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    COATING METHOD OF LACTIC ACID BACTERIA WITH INCREASED INTESTINAL SURVIVAL RATE
    1.
    发明申请
    COATING METHOD OF LACTIC ACID BACTERIA WITH INCREASED INTESTINAL SURVIVAL RATE 审中-公开

    公开(公告)号：US20190029311A1

    公开(公告)日：2019-01-31

    申请号：US16063141

    申请日：2016-12-16

    Applicant: CJ CHEILJEDANG CORPORATION

    Inventor： Dong Joo SHIN ,  Marie YEO ,  Tae Hyun KIM ,  Byoung Seok MOON ,  Jae Seung PARK ,  Sung Ki KIM ,  Hye Jin KIM

    IPC: A23P10/35 ,  A23C9/15 ,  A23L33/135

    Abstract: This application relates to a coating method of lactic acid bacteria and a lactic acid bacteria complex produced by the coating method, the coating method comprising: (a) a step of culturing lactic acid bacteria in a medium including casein and coating the lactic acid bacteria with casein; (b) a step of mixing the casein-coated lactic acid bacteria with a solution comprising a coating agent, an edible oil, an extracellular polymeric substance (EPS) of Lactobacillus plantarum and alginic acid; and (c) a step of adding the mixture of step (b) to a calcium-containing solution to form alginic acid-calcium beads, wherein the alginic acid-calcium beads contain the casein-coated lactic acid bacteria, the coating agent, the edible oil, and the EPS of Lactobacillus plantarum.

    Method for Manufacturing Rice Hot Pepper Paste and Rice Hot Pepper Paste Manufactured Thereby
    3.
    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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