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1. 发明申请

US20080292752A1 Manufacturing Method of Soybean Paste by Protease and Its Processed Products 审中-公开
标题翻译：蛋白酶及其加工产品制造大豆酱的方法
公开(公告)号：US20080292752A1
公开(公告)日：2008-11-27
申请号：US12096715
申请日：2006-12-22
申请人： Chi-kwang Song , Eun-seok Jang , Seung-jin Lee , Jong-myon Park , Yeong-il Chang , Hee-kyoung Park , Mi-young An , Jun-bong Choi
发明人： Chi-kwang Song , Eun-seok Jang , Seung-jin Lee , Jong-myon Park , Yeong-il Chang , Hee-kyoung Park , Mi-young An , Jun-bong Choi
IPC分类号： A23L1/20
CPC分类号： A23L11/33 , A23L11/09 , A23L11/20
摘要： The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid.
摘要翻译：本发明涉及包含发酵的韩国辣椒酱，未经酿造的酱油或酸性水解酱油的未稀释溶液的培养基组合物，以及使用该培养基生产γ-氨基丁酸（GABA）的方法。更准确地说，本发明涉及一种用于培养具有GAD活性的乳酸杆菌的培养基组合物，该组合物包含发酵辣椒酱，酿造的酱油或酸性水解酱油，以及从其中制备高浓度γ-氨基丁酸的方法培养基另外加入谷氨酸或谷氨酸。本发明提供使用上述培养基生产高浓度的γ-氨基丁酸的方法，生产成本低。由于糊剂的副产物用作培养基组合物，所以该培养基本身可以添加到其他糊剂或食品中以产生含有γ-氨基丁酸的功能性食品。

2. 发明申请

US20100173371A1 Medium Comprising Fermented Korean Hot Pepper Paste Or Soybean Sauce And Production Method Of Gamma - Aminobutyric Acid 审中-公开
标题翻译：包含发酵的韩国辣椒酱或大豆酱的生物学方法 - 氨基丁酸
公开(公告)号：US20100173371A1
公开(公告)日：2010-07-08
申请号：US12095552
申请日：2006-12-22
申请人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
发明人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
IPC分类号： C12P7/42 , C12N1/20
CPC分类号： C12P13/005 , A23L29/065 , A23L33/135 , C12N1/20
摘要： The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid.
摘要翻译：本发明涉及包含发酵的韩国辣椒酱，未经酿造的酱油或酸性水解酱油的未稀释溶液的培养基组合物，以及使用该培养基生产γ-氨基丁酸（GABA）的方法。更准确地说，本发明涉及一种用于培养具有GAD活性的乳酸杆菌的培养基组合物，该组合物包含发酵辣椒酱，酿造的酱油或酸性水解酱油，以及从其中制备高浓度γ-氨基丁酸的方法培养基另外加入谷氨酸或谷氨酸。本发明提供使用上述培养基生产高浓度的γ-氨基丁酸的方法，生产成本低。由于糊剂的副产物用作培养基组合物，所以该培养基本身可以添加到其他糊剂或食品中以产生含有γ-氨基丁酸的功能性食品。

3. 发明授权

US08147885B2 Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content 有权
标题翻译：具有增加的γ-氨基丁酸含量的发酵大豆的制造方法
公开(公告)号：US08147885B2
公开(公告)日：2012-04-03
申请号：US12159173
申请日：2006-12-22
申请人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
发明人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
IPC分类号： A23L1/20
CPC分类号： A23L27/50 , A23L11/09 , A23L11/37
摘要： The present invention relates to a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mixed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which has been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health.
摘要翻译：本发明涉及一种具有γ-氨基丁酸（GABA）含量增加的发酵大豆的制造方法，更具体地说，涉及具有增加的γ-氨基丁酸含量的发酵大豆的制造方法，该方法包括以下步骤：加入具有谷氨酸脱羧酶的乳杆菌（GAD）活性和谷氨酸（MSG）; 研磨和成型混合物; 并将与种子麦芽混合的淀粉粉末喷洒到模制混合物的表面上。本发明可以提供一种制造包括GABA在内的发酵大豆的方法，其已知通过尿加速钠离子的排出，从而可以降低由过量的盐消耗引起的血压高血压，从而防止和产生功能性糊状物食物满足人们的口味和健康欲望。

4. 发明申请

US20080311244A1 Manufacturing Method for Fermented Soybeans Having Increased Gamma-Amino Butyric Acid Content 有权
标题翻译：发酵大豆增加γ-氨基丁酸含量的制备方法
公开(公告)号：US20080311244A1
公开(公告)日：2008-12-18
申请号：US12159173
申请日：2006-12-22
申请人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
发明人： Myoung-hee Jeon , Seung-jin Lee , Byoung-koo Kwon , Yeong-il Chang , Hee-kyoung Park , Jun-bong Choi
IPC分类号： A23L1/20
CPC分类号： A23L27/50 , A23L11/09 , A23L11/37
摘要： The present invention relates to a method of manufacturing fermented soybeans having increased gamma- aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mix ed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which ha s been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health.
摘要翻译：本发明涉及一种具有γ-氨基丁酸（GABA）含量增加的发酵大豆的制造方法，更具体地说，涉及具有增加的γ-氨基丁酸含量的发酵大豆的制造方法，该方法包括以下步骤：加入具有谷氨酸脱羧酶的乳杆菌（GAD）活性和谷氨酸（MSG）; 研磨和成型混合物; 并将淀粉粉末与种子麦芽混合在模制混合物的表面上。本发明可以提供一种制造包括GABA在内的发酵大豆的方法，已经知道它可以通过尿来加速钠离子的排出，从而可以降低由过量的盐消耗引起的血压高血压，从而预防和产生功能性的粘贴食物满足人们的口味和健康欲望。

5. 发明申请

US20090061058A1 METHOD OF PREPARING ASEPTIC PACKAGED COOKED RICE WITH BLACK BEAN IN ASEPTIC PACKING SYSTEM 审中-公开
公开(公告)号：US20090061058A1
公开(公告)日：2009-03-05
申请号：US12201441
申请日：2008-08-29
申请人： Hyo-young Jeong , Chang-young Lee , Jun-bong Choi
发明人： Hyo-young Jeong , Chang-young Lee , Jun-bong Choi
IPC分类号： B65B55/14
CPC分类号： A23B9/02 , A23L3/015 , A23L3/02 , A23L7/196 , A23L11/00 , Y02P60/85
摘要： The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature/high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space.

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