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公开(公告)号：KR1020100135033A
公开(公告)日：2010-12-24
申请号：KR1020090053464
申请日：2009-06-16
Applicant: 최정헌
Inventor： 최정헌
Abstract: PURPOSE: A producing method of gracilaria noodle is provided to use gracilaria verrucosa and auricularia auricula to form noodle threads, and to prevent osteoporosis of women in menopause. CONSTITUTION: A producing method of gracilaria noodle comprises the following steps: washing 50~60wt% of Gracilaria verrucosa with fresh water, and desalting before cutting in 10cm; dipping 15~20wt% of auricularia auricula to drinking water for 8 hours, and finely cutting; spraying 10~15wt% of chlorella on laver, and drying; roasting the laver, and cutting after adding sesame oil and salt for preparing a roasted laver garnish; preparing 320ml of cold noodle stock with 15wt%of Gluconal Cal as a calcium-fortifying agent; and mixing the gracilaria noodle with the stock.
Abstract translation: 目的：提供禾谷镰刀菌的生产方法，以使用疣状疣状和耳螨形成面线，并预防妇女更年期的骨质疏松症。 构成：禾本科面条的生产方法包括以下步骤：用淡水冲洗50〜60wt％的禾谷镰刀菌，10cm切割前脱盐; 将15〜20重量％的耳耳浸泡至饮用水中8小时，并切割; 在紫菜上喷10〜15％的小球藻，干燥; 烤紫菜，加入芝麻油和盐后切碎，准备烤紫菜装饰; 制备320ml冷面粉，15wt％的Gluconal Cal作为钙强化剂; 并将江ia面与原料混合。
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公开(公告)号：KR1020060113602A
公开(公告)日：2006-11-02
申请号：KR1020060098201
申请日：2006-10-10
Applicant: 최정헌
Inventor： 최정헌
CPC classification number: A23L7/1963 , A23L7/10 , A23L7/196 , A23L11/20
Abstract: Provided is a method for preparing cheonggukjang(thick soybean paste) bap(boiled rice) which lowers the level of cholesterol and can reduce and prevent obesity, particularly abdominal obesity. The method comprises the steps of cooking 150 g of unpolished glutinous rice and sealing the cook unpolished glutinous bap to store it in a refrigerator; preserving 15 g of the Auricularia auricula-judae soaked in water with salt, squeezing it and chopping it, chipping 25 g of an onion, and preparing 20 g of a cheonggukjang powder; frying the chopped onion and the chopped Auricularia auricula-judae with an olive oil at a temperature of 170 deg.C for about 5 min; cooling the fried one to about 50 deg.C, mixing it with the cheonggukjang powder, putting it with a cover, maturing it at a temperature of 40 deg.C for 20 min, sealing it with a pack and storing it in a refrigerator; and opening the edge of the cover of the pack by about 0.5 cm, warming it in a microwave oven for about 2 min, and mixing it with unpolished rice bap.
Abstract translation: 本发明提供了一种能够降低胆固醇水平并且可以减少和预防肥胖症，特别是腹部肥胖的清肝汤（大豆酱）的方法。 该方法包括以下步骤：烹煮150克未经磨光的糯米，并密封煮熟的无ished ap to将其储存在冰箱中; 保存15克用盐浸泡在水中的芦荟耳环，挤压并切碎，切碎25克洋葱，制备20克长焦头粉; 用橄榄油在170摄氏度的温度下煎炸切碎的洋葱和切碎的Auricularia auricula-judae约5分钟; 冷却油炸一至约50℃，将其与长焦康粉末混合，放入盖子中，在40℃的温度下熟化20分钟，用包装密封并储存在冰箱中; 并将包装盖的边缘打开约0.5厘米，在微波炉中加热约2分钟，并将其与未抛光的米饭混合。
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公开(公告)号：KR1020040007354A
公开(公告)日：2004-01-24
申请号：KR1020030083405
申请日：2003-11-22
Applicant: 최정헌
Inventor： 최정헌
IPC: A21D13/00
CPC classification number: A21D13/41 , A21D2/165 , A21D2/181 , A21D2/36 , A21D8/02 , A21D8/047 , A23C19/0684 , A23L5/15 , A23L17/60 , A23L23/00 , A23L27/10 , A23L33/00
Abstract: PURPOSE: A method for producing functional pizza using an eggplant, kelp and a black mushroom(Auricularia auricula-judae) is provided. The functional pizza is effective for prevention of obesity and osteoporosis. CONSTITUTION: Pizza dough is prepared by blending 85g of hard wheat flour, 15g of kelp powder and a suitable amount of yeast, salt and sugar, kneading with warm water of 38deg.C and then fermenting for 45min at 25 to 28deg.C after kneading with olive oil for 10min. The pizza dough is then coated with pizza sauce, baked for 6min in an oven of 250deg.C and coated with flavoring toppings. The pizza sauce is prepared by finely cutting 30g of eggplants and 20g of steamed kelp and then mixing with other seasonings such as a tomato and the like. Flavoring toppings are prepared by finely cutting 30g of black mushrooms and then mixing with onions, red pimentos or the like.
Abstract translation: 目的：提供使用茄子，海带和黑蘑菇（Auricularia auricula-judae）生产功能性比萨的方法。 功能性比萨对于预防肥胖和骨质疏松有效。 构成：拌制面团是将85g硬麦粉，海藻粉和适量的酵母，盐和糖混合85g，揉搓38℃的温水，然后捏合25〜28℃发酵45min 用橄榄油10分钟。 然后将披萨面团涂上披萨酱，在250℃的烘箱中烘烤6分钟并涂上调味浇头。 比萨酱通过细切30g茄子和20g蒸海带，然后与其他调味品如番茄等混合而制备。 通过精细切割30g黑蘑菇，然后与洋葱，红皮等混合制备调味浇头。
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公开(公告)号：KR1020030078837A
公开(公告)日：2003-10-08
申请号：KR1020030063853
申请日：2003-09-15
Applicant: 최정헌
Inventor： 최정헌
IPC: A23L1/29
CPC classification number: A23L33/10 , A23C19/00 , A23L5/11 , A23V2200/302 , A23V2200/306 , A23V2200/308
Abstract: PURPOSE: Provided is a method for preparing egg plant and cheese sandwich having prevention effects on osteoporosis and obesity. It is prepared by using an egg plant and cheese, as main ingredients, and olive oil, as a sub-ingredient. CONSTITUTION: A method for preparing egg plant and cheese sandwich having prevention effects on osteoporosis and obesity is characterized by the steps of: cutting and drying an egg plant; soaking it in water for 5 minutes; frying the soaked egg plant in olive oil for 1 minute; stuffing cheese between two pieces of fried egg plants to give egg plant and cheese sandwich; and packing it.
Abstract translation: 目的：提供一种制备具有预防骨质疏松症和肥胖症的鸡蛋和奶酪三明治的方法。 它是通过使用作为主要成分的鸡蛋植物和奶酪和橄榄油作为副成分来制备的。 构成：一种制备具有预防骨质疏松症和肥胖症作用的鸡蛋和奶酪三明治的方法，其特征在于：切割和干燥鸡蛋植物; 将其浸泡在水中5分钟; 将橄榄油中浸泡的蛋植物煎炸1分钟; 两片煎蛋制品之间填充奶酪，给予鸡蛋和奶酪三明治; 并打包。
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公开(公告)号：KR1020030072288A
公开(公告)日：2003-09-13
申请号：KR1020030057057
申请日：2003-08-18
Applicant: 최정헌
Inventor： 최정헌
IPC: A23L2/02
CPC classification number: A23L2/04 , A23L2/52 , A23V2200/302 , A23V2200/32 , A23V2250/1578 , A23V2250/211 , A23V2250/708
Abstract: PURPOSE: Provided is a method for manufacturing a beverage by using roots of Ixeris dentata as a main ingredient, and persimmon leaf juice, soy oligosaccharide, saccharifying malt, citric acid and Perilla frutescens var. acuta juice. The manufactured beverage product has bioactivating activity. CONSTITUTION: A method for manufacturing a Ixeris dentata beverage is characterized by the steps of: heating roots of Ixeris dentata in a steamer for 80 minutes, followed by cooling and extraction; and adding 10mL of soy oligosaccharide, 10mL of saccharifying malt, 12mL of liquid type fructose, 0.8mL of citric acid and 0.2mL of Perilla frutescens var. acuta juice.
Abstract translation: 目的：本发明提供一种通过利用牙龈根的主要成分制造饮料的方法，以及柿叶汁，大豆低聚糖，糖化麦芽，柠檬酸，紫苏等。 acuta汁。 所制造的饮料产品具有生物活性。 构成：用于制造义齿牙齿饮料的方法的特征在于以下步骤：在蒸笼中加热苦苣根部80分钟，然后冷却和提取; 加入10毫升大豆寡糖，10毫升糖化麦芽，12毫升液体果糖，0.8毫升柠檬酸和0.2毫升紫苏。 acuta汁。
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公开(公告)号：KR101299419B1
公开(公告)日：2013-08-29
申请号：KR1020100077668
申请日：2010-08-12
Applicant: 최정헌 , 주식회사 씨씨티연구소
Inventor： 최정헌
IPC: C08J9/04 , C08G18/28 , C08G18/70 , C08G101/00
Abstract: 본 발명은 고온 처리된 원목과 유사한 경도 및 강성과 같은 기계적 물성을 구비하고, 습기를 먹지 않고 갈라짐이나 뒤틀림 등 변형이 작으며 외부 힘이 가해지면 적절한 반탄력을 유지할 수 있는 폴리우레탄 폼 및 그 제조방법에 관한 것이다.
본 발명에 따른 폴리우레탄 폼은, 폴리프로필렌 글리콜, 아크릴레이트계 고분자, 실리카, 핵제, 정포제, 촉매, 발포제, 발색제 등을 혼합 교반시켜 이루어진 레진혼합물과;
폴리올과 아민폴리올을 이소시아네이트와 반응시킨 프리폴리머 타입의 이소시아네이트와, 폴리디페닐메탄디이소시아네이트를 혼합하여 교반시킨 경화제를 동시에 분사하여 발포 및 경화시킨 것을 특징으로 한다.
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