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1. 发明公开

KR1020100089097A 증가된 수준의 유익한 지방산을 갖는 육제품 有权
标题翻译：肉类产品具有增加的受益水平
公开(公告)号：KR1020100089097A
公开(公告)日：2010-08-11
申请号：KR1020107012813
申请日：2008-11-21
申请人： 몬산토 테크놀로지 엘엘씨
发明人： 니싱,닉 , 윌크스,리차드,에스.
IPC分类号： A23L13/40 , A23L13/00 , A01K67/00
CPC分类号： A23L17/70 , A23L13/43 , A23L13/65 , A23L13/67 , A23L17/00 , A23L27/201 , A23L27/215 , A23L27/24 , A23V2002/00 , A23V2200/328 , A23V2250/602 , A23V2250/628
摘要： 본 발명의 바람직한 구체예들은, 스테아리돈산(SDA)과 같은 유익한 지방산들을 함유하는 건강에 좋은 지방의 증가된 통합에 의해 개선된 육제품들 및 그러한 육제품들의 제조방법들을 제공한다. 또한, 각종 구체예들은, 품종개량 및/또는 육가공 기술을 통해 포화 지방 함량을 감소시키는 것과 같은 단계들을 포함하는, 그러한 제품들의 제조방법을 제공한다. 일부 구체예들에서, 최종 육제품은 최초 고기조직보다 더 높은 지방함량을 가지며, 그에 상응하는 풍미 및 조직감에서의 개선과 함께 소비자에게 향상된 건강 유익성을 갖는다.

2. 发明公开

KR1020100034126A 쓴맛 설탕 无效
标题翻译：甜味糖
公开(公告)号：KR1020100034126A
公开(公告)日：2010-04-01
申请号：KR1020080093097
申请日：2008-09-23
申请人： 백관석
发明人： 백관석
IPC分类号： A23L1/236 , A23L1/22
CPC分类号： A23L27/39 , A23V2002/00 , A23V2250/21 , A23V2250/628
摘要： PURPOSE: A manufacturing method of sugar with bitter taste is provided to reduce the amount of the sugar used for food by making bitter tastes on food when a large amount of sugar is added in the food by manufacturing the sugar with bitter taste materials. CONSTITUTION: A manufacturing method of sugar with bitter taste comprises a step for adding materials such as Sophora root, Ixeris dentata, Gentianae scabrae radix etc in concentrated liquid sugar and a step for agitating the sugar with the materials. The concentrated liquid sugar includes natural sweetener such as glucose, starch syrup, sorbitol, and xylitol and synthetic sweetener such as saccharin, aspartame and stevioside etc.
摘要翻译：目的：提供苦味糖的制造方法，通过在食物中加入大量的糖，用苦味材料制造糖，通过对食物产生苦味来减少用于食物的糖的量。构成：具有苦味的糖的制造方法包括在浓缩液体糖中添加如苦参，苦参，龙胆草等物质的步骤，以及用该物质搅拌糖的步骤。浓缩液糖包括天然甜味剂如葡萄糖，淀粉糖浆，山梨醇和木糖醇以及合成甜味剂如糖精，阿斯巴甜和甜菊苷等。

3. 发明公开

KR1020100015793A 분말의 냉수 용해도의 개선 无效
标题翻译：粉末冷水溶解度的改进
公开(公告)号：KR1020100015793A
公开(公告)日：2010-02-12
申请号：KR1020097022058
申请日：2008-04-21
申请人： 네스텍 소시에테아노님
发明人： 고누스필리쁘 , 로제마르셀
IPC分类号： A23L2/38 , A23C9/16 , A23C9/13 , A23F5/14
CPC分类号： A23C11/045 , A23C9/16 , A23C2210/30 , A23F5/385 , A23F5/40 , A23L2/395 , A23L5/55 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/1944 , A23V2250/628
摘要： The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.
摘要翻译：本发明涉及粉末，优选乳基粉末，特别是具有改善的冷水溶解度的速溶饮料粉末。它还涉及包含所述粉末的胶囊和制备冷即饮饮料的方法。

4. 发明公开

KR1020090088563A 건조 감귤의 제조방법 失效
标题翻译：用于制造干燥剂的毛发
公开(公告)号：KR1020090088563A
公开(公告)日：2009-08-20
申请号：KR1020080013921
申请日：2008-02-15
申请人： 조석율
发明人： 조석율
IPC分类号： A23L1/212
CPC分类号： A23L19/00 , A23L3/40 , A23L5/13 , A23V2250/628
摘要： A method for manufacturing a dried tangerine is provided to obtain the dried tangerine with high pharmacological action and various nutritive elements by spraying the sugar and drying the tangerine after cooking a fresh tangerine in a steamer. A tangerine is cleaned in the water. The cleaned tangerine is cooked in the steamer for 4 to 5 minute to cook only the tangerine peel. The tangerine with the cooked peel is cut half while removing the stem of the tangerine. The sugar of 4 to 5g is sprayed on the cut surface of the tangerine. The tangerine with the sugar is dried.
摘要翻译：提供一种制备干橘子的方法，通过在蒸笼中烹制新鲜的橘子后，通过喷雾糖和干燥橘子来获得具有高药理作用的干橘子和各种营养元素。在水中清洁橘子。清洁的橘子在蒸笼中煮熟4至5分钟，仅烹制橘皮。将熟皮中的橘子切成一半，同时取出橘子的茎。将4至5g的糖喷洒在橘子的切割表面上。将带有糖的橘子干燥。

5. 发明公开

KR1020080090575A 혈당치 상승 억제제 및 체지방 축적 억제제, 그리고 식용재료 无效
标题翻译：用于抑制血糖水平升高的药剂，用于抑制身体脂肪蓄积和食用材料
公开(公告)号：KR1020080090575A
公开(公告)日：2008-10-08
申请号：KR1020087023318
申请日：2003-11-18
申请人： 미츠이 세이토 가부시키가이샤
发明人： 가시무라준 , 나가이유키에 , 에바시다다시
IPC分类号： A23L1/218 , A61P3/10
CPC分类号： A23L1/2363 , A21D2/181 , A23L2/60 , A23L27/33 , A23L33/20 , A23V2002/00 , A61K31/70 , A23V2250/62 , A23V2250/628 , A23V2250/606
摘要： An agent for inhibiting a rise in blood glucose level which comprises palatinose as the active ingredient and which is to be taken simultaneously with a carbohydrate containing from 0% to less than 50%, based on the total bonds between the constituting saccharides, of alpha- 1,6-glucosyl bonds or before or after the intake of the carbohydrate to thereby inhibit a rise in blood glucose level caused by the intake of the carbohydrate.
摘要翻译：用于抑制血糖水平升高的药剂，其包含帕拉金糖作为活性成分，并且与含有0％至小于50％的碳水化合物同时服用，基于构成糖之间的总键，α- 1,6-葡糖基键或摄入碳水化合物之前或之后，从而抑制由摄取碳水化合物引起的血糖水平升高。

6. 发明公开

KR1020070083552A 기능성 당 대체물질 无效
标题翻译：功能性糖替代品
公开(公告)号：KR1020070083552A
公开(公告)日：2007-08-24
申请号：KR1020077005715
申请日：2005-08-12
申请人： 스위트 웰 엔.브이.
发明人： 드비츠,소피
IPC分类号： A23L1/09 , A23L27/30
CPC分类号： A23C9/1544 , A21D2/18 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/362 , A21D13/062 , A23C13/12 , A23G3/346 , A23G3/42 , A23G2200/06 , A23L9/20 , A23L13/72 , A23L21/10 , A23L27/30 , A23L27/33 , A23L29/244 , A23L29/35 , A23L33/135 , A23L33/21 , A23L33/26 , A23P30/40 , A23V2002/00 , A23V2200/132 , A23V2250/51 , A23V2250/5062 , A23V2250/28 , A23V2250/51082 , A23V2250/6416 , A23V2250/5046 , A23V2250/5114 , A23V2250/5106 , A23V2250/5036 , A23V2250/62 , A23V2250/264 , A23V2250/18 , A23V2250/628 , A23V2250/24 , A23V2250/242 , A23V2250/2116 , A23V2250/1628 , A23V2250/6412
摘要： The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.
摘要翻译：本发明涉及一种功能性食品成分，其在食物配方中含有蔗糖的1/1重量和/或体积基础上代替糖，其视觉上显着减少热量。不仅仅是一种成分，它必须被视为功能成分，因为它具有一些健康促进作用。根据本发明的蔗糖的功能性食品替代物包含益生元纤维和甜味剂，以及可能的其它非选择性纤维，矿物质，维生素和益生菌菌株。

7. 发明公开

KR1020070004773A 인공과일 无效
标题翻译：人造水果
公开(公告)号：KR1020070004773A
公开(公告)日：2007-01-09
申请号：KR1020067019796
申请日：2005-03-04
申请人： 고크한, 샘
发明人： 고크한,샘
IPC分类号： A23L1/22 , A23L1/05 , C13B50/00 , A23L1/00
CPC分类号： A23G3/343 , A23G3/36 , A23G3/54 , A23G2200/00 , A23G2200/06 , A23G2200/14 , A23L21/18 , A23L27/33 , A23L27/72 , A23L33/105 , A23L33/15 , A23L33/16 , A23P10/30 , A23P20/105 , A23P20/18 , A23V2002/00 , C13B50/002 , A23V2200/224 , A23V2250/628 , A23V2250/50
摘要： The present invention describes an edible product comprising a core composition comprising sucrose and a shell or coating composition comprising at least one dietary fiber component, wherein the core composition is at least partially coated or encapsulated by the shell composition, a method of production of such an edible product, and its use. ® KIPO & WIPO 2007
摘要翻译：本发明描述了一种可食用产品，其包含包含蔗糖的核心组合物和包含至少一种膳食纤维组分的壳或涂料组合物，其中所述核心组合物至少部分地被壳组合物涂覆或包封，食用产品及其用途。 ®KIPO＆WIPO 2007

8. 发明授权

KR100657057B1 사탕무 펙틴 및 카로테노이드를 포함하는 조성물 有权
标题翻译：包含糖果甜食和卡诺菌素的组合物
公开(公告)号：KR100657057B1
公开(公告)日：2006-12-12
申请号：KR1020047002121
申请日：2002-08-07
申请人： 디에스엠 아이피 어셋츠 비.브이.
发明人： 벡마르쿠스이보 , 쿠흐니쿠르트 , 로이엔베르거브루노
IPC分类号： A23L1/272
CPC分类号： A23K20/179 , A23K40/10 , A23L5/44 , A23L9/10 , A23L29/231 , A23L33/105 , A23P10/30 , A23V2002/00 , A61K8/31 , A61K8/33 , A61K8/345 , A61K8/35 , A61K8/362 , A61K8/73 , A61K8/97 , A61K2800/43 , A61Q19/00 , A23V2250/5072 , A23V2250/211 , A23V2250/5114 , A23V2250/5118 , A23V2250/628
摘要： 본 발명은 음식, 음료, 동물 사료, 화장품 또는 약물용 착색제 또는 첨가제로서 사용하기 위한 카로테노이드 조성물에 관한 것이다.

9. 发明公开

KR1020040085826A 서양식 게맛살용 천연 게향의 제조방법 失效
标题翻译：通过使用CRAB提取物作为原料成分与化学品制备CRAB型肉形成品的CRAB-类风味的方法
公开(公告)号：KR1020040085826A
公开(公告)日：2004-10-08
申请号：KR1020030020641
申请日：2003-04-01
申请人： 차용준 , (주)엠에스바이오
发明人： 차용준 , 김훈
IPC分类号： A23L1/231
CPC分类号： A23L27/10 , A23V2200/15 , A23V2250/2042 , A23V2250/606 , A23V2250/628 , A23V2300/50
摘要： PURPOSE: A method for manufacturing crab-like flavor for a rod shaped product of crab meat by using the crab extract as raw ingredient. The crab-like flavor has the mixed flavor of sweet flavor and crab flavor. CONSTITUTION: The method for manufacturing crab-like meat for rod shaped product of crab flesh comprises the steps of: inducing the generation of reaction flavor from the crab extract as raw ingredient; removing unpleasant and fish smells; and making a crab-like flavor by blending technology to express sweet crab-like flavor.
摘要翻译：目的：以螃蟹提取物为原料，制备螃蟹肉棒状产品的螃蟹味。螃蟹般的味道具有甜味和螃蟹风味的混合味道。构成：蟹肉棒状蟹肉制造方法，包括以下步骤：从螃蟹提取物中产生反应香料作为原料; 消除不愉快和鱼味; 并通过混合技术制成螃蟹般的风味，表达甜螃蟹般的味道。

10. 发明公开

KR1020030072282A 다시마 추출물을 첨가한 다시마 젤리 제조방법 无效
标题翻译：海藻加入海洋提取物的海藻的制备方法
公开(公告)号：KR1020030072282A
公开(公告)日：2003-09-13
申请号：KR1020030055153
申请日：2003-08-04
申请人： 정 순 택
发明人： 정순택 , 박양균 , 임종환 , 유영주
IPC分类号： A23L1/06
CPC分类号： A23L21/10 , A23L17/60 , A23P10/20 , A23V2250/032 , A23V2250/202 , A23V2250/5024 , A23V2250/5072 , A23V2250/628 , A23V2300/50
摘要： PURPOSE: Provided is a preparation method of sea tangle jelly added with a sea tangle extract by addition of a sea tangle extract containing rich alginate, agar, citric acid and sucrose. CONSTITUTION: A preparation method of sea tangle jelly added with a sea tangle extract is characterized by addition a sea tangle extract, pectin, glucose and acid, wherein the sea tangle extract is obtained by extracting sea tangle with 13 times of water at 50 deg.C for 2 hours, followed by centrifugation and concentration under reduced pressure.
摘要翻译：目的：提供含海藻酸盐，琼脂，柠檬酸和蔗糖的海螯合提取物，加入海缠结提取物的海藻胶的制备方法。构成：加入海缠提取物的海带果冻的制备方法的特征在于加入海杂提取物，果胶，葡萄糖和酸，其中海杂交提取物通过在50度下提取13次水而获得。 2小时，然后离心并减压浓缩。

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