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公开(公告)号：KR101719197B1
公开(公告)日：2017-03-24
申请号：KR1020110056468
申请日：2011-06-10
Applicant: (주)아모레퍼시픽
Abstract: 본발명은신규락토바실러스플란타룸() APsulloc 331261(기탁번호: KCCM11179P)를개시한다. 또한본 발명은락토바실러스플란타룸() APsulloc 331261 균주또는그 배양액을포함하는조성물을개시한다.
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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。
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公开(公告)号：KR1020130000004A
公开(公告)日：2013-01-02
申请号：KR1020110056469
申请日：2011-06-10
Applicant: (주)아모레퍼시픽
CPC classification number: C12N1/20 , A23L33/10 , A61K35/74 , C12N1/00 , C12N1/02 , C12N15/00 , C12R1/00 , C12R1/01 , C12R1/125 , C12R1/225 , C12R1/25
Abstract: PURPOSE: A novel Lactobacillus platarum Apsulloc 331263(deposit number: KCCM11180P) is provided to produce less amount of lactic acid, and to obtain food with soft texture. CONSTITUTION: Lactobacillus plantarum APsulloc 331263(deposit number: KCCM11180P) is isolated from Camellia sinensis leaves. The lactobacillus plantarum has acid resistance at pH 2.0-4.0 for 0.5-5 hours. The lactobacillus plantarum has bile acid resistance and produces lactic acid containing 70% or less of type D lactic acid. A composition contains the Lactobacillus plantarum or a culture medium thereof.
Abstract translation: 目的：提供新型的白色乳杆菌Apsulloc 331263（保藏号：KCCM11180P），以产生较少量的乳酸，并获得质地柔软的食物。 构成：植物乳杆菌APsulloc 331263（保藏号：KCCM11180P）从山茶叶中分离。 植物乳杆菌在pH 2.0-4.0下具有0.5-5小时的耐酸性。 植物乳杆菌具有耐胆汁酸性，并且产生含有70％以下的D型乳酸的乳酸。 组合物含有植物乳杆菌或其培养基。
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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。
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公开(公告)号：KR100975199B1
公开(公告)日：2010-08-10
申请号：KR1020070123410
申请日：2007-11-30
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 병원성균 또는 잡균의 오염이 없이 안전하며, 곰팡이 냄새와 잡균의 냄새가 경감되고 향미가 우수한 발효녹차를 제조하기 위하여 최적의 식품 미생물, 적정한 수분조건을 비롯한 발효조건 및 숙성조건을 이용하는 발효녹차 제조방법을 개시한다. 상기 제조방법에 의하여 제조된 발효녹차는 안전하고, 흙 맛, 떫은 맛 및 쓴 맛이 경감되어 향미가 우수하며, 종래 발효녹차에서 발생되는 붉고 탁한 수색에 비하여 수색이 좋고, 최종 발효녹차의 형태가 원형타입이 아닌 분리된 발효녹차 잎 형태여서 섭취 시 편리하다.
식품 미생물, 발효, 숙성, 발효녹차, 떫은 맛, 쓴 맛, 흙 맛, 수색-
Patent Agency Ranking
公开(公告)号：KR100962990B1
公开(公告)日：2010-06-10
申请号：KR1020080010404
申请日：2008-01-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 발효녹차의 가공방법에 관한 것으로서, 보다 상세하게는 초고압 기술을 이용하여 풍미의 손상없이 유산균 및 효모 등의 미생물 및 효소의 실활을 통해 병원성균 또는 잡균의 오염없이 안전하고, 발효녹차에 존재하는 유효성분인 카테킨류, 아미노산류 및 유리당의 증가를 통해 맛과 향이 풍부하고 우수하며, 숙성과 장시간 보관 시에 우수한 발효녹차의 가공방법에 관한 것이다.
초고압기술, 발효녹차, 유산균, 효모, 미생물, 효소, 카테킨류, 아미노산류, 유리당-
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。
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公开(公告)号：KR100756546B1
公开(公告)日：2007-09-07
申请号：KR1020060100252
申请日：2006-10-16
Applicant: (주)아모레퍼시픽
Abstract: A method of manufacturing green tea having excellent total palatability is provided to obtain green tea having a rich taste and flavor as compared with green tea prepared by conventional processes by roasting leaves and stalks of green tea under different roasting conditions according to each characteristic such as leaf collecting time and active ingredient content after separating leaves and stalks of green tea. A leaf and stem of green tea are separated by the differences in physical properties selected from the group consisting of density, electrostatic property and color and then roasted under different roasting conditions. The roasting condition contains roasting of: leaves of first green tea(leaf collecting time is around April) and second green tea(leaf collecting time is around June) at 110 to 140deg.C for 5 to 30min; stems of the first and second green tea at 110 to 150deg.C for 10 to 40min; leaves of third green tea(leaf collecting time is around October) at 130 to 170deg.C for 5 to 30min and stems of the third green tea at 140 to 200deg.C for 5 to 40min. The green tea composition is crushed to 0.15 to 1mm in size.
Abstract translation: 提供了具有优异的总适口性的绿茶的制造方法，与根据常规方法制备的绿茶相比，通过根据各种特性如不同的焙烧条件在不同的焙烧条件下烘烤叶子和绿茶，生成具有丰富的味道和风味的绿茶 分离绿茶叶和茎后收集时间和活性成分含量。 绿茶的叶和茎由选自密度，静电特性和颜色的物理性质的差异分离，然后在不同的焙烧条件下焙烤。 焙烧条件包括：第一次绿茶叶（4月左右叶收集时间）和第二次绿茶（叶片收集时间在6月左右）在110〜140℃下烘烤5〜30分钟; 第一和第二绿茶的茎在110至150℃下10至40分钟; 第三次绿茶叶（叶收集时间在10月左右）在130〜170℃下5〜30分钟，第3次绿茶叶在140〜200℃下干燥5〜40分钟。 将绿茶组合物粉碎成0.15〜1mm的大小。
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公开(公告)号：KR101837633B1
公开(公告)日：2018-03-12
申请号：KR1020090052982
申请日：2009-06-15
Applicant: (주)아모레퍼시픽
Abstract: 본발명은비병원성미생물을이용한후발효차추출물을유효성분으로포함하여, 숙취개선, 혈중알코올농도감소, 간장보호, 피로회복을위한조성물을제공한다.
Abstract translation: 本发明提供了一种通过掺入使用非病原微生物作为活性成分的发酵后茶提取物来改善宿醉，降低血液酒精浓度，保护肝脏和疲劳恢复的组合物。
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公开(公告)号：KR1020170038319A
公开(公告)日：2017-04-07
申请号：KR1020150137543
申请日：2015-09-30
Applicant: (주)아모레퍼시픽
Abstract: 본발명은제주보리를이용한커피대용차에관한것으로서, 보다구체적으로는침출차의형태를취하면서종래의커피대용과립차와유사한색도를구현한제주보리침출차및 이의제조방법에관한것이다.
Abstract translation: 本发明涉及一种咖啡的替代车济州岛大麦，更具体地它涉及euroneun济州岛chimchulcha大麦和一个实现类似的颜色的常规咖啡替代gwaripcha并采取chimchulcha的形式的方法。
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