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1. 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。

2. 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。

3. 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。

4. 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。

5. 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.

6. 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.

7. 发明公开

EP2900087A1 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：用于生产IMP发酵液中或谷氨酸发酵液为原料，用于天然香料生产
公开(公告)号：EP2900087A1
公开(公告)日：2015-08-05
申请号：EP14834008.6
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.

8. 发明公开

EP2900084A1 METHOD FOR PREPARING NATURAL BEEF FLAVOR 有权
标题翻译：用于生产牛肉的自然气息
公开(公告)号：EP2900084A1
公开(公告)日：2015-08-05
申请号：EP14829343.4
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.

9. 发明公开

EP2900085A1 METHOD FOR PREPARING NATURAL KOKUMI FLAVOR 有权
标题翻译：用于生产的浓味自然的味道
公开(公告)号：EP2900085A1
公开(公告)日：2015-08-05
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： 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.

10. 发明公开

EP2377408A2 FISH SAUCE SEASONING AND PREPARATION METHOD OF THE SAME 审中-公开
标题翻译： FISCHSOSSENWÜRZEUND VERFAHREN ZU IHRER HERSTELLUNG
公开(公告)号：EP2377408A2
公开(公告)日：2011-10-19
申请号：EP09835197.6
申请日：2009-12-07
申请人： CJ CheilJedang Corporation
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 palatability 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）对液体鱼酱进行脱色除臭; （b）浓缩步骤（a）中的鱼酱和鱼酱中所含的结晶盐; （c）分离鱼酱浓缩物（b）和结晶盐; 和（d）重复（b）和（c）步骤至少一次，以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，是天然调味料，因为化学添加剂既不含在调味料的原料中也不在加工过程中加入，调味料的咸味和适口性使其有用被分类为合成添加剂的MMG和核酸的替代材料。

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