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公开(公告)号：KR1020090039449A
公开(公告)日：2009-04-22
申请号：KR1020070105100
申请日：2007-10-18
Applicant: (주)아모레퍼시픽
Abstract: Cherry-flavored mixed tea with excellent preference and manufacturing method thereof are provided to offer superior preference by removing grassy flavor and astringent taste of green tea and mixing cranberry, rose hip, and marigold etc. A method for manufacturing cherry-flavored mixed tea with excellent preference comprises the following steps of: mixing dried green tea and black tea to a ration of 4:1~1:1; spraying taste of cherry on mixed tea; and adding cranberry, rose hip, and marigold on the mixed tea. The taste of cherry is emitted to 1~8 weight% on the basis of total weight of the green tea and the black tea. The cranberry and the rose hip are mixed to a weight ration of 3:1~1:1. The marigold is mixed to 0.1~10 weight% on the basis of the total weight of the mixed tea.
Abstract translation: 提供优质的樱桃风味混合茶及其制造方法，通过除去绿茶的草味和涩味，混合蔓越莓，玫瑰果和万寿菊等，提供优越的优选。一种制造具有优良性质的樱桃味混合茶的方法 优选包括以下步骤：将干绿茶和红茶混合成4：1〜1：1的比例; 在混合茶中喷洒樱桃的味道; 并在混合茶中加入蔓越莓，玫瑰果和万寿菊。 基于绿茶和红茶的总重量，樱桃的味道被排出至1〜8重量％。 蔓越莓和玫瑰果混合，重量比为3：1〜1：1。 万寿菊混合茶的总重量为0.1〜10重量％。
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公开(公告)号：KR1020090037133A
公开(公告)日：2009-04-15
申请号：KR1020070102607
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A lemon-flavored green tea containing lemon, orange and marigold and a preparing method thereof are provided to remove specific bitter taste of green tea while showing medicinal effects by coating the green tea with lemon flavor. A method for preparing a lemon-flavored green tea comprises the following steps of: uniformly spraying lemon flavors to dried green tea leaves; and mixing dried lemon skin, dried orange skin and dried marigold flowers to lemon flavor-coated green tea leaves. The 1-15wt% of lemon flavors are added to the dried green tea leaves on a weight basis of the dried green tea leaves. A mixing ratio of the lemon skin and orange skin is 3 to 2 or 2 to 3.
Abstract translation: 提供含有柠檬，橙子和万寿菊的柠檬味绿茶及其制备方法，以通过用柠檬香料涂覆绿茶来显示药用效果，以消除绿茶的特定苦味。 一种制备柠檬味绿茶的方法，包括以下步骤：将柠檬香料均匀地喷洒到干燥的绿茶叶上; 并将干燥的柠檬皮，干橙皮和干万寿菊花混合到柠檬风味涂层的绿茶叶上。 以干重的绿茶叶为基准，将1-15重量％的柠檬香料加入干燥的绿茶叶中。 柠檬皮和橙皮的混合比为3〜2或2〜3。
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公开(公告)号：KR1020080017552A
公开(公告)日：2008-02-27
申请号：KR1020060078705
申请日：2006-08-21
Applicant: (주)아모레퍼시픽
Abstract: A method for discriminating real and fake jasmine tea is provided to improve accuracy and convenience of discrimination, so that consumers, traders and customs examiners easily discriminate the real and fake jasmine tea and damage caused by smuggling of fake jasmine tea is inhibited. A method for discriminating real and fake jasmine tea comprises the steps of: (1) heating tea leaves in hot water to prepare tea leaf juice and preparing a tea leaf sample by using the tea leaf juice; (2) adsorbing VFC(volatile flavor components) from the tea leaf juice sample through SPME(Solid-Phase Microextraction) device; (3) introducing the SPME device into a GC(gas chromatography) inlet to desorb the VFC; and (4) analyzing VFC with GC-MS(gas chromatography-mass spectroscopy) analysis, wherein the fake jasmine tea is discriminated by detecting more than 1% of herb flavor components based on the total peck area of GC prior to cis-3-hexanol; and the herb flavor component is selected from n-hexenal, 2-penten-1-ol, 3-ethyl-2-methyl-1-pentene, pentanal, 1-penten-3-one, 1-penten-3-ol, 2-methyl butanal and 3-methyl butanal.
Abstract translation: 提供了一种辨别真假茉莉花茶的方法，以提高歧视的准确性和便利性，使消费者，贸易商和海关检查人员容易区分真假茉莉花茶，并且遏止走私假茉莉花茶造成的损害。 一种鉴别真假茉莉花茶的方法，包括以下步骤：（1）用热水加热茶叶，制备茶叶汁，并用茶叶汁制备茶叶样品; （2）通过SPME（固相微萃取）装置从茶叶汁中吸附VFC（挥发性风味成分）; （3）将SPME装置引入GC（气相色谱）入口以解吸VFC; （4）使用GC-MS（气相色谱 - 质谱）分析VFC进行分析，其中通过在顺式-3-三氟甲磺酸之前基于GC的总啄区检测超过1％的草本风味成分来鉴别假茉莉花茶 己醇; 草本风味成分选自正己烯醛，2-戊烯-1-醇，3-乙基-2-甲基-1-戊烯，戊醛，1-戊烯-3-酮，1-戊烯-3-醇， 2-甲基丁醛和3-甲基丁醛。
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公开(公告)号：KR100645879B1
公开(公告)日：2006-11-14
申请号：KR1020050107434
申请日：2005-11-10
Applicant: (주)아모레퍼시픽
IPC: A61K8/34
Abstract: A perfume composition for expressing fragrance of green tea flower is provided to reproduce fragrance of green tea flower and improve preference by using SPME(solid phase micro extraction) method without solvent and pretreatment. The perfume composition for expressing fragrance of green tea flower comprises major components including acetophenone, alpha-phenylethylalcohol, beta-phenylethylalcohol and linalool, and a synthetic substance, E-4,8-dimethyl-1,3,7-nonatriene, wherein the amounts of acetophenone, alpha-phenylethylalcohol, beta-phenylethylalcohol, linalool and E-4,8-dimethyl-1,3,7-nonatriene are 44.00-51.00 wt.%, 8.20-13.00 wt.%, 3.50-6.20 wt.%, 1.05-3.50 wt.% and 1-10 wt.%, respectively.
Abstract translation: 提供一种用于表达绿茶花香味的香料组合物，以再现绿茶花的香味，并且通过使用SPME（固相微量提取）方法而无需溶剂和预处理来改善偏好。 用于表达绿茶花香气的香料组合物包含主要组分，包括苯乙酮，α-苯乙醇，β-苯乙醇和芳樟醇，以及合成物质E-4,8-二甲基-1,3,7-壬三烯， 的苯乙酮，α-苯基乙醇，β-苯基乙醇，芳樟醇和E-4,8-二甲基-1,3,7-壬三烯的重量百分比分别为44.00-51.00重量％，8.20-13.00重量％，3.50-6.20重量％ 1.05-3.50重量％和1-10重量％。
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Patent Agency Ranking
公开(公告)号：KR101799027B1
公开(公告)日：2017-11-21
申请号：KR1020100112880
申请日：2010-11-12
Applicant: (주)아모레퍼시픽
IPC: A61K36/752 , C11B9/00
CPC classification number: A61K36/752 , C11B9/0007 , C11B9/0061 , C11B9/0092
Abstract: 본발명은제주도감귤꽃()의향취를재현한향료조성물및 이를함유하는피부외용제조성물에관한것으로, 보다상세하게는 SPME법(Solid Phase Micro Extraction)으로분석한제주도감귤꽃향취성분에메틸안스라닐레이트(Methyl anthranilate)를더 첨가하여제주도감귤꽃고유의향취를그대로재현하고기호성이우수하도록제조한향료조성물및 이를함유하는피부외용제조성물에관한것이다.
Abstract translation: 本发明涉及一种生产方法
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公开(公告)号：KR1020140058475A
公开(公告)日：2014-05-14
申请号：KR1020140045348
申请日：2014-04-16
Applicant: (주)아모레퍼시픽
Abstract: The present invention relates to green tea with a rape flower flavor having excellent palatability and a production method of same, and more specifically, to green tea with a rape flower flavor having excellent palatability by coating green tea produced by an announced method with the rape flower flavor and mixing rape flower petals with the coated green tea, and a production method of same. According to the present invention, a flavor which a user could not feel from existing green tea is expressed by offering the rape flower flavor to the single taste of the green tea, and the unique fresh flavor and astringent taste of the green tea are masked, thereby providing the green tea with the rape flower flavor with improved palatability.
Abstract translation: 本发明涉及具有优良适口性的强奸花香味的绿茶及其制造方法，更具体地说，涉及具有优良适口性的绿茶，其通过涂布通过强奸花宣布的方法生产的绿茶 风味和混合强奸花瓣与涂绿茶的生产方法相同。 根据本发明，用户不能从现有的绿茶中感受到的风味是通过向绿茶的单一味道提供强奸花味，并且掩盖了绿茶的独特的鲜味和涩味， 从而为绿茶提供强奸花香，口感提高。
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公开(公告)号：KR101337895B1
公开(公告)日：2013-12-09
申请号：KR1020070105100
申请日：2007-10-18
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 체리향 혼합 차 및 그 제조방법에 관한 것으로서, 보다 상세하게는 녹차와 홍차를 혼합한 후 체리향으로 코팅한 다음, 크랜베리, 로즈힙 및 마리골드를 더 혼합하여 녹차 특유의 청취와 떫은맛을 제거하고 기존 녹차와는 다른 향미를 발현시킴으로써 보건효과와 기호성을 동시에 증진시킨 체리향 혼합 차 및 그 제조방법에 관한 것이다.
녹차 * 홍차 * 크랜베리 * 로즈힙 * 마리골드 * 체리 * 가향차 * 과일차-
公开(公告)号：KR101315322B1
公开(公告)日：2013-10-07
申请号：KR1020060074574
申请日：2006-08-08
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 증제 녹차(Steamed Green Tea,
Camellia sinensis var. sinenis cv. Shuixian and Maoxie)의 향취를 재현하기 위한 향료 조성물에 관한 것이다. 더욱 상세하게는, 본 발명에 의한 향료 조성물은 증제 녹차로부터 헤드 스페이스(Head Space)법을 이용하여 분리된 증제 녹차의 향기성분 및 에틸 말톨(ethyl maltol; 2-Ethyl-3-hydroxy-4-pyrone)을 함유하여 증제 녹차 고유의 향취를 재현하면서 뛰어난 기호성을 나타낸다.
증제 녹차 * 에틸말톨 * 아세토페논 * 네롤리돌 * 부틸아세테이드 * 시스-3-헥세놀 * 시스-3-헥세닐아세테이트 * 헤드 스페이스-
公开(公告)号：KR101315320B1
公开(公告)日：2013-10-07
申请号：KR1020060071986
申请日：2006-07-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 덖음 녹차(Roasted Green Tea,
Camellia sinensis var. sinenis cv. Shuixian and Maoxie)의 향취를 재현하기 위한 향료 조성물에 관한 것이다. 더욱 상세하게는, 본 발명에 의한 향료 조성물은 덖음 녹차로부터 헤드 스페이스(Head Space)법을 이용하여 분리된 덖음 녹차의 향기성분 및 에틸 바닐린을 함유하여 덖음 녹차 고유의 향취를 재현하면서 뛰어난 기호성을 나타낸다.
덖음 녹차*에틸바닐린*벤즈알데히드*아세토페논*네롤리돌*시스-3-헥세놀*인돌* 헤드 스페이스
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