Настройки

Укажите год
-

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

Подробнее
-

Мониторинг СМИ

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

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 18. Отображено 18.
31-12-2015 дата публикации

TEMPERATURE MEASUREMENT DEVICE

Номер: KR1020150146138A
Автор: SONG, WON JONG, BURM, JIN WOOK, CHO, NA YEON
Принадлежит:

According to the present invention, a temperature measurement device comprises: a pulse generator receiving an external pulse signal, outputting a pulse signal proportional to a peripheral temperature; and a temperature measurement unit responding the pulse signal to measure and output the peripheral temperature. The purpose of the present invention is to provide the temperature measurement device with reduced power consumption and a reduced area. COPYRIGHT KIPO 2016 (110) Pulse generator (120) Temperature measurement unit ...

Подробнее
Номер записи: 1
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE CONTAINING RED GINSENG EXTRACT OBTAINED BY ULTRA-HIGH PRESSURE TREATMENT OF CONJUGATED ENZYME

Номер: KR1020150069276A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate which contains a red ginseng extract which is obtained by an ultra-high pressure treatment of a conjugated enzyme. More particularly, the present invention comprises: an outer shell comprising couverture which contains cacao liquor, palatinose, and cacao butter; and ganache filled inside the outer shell and containing whipped cream, a red ginseng extract which is obtained by the ultra-high pressure treatment of a conjugated enzyme, milk couverture, butter, and oligosaccharide. The sugar-free chocolate enables the recovery from fatigue and invigorates vital energy. In addition, a distinctive flavor of a red ginseng is nicely blended with a distinctive taste of chocolate, thereby the chocolate with a very excellent appealability is made available for consumers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 2
23-07-2015 дата публикации

APPARATUS FOR MEASURING TEMPERATURE

Номер: KR1020150085283A
Автор: SONG, WON JONG, BURM, JIN WOOK
Принадлежит:

The present invention relates to an apparatus for measuring a temperature by using a clock signal. According to the present invention, the apparatus for measuring a temperature comprises: a temperature sensing unit to output a delayed clock signal by delaying an external clock signal depending on a temperature; a signal modulating unit to input the external clock signal and the delayed clock signal, and to determine whether an output signal is active depending on a delay of the delayed clock signal; and a temperature calculating unit to calculate the ambient temperature of the temperature sensing unit by receiving a signal output from the signal modulating unit. COPYRIGHT KIPO 2015 (110) Temperature sensing unit (120) Signal modulating unit (130) Temperature calculating part ...

Подробнее
Номер записи: 3
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE HAVING CONCENTRATED APPLE AND PLUM

Номер: KR1020150069277A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to a sugar-free chocolate including concentrated apple solution and plum solution and, more specifically, a sugar-free chocolate including an outer cover made from couverture with cacao liquor, palatinose and cacao butter and a ganache filled in the outer cover with the concentrated apple solution, the concentrated plum solution, milk couverture, butter, oligosacchraide, nuts, vitamin D and calcium wherein the sugar-free chocolate has functions to grow bones and to maintain the same while providing good taste for customers without using sugar by harmonizing fresh taste and smell of concentrated apple and plum solution with fresh and smell of chocolate. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 4
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE COMPRISING NUTS AND L-THEANINE

Номер: KR1020150069275A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate including nuts and L-Theaninea and, more specifically, sugar-free chocolate including: an outer cover made from a couverture with cacao liquor, palatinose and cacao butter; and a ganache filled in the outer cover with fresh cream, a milk couverture, a dark couverture, honey, nuts praline, and L-Theaninea, wherein the sugar-free chocolate includes nuts and L-Theaninea and accordingly increases brain activity and releases your stress while the distinctive taste and flavor of nuts are nicely blended with the distinctive taste and flavor of chocolate, thereby providing good taste for customers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 5
30-06-2017 дата публикации

SUGAR-FREE CHOCOLATE COMPRISING GLYCINE MAX (L.) MERR. POWDER

Номер: KR1020170074783A
Автор: LEE, KI WON, HAN, HYUN WOO, SONG, WON JONG, EOM, JI HYE
Принадлежит:

The present invention relates to a sugar-free chocolate composition, comprising Glycine max (L.) Merr. powder, which tastes milk chocolate without adding whole milk powder or nonfat dry milk, is beneficial to health and tastes suitable sweetness by adding palatinose and maltitol instead of sugar, and has excellent texture and functionality due to fresh aftertaste when eating the chocholate. COPYRIGHT KIPO 2017 ...

Подробнее
Номер записи: 6
23-06-2015 дата публикации

METHOD FOR MANUFACTURING SUGAR-FREE COUVERTURE

Номер: KR1020150069270A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to a process for manufacturing sugar-free couverture. More particularly, the present invention relates to a method for manufacturing sugar-free couverture, comprising the steps of: inputting palatinose, cacao liquor, and cacao butter in a conche and conching the same; performing first aging; performing tempering; and performing secondary aging. The sugar-free couverture is manufactured by using palatinose instead of sugar and therefore prevents health problems related to consumption of sugar, thereby satisfies the demands of health-oriented consumers and can be applied to a variety of foods containing chocolate. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 7
11-01-2019 дата публикации

양자점층 형성용 조성물, 양자점 필름, 백라이트 유닛 및 액정표시장치

Номер: KR0101937665B1
Автор: 홍승모, 송진한, 송원종, 이인원
Принадлежит: 주식회사 신아티앤씨, (주)유니암

... 본 발명은 에틸렌성 불포화 이중결합을 갖는 1종 이상의 활성 에너지선 경화성 화합물(A), 1 분자 중에 2개 이상의 메르캅토기를 갖는 1종 이상의 티올 화합물(B), 광개시제(C), 양자점 입자(D), 및 산란입자(E)를 포함하는 양자점층 형성용 조성물로서, 상기 화합물(A) 1 당량 당 화합물(B) 0.20 내지 0.80 당량을 포함하고, 수학식 1로 계산되는 상기 화합물(A)의 W 값이 3.0 이상인 양자점층 형성용 조성물, 양자점 필름, 백라이트 유닛, 및 액정표시장치를 제공한다.

Подробнее
Номер записи: 8
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE CONTAINING VITAMINS, CALCIUM AND PINEAPPLE CONCENTRATE

Номер: KR1020150069281A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate which contains vitamins, calcium and a pineapple concentrate. More particularly, the present invention relates to sugar-free chocolate comprising: an outer shell comprising a couverture which contains cacao liquor, palatinose, and cacao butter; and a ganache filled inside the outer shell and containing vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk couverture, and butter. The sugar-free chocolate promotes a health of bones by vitamins, and calcium. In addition, the distinctive taste and flavor of a pineapple concentrate are nicely blended with the distinctive taste and flavor of a chocolate and thereby a chocolate with a very superior appealability is made available for consumers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 9
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE CONTAINING BLACKCURRANT AND BLUEBERRY CONCENTRATE

Номер: KR1020150069274A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate which contains blackcurrant and blueberry concentrate. More particularly, the present invention comprises: an outer shell comprising a couverture which contains cacao liquor, palatinose, and cacao butter; and ganache filled inside the outer shall and containing whipped cream, blackcurrant concentrate, blueberry concentrate, milk couverture, butter, and oligosaccharide. The sugar-free chocolate contains blackcurrant and blueberry concentrate, thereby an antioxidant and effect and an eyesight enhancement effect can be obtained. In addition, distinctive tastes and flavors of blackcurrant and blueberry are nicely mixed with a distinctive taste and flavor of chocolate and thereby chocolate with very excellent appealability is made available for consumers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 10
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE COMPRISING ACTINIDIA ARGUTA EXTRACT

Номер: KR1020150069273A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to a sugar-free chocolate including Actinidia argute extracts and, more specifically, a sugar-free chocolate, which has an outer cover made from couverture having cacao liquor, palatinose and cacao butter, and a ganache which is filled in the outer cover and has coconut milk, Actinidia argute extracts, dark couverture and honey wherein the sugar-free chocolate has Actinidia argute extracts and honey and accordingly improves immunity and skin while providing good preference like taste without using sugar for customers by harmonizing taste and smell of Actinidia argute with taste of chocolate. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 11
19-10-2017 дата публикации

HYDRAULIC BRAKE DEVICE HAVING AIR GAP CONTROL FUNCTION

Номер: KR1020170116459A
Автор: SONG, WON JONG, YI, MI SEON, KANG, DEUK SOO
Принадлежит:

According to the present invention, a hydraulic brake device having an air gap control function, which comprises: a disk in which a friction pad is attached to a surface; a housing having at least one cylinder that has a pressurization space in which pressure difference is generated; a piston slidably inserted in an axial direction in the cylinder to move to a side of the disk or the opposite side in accordance with the pressure difference of the pressurization space; a control pin slidably coupled to the piston, moving to the side of the disk or the opposite side in accordance with the pressure difference of the pressurization space, and towing the piston to the opposite side of the disk; and an elastic member elastically supporting the control pin to the opposite side of the disk with respect to the housing. Therefore, a constant air gap between the piston and the friction pad is maintained to prevent unnecessary abrasion of the friction pad, and reduction of quickness at an initial brake ...

Подробнее
Номер записи: 12
01-06-2016 дата публикации

TEMPERATURE SENSOR CORRECTING DEVICE, TEMPERATURE SENSOR, AND TEMPERATURE SENSOR CORRECTING METHOD

Номер: KR1020160061698A
Автор: BURM, JIN WOOK, SONG, WON JONG, CHO, NA YEON
Принадлежит:

The present invention provides a temperature sensor correcting device comprising: a temperature sensor measuring unit for a temperature sensor to detect a specific temperature, and measuring an outputted temperature value; a temperature comparing unit to compare a measured temperature value with a reference temperature value; and a temperature sensor correcting unit to correct a temperature sensor to output the reference temperature value when the measured temperature value is different from the reference temperature value at the specific temperature. COPYRIGHT KIPO 2016 (105) Temperature sensor (111) Temperature sensor measuring unit (121) Temperature comparing unit (131) Determination unit (141) Absolute temperature value setting unit (151) Correction range calculating unit (161) Temperature sensor correcting unit ...

Подробнее
Номер записи: 13
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE CONTAINING EARL GREY, CHICORY DIETARY FIBER AND LACTIC ACID BACTERIA

Номер: KR1020150069284A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate which contains an earl grey tea, chicory dietary fiber and lactic acid bacteria. More particularly, the present invention relates to sugar-free chocolate comprising: an outer shell comprising a couverture which contains cacao liquor, palatinose, and cacao butter; and a ganache filled inside the outer shell and containing whipped cream, milk couverture, dark couverture, butter, earl grey tea, chicory dietary fiber, lactic acid bacteria, and sugar alcohol. The sugar-free chocolate contains an earl grey tea, a chicory fiber, lactic acid bacteria and thereby promotes a bowel movement and facilitates a secretion of a digestive fluid. In addition to these functions, the distinctive taste of a chocolate is nicely blended and thereby a chocolate with a very superior appealability is made available for consumers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 14
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE COMPRISING CONCENTRATED RASPBERRY SOLUTION AND COLLAGEN

Номер: KR1020150069280A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate including concentrated raspberry solution and collagen and, more specifically, sugar-free chocolate including: an outer cover made from a couverture with cacao liquor, palatinose and cacao butter; and a ganache filled in the outer cover with fresh cream, a milk couverture, a dark couverture, butter, the concentrated raspberry solution, collagen, and oligosaccharide, wherein the sugar-free chocolate has concentrated raspberry solution and collagen and accordingly improves antioxidant effect and skin while the distinctive taste and flavor of concentrated raspberry solution are nicely blended with the distinctive taste and flavor of chocolate, thereby providing good taste for customers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 15
08-12-2017 дата публикации

공극 조정 기능을 가지는 유압식 제동장치

Номер: KR0101806896B1
Автор: 송원종, 이미선, 강득수
Принадлежит: 국방과학연구소

... 본 발명에 의한 공극 조정 기능을 가지는 유압식 제동장치는, 표면에 마찰 패드가 부착된 디스크; 압력차가 발생되는 가압공간을 가지는 실린더가 적어도 한 개 이상 구비되는 하우징; 상기 실린더에서 축방향으로 미끄러지게 삽입되어 상기 가압공간의 압력차에 따라 상기 디스크쪽 또는 반대쪽으로 이동하는 피스톤; 상기 피스톤과 미끄러지게 결합되고, 상기 가압공간의 압력차에 따라 상기 디스크쪽 또는 반대쪽으로 이동하며, 상기 피스톤을 디스크 반대쪽으로 견인하는 조정핀; 및 상기 하우징에 대해 상기 조정핀을 디스크 반대쪽으로 탄력 지지하는 탄성 부재;를 포함함다. 이로써, 피스톤과 마찰 패드 사이에 일정한 공극을 유지하여 마찰 패드의 불필요한 마모를 방지할 수 있고, 제동 초기의 민첩성이 저하되는 것을 방지할 수 있으며, 유압을 이용한 ABS 기능을 항공기 분야에서 구현할 수 있다.

Подробнее
Номер записи: 16
29-08-2018 дата публикации

약콩 분말을 포함하는 무설탕 초콜릿

Номер: KR0101892607B1
Автор: 이기원, 한현우, 송원종, 엄지혜
Принадлежит: 주식회사 밥스누, (주)쇼코아틀리에

... 본 발명의 무설탕 초콜릿 조성물은 약콩 분말을 포함함으로써, 전지분유 또는 탈지분유를 첨가하지 않아도 밀크 초콜릿 맛을 나타내고, 설탕 대신 팔라티노스 또는 말티톨을 첨가하여 건강에 유익하면서도 적당한 단맛을 나타내며, 섭취시 질감이 매우 우수하고 뒷맛이 매우 깔끔하여 관능이 매우 우수하다.

Подробнее
Номер записи: 17
23-06-2015 дата публикации

SUGAR-FREE CHOCOLATE CONTAINING GREEN TEA EXTRACT

Номер: KR1020150069282A
Автор: PARK, YONG MIN, KIM, TAE KEUN, EOM, JI HYE, SONG, WON JONG, LEE, SANG JUN, LEE, KI WON
Принадлежит:

The present invention relates to sugar-free chocolate which contains a green tea extract. More particularly, the present invention relates to sugar-free chocolate comprising: an outer shell comprising a couverture which contains cacao liquor, palatinose, and cacao butter; and a ganache filled inside the outer shell and containing whipped cream, green tea extract, green tea catechins, collagen, vitamin E, milk couverture, butter, and oligosaccharide. The sugar-free chocolate contains green tea catechins, collagen, and vitamin E, together with a green tea extract and thereby allows a user to obtain a slimming effect, and to enhance a skin elasticity effect. In addition, the distinctive flavors and tastes of green tea and chocolate are nicely blended each other and thereby a chocolate with a very superior appealability is made available for consumers without having to use sugar. COPYRIGHT KIPO 2015 ...

Подробнее
Номер записи: 18