公开(公告)号：KR1020120083021A

公开(公告)日：2012-07-25

申请号：KR1020110004437

申请日：2011-01-17

Applicant: (주)아모레퍼시픽

Inventor： 김현나 ,  정창조 ,  김대경 ,  이존환

IPC: A61K8/92 ,  A61K8/90 ,  A61K8/46 ,  A61Q1/14 ,  A61Q19/10

CPC classification number: A61K8/92 ,  A61K8/463 ,  A61K8/90 ,  A61Q1/14 ,  A61Q19/10

Abstract: PURPOSE: An oil-to-soap type cleansing composition is provided to simultaneously remove makeup and rinse by foaming cleansing. CONSTITUTION: A cleansing composition contains 30-88 wt% of oil, 10-50 wt% of anhydrous anionic surfactant, and 2-20 wt% of non-ionic surfactant. The oil includes ester oil, hydrocarbon-based oil, silicon-based oil, or triglyceride-based oil. The anhydrous anionic surfactant includes sodium trideceth carboxylate, MIPA laureth sulfate, or a mixture thereof. The non-ionic surfactant is PEG-20 glyceryl triisostearate, PEG-15 glyceryl monostearate, PEG-7 glyceryl cocoate, and PPG-4-ceteth-1, laureth-4, sorbet-30 tetraisostearate, polysorbate 20, polysorbate 85, polyglyceryl-10, polyglyceryl-2 oleate, or PEG/PPG block copolymer.

Abstract translation: 目的：提供油 - 皂型清洁组合物，以同时去除化妆品并通过发泡清洁冲洗。 构成：清洁组合物含有30-88重量％的油，10-50重量％的无水阴离子表面活性剂和2-20重量％的非离子表面活性剂。 油包括酯油，烃基油，硅基油或甘油三酯基油。 无水阴离子表面活性剂包括十三烷基硫酸钠，MIPA月桂基聚醚硫酸酯或其混合物。 非离子表面活性剂是PEG-20甘油三异硬脂酸酯，PEG-15甘油单硬脂酸酯，PEG-7甘油基椰子酸酯和PPG-4-十六烷基-1，月桂醇聚醚-4，四水硬脂酸酯40四异硬脂酸酯，聚山梨醇酯20，聚山梨醇酯85，聚甘油基 - 10，聚甘油-2油酸酯或PEG / PPG嵌段共聚物。

公开(公告)号：KR1020110060465A

公开(公告)日：2011-06-08

申请号：KR1020090117061

申请日：2009-11-30

Applicant: (주)아모레퍼시픽

Inventor： 김현나 ,  라찬수 ,  이범진 ,  오유진 ,  정진오

IPC: A23P1/08 ,  A23P1/02 ,  A23L19/00

CPC classification number: A23P20/10 ,  A23L19/01 ,  A23P10/10

Abstract: PURPOSE: A granule, a producing method thereof, and a food composition containing thereof are provided to form an anti-caking agent layer on the granule mixed with leaf tea for securing the excellent palatability of the leaf tea. CONSTITUTION: A granule contains the following: one component selected from the group consisting of a fruit extract, an herb extract, a nutrient component; a core including saccharide; and an anti-caking agent layer formed on the surface of the core. The anti-caking agent layer is obtained by mixing dextrin and silicon dioxide in a weight ratio of 1:9~99, and spraying the mixture to the surface of the core. The granule additionally contains an acid component selected from the group consisting of citric acid, acetic acid, tartaric acid, acetic acid, and vitamin C.

Abstract translation: 目的：提供颗粒，其制备方法和含有它们的食品组合物，以在与茶叶混合的颗粒上形成抗结块剂，以确保叶茶的优良适口性。 构成：颗粒含有以下物质：一种选自水果提取物，草药提取物，营养成分的组分; 核心包括糖类; 以及形成在芯的表面上的抗结块剂层。 通过将糊精和二氧化硅以1:9〜99的重量比混合，得到防结块剂层，并将混合物喷雾到芯的表面。 颗粒还含有选自柠檬酸，乙酸，酒石酸，乙酸和维生素C的酸组分。

公开(公告)号：KR1020090044194A

公开(公告)日：2009-05-07

申请号：KR1020070110168

申请日：2007-10-31

Applicant: (주)아모레퍼시픽

Inventor： 김석환 ,  김현나 ,  백주현 ,  최지영

IPC: A23F3/30 ,  A23F3/16 ,  A23F3/00

Abstract: 본 발명은 기호성이 우수한 스트로베리향 홍차 및 이의 제조방법에 관한 것으로서, 보다 구체적으로는 공지의 방법으로 제조된 홍차에 스트로베리향을 코팅하고 약리작용이 우수한 파인애플, 파파야, 로즈힙 및 크랜베리를 혼합하여 홍차 특유의 떫은맛과 쓴맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성이 우수한 스트로베리향 홍차 및 이의 제조방법에 관한 것이다.
홍차 * 파인애플 * 파파야 * 로즈힙 * 크랜베리 * 가향

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

Inventor： 김석환 ,  김현나 ,  백주현 ,  최지영

IPC: A23F3/06 ,  A23F3/30 ,  A23F3/16 ,  A23F3/00

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％。

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

Inventor： 김석환 ,  김현나 ,  최지영 ,  백주현

IPC: A23F3/30 ,  A23F3/16 ,  A23F3/06 ,  A23F3/00

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。