公开(公告)号：KR1020030064355A

公开(公告)日：2003-07-31

申请号：KR1020030045474

申请日：2003-07-04

Applicant: 강준구

Inventor： 강준구

IPC: A41D13/00

Abstract: PURPOSE: A mothproof garment is provided to completely and effectively protect the whole body of the wearer without restricting the motions of the wearer. CONSTITUTION: The mothproof garment consists of a head cover(110), an upper garment(120), a lower garment(140), gloves(130), and a feet protectors(150), which are made of two-layered first and three net fabrics, and have attachment members at the connection portion for other components, respectively. A portion covering the face of the wearer is made of transparent vinyl sheet, and flexible portions covering the elbows, knees and the like of the wearer are made of three-layered net fabrics further including a third net fabric. The first net fabric has a higher elasticity and a larger size than the second net fabric, thereby allowing it to be expanded outward in case of expansion thereof so as to define a space between the first and second net fabrics.

Abstract translation: 目的：提供防虫服，以完全有效地保护穿戴者的整个身体，而不会限制穿着者的运动。 构成：防虫服由头盖（110），上衣（120），下衣（140），手套（130）和脚保护器（150）组成，其由两层制成，第一和第二层 三个网状织物，并且在连接部分分别具有用于其他部件的连接部件。 覆盖穿用者脸部的部分由透明乙烯基片构成，覆盖穿戴者的肘部，膝盖等的柔软部分由进一步包括第三网状织物的三层网状织物制成。 第一网织物具有比第二网织物更高的弹性和更大的尺寸，从而允许其在其膨胀的情况下向外扩展，以便限定第一和第二网织物之间的空间。

公开(公告)号：KR101751989B1

公开(公告)日：2017-06-30

申请号：KR1020150183297

申请日：2015-12-21

Applicant: 강준구

Inventor： 강준구

IPC: A63B49/00 ,  A63B49/08 ,  A63B60/06 ,  A63B67/18 ,  A63B67/187

Abstract: 본발명은셔틀콕을보관할수 있는배드민턴라켓에관한것으로, 보다구체적으로는상기셔틀콕을용이하게배출이가능한케이스를구비한배드민턴라켓에관한것이다.본발명은, 라켓몸통과헤드를구비하는배드민턴라켓(101)에있어서, 셔틀콕이내부에보관되는셔틀콕보관용기(102), 셔틀콕보관용기(102)와라켓몸통을탈착가능하게하는연결부위(103), 연결부위측에배치되어용기의보관공간을라켓몸통부에대해길이방향으로신축하는자바라구조(104), 셔틀콕보관용기의개구를덮는뚜껑(105) 및셔틀콕을밀 수있는라켓하단부(106)를포함하는것을특징으로하는배드민턴라켓을제공한다.

Abstract translation: 本发明涉及一种羽毛球拍，这可以保持羽毛球，并且更具体euroneun涉及一种设置有一个可能的情况下很容易地排出到穿梭羽毛球拍。本发明提供一种羽毛球拍，包括球拍本体和所述头部（101 羽毛球储存容器102，其中储存羽毛球;连接部分103，用于可拆卸地连接羽毛球储存容器102和漆体; 盖住羽毛球储存容器的开口的盖子105和能够推动羽毛球的球拍下端部分106。

公开(公告)号：KR100889880B1

公开(公告)日：2009-03-24

申请号：KR1020070041622

申请日：2007-04-27

Applicant: 강준구

Inventor： 강준구

IPC: A21D13/04 ,  A23L1/10 ,  A21D13/00 ,  A21D2/36

Abstract: 본 발명은 밀가루뿐만 아니라 쌀, 보리 등의 다양한 우리 곡물분말을 주재료로 하여 제조한 빵류 및 그 제조방법에 관한 것이다.
본 발명의 곡물분말을 이용한 빵류는 160 내지 240메시의 입도 크기를 갖는 곡물분말과 계란과 당분과 소금과 우유를 포함하는 혼합물을 반죽하여 제조하고, 곡물분말 100중량부를 기준으로 하여 계란의 함량은 200 내지 300중량부이고, 당분의 함량은 100 내지 150중량부이고, 소금의 함량은 0.6 내지 1.0중량부이고, 우유의 함량은 30 내지 40중량부이다. 그리고 곡물 분말은 쌀, 보리, 조, 수수, 율무, 옥수수, 메밀, 콩으로 이루어진 군으로부터 선택된 하나 이상이다.
이러한 곡물분말을 이용한 빵류에 의하면 특수한 첨가물을 첨가하지 않고도 밀가루를 이용한 빵과 동일한 공정으로 밀 이외에도 쌀, 보리 등의 다양한 곡물분말을 이용한 빵류를 제조할 수 있다.
또한, 기존의 밀가루를 이용한 빵류의 품질보다 더 우수하고 식미감에서도 기존의 밀빵에 뒤지지 않는 빵류의 제조방법을 제공한다.
곡물, 빵, 케이크, 빵류, 쌀, 보리, 빵 제조방법

公开(公告)号：KR1020090017734A

公开(公告)日：2009-02-19

申请号：KR1020070082101

申请日：2007-08-16

Applicant: 강준구

Inventor： 강준구

IPC: A23G3/36 ,  A23G3/34 ,  A23L7/10

CPC classification number: A23G3/366 ,  A21D13/047 ,  A23G3/42 ,  A23L7/198

Abstract: A method for preparing the cookie or snack by using rice, and the cookie or snack prepared by the method are provided to remove the tough taste of a rice flour and to prepare the cookie or snack simply without complex pretreatment. A method for preparing the cookie or snack by using rice comprises the steps of adding glutaminase to a rice flour; and making cookie or snack by using it. Preferably the glutaminase is transglutaminase, and the amount of transglutaminase is 0.001-1.0 parts by weight based on 100 parts by weight of a rice flour. Preferably the rice flour is prepared by pulverizing rice into a particle size of 160-240 mesh.

Abstract translation: 提供通过使用米制备饼干或小吃的方法，并且提供通过该方法制备的饼干或小吃，以消除米粉的坚韧味道，并且不需要复杂的预处理即可制备饼干或小吃。 通过使用米制备饼干或小吃的方法包括将谷氨酰胺酶加入到米粉中的步骤; 并通过使用饼干或零食。 优选地，谷氨酰胺酶是转谷氨酰胺酶，转谷氨酰胺酶的量相对于100重量份的米粉为0.001-1.0重量份。 优选地，通过将​​米粉碎成160-240目的粒度来制备米粉。

公开(公告)号：KR3004812660000S

公开(公告)日：2008-03-03

申请号：KR3020070033893

申请日：2007-08-08

Applicant: 강준구

Designer： 강준구

公开(公告)号：KR3004812650000S

公开(公告)日：2008-03-03

申请号：KR3020070033892

申请日：2007-08-08

Applicant: 강준구

Designer： 강준구

公开(公告)号：KR100763281B1

公开(公告)日：2007-10-04

申请号：KR1020060101384

申请日：2006-10-18

Applicant: 강준구

Inventor： 강준구

IPC: A23G3/34 ,  A23G3/36 ,  A23G3/48 ,  A23L7/10 ,  A23B7/14

CPC classification number: A23G3/48 ,  A23G3/001 ,  A23G2200/14

Abstract: A method of manufacturing confectionery products by mixing glutinous barley flour, eggs, edible salt, refined sugar, glucose, wheat flour and glutinous corn powder and baking is provided to obtain the confectionery products having improved palatability and functionality. First, 29 to 41% by weight of glutinous barley flour is mixed with 20 to 24% by weight of eggs, 0.3 to 0.5% by weight of edible salt, 15.0 to 24.8% by weight of refined sugar, 5 to 7% by weight of glucose, 0.5 to 2.0% by weight of wheat flour, 0 to 6% by weight of glutinous corn powder and the remainder of water. Then, the mixture is agitated repeatedly more than 3 times, kneaded and baked at 180deg.C for 3min.

Abstract translation: 提供通过混合糯米粉，蛋，食盐，精制糖，葡萄糖，小麦粉和糯玉米粉和烘烤来制造糖果产品的方法，以获得具有改善的适口性和功能性的糖果产品。 首先，将29〜41重量％的糯米粉与20〜24重量％的鸡蛋，0.3〜0.5重量％的食盐，15.0〜24.8重量％的精制糖，5〜7重量％ 的葡萄糖，0.5〜2.0重量％的小麦粉，0〜6重量％的糯玉米粉，剩余的水。 然后，将混合物重复搅拌3次，在180℃下捏合并烘烤3分钟。

公开(公告)号：KR1020070075466A

公开(公告)日：2007-07-24

申请号：KR1020060003793

申请日：2006-01-13

Applicant: 강준구

Inventor： 강준구

IPC: A23G3/48 ,  A23L2/38 ,  A23G3/34 ,  A23G3/36 ,  A23G3/42

CPC classification number: A23G3/48 ,  A23G3/001 ,  A23V2002/00 ,  A23V2250/21

Abstract: A method of manufacturing confectionery products by adding fermented mulberry fruit to conventional confectionery material is provided to obtain the confectionery products having improved palatability and the efficacy of mulberry fruit. One hundred parts by weight of mulberry fruit is added with 25 parts by weight of sugar, 8 parts by weight of glucose and 2 parts by weight of lemon juice as an antibacterial agent and is fermented at 15 to 18deg.C for 72 to 96 hours under a well-ventilated condition. During the fermentation, agitation is performed one or two times for uniform fermentation. To make the titled confectionery products, the fermented mulberry fruit is added to conventional confectionery material.

Abstract translation: 提供通过将常规糖果材料加入发酵桑果来制造糖果产品的方法，以获得具有改善的适口性和桑果效果的糖果产品。 加入一百份重量的桑果，加入25重量份糖，8重量份葡萄糖和2重量份柠檬汁作为抗菌剂，并在15至18℃下发酵72至96小时 在通风良好的条件下。 在发酵过程中，搅拌一至两次进行均匀发酵。 为了制作名牌糖果产品，将发酵桑果添加到常规糖果材料中。

公开(公告)号：KR3020050001292S

公开(公告)日：2005-10-26

申请号：KR3020050034495

申请日：2005-10-13

Applicant: 강준구

Designer： 강준구

公开(公告)号：KR1020020008485A

公开(公告)日：2002-01-31

申请号：KR1020000041689

申请日：2000-07-20

Applicant: 강준구

Inventor： 강준구

IPC: A01N65/08

CPC classification number: A01N65/42 ,  A01N37/02 ,  A01N41/02 ,  A01N2300/00

Abstract: PURPOSE: An agricultural pesticide and a producing method thereof are provided, which pesticide has the improved germicidal activity and does not contain heavy metals or antibiotics which may be accumulated in a human body or cause the drug tolerance. CONSTITUTION: The agricultural pesticide contains 35 to 45 wt.% of garlic, 45 to 55 wt.% of sterilized water and 5 to 15 wt.% of citric acid. The method for producing the agricultural pesticide comprises the steps of: pulverizing 35 to 45 wt.% of garlic; adding 45 to 55 wt.% of sterilized water into the pulverized garlic; storing the mixture at room temperature for 3 days; extracting the mixture; and adding 5 to 15 wt.% of the diluted citric acid into the garlic extract.

Abstract translation: 目的：提供农药及其生产方法，该农药具有改善的杀菌活性，不含可能积聚在人体内或导致药物耐受性的重金属或抗生素。 构成：农药含有35〜45重量％的大蒜，45〜55重量％的无菌水和5〜15重量％的柠檬酸。 农药的制造方法包括以下步骤：粉碎35〜45重量％的大蒜; 向粉碎的大蒜中加入45至55重量％的无菌水; 将混合物在室温下储存3天; 提取混合物; 并将5至15重量％的稀释柠檬酸加入到大蒜提取物中。