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21 条记录 (耗时 0.009 秒)

    TTEOK COMPOSITION CONTAINING TAGATOSE, TTEOK USING SAME, AND PREPARATION METHOD THEREFOR
    2.
    发明公开
    TTEOK COMPOSITION CONTAINING TAGATOSE, TTEOK USING SAME, AND PREPARATION METHOD THEREFOR 有权
    TTEOK-ZUSAMMENSETZUNG MIT TAGATOSE，TTEOK DAMIT UND HERSTELLUNGSVERFAHRENDAFÜR

    公开(公告)号：EP2936998A4

    公开(公告)日：2016-08-10

    申请号：EP13868344

    申请日：2013-12-24

    申请人： CJ CHEILJEDANG CORP

    发明人： CHOI JONG MIN ,  KIM YOUNG JAE ,  PARK BYUNG GYU ,  KIM SEONG BO ,  PARK SEUNG WON

    IPC分类号： A23L7/10 ,  A21D13/04 ,  A23L3/3562

    CPC分类号： A23L3/3562 ,  A23L7/10 ,  A23V2002/00 ,  A23V2250/634

    摘要： The present invention relates to a rice cake in which a storage period is increased by inhibiting aging and water loss of starch inside the rice cake, and a preparation method therefor. Specifically, the present invention relates to a method for preparing a rice cake containing tagatose, comprising a step of mixing and kneading 100 parts by weight of a grain flour, 0.1-10 parts by weight of salt, 30-70 parts by weight of water, and 0.1-30 parts by weight of tagatose. In addition, the present invention relates to: a rice cake composition containing tagatose, comprising 100 parts by weight of a grain flour, 0.1-10 parts by weight of salt, and 0.1-30 parts by weight of tagatose; and a rice cake containing tagatose prepared using the preparation method and/or the composition.

    摘要翻译： 本发明涉及一种通过抑制米饼内淀粉的老化和水分流失而使贮藏期延长的米糕及其制备方法。 具体地说，本发明涉及一种制备含有塔格糖的米饼的方法，其特征在于，包括将100重量份的谷粉，0.1-10重量份的盐，30-70重量份的水 ，和0.1〜30重量份的塔格糖。 此外，本发明涉及：含有塔格糖的米饼组合物，其包含100重量份的谷粉，0.1-10重量份的盐和0.1-30重量份的塔格糖; 和使用制备方法和/或组合物制备的含有塔格糖的米饼。

    METHOD OF MANUFACTURING HARD BUTTER SIMILAR TO CACAO BUTTER
    6.
    发明公开
    METHOD OF MANUFACTURING HARD BUTTER SIMILAR TO CACAO BUTTER 审中-公开
    VERFAHREN ZUR HERSTELLUNG VONKAKAOBUTTERÄHNLICHERHARTBUTTER

    公开(公告)号：EP2561763A4

    公开(公告)日：2017-05-03

    申请号：EP10850287

    申请日：2010-04-23

    申请人： CJ CHEILJEDANG CORP

    发明人： KANG JI HYUN ,  KIM MI JUNG ,  LEE YUN JEONG ,  KIM YUN SIK ,  LEE SANG BUM ,  PARK SEUNG WON

    IPC分类号： A23D7/00 ,  A23D7/04 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/00 ,  C11C3/10

    CPC分类号： C11C3/10 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/0075

    摘要： The present invention relates to a method of manufacturing a hard butter similar to cacao butter, the method comprising the steps of: mixing vegetable fats and oils, fatty acids, and fatty acid derivatives; performing enzymatic transesterification; performing fractionation using physical properties; and removing fatty acids and fatty acid derivatives through distillation. The high-POS-containing fat and oil manufactured by the method of the present invention contains high POS content of a triglyceride composition using raw materials of palm oil-based vegetable fat and oil, exotic fat-based vegetable olein oil or sunflower oil-based vegetable fat and oil. Therefore, the high-POS-containing fat and oil manufactured by the method of the present invention has properties different from typical fats replacing cacao butter, and have the same physical properties and composition as high-quality natural cacao butter. Thus, the fat and oil composition manufactured by the method of the present invention can replace natural cacao butter on a 1:1 basis.

    摘要翻译： 本发明涉及制造类似于可可脂的硬奶油的方法，所述方法包括以下步骤：混合植物脂肪和油，脂肪酸和脂肪酸衍生物; 进行酶促酯交换; 使用物理性质进行分馏; 并通过蒸馏除去脂肪酸和脂肪酸衍生物。 通过本发明的方法制造的含有高POS的油脂含有使用棕榈油系植物油脂原料，外来脂肪基植物油精油或葵花籽油原料的甘油三酯组合物的POS含量高 植物脂肪和油。 因此，通过本发明的方法制造的含有高POS的脂肪和油具有与代替可可脂的典型脂肪不同的性质，并且具有与高品质天然可可脂相同的物理性质和组成。 因此，通过本发明的方法制造的油脂组合物可以以1：1的比例代替天然可可脂。

    LOW-CALORIE, LOW-FAT CRACKER COMPOSITION CONTAINING XYLOSE, CRACKER MADE FROM THE COMPOSITION, AND METHOD FOR PREPARING THE COMPOSITION
    7.
    发明公开
    LOW-CALORIE, LOW-FAT CRACKER COMPOSITION CONTAINING XYLOSE, CRACKER MADE FROM THE COMPOSITION, AND METHOD FOR PREPARING THE COMPOSITION 有权
    低热量低脂肪的饼干组合木糖，出于对制备该组合物该组合物生产的饼干和法

    公开(公告)号：EP2789244A4

    公开(公告)日：2015-08-19

    申请号：EP12855911

    申请日：2012-12-10

    申请人： CJ CHEILJEDANG CORP

    发明人： KIM BUM SUK ,  KIM YOUNG JAE ,  PARK JIN HEE ,  PARK SEUNG WON

    IPC分类号： A23G3/40 ,  A21D2/18 ,  A21D13/06 ,  A23G3/34 ,  A23L1/105 ,  A23L1/164 ,  A23L1/30

    CPC分类号： A23L1/164 ,  A21D2/181 ,  A21D13/068 ,  A23L7/104 ,  A23L7/117 ,  A23L33/10 ,  A23V2002/00

    摘要： The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oil on the surface of the cracker, but also to provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oil on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control. Further, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein no oil is sprayed on the surface of the cracker so as to prevent oil acidification which would otherwise occur during the distribution or storage of the cracker.

    BACILLUS SP. STRAIN HAVING IMPROVED FERMENTED SOYBEAN MEAL PRODUCTIVITY, AND METHOD FOR PREPARING FERMENTED SOYBEAN MEAL BY USING SAME
    9.
    发明公开
    BACILLUS SP. STRAIN HAVING IMPROVED FERMENTED SOYBEAN MEAL PRODUCTIVITY, AND METHOD FOR PREPARING FERMENTED SOYBEAN MEAL BY USING SAME 审中-公开
    BACILLUS SP.- STAMM MIT VERBESSERTERPRODUKTIVITÄTVON FERMENTIERTEM SOJAMEHL UND VERFAHREN ZUR HERSTELLUNG VON FERMENTIERTEM SOJAMEHL DAMIT

    公开(公告)号：EP3101136A4

    公开(公告)日：2017-08-30

    申请号：EP15743540

    申请日：2015-01-28

    申请人： CJ CHEILJEDANG CORP

    发明人： KIM TAEK BEOM ,  GWON SONG HUI ,  KIM BI NA ,  CHO SEONG JUN ,  KANG KYUNG IL ,  PARK SEUNG WON ,  HONG YOUNG HO ,  PARK MIN JU

    IPC分类号： C12P1/04 ,  A23K10/12 ,  A23K10/14 ,  A23K10/16 ,  A23K20/147 ,  A23K50/10 ,  A23K50/60 ,  A23L11/00 ,  C12N1/20 ,  C12R1/07

    CPC分类号： A23K10/12 ,  A23K10/14 ,  A23K10/16 ,  A23K20/147 ,  A23K50/10 ,  A23K50/60 ,  A23L11/09 ,  C12N1/20 ,  C12R1/07

    摘要： The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.

    摘要翻译： 本发明涉及解毒芽孢杆菌K2G菌株，其具有优异的抗营养因子和蛋白酶活性的去除，并且对病原体显示出优异的抗微生物活性并且降低了粘性物质的生产力，使用该方法生产发酵大豆粉 菌株，由其生产的发酵大豆粕，以及包含其的饲料组合物。 本发明的解淀粉芽孢杆菌K2G菌株制备的发酵豆粕中胰蛋白酶抑制剂，大豆低聚糖，多糖等抗营养因子较少，粗蛋白质含量高，蛋白质溶解度高， 由于低分子量化而可被家畜消化的大分子肽，因此被有效地用作具有优异吸收率和饲料效率的优质植物蛋白饲料。

    METHOD FOR PREPARING TAGATOSE FROM RESIDUE AFTER EXTRACTING COFFEE
    10.
    发明公开
    METHOD FOR PREPARING TAGATOSE FROM RESIDUE AFTER EXTRACTING COFFEE 审中-公开
    VERFAHREN ZUR HERSTELLUNG VON TAGATOSE AUSRÜCKSTÄNDENNACH DER EXTRAKTION VON KAFFEE

    公开(公告)号：EP3075861A4

    公开(公告)日：2017-08-02

    申请号：EP14865999

    申请日：2014-11-27

    申请人： CJ CHEILJEDANG CORP

    发明人： LEE YOUNG MI ,  KIM SEONG BO ,  KIM MIN HAE ,  YANG SUNG JAE ,  PARK SEUNG WON

    IPC分类号： C12P19/24 ,  C12N9/90 ,  C12P19/02

    CPC分类号： C12P19/24 ,  C12N9/90 ,  C12P19/02 ,  C12Y503/01003

    摘要： The present invention relates to a method for preparing tagatose from residue after extracting coffee, comprising: obtaining a hydrolysate by hydrolyzing residue after extracting coffee into acid; obtaining a hydrolysate refined by decolorization and ion-refining; and obtaining tagatose by isomerizing the refined hydrolysate to an arabinose isomerase.

    摘要翻译： 本发明涉及一种咖啡提取后残渣制备塔格糖的方法，该方法包括：将咖啡提取成酸后水解残渣得到水解产物; 获得通过脱色和离子精炼而精制的水解产物; 并通过将精制的水解产物异构化为阿拉伯糖异构酶而获得塔格糖。