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公开(公告)号：KR200310012Y1
公开(公告)日：2003-04-08
申请号：KR2020030001641
申请日：2003-01-16
Applicant: 박선희
Inventor： 박선희
IPC: A47J47/16
Abstract: 본 고안은 도마를 위생적이고 편리하게 보관할 수 있는 도마 보관함에 관한 것이다.
본 고안에 따르면, 도마 보관함의 일편을 천공 시키고, 결착용 홈(62)이 형성 되도록 돌출리브(rib)(56)(56a)를 구성하고, 저면에 천공하고 있는 지지벽(58) (58a)과 손잡이용 걸고리(60)를 일체로 형성한 것을 특징으로 하는 도마 보관함이 제공된다.
본 고안은 걸이대를 사용하여 수직으로 보관할 수 있으며, 착탈이 용이한 도마 보관함으로서, 위생적으로 보관할 수 있다.-
公开(公告)号：KR1020030016195A
公开(公告)日：2003-02-26
申请号：KR1020020083767
申请日：2002-12-24
Applicant: 박선희
Inventor： 박선희
IPC: A23L2/38
Abstract: PURPOSE: A process for preparing a functional sweet drink made from fermented rice using a medicinal herb extract, fruits and a pumpkin is provided, thereby the functional sweet drink has effects on cancer inhibition, memory improvement, strengthening of one's concentration and consideration, stamina improvement and disease prevention. CONSTITUTION: The process for preparing a functional sweet drink made from fermented rice using a medicinal herb extract, fruits and a pumpkin comprises the steps of: dipping 500g of malt in 5000cc of water of 25 deg. C to prepare an extract thereof; heating a mixture of 200g of rice, 50g of glutinous rice, 200g of unpolished rice, 50g of unpolished glutinous rice and 320 cc of water; heating 3500cc of the malt extract, 250g of boiled rice, and 500cc of a medicinal herb extract at 60 deg. C for 5 hours to prepare a saccharified solution; removing grains of the boiled rice from the saccharified solution, adding 110g of sugar and 1600cc of water thereinto, and heating them; adding 120g of the separated rice grains into the saccharified solution and sterilizing them for 5 minutes; heating 10g of cinnamon, 10g of ginger and 1800cc of water to obtain an extract thereof; adding 20g of sugar, 100g of pineapples, 100g of grapes, 100g of peaches, 100g of apples, 100g of pears, 100g of tangerines and 100g of pumpkins into 800cc of the extract of cinnamon and ginger and heating them; mixing 4000cc of the saccharified solution of the medicinal herb extract, 130g of the saccharified rice, and 50g of a pumpkin or a fruit.
Abstract translation: 目的：提供使用药用植物提取物，水果和南瓜制备由发酵水制成的功能性甜味饮料的方法，由此功能性甜饮料具有对癌症抑制，记忆改善，加强浓度和考虑，耐力改善的作用 和疾病预防。 构成：使用药草提取物，水果和南瓜制备由发酵水制成的功能甜饮料的方法包括以下步骤：将500g麦芽浸入5000cc 25℃的水中。 C制备其提取物; 加热200g大米，50g糯米，200g未糙米，50g未抛光糯米和320cc水的混合物; 加热3500cc的麦芽提取物，250g煮熟的米和500cc的草药提取物在60度。 5小时以制备糖化溶液; 从糖化溶液中除去煮熟的米粒，加入110g糖和1600cc水，加热; 将120g分离的米粒加入糖化溶液中并灭菌5分钟; 加热10g肉桂，10g姜和1800cc水，得到其提取物; 加入20克糖，100g菠萝，100g葡萄，100g桃子，100g苹果，100g梨，100g橘子和100g南瓜加入800cc肉桂和姜提取物中加热; 混合4000cc糖草提取物的糖化溶液，130g糖化米，50g南瓜或水果。
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23.发明公开
公开(公告)号：KR1020030010764A
公开(公告)日：2003-02-05
申请号：KR1020030000901
申请日：2003-01-02
Applicant: 박선희
Inventor： 박선희
IPC: A21D13/00
CPC classification number: A21D8/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/36 , A21D8/02 , A21D8/047 , A21D13/045 , A21D13/047 , A23L5/15
Abstract: PURPOSE: Provided is a production method of functional bread using medicinal herbs, vegetables, fruits, dried fruits, mushrooms, sea foods, meat, seasoned vegetables, etc. Therefore, the bread prevents cancer, enhances memory, promotes digestion, etc. CONSTITUTION: About 900g of strong flour, 100g of polished rice flour, 5g of soybean flour, 300cc of medicinal herb extract, 310cc of water, 13g of yeast, 10g of salt, 63g of sugar, 35g of nonfat dry milk and 80g of egg are mixed for 2.5min, fermented with 15g of butter and 60cc of vegetable oil at 27deg.C for 1hr and then molded to produce 60g of dough. Thereafter, the dough is fermented at room temperature for 15min, further fermented at 35 to 38deg.C for 1hr and then baked in an oven at 170 to 200deg.C for 13 to 17min. Also added is additionally one component selected from the group consisting of 10cc of water, 10g of green tea, 10g of thyme, 10g of rosemary, 10g of pine needle powder, 10g of laver, 10g of brown algae, 10g of green laver and 10g of laminaria.
Abstract translation: 目的：提供使用药材，蔬菜，水果，干果，蘑菇，海鲜，肉类，调味蔬菜等功能性面包的生产方法。因此，面包可防止癌症，增强记忆力，促进消化等。 约900g强面粉，100g精粉，5g大豆粉，300cc药材提取物，310cc水，13g酵母，10g盐，63g糖，35g脱脂奶粉和80g鸡蛋混合 2.5分钟，用25g黄油和60cc植物油在27℃下发酵1小时，然后模塑生产60g面团。 然后，将面团在室温下发酵15分钟，进一步在35〜38℃下发酵1小时，然后在烘箱中在170〜200℃下烘烤13〜17分钟。 另外还添加一种选自10cc水，10g绿茶，10g百里香，10g迷迭香，10g松针粉，10g紫菜，10g褐藻，10g绿醋和10g 的翅膀。
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Patent Agency Ranking
公开(公告)号：KR101756085B1
公开(公告)日：2017-07-19
申请号：KR1020150071470
申请日：2015-05-22
Abstract: 본발명은멀티터치테이블에관한것으로, 더욱상세하게는테이블본체상단에터치스크린을덮는것으로액상이물질이단말장치내부로유입되는것을방지하고터치스크린과본체의결합이견고하고탈부착이용이하도록형성되는멀티터치테이블에관한것으로, 외부의터치에상응하는터치신호를생성및 영상정보를출력하는멀티터치테이블(10)에있어서, 상기생성된외부의터치신호를전달하는터치스크린부(11)와상기터치스크린부(11)에서전달하는터치신호에상응하는영상정보를추력하는단말장치(15)와상기단말장치(15)를수용하는본체부(13)와상기본체부(13)의하단을지지하는기둥부(17)와상기기둥부(17)가지지될수 있도록받쳐주는받침부(18)를포함하여제공하는것이다. 또한멀티터치테이블에형성되는터치스크린부(11)의결합돌기(12)는본체부(13)의결합홈(14)에맞물리도록위치하여덮을때 결합돌기(12)와결합홈(14)에형성되는형태에따라고정이가능하고이에, 터치스크린부(11) 상면에본체부(13)와결속하기위한어떠한결속장치가형성되지않아터치공간이확장되고터치스크린부(11)의상면에액상이물질이쏟아지더라도액상이물질이본체부(13)의내부로유입될공간이없어본체부(13) 내부에수용되는단말장치(15)가액상이물질로인한고장을방지하는효과가발생하는것이다.
Abstract translation: 多点触控台技术领域本发明涉及一种多点触控台，更具体地涉及一种多点触控台，其覆盖台体上表面上的触摸屏以防止液体异物进入终端装置， 一种用于产生对应于外部触摸并输出图像信息的触摸信号的多点触摸台（10），包括：触摸屏单元（11），用于发送产生的外部触摸信号; 终端单元15用于推送与从触摸屏单元11发送的触摸信号相对应的图像信息以及用于容纳终端单元15的主体单元13， 以及用于支撑柱部分（17）和柱部分（17）以便被支撑的支撑部分（18）。 形成在多点触摸台上的触摸屏单元11的联接突起12定位成与主体13的联接凹槽14接合并且形成在联接突起12和联接凹槽14中 触摸屏单元11可以根据触摸屏单元11的形状而被固定，并且在触摸屏单元11的上表面上不形成用于绑定主体单元13的绑定单元， 液体异物不会流入主体部分13，因此可以防止容纳在主体部分13中的终端装置15的故障。
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公开(公告)号：KR1020170000999A
公开(公告)日：2017-01-04
申请号：KR1020150090292
申请日：2015-06-25
Abstract: 거울이하면에부착되어사용되는상단부(1); 상기상단부(1)에연결되며, 화장품내용물홈(13)과 USB 커넥터잭(7)이구성되는중단부(2); 상기중단부(2) 하면의중단결합홈(19)을통해결합되는보조배터리(3);로이루어지는, 따라서본 발명에따른보조배터리가설치된화장품케이스는휴대폰배터리방전시자유롭게사용할수 있으며, USB 선과권회장치를함께화장품케이스의내부에설치하여제공함으로써휴대하는부피를작게할 수있기때문에사용자가휴대하기편리한이점이있고, USB 선분실의우려도없는것으로경제발전에이바지할 수있는현저한효과가있다.
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公开(公告)号：KR101689444B1
公开(公告)日：2016-12-30
申请号：KR1020140186301
申请日：2014-12-22
Abstract: 본발명은영양식곡물화채의제조방법에관한것으로, 보다상세하게는쌀과견과류를갈아서국물을제조하고, 병조림과일로색을낸 후, 생과일을첨가하여화채를제조함으로써, 탄산음료를포함하는일반음료를국물로사용하여간식또는음료로이용되는일반화채와는달리, 쌀, 견과류및 과일을주원료로하여영양이풍부하고든든하므로이유식, 식사대용, 건강식, 다이어트식으로이용될수 있는영양식곡물화채의제조방법에관한것이다. 본발명인영양식곡물화채는쌀 100 중량부에대하여, 호두 30~34 중량부, 땅콩 18~22 중량부, 참깨 6~10 중량부, 잣 18~22 중량부, 아몬드 18~22 중량부, 물 480~600 중량부를혼합하고, 믹서기에투입하여 3000~5000 rpm으로 5~15분간갈아서혼합물을제조하는단계; 상기에서제조된혼합물을 70~100℃의온도로 20~40분간저으면서끓이되, 간을맞추기위해상기혼합물 100 중량부에대하여, 설탕 1~5 중량부, 소금 0.2~0.8 중량부를첨가하고, 15~25℃의온도에서 30~120분간식혀국물을제조하는단계; 상기에서제조된국물 100 중량부에대하여, 병조림과일을믹서기에투입하고 1000~3000 rpm으로 1~2분간갈아서제조한병조림과일국물 10~30 중량부를혼합하여국물에색을내는색국물을제조하는단계; 상기에서제조된색국물 100 중량부에대하여, 생과일 40~80 중량부를첨가하고, 2~4℃의온도에서냉장보관하는단계;를포함한다.
Abstract translation: 本发明涉及一种可用于婴儿食品，膳食，保健食品，饮食膳食的滋补食用谷物水果沙拉的生产方法。 滋补食用谷物水果沙拉包括以下步骤：通过混合米，核桃，花生，芝麻，松子，杏仁和注水和研磨来制造混合物; 通过用糖和盐调味混合物来制造汤，同时搅拌混合物并冷却混合物; 生产色汤; 将新鲜水果加入颜色汤中并储存在冰箱中。
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