中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

5 records (took 0.015 seconds)

    SWEETNESS ENHANCER
    1.
    发明申请
    SWEETNESS ENHANCER 有权
    甜味增强剂

    公开(公告)号：US20140248411A1

    公开(公告)日：2014-09-04

    申请号：US14349069

    申请日：2012-11-23

    Applicant: KOREA FOOD RESEARCH INSTITUTE

    Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Min Jung Kim ,  Myung Ji Jung

    IPC: A23L1/236

    CPC classification number: A23L27/31 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50 ,  A23L27/88 ,  A23V2200/16

    Abstract: A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

    Abstract translation: 用于增强甜度的组合物包括衍生自酱油的聚糖或糖肽。 该组合物具有优异的甜味增强性能，特别是具有与常规甜味剂几乎相同或更好的甜味效果，并且在营养特性方面具有较少的热量。 甜味剂组合物包括用于增强甜味的组合物和甜味剂。 食物包括用于增强甜度的组合物。 一种增加食物甜度的方法包括将甜味增强剂组合物施用于食物。 本发明的甜味增强剂是天然产物衍生物质，并且含有与长期老化的韩国传统酱油分离的肽作为活性成分，因此可以解决常规化学合成的甜味增强剂的问题， 例如副作用，臭味等。

    Method for enhancing sweetness
    2.
    发明授权
    Method for enhancing sweetness 有权

    公开(公告)号：US09993017B2

    公开(公告)日：2018-06-12

    申请号：US14349069

    申请日：2012-11-23

    Applicant: KOREA FOOD RESEARCH INSTITUTE

    Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Min Jung Kim ,  Myung Ji Jung

    IPC: A23L1/236 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50

    CPC classification number: A23L27/31 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50 ,  A23L27/88 ,  A23V2200/16

    Abstract: A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

    Food composition, for alleviating diabetes, comprising Schisandra chinensis fruit juice and bean juice and preparation method thereof
    4.
    发明授权
    Food composition, for alleviating diabetes, comprising Schisandra chinensis fruit juice and bean juice and preparation method thereof 有权

    公开(公告)号：US12137710B2

    公开(公告)日：2024-11-12

    申请号：US17423571

    申请日：2019-11-13

    Applicant: KOREA FOOD RESEARCH INSTITUTE

    Inventor： Dai Ja Jang ,  Hye Jeong Yang ,  Min Jung Kim ,  Yu Jin Kim

    IPC: A61K36/79 ,  A23L2/02 ,  A23L11/65 ,  A23L19/00 ,  A23L33/105 ,  A61P3/10

    Abstract: The present invention, which is a food composition for alleviating diabetes that contains Schisandra chinensis fruit water and bean juice as active ingredients, has a high inhibitory activity against α-glucosidase and prevents a rise of the blood sugar after meals, thereby alleviating diabetes. The food composition for alleviating diabetes can be prepared in different forms, such as soy milk, powdered soy milk, other forms of soy milk, or processed bean curd, and used in the preparation of health functional foods for blood sugar control or foods for diabetics according to the Special Purpose Foods of the general foods. In addition, the food composition for alleviating diabetes according to the present invention, when further containing a saccharified material of grain, maintains viscosity similar to that of regular soy milk by preventing agglomeration of the liquid soy milk and improves sensory properties, so it can be suitable for use in beverages such as soy milk or other forms of soy milk.

Patent Agency Ranking