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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

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。

3. 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。

4. 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。

5. 发明申请

WO2014010921A3 GEL TYPE BROTH COMPOSITION AND PREPARATION METHOD THEREFOR 审中-公开
标题翻译：凝胶类型的组合物及其制备方法
公开(公告)号：WO2014010921A3
公开(公告)日：2014-03-27
申请号：PCT/KR2013006104
申请日：2013-07-09
申请人： CJ CHEILJEDANG CORP
发明人： LEE MIN KYUNG , KIM MIN HEE , CHUNG WON DAE
IPC分类号： A23L23/00 , A23L29/256
CPC分类号： A23L23/00 , A23L29/256
摘要： The present invention relates to a gel type broth composition and a preparation method thereof, and more specifically, to: a gel type broth composition solidified and concentrated by using an agar-agar which eliminates the inconvenience of having to extract materials for a long time when preparing broth at home and is enabled to be used conveniently in order to reproduce a broth taste within a short time; and a preparation method thereof.
摘要翻译：凝胶型肉汤组合物及其制备方法技术领域本发明涉及凝胶型肉汤组合物及其制备方法，更具体地，涉及：凝胶型肉汤组合物，其通过使用琼脂琼脂固化并浓缩，消除长时间提取物质的不便，在家中制备肉汤，能够方便地使用，以便在短时间内再现肉汤味道; 及其制备方法。

6. 发明专利

MY174654A METHOD FOR PREPARING NATURAL BEEF FLAVOR 未知
公开(公告)号：MY174654A
公开(公告)日：2020-05-05
申请号：MYPI2015000690
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORP
发明人： LEE SUNG HUN , EOM SO YOUN , PARK JAE SEUNG , OH EUN SEON , LEE KWANG HEE , JANG SUK MIN , KANG DAE IK , CHUNG WON DAE
IPC分类号： A23L27/10 , A23L23/00 , A23L27/24 , A23L27/26
摘要： The present invention relates to a method for 5 preparing a natural beef flavor, and more particularly to a method of preparing a natural beef flavor using an inosine-5' -monophosphate ( MP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural beef flavor prepared by the method, and a food composition comprising the natural beef flavor. The natural beef flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce beef tastes and improve the flavor of the food. FIG. 1

7. 发明专利

RU2632955C2 Способ получения ферментированного бульона с IMP или ферментированного бульона с глутаминовой кислотой в качестве сырья для получения натурального корригента 未知
公开(公告)号：RU2632955C2
公开(公告)日：2017-10-11
申请号：RU2015154283
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORP
发明人： LEE SUNG HUN , EOM SO YOUN , PARK JAE SEUNG , OH EUN SEON , LEE KWANG HEE , JANG SUK MIN , KANG DAE IK , CHUNG WON DAE
IPC分类号： A23L27/10 , A23L27/00 , A23L27/22 , A23L27/21 , A23L27/23 , A23L27/24
摘要： Изобретениеотноситсяк пищевойпромышленности, аименнок способуполученияферментированногобульонас инозин-5'-монофосфатом (IMP) илиферментированногобульонас глутаминовойкислотойи способуполучениянатуральногокорригента. Способывключаютферментированиеисточникарастительногобелкамигрибами Aspergillus sp. сполучениемзерновогоферментированногобульона. Указанныйзерновойферментированныйбульонподвергаютбактериальномуферментированиюс использованием Corynebacterium sp. или Brevibacterium lactofermentum сполучениемферментированногобульонас IMP илиферментированногобульонас глутаминовойкислотой. Изобретениеотноситсяк ферментированномубульонус IMP иферментированномубульонус глутаминовойкислотой, которыеполученывышеуказаннымспособом. Изобретениеотноситсяк натуральномукорригентуи кпищевойкомпозиции, содержащейнатуральныйкорригент. Изобретениепозволяетиспользоватьдляполучениянатуральногокорригентатолькоферментированныйбульонбездобавлениякакого-либодополнительногокомпонентаи безосуществлениякакого-либохимическогопроцесса. 6 н. и 21 з.п. ф-лы, 6 ил., 18 табл., 11 пр.

8. 发明专利

AU2014293959B2 Method for preparing natural neutral flavor 未知
公开(公告)号：AU2014293959B2
公开(公告)日：2017-06-22
申请号：AU2014293959
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORP
发明人： LEE SUNG HUN , EOM SO YOUN , PARK JAE SEUNG , OH EUN SEON , LEE KWANG HEE , JANG SUK MIN , KANG DAE IK , CHUNG WON DAE
IPC分类号： A23L27/24 , A23L27/00 , A23L27/22 , A23L27/23
摘要： The present invention relates to a method for preparing a natural neutral flavor, and more particularly to a method of preparing a natural neutral flavor using an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural neutral flavor prepared by the method, and a food composition comprising the natural neutral flavor. The natural neutral flavors prepared according to the method of the invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce clean and mild tastes, and improve the flavor of the food.

9. 发明专利

AU2014303303A1 Method for preparing IMP fermented broth or glutamic acid fermented broth as raw material for preparation of natural flavor 未知
公开(公告)号：AU2014303303A1
公开(公告)日：2015-12-17
申请号：AU2014303303
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORP
发明人： LEE SUNG HUN , EOM SO YOUN , PARK JAE SEUNG , OH EUN SEON , LEE KWANG HEE , JANG SUK MIN , KANG DAE IK , CHUNG WON DAE
IPC分类号： A23L27/21 , A23L27/00 , A23L27/10 , A23L27/22 , A23L27/23 , A23L27/24
摘要： The present invention relates to a method for preparing an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of preparing an IMP fermented broth or a glutamic acid fermented broth by a first fungal fermentation step and a second bacterial fermentation step, an IMP fermented broth and glutamic acid fermented broth prepared thereby, a method for preparing a natural flavor, which comprises preparing the IMP fermented broth or glutamic acid fermented broth, a natural flavor prepared thereby, and a food composition comprising the same. The IMP fermented broth and glutamic acid fermented broth may be used as raw materials for preparing natural flavors. In addition, the natural flavors are harmless and safe for use in the human body and may be added to food.

10. 发明专利

PH12015500634B1 METHOD FOR PREPARING NATURAL NEUTRAL FLAVOR 未知
公开(公告)号：PH12015500634B1
公开(公告)日：2015-05-11
申请号：PH12015500634
申请日：2015-03-20
申请人： CJ CHEILJEDANG CORP
发明人： LEE SUNG HUN , EOM SO YOUN , PARK JAE SEUNG , OH EUN SEON , LEE KWANG HEE , JANG SUK MIN , KANG DAE IK , CHUNG WON DAE
IPC分类号： A23L27/24 , A23L27/00 , A23L27/22 , A23L27/23
摘要： The present invention relates to a method for preparing a natural neutral flavor, and more particularly to a method of preparing a natural neutral flavor using an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural neutral flavor prepared by the method, and a food composition comprising the natural neutral flavor. The natural neutral flavors prepared according to the method of the invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce clean and mild tastes, and improve the flavor of the food.

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