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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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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 18. Отображено 18.
01-06-2017 дата публикации

PROCESS OF PRODUCING FERMENTED RICE BRAN

Номер: KR1020170060195A
Автор: WE, GIL SOOK, WEE, WON GIL, LEE, SEUNG JE, SONG, YOON SEOK, KIM, WON, JEON, YU JAE
Принадлежит:

The present invention relates to a process of producing fermented rice bran, comprising: a step in which 5-15% (w/v) of rice bran is added to 15 liters (L) of distilled water to produce a mixture; a step in which the mixture is sterilized at 120-130°C for 30-60 minutes; a step in which the sterilized mixture is cooled at 25-35°C; a step in which the cooled mixture is inoculated with 0.5-1.0% (w/v) of Lactobacillus sakei; a step in which the inoculated mixture is fermented for a first time at a temperature of 25-35°C, a stirring rate of 300-500 rpm and an air flow rate of 0.1-0.2 vvm for 60-80 hours to produce a fermented liquid; a step in which the fermented liquid is placed in a centrifuge and centrifuged at 13,000-15,000 rpm for 30-60 minutes to form an overlying liquid and sediment; a step in which the overlying liquid is filtered; a step in which the filtrate and the sediment are freeze-dried; and a step in which the freeze-dried filtrate or freeze-dried sediment is pulverized into ...

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Номер записи: 1
28-04-2016 дата публикации

METHOD FOR FORMING CONDUCTIVE ADHESIVE ON TARGET

Номер: KR101616080B1
Автор: SHIN, YOUNG EUI, KANG, MIN SOO, JEON, YU JAE, KIM, DO SEOK
Принадлежит: CHUNG ANG UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION

Provided is a technique of manufacturing a conductive adhesive having high electric conductivity and high adhesion by having high solder ball formation rate for adhesion. The method for forming a conductive adhesive on a target according to the present invention comprises the following steps: manufacturing an adhesive film having at least one cross section formed with a polymer compound and a conductive material, wherein the polymer compound and the conductive material form distinguishable patterns; manufacturing a film by cutting the adhesive film for the cross section to be the contact surface; placing the manufactured film to a contact part between the target for the cross section to be in contact with the contact part; and bonding the film to the contact part of the target to allow the conductive material to form a solder ball on the contact part by thermal compression of the film. COPYRIGHT KIPO 2016 ...

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Номер записи: 2
13-09-2018 дата публикации

고형소재를 함유하는 항산화기능성 베리음료 및 그 제조방법

Номер: KR0101897591B1
Автор: 문응주, 조오순, 송윤석, 한소천, 김정욱, 전유재, 이경애
Принадлежит: (주)오복야시골가자농업회사법인, 재단법인 전라북도생물산업진흥원

... 본 발명은 (a) 복분자농축액, 오디농축액, 블루베리농축액, 아로니아농축액, 블랙커런트농축액, 블랙베리농축액 및 엘더베리농축액을 준비하는 단계, (b) 계피농축액, 오미자농축액 및 구기자농축액을 준비하는 단계, (c) 타피오카전분 45~55 중량％, 말토덱스트린 8~15 중량％, 구아검 0.1~0.2 중량％, 향료 5~10 중량％, 색소 0.1~0.5 중량％ 및 증류수 28~32 중량％가 혼합된 고형소재를 준비하는 단계, (d) 복분자농축액, 오디농축액, 블루베리농축액, 아로니아농축액, 블랙커런트농축액, 블랙베리농축액, 엘더베리농축액 및 계피농축액, 오미자농축액, 구기자농축액과 고형소재를 혼합하는 단계 및 (e) 혼합된 결과물을 살균하는 단계를 포함하고, 단계 (a)는, 복분자, 오디, 블루베리, 아로니아, 블랙커런트, 블랙베리 및 엘더베리를 각각 세척하는 단계 세척된 복분자, 오디, 블루베리, 아로니아, 블랙커런트, 블랙베리 및 엘더베리를 각각 착즙하는 단계 각각 착즙된 베리액을 각각 9,000 내지 11,000 rpm에서 5분 내지 30분 동안 원심분리하는 단계 각각 원심분리된 베리액의 상부에 위치한 착즙상등액을 분리하는 단계 각각의 착즙상등액에 펙틴나아제(PECTINASE) 0.1~0.5 중량부 및 벤토나이트(BENTONITE) 0.1~1.0 중량부를 첨가하여 30 내지 50℃에서 12시간 내지 48시간 동안 청징하는 단계 각각 청징된 착즙청징액을 여과하는 단계 및 각각 여과된 착즙여과액을 50 내지 70℃ 온도에서 감압농축하여 35~45 브릭스(Brix)의 당도를 가지도록 각각의 베리농축액을 제조하는 단계를 포함하는 것을 특징으로 하는 고형소재를 함유하는 항산화기능성 베리음료 제조방법에 관한 것이다.또한, 고형소재를 함유하는 항산화기능성 베리음료 제조방법에 의해 제조된 고형소재를 함유하는 항산화기능성 베리음료를 제공할 수 있다.

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Номер записи: 3
26-06-2018 дата публикации

FLAKES INCLUDING RED BEANS AND MANUFACTURING METHOD THEREOF

Номер: KR1020180070207A
Автор: KIM, YOUNG A, KIM, HYE YOUNG, CHO, YOUNG JIN, JEON, YU JAE
Принадлежит:

The present invention relates to flakes including red beans and a manufacturing method thereof. The flakes including red beans manufactured by the manufacturing method of the present invention contains beneficial ingredients of red beans, and roasted grains included in the flakes allows users to use the flakes as a healthy meal. The flakes have a crunchy snack-like texture, and in case of red bean coated flakes, the rough texture of red beans care removed by coating the flakes with sugar, thereby providing excellent palatability. Therefore, the flakes including red beans can be used especially as diet food. COPYRIGHT KIPO 2018 (AA) Removal and selection of foreign matter in red beans (BB) Washing red beans (CC) Soaking the washed red beans in water (DD) Boiling the red beans (EE) Roasting the boiled red beans (170 to 190 °C, 35-40 minutes) ...

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Номер записи: 4
02-01-2018 дата публикации

COMPOSITION FOR REGULATING BLOOD GLUCOSE COMPRISING EXTRACT OF PERILLA FRUTESCENS SPROUTS

Номер: KR1020180000299A
Автор: SONG, YOON SEOK, KIM, ARUMCHAN, CHUNG, YI HYUNG, HAN, IN JUN, JEON, YU JAE, KIM, YOUNG A
Принадлежит:

The present invention relates to a composition for regulating blood glucose comprising an extract of Perilla frutescens sprouts, and more specifically, to present invention provides a composition capable of satisfying sufficient functionality and functional palatability not only for diabetic patients but also for people with impaired glucose tolerance and general people who need to be prevented from developing diabetes through control of blood glucose. COPYRIGHT KIPO 2018 (1-1) Washing (1-10) Concentration (1-11) Freeze-drying (1-2) Dehydrating (1-3) Drying (1-4,1-12) Pulverizing (1-5) Weighing (1-6) Primary extraction (1-7) Second extraction (1-8) Mixing (1-9) Filtering (2-1) Inserting alcohol (2-2) Weighing alcohol (3-1) First extract storage ...

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Номер записи: 5
13-09-2018 дата публикации

항산화 기능성을 가지는 고농도 베리음료 및 그 제조방법

Номер: KR0101897595B1
Автор: 문응주, 조오순, 송윤석, 한소천, 김정욱, 전유재, 이경애
Принадлежит: (주)오복야시골가자농업회사법인, 재단법인 전라북도생물산업진흥원

... 본 발명은 (a) 복분자착즙액, 오디착즙액, 블루베리착즙액, 아로니아착즙액, 블랙커런트착즙액, 블랙베리착즙액 및 엘더베리착즙액의 베리착즙액을 준비하는 단계, (b) 계피농축액, 오미자농축액 및 구기자농축액을 준비하는 단계, (c) 복분자착즙액, 오디착즙액, 블루베리착즙액, 아로니아착즙액, 블랙커런트착즙액, 블랙베리착즙액, 엘더베리착즙액 및 계피농축액, 오미자농축액 및 구기자농축액을 혼합하는 단계 및 (d) 혼합된 결과물을 살균하는 단계를 포함하는 항산화 기능성을 가지는 고농도 베리음료 제조방법에 관한 것이다.또한, 항산화 기능성을 가지는 고농도 베리음료 제조방법에 의해 제조된 항산화 기능성을 가지는 고농도 베리음료를 제공할 수 있다.

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Номер записи: 6
29-06-2017 дата публикации

HIGH CONCENTRATION BERRY BEVERAGE WITH ANTI-OXIDATIVE ACTIVITY AND MANUFACTURING METHOD THEREOF

Номер: KR1020170073778A
Автор: MUN, EUNG JU, JO, OH SUN, SONG, YOON SEOK, HAN, SO CHON, KIM, JUNG WOOK, JEON, YU JAE, LEE, GYEONG AE
Принадлежит:

The present invention relates to a method for producing a high concentration berry beverage with anti-oxidative activity. The method comprises the following steps: (a) preparing a raspberry juice, a mulberry juice, a blueberry juice, an aronia juice, a black current juice, a blackberry juice and an elderberry juice; (b) preparing a cinnamon concentrate, a Chinese magnolia vine concentrate and a Chinese matrimony vine concentrate; (c) mixing the raspberry juice, the mulberry juice, the blueberry juice, the aronia juice, the black current juice, the blackberry juice and the elderberry juice with the cinnamon concentrate, the Chinese magnolia vine concentrate and the Chinese matrimony vine concentrate; and (d) sterilizing the mixed products. The present invention further relates to a high concentration berry beverage with anti-oxidative activity manufactured by the method for producing a high concentration berry beverage with anti-oxidative activity. COPYRIGHT KIPO 2017 (AA) Start (BB) End ...

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Номер записи: 7
13-03-2018 дата публикации

미강 발효물을 이용한 연육소스 및 그 제조방법

Номер: KR0101837158B1
Автор: 위길숙, 위원길, 이승제, 송윤석, 김원, 전유재
Принадлежит: 주식회사 지리산쌀, 재단법인 전라북도생물산업진흥원, 전라북도 남원시(남원시농업기술센터장)

... 본 발명은 (a) 미강 발효물을 준비하는 단계, (b) 연육소스 첨가물을 준비하는 단계 및 (c) 상기 미강 발효물과 상기 연육소스 첨가물을 혼합하는 단계를 포함하는 미강 발효물을 이용한 연육소스 제조방법에 관한 것이다. 또한, 미강 발효물을 이용한 연육소스 제조방법에 의해 제조된 미강 발효물을 이용한 연육소스를 제공할 수 있다.

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Номер записи: 8
02-01-2018 дата публикации

COMPOSITION FOR IMPROVING MEMORY COMPRISING STACHYS SIEBOLDII EXTRACT AND GREEN TEA EXTRACT

Номер: KR1020180000194A
Автор: SONG, YOON SEOK, JEONG, EUN SEON, LEE, JEONG WOOK, JEON, YU JAE
Принадлежит:

The present invention relates to a composition in which the effect of improving memory performance is synergistically improved as compared with a composition comprising a Stachys sieboldii extract alone or in combination with a green tea extract. COPYRIGHT KIPO 2018 ...

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Номер записи: 9
13-05-2016 дата публикации

METHOD FOR ATTACHING RIBBON TO FRONT ELECTRODE OF SOLAR CELL

Номер: KR101615217B1
Автор: SHIN, YOUNG EUI, KIM, DO SEOK, JEON, YU JAE, KANG, MIN SOO
Принадлежит: CHUNG ANG UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION

The present invention provides a technology which uses an existing process and effectively prevents bending of a solar cell in a ribbon soldering process due to thermal expansion coefficient differences between a ribbon and a front electrode and the solar cell even during high temperature soldering. According to an embodiment of the present invention, a method for attaching a ribbon to a front electrode of a solar cell comprises the steps of: forming a front electrode by setting at least a partial area of the front electrode as a spot area when forming the front electrode of a solar cell; attaching a ribbon onto a pattern of the front electrode, wherein the ribbon is attached only to the front electrode of the spot area and the ribbon is attached to be separated from the front electrode in an area except for the spot area; and soldering the ribbon to the front electrode of the spot area through a thermal soldering process. COPYRIGHT KIPO 2016 ...

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Номер записи: 10
01-06-2017 дата публикации

SUNSIK PRODUCT USING FERMENTED RICE BRAN AND MANUFACTURING METHOD THEREOF

Номер: KR1020170060198A
Автор: WE, GIL SOOK, WEE, WON GIL, LEE, SEUNG JE, SONG, YOON SEOK, KIM, WON, JEON, YU JAE
Принадлежит:

The present invention relates to a method for manufacturing Sunsik (dry grain food) using fermented rice bran, which comprises the following steps: (a) preparing the fermented rice bran; (b) preparing a grain powder; (c) preparing Sunsik additives; and (d) mixing the fermented rice bran, the grain powder and the Sunsik additives. Also, it is possible to provide the Sunsik using the fermented rice bran manufactured by the method for manufacturing Sunsik using the fermented rice bran. The present invention aims to provide the Sunsik using the fermented rice bran containing various functional materials, such as GABA, ornithine, vitamin, mineral, fiber, and others, and to provide the manufacturing method thereof. COPYRIGHT KIPO 2017 (AA) Start (BB) End (S10) Preparing the fermented rice bran (S20) Preparing a grain powder (S30) Preparing Sunsik additives (S40) Mixing the fermented rice bran, the grain powder and the Sunsik additives ...

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Номер записи: 11
14-12-2018 дата публикации

팥을 포함하는 후레이크 및 그 제조방법

Номер: KR0101929630B1
Автор: 김영아, 김혜영, 조영진, 전유재
Принадлежит: 재단법인 전라북도생물산업진흥원

... 본 발명은 팥을 포함하는 후레이크 및 그 제조방법에 관한 것이다. 본 발명의 제조방법에 따라 제조된 팥을 포함하는 후레이크는 팥의 유용성분을 함유하고 볶은 곡물을 함유하여 건강하게 한 끼 식사를 대체할 수 있으며, 바삭한 과자의 식감을 나타내고, 팥 코팅 후레이크의 경우 팥의 텁텁한 식감을 당코팅으로 잡아주어 기호성 면에서 우수하므로, 식품, 특히 다이어트 식품으로 유용하게 적용할 수 있다.

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Номер записи: 12
24-04-2018 дата публикации

미강발효물공정

Номер: KR0101851783B1
Автор: 위길숙, 위원길, 이승제, 송윤석, 김원, 전유재
Принадлежит: 주식회사 지리산쌀, 재단법인 전라북도생물산업진흥원, 전라북도 남원시(남원시농업기술센터장)

... 본 발명은 미강발효물공정에 관한 것으로, 증류수 15리터(L)에 미강 5% 내지 15%(w/v)를 첨가시켜 혼합물을 만드는 단계, 상기 혼합물을 120℃ 내지 130℃에서 30~60분간 멸균하는 단계, 멸균된 혼합물을 25℃ 내지 35℃에서 냉각하는 단계, 냉각된 혼합물에 미강발효균주 0.5% 내지 1.0%(w/v)를 접종하는 단계, 접종된 혼합물을 60시간 내지 80시간 동안 25℃ 내지 35℃ 온도, 교반속도 300~500rpm 및 통기량 0.1 내지 0.2 vvm의 조건에서 1차 발효시켜 발효액을 만드는 단계, 발효액을 원심분리기에 넣고 13,000rpm 내지 15,000 rpm에서 30분 내지 60분 동안 원심분리시켜 상등액과 침전물을 만드는 단계, 상등액을 여과하는 단계, 여과액과 침전물을 동결건조하는 단계 및 동결건조된 여과액 또는 동결건조된 침전물을 파쇄시키면서 분말화하여 미강발효물을 획득하는 단계를 포함하는 미강발효물공정에 관한 것이다.

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Номер записи: 13
27-11-2015 дата публикации

LOW-CALORIE MAGIC RICE FOR WEIGHT CONTROL AND PRODUCTION METHOD THEREOF

Номер: KR1020150132935A
Автор: CHUNG, YI HYUNG, LEE, SEUNG JE, CHO, YOUNG JIN, LEE, JEONG WOOK, JEON, YU JAE, CHOI, JONG UN, YU, AN NA
Принадлежит:

The present invention relates to a method for manufacturing a low calorie food (magic rice) for weight control. More specifically, the method may include the steps of: performing preprocessing which cleans, dries and pulverizes raw sub materials; obtaining curcumin by cleaning and extracting curcuma root with purified water; juicing plums; mixing the curcumin and the plum juice with mixed grains which are mixed at a ratio and steaming the outcome; manufacturing magic rice by extrude-molding and aging the outcome; and rapidly freezing and refrigerating the aged outcome. The raw sub materials are steamed and molded after mixing 1.0-3.2 wt% of the curcumin and 0.3-2.1 wt% of the plum juice with respect to 100 wt% of grain powder by mixing at least two materials selected among 47.5-68.5 wt% of brown rice powder, 29.0-38.5 wt% of barley powder, 10.0-48.0 wt% of sticky barley powder, 20.0 wt% of alpha tapioca starch, 20.0 wt% of denaturalized tapioca starch, 1.0-3.0 wt% of tapioca starch, and ...

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Номер записи: 14
29-06-2017 дата публикации

ANTI-OXIDATIVE FUNCTIONAL BERRY BEVERAGE CONTAINING SOLID MATERIALS AND MANUFACTURING METHOD THEREBY

Номер: KR1020170073779A
Автор: MUN, EUNG JU, JO, OH SUN, SONG, YOON SEOK, HAN, SO CHON, KIM, JUNG WOOK, JEON, YU JAE, LEE, GYEONG AE
Принадлежит:

The present invention relates to a method for producing an anti-oxidative functional berry beverage containing a solid material. The method comprises the following steps: (a) preparing a raspberry concentrate, a mulberry concentrate, a blueberry concentrate, an aronia concentrate, a black current concentrate, a blackberry concentrate and an elderberry concentrate; (b) preparing a cinnamon concentrate, a Chinese magnolia vine concentrate and a Chinese matrimony vine concentrate; (c) preparing a solid material mixed with 45-55 wt% of tapioca starch, 8-15 wt% of maltodextrin, 0.1-0.2 wt% of guar gum, 5-10 wt% of spices, 0.1-0.5 wt% of pigments and 28-32 wt% of distilled water; (d) mixing the raspberry concentrate, the mulberry concentrate, the blueberry concentrate, the aronia concentrate, the black current concentrate, the blackberry concentrate, the elderberry concentrate, the cinnamon concentrate, the Chinese magnolia vine concentrate and the Chinese matrimony vine concentrate with the ...

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Номер записи: 15
01-06-2017 дата публикации

MEAT TENDERIZING SAUCE USING FERMENTED RICE BRAN PRODUCT AND PRODUCTION METHOD THEREOF

Номер: KR1020170060196A
Автор: WE, GIL SOOK, WEE, WON GIL, LEE, SEUNG JE, SONG, YOON SEOK, KIM, WON, JEON, YU JAE
Принадлежит:

The present invention relates to a production method of a meat tenderizing sauce using a fermented rice bran product, comprising the steps of: (a) preparing a fermented rice bran product; (b) preparing a meat tenderizing sauce additive; and (c) mixing the fermented rice bran product with the meat tenderizing sauce additive. In addition, the present invention also provides a meat tenderizing sauce using the fermented rice bran product produced by the production method of meat tenderizing sauce using the fermented rice bran product. COPYRIGHT KIPO 2017 (AA) Start (BB) End (S10) Preparing a fermented rice bran product (S20) Preparing a meat tenderizing sauce additive (S30) Mixing the fermented rice bran product with the meat tenderizing sauce additive ...

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Номер записи: 16
13-03-2018 дата публикации

미강 발효물을 이용한 선식 및 그 제조방법

Номер: KR0101837163B1
Автор: 위길숙, 위원길, 이승제, 송윤석, 김원, 전유재
Принадлежит: 주식회사 지리산쌀, 재단법인 전라북도생물산업진흥원, 전라북도 남원시(남원시농업기술센터장)

... 본 발명은 (a) 미강 발효물을 준비하는 단계, (b) 곡류 분말을 준비하는 단계, (c) 선식 첨가물을 준비하는 단계 및 (d) 미강 발효물과 곡류 분말 및 선식 첨가물을 혼합하는 단계를 포함하는 미강 발효물을 이용한 선식 제조방법에 관한 것이다. 또한, 미강 발효물을 이용한 선식 제조방법에 의해 제조된 미강 발효물을 이용한 선식을 제공할 수 있다.

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Номер записи: 17
10-07-2018 дата публикации

3D PRINTER HEAD UNIT

Номер: KR101876662B1
Автор: SHIN, YOUNG EUI, JEON, YU JAE, KANG, MIN SOO
Принадлежит: CHUNG ANG UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION

The present invention relates to a 3D printer head unit. The 3D printer head unit according to the present invention includes a melting head for metal powder inflow from the outside, the melting head being provided with melting means for melting of the metal powder that has flowed in; a supply module provided with at least one transport pipe positioned vertically above the melting head and providing a movement path for the metal powder and a main connecting shaft having one side connected to a rotary shaft of a motor and the other side dynamically connected to the transport pipe so that the transport pipe can be arranged at a position deviating from the vertically above side of the melting head; and a removal module positioned on the side opposite to the supply module based on the rotary shaft of the motor and provided with a discharge head having at least one discharge hole for compressed air discharge and a sub connecting shaft having one side connected to the rotary shaft and the other ...

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Номер записи: 18