专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

KR1020130050536A 오미자와 토마토, 사과 농축물을 이용한 과자류 개발 无效
标题翻译：使用OMIJA（SCHIZANDRA CHINENSIS BAILLON），TOMATO（SOLANUM LYCOPERSICUM LINNAEUS）和苹果（MALUS PUMILA VAR。DULCISSIMA）浓缩物的混合物的开发
公开(公告)号：KR1020130050536A
公开(公告)日：2013-05-16
申请号：KR1020110115656
申请日：2011-11-08
申请人： 정세영
发明人： 이명수 , 최동성 , 오찬호 , 오석흥 , 조문구 , 박정섭 , 배재오 , 박예리 , 이강수 , 최아름 , 정세영
IPC分类号： A23G3/48 , A23G1/48 , A23L19/00
摘要： PURPOSE: A manufacturing method of confectionaries including schizandra, tomato extracts and apple powder is provided to enhance preference and functionality. CONSTITUTION: A mixture comprises 20-50 wt% of schizandra extract and 40-60 wt% of apple powder. The mixture comprises 10-40 wt% of schizandra extract, 10-40 wt% of tomato condensed product and 40-60 wt% of apple powder.
摘要翻译：目的：提供包括五味子，番茄提取物和苹果粉在内的糖果制作方法，以增强喜好和功能。构成：混合物包含20-50wt％的五味子提取物和40-60wt％的苹果粉。该混合物包含10-40wt％的五味子萃取物，10-40wt％的番茄冷凝产物和40-60wt％的苹果粉。

2. 发明公开

KR1020130050532A 토마토 추출물의 면역조절과 항암활성 및 항알러지 효능 无效
标题翻译：免疫调节剂，抗肿瘤活性和TOMATO提取物的抗过敏作用
公开(公告)号：KR1020130050532A
公开(公告)日：2013-05-16
申请号：KR1020110115651
申请日：2011-11-08
申请人： 정세영
发明人： 오찬호 , 최동성 , 오석흥 , 조문구 , 김동훈 , 이단비 , 김남석 , 이강수 , 최아름 , 정세영
IPC分类号： A61K36/81 , A61P35/00
CPC分类号： A61K36/81 , A23L33/105 , A23V2200/304 , A23V2200/308 , A23V2200/324 , A61K8/0212
摘要： PURPOSE: A tomato extract with immune modulation, anticancer activity, and anti-allergic efficiency is provided to enhance activities of B-cells and Th and Tc lymphocytes in spleen, and to suppress systematic anaphylaxis. CONSTITUTION: A tomato extract has anticancer activity, immune modulation, and an anti-allergic effect. The functional tomato extract is used for manufacturing soap, a mask pack, food, or a drink. The tomato extract is prepared by crushing tomatoes, adding 50% ethanol, incubating at room temperature for 48 hours, freeze-drying, and pulverizing. [Reference numerals] (AA) Tomato
摘要翻译：目的：提供具有免疫调节，抗癌活性和抗过敏效果的番茄提取物，以增强脾脏中B细胞和Th和Tc淋巴细胞的活性，并抑制系统性过敏反应。构成：番茄提取物具有抗癌活性，免疫调节和抗过敏作用。功能番茄提取物用于制造肥皂，面膜包，食物或饮料。番茄提取物通过粉碎西红柿，加入50％乙醇，在室温下孵育48小时，冷冻干燥和粉碎来制备。（标号）（AA）番茄

3. 发明公开

KR1020130050528A 사과추출물과 가바 고 함유 토마토 발효물로 제조한 기능성 젤리제조 방법 无效
标题翻译：通过使用苹果提取物和具有高水平GABA的发酵TOMAT制备的果胶的制备特性和物理化学成分分析
公开(公告)号：KR1020130050528A
公开(公告)日：2013-05-16
申请号：KR1020110115646
申请日：2011-11-08
申请人： 정세영
发明人： 오석흥 , 최동성 , 오찬호 , 조문구 , 유진주 , 김수곤 , 김효진 , 이강수 , 최아름 , 정세영
IPC分类号： A23L19/00 , A23L21/10 , A23L1/30
CPC分类号： A23L21/15 , A23L19/00 , A23L29/065 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A manufacturing method of a functional jelly is provided to prepare a tomato extract liquid which contains a high content of GABA by fermenting tomato with lactic acid and adding apple extract and white lotus into the same. CONSTITUTION: A manufacturing method of a functional jelly comprises a step of manufacturing an enzyme-treated apple extract; a step of manufacturing pulverized tomato liquid; a step of adding MSG into the pulverized tomato liquid, fermenting the liquid with lactic acid bacteria, and obtaining fermented tomato liquid; a step of mixing the apple extract, white lotus extract, and the fermented tomato liquid to manufacture the functional jelly. [Reference numerals] (1,2,3) Apple extract; (11,12) Fermented tomato II; (4) (2) + Maximowiczia chinensis; (5) (3) + Maximowiczia chinensis; (6) Add Maximowiczia chinensis; (7) Add white lotus extract; (8) Mix apple and white lotus; (9,10) Fermented tomato I
摘要翻译：目的：提供功能性果冻的制造方法，通过用乳酸发酵番茄，并加入苹果提取物和白莲来制备含有高含量GABA的番茄提取液。构成：功能性果冻的制造方法包括制造酶处理的苹果提取物的步骤; 制造粉碎的番茄液的步骤; 向粉碎的番茄液中加入MSG，用乳酸菌发酵液，得到发酵番茄液的步骤; 将苹果提取物，白莲子提取物和发酵番茄液混合以制备功能性果冻的步骤。 [参考数字]（1,2,3）苹果提取物; （11,12）发酵番茄II; （4）（2）+马尾+ （5）（3）+马尾+ （6）加入中华菊; （7）加白莲提取物; （8）混合苹果和白莲; （9,10）发酵番茄I

4. 发明公开

KR1020130050542A 토마토농축물의 제조 및 그의 응용제품 제조 방법 无效
标题翻译： TOMATO浓缩物和具有TOMATO浓度的产品的制备方法
公开(公告)号：KR1020130050542A
公开(公告)日：2013-05-16
申请号：KR1020110115664
申请日：2011-11-08
申请人： 정세영
发明人： 조문구 , 최동성 , 오찬호 , 오석흥 , 배재오 , 유진주 , 이강수 , 최아름 , 정세영
IPC分类号： A23L19/00 , A23L11/20 , A23L21/10 , A23L21/12
CPC分类号： A23L19/09 , A23L11/20 , A23L21/12 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A manufacturing method of tomato condensed products and a manufacturing method of applied products thereof are provided to manufacture tomato condensed products and applied products with reinforced natural component by processing tomatoes which has degraded marketability. CONSTITUTION: A condensed product is manufactured by processing tomatoes in which marketability is degraded. The condensed product is manufactured by adding anything but tomatoes and processing the same. The condensed product has the moisture content of 70-30% and the rest comprises solid material of tomatoes only. The condensation is performed by vacuum concentration in an indirect heating method under 100°C and at 1 atmospheric pressure or less. Low salt soybean paste is manufactured by mixing tomato condensed products with bean paste. The low salt soybean paste is manufactured by mixing the tomato condensed products with garlic and sesame. The low salt soybean paste is manufactured by mixing the tomato condensed products with red pepper paste. [Reference numerals] (AA) Tomato; (BB) Blanch; (CC) Remove peel; (DD) Remove seed and pulverize; (EE) Residue; (FF) Pulp; (GG) Decompression concentrate; (HH) Tomato concentrate(puree)
摘要翻译：目的：提供番茄冷凝产品的制造方法及其应用产品的制造方法，通过加工具有劣化的市售性的番茄制造番茄冷凝产品和具有增强天然成分的应用产品。构成：冷凝产品是通过加工市售性降低的番茄制成的。冷凝产品是通过添加任何东西，但加工番茄制成的。冷凝产品的含水量为70-30％，其余为西红柿的固体物质。通过在100℃和1个大气压以下的间接加热方法中的真空浓缩进行冷凝。通过将番茄浓缩产品与豆浆混合制造低盐大豆酱。通过将番茄浓缩产物与大蒜和芝麻混合来制造低盐大豆酱。低盐大豆酱通过将番茄浓缩产物与红辣椒酱混合而制成。（标号）（AA）番茄; （BB）Blanch; （CC）去皮; （DD）去除种子并粉碎; （EE）残留; （FF）纸浆; （GG）减压浓缩液; （HH）番茄浓缩汁

5. 发明公开

KR1020130050554A 가바 함유 오미자 발효액 제조 无效
标题翻译：具有GABA的发酵色谱提取物的制备
公开(公告)号：KR1020130050554A
公开(公告)日：2013-05-16
申请号：KR1020110115679
申请日：2011-11-08
申请人： 정세영
发明人： 최동성 , 오찬호 , 오석흥 , 조문구 , 박정섭 , 배재오 , 유진주 , 이강수 , 정세영 , 최아름
IPC分类号： A23L2/04 , A23L2/72 , A23L2/52
CPC分类号： A23L2/04 , A23B7/10 , A23L2/72 , A23L29/065 , A23L29/30 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A manufacturing method of gaba contained fermented schizandra liquid is provided to enhance the appeal and functionality by manufacturing the schizandra extract using viscozyme, adding high concentrated gaba and lactic acid fermenting the same. CONSTITUTION: A manufacturing method of gaba contained fermented schizandra liquid comprises the following steps: mixing raw schizandra with 0.01-5.0 wt% of viscozyme and agitating the same for 30 minutes in order to dissolve the schizandra pulp and manufacturing the schizandra extract by filtering the same; and manufacturing fermented schizandra liquid by inoculating 0-30 wt% of sugar, 0.1-5 wt% of lactic acid bacteria into 10-98 wt% of schizandra extract, and culturing at 30°C for 24 hours. T. halophillus, S. thermophillus, L plantarum, and L. sakei OPK2-59(KFCC 11392) are used as a single and being combined to be inoculated as lactic acid bacteria. A high concentrated gaba extract is obtained by mixing rice bran, malt, and 10-50 wt% of germinated uncracked grains of barley with 0.01-10 wt% of MSG, and 0.1-100 wt% of pyridoxal phosphate and stirring at 40°C and at 210 rpm for 4 hours or more by putting the mixture into an oxygen blocking container. The gaba contained fermented schizandra liquid is manufactured by the following steps: inoculating 1-80 wt% of gaba extract and 0.1-5 wt% of mixed lactic acid bacteria into 20-95 wt% of schizandra extract and lactic acid fermenting at 30°C for 12-48 hours.
摘要翻译：目的：提供含有发酵五味子液体的gaba制造方法，通过使用粘菌酶制备五味子提取物，加入发酵浓度高的gaba和乳酸，提高吸引力和功能。构成：含有发酵的五味子液体的gaba制造方法包括以下步骤：将原始五味子与0.01-5.0重量％的粘弹酶混合并搅拌30分钟，以溶解五味子浆，并通过过滤制备五味子提取物 ; 并通过将0-30重量％的糖，0.1-5重量％的乳酸菌接种到10-98重量％的五味子提取物中制造发酵的五味子液体，并在30℃下培养24小时。嗜热链球菌，嗜热链球菌，植物乳杆菌和莱氏酵母OPK2-59（KFCC11392）单独使用，并结合以接种为乳酸菌。通过将米糠，麦芽和10-50重量％的大麦发酵的未裂化谷粒与0.01-10重量％的MSG和0.1-100重量％的吡哆醛磷酸盐混合并在40℃下搅拌获得高浓缩gaba提取物并通过将混合物置于阻氧容器中，以210rpm搅拌4小时以上。通过以下步骤制造含有发酵的五味子液体的gaba：将20％-95％重量的七重提取物和0.1-5％重量的混合乳酸菌接种在30-95％的五味子提取物中，并在30℃下进行乳酸发酵 12-48小时。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式