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公开(公告)号：KR1020100064033A
公开(公告)日：2010-06-14
申请号：KR1020080122445
申请日：2008-12-04
Applicant: 다진정보기술 주식회사 , 송재철
Inventor： 송재철
Abstract: PURPOSE: A home networking system for preventing accident on a wireless communication and a control method thereof are provided to output an emergency alarm message to a lobby interphone or selectively open a door about an emergence situation or invade of an invader, thereby rapidly performing disaster prevention and crime prevention in indoors from the outside. CONSTITUTION: A home interphone(400) receives a voice signal and an image signal of visitor through a wireless communication from an lobby interphone(100). The home interphone outputs a door open signal and a control signal to the lobby interphone. The home interphone opens a door through a porch door open device(500) or a lobby door open device(200). The lobby interphone outputs an emergency state guide message according to the control signal and selectively performs door opening and closing function.
Abstract translation: 目的：提供一种用于防止无线通信事故的家庭网络系统及其控制方法，用于向大厅对讲机输出紧急警报消息，或者选择性地打开关于出现情况或侵入入侵者的门，从而快速执行防灾 和从室外进行犯罪预防。 构成：家庭对讲机（400）通过来自大厅对讲机（100）的无线通信接收访客的语音信号和图像信号。 家庭对讲机向大厅对讲机输出门打开信号和控制信号。 家庭对讲机通过门廊打开设备（500）或大厅门打开设备（200）打开门。 大厅对讲机根据控制信号输出紧急状态指导消息，并选择性地执行门打开和关闭功能。
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公开(公告)号：KR1020050107252A
公开(公告)日：2005-11-11
申请号：KR1020040033252
申请日：2004-05-07
IPC: A23L2/02
Abstract: 본 발명은, 머루즙의 지나친 신맛과 낮은 당도로 인하여 머루주스의 기호도가 낮은 문제를, 머루즙에 천연 소재인 난각분 또는 굴껍질분을 첨가하여 중화반응을 일으켜 신맛을 조절하고 동시에 칼슘함량을 강화하며, 낮은 단맛은 중화반응과 적당량의 꿀을 첨가해서 개선하여 기호도가 높은 머루 주스를 제조하는 방법에 관한 것이다.
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公开(公告)号：KR100519483B1
公开(公告)日：2005-10-06
申请号：KR1020020015257
申请日：2002-03-21
IPC: C12G3/04
Abstract: 본 발명은 박테리오신을 생산하는 유산균 및 그 배양물을 이용하여 탁주를 제조하므로서 탁주의 발효기간 중 잡균의 오염 및 이들의 증식에 의한 에탄올 생산능 저하를 줄이고, 효모의 증식을 지속적으로 가능하게 하는 것으로 제성 후에도 후발효를 10일 이상 지속시켜 알코올 농도를 증가시키므로서 유통기간 중 탁주의 주질저하 및 변패를 방지할 수 있으며, 또한 후발효 시 생성되는 탄산가스에 의하여 탁주 중의 불용성 물질의 침전을 방지하여 외관을 좋게 하며, 기존의 탁주 특유의 바람직하지 못한 냄새와 텁텁한 맛을 없애고 청량감이 뛰어나고 뒷맛이 깨끗한 고품질의 탁주 및 약주를 제조하는 방법을 제공하는 것이다.
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公开(公告)号：KR1020040022778A
公开(公告)日：2004-03-18
申请号：KR1020020054043
申请日：2002-09-07
IPC: A23G3/00
Abstract: PURPOSE: Provided are a composition of a sugar free herbal medicine-candy using medicinal plant extract powder obtained by freeze-drying and a method for manufacturing the same. Therefore, the manufactured candy has functionality and removes the bitter taste and characteristic smell of herbal medicine. CONSTITUTION: A composition of a sugar free herbal medicine-candy comprises 0.1-10.0 wt.% of concentrated herbal medicine, its freeze-dried powder and a solution containing freeze-dried powder, with 70-95 wt.% of isomalt and a high concentration of saccharide concentrates containing 5-30 wt.% of reduced sugar syrup.
Abstract translation: 目的：提供使用通过冷冻干燥获得的药用植物提取物粉末的无糖草药的组合物及其制造方法。 因此，制成的糖果具有功能性，并且消除了草药的苦味和特征气味。 构成：无糖草药的组合物包含0.1-10.0重量％的浓缩草药，其冷冻干燥粉末和含有冻干粉末的溶液，其中70-95重量％的异麦芽酮糖醇和高 含有5-30重量％还原糖浆的糖浓缩物的浓度。
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公开(公告)号：KR100412914B1
公开(公告)日：2003-12-31
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：提供一种具有抗菌活性的Chinese fruits果提取物的制备方法，以最大限度地减少水果功能性成分的损失。 组成：提取物通过洗涤分类的quin and并用乙烯将果实密封而制备; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的quin，并将冷冻的quin解冻至4-30℃; （iii）重复2-4次的冷冻和解冻过程以便于分离果实的果肉; （iv）在离开30分钟之前混合quin和压缩混合的果实材料; 然后（v）过滤压制的果汁并冷冻浓缩resulting汁。 含有丰富的糖，钙，磷和维生素C，具有独特香味和有机酸的木瓜提取物可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的比例混合以用作 果酱，糖浆，口香糖，糖果，饮料或酒类，以促进食品的储存寿命和安全性。
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Patent Agency Ranking
公开(公告)号：KR1020030076765A
公开(公告)日：2003-09-29
申请号：KR1020020015257
申请日：2002-03-21
IPC: C12G3/04
Abstract: PURPOSE: A process for preparing raw rice wine and refined rice wine using bacteriocin produced by lactic acid bacteria is provided, thereby preparing high quality raw rice wine and refined rice wine having improved taste. CONSTITUTION: A process for preparing raw rice wine and refined rice wine comprises adding lactic acid bacteria and bacteriocin produced by lactic acid bacteria into the fermentation process of raw rice wine to inhibit the contamination of various undesirable bacteria and increase the growth of yeast, wherein the lactic acid bacteria comprises Lactococcus sp., Lactobacillus sp., Pediococcus sp., Leuconostoc sp. and Carnobacteruim sp.; and the lactic acid bacteria or bacteriocin produced therefrom is added in the form of concentrated liquid type cultured medium or freeze-dried and spray-dried type cultured medium.
Abstract translation: 目的：提供使用乳酸菌生产的细菌素制备生米酒和精米酒的方法，从而制备出具有改善味道的优质生米酒和精米酒。 构成：生米酒和精米酒的制备方法，包括将乳酸菌生产的乳酸菌和细菌素加入生米酒的发酵过程中，抑制各种不良细菌的污染，增加酵母的生长，其中 乳酸菌包括乳球菌属（Lactococcus sp。），乳杆菌属（Lactobacillus sp。），球菌属（Pediococcus sp。），明串珠菌属（Leaconostoc sp。） 和致病菌属（Carnobacteruim sp。） 以浓缩液体培养基或冷冻干燥和喷雾干燥型培养基的形式加入由其制备的乳酸菌或细菌素。
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公开(公告)号：KR1020030032655A
公开(公告)日：2003-04-26
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：提供使用非蒸发发芽糙米而不进行蒸汽烹饪的韩国米酒（takju和yakju）的制造，从而最小化营养物质的破坏，降低燃料成本，并抑制γ-氨基丁酸和活性氧。 规定：使用非蒸发发芽糙米制造韩国米酒（takju和yakju）包括以下步骤：洗涤，浸在水中，蒸糯米，接种少痘根霉以制备曲; 加水，酵母，乳酸等。 然后在25℃下将混合物培养2天，以制备生精油; 加入水，生精油等，然后在25℃下混合和发酵混合物1-2天; 将粉碎的发芽糙米加入醪液中，然后加入膨化的米，麦芽糖，水，麦芽等，在25℃下混合和发酵混合物3-4天; 并可选择过滤糊状物。
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公开(公告)号：KR200243784Y1
公开(公告)日：2001-09-25
申请号：KR2020000035485
申请日：2000-12-06
Applicant: 송재철
Inventor： 송재철
IPC: A47G1/10
Abstract: 본 고안은 상, 하는 프레임(1,2)의 하단부에 좌, 우는 상단부에 홈(5,5',6,6')과, 상기 홈(5,5',6,6')은 상기 프레임(1,2)이 서로 만나는 부분에 같은 넓이와 높이의 형성하되 한쪽은 프레임(2)의 상단부에, 한쪽은 프레임(1)의 하단부에 홈(5,5',6,6')을 형성하는 것이며, 상기 프레임(1,2)이 겹치는 부분에 연결나사(4)가 삽입할 수 있도록 형성된 구멍(미도시)이 다수 설치된 'ㄱ' 자나 T자의 연결쇠(3)와, 상기 연결쇠(3)의 구멍을 통해 프레임(1,2)을 고정시키는 연결나사(4)로 구성된 액자의 프레임에 관한 것이다
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公开(公告)号：KR102206678B1
公开(公告)日：2021-01-22
申请号：KR1020190015272
申请日：2019-02-11
Applicant: 마산대학교산학협력단 , 이상원 , 송재철
IPC: H05B6/64
Abstract: 본발명은 QR코드를이용한스마트전자레인지에관한것으로, 그구성은조작버튼을통해입력되는제어명령을전송받는제어부를통해작동이제어되는전자레인지에있어서, 음식물조리를위해사용자가수행해야하는행동에대한정보가담긴행동정보와, 음식물조리에소모되는전자레인지의작동시간과출력(주파수) 강도에대한정보가담긴제어정보중에서선택되는어느하나또는두 개의정보가입력되는 QR코드;와, 상기 QR코드에입력된정보를추출하고, 그추출된정보를상기제어부로전송하는 QR코드리더기;와, 상기제어부를통해작동하는것으로, 상기 QR코드에입력된행동정보를사용자가용이하게수행할수 있도록음성으로안내하고, 상기제어정보를기반으로전자레인지가작동되는상황을음성으로안내하는스피커;를더 포함하여구성된것을특징으로하는것으로서, 음식물에전자레인지를통한음식물의조리과정에대한정보가입력된 QR코드를형성하고, 그 QR코드에입력된정보를 QR코드리더기를통해추출하여사용자에게스피커를통해음성안내함으로, 전자레인지를통해음식물을매우간편하게조리할수 있도록유도하여사용자에게음식물의조리편의성을제공할수 있을뿐만아니라, 사용자는음식물이종류에따라매우적합한조리정보를획득할수 있어전자레인지를통해조리되는음식물의맛이매우우수하도록유도하는효과가있다. 또한, 사용자는 QR코드를통해음식물의조리과정에대한정보를획득할수 있으므로조리과정이다소복잡한음식물을매우용이하게조리할수 있어전자레인지에조리되는음식물의적용범용성을확장할수 있는효과가있다. 또한, QR코드에입력된조리정보는스피커를통해사용자에게전달되므로시각장애인이전자레인지를통해용이하게음식물을조리할수 있도록유도하여제품의사용범용성을확보할수 있는효과가있다.
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公开(公告)号：KR1020100064029A
公开(公告)日：2010-06-14
申请号：KR1020080122435
申请日：2008-12-04
Applicant: 다진정보기술 주식회사 , 송재철
Inventor： 송재철
Abstract: PURPOSE: A home networking system for access management on a wireless communication and a control method thereof are provided to automatically judge the absence of a resident and set the absence state, thereby providing a convenience of a use. CONSTITUTION: Home interphones(400) perform a call by voice or an image signal of a visitor through wireless communication from a lobby interphone(100). The home interphone outputs a door open signal according to a command of a user. If a door lock signal is detected, the home interphones transmits a control signal for outputting absence guide message to the lobby interphone. The lobby interphone selectively outputs an absence guide message or a connection ban guide message according to the control signal.
Abstract translation: 目的：提供一种用于无线通信的接入管理的家庭网络系统及其控制方法，用于自动判断居民的不在，并设置不在场状态，从而提供使用的便利。 构成：家庭对讲机（400）通过来自大厅对讲机（100）的无线通信的语音或访问者的图像信号执行呼叫。 家庭对讲机根据用户的命令输出门打开信号。 如果检测到门锁信号，则家庭对讲机向大厅对讲机发送用于输出不在场指导消息的控制信号。 大厅对讲机根据控制信号选择性地输出缺席指导消息或连接禁止指导消息。
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