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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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Применить Всего найдено 17. Отображено 17.
19-10-2018 дата публикации

산야초를 포함한 기능성 면 제조방법

Номер: KR0101909560B1
Автор: 이향만, 박덕선
Принадлежит: 농업회사법인주식회사산들

... 본 발명은 산야초를 포함하여 기능이 뛰어난 면 및 이의 제조방법에 관한 것으로, 구체적으로 일반적으로 면 제조시 사용되는 다시물 대신 느릅나무, 구지뽕 열매, 뻐꾹채, 돌나물을 특정 비율로 혼합한 산야초 달인 물을 사용하여 면을 제조하고, 밀가루 대신 현미, 보리, 모밀, 귀리를 포함하여 항암 및 항노화 효과를 가지는 면 제조방법에 관한 것이다. 본 발명에 따른 산야초를 포함한 기능성 면의 제조방법은 산야초를 세척하는 제1단계; 산야초를 햇빛에 2 내지 3일 동안 말리는 제2단계; 상기 햇빛에 말린 산야초를 5 내지 7℃의 저온에서 8 내지 9시간 동안 숙성시킨 뒤 분쇄하여 산야초 분말을 제조하는 제3단계; 상기 산야초 분말 1 중량부에 대하여 끓는 물 20 중량부와 혼합하고, 2 내지 3시간 동안 달여 산야초 녹즙을 제조하는 제4단계; 상기 산야초 녹즙에 당근, 표고버섯, 토마토, 양배추, 생강, 마늘, 상황버섯 액기스를 넣고 13 내지 15시간 동안 끓여 산야초 다시물을 제조하되, 상기 산야초 다시물은 상기 산야초 녹즙 1 중량부에 대하여 당근 0.5 중량부, 표고버섯 0.2 중량부, 토마토 0.3 중량부, 양배추 0.2 중량부, 생강 0.1 중량부, 마늘 0.1 중량부, 상황버섯 액기스 0.3 중량부를 혼합하는 제5단계; 현미 1 중량부에 보리 0.4 중량부, 모밀 0.5 중량부, 귀리 0.5 중량부를 혼합한 후 300 내지 400 메쉬 크기로 분쇄하여 곡류 분말을 제조하는 제6단계; 상기 곡류 분말 1 중량부에 대하여 상기 산야초 분말 0.1 중량부, 산야초 다시물 0.2 중량부를 혼합하여 산야초 면 반죽을 제조하는 제7단계;를 포함하여 제조되는 것을 특징으로 한다.

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Номер записи: 1
14-09-2015 дата публикации

METHOD FOR PREPARING FERMENTED ORIENTAL MEDICINE PILL OF PLANT OMEGA

Номер: KR101548203B1
Автор: PARK, DEUG SEON, LEE, HYANG MAN
Принадлежит: ORIENTAL MEDICINE OF HEALING AGRICULTURAL CORPORATION, MNF KOREA

The present invention relates to a method for preparing a fermented oriental medicine pill of plant omega. More specifically, the method is used to prepare the fermented oriental medicine pill of plant omega fermented by using plant omega after mixing a concentrate prepared by concentrating medicinal ingredients such as Portulaca oleracea, Plantago asiatica, and Taraxacum officinale, and ground medicinal ingredients prepared by grinding such medicinal ingredients. The method includes: a first step of preparing a liquid extract of a first medicinal ingredient; a second step of preparing powder by grinding a second medicinal ingredient; a third step of mixing the extract from the first step, the powder from the second step, rice wine, plant omega, octacosanol, and sugar to prepare a mixture; a fourth step of fermenting the mixture; a fifth step of drying the fermented mixture; and a sixth step of adding glutinous rice glue and soju to the dried mixture to prepare a pill. COPYRIGHT KIPO 2015 ...

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Номер записи: 2
30-04-2018 дата публикации

MEAT THAWING METHOD FOR PREVENTING LOSS OF MEAT JUICE

Номер: KR1020180043446A
Автор: LEE, HYANG MAN, PARK, DUCK SUN
Принадлежит:

The present invention relates to a meat thawing method which can keep meat for a long time while maintaining unique taste and flavor of the meat and to a meat thawing method for preventing loss of meat juice which can get the meat juice to be contained maximally and reproduce flavor and taste of the meat as it is even after thawing. The present invention provides the meat thawing method for preventing the loss of the meat juice, in thawing frozen meat, comprising: a first step of cutting the frozen meat; a second step of primarily aging the cut frozen meat at -25°C for one hour; a third step of increasing the temperature of the primarily aged meat by 1°C, maintaining the meat at each temperature increased by 1°C for one hour and increasing the temperature of the meat step by step to one degree above zero to secondarily age the meat; and the fourth step of vacuum-packing the secondarily aged meat. COPYRIGHT KIPO 2018 (AA) Meat thawing method for preventing loss of meat juice (BB) End (S100 ...

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Номер записи: 3
22-10-2018 дата публикации

육즙 손실을 방지하는 육류 해동방법

Номер: KR0101909568B1
Автор: 이향만, 박덕선
Принадлежит: 농업회사법인주식회사산들

... 본 발명은 육류 고유의 맛과 향을 유지하면서 장기간 보관이 가능한 육류 해동방법에 관한 것으로, 육즙을 최대한 포함하도록 하여 해동 후에도 육류의 풍미와 맛을 그대로 재현할 수 있는 육즙 손실을 방지하는 육류 해동방법에 관한 것이다. 본 발명에 따른 육즙 손실을 방지하는 육류 해동방법은 냉동 육류를 해동하는 방법에 있어서, 상기 냉동 육류를 절단하는 제1단계; 상기 절단된 냉동 육류를 -25℃에서 1시간 동안 1차 숙성하는 제2단계; 상기 1차 숙성된 육류를 1℃씩 증가시키되, 상기 1℃씩 증가 된 온도를 1시간 동안 유지하고, 영상 1℃까지 단계적으로 증가시켜 2차 숙성하는 제3단계; 상기 2차 숙성된 육류를 진공포장하는 제4단계;를 포함하여 제조되는 것을 특징으로 한다.

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Номер записи: 4
13-12-2017 дата публикации

산야초를 포함한 항암 및 항산화 기능성 김치 및 이의 제조방법

Номер: KR0101805793B1
Автор: 이향만, 박덕선
Принадлежит: 농업회사법인주식회사산들

... 본 발명은 산야초를 포함하여 항암 및 항산화 기능이 뛰어난 김치 및 이의 제조방법에 관한 것으로, 구체적으로 일반적으로 김치 제조시 사용되는 다시물 대신 산야초 달인 물을 사용하고, 상기 산야초 달인 물을 이용한 조청을 제조하여 김치 양념을 제조하여 항암 및 항산화 효과를 가지는 김치 제조방법에 관한 것이다. 본 발명에 따른 산야초를 포함한 항암 및 항산화 기능성 김치 및 이의 제조방법은 배추를 깨끗이 씻어서 1시간 동안 소금물에 절이는 제1단계; 산야초를 햇빛에 2 내지 3일 동안 말리는 제2단계; 상기 햇빛에 말린 산야초를 가장 긴 부분의 평균 길이가 1 내지 3mm가 되도록 분쇄한 뒤, 끓는 물에 넣고 달여 산야초 녹즙을 제조하는 제3단계; 상기 산야초 녹즙에 찹쌀을 풀어 찹쌀풀을 제조하는 제4단계; 상기 찹쌀풀에 고춧가루, 마늘, 생강, 조청, 산야초 다시물, 통깨, 멸치젓국, 새우젓, 생무즙, 5cm로 자른 파, 배즙, 소금을 혼합하여 양념을 제조하되, 상기 조청은 상기 산야초 녹즙에 생강, 당근, 토마토, 양배추, 표고버섯, 상황버섯을 넣고 끓인 것을 특징으로 하고, 상기 산야초 다시물은 상기 산야초 녹즙에 새우, 멸치, 다시마를 넣고 10 내지 15분 동안 끓인 것을 특징으로 하여 제조하는 제5단계; 상기 양념을 상기 소금물에 절인 배추에 골고루 치댄 후 저장 통에 담아 김치를 제조하는 제6단계; 상기 저장 통에 담은 김치를 25 내지 30℃에서 2시간 동안 숙성하는 제7단계;를 포함하여 제조되는 것을 특징으로 한다.

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Номер записи: 5
23-06-2016 дата публикации

METHOD FOR MAKING FOOD WITH MEDICINAL HERBS

Номер: KR1020160072732A
Автор: PARK, DEUG SEON, LEE, HYANG MAN
Принадлежит:

The present invention relates to a method for making noodles with medicinal herbs and bread with medicinal herbs, capable of improving food life in an instant form and providing healthy food. The method comprises the steps of: mixing wheat flour and tapioca starch at a weight ratio of 8:2; putting, in a low-temperature high enriching machine, at least one medicinal herb selected from ingredients of Gwakyangjeonggisan, ingredients of Ijintang, ingredients of Haedoktang, ingredients of Sipjeondaebotang, ingredients of Pyeongwisan, and ingredients of Ssanghwatang, to extract an extract; putting the extract into the mixture of wheat flour and tapioca starch, followed by kneading; and aging the kneaded material prepared in the kneading step. COPYRIGHT KIPO 2016 (S110) Step of mixing wheat flour and tapioca starch (S120) Step of putting a medicinal herb in a low-temperature high enriching machine to extract an extract (S130) Step of putting the extract into the mixture of wheat flour and tapioca ...

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Номер записи: 6
23-06-2016 дата публикации

METHOD FOR PREPARING JELLY CONTAINING OMEGA FATTY ACID EXTRACTS

Номер: WO2016099072A1
Автор: PARK, Ducksun, LEE, Hyangman
Принадлежит:

The present invention relates to a method for preparing jelly containing omega fatty acid extracts, comprising the steps of: extracting omega fatty acids with supercritical carbon dioxide as a solvent from purslane or perilla powder; crushing and powdering a medicinal herb group consisting of Acyranthes bidentate Blume, Atractylodes japonica Koidz, acanthopanax, Eucommia ulmoide, and Kalopanacis cortex; lyophilizing the powdered medicinal herbs followed by an extraction of extracts; adding starch syrup, starch, and soybean, and heating the medicinal herb extracts; and inputting and mixing the omega fatty acids when the temperature of the heated medicinal herb extracts cools to 50 to 60°C.

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Номер записи: 7
14-06-2017 дата публикации

PAPRIKA-CONTAINING KIMCHI HAVING ANTI-CANCER AND ANTI-AGING FUNCTIONS AND PRODUCTION METHOD THEREOF

Номер: KR1020170065707A
Автор: LEE, HYANG MAN, PARK, DUCK SUN
Принадлежит:

The present invention relates to kimchi which exhibits excellent anti-cancer and anti-aging functions by containing paprika, and a production method thereof. According to the present invention, the paprika-containing kimchi having anti-cancer and anti-aging functions and the production method thereof comprises the following steps: a first step for salting washed napa cabbage in salt water; a second step for grinding red, orange, yellow, and green paprika so as to produce paprika powder; a third step for boiling the paprika powder so as to produce a paprika juice; a fourth step for mixing the paprika juice with glutinous rice so as to produce a glutinous rice paste; a fifth step for mixing the glutinous rice paste and ingredients including the paprika powder, garlic, ginger, paprika syrup, paprika broth, sesame, salted anchovy sauce, salted shrimp, raw daikon juice, sliced green onion, pear juice, and salt, so as to produce a seasoning; a sixth step for rubbing the seasoning to the salted ...

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Номер записи: 8
30-06-2016 дата публикации

MANUFACTURING METHOD OF FUNCTIONAL FINE POWDER CONTAINING VEGETABLE OMEGA-3

Номер: KR101634314B1
Автор: PARK, DUCK SUN, LEE, HYANG MAN
Принадлежит: ORIENTAL MEDICINE OF HEALING AGRICULTURAL CORPORATION, MNF KOREA

The present invention relates to a manufacturing method of a functional fine powder containing vegetable omega-3, and more specifically, to a manufacturing method of a functional fine powder containing vegetable omega-3 which has enhanced storage stability and bioavailability by using a supercritical antisolvent and a microcore. According to the present invention, the manufacturing method of the functional fine powder containing vegetable omega-3 comprises: a first step of manufacturing a porous microcore; a second step of immobilizing dietary fat containing vegetable omega-3 to the porous microcore to manufacture an immobilized microcore; a third step of putting an alginate solution and sodium carbonate into the immobilized microcore manufactured in the second step, and performing a crosslinking process to manufacture a mixed solution; a fourth step of agitating the mixed solution manufactured in the third step at a high speed in a supercritical antisolvent to form the mixed solution into ...

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Номер записи: 9
10-11-2011 дата публикации

METHOD FOR PREPARING EXTRACT CONTAINING OMEGA FATTY ACIDS FROM PLANT BY USING SUPERCRITICAL CARBON DIOXIDE EXTRACTION

Номер: WO2011139067A3
Автор: HUR, Cheol Goo, PARK, Duck Sun, PARK, Hyo Nam, LEE, Jong Soon, LEE, Hwang Yong
Принадлежит:

The present invention relates to a method for preparing an extract containing omega fatty acids from a plant containing omega fatty acids, comprising the following steps: drying the plant containing omega fatty acids to prepare a powder; and extracting omega fatty acids from the prepared plant powder by using supercritical carbon dioxide as a solvent at an optimum temperature and pressure, a dietary supplement and a cholesterol-lowering pharmaceutical composition containing plant-derived omega fatty acids extracted by the method, and omega fatty acids-containing plant extract containing a predetermined or greater amount of omega-3 fatty acids.

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Номер записи: 10
28-06-2016 дата публикации

MANUFACTURING METHOD OF BEVERAGE USING FUNCTIONAL FINE POWDER CONTAINING VEGETABLE OMEGA-3

Номер: KR101634320B1
Автор: PARK, DUCK SUN, LEE, HYANG MAN
Принадлежит: ORIENTAL MEDICINE OF HEALING AGRICULTURAL CORPORATION, MNF KOREA

The present invention relates to a functional fine powder containing vegetable omega-3; and to a manufacturing method of a beverage using the same, and more specifically, to a functional fine powder containing vegetable omega-3 which has enhanced storage stability and bioavailability by using a supercritical antisolvent and a microcore; and to a manufacturing method of a beverage using the same. The fine powder containing vegetable omega-3 in the present invention is manufactured by agitating a microcore immobilized with perilla seed oil at a high speed in a supercritical antisolvent to form the microcore into fine particles, followed by hardening the same. According to the present invention, the manufacturing method of a beverage using the fine powder containing vegetable omega-3 comprises: a first step of manufacturing a porous microcore; a second step of soaking the porous microcore manufactured in the first step into an emulsion including perilla seed oil to manufacture an immobilized ...

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Номер записи: 11
23-06-2016 дата публикации

METHOD FOR PRODUCING JELLY CONTAINING OMEGA FATTY ACID EXTRACT

Номер: KR1020160072733A
Автор: PARK, DEUG SEON, LEE, HYANG MAN
Принадлежит:

The present invention relates to a method for producing a jelly containing an omega fatty acid extract including: a step of extracting the omega fatty acid extract from a purslane or perilla powder by using a supercritical carbon dioxide as a solvent; a step of reducing a medical herb group composed of achyranthes, atractylodes japonica Koidzumi, eucommia ulmoides oliver, and kalopanax bark to a powder by grinding; a step of freeze-drying the powdered medical herbs and extracting an extract therefrom; a step of adding syrup, starch, and soybeans into the extract and heating the extract and a step of inputting omega fatty acids into the extract when the heated extract is cooled at a temperature of 50-60°C and mixing the extract and the omega fatty acids. The purpose of the present invention is to provide the method for producing the jelly containing the omega fatty acid extract enabling a user to conveniently take. COPYRIGHT KIPO 2016 (S110) Step of extracting an omega fatty acid extract ...

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Номер записи: 12
28-07-2016 дата публикации

METHOD FOR PREPARING ORIENTAL FERMENTED PILLS CONTAINING VEGETABLE OMEGA

Номер: WO2016117823A1
Автор: PARK, Ducksun, LEE, Hyangman
Принадлежит:

The present invention relates to a method for preparing oriental fermented pills containing vegetable omega and, more specifically, to a method for preparing oriental fermented pills containing vegetable omega, by mixing a concentrate obtained by concentrating a medicinal herb, such as Portulaca oleracea,Plantago asiatica, or Taraxacum mongolicum, and a pulverized material obtained by pulverizing a medicinal herb, and then fermenting the mixture using vegetable omega. The method for preparing oriental fermented pills containing vegetable omega, of the present invention, comprises: a first step for preparing an extract from a first medicinal herb through extraction; a second step for pulverizing a second medicinal herb to prepare a powder; a third step for mixing the extract in the first step, the powder in the second step, unrefined rice wine, vegetable omega, octacosanol, and sugar to prepare a mixture; a fourth step for fermenting the mixture; a fifth step for drying the fermented mixture ...

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Номер записи: 13
10-11-2011 дата публикации

METHOD FOR PREPARING EXTRACT CONTAINING OMEGA FATTY ACIDS FROM PLANT BY USING SUPERCRITICAL CARBON DIOXIDE EXTRACTION

Номер: WO2011139067A2
Автор: HUR, Cheol Goo, PARK, Duck Sun, PARK, Hyo Nam, LEE, Jong Soon, LEE, Hwang Yong
Принадлежит:

The present invention relates to a method for preparing an extract containing omega fatty acids from a plant containing omega fatty acids, comprising the following steps: drying the plant containing omega fatty acids to prepare a powder; and extracting omega fatty acids from the prepared plant powder by using supercritical carbon dioxide as a solvent at an optimum temperature and pressure, a dietary supplement and a cholesterol-lowering pharmaceutical composition containing plant-derived omega fatty acids extracted by the method, and omega fatty acids-containing plant extract containing a predetermined or greater amount of omega-3 fatty acids.

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Номер записи: 14
14-06-2017 дата публикации

KIMCHI PRODUCT HAVING EXCELLENT ANTI-CANCER AND ANTI-AGING FUNCTION BY INCLUDING WILD HERB AND PREPARING METHOD THEREOF

Номер: KR1020170065706A
Автор: LEE, HYANG MAN, PARK, DUCK SUN
Принадлежит:

The present invention relates to a kimchi product having excellent anti-cancer and anti-aging functions by including wild herbs therein and a preparing method thereof. More specifically, water used to boil the wild herbs is used to replace the anchovy broth to prepare the kimchi while grain syrup using the water is added to prepare kimchi seasonings. According to the present invention, the preparing method includes: a first step of washing heads of cabbage and soaking the cabbage in saltwater for one hour; a second step of drying wild herbs in the Sun for two or three days; a third step of grinding the wild herbs to have a length of 1 to 3 mm and adding the ground wild herbs in boiling water to prepare green juice thereof; a fourth step of adding glutinous rice thereto for preparing a glutinous rice paste; a fifth step of adding red pepper powder, garlic, ginger, grain syrup, wild herb broth, sesame, fermented anchovy liquid, salted and fermented shrimp, green onion cut to have a length ...

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Номер записи: 15
08-12-2017 дата публикации

파프리카를 포함한 항암 및 항산화 기능성 김치의 제조방법

Номер: KR0101805800B1
Автор: 이향만, 박덕선
Принадлежит: 농업회사법인주식회사산들

... 본 발명은 파프리카를 포함하여 항암 및 항산화 기능이 뛰어난 김치의 제조방법에 관한 것으로, 구체적으로 일반적으로 김치 제조시 사용되는 고춧가루 대신 파프리카 가루를 사용하고, 상기 파프리카 조청을 제조하여 김치 양념을 제조하여 항암 및 항산화 효과를 가지는 김치 제조방법에 관한 것이다. 본 발명에 따른 파프리카를 포함한 항암 및 항산화 기능성 김치 및 이의 제조방법은 배추를 깨끗이 씻어서 1시간 동안 소금물에 절이는 제1단계; 빨강, 주황, 노랑 및 초록 파프리카를 가루로 제조하여 파프리카 분말을 제조하되, 상기 파프리카 분말은 빨강 파프리카 1 중량부에 대하여 주황 파프리카 1 중량부, 노랑 파프리카 0.5 중량부, 초록 파프리카 0.3 중량부를 혼합하여 제조하는 제2단계; 상기 파프리카 분말을 끓는 물에 넣고 2 내지 3시간 동안 달여 파프리카 녹즙을 제조하는 제3단계; 상기 파프리카 녹즙 6 중량부에 찹쌀 1 중량부를 풀어 찹쌀풀을 제조하는 제4단계; 상기 찹쌀풀에 상기 파프리카 분말, 마늘, 생강, 파프리카 조청, 파프리카 다시물, 통깨, 멸치젓국, 새우젓, 생무즙, 5 cm로 자른 파, 배즙, 소금을 혼합하여 양념을 제조하되, 상기 파프리카 조청은 상기 파프리카 녹즙에 생강, 당근, 토마토, 양배추, 표고버섯, 상황버섯을 넣고 제조되는 것을 특징으로 하고, 상기 파프리카 다시물은 상기 파프리카 녹즙에 새우, 멸치, 다시마를 넣고 10 내지 15분 동안 끓인 것을 특징으로 하여 제조하는 제5단계; 상기 양념을 상기 소금물에 절인 배추에 골고루 치댄 후 저장 통에 담아 김치를 제조하는 제6단계; 상기 저장 통에 담은 김치를 25 내지 30℃에서 2시간 동안 숙성하는 제7단계;를 포함하여 제조되는 것을 특징으로 한다.

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Номер записи: 16
30-04-2018 дата публикации

METHOD FOR PREPARING ANTICANCER AND ANTI-AGING FUNCTIONAL NOODLES CONTAINING NATIVE GRASS

Номер: KR1020180043449A
Автор: LEE, HYANG MAN, PARK, DUCK SUN
Принадлежит:

The present invention relates to anticancer and anti-aging functional noodles containing native grass, and a method for preparing the same. According to the present invention, the method comprises: a first step of washing native grass; a second step of drying the native grass under sunlight for 2 to 3 days; a third step of preparing native grass powder; a fourth step of preparing native grass juice; a fifth step of preparing native grass stock; a sixth step of preparing grain powder; and a seventh step of preparing native grass noodle dough. Accordingly, it is possible to provide noodle that satisfies the taste of consumers the most by adding native grass thereto. COPYRIGHT KIPO 2018 (AA) Prepare native grass noodle for anticancer and anti-aging (BB) End (S100) Wash a native grass (S200) Dry a native grass (S300) Prepare powder of a native grass (S400) Prepare native grass juice (S500) Prepare native grass stock (S600) Prepare grain powder (S700) Prepare noodle dough of a native grass ...

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Номер записи: 17