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    NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF
    35.
    发明申请
    NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF 审中-公开
    使用其作为起动器的新型LEUCONOSTOC CITREUM和发酵食品及其组合物

    公开(公告)号：US20170006905A1

    公开(公告)日：2017-01-12

    申请号：US15276069

    申请日：2016-09-26

    Applicant: CJ CHEILJEDANG CORP.

    Inventor： Bong Joon KIM ,  Ji-Young OH ,  Min-Soo KWON ,  Heon Woong JUNG ,  Kang-Pyo LEE

    IPC: A23L19/20 ,  A23K10/18 ,  A23L29/00 ,  A23L33/135 ,  C12N1/20 ,  C12R1/01

    CPC classification number: A23L19/20 ,  A23K10/18 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2260/21 ,  A61K8/99 ,  A61K2800/10 ,  A61Q19/00 ,  C12N1/20 ,  C12R1/01

    Abstract: The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.

    Abstract translation: 本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。 本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味， 并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。 因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。 因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。

    Method for refining quinolinic acid
    38.
    发明授权
    Method for refining quinolinic acid 有权
    喹啉酸精制方法

    公开(公告)号：US09452983B2

    公开(公告)日：2016-09-27

    申请号：US14779886

    申请日：2014-03-06

    Applicant: CJ CHEILJEDANG CORP.

    Inventor： In Sung Lee ,  Jae Hun Yu ,  Ju Un Park ,  Chong Ho Lee ,  Hideki Murata

    IPC: C07D213/80 ,  C07D213/803

    CPC classification number: C07D213/803 ,  C07D213/80

    Abstract: Provided is a method for refining quinolinic acid, including the steps of: preparing a fermentation solution including at least one of quinolinic acid and a salt thereof; removing microbial cells from the fermentation solution; preparing an acidic composition containing at least one of quinolinic acid and a salt thereof at a saturation concentration or more by adding an acid to the fermentation solution; and recovering a crystal of least one of quinolinic acid and a salt thereof from the acidic composition.

    Abstract translation: 提供了一种用于精制喹啉酸的方法，包括以下步骤：制备包含至少一种喹啉酸及其盐的发酵溶液; 从发酵液中除去微生物细胞; 通过向发酵液中添加酸，以饱和浓度或更高浓度制备含有至少一种喹啉酸及其盐的酸性组合物; 并从酸性组合物中回收至少一种喹啉酸及其盐的结晶。

    Process for preparing rice gruel in aseptic package
    40.
    发明授权
    Process for preparing rice gruel in aseptic package 有权
    在无菌包装中制备米粥的方法

    公开(公告)号：US09427005B2

    公开(公告)日：2016-08-30

    申请号：US10581167

    申请日：2004-11-18

    Applicant: Chang-Yong Lee ,  Jong-Wook Kim ,  Sang-You Kim

    Inventor： Chang-Yong Lee ,  Jong-Wook Kim ,  Sang-You Kim

    IPC: A23L1/182

    CPC classification number: A23L7/196

    Abstract: The present invention relates to a process for preparing rice gruel in an aseptic package, whereby original soft texture and taste of grains of rice can be conserved or an extended period of time and protected from microbial contamination. The preparation process of rice gruel includes the steps of: rinsing raw ice and immersing the rice in water; putting the rice in a heat resistant plastic bowl and sterilizing at 130-150° C. for 4-8 seconds four to ten times repeatedly; adding cooking water into the bowl in an aseptic space and cooking the rice; and sealing and wrapping the bowl. By adding the cooking water at two separate times, namely before the cooking process and the wrapping process, the liquid food's unique taste and texture can be maximized.

    Abstract translation: 本发明涉及一种在无菌包装中制备米粉的方法，由此可以保持米的谷物的原始柔软质地和味道或延长的时间段并防止微生物污染。 米粉的制备过程包括：漂洗生冰，将水稻浸入水中; 将米放入耐热塑料碗中，在130-150℃灭菌4-8秒，重复4〜10次; 在无菌空间内将烹饪水加入碗中，煮饭; 并密封和包装碗。 通过在烹饪过程和包装过程之前两次分开添加烹饪水，可以最大限度地提高液体食品的独特味道和质感。

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