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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
1	一种咖啡味的玛咖花粉口含片	CN201310455218.1	2013-09-30	CN103478523A	2014-01-01	姚健龙
本发明涉及一种咖啡味的玛咖花粉口含片，以玛咖粉和花粉为功效成分，辅以其它可接受的辅料制备而成，所述辅料为咖啡粉、甜味剂和润滑剂，其重量百分比为10%-30%玛咖粉，10%-30%花粉，5%-15%咖啡粉，30%-70%甜味剂和0.5%-1%润滑剂。本发明制备的口含片，通过人体抗疲劳效果试验和小鼠抗疲劳功效试验，具有调节内分泌系统，平衡荷尔蒙；增强人体活力，缓解压力和疲劳作用，可用于预防或治疗疲劳、男性性功能下降的用途。
2	用于生产和分配液态或半液态消费食品的机器和方法	CN200810083793.2	2008-03-11	CN101263838A	2008-09-17	G·库奇; R·拉扎里尼; G·扎尼波尼
一种用于生产和分配液态和半液态消费食品的机器，这样的消费食品诸如冰淇淋、搅打奶酪、酸奶等，该机器包括：用于消费食品的基本产品的容器或箱体(3)；用于基本产品的馈送和处理回路(4)，它包括馈送泵(8)；位于馈送和处理回路(4)的输出端处的分配装置(11)；以及用于在生产/分配过程中检查产品的细菌接种量的装置(18)；控制和调节测量细菌接种量的各步骤的电子控制单元(20)。
3	一种无糖酵素及其制备方法	CN201410770436.9	2014-12-15	CN104522557A	2015-04-22	梁岩; 陈宏运; 刘春花
本发明提供了一种无糖酵素及其制备方法。该制备方法包括：将低血糖生成指数的食材分别打浆后混合，加入二氧化硫和果胶酶；调节糖度为8％-14％，pH为4-5；加入微生物菌种，进行发酵；微生物菌种的加入量为1×108-3×108CFU/mL；经由粗滤网过滤，经过滤袋过滤，置于密闭容器中在15-20℃陈酿1-2个月；根据糖含量的不同，选择不同的方式进行后处理；添加糖醇、低聚糖和甜味剂进行复配，通过微滤膜进行过滤、除菌，无菌灌装得到所述无糖酵素。本发明还提供了一种无糖酵素，其是由上述制备方法得到的。本发明的无糖酵素具备良好的口感，是一种可以达到无糖食品标准的无糖酵素产品，适用于糖尿病、肥胖患者以及爱美怕胖人士食用。
4	用于生产和分配液态或半液态消费食品的机器和方法	CN200810083793.2	2008-03-11	CN101263838B	2013-06-26	G·库奇; R·拉扎里尼; G·扎尼波尼
一种用于生产和分配液态和半液态消费食品的机器，这样的消费食品诸如冰淇淋、搅打奶酪、酸奶等，该机器包括：用于消费食品的基本产品的容器或箱体(3)；用于基本产品的馈送和处理回路(4)，它包括馈送泵(8)；位于馈送和处理回路(4)的输出端处的分配装置(11)；以及用于在生产/分配过程中检查产品的细菌接种量的装置(18)；控制和调节测量细菌接种量的各步骤的电子控制单元(20)。
5	果物および/または野菜から製造された乾燥製品及び製造方法	JP2017565316	2016-06-15	JP6408175B2	2018-10-17	アイズナーペーター; フィッシュルレジーナ; ツァヒェルクリスツィアン; ヴィマードミニク

6	Machine and method for producing and supplying fluid and semi-fluid food product for consumer	JP2008060819	2008-03-11	JP2008220372A	2008-09-25	COCCHI GINO; LAZZARINI ROBERTO; ZANIBONI GIANNI
PROBLEM TO BE SOLVED: To provide a machine for producing and supplying a fluid or a semi-fluid food product for consumers, which is capable of directly detecting the quantity of bacteria in a mixture to be treated with the machine during the continuous operation of the machine. SOLUTION: The machine has a container 3 and a transferring and treating circuit 4 for a basic food product, and producing and supplying a fluid or semi-fluid food product for consumers such as ice-cream, whipped cream, yogurt, or the like. The machine has a transfer pump 8, feeding means 11 positioned at the end of the transfer outlet of a transfer and treating circuit 4, a device 18 for checking the quantity of bacteria in the product during the production/feeding process, and an electronic control unit 20 to control and regulate various stages for the measurement of the amount of the bacteria. COPYRIGHT: (C)2008,JPO&INPIT
7	チーズチップおよび膨化チーズチップを製造する方法	JP2018523733	2016-07-14	JP2018526023A	2018-09-13	ラダス,パウリナ; ラダス,ポール
本発明の目的は、チーズチップを製造する方法であって、カットしたチーズスライスを凍結させ、次いでマイクロ波および真空乾燥の適用による急速な水分蒸発により膨化させることを含み、凍結ステップに先行して、乾燥および冷却することを特徴とする方法であり、チーズおよび香味料を含有する膨化チーズチップは、その密度が0.46g/cm³を超えず、その空隙率が40%を超えず、そのサクサク感が4を超えないことを特徴とする。
8	果物および/または野菜から製造された乾燥製品及び製造方法	JP2017565316	2016-06-15	JP2018517422A	2018-07-05	アイズナーペーター; フィッシュルレジーナ; ツァヒェルクリスツィアン; ヴィマードミニク
本発明の乾燥製品は、高度な酸素除去を伴うその低温製造により、酸化および温度感受性であるが有益である果物構成要素の高レベルの保持によって特徴付けられ、かつ強い香味と共に色調に関して魅力的である均一な外観も有する、特に高い割合の果物を有するスナック(いわゆるクリスピースムージー)を提供する。【選択図】図1
9	Preparation method of redginseng and blackginseng for increasing ginsenoside using radiation rays	KR20090043706	2009-05-19	KR20100124609A	2010-11-29	LEE JU WOON; KIM JAE HOON; CHOI JONG IL; SONG BEOM SEOK; YOON YO HAN; BYUN MYUNG WOO; KWON SUN GYU
PURPOSE: A method for producing processed red ginseng with enhanced ginsenoside content selected from Rg3, Rg5, and Rk1 by irradiating fresh ginseng. CONSTITUTION: A method for producing processed red ginseng comprises a step of irradiating radiation to fresh ginseng. The processed ginseng is red ginseng or black ginseng. A method for producing red ginseng comprises: a step of irradiating radiation to fresh ginseng and drying at 40-80°C for 1-5 hours; a step of steaming the dried fresh ginseng at 80-120°C for 1-8 hours; a step of repeating drying and steaming processes; a step of finally drying at 40-80°C.
10	과일 및/또는 채소로 구성된 건조 제품 및 그를 생산하는 방법	KR20187000788	2016-06-15	KR20180018678A	2018-02-21
본발명의건조제품은산소의실질적인배제와함께저온에서제조하기때문에, 산소-민감성및 온도-민감성이지만가치있는과일성분의높은보존수준을특징으로하고, 진한향미뿐만아니라매력적인색상의균질한외관을갖는, 특히높은비율의과일을갖는스낵 (소위바삭바삭한스무디)을제공한다.
11	치즈 칩 및 성장된 치즈 칩의 제조 방법	KR20187004320	2016-07-14	KR20180034483A	2018-04-04
본발명의목적은절단된치즈슬라이스가냉동되는단계후 마이크로웨이브의적용및 진공건조에기인한급속한수분증발에의해성장되는단계를포함하며, 상기냉동단계에앞서건조및 냉각이수행되는것을특징으로하는, 치즈칩의제조방법과, 치즈및 향미제를포함하며밀도가 0.46 g/cm을초과하지않고, 다공성이 40%를초과하지않으며, 바삭함이 4를초과하지않는것을특징으로하는, 성장된치즈칩이다.
12	두부를 제조하기 위한 생대두분 불림장치	KR1020160059974	2016-05-17	KR1020170129374A	2017-11-27	공점구
본발명은두부를제조하기위한생대두분불림장치에관한것으로, 생대두분을물에불려주는생대두분불림장치에있어서, 생대두분이저장되는생대두분저장호퍼와; 상기생대두분저장호퍼의배출구에연결되어상기배출구로배출되는생대두분을이송시키는생대두분이송통로와; 상기생대두분이송통로에회전가능하게설치되어통해배출되는생대두분을정량공급구쪽으로이송시키는이송스크류와; 상기이송스크류에의하여연속해서이송되어정량공급구를통해단위시간당정량씩공급되는생대두분과, 물공급관으로부터외부에서공급되는물을단위시간당정량씩공급되는물이혼합되는혼합호퍼와; 상기혼합호퍼의배출구에연결되어상기정량공급구및 물공급관으로부터공급되는생대두분과물을혼합시키면서단위시간당생대두분과물을펌핑공급하는정량공급펌프와; 공급단은상기정량공급펌프의배출구에연결되어있으며, 배출단은분쇄공정의분쇄기에연결되도록형성되는나선불림관과; 상기나선불림관을통해이송되는생대두분이물과함께이송되는동안일정한온도조건에서불림되면서이송될수 있도록하기위하여일정한온도의물속에침지된상태로상기나선불림관이나선상으로권취되어있는물저장탱크;를포함하여구성된것을특징으로하는발명이다.
13	다당류 및 단백질 물질로 미세캡슐화된 지용성 항산화제및 그의 제조 방법	KR1020020010340	2002-02-26	KR1020030070798A	2003-09-02	김계원; 장판식; 조계봉
PURPOSE: A preparation method of lipid soluble antioxidant microencapsulated with polysaccharides and proteins, microencapsules containing the lipid soluble antioxidant produced by the method, and a medical, nutritious or sitological composition containing the microencapsulated lipid soluble antioxidant prepared by the method are provided. CONSTITUTION: The preparation method of lipid soluble antioxidant microencapsulated with polysaccharides and proteins comprises a step (a) of mixing food emulsifier with an aqueous solution in which polysaccharides and proteins are dispersed to a certain concentration, heating and sterilizing the mixture, and preparing a transparent aqueous solution by maintaining temperature of the heated and sterilized mixture to 40 to 60 deg.C; a step (b) of preparing an emulsion by mixing the solution using homogenizer after adding fatty solution in which lipid soluble antioxidant is dissolved to the aqueous solution prepared in the step (a); a step (c) of preparing suspension containing microcapsules by spraying the emulsion prepared in the step (b) onto water having a temperature of 5 to 25 deg.C at high pressure; and a step (d) of improving stability of coating material by storing the suspension prepared in the step (c) at a low temperature range of 0 to 4 deg.C, wherein the lipid soluble antioxidant is selected from the group consisting of retinol or derivatives thereof, α-tocopherol, β-tocopherol, γ-tocopherol, and mixture thereof.

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