.98〜8.43wt％，固化剂的8.99〜12.65wt％，0.21〜0.45 矿物添加剂重量％，高炉渣0.89〜2.53％。 固体材料的制造方法包括以下步骤：粉碎后混合黄土，红泥，牡蛎壳，固化剂，矿物质添加剂和高炉矿渣（S100，S200）; 高压喷雾3〜8wt％的水为100wt％的黄土混合物（S300）; 压缩成型或扩散混合物（S400）; 并用水分固化混合物（S500）。
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公开(公告)号：KR1020090129108A
公开(公告)日：2009-12-16
申请号：KR1020080055207
申请日：2008-06-12
Applicant: 동신대학교산학협력단 , (주)한국식품
Abstract: PURPOSE: A method for preparing the mustard leaf kimchi, and the mustard leaf kimchi prepared by the method are provided to increase the content of lactic acid bacteria. CONSTITUTION: A method for preparing the mustard leaf kimchi comprises the steps of mixing garlic 110g, ginger 60g, onion 160g, red pepper powder 400g, Caridina denticulata jeot 200g, shrimp jeot 200g, anchovy jeot 110g, glutinous rice glue 130g, sesame seed 30g, starch syrup 60g, 1.5% salt water 600ml, white radish 15 ~18g, Allium fistulosum 200g, carrot 80g, pear 125g and apple 125g to make a kimchi seasoning composition; mixing the kimchi seasoning composition with mustard leaf 10,000g; and maturing the obtained kimchi.
Abstract translation: 目的：提供一种制备芥菜叶泡菜的方法，以及通过该方法制备的芥菜叶泡菜，以增加乳酸菌的含量。 构成：制备芥菜叶泡菜的方法包括以下步骤：将大蒜110g，姜60g，洋葱160g，红辣椒粉400g，Caridina denticulata jeot 200g，虾仁200g，vy鱼110g，糯米胶130g，芝麻30g ，淀粉糖浆60g，盐水1.5％，白萝卜15〜18g，葱50g，胡萝卜80g，梨125g，苹果125g，制成泡菜调味料; 将泡菜调味料与芥菜混合10,000g; 并使得到的泡菜成熟。
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