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公开(公告)号：KR101601027B1
公开(公告)日：2016-03-08
申请号：KR1020140178376
申请日：2014-12-11
Applicant: (주)아모레퍼시픽
IPC: A61K31/715 , A61K8/60 , A61K36/82 , A61P1/02 , A61P31/04
Abstract: 본발명은녹차다당체를유효성분으로함유하는구강세균억제용조성물에관한것으로, 보다상세하게는녹차다당체를유효성분으로함유함으로써충치균인스트렙토코커스뮤탄스또는치주질환균인플레보텔라인터메디아에대한항균활성이우수한구강세균억제용조성물에관한것이다. 본발명에따른구강세균억제용조성물은천연물에서추출한녹차다당체를함유하여부작용을최소화하고항균력이우수하기때문에식품, 의약및 화장품산업에다양하게응용될수 있다.
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公开(公告)号：KR1020130000001A
公开(公告)日：2013-01-02
申请号：KR1020110056465
申请日：2011-06-10
Applicant: (주)아모레퍼시픽
CPC classification number: C12N1/20 , A23L3/00 , A23L33/10 , A47J31/00 , A61K35/74 , C07K1/00 , C12J1/00 , C12N1/02 , C12N9/00 , C12P39/00 , C12R1/25
Abstract: PURPOSE: Novel Lactobacillus plantarum Apsulloc 331266(deposit number: KCCM11181P) is provided to ensure acid resistance, and to use as food with high rate of bacteria to reach the intestine. CONSTITUTION: Lactobacillus plantarum APsulloc 331266(deposit number: KCCM11181P) is isolated from Camellia sinensis leaves. A strain of the Lactobacillus plantarum APsulloc 331266 has acid resistance at pH 2.5-4.5 for 0.5-5 hours. The strain has lactic acid productivity. The strain produces lactic acid with 70% or less of type D among lactic acid. A composition contains the strain or a culture medium thereof. The composition is a fermented food composition.
Abstract translation: 目的：提供新型植物乳杆菌Apsulloc 331266（保藏号：KCCM11181P）以确保耐酸性，并用作具有高细菌率的食物到达肠道。 构成：植物乳杆菌APsulloc 331266（保藏号：KCCM11181P）从山茶叶中分离。 植物乳杆菌APsulloc 331266的菌株在pH 2.5-4.5下具有0.5-5小时的耐酸性。 该菌株具有乳酸生产力。 该菌株在乳酸中产生70％以下的D型乳酸。 组合物含有菌株或其培养基。 组合物是发酵食品组合物。
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公开(公告)号：KR1020100059719A
公开(公告)日：2010-06-04
申请号：KR1020090114513
申请日：2009-11-25
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A method for manufacturing fermented tea is provided to improve sanitary of the fermented tea from pathogenic bacteria, and to improve flavor and taste by microorganism after fermenting green tea with food microorganism. CONSTITUTION: A method for manufacturing fermented tea comprises a step for preparing Bacillus sp. Strains; stabilizing the Bacillus sp. Strains, and a step for fermenting the stabilized Bacillus sp. Strains in tea leaves. The Bacillus sp. Strains is separated from the fermented food. The Bacillus sp. Strains is Bacillus licheniformis, Bacillus pumilus, Bacillus sonorensis, or Bacillus subtilis.
Abstract translation: 目的：提供一种发酵茶的制造方法，以从病原菌中提高发酵茶的卫生，并在用食品微生物发酵绿茶后，提高微生物的风味和味道。 构成：制造发酵茶的方法包括制备芽孢杆菌属的步骤。 株; 稳定芽孢杆菌 菌株和用于发酵稳定的芽孢杆菌的步骤。 茶叶中的菌株。 芽孢杆菌 菌株与发酵食物分离。 芽孢杆菌 菌株是地衣芽孢杆菌，短小芽孢杆菌，芽孢杆菌属或枯草芽孢杆菌。
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Patent Agency Ranking
公开(公告)号：KR1020090056313A
公开(公告)日：2009-06-03
申请号：KR1020070123410
申请日：2007-11-30
Applicant: (주)아모레퍼시픽
Abstract: A fermented green tea and a preparation method thereof are provided to reduce astringent and bitter taste of fermented green tea and to remove smells of various bacteria by aging and fermenting green tea using a food microorganism under the optimal condition. A method for preparing fermented green tea comprises the following steps of: adding water to green tea leaves until the moisture content becomes 30-60% on a total weight basis and inoculating bacteria to the green tea leaves; fermenting the inoculated green tea leaves under the condition of 7~35°C and 4.0~8.0 of pH for 1-10 days; and aging the fermented green tea leaves for 7-15 days. The aging step is performed at 5~20°C with basalt laying on the fermented green tea leaves. The bacteria are selected among Saccharomyces cerevisiae, Lactobacillus casei, Bacillus subtilis, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides.
Abstract translation: 提供发酵绿茶及其制备方法，以减少发酵绿茶的涩味和苦味，并且在最佳条件下使用食品微生物老化和发酵绿茶来除去各种细菌的气味。 制备发酵绿茶的方法包括以下步骤：向绿茶叶中加入水，直到水分含量以总重量计为30-60％，并将细菌接种到绿茶叶上; 在7〜35℃，4.0〜8.0的pH值条件下将接种的绿茶叶发酵1-10天; 并将发酵的绿茶叶老化7-15天。 老化步骤在5〜20℃下进行，玄武岩放在发酵绿茶叶上。 细菌选自酿酒酵母，干酪乳杆菌，枯草芽孢杆菌，保加利亚乳杆菌，植物乳杆菌和肠系膜细菌肠炎肠杆菌。
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公开(公告)号：KR1020170136478A
公开(公告)日：2017-12-11
申请号：KR1020170162649
申请日：2017-11-30
Applicant: (주)아모레퍼시픽
IPC: A61K8/37 , A61K8/9789 , A61Q19/00
Abstract: 본발명은화학방부제를사용하지않고도우수한방부력을가지는피부외용제조성물에관한것으로서, 보다상세하게는방부력이우수한글리세릴운데실리네이트; 및에칠헥실글리세린, 글리세릴카프릴레이트, p-아니스산및 시트러스혼합추출물중 1종이상의혼합물을함유함으로써이들물질의방부력에대한상승효과를통하여우수한방부력을가지는피부외용제조성물에관한것이다.
Abstract translation: 本发明涉及一种具有优异的镜头浮力，而无需使用化学防腐剂，和十一烷基硅石磺酸盐更具体地，优良的甘油酯浮力室的局部组合物; 和填充己涉及甘油，甘油rilka褶边率，对没有seusan并通过的协同效应在含有柑橘提取物混合物中的一个构件的混合物具有优异的镜头浮力局部用组合物如何在这些材料上的浮力。
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公开(公告)号：KR101510673B1
公开(公告)日：2015-04-10
申请号：KR1020080107826
申请日：2008-10-31
Applicant: (주)아모레퍼시픽
IPC: A61K36/48 , A61K36/258 , A61K36/60
Abstract: 본발명은인체내에서인삼사포닌대사에관여하여생리활성도를증가시키는효과를나타내는식품및 약학조성물에관한것으로서, 보다상세하게는현삼, 고삼, 뽕나무잎 및담쟁이추출물중 1종이상을유효성분으로함유하고있어장내세균의대사에의한인삼열매사포닌의분해를억제함으로써체내흡수율을높혀생체이용율을증진하고이를통해인삼열매사포닌의생리활성도를증가시키는효과를나타내는식품및 약학조성물에관한것이다.
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公开(公告)号：KR101483563B1
公开(公告)日：2015-01-19
申请号：KR1020090016629
申请日：2009-02-27
Applicant: (주)아모레퍼시픽
CPC classification number: A61K8/97 , A23L7/104 , A23L33/105 , A61K36/75 , A61K36/752 , A61K2800/85 , A61Q19/00 , Y02A50/473
Abstract: 본 발명은 천연물의 염장 발효 방법 및 그 발효 추출물에 관한 것으로, 보다 상세하게는 생약제 및 곡식류 등의 천연물에 일정량의 소금을 첨가하여 자연 발효시킨 후 이를 용매로 추출함으로써 인체에 유해한 부패균, 대장균 및 혐기성 세균 등 잡균의 번식을 막고 악취 등을 없애주며 기존의 발효 방법 보다 부작용이 적고 안전한 천연물의 염장 발효 방법 및 그 발효 추출물에 관한 것이다.
천연물, 생약제, 발효, 소금, 염장-
公开(公告)号：KR1020130000002A
公开(公告)日：2013-01-02
申请号：KR1020110056466
申请日：2011-06-10
Applicant: (주)아모레퍼시픽
CPC classification number: C12N1/20 , A23L3/00 , A47J31/00 , A61K36/74 , C07K1/00 , C12J1/00 , C12N1/00 , C12N1/02 , C12N9/00 , C12N15/00 , C12R1/00
Abstract: PURPOSE: Novel Lactobacillus plantarum APsulloc 331269 is provided to ensure excellent bile acid resistance, and to highly reach intestine. CONSTITUTION: Lactobacillus plantarum APsulloc 331269(deposit number: KCCM11182P) is isolated from Camellia sinensis leaves. A strain of the Lactobacillus plantarum APsulloc 331269 has acid resistance at pH 2.5-4.0 for 0.5-5 hours. The strain has bile acid resistance and produces lactic acid. A composition contains the strain or a culture medium thereof. The composition is a fermented food composition.
Abstract translation: 目的：提供新型植物乳杆菌APsulloc 331269，以确保优异的耐胆汁酸性，并高度达到肠道。 构成：植物乳杆菌APsulloc 331269（保藏号：KCCM11182P）从山茶叶中分离。 植物乳杆菌APsulloc 331269的菌株在pH 2.5-4.0下具有0.5-5小时的耐酸性。 该菌株具有抗胆汁酸性并产生乳酸。 组合物含有菌株或其培养基。 组合物是发酵食品组合物。
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