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1. 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。

2. 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。

3. 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。

4. 发明申请

WO2015012465A1 METHOD FOR PREPARING NATURAL KOKUMI FLAVOR 审中-公开
标题翻译：制备天然KOKUMI FLAVOR的方法
公开(公告)号：WO2015012465A1
公开(公告)日：2015-01-29
申请号：PCT/KR2014/001489
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORPORATION
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： A23L1/23 , A23L1/22
CPC分类号： A23L1/23 , A23J3/14 , A23L11/05 , A23L23/00 , A23L27/22 , A23L27/23 , A23L27/24 , A23L27/88 , A23V2002/00
摘要： The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi 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 kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi 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 thick and dense tastes and improve the flavor of the food.
摘要翻译：本发明涉及一种天然淡菜风味的制备方法，更具体地说，涉及一种使用肌苷-5'-单磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤制备天然口味的方法，步骤发酵方法，其包括用于真菌发酵的第一发酵步骤和用于细菌发酵的第二发酵步骤，通过该方法制备的天然口味，以及包含天然口味的食物组合物。根据本发明的方法制备的天然口香味是使用天然原料制备的，因此对人体使用是无害且安全的，并且可以添加到食物中以产生浓稠而致密的味道并改善味道食物。

5. 发明申请

WO2015012466A1 METHOD FOR PREPARING NATURAL NEUTRAL FLAVOR 审中-公开
标题翻译：制备天然中性感冒的方法
公开(公告)号：WO2015012466A1
公开(公告)日：2015-01-29
申请号：PCT/KR2014/001490
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORPORATION
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： A23L1/23 , A23L1/22
CPC分类号： A23L27/22 , A23L27/23 , A23L27/24 , A23V2002/00 , C12P13/14 , C12P19/32
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.
摘要翻译：本发明涉及一种天然中性风味剂的制备方法，更具体地涉及一种使用肌苷-5'-单磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤制备天然中性风味剂的方法，步骤发酵方法包括用于真菌发酵的第一发酵步骤和用于细菌发酵的第二发酵步骤，通过该方法制备的天然中性风味剂和包含天然中性风味剂的食物组合物。根据本发明的方法制备的天然中性风味剂是使用天然原料制备的，因此对人体使用是无害的和安全的，并且可以添加到食物中以产生清洁和温和的口味，并且改善风味食物。

6. 发明申请

WO2015012464A1 METHOD FOR PREPARING NATURAL BEEF FLAVOR 审中-公开
标题翻译：制备天然贝类风味的方法
公开(公告)号：WO2015012464A1
公开(公告)日：2015-01-29
申请号：PCT/KR2014/001488
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORPORATION
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： A23L1/221
CPC分类号： A23L1/231 , A23J3/346 , A23L23/00 , A23L27/235 , A23L27/24 , A23L27/26 , A23V2002/00 , C12P13/14 , C12P19/32
摘要： The present invention relates to a method for preparing a natural beef flavor, and more particularly to a method of preparing a natural beef 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 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.
摘要翻译：本发明涉及一种天然牛肉风味剂的制备方法，更具体地说，涉及一种使用肌苷-5'-单磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤制备天然牛肉风味剂的方法，其包括用于真菌发酵的第一发酵步骤和用于细菌发酵的第二发酵步骤，通过该方法制备的天然牛肉风味剂和包含天然牛肉风味剂的食品组合物。根据本发明的方法制备的天然牛肉风味剂是使用天然原料制备的，因此对人体使用是无害的和安全的，并且可以添加到食物中以产生牛肉味道并改善食物的味道。

7. 发明申请

WO2015020292A1 METHOD FOR PREPARING IMP FERMENTED BROTH OR GLUTAMIC ACID FERMENTED BROTH AS RAW MATERIAL FOR PREPARATION OF NATURAL FLAVOR 审中-公开
标题翻译：用于制备作为天然花粉的原料的发酵的豆或谷氨酸发酵的方法
公开(公告)号：WO2015020292A1
公开(公告)日：2015-02-12
申请号：PCT/KR2014/001491
申请日：2014-02-25
申请人： CJ CHEILJEDANG CORPORATION
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： A23L1/23 , A23L1/221
CPC分类号： A23L27/88 , A23L27/10 , A23L27/22 , A23L27/23 , A23L27/235 , A23L27/24 , A23V2002/00 , C12P13/14 , C12P19/32
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.
摘要翻译：本发明涉及一种制备肌苷-5'-一磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤的方法，作为制备天然风味的原料，更具体地涉及制备IMP发酵液的方法或通过第一真菌发酵步骤和第二细菌发酵步骤的谷氨酸发酵肉汤，由其制备的IMP发酵肉汤和谷氨酸发酵肉汤，制备天然风味剂的方法，其包括制备发酵的发酵肉汤或谷氨酸肉汤，由此制备的天然香料和包含其的食品组合物。 IMP发酵肉汤和谷氨酸发酵肉汤可用作制备天然香料的原料。此外，天然香料对人体使用是无害的和安全的，并且可以添加到食物中。

8. 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。

9. 发明授权

EP2900086B1 METHOD FOR PREPARING NATURAL NEUTRAL FLAVOR 有权
标题翻译：制备天然中性香料的方法
公开(公告)号：EP2900086B1
公开(公告)日：2018-04-04
申请号：EP14829615.5
申请日：2014-02-25
申请人： Cj Cheiljedang Corporation
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： A23L27/22 , A23L27/23 , A23L27/24 , C12P19/32 , C12P13/14
CPC分类号： A23L27/22 , A23L27/23 , A23L27/24 , A23V2002/00 , C12P13/14 , C12P19/32
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.

10. 发明授权

EP2900085B1 METHOD FOR PREPARING NATURAL KOKUMI FLAVOR 有权
标题翻译：制备天然KOKUMI风味的方法
公开(公告)号：EP2900085B1
公开(公告)日：2018-04-04
申请号：EP14829267.5
申请日：2014-02-25
申请人： Cj Cheiljedang Corporation
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： A23L11/00 , A23L23/00 , A23L27/23 , A23L27/00 , A23J3/14 , A23L27/24 , A23L27/22
CPC分类号： A23L11/05 , A23J3/14 , A23L23/00 , A23L27/22 , A23L27/23 , A23L27/24 , A23L27/88 , A23V2002/00
摘要： The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi 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 kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi 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 thick and dense tastes and improve the flavor of the food.

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