Patent application number | Description | Published |
20090155412 | Enzymatic Interesterification Using Stepwise Changes In Temperature For Development of Trans Fat-Free Fats and Oils - Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase to the mixed oil and reacting the mixed oil with lipase at 65 to 80° C. for 1 to 4 hours (1 | 06-18-2009 |
20100076643 | FAILURE DETECTING METHOD FOR STEERING ANGLE SENSOR - Disclosed herein is a failure detecting method for a steering angle sensor that detects a turning angle, turning direction and central position of a steering wheel of a vehicle. It is determined whether the steering angle sensor has failed using traveling behavior of the vehicle, and therefore, the failure of the steering angle sensor is effectively detected even when the steering angle center or the turning angle is incorrectly detected. Also, it is determined whether the steering angle sensor has failed using characteristic differences among pulse signals of the sensor, and therefore, three pulse signals output from the steering angle sensor are effectively detected although any of the pulse signals has failed, whereby the vehicle is stably traveled. | 03-25-2010 |
20100171747 | DDC COMMUNICATION MODULE - Provided is a display data channel (DDC) communication module reading and storing extended display identification data (EDID) of a display device and providing the stored EDID to a host device. The DDC communication module includes: a serial electrically erasable and programmable read only memory (EEPFROM) in which the EDID is stored; a comparator outputting logic data indicating that the comparator is connected to the display device or the host device; and a controller reading and storing EDID, or providing EDID stored in the serial EEPROM to the host device, according to the logic data output from the comparator. | 07-08-2010 |
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 |
20110274815 | METHOD FOR PREPARING ASEPTIC PACKAGED INSTANT WET SCORCHED RICE - The present invention relates to a method for preparing aseptic packaged instant wet scorched rice, which mixes roasted rice, polished rice, and dried scorched rice, sterilizes the mixture, and adds a concentrate extracted from roasted rice, a polygonatum concentrate, and rice cooking water with a rice starch to the mixture to produce wet scorched rice. Subsequently, the thus-produced wet scorched rice is sealed in an aseptic condition, steamed, and cooled to produce aseptic packaged instant wet scorched rice. As the aseptic packaged instant wet scorched rice prepared according to the method of the present invention is sterilized, the rice can be preserved over 6 months or longer at room temperature. Further, the flavor of the roasted rice and the scorched rice is diffused to maximize the unique flavor of the scorched rice. The starch of the scorched rice is eluted to the rice cooking water to provide a predetermined turbidity and to enrich the flavor of the scorched rice. The scorched rice of the present invention is well softened, and has the unique texture of scorched rice. Therefore, the scorched rice of the present invention has a superior quality rivaling that of homemade scorched rice, and can be preserved over a long period of time. | 11-10-2011 |
20110292679 | BACKLIGHT UNIT AND DISPLAY DEVICE HAVING THE SAME - A backlight unit is disclosed. The backlight unit includes a light emitting device module, a reflective plate including at least two slopes configured to reflect light emitted from the light emitting device module to an optical member, and the optical member to transmit the light directed from the light emitting device module and the reflective plate. The slope located farther from the light emitting device module has a greater gradient with respect to a horizontal plane than the slope located closer to the light emitting device module. | 12-01-2011 |
20120040071 | METHOD FOR MAKING INSTANT DRIED RICE FOR PORRIDGE, WHICH IS OUTSTANDINGLY EASY TO RECONSTITUTE - The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry. | 02-16-2012 |