Abstract: An embodiment luggage gap cover device for a rear seat of a vehicle is provided. The rear seat includes an interlocking frame connecting a seatback of the rear seat to a seat cushion for a dive operation, and the luggage gap cover device includes a foldable cover mat on a rear surface of the seatback configured to cover a gap between the seatback and a floor plate of a luggage compartment and a support protrusion on the interlocking frame, the support protrusion being configured to push and support the cover mat in a direction of covering the gap between the seatback and the floor plate.

Abstract: A binder solution for an all-solid-state battery, an electrode slurry for an all-solid-state battery including the same and a method of manufacturing an all-solid-state battery using the same, and more particularly to a binder solution for an all-solid-state battery, in which a polymer binder configured such that a non-polar functional group is bonded to the end of a polar functional group is used, whereby the polar functional group is provided by a deprotection mechanism of the polymer binder through a thermal treatment, thus increasing adhesion between electrode materials to thereby improve battery capacity and enabling a wet process to thereby reduce manufacturing costs, an electrode slurry for an all-solid-state battery including the same and a method of manufacturing an all-solid-state battery using the same.

Abstract: The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100° C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140° C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130° C. for 10-60 minutes.

Abstract: The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130° C. for 10-60 minutes.

Abstract: The present application relates to a method for sterilizing processed foods which effectively kills fungi, yeast, pathogenic bacteria, and sporogenic heat-resistant microorganisms by using a retort sterilization treatment comprising a microwave heating pretreatment while still maintaining the intrinsic texture of vegetables, meat and seafood and the flavors of aromatic vegetables, such as red pepper, garlic, ginger, etc. compared to conventional sterilization methods.