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公开(公告)号：KR101199113B1
公开(公告)日：2012-11-09
申请号：KR1020090107573
申请日：2009-11-09
Applicant: (주)아모레퍼시픽
CPC classification number: A23F3/405
Abstract: 본 발명은 목재를 이용하여 착향차를 제조하는 방법 및 그에 의해 제조된 착향차에 관한 것으로, 보다 상세하게는 적절한 착향 시간 및 온도로 설정된 착향 방법을 통해 천연 목재를 이용한 기호성과 향미가 우수한 착향차의 제조방법 및 그에 의해 제조된 착향차에 관한 것이다.
착향차, 목재, 숙성, 편백나무, 백향목, 향나무, 삼나무, 오동나무, 참나무-
公开(公告)号：KR1020100134381A
公开(公告)日：2010-12-23
申请号：KR1020090052982
申请日：2009-06-15
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A composition for promoting the alcoholysis inside a human body is provided to use a post-heating fermented tea extract as an active ingredient for reducing hangover. CONSTITUTION: A composition for promoting the alcoholysis contains a post-heating fermented tea extract using non-pathogenic microorganisms as an active ingredient. The non-pathogenic microorganisms are selected from the group consisting of yeast, lactobacillus, saccharomyces genus, bacillus genus, and aspergillus genus. The composition promotes the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase.
Abstract translation: 目的：提供一种用于促进人体内醇解的组合物，使用后加热发酵茶提取物作为减少宿醉的活性成分。 构成：用于促进醇解的组合物包含使用非致病微生物作为活性成分的后加热发酵茶提取物。 非病原微生物选自酵母，乳杆菌属，酵母属，芽孢杆菌属和曲霉属。 该组合物促进醇脱氢酶和乙醛脱氢酶的活性。
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公开(公告)号：KR100962991B1
公开(公告)日：2010-06-10
申请号：KR1020080010405
申请日：2008-01-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 초고압기술을 이용한 녹차의 제조방법에 관한 것으로서, 보다 상세하게는 녹차 잎을 60℃ 이하에서 200Mpa 이상의 압력으로 1분 이상 초고압 처리함으로써 카테킨류, 아미노산류 및 당류 등의 유효성분을 증대시키는 녹차의 제조방법에 관한 것이다.
녹차, 초고압, 카테킨류, 아미노산류, 당류-
公开(公告)号：KR1020090084315A
公开(公告)日：2009-08-05
申请号：KR1020080010405
申请日：2008-01-31
Applicant: (주)아모레퍼시픽
Abstract: A method for processing green tea using ultra-high pressure technology is provided to produce green tea which is resistant contamination by microorganism or various germs and preserves deodorizing degree or flavor for a long time. Green tea leaves are processed at the temperature of 20~45‹C and the pressure of 200~600Mpa for 1~15 minutes. The distilled rate of amino acid and catechin is low in case of pressure less than 200Mpa, and green tea leaves are lumped in case of pressure over 600Mpa. In case that the pressure is 600Mpa or greater, the temperature is controlled lower than 60‹C in order to prevent oxidation of active substances of green tea leaves such as polyphenol.
Abstract translation: 提供一种使用超高压技术处理绿茶的方法，用于生产绿茶，其耐受微生物或各种细菌污染并长期保存除臭度或风味。 绿茶叶在20〜45℃的温度和200〜600Mpa的压力下加工1〜15分钟。 压力小于200Mpa时，氨基酸和儿茶素的蒸馏率较低，如果压力超过600Mpa，则绿茶叶会凝结。 在压力为600Mpa以上的情况下，为了防止多酚等绿茶叶的活性物质的氧化，将温度控制在60℃以下。
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公开(公告)号：KR100811464B1
公开(公告)日：2008-03-07
申请号：KR1020060119453
申请日：2006-11-30
Applicant: (주)아모레퍼시픽
Abstract: A method of producing powdered green tea having excellent palatability by roasting green tea stems under optimum roasting conditions is provided to increase separation efficiency of stems, to reduce the green flavor and bitter and astringent taste and to ensure a desired color and excellent palatability to green tea. First processed green tea is separated into leaf and stem using a sorter. The separated green tea stem is roasted at 110 to 150deg.C for 10 to 30min with a drum roaster, crushed and sieved. The obtained green tea stem is ground and mixed with powdered green tea prepared by conventional method or the first separated green tea leaf in a weight ratio of 2:8 to 5:5.
Abstract translation: 提供通过在最佳焙烧条件下焙烧绿茶茎具有优异的适口性的生产绿茶的方法，以提高茎的分离效率，降低绿色味，苦味和涩味，并确保所需的颜色和对绿茶的优良适口性 。 首先加工的绿茶使用分拣机分离成叶和茎。 分离出的绿茶茎在110〜150℃下烘烤10〜30分钟，用焙烧焙烧机粉碎筛分。 将得到的绿茶茎与通过常规方法制备的粉绿茶或第一分离的绿茶叶以2:8至5:5的重量比混合。
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Patent Agency Ranking
公开(公告)号：KR1020080014435A
公开(公告)日：2008-02-14
申请号：KR1020060076143
申请日：2006-08-11
Applicant: (주)아모레퍼시픽
Abstract: A method for preparing mixed and dark-roasted green tea with excellent taste is provided to remove the puckery taste and peculiar smell of green tea leaves gathered at the beginning of August or October through a high-temperature roasting process. A method for preparing mixed and dark-roasted green tea with excellent taste comprises the steps of: (i) primarily processing green tea leaves gathered at the beginning of August or October; (ii) roasting the green tea leaves in a drum roaster using far-infrared rays with a wavelength of 5~100mum at 180~220°C for 5~30min to make dark-roasted green tea; and (iii) mixing 10~60wt% of at least one selected from the group consisting of cereals, plant leaves, and medicinal herbs to the dark-roasted green tea, based on the total weight. The cereals comprise at least one selected from the group consisting of brown rice, buckwheat, adlay, black bean, and corn. The plant leaves comprise at least one selected from the group consisting of persimmon leaves, pine needles, mulberry leaves, and Angelica keiskei Koidz. The medicinal herbs comprise at least one selected from the group consisting of Polygonatum odoratum var. pluriflorum, Eucommia ulmoides, chicory, mugwort, and licorice root.
Abstract translation: 提供一种具有优良味道的混合和深烤绿茶的方法，以通过高温焙烧处理去除八月或十月初聚集的绿茶叶的柚子味和异味。 用于制备具有优良味道的混合和深烤绿茶的方法包括以下步骤：（i）主要处理在八月或十月初聚集的绿茶叶; （ii）在180〜220℃的波长为5〜100mm的远红外线焙烧焙烧焙烧炉5〜30分钟，制成深红色的绿茶; 和（iii）基于总重量，将10〜60重量％的选自谷物，植物叶和药草的至少一种混合到黑烤绿茶中。 谷物包括选自糙米，荞麦，楝树，黑豆和玉米中的至少一种。 植物叶片包括选自柿子叶，松针，桑叶和Angelica keiskei Koidz中的至少一种。 药用草药包含选自以下的至少一种：Polygonatum odoratum var。 杜仲，杜仲，菊苣，艾蒿和甘草根。
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公开(公告)号：KR1020080014413A
公开(公告)日：2008-02-14
申请号：KR1020060076094
申请日：2006-08-11
Applicant: (주)아모레퍼시픽
Abstract: A method for preparing dark-roasted green tea with excellent taste is provided to remove the puckery taste and peculiar smell of green tea by dark-roasting green tea. A method for preparing dark-roasted green tea with excellent taste comprises: roasting green tea leaves in a drum roaster using far-infrared rays with a wavelength of 5~100mum at 180~220°C for 10~30min. The puckery taste and peculiar smell of green tea are removed at 180~220°C, and scorched taste and bitter taste are not increased in the temperature range. The dark-roasted green tea has a green degree of -4.0~25.0.
Abstract translation: 提供了一种用于制备具有优良味道的黑烤绿茶的方法，以通过深色的绿茶去除红茶的柚子味和特殊的气味。 用于制备具有优良味道的黑烤绿茶的方法包括：在180〜220℃下，使用波长5〜100μm的远红外线在鼓式烘焙机中烘烤绿茶叶10〜30分钟。 在180〜220℃下除去绿茶的柚子味和特殊气味，在温度范围内不会增加焦灼味和苦味。 黑烤绿茶的绿度为-4.0〜25.0。
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公开(公告)号：KR1020170003056A
公开(公告)日：2017-01-09
申请号：KR1020150093208
申请日：2015-06-30
Applicant: (주)아모레퍼시픽
IPC: A23L1/305 , A61K36/82 , A61K31/198
CPC classification number: A61K31/198 , A61K31/522 , A61K36/82
Abstract: 본명세서는녹차아미노산및 카페인을유효성분으로포함하는신경세포보호용조성물로서, 상기녹차아미노산은데아닌; 및감마아미노부티르산, 아르기닌및 알라닌중 선택되는 1종이상을포함하고, 하기식 1로표시되는 AC 값이 5 내지 150인신경세포보호용조성물을개시한다. AC = (녹차아미노산의중량)/(카페인의중량)
Abstract translation: 本说明书涉及含有绿茶氨基酸和咖啡因作为活性成分的神经元保护组合物，其中绿茶氨基酸包含茶氨酸和选自γ-氨基丁酸，精氨酸和丙氨酸的一种或多种， 对于神经元保护组合物，由式1表示的AC为5-150。 <式1> AC =（绿茶氨基酸wt％）/（咖啡因重量％）
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公开(公告)号：KR101691919B1
公开(公告)日：2017-01-04
申请号：KR1020090117061
申请日：2009-11-30
Applicant: (주)아모레퍼시픽
Abstract: 본발명은과일추출물, 허브추출물및 영양성분등과당류를포함하는코어; 및상기코어표면에형성된뭉침방지제층을포함하는과립과그 제조방법, 및이를포함하는식품조성물에관한것이다.
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。
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