专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

51. 发明公开

KR1020130136656A 소화불량에 효과가 있는 한약재를 원료로 한 침출차 및 이의 제조방법 无效
标题翻译：使用医疗用途的浸出茶与其制造效果及其制造方法
公开(公告)号：KR1020130136656A
公开(公告)日：2013-12-13
申请号：KR1020120060216
申请日：2012-06-05
申请人： 홍평주
发明人： 홍평주
IPC分类号： A23F3/16 , A23F3/30
CPC分类号： A23F3/32 , A23F3/20 , A23F3/22 , A23V2200/32 , A23V2300/10 , A23V2300/24 , B65D85/808
摘要： The present invention relates to a leached tea containing medical herbs with an effect against indigestion and a manufacturing method thereof. The leached tea is prepared by grinding dried hawthorn, malt, and Galli Stomachichum Corium, respectively, mixing the ground materials, and packing the mixture as a tea bag. The leached tea containing medical herbs is brewed in water at high temperature, thereby improving palatability and emerging from the concept that medical herbs should be decocted for a long time, and thus extracting the medical herbs within the minimum time to allow convenient drinking. Further, the digestion efficacy can be maximized by combining respective digestion effects.
摘要翻译：本发明涉及含有对消化不良有影响的药用草药的浸出茶及其制造方法。通过研磨干燥的山楂，麦芽和加利西葫芦分别制备浸出的茶，混合研磨物料，并将混合物包装成茶袋。含有药草的浸出茶在高温水中酿造，从而改善适口性，并从药草长时间煎煮的概念出现，从而在最短时间内提取药草，以方便饮用。此外，通过组合各自的消化效应可以最大化消化效力。

52. 发明授权

KR101340537B1 다시마 차 및 이의 제조방법 失效
标题翻译：海缠茶，以及制造海杂茶的方法
公开(公告)号：KR101340537B1
公开(公告)日：2013-12-11
申请号：KR1020110125527
申请日：2011-11-29
申请人： 조희선
发明人： 조희선
IPC分类号： A23F3/16 , A23F3/30 , A23L17/60 , A23L3/40
摘要： 본 발명은 다시마의 점액질 물질과 비린내를 제거하여 다시마 차의 기호도를 향상시킨 다시마 차 및 이의 제조방법에 관한 것으로서, 다시마를 염도 2~4%의 식염수에 염화칼슘이 0.2~0.5중량% 첨가된 수용액으로 세척하는 단계; 상기 세척된 다시마를 건조하는 단계; 상기 건조한 다시마를 분쇄하여 다시마 분말을 제조하는 단계; 상기 다시마 분말을 100~150℃에서 1~3분 동안 1차 볶음 처리하는 단계; 상기 1차 볶음 처리한 다시마 분말을 상온으로 냉각하는 단계; 상기 냉각된 다시마 분말을 60~80℃에서 5~15분 동안 2차 볶음 처리하는 단계; 및 상기 2차 볶음 처리한 다시마 분말을 상온으로 냉각하는 단계;를 포함한다.
본 발명에 의한 다시마 차 제조방법에 따르면, 다시마에 함유되어 있는 유용성분의 유실을 최소화하면서 다시마의 점액질 물질과 해조류의 비린내를 효과적으로 제거할 수 있으므로, 유용성분을 풍부하게 함유하고 풍미가 향상된 다시마 차의 제조가 가능하다.

53. 发明公开

KR1020130130588A 연씨,연잎,연씨집,연꽃 추출액을 함유하는 음료의 제조방법 및 이 제조방법으로 제조되는 연씨,연잎,연씨집,연꽃 추출액이 함유된 차 음료 无效
标题翻译：一个LOTUS的饮料
公开(公告)号：KR1020130130588A
公开(公告)日：2013-12-02
申请号：KR1020120060070
申请日：2012-06-04
申请人： 김용호
发明人： 김용호
IPC分类号： A23L2/38 , A23F3/16 , A23F3/30
CPC分类号： A23L2/38 , A23F3/18 , A23F3/34 , A23L2/52 , A23L2/60 , A23L33/105 , A23V2002/00 , A23V2200/30
摘要： The present invention relates to a method for preparing tea drink and tea drink prepared thereby and, more specifically, to a method for preparing tea drink containing lotus seeds, lotus leaves, a lotus seed house, a lotus extract and tea drink containing lotus seeds, lotus leaves, a lotus seed house, a lotus extract prepared thereby. The method for manufacturing tea drink according to the present invention comprises a roasting step, a drying step, an extracting step, a mixing step, and a packaging step.
摘要翻译：本发明涉及一种制备由此制备的茶饮料和茶饮料的方法，更具体地涉及一种制备含有莲子，莲花叶，莲子种子屋，莲花提取物和含有莲子的茶饮料的茶饮料的方法，莲花叶，莲花种子房，由此制备的莲花提取物。根据本发明的茶饮制造方法包括焙烧步骤，干燥步骤，提取步骤，混合步骤和包装步骤。

54. 发明公开

KR1020130122236A 향미가 개선된 무차의 제조 방법 有权
标题翻译：具有良好的挥发油和烟草的脱水茶的生产方法
公开(公告)号：KR1020130122236A
公开(公告)日：2013-11-07
申请号：KR1020120045413
申请日：2012-04-30
申请人： 고혜진
发明人： 고혜진
IPC分类号： A23F3/16 , A23F3/30
摘要： The present invention relates to a production method of radish tea which comprises the following steps: assorting and washing organic radish harvested from a high altitude cool region; cutting the radish into a length and width of 2-3 cm and a thickness of 0.3-1 cm, and drying the cut radish in sunlight for 4-5 days; secondly drying the radish on a Korean floor heating system formed of yellow soil for 2-4 days; roasting the dried radish until the color of the radish turns ark brown for 30-50 minutes, and mixing the roasted radish with roasted black beans; and crushing the mixture of the roasted radish with roasted black beans, and packaging the crushed mixture. The present invention improves the flavor and offers the savory taste to the radish tea, and offers vegetable proteins from the black bean to the tea. The radish tea can be produced into a tea bag, tea for tea kettles, tea of PET bottles, tea for canned drink, and other forms.
摘要翻译：本发明涉及萝卜茶的制备方法，其特征在于包括以下步骤：分类和洗涤从高空凉地区收获的有机萝卜; 将萝卜切成长2-3厘米，厚度为0.3-1厘米，并将萝卜在阳光下干燥4-5天; 二次干燥萝卜在韩国地板采暖系统中形成黄土2-4天; 烤干萝卜直到萝卜的颜色变成棕褐色30-50分钟，并将烤萝卜与烤黑豆混合; 并用烤黑豆粉碎萝卜的混合物，并包装破碎的混合物。本发明改善了风味，并提供了萝卜茶的美味，并且提供了从黑豆到茶的植物蛋白质。萝卜茶可以制成茶包，茶壶茶，PET瓶茶，罐装饮料茶等形式。

55. 发明授权

KR101324939B1 익스트루더 가공에 의한 차잎 가공품 有权
标题翻译：用挤出机处理加工的茶叶产品
公开(公告)号：KR101324939B1
公开(公告)日：2013-11-04
申请号：KR1020077014698
申请日：2005-12-27
申请人： 산토리 쇼쿠힌 인타나쇼나루 가부시키가이샤
发明人： 나가오고지 , 나카하라고이치 , 마키히데키 , 기무라미카
IPC分类号： A23F3/06 , A23F3/16 , A23F3/30 , A23F3/00
CPC分类号： A23F3/18 , A23F3/06 , C12G3/04
摘要： 본 발명은, 차잎의 비수용성 성분을 수용화하고, 차잎 본래의 천연 맛 성분이 향상된 차를 제조하는 기술을 제공한다. 또한, 「차잎에서 유래되는 향기」「맛·보디감」「순한 알코올의 뒷맛」을 균형 있게 구비한 차계 알코올 음료를 창생하는 기술을 제공한다.
차잎을 80 ∼ 150℃, 0.2 ∼ 30㎫, 및 5 ∼ 600 초의 조건하에서, 물 또는 당 수용액을 차잎 100 중량에 대하여 1 ∼ 100 중량으로 공급하면서 익스트루더로 가공하고, 출구로부터 분출되지 않고 안정적으로 차잎 가공품을 제조한다. 이 차잎 가공품으로부터 추출한 차는, 가공 전의 차잎으로부터 추출한 차와 비교하여, 유의적으로 맛이 향상되어 있다. 또한, 상기 차잎 가공품 : 차잎 (b) 의 중량비가 1 : 9 ∼ 1 : 0 인 원료를, 알코올을 5 ∼ 80 중량％ 함유하는 용매로 추출하여 차추출액을 얻어, 유의적으로 맛이 향상된 차계 알코올 음료를 제조할 수 있다.

56. 发明公开

KR1020130113225A 국화수 제조방법 및 이에 따라 제조된 국화수 审中-实审
标题翻译：制备水溶液及其水溶液的方法
公开(公告)号：KR1020130113225A
公开(公告)日：2013-10-15
申请号：KR1020120035639
申请日：2012-04-05
申请人： 김광수
发明人： 김광수
IPC分类号： A23F3/16 , A23F3/30 , A23L2/38
CPC分类号： A23F3/30 , A23F3/22 , A23L2/38 , A23L5/20 , A23V2300/50
摘要： PURPOSE: A production method of chrysanthemum water is provided to add components of medical property plants to yellow soil water containing components of wild chrysanthemum. CONSTITUTION: 1,000 L of bedrock groundwater, 20 kg of yellow soil, and 1 kg of wild chrysanthemum are mixed, and aged for 10 days to prepare yellow soil water. 10 g of mountain cultivated ginseng, 10 g of Chinese matrimony vine, 10 g of Hovenia dulcis, 10 g of Polygoni multiflori radix, 10 g of Houttuynia cordata, 10 g of Saururus herba, and 10 g of Cudrania tricuspidata are mixed. The mixture is mixed with 10 L of water, and concentrated into 7 L. 1,000 L of the yellow soil water and 7 L of concentrate are mixed, and aged for 10 days to obtain chrysanthemum water. Charcoal is dipped into the chrysanthemum water for 7 days for deodorizing.
摘要翻译：目的：提供菊花水的生产方法，将含有野菊花成分的黄土水添加到医用植物的成分中。构成：将1000L基岩地下水，20kg黄土和1kg野菊花混合，并老化10天以制备黄土壤水。将10克山地栽培的人参，10克中国红葡萄藤，10克Ho is，10g多枝莲，10g鱼腥草，10g S ba和10克C藜混合。将混合物与10L水混合，浓缩成7L，将1,000L黄土水和7L浓缩物混合，并老化10天以获得菊花水。将木炭浸入菊花水中7天进行除臭。

57. 发明公开

KR1020130104205A 복분자 미숙과를 포함하는 차 및 이의 제조방법 有权
标题翻译：柚木果实水果的茶叶及其制作方法
公开(公告)号：KR1020130104205A
公开(公告)日：2013-09-25
申请号：KR1020120025512
申请日：2012-03-13
申请人： 재단법인 베리앤바이오식품연구소
发明人： 이희권 , 송지영 , 최혜란 , 박희전 , 채규서 , 권지웅
IPC分类号： A23F3/16 , A23F3/30
摘要： PURPOSE: A method for manufacturing tea is provided to have antioxidant activity and α-glucosidase inhibition effect. CONSTITUTION: A mixture is obtained by mixing 85-95 weight% of the immature fruit of rubus coreanus and 5-15 weight% of functional components. The mixture is pulverized into 1-5 mm and primarily roast-processed at a temperature of 250-300°C for 5-10 minutes. The roast-processed rubus coreanus is secondarily roast-processed at a temperature of 200-220°C for 1-3 minutes. After foreign substances are removed from the immature fruit of rubus coreanus and functional components, the immature fruit of rubus coreanus and functional components are washed. The washed immature fruit of rubus coreanus and functional components are respectively dried. At least one drying method is selected from a hot air drying method performed at 35 to 45°C for 1-3 days, a freeze-drying method performed at -20 to -10°C for 1-3 days and a cold air drying method performed at 1 to 5°C for 1-3 days. The functional component is at least one selected from apios, hen of woods and rosa laevigata michaux fruit. [Reference numerals] (AA,FF,II,NN) α-glucosidase inhibition activity (%); (BB) Immature fruit freeze-dried tea; (CC) Immature fruit hot air dried tea; (DD,EE,GG,HH,LL,MM,QQ,RR) Extracting time (minute); (G) Cassia seed tea; (H) Mulberry leaf tea; (JJ) Coffee; (KK) Green tea; (OO) Buckwheat tea; (PP) Herb (basil) tea
摘要翻译：目的：提供一种茶制作方法，具有抗氧化活性和α-葡萄糖苷酶抑制作用。构成：通过混合85-95重量％的木薯和5-15重量％的功能组分的未成熟果实获得混合物。将混合物粉碎成1-5mm，并在250-300℃的温度下主要焙烧5-10分钟。在200-220℃的温度下将经焙烤的木薯经二次烘烤处理1-3分钟。将外来物质从木瓜和功能成分的未成熟果实中除去后，将无水果和功能成分洗涤。分别干燥芦荟和功能组分的洗涤未成熟果实。至少一种干燥方法选自在35〜45℃下进行1-3天的热风干燥法，-20〜-10℃下进行冷冻干燥1-3天，冷风干燥方法在1〜5℃下进行1-3天。功能组成部分至少有一个选自apios，林木和rosa laevigata michaux水果。（AA，FF，II，NN）α-葡糖苷酶抑制活性（％）; （BB）未成熟果冻冻干茶; （CC）未成熟水果热风干茶; （DD，EE，GG，HH，LL，MM，QQ，RR）提取时间（分钟）; （G）决明子茶; （H）桑叶茶; （JJ）咖啡; （KK）绿茶; （OO）荞麦茶; （PP）草本（罗勒）茶

58. 发明授权

KR101300386B1 여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权
标题翻译：使用具有高抗氧化活性和高植物化学含量的苦瓜属的果实，叶，茎和根的茶的制造方法
公开(公告)号：KR101300386B1
公开(公告)日：2013-08-26
申请号：KR1020110133749
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 최진상 , 김현영 , 서원택 , 이진환
IPC分类号： A23F3/16 , A23F3/30
摘要： 본 발명에 의하면 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성을 갖고 고함량의 페놀릭스와 파이토케미칼스를 함유하는 여주차 및 여주 열매뿐만 아니라 수확 후 폐기되는 잎, 줄기 및 뿌리를 활용하는 그 제조방법이 제공된다.

59. 发明公开

KR1020130080884A 연잎추출 액상차 및 그의 제조방법 有权
标题翻译：莲子茶的制造方法
公开(公告)号：KR1020130080884A
公开(公告)日：2013-07-16
申请号：KR1020120001745
申请日：2012-01-06
申请人： 주식회사 가야에프앤디
发明人： 김기현
IPC分类号： A23F3/16 , A23F3/30 , A23L2/38 , A23L2/72
摘要： PURPOSE: A producing method of liquid tea is provided to offer the sweet taste and clear color of lotus leaves for users to drink the liquid tea instead of water of barley tea. CONSTITUTION: Lotus leaves are cut into 2-3 cm, and the cut lotus leaves are repeatedly roasted and dried. 98wt% of purified water is inserted into a pressure tank and heated until the temperature of the purified water is 75-80°C. 2wt% of roasted lotus leaves is inserted into a filtering nonwoven fabric before tying an inlet portion of the fabric and the tied fabric is inserted into the pressure tank. The pressure tank is heated for 90 minutes at 120°C and 2 atmospheric pressure. The pressurized lotus leaves are extracted using a 200 mesh vibrating strainer. The lotus leaf extract is enzymolyzed for 60 minutes using an alpha-amylase enzyme agent. The enzymolyzed lotus leaf extract is cooled at 50-60°C and filtered. 16wt% of lotus leaf extract, 83.7wt% of purified water, 0.1wt% of vitamin C, 0.1wt% of vitagen, and 0.1wt% of sodium bicarbonate are mixed and heated at 100°C, and the mixture is cooled at 35-40°C. [Reference numerals] (AA) Preparation step of lotus leaves; (BB) Collect the lotus leaves; (CC) Wash the lotus leaves; (DD) Dry the lotus leaves; (EE) Cut the lotus leaves; (FF) Roast the lotus leaves; (GG) Extract the lotus leaves, and produce liquid tea; (HH) Heat a purification water pressurizing tank; (II) Insert the lotus leaves into the pressurizing tank; (JJ) Pressurize the pressurizing tank to 2 atmospheric pressure; (KK) Filter with a 200 mesh vibrator; (LL) Enzyme decomposition; (MM) Cool a lotus leaf extract; (NN) Filter press filtration; (OO) Produce lotus leaf extraction liquid tea
摘要翻译：目的：提供液体茶的生产方法，以提供莲花的甜味和清晰的颜色，供用户喝液体茶而不是大麦茶水。构成：将莲子叶切成2-3厘米，将切碎的莲花叶重复烘烤干燥。将98重量％的净化水插入压力罐中并加热至纯水的温度为75-80℃。在将织物的入口部分捆扎起来之前，将2重量％的烤莲花插入过滤无纺布中，并将捆扎的织物插入压力罐中。压力罐在120℃和2个大气压下加热90分钟。使用200目振动过滤器提取加压的莲花叶。使用α-淀粉酶试剂将荷叶提取物酶解60分钟。将酶解的莲花提取物在50-60℃下冷却并过滤。将16重量％的莲花提取物，83.7重量％的纯化水，0.1重量％的维生素C，0.1重量％的维生素和0.1重量％的碳酸氢钠混合并在100℃下加热，将混合物冷却至35℃ -40℃。（参考号）（AA）莲叶的制备步骤; （BB）收集荷叶; （CC）清洗莲子叶; （DD）干莲花叶; （EE）切割莲花叶; （FF）烤莲子叶; （GG）提取莲子叶，生产液体茶; （HH）加热净化水加压罐; （二）将荷叶插入加压槽; （JJ）将加压罐加压至2个大气压; （KK）过滤器与200目振动器; （LL）酶分解; （MM）冷却莲叶提取物; （NN）压滤机过滤; （OO）生产莲叶提取液茶

60. 发明公开

KR1020130071050A 블루베리 및 자색고구마를 포함하는 차 조성물 有权
标题翻译：含有蓝莓和紫草的茶叶组合物
公开(公告)号：KR1020130071050A
公开(公告)日：2013-06-28
申请号：KR1020110138354
申请日：2011-12-20
申请人： 박규상
发明人： 박규상
IPC分类号： A23F3/30 , A23L19/00 , A23L19/10
摘要： PURPOSE: A tea composition containing blueberry and purple sweet potato is provided to stimulate appetite by having a clear purple color even with a small content of blueberry. CONSTITUTION: A tea composition comprises blueberry powder and purple sweet potato powder with a mixing ratio of 1:3-6. The tea composition includes 1-5 wt% of a blueberry powder and 5-20 wt% of a purple sweet potato powder.
摘要翻译：目的：提供含有蓝莓和紫甘薯的茶叶组合物，即使是含有少量蓝莓也能通过清晰的紫色刺激食欲。构成：茶叶组合物包含混合比例为1：3-6的蓝莓粉和紫薯粉。茶叶组合物包含1-5重量％的蓝莓粉末和5-20重量％的紫色甘薯粉末。

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