公开(公告)号：US20240349773A1

公开(公告)日：2024-10-24

申请号：US18686316

申请日：2022-08-11

申请人： CJ CHEILJEDANG CORPORATION

发明人： Jai Mun HWANG ,  Tae Hyun JUNG ,  Dong Ju KWAK ,  Jun Seok LEE ,  So Jeong CHOI ,  Jee Hwan JEONG ,  Ga Yeong LEE

IPC分类号： A23P20/13 ,  A23L19/00 ,  A23L19/20 ,  B01F29/60 ,  B01F33/81 ,  B01F35/22 ,  B01F35/221 ,  B01F35/71 ,  B01F101/06

CPC分类号： A23P20/13 ,  B01F29/60 ,  B01F33/812 ,  B01F35/2203 ,  B01F35/221 ,  B01F35/71705 ,  A23L19/05 ,  A23L19/20 ,  B01F2101/06

摘要： A sauce spreading apparatus according to the present invention includes: a stirring part including a stirring module provided to, by rotating, stir a semi-finished product together with an input seasoning so as to produce a product; an input part provided to move the semi-finished product forward so as to deliver same to the stirring module; and a discharge part provided to move forward the product discharged from the stirring part, so as to provide same to a workbench.

公开(公告)号：US20180334288A1

公开(公告)日：2018-11-22

申请号：US15777159

申请日：2016-11-22

申请人： CJ Cheiljedang Corporation

发明人： Seol Hee SON ,  Yul Joong KIM

IPC分类号： B65D21/08 ,  B65D25/32 ,  B65D51/24 ,  B65D85/00

CPC分类号： B65D21/086 ,  A23L19/03 ,  A23L19/20 ,  A23V2002/00 ,  B65D21/08 ,  B65D25/10 ,  B65D25/32 ,  B65D51/00 ,  B65D51/24 ,  B65D85/00 ,  B65D85/70

摘要： The disclosure relates to kimchi packaging container with flexibility and firmness, in which storage and transportation can be facilitated by maintaining the shape of the lower end of an accommodation part, and the kimchi packaging container with flexibility and firmness includes: an accommodation part formed in the shape of a pouch made of a flexible material; a connection part for maintaining the upper end of the accommodation part in an open state; a cover part for blocking the opening of the upper end of the connection part and pressing kimchi accommodated in the accommodation part with pressing plates provided on the bottom surface thereof; and a support part for blocking the opening of the lower end of the accommodation part and formed in a fixed shape so as to constantly maintain the shape of the lower end of the accommodation part.

公开(公告)号：US20180027831A1

公开(公告)日：2018-02-01

申请号：US15526634

申请日：2015-11-13

申请人： Mitsubishi Shoji Foodtech Co., Ltd.

发明人： Fuyuki SHIMODA ,  Yuki SOEJIMA ,  Megumi SATOMI

IPC分类号： A23B7/14 ,  A23L19/00 ,  A23L3/34

CPC分类号： A23B7/14 ,  A23L3/34 ,  A23L19/00 ,  A23L19/20 ,  A23V2002/00

摘要： [Problem] To provide sugar preserved vegetable foods containing sugar alcohol characterized in displaying a quality similar to that of conventional candied foods while being sugar free or with low sugar (reduced sugar).[Means to Solve the Problem] Sugar preserved vegetable foods, immersion syrup used therefor and method for manufacturing said vegetable foods, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods consists of sugar alcohol, this sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

公开(公告)号：US09763988B2

公开(公告)日：2017-09-19

申请号：US14780123

申请日：2013-05-31

申请人： BIOGENICS KOREA CO., LTD.

发明人： Hyunung Kim

IPC分类号： A61K35/00 ,  A61K35/747 ,  C12N1/20 ,  C12R1/25 ,  A61K35/74 ,  A23L19/20 ,  A23L33/135

CPC分类号： A61K35/747 ,  A23L19/20 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/67 ,  A61K35/74 ,  C12N1/20 ,  C12R1/25

摘要： A nano-sized Lactobacillus plantarum (L. plantarum) nF1 strain isolated from kimchi and which has a particle size distribution of 0.5 to 1.0 μm. Pharmaceutical compositions and functional food compositions comprising the nano-sized L. plantarum nF1 strain may be used to prevent and treat colorectal diseases including colitis and colorectal cancer.

公开(公告)号：US20160205977A1

公开(公告)日：2016-07-21

申请号：US14912948

申请日：2014-05-26

申请人： ELAB INC.

发明人： Kwang Young KIM ,  Yong Soo HWANG ,  Seon Mi KIM ,  Tae Min BAE ,  Jung Hee JO

IPC分类号： A23L1/025 ,  A23B7/01 ,  A23B7/005 ,  A23B7/10 ,  A23L1/212

CPC分类号： A23B7/105 ,  A23B7/0053 ,  A23B7/01 ,  A23B7/02 ,  A23B7/10 ,  A23B7/157 ,  A23L19/20 ,  A23V2002/00 ,  Y02A40/946

摘要： The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimchi.The method for quickly preparing low-salt kimchi of the present invention comprises the steps of: heating such that the temperature in the deep part of trimmed and cut kimchi ingredients reaches 35-60° C. and the temperature is maintained for ten minutes or more; immersing the heated and dried ingredients in salt water having the concentration of 3-25% and maintaining the temperature of 0-30° C.; cleaning and dehydrating the ingredient immersed in the salt water; and manufacturing kimchi by mixing seasoning with the cleaned and dehydrated kimchi ingredients.Furthermore, the system for quickly preparing low-salt kimchi of the present invention comprises: a heat treatment device which heats trimmed and cut ingredients such that the temperature in the deep part of the ingredients reaches 35-60° C., and which dries the ingredients such that the ingredients weigh 80-95% of the original weight; a brine cooling immersion device for immersing the ingredients that have passed through the heat treatment device in salt water having the concentration of 3-25% and maintaining the temperature of 0-30° C.; and a cleaning device for cleaning the ingredients that have passed through the brine cooling immersion device.

摘要翻译： 本发明提供了一种快速制备低盐泡菜的方法和系统，其可以使泡菜材料快速盐析而不损坏泡菜材料，并且可以顺序地自动化用于制备泡菜的方法。 本发明的快速制备低盐泡菜的方法包括以下步骤：加热使得切碎和切成泡菜成分的深部的温度达到35-60℃，并保持10分钟以上 ; 将加热和干燥的成分浸入浓度为3-25％的盐水中并保持温度为0-30℃; 清洗和脱水浸入盐水中的成分; 通过将调味料与清洁和脱水的泡菜成分混合制造泡菜。 此外，本发明的用于快速制备低盐泡菜的系统包括：加热修剪和切割成分的热处理装置，使得成分深部的温度达到35-60℃，并且干燥 成分重量占原料重量的80-95％ 用于将已经通过热处理装置的成分浸入浓度为3-25％的盐水并保持温度为0-30℃的盐水冷却浸渍装置; 以及用于清洁已经通过盐水冷却浸没装置的成分的清洁装置。

公开(公告)号：US20160090202A1

公开(公告)日：2016-03-31

申请号：US14863062

申请日：2015-09-23

申请人： HomeGrown & Happy LLC

发明人： Timothy B. Newman ,  Christine M. Sanders ,  Ginger C. Newman ,  Jason M. Sanders

IPC分类号： B65B51/02 ,  B65B7/02 ,  B65B63/00 ,  B65B35/10 ,  B65B43/42 ,  B65B61/04 ,  A23L1/218 ,  B65B25/00

CPC分类号： B65B51/02 ,  A23L19/20 ,  A23V2002/00 ,  B65B7/02 ,  B65B25/001 ,  B65B35/10 ,  B65B39/007 ,  B65B43/42 ,  B65B51/10 ,  B65B55/24 ,  B65B61/04 ,  B65B63/00 ,  B65B2220/14 ,  B65B2220/22

摘要： A system and method for making, cutting, and packaging pickled food items, such as pickled vegetables. The system is automated using a control computer or other controller subsystem. The system includes a conveyor for transporting pouches through the system. The pouches are optionally filled with spices and flavoring, liquids such as brining liquids for maintaining moisture of the vegetables placed within the pouch, a rotating drum for loading pickled vegetables into the pouches, a blade assembly for cutting the vegetables into portions, and a sealing device for sealing the pouches.

摘要翻译： 用于制作，切割和包装腌制食品的系统和方法，如腌制蔬菜。 该系统使用控制计算机或其他控制器子系统进行自动化。 该系统包括用于运输通过系统的袋的输送机。 袋子可选地填充香料和调味剂，液体如用于保持置于袋内的蔬菜的水分的液体，用于将腌制蔬菜装入袋中的旋转滚筒，用于将蔬菜切成多个部分的叶片组件 用于密封袋的装置。

公开(公告)号：US20150072060A1

公开(公告)日：2015-03-12

申请号：US14386048

申请日：2013-03-28

申请人： Feng SHI ,  Harry RENES ,  Esther VAN OMMEREN ,  Santi VORSTER ,  Yili WANG ,  Adri DE KLERK ,  Xiaogen YANG ,  Givaudan S.A.

发明人： Feng Shi ,  Harry Renes ,  Esther Van Ommeren ,  Susanna Magdalena Vorster ,  Yili Wang ,  Adri De Klerk ,  Xiaogen Yang

IPC分类号： A23L1/226 ,  C07C233/47 ,  C07C233/49 ,  C12G3/06 ,  C07D207/16 ,  C07C233/18 ,  A23L1/238 ,  A23L2/56 ,  C07C233/52 ,  C07C235/74

CPC分类号： C07C235/74 ,  A23C9/1307 ,  A23C9/156 ,  A23C11/103 ,  A23C13/12 ,  A23C15/12 ,  A23C19/0904 ,  A23C19/0925 ,  A23F5/243 ,  A23F5/465 ,  A23L2/56 ,  A23L7/161 ,  A23L11/09 ,  A23L13/50 ,  A23L19/18 ,  A23L19/20 ,  A23L23/00 ,  A23L23/10 ,  A23L27/202 ,  A23L27/2054 ,  A23L27/21 ,  A23L27/50 ,  A23L27/60 ,  C07C233/18 ,  C07C233/47 ,  C07C233/49 ,  C07C233/52 ,  C07C237/22 ,  C07C323/59 ,  C07C2601/02 ,  C07D207/16 ,  C12C5/026 ,  C12G3/06

摘要： A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

摘要翻译： 一种风味组合物，其包含式（I）化合物或其食用盐，其中R 1为含有6至20个碳原子的烷基，或含有9至25个碳原子的具有1至6个双键的烯烃残基，R1 与其所连接的羰基一起是羧酸的残基，和NR 2 R 3，其中R 3是H或与R 2一起并与它们连接的N-原子一起是5元环，是残基 的氨基酸，特别是蛋白质氨基酸，鸟氨酸，γ-氨基丁酸或β-丙氨酸或1-氨基环烷基羧酸。

公开(公告)号：US20150050408A1

公开(公告)日：2015-02-19

申请号：US14386112

申请日：2013-03-28

申请人： Givaudan S.A.

发明人： Feng Shi ,  Harry Renes ,  Esther Van Ommeren ,  Susanna Magdalena Vorster ,  Yili Wang ,  Adri De Klerk

IPC分类号： A23L1/226 ,  A23F5/46 ,  A23L2/56

CPC分类号： A23F5/465 ,  A23C19/0925 ,  A23C20/025 ,  A23F5/243 ,  A23L2/56 ,  A23L7/161 ,  A23L11/09 ,  A23L19/18 ,  A23L19/20 ,  A23L23/10 ,  A23L27/202 ,  A23L27/203 ,  A23L27/2054 ,  A23L27/21 ,  A23L27/50 ,  A23L27/60 ,  A23V2002/00 ,  C12C5/026 ,  C12G2200/21

摘要： A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

摘要翻译： 一种粉末风味组合物，其包含式（I）化合物或其食用盐，和至少一种风味助剂，其中R1是含有6-20个碳原子的烷基，或含有9-25个碳原子的烯烃残基 具有1至6个双键的原子，R 1与其所连接的羰基一起为羧酸的残基，和NR 2 R 3，其中R 3为H或与R 2一起并与它们相连的N原子一起形成， 5元环是氨基酸的残基，特别是蛋白质氨基酸，鸟氨酸，γ-氨基丁酸或β-丙氨酸或1-氨基环烷基羧酸。

公开(公告)号：US08414940B2

公开(公告)日：2013-04-09

申请号：US10679714

申请日：2003-10-06

申请人： Aziz Chafic Awad

发明人： Aziz Chafic Awad

IPC分类号： A23L1/105 ,  A21D8/04

CPC分类号： A21D8/04 ,  A23L5/28 ,  A23L7/104 ,  A23L7/13 ,  A23L19/18 ,  A23L19/20 ,  A23Y2240/75

摘要： A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

摘要翻译： 描述了在烹饪之前制备淀粉食物以减少丙烯酰胺形成的方法。 该方法使用微生物来足够代谢食物中的糖以减少丙烯酰胺的形成。 这些食物包括油炸和烘烤的淀粉质食品，包括薯片，谷物，面包，玉米粉饼，椒盐脆饼，饼干等。

公开(公告)号：US08232090B2

公开(公告)日：2012-07-31

申请号：US12163429

申请日：2008-06-27

申请人： Isaac Oomman Kallenmareth ,  Philip Oomman Kollenmareth ,  Rajni Sophia Vedamuthu ,  Kumar Lakshmana Arlagadda ,  Raghukumar Seshagiri

发明人： Isaac Oomman Kallenmareth ,  Philip Oomman Kollenmareth ,  Rajni Sophia Vedamuthu ,  Kumar Lakshmana Arlagadda ,  Raghukumar Seshagiri

IPC分类号： C12N1/20 ,  C12P7/64 ,  C12P19/04

CPC分类号： C12P7/6472 ,  A23C15/126 ,  A23D9/00 ,  A23L5/00 ,  A23L19/20 ,  A23L29/269 ,  A23L31/00 ,  A23L33/115 ,  A23L33/12 ,  A23L33/125 ,  A23V2002/00 ,  C11B1/00 ,  C12P19/04 ,  A23V2250/1868

摘要： The present disclosure provides a novel mutant strain of Schizochytrium limacinum having the Accession No. MTCC 5249, which produces lipids and extracellular polysaccharide (EPS) simultaneously. The disclosure further provides a process for simultaneous production of lipids and extracellular polysaccharide (EPS) from the novel mutant strain of Schizochytrium limacinum. The lipids produced from the novel mutant strain of Schizochytrium limacinum comprises docosahexaenoic acid (DHA). The disclosure also provides a food, feed, cosmetic, nutritional or therapeutic supplement for humans or animals comprising the cell biomass and extracellular polysaccharides (EPS) of the mutant strain of Schizochytrium limacinum. A cosmetic composition comprising the extracellular polysaccharides (EPS) of Schizochytrium limacinum is also provided that is useful as a base for cosmetics for topical application. The present disclosure further provides a pickle composition and a fat product having improved nutritive value.

摘要翻译： 本公开内容提供了具有登录号MTCC 5249的裂殖酵母裂殖酵母菌的新型突变菌株，其同时产生脂质和细胞外多糖（EPS）。 本公开进一步提供了从裂殖壶菌裂殖壶菌的新突变菌株同时生产脂质和细胞外多糖（EPS）的方法。 从裂殖壶菌裂殖壶菌的新突变菌株产生的脂质包含二十二碳六烯酸（DHA）。 本公开还提供了人或动物的食物，饲料，化妆品，营养或治疗补充剂，其包含裂殖壶菌裂殖杆菌突变菌株的细胞生物质和细胞外多糖（EPS）。 还提供了包含裂殖壶菌裂殖壶菌的细胞外多糖（EPS）的化妆品组合物，其可用作用于局部施用的化妆品的基质。 本公开进一步提供了具有改善的营养价值的泡菜组合物和脂肪产品。