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1. 发明申请

US20090022850A1 ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME 审中-公开
标题翻译：具有优异的人造丝生产能力的耐酸的紫杉醇麦芽糖和使用它的KIMCHI生产方法
公开(公告)号：US20090022850A1
公开(公告)日：2009-01-22
申请号：US12087161
申请日：2005-12-29
申请人： Ji-Young Oh , Si-Young Yang , Min-Soo Kwon , Jiyoung Oh , Jin-Hyuk Lee , Gyeong-Ho Han , Ui-Chan Koh
发明人： Ji-Young Oh , Si-Young Yang , Min-Soo Kwon , Jiyoung Oh , Jin-Hyuk Lee , Gyeong-Ho Han , Ui-Chan Koh
IPC分类号： A23B7/10 , C12N1/20
CPC分类号： C12P19/02 , A23B7/105 , A23B7/155 , C12R1/01
摘要： The present invention relates to acid tolerant Leuconostoc mesenteroides with excellent mannitol productivity and the use thereof. The inventive lactic acid bacteria is useful as a food additive composition and a Kimchi starter. Kimchi prepared with the addition of the inventive lactic acid bacteria is maintained at a suitable ripening degree over an extended period of time than to the prior Kimchis, and has excellent sensory properties, including excellent refreshing taste, weak sour odor and a very soft quality of sour taste.
摘要翻译：本发明涉及具有优异的甘露醇生产力的耐酸性明串珠菌肠炎菌及其用途。本发明的乳酸菌可用作食品添加剂组合物和泡菜起子。通过添加本发明的乳酸菌制备的泡菜在延长的时间段内保持在合适的成熟度上，而不是以前的Kimchis，并且具有优异的感官特性，包括优异的清爽味道，弱酸味和非常柔软的质量酸味。

2. 发明申请

US20120100256A1 NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF 审中-公开
标题翻译：使用其作为起动器的新型LEUCONOSTOC CITREUM和发酵食品及其组合物
公开(公告)号：US20120100256A1
公开(公告)日：2012-04-26
申请号：US13380152
申请日：2009-09-10
申请人： Bong Joon Kim , Ji-Young Oh , Min-Soo Kwon , Heon Woong Jung , Kang-Pyo Lee
发明人： Bong Joon Kim , Ji-Young Oh , Min-Soo Kwon , Heon Woong Jung , Kang-Pyo Lee
IPC分类号： A23L1/23 , A23L1/30 , C12N1/20 , A23L1/218
CPC分类号： A23L19/20 , A23K10/18 , A23L29/065 , A23L33/135 , A23V2002/00 , A23Y2260/21 , A61K8/99 , A61K2800/10 , A61Q19/00 , C12N1/20 , C12R1/01
摘要： The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.
摘要翻译：本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味，并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。

3. 发明申请

US20100127415A1 METHOD FOR PREPARING POLYUREA MICROCAPSULE CONTAINING SATURATED ALCOHOL DISPERSION MEDIUM, AND MICROCAPSULE PREPARED USING THE METHOD 审中-公开
标题翻译：制备含有饱和醇溶液的聚氨酯微球的方法和使用该方法制备的微胶囊
公开(公告)号：US20100127415A1
公开(公告)日：2010-05-27
申请号：US12495596
申请日：2009-06-30
申请人： Chul-Am Kim , In-Kyu You , Kyung-Soo Suh , Seung-Youl Kang , Ji-Eun Jung , Ji-Young Oh
发明人： Chul-Am Kim , In-Kyu You , Kyung-Soo Suh , Seung-Youl Kang , Ji-Eun Jung , Ji-Young Oh
IPC分类号： B01J13/18
CPC分类号： B01J13/16
摘要： Provided are a method for forming polyurea microcapsules containing a saturated alcohol as a dispersion medium, and microcapsules prepared using the method. According to the method, suspensions, in which microcapsules are dispersed in a saturated alcohol dispersion medium as a core material, may be used to prepare microcapsules. Diverse and fine color expression may be obtained from various response characteristics in the display applications. In addition to superior processibility, excellent thermal stability, solvent resistance, and chemical stability may be achieved by using polyurea in microcapsules as a wall material according to one embodiment of the present invention.
摘要翻译：提供了形成含有饱和醇作为分散介质的聚脲微胶囊的方法和使用该方法制备的微胶囊。根据该方法，将微胶囊分散在作为芯材料的饱和醇分散介质中的悬浮液可用于制备微胶囊。可以从显示应用中的各种响应特性获得多样且精细的颜色表达。除了优异的加工性之外，根据本发明的一个实施方案，通过使用微胶囊中的聚脲作为壁材料，可以实现优异的热稳定性，耐溶剂性和化学稳定性。

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