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    METHOD FOR MANUFACTURING OF SOY SAUCE USING BAMBOO SALTS
    2.
    发明申请
    METHOD FOR MANUFACTURING OF SOY SAUCE USING BAMBOO SALTS 审中-公开

    公开(公告)号：US20180084812A1

    公开(公告)日：2018-03-29

    申请号：US15279337

    申请日：2016-09-28

    Applicant: KOREA BAMBOO SALT CORPORATION

    Inventor： Ja Min CHA

    IPC: A23L27/50 ,  A23L11/00 ,  A23L23/00

    CPC classification number: A23L27/50 ,  A23L11/09 ,  A23L23/00

    Abstract: The present disclosure relates to a method for manufacturing soy sauce. More particularly, the present disclosure relates to a method for manufacturing soy sauce using bamboo salts. The method according to the present disclosure includes: steaming small beans for 3˜7 hours; cooling the steamed small beans at a temperature of 20˜40° C., after spreading the steamed small beans; mixing the cooled small beans with koji mold and peanut powder; forming a fermented soybean lump using the small beans mixed with the koji mold and the peanut powder, and tying an external portion of the fermented soybean lump using a rice straw; drying the formed fermented soybean lump in sunshine; fermenting the dried fermented soybean lump for 24˜48 hours while maintaining a humidity of 15˜35% and a temperature of 20˜40° C.; manufacturing a fermentation liquor by putting the fermented soybean lump in a jar, and by soaking the fermented soybean lump to be totally submerged in a mixed liquor of 100 parts by weight of bamboo salt water, 20˜40 parts by weight of Ulmus davidiana water, 15˜25 parts by weight of jujube fermentation liquor, and 5˜15 parts by weight of red ginseng extract; and completing the soy sauce, by separating the fermented soybean lump from the fermentation liquor, filtering floating matters, and by heating the fermentation liquor to be reduced by 70˜90% of an initial volume. The method for manufacturing soy sauce using bamboo salts according to an exemplary embodiment of the present disclosure may enhance taste and flavor of the soy sauce. In addition, the soy sauce according to an exemplary embodiment of the present disclosure has high content of necessary amino acid in the soy sauce, and may fundamentally prevent generation of cancer-causing agent.

    METHOD FOR MANUFACTURING FERMENTED FOOD COMPOSITION
    5.
    发明申请
    METHOD FOR MANUFACTURING FERMENTED FOOD COMPOSITION 审中-公开
    制造发酵食品组合物的方法

    公开(公告)号：US20170027201A1

    公开(公告)日：2017-02-02

    申请号：US15302746

    申请日：2015-03-20

    Applicant: KANEKA CORPORATION

    Inventor： Airo TATEGAKI ,  Minoru UEDA

    IPC: A23L11/00 ,  A23L5/20 ,  A23K10/30

    CPC classification number: A23L11/09 ,  A23K10/12 ,  A23K10/30 ,  A23K20/10 ,  A23L5/276 ,  A23L5/28 ,  A23L11/34 ,  A23L11/37 ,  A23L33/00 ,  A23L33/135 ,  A23L33/16

    Abstract: According to a manufacturing method of the present invention, Class 2 food allergens can be decomposed even if a protease is not used, and thus a manufacturing cost is inexpensive, and a food composition having a reduced content of Class 2 food allergens can be provided without using salt water which has an effect on the taste. The fermented food composition, obtained by the manufacturing method of the present invention, has a sufficiently reduced content of the Class 2 food allergens, and thus even those who contracts pollinosis or latex allergy can safely take it. The fermented food composition is tasty, and thus it can be used instead of food having the Class 2 food allergens.

    Abstract translation: 根据本发明的制造方法，即使不使用蛋白酶也能分解2类食物过敏原，因此制造成本便宜，并且可以提供具有降低的2类食物过敏原含量的食品组合物而不需要 使用对味道有影响的盐水。 通过本发明的制造方法获得的发酵食品组合物具有足够减少的2类食物过敏原的含量，因此甚至那些合成花粉症或乳胶过敏的人可以安全地服用。 发酵食品组合物是美味的，因此它可以代替具有2级食物过敏原的食物。

    BACILLUS SP. STRAIN WITH IMPORIVED PRODUCTIVITY OF FERMENTED SOYBEAN MEAL AND METHOD FOR PRODUCIN FERMENTED SOYBEAN MEAL USING THE SAME
    6.
    发明申请
    BACILLUS SP. STRAIN WITH IMPORIVED PRODUCTIVITY OF FERMENTED SOYBEAN MEAL AND METHOD FOR PRODUCIN FERMENTED SOYBEAN MEAL USING THE SAME 审中-公开
    BACILLUS SP。 具有进口的大豆生产力的菌株和使用其生产大豆大豆的方法

    公开(公告)号：US20170020161A1

    公开(公告)日：2017-01-26

    申请号：US15111450

    申请日：2015-01-28

    Applicant: CJ CHEILJEDANG CORPORATION

    Inventor： Taek Beom KIM ,  Song Hui GWON ,  Bi Na KIM ,  Seong Jun CHO ,  Kyung Il KANG ,  Seung Won PARK ,  Young Ho HONG ,  Min Ju PARK

    IPC: A23K10/12 ,  C12R1/07 ,  A23K50/10 ,  A23K10/16 ,  A23K20/147 ,  C12N1/20 ,  A23K10/14

    CPC classification number: A23K10/12 ,  A23K10/14 ,  A23K10/16 ,  A23K20/147 ,  A23K50/10 ,  A23K50/60 ,  A23L11/09 ,  C12N1/20 ,  C12R1/07

    Abstract: The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.

    Abstract translation: 本发明涉及解淀粉芽孢杆菌K2G菌株，其在去除抗营养因子和蛋白酶活性方面优异，并且对病原体具有优异的抗微生物活性并降低粘性物质的生产率，使用该方法生产发酵豆粕 菌株，由其生产的发酵豆粕和包含其的饲料组合物。 由本发明的解淀粉芽孢杆菌K2G菌株制备的发酵豆粕具有很少的抗营养因子，例如胰蛋白酶抑制剂，大豆寡糖和多糖，粗蛋白质含量高，蛋白质溶解度高， 由于低分子化，可以通过家畜消化大小的肽，从而被有效地用作具有优异的吸收速率和进料效率的高品质植物蛋白饲料。

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