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    Recombinant GRAS strains expressing thermophilic arabinose isomerase as an active form and method of preparing food grade tagatose by using the same
    4.
    发明授权
    Recombinant GRAS strains expressing thermophilic arabinose isomerase as an active form and method of preparing food grade tagatose by using the same 有权
    表达嗜热阿拉伯糖异构酶作为活性形式的重组GRAS菌株和使用其制备食品级塔格糖的方法

    公开(公告)号：US08137946B2

    公开(公告)日：2012-03-20

    申请号：US12506581

    申请日：2009-07-21

    申请人： Seong-bo Kim ,  Young-mi Lee ,  Seung-won Park ,  Jung-hoon Kim ,  Sang-hoon Song ,  Kang-pyo Lee

    发明人： Seong-bo Kim ,  Young-mi Lee ,  Seung-won Park ,  Jung-hoon Kim ,  Sang-hoon Song ,  Kang-pyo Lee

    IPC分类号： C12N9/90 ,  C07H21/02

    CPC分类号： C12N9/90 ,  C12P19/24

    摘要： The present invention relates to a recombinant GRAS (Generally Recognized As Safe) strains expressing thermophilic arabinose isomerase as an active form and method of food grade tagatose by using the same, and more precisely, a gene encoding arabinose isomerase originating from the thermophilic Geobacillus stearothermophilus DSM22 and Geobacillus thermodenitrificans, a recombinant expression vector containing the gene, a recombinant GRAS strains expressing the thermophilic arabinose isomerase as an active form by transformed with the expression vector, and a method of preparing food grade tagatose from galactose by using the same.

    摘要翻译： 本发明涉及一种表达嗜热阿拉伯糖异构酶的重组GRAS（一般被认为是安全的）菌株，作为食物级塔格糖的活性形式和方法，更确切地说，是编码源自嗜热嗜热脂肪芽孢杆菌DSM22的阿拉伯糖异构酶的基因 和热过氧亚硝酸芽孢杆菌，含有该基因的重组表达载体，通过用表达载体转化表达嗜热阿拉伯糖异构酶作为活性形式的重组GRAS菌株，以及通过使用其从半乳糖制备食品级塔格糖的方法。

    Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same
    6.
    发明申请
    Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same 审中-公开
    包装在蒸煮袋中的意粉面及其制备方法

    公开(公告)号：US20110003043A1

    公开(公告)日：2011-01-06

    申请号：US12556995

    申请日：2009-09-10

    申请人： Ma-Ri Sohn ,  Young-Joo Han ,  Youn-Sung Cho ,  Mi-Hee Cho ,  Kang-Pyo Lee

    发明人： Ma-Ri Sohn ,  Young-Joo Han ,  Youn-Sung Cho ,  Mi-Hee Cho ,  Kang-Pyo Lee

    IPC分类号： A23L1/16 ,  A23L1/162 ,  A23L1/01 ,  A23L3/10

    CPC分类号： A23L3/10 ,  A23L5/15 ,  A23L7/109 ,  A23L7/113

    摘要： Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water.

    摘要翻译： 本发明公开了一种包装在蒸煮袋中的意大利面条食品的制造方法，其特征在于，包括：（a）在热水中煮沸干燥的意大利面; （b）冷却和脱水煮的意大利面条; （c）在脱水的意大利面上喷油; （d）将油面意面包装在蒸煮袋中; 和（e）在预定温度，时间和压力条件下对包装的意大利面进行多次蒸煮灭菌。 意大利面条产品可以在室温下储存12个月或更长时间，而不会在其中生长细菌，并且可以立即通过微波烹饪而不是通过在水中煮沸来熟化牙齿。

    TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME
    7.
    发明申请
    TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME 审中-公开
    转化脂肪酸，用于通过酶学活性产生的蔗糖和其制备方法

    公开(公告)号：US20100178386A1

    公开(公告)日：2010-07-15

    申请号：US12516938

    申请日：2007-11-29

    申请人： Sang-Bum Lee ,  Chul-Jin Kim ,  Ji-Hyun Kang ,  Sang-HOON Song ,  Kang-Pyo Lee ,  Young-Chan Kim ,  Ki-Taek Lee

    发明人： Sang-Bum Lee ,  Chul-Jin Kim ,  Ji-Hyun Kang ,  Sang-HOON Song ,  Kang-Pyo Lee ,  Young-Chan Kim ,  Ki-Taek Lee

    IPC分类号： A23D9/02

    CPC分类号： A23D9/02 ,  C11C3/10

    摘要： The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil.

    摘要翻译： 本发明可以提供油炸油中的酶促酯交换反应，其中在与现有的部分水解产生的油不同的方法中不形成反式脂肪酸，并且油炸油含有少于1％的反式脂肪酸含量和小于27％ 基于总脂肪酸含量的棕榈酸，并且在37.8℃的温度下具有固体脂肪含量，并且熔点对应于部分水解产生的油。 因此，与现有的部分加氢发酵油相比，本发明的煎炸油是环保型的，具有较低的反式脂肪酸，并且具有较高的甘油三酯含量而没有副反应，并且营养性优异，因为它具有比天然棕榈酸低的棕榈酸含量 通常用作替代现有煎炸油如部分水热发生油的油，并且具有对应于部分水解产生的油的味道。

    Drink containing ultrafine powder of ginseng and the method thereof
    8.
    发明授权
    Drink containing ultrafine powder of ginseng and the method thereof 有权
    含有人参超细粉的饮料及其制法

    公开(公告)号：US07354607B2

    公开(公告)日：2008-04-08

    申请号：US11034254

    申请日：2005-01-13

    申请人： Yong-Ki Seo ,  Geun Lee ,  Kang-Pyo Lee ,  Hyun-Soon Sung

    发明人： Yong-Ki Seo ,  Geun Lee ,  Kang-Pyo Lee ,  Hyun-Soon Sung

    IPC分类号： A61K36/254

    CPC分类号： A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/2124

    摘要： The present invention relates to a method of preparation of a drink composition containing powder of ginseng or red ginseng, and more particularly, it relates to a health drink containing powder of ginseng or red ginseng ultrafinely pulverized by a suitable pulverizer and its preparation. Therefore, it is possible to utilize all ingredients of ginseng or red ginseng contained in the drink, but a conventional ginseng drink contains extract of ginseng or red ginseng.

    摘要翻译： 本发明涉及一种含有人参或红参粉末的饮料组合物的制备方法，更具体地说，涉及含有通过合适的粉碎机超细粉碎的人参或红参粉末的保健饮料及其制剂。 因此，可以利用饮料中所含的人参或红参的所有成分，但是常规人参饮料含有人参或红参的提取物。