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    • 1. 发明公开
    • 천연 발효제인 석임을 이용한 과실주 제조방법
    • 用浓缩果汁生产酿造果汁饮料的方法
    • KR1020120048773A
    • 2012-05-16
    • KR1020100110124
    • 2010-11-08
    • 차복란장미란장석근
    • 차복란장미란장석근
    • C12G3/04C12G3/06C12G3/02C12H1/07C12H1/22
    • C12G3/06C12G3/02C12H1/063C12H1/22
    • PURPOSE: A method for making fruit wine using Seokim which is natural fermenting agent is provided to cheaply obtain a large amount of wine with excellent taste and flavor. CONSTITUTION: A method for making fruit wine using Seokim which is natural fermenting agent comprises: a step of pulverizing Rubi fructus, grapes, mulberry, cherry, blueberry, wild strawberry, apricot, Schizandrae Fructus, and Cudranic triloba flesh in a predetermined size; a step of mixing 10kg of flesh and sugar, fructose, honey or grain syrup; a step of mixing the Seokim with flesh; a step of fermenting at 25°C for 10-14 days; a step of filtering to collect liquid phase; and a step of maturing at 10-20°C for more than 6 months.
    • 目的:提供使用作为天然发酵剂的Seokim制作水果酒的方法,以便廉价地获得具有优良味道和味道的大量葡萄酒。 构成:使用作为天然发酵剂的Seokim制作水果酒的方法包括:以预定尺寸粉化Rubi果,葡萄,桑树,樱桃,蓝莓,野草莓,杏,五味子和Criranic三叶肉的步骤; 混合10kg肉和糖,果糖,蜂蜜或谷物糖浆的步骤; 将Seokim与肉混合的一步; 在25℃下发酵10-14天的步骤; 过滤收集液相的步骤; 并在10-20℃熟化6个月以上的步骤。
    • 3. 发明公开
    • 볼펜 수정액 통합펜
    • 一个圆点笔修正流体大学
    • KR1020100001366A
    • 2010-01-06
    • KR1020080061237
    • 2008-06-26
    • 장미란
    • 장미란
    • B43K29/05B43K7/00
    • B43K29/05B43K7/00
    • PURPOSE: A ballpoint pen and correcting-liquid integrated pen is provided to improve the portability by integrating the ballpoint pen and the correcting-liquid. CONSTITUTION: A ballpoint pen and correcting-liquid integrated pen comprises an ordinary ballpoint pen and a correcting-liquid. The ballpoint pen and the correcting-liquid are connected in order to improve portability. A user does not need to carry both of ballpoint pen and the correcting-liquid. The portability is improved by combining the ballpoint pen and the correcting-liquid.
    • 目的:提供圆珠笔和校正液一体化笔,通过整合圆珠笔和校正液来提高便携性。 构成:圆珠笔和校正液一体化笔包括普通圆珠笔和校正液。 连接圆珠笔和校正液以提高便携性。 用户不需要携带圆珠笔和校正液。 通过组合圆珠笔和校正液来改善便携性。
    • 7. 发明公开
    • 천연 농축 발효제인 석임 제조방법
    • 集中式制造方法
    • KR1020120048771A
    • 2012-05-16
    • KR1020100110121
    • 2010-11-08
    • 차복란장미란장석근
    • 차복란장미란장석근
    • A23L29/00A23L7/10C12G3/02
    • A23L29/00A23L7/104C12G3/02
    • PURPOSE: A producing method of seokim(a natural concentrated fermentation agent) is provided to obtain traditional alcoholic drink or fruit wine without using artificially fermented enzymes or lactic acid. CONSTITUTION: A producing method of seokim(a natural concentrated fermentation agent) comprises the following steps: washing 400g of non-glutinous rice, and soaking the rice in 700-1,000ml of water for 8-12 hours; separating the water from the rice before boiling, and pouring the water back into the non-glutinous rice for soaking for 8-12 hours; cooking the rice in a pot, and reducing the heat when the water starts to boil; cooling the rice by covering the pot with a cold towel, and mixing the rice with yeast in a ratio of 1:0.8-1; fermenting the mixture for 48 hours at 25-28 deg C after kneading the mixture until the mixture turns into a liquid form; and cooling the mixture for 3-6 hours at the temperature lower than 10 deg C, before aging the mixture for 7-10 days at 18-23 deg C.
    • 目的:提供seokim(天然浓缩发酵剂)的生产方法,无需使用人工发酵的酶或乳酸即可获得传统的酒精饮料或果酒。 构成:一种天然浓缩发酵剂的生产方法包括以下步骤:洗涤400克非糯米,将水稻浸泡在700-1,000ml水中8-12小时; 煮沸前将水与水分开,将水倒入非糯米中浸泡8-12小时; 在锅中煮米饭,当水开始沸腾时减少热量; 用冷毛巾覆盖锅来冷却米饭,并以1:0.8-1的比例将米与酵母混合; 在混合后将混合物在25-28℃下发酵48小时直到混合物变成液体形式; 并在低于10℃的温度下将混合物冷却3-6小时,然后在18-23℃下将混合物老化7-10天。