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1. 发明公开

KR1020160113288A 유성의, 매운, 냄새 나는 물질의 조성물 및 이의 제조방법 审中-实审
标题翻译：油，气味和气味物质的组成及其制备方法
公开(公告)号：KR1020160113288A
公开(公告)日：2016-09-28
申请号：KR1020167023817
申请日：2014-08-19
申请人： 옴니액티브 헬스 테크놀로지스 리미티드
发明人： 데쉬판데,자얀트 , 아츨리야,기리쉬 , 나라와데,프라빈 , 뱌누세,프라카쉬 , 캄보카,스와프넬
IPC分类号： A23L27/10 , A23L27/00 , A23L1/30 , A23L2/52 , A23L2/56 , A23L2/58 , A61K36/81 , A61K31/165 , A61K9/16 , A23P1/04
CPC分类号： A61K36/81 , A23L2/52 , A23L2/56 , A23L2/58 , A23L27/10 , A23L27/16 , A23L27/18 , A23L27/72 , A23L29/262 , A23L29/30 , A23L29/37 , A23L33/105 , A23P10/30 , A23V2002/00 , A61K9/1652 , A61K9/1694 , A61K31/165 , A23P10/28 , A23V2200/21 , A23V2200/224 , A23V2200/332
摘要： 유성의, 매운, 자극적인, 냄새나는물질의조성물및 이의제조방법이개시되는데, 특히고추, 검은후추, 생강, 겨자, 시나몬, 마늘, 양파, 파프리카, 강황및 이들의유사체, 이들의추출물및/또는이들의성분들과같은하나이상의물질의안정한, 자유유동의, 고체조성물의지속적이고일관적인방출및 조성물의제조방법이개시된다. 예를들어, 조성물은예를들어, 캡사이신, 디히드로-캡사이신및/또는노르-디히드로-캡사이신을포함하는캡사이신류성분들을포함하는고추와같은물질을포함한다. 조성물은유효성분의장내흡수를가능하게하여불편을제거하고, 이에의해남은흡수되지않은유효성분에의해야기되는불편을최소화/제거할수 있고, 특히체중감량에유용한, 소모성건조시럽, 정제, 캡슐, 액체시럽, 건강음료, 다이어트음료, 과일주스및/또는청량음료로제조되기에적합하다.

2. 发明公开

KR1020100113913A 매생이 소스 제조방법 및 조성물 有权
标题翻译：用添加的MESANGI粉末制备酱料
公开(公告)号：KR1020100113913A
公开(公告)日：2010-10-22
申请号：KR1020090032467
申请日：2009-04-14
申请人： 전남대학교산학협력단
发明人： 정복미 , 신태선
IPC分类号： A23L23/00 , A23L17/60
CPC分类号： A23L23/00 , A23L17/60 , A23L27/18 , A23L29/30 , A23V2002/00 , A23V2200/30 , A23V2250/202
摘要： PURPOSE: A method of making sauce using capsosiphon fulvescens thus to reduce greasy taste when added to meat cutlet and fish cutlet and a composition are provided to express scatter the Capsosiphon source of the green as the method for manufacturing source by using Macroalgae Capsosiphon on port cutlet, chicken cutlet, fish cutlet. CONSTITUTION: While the purified water 20~22 weight%, interval or 13~15 weight%, oligosaccharide 37~49 weight%, salt 2~3 weight%, brewing vinegar 6~7 weight%, the pineapple 3~5 weight%, changed the Capsosiphon powder 3~5 weight%, and the ream mustard sauce 4~6 weight% being mixed and putting into the heating vessel and heating at 90~100 degrees.
摘要翻译：目的：一种使用辣椒酱制作酱汁的方法，当添加到肉排和鱼排中时，可以减少油腻味，并提供一种组合物，以便将绿色的辣椒素源作为制造源的方法，通过使用Macroalgae Capsosiphon on port cutlet ，鸡肉排，鱼排。构成：纯净水20〜22重量％，间隔13〜15重量％，寡糖37〜49重量％，盐2〜3重量％，酿醋6〜7重量％，菠萝3〜5重量％改变辣椒粉3〜5重量％，将芥末酱4〜6重量％混合并放入加热容器中，加热至90〜100度。

3. 发明公开

KR1020070064743A 식품첨가물로서 겨자정유의 안정화 无效
标题翻译：稳定的必需油用于食品添加剂
公开(公告)号：KR1020070064743A
公开(公告)日：2007-06-22
申请号：KR1020050125175
申请日：2005-12-19
申请人： 주식회사 다인소재
发明人： 최태호 , 이상갑
IPC分类号： A23L1/225
CPC分类号： A23L27/18 , A23P10/30
摘要： A method of manufacturing food additives using mustard essential oil as a main component by adding Arabic gum, polysorbate and cyclodextrin powder to mustard essential oil and spray drying is provided, which removes suspension caused by the insolubility of mustard essential oil, maintains antibacterial potency of the mustard essential oil by inhibiting the natural loss of allyl isothiocyanate and thus produces mustard essential oil having a less pungent taste, maintaining continuous antibacterial potency in an aqueous solution and useful as food additives. Mustard seed is squeezed to remove fat. The residue is finely ground, added with 5 times the weight of distilled water, left at 65deg.C for 12hr and distilled to produce mustard essential containing 90.0 to 99.9% by weight of allyl isothiocyanate. Thereafter, 1 to 10% by weight of the mustard essential oil is mixed with 1 to 50% by weight of Arabic gum, 1 to 30% by weight of polysorbate and 20 to 90% by weight of cyclodextrin powder and then spray dried.
摘要翻译：提供使用芥子精油作为主要成分的食品添加剂的制造方法，其通过向芥子精油中加入阿拉伯胶，聚山梨醇酯和环糊精粉末和喷雾干燥，其除去芥子精油不溶性引起的悬浮液，维持抗菌效力通过抑制异硫氰酸烯丙酯的天然损失，从而产生具有较少刺激性味道的芥末精油，在水溶液中保持连续的抗菌效力并可用作食品添加剂。芥子籽被挤压去除脂肪。将残余物精细研磨，加入5倍重量的蒸馏水，在65℃下放置12小时，蒸馏生成必需的含有90.0-99.9％（重量）异硫氰酸烯丙酯的芥末。此后，将1至10重量％的芥末精油与1至50重量％的阿拉伯胶，1至30重量％的聚山梨醇酯和20至90重量％的环糊精粉末混合，然后喷雾干燥。

4. 发明公开

KR1020040009501A 매실분말과 농축액을 이용한 건강영양 겨자 및 고추냉이 제조 无效
标题翻译：使用PLUM粉末或提取物生产健康食品和WASABI
公开(公告)号：KR1020040009501A
公开(公告)日：2004-01-31
申请号：KR1020020043469
申请日：2002-07-24
申请人： 김윤섭
发明人： 김윤섭 , 정흥호 , 남경원 , 정호승
IPC分类号： A23L1/225
CPC分类号： A23L27/18 , A23L27/82 , A23L33/105 , A23V2002/00 , A23V2200/10 , A23V2200/308
摘要： PURPOSE: Provided is a method for producing health mustard and wasabi by adding wasabi(Wasabia koreana Nakai) and mustard to plum powder or a plum extract which contains components and nutrients having prevention and treatment effects on diseases caused by food poisoning and a stomach disorder. CONSTITUTION: A method for manufacturing health mustard and wasabi is characterized in that mustard or wasabi powder having a specified size is added with a specified amount of plum powder, a plum extract or their mixture and then agitated.
摘要翻译：目的：提供一种通过向梅花粉或芥子提取物中加入芥子（Wasabia koreana Nakai）和芥末制成健康芥子和芥末的方法，其中含有对由食物中毒和胃部疾病引起的疾病具有预防和治疗作用的成分和营养物质。构成：制造健康芥末和芥末的方法的特征在于，加入规定量的梅花粉，梅花提取物或它们的混合物的芥子或芥末粉末，然后搅拌。

5. 发明公开

KR1020010013047A 기름체의 용도 无效
标题翻译：油体的使用
公开(公告)号：KR1020010013047A
公开(公告)日：2001-02-26
申请号：KR1019997011023
申请日：1998-05-27
申请人： 셈비오시스제네틱스인코포레이티드
发明人： 데커스함엠. , 반루이젠기스 , 부테죠셉 , 골재니스 , 몰로니마우리스 , 마흐모우드소헤일세이드
IPC分类号： A23D7/00
CPC分类号： A23G3/48 , A23D7/001 , A23D7/003 , A23G3/343 , A23G3/346 , A23G3/40 , A23G4/066 , A23G4/068 , A23G9/327 , A23G9/42 , A23G2200/08 , A23G2200/14 , A23K20/168 , A23K20/184 , A23K50/80 , A23L9/10 , A23L23/00 , A23L27/18 , A23L27/60 , A23P20/10 , A61K8/06 , A61K8/922 , A61K9/0014 , A61K9/107 , A61K36/00 , A61K36/185 , A61K36/23 , A61K36/28 , A61K36/286 , A61K36/31 , A61K36/42 , A61K36/47 , A61K36/48 , A61K36/889 , A61K36/899 , A61K47/44 , A61Q1/02 , A61Q1/06 , A61Q1/08 , A61Q1/10 , A61Q5/00 , A61Q11/00 , A61Q13/00 , A61Q17/04 , A61Q19/00 , A61Q19/10 , C09D5/022 , C11B1/10 , Y02A40/818 , Y10S426/805 , Y10S514/937 , A61K2300/00
摘要： 본발명은기름체들로구성된신규한에멀젼배합물을제공한다. 본발명은또한에멀젼의제조방법과다양한가정용및 산업용조성물에서의에멀젼의용도에관한것이다. 보다구체적으로그 에멀젼은식품, 개인용품, 제약품및 산업용제품의제조에적합하다.

6. 发明公开

KR1020130130530A 기능성 소스 및 그 제조방법 有权
标题翻译：一种功能性及其制造方法
公开(公告)号：KR1020130130530A
公开(公告)日：2013-12-02
申请号：KR1020120054420
申请日：2012-05-22
申请人： 이강입
发明人： 이강입
IPC分类号： A23L23/00 , A23L27/00
CPC分类号： A23L23/00 , A23L27/105 , A23L27/12 , A23L27/18 , A23L33/105 , A23V2002/00 , A23V2200/30
摘要： The present invention relates to a functional sauce giving sour, sweet, spicy, and clean tastes, and a manufacturing method thereof. The functional sauce is composed of finely ground mustard, onion, garlic, pear, sugar, and salt, vinegar, and water, in order to not be greasy due to a distinctively spicy taste, not be tired to frequently eat, stimulate appetite, and prevent adult diseases when taken. As described above, the functional sauce is not greasy since it gives a distinctively spicy taste; is not tired to frequently eat; stimulates appetite; and prevents adult diseases when taken due to good materials. Therefore, the functional sauces can significantly improve quality and reliability of products and meet various desires (needs) of users, that is, customers, thereby presenting good images of products. [Reference numerals] (AA) Preparation step;(BB) Fermentation;(CC) End;(S100) Step of mixing mustard and water;(S200) Step of further mixing onion, garlic, and pear;(S300) Step of further mixing sugar, salt, and vinegar;(S400) Step of aging and fermentation in a closed space
摘要翻译：本发明涉及赋予酸，甜，辣，和清洁口味的功能性酱料及其制造方法。功能性酱汁由芥兰，洋葱，大蒜，梨，糖，盐，醋，水精粉组成，为了不会因为辛辣的味道而不油腻，不要经常吃，刺激食欲，预防成年病时服用。如上所述，功能酱不油腻，因为它具有明显的辛辣味; 经常吃饭不累; 刺激食欲; 并且由于材料的良好而防止成年病。因此，功能性酱料可以显着提高产品的质量和可靠性，满足用户（即客户）的各种需求（需求），从而呈现出良好的产品图像。（AA）制备步骤（BB）发酵;（CC）结束;（S100）芥子和水的混合步骤;（S200）进一步混合洋葱，大蒜和梨的步骤;（S300）混合糖，盐和醋;（S400）在封闭空间中老化和发酵的步骤

7. 发明公开

KR1020110110206A 물 존재하에 있어서의 친유성 성분의 분해·열화를 억제하는 방법 无效
标题翻译：防止水分存在的分解成分的分解方法
公开(公告)号：KR1020110110206A
公开(公告)日：2011-10-06
申请号：KR1020117016953
申请日：2009-12-24
申请人： 하우스 쇼쿠힝 그룹 혼샤 가부시키가이샤
发明人： 하시모토야스하루 , 쇼노진지 , 가모이아키코 , 쓰게노부아키 , 나카무라마사키 , 하마지마다다시 , 아오야기모리히로 , 나카가와노부히데
IPC分类号： A23L27/10 , A23L27/18 , A23L2/60
CPC分类号： A61K8/738 , A23L27/18 , A23L27/75 , A23V2002/00 , A61K8/361 , A61K8/63 , A61K2800/52 , A61Q19/00 , A23V2250/5112 , A23V2250/2136 , A23V2250/18
摘要： 본 발명의 목적은, 물과의 상호 작용에 의한, 또는 물 존재하에 광, 효소, 산소, 열 등과의 상호 작용에 의한 친유성(親油性) 성분의 분해·열화를 억제하는 방법을 제공하는 것에 있다. 본 발명은, 물 존재하에 있어서의 친유성 성분의 분해·열화를 억제하는 방법을 제공하고, 이 방법은, 친유성 성분, 식물 스테롤에스테르 및 시클로덱스트린을 포함하는 복합체를 형성하고, 상기 복합체의 형태로 상기 친유성 성분을 물 존재하에서 보존하는 것을 특징으로 한다.

8. 发明公开

KR1020100118208A 울금을 함유한 육류 및 생선용 소스 조성물 无效
标题翻译：含有肉和肉的TURMERIC的SAUCE组合物
公开(公告)号：KR1020100118208A
公开(公告)日：2010-11-05
申请号：KR1020090036917
申请日：2009-04-28
申请人： 이은아
发明人： 이은아
IPC分类号： A23L23/00 , A23L27/10 , A23L27/12
CPC分类号： A23L23/00 , A23L13/70 , A23L27/10 , A23L27/12 , A23L27/18 , A23L27/20
摘要： PURPOSE: A sauce composition for meat and fish comprising turmeric is provided to prevent cerebral apoplexy and have anticancer effect. CONSTITUTION: Source comprises radish powder, mustard powder, turmeric powder, pineapple, and seasoning. The seasoning comprises sugar, vinegar, and salt.
摘要翻译：目的：提供包含姜黄的肉和鱼的酱料组合物，以防止脑中风，并具有抗癌作用。构成：来源包括萝卜粉，芥末粉，姜黄粉，菠萝和调味料。调味料包括糖，醋和盐。

9. 发明公开

KR1020040023380A 겨자와 계피를 첨가한 소시지의 제조방법 无效
标题翻译：用于制造包含MUSTARD和CINNAMON的酱料的方法
公开(公告)号：KR1020040023380A
公开(公告)日：2004-03-18
申请号：KR1020020055093
申请日：2002-09-11
申请人： 이문기
发明人： 이문기
IPC分类号： A23L1/317
CPC分类号： A23L13/65 , A23L13/428 , A23L27/14 , A23L27/18
摘要： PURPOSE: Provided is a method for manufacturing sausage containing mustard and cinnamon which are cut or powdered. Therefore, the manufactured sausage has new taste and flavor to attract consumers. CONSTITUTION: A method for manufacturing sausage containing mustard and cinnamon is characterized by adding 0.5-5 parts by weight of mustard and cinnamon powder to 100 part by weight of meat as a raw material of sausage.
摘要翻译：目的：提供切割或粉末状的含有芥末和肉桂的香肠的制造方法。因此，生产的香肠具有吸引消费者的新味道和味道。构成：含有芥末和肉桂的香肠的制造方法的特征在于，将0.5-5重量份的芥末和肉桂粉加入作为香肠原料的100重量份的肉中。

10. 发明授权

KR1019950012618B1 기포가 들어있는 유성 조미료 失效
标题翻译：花了油花
公开(公告)号：KR1019950012618B1
公开(公告)日：1995-10-19
申请号：KR1019880001687
申请日：1988-02-17
申请人： 후지세유 그룹 혼샤 가부시키가이샤
发明人： 이나요시구니아끼 , 에가와요시쓰구 , 하루가와요시노리 , 야마구찌마사유끼
IPC分类号： A23L1/226 , B62D65/00
CPC分类号： A23G3/343 , A23G3/28 , A23G2200/00 , A23G2220/02 , A23L9/22 , A23L27/18 , A23L27/80
摘要： 내용 없음.

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