专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

111. 发明公开

KR1020140095298A 토마토 추출물 및 칼슘을 유효성분으로 포함하는 건강기능식품 审中-实审
标题翻译：含有TOMATO提取物和钙作为活性成分的健康功能食品
公开(公告)号：KR1020140095298A
公开(公告)日：2014-08-01
申请号：KR1020130008122
申请日：2013-01-24
申请人： 동의대학교 산학협력단 , 지에스피주식회사
发明人： 이현태 , 손병일 , 김만도
IPC分类号： A23L1/30 , A23L33/00 , A23L19/00 , A23L17/00
CPC分类号： A23L33/105 , A23L33/16 , A23V2002/00 , A23V2200/3262 , A61K36/81
摘要： The present invention relates to a functional health food comprising tomato extract and calcium as active ingredients for improving liver or kidney function, and to a functional health food for preventing or alleviating hyperlipemia. The tomato extract and calcium complex, according to the present invention, significantly reduces GOT, GPT, LDH, BUN, CRE, total cholesterol, and LDL-cholesterol levels and effectively increases HDL-cholesterol levels.
摘要翻译：本发明涉及包含番茄提取物和钙作为改善肝或肾功能的活性成分的功能性保健食品以及用于预防或缓解高脂血症的功能保健食品。根据本发明的番茄提取物和钙络合物显着降低GOT，GPT，LDH，BUN，CRE，总胆固醇和LDL-胆固醇水平，并有效提高HDL-胆固醇水平。

112. 发明授权

KR101414422B1 정제 녹차 추출물의 제조법 有权
标题翻译：生产纯化绿茶提取物的方法
公开(公告)号：KR101414422B1
公开(公告)日：2014-07-01
申请号：KR1020087025148
申请日：2007-04-16
申请人： 카오카부시키가이샤
发明人： 아베데츠야 , 우에오카히데아키 , 시바타게이지
IPC分类号： A23F3/16 , A23F3/00 , A23F3/06
CPC分类号： A23F3/166 , A23F3/163 , A23F3/20 , A23L2/52 , A23L33/105 , A23V2002/00 , A23V2200/3262 , A23V2250/214 , A23V2250/28 , A23V2250/708
摘要： 탄나아제 활성을 갖는 효소로 처리한 녹차 추출물을 유기 용매와 물의 질량비가 60/40 ∼ 90/10 인 혼합 용액에 혼합하고, 생성된 침전을 분리하는 정제 녹차 추출물의 제조 방법. 녹차 추출물로부터 비중합체 카테킨류를 고농도로 함유하고, 쓰고 떫은 맛을 저감시켜, 녹차 유래의 식물 섬유를 원인으로 하는 잡맛을 저감시킴으로써 정미가 개선, 더욱 단백질을 저감시켜 쉽게 음용할 수 있는 정제 녹차 추출물을 제조하는 방법이다.

113. 发明授权

KR101389061B1 종합비타민 및 무기물 영양 보충제 有权
标题翻译：多种维生素和矿物质营养补品
公开(公告)号：KR101389061B1
公开(公告)日：2014-04-28
申请号：KR1020127028809
申请日：2005-03-28
申请人： 와이어쓰 엘엘씨
发明人： 법니스윌리암에이. , 코터리차드 , 허만폴더블류. , 모레인스쥬디쓰 , 폭슨스콧트더블류 , 써튼브루스더블류. , 버논제프리브이. , 월터스데니스엘. , 윌리암스마이클지. , 위튼버그네일
IPC分类号： A61K31/07 , A61K31/375 , A61P3/02
CPC分类号： A61K33/00 , A23L33/105 , A23L33/11 , A23L33/15 , A23L33/16 , A23P10/20 , A23V2002/00 , A61K9/10 , A61K9/20 , A61K9/284 , A61K31/352 , A61K31/355 , A61K31/375 , A61K31/51 , A61K31/525 , A61K31/56 , A61K31/575 , A61K31/675 , A61K31/714 , A61K45/06 , A61K2300/00 , A23V2250/1592 , A23V2250/1598 , A23V2250/161 , A23V2250/1642 , A23V2250/1626 , A23V2250/1588 , A23V2250/1612 , A23V2250/1578 , A23V2250/1618 , A23V2250/1608 , A23V2250/1572 , A23V2250/1628 , A23V2250/163 , A23V2250/1636 , A23V2250/702 , A23V2250/7044 , A23V2250/708 , A23V2250/7052 , A23V2250/706 , A23V2250/7056 , A23V2250/712 , A23V2250/2136 , A23V2250/213 , A23V2200/3262 , A23V2250/71 , A23V2250/714 , A23V2250/304 , A23V2250/7046 , A23V2250/72 , A23V2250/705
摘要： 본 발명은 인체 내에서의 콜레스테롤 저하 및/또는 호모시스테인 저하 및/또는 저밀도 지단백질-콜레스테롤 (LDL-C) 산화 저하를 촉진하는 미량 영양소를 포함하는 영양 보충제를 제공한다. 하나의 양태로, 당해 보충제는 콜레스테롤을 저하시키는 것으로 공지된 하나 이상의 성분을 포함하는 종합비타민 및 무기물 보충제이다. 본 발명은 또한 영양 보충제를 실용적인 크기의 정제로 함유하는, 피토스테롤의 1일 유효량의 4분의 1 내지 2분의 1을 타정하는 방법 및 인체 내의 혈중 콜레스테롤을 저하시키는 방법을 제공한다.

114. 发明公开

KR1020140002386A 발아현미 면의 제조방법 无效
标题翻译：含有发芽褐色米的荞麦面的制造方法
公开(公告)号：KR1020140002386A
公开(公告)日：2014-01-08
申请号：KR1020120071044
申请日：2012-06-29
申请人： 오석희
发明人： 오석희
IPC分类号： A23L7/109 , A23L7/152
CPC分类号： A23L7/152 , A21C11/16 , A23L7/109 , A23L29/244 , A23L33/105 , A23P30/20 , A23V2002/00 , A23V2200/308 , A23V2200/3262 , A23V2200/328 , A23V2300/16
摘要： The present invention relates to a manufacturing method for noodles containing germinated brown rice, which is able to be used in noodle soup, udon, black bean sauce noodle, Chinese style noodle with vegetable and seafood, spaghetti, instant noodle, and has an improved nutrition and functionality by using germinated brown rice as a main ingredient to provide the effect of germinated brown rice. The manufacturing method for noodles containing germinated brown rice according to the present invention comprises an aging step of adding and mixing 1-10% of at least one among starch powder and agilawood powder to germinated brown rice powder based on the weight of the germinated brown rice powder, and aging the mixture at 5-15°C for 20-24 hours; a kneading manufacturing step of adding 20-40% of purified water to the aged mixture based on the weight of the germinated brown rice powder and kneading and steaming the mixture at 120-140°C for 20-40 minutes; a noodle manufacturing step of extruding the manufactured kneading through a pipe of a noodle mold, whose temperature is maintained at 90-100°C, for 10-15 seconds to sterilize and manufacture noodles, and cutting the noodles; and a drying step of cooling the manufactured noodles with cold air at 4-10°C for 5-10 minutes, drying the noodles until 5-10 weight% of the moisture content is achieved and packaging the noodles. [Reference numerals] (S10) Mixing step; (S20) Aging step; (S30) Kneading manufacturing step; (S40) Steaming step; (S50) Noodle manufacturing step; (S60) Cooling step; (S70) Drying step; (S80) Packaging step
摘要翻译：本发明涉及一种含有发芽糙米的面条的制造方法，其能够用于面条汤，乌冬面，黑豆酱面条，中式蔬菜和海鲜面条，意大利面条，方便面，并具有改善的营养以发芽糙米为主要成分，提供发芽糙米的作用。根据本发明的含有发芽糙米的面条的制造方法包括将淀粉粉末和酸菜粉末中的1-10％的至少一种添加并混合到发芽的糙米粉末中的老化步骤，基于发芽糙米的重量粉末，并将混合物在5-15℃下老化20-24小时; 基于发芽的糙米粉末的重量，向老化混合物中加入20-40％的净化水并在120-140℃下捏合和蒸汽混合20-40分钟的捏合制造步骤; 通过将温度保持在90〜100℃的面条模具的管子挤出制造的混炼物10-30秒的面条制造步骤，对面条进行灭菌和切割; 以及干燥步骤，用4-10℃的冷空气冷却制成的面条5-10分钟，干燥面条至达到水分含量的5-10重量％并包装面条。（附图标记）（S10）混合步骤; （S20）老化步骤; （S30）揉捏制造步骤; （S40）蒸汽步骤; （S50）面条制作工序; （S60）冷却步骤; （S70）干燥步骤; （S80）包装步骤

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

KR1020130141321A 미강과 쑥 분말이 함유된 보조식품 및 그 제조방법 无效
标题翻译：含有大米，米糠，小麦和其制造方法的胚芽的食品
公开(公告)号：KR1020130141321A
公开(公告)日：2013-12-26
申请号：KR1020120064874
申请日：2012-06-15
申请人： 정승민
发明人： 정승민
IPC分类号： A23L7/10 , A23L33/00 , A23L1/30 , A23P1/02
CPC分类号： A23L7/104 , A23L7/198 , A23L33/105 , A23L33/21 , A23V2200/318 , A23V2200/3262 , A23V2200/332 , A23V2200/334 , A23V2250/5106
摘要： The present invention relates to supplementary food including rice bran and mugwort powder and, more specifically, to supplementary food including rice bran and mugwort powder and a manufacturing method thereof, which comprises a process of obtaining a mixture by mixing 95-97 weight% of rice bran and 3-5 weight% of mugwort powder; a kneading process of adding 60-70 weight% of the mixture and 30-40 weight% of milk, and kneading; a heating process of steaming the kneaded material for one hour; a fermentation process of adding 3-5 weight% of lactic acid bacteria to 95-97 weight% of the material finished the heating process and fermenting at the room temperature for 48 hours; a drying process of adding 5-7 weight% of perilla seeds to 93-95 weight% of the material after the fermentation process, mixing, inputting into a drying apparatus and drying for 24-36 hours to remove moisture; and a pulverization process of pulverizing the material obtained from the drying process to powder. [Reference numerals] (AA) Mixing process of rice bran powder and mugwort powder;(BB) Mixture kneading process;(CC) Mixture heating process;(DD) Mixture fermentation process;(EE) Mixture drying process;(FF) Mixture pulverization process
摘要翻译：本发明涉及包括米糠和艾蒿粉的补充食品，更具体地涉及包括米糠和艾蒿粉的补充食品及其制造方法，其包括通过混合95-97重量％的大米获得混合物的方法糠和3-5％重量的艾蒿粉; 加入60-70重量％混合物和30-40重量％牛奶的捏合过程，并捏合; 将捏合物蒸汽1小时的加热过程; 将加入3-5重量％乳酸菌的发酵方法加入到95-97重量％的加热过程中，室温下发酵48小时; 在发酵过程之后，将5-7重量％的紫苏籽添加到93-95重量％的材料中，混合，输入干燥装置并干燥24-36小时除去水分; 以及将从干燥工序得到的材料粉碎成粉末的粉碎工序。（AA）混合搅拌过程;（CC）混合加热过程;（DD）混合发酵过程;（EE）混合物干燥过程;（FF）混合粉碎处理

117. 发明授权

KR101343819B1 11종의 진세노사이드 성분을 유효성분으로 하는 홍삼농축액 분말, 비타민 및 미네랄로 조성된 항스트레스, 항고지혈증 및 항비만용 조성물 및 건강기능식품 有权
标题翻译：使用红色金松提取粉，维生素和矿物质以及健康功能食品改善抗生素，抗血小板药和抗生素控制的组合物
公开(公告)号：KR101343819B1
公开(公告)日：2013-12-20
申请号：KR1020130037319
申请日：2013-04-05
申请人： 대동고려삼 주식회사
发明人： 김성일 , 최성근 , 이창순 , 박노영 , 박기태 , 김도연 , 유영춘
IPC分类号： A23L19/00 , A23L33/15 , A23L2/38 , A23L2/52
CPC分类号： A23L19/00 , A23L2/38 , A23L2/52 , A23L33/15 , A23V2002/00 , A23V2200/3262 , A23V2250/2124 , A61K36/258
摘要： A composition for anti-stress, anti-hyperlipidemia, and anti-obesity in the present invention comprises red ginseng extract powder containing eleven kinds of ginsenosides as active ingredients, vitamins, and minerals at a certain ratio. The composition according to the present invention comprises 20-30 weight% of the red ginseng extract powder containing eleven kinds of ginsenosides as active ingredients, 55-67 weight% of the vitamins, and 2.5-14 weight% of the minerals and the eleven kinds of ginsenoides comprises Rg1, Re, Rf, Rb1, Rg2, Rc, Rb2, Rb3, Rd, Rg3, and Rh2. The present invention provides the composition for anti-stress, anti-hyperlipidemia, and anti-obesity using the eleven kinds of ginsenosides, active ingredients of ginseng, as a health functional food minimizing side effects and having effects for preventing and treating diseases related to stress, hyperlipidemia, and obesity. [Reference numerals] (A) 6.5% of quantified red ginseng concentrate powder;(B) 5% of quantified red ginseng concentrate
摘要翻译：本发明的抗应激，抗高脂血症，抗肥胖的组合物，含有以人为参考的十一种人参皂甙作为活性成分的红参提取物，维生素，矿物质。根据本发明的组合物包含20-30重量％的红参提取物粉末，其含有十一种人参皂甙作为活性成分，55-67重量％的维生素和2.5-14重量％的矿物质和十一种人参皂苷包括Rg1，Re，Rf，Rb1，Rg2，Rc，Rb2，Rb3，Rd，Rg3和Rh2。本发明提供了使用十一种人参皂苷，人参活性成分作为健康功能食品，使副作用最小化并具有预防和治疗与应激相关的疾病的作用的抗应激，抗高脂血症和抗肥胖的组合物，高脂血症和肥胖症。 [参考数字]（A）定量红参浓缩粉6.5％;（B）5％定量红参浓缩粉

118. 发明公开

KR1020130130125A 혈압상승 억제 바나나두부 无效
标题翻译：省略
公开(公告)号：KR1020130130125A
公开(公告)日：2013-12-02
申请号：KR1020120004186
申请日：2012-01-13
申请人： 주병한
发明人： 주병한
IPC分类号： A23L11/00 , A23L19/00
CPC分类号： A23L11/07 , A23L19/20 , A23L33/105 , A23V2002/00 , A23V2200/3262
摘要： The present invention relates to a production method of new type of soft food by adding banana fermented liquid during a bean curd production process of soaking soybeans and grinding the soybeans in millstones. Banana is a tropical fruit with large amount of flesh, high contents of potassium and edible fibers, and sweet taste. The soft food obtained by adding banana flesh to soymilk: maintains the balance of sodium and controls the rise of blood pressure by the potassium of the banana; reduces the absorption of nutrients and sweetness in the small intestines using the edible fibers; prevents various causes for adult diseases of sugar-containing instant food which increases the body mass index (BMI); and prevents the obesity, diabetes, and hypertension.
摘要翻译：本发明涉及一种在浸泡大豆的豆腐生产过程中加入香蕉发酵液并在磨石中研磨大豆的新型软食的生产方法。香蕉是一种热带水果，含有大量的肉质，高含量的钾和食用纤维，味道甜美。将香蕉肉添加到豆浆中获得的软食保持钠的平衡，并控制香蕉钾的血压升高; 使用可食用纤维减少小肠中营养物质的吸收和甜度; 防止增加体重指数（BMI）的含糖即食食品的成人疾病的各种原因; 并防止肥胖，糖尿病和高血压。

119. 发明公开

KR1020130111073A 구기자 추출물, 어성초 추출물 및 삼백초 추출물을 유효성분으로 포함하는 비만관련질환의 예방 또는 치료용 약학적 조성물, 식품 조성물 및 육류 조리용 기능성 소스 有权
标题翻译：药物组合物，食品组合物和肉类来源，用于预防或治疗含有柠檬提取物，HOUTTUYNIA CORDATA和SAURURUS CHINENSIS作为活性成分的相关疾病
公开(公告)号：KR1020130111073A
公开(公告)日：2013-10-10
申请号：KR1020120033573
申请日：2012-03-30
申请人： 김철호
发明人： 김병우 , 권현주 , 김철호 , 손병일 , 윤희정 , 정현영
IPC分类号： A61K36/815 , A61K36/78 , A61P3/04 , A61P3/10
CPC分类号： A61K36/815 , A23L27/11 , A23L33/105 , A23V2200/3262 , A23V2200/328 , A23V2200/332 , A61K36/78 , A61K2236/33 , Y10S514/824 , Y10S514/866
摘要： PURPOSE: A pharmaceutical composition and a food composition containing a Lycium chinense extract, a Houttuynia cordata extract, and a Saururus chinensis extract as active ingredients are provided to prevent or treat obesity-related diseases without side effects in human body and to be used as a health food and sauce for cooking meat. CONSTITUTION: A pharmaceutical composition for preventing or treating obesity, hypercholesterolemia, diabetes, arteriosclerosis, or hyperlipidemia contains a Lycium chinense extract, a Houttuynia cordata extract, and a Saururus chinensis extract as active ingredients, which are mixed in a weight ratio of 3-1.5:1.5-0.5:1.5-0.5. The extracts are prepared using water, C1-C4 alcohols, and a mixture thereof. The Lycium chinense extract is prepared from Lycium chinense fruits. The Houttuynia cordata extract is prepared from Houttuynia cordata stems and leaves. The Saururus chinensis extract is prepard from Saururus chinensis stems and leaves. [Reference numerals] (AA) HFD+ composite
摘要翻译：目的：提供一种药物组合物和含有枸杞提取物，鱼腥草提取物和中华绒螯蟹提取物作为活性成分的药物组合物和食物组合物，用于预防或治疗肥胖相关疾病，在人体内无副作用并被用作保健食品和酱料烹调肉类。构成：用于预防或治疗肥胖症，高胆固醇血症，糖尿病，动脉硬化或高脂血症的药物组合物含有枸杞提取物，鱼腥草提取物和中华堇菜提取物作为活性成分，其重量比为3-1.5 ：1.5-0.5：1.5-0.5。萃取液用水，C 1 -C 4醇及其混合物制备。枸杞提取物由枸杞子制成。鱼腥草提取物由鱼腥草茎叶制成。 Saururus chinensis提取物是来自Saururus chinensis茎和叶的提取物。（附图标记）（AA）HFD +复合物

120. 发明公开

KR1020130094452A 청고추를 재료로 이용한 떡볶이용 떡 제조방법 有权
标题翻译：使用材料重量焦油制造方法TTEOKBOKYIYONG
公开(公告)号：KR1020130094452A
公开(公告)日：2013-08-26
申请号：KR1020120015705
申请日：2012-02-16
申请人： 경상북도(농업기술원)
发明人： 권오흔 , 류정아 , 강동균 , 최소영 , 임순영 , 원종건 , 박소득 , 채장희 , 김일두
IPC分类号： A23L7/10 , A23L27/10 , A23L19/00
CPC分类号： A23L7/10 , A23L27/10 , A23L33/105 , A23V2002/00 , A23V2200/3262 , A23V2200/332
摘要： PURPOSE: A production method of rice cake for tteokbokki is provided to offer an excellent effect on the blood circulation and weight loss. CONSTITUTION: A production method of rice cake for tteokbokki comprises the following steps: cutting green pepper into 2-3 mm, and drying at 60°C using a hot air drier (10); crushing the dried green pepper to obtain green pepper powder (20); mixing 10 kg of rice powder with 1-10% of green pepper powder, and steaming the mixture (30); and molding the rice cake using the steamed mixture (40). 1-10% of mugwort extract and green pepper extract are added to the green pepper powder for the weight of the rice powder. An extraction method of the mugwort extract and the green pepper extract comprises a step of soaking mugwort powder and the green pepper powder into a mixture of medical lox and alcohol in a ratio of 20-80:80-20, and a step of settling the mixture for 24 hours. [Reference numerals] (10) First step; (20) Second step; (30) Third step; (40) Fourth step
摘要翻译：目的：提供tteokbokki米饼的生产方法，为血液循环和减肥提供极好的效果。构成：tteokbokki米饼的生产方法包括以下步骤：将青椒切成2-3mm，并用热空气干燥器（10）在60℃下干燥; 粉碎干青椒以获得青椒粉（20）; 混合10公斤米粉和1-10％的青椒粉，并蒸发混合物（30）; 并使用蒸汽混合物（40）成型米饼。将1-10％的艾蒿提取物和青椒提取物加入到粉末重量的青椒粉中。艾草提取物和青椒提取物的提取方法包括将艾蒿粉和青椒粉以20-80:80-20的比例浸泡在医用lox和酒精的混合物中的步骤，混合24小时。（附图标记）（10）第一步骤（20）第二步; （30）第三步; （40）第四步

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