公开(公告)号：KR101324021B1

公开(公告)日：2013-10-31

申请号：KR1020110113257

申请日：2011-11-02

Applicant: 강원대학교산학협력단

Inventor： 김명동 ,  이하연 ,  이선구 ,  박은희 ,  이종섭 ,  권세영

IPC: A23L3/3472 ,  A01N61/00

Abstract: 본 발명은 용아초 추출물을 포함하는 식품 보존제에 관한 것으로, 알카리성 산도의 추출용매를 사용하여 추출한 본 발명의 용아초 추출물은 육가공 식품 변패 미생물의 생육을 효과적으로 저해한다.

公开(公告)号：KR1020100024191A

公开(公告)日：2010-03-05

申请号：KR1020080082938

申请日：2008-08-25

Applicant: 강원대학교산학협력단

Inventor： 김명동 ,  서동완 ,  박은희 ,  조제원

IPC: H04M1/60 ,  H04M1/00

CPC classification number: H04M1/60

Abstract: PURPOSE: A telephone for an aged person is provided to alternatively output ring tone of frequency band suitable to auditory characteristic of each user, thereby easily confirming a call alarm. CONSTITUTION: A ring tone output unit(30) alternatively outputs ring tone of at least two kinds of frequency bands. A ring tone control unit(40) controls a ring tone output unit. The main control unit(70) applies a control signal to the ring tone control unit, based on an input signal through a transceiver unit(14). The ring tone of at least 2 kinds of frequency bands is a ring tone of low frequency band suitable to auditory characteristic of an aged person and high frequency band suitable to auditory characteristic of a general person.

Abstract translation: 目的：提供老年人的电话，以交替输出适合每个用户的听觉特征的频段的铃声，从而容易地确认呼叫报警。 构成：铃声输出单元（30）交替地输出至少两种频带的铃声。 铃声控制单元（40）控制铃声输出单元。 主控制单元（70）基于通过收发器单元（14）的输入信号向铃声控制单元施加控制信号。 至少2种频带的铃声是适合于老年人的听觉特征的低频带和适合于一般人的听觉特征的高频带的铃音。

公开(公告)号：KR100936073B1

公开(公告)日：2010-01-14

申请号：KR1020080067719

申请日：2008-07-11

Applicant: 강원대학교산학협력단 ,  재단법인 나라

Inventor： 최면 ,  김명동 ,  황하진 ,  임재천 ,  조성연 ,  김상희

IPC: A23L1/39 ,  A23L1/325 ,  A23L1/221

CPC classification number: A23L27/84 ,  A23L13/60 ,  A23L17/10 ,  A23L27/105 ,  A23L27/14

Abstract: PURPOSE: A manufacturing method of composition for smell elimination of Oncorhynchus masou and a steak manufacturing method using the same method are provided to maintain flesh and taste of the Oncorhynchus masou while removing fishy smell of the Oncorhynchus masou. CONSTITUTION: A manufacturing method of composition for smell elimination of Oncorhynchus masou includes the following steps: manufacturing a compound by adding water 67.5-83.5 weight%, dried Polygonati Rhizoma 2.5-6.5 weight%, dried Schizandrae Fructus 0.8-1.8 weight%, dried Lycii Fructus 0.7-1.7 weight%, glycyrrhizae radix 2-4 weight%, alive lotus root 8-15 weight%, garlic 1.1-2.5 weight%, and ginger 0.7-1.7 weight%; heating the compound for 30 ~ 180 minutes; filtering and cooling the compounds in 3-10°C and adding red wind on the heated compound.

Abstract translation: 目的：提供Oncorhynchus masou的消除臭味的组合物的制造方法和使用相同方法的牛排制造方法，以保持Oncorhynchus masou的肉和味道，同时除去Oncorhynchus masou的鱼腥味。 构成：Oncorhynchus masou的气味消除用组合物的制造方法，包括以下步骤：通过加入水67.5-83.5重量％，干燥的Polygonati Rhizoma 2.5-6.5重量％，干燥的Schizandrae Fructus 0.8-1.8重量％，干燥的Lycii 果实0.7-1.7重量％，甘草根2-4重量％，活藕8-15重量％，大蒜1.1-2.5重量％，姜0.7-1.7重量％; 加热化合物30〜180分钟; 在3-10℃过滤和冷却化合物，并在加热的化合物上加入红色风。