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21. 发明公开

KR1020130108044A 프로바이오틱스 쿠키바 제조방법 및 조성물 有权
标题翻译：一种含有生物组成的咖啡棒的制备方法
公开(公告)号：KR1020130108044A
公开(公告)日：2013-10-02
申请号：KR1020120105051
申请日：2012-09-21
申请人： 박세준
发明人： 박세준 , 유정목
IPC分类号： A23G3/48 , A23G3/54 , A23L1/30 , A23L33/15 , A23G1/30
CPC分类号： A23G3/48 , A21D13/80 , A23G3/50 , A23G2200/02 , A23G2200/14
摘要： PURPOSE: A probiotics cookie bar and a Korean traditional cookie are provided to offer nutrients of lactobacillus, enzymes, vinegar, or sea buckthorn fruit. CONSTITUTION: A probiotics cookie bar composition contains useful microorganisms including lactobacillus and yeast. The probiotics cookie bar composition contains an acidic component selected from fermented vinegar, a sea buckthorn fruit extract, a citron extract, and a Japanese apricot. The probiotics cookie bar composition additionally contains Garcinia cambogia and chocolate.
摘要翻译：目的：提供益生菌饼干酒和韩国传统饼干，以提供乳酸杆菌，酶，醋或沙棘果实的营养。构成：益生菌饼干组成包含有用的微生物，包括乳杆菌和酵母。益生菌饼干组合物含有选自发酵醋，沙棘果提取物，柚子提取物和日本杏的酸性成分。益生菌饼干组合物另外含有藤黄巧克力和巧克力。

22. 发明公开

KR1020070110729A 알파-리포산을 포함한 츄잉껌 조성물 无效
标题翻译：一种含有α-L-胆酸的胡椒酸的化合物
公开(公告)号：KR1020070110729A
公开(公告)日：2007-11-20
申请号：KR1020060043543
申请日：2006-05-15
申请人： 엔자이텍 주식회사
发明人： 황순욱 , 유혜연
IPC分类号： A23G4/06 , A23G4/08 , A23G4/12 , A23G4/00
CPC分类号： A23G4/12 , A23G4/06 , A23G2200/02 , A23G2200/04
摘要： A chewing gum composition containing alpha-lipoic acid or dihydrolipoic acid in free acid or its salt form, together with a gum base, a sweetening agent, an emulsifying agent and a softening agent is provided which has an effect of preventing various diseases caused by active oxygen. A chewing gum composition contains 0.01 to 0.54% by weight of alpha-lipoic acid or dihydrolipoic acid and other antioxidants, together with 20 to 28% by weight of a gum base, 50 to 60% by weight of sugar, 5 to 15% by weight of glucose, 5 to 15% by weight of corn syrup, 0.1 to 0.5% by weight of a softening agent, 0.1 to 1.0% by weight of a humectant, 0.1 to 0.5% by weight of an emulsifying agent, 0.1 to 0.5% by weight of sorbitol liquid, 0.5 to 2.5% by weight of flavors and 0.001 to 0.1% by weight of a pigment. The other antioxidants are vitamin C, vitamin E, vitamin B2, vitamin B6, folic acid, lutein, biotin, beta-carotene, lycopene, coenzyme Q-10, L-carnitine, acetyl L-carnitine, glutathione, selenium, chrome, magnesium, omega-3 and flavonoid.
摘要翻译：提供含有游离酸或其盐形式的α-硫辛酸或二氢硫辛酸的口香糖组合物，与胶基，甜味剂，乳化剂和软化剂一起，其具有防止由活性成分引起的各种疾病的作用氧。口香糖组合物含有0.01至0.54重量％的α-硫辛酸或二氢硫辛酸和其它抗氧化剂，以及20至28重量％的胶基，50至60重量％的糖，5至15重量％的糖 5〜15重量％的玉米糖浆，0.1〜0.5重量％的软化剂，0.1〜1.0重量％的保湿剂，0.1〜0.5重量％的乳化剂，0.1〜0.5重量％的山梨糖醇液体，0.5至2.5重量％的风味剂和0.001至0.1重量％的颜料。其他抗氧化剂是维生素C，维生素E，维生素B2，维生素B6，叶酸，叶黄素，生物素，β-胡萝卜素，番茄红素，辅酶Q-10，左旋肉碱，乙酰左旋肉碱，谷胱甘肽，硒，铬，镁，ω-3和类黄酮。

23. 发明授权

KR100180858B1 신규한 빙핵활성 미생물 失效
标题翻译：一种新型的抗冰成核微生物
公开(公告)号：KR100180858B1
公开(公告)日：1999-04-01
申请号：KR1019960040870
申请日：1996-09-19
申请人： 주식회사 삼양제넥스
发明人： 강충경 , 나광휘 , 윤현근 , 홍승서 , 이현수
IPC分类号： C12N1/20
CPC分类号： C12R1/64 , A23G9/52 , A23G2200/02 , A23L3/37 , A23L3/44 , Y10S435/91
摘要： PCT No. PCT/KR96/00254 Sec. 371 Date May 19, 1998 Sec. 102(e) Date May 19, 1998 PCT Filed Dec. 27, 1996 PCT Pub. No. WO98/12301 PCT Pub. Date May 26, 1998The present invention relates to a novel ice nucleation active Xanthomonas strain and a bacterial ice nucleator comprising the ice nucleation active microorganism which can be applied for food processing and artificial snow making. The present inventors have screened ice nucleation active microorganisms from leaves of crops and plants, and investigated their ice-nucleation activities. As a result, the inventors discovered that a novel microorganism belonging to Xanthomonas campestris has a superior ice-nucleation activity than those of the conventional ice nucleation active microorganisms. Accordingly, the ice nucleation active microorganism of the invention can be used as a potent bacterial ice nucleator for food processing and artificial snow making.

24. 发明公开

KR20180039763A 지질이 풍부한 미세조류 가루 식품 조성물 有权
公开(公告)号：KR20180039763A
公开(公告)日：2018-04-18
申请号：KR20187010032
申请日：2011-04-14
申请人： 솔라자임, 로케트 뉴트리셔널스, 엘엘씨
发明人： PIECHOCKI JOHN , ZDANIS DANA , NORRIS LESLIE M , RAKITSKY WALT , KLAMCZYNSKA BEATA
IPC分类号： A23L17/60 , A23L3/3571 , A23L5/20 , A23L9/20 , A23L11/00 , A23L13/00 , A23L13/40 , A23L13/50 , A23L13/60 , A23L15/00 , A23L23/00 , A23L29/00 , A23L29/10 , A23L29/256 , A23L29/269 , A23L33/00 , A23L33/10 , A23L33/21
CPC分类号： A23C11/06 , A21D2/165 , A21D2/264 , A21D2/36 , A23C11/10 , A23G9/363 , A23G2200/02 , A23L7/10 , A23L13/40 , A23L13/422 , A23L13/46 , A23L13/52 , A23L13/60 , A23L27/60 , A23L29/256 , A23L33/21 , A23V2002/00 , A23V2250/202
摘要： 조류의가루또는조류의바이오매스를개시한다. 지질함량이높은조류의바이오매스또는조류의가루를포함하는식품조성물을개시한다.

25. 发明授权

KR101543654B1 홍삼 효소 분해물 함유 쿠키의 제조방법 및 그 방법으로 제조된 쿠키 有权
标题翻译：红杏仁酶处理制备
公开(公告)号：KR101543654B1
公开(公告)日：2015-08-11
申请号：KR1020140044899
申请日：2014-04-15
申请人： 군산대학교산학협력단 , 매일제과산업 주식회사
发明人： 유현희 , 정승일 , 김상준
IPC分类号： A23G3/48 , A23G3/36 , A21D13/08 , A23L7/10 , A23L5/10
CPC分类号： A23G3/48 , A21D13/80 , A23G3/366 , A23G2200/02 , A23G2200/14
摘要： 본 발명은 홍삼 효소 분해물을 함유하는 쿠키 및 이의 제조방법에 관한 것으로, 활성화된 복합효소로 홍삼을 효소처리하여 유효성분을 추출하고 이를 쿠키에 이용함으로써 색, 향 및 맛이 향상되고, 폴리페놀과 Rg1, Re, Rb1, Rf 및 Rd 등의 진세노사이드 함량을 증가시킬 수 있어 면역활성 등의 기능성을 향상시킬 수 있어 건강 증진에 기여할 수 있는 쿠키에 관한 것이다.
摘要翻译：本发明涉及一种包含酶促降解的红参产品的饼干及其制造方法，更具体地，涉及一种通过增加多酚的含量而能够增强健康状况，例如免疫活化等功能的饼干，人参皂苷如Rg1，Re，Rb1，Rf，Rd等，并通过用激活的复合酶酶处理红参，提取活性成分，并将其用于饼干，具有改善的颜色，香味和味道。

26. 发明公开

KR20120071529A A preparation method of rice syrup with improved fluidity 有权
标题翻译：具有改善流体的米饭的制备方法
公开(公告)号：KR20120071529A
公开(公告)日：2012-07-03
申请号：KR20100133109
申请日：2010-12-23
申请人： DAESANG CORP
发明人： PARK SUNG MIN , SONG BYUNG GEON , KIM SUNG PILL , CHOI JUNG HO
IPC分类号： A23G3/34 , A23G3/48
CPC分类号： A23G3/34 , A23G3/36 , A23G3/366 , A23G3/42 , A23G3/48 , A23G2200/02
摘要： PURPOSE: A producing method of rice taffy having improved fluidity is provided to improve the microorganism stability of the taffy by reducing water activity. CONSTITUTION: A producing method of rice taffy having improved fluidity comprises the following steps: decomposing 100 parts of crushed rice liquid by weight mixed diastatic enzymes containing 0.04-0.07 parts of alpha-amylase by weight, 0.02-0.05 parts of pullulanase by weight, and 0.005-0.15 parts of glucoamylase by weight, after adding 1-5 parts of dried malt by weight; and adding 0.004-0.007 parts of proteinase by weight into the obtained saccharified liquid after filtering. The sweetness of the rice taffy is 80-82 Brix.
摘要翻译：目的：提供具有改善的流动性的米糠的生产方法，以通过降低水的活性来提高t the的微生物稳定性。构成：具有改善的流动性的米糠的生产方法包括以下步骤：将按重量计含有0.04-0.07份重量的α-淀粉酶，0.02-0.05份支链淀粉酶的重量混合的磺酸酶分解100份粉碎的米饭液，和加入1-5重量份干麦芽糖后，重量比为0.005-0.15份葡糖淀粉酶; 并在过滤后向所获得的糖化液中加入0.004-0.007重量％的蛋白酶。米饭的甜度是80-82白利糖度。

27. 发明公开

KR20100113714A Chocolate using chinese yam powders 审中-公开
标题翻译：巧克力使用中国粉末粉末
公开(公告)号：KR20100113714A
公开(公告)日：2010-10-22
申请号：KR20090032158
申请日：2009-04-14
申请人： KYONG EUK PROVINCIAL ATA
发明人： KIM SANG KUK , KANG DONG KYOON
IPC分类号： A23G1/48
CPC分类号： A23G1/48 , A23G1/30 , A23G1/32 , A23G1/36 , A23G1/40 , A23G1/42 , A23G1/423 , A23G2200/02 , A23G2200/08
摘要： PURPOSE: A chocolate using a Chinese yam is provided to add a yam to chocolate, thereby increasing functionality. CONSTITUTION: Yam powder 10~20 weight%, the same amount of water as the yam powder, and α amylase are added to make a sugar yam dough. Sugar 31-34 weight%, trehalose 5 weight%, cocoa powder 12~13 weight%, cocoa butter 41~42 weight% and refined rice wine 10~20ml are added to the sugar yam dough. The dough is stirred. The dough is processed by conching. Lecithin 1 weight% is added to the dough after conching. The mixture is mixed and molded.
摘要翻译：目的：提供一种使用中国山药的巧克力，可以将一种山药加入到巧克力中，从而增加功能。构成：将山药粉10〜20重量％，加入与山药粉相同量的水，加入α淀粉酶制成山药面团。糖31-34重量％，海藻糖5重量％，可可粉12〜13重量％，可可脂41〜42重量％，精制米酒10〜20ml加入到山药面团中。面团搅拌。面团通过精炼处理。精卵后将卵磷脂1重量％加入面团。将混合物混合并成型。

28. 发明公开

KR1020100066250A 식용버섯균을 배양한 한과 无效
标题翻译：空值
公开(公告)号：KR1020100066250A
公开(公告)日：2010-06-17
申请号：KR1020080124957
申请日：2008-12-08
申请人： 안성수
发明人： 안성수
IPC分类号： A23G3/34 , A23G3/36
CPC分类号： A23G3/366 , A23G3/54 , A23G2200/02 , A23L31/00
摘要： PURPOSE: A manufacturing method of Hangwa made of edible mushrooms fungi is provided to supply intrinsic components of the edible mushrooms fungi by cultivating the edible mushrooms fungi on a base of Hangwa. CONSTITUTION: A manufacturing method of Hangwa with edible mushrooms fungi comprises the following steps: coating hangwa with PDA; inoculating the edible mushrooms fungi on the coated PDA to base edible mushrooms fungi hangwa base; drying the edible mushrooms fungi base, forming a fruit body of mushroom on the edible mushrooms fungi base or coating the edible mushrooms fungi base with popped rice flour or powdered sesame.
摘要翻译：目的：通过在Hangwa基地培育可食用蘑菇真菌，提供由食用菌真菌制成的Hangwa的制造方法，以提供食用菌真菌的内在成分。构成：用食用菌真菌制作方法包括以下步骤：用PDA包衣; 将可食用蘑菇真菌接种在涂层PDA上，以食用菌真菌为基础; 干燥食用菌真菌基部，在食用菌真菌基底上形成蘑菇果实，或用喷粉米粉或芝麻粉将可食用蘑菇真菌基底涂上。

29. 发明公开

KR1020060069023A 백년초 젖산 발효액을 첨가한 젤리 및 그 제조방법 失效
标题翻译：用柠檬酸细菌发酵的梨果提取物制备珍珠粉的方法
公开(公告)号：KR1020060069023A
公开(公告)日：2006-06-21
申请号：KR1020040108011
申请日：2004-12-17
申请人： 학교법인 계명대학교
发明人： 이인선 , 이삼빈 , 손민정
IPC分类号： A23G3/36 , A23L29/00
CPC分类号： A23G3/366 , A23G2200/02 , A23L21/10 , A23L33/105
摘要： 본 발명은 백년초(손바닥 선인장) 열매 추출액을 젖산균인 락토바실러스 카제이(
Lactobacillus casei )를 이용하여 인체에 유용하고 정장작용에 효과가 있는 백년초 젖산 발효액을 제조한 후 이를 첨가한 젤리를 제조하는 방법에 관한 것이다.
본 발명에서는 젤리의 겔화제로 주로 사용되는 카라지난과 글루코만난 다당류 용액을 기본으로 하여 펙틴 등의 점질성 다당류와 적색 색소를 다량 함유하는 백년초 젖산 발효액을 젤리의 제조 과정 중에 첨가하여 젖산균과 붉은 색소 및 기능성이 함유된 젤리를 제조한다.
백년초, 손바닥선인장, 젖산균, 젖산발효, 젤리, Lactobacillus casei

30. 发明公开

KR1020060032149A 코코아 제품에서의 아크릴아미드의 감소 방법,아크릴아미드의 수준이 감소된 코코아 제품 및 시판 물품 无效
标题翻译：在COCOA产品中还原丙烯酰胺的方法，具有降低丙烯酰胺含量的COCOA产品和商业物品
公开(公告)号：KR1020060032149A
公开(公告)日：2006-04-14
申请号：KR1020057024767
申请日：2004-06-14
申请人： 더 프록터 앤드 갬블 캄파니
发明人： 호위이존키니 , 린피터야우탁 , 지자크데이비드빈센트
IPC分类号： A23G1/00 , A23G1/02 , A23G3/00
CPC分类号： A23G1/30 , A23G1/02 , A23G1/423 , A23G1/56 , A23G3/366 , A23G2200/00 , A23G2200/02
摘要： Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
摘要翻译：具有降低水平的丙烯酰胺，可可豆具有降低的天冬酰胺水平的可可豆和商品。一方面，本发明提供了一种降低焙烤可可豆中丙烯酰胺含量的方法，包括降低可可豆中天冬酰胺的含量。另一方面，本发明提供了一种降低可可豆中天冬酰胺含量的方法，包括向可可豆中加入天冬酰胺还原酶。在另一方面，商品通知消费者，包含可可豆的产品具有降低或低水平的天冬酰胺和/或丙烯酰胺。

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