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1. 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。

2. 发明申请

WO2007078078A1 MANUFACTURING METHOD OF SOYBEAN PASTE BY PROTEASE AND ITS PROCESSED PRODUCTS 审中-公开
标题翻译：通过蛋白质及其加工产品制备大豆浆料的制备方法
公开(公告)号：WO2007078078A1
公开(公告)日：2007-07-12
申请号：PCT/KR2006/005660
申请日：2006-12-22
申请人： CJ CORP. , SONG, Chi-kwang , JANG, Eun-seok , LEE, Seung-jin , PARK, Jong-myon , CHANG, Yeong-il , PARK, Hee-kyoung , AN, Mi-young , CHOI, Jun-bong
发明人： SONG, Chi-kwang , JANG, Eun-seok , LEE, Seung-jin , PARK, Jong-myon , CHANG, Yeong-il , PARK, Hee-kyoung , AN, Mi-young , CHOI, Jun-bong
IPC分类号： A23L1/202
CPC分类号： A23L11/33 , A23L11/09 , A23L11/20
摘要： The present invention relates to a method of manufacturing soybean paste characterized by the addition of a protease during the production of the soybean paste to accelerate aging and enhance the quality of the soybean paste prepared thereby. More precisely, the present invention relates to a method of manufacturing soybean paste comprising the step of adding single protease or a protease complex prepared by mixing at least two different proteases selected from a group consisting of protease originating from Aspergillus oryzae, having excellent protein degradation capacity; protease originating from Bacillus spp. and plant proteases such as those originating from papaya and pineapple. According to the present invention, by the addition of a protease with excellent protein degradation capacity, a soybean paste with unique tastes and flavors can be prepared with reduced aging time and increased production efficiency.
摘要翻译：本发明涉及一种制造大豆酱的方法，其特征在于在制造大豆酱期间加入蛋白酶以加速老化并提高其制备的大豆酱的质量。更确切地说，本发明涉及一种制造大豆酱的方法，其包括添加单一蛋白酶或蛋白酶复合物的步骤，该蛋白酶或蛋白酶复合物通过混合至少两种不同的蛋白酶，所述蛋白酶选自由米曲霉（Aspergillus oryzae）组成的组，蛋白质降解能力优异 ; 源自芽孢杆菌属的蛋白酶和植物蛋白酶，如源自木瓜和菠萝的蛋白酶。根据本发明，通过添加具有优异的蛋白质降解能力的蛋白酶，可以制备具有独特口味和风味的大豆糊剂，其具有降低的老化时间和提高的生产效率。

3. 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。

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