摘要:
The present invention manages media gateway control (megaco) protocols according to changes of lower layer network protocol by implementing the megaco package in the network adaptor. A method for managing the megaco protocols by using a network adaptor includes steps of: a) requesting an installation of a megaco protocol package to a network adaptor; b) determining whether the megaco protocol exists in a network protocol table; c) adding a new protocol in the network protocol table; d) searching a specific megaco protocol package in the megaco protocol package list by using the specific package ID and connecting the specific megaco protocol package; and e) installing the megaco protocol packages and the specific megaco protocols, and managing the megaco protocols.
摘要:
A media-gateway controller for call set-up processing when different codecs are used and a method therefor are provided. A storage unit stores a codec conversion table indicating a relationship between a first codec and a second codec in conversion from the first codec to the second codec. A receiver receives first call setting data including codec data of a caller from the caller and receives first call response data including codec data of a callee from the callee as a response to second call setting data having been transmitted to the callee. A data transformer searches the codec conversion table for a first codec using the caller's codec data as an index and adds a second codec corresponding to the searched first codec to the first call setting data to generate the second call setting data. In addition, the data transformer searches the codec conversion table for a second codec using the callee's codec data as an index and replaces the callee's codec data included in the first call response data with a first codec corresponding to the searched second codec to generate a second call response data. A transmitter transmits the second call setting data to the callee and transmits the second call response data to the caller.
摘要:
A method for producing fermented edible plants alone or a mixture of edible plants and edible animals including the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.
摘要:
The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.