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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

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 11. Отображено 11.
28-05-2018 дата публикации

METHOD FOR MANUFACTURING COMPOSITION OF FERMENTED SOYBEAN PRODUCTS AND COMPOSITION OF FERMENTED SOYBEAN PRODUCTS MANUFACTURED BY METHOD

Номер: KR1020180056397A
Автор: JANG HYNG JUN, CHO SUN A, CHOHA NA, SHIN HYE WON, JANG EUN SEOK, SONG CHI KWANG, SHIN SANG MYUNG, YOON DAE SEONG
Принадлежит:

The present application relates to a method for manufacturing a composition of fermented soybean products and to a composition of fermented soybean products manufactured by the method. Compared to fermented soybean products manufactured by a conventional sterilization method, the fermented soybean products manufactured by the method of the present invention are clear and bright, and maintain physical properties or flowability despite the addition of water or direct steam. COPYRIGHT KIPO 2018 (AA) Cooking pot ...

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Номер записи: 1
08-03-2018 дата публикации

METHOD FOR MANUFACTURING POWDERED SAUCE

Номер: WO2018043795A1
Автор: SONG, Chi Kwang, MOON, Dong Min, SHIN, Hye Won, MOON, Byoung Seok, KANG, Dae Ik
Принадлежит:

The present application relates to a method for manufacturing a powdered sauce and, specifically, to a method for manufacturing a powdered sauce, the method comprising the steps of pretreating, freezing, freeze-drying, pulverizing, and heat-drying a sauce.

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Номер записи: 2
01-10-2015 дата публикации

~METHOD FOR PRODUCING TRADITIONAL FERMENTED SOYBEAN LUMP

Номер: KR1020150109316A
Автор: SONG, CHI KWANG, JEON, EUN JUNG, RYU, HYUNG SEOK, CHOI, HYO JIN, OH, JI YOUNG, KANG, DAE IK
Принадлежит:

The present invention relates to a novel fermented soybean lump or malt, which has a reduced manufacturing period through an automatic process by molding miniaturized fermented soybean lump and also by using fungi and composite bacterial strains. More specifically, provided is a method for producing a fermented soybean lump or malt, which includes the following steps: cooling steamed raw grains including soybean; inoculating fungi and bacteria; molding in a fixed size thereafter; and fermenting the same. Also, provided are a method for producing traditional soybean paste or traditional soy sauce comprising a step for salting in salt water by chopping and grinding the fermented soybean lump and a step for aging the same after separating the salt water, a method for producing traditional soybean paste or traditional soy sauce including a step for directly aging by skipping the step for salting, a method for manufacturing rice wine by chopping and grinding the fermented malt and then adding ...

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Номер записи: 3
08-03-2018 дата публикации

METHOD FOR MANUFACTURING POWDERED SAUCE

Номер: KR1020180025080A
Автор: SONG, CHI KWANG, MOON, DONG MIN, SHIN, HYE WON, MOON, BYOUNG SEOK, KANG, DAE IK
Принадлежит:

The present application relates to a method for manufacturing a powdered sauce and, specifically, to a method for manufacturing a powdered sauce, wherein the method comprises the steps of pretreating, freezing, freeze-drying, pulverizing, and heat-drying a sauce. The present application has an effect of economically producing a high-quality powdery soup with stable distribution stability. COPYRIGHT KIPO 2018 (AA) Preprocessing (BB) Freezing (CC) Freeze-drying (DD) Pulverizing (EE) Thermal drying ...

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Номер записи: 4
24-05-2018 дата публикации

METHOD FOR MANUFACTURING COMPOSITION OF FERMENTED SOYBEAN PRODUCTS AND COMPOSITION OF FERMENTED SOYBEAN PRODUCTS MANUFACTURED THEREBY

Номер: WO2018093187A1
Автор: JANG, Hyun Jun, CHO, Sun A, CHO, Ha Na, SHIN, Hye Won, JANG, Eun Seok, SONG, Chi Kwang, SHIN, Sang Myung, YOON, Dae Seong
Принадлежит:

The present application relates to a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured thereby.

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Номер записи: 5
04-01-2018 дата публикации

METHOD FOR PREPARING FERMENTED SOYBEAN PRODUCTS AND FERMENTED SOYBEAN PRODUCTS PREPARED THEREBY

Номер: WO2018004249A3
Автор: JANG, Eun Seok, SHIN, Hye Won, CHO, Sun A, SONG, Chi Kwang, JANG, Hyun Jun, KANG, Dae Ik, MOON, Byoung Seok
Принадлежит:

The present invention relates to a method for preparing fermented soybean products and fermented soybean products prepared thereby and, specifically, to a method for preparing fermented soybean products with improved shelf life while maintaining the quality of the fermented soybean products, the method comprising the steps of: controlling the physical properties of a raw material; and sterilizing the raw material by means of a tubular-type heat exchanger.

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Номер записи: 6
28-06-2017 дата публикации

PRODUCTION METHOD OF SAUCES AND SAUCES PRODUCED THEREBY

Номер: KR101752095B1
Автор: JANG, EUN SEOK, SHIN, HYE WON, CHO, SUN A, SONG, CHI KWANG, JANG, HYUN JUN, KANG, DAE IK, MOON, BYOUNG SEOK
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a production method of sauces and sauces produced thereby and, more specifically, to a production method of sauces comprising a step of controlling physical properties of raw materials and sterilizing the same using a tubular-type heat exchanger. In addition, the method has improved preservability while maintaining the quality of the sauces. COPYRIGHT KIPO 2017 (AA) Raw material (BB) Mixing (Property control) (CC) Chopping (DD) Preheat (EE) Sterilization (FF) Cooling (GG) Charging and packaging ...

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Номер записи: 7
10-09-2018 дата публикации

장류 조성물의 제조방법 및 이에 의해 제조된 장류 조성물

Номер: KR0101888314B1
Автор: 장현준, 조선아, 조하나, 신혜원, 장은석, 송치광, 신상명, 윤대성
Принадлежит: 씨제이제일제당 (주)

... 본 출원은 장류 조성물의 제조방법 및 이에 의해 제조된 장류 조성물에 관한 것이다.

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Номер записи: 8
12-12-2018 дата публикации

분말 장류의 제조 방법

Номер: KR0101927816B1
Автор: 송치광, 문동민, 신혜원, 문병석, 강대익
Принадлежит: 씨제이제일제당 (주)

... 본 출원은 분말 장류의 제조 방법에 관한 것으로, 장류를 전처리, 동결, 동결건조, 분쇄 및 열 건조하는 과정을 포함하는 분말 장류를 제조하는 방법에 관한 것이다.

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Номер записи: 9
04-01-2018 дата публикации

METHOD FOR PREPARING FERMENTED SOYBEAN PRODUCTS AND FERMENTED SOYBEAN PRODUCTS PREPARED THEREBY

Номер: WO2018004249A2
Автор: JANG, Eun Seok, SHIN, Hye Won, CHO, Sun A, SONG, Chi Kwang, JANG, Hyun Jun, KANG, Dae Ik, MOON, Byoung Seok
Принадлежит:

The present invention relates to a method for preparing fermented soybean products and fermented soybean products prepared thereby and, specifically, to a method for preparing fermented soybean products with improved shelf life while maintaining the quality of the fermented soybean products, the method comprising the steps of: controlling the physical properties of a raw material; and sterilizing the raw material by means of a tubular-type heat exchanger.

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Номер записи: 10
29-11-2018 дата публикации

전통메주의 제조방법

Номер: KR0101923259B1
Автор: 송치광, 전은정, 유형석, 최효진, 오지영, 강대익
Принадлежит: 씨제이제일제당 (주)

... 본 발명은 곰팡이 및 세균의 복합균주를 사용하며 소형화된 메주를 성형하여 자동화 공정을 통한 단축된 제조기간을 갖는 신규한 발효된 메주 또는 누룩의 제조방법에 관한 것으로, 구체적으로 대두를 포함한 증자된 곡물원료를 냉각하고 곰팡이 및 세균을 접종한 뒤 일정 크기로 성형하고, 이를 발효시키는 단계를 포함하는 발효된 메주 또는 누룩의 제조방법을 제공한다. 또한 본 발명은 상기 발효된 메주를 쵸핑 및 분쇄하여 염수에 염지하는 단계와 상기 염수를 분리하여 숙성시키는 단계를 포함하는 전통된장 또는 전통간장의 제조방법, 상기 염지하는 단계 없이 곧바로 숙성시키는 단계를 포함하는 전통된장 또는 전통간장의 제조방법, 상기 발효된 누룩을 쵸핑 및 분쇄한 뒤 쌀과 물을 첨가하여 막걸리를 제조하는 방법 및 상기 방법에 의해 제조된, 발효된 메주 또는 누룩, 전통된장, 전통간장 및 막걸리를 제공한다.

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Номер записи: 11