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1. 发明公开

KR1020170078250A 사용자 단말기의 향초 정보 제공방법 및 그 기록매체 审中-实审
标题翻译：一种用于提供用户终端的香信息的方法及其记录介质
公开(公告)号：KR1020170078250A
公开(公告)日：2017-07-07
申请号：KR1020150188583
申请日：2015-12-29
申请人： 백석문화대학교 산학협력단 , 고경인 , 방민제 , 김소정 , 이찬혁
发明人： 고경인 , 방민제 , 김소정 , 이찬혁
IPC分类号： G06Q50/10 , G06Q30/02 , H04L9/32 , H04W88/02 , G06Q20/32
摘要： 사용자단말기의향초정보제공방법및 그기록매체가개시된다. 상기사용자단말기의향초정보제공방법은, 사용자의계정및 암호를입력받고, 상기입력받은계정및 암호가관리서버로부터인증되는경우상기사용자의계정으로로그인하는로그인단계, 상기사용자로부터입력받은향초선택정보에대응되는향초정보를디스플레이부로제공하는향초정보제공단계, 및상기사용자의사용자정보에대응되는향초추천정보를디스플레이부로제공하는추천정보제공단계를포함하는것을특징으로한다.
摘要翻译：公开了一种提供用户终端的香信息的方法及其记录介质。本发明的方法还可以包括：登录步骤，用于当管理服务器认证输入的账号和密码时，接收用户的账号和密码并登录到用户的账号; 以及推荐信息提供步骤，向显示单元提供推荐与用户的用户信息相对应的推荐信息。

2. 外观设计

KR3008802210000S 有权
公开(公告)号：KR3008802210000S
公开(公告)日：2016-11-09
申请号：KR3020160001398
申请日：2016-01-12
申请人： 백석문화대학교 산학협력단 , 김유진 , 최영옥
设计人： 김유진 , 최영옥

3. 外观设计

KR3008802170000S 有权
公开(公告)号：KR3008802170000S
公开(公告)日：2016-11-09
申请号：KR3020160001387
申请日：2016-01-12
申请人： 백석문화대학교 산학협력단 , 김지혜 , 최영옥
设计人： 김지혜 , 최영옥

4. 外观设计

KR3008802130000S 有权
公开(公告)号：KR3008802130000S
公开(公告)日：2016-11-09
申请号：KR3020160001409
申请日：2016-01-12
申请人： 백석문화대학교 산학협력단 , 이다은 , 최영옥
设计人： 이다은 , 최영옥

5. 外观设计

KR3008802080000S 有权
公开(公告)号：KR3008802080000S
公开(公告)日：2016-11-09
申请号：KR3020160001379
申请日：2016-01-12
申请人： 백석문화대학교 산학협력단 , 신창건 , 최영옥
设计人： 신창건 , 최영옥

6. 发明授权

KR100869423B1 무설탕 기능성 호두 설기떡의 제조방법 有权
标题翻译：功能WALNUT SEOLKI米饭无糖的制造方法
公开(公告)号：KR100869423B1
公开(公告)日：2008-11-21
申请号：KR1020080020171
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L25/00 , A23V2002/00 , A23V2200/14
摘要： A manufacturing method of functional walnut Seolki tteok(rice cake) without sugar is provided to ensure soft property and high air content and to improve texture and eating quality. A manufacturing method of functional walnut Seolki tteok(rice cake) without sugar comprises a step for dipping nonglutinous rice in water for 7 -13 minutes; a step for preparing the rice flour by milling the nonglutinous rice to 40 - 60 mesh; a step for mixing sorbitol and salt with the rice flour and adding water; a step for sieving the rice flour; a step for adding the walnut in the rice flour; and a step for steaming the rice flour with walnut.
摘要翻译：提供不含糖的功能性核桃Seolki tteok（米糕）的制造方法，以确保软性和高空气含量，并改善质地和饮食质量。不含糖的功能性核桃Seolki tteok（米糕）的制造方法包括将非水煮糯米浸在水中7〜13分钟的步骤; 通过将糯米粉研磨成40-60目，制备米粉的步骤; 将山梨糖醇和盐与米粉混合并加水的步骤; 筛选米粉的一步; 将核桃加入米粉的步骤; 和用核桃蒸饭米的一步。

7. 发明授权

KR100869406B1 즉석 인절미의 제조방법 및 그 방법에 의한 인절미 失效
标题翻译：含有豆类和其制造商的米饭的制作方法
公开(公告)号：KR100869406B1
公开(公告)日：2008-11-21
申请号：KR1020080020158
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L25/00 , A23V2002/00 , A23V2200/14
摘要： A manufacturing method of instant Injeolmi(rice cake covered with bean flour) is provided to maintain the inherent texture of Injeolmi while reducing complicated and troublesome precess and to prevent the loss of a unsaturated fatty acid. A manufacturing method of instant Injeolmi comprises a glutinous rice flour manufacturing step for removing the moisture after soaking glutinous rice, and pulverizing it to make the glutinous rice flour; a supplementary material mixing step for mixing the glutinous rice flour, salt, and nut fruits and pulverizing the mixture; a kneading step for mixing and kneading 100 parts by weight of the glutinous rice flour and 40-60 parts by weight of water with the supplementary material mixture; a rice cake formation step for putting the material of the kneading step into a container and cooking it in a microwave oven; and a step for plating the rice cake with the powdered bean. The supplementary material mixing step is a step for mixing and pulverizing 0.5-1.5 parts by weight of salt and 10-20 parts by weight of nut fruits based on 100 parts by weight of the glutinous rice flour.
摘要翻译：提供即时Injeolmi（用豆粉覆盖的米饼）的制造方法以保持Injeolmi的固有质地，同时减少复杂和麻烦的进食并防止不饱和脂肪酸的损失。即时Injeolmi的制造方法包括糯米粉制造步骤，用于在糯米浸泡后除去水分，并粉碎制成糯米粉; 补充材料混合步骤，用于混合糯米粉，盐和坚果果实并粉碎混合物; 混合和捏合100重量份的糯米粉和40-60重量份的水与补充材料混合物的捏合步骤; 用于将捏合步骤的材料放入容器并在微波炉中烹饪的米饼形成步骤; 以及用粉状电镀电饭煲的步骤。补充材料混合步骤是基于100重量份的糯米粉混合和粉碎0.5-1.5重量份的盐和10-20重量份的坚果的步骤。

8. 发明授权

KR100869403B1 떫지 않은 간장게장의 제조방법 有权
标题翻译：烹饪方法，去除大豆中保存的CRAB的食物
公开(公告)号：KR100869403B1
公开(公告)日：2008-11-21
申请号：KR1020080020234
申请日：2008-03-04
申请人： 백석문화대학교 산학협력단
发明人： 이정희 , 이애자 , 최정희 , 최영희 , 이승민
IPC分类号： A23L1/325 , A23L1/238
CPC分类号： A23L17/00 , A23L5/20 , A23L27/50 , A23V2002/00
摘要： A cooking method to remove the astringency of crab preserved in soy source is provided to remove the fishy smell and astringency by using the sweetener of the sugar alcohols replacing the sugar, and to maintain the taste. A cooking method to remove the astringency of crab preserved in soy source comprises (i) a step for selecting the crabs, performing quick freezing and storing it in a cool state; (ii) a pretreatment step for removing the foreign material of the crab and storing it in a cool state of 0-5 deg.C; (iii) a step for heating a sauce mixed with soy sauce, sugar alcohols, spice vegetable, water and sugar to sugar alcohols and dipping the crabs of the (ii) step in the sauce; (iv) a step for picking up crabs in the heated source and heating the source added with arid Lentinus edodes and water; and (v) a step for dipping the crabs of the (iii) step in the source and storing it in a cool state of 0-5 deg.C. The sugar alcohols is sorbitol.
摘要翻译：提供了一种去除大豆原料中保存的螃蟹涩味的烹饪方法，通过使用代替糖的糖醇的甜味剂和维持味道来消除鱼腥味和涩味。用于去除大豆原料中保存的螃蟹涩味的烹饪方法包括：（i）选择螃蟹的步骤，快速冷冻并将其储存在凉爽状态; （ii）用于除去螃蟹的异物并将其储存在0-5℃的冷却状态的预处理步骤; （iii）将与酱油，糖醇，香料，水和糖混合的酱料加热至糖醇并将（ii）步骤的螃蟹浸入酱汁中的步骤; （iv）在加热源中捡起螃蟹并加热加入干燥的香菇和水的来源的步骤; 和（v）将（iii）步骤的螃蟹浸入源中并将其储存在0-5℃的冷却状态的步骤。糖醇是山梨糖醇。

9. 外观设计

KR3009254700000S 有权
公开(公告)号：KR3009254700000S
公开(公告)日：2017-10-10
申请号：KR3020170007769
申请日：2017-02-20
申请人： 백석문화대학교 산학협력단
设计人： 박나은 , 최영옥

10. 外观设计

KR3009254660000S 有权
公开(公告)号：KR3009254660000S
公开(公告)日：2017-10-10
申请号：KR3020170007765
申请日：2017-02-20
申请人： 백석문화대학교 산학협력단
设计人： 정보름 , 최영옥

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