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1. 发明申请

WO2011059293A3 METHOD FOR PRODUCING WHITE SUGAR, LIGHT BROWN SUGAR AND DARK BROWN SUGAR USING DIRECT RECOVERY PROCESS 审中-公开
标题翻译：利用直接回收工艺生产白糖，淡褐色糖和深棕色糖的方法
公开(公告)号：WO2011059293A3
公开(公告)日：2011-11-10
申请号：PCT/KR2010008091
申请日：2010-11-16
申请人： CJ CHEILJEDANG CORP , LEE JOO HANG , HONG YOUNG HO , KIM SEONG BO , AN JUN GAP , KIM TAEK BEOM , PARK SEUNG WON , CHO CHEOL MIN , LEE DONG HUN , LEE WOON HWA , LEE KANG PYO
发明人： LEE JOO HANG , HONG YOUNG HO , KIM SEONG BO , AN JUN GAP , KIM TAEK BEOM , PARK SEUNG WON , CHO CHEOL MIN , LEE DONG HUN , LEE WOON HWA , LEE KANG PYO
IPC分类号： C13B30/10 , C13B10/06
CPC分类号： C13B30/002 , C13B30/022 , C13B30/06 , C13B30/12 , C13B40/00 , C13B50/006
摘要： The present invention relates to a method for producing white sugar, brown white sugar and dark brown sugar, the method including: pressing and juicing sugar cane to extract sugar cane juice; adding lime to the juice and removing foreign matter and impurities from the juice; vacuum-concentrating the filtered juice in a first vacuum concentrator to produce a first crystal slurry containing sucrose; centrifuging the first crystal slurry in a first high-speed centrifuge into a first crystal and a first mother liquor and recovering the first crystal as dark brown sugar or transferring the first crystal to a second vacuum concentrator; vacuum-concentrating the transferred first crystal in the second vacuum concentrator to produce a second crystal slurry containing sucrose; centrifuging the second crystal slurry in a second high-speed centrifuge into a second crystal and a second mother liquor, transferring the second liquor to the pressing and juicing step, and drying the second crystal to produce brown white sugar, or transferring the second crystal to a third vacuum concentrator; vacuum-concentrating the transferred second crystal in the third vacuum concentrator to produce a third crystal slurry containing sucrose; and centrifuging the third crystal slurry in a third high-speed centrifuge into a third crystal and a third mother liquor, transferring the third mother liquor to the first vacuum concentrator, and drying the third crystal to produce white sugar.
摘要翻译：本发明涉及一种生产白砂糖，棕糖白砂糖和深红砂糖的方法，该方法包括：压榨甘蔗以提取甘蔗汁; 向果汁添加石灰并从果汁中去除异物和杂质; 在第一真空浓缩器中真空浓缩过滤的汁液以产生含有蔗糖的第一晶体浆液; 在第一高速离心机中将第一晶体浆离心分离成第一晶体和第一母液，并回收第一晶体为深红糖或将第一晶体转移至第二真空浓缩器; 在第二真空浓缩器中真空浓缩转移的第一晶体以产生含有蔗糖的第二晶体浆液; 在第二高速离心机中将第二晶体浆离心分离成第二晶体和第二母液，将第二液转移到压榨步骤，干燥第二晶体得到棕色白色糖，或将第二晶体转移到第三真空浓缩器; 在第三真空浓缩器中真空浓缩转移的第二晶体以产生含有蔗糖的第三晶体浆液; 以及在第三高速离心机中将第三晶体浆料离心成第三晶体和第三母液，将第三母液转移至第一真空浓缩器，并干燥第三晶体以产生白糖。

2. 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。

3. 发明申请

WO2011052996A2 NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION COMPRISING THE SAME 审中-公开
标题翻译：新颖的乳酸杆菌和包含它的组合物
公开(公告)号：WO2011052996A2
公开(公告)日：2011-05-05
申请号：PCT/KR2010/007431
申请日：2010-10-27
申请人： CJ CHEILJEDANG CORP. , KIM, Bong Joon , JUNG, Heon Woong , LEE, Kang Pyo , KIM, Sae Hun , CHUN, Tae Hoon , HWANG, Kwang Woo , WON, Tae Joon
发明人： KIM, Bong Joon , JUNG, Heon Woong , LEE, Kang Pyo , KIM, Sae Hun , CHUN, Tae Hoon , HWANG, Kwang Woo , WON, Tae Joon
IPC分类号： C12N1/20 , A61K35/74 , A61P37/00
CPC分类号： C12R1/25 , A61K35/747
摘要： Lactobacillus plantarum CJLP243 (KCTC 11045P), a composition for treating intestinal diseases comprising Lactobacillus plantarum CJLP243, and a composition for enhancing immune response comprising Lactobacillus plantarum CJLP243.
摘要翻译：植物乳杆菌CJLP243（KCTC 11045P），用于治疗肠道疾病的组合物，其包括植物乳杆菌CJLP243，以及包含植物乳杆菌CJLP243的增强免疫应答的组合物。

4. 发明申请

WO2009041788A3 PREPARATION METHOD OF VEGETABLE EXTRACT FERMENT SOLUTION AND VEGETABLE EXTRACT FERMENT SOLUTION PREPARED BY THE SAME 审中-公开
标题翻译：蔬菜提取物发酵溶液的制备方法和由其制备的蔬菜提取物发酵溶液
公开(公告)号：WO2009041788A3
公开(公告)日：2009-05-28
申请号：PCT/KR2008005724
申请日：2008-09-26
申请人： CJ CHEILJEDANG CORP , SONG MIN SEOK , PARK JONG SE , SOHN KYOUNG HYUN , LEE KANG PYO , SUH SANG KEUN , CHO WONIL
发明人： SONG MIN SEOK , PARK JONG SE , SOHN KYOUNG HYUN , LEE KANG PYO , SUH SANG KEUN , CHO WONIL
IPC分类号： A23L2/38
CPC分类号： A23B4/20 , A23L13/426 , A23L13/72 , A23V2002/00 , A23V2200/048 , A23V2250/21
摘要： The present invention relates to a preparation method of vegetable extract fermented solution and a vegetable extract fermented solution prepared by the same. The vegetable extract fermented solution prepared from nitrate-containing vegetables according to the present invention is used for the production of meat products to improve characteristic meat color and inhibit lipid oxidation without using synthetic nitrite.
摘要翻译：本发明涉及一种蔬菜提取物发酵液的制备方法和由其制备的蔬菜提取物发酵液。根据本发明由含硝酸盐蔬菜制备的蔬菜提取物发酵溶液用于生产肉制品以改善特征肉色并且在不使用合成亚硝酸盐的情况下抑制脂质氧化。

5. 发明申请

WO2008066332A1 TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME 审中-公开
标题翻译：转化脂肪酸，用于通过酶学活性产生的蔗糖和其制备方法
公开(公告)号：WO2008066332A1
公开(公告)日：2008-06-05
申请号：PCT/KR2007/006087
申请日：2007-11-29
申请人： CJ CHEILJEDANG CORP. , LEE, Sang-Bum , KIM, Chul-Jin , KANG, Ji-Hyun , SONG, Sang-Hoon , LEE, Kang-Pyo , KIM, Young-Chan , LEE, Ki-Taek
发明人： LEE, Sang-Bum , KIM, Chul-Jin , KANG, Ji-Hyun , SONG, Sang-Hoon , LEE, Kang-Pyo , KIM, Young-Chan , LEE, Ki-Taek
IPC分类号： A23D9/007
CPC分类号： A23D9/02 , C11C3/10
摘要： The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8°C and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil.
摘要翻译：本发明可以提供油炸油中的酶促酯交换反应，其中在与现有的部分水解产生的油不同的方法中不形成反式脂肪酸，并且油炸油含有少于1％的反式脂肪酸含量和小于27％的棕榈酸基于总脂肪酸含量，并且在37.8℃的温度下具有固体脂肪含量，并且熔点对应于部分水解产生的油。因此，与现有的部分加氢发酵油相比，本发明的煎炸油是环保型的，具有较低的反式脂肪酸，并且具有较高的甘油三酯含量而没有副反应，并且营养性优异，因为它具有比天然棕榈酸低的棕榈酸含量通常用作替代现有煎炸油如部分水热发生油的油，并且具有对应于部分水热发生油的味道。

6. 发明申请

WO2006118358A1 COMPOSITION FOR PREVENTING AND TREATING HANGOVER 审中-公开
标题翻译：用于防止和处理的组合物
公开(公告)号：WO2006118358A1
公开(公告)日：2006-11-09
申请号：PCT/KR2005/001275
申请日：2005-05-02
申请人： CJ CORPORATION , KIM, Bum-Sik , LEE, Kang-Pyo , NAKAURA, Masaharu , OHTO, Nobuaki
发明人： KIM, Bum-Sik , LEE, Kang-Pyo , NAKAURA, Masaharu , OHTO, Nobuaki
IPC分类号： A61K36/738 , A61K36/52 , A61K36/62 , A23L1/29
CPC分类号： A23L1/3002 , A23L33/105 , A61K36/52 , A61K36/62 , A61K36/738 , A61K2300/00
摘要： There is provided a composition for preventing and treating katzenjammers comprising at least one extract selected from the group consisting of a Rosa roxburghi extract, an Engelgarditia chrysolepsis HANCE extract, a Nelumbo nucifera extract and a combination thereof as an active ingredient.
摘要翻译：本发明提供了一种用于预防和治疗at am am am am am am am am am am am am am am am am am am am am mers mers extract extract extract extract extract extract extract extract。。。。。。。。。。。。。。。。。。。。。。。。。。。。。

7. 发明申请

WO2011119004A3 METHOD OF PRODUCING D-PSICOSE CRYSTALS 审中-公开
标题翻译：生产D-PSICOSE CRYSTALS的方法
公开(公告)号：WO2011119004A3
公开(公告)日：2012-02-02
申请号：PCT/KR2011002072
申请日：2011-03-25
申请人： CJ CHEILJEDANG CORP , LEE KANG PYO , SONG SANG HOON , PARK SEUNG WON , KIM SUNG BO , HONG YOUNG HO , LEE JOO HANG , KIM TAEK BEOM , AN JUN GAP , KIM JUNG HOON
发明人： LEE KANG PYO , SONG SANG HOON , PARK SEUNG WON , KIM SUNG BO , HONG YOUNG HO , LEE JOO HANG , KIM TAEK BEOM , AN JUN GAP , KIM JUNG HOON
IPC分类号： A23L27/30
CPC分类号： C07H1/06 , C07H3/02
摘要： The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation.
摘要翻译：本发明涉及通过使用过饱和来从D-灵敏蛋白溶液生产D-灵敏蛋白的方法。

8. 发明申请

WO2011052996A3 NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION COMPRISING THE SAME 审中-公开
标题翻译：新的乳酸杆菌和包含其的组合物
公开(公告)号：WO2011052996A3
公开(公告)日：2011-08-25
申请号：PCT/KR2010007431
申请日：2010-10-27
申请人： CJ CHEILJEDANG CORP , KIM BONG JOON , JUNG HEON WOONG , LEE KANG PYO , KIM SAE HUN , CHUN TAE HOON , HWANG KWANG WOO , WON TAE JOON
发明人： KIM BONG JOON , JUNG HEON WOONG , LEE KANG PYO , KIM SAE HUN , CHUN TAE HOON , HWANG KWANG WOO , WON TAE JOON
IPC分类号： C12N1/20 , A61K35/74 , A61P37/00
CPC分类号： C12R1/25 , A61K35/747
摘要： Lactobacillus plantarum CJLP243 (KCTC 11045P), a composition for treating intestinal diseases comprising Lactobacillus plantarum CJLP243, and a composition for enhancing immune response comprising Lactobacillus plantarum CJLP243.
摘要翻译：植物乳杆菌CJLP243（KCTC 11045P），包含植物乳杆菌CJLP243的用于治疗肠道疾病的组合物，以及用于增强免疫应答的组合物，其包含植物乳杆菌CJLP243。

9. 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。

10. 发明申请

WO2010024611A3 FROZEN RICE WITH TOPPING AND METHOD OF PREPARING SAME 审中-公开
标题翻译：具有顶部的冷冻米和其制备方法
公开(公告)号：WO2010024611A3
公开(公告)日：2010-07-08
申请号：PCT/KR2009004798
申请日：2009-08-27
申请人： CJ CHEILJEDANG CORP , SEO WOO DUCK , KIM JIN HYUN , CHOI JAE WON , PARK EUN KYUNG , MIN YONG JAE , LEE KANG PYO
发明人： SEO WOO DUCK , KIM JIN HYUN , CHOI JAE WON , PARK EUN KYUNG , MIN YONG JAE , LEE KANG PYO
IPC分类号： A23L1/10
CPC分类号： A23L7/196
摘要： The present invention relates to frozen rice with topping and a method for preparing the same, and more specifically, to frozen rice wherein the sauce for the topping is formed into a block and frozen and then placed over the rice prior to packaging which not only allows for a simple, single microwaving and serving, but also brings out the unique flavour of the rice.
摘要翻译：本发明涉及具有顶部的冷冻米饭及其制备方法，更具体地说，涉及一种冷冻米饭，其中用于顶部的酱料形成块状并冷冻，然后在包装之前放置在米上，这不仅允许为了简单，单一的微波炉和服务，还带出了米饭的独特风味。

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