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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.
23-02-2018 дата публикации

FERMENTED GINSENG COMPOSITION USING BIO-CONVERSION TECHNOLOGY AND PRODUCTION METHOD THEREOF

Номер: KR1020180019129A
Автор: YOO SEONGYUN, KIM AYEON, HA YUJIN, YUN SANGMAN, HA HYEONGGUK
Принадлежит:

Provided are a method for converting ginsenoside, and a method for producing fermented ginseng containing a large amount of specific ginsenoside. By using a bio-conversion method, it is possible to easily produce fermented ginseng containing the large amount of specific ginsenoside with a simple process. COPYRIGHT KIPO 2018 ...

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Номер записи: 1
19-06-2017 дата публикации

COMPOSITION COMPRISING PEPTIDE EXTRACTS OF OGYE AND MANUFACTURING METHOD THEREOF

Номер: KR1020170067949A
Автор: YOO, SUN KYUN, KIM, A YEON, SONG, YUR IM, JI, JOONG GU, LEE, SEUNG SOOK
Принадлежит:

The present invention relates to a composition comprising peptide extracts of ogye as active ingredients. The composition comprising peptide extracts of Yeonsan ogye as active ingredients not only exhibits excellent an anti-inflammatory effect by inhibiting generation of intracellular IL-6 and TNF-α, and but also exhibits an antioxidative effect and has no toxicity to cells due to excellent DPPH radical eradication ability, thereby being expected to be usefully used as a pharmaceutical composition, a food composition, a cosmetic composition, and a feed composition. COPYRIGHT KIPO 2017 ...

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Номер записи: 2
28-09-2016 дата публикации

FERMENTED BLACK GINSENG CONCENTRATE HAVING REINFORCED GINSENOSIDE Rg3

Номер: KR1020160112455A
Автор: YOO, SUN KYUN, JI, JOONG GU, KIM, A YEON, HA, YU JIN, SONG, YUR IM
Принадлежит:

The present invention provides a fermented black ginseng concentrate having reinforced ginsenoside Rg3, which is obtained by performing fermentation with a strain separated from soil around ginseng roots of a ginseng plantation, so as to reinforce ginsenoside Rg3. According to the present invention, the method comprises the following steps: preparing black ginseng; inserting the black ginseng and 70% alcohol which has 20 times the amount of black ginseng into an extractor, and performing first extraction at 85°C for 4 hours; performing second extraction of the first extracted black ginseng under the same condition to mix extracts acquired from the first and second extractions, and concentrating the mixture with a vacuum concentrator; diluting an acquired concentrate with water at a predetermined weight ratio to insert the dilute concentrate into an Eppendorf tube, inoculating the dilute concentrate with a strain obtained by being separated from soil around ginseng roots of a ginseng plantation ...

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Номер записи: 3
10-10-2018 дата публикации

HEALTH TRAINING DEVICE FOR COMPANION ANIMALS, AND METHOD THEREFOR

Номер: KR1020180110466A
Автор: YOO, SUN KYUN, CHOI, HAE SOO, LEE, HA JEONG, KIM, YE EUN, KIM, SANG HYUN
Принадлежит:

The present invention relates to a health training device for companion animals, and a method therefor. In order to keep companion animals healthy, the health training device accurately recognizes the health values of the companion animals based on the time series changes in a health index including breed, age, muscle, and body fat of the companion animals, thereby predicting future health condition. In addition, it is also possible to provide appropriate training management including diet and exercise required to the companion animals depending on the future health condition. COPYRIGHT KIPO 2018 (400) Training server (410) Communication part (420) Data management part (422) Member information management part (424) Companion information management department part (430) Clustering part (440) Prediction model part (450) Future health trend prediction department part (460) Training program processing part (470) Control part ...

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Номер записи: 4
19-09-2016 дата публикации

MANUFACTURING METHOD OF LYCIUM CHINENSE MILLER LEAF TEA AND COMPOSITION OF LYCIUM CHINENSE MILLER LEAF TEA

Номер: KR1020160107411A
Автор: LEE, BYUNG EUI, SONG, HO YEON, YOO, SUN KYUN, LEE, SAE BIM, LEE, BYUNG JOO, KIM, YONG GYUN
Принадлежит:

The present invention relates to a manufacturing method of Lycium chinense Miller leaf tea and a composition of Lycium chinense Miller leaf tea. The manufacturing method of Lycium chinense Miller leaf tea comprises a manufacturing step of manufacturing mixed Lycium chinense Miller leaf tea by mixing any one mixed powder selected from the group consisting of Korean angelica root, licorice, Lycium chinense Miller, jujube, bananas, Chinese magnolia vine and a combination thereof, and a hydrothermal extract using Lycium chinense miller leaves. The mixed Lycium chinense Miller leaf tea can provide Lycium chinense Miller leaf tea for drinking purposes having excellent taste, flavor, and color by using the hydrothermal extract of Lycium chinense Miller leaves and applying powder capable of increasing palatability. COPYRIGHT KIPO 2016 ...

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Номер записи: 5
14-08-2017 дата публикации

CHEESE COMPOSITION CONTAINING CRAB MEAT PEPTIDE AND PRODUCTION METHOD THEREOF

Номер: KR1020170092913A
Автор: YOO, SUN KYUN, MOON, JI WON, KIM, MIN JI, JEONG, JI EUN, SEON, LEE SEUL, KIM, E SEUL
Принадлежит:

The present invention relates to a cheese composition containing crab meat peptide, and a production method thereof. Ricotta cheese products containing crab meat peptide can be used as ingredients in various types of foods, contain deep flavor and aroma of crab meat, and are rich in various nutrients beneficial to health. Thus, the cheese composition of the present invention can be widely applied as functional health foods favored by youth. COPYRIGHT KIPO 2017 ...

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Номер записи: 6
30-06-2017 дата публикации

오계 펩타이드 추출물을 유효성분으로 포함하는 조성물 및 이의 제조방법

Номер: KR0101751617B1
Автор: 유선균, 김아연, 송유림, 지중구, 이승숙
Принадлежит: 중부대학교 산학협력단, 주식회사 농업회사 법인 지산농원

... 본 발명은 오계 펩타이드 추출물을 유효성분으로 포함하는 조성물에 관한 것으로, 본 발명의 연산오계 펩타이드 추출물을 유효성분으로 포함하는 조성물은 세포내 IL-6 및 TNF-α의 생성을 억제함으로써 우수한 항염증 효과를 나타낼 뿐만 아니라 DPPH 라디컬 소거능이 우수하여 항산화 효과를 나타내고 세포에 대한 독성이 없어 약학적 조성물, 식품 조성물, 화장료 조성물 및 사료 조성물로서 유용하게 사용될 수 있을 것으로 기대된다.

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Номер записи: 7
05-09-2017 дата публикации

METHOD FOR MANUFACTURING FERMENTATION LIQUID OF EXTRACT FROM MULBERRY AND WHITE GINSENG

Номер: KR1020170100965A
Автор: YOO, SUN KYUN, HA, YOO JIN
Принадлежит:

The present invention relates to a method for manufacturing a fermentation liquid of extracts of mulberry and white ginseng. The method comprises the following steps: preparing extracts of mulberry and white ginseng (step 1); preparing a cultivation liquid (step 2); and adding the cultivation liquid to a medium comprising the extracts of mulberry and white ginseng and fermenting the same (step 3). Through cultivation and fermentation at optimal conditions, the fermentation liquid is rich in ginsenoside, total phenol and total flavonoid and has excellent DPPH radical removal performance. COPYRIGHT KIPO 2017 ...

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Номер записи: 8
29-10-2018 дата публикации

반려동물 건강 트레이닝 장치 및 그 방법

Номер: KR0101912618B1
Автор: 유선균, 최해수, 이하정, 김예은, 김성현
Принадлежит: 안동과학대학교 산학협력단

... 본 발명은 반려동물의 건강을 지키기 위해서 반려동물의 품종, 나이, 근육, 체지방 등을 포함한 건강지수의 시계열적인 변화를 토대로 해당 반려동물의 건강수치를 정확하게 인식하고, 이를 토대로 미래건강추이에 대한 예측을 수행하며, 상기 미래건강추이에 따라 해당 반려동물에게 필요한 식이요법과 운동을 포함한 적절한 트레이닝 관리를 제공할 수 있도록 하는 반려동물 건강 트레이닝 장치 및 그 방법에 관한 것이다.

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Номер записи: 9
18-07-2018 дата публикации

SPARKLING LYCIUM CHINENSE RICE WINE AND METHOD FOR MANUFACTURING SAME

Номер: KR1020180082072A
Автор: YOO, SUN KYUN, LEE, GEE DONG, LEE, YEONG CHAE, HA, YOO JIN, KIM, A YEON, CHANG, JUNG HWA
Принадлежит:

The present invention relates to sparkling rice wine using Lycium chinense and a method for manufacturing the same. The present invention relates to a method for manufacturing sparkling rice wine containing active ingredients of Lycium chinense which exhibits antioxidant activity and anti-diabetic effect by containing active ingredients of Lycium chinense and has an excellent cooling feeling due to an increased carbonic acid content and enhanced palatability, and sparkling Lycium chinense rice wine manufactured thereby. The method comprises: a yeast manufacturing step; a first fermenting step; and a second fermenting step. COPYRIGHT KIPO 2018 (AA) Malt formation process (BB) Material brown rice (CC) dipping (DD) Germination (EE) Kilning and vinegar formation (FF) Crude liquor production process (GG) Yeast (HH) Select (II) Proliferation (JJ) Distiller′s grains (KK) Fermentation process ( rice-wine mash production) (LL) Steamed rice + Lycium chinense concentrate (MM) Alcoholic fermentation ...

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Номер записи: 10
28-09-2016 дата публикации

FERMENTATION METHOD OF RED GINSENG AND MANNITOL USING PROBIOTIC STRAIN AND RED GINSENG AND MANNITOL-FERMENTED PRODUCT MANUFACTURED THEREBY

Номер: KR1020160112458A
Автор: JI, JOONG GU, YOO, SUN KYUN, KIM, A YEON, SONG, YUR IM
Принадлежит:

Disclosed in the present invention is a fermentation method of red ginseng and mannitol using a probiotic strain, for obtaining a red ginseng and mannitol-fermented product comprising mannitol for inhibiting the growth of Streptococcus mutans as representative cavity generating bacteria, by fermenting a mixture of mixing a red ginseng concentrate and sugar using a probiotic strain. More specifically, the fermentation method of red ginseng and mannitol using a probiotic strain comprises the processes of: (a) separating the red ginseng concentrate into the probiotic strain to be fermented as a substrate; (b) selecting the strain of the strains selected in process (a) to produce mannitol; (c) confirming the optimal condition of a fermenting process using the strain selected in process (b), inoculating the strain in the mixture of mixing the red ginseng concentrate and reducing sugar, and fermenting the same. COPYRIGHT KIPO 2016 (AA) Match the pH of an MMY medium suitable for a design (BB) ...

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Номер записи: 11
04-07-2018 дата публикации

문화재 및 기록물 복원용 전통접착제 및 이의 제조방법

Номер: KR0101871189B1
Автор: 유선균, 신종순
Принадлежит: 신종순, 유선균

... 본 발명은 효소 가수분해 공정 및 전자빔 처리를 통하여 전분을 최적화함으로써 보존성, 유연성, 색도, 접착력 및 가역성이 우수한 문화재 및 기록물 복원용 전통접착제를 제조하는 방법 및 이에 의하여 제조된 전통접착제에 관한 것이다. 본 발명의 전통접착제는 일정한 항균성을 나타내는 풀을 제조할 수 있으며, 곰팡이나 미생물 발효에서 발생하는 산성에 의해 열화되는 현상 및 황색도 증가 현상을 개선하고, 기존의 전통방식에 의한 긴 공정을 대폭 단축하여 긴 공정으로 인한 생산 표준화의 어려움을 극복하여 일정 규격을 지닌 전통접착제의 대량 생산체계를 구축함으로써 수입 대체 효과뿐만 아니라 해외 수출을 통해 외화 절감 효과를 가져 올 수 있다.

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Номер записи: 12
04-08-2017 дата публикации

TRADITIONAL ADHESIVES FOR RESTORING CULTURAL ASSETS AND DOCUMENTARY, AND MANUFACTURING METHOD THEREOF

Номер: KR1020170089453A
Автор: YOO, SUN KYUN, SHIN, JONG SOON
Принадлежит:

The present invention relates to a method for manufacturing traditional adhesives for restoring cultural assets and documentary excellent in conservativeness, flexibility, chromaticity, adhesiveness, and reversibility by optimizing starch through an enzymatic hydrolysis process and electron beam treatment, and to the traditional adhesives manufactured thereby. The traditional adhesives of the present invention is capable of manufacturing a paste exhibiting constant antimicrobial activity, and constructs a mass production system of traditional adhesive with certain standard by improving the phenomenon of deterioration due to acid caused by mold or microbial fermentation and overcoming the difficulties of production standardization due to a long process by shortening the long process by an existing traditional method, thereby bringing about an import substitution effect and a foreign currency saving effect through overseas export. COPYRIGHT KIPO 2017 (1) Investing documentary(pH, ink, thickness ...

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Номер записи: 13
20-03-2023 дата публикации

티라미수 케이크의 제조방법 및 이에 의해 제조된 티라미수 케이크

Номер: KR102511116B1
Автор: 유선균
Принадлежит: 유선균

... 본 발명은 티라미수 케이크의 제조방법 및 이에 의해 제조된 티라미수 케이크에 관한 것이다. 본 발명의 기술적 사상의 일 실시예에 따른 티라미수 케이크의 제조방법은 재료들을 준비하는 재료 준비 단계(S100); 상기 재료들을 일정한 중량 비율로 계량하여 혼합함으로써 반죽물을 제조하는 계량 및 혼합 단계(S200); 상기 반죽물을 몰드에 주입하여 충진한 후 가열하여 티라미수용 파이를 제조하는 몰드 충진 및 가열 단계(S300); 상기 티라미수용 파이에 도포될 커피 시럽을 제조하는 커피 시럽 제조 단계(S400); 상기 티라미수용 파이에 도포될 크림을 제조하는 크림 제조 단계(S500); 상기 티라미수용 파이에 상기 커피 시럽을 도포하고, 상기 커피 시럽이 도포된 티라미수용 파이에 상기 크림을 도포한 후 냉동 보관하여 경화시키는 도포 및 경화 단계(S600); 및 상기 경화된 티라미수용 파이 상부에 코코아 파우더를 도포하여 티라미수 케이크를 완성하는 코코아 파우더 도포 단계(S700)를 포함한다. 상기한 구성에 의해 본 발명의 기술적 사상의 다양한 실시예에 의한 티라미수 케이크는, 영양 성분이 풍부하여 간식 또는 식사 대용으로 섭취할 수 있으며, 부드러운 식감으로 소비자의 기호도를 충족시킬 수 있다.

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Номер записи: 14
31-08-2018 дата публикации

스파클링 구기자 쌀 막걸리 및 이의 제조방법

Номер: KR0101893808B1
Автор: 유선균, 이기동, 이영채, 하유진, 김아연, 장정화
Принадлежит: 장정화

... 본 발명은 구기자를 이용한 스파클링 쌀 막걸리 및 이의 제조방법에 관한 것으로, 구기자의 유효성분을 함유하여 항산화 활성 및 항당뇨 효과를 나타내고, 증가된 탄산 함량에 의해 청량감이 탁월하여 기호도가 향상된 구기자의 유효성분을 함유한 스파클링 쌀 막걸리를 제조하는 방법 및 이에 의하여 제조된 스파클링 구기자 쌀 막걸리에 관한 것이다.

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Номер записи: 15
04-01-2018 дата публикации

FERMENTED GINSENG COMPOSITION USING BIO-CONVERSION AND MANUFACTURING METHOD THEREOF

Номер: KR1020180000757A
Автор: YOO, SEON GYUN, CHOE, SO YEONG, HA, YU JIN, KIM, AYE ON, YUN, SANG MAN, HA, HYEONG GUK
Принадлежит:

The present invention relates to a method for converting ginsenoside and a method for manufacturing fermented ginseng containing a lot of specific ginsenoside. By using bio-conversion, fermented ginseng containing a lot of specific ginsenoside can be manufactured in an easy manner. COPYRIGHT KIPO 2018 ...

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Номер записи: 16
14-08-2017 дата публикации

CHOCOLATE CONTAINING ARONIA EXTRACT AND RUBUS COREANUS FRUIT EXTRACT AND PRODUCTION METHOD THEREOF

Номер: KR1020170092956A
Автор: YOO, SUN KYUN, MA, YOUNG WOOK, LEE, JUN HYEOK, LEE, YONG HYUN, CHOI, JAE GWANG, KANG, BO KYOUNG
Принадлежит:

The present invention relates to chocolate containing an aronia extract and a Rubus coreanus fruit extract, and a production method thereof. More specifically, the present invention relates to chocolate containing an aronia extract and a Rubus coreanus fruit extract, and a production method thereof. Through combination of highly antioxidative berries with chocolate which ensures high preference, specific astringent taste of aronia is masked while fresh taste of Rubus coreanus fruit is enriched. In addition, anyone can freely take the chocolate as snack, especially for children. COPYRIGHT KIPO 2017 ...

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Номер записи: 17