公开(公告)号：KR3004413340000S

公开(公告)日：2007-02-23

申请号：KR3020060049157

申请日：2006-12-11

Applicant: 함평군

Designer： 나영헌

公开(公告)号：KR1020160053403A

公开(公告)日：2016-05-13

申请号：KR1020140152047

申请日：2014-11-04

Applicant: 함평군 ,  김성민 ,  박윤영

Inventor： 김성민 ,  박윤영

IPC: A23G9/42

CPC classification number: A23G9/42

Abstract: 본발명은단호박빙수의제조방법및 이에의해제조된단호박빙수에관한것으로, 단호박을전자레인지에넣고마이크로파로조사하는단계(단계 1); 상기마이크로파로조사한단호박을체질하여제1 단호박분말을얻는단계(단계 2); 상기제1 단호박분말에연유와우유를넣고혼합하여제1 혼합물을만드는단계(단계 3); 상기제1 혼합물을얼리는단계(단계 4); 및상기얼린제1 혼합물위에팥, 연유, 해바라기씨및 단호박떡을올려놓는단계(단계 5); 를포함하여제조하는것을기술적특징으로하며, 얼음대신얼린단호박을이용함으로인해새로운맛, 색, 식감뿐만아니라더욱위생적인장점이있다.

Abstract translation: 本发明涉及一种用甜南瓜制作刨冰的方法以及由此制成的甜南瓜的刨冰。 该方法包括：将甜南瓜放入微波炉中，并用微波照射南瓜（步骤1）; 通过筛选微波照射的甜瓜获得第一个甜南瓜粉（步骤2）; 通过向第一甜南瓜粉末中加入炼乳和牛奶制成第一混合物，并将其混合（步骤3）; 冷冻第一混合物（步骤4）; 并在冷冻的第一混合物上放入小豆，炼乳，向日葵种子和甜南瓜米糕。 由于使用冷冻的甜南瓜而不是冰，因此提供实现更卫生的制造以及提供新的食物味道，颜色和质感的优点。

公开(公告)号：KR3007959300000S

公开(公告)日：2015-05-14

申请号：KR3020140058343

申请日：2014-12-02

Applicant: 함평군

Designer： 김진국

公开(公告)号：KR3007449800000S

公开(公告)日：2014-05-30

申请号：KR3020130053796

申请日：2013-10-25

Applicant: 함평군

Designer： 김용민

公开(公告)号：KR3006745630000S

公开(公告)日：2012-12-31

申请号：KR3020120049502

申请日：2012-10-18

Applicant: 함평군

Designer： 나연호

公开(公告)号：KR100863753B1

公开(公告)日：2008-10-16

申请号：KR1020070056043

申请日：2007-06-08

Applicant: 함평군

Inventor： 박성수 ,  김소현 ,  남성원 ,  이강무 ,  황혜진

IPC: C12M1/36 ,  C12M1/34 ,  C12M1/00 ,  G01N33/48

CPC classification number: C12M23/12 ,  C12M41/36 ,  C12M41/48 ,  G01N33/5005

Abstract: A micropost array is provided to measure C. elegans behaviors including chemotaxis, aerotaxis, thermotaxis and mechanosensation, detect abnormal C. elegans, perform toxicity test by using C. elegans, and screen a drug by supplying the similar environments to the wet soil where C. elegans inhabits. A micropost array(100) for quantitative measurement of C. elegans behaviors contains a plurality of microposts(120) having a circle section, diameter of 50-300 mm and height of 70-200 mm, arranged at regular distances of about 50-300 mm on a substrate(110), and has a water layer on the surface. A method for preparing the micropost array comprises the steps of: preparing a SU-8 master mold by using photolithography; preparing polydimethyl siloxane(PDMS) replica from the SU-8 master mold; and pouring 2-6%(w/v) agar into the PDMS replica as a template, and solidifying and separating the solid agar.

Abstract translation: 提供微孔阵列来测定秀丽隐杆线虫行为，包括趋化性，飞行时间，热感和机械补偿，检测异常秀丽隐杆线虫，通过使用秀丽隐杆线虫进行毒性试验，并通过向湿土提供相似的环境筛选药物，其中C 线虫居住。 用于线虫行为的定量测量的微孔阵列（100）包含多个微孔（120），其具有圆形截面，直径为50-300mm，高度为70-200mm，以约50-300的规则距离 mm，并且在表面上具有水层。 制备微孔阵列的方法包括以下步骤：通过使用光刻法制备SU-8母模; 从SU-8母模制备聚二甲基硅氧烷（PDMS）复制品; 并将2-6％（w / v）琼脂倒入PDMS复制品中作为模板，并固化和分离固体琼脂。

公开(公告)号：KR100857289B1

公开(公告)日：2008-09-08

申请号：KR1020070025811

申请日：2007-03-16

Applicant: 뉴트라팜주식회사 ,  함평군

Inventor： 한완택 ,  한선정

IPC: A23L1/212

CPC classification number: A23L19/09 ,  A23G9/42 ,  A23L2/02 ,  A23L2/42 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2250/708

Abstract: A method for preparing persimmon pulp for production of food having improved storage property is provided to effectively prevent browning of persimmons and to manufacture persimmon pulp with an effect of enhancing the physiological activity of human body. Persimmon flesh is washed and crushed. During crushing or after completion of crushing, 0.005 to 0.5% by weight of vitamin C and 0.001 to 0.3% by weight of pine tree bark extract are added, based on the weight of the crushed persimmon flesh to give persimmon pulp for production of food having improved storage property. The food is persimmon ice cream or persimmon juice. For an example, 10kg persimmon is washed with purified water. After removing the stem, seed and skin, 5kg water, 5g vitamin C and 2g pine tree bark extract are added, ground with a grinder and stored at -20deg.C. Then 300g stored persimmon pulp is thawed and mixed with 320ml milk, 100g sugar, 100g fresh cream and 80g skim milk powder to give persimmon ice cream.

Abstract translation: 提供了一种用于生产具有改进的储存性能的食品生产柿子浆的方法，以有效地防止柿子的褐变并制造具有增强人体生理活性的柿子浆。 柿子被洗涤并粉碎。 在粉碎或破碎完成后，加入0.005〜0.5重量％的维生素C和0.001〜0.3重量％的松树皮提取物，以破碎的柿子肉的重量为基础加入柿子浆以制备食品， 改善存储性能。 食物是柿子冰淇淋或柿子汁。 例如，用纯净水洗涤10kg柿子。 去除茎，种子和皮肤后，加入5kg水，5g维生素C和2g松树皮提取物，用研磨机研磨并储存在-20℃。 然后将300g储存的柿浆解冻，与320ml牛奶，100g糖，100g新鲜奶油和80g脱脂奶粉混合，得到柿子冰淇淋。

公开(公告)号：KR100783325B1

公开(公告)日：2007-12-10

申请号：KR1020060020773

申请日：2006-03-06

Applicant: 함평군

Inventor： 박우규 ,  김향란 ,  박은하 ,  정봉숙

IPC: A23L1/10

Abstract: 본 발명은 쌀을 세척하고, 쌀 100중량부에 대하여 0.2~1중량부의 소금을 처리하여 1~2시간 동안 30~45℃의 온도로 침지시키고, 침지시킨 쌀의 물기를 제거한 후 쌀을 분쇄하고, 쌀가루 100중량부에 대하여 3중량부의 복분자, 3중량부의 감, 10중량부의 쑥가루, 3중량부의 백년초가루, 3중량부의 단호박, 3중량부의 자색고구마를 각각 혼합하여 2가지 재료가 혼합된 각각의 쌀 혼합물을 만들고, 쌀 혼합물 각각을 시루에 넣고 가열하여 김이 서린 후부터 5~10분 동안 찐 자숙시킨 각각의 쌀 혼합물을 35~45℃에서 압출기로 가래떡을 뽑는 단계를 포함하는 기능성 천연색소가 함유된 가래떡의 제조방법에 관한 것이다. 또한, 본 발명은 쌀을 세척할 때 흑미와 흰쌀을 1：1 비율로 혼합하여 쌀을 세척함으로써 검은색을 띠는 가래떡의 제조방법에 관한 것이다.
본 발명은 흑미, 복분자, 감, 쑥가루, 백년초가루, 단호박 및 자색고구마를 이용하여 영양가 면에서 뿐만 아니라 천연색, 맛, 냄새 등에서도 일반 가래떡보다 우수한 가래떡을 제조하는 방법을 제공한다.
가래떡, 흑미, 복분자, 감, 쑥가루, 백년초가루, 단호박, 자색고구마

公开(公告)号：KR3004413350000S

公开(公告)日：2007-02-23

申请号：KR3020060049154

申请日：2006-12-11

Applicant: 함평군

Designer： 나영헌

公开(公告)号：KR1020050030258A

公开(公告)日：2005-03-30

申请号：KR1020030066449

申请日：2003-09-25

Applicant: 함평군

Inventor： 박우규 ,  이순영 ,  임광섭 ,  이종화 ,  장동일

IPC: A61K8/97

CPC classification number: A61K8/97 ,  A61Q5/02 ,  A61Q17/005 ,  A61Q19/00

Abstract: A manufacturing method of an extract of sweet flag(Acorus calamus), a composition comprising the same extract, and use thereof are provided, which sweet flag(Acorus calamus) extract comprises 34 essence oils and has improved antimicrobial and antibiotic activity. The manufacturing method of the extract of sweet flag(Acorus calamus) comprises the steps of: drying sweet flag(Acorus calamus) at 40 deg. C for 2 days and cutting it; dipping the cuttings of sweet flag(Acorus calamus) in methanol and storing it in a dark room for 1 week; filtering the sweet flag(Acorus calamus) dipped solution with Whatman filter paper no. 2; concentrating the filtered solution at 40 deg. C under reduced pressure; adding distilled water and n-hexane into the crude extract of sweet flag(Acorus calamus) and mixing them to separate into water and hexane layers; isolating the hexane layer and concentrating it at 45 deg. C under reduced pressure. The antimicrobial composition comprises the sweet flag(Acorus calamus) extract, wherein the sweet flag(Acorus calamus) extract comprises Asarone, Pyrrolidine, 1-vinyl-1,2,3,4-tetrahydroisoquinoline, 8-((1-pentenyl)carbonyl)bicyclo[6.1.0]nonane, Cyclohexanone, (+)-3,8-Dimethyl-5-(1-methylethylidene)-1,2,3,4,5, delta.-Cadinene, 1,6-Germacradien-5-ol, 2(3H)-Naphthalenone, Calacorene, and 2-Butenal, bicyclogermacrene.

Abstract translation: 提供甜旗（Acorus calamus）提取物的制造方法，包含相同提取物的组合物及其用途，其中甜旗（Acorus calamus）提取物包含34种精油，并且具有改善的抗微生物和抗生素活性。 甜旗（Acorus calamus）提取物的制造方法包括以下步骤：在40度干燥甜旗（Acorus calamus）。 C 2天，切割; 将甜旗（Acorus calamus）的切片浸入甲醇中并将其储存在黑暗的房间中1周; 过滤甜旗（Acorus calamus）浸泡溶液与Whatman滤纸号。 2; 将滤液浓缩至40℃。 C减压; 将蒸馏水和正己烷加入甜旗（Acorus calamus）的粗提物中，并将其混合分离成水和己烷层; 分离己烷层并将其浓缩至45℃。 C在减压下。 抗微生物组合物包括甜旗（Acorus calamus）提取物，其中甜旗（Acorus calamus）提取物包含Asarone，吡咯烷，1-乙烯基-1,2,3,4-四氢异喹啉，8 - （（1-戊烯基）羰基 ）双环[6.1.0]壬烷，环己酮，（+） - 3,8-二甲基-5-（1-甲基亚乙基）-1,2,3,4,5，六氢萘酮， 2（3H） - 萘酮，卡拉康和2-丁烯醛，双环己烯。