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公开(公告)号：KR1020170053224A
公开(公告)日：2017-05-16
申请号：KR1020150155428
申请日：2015-11-06
Applicant: 대한민국(농촌진흥청장)
Abstract: 모종포장지가개시된다. 본발명의일 실시예에따른모종포장지는제1단부가맞은편의제2단부를감싸도록감겨진상태에서양쪽에개구를구비하는통체형태를이루도록마련되되, 제1단부에마련된걸림부와, 상기통체형태를이룬상태에서상기걸림부가끼워져고정되도록상기제1단부와제2단부사이에마련된복수의끼움슬릿을포함할수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020130075293A
公开(公告)日：2013-07-05
申请号：KR1020110143608
申请日：2011-12-27
Applicant: 대한민국(농촌진흥청장)
IPC: A23G3/48 , A23L19/00 , A23L29/256
CPC classification number: A23G3/48 , A23G2200/14
Abstract: PURPOSE: A manufacturing method of a pear jellied bean paste is provided to give a sweet taste to a jellied bean paste by using sugary ingredient in pears instead of using sugar. CONSTITUTION: A manufacturing method of a pear jellied bean paste comprises the steps of: mixing a pear extract solution while heating it; boiling the pear extract solution by continuing the heating step; solidifying the boiled pear extract by cooling it; adding a pear juice, agar, and gelatin to the pear extract solution; adding a bean jam filling and salt after the boiling step; and adding pear powder to the pear extract solution. The pear powder is lyophilized powder. [Reference numerals] (AA) Freeze drying process; (BB) Complete pear freeze dried snacks; (CC) Pear freeze dried powder
Abstract translation: 目的：提供梨果胶糊的制造方法，通过在梨中使用含糖成分而不是使用糖来赋予糊状豆酱甜味。 构成：一种梨果胶糊的制造方法，其特征在于，在加热时混合梨提取物溶液; 通过继续加热步骤煮沸梨提取物溶液; 通过冷却来煮沸梨汁提取物; 向梨提取液中加入梨汁，琼脂和明胶; 煮沸后加入豆酱和盐; 并向梨提取液中加入梨粉。 梨粉是冻干粉。 （参考号）（AA）冷冻干燥工艺; （BB）完成梨冻干零食; （CC）梨冻干粉
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公开(公告)号：KR101219590B1
公开(公告)日：2013-01-11
申请号：KR1020100102084
申请日：2010-10-19
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 (a) 단감을 썰어 데치는 단계; (b) 상기 (a)단계의 데친 단감을 건조하는 단계; 및 (c) 상기 (b)단계의 건조한 단감을 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법, 상기 방법으로 제조된 단감 토핑 및 상기 단감 토핑을 함유한 식품에 관한 것이다.
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公开(公告)号：KR1020110091227A
公开(公告)日：2011-08-11
申请号：KR1020100010953
申请日：2010-02-05
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23G1/48 , A23G1/0026
Abstract: PURPOSE: Chocolate containing pear flesh residues, and a producing method thereof are provided to offer the crunching texture to the chocolate by bracys clereid cells of pear. CONSTITUTION: A producing method of chocolate containing pear flesh residues comprises the following steps: juicing pear to obtain the pear flesh residues; freeze-drying the pear flesh residues, and crushing the freeze-dried pear flesh residues into the particle size; mixing the crushed particle size pear flesh residues with the chocolate; and hardening the mixture.
Abstract translation: 目的：提供含有梨肉残留物的巧克力及其制造方法，以通过梨形胆汁细胞向巧克力提供揉捏质地。 构成：含有梨肉残渣的巧克力的生产方法包括以下步骤：将梨榨汁获得梨肉残渣; 冷冻干燥梨肉残渣，将冻干的梨肉残渣粉碎成粒径; 将粉碎的粒径梨肉残余物与巧克力混合; 并硬化混合物。
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公开(公告)号：KR1020100078125A
公开(公告)日：2010-07-08
申请号：KR1020080136289
申请日：2008-12-30
Applicant: 대한민국(농촌진흥청장) , 이일준
CPC classification number: A01G17/04 , A01G17/10 , Y10S426/809
Abstract: PURPOSE: A branch bending clip is provided to effectively perform bending work for an operator through a hooking part while improving convenience for the bending work of a thick branch, and to conveniently guide growth of fruits. CONSTITUTION: A body(10) converts directions of branches and is combined to the branches of plants. A protrusion piece is separated according to a longitudinal direction of the body, and is prepared in the same direction of the body. The protrusion piece includes outside projected pieces(20,30) and inside projected pieces(40) located between the outside projected pieces. A hooking part(21,31) is prepared on one end of the outside projected pieces. A facing surface(40A) is prepared with the plane.
Abstract translation: 目的：提供一种分支弯曲夹具，通过钩挂部件有效地进行操作者的弯曲加工，同时提高了厚枝条弯曲加工的便利性，便于引导水果生长。 构成：一个身体（10）转换分支的方向，并结合到植物的分支。 突起片根据身体的纵向方向分开，并且沿身体的相同方向准备。 突出部件包括外部突出片（20,30）和位于外部突出片之间的内部突出片（40）。 在外部突出片的一端准备钩部（21,31）。 用平面制备面对面（40A）。
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