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11.发明申请
公开(公告)号：WO2012121572A2
公开(公告)日：2012-09-13
申请号：PCT/KR2012/001762
申请日：2012-03-09
CPC classification number: H04N13/194 , H04H20/18 , H04H2201/40 , H04N13/161 , H04N21/2353 , H04N21/2362 , H04N21/2381 , H04N21/43 , H04N21/4307 , H04N21/4325 , H04N21/4344 , H04N21/4622 , H04N21/6125 , H04N21/6543 , H04N21/8146 , H04N21/816 , H04N21/8451
Abstract: 프로그램 연동형 스테레오스코픽 방송 서비스를 위한 송신 장치 및 방법, 및 수신 장치 및 방법을 개시한다. 상기 송신 장치는 프로그램 연동형 스테레오스코픽 방송 서비스를 위한 송신 장치에 있어서, 기준 영상을 인코딩하여 실시간 스트림을 생성하는 실시간 스트림 인코더; 부가 영상을 기반으로 비실시간 스트림을 생성하는 비실시간 스트림 인코더; 3D 콘텐츠 동기 정보를 기반으로 상기 기준 영상과 상기 부가 영상의 동기화를 위한 서비스 시그널링 및 영상 동기화 정보 - 서비스 시그널링 및 영상 동기화 정보는 이벤트 정보 테이블 및 프로그램 맵 테이블을 포함함 - 스트림을 생성하는 영상 동기화 정보 생성기; 및 상기 실시간 스트림, 상기 비실시간 스트림 및 상기 서비스 시그널링 및 영상 동기화 정보 스트림을 다중화함으로써 프로그램 연동형 스테레오스코픽 방송 스트림을 생성하는 재다중화기를 포함한다.
Abstract translation: 公开了一种发送装置和方法，以及用于节目链接的立体广播服务的接收装置和方法。 该发送设备包括：实时流编码器，用于对参考图像进行编码以生成实时流; 非实时流编码器，用于基于附加图像生成非实时流; 用于基于3D内容同步信息，服务信令和图像同步信息来同步参考图像和附加图像的服务信令和图像同步信息包括事件信息表和节目映射表， 发电机; 以及再复用器，用于通过复用实时流，非实时流，以及服务信令和视频同步信息流来生成程序互锁立体广播流。
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公开(公告)号：WO2012121567A3
公开(公告)日：2012-09-13
申请号：PCT/KR2012/001745
申请日：2012-03-09
IPC: H04N13/00
Abstract: 본 발명은 실시간 방송 프로그램의 기준 영상과 부가 영상간의 동기화 방법 및 장치에 관한 것이다. 이러한 본 명세서는 프로그램 레벨의 서술자에 포함되고 기준 영상에 관한 프레임의 시작시간을 지시하는 기준시간 스탬프를 기반으로, 기준 영상의 현재 프레임과 기준시간 스탬프간의 시간차이를 계산하고, 시간차이를 이용하여 기준 영상에 관한 프레임과 부가 영상에 관한 프레임의 동기를 맞추는 동기화 방법을 개시한다. 실시간으로 송출되는 스트림과 함께 동기 시간 정보를 시그널링함으로써, 스테레오스코픽 비디오 서비스가 시작되는 시점의 첫 PMT를 수신하지 못하거나 패킷에러가 발생했을 때에도 저장된 부가 영상과 실시간으로 전송되는 기준 영상간의 동기화가 가능하다. 이로써 안정적으로 스테레오스코픽 영상 서비스를 제공할 수 있다.
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公开(公告)号：KR1020120058690A
公开(公告)日：2012-06-08
申请号：KR1020100116696
申请日：2010-11-23
Applicant: 경희대학교 산학협력단
CPC classification number: A23L13/50 , A23L7/196 , A23L19/00 , A23V2002/00 , A23V2200/332
Abstract: PURPOSE: Course dishes for improving obesity are provided to use medical herbs and food ingredients to provide the improved taste and the disease treatment function. CONSTITUTION: Course dishes for improving obesity include a chicken dish obtained by the following steps: boiling chicken breast with lotus leaves, polygonum multiflorum, and ginger; tearing the chicken breast, and seasoning with salt and black pepper powder; mixing the obtained chicken stock with peeled sesame seeds, sugar, honey, persimmon vinegar, the salt, and the black pepper powder to obtain stock; and pouring the salt into the chicken breast, and adding slices with carrot, cucumber, ginseng, and pear. The course dishes include a codonopsis lanceolata dish mixed with sauce obtained by the following steps: mixing a crataegus pinnatifida extract, red pepper paste, the persimmon vinegar, sesame seed oil, minced spring onion, minced garlic, the sugar, and red pepper powder to obtain the sauce; and mixing torn crataegus pinnatifida parboiled in salt water, garlic stems parboiled in the salt water after cutting, cut parboiled shrimp, and red pepper slices with the sauce. The course dishes also include lotus leaf rice, and candied crataegus pinnatifida.
Abstract translation: 目的：提供用于改善肥胖症的菜肴，使用药草和食物成分提供改善的味道和疾病治疗功能。 规定：用于改善肥胖的课程包括通过以下步骤获得的鸡肉盘：用荷叶煮沸鸡胸肉，多孔多孔和姜; 撕裂鸡胸肉，用盐和黑胡椒粉调味; 将得到的鸡肉与去皮芝麻，糖，蜂蜜，柿子醋，盐和黑胡椒粉混合，得到原料; 并将盐倒入鸡胸肉中，加入胡萝卜，黄瓜，人参和梨片。 课程包括与通过以下步骤获得的酱汁混合的番茄酱：将山楂提取物，红辣椒酱，柿子醋，芝麻籽油，切碎的洋葱，切碎的大蒜，糖和红辣椒粉混合， 取酱 将盐渍的orn orn and and and and and and and after after after after。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。 课程菜肴还包括莲子叶和蜜饯斑点。
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公开(公告)号：KR1020120058689A
公开(公告)日：2012-06-08
申请号：KR1020100116695
申请日：2010-11-23
Applicant: 경희대학교 산학협력단
CPC classification number: A23L17/00 , A23L7/196 , A23L21/25 , A23L27/10 , A23L33/10 , A23V2002/00 , A23V2200/3262
Abstract: PURPOSE: Course dishes for treating and preventing hyperlipidemia are provided to use medical herbs as food ingredients for providing the improved taste and disease treating effect. CONSTITUTION: Course dishes for treating and preventing hyperlipidemia include a steamed snapper dish produced by the following steps: wrapping snapper in a lotus leaf; boiling paeonia lactiflora, mint, soy sauce, refined rice wine, Japanese apricot syrup, garlic, ginger, black pepper powder, dried pepper, and cinnamon powder to obtain seasoning sauce; heating the steamed snapper in the seasoning sauce; and mounting lycium chinense as a garnishing ingredient. The course dishes include a bellflower root salad dish produced by the following steps: mixing dioscorea batatas, pear, salt, honey, vinegar, and the black pepper powder, and grinding the mixture to obtain dressing; mixing the dressing with torn bellflower roots, jujube, red pepper, green pepper, minced pine nuts, and minced liriope platyphylla; and sprinkling perilla seed powder and black sesame seeds. The course dishes also include eucommia ulmoides dumplings, cassia tora soy sauce, and dioscorea batatas fried rice.
Abstract translation: 目的：提供用于治疗和预防高脂血症的菜肴，以使用药草作为食品成分，提供改善的味觉和疾病治疗效果。 构成：用于治疗和预防高脂血症的课程包括通过以下步骤制备的蒸鲷鱼菜：将鲷鱼包裹在莲花中; 沸腾芍药，薄荷，酱油，精米酒，日本杏糖，大蒜，姜，黑胡椒粉，干胡椒和肉桂粉，得到调味酱; 在调味酱中加热蒸鲷鱼; 并安装枸杞作为装饰成分。 菜肴包括通过以下步骤制造的风铃根沙拉盘：混合薯a，梨，盐，蜂蜜，醋和黑胡椒粉，并研磨混合物以获得敷料; 将敷料与破碎的风铃根，枣红，胡椒粉，青椒，剁碎的松子和剁碎的椴树混合; 并洒上紫苏籽粉和黑芝麻。 菜肴还包括杜仲饺子，决明子酱油和薯as酱。
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公开(公告)号：KR100792811B1
公开(公告)日：2008-01-14
申请号：KR1020060077614
申请日：2006-08-17
Applicant: 경희대학교 산학협력단
IPC: A23L1/24
CPC classification number: A23L27/60 , A23L33/10 , A23V2200/324 , A23V2200/3262
Abstract: Dressing containing Eleutherococcus senticosus powder is provided to obtain useful effects of Eleutherococcus senticosus by mixing the Eleutherococcus senticosus powder with various ingredients of dressing. Dressing containing Eleutherococcus senticosus is prepared by mixing 45~50wt% of minced tomato, 1.3~1.9wt% of minced pepper, 15~19wt% of minced onion, 0.5~1.5wt% of lemon peel, 0.3~0.9wt% of Coriandrum sativum, 8~11wt% of vinegar, 8~11wt% of lemon juice, 0.5~1.5wt% of salt, 1~2wt% of sugar, 4~6wt% of Eleutherococcus senticosus powder, and 4~6wt% of olive oil. The dressing is also prepared by mixing 55~60wt% of olive oil, 17~22wt% of balsamic vinegar, 6~7wt% of Eleutherococcus senticosus powder, 2~3wt% of minced garlic, 6~7wt% of minced parsley, 6~7wt% of minced onion, and 3~3.5wt% of salt, wherein the balsamic vinegar is obtained by aging grape juice for 5~6yr. Another preparation method comprises mixing 16~21wt% of pineapple juice, 2.5~3.0wt% of mustard paste, 0.5~1.0wt% of salt, 0.5~1.0wt% of black pepper, 10~12wt% of Eleutherococcus senticosus powder, 30~40wt% of minced pineapple, 16~21wt% of minced corn, and 10~12wt% of olive oil. In the preparation methods, the Eleutherococcus senticosus powder is prepared by mixing dried Eleutherococcus senticosus and distilled water in a ratio of 1:18~22; heating the mixture in a reflux extractor for 2~3hr; filtering the heated mixture through a filter paper; concentrating the filtrate under reduced pressure by using a rotary evaporator; and drying the concentrate in a freeze-dryer and then powdering it.
Abstract translation: 提供含有洋葱粉末的敷料，通过将洋葱粉末与各种成分的敷料混合，获得二十字球菌的有用效果。 通过混合45〜50wt％的切碎番茄，1.3〜1.9wt％的切碎胡椒，15〜19wt％的切碎的洋葱，0.5〜1.5wt％的柠檬皮，0.3〜0.9wt％的Coriandrum sativum来制备含有洋葱的敷料 ，8〜11重量％醋，8〜11重量％柠檬汁，0.5〜1.5重量％盐，1〜2重量％糖，4〜6重量％的青蒿粉，4〜6重量％的橄榄油。 敷料也是通过混合55〜60wt％的橄榄油，17〜22wt％的香醋，6〜7wt％的Eleutherococcus senticosus粉，2〜3wt％的切碎的大蒜，6〜7wt％的欧芹，6〜 7wt％的洋葱，3〜3.5wt％的盐，其中通过将葡萄汁老化5〜6yr获得香醋。 另一种制备方法是将16〜21％的菠萝汁，2.5〜3.0wt％的芥子酱，0.5〜1.0wt％的盐，0.5〜1.0wt％的黑胡椒，10〜12wt％的Eleutherococcus senticosus粉，30〜 菠萝菠菜40％，切碎玉米16〜21％，橄榄油10〜12％。 在制备方法中，通过以1：18〜22的比例混合干燥的肠球菌和蒸馏水来制备Ele us粉， 在回流提取器中加热混合物2〜3小时; 通过滤纸过滤加热的混合物; 使用旋转蒸发器在减压下浓缩滤液; 并在冷冻干燥器中干燥浓缩物，然后将其粉化。
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Patent Agency Ranking
公开(公告)号：KR1020120055155A
公开(公告)日：2012-05-31
申请号：KR1020100116698
申请日：2010-11-23
Applicant: 경희대학교 산학협력단
CPC classification number: A23L13/60 , A23L7/109 , A23L13/50 , A23L19/00 , A23V2002/00 , A23V2200/328
Abstract: PURPOSE: Course dish for treating and preventing diabetes is provided to use medical herbs as ingredients for improving the taste of food, and to offer a disease curing effect. CONSTITUTION: Course dish for treating and preventing diabetes includes grilled short rib patties produced by the following steps: mixing 6 parts of arrowroot water by weight, 3-7 parts of soy sauce by weight, 1-5 parts of sugar by weight, 0.1-2 parts of sesame oil by weight, and 1-5 parts of pine nut powder by weight to obtain sauce; mincing beef rib meat, and mixing the meat with the sauce; and forming flat patties with the meat mixture before roasting with oil. The course dish for treating and preventing diabetes includes salad with chicken breast, and roasted pine mushroom with beef.
Abstract translation: 目的：用于治疗和预防糖尿病的课程用于使用药草作为改善食物味道的成分，并提供疾病治疗效果。 构成：用于治疗和预防糖尿病的课程包括通过以下步骤制备的烤短肋肉馅饼：将6份重量的箭头糖，3-7重量份的酱油，1-5重量份的糖，0.1- 2份芝麻油按重量计，并加入1-5份松仁粉，以获得酱油; 切碎牛肋肉，并将肉与酱混合; 并在用油焙烧之前用肉混合物形成平坦的馅饼。 用于治疗和预防糖尿病的菜肴包括带鸡胸肉的沙拉和牛肉的烤松子蘑菇。
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公开(公告)号：KR1020120055152A
公开(公告)日：2012-05-31
申请号：KR1020100116693
申请日：2010-11-23
Applicant: 경희대학교 산학협력단
CPC classification number: A23L13/50 , A23L27/10 , A23L33/10 , A23V2002/00 , A23V2200/326
Abstract: PURPOSE: Course dish for treating high blood pressure is provided to use medical herbs as ingredients for improving the taste of food, and to offer a disease curing effect. CONSTITUTION: Course dish for treating high blood pressure includes stir-fried chicken produced by the following steps: mixing 80 parts of chicken by weight, 0.5-2 parts of sugar by weight, 80-120 parts of water by weight, 1-10 parts of lentinus edodes by weight, 1-10wt% of onion by weight, and 1-10 parts of perilla leaves by weight, and boiling the mixture; adding 10-20 parts of boiled chestnut by weight and 1-10 parts of roasted ginkgo by weight into the mixture before boiling; and sprinkling 0.1-1 part of sesame seeds by weight and 0.1-1 part of zizyphus jujube by weight over the obtained chicken mixture. The course dish additionally includes rolled vegetables, and soybean noodles.
Abstract translation: 目的：提供用于治疗高血压的课程菜，使用药草作为改善食物味道的成分，并提供疾病治疗效果。 构成：用于治疗高血压的课程包括通过以下步骤制备的炸鸡：将80份重量的鸡混合，重量为0.5-2份的糖，80-120份重量的水，1-10份 重量的香菇，1-10重量％的洋葱，和1-10份重量的紫苏叶，煮沸混合物; 在煮沸前加入10-20份重量的栗子和1-10份重量的烤银杏， 并将0.1-1重量份的芝麻和重量比0.1-1重量份的枣子混合物重播。 课程包括卷制蔬菜和大豆面条。
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公开(公告)号：KR100792812B1
公开(公告)日：2008-01-14
申请号：KR1020060077613
申请日：2006-08-17
Applicant: 경희대학교 산학협력단
IPC: A23L1/24
Abstract: Dressing containing Astragali Radix is provided to allow the useful ingredients of Astragali Radix to be absorbed into the body by adding Astragali Radix powder to the ingredients of dressing for salad or a fried dish. Dressing containing Astragali Radix is prepared by mixing 38~45wt% of plain yogurt, 25~30wt% of minced almond powder, 12~15wt% of citron syrup with citron having a length of 4~6mm, 12~15wt% of lemon juice, and 3~6wt% of Astragali Radix powder; or mixing 65~70wt% of grated radish, 17~23wt% of mayonnaise, 4~6wt% of sesame oil, 2~4wt% of Astragali Radix powder, 0.5~1.0wt% of minced parsley, 1.5~2.0wt% of sugar, 0.5~1.0wt% of salt, and 0.5~1.0wt% of white pepper; or mixing 38~43wt% of bean curd, 5~10wt% of sesame, 38~43wt% of soybean milk, 5~7wt% of olive oil, 3~5wt% of Astragali Radix powder, 0.5~1.0wt% of salt, and 0.5~1.0wt% of white pepper. The Astragali Radix powder is made by mixing dried Astragali Radix powder and distilled water in a ratio of 1:9~11; making an Astragali Radix extract from the mixture by using a rotary vacuum distiller for 2~3hr; filtering the Astragali Radix extract through a filter paper; centrifuging the precipitate at 2300~2700rpm with a centrifuge at 3~5°C for 5~15min; and drying the supernatant in a freeze-dryer and then powdering it.
Abstract translation: 提供含黄芪的敷料，通过将黄芪粉加入沙拉或油炸菜肴的成分中，将黄芪的有用成分吸收到体内。 含黄芪的敷料通过将38〜45重量％的普通酸奶，25〜30重量％的杏仁粉，12〜15重量％的柚子糖浆与长度为4〜6毫米的香橼，12〜15重量％的柠檬汁混合， 和3〜6wt％的黄芪粉; 或混合萝卜65〜70wt％，蛋黄酱17〜23wt％，芝麻油4〜6wt％，黄芪粉2〜4wt％，欧芹0.5〜1.0wt％，糖浆1.5〜2.0wt％ ，0.5〜1.0重量％的盐，和0.5〜1.0重量％的白胡椒; 或将38〜43wt％豆腐，5〜10wt％芝麻，38〜43wt％豆浆，5〜7wt％橄榄油，3〜5wt％黄芪粉，0.5〜1.0wt％盐， 和0.5〜1.0wt％的白胡椒。 黄芪粉通过混合干燥的黄芪粉和蒸馏水的比例为1：9〜11; 通过使用旋转式真空蒸馏器将混合物中的黄芪提取物制成2〜3小时; 通过滤纸过滤黄芪提取物; 用离心机在3〜5℃下以2300〜2700rpm离心沉淀5〜15min; 并在冷冻干燥器中干燥上清液，然后粉化。
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公开(公告)号：KR101936878B1
公开(公告)日：2019-01-11
申请号：KR1020170010925
申请日：2017-01-24
Applicant: 한국전자통신연구원
IPC: H04N21/2362 , H04N21/262 , H04N21/2385 , H04N21/434 , H04N21/438 , H04N21/63
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公开(公告)号：KR1020150093103A
公开(公告)日：2015-08-17
申请号：KR1020150010721
申请日：2015-01-22
Applicant: 한국전자통신연구원
IPC: H04N21/235 , H04N21/236 , H04N7/015 , H04N11/24
CPC classification number: H04N21/235 , H04N7/015 , H04N11/002 , H04N21/23617
Abstract: 초고화질 방송 서비스 제공 장치는 DVB-SI(Digital Video Broadcasting- Service Information)에서 비어 있는 영역의 값을 토대로 초고화질 방송 스트림을 정의한다. 그리고 초고화질 방송 서비스 제공 장치는 초고화질 방송 스트림을 부호화하여 기본스트림을 생성하고, 상기 초고화질 방송 스트림을 나타내는 서비스 타입의 필드값과 상기 초고화질 방송 스트림을 구성하는 컴포넌트에 대한 스트림 컨텐츠 및 컴포넌트 타입의 값을 포함하는 SI를 생성한 후에, 기본스트림과 SI를 다중화하여 전송한다.
Abstract translation: 本发明涉及提供超高分辨率广播业务的装置和方法。 根据本发明，用于提供超高清晰度的装置：基于数字视频广播服务信息（DVB-SI）中的空白区域的值来定义超高分辨率广播流; 对超高分辨率广播流进行编码，生成基本流; 生成包括指示超高分辨率广播流的服务类型的字段值，构成超高分辨率广播流的组件的流内容和组件类型的值的服务信息（SI） 并且将基本流和SI复用以传送它们。
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