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公开(公告)号：KR1020160085471A
公开(公告)日：2016-07-18
申请号：KR1020150002514
申请日：2015-01-08
Applicant: 박현정
Inventor： 박현정
IPC: C11D17/00
CPC classification number: C11D17/0047
Abstract: 본발명은휴대성을높여비누가없는야외에서손쉽게사용할수 있으며손에서쉽게미끄러지지않고공기와물에노출되지않아비누의수명을연장하는효과를창출하는것이다.
Abstract translation: 本发明涉及一种胶棒型皂，其可通过具有便携性在户外使用而不使用肥皂，并且可以通过不容易地从手中滑出并且不暴露空气和水而延长皂的寿命。 胶棒型肥皂包括：主体（100）; 固定支撑件（200）; 螺钉（300）; 磁体（400）; 和盖（500）。
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公开(公告)号：KR1020070001372A
公开(公告)日：2007-01-04
申请号：KR1020050056811
申请日：2005-06-29
Applicant: 박현정
Inventor： 박현정
IPC: A23L1/337
Abstract: A method of manufacturing laver coated with brown seaweed(Hizikia fusiforme) is provided to solve the problem of brown seaweed which is too hard to eat and cook and to prevent taste deterioration and quality of laver during the manufacture. Brown seaweed is heated with steam in a steamer, dried and ground. Laver is coated with an appropriate amount of edible oil and salt, roasted at 230 to 300deg.C for 4 to 7sec and sprinkled with brown seaweed powder. In the process, less than 50% by weight of green tea powder with a particle size of 1 to 2mm can be mixed with the brown seaweed powder and sprinkled to the laver.
Abstract translation: 本发明提供了一种制作紫菜的方法，用于解决在制造过程中太难吃，煮，防止味道变质和紫菜质量的褐藻的问题。 棕色海藻在蒸笼中用蒸汽加热，干燥并研磨。 用适量的食用油和盐包衣，在230〜300℃下烘烤4〜7秒，撒上褐藻粉。 在此过程中，小于50重量％的粒径为1至2mm的绿茶粉末可以与褐色海藻粉混合并喷洒到紫菜。
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公开(公告)号：KR100452050B1
公开(公告)日：2004-10-22
申请号：KR1020010064608
申请日：2001-10-19
IPC: C12G3/02
Abstract: PURPOSE: Provided is a manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice without steam cooking, thereby minimizing destruction of nutrients, reducing fuel cost, and inhibiting gamma-aminobutyric acid and activated oxygen. CONSTITUTION: The manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice comprises the steps of: washing, dipping in water, steaming rice and inoculating Rhizopus oligosporus thereinto to prepare koji; adding water, yeast, lactic acid, ect. to the koji then culturing the mixture at 25 deg.C for 2 days to prepare raw spirit; adding water, the raw spirit, etc. to the koji then followed by mashing and fermenting the mixture at 25 deg.C for 1-2 days; adding pulverized germinated brown rice to the mash then followed by adding expanded rice, maltose, water, malt, etc., thereto, mashing and fermenting the mixture at 25 deg.C for 3-4 days; and optionally filtering the mash.
Abstract translation: 目的：提供使用未蒸煮的发芽糙米而不蒸煮的韩国米酒（takju和yakju），从而最大限度地减少营养物质的破坏，降低燃料成本，并抑制γ-氨基丁酸和活性氧。 本发明提供了一种使用非蒸煮发芽糙米制造韩国米酒（takju和yakju）的方法，包括以下步骤：洗涤，浸泡在水中，蒸煮米饭并在其中接种根霉寡糖制备曲; 加入水，酵母，乳酸等。 然后在25℃下将混合物培养2天以制备生酒精; 向曲子中加入水，生酒精等，然后在25℃下捣碎和发酵混合物1-2天; 将粉碎的发芽糙米加入ma液中，然后加入膨化大米，麦芽糖，水，麦芽等，在25℃下捣碎并发酵该混合物3-4天; 并可选择过滤饲料。
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公开(公告)号：KR100432532B1
公开(公告)日：2004-05-24
申请号：KR1020020023377
申请日：2002-04-29
Applicant: 박현정
IPC: A23L1/337
Abstract: PURPOSE: Provided is a method for manufacturing toasted laver on which powdered green tea is sprinkled. Therefore, the toasted laver contains the nutrients of green tea with maintaining the characteristic taste and flavor of laver. CONSTITUTION: A method for manufacturing toasted laver using powdered green tea is characterized by the steps of: heating green tea leaves to destroy oxidase and maintain their green color; removing moisture from the green tea leaves by heating; pulverizing the dried green tea leaves; coating laver with edible oil and salt and toasting it at 230-300 deg.C for 4-7 seconds; and sprinkling the pulverized green tea leaves onto the surface of the toasted laver.
Abstract translation: 用途：提供一种用于制造喷洒绿茶的烤紫菜的方法。 因此，烤紫菜含有绿茶的营养成分，保持了紫菜特有的口感和风味。 本发明提供了一种使用粉状绿茶制造烤紫菜的方法，其特征在于以下步骤：加热绿茶叶以破坏氧化酶并保持其绿色; 通过加热从绿茶叶中除去水分; 粉碎干燥的绿茶叶; 用食用油和盐涂三明治，并在230-300℃烘烤4-7秒; 并将粉碎的绿茶叶撒在烘烤的紫菜表面上。
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Patent Agency Ranking
公开(公告)号：KR1020020011175A
公开(公告)日：2002-02-08
申请号：KR1020000044522
申请日：2000-08-01
Applicant: 박현정
Inventor： 박현정
IPC: G09F21/06
Abstract: PURPOSE: Provided is an apparatus for displaying advertizement to be floated in the air which is floated and sways at a predetermined height and, thereby attracting public attention. CONSTITUTION: The apparatus comprises a polyhedral floating hollow body(12) to be filled with helium gas, which is formed with a plurality of sheets made of transparent elastic material, respective sides of the floating hollow body having various shapes; a sheet exhibition(11) to be place inside of the floating hollow body, which is joined to the floating hollow body at a joint point or edge the respective sides of the floating hollow body and is spread when the helium gas is injected into the floating hollow body; and a weight connected to the floating hollow body by a line or wire so that the floating hollow body can be floated and sways at a predetermined height.
Abstract translation: 目的：提供一种用于显示浮动在浮起并以预定高度摇动的空气中的广告的装置，从而引起公众的注意。 构成：该装置包括填充有氦气的多面体浮动空心体（12），其形成有由透明弹性材料制成的多个片材，浮动中空体的各个侧面具有各种形状; 放置在浮动空心体内部的片材展览（11），其在浮动中空体的各侧的接合点或边缘处接合到浮动中空体，并且当氦气被注入浮动空心体时被扩展 空心体 以及通过线或线连接到浮动中空体的重物，使得浮动中空体可以浮起并以预定高度摇动。
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公开(公告)号：KR1020010025251A
公开(公告)日：2001-04-06
申请号：KR1020000068733
申请日：2000-11-18
IPC: A23L2/02
Abstract: PURPOSE: A preparation method of an extract of fruits of Chinese quince having antimicrobial activity is provided to minimize loss of the functional ingredients of the fruit. CONSTITUTION: The extract is prepared by washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) repeating the freezing and defrosting process 2-4times to ease separation of the flesh of the quinces; (iv) blending the quinces and compressing the blended fruit materials before leaving for 30min; and then (v) filtrating the pressed fruit juice and freeze concentrating the resulting quince juice. The quince extract containing abundant sugar, calcium, phosphorus and vitamin C with unique scent and organic acid can be mixed with antioxidant such as sorbic acid, chitosan or Paraben in a ratio of 1:1 or 1:2 to be used as a preservative of jam, syrup, gum, candies, beverage or liquors to promote the storage life and the safety of the foods.
Abstract translation: 目的：提供具有抗菌活性的中国柑橘果实提取物的制备方法，以减少水果功能成分的损失。 构成：提取物通过洗涤排序的醌并用乙烯基密封水果来制备; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的醌，并将冷冻的醌除霜至4-30℃; （iii）重复冰冻和除霜过程2-4次，以方便柑橘肉分离; （iv）在离开30分钟之前混合柑橘并压制混合的果实材料; 然后（v）过滤压榨的果汁并冷冻浓缩所得到的柑橘汁。 具有独特香味和有机酸的丰富的糖，钙，磷和维生素C的柑橘提取物可以与抗氧化剂如山梨酸，壳聚糖或对羟基苯甲酸酯以1:1或1:2的比例混合，用作防腐剂 果酱，糖浆，口香糖，糖果，饮料或酒，以促进食物的储存寿命和安全性。
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公开(公告)号：KR1020180064008A
公开(公告)日：2018-06-14
申请号：KR1020160164075
申请日：2016-12-05
CPC classification number: B65D5/009 , B65D5/36 , B65D5/46024
Abstract: 본발명은포장용상자에관한것으로, 바닥판부; 개구된일면을갖고상기바닥판부의좌우측에각각형성되며, 상기바닥판부를향해각각절첩되면상기개구된일면이서로대면하여상기바닥판부로부터폐쇄된상자를이루고, 상기바닥판부로부터전개되면상기개구된일면이외부로노출되는제1 및제2 수납함부; 및상기제1 및제2 수납함부로부터각각돌출형성되며, 상기제1 및제2 수납함부의개구된일면을향해각각절첩되어상기개구된일면을개폐하며, 상기제1 및제2 수납함부가절첩되면상기개구된일면을막아상기개구된일면이서로연결되지않도록차단하고, 상기제1 및제2 수납함부가전개되면상기개구된일면을개방하는제1 및제2 덮개부를포함한다.
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公开(公告)号：KR1020170022031A
公开(公告)日：2017-03-02
申请号：KR1020150116477
申请日：2015-08-19
Applicant: 박현정
Inventor： 박현정
Abstract: 본발명은상의속옷세탁기로에관한것으로써, 여성의상의속옷을세탁할때 옷감의손상없이물의수압만으로세탁이가능함을목적으로한 것이다. 즉, 본발명은세탁기에있어서몸체와상기몸체의내부에구비되어속옷을얹어놓을수 있는거치대, 상기몸체의상부에속옷을덮어주는뚜껑, 상기뚜껑의내부에구비되어노즐을따라물이분사될수 있는분사구, 상기몸체의하부에물이빠져나가는배수구를구비한것이다. 따라서, 본발명은몸체와상기몸체의내부에구비되어속옷을얹어놓을수 있는거치대, 상기몸체의상부에속옷을덮어주는뚜껑, 상기뚜껑의내부에구비되어노즐을따라물이분사될수 있는분사구, 상기몸체의하부에물이빠져나가는배수구를구비함으로써, 여성의상의속옷을세탁할때 옷감의손상없이물의수압만으로세탁이가능한효과를갖는것이다.
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