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公开(公告)号：KR2020080005541U
公开(公告)日：2008-11-21
申请号：KR2020070008148
申请日：2007-05-17
Applicant: 송재철
Inventor： 송재철
CPC classification number: B65D75/5883 , B65D53/02 , B65D75/008 , B65D75/58 , B65D85/72 , B65D2251/205 , B65D2575/583
Abstract: 본 고안은 밀폐배출장치가 결합된 파우치에 관한 것으로, 액체를 저장하는 소정 용적의 충전공간을 갖는 파우치백과 상기 파우치백의 개봉단에 열융착된 스파우트와 상기 스파우트에 나사결합되는 캡을 갖는 파우치에 있어서, 상기 스파우트의 내벽으로부터 돌출 형성된 지지대와, 상기 지지대에 연결되어 상기 스파우트의 내부 중심에 설치되는 가이드봉과, 상기 가이드봉의 외벽에 일부분이 면접촉하여 상기 파우치백에 저장된 액체 내용물의 증발 및 외기 유입을 방지하며 상기 파우치백의 가압시 액체 내용물의 압력에 의해 상기 가이드봉의 외벽과 이격되면서 액체 내용물을 토출하도록 하는 밀폐패킹과, 상기 밀폐패킹 위에 씌워지며 상기 가이드봉과 밀폐패킹 사이로 토출되는 액체 내용물의 토출을 유도하는 토출유도마개를 포함하는 것을 특� ��으로 한다.
파우치, 스파우트, 밀폐, 패킹, 액체 내용물, 증발-
公开(公告)号：KR100849356B1
公开(公告)日：2008-07-29
申请号：KR1020070089813
申请日：2007-09-05
Applicant: 송재철
Inventor： 송재철
CPC classification number: B05B11/3002 , B05B11/3066 , B05B11/3073
Abstract: An airtight pump dispenser surrounded integrately with a silicone material is provided to prevent contamination, degradation, oxidation or loss of flavor of liquid contained in the dispenser. A pump dispenser comprises: a head; a push portion(20); a valve portion(30); a nozzle; a piston; and a control portion(60). The valve portion includes a pair of moving bars(32) sliding along a groove(31), a valve integrated with the moving bars to be elastically supported by a spring(34), and a pressurizing piece(35) formed on the other side of the moving bars. The valve is integrated with an inner bottom side of a head to open or close a discharge hole(42) formed at the bottom side of an upper nozzle tube while being inserted into the top end of the upper nozzle tube.
Abstract translation: 提供一个与硅胶材料集成在一起的气密泵分配器，以防止分配器中所含液体的污染，降解，氧化或损失。 泵分配器包括：头部; 推动部分（20）; 阀部分（30）; 一个喷嘴; 活塞 和控制部（60）。 阀部分包括沿着凹槽（31）滑动的一对移动杆（32），与由弹簧（34）弹性支撑的移动杆形成一体的阀;以及形成在另一侧的加压件 的移动酒吧。 阀与头部的内底侧一体化，以便打开或关闭形成在上喷管的底侧的排放孔（42），同时插入上喷管的顶端。
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公开(公告)号：KR100452050B1
公开(公告)日：2004-10-22
申请号：KR1020010064608
申请日：2001-10-19
IPC: C12G3/02
Abstract: PURPOSE: Provided is a manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice without steam cooking, thereby minimizing destruction of nutrients, reducing fuel cost, and inhibiting gamma-aminobutyric acid and activated oxygen. CONSTITUTION: The manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice comprises the steps of: washing, dipping in water, steaming rice and inoculating Rhizopus oligosporus thereinto to prepare koji; adding water, yeast, lactic acid, ect. to the koji then culturing the mixture at 25 deg.C for 2 days to prepare raw spirit; adding water, the raw spirit, etc. to the koji then followed by mashing and fermenting the mixture at 25 deg.C for 1-2 days; adding pulverized germinated brown rice to the mash then followed by adding expanded rice, maltose, water, malt, etc., thereto, mashing and fermenting the mixture at 25 deg.C for 3-4 days; and optionally filtering the mash.
Abstract translation: 目的：提供使用未蒸煮的发芽糙米而不蒸煮的韩国米酒（takju和yakju），从而最大限度地减少营养物质的破坏，降低燃料成本，并抑制γ-氨基丁酸和活性氧。 本发明提供了一种使用非蒸煮发芽糙米制造韩国米酒（takju和yakju）的方法，包括以下步骤：洗涤，浸泡在水中，蒸煮米饭并在其中接种根霉寡糖制备曲; 加入水，酵母，乳酸等。 然后在25℃下将混合物培养2天以制备生酒精; 向曲子中加入水，生酒精等，然后在25℃下捣碎和发酵混合物1-2天; 将粉碎的发芽糙米加入ma液中，然后加入膨化大米，麦芽糖，水，麦芽等，在25℃下捣碎并发酵该混合物3-4天; 并可选择过滤饲料。
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公开(公告)号：KR1020010025251A
公开(公告)日：2001-04-06
申请号：KR1020000068733
申请日：2000-11-18
IPC: A23L2/02
Abstract: PURPOSE: A preparation method of an extract of fruits of Chinese quince having antimicrobial activity is provided to minimize loss of the functional ingredients of the fruit. CONSTITUTION: The extract is prepared by washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) repeating the freezing and defrosting process 2-4times to ease separation of the flesh of the quinces; (iv) blending the quinces and compressing the blended fruit materials before leaving for 30min; and then (v) filtrating the pressed fruit juice and freeze concentrating the resulting quince juice. The quince extract containing abundant sugar, calcium, phosphorus and vitamin C with unique scent and organic acid can be mixed with antioxidant such as sorbic acid, chitosan or Paraben in a ratio of 1:1 or 1:2 to be used as a preservative of jam, syrup, gum, candies, beverage or liquors to promote the storage life and the safety of the foods.
Abstract translation: 目的：提供具有抗菌活性的中国柑橘果实提取物的制备方法，以减少水果功能成分的损失。 构成：提取物通过洗涤排序的醌并用乙烯基密封水果来制备; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的醌，并将冷冻的醌除霜至4-30℃; （iii）重复冰冻和除霜过程2-4次，以方便柑橘肉分离; （iv）在离开30分钟之前混合柑橘并压制混合的果实材料; 然后（v）过滤压榨的果汁并冷冻浓缩所得到的柑橘汁。 具有独特香味和有机酸的丰富的糖，钙，磷和维生素C的柑橘提取物可以与抗氧化剂如山梨酸，壳聚糖或对羟基苯甲酸酯以1:1或1:2的比例混合，用作防腐剂 果酱，糖浆，口香糖，糖果，饮料或酒，以促进食物的储存寿命和安全性。
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公开(公告)号：KR102206678B1
公开(公告)日：2021-01-22
申请号：KR1020190015272
申请日：2019-02-11
Applicant: 마산대학교산학협력단 , 이상원 , 송재철
IPC: H05B6/64
Abstract: 본발명은 QR코드를이용한스마트전자레인지에관한것으로, 그구성은조작버튼을통해입력되는제어명령을전송받는제어부를통해작동이제어되는전자레인지에있어서, 음식물조리를위해사용자가수행해야하는행동에대한정보가담긴행동정보와, 음식물조리에소모되는전자레인지의작동시간과출력(주파수) 강도에대한정보가담긴제어정보중에서선택되는어느하나또는두 개의정보가입력되는 QR코드;와, 상기 QR코드에입력된정보를추출하고, 그추출된정보를상기제어부로전송하는 QR코드리더기;와, 상기제어부를통해작동하는것으로, 상기 QR코드에입력된행동정보를사용자가용이하게수행할수 있도록음성으로안내하고, 상기제어정보를기반으로전자레인지가작동되는상황을음성으로안내하는스피커;를더 포함하여구성된것을특징으로하는것으로서, 음식물에전자레인지를통한음식물의조리과정에대한정보가입력된 QR코드를형성하고, 그 QR코드에입력된정보를 QR코드리더기를통해추출하여사용자에게스피커를통해음성안내함으로, 전자레인지를통해음식물을매우간편하게조리할수 있도록유도하여사용자에게음식물의조리편의성을제공할수 있을뿐만아니라, 사용자는음식물이종류에따라매우적합한조리정보를획득할수 있어전자레인지를통해조리되는음식물의맛이매우우수하도록유도하는효과가있다. 또한, 사용자는 QR코드를통해음식물의조리과정에대한정보를획득할수 있으므로조리과정이다소복잡한음식물을매우용이하게조리할수 있어전자레인지에조리되는음식물의적용범용성을확장할수 있는효과가있다. 또한, QR코드에입력된조리정보는스피커를통해사용자에게전달되므로시각장애인이전자레인지를통해용이하게음식물을조리할수 있도록유도하여제품의사용범용성을확보할수 있는효과가있다.
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Patent Agency Ranking
公开(公告)号：KR1020100064029A
公开(公告)日：2010-06-14
申请号：KR1020080122435
申请日：2008-12-04
Applicant: 다진정보기술 주식회사 , 송재철
Inventor： 송재철
Abstract: PURPOSE: A home networking system for access management on a wireless communication and a control method thereof are provided to automatically judge the absence of a resident and set the absence state, thereby providing a convenience of a use. CONSTITUTION: Home interphones(400) perform a call by voice or an image signal of a visitor through wireless communication from a lobby interphone(100). The home interphone outputs a door open signal according to a command of a user. If a door lock signal is detected, the home interphones transmits a control signal for outputting absence guide message to the lobby interphone. The lobby interphone selectively outputs an absence guide message or a connection ban guide message according to the control signal.
Abstract translation: 目的：提供一种用于无线通信的接入管理的家庭网络系统及其控制方法，用于自动判断居民的不在，并设置不在场状态，从而提供使用的便利。 构成：家庭对讲机（400）通过来自大厅对讲机（100）的无线通信的语音或访问者的图像信号执行呼叫。 家庭对讲机根据用户的命令输出门打开信号。 如果检测到门锁信号，则家庭对讲机向大厅对讲机发送用于输出不在场指导消息的控制信号。 大厅对讲机根据控制信号选择性地输出缺席指导消息或连接禁止指导消息。
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公开(公告)号：KR100519485B1
公开(公告)日：2005-10-06
申请号：KR1020020054043
申请日：2002-09-07
IPC: A23G3/00
Abstract: 본 발명은 생약추출 농축액 또는 생약추출 동결건조 분말을 이용한 기능성 무설탕 캔디 조성물 및 이의 제조방법에 관한 것으로 생약농축액(80˚Brix이상) 또는 동결건조분말의 용해액(80˚Brix 이상)을 캔디 제조시 첨가하므로서 기능성을 부여하고, 한약 특유의 냄새와 쓴맛을 제거시켜 기호도가 높으며 수분흡수율이 낮아 여름에도 잘 녹지않는 무설탕 생약캔디를 제조할 수 있다.
본 발명은 제1공정 : 생약원료로부터 생리활성추출물 제조, 제2공정 : 생약농축액, 생약 동결건조분말 제조, 제3공정 : 이소말트 70∼95 중량%와 환원물엿 5∼30 중량%의 고농도 당액 농축물(수분함량 2% 이하)제조, 제4공정 : 생약농축액 (80˚Brix 이상) 또는 생약동결건조 분말 용해액(80˚Brix 이상) 0.1∼10.0 중량%를 혼합하여 95℃∼105℃의 혼합물 제조, 제5공정 : 여러개의 핀이 부착된 3단 롤러를 통과시켜 기포가 제거된 두께 10mm∼40mm의 시트(sheet) 제조, 제6공정 : 직경 Φ9mm∼Φ14mm의 반원형 금형을 상하로 맞물려 놓은 롤러를 통과시켜 생약환 형태(Φ9mm) 또는 염주 형태(Φ14mm)의 무설탕 생약캔디 제조, 제7공정 : 진동체에서 성형, 냉각 및 불균일한 형태의 캔디 제거 등의 공정을 거쳐 이루어진다.-
公开(公告)号：KR100423098B1
公开(公告)日：2004-03-18
申请号：KR1020000068732
申请日：2000-11-18
IPC: A23L2/02
Abstract: PURPOSE: A preparation method of apple juice using fruits of Chinese quince having antimicrobial activity and an antioxidative effect is provided to get a clear natural juice product maintaining various vitamins, nutrients and organic minerals of the fruits. CONSTITUTION: The method is characterized by the following steps: (i) washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) mixing the prepared quinces and washed apples in a ratio of 1:2-1:8 and blending the mixed fruits into 8-12mesh; (iv) compressing the blended fruit materials and leaving for 30min before filtrating the pressed materials; and then (v) sterilizing the filtrate at 80deg.C for 30sec and sealing up the filtrated fruit juice of the quince and the apple. The quince prevents browning of the apple juice and removes floating matters from the juice to clear the juice.
Abstract translation: 发明目的：提供一种使用具有抗菌活性和抗氧化作用的Chinese fruits果实制备苹果汁的方法，以获得保持果实的各种维生素，营养物和有机矿物质的清澈的天然果汁产品。 组成：该方法的特征在于以下步骤：（i）清洗分类的quin and并用乙烯将果实密封; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的quin，并将冷冻的quin解冻至4-30℃; （iii）以1：2-1：8的比例混合制备的quin和洗过的苹果，并将混合的果实混合成8-12目; （iv）压榨混合的果实材料并在过滤压制的材料之前放置30分钟; 然后（v）在80℃将滤液灭菌30秒并密封qu and和苹果的过滤果汁。 木瓜防止苹果汁变褐，并去除果汁中的漂浮物质以清除果汁。
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公开(公告)号：KR1020010025250A
公开(公告)日：2001-04-06
申请号：KR1020000068732
申请日：2000-11-18
IPC: A23L2/02
Abstract: PURPOSE: A preparation method of apple juice using fruits of Chinese quince having antimicrobial activity and an antioxidative effect is provided to get a clear natural juice product maintaining various vitamins, nutrients and organic minerals of the fruits. CONSTITUTION: The method is characterized by the following steps: (i) washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) mixing the prepared quinces and washed apples in a ratio of 1:2-1:8 and blending the mixed fruits into 8-12mesh; (iv) compressing the blended fruit materials and leaving for 30min before filtrating the pressed materials; and then (v) sterilizing the filtrate at 80deg.C for 30sec and sealing up the filtrated fruit juice of the quince and the apple. The quince prevents browning of the apple juice and removes floating matters from the juice to clear the juice.
Abstract translation: 目的：提供使用中国柑橘果实具有抗微生物活性和抗氧化作用的苹果汁的制备方法，以获得保持水果各种维生素，营养成分和有机矿物质的天然果汁产品。 规定：该方法的特点是：（i）洗涤排序的柑橘并用乙烯基密封果实; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的醌，并将冷冻的醌除霜至4-30℃; （iii）将制备的醌和洗涤的苹果以1:1:8:8的比例混合，并将混合的水果混合成8-12目; （iv）压制混合水果材料并在过滤压制物料之前离开30分钟; 然后（v）将滤液在80℃下灭菌30秒，并密封柑橘和苹果的过滤果汁。 柑橘防止苹果汁的褐变，并从果汁中除去浮游物质以清除果汁。
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