| Patent application number | Description | Published |
|---|
| 20090004361 | Preparation method of cooked rice with barley in aseptic packing system - The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture. | 01-01-2009 |
| 20090047399 | Method of producing mixed greens - 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. | 02-19-2009 |
| 20100154057 | SIP INTRUSION DETECTION AND RESPONSE ARCHITECTURE FOR PROTECTING SIP-BASED SERVICES - The present invention relates to a Session Initiation Protocol (SIP) intrusion detection and response architecture for protecting SIP-based services, and more specifically, to an SIP intrusion detection and response architecture for protecting SIP-based services, in which SIP-based attacks of a new type can be coped with by detecting the SIP-based attacks and SIP traffic anomalies and managing an SIP-aware security device without degrading quality of multimedia, and signal and media channels can be examined through an SIP-aware intrusion prevention system (IPS) for the purpose of preventing an attacker from hindering a call through manipulation of an SIP message and session-hijacking among legitimate users and attempting a toll fraud by detouring authentication. | 06-17-2010 |
| 20100255161 | PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF - 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 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh. | 10-07-2010 |
| 20100285188 | PROCESS FOR PREPARING SOONG-NEUNG IN ASEPTIC PACKAGE - 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. | 11-11-2010 |
| 20110033592 | METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS - 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. | 02-10-2011 |
| 20110058481 | DEVICE AND METHOD FOR GENERATING STATISTICAL INFORMATION FOR VOIP TRAFFIC ANALYSIS AND ABNORMAL VOIP DETECTION - A statistical information generator for VoIP traffic analysis is provided, which comprises a packet collection module collecting packets from a network; and a statistical information generation module analyzing information of a call setup packet or a media packet among the packets collected by the packet collection module, and generating statistical information of the network; wherein if the packet collected by the packet collection module is the call setup packet, the statistical information generation module generates the statistical information of the network using at least one of transmitter identification information, receiver identification information, and call identification information among information of the call setup packet as a key value, while if the packet collected by the packet collection module is the media packet, the statistical information generation module generates the statistical information of the network using media session identification information among information of the media packet as a key value. | 03-10-2011 |
| 20110200724 | Preparation Method of Cooked Rice in Aseptic Packing System Using Embryo Bud-Containing Rice - 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 longer. | 08-18-2011 |
