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公开(公告)号：KR1020090091512A
公开(公告)日：2009-08-28
申请号：KR1020080016814
申请日：2008-02-25
Applicant: (주)아모레퍼시픽
IPC: A61K36/482 , A61K9/16
Abstract: An oral administering composition for constipation, which contains enteric-soluble granulation of Cassia obtusifolia L. seeds is provided to improve the absorption of the composition in the body. A method for manufacturing an enteric-soluble granulation of Cassia obtusifolia L. seeds comprises: a step of pulverizing Cassia obtusifolia L. seeds to 0.01~2.0mm; a step of mixing with yeast mixture; and a step of mixing the power of Cassia obtusifolia L. seeds with enteric-soluble formulation to granulate.
Abstract translation: 提供了一种便秘的口服给药组合物，其包含桂皮（Cassia obtusifolia L.）种子的肠溶性颗粒，以改善组合物在体内的吸收。 一种制造桂皮的肠溶可溶性颗粒的方法，包括：将桂皮（Cassia obtusifolia L.）种子粉碎至0.01〜2.0mm的步骤; 与酵母混合物混合的步骤; 并且将桂皮种子与肠溶性制剂的功效混合成颗粒的步骤。
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公开(公告)号：KR100899334B1
公开(公告)日：2009-05-26
申请号：KR1020050011605
申请日：2005-02-11
Applicant: (주)아모레퍼시픽
IPC: A23F3/00
Abstract: 본 발명은 조립기 공정을 통해 분산성과 흐름성이 좋은 녹차 분말(가루 녹차)을 제조하는 방법에 관한 것으로서, 상세하게는 녹차를 분쇄한 후, 유동층 조립기에서 녹차분말을 유동화하면서 녹차 중량의 0.01∼1배수의 정제수 또는 0.01∼1배수의 정제수 및 결합제를 분무하여, 조립(granulation) 및 건조(drying)하고 원래 녹차분말크기의 1~10배 크기의 과립을 형성시켜, 액상 분산성과 분말 흐름성(유동성) 및 색상 안정성이 우수한 녹차분말을 제조하는 방법에 관한 것이다.
과립녹차분말 * 분산성 * 흐름성 * 정제수 * 결합제-
公开(公告)号：KR1020090044270A
公开(公告)日：2009-05-07
申请号：KR1020070110286
申请日：2007-10-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 민트 홍차 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 홍차에 민트를 혼합하여 배전함으로써 홍차 특유의 쓴맛과 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성을 증진시킨 민트 홍차 및 그 제조방법에 관한 것이다.
홍차 * 민트 * 페퍼민트 * 허브차-
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
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：KR1020090039927A
公开(公告)日：2009-04-23
申请号：KR1020070105433
申请日：2007-10-19
Applicant: (주)아모레퍼시픽
Abstract: A pumpkin latte containing pumpkin powder and powdered green tea is provided to improve dispersibility of the pumpkin powder and prevent foam formation by mixing pumpkin powder, powdered green tea, saccharides, botanical cream, foaming cream, guar gum, refined salt and sweet pumpkin flavor, thereby ensuring excellent preference. A pumpkin latte contains 5-30wt% of pumpkin powder, 0.1-3wt% of powdered green tea, 25-45wt% of saccharides, 10-20wt% of botanical cream, 15-30wt% of foaming cream, 5-25wt% of fat-removed powdered milk, 0.2-0.6wt% of guar gum, 0.2-0.6wt% of refined salt and 0.2-0.6wt% of sweet pumpkin flavor. A method for preparing each component of the pumpkin latte comprises the following steps of: mixing saccharides of fructose, glucose, maltose and fine sugar in a ratio of 1~3:3~5:0.5~2:8~14 by weight; mixing botanical cream of butter compound powder and vegetable oil powder in a ratio of 2~4:4~6 by weight; and mixing foaming cream of fat-removed powdered milk, coconut oil and glucose syrup powder in a ratio of 18:22:58 by weight.
Abstract translation: 提供含有南瓜粉和绿茶的南瓜拿铁，以提高南瓜粉的分散性，通过混合南瓜粉，绿茶粉，糖，植物霜，发泡霜，瓜尔胶，精制盐和甜味南瓜风味，防止泡沫形成， 从而确保优秀的偏好。 南瓜拿铁咖啡含有5-30wt％的南瓜粉，0.1-3wt％的绿茶粉，25-45wt％的糖，10-20wt％的植物霜，15-30wt％的发泡霜，5-25wt％的脂肪 乳粉，0.2-0.6重量％的瓜尔胶，0.2-0.6重量％的精盐和0.2-0.6重量％的甜南瓜味。 一种制备南瓜拿铁的各成分的方法，包括：以1〜3：3〜5：0.5〜2：8〜14的比例混合果糖，葡萄糖，麦芽糖和细糖的糖类。 以2〜4：4〜6的比例混合黄油化合物粉末和植物油粉末的植物油膏; 并以重量比为18:22:58的比例混合除脂奶粉，椰子油和葡萄糖浆粉末的发泡霜。
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Patent Agency Ranking
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：KR1020090037215A
公开(公告)日：2009-04-15
申请号：KR1020070102745
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A peppermint-green tea with excellent preference without bitter tastes is provided to improve flavor of green tea by mixing peppermint flavor to the green tea. A method for preparing a peppermint-green tea with excellent preference without bitter tastes comprises the following steps of: mixing peppermint leaves to dried green tea leaves; stirring the mixture of the green tea leaves and the peppermint leaves to uniformly mix the mixture for 5-15 minutes; and drying the mixture to have 2-10% of moisture on a total weight basis of the mixture. The 10-40% of peppermint is added to the green tea on a total weight basis of the green tea.
Abstract translation: 提供一种无苦味的薄荷绿茶，通过将薄荷香料与绿茶混合来提高绿茶的味道。 一种制备薄荷绿茶的方法，优选无苦味，包括以下步骤：将薄荷叶混合干燥的绿茶叶; 搅拌绿茶叶和薄荷叶的混合物均匀混合混合物5-15分钟; 并将该混合物干燥以在混合物的总重量的基础上具有2-10％的水分。 10-40％的薄荷以绿茶的总重量添加到绿茶中。
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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：KR100811463B1
公开(公告)日：2008-03-07
申请号：KR1020060116750
申请日：2006-11-24
Applicant: (주)아모레퍼시픽
Abstract: A method of preparing green tea flower tea by blanching a green tea flower in a herbal extract of Licorice root, Zizyphus fruit and green tea and drying is provided to minimize the color change of the green tea flower and the destruction of polyphenols, to reduce characteristic bitter taste of green tea flower, thereby ensuring excellent taste and flavor. A green tea flower is put into herbal extract, blanched for 30sec to 1min and dried for 4 to 5hr to give green tea flower tea with a moisture content of less than 8%. The herbal extract is obtained by extracting 0.1 to 1% by weight of any one of Licorice root, Zizyphus fruit and green tea and water for 3 to 5min. The drying is freeze drying or hot air drying.
Abstract translation: 提供了一种通过在甘草根，枣子和绿茶的草本提取物中漂洗绿茶花并进行干燥来制备绿茶花茶的方法，以最小化绿茶花的颜色变化和多酚的破坏，以降低特征 苦味的绿茶花，从而确保优良的味道和味道。 将草莓提取物中放入绿茶花30分钟至1分钟，干燥4〜5小时，得到含水量小于8％的绿茶花茶。 通过提取0.1〜1重量％的甘草，枣子，绿茶和水3〜5分钟来获得草药提取物。 干燥是冷冻干燥或热风干燥。
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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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