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41. 发明授权

KR101237541B1 먹을 수 있는 포일-형상의 콜라-풍미의 제제 有权
标题翻译：可食用形状的焦糖调制
公开(公告)号：KR101237541B1
公开(公告)日：2013-02-27
申请号：KR1020097015451
申请日：2007-12-12
申请人： 에르테에스 로만 테라피-시스테메 아게
发明人： 호프만,한스-라이너 , 아스무쎈,보도 , 피오트로브스키,홀저 , 뮐러,마르쿠스
IPC分类号： A23L27/00 , A23L27/30 , A23L1/275
CPC分类号： A23L27/74 , A23L27/79 , A23V2002/00 , A61K9/0056 , C08L3/08 , A23V2250/50 , A23V2200/222 , A23V2250/24 , A23V2250/02 , A23V2200/15 , A23V2250/5118
摘要： 본 발명은 수분과 접촉시 잔류물을 남기지 않고 신속하게 분해되는 먹을 수 있는 필름-형상의 콜라-풍미의 제제에 관한 것이다.
摘要翻译：本发明涉及可食性薄膜状可口可乐的制剂，其在与水分接触时快速分解并且不留下残留物。

42. 发明公开

KR1020120135204A 마이크로파용 배터 审中-实审
标题翻译：可微电池
公开(公告)号：KR1020120135204A
公开(公告)日：2012-12-12
申请号：KR1020127018455
申请日：2011-01-17
申请人： 크리스프 센세이션 홀딩 에스에이
发明人： 피크포드,케이스
IPC分类号： A23L5/00 , A23L29/212 , A23L29/262 , A23L29/269 , A23L33/17 , A23L33/26 , A23L13/50 , A23L13/70 , A23L5/10
CPC分类号： A23L17/75 , A23L5/15 , A23L13/52 , A23L13/70 , A23L29/212 , A23L29/262 , A23L29/27 , A23L33/17 , A23L33/26 , A23P20/12 , A23P20/17 , A23V2002/00 , A23V2250/5086 , A23V2250/51082 , A23V2250/5118 , A23V2250/5428
摘要： a) 전분;
b) 무글루텐 가루 및 옥수수 가루를 포함하는 가루 성분;
c) 겔화제;
d) 알파 아밀라제를 포함하는 효소 첨가제; 및
e) 임의적인 추가 성분을 함유하는 수성 혼합물을 포함하는, 마이크로파로 조리할 수 있거나 다시 데울 수 있는 식품 코팅 조성물이 제공된다.

43. 发明公开

KR1020120124946A 건조 순두부 有权
标题翻译：干豆腐
公开(公告)号：KR1020120124946A
公开(公告)日：2012-11-14
申请号：KR1020110042908
申请日：2011-05-06
申请人： 씨제이제일제당 (주)
发明人： 강대익 , 최윤정 , 안효근 , 박홍욱
IPC分类号： A23L11/00 , A23L3/44
CPC分类号： A23L11/07 , A23B4/037 , A23C20/025 , A23V2002/00 , A23V2250/5118
摘要： PURPOSE: Dried soft bean curd with minimized protein denaturation, and a producing method thereof are provided to enable users to restore the taste and texture of soft bean curd by vacuum-freezing the soft bean curd without a pre-freezing process. CONSTITUTION: A producing method of dried soft bean curd with minimized protein denaturation comprises the following steps: inserting starch and a coagulating agent into soymilk; heating the soymilk mixture at the temperature greater than the gelatinization temperature of the starch, for gelatinizing the starch; and vacuum-freezing the obtained soft bean curd, and freeze-drying the frozen soft bean curd. A user can pour water to the freeze-dried bean curd for restoring. [Reference numerals] (AA) Surface temperature; (BB) Central temperature; (CC) Heating tank; (DD) Cooling
摘要翻译：目的：将蛋白质变性最小化的干豆腐及其制造方法提供给使用者能够通过在不进行预冷冻处理的情况下真空冷冻软豆腐来恢复软豆腐的味道和质地。构成：蛋白质变性最小化的干豆腐的生产方法包括以下步骤：将淀粉和凝结剂插入豆浆; 在大于淀粉糊化温度的温度下加热豆浆混合物，使淀粉糊化; 真空冷冻得到的软豆腐，冷冻干燥软豆腐。用户可以将水倒入冷冻干燥的豆腐中进行还原。（标号）（AA）表面温度; （BB）中央温度; （CC）加热罐; （DD）冷却

44. 发明授权

KR101193707B1 쌀-기재 식품 조성물 및 그의 제조방법 有权
标题翻译：基于米饭的食品组合物及其制备方法
公开(公告)号：KR101193707B1
公开(公告)日：2012-10-22
申请号：KR1020067009720
申请日：2004-11-10
申请人： 디에스엠 아이피 어셋츠 비.브이. , 뷔흘러 에이지
发明人： 브뤠머토마스 , 클레만니콜 , 메이어마르쿠스 , 슈베커트로니
IPC分类号： A23L1/182 , A23L1/168
CPC分类号： A23L33/15 , A23L7/143 , A23L7/196 , A23V2002/00 , A23V2250/5118 , A23V2250/706 , A23V2250/7042 , A23V2250/7046 , A23V2250/702 , A23V2250/7056
摘要： 본 발명은 미량 영양소-강화된 재구성 쌀; 분쇄된 쌀 매트릭스 물질로부터 그의 제조방법; 그러한 강화된 재구성 쌀과 천연 쌀의 혼합물; 및 분쇄되거나 깨진 쌀로부터 재구성 쌀알의 제조방법에 관한 것이다.

45. 发明授权

KR101158745B1 건조 곤약 및 그 제조 방법 그리고 그 건조 곤약을 사용한 가공 식품 有权
标题翻译： DRIED KONJAC，其生产方法和使用干燥的KONJAC加工的食品
公开(公告)号：KR101158745B1
公开(公告)日：2012-06-22
申请号：KR1020107028844
申请日：2009-10-07
申请人： 에이비에스 가부시키가이샤
发明人： 와타나베가즈오 , 가토미키오 , 후쿠다게이시
IPC分类号： A23L29/244 , A23L33/00
CPC分类号： A23L33/21 , A23L7/109 , A23L19/115 , A23V2002/00 , A23V2200/328 , A23V2250/5066 , A23V2250/5114 , A23V2250/5116 , A23V2250/5118
摘要： 건조 곤약의 물에 풀리는 성질의 향상 및 건조 변성 방지 효과와 저칼로리 그리고 당질의 저감화라는 상반되는 요소를 가진 건조 곤약의 과제를 해결하고, 혈당치 억제 효과를 기대할 수 있는 건조 곤약, 그 제조 방법, 그 건조 곤약을 사용한 가공 식품을 제공한다.
본 발명에 관련된 건조 곤약은 중량비로서 타피오카, 감자, 콘스타치, 가공 전분에서 선택되는 1 종류 이상의 전분 소재를 8～20 ％ 와, 곤약 분말 6～20 ％ 와, 난소화성 전분, 식물 섬유를 많이 함유하는 가공 전분으로 이루어지는 식물 섬유 소재 A 군에서 선택되는 1 종류 이상의 식물 섬유 소재를 15～40 ％ 와, 오트밀 화이버, 밀 화이버, 포테이토 화이버, 사탕수수 화이버, 결정 셀룰로오스, 알긴산나트륨, 카라기난, 구아검, 구아검 분해물, 사일리움씨드검, 잔탄검, 타마린드검, 트라가칸트검, 젤란검으로 이루어지는 식물 섬유 소재 B 군에서 선택되는 1 종류 이상의 식물 섬유 소재를 0～10 ％ 와, 난소화성 덱스트린 30～50 ％ 를 함유하는 것을 특징으로 한다.

46. 发明公开

KR1020110056970A 어육 또는 식육 가공용 전분의 제조방법 有权
标题翻译：制备加工鱼肉或肉类的淀粉的方法
公开(公告)号：KR1020110056970A
公开(公告)日：2011-05-31
申请号：KR1020090113487
申请日：2009-11-23
申请人： 대상 주식회사
发明人： 김태용 , 정원준 , 전영승
IPC分类号： A23L1/0522
CPC分类号： A23L29/212 , A23L7/157 , A23V2200/048 , A23V2200/242 , A23V2250/5118
摘要： PURPOSE: A producing method of starch for processing fish flesh or meat is provided to offer the proper strength to fish flesh or meat products by producing starch improvement substances with the superior viscosity. CONSTITUTION: A producing method of starch for processing fish flesh or meat comprises a step of mixing the starch with mixed liquid containing edible oil and fat and an emulsifier, and aging the mixture at 40~90deg C. The aging process is performed until the viscosity of the mixture is greater than 150mPa-s in the relative humidity of 50~70%. The mixture ratio of edible oil and fat and an emulsifier is 1:0.05~3.
摘要翻译：目的：提供加工鱼肉或肉类的淀粉生产方法，通过生产具有优异粘度的淀粉改良物质，为肉肉或肉制品提供适当的强度。构成：用于加工鱼肉或肉的淀粉的生产方法包括将淀粉与含有食用油脂和乳化剂的混合液混合的步骤，并将混合物老化至40〜90℃。进行老化过程直到粘度的混合物在相对湿度为50〜70％时大于150mPa·s。食用油脂与乳化剂的混合比为1：0.05〜3。

47. 发明公开

KR1020100028532A 구조화된 단백질 생성물을 포함하는 가공된 고기 생성물 无效
标题翻译：包含结构蛋白产品的加工肉制品
公开(公告)号：KR1020100028532A
公开(公告)日：2010-03-12
申请号：KR1020097023037
申请日：2008-03-31
申请人： 솔레 엘엘씨
发明人： 맥마인데스,매튜케이. , 발레,발도미로
IPC分类号： A23J3/22 , A23L13/40 , A23L13/50 , A23L13/60
CPC分类号： A23J3/227 , A23L13/424 , A23L13/426 , A23L13/52 , A23L13/65 , A23L13/67 , A23L17/70 , A23V2002/00 , A23V2250/5488 , A23V2250/5118
摘要： The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics.
摘要翻译：本发明提供了包含结构蛋白质产品的加工肉组合物，其具有基本排列的蛋白纤维和再加工肉制品。本发明的加工肉制品具有改善的营养特性和良好的织构特性。

48. 发明公开

KR1020100016213A 분기 α-글루칸, 이를 생성하는 α-글루코실 전이 효소, 및 그의 제조 방법 및 용도 有权
标题翻译：分支的α-GLUCAN，产生α葡聚糖的α-葡萄糖转移酶，其生产方法及其用途
公开(公告)号：KR1020100016213A
公开(公告)日：2010-02-12
申请号：KR1020097023044
申请日：2008-04-23
申请人： 가부시기가이샤하야시바라
发明人： 와타나베히카루 , 야마모토다쿠오 , 니시모토도모유키 , 쓰사키게이지 , 오쿠가즈유키 , 차엔히로토 , 후쿠다시게하루
IPC分类号： C08B37/00 , C12N9/10 , C12N1/21 , C12P19/04
CPC分类号： A23L33/21 , A21D2/18 , A23C9/1307 , A23C9/1544 , A23L2/39 , A23L9/20 , A23L11/05 , A23L29/35 , A23L33/10 , A23L33/18 , A23V2002/00 , A61K8/73 , A61K8/732 , A61K9/06 , A61K9/20 , A61K31/716 , A61K31/718 , A61Q11/00 , A61Q17/04 , A61Q19/00 , A61Q19/02 , C08B37/0009 , C12N9/1051 , C12P19/04 , C12P19/18 , C12R1/06 , C12R1/09 , Y02P20/52 , A23V2250/5118 , A23V2200/3262 , A23V2200/328
摘要： It is intended to provide a glucan useful as a water-soluble dietary fiber, a method for producing the same, and use thereof. The object is achieved by providing a branched α-glucan, which is an α-glucan including glucose as a constituent sugar and is characterized by having the following features based on a methylation analysis: (1) a ratio of 2,3,6-trimethyl-1,4,5-triacetylglucitol to 2,3,4-trimethyl-1,5,6-triacetylglucitol is in the range from 1:0.6 to 1:4; (2) the total amount of 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol is 60% or more of partially methylated glucitol acetate; (3) the amount of 2,4,6-trimethyl-1,3,5-triacetylglucitol is 0.5% or more and less than 10% of partially methylated glucitol acetate; and (4) the amount of 2,4-dimethyl-1,3,5,6-tetraacetylglucitol is 0.5% or more of partially methylated glucitol acetate, a novel α-glucosyltransferase producing the branched α-glucan, a method for producing the same and use thereof.
摘要翻译：本发明提供可用作水溶性膳食纤维的葡聚糖，其制造方法及其用途。本发明的目的是通过提供一种支链α-葡聚糖，其是包含葡萄糖作为构成糖的α-葡聚糖，其特征在于基于甲基化分析具有以下特征：（1）三甲基-1,4,5-三乙酰基葡萄糖醇至2,3,4-三甲基-1,5,6-三乙酰基葡萄糖醇的比例范围为1:0.6至1:4; （2）2,3,6-三甲基-1,4,5-三乙酰基葡萄糖醇和2,3,4-三甲基-1,5,6-三乙酰基葡萄糖醇的总量为部分甲基化葡萄糖醇乙酸酯的60％以上。（3）2,4,6-三甲基-1,3,5-三乙酰基葡糖醇的量为0.5％以上且小于10％的部分甲基化葡萄糖醇乙酸酯; 和（4）2,4-二甲基-1,3,5,6-四乙酰基葡萄糖醇的量为0.5％以上的部分甲基化葡萄糖醇乙酸酯，产生支链α-葡聚糖的新型α-葡糖基转移酶，相同和使用。

49. 发明公开

KR1020090119976A 개질 아카시아 검을 함유하는 카로테노이드 조성물 有权
标题翻译：含有改性GAC ACACIA的CAROTENOID组合物
公开(公告)号：KR1020090119976A
公开(公告)日：2009-11-23
申请号：KR1020097019192
申请日：2008-01-15
申请人： 디에스엠 아이피 어셋츠 비.브이.
发明人： 히츠펠트안드레아 , 뢰엔베르거브루노하. , 비도니올리비아
IPC分类号： C08B37/00 , C08K5/00 , A23D7/005 , A23L29/25
CPC分类号： A23L1/2753 , A23D7/0053 , A23K20/158 , A23K20/163 , A23K20/174 , A23K20/179 , A23L2/52 , A23L2/58 , A23L5/44 , A23L29/25 , A23V2002/00 , A61K8/732 , A61K8/97 , A61K2800/42 , A61Q1/06 , A61Q5/02 , A61Q5/12 , A61Q19/00 , A61Q19/10 , C08B37/0087 , C08K5/005 , C08K5/01 , C08L5/00 , A23V2200/222 , A23V2200/044 , A23V2250/5022 , A23V2250/211 , A23V2250/5118 , A23V2250/5114 , C08B30/18 , A61K47/36
摘要： The present invention relates to compositions containing modified gum acacia and carotenoids, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100 °C and 115 °C for 1 to 38 hours, wherein the composition comprises less than 40 weight-% oil. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, color stability. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention also refers to the preparation of such compositions, wherein it has been found that the emulsification time in the manufacturing process of the compositions can be reduced when using a modified gum acacia in carotenoid compositions with less than 40 weight-% oil. The present 'invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process.
摘要翻译：本发明涉及含有改性的阿拉伯胶和类胡萝卜素的组合物，其中阿拉伯树胶在100℃至115℃的温度下进行1至38小时的热处理，其中组合物包含小于40重量％ -％油。已经发现，根据本发明的组合物允许产生具有非常高的颜色强度，颜色稳定性的乳液。这些组合物可用于食品饮料，动物饲料，化妆品或药物组合物的富集，强化和/或着色。本发明还涉及这种组合物的制备，其中已经发现当使用具有小于40重量％油的类胡萝卜素组合物中使用改性的阿拉伯树胶时，可以减少组合物制造过程中的乳化时间。本发明还涉及通过将组合物与饮料成分混合来制造饮料的方法。本发明还涉及可通过该方法获得的饮料。

50. 发明公开

KR1020090093871A 함수율이 높은, 속을 채워 구운 바삭한 스낵 无效
标题翻译：已被充填，具有高水分含量的包装危险品
公开(公告)号：KR1020090093871A
公开(公告)日：2009-09-02
申请号：KR1020090016759
申请日：2009-02-27
申请人： 인터컨티넨탈 그레이트 브랜즈 엘엘씨
发明人： 키노,알란존 , 헤인스,린씨. , 네스크,젠넷트 , 데릭,데시레에스. , 자눌리스,테오도르엔.
IPC分类号： A23G3/54 , A23G3/48
CPC分类号： A23L1/0067 , A21D2/186 , A21D13/31 , A23L7/13 , A23L29/212 , A23P20/20 , A23V2002/00 , A23V2250/5118 , A23V2200/18
摘要： A crunchy snack with fillings therein and a preparing method thereof are provided to employ a casing with high glass transition temperature(Tg) in order to prepare a snack with a crunchy outer surface and a soft filling. A method for preparing a crunchy snack with fillings therein comprises the following steps of: mixing wheat flour and water to make dough; dividing the dough into an upper dough sheet and a lower dough sheet; placing a filling on the lower dough sheet; covering the lower dough sheet with the upper dough sheet; cutting the end parts of the laminated sheets in order for the fillings to be seen; and baking the dough sheets to obtain a crunchy snack with a soft filling. The filling has a soft texture and moisture content of 10wt% or greater on a basis of the filling by weight. The outer surface contains starch, shows crunchy texture and has the moisture content of 6wt% or greater on a basis of the outer surface by weight. The glass transition temperature(Tg) of the outer surface is 75°C or higher. The enthalpy of the starch included in the outer surface is 6 J/g or less when measured by a differential scanning calorimeter(DSC).
摘要翻译：提供其中填充物的脆脆小吃及其制备方法以采用具有高玻璃化转变温度（Tg）的外壳，以制备具有松脆外表面和软填充物的小吃。一种用于制备其馅料的脆脆小吃的方法包括以下步骤：将小麦粉和水混合以制成面团; 将面团分成上面团片和下面团片; 将下料面放置; 用上面团片覆盖下面团片; 切割层压片的端部以便看到填充物; 并烘烤面片以获得具有软填充物的脆脆小吃。填充物的质地和水分含量基于重量的填充量为10重量％以上。外表面含有淀粉，显示松脆的质地，并且基于外表面的重量含水量为6重量％以上。外表面的玻璃化转变温度（Tg）为75℃以上。包含在外表面中的淀粉的焓通过差示扫描量热计（DSC）测量时为6J / g以下。

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