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111. 发明公开

KR1020140106306A 베리(berry)류를 포함하는 저당도 잼 및 그 제조 방법 无效
标题翻译： BERRIES JAM WITH LOW SUGAR AND MANUFACTURING METHOD WITHEROF
公开(公告)号：KR1020140106306A
公开(公告)日：2014-09-03
申请号：KR1020130020691
申请日：2013-02-26
申请人： 대한민국(농촌진흥청장)
发明人： 김진숙 , 장영은 , 이지현 , 김경미 , 김기창 , 최한석
IPC分类号： A23L21/10 , A23L19/00
CPC分类号： A23L21/10 , A23B7/08 , A61K36/73
摘要： The present invention provides a manufacturing method of low sugar berry jam comprising the following steps: (a) a step of manufacturing saccharized liquid by using cooked grain rice and a fermenting agent; (b) a step of crushing berries, mixing sugar and the saccharized liquid of step (a) and heating; and (c) a step of adding freeze-dried berry powder to the heated mixture of step (b), and finishing the heating. According to the manufacturing method of low sugar jam of the present invention, an acidity and a pH condition appropriate to manufacturing jam can be achieved by adding saccharized liquid, and an efficient manufacturing method of low sugar jam can be provided as the sugar content is drastically lowered in comparison with the conventional jam products, and the berry fruit contents can be increased relatively. As such, according to the present invention, hyperingestion of sugar is prevented, and anthocyanin, an anti-oxidant contained in berries, can be abundantly taken when eating jam.
摘要翻译：本发明提供一种低糖浆果酱的制造方法，包括以下步骤：（a）使用熟米饭和发酵剂制造糖化液的步骤; （b）粉碎浆果，混合糖和步骤（a）的糖化液体并加热的步骤; 和（c）将冷冻干燥的浆果粉末加入到步骤（b）的加热混合物中并完成加热的步骤。根据本发明的低糖堵塞的制造方法，可以通过添加糖化液来实现适合于制造果酱的酸度和pH条件，并且可以提供糖含量大幅度的有效的低糖制造方法与常规果酱产品相比降低，可以相对增加果实含量。因此，根据本发明，可以防止糖的过度激化，并且当进食果酱时可以大量摄取花色苷，浆果中含有的抗氧化剂。

112. 发明授权

KR101388679B1 로얄 젤리를 함유하는 구미 식품 조성물 및 그 제조 방법 有权
标题翻译：含有皇家果胶的食品组合物及其制备方法
公开(公告)号：KR101388679B1
公开(公告)日：2014-04-24
申请号：KR1020130150406
申请日：2013-12-05
申请人： 주식회사 삼양제넥스
发明人： 윤재민 , 최은숙 , 강효진 , 김영호
IPC分类号： A23L21/10 , A23L21/20 , A23L29/281
CPC分类号： A23L21/10 , A23V2002/00 , A23V2200/228 , A23V2250/50362 , A23V2250/50364 , A23V2250/50366 , A23V2250/5114
摘要： The present invention relates to a gummy food composition containing royal jelly and a production method of the same, and more specifically, to: a gummy food composition containing royal jelly of the same which contains saccharides, gelatin, the royal jelly, and carrageenan as a gelling agent, has excellent matter properties and eating texture, and has substantially no reduction of 10-HDA, which is a useful biological activity component of the royal jelly; and a production method. The gummy food composition containing the royal jelly minimizes the content change of 10-HDA, which is an index component of the royal jelly, unlike drinks and other processed food, maintains the biological activity of the royal jelly, and facilitates the intake of the royal jelly, thereby widening the utilization rage of a health oriented material.
摘要翻译：本发明涉及包含蜂王浆的胶质食品组合物及其制备方法，更具体地说，涉及：包含其中含有糖，明胶，蜂王浆和角叉菜胶的蜂王浆的胶质食品组合物胶凝剂，具有优异的物性和食用质地，并且基本上没有降低10-HDA，这是蜂王浆的有用的生物活性成分; 和生产方法。含有蜂王浆的胶质食品组合使10-HDA的含量变化最小化，这与饮料和其他加工食品不同，是蜂王浆的指标成分，保持了蜂王浆的生物活性，并促进了皇室的摄入果冻，从而扩大了健康导向材料的利用率。

113. 发明授权

KR101380569B1 도넛 소스의 제조방법 有权
标题翻译： DONUT SAUCE的制造方法
公开(公告)号：KR101380569B1
公开(公告)日：2014-04-01
申请号：KR1020130101791
申请日：2013-08-27
申请人： 김덕규
发明人： 김덕규
IPC分类号： A23L21/10 , A23L1/09 , A23L29/256
CPC分类号： A23L23/00 , A23L5/10 , A23L21/10 , A23L29/256 , A23L29/30
摘要： The present invention relates to a method for manufacturing doughnut sauce, and more specifically, to a method for manufacturing doughnut sauce, wherein the method provides unique flavor and taste of strawberry using strawberry and reduces fatty flavor of doughnut. The method for manufacturing doughnut sauce according to one embodiment of the present invention includes a step of manufacturing an agar solution and a step of manufacturing doughnut sauce by adding 950-1050 parts by weight of strawberry jam, 830-870 parts by weight of a syrup, 180-220 parts by weight of sugar, and 25-35 parts by weight of a strawberry concentrate to the agar solution.
摘要翻译：本发明涉及一种制造甜甜圈酱的方法，更具体地说，涉及一种制造甜甜圈酱的方法，其中该方法使用草莓提供草莓的独特风味和味道，并减少甜甜圈的脂肪味。根据本发明的一个实施方案的制造甜甜圈酱的方法包括制备琼脂溶液的步骤和通过加入950-1050重量份草莓酱，830-870重量份糖浆制备甜甜圈酱的步骤，180-220重量份的糖和25-35重量份的草莓浓缩物加入到琼脂溶液中。

114. 发明授权

KR101367741B1 가르시니아캄보지아추출물을 함유하는 젤리 조성물 및 이의 제조 방법 有权
标题翻译：包含GARCINIA CAMBOGIA提取物的组合物及其制备方法
公开(公告)号：KR101367741B1
公开(公告)日：2014-02-27
申请号：KR1020130086882
申请日：2013-07-23
申请人： 주식회사 서흥
发明人： 양주환 , 박금덕
IPC分类号： A23L21/10 , A23L29/20 , A23L29/244 , A23L29/256
CPC分类号： A23L21/10 , A23L29/238 , A23L29/244 , A23L29/256 , A23L29/30
摘要： The present invention, in a jelly composition containing garcinia cambogia skin extracts comprising garcinia cambogia skin extracts, relates to a composition comprising calcium lactate and additionally comprising a mixed gelling agent comprising konjac, kappa carrageenan, iota carrageenan, xanthan gum and locust beam gum. By using the composition of the present invention, jelly with excellent strength, a texture, transparency, stability of hydroxyl citric acid contents, etc. can be produced. [Reference numerals] (AA) First mixture; (BB) Mixed gum; (C1) Refined konjac; (C2) Kappa carrageenan; (C3) Iota carrageenan; (C4) Xanthan gum; (C5) Locust beam gum; (C6) Part of additional materials; (DD) Second mixture; (EE) Mix powder raw material; (F1) Garcinia cambogia extract powder; (F2) Calcium lactate; (F3) Sodium citrate; (F4) Sugars(fructose, fructo-oligosaccharide); (F5) Vitamins, minerals; (F6) Other powders; (GG) Third mixing; (HH) Mix gums + powder raw material; (II) Input; (JJ) Transfer to a jelly manufacturing tank by using a transfer device; (KK) Dissolving; (LL) Dissolute while stirring it at a high speed by using a high share mixer device inside the jelly manufacturing tank
摘要翻译：本发明涉及含有苦参皮肤提取物的藤黄素皮肤提取物的凝胶组合物，涉及包含乳酸钙的组合物，另外还含有包含魔芋，卡拉胶，ι角叉菜胶，黄原胶和刺槐胶束的混合胶凝剂。通过使用本发明的组合物，可以制造具有优异的强度，质地，透明度，羟基柠檬酸含量的稳定性等的果冻。（附图标记）（AA）第一混合物; （BB）混合口香糖（C1）精制魔芋; （C2）卡拉卡拉胶; （C3）Iota角叉菜胶; （C4）黄原胶; （C5）蝗虫胶; （C6）部分附加材料; （DD）第二混合物; （EE）混合粉末原料; （F1）藤黄果提取物粉末; （F2）乳酸钙; （F3）柠檬酸钠; （F4）糖（果糖，低聚果糖）; （F5）维生素，矿物质; （F6）其他粉末; （GG）三次混合; （HH）混合胶+粉末原料; （二）输入; （JJ）使用转移装置转移到果冻制造罐; （KK）溶解; （LL）通过在果冻制造罐内使用高共用搅拌器装置，在高速搅拌的同时进行溶解

115. 发明公开

KR1020140000045A 유황오리 알에서 추출한 난황유를 이용한 레시틴 젤리의 제조방법 无效
标题翻译：使用从硫磺奶油中提取的青K油提取果胶的制造方法
公开(公告)号：KR1020140000045A
公开(公告)日：2014-01-02
申请号：KR1020120067324
申请日：2012-06-22
申请人： 김원혁
发明人： 김원혁
IPC分类号： A23L21/10 , A23L29/231 , A23L29/256 , A23L29/281
CPC分类号： A23L21/10 , A23L15/20 , A23L27/33 , A23L29/231 , A23L29/256 , A23L29/284 , A23L33/20 , A23V2002/00 , A23V2200/3262 , A23V2250/1842
摘要： The present invention relates to a method for manufacturing a lecithin jelly using york oil extracted from sulfur fed duck's egg and, more specifically, a method for manufacturing a lecithin jelly comprising: a mixture stirring and heating step for putting purified water, gelatin, agar, york oil, and glucose into a mixer and stirring the ingredients while heating; an additives stirring step for adding vitamins, citric acid, sugar, and pectin to the mixture, which has gone through the mixture stirring and heating step, and stirring together; and a sterilizing step for determining the sweetness of the mixture, which has gone through the additives stirring step, and then sterilizing the mixture. [Reference numerals] (AA) Start; (BB) End; (S101) Mixture stirring and heating step; (S103) Additives stirring step; (S105) Sterilizing step
摘要翻译：本发明涉及一种使用从供硫鸭卵中提取的纽约油制备卵磷脂果胶的方法，更具体地说，涉及一种制备卵磷脂果冻的方法，包括：将纯水，明胶，琼脂，约克油和葡萄糖加入混合器中并在加热时搅拌成分; 添加维生素，柠檬酸，糖和果胶的添加剂搅拌步骤，通过混合物搅拌和加热步骤，并一起搅拌; 以及用于测定经过添加剂搅拌步骤的混合物的甜味，然后对混合物进行灭菌的消毒步骤。（附图标记）（AA）开始; （BB）结束; （S101）混合搅拌加热步骤; （S103）添加剂搅拌步骤; （S105）灭菌工序

116. 发明公开

KR1020130128631A 분말 콜라겐의 젤리화 방법 및 젤리화된 분말 콜라겐을 토핑한 야채샐러드 无效
标题翻译：胶原蛋白和蔬菜沙拉的方法
公开(公告)号：KR1020130128631A
公开(公告)日：2013-11-27
申请号：KR1020120052494
申请日：2012-05-17
申请人： (주)장인에프엔씨
发明人： 은경환
IPC分类号： A23L29/281 , A23L21/10 , A23L19/00
CPC分类号： A23L29/256 , A23L19/03 , A23L21/10 , A23L29/284 , A23P30/10 , A23V2002/00 , A23V2250/5024 , A23V2250/5422
摘要： The present invention relates to vegetable salad using jellified collagen powder, more specifically to jellified collagen powder using water, collagen powder, and agar powder. A method for producing the vegetable salad using jellified collagen powder comprises a step of mixing 1 L of water, 10 g of collagen powder, and 5 g of agar powder before heating the mixture for 3 minutes, and a step of cooling the mixture to 30 before refrigerating at about 4 in a molding frame. The prevent invention promotes cost reduction, and to remove the inconvenience of producing jelly.
摘要翻译：本发明涉及使用胶原蛋白胶原粉末的蔬菜沙拉，更具体地涉及使用水，胶原粉末和琼脂粉末的胶原蛋白粉末。使用凝胶化胶原粉末生产蔬菜沙拉的方法包括在加热混合物3分钟之前混合1L水，10g胶原粉末和5g琼脂粉末的步骤，以及将该混合物冷却至30 然后在成型框架中约4度冷藏。防止发明促进成本降低，并且消除生产果冻的不便。

117. 发明公开

KR1020130120495A 글루칸 조성물 有权
标题翻译：葡萄糖组合物
公开(公告)号：KR1020130120495A
公开(公告)日：2013-11-04
申请号：KR1020137016832
申请日：2011-11-29
申请人： 바이오텍 파마콘 에이에스에이
发明人： 엔그스타드,롤프 , 람소이,다그-에이릭 , 스티니,에릭
IPC分类号： C08L5/00 , C08B37/00 , C08J3/075 , A61K31/00
CPC分类号： A61K31/716 , A61K9/0014 , A61K9/06 , C08J3/075 , C08J2305/00 , C08L5/00 , C08L1/286 , C08L1/28 , C08L1/284 , C08L1/32 , C08L89/06 , C08L5/04 , C08L71/02 , C08L29/04 , A23L21/10 , A23L29/30 , A61K31/00 , A61L27/00 , C08B37/00
摘要： 본 발명은 글루칸 및 겔화제로 구성되고, 융점 (졸에서 엘)이 37℃ 이상인, 겔 조성물 및 이러한 조성물의 치료, 특히 상처 치료, 용도에 관한 것이다.

118. 发明公开

KR1020130044153A 혈당치의 상승이 완만한 당질 조성물 및 음식품 审中-实审
标题翻译：碳水化合物组合物和生产血糖水平升高的食物和饮料
公开(公告)号：KR1020130044153A
公开(公告)日：2013-05-02
申请号：KR1020120114594
申请日：2012-10-16
申请人： 마쓰다니가가꾸고오교가부시끼가이샤
发明人： 시마다겐사쿠 , 우에하라유코
IPC分类号： A61K31/724 , A61K31/7016 , A61K31/70 , A61P3/10
CPC分类号： A23L2/60 , A23L21/10 , A23L29/35 , A23L33/20 , A23L33/40
摘要： PURPOSE: A glucoside composition is provided to be absorbed in a small intestine at a low speed and have a low level of osmotic pressure so that the glucoside composition is used for medical use. CONSTITUTION: A glucoside composition comprises a structure bonded with glucose on a non-reduced end of dextrin or isomaltooligosaccharide with α -1 and 6 glycosidic linkage. The glucoside composition comprises dextrin with DE 10-52 and isomaltose. The dextrin and isomaltulose are mixed by a 1:0.6-1:2 weight ratio. The ratio of the glucose and dextrin is more than 5 mass%. The glucose with a branch structure is 4-13 mass% against dextrin. Food comprising the glucoside composition is served. The food is a supplement, liquid food, an energy drink, or jelly.
摘要翻译：目的：提供葡萄糖苷组合物以低速吸收在小肠中并具有低水平的渗透压，使得葡萄糖苷组合物用于医疗用途。构成：葡萄糖苷组合物包含在糊精的非还原末端与葡萄糖结合的结构或具有α-1和6糖苷键的异麦芽低聚糖。葡萄糖苷组合物包含DE 10-52和异麦芽糖糊精。糊精和异麦芽酮糖以1:0.6-1:2的重量比混合。葡萄糖和糊精的比例大于5质量％。具有支链结构的葡萄糖相对于糊精为4-13质量％。提供包含葡糖苷组合物的食物。食物是补充剂，液体食品，能量饮料或果冻。

119. 发明公开

KR1020120119809A 뽕나무 열매 오디를 이용한 오디잼 및 그 제조방법 无效
标题翻译：一种MULBERRY JAM及其方法
公开(公告)号：KR1020120119809A
公开(公告)日：2012-10-31
申请号：KR1020110038010
申请日：2011-04-22
申请人： 대구가톨릭대학교산학협력단
发明人： 최상원 , 김은옥 , 이유진
IPC分类号： A23L21/10 , A23L19/00 , A23G3/48 , A21D13/08
CPC分类号： A23L21/10 , A23L5/10
摘要： PURPOSE: Mulberry jam and a producing method thereof are provided to use high-quality mulberry syrup obtained from assorted mulberry to produce the jam. CONSTITUTION: A producing method of mulberry jam comprises the following steps: assorting and washing mulberry; mixing the washed mulberry and sugar in a weight ratio of 1:1; sealing, fermenting, and aging the mixture for 3-9 months, and filtering the mixture using a 20mesh sieve to obtain mulberry syrup; mixing the mulberry syrup with mulberry syrup flesh, and heating the mixture at 70 deg. C for 10 minutes before stirring; removing stems from the stirred mixture, and refining the mulberry syrup flesh; adding pectin to the refined mulberry syrup flesh; and coagulating the mixture before stopping the heating process and adding citric acid and vitamin C and sterilizing the mixture. [Reference numerals] (AA) Fresh mulberry; (BB) Dressing; (CC) Sugar-preserving; (DD) Sealed-aging; (EE) Filtering; (FF) Original mulberry jam flesh; (GG) Crushing; (HH) Stirring(removing stems); (II) Refining(mulberry jam flesh); (JJ) (fresh mulberry:sugar=1:1); (KK) (3-9 months); (LL) (sieve); (MM) Mulberry extract
摘要翻译：目的：提供桑果果酱及其生产方法，以使用从各种桑树获得的优质桑果糖浆产生果酱。构成：桑果果酱的生产方法包括以下步骤：桑树分类和洗涤; 以1：1的重量比混合洗涤的桑树和糖; 密封，发酵和熟化混合物3-9个月，并用20目筛过滤混合物，得到桑树浆; 将桑树浆与桑叶糖浆混合，并在70度加热混合物。搅拌10分钟; 从搅拌的混合物中除去茎，并精制桑叶糖浆; 将果胶加入到精制桑叶浆中; 并在停止加热过程之前凝结混合物，并加入柠檬酸和维生素C并对混合物进行灭菌。（附图标记）（AA）新鲜桑树; （BB）敷料; （CC）保糖; （DD）密封老化; （EE）过滤; （FF）原桑果果酱肉; （GG）粉碎; （HH）搅拌（去除茎）; （二）精炼（桑果果肉）; （JJ）（新鲜桑berry：糖= 1：1）; （KK）（3-9个月）; （LL）（筛）; （MM）桑树提取物

120. 发明公开

KR1020120097752A 변성전분을 포함하는 내열성 잼 및 이의 제조방법 有权
标题翻译：包含改性淀粉和其制造方法的热稳定JAM
公开(公告)号：KR1020120097752A
公开(公告)日：2012-09-05
申请号：KR1020110017156
申请日：2011-02-25
申请人： 대상 주식회사
发明人： 서윤애 , 김태용 , 전영승
IPC分类号： A23L21/12 , A23L1/0522 , A23G3/48
CPC分类号： A23L21/10 , A23L27/33
摘要： PURPOSE: Heat resistance jam containing modified starch, and a producing method thereof are provided to prevent the flowing of the jam during a high-temperature heating process for producing baked cookies. CONSTITUTION: A producing method of heat resistance jam containing modified starch comprises the following steps: mixing 100 parts of fruit by weight with 25-175 parts of sweetener to obtain a pre-jam mixture; stirring and heating the pre-jam mixture to obtain pre-jam; mixing 40-91 parts of pre-jam by weight, 4-20 parts of acetylated distarch phosphate by weight, and 5-40 parts of water by weight to obtain a jam mixture; and stirring the heating the jam mixture to concentrate the mixture into the concentration greater than 55Brix. The sweetener is sugar, starch syrup, or their mixture. [Reference numerals] (AA) Before heating; (BB) Upper surface; (CC) Side surface; (DD) After heating
摘要翻译：目的：提供含有改性淀粉的耐热果酱及其制造方法，以防止在用于生产烘烤饼干的高温加热过程中卡纸的流动。构成：含有改性淀粉的耐热堵塞的生产方法包括以下步骤：将100份重量的水果与25-175份甜味剂混合以获得预混合物; 搅拌和加热预混合物以获得预堵塞; 混合40-91重量份的预重量，4-20重量份的乙酰化磷酸二氢钙和5-40重量份的水，得到果酱混合物; 并搅拌加热堵塞混合物以将混合物浓缩至大于55Brix的浓度。甜味剂是糖，淀粉糖浆或它们的混合物。（附图标记）（AA）加热前; （BB）上表面; （CC）侧面; （DD）加热后

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