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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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27-07-2018 дата публикации

TOMATO JELLY AND PREPARING METHOD THEREOF

Номер: KR1020180085621A
Автор: LEE, JEONG HYUN, PARK, HAE SO, PARK, GI SOON, LEE, SEUNG HYUN, YUN, HYE HYANG
Принадлежит:

The present invention relates to a tomato jelly and a preparing method thereof. The tomato jelly can alleviate the sour taste unique to tomatoes and enhance the taste while changing the appearance to easily and conveniently consume the tomato containing a large amount of lycopene components with antioxidant and antioxidant properties, thereby significantly enhancing the palatability for general consumers. The tomato jelly preparing method includes: an agar water preparing step of dissolving the agar powder in water to prepare agar water; a tomato juice extracting step of washing sorted tomatoes, removing the skin and seeds therefrom, grinding and filtering the tomatoes, and extracting the tomato juice; a miracle fruit powder preparing step of washing the sorted miracle fruits, rapidly freezing the miracle fruits, and grinding the miracle fruits to powder; a tomato mixture preparing step of inputting the miracle fruit powder to the agar water to alleviate the sour taste unique to the tomatoes ...

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Номер записи: 1
26-10-2017 дата публикации

피조개를 이용한 천연조미료 제조방법

Номер: KR0101790252B1
Автор: 김지현, 박기순
Принадлежит: 안포어촌계영어조합법인, 광주여자대학교 산학협력단, 김지현

... 본 발명은 영양성분이 우수한 피조개를 이용하여 음식의 맛과 풍미를 개선시키면서 건강에도 이로울 수 있는 피조개를 이용한 천연조미료 제조방법에 관한 것이다. 본 발명의 특징은, 피조개를 쪄내는 증숙단계(S10)와, 피조개를 찬물에 헹구면서 껍질을 제거하는 탈각단계(S20)와, 피조갯살을 세절하는 세절단계(S30)와, 피조개에서 내장을 제거하는 내장제거단계와, 피조개를 당귀가 혼합된 끓는 물에 데쳐내어 냄새를 제거하는 탈향단계(S40)와, 탈향된 피조개를 열풍을 가해서 건조하는 건조단계(S50)와, 피조개를 분쇄하여 피조개가루를 제조하는 피조개가루제조단계(S60)와, 생표고버섯을 절단하여 분쇄기로 분쇄하여 표고가루를 제조하는 표고가루제조단계(S70)와, 양파를 절단하여 분쇄하여 양파가루를 제조하는 양파가루제조단계(S80)와, 마늘을 편으로 세절하여 분쇄하여 마늘가루를 제조하는 마늘가루제조단계(S90)와, 건조된 다시마를 분쇄하여 다시마가루를 제조하는 다시마가루제조단계(S100)와, 마른 새우를 분쇄하여 새우가루를 제조하는 새우가루제조단계(S110)와, 마른 멸치를 분쇄하여 멸치가루를 제조하는 멸치가루제조단계(S120)와, 피조개가루 30g에 표고가루 10g, 양파가루 10g, 마늘가루 10g, 다시마가루 5g, 새우가루 10g, 멸치가루 5g을 혼합하는 재료혼합단계를 포함한다.

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Номер записи: 2
10-09-2018 дата публикации

대파, 새우젓, 어류를 이용한 맛간장 제조방법

Номер: KR0101896994B1
Автор: 김지현, 박기순, 김광수
Принадлежит: 광주여자대학교 산학협력단, 신안군농업기술센터소장, 김지현, 박기순, 김광수

... 본 발명은 영양성분이 우수한 대파, 단백질 함량이 높은 새우젓, 민어육수를 이용하여, 영양성분이 우수하면서 건강에도 이롭고 풍미를 개선시킬 수 있는 대파, 새우젓, 어류를 이용한 맛간장 제조방법에 관한 것이다. 본 발명의 특징은, 대파를 가열하여 대파즙을 제조하는 대파즙 제조단계(S100)와, 생선뼈를 가열하여 생선육수를 제조하는 생선육수 제조단계(S200)와, 생선육수 제조단계(S200)에서 제조된 생선육수, 새우젓, 진간장, 설탕을 혼합한 상태로 끓여서 혼합육수를 완성하는 혼합육수 완성단계(S300)와, 혼합육수를 끓이는 상태에서 대파즙 제조단계(S100)에서 제조된 대파즙 및 잡내제거재료를 넣고 함께 끓이는 잡내제거재료 첨가단계(S400)와, 혼합육수의 가열을 중지한 상태에서 혼합육수에 맛을 첨가하기 위한 맛재료를 넣고 숙성시키는 맛재료 첨가단계(S500)를 포함한다.

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Номер записи: 3
05-06-2017 дата публикации

FORKLIFT FORK LENGTH ADJUSTER

Номер: KR101743889B1
Автор: YU, CHUN, PARK, GI SUN
Принадлежит: YU, CHUN, PARK, GI SUN

The present invention relates to a forklift fork length adjusting device and, more specifically, relates to a forklift fork length adjuster installed in a fork of a forklift which has been used in the past such that a length of the fork is able to easily be adjusted to a width size of a pallet or an object to be loaded. To achieve this, the present invention provides a forklift fork length adjuster comprising: a cover body fixated to the outside of a fork; a base plate integrally installed in one side of the cover body by a connecting plate; and an adhering plate fixated to one end of the base plate to closely be adhered to an object to be loaded. COPYRIGHT KIPO 2017 ...

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Номер записи: 4
10-05-2017 дата публикации

MULTIMODAL POLYOLEFIN RESIN AND MOLDED ARTICLE PRODUCED BY SAME

Номер: KR1020170049272A
Автор: YU, SEUNG TACK, SOHN, BYUNG KEEL, JUN, YONG JAE, JO, YOUNG SHIN, PARK, KI SOON, OH, JIN SOOK, YU, SANG WON, KIM, MAN JUNG, SUNG, DUG HOON, KIM, HEE SUK, JEONG, HAE GUEN
Принадлежит:

A multimodal polyolefin resin according to the present invention has high melting strength, thereby having uniform distributing of polymer chains throughout a molded article; has low extrusion load during a molding process; and has minimized elastic energy difference between the polymer chains, thereby having excellent productivity. Additionally, a multimodal polyolefin resin molded article according to the present invention has excellent outer appearance characteristics and mechanical strength. Therefore, the present invention provides a multimodal polyolefin resin which has a uniform distribution of polymer chains throughout the whole molded article, by inhibiting the transfer of the polymer chains with relatively low molecular weight to the outside, which occurs by energy difference during an extrusion-molding process, by increasing melting strength. COPYRIGHT KIPO 2017 (AA) Comparative example 1 (BB) Comparative example 2 (CC) Comparative example 3 (DD) Comparative example 4 (EE) Example ...

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Номер записи: 5
03-01-2018 дата публикации

MULTIMODAL POLYOLEFIN RESIN AND FORMED BODY MANUFACTURED FROM SAME

Номер: KR1020180000706A
Автор: YU SEUNG TACK, SOHN BYUNG KEEL, JUN YONG JAE, JO YOUNG SHUN, PARK KI SOON, OH JIN SOOK, YU SANG WON, KIM MAN JUNG, SUNG DUG HOON, KIM HEE SUK, JEONG HAE GUEN
Принадлежит:

Disclosed are a multimodal polyolefin resin, having high melting strength and excellent formability, mechanical strength, machinability, and exterior, and a formed body manufactured from the same. The multimodal polyolefin resin provides polyolefin resin satisfying the (1) to (7) conditions below or the (1), (2), (8), and (9) conditions below. (1) density (d): 0.930 to 0.960 g/cm^3; (2) a melt flow index (MIP, 190 °C, 5.0 kg load condition): 0.01 to 10.0 g/10 mins; (3) a ratio between a number average molecular weight (Mn) and a weight average molecular weight (Mw) measured through gel-permeation chromatography (GPC) (Mw/Mn, Molecular weight distribution(MWD)); (4) at least two peaks appearing when a molecular weight is measured through gel-permeation chromatography (GPC); and (5) a weight average molecular weight (Mw) of a polymer collected in a position B of the definition 1 below exceeds a weight average molecular weight (Mw) of a polymer collected in a position A by 0.1%. COPYRIGHT ...

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Номер записи: 6
19-09-2018 дата публикации

토마토를 이용한 떡의 제조방법 및 이로 제조된 토마토떡

Номер: KR0101900335B1
Автор: 이정현, 박해소, 박기순, 이승현, 윤혜향
Принадлежит: 전남대학교산학협력단

... 본 발명은 토마토의 특유한 신맛을 완화하면서 찹쌀에 토마토의 성분 및 색, 맛이 흡수되어 붉은색이 발현됨으로 인해 식욕을 자극시킬 수 있어 소바자의 선호도와 만족도를 대폭 향상시킬 수 있는 토마토를 이용한 떡의 제조방법 및 이로 제조된 토마토떡에 관한 것이다. 본 발명은 세척한 후 씨가 제거된 토마토의 과육을 분쇄하고 여과하여 토마토즙을 추출하는 토마토즙추출단계와, 세척된 미라클프루트를 동결건조한 후 씨를 제거하여 분쇄한 미라클프루트가루를 준비하는 미라클프루트가루준비단계와, 상기 토마토즙에 상기 토마토의 신맛을 완화시키기 위한 미라클프루트가루를 혼합한 후 쌀을 투입하여 상기 미라클프루트가루가 혼합된 토마토즙이 상기 쌀에 흡수되도록 10℃ 내지 20℃에서 3 내지 4시간동안 불리는 쌀불림단계와, 상기 불린 쌀을 면포에 감싸 90℃ 내지 100℃에서 20 내지 30분 동안 증숙시키는 1차증숙단계와, 상기 1차증숙된 쌀에 건토마토와 견과류를 혼합하여 토마토 성분의 체내 흡수율이 향상된 혼합물을 생성하는 혼합단계와, 상기 건토마토와 견과류가 혼합된 혼합물을 면포에 감싸 90℃ 내지 100℃에서 10 내지 15분 동안 증숙시켜 증숙혼합물을 생성하는 2차증숙단계와, 상기 증숙혼합물에 상기 토마토의 성분함량을 향상시키기 위한 참기름과 상기 견과류의 냄새를 제거하기 위한 후추를 혼합한 후 10℃ 내지 20℃에서 1 내지 2시간 동안 열을 배출시키는 열배출단계를 포함하여 구성된다.

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Номер записи: 7
28-11-2018 дата публикации

멀티모달 폴리올레핀 수지 및 이로부터 제조되는 성형체

Номер: KR0101904496B1
Автор: 유승택, 손병길, 전용재, 조영신, 박기순, 오진숙, 유상원, 김만중, 성덕훈, 김희석, 정해권
Принадлежит: 대림산업 주식회사

... 용융강도가 높고, 성형성, 기계적 강도, 가공성 및 외관이 우수한 멀티모달 폴리올레핀 수지 및 이로부터 제조되는 성형체가 개시된다. 상기 멀티모달 폴리올레핀 수지는 하기 (1) 내지 (7)의 요건을 만족시키거나, 하기 (1), (2), (8) 및 (9)의 요건을 만족시키는 폴리올레핀 수지를 제공한다. (1) 밀도(d): 0.930 내지 0.960 g/㎤; (2) 용융흐름지수(MIP, 190 ℃, 5.0 kg 하중 조건): 0.01 내지 10.0 g/10분; (3) 겔투과 크로마토그라피(GPC)로 측정한 중량평균분자량(Mw)과 수평균분자량(Mn)의 비(Mw/Mn, Molecular weight distribution(MWD)): 10 내지 60; (4) 겔투과 크로마토그라피(GPC)로 분자량을 측정하였을 때, 2개 이상의 봉우리(peak)가 나타남; (5) 성형을 한 파이프에서 하기 정의 1의 위치 B에서 채취한 중합체의 중량평균분자량(Mw)이 위치 A 에서 채취한 중합체의 중량평균분자량(Mw) 보다 0.1% 를 초과함; (6) 성형을 한 파이프에서, 하기 정의 1의 위치 A 에서 채취한 중합체의 중량평균분자량(Mw)이 10,000 이하인 중합체의 함량이 위치 B 에서 채취한 중합체의 중량평균분자량(Mw)이 10,000 이하인 중합체의 함량 보다 0.1% 를 초과함; (7) 성형을 한 파이프에서, 하기 정의 1의 위치 B 에서 채취한 중합체의 중량평균분자량(Mw)이 1,000,000 이상인 중합체의 함량이 위치 A 에서 채취한 중합체의 중량평균분자량(Mw) 1,000,000 이상인 중합체의 함량 보다 0.1% 를 초과함. (8) 성형을 한 파이프에서 하기 정의 1의 위치 B 에서 채취한 중합체의 겔투과 크로마토그라피(GPC)로 측정한 Z평균분자량(Mz)이 위치 A 에서 채취한 중합체의 Z평균분자량(Mz) 보다 0.1% 를 초과함; 및 (9) 성형을 한 파이프에서 하기 정의 1의 위치 B 에서 채취한 중합체의 겔투과 크로마토그라피(GPC)로 측정한 Z+1평균분자량( ...

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Номер записи: 8
27-07-2018 дата публикации

MANUFACTURING METHOD OF TOMATO PANCAKE AND TOMATO PANCAKE MANUFACTURED BY SAME

Номер: KR1020180085604A
Автор: LEE, JEONG HYUN, PARK, HAE SO, PARK, GI SOON, LEE, SEUNG HYUN, YUN, HYE HYANG
Принадлежит:

The present invention relates to a method for manufacturing a tomato pancake and a tomato pancake manufactured by the same wherein consumer′s preference is significantly increased by reducing the sour taste unique to tomatoes, and at the same time, an effect of tomatoes and an absorption rate of active ingredients of tomatoes into a human body can be increased. The method for manufacturing a tomato pancake comprises: a raw material preparing step of washing selected tomatoes and miracle fruit to remove impurities from the same; a tomato slicing step of manufacturing sliced tomatoes by removing seeds from the prepared tomatoes and then slicing the tomatoes; a tomato puree manufacturing step of manufacturing tomato puree by crushing and boiling the sliced tomatoes at 60-70°C for 3-4 hours; a tomato crushing step of manufacturing tomato juice in a liquid phase by crushing and then filtering the sliced tomatoes; a miracle fruit slicing step of freeze-drying the prepared miracle fruit, separating ...

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Номер записи: 9
08-07-2015 дата публикации

CONTACTOR FOR SEMICONDUCTOR TEST SOCKET DEVICE AND METHOD FOR MANUFACTURING SAME

Номер: KR101535179B1
Автор: PARK, KI SOON, CHOI, JONG HA, YANG, SI EUN, HONG, SEOK KEE
Принадлежит: FOUNDATION SEOUL TECHNOPARK

Disclosed are a contactor for a semiconductor device test socket capable of reducing the failure rate and shortening the process time and processing steps by simplifying a structure; and a method for manufacturing the same. To achieve the objective of the present invention, provided is the contactor for a semiconductor device test socket comprising: an insulation plate mounted on a test board, consisting of an elastomer of an insulating material, and having a plurality of patterns for inducing individual contact of an electrode terminal and a contact terminal; an electrical contact part equipped in the pattern to expose both ends to upper and lower surfaces of the pattern, and to induce electrical contact of the electrode terminal and the contact terminal; and an insulation plate dam equipped along an edge of upper and lower surfaces, and a lateral surface of the insulation plate to maintain an outer shape of the insulation plate in spite of external shock. The present invention has an ...

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Номер записи: 10
27-07-2018 дата публикации

TOMATO RICE CAKE AND PREPARING METHOD THEREOF

Номер: KR1020180085615A
Автор: LEE, JEONG HYUN, PARK, HAE SO, PARK, GI SOON, LEE, SEUNG HYUN, YUN, HYE HYANG
Принадлежит:

The present invention relates to a tomato rice cake which can alleviate the unique sour taste of the tomatoes, enable glutinous rice to absorb the components, color, and taste of the tomatoes while being in red, and significantly enhance the palatability and satisfaction of the consumers. According to the present invention, a tomato rice cake preparing method includes: a tomato juice extracting step of grinding the fruit part of washed tomatoes without seeds and filtering the same in order to extract tomato juice; a miracle fruit powder preparing step of removing seeds from washed and freeze-dried miracle fruits to prepare miracle fruit powder; a rice soaking step of mixing the miracle fruit powder to the tomato juice in order to alleviate the unique sour taste of the tomatoes, inputting rice, and soaking the rice in the tomato juice mixed with the miracle fruit powder for 3-4 hours at 10-20°C to let the rice absorb the tomato juice mixed with the miracle fruit powder; a preliminary steaming ...

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Номер записи: 11
27-07-2018 дата публикации

METHOD FOR MANUFACTURING TOMATO SALT AND TOMATO SALT MANUFACTURED BY SAME

Номер: KR1020180085599A
Автор: LEE, JEONG HYUN, PARK, HAE SO, PARK, GI SOON, LEE, SEUNG HYUN, YUN, HYE HYANG
Принадлежит:

The present invention relates to a method for manufacturing tomato salt, which contains elements such as lycopene and potassium contained in tomatoes and can significantly increase consumers′ preference by enhancing the taste of salt, and tomato salt manufactured by the same. The method for manufacturing tomato salt comprises: a tomato juice manufacturing step of preparing washed tomatoes and salt, removing seeds of the prepared tomatoes, and extracting tomato juice in a liquid phase by crushing and filtering the flesh of tomatoes; a mixing step of manufacturing mixed salt by mixing the tomato juice and salt to make the tomato juice absorbed into the salt; a first drying step of drying the mixed salt in the shade for 22-26 hours to maintain the color of the tomato juice absorbed into the mixed salt; a second drying step of drying the mixed salt for at least six hours at 50-70°C to remove moisture remaining on the firstly dried mixed salt; and a packaging step of completing the tomato salt ...

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Номер записи: 12
27-07-2018 дата публикации

TOMATO CROQUETTE AND PREPARING METHOD THEREOF

Номер: KR1020180085625A
Автор: LEE, JEONG HYUN, PARK, HAE SO, PARK, GI SOON, LEE, SEUNG HYUN, YUN, HYE HYANG
Принадлежит:

The present invention relates to tomato croquette and a preparing method thereof. The tomato croquettes can increase the absorption rate of the nutrients in tomatoes, let consumers enjoy the texture and juice of the tomatoes, and enhance the palatability of the tomato croquettes while being healthy. According to the present invention, the tomato croquette preparing method includes: a tomato cutting step of cutting the tomatoes after removing seeds from the sorted and washed tomatoes; a tomato drying step of drying the cut tomatoes at 50-60°C for 22-24 hours to prepare dried tomatoes; a mixing step of preparing a mixture by mixing the mashed potato and mayonnaise containing unsaturated fatty acids with the dried and cut tomatoes; a miracle fruit powder preparing step of preparing miracle fruit powder by freeze-drying and grinding sorted and washed miracle fruits; a miracle fruit mixing step of mixing the mixture with the miracle fruit powder to alleviate the sourness of the mixture; a shaping ...

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Номер записи: 13
19-07-2018 дата публикации

COMPOSITE YARN CONTAINING FUNCTIONAL MATERIALS AND MANUFACTURING METHOD THEREOF

Номер: KR101879664B1
Автор: KANG, KI TAE, PARK, BYUNG JAE, PARK, KI SOON, HWANG, SO HEE, AHN, JAE BEOM
Принадлежит: BBC CO., LTD.

The present invention relates to a method for adding functional materials to a filament and to composite yarn containing the functional materials. The present invention provides a method for fixing the functional materials to the filament by forming a twist in the filament and capturing the functional materials in a space formed by twisting, and the composite yarn in which the functional materials manufactured by the method are fixed. The present invention allows the functional materials to be fixed to the filament in a relatively simple and continuous manner, and can provide a functional fiber capable of exhibiting a function for a long time. COPYRIGHT KIPO 2018 (AA) Monofilament (BB) Composite filament ...

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Номер записи: 14
05-09-2017 дата публикации

METHOD FOR MANUFACTURING NATURAL SEASONING USING SCAPHARCA BROUGHTONII

Номер: KR1020170100893A
Автор: KIM, JI HYUN, PARK, GI SOON
Принадлежит:

The present invention relates to a method for manufacturing natural seasoning using Scapharca broughtonii, wherein the seasoning improves tastes and flavors and is helpful for health by using Scapharca broughtonii which is rich in nutrient. The method comprises: a steaming step (S10) of steaming Scapharca broughtonii in a cooker which emits steam for 10 minutes; an uncoating step (S20) of rinsing the steamed Scapharca broughtonii in cold water and removing a shell; a cutting step (S30) of finely cutting the shell-removed Scapharca broughtonii in the predetermined size; a deodorizing step (S40) of blanching the finely cut Scapharca broughtonii in 1 L of boiling water mixed with 2 g of Angelica gigas and removing odors; a drying step (S50) of applying hot air at 180 degrees Celsius to the deodorized Scapharca broughtonii and drying the same for 30 minutes; and a Scapharca broughtonii powder preparing step (S60) of grinding the dried Scapharca broughtonii at room temperature for 12 hours and ...

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Номер записи: 15
04-09-2018 дата публикации

APPARATUS FOR PROCESSING STEERING YOKE OF VEHICLE

Номер: KR101895044B1
Автор: KIM, YEON KOO, SHIN, IK CHUL, PARK, KEE SOON, YUN, YEONG GEUN
Принадлежит: DAERIM METAL TECHNOLOGY INDUSTRIES CO., LTD.

The present invention relates to an apparatus for processing a steering yoke of a vehicle, capable of enhancing productivity through automated processing of steering yokes. A mold unit has first to fifth molds to carry out first to fifth processes in consecutive order with respect to a yoke part of a steering yoke provided from a feed table. A conveying unit conveys the steering yoke from a feed position of the feed table to a discharge position of a discharge table by passing input positions of the first to fifth molds in consecutive order, and in this instance, rotates the steering yoke passing the second mold at an angle of 180 degrees on a central axis of a shaft part to convey the steering yoke to an input position of the third mold. The conveying unit rotates the steering yoke passing the third mold at an angle of 90 degrees on the central axis of the shaft part to convey the steering yoke to an input position of the fourth mold, and then, rotates the steering yoke passing the fourth ...

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Номер записи: 16
06-07-2018 дата публикации

METHOD FOR PRODUCING TASTY SOY SAUCE USING SPRING ONION, PICKLED SHRIMP, AND FISH

Номер: KR1020180076676A
Автор: KIM, JI HYUN, PARK, GI SOON, KIM, GWANG SU
Принадлежит:

The present invention relates to a method for producing a tasty soy sauce using spring onion, pickled shrimp, and fish. The tasty soy sauce has excellent nutritional components and is beneficial to health by using spring onion having excellent nutrients, pickled shrimp having a high protein content, and croaker stock. The method of the present invention comprises: a spring onion extract producing step (S100) of producing a spring onion extract by heating spring onion; a fish stock producing step (S200) of producing fish stock by heating fish bones; a mixed stock completing step (S300) of completing mixed stock by boiling the fish stock produced in the fish stock producing step (S200), shrimp, a thick soy sauce, and sugar while the ingredients are mixed; an adding step (S400) of adding a spring onion extract, which is produced in the spring onion extract producing step (S100), and a bad smell removing material while boiling the mixed stock, and boiling the added materials together; and a ...

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Номер записи: 17
01-11-2018 дата публикации

토마토 전의 제조방법 및 이로 제조된 토마토 전

Номер: KR0101914211B1
Автор: 이정현, 박해소, 박기순, 이승현, 윤혜향
Принадлежит: 전남대학교산학협력단

... 본 발명은 토마토의 특유한 신맛을 완화시켜 소비자의 선호도를 대폭 향상시키면서 토마토의 효능 및 토마토의 유효성분의 체내 흡수율을 향상시킬 수 있는 토마토 전의 제조방법 및 이로 제조된 토마토 전에 관한 것이다. 본 발명은 선별된 토마토 및 미라클프루트의 이물질을 제거하기 위해 세척하는 원료준비단계와, 상기 준비된 토마토의 씨를 제거한 후 토마토를 세절하여 세절토마토를 제조하는 토마토세절단계와, 상기 세절토마토를 60℃ 내지 70℃에서 3시간 내지 4시간 동안 으깨면서 졸여 토마토퓨레로 제조하는 토마토퓨레제조단계와, 상기 세절토마토를 분쇄한 후 여과하여 액체상태의 토마토즙을 제조하는 토마토분쇄단계와, 상기 준비된 미라클프루트를 동결건조시킨 후 씨와 과육을 분리한 후 과육을 세절하는 미라클프루트세절단계와, 상기 세절토마토와 상기 토마토즙과 상기 토마토퓨레를 혼합한 후 토마토의 신맛을 완화시키기 위해 상기 세절된 미라클프루트를 혼합하여 혼합물을 생성하는 혼합단계와, 상기 생성된 혼합물에 부침가루와 달걀을 넣고 반죽하여 반죽물을 생성하는 반죽단계와, 상기 반죽물을 식용유가 도포된 팬에 전의 형태로 부치는 조리단계를 포함하여 구성된다.

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Номер записи: 18
04-05-2017 дата публикации

MULTIMODAL POLYOLEFIN RESIN, AND MOLDED BODY MANUFACTURED THEREFROM

Номер: WO2017074077A1
Автор: YU, Seung Tack, SOHN, Byung Keel, JUN, Yong Jae, JO, Young Shin, PARK, Ki Soon, OH, Jin Sook, YU, Sang Won, KIM, Man Jung, SUNG, Dug Hoon, KIM, Hee Suk, JEONG, Hae Guen
Принадлежит:

Disclosed are: a multimodal polyolefin resin having high melt strength and excellent formability, mechanical strength, processability and appearance; and a molded body manufactured therefrom. As one embodiment, the multimodal polyolefin resin meets the following requirements (1) to (7): (1) density (d) is 0.930-0.960 g/cm3; (2) melt flow index (MIP, the condition of 190°C and 5.0 kg load) is 0.01-10.0 g/10 min; (3) the ratio (Mw/Mn, molecular weight distribution (MWD)) of the weight average molecular weight (Mw) to the number average molecular weight (Mn) measured by gel permeation chromatography (GPC) is 10-60; (4) two or more peaks appear when a molecular weight is measured by GPC; (5) in a molded pipe, the weight average molecular weight (Mw) of a polymer collected at position B of definition 1 of the description is 0.1% greater than the weight average molecular weight (Mw) of a polymer collected at position A; (6) in a molded pipe, the amount of a polymer having a weight average molecular ...

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Номер записи: 19
11-09-2015 дата публикации

LIN CONDITIONING UNIT, AND LIN NETWORK TESTING APPARATUS USING SAME

Номер: KR101552713B1
Автор: LEE, NAM SUNG, YEUM, IN TAK, CHOI, HUN SIK, PARK, GI SUN
Принадлежит: BTS TECHNOLOGIES INC.

The present invention relates to a local interconnect network (LIN) conditioning unit capable of improving reliability by simulating various conditions of a LIN network to evaluate additional properties, and to a LIN network testing apparatus using the LIN conditioning unit. The LIN conditioning unit of the present invention comprises: an active resistance relay for simulating changes in an active resistance value depending on a plurality of nodes connected to a LIN line according to a control signal; a capacity relay for simulating changes in a capacity value depending on the nodes connected to the LIN line according to the control signal; a battery short relay for simulating a battery short state on the LIN line according to the control signal; a ground short relay for simulating a ground short state on the LIN line according to the control signal; an open relay for simulating an open state of the LIN line according to the control signal; a communications voltage change relay for simulating ...

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Номер записи: 20