子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 201 | 버터 입자들이 혼합되어 있는 스프레드 | KR1020010030918 | 2001-06-01 | KR1020020092061A | 2002-12-11 | 김정화; 송정식 |
| PURPOSE: Spread(such as jam, marmalade, jelly, honey and syrup to spread on bread) mixed with the particles of butter or margarine is provided to make it convenient to spread on breads. Usually spread and butter are kept in the refrigerator and the butter is difficult to spread because it is hardened. But this butter particles already in the spread is easy to use. CONSTITUTION: The mixture comprises the mixture of butter or margarine particles with the spread wherein the butter or margarine particles are in the size of 0.1-5mm range and their volume is 3-70% of the total volume of the spread. | ||||||
| 202 | COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME | PCT/US2015046428 | 2015-08-21 | WO2016029193A9 | 2017-06-15 | PANDYA RYAN; GANDHI PERUMAL; JI SHAOWEN; BEAUCHAMP DEREK; HOM LOUIS |
| Disclosed herein are methods and compositions including casein, and methods for making these compositions. | ||||||
| 203 | METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS | PCT/NZ2008000105 | 2008-05-14 | WO2008140335A3 | 2009-12-30 | KANWAR JAGAT RAKESH; KRISSANSEN GEOFFREY WAYNE; SUN XUEYING; PALMANO KAY PATRICIA; MACGIBBON ALASTAIR KENNETH HUGH |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 204 | AMYLOSE AND AMYLOPECTIN DERIVATIVES | PCT/US2004024594 | 2004-07-30 | WO2005012317A3 | 2006-09-21 | NICKEL GARY B |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 205 | A METHOD OF FORMING A NON-FRACTIONATED, ROOM-TEMPERATURE POURABLE BUTTER | PCT/US0325673 | 2003-08-18 | WO2004016091A2 | 2004-02-26 | LANDON TODD |
| A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals. | ||||||
| 206 | N-ACYL DERIVATIVES OF GAMMA AMINO - BUTYRIC ACID AND AND BETA ALANINE AS FOOD FLAVOURING COMPOUNDS | PCT/US2013034335 | 2013-03-28 | WO2013148991A8 | 2014-10-30 | SHI FENG; RENES HARRY; VAN OMMEREN ESTHER; VORSTER SUSANNA MAGDALENA; WANG YILI; DE KLERK ADRI; WINKEL CORNELIUS |
| A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. | ||||||
| 207 | N-ACYL-AMINO ACID DERIVATIVES AS FOOD FLAVOURING COMPOUNDS | PCT/US2013034299 | 2013-03-28 | WO2013148965A3 | 2013-12-05 | SHI FENG; RENES HARRY; VAN OMMEREN ESTHER; VORSTER SANTI; WANG YILI; DE KLERK ADRI; YANG XIAOGEN |
| A flavour composition comprising a compound according to the formula (I] or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid. | ||||||
| 208 | DAIRY PRODUCT CONTAINING FUNCTIONAL ALGINIC ACID BEADS, AND PREPARATION METHOD THEREOF | PCT/KR2012005533 | 2012-07-12 | WO2013009105A2 | 2013-01-17 | ROH GYE-HWAN |
| The present invention relates to a dairy product containing functional alginic acid beads, comprising a composition containing 1-10 wt% of alginic acid beads on the basis of the weight of a dairy product, wherein the alginic acid beads are formed by drop-molding a mixture solution comprising 0.5-15.0 wt% of a functional material comprising any one selected from vitamin C, vitamin E, iron, omega 3 and water-soluble dietary fibers or a combination thereof, 25.0-45.0 wt% of refined sugar, 0.5-2.0 wt% of sodium alginate, 0.001-0.1 wt% of a grapefruit seed extract, 0.5-1.5 wt% of a natural dye, and 37.0-60.0 wt% of purified water to 1.0-5.0 wt% of a calcium lactate solution, and a preparation method thereof. According to the present invention, since alginic acid beads containing a functional dietary fiber material are in themselves contained, and a functional material is contained in beads which is visible to the naked eye, a consumer is simultaneously provided with visual and nutritional satisfaction. Thus, balanced nutrition is provided to children, the old, to whom the consumption of dairy products is recommended, and the young, who prefer trendy beverages, and in particular, it is possible to contribute to the prevention of child obesity, which has recently been increasing. Further, it is possible to enhance the profits of livestock farmers and the health of the public by promoting the consumption of dairy products, and to maximize the functionality and nutrition of a dairy product by fundamentally solving a deficiency in dietary fiber content, which is the shortcoming of the dairy product. | ||||||
| 209 | NATURAL COMPOUNDS AND DERIVATIVES THEREOF FOR THE PREVENTION AND TREATMENT OF CARDIOVASCULAR, HEPATIC AND RENAL DISEASES AND FOR COSMETIC APPLICATIONS | PCT/ES0300152 | 2003-04-03 | WO03082798A8 | 2004-04-29 | GEERLINGS ARJAN; LOPEZ-HUERTAS LEON EDUARDO; MORALES SANCHEZ JUAN CARLOS; BOZA PUERTA JULIO; JIMENEZ LOPEZ JESUS |
| The invention relates to phenolic compounds and the derivatives thereof which are represented by formula I, wherein: R1 and R2 are selected from OH, OCOalkyl or OCOalkenyl; R3 is H, OH, OCOalkyl or OCOalkenyl; the alkyl or alkenyl chains have between 2 and 22 carbon atoms; and at least one OCOalkyl or OCOalkenyl group is present in the structure. More specifically, the invention relates to the use of said compounds for the prevention or treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications. The invention also relates to compositions containing the above-mentioned compounds and to some novel phenolic compounds and the derivatives thereof. | ||||||
| 210 | 에탄올 및 아세트알데히드 분해능을 가진 미생물, 그를 포함하는 조성물 및 키트 | KR1020170184821 | 2017-12-29 | KR101880651B1 | 2018-07-20 | 김용인; 김태훈; 동혜진; 최우진; 정현욱; 홍성곤; 류동욱 |
| 에탄올및 아세트알데히드분해능을가진미생물, 그를포함하는조성물및 키트를제공한다. | ||||||
| 211 | 에탄올 및 아세트알데히드 분해능을 가진 미생물, 그를 포함하는 조성물 및 키트 | KR1020180038216 | 2018-04-02 | KR101880650B1 | 2018-07-20 | 김용인; 김태훈; 동혜진; 최우진; 정현욱; 홍성곤; 류동욱 |
| 에탄올및 아세트알데히드분해능을가진미생물, 그를포함하는조성물및 키트를제공한다. | ||||||
| 212 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 | KR1020170021386 | 2017-02-17 | KR101769004B1 | 2017-08-18 | 임수정 |
| 본발명은들깨를이용하여제조된들깨버터및 이의제조방법에관한것으로서, 더욱상세하게는들깨를탈피하여분말또는가루로만든후에푸드프로세서또는고회전믹서기에일정량을투입한후, 일정시간회전을시키면들깨가루에함유되어있는지방이원심력에의하여외부로배출되면들깨가루와들기름의비율이적절히조합되어들깨버터를제조할수 있게되어빵이나과일, 야채등에찍어먹을수 있도록하는들깨를이용하여제조된들깨버터및 이의제조방법에관한것이다. | ||||||
| 213 | 떠먹는 컵케이크 | KR2020160003305 | 2016-06-14 | KR200482003Y1 | 2016-12-20 | 고유정 |
| 본고안은떠먹는컵케이크에관한것으로서, 하부로부터좌대(11) 손잡이(12) 투시컵부(13)로이루어진케이크컵을형성함으로써투시컵부(13) 내부에적층케이크의투영을통하여장식성이높아지는효과를가지며, 투시컵부(13)의내부최상측에구비되어버터와앙금의맛을가지며꽃형상을이룬버터앙금꽃장식부(21)를형성함으로써꽃형상의버터앙금꽃장식부(21)에의하여장식성이향상되는효과와더불어버터와앙금을통하여부드러운취식감을갖는효과를갖는것이다. | ||||||
| 214 | 식품 향미 화합물로서의 N-아실-아미노산 유도체 | KR1020147030241 | 2013-03-28 | KR1020140146146A | 2014-12-24 | 시펑; 레네스하리; 판옴머렌에스터; 포르스테르수산나마흐달레나; 왕일리; 데클레르크아드리; 양시아오젠 |
| 하기 화학식 I의 화합물을 포함하는 향미 조성물 또는 이의 식용 염이 제공된다:
I 상기 식에서, R 1 은 6 내지 20개의 탄소 원자를 포함하는 알킬 잔기, 또는 9 내지 25개의 탄소 원자 및 1 내지 6개의 이중 결합을 포함하는 알켄 잔기이고, R 1 은 이에 부착된 카보닐 기와 함께 카복실산 잔기이고, NR 2 R 3 은 아미노산, 특히 단백질생성(proteinogenic) 아미노산, 오르니틴, 감마-아미노부티르산 또는 베타-알라닌, 또는 1-아미노 사이클로알킬 카복실산 잔기이며, 이때 R 3 은 H이거나; R 3 , R 2 및 이들이 부착된 N-원자가 함께 5원 고리를 형성한다. |
||||||
| 215 | 지방-계 식료품 | KR1020147018788 | 2012-12-13 | KR1020140103310A | 2014-08-26 | 페트예브,이반 |
| 본 발명은 하나 이상의 지방 또는 오일 및 카로티노이드 화합물을 포함하는 식료품에 관한 것이다. 본 발명의 생산물은 조직 미세순환 및 조직 산소공급을 개선할 뿐만 아니라, 상승된 총 콜레스테롤, 트리글리세라이드 및 염증 손상을 감소시키는데 사용될 수 있다. | ||||||
| 216 | 기능성 알긴산 비드를 함유한 유제품 및 이의 제조 방법 | KR1020110069987 | 2011-07-14 | KR101110271B1 | 2012-02-15 | 노계환 |
| PURPOSE: A dairy product containing functional alginic acid beads, and a producing method thereof are provided to offer the improved nutrition of the alginic acid beads formed with functional edible fibers. CONSTITUTION: A producing method of a dairy product containing functional alginic acid beads comprises the following steps: mixing 0.5-15wt% of functional component, 25-45wt% of refined sugar, 0.5-2wt% of sodium alginate, 0.001-0.2wt% of grapefruit seed extract, 0.5-1.5wt% of natural coloring agent, and 37-60wt% of purified water; heating the mixture at 85-90 deg C for 30-40 minutes, and drop-forming the mixture into a lactic acid calcium solution to obtain the alginic acid beads having the size of 1-10mm(S11); sterilizing the alginic acid beads(S12); and adding 1-10% of alginic acid beads into conventional dairy products(S13). The functional component is selected from vitamin C, vitamin E, iron, omega 3, water soluble dietary fibers, or their combination. | ||||||
| 217 | 종양 형성 또는 성장을 억제하고, 암, 암 증상 또는 암 치료 증후를 치료 또는 예방하는 면역 또는 혈액학적 강화 방법 | KR1020097025876 | 2008-05-14 | KR1020100024930A | 2010-03-08 | 칸워자가트라케시; 크리산센제프리웨인; 선수에잉; 팔마노케이패트리시아; 맥기본알래스테어케네스휴 |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 218 | 프리믹스 에멀젼 | KR1020097016054 | 2008-01-14 | KR1020090122912A | 2009-12-01 | 블란케홀거; 루이즈터헨드릭; 슐러피터 |
| Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates. | ||||||
| 219 | 세사민/에피세사민 조성물 | KR1020077017182 | 2005-12-28 | KR1020070089752A | 2007-08-31 | 오노요시코; 도미모리나미노; 도쿠다사키; 로기도모히로 |
| It is intended to provide a sesamin/episesamin composition in which the physiological activities of sesamins have been enhanced. Namely, a composition for oral use which contains sesamin and episesamin at a definite weight ratio to thereby enhance the oral absorbability of episesamin and/or the blood migration properties of the same and a composition for oral use which contains sesamin and episesamin at a definite weight ratio to thereby enhance the physiological activities of sesamins. | ||||||
| 220 | 숙성 발효시킨 볶은 콩 분말 등으로 된 버터-그리미 제조방법 | KR1020050130281 | 2005-12-27 | KR1020070068563A | 2007-07-02 | 한호수 |
| A method of manufacturing butter creamy by fermenting a mixture of roasted soybean powder, vegetable butter, partially hydrogenated vegetable oil, sugar, edible salt, herb and emulsifiers with Bacillus subtilis is provided. To make the titled butter creamy, 92.0% by weight of soybean powder is mixed with 3.0% by weight of vegetable butter, 3.0% by weight of partially hydrogenated vegetable oil, 1.0% by weight of sugar, 0.2% by weight of edible salt, 0.5% by weight of herb and 0.3% by weight of an emulsifier, inoculated with Bacillus subtilis and fermented. The soybean powder is obtained by roasting soybeans at about 30deg.C and grinding. | ||||||
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