公开(公告)号：KR20210034438A

公开(公告)日：2021-03-30

申请号：KR1020190116419A

申请日：2019-09-20

Applicant: 우기민

Inventor： 우기민

IPC: A45D24/22 ,  A46B11/00

CPC classification number: A45D24/22 ,  A46B11/002 ,  A46B2200/104 ,  A46B2200/1046

Abstract: 본 발명은 헤어에센스 분사 기능을 추가한 빗에 관한 것으로서 빗솔에 의하여 머리털을 에센스와 함께 빗을 수 있게 하고, 에센스 버튼에 의하여 압력으로 적정량의 에센스를 분출 시킬 수 있게 하고, 에센스 주입구에 의하여 에센스를 빗머리까지 주입할 수 있게 함으로써 헤어에센스와 따로 사용하는 경우 손에 묻는 불편함이 있는 문제점을 해소하도록 함으로써 기존의 헤어에센스와 따로 사용하는 경우 손에 묻는 불편함이 있는 문제점을 해소 하도록 한 것이다.
즉 본 발명은, 빗에 있어서 머리털을 에센스와 함께 빗을 수 있게 빗머리와 연결된 구멍을 내어 충전된 에센스가 분출될 수 있도록 형성한 빗솔, 빗솔을 안정적으로 지탱할 수 있게 둥근 형태로 구성한 빗 머리, 압력으로 적정량의 에센스를 분출 시킬 수 있게 손잡이에 돌출형으로 구성한 에센스 버튼, 전체적으로 빗의 균형을 잡고 편리하게 이용할 수 있도록 원통형으로 구성한 빗 손잡이, 에센스를 빗머리까지 주입할 수 있게 손잡이 맨아래 부분에 위치하여 에센스를 이동시킬 수 있는 관의 형태로 구성한 에센스 주입구로 구성한 것이다.
따라서, 본 발명은 빗솔에 의하여 머리털을 에센스와 함께 빗을 수 있게 하고, 에센스 버튼에 의하여 압력으로 적정량의 에센스를 분출 시킬 수 있게 하고, 에센스 주입구에 의하여 에센스를 빗머리까지 주입할 수 있게 함으로써 헤어에센스와 따로 사용하는 경우 손에 묻는 불편함이 있는 문제점을 해소하도록 함으로써 기존의 헤어에센스와 따로 사용하는 경우 손에 묻는 불편함이 있는 문제점을 해소하도록 한 효과를 갖는 것이다.

公开(公告)号：KR1020010044439A

公开(公告)日：2001-06-05

申请号：KR1020010008575

申请日：2001-02-21

Applicant: 홍성수 ,  김희정 ,  주재훈 ,  장연규 ,  전정원 ,  김숙희 ,  우기민

Inventor： 홍성수 ,  우기민 ,  김희정 ,  주재훈 ,  장연규 ,  전정원 ,  김숙희

IPC: A23B7/10

Abstract: PURPOSE: Provided is a kimchi product containing Optia fiacus midia with insam or undried insam reducing viscosity of the Optia fiacus midia, which has effects on antiarteriosclerosis and prevention of asthma, activation of intestines motion and anti-gastric ulcer and can be preserved for a long time. CONSTITUTION: A kimchi seasoning for white cabbage kimchi comprises 30-50wt% of radish, 3-10wt% of shredded green onion, 3-10wt% of small green onion, 7-14wt% of glutinous rice starch, 2-5wt% of salt, 3-7wt% of salted shrimps, 0.7-2wt% of shredded ginger, 4-8wt% of minced garlic, 2-4wt% of white sugar, 1-30wt% of seedless Optia fiacus midia and 0.01-10wt% of green insam or normal insam. A seasoning for cabbage kimchi contains 30-50wt% of radish, 1-5wt% of salt, 2-5wt% of sugar, 7-15wt% of glutinous rice starch, 0.8-1.5wt% of shredded ginger, 3-7wt% of minced garlic, 3-6wt% of salted shrimps, 2-5wt% of salted fish, 3-8wt% of shredded green onion, 4-8wt% of powdered red pepper, 4-7wt% of small green onion, 1-30wt% of seedless Optia fiacus midia and 0.01-10wt% of green insam or normal insam. The kimchi includes 0.001-20wt% of Optia fiacus midia and 0.001-10wt% of undried insam or insam, by the weight of the kimchi seasoning, and 0.0001-10wt% of Optia fiacus midia and 0.001-5wt% of undried insam or insam, by the weight of the kimchi.

Abstract translation: 目的：提供一种含有Optia fiacus midia的泡菜产品，具有Insam或未干燥的Optam fiaus midia的粘度降低，其具有抗动脉硬化和预防哮喘，肠道运动和抗胃溃疡的活化作用，并可长期保存 时间。 构成：白菜泡菜的泡菜调味料含有30-50wt％的萝卜，3-10wt％的切碎的洋葱，3-10wt％的小葱，7-14wt％的糯米淀粉，2-5wt％的盐 ，3-7重量％的盐虾，0.7-2重量％的切碎的姜，4-8重量％的切碎的大蒜，2-4重量％的白糖，1-30重量％的无核的Optia fiacus midia和0.01-10wt％的绿色insam 或正常insam。 卷心菜泡菜的调味料含有30-50重量％的萝卜，1-5重量％的盐，2-5重量％的糖，7-15重量％的糯米淀粉，0.8-1.5重量％的切丝姜，3-7重量％的 剁碎的大蒜，盐腌虾3-6重量％，咸鱼2-5重量％，鲜葱3-8重量％，红辣椒粉4-8重量％，小葱4〜7重量％，小葱1〜30重量％ 的无籽Optia fiacus midia和0.01-10wt％的绿色insam或正常insam。 泡菜包括0.001-20wt％的Optia fiaus midia和0.001-10wt％的未干燥的insam或insam，以泡菜调味料的重量计，0.0001-10wt％的Optia fiacus midia和0.001-5wt％的未干燥的insam或insam， 按泡菜的重量。

公开(公告)号：KR1020010035503A

公开(公告)日：2001-05-07

申请号：KR1020010008878

申请日：2001-02-22

Applicant: 홍성수 ,  김희정 ,  주재훈 ,  장연규 ,  김숙희 ,  우기민

Inventor： 홍성수 ,  우기민 ,  김희정 ,  주재훈 ,  장연규 ,  김숙희

IPC: A21D2/36

CPC classification number: A21D2/36 ,  A21D13/00 ,  A23G9/00

Abstract: PURPOSE: Provided are kinds of bread, cake, cookie, pie and dessert containing fruits or stems(leaves) of Optia fiacus midia, which prevents arteriosclerosis and asthma, activates bowel movement and restrains gastric ulcer. CONSTITUTION: The kinds of bread, cake, cookie, pie and dessert contain 0.01-10wt% of fruits or stems(leaves) of Optia fiacus midia and the fruits or the stems can be liquefied powdered, dried, or cut into small pieces and boiled down with sugar to be added to the foods. The liquid, powdered, dried and boiled down fruits or stems of Optia fiacus midia can be used separately or all together.

Abstract translation: 目的：提供Optia fiacus midia的水果或茎（叶）的面包，蛋糕，饼干，馅饼和甜点，防止动脉硬化和哮喘，激活肠运动并抑制胃溃疡。 构成：面包，蛋糕，饼干，馅饼和甜点的种类含有Optia fiaus midia的水果或茎（叶）的0.01-10wt％，水果或茎可以液化粉碎，干燥或切成小块，煮沸 下来用糖加入食物。 可以单独或全部使用Optia fiacus midia的液体，粉末，干燥和煮熟的水果或茎。

公开(公告)号：KR1020010007979A

公开(公告)日：2001-02-05

申请号：KR1020000064505

申请日：2000-11-01

Applicant: 김숙희 ,  우기민

Inventor： 김숙희 ,  우기민

IPC: A23L1/24 ,  A23L1/29

Abstract: PURPOSE: A functional dressing product containing chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided to improve the storage life of dressing and prevent hypertension and hypercholesterolemia. CONSTITUTION: The functional dressing includes 0.01-0.5% of a low molecular of chitin, chitosan, and derivatives of chitin and chitosan or chito-oligosaccharide, by weight of a kind of dressing. The chitin, the chitosan, the derivatives having a molecular weight of about 10,000-100,000 and the oligosaccharide having a molecular weight of less than 10,000 can be used. Functional mayonnaise comprises 3-10wt% of the yellow, 60-85wt% of cooking oil, 0.5-2wt% of sugar, salt and mustard, 3-7wt% of vinegar, 1-5wt% of lemon juice, 0.1-0.6wt% of ground pepper, 0.001-0.008wt% of antioxidant, and 0.001-0.1wt% of chitosan. Functional French dressing includes 60-80wt% of salad oil, 15-27wt% of vinegar, 1-2w% of mustard, 0.1-1wt% of sugar, 0.5-1.7wt% of salt, 0.1-0.5wt% of white ground pepper and 0.01-0.1wt% of chitosan.

Abstract translation: 目的：提供含有壳多糖，壳聚糖，甲壳质和壳聚糖衍生物或低聚半乳糖的功能性敷料，以改善敷料的储存寿命，预防高血压和高胆固醇血症。 构成：功能性敷料含有0.01-0.5％的低分子量几丁质，脱乙酰壳多糖，壳多糖和脱乙酰壳多糖或壳寡糖的衍生物。 可以使用几丁质，壳聚糖，分子量为约10,000-100,000的衍生物和分子量小于10,000的寡糖。 功能蛋黄酱包括3-10重量％的黄色，60-85重量％的食用油，0.5-2重量％的糖，盐和芥末，3-7重量％的醋，1-5重量％的柠檬汁，0.1-0.6重量％ 的胡椒粉，0.001-0.008重量％的抗氧化剂和0.001-0.1重量％的壳聚糖。 功能性法国选矿包括60-80wt％的色拉油，15-27wt％的醋，1-2w％的芥末，0.1-1wt％的糖，0.5-1.7wt％的盐，0.1-0.5wt％的白花椒 和0.01-0.1重量％的壳聚糖。

公开(公告)号：KR1020010035510A

公开(公告)日：2001-05-07

申请号：KR1020010009122

申请日：2001-02-23

Applicant: 홍성수 ,  김희정 ,  주재훈 ,  장연규 ,  박희준 ,  전정원 ,  김숙희 ,  우기민

Inventor： 홍성수 ,  우기민 ,  김희정 ,  주재훈 ,  장연규 ,  전정원 ,  김숙희 ,  박희준

IPC: A23L1/16

Abstract: PURPOSE: Provided are noodles using Optia fiacus midia, which are improved in mouthfeel and have healthy effects such as arteriosclerosis prevention, bronchial asthma prevention, intestinal movement activation and gastric ulcer restraint by adding the fruits, stem or leaves of Optia fiacus midia to soup, seasoning or sauce for the noodles. CONSTITUTION: The amount of fruits, stem or leaves of Optia fiacus midia is 0.0001-70.0wt.%, based on the total amount of a noodle compound, especially, 10-20wt.%. The amount of the Optia fiacus midia is 0.1-50wt.%, based on the amount of soup, seasoning or sauce. The Optia fiacus midia is used for manufacturing wet noodle, cooked noodle, modified cooked noodle, dry noodle, instant fried noodle and extruded noodle. The fruits, stem or leaves of Optia fiacus midia can be prepared as a liquid type or a powder type.

Abstract translation: 目的：提供使用Optia fiacus midia的面条，通过将Optia fiacus midia的水果，茎或叶添加到汤中，其口感改善并具有预防动脉硬化，支气管哮喘预防，肠运动激活和胃溃疡约束等健康效果， 面条调味料或酱汁。 构成：根据面条化合物的总量，特别是10〜20重量％，Optia fiaus midia的果实，茎或叶的数量为0.0001-70.0重量％。 根据汤，调味料或酱汁的数量，Optia fiacus midia的量为0.1-50wt。％。 Optia fiacus midia用于制造湿面，熟面，改熟面条，干面，速食面和挤压面。 Optia fiacus midia的水果，茎或叶可以制成液体类型或粉末类型。

公开(公告)号：KR1020010007982A

公开(公告)日：2001-02-05

申请号：KR1020000064510

申请日：2000-11-01

Applicant: 김숙희 ,  우기민

Inventor： 김숙희 ,  우기민

IPC: A23L1/39 ,  A23L1/22

Abstract: PURPOSE: A kind of functional sauce containing chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided, which prevents hypertension and hypercholesterolemia with extended storage life. CONSTITUTION: The functional sauce is prepared by adding 0.0001-10% of chitin, chitosan, derivatives, or chito-oligosaccharide based on the weight of sauce, to a variety of sauce such as honey mustard sauce, tomato sauce, spaghetti sauce, steak sauce or Worcester sauce. The honey mustard sauce is made from 60-80wt% of mayonnaise, 3-20wt% of mustard cream, and 10-20wt% of honey or grain syrup. The chitin, chitosan, and derivatives of chitin and chitosan have a molecular weight of about 10,000-100,000 and the chito-oligosaccharide has a molecular weight of less than 10,000.

Abstract translation: 目的：提供一种含有壳多糖，壳聚糖，甲壳质和壳聚糖衍生物或低聚半乳糖的功能性酱油，可预防高血压和高胆固醇血症，延长保存期。 构成：通过将0.0001-10％的几丁质，壳聚糖，衍生物或基于酱汁重量的低聚半乳糖加入到各种酱油中制备，例如蜂蜜芥末酱，番茄酱，意大利面条酱，牛排酱 或伍斯特酱。 蜂蜜芥末酱由60-80重量％的蛋黄酱，3-20重量％的芥末奶油和10-20重量％的蜂蜜或谷物糖浆制成。 几丁质，壳聚糖和甲壳素和壳聚糖的衍生物的分子量约为10,000-100,000，而低聚半乳糖的分子量小于10,000。

公开(公告)号：KR1020010007978A

公开(公告)日：2001-02-05

申请号：KR1020000064501

申请日：2000-11-01

Applicant: 김숙희 ,  우기민

Inventor： 김숙희 ,  우기민

IPC: A23L1/16

Abstract: PURPOSE: A mulberry leaf ramen is provided to reinforce the nutrition and function of ramen by adding mulberry leaf powder to assorted ingredients of ramen. CONSTITUTION: A mulberry leaf ramen contains 0.1-30 wt.% of mulberry leaf powder. The mulberry leaf powder is made by drying YK209 in a dryer and pulverizing. The ingredients of ramen includes 30-62 wt.% of flour, 6-13 wt.% of starch, 0.1-2 wt.% of salt, 0.01-0.2 wt.% of alkaline chemical, 0.02-0.12 wt.% of gums, 0.001-0.01 wt.% of coloring matter, 0.5-1.8 wt.% of emulsifier, 0.01-0.05 wt.% of polyphosphate and 20-25 wt.% of drinking water. The mulberry leaf ramen is a fried ramen or a dried ramen in a pack or a cup.

Abstract translation: 目的：提供桑叶拉面，通过在拉面的各种成分中加入桑叶粉以增强拉面的营养和功能。 构成：桑叶拉面含有0.1-30％（重量）的桑叶粉。 桑叶粉末通过在干燥机中干燥YK209并粉碎而制成。 拉面的成分包括30-62重量％的面粉，6-13重量％的淀粉，0.1-2重量％的盐，0.01-0.2重量％的碱性化学品，0.02-0.12重量％的树胶 ，0.001-0.01重量％的着色物质，0.5-1.8重量％的乳化剂，0.01-0.05重量％的多磷酸盐和20-25重量％的饮用水。 桑叶拉面是一个油炸的拉面或一个包装或杯子里的干拉面。

公开(公告)号：KR1020010069870A

公开(公告)日：2001-07-25

申请号：KR1020010026611

申请日：2001-05-16

Applicant: 우기민 ,  홍성수 ,  김숙희

Inventor： 우기민 ,  홍성수 ,  김숙희

IPC: A61L27/52

Abstract: PURPOSE: The titled polyacrylamide hydrogel used as a substitute for human body tissue is provided, which has an effect on overcoming a defect such as heterogeneity and harmfulness to the human body and enables a patient to have a sense of satisfaction. CONSTITUTION: This polyacrylamide hydrogel is used as a substitute for human body tissue such as augmentation of breast and genitals, augmentation of human body tissue, skin wrinkles removal, contour correction and glass body of an eyeball. The substitute contains 1 to 20% by weight of polyacrylamide hydrogel, in particular preferably 3 to 4% by weight of polyacrylamide hydrogel.

Abstract translation: 目的：提供用作人体组织替代品的聚丙烯酰胺水凝胶，其具有克服诸如异质性和对人体有害的缺陷的作用，并使患者具有满意感。 构成：该聚丙烯酰胺水凝胶用作人体组织的替代物，例如增加乳房和生殖器，增加人体组织，去除皮肤皱纹，轮廓校正和眼球的玻璃体。 替代物含有1至20重量％的聚丙烯酰胺水凝胶，特别优选3至4重量％的聚丙烯酰胺水凝胶。

公开(公告)号：KR1020010053884A

公开(公告)日：2001-07-02

申请号：KR1019990054436

申请日：1999-12-02

Applicant: 박희준 ,  우기민

Inventor： 박희준 ,  우기민

IPC: G01N1/40

Abstract: PURPOSE: A rotary vacuum concentrator is provided to freely control the inside temperature of a chamber through a cooling device and a heating device and to prevent pollution and deformation of a liquid sample by exactly analyzing a sample. CONSTITUTION: A rotary vacuum concentrator includes a chamber(3) receiving a sample rotating device(2) for rotating a liquid sample(1), a cooling tube wound on an outer side of the chamber, a heating device(5) mounted on a lower portion of the cooling tube, a cooling device(6) including the cooling tube, a controller(7) electrically connected with the heating device to control the temperature by a program, a gas supply device connected at a side of the chamber through a pipe(8). The gas supply device automatically injects sterilized gas and nitrogen gas into the inside of the chamber when a vacuum condition of the chamber is removed.

Abstract translation: 目的：提供旋转式真空浓缩器，通过冷却装置和加热装置自由地控制腔室的内部温度，并通过精确分析样品来防止液体样品的污染和变形。 构成：旋转式真空浓缩器包括容纳用于旋转液体样品（1）的样品旋转装置（2）的腔室（3），缠绕在腔室外侧的冷却管，加热装置（5） 冷却管的下部，包括冷却管的冷却装置（6），与加热装置电连接以通过程序控制温度的控制器（7），气体供应装置，其通过一个 管（8）。 当腔室的真空状态被去除时，气体供给装置自动将无菌气体和氮气注入到腔室的内部。

公开(公告)号：KR1020010008173A

公开(公告)日：2001-02-05

申请号：KR1020000067301

申请日：2000-11-14

Applicant: 우기민 ,  김숙희

Inventor： 우기민 ,  김숙희

IPC: A23L1/238

Abstract: PURPOSE: Functional soy sauce and fish sauce made by boiling salted seafood containing chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided to improve the storage life and prevent hypertension and hypercholesterolemia. CONSTITUTION: The functional sauce includes 0.01-0.5% of low molecular chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide based on the weight of soy sauce or fish sauce. Chitin, chitosan, or derivatives of chitin and chitosan having a molecular weight of about 10,000-100,000, or oligosaccharide having a molecular weight of less than 10,000 can be used. The soy sauce contains 5-15wt% of brewed soy sauce and 60-90wt% of acid hydrolyzed soy sauce. In addition, 5wt% of liquid chitin, chitosan, or derivatives of chitin and chitosan, or 0.5-10wt% of liquid oligosaccharide can be added to the sauce.

Abstract translation: 目的：提供以几丁质，壳聚糖，壳多糖，脱乙酰壳多糖衍生物，盐酸低聚糖为原料制成的功能性酱油和鱼酱，以提高储存寿命，预防高血压和高胆固醇血症。 构成：功能酱包括低分子几丁质，脱乙酰壳多糖，壳多糖和壳聚糖衍生物，或基于酱油或鱼酱重量的低聚半乳糖的0.01-0.5％。 可以使用几丁质，壳聚糖或分子量为约10,000-100,000的几丁质和壳聚糖的衍生物，或分子量小于10,000的寡糖。 酱油含有5-15重量％的酿造酱油和60-90重量％的酸水解酱油。 此外，酱油中可加入5％（重量）的甲壳素，壳聚糖或几丁质和壳聚糖的衍生物，或0.5-10％（重量）的液体低聚糖。