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公开(公告)号：WO2009154393A2
公开(公告)日：2009-12-23
申请号：PCT/KR2009/003223
申请日：2009-06-16
IPC: A61K8/64
CPC classification number: A61K8/64 , A61K38/2257 , A61Q19/00
Abstract: 본 발명은 인간 프로락틴을 유효성분으로 포함하는 피부 상태(conditions) 개선용 조성물 및 이를 이용하는 피부 상태 개선 방법에 관한 것이다. 또한, 본 발명은 인간 프로락틴을 유효성분으로 포함하는 창상 또는 궤양 치료용 조성물 및 이를 이용하는 창상 또는 궤양의 치료방법에 관한 것이다. 본 발명의 조성물은 피부 표면에 국소적으로 적용되는 경우에도 성공적으로 피부상태 개선, 창상 또는 궤양 치료 효능을 발휘할 수 있으며, 인체에 매우 안전하다.
Abstract translation: 本发明涉及一种用于改善皮肤状况的组合物，其含有人催乳素作为活性成分，以及使用该组合物改善皮肤状况的方法。 此外，本发明涉及用于治疗包含人催乳素作为活性成分的伤口或溃疡的组合物，以及使用其的伤口或溃疡愈合方法。 即使将组合物局部施用于皮肤表面，本发明的组合物也显示出能够成功地改善皮肤状况并愈合伤口或溃疡的效果，对人体来说是非常安全的。
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公开(公告)号：KR1020100133575A
公开(公告)日：2010-12-22
申请号：KR1020090052187
申请日：2009-06-12
Inventor： 강대인
CPC classification number: A23L2/38 , A23L2/52 , A23L2/74 , A23L33/105 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A producing method of a fermented plant liquid is provided to use fruits, flowers, seeds, algae from clean sea, and wild herbs for long-term fermenting with sugar. CONSTITUTION: A producing method of a fermented plant liquid comprises the following steps: selecting season raw materials including green vegetables and fruits, removing the moisture, and cutting into 0.3~5cm; inserting the raw material into a fermentation container and adding 60~80 parts of sugar by weight for a first fermentation; filtering the fermented product for obtaining a first fermented liquid; inserting the fluid into a jar, and adding 20~40 parts of sugar by weight for secondly fermenting in 10~15deg C for 3~5months; filtering the fermented fluid, and fermenting the fluid again inside a low temperature storage for 2~4 months; and finally fermenting the liquid for 6~10years in 3~10deg C.
Abstract translation: 目的：提供发酵植物液体的生产方法，使用水果，花卉，种子，干净的海藻和野草，长期用糖发酵。 构成：发酵液体的生产方法包括以下步骤：选择绿色蔬菜和水果等季节性原料，除去水分，切成0.3〜5cm; 将原料插入发酵容器中，加入60〜80份重量的糖进行第一次发酵; 过滤发酵产物以获得第一发酵液体; 将流体插入罐中，加入20〜40份重量的糖，在10〜15℃下再次发酵3〜5个月; 过滤发酵液，并在低温储存器内再次发酵液体2〜4个月; 最后在3〜10℃下将液体发酵6〜10年。
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公开(公告)号：KR100776286B1
公开(公告)日：2007-11-28
申请号：KR1020070004221
申请日：2007-01-15
Applicant: 강선아
Inventor： 김기동
CPC classification number: A45D33/02 , A45D33/025 , A45D33/006 , A45D33/34
Abstract: A powder cosmetic vessel is provided to make an opening/closing member allow or intercept the inflow of powder through a support member having a thin leg portion or a doughnut shape support member. A powder cosmetic vessel includes a body(70), a stopper portion(60), an opening/closing member(30), and a support member(40). The stopper portion is installed on the upper part of the body, and an outlet is formed on the center of the stopper portion. The upper end of the opening/closing member is coupled to be disposed on the upper side of the stopper portion and opens and closes the outlet. The support member pressurizes and supports the opening/closing member upwardly from the lower side of the opening/closing member. The support member includes a coupling portion and a leg portion.
Abstract translation: 提供了一种粉末化妆容器，以使打开/关闭构件允许或拦截通过具有薄腿部分或环形支撑构件的支撑构件的粉末流入。 粉末化妆容器包括主体（70），止动部（60），开闭部件（30）和支撑部件（40）。 止动部安装在主体的上部，并且在止动部的中心形成有出口。 打开/关闭构件的上端被联接以设置在止动部分的上侧并打开和关闭出口。 支撑构件从打开/关闭构件的下侧向上加压并支撑打开/关闭构件。 支撑构件包括联接部和腿部。
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Patent Agency Ranking
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公开(公告)号：KR101136085B1
公开(公告)日：2012-04-17
申请号：KR1020090052187
申请日：2009-06-12
Inventor： 강대인
Abstract: PURPOSE: A producing method of a fermented plant liquid is provided to use fruits, flowers, seeds, algae from clean sea, and wild herbs for long-term fermenting with sugar. CONSTITUTION: A producing method of a fermented plant liquid comprises the following steps: selecting season raw materials including green vegetables and fruits, removing the moisture, and cutting into 0.3~5cm; inserting the raw material into a fermentation container and adding 60~80 parts of sugar by weight for a first fermentation; filtering the fermented product for obtaining a first fermented liquid; inserting the fluid into a jar, and adding 20~40 parts of sugar by weight for secondly fermenting in 10~15deg C for 3~5months; filtering the fermented fluid, and fermenting the fluid again inside a low temperature storage for 2~4 months; and finally fermenting the liquid for 6~10years in 3~10deg C.
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