| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | リグナン類化合物含有Ｏ／Ｗ／Ｏ型エマルション及びそれを含有する組成物 | JP2008515776 | 2007-10-02 | JPWO2008044550A1 | 2010-02-12 | 俊宏 西海; 佳子 小野; 菜美乃 冨森; 中原 光一; 光一 中原 |
| 内油相にリグナン類化合物の一種以上が溶解されている、O/W/O型エマルション組成物、及びこのような組成物は、下記の工程:1)リグナン類化合物の一種以上を油脂に溶解し、リグナン類化合物溶解液を得る工程;2)前記リグナン類化合物溶解液を水相に乳化させてO/W型エマルションを形成させる工程;及び3)前記O/W型エマルションをさらに油相に乳化させて、O/W/O型エマルションを得る工程;を含む製造方法により製造可能であることが開示されている。この組成物は、リグナン類化合物の体内吸収量を高めたリグナン類化合物を含有する組成物である。 | ||||||
| 22 | Packaged Food Product and Method of Packaging a Food Product | US13009043 | 2011-01-19 | US20120183650A1 | 2012-07-19 | Durga LISKE |
| A method of packaging a moldable food product includes providing a base tray having a plurality of compartments arranged in an array, wherein each of the compartments has an interior space defining a volume for storing the moldable food product, an open end, and inter-compartmental walls extending from the open end on at least two sides; filling the compartments with the moldable food product, wherein the moldable food product is in a first phase; cooling the moldable food product in each of the compartments to increase a solidity of the moldable food product with respect to the first phase to allow the moldable food product to conform to the shape of the interior space of the compartment; and sealing the filled compartments so as to cover the open ends of the compartments. | ||||||
| 23 | o/w/o EMULSION CONTAINING LIGNAN COMPOUNDS AND COMPOSITION CONTAINING THE SAME | US12440903 | 2007-10-02 | US20100063142A1 | 2010-03-11 | Toshihiro Nishiumi; Yoshiko Ono; Namino Tomimori; Koichi Nakahara |
| An O/W/O emulsion composition having at least one of lignan-class compounds dissolved in an internal oil phase is disclosed. This composition can be produced by a process comprising the steps of 1) dissolving at least one of lignan-class compounds in oil or fat to prepare a lignan-class compound dissolving liquid; 2) emulsifying the lignan-class compound dissolving liquid in a water phase to form an O/W emulsion; and 3) further emulsifying the O/W emulsion in an oil phase to prepare an O/W/O emulsion.This is a lignan-class compound containing composition that is enhanced in the amount of bodily absorption of lignan-class compounds. | ||||||
| 24 | PHYTOESTROGENIC COMPOSITION COMPRISING AN EXTRACT OF CHINESE LICORICE ROOT, ISOLIQUIRITIN OR LIQUIRITIN | US11673562 | 2007-02-10 | US20070134353A1 | 2007-06-14 | Kyung Kang; Jeong Ra; Eun Jo |
| A phytoestrogen composition comprising an extract of Chinese licorice root (Glycyrrhiza uralensis Fisch), liquiritin or isoliquiritin isolated therefrom, which show estrogen activity and inhibitory effect on proliferation of cancer cells, as an effective ingredient. The Chinese licorice root extract, as well as liquiritin or isoliquiritin isolated therefrom, show estrogenicity but not androgenicity, suppress activity of the endocrine disruptor bisphenol-A and inhibit proliferation of cancer cells, e.g., breast cancer cells. The composition is usefully employed as a phytoestrogen for hormone replacement therapy and/or prevention and treatment of breast cancer. | ||||||
| 25 | Apparatus for squeeze packaging butter-like products | US650845 | 1984-09-17 | US4557103A | 1985-12-10 | Charles A. Schwartz; Kenyon L. Cornwell |
| A butter-like product is recirculated from a mixing bowl (10) by a recirculating pump (14) until its viscosity is adjusted to the equivalent of 16,000 to 18,000 centipoise at 75.degree. F. The viscosity adjusted butter is pumped through an aerator (22) to a closed holding tank (40). A positive displacement pump (42) recirculates the viscosity adjusted butter from the holding tank, through a recirculating feed line (44) at a preselected pressure, and back to the holding tank. A plurality of packaging machines (C) each include a metering pump (60) which pumps metered amounts of the butter from the recirculating feed line through at least one filling nozzle (62). Sheets of heat-sealable plastic material from rolls (64, 66) are heat sealed (70, 72, 74, 76) into squeeze packets surrounding the metered volumes of butter. A conveyor (100) conveys the filled squeeze packets to a fluid cooling hood (104) in which the squeeze packets are bathed in a cooling fluid, e.g., nitrogen, before the packaged butter can be adversely affected by residual heat from the heat seals. | ||||||
| 26 | Method of processing margarine or butter for squeeze packet containers | US451075 | 1982-12-20 | US4447464A | 1984-05-08 | Charles A. Schwartz; Kenyon L. Cornwell |
| Margarine or other foodstuff with similar physical properties is warmed to room temperature and placed in a mixing bowl (10). The margarine is blended by stirring with paddles (12). Then, the margarine is mixed until it has a substantially uniform viscosity by a recirculating pump (14), extrusion of the margarine from the recirculating pump through a screen (16), and continued stirring with the paddles. A 15 to 30 second burst of steam is applied into jacket (20) liquifying but not clarifying the margarine contiguous with the edge of the vessel. The recirculating pump draws the liquified margarine from the edge of the mixing bowl and pumps it into the top center of the margarine where it is blended into substantially unheated margarine. The process is repeated until the margarine attains a viscosity in the range of 16,000 to 18,000 centipoise. Once this viscosity range is reached, the margarine is pumped into a holding tank (26). A filling machine (30) draws the margarine from the holding tank and pumps metered volumes into heat sealed squeeze packets (60). | ||||||
| 27 | 리그난류 화합물 함유 Ｏ/Ｗ/Ｏ형 에멀션 및 그것을 함유하는 조성물 | KR1020097006489 | 2007-10-02 | KR1020090064556A | 2009-06-19 | 니시우미도시히로; 오노요시코; 도미모리나미노; 나카하라고이치 |
| Disclosed is an O/W/O-type emulsion composition having at least one lignan compound disolved in the inner oil phase. Also disclosed is a process for producing the O/W/O-type emulsion composition, which comprises the steps of: 1) dissolving at least one lignan compound in an oil-and-fat to prepare a solution having the lignan compound dissolved therein; 2) emulsifying the solution in an aqueous phase to form an O/W-type emulsion; and 3) further emulsifying the O/W-type emulsion in an oil phase to form an O/W/O-type emulsion. The composition containing a lignan compound enables to increase the in vivo absorptivity of the lignan compound. | ||||||
| 28 | 유화칼슘 액상 스프 조성물 및 이의 제조 방법 | KR1020030035463 | 2003-06-03 | KR1020040104061A | 2004-12-10 | 고호영; 염창훈; 김완식; 전정욱; 전호남 |
| PURPOSE: A method of making an emulsified calcium liquid soup composition using an emulsified calcium selected from milk calcium, seaweed calcium, coral calcium, calcium carbonate and tricalcium phosphate as a calcium source in liquid or powder form is provided. The composition is in liquid form with flow properties and thus can be eaten out of hand. CONSTITUTION: The emulsified calcium liquid soup composition comprises 10 to 20% by weight of milk, 5 to 10% by weight of fresh cream and 1 to 10% by weight of butter as a major ingredients and fresh vegetables or uncooked grain, flavors, spices or the like as an optional ingredient. In the manufacture of the emulsified calcium liquid soup composition, at least one selected from milk calcium, seaweed calcium, coral calcium, calcium carbonate and tricalcium phosphate is used as a calcium source. The emulsified calcium liquid soup composition contains more than 105mg calcium, based on 100mL total weight. | ||||||
| 29 | 고칼슘 액상 스프 조성물 및 이의 제조 방법 | KR1020030032348 | 2003-05-21 | KR1020040100131A | 2004-12-02 | 고호영; 염창훈; 김완식; 전정욱; 전호남 |
| PURPOSE: A high calcium liquid soup composition containing milk, sesame, fresh cream and butter as major component is provided. It contains rich calcium and has excellent palatability a nutty and soft taste. CONSTITUTION: The high calcium liquid soup composition includes 10 to 20% by weight of milk, 8 to 14% by weight of sesame or its paste, 5 to 10% by weight of fresh cream and 1 to 10% by weight of butter as major component, based on the total weight of the composition. The major component is mixed with fresh vegetables or raw cereal, flavors, spices or the like and heated to give a final product. The final product contains more than 10mg of calcium based on total weight(100ml). | ||||||
| 30 | 버터 자동 판매기 | KR1020000001064 | 2000-01-10 | KR1020010068927A | 2001-07-23 | 손영석 |
| PURPOSE: A butter vending machine is provided for enabling consumers to buy various kinds of butter products conveniently around one's home or stores, etc. CONSTITUTION: The vending machine consists of: i) a main body(7) equipped with butter products, an advertisement board(5), a selection button(1) and a slot(2) for coins, paper money or a card; ii) a sorter discriminating the forgery of coins, paper money or a card; iii) a butter receiving chamber covering the butter products with a case for classifying the butter products by partitions; and iv) a withdrawing device for moving operation plates placed under the partitions and dropping the selected butter. | ||||||
| 31 | 리그난류 화합물 함유 Ｏ/Ｗ/Ｏ형 에멀션 및 그것을 함유하는 조성물 | KR1020097006489 | 2007-10-02 | KR101425241B1 | 2014-08-01 | 니시우미도시히로; 오노요시코; 도미모리나미노; 나카하라고이치 |
| 내유상에 리그난류 화합물의 1 종 이상이 용해되어 있는, O/W/O 형 에멀션 조성물, 및 이와 같은 조성물은, 하기의 공정 : 1) 리그난류 화합물의 1 종 이상을 유지에 용해시켜 리그난류 화합물 용해액을 얻는 공정 ; 2) 상기 리그난류 화합물 용해액을 수상에 유화시켜 O/W 형 에멀션을 형성시키는 공정 ; 및 3) 상기 O/W 형 에멀션을 추가로 유상에 유화시켜, O/W/O 형 에멀션을 얻는 공정 ; 을 포함하는 제조 방법에 의해 제조할 수 있는 것이 개시되어 있다. 이 조성물은 리그난류 화합물의 체내 흡수량을 높인 리그난류 화합물을 함유하는 조성물이다. | ||||||
| 32 | 과일 함유 크림소스 및 그 제조방법 | KR1020100041407 | 2010-05-03 | KR1020110121901A | 2011-11-09 | 김경진 |
| PURPOSE: Cream sauce containing crushed fruit, and a producing method thereof are provided to prevent the generation of layer separation inside dairy products, and to secure the flavor and the taste of the fruit. CONSTITUTION: A producing method of cream sauce containing crushed fruit comprises the following steps: mixing 15-30wt% of fruit with low acidity and 2-3wt% of butter, and stir-frying the mixture for 6-7 minutes at 60-80 deg C; adding 4-6wt% of white roux into the fruit mixture before crushing the fruit to obtain a first mixture; mixing 5-10wt% of crushed fruit, 20-30wt% of fresh cream, 20-30wt% of milk, and 5-10wt% of sugar, and heating the mixture for 15-20 minutes at 70-80 deg C to obtain a second mixture; and mixing the first and second mixtures, and adding 5-10wt% of cheese before heating for 5 minutes at 80 deg C. | ||||||
| 33 | 플라보노이드 및 토코트리에놀을 포함하는 기능성 식품 및그에따른 방법 | KR1020067027105 | 2005-05-24 | KR1020070088324A | 2007-08-29 | 거트리,나지라 |
| Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may comprise alpha-tocotrienol, gamma-tocotrienol or delta-tocotrienol. The formulations may be used to treat cardiovascular disease, for example by lowering total cholesterol, triacylglycerols, LDL cholesterol or Apo B. They may be in the form of a chewable or edible bar, a confectionary product, a juice drink, a puree, a baked or simulated baked good, a biscuit or chewing gum. | ||||||
| 34 | FUNCTIONAL FOODS COMPRISING FLAVONOIDS AND TOCOTRIENOLS AND METHODS THEREOF | PCT/IB2005001424 | 2005-05-24 | WO2005115377B1 | 2006-02-16 | GUTHRIE NAJLA |
| Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may comprise alpha-tocotrienol, gamma-tocotrienol or delta-tocotrienol. The formulations may be used to treat cardiovascular disease, for example by lowering total cholesterol, triacylglycerols, LDL cholesterol or Apo B. They may be in the form of a chewable or edible bar, a confectionary product, a juice drink, a puree, a baked or simulated baked good, a biscuit or chewing gum. | ||||||
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