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1. 发明授权

KR101861253B1 천연색소를 함유한 나노캡슐 및 이의 제조방법 有权
公开(公告)号：KR101861253B1
公开(公告)日：2018-05-25
申请号：KR1020160154497
申请日：2016-11-18
申请人： 한남대학교 산학협력단
发明人： 이승호 , 정종진 , 김운중 , 김원석 , 배지현
IPC分类号： A23P10/30 , A23L5/43 , A61K8/11 , A61Q19/00
CPC分类号： A23P10/30 , A23L5/43 , A23V2002/00 , A23V2200/044 , A23V2200/222 , A23V2200/25 , A61K8/11 , A61Q19/00
摘要： 본발명은본 발명은천연색소를함유한나노캡슐에관한것이다. 보다상세하게는색소전이현상을최소화하며안정성을획기적으로향상시킬수 있는천연색소를함유한나노캡슐및 이의제조방법에관한것이다.

2. 发明公开

KR1020140030558A 화부 审中-实审
标题翻译： HWA DUBOO
公开(公告)号：KR1020140030558A
公开(公告)日：2014-03-12
申请号：KR1020120096866
申请日：2012-09-03
申请人： 오은영
发明人： 오은영
IPC分类号： A23L11/00 , A23L5/40
CPC分类号： A23L5/40 , A23C20/025 , A23L11/07 , A23L33/40 , A23P20/00 , A23V2002/00 , A23V2200/044
摘要： The present invention relates to flower tofu including a tofu body and a transparent or a translucent coating layer which is made of an edible material and covers the tofu body. And, the flower tofu further includes a pattern material printed on one or more surfaces selected from a plurality of surfaces forming the outer edge of the tofu body when necessary.
摘要翻译：本发明涉及包含豆腐体的花豆腐和由可食用材料制成并覆盖豆腐体的透明或半透明涂层。另外，花豆腐进一步包括在需要时从形成豆腐体的外缘的多个面的一个或多个表面上印刷的图案材料。

3. 发明公开

KR1020060017778A 가향 우유 제조 방법 및 조성물 无效
标题翻译：高效奶酪生产工艺和组合物
公开(公告)号：KR1020060017778A
公开(公告)日：2006-02-27
申请号：KR1020057021433
申请日：2004-05-10
申请人： 브리스톨-마이어스스퀴브컴파니
发明人： 테자야디,수지
IPC分类号： A23C9/154 , A23C9/152
CPC分类号： A23C9/1544 , A23V2002/00 , A23V2250/51084 , A23V2200/242 , A23V2250/156 , A23V2250/5036 , A23V2250/70 , A23V2200/044 , A23V2250/60
摘要： Aseptic flavored milk compositions and processes for manufacturing aseptic flavored milk compositions that utilize temperatures of from about 35 to 65°F (2 to 80°C). The process uses a unique blend of a stabilizing agent, comprising colloida 1 microcrystalline cellulose a thickening agent, and an additive in combination with typical flavoring agents and one or more other optional ingredients, such as sweeteners, vitamins, and minerals, to form a stable aseptic flavored milk composition, particularly chocolate milk, suitable for consumption as a food.
摘要翻译：无菌调味乳组合物和使用温度为约35至65°F（2至80℃）的无菌调味乳组合物的制造方法。该方法使用稳定剂的独特混合物，其包含胶体1微晶纤维素，增稠剂，以及与典型调味剂和一种或多种其它任选成分（例如甜味剂，维生素和矿物质）组合的添加剂，以形成稳定的无菌风味牛奶组合物，特别是巧克力奶，适合作为食物消费。

4. 发明公开

KR1020050119093A 칼라(coLouR)김밥 无效
标题翻译：颜色（颜色）Kimbap
公开(公告)号：KR1020050119093A
公开(公告)日：2005-12-20
申请号：KR1020050114010
申请日：2005-11-28
申请人： 박용규
发明人： 박용규
IPC分类号： A23P1/08 , A23L1/10
CPC分类号： A23L7/196 , A23L5/42 , A23P20/20 , A23V2002/00 , A23V2200/044
摘要： 본 발명은 현재 김밥용 밥으로 사용되고 있는 흰 쌀밥에 각종 천연색소를 첨가하여 보다 다양한 색상의 김밥을 제조 함으로서 시각적으로 식상하지 않고 식욕을 돋구는 매운맛의 빨강색, 쑥향의 녹색, 송화맛의 노란색, 달콤한 자주색 등을 접목시켜 김밥을 제조하는데 특징이 있다

5. 发明公开

KR1020030060657A 클로렐라를 함유하는 떡 조성물 无效
标题翻译：含有柠檬的薯粉组合物
公开(公告)号：KR1020030060657A
公开(公告)日：2003-07-16
申请号：KR1020020001572
申请日：2002-01-08
申请人： 인만진 , 박민경
发明人： 인만진 , 박민경
IPC分类号： A23L1/10
CPC分类号： A23L7/10 , A23L5/46 , A23L33/10 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: Provided is a rice-cake composition containing chlorella to maintain the characteristic taste of the rice cake, to increase the weight thereof, and to improve the color and texture feeling thereof. CONSTITUTION: A rice-cake composition containing chlorella is characterized by mixing 0.1-4 wt.% of chlorella powder based on the weight of rice flour as a main ingredient. It is kneaded and steamed to prepare the rice cake. The prepared rice cake contains the nutritive components and bio-active components peculiar to chlorella and shows the chlorella thereof.
摘要翻译：目的：提供含有小球藻的米糕组合物，以保持米饼的特征味道，增加其重量，提高其色泽和质感。构成：含有小球藻的米饼组合物的特征在于以0.1-40重量％的作为主要成分的米粉重量的小球藻粉末混合。将其揉和蒸，以制备米饼。制备的米饼含有小球藻特有的营养成分和生物活性成分，并显示其小球藻。

6. 发明公开

KR1020020092300A 다색(多色)국수 제조방법 및 그 국수 失效
标题翻译：多色颜料的制造工艺
公开(公告)号：KR1020020092300A
公开(公告)日：2002-12-11
申请号：KR1020020069375
申请日：2002-11-08
申请人： 임승수
发明人： 임승수 , 임영순
IPC分类号： A23L1/16
CPC分类号： A23L7/109 , A21C11/22 , A23L5/43 , A23L7/11 , A23L33/105 , A23V2002/00 , A23V2200/044
摘要： PURPOSE: Provided is a manufacturing process of multi-colors noodles by mixing two kinds of noodles having different compositions. CONSTITUTION: The manufacturing process of multi-colors noodles comprises the steps of: preparing kneadings by using two kinds of flour; preparing plate shaped kneadings ; forming noodle strips by passing the kneadings through a roller simultaneously.
摘要翻译：目的：通过混合具有不同成分的两种面条，提供多色面条的制造工艺。构成：多色面条的制作过程包括以下步骤：用两种面粉制作揉面; 准备板状揉捏; 通过同时通过辊子来捏合面条。

7. 发明公开

KR1020020079475A 꿀 대용품 및 유체 식품용의 다기능성 식품 기재 조성물 无效
标题翻译：用于蜂蜜替代品和流体食品的多功能食品基地
公开(公告)号：KR1020020079475A
公开(公告)日：2002-10-19
申请号：KR1020020018463
申请日：2002-04-04
申请人： 존슨 앤드 존슨 컨수머 인코포레이티드
发明人： 랴오샤이휴안 , 머켈캐롤린엠.
IPC分类号： A23L1/076
CPC分类号： C08L5/14 , A23L2/385 , A23L21/27 , A23L27/10 , A23L27/37 , A23V2002/00 , C08L1/286 , C08L3/02 , C08L5/00 , C08L2666/02 , C08L2666/26 , A23V2250/5114 , A23V2250/51082 , A23V2250/032 , A23V2250/264 , A23V2200/044 , A23V2200/16
摘要： PURPOSE: Provided is a food base for honey substitutes having flavor-releasing property and fluidity each comparable to natural equivalents. CONSTITUTION: A food base comprises (a) about 0.002 wt.% to about 2 wt.% strong sweetener, (b) about 0.1 wt.% to about 8 wt.% tackifier, (c) about 35 wt.% to 95 wt.% water, (d) about 2 wt.% to about 40 wt.% extender and the like, and has about 2,000 cp to about 20,000 cp viscosity.
摘要翻译：目的：提供具有风味释放性能和流动性的蜂蜜替代品的食品基料，与天然当量相当。构成：食品基料包含（a）约0.002重量％至约2重量％的强甜味剂，（b）约0.1重量％至约8重量％的增粘剂，（c）约35重量％至95重量％％水，（d）约2重量％至约40重量％的增量剂等，并且具有约2,000cp至约20,000cp的粘度。

8. 发明公开

KR1020150036664A 혈합육을 이용한 연육 제품, 혈합육을 이용한 페이스트 제품, 혈합육을 이용한 연육 제품의 제조 방법 및 혈합육을 이용한 페이스트 제품의 제조 방법 有权
标题翻译：使用深色粉末的粉碎产品，使用深色玻璃的糊状产品，使用深色花纹制造鱼类产品的方法，以及使用深色粉末制造糊状产品的方法
公开(公告)号：KR1020150036664A
公开(公告)日：2015-04-07
申请号：KR1020157004082
申请日：2013-09-09
申请人： 신요. 스이산 유겐가이샤
发明人： 마츠모토카나메 , 타모츠세이코
IPC分类号： A23L17/00
CPC分类号： A23L17/70 , A23V2002/00 , A23V2200/044 , A23V2250/214
摘要： 본발명은참치등의붉은살생선의혈합육을색조가뛰어난연육으로실현가능하게한 혈합육을이용한연육제품및 이연육제품의제조방법을제공하는것을목적으로하는것이다. 본발명의혈합육을이용한연육제품은어육에서잘라낸혈합육이분쇄육으로가공됨과아울러, 차잎추출액으로표백되고, 다시물로 2회이상표백되어얻어진다.

9. 发明授权

KR101445138B1 오색 계열의 항암 약초를 함유한 약초과자 및 그의 제조방법 有权
标题翻译：具有五色颜料的防腐剂中医药草药及其制造方法
公开(公告)号：KR101445138B1
公开(公告)日：2014-10-06
申请号：KR1020130120922
申请日：2013-10-11
申请人： 정용면 , 정현기
发明人： 정용면 , 김수경 , 최진상 , 손만자 , 정현기
IPC分类号： A23G3/48 , A23G3/32 , A21D8/02 , A21D13/08
CPC分类号： A23G3/48 , A21D8/02 , A21D13/80 , A23V2002/00 , A23V2200/044 , A23V2200/308
摘要： The present invention relates to a medicinal herb snack containing anticancer herbs having five colors and to a method for producing the same. The medicinal herb snack of the present invention contains anticancer herbs having five colors such as blue, red, yellow, white, and black, so that the colors of the herbs are maintained and flavors and tastes are improved. The texture of a Castella composition is provided, and the structure of the snack is maintained in the form of a Castella even after being frozen. In a method for producing the same, gluten is minimally produced, and food ingredients are mixed with anticancer medicinal herb powder having five colors and ensured with heat resistance and stability against acid and a base. Accordingly, the medicinal herb snack containing anticancer medicinal herbs having five colors, compared to existing walnut-type snacks, has properties in which tastes are controlled, a Castella-type texture is improved, and a Castella structure is maintained even after being frozen so that promotion of well-being is ensured. In particular, anticancer herbs from pure areas which are appropriate to the Oriental traditional five elements are contained so as to be provided as health food for diabetics and children.
摘要翻译：本发明涉及含有五种颜色的抗癌草药的药用草本零食及其制造方法。本发明的药草食品含有具有蓝，红，黄，白，黑五种颜色的抗癌草药，从而保持香草的颜色，改善味道和口味。提供了卡斯特拉组合物的质地，即使在冷冻之后，小吃的结构也保持为卡斯特拉的形式。在其制造方法中，最低限度地生产麸质，并且将食品成分与具有五种颜色的抗癌药草粉末混合并确保耐酸性和对酸和碱的稳定性。因此，与现有的核桃型小吃相比，具有五种颜色的抗癌药草的药草零食具有控制口味的特性，改善了卡斯特拉型织构，并且即使在冷冻后仍保持卡斯特拉结构，使得促进幸福得到保障。特别是适用于东方传统五元素的纯净地区的抗癌药物，被作为糖尿病患者和儿童的保健食品而被提供。

10. 发明公开

KR1020140081333A 4-메틸이미다졸 함량이 저감된 카라멜 색소의 제조방법 有权
标题翻译：具有降低4-甲基咪唑的含量的卡马尔染色的制备方法
公开(公告)号：KR1020140081333A
公开(公告)日：2014-07-01
申请号：KR1020120150961
申请日：2012-12-21
申请人： 대상 주식회사
发明人： 마성준 , 김태용 , 송은범 , 전영승 , 심규창 , 정태영
IPC分类号： A23L5/40
CPC分类号： A23L5/42 , A23L2/58 , A23V2002/00 , A23V2200/044
摘要： The present invention relates to a method for manufacturing a caramel coloring comprising: a step for preparing a reactor accommodating one or more water soluble carbohydrate liquids selected among liquid saccharides, starch hydrolysate liquid, or molasses in a part of the interior space thereof; a step for supplying an ammonium compound into the reactor through the upper part of a reactor not accommodating the water soluble carbohydrate liquids; and a step for heat treating the water soluble carbohydrate liquids in the reactor under the presence of the ammonium compound. A caramel coloring with markedly reduced content of 4-methylimidazole is obtained when manufacturing the caramel coloring using the method according to the present invention. Also, the caramel coloring manufactured by the method according to the present invention maintains the optimum level of chromaticity, thereby being applicable to various foods including coke, fermented black bean paste products, a sauce for glazed pig′s feet, and confections.
摘要翻译：本发明涉及一种制造焦糖色素的方法，包括：制备容纳一种或多种在其内部空间的一部分中的液体糖，淀粉水解液或糖蜜中的水溶性碳水化合物液体的反应器的步骤; 通过不容纳水溶性碳水化合物液体的反应器的上部将铵化合物供应到反应器中的步骤; 以及在铵化合物的存在下热处理反应器中的水溶性碳水化合物液体的步骤。当使用本发明的方法制造焦糖着色时，获得显着降低的4-甲基咪唑含量的焦糖着色剂。此外，通过本发明的方法制造的焦糖着色保持了最佳的色度水平，从而适用于包括焦炭，发酵黑豆酱产品，釉面猪脚酱和糖果的各种食品。

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