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1. 发明公开

KR20100133211A Double sandwich panel for building construction 无效
标题翻译：双层三层建筑施工面板
公开(公告)号：KR20100133211A
公开(公告)日：2010-12-21
申请号：KR20090051977
申请日：2009-06-11
申请人： LEE CHANG YONG
发明人： LEE CHANG YONG
IPC分类号： E04C2/292 , E04B1/80 , E04B1/86
摘要： PURPOSE: A double sandwich panel for construction is provided to improve the soundproof and sound-absorbing effects by leading noises from sound-absorbing holes of an outer steel plate through a sound-absorbing path of a sound-absorbing structure to an insulating material. CONSTITUTION: A double sandwich panel for construction comprises an inner steel plate(10) of rectangular shape, an outer steel plate(11) which is installed opposite to the inner steel plate and has sound-absorbing holes, an insulating material(20) which is installed in the inner steel plate, a sound-absorbing material(30) which is installed between the outer steel plate and the insulating material, and a sound-absorbing structure(40) which is interposed in the sound-absorbing material and includes a plurality of sound-absorbing paths.
摘要翻译：目的：提供一种双层夹层板，用于通过吸声结构的吸声路径到绝缘材料的引导，使外部钢板的吸音孔引起噪声，从而提高隔音和吸声效果。构成：一种用于构造的双层夹心板，包括矩形的内钢板（10），与内钢板相对设置并具有吸声孔的外钢板（11），绝缘材料（20）安装在内钢板中，安装在外钢板和绝缘材料之间的吸音材料（30）和介于吸声材料之间的吸声结构（40），包括：多个吸音路径。

2. 发明申请

WO2009069978A3 A METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS 审中-公开
标题翻译：通过使用回收处理方法制备腌制成型的易挥发葡萄酒的方法
公开(公告)号：WO2009069978A3
公开(公告)日：2009-07-23
申请号：PCT/KR2008007065
申请日：2008-11-28
申请人： CJ CHEILJEDANG CORP , KIM JONG WOOK , CHUNG SU YEON , LEE CHANG YONG
发明人： KIM JONG WOOK , CHUNG SU YEON , LEE CHANG YONG
IPC分类号： A23L1/10
CPC分类号： A23L7/196 , A23L7/117
摘要： Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the same time. Also, a stick-shaped instant flavored glutinous rice according to the method is disclosed.
摘要翻译：提供了一种制备棒状速食糯米的方法。该方法利用了同时进行灭菌和烹饪过程的蒸煮处理。此外，公开了根据该方法的棒状速溶糯米。

3. 发明申请

WO2009069978A2 A METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS 审中-公开
标题翻译：一种利用退回过程制备棒状即食型糯米的方法
公开(公告)号：WO2009069978A2
公开(公告)日：2009-06-04
申请号：PCT/KR2008/007065
申请日：2008-11-28
申请人： CJ CHEILJEDANG CORPORATION , KIM, Jong Wook , CHUNG, Su Yeon , LEE, Chang Yong
发明人： KIM, Jong Wook , CHUNG, Su Yeon , LEE, Chang Yong
IPC分类号： A23L1/10
CPC分类号： A23L7/196 , A23L7/117
摘要： Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the same time. Also, a stick-shaped instant flavored glutinous rice according to the method is disclosed.
摘要翻译：提供了一种制备棒状即食风味糯米的方法。该方法利用了杀菌和蒸煮过程同时进行的蒸煮过程。此外，还公开了一种根据该方法的棒状即食风味糯米。

4. 发明申请

WO2011065759A3 APPARATUS FOR ADJUSTING THE HEIGHT OF A SADDLE FOR A BICYCLE 审中-公开
标题翻译：调整自行车的高度的装置
公开(公告)号：WO2011065759A3
公开(公告)日：2011-09-15
申请号：PCT/KR2010008381
申请日：2010-11-25
申请人： LEE CHANG-YONG , PARK JUNG-UK , JUNG KYUNG-IL
发明人： LEE CHANG-YONG , PARK JUNG-UK , JUNG KYUNG-IL
IPC分类号： B62J1/06 , B62J1/08
CPC分类号： B62J1/08 , B62K19/36
摘要： The present invention relates to an apparatus for adjusting the height of a saddle for a bicycle, comprising: a saddle-elevating device which moves a saddle in the upward and downward directions so as to adjust the height of the saddle; and a control device which controls the operation of the saddle-elevating device. The apparatus of the present invention is advantageous in that it can, during travel, automatically adjust the height of the saddle to the level convenient for riding in accordance with the traveling conditions, thus increasing safety and convenience. Further, the apparatus of the present invention is advantageous in that it stores information on the body type of a rider and automatically adjusts the height of the saddle to fit the body type of the rider, thus not only significantly improving the convenience of adjusting the height of the saddle, but also improving the safety of the rider during travel.
摘要翻译：本发明涉及一种用于调节自行车鞍座的高度的装置，包括：鞍座升降装置，其使鞍座沿上下方向移动，以调节鞍座的高度; 以及控制所述鞍式升降装置的动作的控制装置。本发明的装置的优点在于，其可以在行驶期间根据行驶条件自动将鞍座的高度调节到便于骑行的水平，从而增加安全性和便利性。此外，本发明的装置的优点在于，其存储关于骑车人的身体类型的信息，并且自动调整鞍座的高度以适应骑车人的身体类型，因此不仅显着地提高了调节高度的便利性的马鞍，还可以提高骑车人在旅行过程中的安全性。

5. 发明申请

WO2011081374A2 AUTOMATIC TRANSMISSION FOR A BICYCLE 审中-公开
标题翻译：自行车的自动变速器
公开(公告)号：WO2011081374A2
公开(公告)日：2011-07-07
申请号：PCT/KR2010009347
申请日：2010-12-27
申请人： LEE CHANG-YONG , PARK JUNG-UK , JUNG KYUNG-IL
发明人： LEE CHANG-YONG , PARK JUNG-UK , JUNG KYUNG-IL
IPC分类号： B62M9/12 , B62M9/123 , B62M9/133 , B62M9/136
CPC分类号： B62M25/08
摘要： The present invention relates to an automatic transmission for a bicycle, comprising: a front sprocket unit connected to a pedal; a rear sprocket unit connected to a rear wheel; and a chain member, both ends of which are wound onto one sprocket of the front sprocket unit and onto one sprocket of the rear sprocket unit, respectively, whereby a gear can be shifted in accordance with the combination of the diameters of the sprockets. The front sprocket unit receives rotating force, and rotates in the direction to advance a bicycle body having a pedal forward, but does not receive rotating force in the direction opposite said rotating direction. The automatic transmission of the present invention enables a gear shift to be performed without stepping on the pedal during travel.
摘要翻译：用于自行车的自动变速器技术领域本发明涉及一种用于自行车的自动变速器，包括：连接到踏板的前链轮单元连接到后轮的后链轮单元; 以及链条构件，其两端分别缠绕在前链轮单元的一个链轮上和后链轮单元的一个链轮上，从而齿轮可以根据链轮直径的组合而移动。前链轮单元接收旋转力，并且沿着使具有踏板的自行车车体向前行进的方向旋转，但是在与所述旋转方向相反的方向上没有接收到旋转力。本发明的自动变速器能够在行驶期间不踩踏踏板而执行换档。

6. 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。

7. 发明申请

WO2009054691A2 PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF 审中-公开
标题翻译：用于微波炉烘焙的糯米蛋糕的预混组合物及其制备方法
公开(公告)号：WO2009054691A2
公开(公告)日：2009-04-30
申请号：PCT/KR2008006288
申请日：2008-10-24
申请人： CJ CHEILJEDANG CORP , JEONG HYO-YOUNG , CHOI YOON-SEOK , LEE CHANG-YONG , CHOI JUN-BONG
发明人： JEONG HYO-YOUNG , CHOI YOON-SEOK , LEE CHANG-YONG , CHOI JUN-BONG
IPC分类号： A21D10/00
CPC分类号： A21D10/005 , A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A23L7/198
摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 µm of average grain size and comprising less than 5 wt% of glutinous rice powder of below 200mesh and 40 to 70 wt% of glutinous rice powder of 200 to 400mesh.
摘要翻译：本发明涉及一种用微波炉烘烤的糯米糕预混组合物及其制备方法，本发明对提供加热后具有良好形状保持性和保持24小时柔软性的糯米糕预混组合物在不添加老化抑制剂的情况下，通过使用平均粒径为200〜400μm，糯米的含量低于5重量％的糯米荚，在室温下配合含水率低于15％的糯米，低于200目的粉末和40至70重量％的200至400目的糯米粉。

8. 发明申请

WO2009048252A2 A PROCESS FOR PREPARING SOONG-NEUNG IN ASEPTIC PACKAGE 审中-公开
标题翻译：一个在非正式包装中制作新近的程序
公开(公告)号：WO2009048252A2
公开(公告)日：2009-04-16
申请号：PCT/KR2008005893
申请日：2008-10-08
申请人： CJ CHEILJEDANG CORP , KIM JONG-WOOK , LEE CHANG-YONG
发明人： KIM JONG-WOOK , LEE CHANG-YONG
IPC分类号： A23L2/38
CPC分类号： A23L2/52 , A23L2/38 , A23L2/46
摘要： The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time.
摘要翻译：本发明涉及通过将焙炒米和抛光米混合在一起的无菌包装中制备宋 - 新的方法，并加入作为烤米的热水提取物的水煮饭，以制备宋代和密封宋代无菌条件和沸腾冷却随后沸腾，制成无菌包装中的即时松香，无菌包装中制备的宋代Neung可以通过灭菌过程在室温下长时间保存6个月以上，并且最大化宋代特有的香水作为散布水稻的香水，具有特殊的粘稠性，因而没有改变香精的香精，具有优异的发色性和平滑的味道，因为从米到水的喷出淀粉，烹饪米，本发明的Soong-Neung等同于通过常规家庭烹饪方法制备的质量，并且可以长时间保存。

9. 发明申请

WO2009031781A2 METHOD OF PREPARING ASEPTIC PACKAGED COOKED RICE WITH BLACK BEAN IN ASEPTIC PACKING SYSTEM 审中-公开
标题翻译：在无包装包装系统中用黑色豆浆制作无烟包装的椰子酱的方法
公开(公告)号：WO2009031781A2
公开(公告)日：2009-03-12
申请号：PCT/KR2008005011
申请日：2008-08-27
申请人： CJ CHEILJEDANG CORP , JEONG HYO-YOUNG , LEE CHANG-YONG , CHOI JUN-BONG
发明人： JEONG HYO-YOUNG , LEE CHANG-YONG , CHOI JUN-BONG
IPC分类号： A23L7/10 , A23L11/00
CPC分类号： A23B9/02 , A23L3/015 , A23L3/02 , A23L7/196 , A23L11/00 , Y02P60/85
摘要： The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against mi¬ croorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 250C and dewatering them; leaving the washed black beans at a cold store of 1O0C or less for one hour; putting the black rhynchosia nolubilis of 15mm or less in thickness into a packing material and sterilizing them for about 20 to 50minutes at a temperature of 110 to 13O0C; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature/high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 15O0C in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space.
摘要翻译：本发明涉及一种无菌包装系统中无菌包装米饭的制备方法，该方法是通过洗涤，浸渍和脱水黑色黑僵菌来进行混合，然后混合经热处理的异头孢子虫，特别是一种无菌包装米饭的制备方法通过提高保守性，黑色在无菌包装系统中能够通过黑色保存米饭，并且在正常温度下长时间保持良好的味道和香味。更具体地说，本发明涉及一种在无菌包装系统中制备无菌包装的米饭的方法，其可以在常温下长时间保存超过至少六个月并且对微生物的安全性优异，所述方法包括以下步骤：通过尺寸分选操作分选均匀尺寸的黑色黑僵菌; 清洗黑色的rh; ilis ilis;;;;;;;;;;;;;; 将洗涤过的水葫芦浸入5〜250℃的水中，脱水; 将经过洗涤的黑豆在10℃或更低的冷库中放置1小时; 将15mm以下的黑色黑僵菌放入包装材料中，并在110〜130℃的温度下灭菌约20〜50分钟; 将灭菌的鼻毛杆菌与非糯米以5〜30％的比例混合，并将预定量的混合rh of和非糯米的混合物自动填充到耐热塑料容器中; 在密封空间中，在130〜150℃的温度下，对诺斯诺氏菌和非水稻混合物进行4〜10次高温灭菌4〜9秒; 在一定条件下填充预定量的水煮米饭和饭饭; 密封并将其包装在无菌空间。

10. 发明申请

WO2006054837A1 METHOD OF PRODUCING MIXED GREENS 审中-公开
标题翻译：生产混合绿色的方法
公开(公告)号：WO2006054837A1
公开(公告)日：2006-05-26
申请号：PCT/KR2005/003579
申请日：2005-10-26
申请人： CJ CORP. , LEE, Chang Yong , OH, Ye Jin , JUNG, Heon Woong
发明人： LEE, Chang Yong , OH, Ye Jin , JUNG, Heon Woong
IPC分类号： A23L1/212
CPC分类号： A23B7/157 , A23B7/0056 , A23B7/154 , A23L19/03
摘要： A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.
摘要翻译：提供了一种用于制备混合蔬菜的方法。将绿色素浸入含有磷酸，氯化钙和天然抗生素的水溶液中，从其表面脱水，以预定量进行蒸煮和混合。在施用含有机酸和天然抗生素的调味溶液之后，将混合的蔬菜真空包装并热灭菌。根据该方法制备的混合蔬菜可以长时间保存其新鲜的质地感。

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