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公开(公告)号：US20170255914A1
公开(公告)日：2017-09-07
申请号：US15585104
申请日：2017-05-02
发明人： Hee Soo HUR
CPC分类号： G06Q20/20 , G06Q20/204 , G06Q20/24 , G06Q20/382 , G06Q20/387 , G06Q20/40 , G06Q30/02 , G06Q30/0203 , G06Q30/0218 , G06Q30/0222 , G06Q30/0233
摘要： A method of managing franchises using a credit-card payment system is provided. The method includes (a) inputting a goods selection or service use statement of a customer at a franchise to a franchise client to calculate an estimated payment amount, inputting member information of the customer to the franchise client, and transmitting the member information to a customer information server of a head office to request member authentication; (b) receiving, by the customer information server, a member authentication request signal for the customer, comparing the member authentication request signal with previously stored member information of the customer to perform authentication processing, and transmitting the result of authentication processing to the franchise client; (c) inputting credit-card payment information for the estimated payment amount to the franchise client, requesting a card company for payment approval, and receiving approval information; (d) outputting selection items for a satisfaction survey for service provided by the franchise through a sign pad connected to the franchise client; (e) when customer response data for the survey selection items is received from the sign pad, analyzing and statistically processing customer satisfaction evaluation information for the franchise according to the selection items, and storing the resultant customer satisfaction evaluation information in a database of the customer information server; and (f) switching the sign pad to a screen for obtaining a digital signature.
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公开(公告)号：US10701944B2
公开(公告)日：2020-07-07
申请号：US16072496
申请日：2017-01-26
发明人： Jung Ho Woo , Hong Shin Jeon , Dae Chul Kim , Young Kyu Lee
IPC分类号： A21D13/19 , A21D13/14 , A21D13/31 , A23C13/14 , A21D8/06 , A21D15/02 , A21D8/02 , A21D10/02 , A21D6/00 , A21D10/00
摘要： The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.
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公开(公告)号：USD787932S1
公开(公告)日：2017-05-30
申请号：US29563331
申请日：2016-05-04
设计人： Jun Hee Park , Su Jin Lee , Min Ho Dong
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公开(公告)号：US09497978B2
公开(公告)日：2016-11-22
申请号：US15158753
申请日：2016-05-19
发明人： You Mei Choi , Youg Jun Choi , Ki Chan Hyun , Hyo Min Kwon
CPC分类号： A23F5/267 , A47J31/002 , A47J31/16 , A47J31/44
摘要： A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.
摘要翻译： 提供了制作咖啡的方法。 从咖啡豆中取出冷咖啡后，将氮气装入冷咖啡中。 将其中溶解氮气的冷煮咖啡冷却以形成充氮咖啡。 因此，充氮咖啡可以保持浓密的泡沫和风味。
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公开(公告)号：US10807768B2
公开(公告)日：2020-10-20
申请号：US16223840
申请日：2018-12-18
发明人： Sun Young Kim
摘要： A fixing frame includes an inner side portion having a shape corresponding to that of a side surface of a cake supported on a pedestal to be configured to support the side surface of the cake, an outer side portion having a shape corresponding to that of an inner side surface of a box for receiving the cake supported by the pedestal to be configured to support an inner side surface of the box and a connecting portion configured to connect an upper end of the inner side portion and an upper end of the outer side portion with each other. Thus, the fixing frame is to be provided between the side surface of the cake and the inner side surface of the box to support the side surface of the cake to prevent the cake from moving in the box.
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公开(公告)号：US20200024034A1
公开(公告)日：2020-01-23
申请号：US16223840
申请日：2018-12-18
发明人： Sun Young KIM
摘要： A fixing frame includes an inner side portion having a shape corresponding to that of a side surface of a cake supported on a pedestal to be configured to support the side surface of the cake, an outer side portion having a shape corresponding to that of an inner side surface of a box for receiving the cake supported by the pedestal to be configured to support an inner side surface of the box and a connecting portion configured to connect an upper end of the inner side portion and an upper end of the outer side portion with each other. Thus, the fixing frame is to be provided between the side surface of the cake and the inner side surface of the box to support the side surface of the cake to prevent the cake from moving in the box.
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9.发明申请公开(公告)号：US20190029274A1
公开(公告)日：2019-01-31
申请号：US16072496
申请日：2017-01-26
发明人： Jung Ho WOO , Hong Shin JEON , Dae Chul KIM , Young Kyu LEE
CPC分类号： A21D13/31 , A21D6/001 , A21D8/02 , A21D8/06 , A21D10/002 , A21D10/02 , A21D15/02 , A23C13/14
摘要： The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.
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10.发明授权公开(公告)号：US09883686B2
公开(公告)日：2018-02-06
申请号：US14548822
申请日：2014-11-20
发明人： Chung-Kil Park , Cheon-Yong Lee , Jung-Woo Kim , Chae-Sung Lim
IPC分类号： A23L1/09 , A23L1/0524 , A23L1/00 , A23P20/10 , A23L29/231 , A23L29/30 , A21D13/24 , A21D13/28
摘要： Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.
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