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公开(公告)号：KR1020110060199A
公开(公告)日：2011-06-08
申请号：KR1020090116716
申请日：2009-11-30
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A liquid composition containing high concentration of catechin is provided to enable a user to easily eat the composition by removing the bitter taste of the catechin using whey protein. CONSTITUTION: A liquid composition containing high concentration of 05~3wt% of catechin, and 0.01~0.45wt% of whey protein. The whey protein is thermal denaturalized at 72~85deg C. The whey protein shields the taste of the catechin inside the liquid composition, and prevents the color change of the composition.
Abstract translation: 目的：提供含有高浓度儿茶素的液体组合物，以使使用者能够通过使用乳清蛋白去除儿茶素的苦味来容易地食用该组合物。 组成：含有高浓度05〜3wt％的儿茶素和0.01〜0.45wt％乳清蛋白的液体组合物。 乳清蛋白在72〜85℃下热变性。乳清蛋白可以屏蔽液体组合物中儿茶素的味道，防止组合物变色。
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公开(公告)号：KR1020110050958A
公开(公告)日：2011-05-17
申请号：KR1020090107573
申请日：2009-11-09
Applicant: (주)아모레퍼시픽
CPC classification number: A23F3/405
Abstract: PURPOSE: A producing method of flavored tea and the flavored tea produced therefrom are provided to improve the taste and the flavor of the flavored tea by an aging process using timber. CONSTITUTION: A producing method of flavored tea comprises the following steps: saturating a sealed space with the flavor of natural timber; locating tea leaves to absorb the flavor to the tea leaves; and heat-processing the tea leaves for 5~120minutes at 30~50deg C. The sealed space is installed in the inside of a container formed with the natural timber.
Abstract translation: 目的：提供调味茶的生产方法和由其生产的风味茶，以通过使用木材的老化方法来改善调味茶的味道和风味。 构成：调味茶的生产方法包括以下步骤：用天然木材的味道使密封空间饱和; 定位茶叶吸收茶叶的味道; 并在30〜50℃下将茶叶热处理5〜120分钟。密封空间安装在由天然木材形成的容器的内部。
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公开(公告)号：KR1020110036329A
公开(公告)日：2011-04-07
申请号：KR1020090093931
申请日：2009-10-01
Applicant: (주)아모레퍼시픽
CPC classification number: A61K36/82 , A23L33/105 , A23V2002/00 , A23L33/10 , A23L7/198 , A61K36/00 , A23V2250/21 , A23V2250/214
Abstract: PURPOSE: A food composition containing theanine and an oat extract is provided to improve the studying capacity of a user without causing side effects to the user. CONSTITUTION: A food composition contains theanine and an oat extract as active ingredients. The food composition is produced in a form selected from the group consisting of a beverage, pills, granule, tablets, and capsules. The food composition improves the concentration and the studying capacity of a user, and reduces the stress.
Abstract translation: 目的：提供含有茶氨酸和燕麦提取物的食品组合物，以改善用户的学习能力，而不会对用户造成副作用。 构成：食物组合物含有茶氨酸和燕麦提取物作为活性成分。 食品组合物以选自饮料，丸剂，颗粒剂，片剂和胶囊剂的形式制备。 食物成分提高了用户的集中度和学习能力，减轻了压力。
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Patent Agency Ranking
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：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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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：KR1020060090894A
公开(公告)日：2006-08-17
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
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