公开(公告)号：US20240381913A1

公开(公告)日：2024-11-21

申请号：US18661648

申请日：2024-05-12

Applicant: KOREA ADVANCED INSTITUTE OF SCIENCE AND TECHNOLOGY

Inventor： Sang Yup LEE ,  Kyeong Rok CHOI ,  Da-Hee AHN ,  Seok Yeong JUNG

IPC: A23L15/00 ,  A23C11/06 ,  C12N1/06

Abstract: A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.

公开(公告)号：US20190382817A1

公开(公告)日：2019-12-19

申请号：US16483430

申请日：2018-12-12

Applicant: KOREA ADVANCED INSTITUTE OF SCIENCE AND TECHNOLOGY

Inventor： Sang Yup LEE ,  Xin Rui ZHAO ,  Kyeong Rok CHOI

IPC: C12P17/18 ,  C12P13/00 ,  C12N9/00 ,  C12N9/02 ,  C12N9/90 ,  C12N9/88 ,  C12N9/10 ,  C12N15/67

Abstract: The present invention relates to a microorganism variant having the ability to extracellularly produce heme, and more particularly to a metabolically engineered microorganism variant having the ability to extracellularly produce heme and a method of producing heme using the same. According to the present invention, heme, an organometallic compound which is increasingly used as a health food or food supplement for the treatment of porphyria, can be extracellularly secreted and produced in high yield using the microorganism variant, but not conventional chemical synthesis or enzymatic synthesis.

公开(公告)号：US20240138453A1

公开(公告)日：2024-05-02

申请号：US18548248

申请日：2022-05-10

Applicant: KOREA ADVANCED INSTITUTE OF SCIENCE AND TECHNOLOGY

Inventor： Sang Yup LEE ,  Kyeong Rok CHOI ,  Hyeeun YU

IPC: A23L27/24 ,  A23J3/22 ,  A23L27/26 ,  C12P9/00 ,  C12P17/18

CPC classification number: A23L27/24 ,  A23J3/227 ,  A23L27/26 ,  C12P9/00 ,  C12P17/182

Abstract: The present invention relates to a food having improved flavor, nutrition and color and a method for producing the same, and more specifically, to a food having a flavor, nutrition and color similar to those of meat, the food containing either a compound selected from the group consisting of heme, porphyrins, metalloporphyrins, and porphyrin analogs, or a microorganism that produces the compound, and a method for producing the same. According to the present invention, it is possible to improve the flavor, nutrition, and color of food by producing heme and various porphyrins, metalloporphyrins, and porphyrin analogs with high efficiency by fermentation of a microbial mutant, isolating/purifying the products, and adding the isolated/purified products to food.