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    METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE MANUFACTURED BY THE SAME
    1.
    发明申请
    METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE MANUFACTURED BY THE SAME 审中-公开
    制造鱼类的方法和由其制造的鱼类

    公开(公告)号：US20160066613A1

    公开(公告)日：2016-03-10

    申请号：US14439583

    申请日：2014-11-28

    Applicant: CJ CHEILJEDANG CORPORATION

    Inventor： Ho Woo LEE ,  Ji Young OH ,  Dae Ik KANG

    IPC: A23L1/325 ,  A23B4/20 ,  A23B4/023 ,  A23L1/39 ,  A23L1/23

    Abstract: A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.

    Abstract translation: 短时间内制造高香味鱼酱的方法及由其制造的鱼酱。 鱼酱的制造方法可以大大减少常规的长期发酵和成熟期为1〜3年，提高杂种的鱼汁营养成分和味道，从而消除其内在的鱼腥味，提高其感官期望性 因此在鱼酱制造业中广泛使用的质量具有很高的竞争力。

    METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE PREPARED BY THE SAME
    3.
    发明申请
    METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE PREPARED BY THE SAME 审中-公开
    鱼类制品的制备方法及其制备的鱼类制品

    公开(公告)号：US20150296854A1

    公开(公告)日：2015-10-22

    申请号：US14690518

    申请日：2015-04-20

    Applicant: CJ CHEILJEDANG CORPORATION

    Inventor： Ho Woo LEE ,  Ji Young OH ,  Dae Ik KANG

    IPC: A23L1/313

    Abstract: A method for manufacturing a high-flavor fish sauce within a short period of time and a fish sauce prepared by the method. The method for manufacturing a fish sauce includes fermenting a salted marine product for the first time and then performing fermentation/ripening under a constant-temperature condition after adding a crude fish sauce, and can considerably reduce the long fermentation and ripening period, which is 1-3 years or longer, of the traditional method. Also, since the fish sauce prepared by the method for manufacturing a fish sauce has improved nutrient content and taste, with reduced characteristic fishy odor and improved sensory flavor and quality, it is highly competitive and can be widely used in the fish sauce manufacturing industry.

    Abstract translation: 一种在短时间内制造高香味鱼酱的方法和通过该方法制备的鱼酱。 鱼酱的制造方法包括第一次发酵盐化海产品，然后在加入粗鱼酱后，在恒温条件下进行发酵/熟化，可以显着减少长期发酵和成熟期，即1 -3年以上的传统方法。 此外，由于通过鱼酱制造方法制备的鱼酱具有改善的营养成分和味道，具有降低的特征鱼腥味和改善的感官风味和质量，因此具有很高的竞争力，可广泛应用于鱼酱制造业。

    Method for Manufacturing Rice Hot Pepper Paste and Rice Hot Pepper Paste Manufactured Thereby
    7.
    发明申请
    Method for Manufacturing Rice Hot Pepper Paste and Rice Hot Pepper Paste Manufactured Thereby 审中-公开

    公开(公告)号：US20180249740A1

    公开(公告)日：2018-09-06

    申请号：US15757083

    申请日：2016-09-01

    Applicant: CJ Cheiljedang Corporation

    Inventor： Hye Jin KIM ,  Dong Joo SHIN ,  Hye Won SHIN ,  Eun Seok JANG ,  Dae Ik KANG ,  Byoung Seok MOON ,  Seon Mi OH ,  Sun A CHO

    IPC: A23L7/104 ,  A23L11/00 ,  A23L27/14

    CPC classification number: A23L7/104 ,  A23L11/09 ,  A23L11/20 ,  A23L27/14 ,  A23V2002/00

    Abstract: The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating a Bacillus amyloliquefaciens CJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

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