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1. 发明申请

WO2011043633A3 METHOD OF PRODUCING SOLAR SALT 审中-公开
标题翻译：生产太阳能盐的方法
公开(公告)号：WO2011043633A3
公开(公告)日：2011-10-13
申请号：PCT/KR2010006916
申请日：2010-10-08
申请人： CJ CHEILJEDANG CORP , LEE MIN KYUNG , CHUNG WON DAE
发明人： LEE MIN KYUNG , CHUNG WON DAE
IPC分类号： A23L27/40 , A23L27/10
CPC分类号： A23L27/40
摘要： A method of producing solar salt including putting dried solar salt into a color sorter to selectively remove foreign substances. The dried solar salt may be obtained by removing bittern from raw solar salt collected from a salt pond to obtain bittern-removed solar salt; washing the bittern-removed solar salt with concentrated brine to remove foreign substances; naturally dehydrating the washed solar salt to a water content of about 12 w/w% to about 17 w/w% by storing the same in a ton bag having a mesh bottom, to obtain dehydrated solar salt; and drying the dehydrated solar salt by heating. Solar salt, which is hygienically clean and is rich in mineral components, may be conveniently produced.
摘要翻译：一种生产太阳能盐的方法，包括将干燥的太阳能盐放入颜色分选机中以选择性地除去异物。干燥的太阳能盐可以通过从从盐池中收集的生的太阳能盐中除去卤水来获得卤盐去除的太阳盐; 用浓盐水洗涤除盐的太阳盐以除去异物; 通过将洗涤后的太阳能盐的水含量保存在具有网底的ton袋中，将洗涤的太阳能盐自然脱水至约12w / w％至约17w / w％的水分，得到脱水的太阳能盐; 并通过加热干燥脱水的太阳能盐。卫生洁净，矿物成分丰富的太阳能盐可以方便地生产。

2. 发明申请

WO2011059181A2 METHOD FOR PREPARING SOYBEAN PASTE 审中-公开
标题翻译：制备大豆糊的方法
公开(公告)号：WO2011059181A2
公开(公告)日：2011-05-19
申请号：PCT/KR2010007118
申请日：2010-10-18
申请人： CJ CHEILJEDANG CORP , JANG EUN SEOK , CHANG JAE HYUN , LEE SUNG HUN , SHIN HYE WON , CHUNG WON DAE , LEE KANG PYO
发明人： JANG EUN SEOK , CHANG JAE HYUN , LEE SUNG HUN , SHIN HYE WON , CHUNG WON DAE , LEE KANG PYO
IPC分类号： A23L11/00 , A23L11/20
CPC分类号： A23L27/50 , A23L11/07 , A23L11/09
摘要： Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.
摘要翻译：本发明公开了一种大豆糊的制备方法，包括：将生大豆制成薄片或粉碎，将所得碎片或粉碎的大豆浸入水中，然后蒸煮和冷却，将大豆与曲菌和豆或谷物粉均匀混合，然后发酵并干燥，并将梅州岛与食盐和蒸馏水混合并熟化所得混合物。根据该方法，将大豆制成薄片或粉碎以有利地减少大豆的水合和蒸煮时间，在大豆表面上形成裂缝并增加表面积，并且使有益微生物容易地使用大豆中所含的营养素，从而增加酶的产量，大大缩短了豆腐的发酵时间和豆酱的陈化时间，获得了优质的生产豆浆，提高了生产效率。

3. 发明申请

WO2010005204A3 BASE BROTH POWDER AND METHOD FOR PRODUCING SAME 审中-公开
标题翻译：基础粉末及其制造方法
公开(公告)号：WO2010005204A3
公开(公告)日：2010-04-22
申请号：PCT/KR2009003600
申请日：2009-07-01
申请人： CJ CHEILJEDANG CORP , JUNG SE-HYUN , YOON IN-DUCK , CHUNG WON-DAE
发明人： JUNG SE-HYUN , YOON IN-DUCK , CHUNG WON-DAE
IPC分类号： A23L23/10 , A23L23/00 , A23L27/00 , A23L27/14
CPC分类号： A23B5/04 , A23L17/70 , A23L23/10
摘要： The present invention relates to base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions, and cabbage with an extract powder from anchovies, dried pollock, kelp, and green onion, and with ground anchovies and rice, freezing and drying the mixture to produce a powder, and to a method for producing the base broth powder. The base broth powder according to the present invention can prepare a strong base broth without complicated procedures in a short time, and a disposable small pouch for the long-term storage of products of the base broth powder can be obtained. The present invention may satisfy the recent consumer trend of seeking convenience by eliminating the necessity of making a variety of base broths over a long time during the cooking of broth, improves taste quality by providing a richer taste and a stronger anchovy taste as compared to conventional products, and ensures a greater degree of storability as compared to conventional methods or products.
摘要翻译：本发明涉及通过将从an鱼，虾，贝类，萝卜，洋葱，卷心菜中提取的浓缩物与来自an鱼，干鳕，海藻和洋葱的提取物粉末混合而制成的基础肉汤粉，冷冻和干燥混合物以产生粉末，以及制备基础肉汤粉末的方法。根据本发明的基础肉汤粉末可以在短时间内制备没有复杂程序的坚实的基础肉汤，并且可以获得用于长期储存基础肉汤粉末的产品的一次性小袋。本发明可以满足最近消费者在烹调肉汤期间长时间地制作各种基础肉汤的需要的方便性，通过与常规的比较，提供更丰富的味道和更强的an鱼味，从而提高口味品质并且与常规方法或产品相比确保更大程度的保存性。

4. 发明申请

WO2011043573A2 GARLIC SAUCE SUITABLE FOR KOREAN FOOD AND METHOD FOR MASS-PRODUCING THEREOF 审中-公开
标题翻译：适用于韩国食品的大蒜酱及其生产方法
公开(公告)号：WO2011043573A2
公开(公告)日：2011-04-14
申请号：PCT/KR2010/006781
申请日：2010-10-05
申请人： CJ CHEILJEDANG CORPORATION , SHIM, Hyun Kyou , OH, Hee Sun , KIM, Eun Seol , CHUNG, Won Dae
发明人： SHIM, Hyun Kyou , OH, Hee Sun , KIM, Eun Seol , CHUNG, Won Dae
IPC分类号： A23L1/39
CPC分类号： A23L23/00
摘要： The present invention relates to a garlic sauce suitable for a Korean food and a method for mass-producing thereof, and more specifically to a garlic sauce suitable for a Korean food that is mostly used with seasoning including a garlic, an anion, ginger, salt, sugar, pepper, a condiment, and the like, and a method for mass-producing thereof, in which the garlic sauce includes an extract of garlic, a garlic paste, a concentrate of welsh onion, an onion concentrate, an extract of ginger, a kelp concentrate, sugar, a cheongju, yeast extracts, starch, a refined salt, citric acid, and a purified water, and is possible to be distributed at a room temperature by suppressing the proliferation of microorganism and a browning during storing the garlic sauce.
摘要翻译：本发明涉及适用于韩国食品的大蒜酱及其大规模生产方法，更具体地涉及适用于韩国食品的大蒜酱，其主要用于包括大蒜，阴离子，姜，盐的调味料，糖，胡椒，调味品等，以及其大规模生产方法，其中大蒜酱包括大蒜提取物，大蒜酱，洋葱浓缩物，洋葱浓缩物，姜提取物，海藻浓缩物，糖，泉州酵母提取物，淀粉，精制盐，柠檬酸和纯净水，并且可以通过抑制微生物的增殖和在储存大蒜期间的褐变而在室温下分布酱。

5. 发明申请

WO2011043573A3 GARLIC SAUCE SUITABLE FOR KOREAN FOOD AND METHOD FOR MASS-PRODUCING THEREOF 审中-公开
标题翻译：适用于韩国食品的大蒜酱及其制造方法
公开(公告)号：WO2011043573A3
公开(公告)日：2011-10-20
申请号：PCT/KR2010006781
申请日：2010-10-05
申请人： CJ CHEILJEDANG CORP , SHIM HYUN KYOU , OH HEE SUN , KIM EUN SEOL , CHUNG WON DAE
发明人： SHIM HYUN KYOU , OH HEE SUN , KIM EUN SEOL , CHUNG WON DAE
IPC分类号： A23L23/00
CPC分类号： A23L23/00
摘要： The present invention relates to a garlic sauce suitable for a Korean food and a method for mass-producing thereof, and more specifically to a garlic sauce suitable for a Korean food that is mostly used with seasoning including a garlic, an anion, ginger, salt, sugar, pepper, a condiment, and the like, and a method for mass-producing thereof, in which the garlic sauce includes an extract of garlic, a garlic paste, a concentrate of welsh onion, an onion concentrate, an extract of ginger, a kelp concentrate, sugar, a cheongju, yeast extracts, starch, a refined salt, citric acid, and a purified water, and is possible to be distributed at a room temperature by suppressing the proliferation of microorganism and a browning during storing the garlic sauce.
摘要翻译：本发明涉及一种适用于韩国食品的蒜酱及其批量生产方法，更具体地说，涉及一种适用于韩国食品的蒜酱，其主要用于调味品，包括大蒜，阴离子，姜，盐，糖，胡椒，调味品等，以及其大量生产的方法，其中蒜酱包括大蒜提取物，蒜泥，大葱浓缩物，洋葱浓缩物，姜提取物，海带浓缩物，糖，清州汁，酵母提取物，淀粉，精制盐，柠檬酸，精制水等，通过抑制微生物的增殖和大蒜保存中的褐变，可以在室温下分布酱。

6. 发明申请

WO2011059181A3 METHOD FOR PREPARING SOYBEAN PASTE 审中-公开
标题翻译：制备大豆糊的方法
公开(公告)号：WO2011059181A3
公开(公告)日：2011-05-19
申请号：PCT/KR2010/007118
申请日：2010-10-18
申请人： CJ CHEILJEDANG CORP. , JANG, Eun Seok , CHANG, Jae Hyun , LEE, Sung Hun , SHIN, Hye Won , CHUNG, Won Dae , LEE, Kang Pyo
发明人： JANG, Eun Seok , CHANG, Jae Hyun , LEE, Sung Hun , SHIN, Hye Won , CHUNG, Won Dae , LEE, Kang Pyo
IPC分类号： A23L1/202
摘要： Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.
摘要翻译：公开了一种制备大豆酱的方法，包括：将生大豆压片或粉碎，将所得碎片或压碎的大豆浸入水中，然后蒸煮并冷却，将大豆与曲菌均匀混合，豆或谷物粉末，然后发酵并干燥，并将该梅珠与食盐和蒸馏水混合并熟化所得混合物。根据该方法，将大豆制成薄片或粉碎以有利地减少大豆的水合和蒸煮时间，在大豆表面上形成裂缝并增加表面积，并且使有益微生物容易地使用大豆中所含的营养素，从而增加酶的产量，大大缩短了豆腐的发酵周期和豆酱的陈化时期，获得了优质的生产豆浆，提高了生产效率。

7. 发明申请

WO2011043633A2 METHOD OF PRODUCING SOLAR SALT 审中-公开
标题翻译：生产太阳能盐的方法
公开(公告)号：WO2011043633A2
公开(公告)日：2011-04-14
申请号：PCT/KR2010/006916
申请日：2010-10-08
申请人： CJ CHEILJEDANG CORP. , LEE, Min Kyung , CHUNG, Won Dae
发明人： LEE, Min Kyung , CHUNG, Won Dae
IPC分类号： A23L1/237
CPC分类号： A23L27/40
摘要： A method of producing solar salt including putting dried solar salt into a color sorter to selectively remove foreign substances. The dried solar salt may be obtained by removing bittern from raw solar salt collected from a salt pond to obtain bittern-removed solar salt; washing the bittern-removed solar salt with concentrated brine to remove foreign substances; naturally dehydrating the washed solar salt to a water content of about 12 w/w% to about 17 w/w% by storing the same in a ton bag having a mesh bottom, to obtain dehydrated solar salt; and drying the dehydrated solar salt by heating. Solar salt, which is hygienically clean and is rich in mineral components, may be conveniently produced.
摘要翻译：生产日光盐的方法包括将干燥的阳光盐放入颜色分选机中以选择性地去除异物。可以通过从盐池中收集的原盐太阳能盐中除去卤素来获得干燥的太阳盐，以获得卤水去除的太阳盐; 用浓盐水洗涤卤水去除的阳光盐以除去杂质; 通过将洗涤后的阳离子盐储存在具有网底的吨袋中，使其自然脱水至约12w / w％至约17w / w％的含水量，以获得脱水的阳离子盐; 并通过加热干燥脱水的阳光盐。可以方便地生产卫生清洁并含有丰富矿物成分的太阳能盐。

8. 发明申请

WO2010074431A2 FISH SAUCE SEASONING AND PREPARATION METHOD OF THE SAME 审中-公开
标题翻译：鱼酱调味及其制备方法
公开(公告)号：WO2010074431A2
公开(公告)日：2010-07-01
申请号：PCT/KR2009007282
申请日：2009-12-07
申请人： CJ CHEILJEDANG CORP , KIM BOO WON , EOM SO YOUN , CHUNG WON DAE
发明人： KIM BOO WON , EOM SO YOUN , CHUNG WON DAE
IPC分类号： A23L1/327 , A23L1/27
CPC分类号： A23L23/00 , A23L5/27 , A23L5/40 , A23L17/20 , A23L17/60 , A23L27/24 , A23P10/40
摘要： The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from the step (a) and crystallizing salts contained in the fish sauce; (c) separating the fish sauce concentrate (b) and the crystallized salts; and (d) repeating the (b) and (c) steps at least once, and to a fish sauce seasoning prepared by the method. The fish sauce seasoning of the present invention has a high total nitrogen content and is a natural seasoning material as chemical additives are neither contained in raw materials of the seasoning nor added during a processing thereof, and the seasoning's nicely salty and palatable taste makes it useful as a substitute material for MMG and nucleic acid that are classified as synthetic additives.
摘要翻译：本发明涉及一种鱼酱调味料的制备方法，该方法包括：（a）将液体鱼酱脱色和除臭; （b）浓缩步骤（a）中的鱼酱并使鱼酱中所含的盐结晶; （c）分离鱼酱浓缩物（b）和结晶盐; 和（d）重复步骤（b）和（c）至少一次，并且涉及通过该方法制备的鱼酱调味料。本发明的鱼酱调味料具有高的总氮含量，并且是天然调味料，因为化学添加剂既不包含在调味料的原料中，也不在加工过程中添加，并且调味料的良好咸味和可口味道使其有用作为分类为合成添加剂的MMG和核酸的替代材料。

9. 发明申请

WO2009028773A1 GRANULATED SEASONING SALT AND PREPARATION METHOD THEREOF 审中-公开
标题翻译：颗粒季铵盐及其制备方法
公开(公告)号：WO2009028773A1
公开(公告)日：2009-03-05
申请号：PCT/KR2008/001116
申请日：2008-02-26
申请人： CJ CHEILJEDANG CORPORATION , JO, Mi Na , LEE, Min Kyung , CHUNG, Won Dae , CHOI, Jun Bong
发明人： JO, Mi Na , LEE, Min Kyung , CHUNG, Won Dae , CHOI, Jun Bong
IPC分类号： A23L1/237
CPC分类号： A23L33/105 , A23L27/40 , A23L29/212 , A23P10/20
摘要： The present invention relates to a granulated seasoning salt and a preparation method thereof, characterized by using a gelatinized tapioca starch solution as a binder and an anti-caking agent.The granulated seasoning salt according to the present invention is prepared by using a gelatinized tapioca starch solution as a binder and an anti-caking agent to solve the problem such as caking property due to moisture absorption. Thus, the prepared seasoning salt has high binding capacity and stability, does not turn brown, is rapidly eluted, and can be stored for a long period of time without dissociation of the mixed materials.
摘要翻译：本发明涉及一种颗粒调味盐及其制备方法，其特征在于使用凝胶化的木薯淀粉溶液作为粘合剂和抗结块剂。本发明的颗粒调味盐通过使用糊化的木薯淀粉溶液作为粘合剂和抗结块剂来解决由于吸湿引起的结块性等问题。因此，所制备的调味盐具有高结合力和稳定性，不变棕色，快速洗脱，并且可以长时间储存而不会使混合物质分解。

10. 发明申请

WO2005067722A1 A METHOD FOR MASS-PRODUCING CHEESE CAKE 审中-公开
标题翻译：一种生产小麦饼的方法
公开(公告)号：WO2005067722A1
公开(公告)日：2005-07-28
申请号：PCT/KR2005/000067
申请日：2005-01-10
申请人： CJ CORP. , CHUNG, Won-Dae , YOO, Jeong-Hwa , SHIM, Hyun-Kyou , SOHN, Kenny
发明人： CHUNG, Won-Dae , YOO, Jeong-Hwa , SHIM, Hyun-Kyou , SOHN, Kenny
IPC分类号： A21D13/08
CPC分类号： A21D15/02 , A21D8/06 , A21D13/24 , A21D13/40
摘要： Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent taste quality suitable as a dessert, and is able to be mass-produced.
摘要翻译：提供了一种批量生产乳酪蛋糕的方法，使用奶油干酪作为组合和烘烤的必需原料以获得烘焙型芝士蛋糕，使得芝士蛋糕具有适合作为甜点的理想的物理性质和优良的口味，并且能够大量生产。

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