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    Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
    1.
    发明申请
    Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method 审中-公开
    从韩国传统食品中分离的米曲霉CJ1354，使用该米粉的辣椒酱的制造方法和通过该方法制备的米辣椒糊

    公开(公告)号：US20150305376A1

    公开(公告)日：2015-10-29

    申请号：US14439917

    申请日：2013-10-31

    Applicant: CJ Cheiljedang Corporation

    Inventor： Seon Mi OH ,  Sung Hwan LIM ,  Min Kyung PARK ,  Sun A. CHO ,  Eun Seok JANG ,  Hye Won SHIN ,  Hyun Jun JANG

    IPC: A23L1/202 ,  A23L1/20 ,  C12R1/69 ,  A23L1/105

    CPC classification number: A23L7/1975 ,  A23L7/104 ,  A23L11/09 ,  C12R1/69

    Abstract: The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

    Abstract translation: 本发明涉及从韩国传统美洲分离鉴定的米曲霉CJ1354，其在稻米中作为底物呈现高酶活性，使用其制备具有改善风味的米辣椒酱的方法和米热 胡椒糊通过该方法制备。 具体而言，该方法包括以下步骤：在蒸汽步骤中，用蒸汽步骤对压力为2.0-4.0kgf / cm2的高压蒸汽处理具有一定白度的米粉，从而控制蒸米的粘度和含水量 防止在蒸米转移期间发生聚集。 此外，在该方法中，将米曲霉CJ1354用于制作米曲霉的步骤。

    METHOD FOR RAPIDLY MEASURING PREMATURE YEAST FLOCCULATING FACTOR OF MALT AND MEASURING APPARATUS THEREFOR
    5.
    发明申请
    METHOD FOR RAPIDLY MEASURING PREMATURE YEAST FLOCCULATING FACTOR OF MALT AND MEASURING APPARATUS THEREFOR 审中-公开
    用于快速测量麦芽汁的预处理絮凝因子的方法及其测量装置

    公开(公告)号：US20100279336A1

    公开(公告)日：2010-11-04

    申请号：US12810800

    申请日：2008-12-12

    Applicant: Setsuzo Tada ,  Asumi Nakahoshi

    Inventor： Setsuzo Tada ,  Asumi Nakahoshi

    IPC: C12Q1/02 ,  A23L1/202 ,  C12M1/34 ,  C12M1/36

    CPC classification number: C12C1/00 ,  G01N21/82 ,  G01N33/146 ,  G01N2021/513

    Abstract: This invention provides a method for rapidly measuring an premature yeast flocculating factor of malt contained in a brewing material, comprising the following steps of: (1) mixing yeast in the late logarithmic growth phase or thereafter with a water-extracted high molecular fraction prepared from a test material sample in a buffer solution and suspending the mixture in the buffer solution; and (2) irradiating the suspension obtained in the step (1) with visible light, photographing the scattered light with a camera device, image-analyzing the image data thus obtained and determining the degree of whiteness of the suspension to measure the degree of sedimentation of the yeast in the suspension. According to the present invention, the premature yeast flocculating factor of malt contained in the brewing material can be measured in a highly accurate, rapid and simple manner, and, further, even a plurality of analytes can be rapidly measured.

    Abstract translation: 本发明提供了一种用于快速测量酿造材料中所含的麦芽过早的酵母絮凝因子的方法，包括以下步骤：（1）将晚期对数生长期或其后的酵母与由水提取的高分子级分混合制备， 将缓冲溶液中的测试材料样品悬浮在缓冲溶液中; 和（2）用可见光照射步骤（1）中获得的悬浮液，用相机装置拍摄散射光，对如此获得的图像数据进行图像分析，并确定悬浮液的白度以测量沉降程度 的酵母在悬浮液中。 根据本发明，可以以高精度，快速和简单的方式测量酿造材料中所含的麦芽过早的酵母絮凝因子，并且甚至可以快速测量多种分析物。

    Method for producing granulated bean paste, or “miso”
    7.
    发明授权
    Method for producing granulated bean paste, or “miso” 有权
    生产粒状豆浆的方法或“味噌”

    公开(公告)号：US07582322B2

    公开(公告)日：2009-09-01

    申请号：US10979140

    申请日：2004-11-03

    Applicant: Kenji Abo

    Inventor： Kenji Abo

    IPC: A23L1/202

    CPC classification number: A23L11/09 ,  A23L11/07 ,  A23P10/25

    Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

    Abstract translation: 通过真空冷冻干燥将未煮过的豆浆部分干燥，充分混合，然后将半干豆浆以15℃至20℃范围内的基本一致的温度储存在等温室中制成颗粒状豆浆或“味噌” ℃几分钟，使半干豆浆中的水分均匀化，然后将半干豆浆挤出成细长形状，最后切割并破碎豆过去的材料，得到粒状豆浆的细颗粒 。

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