KR970005114A - Composition of diet food - Google Patents

Composition of diet food Download PDF

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Publication number
KR970005114A
KR970005114A KR1019950022569A KR19950022569A KR970005114A KR 970005114 A KR970005114 A KR 970005114A KR 1019950022569 A KR1019950022569 A KR 1019950022569A KR 19950022569 A KR19950022569 A KR 19950022569A KR 970005114 A KR970005114 A KR 970005114A
Authority
KR
South Korea
Prior art keywords
vitamin
dietary fiber
composition
diet food
soy
Prior art date
Application number
KR1019950022569A
Other languages
Korean (ko)
Inventor
이성재
서현권
Original Assignee
장석구
주식회사 한독건강
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 장석구, 주식회사 한독건강 filed Critical 장석구
Priority to KR1019950022569A priority Critical patent/KR970005114A/en
Publication of KR970005114A publication Critical patent/KR970005114A/en

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Abstract

본 발명은 다이어트식품의 조성물에 관한 것으로 특히 체중을 조절하고저 할때 배고픈 고통이나 영양의 분균형 없이 자연스럽게 체중을 조절할 수 있도록 한 것으로써,The present invention relates to a composition of a diet food, in particular, to control the weight, and to control the weight naturally without hungry pain or nutritional balance,

콩 단백 : 49.500000 %Soy Protein: 49.500000%

유청 단백 (100%) : 5.500000 %Whey Protein (100%): 5.500000%

대두식이섬유(식이섬유:60.0%) : 11.325000 %Soy Dietary Fiber (Dietary Fiber: 60.0%): 11.325000%

폴리덱스트로오즈(식이섬유90.0%) : 4.000000 %Polydextrose (Dietary Fiber 90.0%): 4.000000%

글로코만난(식이섬유:85.0%) : 0.500000 %Glocommannan (dietary fiber: 85.0%): 0.500000%

분말 셀룰로오즈(식이섬유:97.0%) : 2.500000 %Powdered cellulose (Dietary fiber: 97.0%): 2.500000%

설탕 : 10.500000 %Sugar: 10.500000%

호박(100%) : 7.500000 %Pumpkin (100%): 7.500000%

알파전분(100%) : 6.500000 %Alpha starch (100%): 6.500000%

스테비오사이드 : 0.125000 %Stevioside: 0.125000%

소금 : 0.500000 %Salt: 0.500000%

분말 비타민A : 0.002000 %Powder Vitamin A: 0.002000%

비오틴 : 0.000250 %Biotin: 0.000250%

비타민 B1질산염 : 0.001300 %Vitamin B 1 Nitrate: 0.001300%

비타민 B2: 0.001450 %Vitamin B 2 : 0.001450%

비타민 B4염산염 : 0.001150 %Vitamin B 4 Hydrochloride: 0.001150%

비타민 B12: 0.000015 %Vitamin B 12 : 0.000015%

비타민 C : 0.060000 %Vitamin C: 0.060000%

비타민 D3: 0.000250 %Vitamin D 3 : 0.000250%

비타민 E 초산에스테루 : 0.020000 %Vitamin E Acetate: 0.020000%

니코틴산아미드 : 0.017500 %Nicotinic acid amide: 0.017500%

염산 : 0.000335 %Hydrochloric acid: 0.000335%

판토텐산칼슘 : 0.008750 %Calcium Pantothenate: 0.008750%

환원철 : 0.017750 %Reduced Iron: 0.017750%

황산아연 : 0.044250 %Zinc Sulfate: 0.044 250%

염화마그네슘 : 0.375000 %의Magnesium Chloride: 0.375000%

조성물 및 조성비율로 이루어짐을 특징으로 하는 다이어트식품의 조성물이다.It is a composition of the diet food, characterized in that the composition and composition ratio.

Description

다이어트식품의 조성물Composition of diet food

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

콩 단백 : 49.500000 %Soy Protein: 49.500000% 유청 단백 (100%) : 5.500000 %Whey Protein (100%): 5.500000% 대두식이섬유(식이섬유:60.0%) : 11.325000 %Soy Dietary Fiber (Dietary Fiber: 60.0%): 11.325000% 폴리덱스트로오즈(식이섬유90.0%) : 4.000000 %Polydextrose (Dietary Fiber 90.0%): 4.000000% 글로코만난(식이섬유:85.0%) : 0.500000 %Glocommannan (dietary fiber: 85.0%): 0.500000% 분말 셀룰로오즈(식이섬유:97.0%) : 2.500000 %Powdered cellulose (Dietary fiber: 97.0%): 2.500000% 설탕 : 10.500000 %Sugar: 10.500000% 호박(100%) : 7.500000 %Pumpkin (100%): 7.500000% 알파전분(100%) : 6.500000 %Alpha starch (100%): 6.500000% 스테비오사이드 : 0.125000 %Stevioside: 0.125000% 소금 : 0.500000 %Salt: 0.500000% 분말 비타민A : 0.002000 %Powder Vitamin A: 0.002000% 비오틴 : 0.000250 %Biotin: 0.000250% 비타민 B1질산염 : 0.001300 %Vitamin B 1 Nitrate: 0.001300% 비타민 B2: 0.001450 %Vitamin B 2 : 0.001450% 비타민 B4염산염 : 0.001150 %Vitamin B 4 Hydrochloride: 0.001150% 비타민 B12: 0.000015 %Vitamin B 12 : 0.000015% 비타민 C : 0.060000 %Vitamin C: 0.060000% 비타민 D3: 0.000250 %Vitamin D 3 : 0.000250% 비타민 E 초산에스테루 : 0.020000 %Vitamin E Acetate: 0.020000% 니코틴산아미드 : 0.017500 %Nicotinic acid amide: 0.017500% 염산 : 0.000335 %Hydrochloric acid: 0.000335% 판토텐산칼슘 : 0.008750 %Calcium Pantothenate: 0.008750% 환원철 : 0.017750 %Reduced Iron: 0.017750% 황산아연 : 0.044250 %Zinc Sulfate: 0.044 250% 염화마그네슘 : 0.375000 %의Magnesium Chloride: 0.375000% 조성물 및 조성비율로 이루어짐을 특징으로 하는 다이어트식품의 조성물.Composition of the diet food, characterized in that the composition and composition ratio. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950022569A 1995-07-27 1995-07-27 Composition of diet food KR970005114A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950022569A KR970005114A (en) 1995-07-27 1995-07-27 Composition of diet food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950022569A KR970005114A (en) 1995-07-27 1995-07-27 Composition of diet food

Publications (1)

Publication Number Publication Date
KR970005114A true KR970005114A (en) 1997-02-19

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Application Number Title Priority Date Filing Date
KR1019950022569A KR970005114A (en) 1995-07-27 1995-07-27 Composition of diet food

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KR (1) KR970005114A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020071152A (en) * 2001-03-05 2002-09-12 정풍한방제약주식회사 Functional food composition and a process thereof
KR100489507B1 (en) * 2002-09-12 2005-05-16 이강헌 Composition and preparing method of the rice low in calories containing amorphophallus konjac, and instant boiled rice using it
KR20080049330A (en) * 2006-11-30 2008-06-04 (주)아모레퍼시픽 Food composition for increasing the satiety and satiation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020071152A (en) * 2001-03-05 2002-09-12 정풍한방제약주식회사 Functional food composition and a process thereof
KR100489507B1 (en) * 2002-09-12 2005-05-16 이강헌 Composition and preparing method of the rice low in calories containing amorphophallus konjac, and instant boiled rice using it
KR20080049330A (en) * 2006-11-30 2008-06-04 (주)아모레퍼시픽 Food composition for increasing the satiety and satiation

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