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14 条记录 (耗时 0.016 秒)

    GRANULATED SEASONING SALT AND PREPARATION METHOD THEREOF
    1.
    发明申请
    GRANULATED SEASONING SALT AND PREPARATION METHOD THEREOF 审中-公开
    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。

    Medium Comprising Fermented Korean Hot Pepper Paste Or Soybean Sauce And Production Method Of Gamma - Aminobutyric Acid
    2.
    发明申请
    Medium Comprising Fermented Korean Hot Pepper Paste Or Soybean Sauce And Production Method Of Gamma - Aminobutyric Acid 审中-公开
    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。

    Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content
    3.
    发明授权
    Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content 有权
    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。

    PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF
    4.
    发明申请
    PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF 有权
    用于烘烤在微波炉中的葡萄糖浆的预成分及其制备方法

    公开(公告)号：US20100255161A1

    公开(公告)日：2010-10-07

    申请号：US12739811

    申请日：2008-10-24

    申请人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

    发明人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

    IPC分类号： A21D10/00 ,  A23L1/01

    CPC分类号： A21D10/005 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A23L7/198

    摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

    摘要翻译： 本发明涉及在微波炉中烘烤的糯米饼预混合物及其制备方法，本发明对提供加热后具有良好形状保持性的糯米饼预混物组合物和保持柔软度24 使用含有平均粒度为200〜400μm，含有小于5重量％的糯米的糯米编码器，在室温下分配6个月以上的含水量低于15％的糯米， 200目以下的粉末和200〜400目的40〜70重量％的糯米粉末。

    Method of preparing processed root vegetables or fruit vegetables
    5.
    发明授权
    Method of preparing processed root vegetables or fruit vegetables 有权
    加工根类蔬菜或水果蔬菜的制备方法

    公开(公告)号：US07709043B2

    公开(公告)日：2010-05-04

    申请号：US11457939

    申请日：2006-07-17

    申请人： Myong Gon Dong ,  Hee Soon Cheon ,  Jun Bong Choi

    发明人： Myong Gon Dong ,  Hee Soon Cheon ,  Jun Bong Choi

    IPC分类号： A23B7/08

    CPC分类号： A23L19/105 ,  A23L19/09 ,  A23L19/10

    摘要： Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.

    摘要翻译： 本发明提供一种制备加工根类蔬菜或水果蔬菜的方法，包括：a）对从根蔬菜和水果蔬菜组成的组中选出的蔬菜进行热处理; b）将经热处理的蔬菜浸入糖溶液中; c）制备浸在糖溶液中的热处理蔬菜的糊剂; d）将糊状物变成原来的蔬菜形状; e）将具有与原始蔬菜的剥离颜色相似颜色的材料铺展或涂覆到成型糊料的表面上; 以及f）干燥涂抹或涂布的糊状物。

    Preparation Method of Cooked Rice in Aseptic Packing System Using Embryo Bud-Containing Rice
    7.
    发明申请
    Preparation Method of Cooked Rice in Aseptic Packing System Using Embryo Bud-Containing Rice 审中-公开
    用含芽芽稻的无菌包装系统煮熟米饭的制备方法

    公开(公告)号：US20110200724A1

    公开(公告)日：2011-08-18

    申请号：US12745338

    申请日：2008-11-27

    申请人： Hyo-Young Jeong ,  Chang Yong Lee ,  Tae Hyeong Kim ,  Jun Bong Choi ,  Hye-Won Shin ,  Min-Soo Kim

    发明人： Hyo-Young Jeong ,  Chang Yong Lee ,  Tae Hyeong Kim ,  Jun Bong Choi ,  Hye-Won Shin ,  Min-Soo Kim

    IPC分类号： A23L1/182

    CPC分类号： A23L7/196

    摘要： A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer.

    摘要翻译： 提供了一种制备即时胚芽保留白米制品的方法。 使用低速，均匀的压力方法将米饭像白米抛光，以保持胚芽，营养丰富，并具有白米的味道。 其脂质氧化与白米相似。 控制胚芽保留白米的浸泡时间，以便在浸渍后不产生粘性物质，从而允许米的有效灭菌。 因此，即时胚芽保留白米可以在室温下储存6个月以上。

    Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
    9.
    发明授权
    Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof 有权
    在微波炉中烘烤的糯米饼的预混合物组合物及其制备方法

    公开(公告)号：US08753701B2

    公开(公告)日：2014-06-17

    申请号：US12739811

    申请日：2008-10-24

    申请人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

    发明人： Hyo-Young Jeong ,  Yoon-Seok Choi ,  Chang-Yong Lee ,  Jun-Bong Choi

    IPC分类号： A21D13/00 ,  A21D2/00

    CPC分类号： A21D10/005 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A23L7/198

    摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

    摘要翻译： 本发明涉及在微波炉中烘烤的糯米饼预混合物及其制备方法，本发明对提供加热后具有良好形状保持性的糯米饼预混物组合物和保持柔软度24 在不添加老化抑制剂的情况下，通过使用平均粒度为200〜400μm，含有小于5重量％的糯米的糯米粉，在室温下分配含水量低于15％的糯米6个月以上 200目以下的粉末和200〜400目的40〜70重量％的糯米粉末。