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11. 发明公开

KR1020130126872A 통조림 캔 无效
标题翻译：罐头食品
公开(公告)号：KR1020130126872A
公开(公告)日：2013-11-21
申请号：KR1020120050602
申请日：2012-05-13
申请人： 백성준
发明人： 백성준
IPC分类号： B65D17/50 , B65D41/22
摘要： The present invention enables a user to conveniently and safely open a canned food and enables the reuse of the opened canned food without decomposition. The canned food according to the present invention is composed of a silicone lid (20) which is formed on the outer side of a canned food (10) for the fresh storage of food; and a sealed inner vinyl cover (30) which is formed inside of the canned food instead of an existing can top for opening the canned food.
摘要翻译：本发明使得用户能够方便和安全地打开罐头食品，并且能够在不分解的情况下再次使用开放的罐头食品。根据本发明的罐头食品由形成在罐头食品（10）的外侧上用于新鲜储存食物的硅胶盖（20）组成; 以及密封的内部乙烯基盖（30），其形成在罐头食品内部而不是用于打开罐头食品的现有罐头顶部。

12. 发明授权

KR100457241B1 탈삽된 홍시를 이용한 아이스 홍시에 관한 제조방법 失效
标题翻译： 탈삽된홍시를이용한아이스홍시에관한제조방탈삽
公开(公告)号：KR100457241B1
公开(公告)日：2004-11-16
申请号：KR1020030008405
申请日：2003-02-11
申请人： 백성준
发明人： 백성준
IPC分类号： A23G9/04
摘要： PURPOSE: A method of preparing iced ripe and soft persimmons by quickly freezing a ripe and soft persimmons whose astringency has removed is provided. It permits long-term preservation of the iced persimmons having excellent hardness at low cost. CONSTITUTION: The iced ripe and soft persimmons are prepared by the following process consisting of: introducing astringent persimmons into a closed drying furnace and then spraying ethanol having a purity of 35 to 40% thereon; introducing carbon dioxide having a purity of 90% or more into the closed drying furnace and then maintaining the inner pressure of the drying furnace at 0.5kg/cm¬2 or more; raising the temperature of a working chamber to 35 to 45deg.C and then maintaining the temperature for 5 to 6hr; removing carbon dioxide from the working chamber, lowering the temperature of the working chamber to 25 to 35deg.C and maintaining the temperature for 10 to 12hr.
摘要翻译：目的：提供一种通过快速冷冻已经去除涩味的成熟柔软柿子来制备冰熟柿子和软柿子的方法。它允许以低成本长期保存具有优异硬度的冰冻柿子。组成：冰熟柿子和软柿子的制备过程如下：将涩柿子引入封闭的干燥炉中，然后喷洒纯度为35-40％的乙醇; 将纯度为90％或更高的二氧化碳引入密闭式干燥炉中，然后将干燥炉的内部压力保持在0.5kg / cm 2或更高; 将工作室的温度升高到35至45℃，然后保持温度5至6小时; 从工作室中除去二氧化碳，将工作室的温度降低至25至35℃并保持10至12小时。

13. 发明授权

KR100417811B1 떫은 감을 홍시로 가공하는 방법 失效
标题翻译： 떫은감을홍시로가공하는방법
公开(公告)号：KR100417811B1
公开(公告)日：2004-02-05
申请号：KR1020010064751
申请日：2001-10-19
申请人： 백성준
发明人： 백성준
IPC分类号： A23L1/212 , A23L1/072
摘要： PURPOSE: Provided is a processing method of a puckery persimmon into a red-ripe persimmon by using alcohol and carbon dioxide, thereby producing high quality of red-ripe persimmons in a short period of time. CONSTITUTION: The processing method of puckery persimmon into red-ripe persimmon comprises the steps of: piling puckery persimmons up and spraying ethanol having a purity of 35-40% to them in a vacuum sealed drier; injecting carbon dioxide having a purity of 90% into the drier; rapidly heating the inside of the drier to 35-45 deg.C then maintaining the temperature for 5-6 hours; and removing carbon dioxide, followed by cooling the temperature to 25-35 deg.C, and maintaining it for 10-12 hours.
摘要翻译：用途：提供一种利用酒精和二氧化碳将柿饼加工成红熟柿子的加工方法，从而在短时间内生产出高品质的红熟柿子。组成：将柿饼加工成红熟柿子的加工方法包括以下步骤：在真空密闭式干燥机中将柿饼堆起来并向其中喷射纯度为35-40％的乙醇; 将纯度为90％的二氧化碳注入干燥器中; 迅速将干燥器内部加热至35-45℃，然后保持5-6小时; 除去二氧化碳，然后将温度冷却至25-35℃，并保持10-12小时。

14. 发明授权

KR101288275B1 건시 제조용 도포 용액, 이의 제조 방법 및 이를 이용한 건시 제조 방법의 제조 방법 失效
标题翻译：用于制造干燥剂的涂布液，制造用于制造干燥剂的涂料液的方法和制造干燥剂的方法
公开(公告)号：KR101288275B1
公开(公告)日：2013-07-26
申请号：KR1020110021372
申请日：2011-03-10
申请人： 백성준
发明人： 백성준
IPC分类号： A23L33/00 , A23L1/304 , A23L19/00 , A23B7/02
摘要： 건시 제조용 도포용액은 아스크로브산, 베타하이드로시트리카르복실산, 칼슘 이온, 철 이온, 마그네슘 이온, 칼륨 이온 및 아연 이온을 포함하는 미내럴 용액 및 여분의 물을 포함한다. 따라서 상기 건조 제조용 도포 용액으로 이용하여 건시를 제조할 경우, 유황 훈증 건조 공정이 생략될 수 있다.

15. 发明公开

KR1020090100641A 파우치 팩 자동 포장기 有权
标题翻译：自动密封包装机
公开(公告)号：KR1020090100641A
公开(公告)日：2009-09-24
申请号：KR1020080025942
申请日：2008-03-20
申请人： 백성준
发明人： 백성준
IPC分类号： B65B3/04 , B65B3/08
摘要： PURPOSE: An automatic Pouch pack packing device is provided to reduce the manufacturing cost by making the configuration of the entire device simple and to reduce the power consumption. CONSTITUTION: An automatic Pouch pack packing device comprises a feeding member, a transfer member, a material feed part(130), a cleaning part, a raw material injection quantity controlling part(220), a cap feed part, and an exhausting part. The feeding member supplies a pouch pack(111) in which a spout is united on the upper part in regular intervals. The transfer member rotates and transfers the pouch pack pinching the spout in regular intervals The material feed part injects the raw material to the pouch pack through the spout from a hopper(104). The cleaning part washes the raw material remaining got on the outer surface of the pouch pack during an injecting process. The raw material injection quantity controlling part controls the amount of the raw material to be injected into the pouch pack with the piston motion. The cap feed part supplies the cap settled in the spout upper end. The exhausting part discharges the pouch pack connected with the cap to an outside.
摘要翻译：目的：提供自动袋式包装装置，通过使整个设备的配置简单，降低功耗来降低制造成本。一种自动包装包装装置，包括一个进料部件，一个传送部件，一个进料部分（130），一个清洁部分，一个原料喷射量控制部分（220），一个进料部分和一个排出部分。进料构件供应一个袋组件，其中喷口以规则的间隔结合在上部。传送构件以规则的间隔旋转并传送包装袋来挤压出口。原料供给部分通过料斗（104）将出料口从原料喷射到袋包装中。在注射过程中，清洁部件洗涤保留在袋包装外表面上的原料。原料喷射量控制部通过活塞运动来控制待注入袋包的原料的量。盖子进料部分提供固定在喷嘴上端的盖子。排气部件将与盖子连接的袋包件排出到外部。

16. 发明公开

KR1020090048948A 씨 분리기 失效
标题翻译： PIP的分离装置
公开(公告)号：KR1020090048948A
公开(公告)日：2009-05-15
申请号：KR1020070115070
申请日：2007-11-12
申请人： 백성준
发明人： 백성준
IPC分类号： A23N4/12 , A23N4/22 , A23N4/24 , A23N3/02
CPC分类号： A23N4/12 , A23N3/02
摘要： 본 발명은 씨 분리기에 관한 것으로서, 과일 또는 야채가 투입되고 외주면에는 과일 또는 야채 씨의 최소 직경 보다 작은 크기의 배출공이 다수 형성되는 케이스; 케이스의 길이 방향으로 내장되어 회전되는 회전축; 회전축을 회전시키는 구동원; 회전축의 외주면에 돌출되어 케이스에 근접하는 분리부를 포함한다.
본 발명에 따른 씨 분리기는 과일 또는 야채에 포함된 씨를 제거하고 과육만을 선별 추출함으로써 퓨레 생산성을 향상시킨다.
과일, 야채, 퓨레, 씨, 수거

17. 发明公开

KR1020040072777A 탈삽된 홍시를 이용한 아이스 홍시에 관한 제조방법 失效
标题翻译：使用RIPE和SOFT PERSIMMS生成的ICED RIPE和软件，已被删除
公开(公告)号：KR1020040072777A
公开(公告)日：2004-08-19
申请号：KR1020030008405
申请日：2003-02-11
申请人： 백성준
发明人： 백성준
IPC分类号： A23G9/04
摘要： PURPOSE: A method of preparing iced ripe and soft persimmons by quickly freezing a ripe and soft persimmons whose astringency has removed is provided. It permits long-term preservation of the iced persimmons having excellent hardness at low cost. CONSTITUTION: The iced ripe and soft persimmons are prepared by the following process consisting of: introducing astringent persimmons into a closed drying furnace and then spraying ethanol having a purity of 35 to 40% thereon; introducing carbon dioxide having a purity of 90% or more into the closed drying furnace and then maintaining the inner pressure of the drying furnace at 0.5kg/cm¬2 or more; raising the temperature of a working chamber to 35 to 45deg.C and then maintaining the temperature for 5 to 6hr; removing carbon dioxide from the working chamber, lowering the temperature of the working chamber to 25 to 35deg.C and maintaining the temperature for 10 to 12hr.
摘要翻译：目的：提供一种通过快速冷冻涩味已被去除的成熟和柔软的柿子来制备冰冻成熟和软柿子的方法。它允许以低成本长期保存具有优异硬度的冰柿。构成：冰冻的成熟和柔软的柿子通过以下方法制备，包括：将收敛的柿子引入封闭的干燥炉中，然后喷洒纯度为35-40％的乙醇; 向封闭的干燥炉中引入纯度为90％以上的二氧化碳，然后将干燥炉的内部压力维持在0.5kg / cm 2以上; 将工作室的温度提高到35〜45℃，然后保持5〜6小时; 从工作室中除去二氧化碳，将工作室的温度降至25〜35℃，保持10〜12小时。

18. 发明公开

KR1020030032704A 떫은 감을 홍시로 가공하는 방법 失效
标题翻译：政策制定者进入红RIPE PERSIMMON的处理方法
公开(公告)号：KR1020030032704A
公开(公告)日：2003-04-26
申请号：KR1020010064751
申请日：2001-10-19
申请人： 백성준
发明人： 백성준
IPC分类号： A23L1/212 , A23L1/072
CPC分类号： A23L21/10
摘要： PURPOSE: Provided is a processing method of a puckery persimmon into a red-ripe persimmon by using alcohol and carbon dioxide, thereby producing high quality of red-ripe persimmons in a short period of time. CONSTITUTION: The processing method of puckery persimmon into red-ripe persimmon comprises the steps of: piling puckery persimmons up and spraying ethanol having a purity of 35-40% to them in a vacuum sealed drier; injecting carbon dioxide having a purity of 90% into the drier; rapidly heating the inside of the drier to 35-45 deg.C then maintaining the temperature for 5-6 hours; and removing carbon dioxide, followed by cooling the temperature to 25-35 deg.C, and maintaining it for 10-12 hours.
摘要翻译：目的：提供通过使用酒精和二氧化碳将柿子柿加入红柿子的加工方法，从而在短时间内产生高质量的红熟柿子。构成：将柿子柿加入红熟柿子的加工方法包括以下步骤：在真空密封的干燥器中将柿饼捣碎并喷洒纯度为35-40％的乙醇; 向干燥器中注入纯度为90％的二氧化碳; 将干燥器内部快速加热至35-45℃，然后保持温度5-6小时; 并除去二氧化碳，然后将温度冷却至25-35℃，保持10-12小时。

19. 发明授权

KR101865658B1 떫은 감 탈삽장치 有权
公开(公告)号：KR101865658B1
公开(公告)日：2018-06-08
申请号：KR1020180042021
申请日：2018-04-11
申请人： 백성준
发明人： 백성준
IPC分类号： A23B7/148 , A23B7/022
CPC分类号： A23B7/148 , A23B7/022
摘要： 본발명은떫은감 탈삽장치에관한것으로, 보다상세하게는밀폐건조로내부에서에어챔버로유입된공기와이산화탄소중 공기를상기에어챔버및 솔레노이드밸브에의해배출함으로써밀폐건조로내부에고순도의이산화탄소가형성되도록함으로써고품질의가공감을얻을수 있도록하는떫은감 탈삽장치에관한것이다. 본발명은내부에떫은감을적재할수 있도록하는적재대가마련된밀폐건조로(10)와, 상기밀폐건조로(10)의내부로이산화탄소를공급하기위한이산화탄소공급수단(20)을포함하여구성된탈삽장치에있어서, 상기밀폐건조로(10)의내부와연통되게설치되어이산화탄소의공급에의한상기밀폐건조로(10)의내부압증가시, 상기밀폐건조로(10) 내부의공기와이산화탄소가유입된후, 유입된공기를배출할수 있도록하는에어챔버(30)와, 상기에어챔버(30)에서배출된공기를외부로토출할수 있도록상기에어챔버(30)에연결관(41)를매개로연결되게설치된솔레노이드밸브(40)를더 포함하여구성되는것을특징으로한다.

20. 发明授权

KR100959653B1 퓨레 제조장치 失效
标题翻译： PUREE的制造装置
公开(公告)号：KR100959653B1
公开(公告)日：2010-05-26
申请号：KR1020070115072
申请日：2007-11-12
申请人： 백성준
发明人： 백성준
IPC分类号： A23N15/00 , A23N1/02 , A23N4/02 , A23N4/12 , A23L21/12 , A23L19/00
摘要： 본 발명은 퓨레 제조장치에 관한 것으로서, 과일 또는 야채를 파쇄하는 제1파쇄기; 제1파쇄기와 연결되어 제1파쇄기를 통해 파쇄된 과일 또는 야채를 재차 파쇄하는 제2파쇄기; 제2파쇄기와 연결되어 제2파쇄기를 통해 파쇄된 과일 또는 야채를 교반하는 교반기; 교반기와 연결되어 교반된 과일 또는 야채를 포장하는 포장기를 포함한다.
본 발명에 따른 퓨레 제조장치는 과일 또는 야채를 잘게 파쇄하여 섭취가 편리하다.
퓨레, 과일, 야채, 교반기, 포장기

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