-
-
公开(公告)号：KR1020110050961A
公开(公告)日：2011-05-17
申请号：KR1020090107582
申请日：2009-11-09
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A producing method of flavored tea using natural oil, and the flavored tea produced therefrom are provided to improve the palatability of the tea, and to economically produce the flavored tea. CONSTITUTION: A producing method of flavored tea using natural oil comprises the following steps: saturating a sealed space with the flavor of the natural oil, by volatilizing the natural oil; flavoring the flavor of the natural oil by locating tea leaves inside the space; and heat-processing the tea leaves. The natural oil is selected from the group consisting of fruit originated oil, flower originated oil, and an herb originated oil.
Abstract translation: 目的：提供使用天然油的调味茶的生产方法和由其制备的调味茶以提高茶的适口性，并经济地生产调味茶。 构成：使用天然油的调味茶的生产方法包括以下步骤：通过挥发天然油使密封空间与天然油的风味饱和; 通过将茶叶放置在空间内来调味天然油的味道; 并加热茶叶。 天然油选自水果起源油，花源油和草药起源油。
-
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。
-
-
公开(公告)号：KR101698919B1
公开(公告)日：2017-01-23
申请号：KR1020090098051
申请日：2009-10-15
Applicant: (주)아모레퍼시픽
CPC classification number: A23F3/14 , A23V2002/00 , A23V2200/326
Abstract: 차(tea)에장류유래균주를접종하여얻은발효차및 상기발효차를제조하는방법이개시되며, 상기발효차는, 맛과향취가뛰어나며, 우수한혈액순환개선효능및 수족냉증개선효능을나타내어, 건강식품또는의약품분야에서다양하게활용가능하다.
Abstract translation: 公开了通过用发酵酱油生产的微生物菌株接种茶而得到的发酵茶，以及发酵茶的制造方法。 发酵茶具有优越的味道和香气，对血液循环有显着的改善作用，对手脚和脚部的减轻效果，可用于保健食品或医疗产品领域的各种方式。
-
Patent Agency Ranking
公开(公告)号：KR101622555B1
公开(公告)日：2016-05-23
申请号：KR1020090117312
申请日：2009-11-30
Applicant: (주)아모레퍼시픽
IPC: A61K31/353 , A61K36/14 , A61K36/70 , A61P17/14
Abstract: 본발명은탈모예방또는개선용조성물에관한것으로, 보다상세하게는카테킨류와천연물질추출물을적절한비율로함유함으로써우수한탈모방지효과를도출하고, 여기에당류및 산을더 포함하여카테킨의흡수율을증진시킨탈모예방또는개선용조성물에관한것이다.
-
公开(公告)号：KR1020120064299A
公开(公告)日：2012-06-19
申请号：KR1020100125468
申请日：2010-12-09
Applicant: (주)아모레퍼시픽
CPC classification number: A61K36/82 , A61K36/44 , A61K36/48 , A61K2236/19 , C12P1/04
Abstract: PURPOSE: A composition containing fermented tea extract is provided to reduce body fat and to prevent or treat obesity and cardiovascular diseases. CONSTITUTION: A composition for reducing body fat level contains fermented tea extract as an active ingredient which is prepared by inoculating strain to tea. A composition for suppressing lipid decomposition contains the fermented tea extract as an active ingredient. The tea includes green tea, white tea, oolong tea, pure tea, black tea, or persimmon leaf tea. The strain includes Bacillus subtilis, Bacillus licheniformis, Bacillus megateriums, Bacillus natto, Bacillus citreus, Bacillus circulans, Bacillus mesentricus, or Bacillus pumilus.
Abstract translation: 目的：提供含有发酵茶提取物的组合物，以减少体内脂肪，预防或治疗肥胖和心血管疾病。 构成：用于降低体脂肪含量的组合物含有作为活性成分的发酵茶提取物，其通过将菌株接种到茶中而制备。 用于抑制脂质分解的组合物含有发酵茶提取物作为活性成分。 茶包括绿茶，白茶，乌龙茶，纯茶，红茶或柿子茶。 该菌株包括枯草芽孢杆菌，地衣芽孢杆菌，巨大芽孢杆菌，纳豆芽孢杆菌，柠檬酸芽孢杆菌，环状芽孢杆菌，肠杆菌或短小芽孢杆菌。
-
公开(公告)号：KR1020110060857A
公开(公告)日：2011-06-08
申请号：KR1020100120498
申请日：2010-11-30
Applicant: (주)아모레퍼시픽
CPC classification number: A61K36/82 , A23F3/18 , A23F3/20 , A23V2002/00 , A61K8/97 , A61Q19/00 , A23V2200/308 , A23V2200/324 , A23V2200/3262 , A23V2250/214
Abstract: PURPOSE: A producing method of tea water and the tea water produced therefrom are provided to effectively produce the tea water with the low energy consumption by removing ions from a raw tea leaf extract with an inactivated enzyme. CONSTITUTION: A producing method of tea water comprises the following steps: inactivating an enzyme of raw tea leaves, and extracting to obtain a raw tea leaf extract; and removing ions from the raw tea leaf extract. The inactivating process is performed by steaming, heating or high-pressure processing the raw tea leaves. The ion removing process is performed by gasifying, liquefying, or osmosis filtering the raw tea leaf extract.
Abstract translation: 目的：提供茶水的生产方法和由此产生的茶水，以通过用灭活的酶除去生茶叶提取物中的离子来有效地生产具有低能量消耗的茶水。 构成：茶水的生产方法包括以下步骤：灭活生茶叶的酶，提取得到生茶叶提取物; 并从生茶叶提取物中除去离子。 灭活过程通过蒸煮，加热或高压处理生茶叶进行。 离子去除过程是通过对生茶叶提取物进行气化，液化或渗透过滤来进行的。
-
公开(公告)号：KR1020100059278A
公开(公告)日：2010-06-04
申请号：KR1020080117987
申请日：2008-11-26
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A method for manufacturing fermented tea using lactic acid bacteria strains is provided to manufacture the fermented tea safe from the pathogenic bacteria, and to improve flavor of the tea by fermenting green tea. CONSTITUTION: A method for manufacturing fermented tea using lactic acid bacteria strains comprises the following steps: removing a culture medium by washing the culture medium with salty water after centrifuging; culturing the lactic acid bacteria strains in a fermentation liquid without protein powder; and fermenting the lactic acid bacteria strains on leaves. The fermentation liquid includes sugar, fructose, lactose and water. The lactic acid bacteria strains is strain separated fermented food.
Abstract translation: 目的：提供使用乳酸菌菌株制造发酵茶的方法，从病原菌制造发酵茶，通过发酵绿茶来改善茶的风味。 构成：使用乳酸菌菌株制造发酵茶的方法包括以下步骤：通过在离心后用咸水洗涤培养基来除去培养基; 在没有蛋白粉的发酵液中培养乳酸菌菌株; 并在叶上发酵乳酸菌菌株。 发酵液包括糖，果糖，乳糖和水。 乳酸菌菌株是菌株分离的发酵食品。
-
-
-
-
-
-
-
-
-
Search Results
39
records
(took 0.025 seconds)
