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1. 发明申请

WO2011136540A2 PROCESS FOR PREPARING DRIED PRE-GELATINIZED RICE 审中-公开
标题翻译：制备干燥预加工米的方法
公开(公告)号：WO2011136540A2
公开(公告)日：2011-11-03
申请号：PCT/KR2011003029
申请日：2011-04-26
申请人： CJ CHEILJEDANG CORP , OH YE-JIN , KIM TAE-HYEONG
发明人： OH YE-JIN , KIM TAE-HYEONG
IPC分类号： A23L1/18
CPC分类号： A23L7/196 , A23L7/174
摘要： Provided is a method for preparing dried pre-gelatinized rice with excellent reconstitution efficiency and texture. More particularly, the method of the present invention may be efficiently performed within a short term, compared to existing methods. Therefore, dried pre-gelatinized rice having excellent texture and reconstitution efficiency may be produced without additional additives.
摘要翻译：提供了一种具有优异的重构效率和质地的干燥预胶化米的制备方法。更具体地，与现有方法相比，本发明的方法可以在短期内有效地进行。因此，可以在没有附加添加剂的情况下生产具有优异的织构和重构效率的干燥预糊化米。

2. 发明申请

WO2009069947A2 PREPARATION METHOD OF COOKED RICE IN ASEPTIC PACKING SYSTEM USING EMBRYO BUD-CONTAINING RICE 审中-公开
标题翻译：使用含有胚芽含麸质的无菌包装系统中烹饪米的准备方法
公开(公告)号：WO2009069947A2
公开(公告)日：2009-06-04
申请号：PCT/KR2008/006987
申请日：2008-11-27
申请人： CJ CHEILJEDANG CORPORATION , JEONG, Hyo-Young , LEE, Chang Yong , KIM, Tae Hyeong , CHOI, Jun Bong , SHIN, Hye-Won , KIM, Min-Soo
发明人： JEONG, Hyo-Young , LEE, Chang Yong , KIM, Tae Hyeong , CHOI, Jun Bong , SHIN, Hye-Won , KIM, Min-Soo
IPC分类号： A23L1/10
CPC分类号： A23L7/196
摘要： A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice' s flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or 1 onger.
摘要翻译：提供了一种制备即时胚芽保留白米制品的方法。使用低速，均匀的压力方法，将米饭像白米一样抛光，以保持胚芽，营养丰富，具有白米的味道。其脂质氧化与白米相似。控制胚芽保留白米的浸泡时间，以便在浸渍后不产生粘性物质，从而允许米的有效灭菌。因此，即时胚芽保留白米可以在室温下储存6个月或1个月。

3. 发明申请

WO2008153348A2 A METHOD FOR POLISHING A RICE AND POLISHED RICE BY IT 审中-公开
标题翻译：一种用于抛光米和抛光米的方法
公开(公告)号：WO2008153348A2
公开(公告)日：2008-12-18
申请号：PCT/KR2008/003330
申请日：2008-06-13
申请人： CJ CHEILJEDANG CORP. , KIM, Tae-Hyeong , JUNG, Heon-Woong , CHOI, Yoon-Seok
发明人： KIM, Tae-Hyeong , JUNG, Heon-Woong , CHOI, Yoon-Seok
IPC分类号： B02B3/00 , B02B3/04
CPC分类号： B02B3/04 , B02B3/00
摘要： The conventional technologies for preserving embryo buds are only involved with research and development of mechanical devices, and do not suggest how to set specific rice polishing conditions. Thus, the technologies fail to provide easy-to-cook rice, which has excellent taste, texture, and color and is without loss of nutrition, to consumers. A method of polishing rice at low speed and under constant pressure, the method including: (a) gradually decreasing the revolving speed of a rice polishing chamber; (b) reducing the quantity of rice injected into the rice polishing chamber in correspondence to the decrease of the revolving speed of the rice polishing chamber; and (c) repeating (a) and (b). Furthermore, the rice polishing chamber polishes rice by revolving from 8 to 10 times while the revolving speed of a center axis of the rice polishing chamber is decreased from 700 rpm to 300 rpm.
摘要翻译：保存胚芽的常规技术只涉及机械装置的研究和开发，也不建议如何设定特定的糯米抛光条件。因此，这些技术不能为消费者提供易于烹饪的米饭，其味道，质地和颜色都很好，而且不会损失营养。一种在低速，恒压下研磨米的方法，该方法包括：（a）逐渐降低抛光室的转速; （b）相应于米饭抛光室的转速降低而减少喷入米饭抛光室中的米的量; 和（c）重复（a）和（b）。此外，糯米抛光室通过旋转8〜10次，同时米碾磨室的中心轴的旋转速度从700rpm降低至300rpm。

4. 发明申请

WO2011136540A3 PROCESS FOR PREPARING DRIED PRE-GELATINIZED RICE 审中-公开
公开(公告)号：WO2011136540A3
公开(公告)日：2011-11-03
申请号：PCT/KR2011/003029
申请日：2011-04-26
申请人： CJ CHEILJEDANG CORP. , OH, Ye-Jin , KIM, Tae-Hyeong
发明人： OH, Ye-Jin , KIM, Tae-Hyeong
IPC分类号： A23L1/18
摘要： Provided is a method for preparing dried pre-gelatinized rice with excellent reconstitution efficiency and texture. More particularly, the method of the present invention may be efficiently performed within a short term, compared to existing methods. Therefore, dried pre-gelatinized rice having excellent texture and reconstitution efficiency may be produced without additional additives.

5. 发明申请

WO2009069947A3 PREPARATION METHOD OF COOKED RICE IN ASEPTIC PACKING SYSTEM USING EMBRYO BUD-CONTAINING RICE 审中-公开
标题翻译：含胚芽的无菌包装系统中煮熟大米的制备方法
公开(公告)号：WO2009069947A3
公开(公告)日：2009-07-23
申请号：PCT/KR2008006987
申请日：2008-11-27
申请人： CJ CHEILJEDANG CORP , JEONG HYO-YOUNG , LEE CHANG YONG , KIM TAE HYEONG , CHOI JUN BONG , SHIN HYE-WON , KIM MIN-SOO
发明人： JEONG HYO-YOUNG , LEE CHANG YONG , KIM TAE HYEONG , CHOI JUN BONG , SHIN HYE-WON , KIM MIN-SOO
IPC分类号： A23L1/10
CPC分类号： A23L7/196
摘要： A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice' s flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or 1 onger.
摘要翻译：本发明提供了一种制备即时胚芽保留白米制品的方法。大米像白米一样用低速均匀压力的方法抛光，以保持胚芽，营养丰富，具有白米的风味。其脂质氧化与白米相似。控制胚芽保持白米的浸泡时间，以便在浸泡后不产生粘性物质，从而可以有效地杀灭水稻。因此，本发明的胚芽保留白米可以在室温下保存6个月或1个月。

6. 发明申请

WO2009082136A1 A CLOTH FOR KNITTING HAVING MICROFIBER 审中-公开
标题翻译：用于针织微纤维的针织物
公开(公告)号：WO2009082136A1
公开(公告)日：2009-07-02
申请号：PCT/KR2008/007551
申请日：2008-12-19
申请人： WOONGJIN CHEMICAL CO., LTD. , KIM, Tae Hyeong
发明人： KIM, Tae Hyeong
IPC分类号： D04B1/02 , D04B1/00 , A47L13/16
CPC分类号： A47L13/16 , A47L13/20 , D04B1/02
摘要： Disclosed are knitted cloth containing microfibers. The knitted cloth comprise ground yarns for shape stability and pile yarns forming unit regions. The unit regions are formed in a repeating manner. Each of the unit regions includes two or three regions composed of different materials. In an exemplary embodiment, each of the unit regions includes at least one region containing mi¬ crofibers to offer cleaning performance, wiping performance and absorbency and at least one region allowing the knitted fabric to be easily pushed. The microfiber-containing knitted cloth stably pick up dust and impurities and prevent the picked-up dust and impurities from escaping. Therefore, the microfiber-containing knitted cloth exhibit good cleaning performance.
摘要翻译：公开了含有微纤维的针织布。针织布包括用于形状稳定性的底纱和绒头纱形成单位区域。单位区域以重复的方式形成。每个单位区域包括由不同材料组成的两个或三个区域。在一个示例性实施例中，每个单元区域包括至少一个含有微纤维的区域，以提供清洁性能，擦拭性能和吸收性以及允许针织物容易推动的至少一个区域。含微纤维的针织布稳定地吸收灰尘和杂质，防止拾取的灰尘和杂质逸出。因此，含微细纤维的针织布具有良好的清洁性能。

7. 发明申请

WO2010062068A3 METHOD FOR MAKING PUFFED RICE SNACK FOODS 审中-公开
标题翻译：制作腌制米饭食品的方法
公开(公告)号：WO2010062068A3
公开(公告)日：2010-08-19
申请号：PCT/KR2009006535
申请日：2009-11-09
申请人： CJ CHEILJEDANG CORP , CHOI YOON SEOK , KIM TAE HYEONG , CHUNG SU YEON , LEE CHANG YONG
发明人： CHOI YOON SEOK , KIM TAE HYEONG , CHUNG SU YEON , LEE CHANG YONG
IPC分类号： A23G3/52 , A23G3/34 , A23G3/50 , A23L1/18
CPC分类号： A23G3/34 , A23G1/54 , A23G3/54 , A23L7/165 , A23P30/30
摘要： Provided is a method for making puffed rice snack foods, comprising: a rice flour making step which comprises immersing rice into water, dehydrating the rice such that the moisture content in the rice ranges from 20 to 40 wt %, and grinding the rice; a rice cake making step which comprises adding and mixing water to the rice flour, and steaming the mixture to make a rice cake; a sheet making step which comprises pressing the rice cake to make a sheet; a sheet cutting step which comprises aging the sheet at a low temperature, and cutting the sheet into millet-sized or bean-sized pieces; a drying and aging step which comprises drying and aging the cut pieces; and a puffing step which comprises puffing the dried and aged pieces by using a hot air roaster. The method of the present invention further comprises: a step which comprises mixing the puffed rice snack foods obtained in the puffing step with a syrup, pouring the mixture into a mold, and hardening the mixture in the mold, and thus is capable of making puffed rice snack foods of desired shape.
摘要翻译：本发明提供一种制作膨化米饭食品的方法，其特征在于，包括：米粉制作步骤，其包括将米浸入水中，使所述米饭脱水，使得米饭中的水分含量为20〜40重量％，研磨米饭; 一个制作米饼的步骤，包括向米粉中加入和混合水，蒸出混合物制成米饼; 片制作步骤，包括压制米饼制成片材; 片材切割步骤，包括在低温下老化片材，并将片材切割成小米尺寸或豆片; 干燥和老化步骤，包括干燥和老化切片; 以及膨化步骤，其包括通过使用热风烘焙器膨胀干燥和老化的部件。本发明的方法还包括：将在膨化步骤中获得的膨化米饭食品与糖浆混合的步骤，将混合物倒入模具中，并使模具中的混合物硬化，从而能够进行膨化所需形状的米饭零食。

8. 发明申请

WO2010047567A3 METHOD FOR MAKING PUFFED RICE SNACK FOODS 审中-公开
标题翻译：制作腌制米饭食品的方法
公开(公告)号：WO2010047567A3
公开(公告)日：2010-08-05
申请号：PCT/KR2009006186
申请日：2009-10-26
申请人： CJ CHEILJEDANG CORP , CHUNG SU YEON , KIM TAE HYEONG , CHOI YOON SEOK , LEE CHANG YONG
发明人： CHUNG SU YEON , KIM TAE HYEONG , CHOI YOON SEOK , LEE CHANG YONG
IPC分类号： A23G3/52
CPC分类号： A23L7/161 , A23L7/117
摘要： The present invention provides a method for making puffed rice snack foods in which a plurality of rice grain-sized to bean-sized puffed rice flakes are pressed into a flat shape, said method comprising: a step of making rice flour which comprises immersing rice in water, dehydrating the rice such that the moisture content of the rice is 20 to 40 wt %, and grinding the rice such that the diameter of each rice particle is 100 to 200 m; a step of making a rice cake which comprises adding and mixing water to the rice flour and steaming the mixture to make a rice cake; a step of making a sheet which comprises pressing the rice cake into a sheet; a sheet cutting step which comprises aging the sheet at a low temperature , and cutting the sheet into rice grain-sized to bean-sized pieces; a drying and aging step which comprises drying and aging the cut pieces; and a puffing step of putting the dried and aged pieces of a predetermined weight into a puffer, and puffing the dried and aged pieces.
摘要翻译：本发明提供一种制作膨化米饭食品的方法，其中将多个米粒大小的膨化大米片压制成扁平形状，所述方法包括：制备米粉的步骤，包括将米浸入水，使米饭的水分含量为20〜40重量％，研磨米，使每个米粒的直径为100〜200μm; 制作米饼的步骤，包括向米粉中加入和混合水并蒸煮混合物制成米饼; 制作片材的步骤，包括将米饼压成片材; 片材切割工序，其包括使所述片材在低温下老化，并将所述片材切割成米粒尺寸为豆片的片材; 干燥和老化步骤，包括干燥和老化切片; 以及将预定重量的干燥和老化的块放入吹气器中的膨化步骤，并且将干燥和老化的块膨胀。

9. 发明申请

WO2008153348A3 A METHOD FOR POLISHING A RICE AND POLISHED RICE BY IT 审中-公开
标题翻译：一种用于抛光米和抛光米的方法
公开(公告)号：WO2008153348A3
公开(公告)日：2009-02-26
申请号：PCT/KR2008003330
申请日：2008-06-13
申请人： CJ CHEILJEDANG CORP , KIM TAE-HYEONG , JUNG HEON-WOONG , CHOI YOON-SEOK
发明人： KIM TAE-HYEONG , JUNG HEON-WOONG , CHOI YOON-SEOK
IPC分类号： B02B3/00 , B02B3/04
CPC分类号： B02B3/04 , B02B3/00
摘要： The conventional technologies for preserving embryo buds are only involved with research and development of mechanical devices, and do not suggest how to set specific rice polishing conditions. Thus, the technologies fail to provide easy-to-cook rice, which has excellent taste, texture, and color and is without loss of nutrition, to consumers. A method of polishing rice at low speed and under constant pressure, the method including: (a) gradually decreasing the revolving speed of a rice polishing chamber; (b) reducing the quantity of rice injected into the rice polishing chamber in correspondence to the decrease of the revolving speed of the rice polishing chamber; and (c) repeating (a) and (b). Furthermore, the rice polishing chamber polishes rice by revolving from 8 to 10 times while the revolving speed of a center axis of the rice polishing chamber is decreased from 700 rpm to 300 rpm.
摘要翻译：保存胚芽的常规技术只涉及机械装置的研究和开发，也不建议如何设定特定的糯米抛光条件。因此，这些技术不能为消费者提供易于烹饪的米饭，其味道，质地和颜色都很好，而且不会损失营养。一种在低速，恒压下研磨米的方法，该方法包括：（a）逐渐降低抛光室的转速; （b）相应于米饭抛光室的转速降低而减少喷入米饭抛光室中的米的量; 和（c）重复（a）和（b）。此外，糯米抛光室通过旋转8〜10次，同时米碾磨室的中心轴的旋转速度从700rpm降低至300rpm。

10. 发明公开

KR20180052349A 교통 약자용 버스 审中-公开
公开(公告)号：KR20180052349A
公开(公告)日：2018-05-18
申请号：KR20160149554
申请日：2016-11-10
申请人： KIM TAE HYEONG
发明人： KIM TAE HYEONG
IPC分类号： B60J5/06 , A61G3/06 , B60R3/02
摘要： 본발명은교통약자용버스에관한것으로, 이러한버스는일측면전방에설치된승차문과동일측면후방에설치된하차문이구비되고, 상기하차문은가로방향으로분할되어상부에위치하는상부문과; 하부에위치하는하부문으로구성되며, 상기하부문은하단부의가장자리를중심으로회동가능하고, 상기상부문은상단부의가장자리를중심으로회동가능하고, 상기상부문은가로방향으로분할되어절첩가능하고, 상기하부문에는활주판이내장되는구성이다. 이와같은구성에따라, 첫째, 승객이하차시에는항상작동되므로, 윤활유가각 구성품에균일하게도포되어고장율이저하되고하고, 둘째, 구성이간단하여제조원가를절감할수 있을뿐만아니라고장시에도간단하게수리할수 있고, 셋째우기에는하차하는승객이내리는비에노출되지않은상태에서우산을펼칠수 있고, 넷째, 휠체어가승차한장소에바로정차할수 있으므로버스내부의공간활용이증대되며, 특히기존의버스에도상기하차문을적용할수 있는효과가발생하게된다.

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