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公开(公告)号：KR2020090007175U
公开(公告)日：2009-07-15
申请号：KR2020080000469
申请日：2008-01-11
Abstract: 본 고안은 내부에 수용된 식품이 외부로 노출되지 않아 파손 및 부패 등을 예방할 수 있는 식품 포장용기를 하판, 중간판 및 상판으로 구성하여 다단으로 적층함으로써, 공간활용도를 높여 기존의 포장용기에 비하여 많은 수량의 식품을 수용, 보관할 수 있으며, 특히 식품의 임시보관이 가능하여 사용상의 편의성을 향상함과 동시에 고급화를 추구하여 선물용으로도 적합한 식품 포장용기에 관한 것이다.
식품, 포장용기, 수용, 보관, 적층, 공간활용-
公开(公告)号：KR1020070092912A
公开(公告)日：2007-09-14
申请号：KR1020060022885
申请日：2006-03-11
Applicant: 정정례
Inventor： 정정례
IPC: A23L1/20
Abstract: A food such as soybean milk, sauce base, jelly and creamer containing fermented soybean powder is provided. The food can be eaten by persons of any age, including an infant, child, adult or the elderly without feeling disgust and retains the original medicinal value of fermented soybeans(Cheongguk Jang) without the odor. Kelp extract is mixed with 50 to 70g soybean for 10 to 12hr, heated until the mixture is boiled up, finely ground and filtered to remove Biji(bean curd refuse). The obtained soybean milk is mixed with 10 to 20g fermented soybean powder, 20 to 40g oligosaccharide and 2 to 4g chitosan to obtain soybean milk containing fermented soybeans. The kelp extract is obtained by soaking 20 to 30g kelp in 1L water at 20 to 50deg.C for 5 to 7hr and removing the kelp. A fermented soybean sauce base for cooking is prepared by mixing 10 to 15 parts by weight of fermented soybean powder, 3 to 5 parts by weight of perilla oil, 1 to 2 parts by weight of fermented mustard, 2 to 4 parts by weight of oligosaccharide, 1 to 2 parts by weight of red pepper powder, 5 to 8 parts by weight of soy sauce, 4 to 6 parts by weight of pear juice and 2 to 4 parts by weight of lemon juice.
Abstract translation: 提供了含有发酵大豆粉的豆浆，酱基，果冻和奶油等食品。 食物可以任意年龄的人食用，包括婴儿，儿童，成年人或老年人，不感到厌恶，并保留发酵大豆（Cheongguk Jang）的原始药用价值，无异味。 将海带提取物与50〜70g大豆混合10〜12小时，加热至混合物煮沸，细磨并过滤除去Biji（豆腐垃圾）。 将获得的豆浆与10〜20g发酵大豆粉末，20〜40g寡糖和2〜4g壳聚糖混合，得到含有发酵大豆的豆浆。 通过在20〜50℃的1L水中浸泡20〜30g海藻5〜7小时，去除海藻，得到海带提取物。 通过混合10〜15重量份的发酵大豆粉末，3〜5重量份的紫苏油，1〜2重量份的发酵芥末，2〜4重量份的低聚糖 ，1〜2重量份红辣椒粉，5〜8重量份酱油，4〜6重量份梨汁和2〜4重量份柠檬汁。
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公开(公告)号：KR1020130042761A
公开(公告)日：2013-04-29
申请号：KR1020110106827
申请日：2011-10-19
CPC classification number: A61K8/97 , A61K36/258 , A61K36/44 , A61K36/45 , A61K36/488 , A61K36/70 , A61K2800/72 , A61K2800/84 , A61Q5/10
Abstract: PURPOSE: A hair dye composition for relieving scalp irritation and a method for manufacturing the same are provided to strengthen hair roots, to prevent alopecia and scalp aging, and to promote hair growth. CONSTITUTION: A hair dye composition for relieving scalp irritation contains 0.1-5 wt% of a kuzu vine extract, 0.1-5 wt% of a black soybean extract, 0.1-5 wt% of a blueberry extract, 0.1-5 wt% of a Pleuropterus multflorus extract, 0.1-5 wt% a persimmon leaf extract, 0.1-5 wt% of cultured wild ginseng, 3-20 wt% of freeze-dried powder of peptide-glycan isolated from cheonggukjang(fermented soybean paste), 5-50 wt% of a salt, and 5-50 wt% of a base.
Abstract translation: 目的：提供一种用于缓解头皮刺激的染发剂组合物及其制造方法，以加强发根，防止脱发和头皮老化，促进毛发生长。 构成：用于缓解头皮刺激的染发剂组合物含有0.1-5重量％的库竹藤提取物，0.1-5重量％的黑豆提取物，0.1-5重量％的蓝莓提取物，0.1-5重量％的 多酚提取物，0.1-5重量％的柿子提取物，0.1-5重量％的培养野参，3-20重量％的从cheonggukjang（发酵大豆酱）分离的肽 - 聚糖的冷冻干燥粉末，5-50 重量％的盐和5-50％重量的碱。
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公开(公告)号：KR100695410B1
公开(公告)日：2007-03-16
申请号：KR1020060045337
申请日：2006-05-19
Applicant: 정정례
Abstract: Provided are a fermented soybean paste using sprouted soybean and red ginseng, which is rich in nutrients, has good flavor and taste, and is convenient to eat like instant food, and a preparation method thereof. The fermented soybean paste using sprouted soybean and red ginseng is prepared by the steps of: (a) preparing a mixture by mixing 100 parts by weight of fermented sprouted soybean powder obtained by grinding fermented soybeans manufactured from sprouted soybeans, 10-15 parts by weight of Lentinus edodes powder, 5-10 parts by weight of red ginseng powder, 100-120 parts by weight of a spice paste material obtained by boiling, crushing, and mixing pumpkins, radishes, onions, and glutinous barley, and a brine having a salinity of 14.5-15.25% obtained by mixing 60-65 parts by weight of salted licorice having a salinity of 25% with 40-45 parts by weight of a hedysarum soju; and (b) mixing the prepared mixture with 5-10 parts by weight of fermented mustard homogeneously, maturing the obtained mixture in the bare ground for 7-10days, and maturing and fermenting the matured material at a cold temperature of 2-10‹C for 3-6months.
Abstract translation: 提供了使用发芽的大豆和红参的发酵大豆酱及其制备方法，其具有营养丰富，风味和味道好，并且方便食用即食食品。 通过以下步骤制备使用发芽大豆和红参的发酵大豆酱：（a）通过混合100重量份的发酵发芽大豆粉末制备混合物，所述发酵发芽大豆粉末通过研磨由发芽大豆制成的发酵大豆，10-15重量份 香豆粉粉末，5-10重量份红参粉末，100-120重量份通过沸腾，压碎和混合南瓜，萝卜，洋葱和糯大麦获得的香料糊料，以及具有 通过混合60-65重量份盐度为25％的盐化甘草和40-45重量份的水杨酸，获得的盐度为14.5-15.25％ 和（b）将制备的混合物与5-10重量份发酵芥菜均匀混合，将所得混合物在裸露的地面中熟化7-10天，并在2-10℃的冷温度熟化和发酵熟化的材料 3-6个月。
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Patent Agency Ranking
公开(公告)号：KR1020070105728A
公开(公告)日：2007-10-31
申请号：KR1020060038273
申请日：2006-04-27
CPC classification number: A23L21/12 , A23L19/09 , A23L29/212
Abstract: Jam with Korean hot pepper paste and a preparation method thereof are provided to improve one's taste in jam and supply healthy jam by using boiled and mashed pumpkin or sweet potato as a jam base and adding various useful ingredients to the base. Jam with Korean hot pepper paste is prepared by the steps of: (a) mixing 20~30vol% of boiled and mashed pumpkin or sweet potato, 10~15vol% of boiled and mashed radish, 15~20vol% of oligosaccharide, and 1~2vol% of rosemary powder, followed by boiling the mixture; and (b) adding 10~15vol% of minced onion, 15~20vol% of tomato ketchup, 10~15vol% of cucumber pickle, 10~15vol% of olive oil, 5~10vol% of Korean hot pepper paste, 1~2vol% of ginger juice, 1~2vol% of vinegar, and 1~2vol% of wasabi to the boiled mixture, followed by mixing all the ingredients uniformly.
Abstract translation: 提供韩国辣椒酱的酱油及其制备方法，以改善果酱的味道，并使用煮熟的捣碎的南瓜或甘薯作为果酱，并向基料中加入各种有用成分，从而提供健康的果酱。 制作韩国辣椒酱的酱油是：（a）混合20〜30体积％的煮熟的南瓜或甘薯，10〜15体积％的煮熟萝卜，15〜20体积％的寡糖，1〜 2vol％的迷迭香粉，然后煮沸混合物; 和（b）加入10〜15vol％的洋葱，15〜20vol％的番茄酱，10〜15vol％的黄瓜酱，10〜15vol％的橄榄油，5〜10vol％的韩国辣椒酱，1〜2vol 姜汁1％，醋1〜2vol％，芥菜1〜2vol％，均匀混合均匀。
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公开(公告)号：KR100695452B1
公开(公告)日：2007-03-16
申请号：KR1020060051217
申请日：2006-06-08
IPC: A23B7/10
CPC classification number: Y02A40/946 , A23B7/105
Abstract: Provided are a white kimchi with spicy taste, which contains rich vitamin C, a good quality of mineral, and a large amount of dietary fiber, has a diet effect and a good external appearance, and is easy to eat, and a preparation method thereof. The white kimchi with spicy taste is prepared by the steps of: (1) salting and washing 100 parts by weight of Korean cabbages, and then removing water from the salted Korean cabbages; (2) grinding and mixing 5-10 parts by weight of a radish, 5-10 parts by weight of an onion, and 5-10 parts by weight of a pear, filtrating the mixture to obtain filtrate, mixing the filtrate with 5-10 parts by weight of hot pepper seed powder, 2-5 parts by weight of a chopped garlic, 0.5-1 parts by weight of a chopped ginger, 4-10 parts by weight of boiled and crushed sweet potatoes, 2-5 parts by weight of salted fish, 0.4-1 parts by weight of oligosaccharide, 0.1-0.5 parts by weight of chitosan, and 0.1-0.5 parts by weight of fermented mustard, and maturing the mixture to make kimchi spice; and (3) placing the kimchi spice of the step(2) between the salted Korean cabbage leaves of the step(1), covering the spiced Korean cabbage with the outer leaves, pouring 30-100ml of natural brine per the Korean cabbage 100g, and fermenting the spiced Korean cabbage.
Abstract translation: 提供了一种具有辛辣味道的白色泡菜，其含有丰富的维生素C，优质的矿物质和大量的膳食纤维，具有饮食效果和良好的外观，易于食用，并且其制备方法 。 采用以下步骤制备具有辛辣味道的白泡菜：（1）将100份重的韩国卷心菜腌制和洗涤，然后从腌制的韩国白菜中除去水分; （2）研磨混合5-10重量份的萝卜，5-10重量份的洋葱和5-10重量份的梨，过滤混合物以得到滤液，将滤液与5- 10重量份辣椒籽粉，2-5重量份切碎的大蒜，0.5-1重量份的切碎的姜，4-10重量份的煮和碎的红薯，2-5份的 盐腌鱼的重量，寡糖0.4-1重量份，壳聚糖0.1-0.5重量份和发酵芥菜0.1-0.5重量份，熟化混合物制成泡菜香料; （3）将步骤（2）的泡菜香料放置在步骤（1）的盐渍的韩国白菜叶之间，覆盖加香的大白菜与外面的叶子，每韩国白菜100g倒入30-100ml的天然盐水， 并发酵多汁的韩国白菜。
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公开(公告)号：KR100530987B1
公开(公告)日：2005-11-25
申请号：KR1020040026112
申请日：2004-04-16
Applicant: 정정례
Inventor： 정정례
IPC: A23L1/06
Abstract: 본 발명은 청국장잼의 제조방법에 관한것으로서, 좀더 상세히는 국물이나 찌개등의 부식으로 사용되는 건강식품인 청국장을 간편하게 식빵등에 발라 먹을 수 있게 분말형 청국장에 기호식품을 첨가하여 청국장 특유의 악취를 제거하여 독특한 향미를 제공하여 간편하게 청국장 특유의 악취를 제거함과 공시에 독특한 향미를 제공하여 식빵등에 발라 먹을 수 있는 잼을 발명한 것이다.
즉, 분말형 청국장 25~35ml에 고추가루 5~15ml, 들깨가루 5~15ml, 카레가루 5~15ml를 용기에 교반하여 식료품을 생성하는 제 1공정과; 별도의 용기에 사과잼 45~55ml와 마요네즈 25~35ml를 교반하여 첨가물을 생성하는 제 2공정과; 상기 제 1공정과 제 2공정을 거친 각각의 용기에 담긴 식료품과 첨가물을 하나의 용기에 혼합시켜 혼합물을 생성하는 제 3공정과; 제 3공정을 거친 혼합물에 레몬과즙 5~15ml와 다진 양파 15~25ml 첨가하여 재 교반하는 제 4공정과; 제 4공정을 거친 혼합물을 밀폐시켜 실온에서 44~52시간 동안 숙성시키는 제 5공정을 순차적으로 거쳐서 완성되는 것이다.-
公开(公告)号：KR1020050100897A
公开(公告)日：2005-10-20
申请号：KR1020040026112
申请日：2004-04-16
Applicant: 정정례
Inventor： 정정례
IPC: A23L1/06
Abstract: 본 발명은 청국장잼의 제조방법에 관한것으로서, 좀더 상세히는 국물이나 찌개등의 부식으로 사용되는 건강식품인 청국장을 간편하게 식빵등에 발라 먹을 수 있게 분말형 청국장에 기호식품을 첨가하여 청국장 특유의 악취를 제거하여 독특한 향미를 제공하여 간편하게 청국장 특유의 악취를 제거함과 공시에 독특한 향미를 제공하여 식빵등에 발라 먹을 수 있는 잼을 발명한 것이다.
즉, 분말형 청국장 25~35ml에 고추가루 5~15ml, 들깨가루 5~15ml, 카레가루 5~15ml를 용기에 교반하여 식료품을 생성하는 제 1공정과; 별도의 용기에 사과잼 45~55ml와 마요네즈 25~35ml를 교반하여 첨가물을 생성하는 제 2공정과; 상기 제 1공정과 제 2공정을 거친 각각의 용기에 담긴 식료품과 첨가물을 하나의 용기에 혼합시켜 혼합물을 생성하는 제 3공정과; 제 3공정을 거친 혼합물에 레몬과즙 5~15ml와 다진 양파 15~25ml 첨가하여 재 교반하는 제 4공정과; 제 4공정을 거친 혼합물을 밀폐시켜 실온에서 44~52시간 동안 숙성시키는 제 5공정을 순차적으로 거쳐서 완성되는 것이다.-
公开(公告)号：KR1020170002906A
公开(公告)日：2017-01-09
申请号：KR1020150092827
申请日：2015-06-30
Abstract: 신선식품에함유된폴리페놀을증폭하기위하여신선식품에 UV(Ultraviolet ray) 또는 LED(light emitting diode) 광을조사할수 있도록구성되는신선식품의폴리페놀함량증폭장치에관한것으로서, 분리가능한복수의구획부재및 광조사부재로구성되어설치가용이하며, 광조사부재가조사하는광의선택적인사용이가능한이점이있다.
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