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1. 发明申请

US20100209573A1 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：US20100209573A1
公开(公告)日：2010-08-19
申请号：US12705541
申请日：2010-02-12
申请人： Mi Na Jo , Min Kyung Lee , Won Dae Chung , Jun Bong Choi
发明人： Mi Na Jo , Min Kyung Lee , Won Dae Chung , Jun Bong Choi
IPC分类号： A23L1/237 , A23P1/02
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。根据本发明的颗粒调味盐是通过使用凝胶化的木薯淀粉溶液作为粘合剂和抗结块剂来制备的，以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

US20120201949A1 METHOF 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：US20120201949A1
公开(公告)日：2012-08-09
申请号：US13500463
申请日：2010-10-08
申请人： Min Kyung Lee , Won Dae Chung
发明人： Min Kyung Lee , Won Dae Chung
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：一种生产太阳能盐的方法，包括将干燥的太阳能盐放入颜色分选机中以选择性地除去异物。干燥的太阳能盐可以通过从从盐池中收集的生的太阳能盐中除去卤水来获得卤盐去除的太阳盐; 用浓盐水洗涤除盐的太阳盐以除去异物; 通过将洗涤后的太阳能盐的水含量保存在具有网底的ton袋中，将洗涤的太阳能盐自然脱水至约12w / w％至约17w / w％的水分，得到脱水的太阳能盐; 并通过加热干燥脱水的太阳能盐。卫生洁净，矿物成分丰富的太阳能盐可以方便地生产。

3. 发明申请

US20120231118A1 METHOD FOR PREPARING SOYBEAN PASTE 审中-公开
标题翻译：制备大豆酱的方法
公开(公告)号：US20120231118A1
公开(公告)日：2012-09-13
申请号：US13509525
申请日：2010-10-18
申请人： Eun Seok Jang , Jae Hyun Chang , Sung Hun Lee , Hye Won Shin , Won Dae Chung , Kang Pyo Lee
发明人： Eun Seok Jang , Jae Hyun Chang , Sung Hun Lee , Hye Won Shin , Won Dae Chung , Kang Pyo Lee
IPC分类号： A23L1/20
CPC分类号： A23L27/50 , A23L11/07 , A23L11/09
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：将生的大豆剥落或破碎，将得到的片状或破碎的大豆浸入水中，随后烹饪和冷却，将大豆与曲霉菌和豆或粉末粉末均匀混合，随后发酵并干燥，并将食盐与餐盐和蒸馏水混合，并使所得混合物老化。根据该方法，将大豆片状或粉碎以有利地减少大豆的水合和烹煮期，在大豆表面形成裂纹并增加表面积，并允许有益微生物容易地使用大豆中含有的营养物质，从而增加酶的产生，大大减少了酱油的发酵时间和大豆酱的老化时间，获得了制造质量优异，提高生产效率的大豆糊。

4. 发明申请

US20110256276A1 FISH SAUCE SEASONING AND PREPARATION METHOD OF THE SAME 审中-公开
标题翻译：鱼类调味料及其制备方法
公开(公告)号：US20110256276A1
公开(公告)日：2011-10-20
申请号：US13142271
申请日：2009-12-07
申请人： Boo Won Kim , So Youn Eom , Won Dae Chung
发明人： Boo Won Kim , So Youn Eom , Won Dae Chung
IPC分类号： A23L1/221 , A23P1/00
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，调味料的咸和适口性使其有用作为合成添加剂的MMG和核酸的替代材料。

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