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1. 发明授权

US11700871B2 Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method 有权
公开(公告)号：US11700871B2
公开(公告)日：2023-07-18
申请号：US16843201
申请日：2020-04-08
申请人： CJ Cheiljedang Corporation
发明人： Hye Jin Kim , Dong Joo Shin , Hye Won Shin , Eun Seok Jang , Dae Ik Kang , Byoung Seok Moon , Seon Mi Oh , Sun A Cho
IPC分类号： C12N1/20 , C12P1/04 , A23L11/50 , A61K36/48 , C12R1/07
CPC分类号： A23L11/50 , A61K36/48 , C12N1/20 , C12N1/205 , C12P1/04 , A23V2002/00 , A23V2200/3204 , C12R2001/07 , A23V2200/3204 , A23V2200/332
摘要： The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

2. 发明授权

US11259550B2 Method for preparing fermented soybean paste and fermented soybean paste prepared thereby 有权
公开(公告)号：US11259550B2
公开(公告)日：2022-03-01
申请号：US15756077
申请日：2016-08-30
申请人： CJ Cheiljedang Corporation
发明人： Seung Yeon Lee , Duk Jin Kim , Hye Won Shin
IPC分类号： A23L11/10 , A23L11/50 , A23L11/00 , A23L11/70 , A23L27/50
摘要： The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

3. 发明授权

US11044928B2 Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby 有权
公开(公告)号：US11044928B2
公开(公告)日：2021-06-29
申请号：US15757083
申请日：2016-09-01
申请人： CJ Cheiljedang Corporation
发明人： Hye Jin Kim , Dong Joo Shin , Hye Won Shin , Eun Seok Jang , Dae Ik Kang , Byoung Seok Moon , Seon Mi Oh , Sun A Cho
IPC分类号： A23L7/104 , A23L11/50 , A23L11/70 , A23L27/14
摘要： The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating a Bacillus amyloliquefaciens CJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

4. 发明申请

US20170119029A1 Method for producing hot pepper paste and hot pepper paste prepared therefrom 审中-公开
公开(公告)号：US20170119029A1
公开(公告)日：2017-05-04
申请号：US15331022
申请日：2016-10-21
申请人： CJ Cheiljedang Corporation
发明人： Een Seok Jang , Sun A Cho , Byung Cheol Lee , Hye Won Shin , Seon Mi Oh , Chan Ik Hwang , Jun Haeng Lee , Byung In Jeong , Tea Myoung Choi
IPC分类号： A23L11/20 , A23L27/24 , A23L27/50 , A23L27/12
CPC分类号： A23L11/20 , A23L27/12 , A23L27/24 , A23L27/50 , A23V2002/00
摘要： A method for producing a hot pepper paste using a mixed koji of soybean and rice, and a hot pepper paste prepared by the production method. More specifically, a method for producing a hot pepper paste that uses ground, cut or pressed soybeans to prepare a hot pepper paste with high production efficiency, and a hot pepper paste with enhanced activity of protease as prepared by the production method.

5. 发明申请

US20170000171A1 Method for Preparing Gochujang and Gochujang Prepared by Preparation Method 审中-公开
标题翻译：通过制备方法制备Gochujang和Gochujang的方法
公开(公告)号：US20170000171A1
公开(公告)日：2017-01-05
申请号：US15038779
申请日：2014-11-28
申请人： CJ Cheiljedang Corporation
发明人： Eun Seok Jang , Seon Mi Oh , Min Kyung Park , Hye Won Shin , Hyun Jun Jang , Sung Hwan Lim , Sun A Cho
IPC分类号： A23L11/20 , A23L27/50 , A23L27/24 , C12R1/69 , A23L27/12
CPC分类号： A23L11/20 , A23L27/12 , A23L27/24 , A23L27/50 , A23V2002/00 , C12R1/69
摘要： The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.
摘要翻译：本发明涉及一种通过使用新型菌株制备辣椒酱（朝鲜语gochujang）的方法和由其制备的辣椒酱。更具体地说，通过使用小麦粉或抛光小麦作为底物，通过分离和选择具有显着的碳水化合物和蛋白质降解酶活性的米曲霉（米曲霉）来制备具有一致品质和改善的风味和味道的辣椒糊剂，并使用分离和选择的产品来制备辣椒酱。

6. 发明授权

US12089616B2 Method for producing tempe-containing sauce and sauce produced therefrom 有权
公开(公告)号：US12089616B2
公开(公告)日：2024-09-17
申请号：US17298146
申请日：2020-10-30
申请人： CJ CHEILJEDANG CORPORATION
发明人： Sun A Cho , Hee Jin Kim , Hye Won Shin , Ki Moon Kang , Kil Jae Lee
IPC分类号： A23L11/50 , A23L23/00 , A23L27/40
CPC分类号： A23L11/50 , A23L23/00 , A23L27/40 , A23V2002/00
摘要： The present disclosure relates to a novel concept of sauce, and specifically to a novel sauce using tempeh and a preparation method thereof. A method for preparing a tempeh-containing sauce according to the present application includes secondary fermenting tempeh with brine and other grains to prepare a fermented aged product.

7. 发明授权

US11617384B2 Fermented soybean composition and method for producing fermented soybean composition 有权
公开(公告)号：US11617384B2
公开(公告)日：2023-04-04
申请号：US16772070
申请日：2018-12-10
申请人： CJ CHEILJEDANG CORPORATION
发明人： Ha Na Cho , Sun A Cho , Duk Jin Kim , Hye Won Shin , Dae Seong Yoon , Seon Mi Oh
IPC分类号： A23L11/50 , A23L7/104 , A23L3/3472
摘要： The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

8. 发明授权

US10080381B2 Method for preparing gochujang and gochujang prepared by preparation method 有权
公开(公告)号：US10080381B2
公开(公告)日：2018-09-25
申请号：US15038779
申请日：2014-11-28
申请人： CJ Cheiljedang Corporation
发明人： Eun Seok Jang , Seon Mi Oh , Min Kyung Park , Hye Won Shin , Hyun Jun Jang , Sung Hwan Lim , Sun A Cho
IPC分类号： A23L11/20 , A23L27/50 , A23L27/24 , A23L27/12 , C12R1/69
CPC分类号： A23L11/20 , A23L27/12 , A23L27/24 , A23L27/50 , A23V2002/00 , C12R1/69
摘要： The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.

9. 发明授权

US11849744B2 Manufacturing method for powdered fermented paste 有权
公开(公告)号：US11849744B2
公开(公告)日：2023-12-26
申请号：US17162742
申请日：2021-01-29
申请人： CJ Cheiljedang Corporation
发明人： Chi Kwang Song , Dong Min Moon , Hye Won Shin , Byoung Seok Moon , Dae Ik Kang
IPC分类号： A23L3/44 , A23L25/00 , A23B7/024 , A23L19/00 , A23L27/24 , A23L11/50 , A23L3/36
CPC分类号： A23L25/40 , A23B7/024 , A23L3/36 , A23L3/44 , A23L11/50 , A23L19/01 , A23L27/24 , A23V2002/00
摘要： Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

10. 发明申请

US20210145032A1 Manufacturing Method for Powdered Fermented Paste 有权
公开(公告)号：US20210145032A1
公开(公告)日：2021-05-20
申请号：US17162742
申请日：2021-01-29
申请人： CJ Cheiljedang Corporation
发明人： Chi Kwang Song , Dong Min Moon , Hye Won Shin , Byoung Seok Moon , Dae Ik Kang
IPC分类号： A23L25/00 , A23B7/024 , A23L19/00 , A23L27/24 , A23L11/50 , A23L3/36 , A23L3/44
摘要： Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

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