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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Применить Всего найдено 16. Отображено 16.
04-07-2018 дата публикации

BOKBUNJA-CONTAINING PORK SEASONING COMPOSITION

Номер: KR1020180075329A
Автор: PARK, HEE JEON, SONG, JI YOUNG, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE, PARK, HEE RAN
Принадлежит:

The present invention relates to a bokbunja (Rubus coreanus Miq.)-containing pork seasoning composition. More specifically, the bokbunja-containing pork seasoning composition can be applied to pork bulgogi or pork ribs and is composed of 100 parts by weight of a seasoning mixture and 0.3-0.5 parts by weight of a bokbunja extract. The pork seasoning composition containing the bokbunja extract improves preservability, texture, and taste of pork, and also shows effects of improving eyesight and skin condition, preventing osteoporosis, losing weight, and enhancing brain functions owing to nutrients contained in bokbunja such as polyphenol and anthocyanin. COPYRIGHT KIPO 2018 (AA) Section (BB) Before sterilization (CC) After one week (DD) After two weeks (EE) After three weeks ...

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Номер записи: 1
02-08-2018 дата публикации

나무딸기 잎 및 줄기 추출물을 주성분으로 하는 항비만 조성물 및 그 제조방법

Номер: KR0101874161B1
Автор: 최혜란, 권지웅, 신대근, 이민정, 이수정, 채규서, 문규환, 김경제, 공현석, 송영천
Принадлежит: 재단법인 베리앤바이오식품연구소

... 본 발명에 따른 나무딸기 줄기 및/또는 잎 추출물은 나무딸기의 줄기나 잎을 건조한 다음 0.01~3mm의 크기로 분쇄하고 줄기 또는 잎의 분쇄물에 상기 물, 알콜 또는 물과 알콜의 혼합용매를 10~20배의 중량비로 혼합한 후 2~4시간 동안 2회 반복하여 환류추출한다. 그런 다음 10~100메쉬 크기의 필터로 여과한 후 농축하여 추출물의 농도는 5~15brix가 되도록 한후 동결 건조하고 분쇄하여 제조한다. 이와 같이 제조된 항비만 조성물은 비만 예방 및 억제에 효과가 있으며, 이를 건강기능성식품에 첨가함으로써 부가가치가 높은 식품산업을 증진시킬 수가 있게 되었다.

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Номер записи: 2
08-12-2017 дата публикации

METHOD FOR MANUFACTURING FRUITS AND VEGETABLES WITH IMPROVED ABSORPTION RATE IN BODY OF DIETARY FIBER

Номер: KR1020170135451A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE, PARK, JAE SOOK
Принадлежит:

The present invention relates to a method for manufacturing fruits and vegetables with improved absorption rates in the body of dietary fibers. The fruits and vegetables are prepared by methods such as ultrasound irradiation, citric acid impregnation and enzyme fermentation. As the particle size of dietary fibers contained in the fruits and vegetables becomes smaller, an internal resorption rate can be improved. COPYRIGHT KIPO 2018 ...

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Номер записи: 3
04-07-2018 дата публикации

ARONIA JAM COMPOSITION WITH ENHANCED ANTIOXIDANT ACTIVITY AND MANUFACTURING METHOD THEREOF

Номер: KR1020180075327A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE, PARK, HEE RAN
Принадлежит:

The present invention relates to an aronia jam composition with enhanced antioxidant activity and a manufacturing method thereof. More specifically, the aronia jam composition contains aronia, a sweetener, a viscosity agent, citric acid, Vitamin C, sorbitol, a grapefruit seed extract and a pine needle extract. The manufacturing method comprises: an aronia grinding step of grinding the aronia; a mixture heating step of inputting the sweetener, the citric acid, the Vitamin C, the sorbitol, the grapefruit seed extract and the pine needle extract into the aronia ground material ground in the aronia grinding step, and heating the mixture; a viscosity adjustment step of mixing the viscosity agent with the mixture heated in the mixture heating step to increase viscosity; and a sugar content adjustment step of heating the mixture with a viscosity adjusted in the viscosity adjustment step to adjust sugar content thereof. The aronia jam, having the ingredients and manufactured by the steps, has excellent ...

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Номер записи: 4
21-08-2018 дата публикации

복분자가 함유된 돼지고기용 양념 조성물

Номер: KR0101890397B1
Автор: 박희전, 송지영, 정소희, 문규환, 박필재, 박희란
Принадлежит: 고창군

... 본 발명은 복분자가 함유된 돼지고기용 양념 조성물에 관한 것으로, 더욱 상세하게는 돼지불고기나 돼지갈비 등에 적용될 수 있으며, 양념혼합물 100 중량부 및 복분자 착즙액 0.3 내지 0.5 중량부로 이루어진다. 상기와 같이 복분자 착즙액이 함유된 돼지고기용 양념 조성물은 돼지고기의 맛, 식감 및 보존성을 향상시킬 뿐만 아니라, 복분자에 함유된 폴리페놀 및 안토시아닌과 같은 영양성분으로 인해 뇌기능향상, 다이어트, 골당공증예방, 피부미용 및 시력개선 등의 효과를 나타낸다.

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Номер записи: 5
02-03-2023 дата публикации

이동통신사 데이터를 활용한 빅데이터 기반 역학조사 지원 시스템 및 방법

Номер: KR102505106B1
Автор: 전용주, 황선배, 문규환, 이민우, 이금비
Принадлежит: 디토닉 주식회사

... 본 발명은 이동통신사 데이터를 활용한 빅데이터 기반 역학조사 지원 시스템 및 방법에 관한 것으로, 본 발명에 따른 방법은 확진자 단말 신호 수신 정보가 순차적으로 정렬된 이동통신사 데이터를 제공받는 단계 - 확진자 단말 신호 수신 정보는 기지국에서 확진자 단말 신호의 수신 시작 시간 및 수신 종료 시간 정보를 포함함 - ; 상기 이동통신사 데이터에서 미리 정해진 기준에 따라 이상치 데이터를 제거하는 단계, 상기 이상치 데이터가 제거된 이동통신사 데이터를 기초로 구해지는 확진자 체류 위치와 체류 시간 정보를 기초로 확진자 이동 경로를 구하고, 상기 체류 위치와 상기 이동 경로에 대응하는 버퍼 영역을 확진자별로 생성하는 단계, 그리고 상기 확진자별로 생성된 버퍼 영역과 체류 시간 정보를 비교하여 2명 이상의 확진자가 시간적 공간적으로 교차하는 영역을 검출하는 단계를 포함한다.

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Номер записи: 6
12-12-2018 дата публикации

METHOD FOR MANUFACTURING NATURAL FERMENTATION STARTER FOR RICE BREAD USING BERRIES

Номер: KR101928552B1
Автор: MOON, KYOO HWAN, SONG JI YOUNG, KWON JI WUNG, PARK HEE JEON, BYUN BO YOUNG, CHAE KYU SEO, KIM JI MYOUNG
Принадлежит: BERRY & BIO FOOD RESEARCH INSTITUTE, ALLRICE CO., LTD.

Provided is an excellent natural fermentation starter having specific color and flavor of berries using berries such as black currant and aronia. The present invention also relates to a method for manufacturing a natural fermentation starter for rice bread using berries having good baking properties, which rises well when manufacturing the rice bread. The method comprises the steps of: manufacturing a liquid fermentation starter; manufacturing a primary dough starter; manufacturing a second dough starter; and manufacturing a natural fermentation starter. COPYRIGHT KIPO 2019 ...

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Номер записи: 7
11-05-2018 дата публикации

METHOD FOR MANUFACTURING FUNCTIONAL BEVERAGE CONTAINING CHINESE YAM AND RUBUS COREANUS AND FUNCTIONAL BEVERAGE MANUFACTURED THEREFROM

Номер: KR1020180049350A
Автор: KWON, JI WUNG, CHAE, KYU SEO, LEE, SU JUNG, GIM, SUNG WOONG, JONG, HO YONG, MOON, KYOO HWAN, PARK, PIL JAE, SONG, JI YOUNG, YU, DEOK SUN
Принадлежит:

The present invention relates to a method for manufacturing a functional beverage containing Chinese yam and Rubus coreanus and to a functional beverage manufactured therefrom, wherein the method comprises the following steps: drying and pretreating the Chinese yam; using the pretreated Chinese yam to manufacture a Chinese yam extract; manufacturing a first composition by mixing a Chinese yam extract, a Rubus coreanus concentrate, vitamin C, sodium citrate, and a lemon juice; manufacturing a second composition by adding fructose and an apple concentrate to the first composition; and sterilizing the second composition. COPYRIGHT KIPO 2018 (AA) Chinese yam water extract (BB) Chinese yam 50% ethanol extract ...

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Номер записи: 8
04-07-2018 дата публикации

SUGAR FREE BERRY JAM COMPOSITION

Номер: KR1020180075358A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE
Принадлежит:

The present invention relates to a sugar-free berry jam composition. More particularly, the present invention relates to a sugar free berry jam composition comprising berries such as Rubus coreanus and Morus alba, a pectin, and an apple concentrate. The sugar free jam composition comprising the components is rich in nutritional components and contains berries such as Rubus coreanus and Morus alba, and is not only beneficial to the human body, but also exhibits excellent taste and aroma. COPYRIGHT KIPO 2018 ...

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Номер записи: 9
10-05-2018 дата публикации

JELLY COMPOSITION CONTAINING FRUITS PRESERVED IN HONEY

Номер: KR1020180048217A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, JO, HAE JU
Принадлежит:

The present invention relates to a jelly composition containing fruits preserved in honey, and more particularly, the jelly composition contains fruits, sugar components and a gelling agent. The jelly composition comprising the ingredients is rich in nutritional components, has excellent taste, and is low in calorie to have high preference of consumers. COPYRIGHT KIPO 2018 ...

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Номер записи: 10
05-06-2017 дата публикации

ANTI-OBESITY COMPOSITION COMPRISING RUBUS COREANUS LEAF AND STEM EXTRACT AS MAIN COMPONENT AND MANUFACTURING METHOD THEREOF

Номер: KR1020170061327A
Автор: CHOI, HYE RAN, KWON, JI WUNG, SHIN, DAE KEUN, LEE, MIN JUNG, LEE, SU JUNG, CHAE, KYU SEO, MOON, KYOO HWAN, KIM, KYUNG JAE, KONG, HYUN SEOK, SONG, YOUNG CHEON
Принадлежит:

A Rubus coreanus leaf and/or stem extract according to the present invention is obtained by the following steps: drying the stem or leaf of Rubus coreanus; pulverizing the stem or leaf of Rubus coreanus into the size of 0.01 to 3 mm; adding water, alcohol or a mixed solvent of water and alcohol to pulverized products of the stem or leaf; reflux extracting a mixture twice for 2 to 4 hours; filtering the mixture with a filter having the size of 10 to 100 mesh to be concentrated to obtain the extract having the concentration of 5 to 15 brix; and performing lyophilization and pulverization. The anti-obesity composition manufactured thereby is effective for preventing and inhibiting obesity, and by adding the anti-obesity composition to health functional food, it is possible to promote high value-added food industry. COPYRIGHT KIPO 2017 (A1,A2) Fruit (B1,B2) Leaf (C1,C2) Stem ...

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Номер записи: 11
04-12-2018 дата публикации

항산화 효과가 우수한 블루베리 잼 조성물 및 그 제조방법

Номер: KR0101924977B1
Автор: 송지영, 박희전, 정소희, 문규환, 박필재, 박희란
Принадлежит: 고창군

... 본 발명은 항산화 효과가 우수한 블루베리 잼 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 블루베리, 감미료, 증점제, 구연산, 비타민 C, 솔비톨, 레몬농축분말 및 땅콩분태로 이루어지며, 블루베리를 분쇄하는 블루베리분쇄단계, 상기 블루베리분쇄단계를 통해 분쇄된 블루베리 분쇄물에 감미료, 구연산, 비타민 C, 솔비톨, 레몬농축분말 및 땅콩분태를 투입하고 가열하는 혼합물가열단계, 상기 혼합물가열단계를 통해 가열된 혼합물에 증점제를 혼합하여 점도를 증가시키는 점도조절단계 및 상기 점도조절단계를 통해 점도가 조절된 혼합물을 가열하여 당도를 조절하는 당도조절단계를 통해 제조된다. 상기의 성분 및 과정을 통해 제조되는 항산화 효과가 우수한 블루베리 잼은 맛, 향, 점성(퍼짐성) 및 식감이 우수할 뿐만 아니라, 항산화 효과가 매우 우수하며, 콜라겐합성의 촉진을 통한 노화억제 효과, 비만 개선 효과 및 눈의 피로 완화의 효과를 나타낸다.

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Номер записи: 12
04-07-2018 дата публикации

SAUCE COMPOSITION CONTAINING ARONIA

Номер: KR1020180075357A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE
Принадлежит:

The present invention relates to a sauce composition containing aronia. More specifically, the sauce composition is composed of aronia, sugar, margarine, eggs, mayonnaise, whipped cream, and condensed milk. The sauce composition composed of the ingredients listed above is enriched with nutrients, ensures excellent preference since specific acidity and pungent taste of aronia are masked, and can be applied to various foods made of meat and fish or bread owing to excellent color and aroma. COPYRIGHT KIPO 2018 (AA) Stick shape coated with aronia sauce through pretreatment ...

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Номер записи: 13
04-07-2018 дата публикации

BLUEBERRY JAM COMPOSITION WITH EXCELLENT ANTIOXIDANT ACTIVITY AND MANUFACTURING METHOD THEREOF

Номер: KR1020180075328A
Автор: SONG, JI YOUNG, PARK, HEE JEON, JEONG, SO HEE, MOON, KYU HWAN, PARK, PIL JAE, PARK, HEE RAN
Принадлежит:

The present invention relates to a blueberry jam composition with enhanced antioxidant activity and a manufacturing method thereof. More specifically, the blueberry jam composition contains blueberry, a sweetener, a viscosity agent, citric acid, Vitamin C, sorbitol, concentrated lemon powder and peanut powder. The manufacturing method comprises: a blueberry grinding step of grinding the blueberry; a mixture heating step of inputting the sweetener, the citric acid, the Vitamin C, the sorbitol, the concentrated lemon powder and the peanut powder into the blueberry ground material ground in the blueberry grinding step, and heating the mixture; a viscosity adjustment step of mixing the viscosity agent with the mixture heated in the mixture heating step to increase viscosity; and a sugar content adjustment step of heating the mixture with a viscosity adjusted in the viscosity adjustment step to adjust sugar content thereof. The blueberry jam, having the ingredients and manufactured by the steps ...

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Номер записи: 14
08-06-2018 дата публикации

METHOD FOR MANUFACTURING CARBONATED BEVERAGE USING PEPPER EXTRACT

Номер: KR1020180061654A
Автор: GIM, SUNG WOONG, MOON, KYOO HWAN, SHIN, DAE KEUN, CHOI, HYE RAN, LEE, SU JUNG, KWON, JI WUNG, CHAE, KYU SEO, LEE, DONG NAM, LEE, JANG HEE
Принадлежит:

The present invention relates to a method for manufacturing a carbonated beverage using a pepper extract and a carbonated beverage manufactured by the method. The carbonated beverage using the pepper extract of the present invention has an effect of having an optimum preference by varying pepper extracting conditions. The method comprises the steps of: manufacturing a pepper extract; manufacturing a pepper concentrate; injecting carbonic acid into the pepper concentrate; and packing and sterilizing the concentrate. COPYRIGHT KIPO 2018 (AA) Cut pepper into 1/2 (BB) Produce a pepper extract by adding 10 times the amount of water (CC) Decompress-concentrate the pepper extract into 20 brix (DD) Mix the pepper concentrate with other supplementary materials (EE) Add carbonic acid gas (CO_2) and package (FF) Sterilize (62°C, 20 minutes) ...

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Номер записи: 15
04-12-2018 дата публикации

항산화 효과가 우수한 아로니아 잼 조성물 및 그 제조방법

Номер: KR0101924984B1
Автор: 송지영, 박희전, 정소희, 문규환, 박필재, 박희란
Принадлежит: 고창군

... 본 발명은 항산화 효과가 우수한 아로니아 잼 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 아로니아, 감미료, 증점제, 구연산, 비타민 C, 솔비톨, 자몽종자추출물 및 솔잎추출물로 이루어지며, 아로니아를 분쇄하는 아로니아분쇄단계, 상기 아로니아분쇄단계를 통해 분쇄된 아로니아 분쇄물에 감미료, 구연산, 비타민 C, 솔비톨, 자몽종자추출물 및 솔잎추출물을 투입하고 가열하는 혼합물가열단계, 상기 혼합물가열단계를 통해 가열된 혼합물에 증점제를 혼합하여 점도를 증가시키는 점도조절단계 및 상기 점도조절단계를 통해 점도가 조절된 혼합물을 가열하여 당도를 조절하는 당도조절단계를 통해 제조된다. 상기의 성분 및 과정을 통해 제조되는 항산화 효과가 우수한 아로니아 잼은 맛, 향 및 점성(퍼짐성)이 우수할 뿐만 아니라, 항산화 효과가 매우 우수하며, 콜라겐합성의 촉진을 통한 노화억제 효과, 비만 개선 효과 및 눈의 피로 완화의 효과를 나타낸다.

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Номер записи: 16