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公开(公告)号：KR101223497B1
公开(公告)日：2013-01-18
申请号：KR1020060078705
申请日：2006-08-21
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 쟈스민차의 진위 여부를 분별하는 방법에 관한 것이다. 보다 상세하게는 "꽃과 혼합(flower blending)" 공정을 통해 제조되는 진짜 쟈스민차와 단지 인공 향기를 첨가한 가짜 쟈스민차의 성분 차이를 SPME-GC 분석 방법에 의해 식별함으로써 쟈스민차의 진위 여부를 분별하는 방법에 관한 것이다.
상기 쟈스민차의 진위 여부를 분별하는 방법은 관련업계의 무역업자 또는 세관 조사원들이 정확하고 손쉽게 진위 여부를 분별할 수 있도록 할 뿐만 아니라, 진짜 쟈스민차를 구입하려는 소비자에게도 믿을 수 있는 제품을 제공할 수 있게 함으로써 가짜 쟈스민차의 밀반입 등으로부터 발생할 수 있는 피해도 막을 수 있게 된다.
쟈스민차, 진위 여부 분별 방법, SPME-GC, VFC(휘발성 향기성분), 시스-3-헥세놀, 풀냄새 향기성분-
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-
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：KR1020100010131A
公开(公告)日：2010-02-01
申请号：KR1020080070986
申请日：2008-07-22
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A functional tea for improving leg edema is provided to ensure excellent preference and to prevent leg edema by masking astringency and unpleasant smell of unique red grape leaf extracts. CONSTITUTION: A functional tea for improving leg edema comprises grape leaf extract powder 0.01~60 weight%, green tea extract powder 0.01~30 weight%, fruit extract powder 0.01~60 weight%, flavor 0.01~20 weight%, saccharides 0.01~90 weight%, vitamin 0.01~30 weight% and mineral 0.01~30 weight%. The fruit extract powder comprises apple, grape, prune, apricot, orange, Psidium guajava, mango, lemon, raspberry, and cranberry extract powders.
Abstract translation: 目的：提供一种改善腿部水肿的功能性茶，以确保优异的偏好，并通过掩盖涩味和独特的红葡萄叶提取物的令人不快的气味来预防腿部水肿。 构成：改善腿部水肿的功能性茶叶包括葡萄叶提取物粉末0.01〜60重量％，绿茶提取物粉末0.01〜30重量％，果实提取物粉末0.01〜60重量％，风味剂0.01〜20重量％，糖类0.01〜90 重量％，维生素0.01〜30重量％，矿物质0.01〜30重量％。 水果提取物粉末包括苹果，葡萄，修枝，杏，橙，Psidium guajava，芒果，柠檬，覆盆子和蔓越莓提取物粉末。
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Patent Agency Ranking
公开(公告)号：KR1020090132127A
公开(公告)日：2009-12-30
申请号：KR1020080058232
申请日：2008-06-20
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A green tea with tangerine flavor, a green tea with rape flower flavor, a green tea with camellia flower flavor, and their preparation methods are provided to improve liking by obtaining the novel perfume and smell and by masking the astringent taste. CONSTITUTION: A green tea with tangerine flavor is prepared by coating a green tea with 1 ~ 10 wt% of tangerine flavor, and mixing it with 2 ~ 40 wt% of the dried tangerine peel. A green tea with rape flower flavor is prepared by coating a green tea with 1 ~ 10 wt% of rape flower flavor; and mixing it with 2 ~ 40 wt% of the dried rape leaf. A green tea with camellia flower flavor is prepared by coating a green tea with 1 ~ 10 wt% of camellia flower flavor, and mixing it with 2 ~ 40 wt% of the dried camellia leaf.
Abstract translation: 目的：提供具有橘子味的绿茶，强奸花香的绿茶，具有山茶花风味的绿茶及其制备方法，以通过获得新颖的香水和气味并掩盖涩味来提高喜好。 构成：通过将1〜10重量％的橘子风味的绿茶涂覆，并将其与2〜40重量％的干桔皮混合，制成具有橘子味的绿茶。 通过涂1〜10重量％的强奸花香的绿茶制备一种含有油菜花香的绿茶; 并将其与干燥的油菜叶的2〜40重量％混合。 通过以1〜10重量％的山茶花风味涂覆绿茶，并与2〜40重量％的干燥山茶叶混合，制备具有山茶花香味的绿茶。
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公开(公告)号：KR1020090084360A
公开(公告)日：2009-08-05
申请号：KR1020080010491
申请日：2008-02-01
Applicant: (주)아모레퍼시픽
Abstract: A chocolate-flavored black tea with excellent preference and a preparing method thereof are provided to mask specific bitter and puckery tastes of black tea in order to improve consumer preferences. A chocolate-flavored black tea contains chocolate-flavored black tea leaves and cocoa beans. The chocolate flavor is added to dried black tea by 1-10wt%. The cocoa beans are added to the black tea mixed with chocolate flavor by 1-20wt%. A method for preparing the chocolate-flavored black tea comprises the following steps of: coating the dried black tea with the chocolate flavor; and mixing the cocoa beans and the coated black tea. The chocolate flavor masks the specific bitter and puckery tastes of the black tea at the same time; the cocoa beans improve the preferences.
Abstract translation: 提供优选的巧克力风味红茶及其制备方法，以掩盖红茶的特定苦味和柚子味，以改善消费者偏好。 巧克力风味的红茶包含巧克力风味的红茶叶和可可豆。 将巧克力香料加入到干红茶中1-10重量％。 将可可豆加入到与巧克力风味混合的红茶中1-20重量％。 制备巧克力风味红茶的方法包括以下步骤：用干燥的红茶与巧克力香料进行包衣; 并混合可可豆和涂覆的红茶。 巧克力口味同时掩盖了红茶的特殊苦味和红酒味; 可可豆提高了喜好。
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公开(公告)号：KR1020090064743A
公开(公告)日：2009-06-22
申请号：KR1020070132054
申请日：2007-12-17
Applicant: (주)아모레퍼시픽
Abstract: A composition of skin external preparation or cosmetic food for promoting proline recycling is provided to promote the expression or activation of prolidase. A composition of skin external preparation for promoting proline recycling comprises a theanine as an active ingredient. The theanine is contains in a ratio of 0.001-10 weight% based on the total weight. A cosmetic food product contains the theanine as an active ingredient. The theanine is contained in a ratio of .1-40 weight% based on the total weight. The composition of skin external preparation or cosmetic food product for promoting proline recycling promotes the synthesis of collagen and prevent skin wrinkle.
Abstract translation: 提供用于促进脯氨酸回收的皮肤外用制剂或化妆品食品的组合物以促进脯氨酸酶的表达或活化。 用于促进脯氨酸回收的皮肤外用制剂组合物包括茶氨酸作为活性成分。 所述茶氨酸含量相对于总重量为0.001-10重量％。 化妆品食品含有茶氨酸作为活性成分。 茶氨酸的含量占总重量的1-40重量％。 用于促进脯氨酸回收的皮肤外用制剂或化妆品食品的组成促进胶原蛋白的合成并防止皮肤皱纹。
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公开(公告)号：KR1020090049222A
公开(公告)日：2009-05-18
申请号：KR1020070115391
申请日：2007-11-13
Applicant: (주)아모레퍼시픽
CPC classification number: A61K36/74 , A61K2236/331 , Y10S514/866
Abstract: 커피 열매 추출물을 유효성분으로 포함하는 당뇨병 예방 및 치료용 조성물로서, 근육세포 내로의 포도당 섭취를 증가시킴으로써 당뇨병 예방 및 치료에 유용한 조성물을 개시한다.
커피 열매, 인슐린, 당뇨-
公开(公告)号：KR1020090037155A
公开(公告)日：2009-04-15
申请号：KR1020070102653
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A tropical fruit-flavored mixed tea is provided to remove a specific bitter taste of green tea by mixing a mixture of tropical fruit and marigold to the green tea or black tea. A method for preparing a tropical fruit-flavored mixed tea comprises the following steps of: mixing dried green tea leaves and dried black tea leaves; uniformly spraying tropical fruit aromatic essence to the green tea leaves and the black tea leaves; and mixing a mixture of tropical fruit consisting of papaya, mango and pineapple and marigold to the tropical fruit aromatic essence-coated tea. A mixing ratio of green tea and black tea is 4 to 1 or 1 to 1. The 1-15% of tropical fruit aromatic essence is added to the mixture of green tea and black tea.
Abstract translation: 提供热带水果混合茶，通过将热带水果和金盏花的混合物混合到绿茶或红茶中去除特定的绿茶味道。 一种制作热带水果混合茶的方法，包括以下步骤：混合干燥的绿茶叶和干红茶叶; 将热带水果芳香精华喷洒到绿茶叶和红茶叶上; 并将由木瓜，芒果和菠萝和万寿菊组成的热带水果的混合物混合到热带水果芳香精华涂层茶中。 绿茶和红茶的混合比为4比1或1比1。将热带水果芳香精华的1-15％加入到绿茶和红茶的混合物中。
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