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1. 发明公开

KR1020030087154A 복어 알을 이용한 건강 보조식품 제조방법 有权
标题翻译：使用PUFFER EGG制造健康护理产品的方法
公开(公告)号：KR1020030087154A
公开(公告)日：2003-11-13
申请号：KR1020020025102
申请日：2002-05-07
申请人： 신정식 , 신진산 , 김병기 , 김상근
发明人： 신정식 , 김상근 , 김병기 , 신진산
IPC分类号： A23L1/328
CPC分类号： A61K35/60 , A23L17/30 , A23L33/105 , A23V2002/00 , A61K36/9068 , A61K2300/00 , A23V2250/2042 , A23V2250/21
摘要： PURPOSE: Provided is a method of manufacturing a health care product by using puffer eggs which is effectively used in preventing the thrombosis, and in treating various tumors and inflammation. CONSTITUTION: The method of manufacturing a health care product comprises the steps of: taking eggs from live puffers, and cleaning the puffer eggs with water; arranging gingers on the bottom of a pot, and putting the puffer eggs on the gingers in a ratio of 1:2, and heating them at 100-200deg.C for 30-40 minutes; picking up the puffer eggs, and drying them for 20-30 hours; repeating the heating and the drying steps several times; boiling the puffer eggs for 30-60 minutes, and aseptic-processing them; drying them for 10-20 hours by solar heat; pulverizing the dried puffer eggs; and packaging the pulverized puffer eggs with capsules.
摘要翻译：目的：提供一种通过使用有效用于预防血栓形成和治疗各种肿瘤和炎症的河豚卵来制造保健产品的方法。规定：制作保健品的方法包括以下步骤：从活的蒸气中取蛋，用水清洗河豚蛋; 在锅底放置;子，以1：2的比例将河豚鸡蛋放在the子上，加热至100-200℃，持续30-40分钟; 拿起河豚蛋，干燥20-30小时; 重复加热和干燥步骤数次; 煮沸鸡蛋30-60分钟，无菌处理; 用太阳热干燥10-20小时; 粉碎干燥的河豚蛋; 并将粉碎的河豚鸡蛋与胶囊包装。

2. 发明授权

KR100447106B1 복어 알을 이용한 건강 보조식품 제조방법 有权
标题翻译：适用于所有的产品
公开(公告)号：KR100447106B1
公开(公告)日：2004-09-04
申请号：KR1020020025102
申请日：2002-05-07
申请人： 신정식 , 신진산 , 김병기 , 김상근
发明人： 신정식 , 김상근 , 김병기 , 신진산
IPC分类号： A23L1/328
CPC分类号： A61K35/60 , A23L17/30 , A23L33/105 , A23V2002/00 , A61K36/9068 , A61K2300/00 , A23V2250/2042 , A23V2250/21
摘要： 본 발명은 복어를 이용하여 제조한 건강보조식품의 제조 방법에 관한 것이다. 더욱 상세하게는 가열용기에 생강을 깔고 그 위에 복어 알을 넣고 가열과 건조를 6∼7회 반복하는 방법으로 독을 제거하는 공정과, 상기 독이 제거된 복어 알을 세분말 또는 과립으로 제조하여 캡슐에 0.5g씩 포장하는 공정으로 하여 건강보조식품을 제조하는것에 관한 것이다.
상기와 같이 제조된 본 발명의 건강보조식품은 환자 또는 건강한 사람이 1일 1∼2캡슐을 복용할 수 있도록 한다.
본 발명은 복어 알의 독을 제거하여 이를 건강보조식품의 형태로 복용할 수 있도록 함으로써, 인체에 해가 되는 대부분의 독성은 제거되고 약간의 잔류하는 독성과 복어알이 가지고 있는 영양효과를 보도록 하는 건강보조식품을 제공토록 한 것이다.
摘要翻译：一种解毒河豚鱼卵以制造健康食品的方法，包括以下步骤：在100-200℃的温度下加热河豚和姜根的蛋; 干燥30-40分钟并干燥加热的蛋液组合物，重复加热和干燥步骤多次以产生无毒产物。

3. 发明公开

KR1020030089353A 천웅을 이용한 건강보조식품제조 방법 无效
标题翻译：使用RADIX ACONITI具有改善STAMINA和预防癌症并增强整体健康的效果的健康补充食品的生产方法
公开(公告)号：KR1020030089353A
公开(公告)日：2003-11-21
申请号：KR1020020027529
申请日：2002-05-17
申请人： 김상근 , 신진산 , 김병기 , 신정식
发明人： 김상근 , 신정식 , 김병기 , 신진산
IPC分类号： A23L1/29
CPC分类号： A23L33/105 , A23L5/20 , A23V2002/00 , A23V2200/308 , A23V2200/31
摘要： PURPOSE: A method of producing a health supplementary food product by removing toxicity of Radix aconiti with Zingiberis Rhizoma and then grinding after drying is provided. Therefore, the food product has effects of improving stamina and preventing cancer and enhancing overall health. CONSTITUTION: Radix aconiti is washed, cut to 1 to 2mm, soaked in water for 7 to 8 days wherein water is changed with clean water once every 24hr and dried under sunlight for 2 to 3 days. Then, 600g Zingiberis Rhizoma is spread on the bottom of an earthenware steamer, 900g dried Radix aconiti is placed thereon. The mixture of Radix aconiti and Zingiberis Rhizoma in a ratio of 3:2 is heated at 100 to 200deg.C for 1 to 2hr and dried for 48 to 50hr. The above procedure of heating and drying is repeated 7 to 8 times, Zingiberis Rhizoma is finally dried under sunlight.
摘要翻译：目的：通过去除刺槐根茎的毒性，然后干燥后研磨，制备健康补充食品的方法。因此，食品具有改善耐力，预防癌症和增强整体健康的作用。构成：将根尖冲洗至1至2mm，浸泡于水中7至8天，每隔24小时用干净的水改变水，并在阳光下干燥2至3天。然后，将600g姜科植物散布在陶器蒸锅的底部，放置900g干燥的根尖。将比例为3：2的白芷和姜黄混合物在100〜200℃下加热1〜2小时，干燥48〜50小时。上述加热干燥过程重复7〜8次，最后在阳光下干燥。

4. 发明公开

KR1020030026688A 유과를 제조하는 방법 无效
标题翻译：生产国际传统油料
公开(公告)号：KR1020030026688A
公开(公告)日：2003-04-03
申请号：KR1020010059776
申请日：2001-09-26
申请人： 김상근 , 배숙희 , 김소영 , 김지영 , 김병기
发明人： 김상근 , 배숙희 , 김지영 , 김소영 , 김병기
IPC分类号： A23G3/00
摘要： PURPOSE: A method for producing Korean traditional oil pastry(yukwa, Korean native name) which is inhibited in acidification and more soft and has a uniform shape as compared to conventional products is provided. Therefore, the acidification of the product does not occur even when a specified period of time(such as one month) has elapsed since a manufacturing date thereof, compared to 15 days of conventional products. CONSTITUTION: The Korean traditional oil pastry is prepared by the following process: soaking a dried rice cake for yukwa in edible oil at 10 to 40deg.C; frying the dried rice cake in a frying tank at 110 to 130deg.C in the first stage to prepare a fried rice cake(10); frying the fried rice cake in a frying tank at 150 to 170deg.C in the second stage; applying a mixture comprising 100 parts by weight of glutinous rice jelly(yot) water as a kind of taffy and 1 to 15 parts by weight of ethyl alcohol or spirits on the surface of the fried rice cake; and coating a garnish(30) on the surface of the fried rice cake.
摘要翻译：目的：提供与常规产品相比，在酸化中更加柔软并且具有均匀形状的韩国传统油酥糕点（韩国本土名称）的生产方法。因此，与现有技术的15天相比，即使从制造日期起经过规定的时间（例如一个月）也不会发生产品的酸化。规定：韩国传统油酥糕点是按以下方法制备的：在10至40摄氏度的食用油中浸泡yukwa干米饼; 在第一阶段在110〜130℃的煎锅中炸干米饭，准备炒饭（10）; 在第二阶段在150〜170℃的煎锅中煎炸炒蛋糕; 施用包含100重量份的糯米糊（yot）水作为一种taffy的混合物和1至15重量份的乙醇或烈性酒的表面上的混合物; 并在炒饭的表面涂上一个装饰（30）。

5. 发明公开

KR1020140072977A 체질 맞춤형 스프 제조 방법 审中-实审
标题翻译：制作汤的方法
公开(公告)号：KR1020140072977A
公开(公告)日：2014-06-16
申请号：KR1020120140208
申请日：2012-12-05
申请人： 김상근 , 김병기
发明人： 김상근 , 김병기
IPC分类号： A23L23/00 , A23L19/00
CPC分类号： A23L23/00 , A23L5/10 , A23L19/00 , A23V2002/00 , A23V2300/24
摘要： Disclosed is a method for preparing a soup. The method for preparing soup can include: a step of fermenting at least one minor ingredient among a matrimony vine, milk vetch root, and licorice root; a step of extracting enzyme from the fermented minor ingredients; a step of boiling a mixture of the extracted enzyme and additional ingredients including at least one among radish, radish tops, carrot, burdock, and shiitake mushroom with high heat for 60-120 minutes; and a step of brewing the boiled ingredients with low heat for 120-180 minutes.
摘要翻译：公开了一种制备汤的方法。制备汤的方法可以包括以下步骤：将发酵葡萄，牛蒡根和甘草根中的至少一种次要成分发酵; 从发酵的次要成分中提取酶的步骤; 将提取的酶和包括萝卜，萝卜上面，胡萝卜，牛蒡和香菇中的至少一种的其它成分在高温下沸腾60-120分钟的步骤; 并用低热量煮沸煮沸的成分120-180分钟的步骤。

6. 发明公开

KR1020030026689A 김치를 보존하는 방법 无效
标题翻译：保护吉梅的方法
公开(公告)号：KR1020030026689A
公开(公告)日：2003-04-03
申请号：KR1020010059777
申请日：2001-09-26
申请人： 김상근 , 배숙희 , 김소영 , 김지영 , 김병기
发明人： 김상근 , 배숙희 , 김지영 , 김소영 , 김병기
IPC分类号： A23B7/10
摘要： PURPOSE: A method of preserving kimchi capable of extending the distribution period even when stored at 5 to 10deg.C for one month or more by reinforcing a kimchi texture and inhibiting fermentation of kimchi is provided. Therefore, a fruit texture maintains a fresh condition for a longer period of time and is not damaged even after the kimchi is completely fermented. CONSTITUTION: The preserving method for kimchi comprises: melting salt in water and elevating the temperature thereof to 50deg.C; preserving cut vegetables with the mixture for 1hr; picking up the vegetables from saline water and washing with cooling water; preserving garlic, ginger and leek as a subsidiary material with the saline water at 50deg.C for 1hr; picking up the subsidiary material from the saline water and then washing with cooling water; and blending the vegetables and subsidiary material with seasonings.
摘要翻译：目的：提供一种通过加强泡菜纹理和抑制泡菜发酵，即使在5〜10℃下保存一个月以上，能够延长分布期的泡菜的保鲜方法。因此，水果纹理保持较长时间的新鲜状态，即使在泡菜完全发酵后也不会损坏。构成：泡菜的保存方法包括：将盐水溶解并升温至50℃; 用混合物保存切蔬菜1小时; 从盐水中取出蔬菜，用冷却水清洗; 保鲜大蒜，姜和韭菜作为辅料，盐水在50℃下1小时; 从盐水中取出辅料，然后用冷却水清洗; 并将蔬菜和辅料与调味料混合。

7. 发明公开

KR1020140072978A 한과 제조 방법 审中-实审
标题翻译：制作韩国传统烤肉的方法
公开(公告)号：KR1020140072978A
公开(公告)日：2014-06-16
申请号：KR1020120140209
申请日：2012-12-05
申请人： 김상근 , 김병기
发明人： 김상근 , 김병기
IPC分类号： A23G3/48 , A23G3/54
摘要： Method for manufacturing Korean traditional cookies is disclosed. Method for manufacturing Korean traditional cookies can include the steps of: soaking sticky rice in water for approximately ten days; fermenting by putting enzyme in soaked Korean cookies; kneading the fermented sticky rice into flour; making sticky rice foundation by cutting the dough off in a predetermined size after rolling thinly and steaming the dough for 2 to 3 hours in a caldron; drying the sticky rice foundation with natural light for 24 to 30 hours; frying the dried sticky rice foundation with natural light in oil; and daubing the fried sticky rice foundation with grain syrup.
摘要翻译：披露制造韩国传统饼干的方法。制造韩国传统饼干的方法可以包括以下步骤：将糯米浸泡在水中约十天; 通过将酶浸泡在浸泡的韩国饼干中发酵; 将发酵的糯米揉成面粉; 通过在冷轧后将面团切割成预定尺寸并在面团中蒸2-3小时来制作糯米粉底; 用自然光干燥糯米粉24〜30小时; 用自然光油炸干燥的糯米粉底; 并用谷物糖浆涂抹油炸糯米粉底。

8. 发明授权

KR101841821B1 2개의 절대형 엔코더를 이용한 절대위치 계측장치 및 계측방법 有权
公开(公告)号：KR101841821B1
公开(公告)日：2018-03-26
申请号：KR1020160001529
申请日：2016-01-06
申请人： 김병기
发明人： 김병기
IPC分类号： G01B21/00 , G01B21/04 , G01B5/008 , G01D5/00 , G01D5/34 , G01D5/347 , G01D18/00 , F16H1/20 , F16H1/34
摘要： 본발명은물리적변위량를측정하는데있어서 2개의절대형엔코더를적정한감속장치로결합하여긴 거리에대한절대위치를정밀하게검출하며, 전원이차단된중에도이동한장치의이동량을계측할수 있도록하는 2개의절대형엔코더를이용한절대위치계측장치및 계측방법에관한것이다. 본발명에따른 2개의절대형엔코더를이용한절대위치계측장치는상기측정대상물의이동에따라회전하는회전축(104)에결합되어, 상기회전축(104)의회전각도에따른값을측정하여출력하는정밀측정용절대형엔코더인정밀엔코더(112)와; 상기회전축(104)에형성되는기어(105)와맞물려회전축(104)의회전속도를감속하는감속기어(106)와; 상기감속기어(106)에의해감속된회전각도에따른회전각도값을측정하여출력하는광역측정용절대형엔코더인광역엔코더(113)와; 상기정밀엔코더(112) 및광역엔코더(113)의측정값을분석하여측정대상물의이동에따른절대위치값을계산하는절대위치계측컨트롤러(200);를포함하여이루어져, 긴거리에대한절대위치를정밀하게계측할수 있도록제공된다.

9. 实用新型

KR200485378Y1 음식물 저장용기 有权
公开(公告)号：KR200485378Y1
公开(公告)日：2017-12-29
申请号：KR2020160000416
申请日：2016-01-25
申请人： 김병기
发明人： 김병기
IPC分类号： B65D81/34 , B65D1/22 , B65D43/02 , B65D1/48 , B65D21/02
摘要： 음식물저장용기가개시된다. 본고안에따른음식물저장용기는, 실리콘재질로된 본체와, 상기본체에결합되며실리콘재질로된 뚜껑을포함하고, 상기뚜껑과본체를밀폐결합시키는체결수단이포함되는것으로, 상기체결수단은, 상기본체는상부에개구부가형성되고, 내부에수용공간이형성되며, 상단개구부의주위에결합턱이형성되며, 상기뚜껑은외주연에상기결합턱에끼움결합되는결합홈을갖는끼움부가형성되어이루어진다. 이에따르면, 본체의결합턱과뚜껑의결합홈이결합되어기밀성능을갖게되어별도의밀폐용패킹이필요없어보다위생적이면서제조원가를절감할수 있게된다. 또한내열성을갖는실리콘재질이므로오븐이나전자렌지에서조리할수 있어, 환경호르몬의발생을방지하는효과가있다.

10. 实用新型

KR2020170002754U 음식물 저장용기 审中-实审
标题翻译：食物储存容器
公开(公告)号：KR2020170002754U
公开(公告)日：2017-08-02
申请号：KR2020160000416
申请日：2016-01-25
申请人： 김병기
发明人： 김병기
IPC分类号： B65D81/34 , B65D1/22 , B65D43/02 , B65D1/48 , B65D21/02
摘要： 음식물저장용기가개시된다. 본고안에따른음식물저장용기는, 실리콘재질로된 본체와, 상기본체에결합되며실리콘재질로된 뚜껑을포함하고, 상기뚜껑과본체를밀폐결합시키는체결수단이포함되는것으로, 상기체결수단은, 상기본체는상부에개구부가형성되고, 내부에수용공간이형성되며, 상단개구부의주위에결합턱이형성되며, 상기뚜껑은외주연에상기결합턱에끼움결합되는결합홈을갖는끼움부가형성되어이루어진다. 이에따르면, 본체의결합턱과뚜껑의결합홈이결합되어기밀성능을갖게되어별도의밀폐용패킹이필요없어보다위생적이면서제조원가를절감할수 있게된다. 또한내열성을갖는실리콘재질이므로오븐이나전자렌지에서조리할수 있어, 환경호르몬의발생을방지하는효과가있다.
摘要翻译：公开了一种食物储存容器。根据在本文中被提供用硅酮材料制成的主体，以及被耦合到食物储藏容器，所述主体包括与硅树脂材料的盖，将被包括的紧固装置，用于密封联接盖和主体，所述紧固装置，所述主体与在顶部的开口，其中形成的容纳空间，并形成耦合到所述顶部开口的周缘的卡爪形成，该盖是由附加的装配件，以具有被装配到联接突出部上形成有嵌合槽的外周缘。因此，耦合突出部的连接器和主体盖的连接槽被给予保密性能，从而可以降低制造成本，对于一个单独的密封件还更卫生包装不需要。另外，由于具有耐热性的硅材料可以在烹饪炉或微波炉做到这一点，有防止产生环境激素的效果。

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