| CJ Cheiljedang Corp. Patent applications |
| Patent application number | Title | Published |
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| 20120040071 | METHOD FOR MAKING INSTANT DRIED RICE FOR PORRIDGE, WHICH IS OUTSTANDINGLY EASY TO RECONSTITUTE - The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry. | 02-16-2012 |
| 20110312061 | NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION CONTAINING THE SAME - The present invention provides | 12-22-2011 |
| 20110262605 | METHOD OF PREPARING DRIED PRE-GELATINIZED RICE - A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed. | 10-27-2011 |
| 20110237790 | METHOD OF PRODUCING D-PSICOSE CRYSTALS - The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation. | 09-29-2011 |
| 20110189739 | ESCHERICHIA COLI STRAIN WITH ENHANCED L-THREONINE PRODUCTIVITY AND METHOD OF PRODUCING L-THREONINE USING THE SAME - An L-threonine-producing | 08-04-2011 |
| 20110171361 | BASE BROTH POWDER AND METHOD FOR PRODUCING THE SAME - Provided are a base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions and cabbage, an extract powder from anchovies, dried pollock, kelp and green onions and a ground powder of anchovies and gelatinized rice, freeze-drying the resulting mixture and grinding the resultant to powder, and a method of producing the base broth powder. Therefore, the base broth powder may be useful in producing a strong base broth without complicated procedures in a short time, and obtaining a product that can be stored in small disposable packs for a prolonged time. Also, the base broth powder may satisfy the consumers' latest trend of pursuing convenience by eliminating a troublesome procedure of boiling a variety of materials over a long time during cooking of broth, improve sensory properties including a rich taste and a strong anchovy taste compared to conventional products, and ensure a great degree of storability that may not be ensured by the conventional methods or in the conventional products. | 07-14-2011 |
| 20110081476 | SYRUP COMPOSITION - The present invention provides a syrup composition prepared by adding fructo-oligosaccharide, erythritol, glucose, konjac powder, and an edible salt in place of sugar, fat, and starch syrup. The syrup composition can be valuably used in the food processing industry, as products of glutinous rice snacks, such as granola bars, made from the syrup composition show improved quality and have soft and crispy textures as well as fewer calories and softer flavors. | 04-07-2011 |
| 20110003342 | INOSINE PRODUCING MICROORGANISM BELONGING TO THE GENUS CORYNEBACTERIUM AND PROCESS OF PRODUCING INOSINE USING THE SAME - A microorganism of the genus | 01-06-2011 |
| 20110003043 | Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same - Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water. | 01-06-2011 |
| 20100297324 | POWDER COMPOSITION OF KOREAN PANAKE USING RICE POWDER - The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products. | 11-25-2010 |
| 20100285188 | PROCESS FOR PREPARING SOONG-NEUNG IN ASEPTIC PACKAGE - The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time. | 11-11-2010 |
| 20100273222 | CORYNEBACTERIUM GLUTAMICUM ENHANCED EXPRESSION OF MOAA GENE ENCODING MOLYBDENUM COFACTOR BIOSYNTHESIS ENZYME A AND METHOD FOR PRODUCING L-LYSINE USING THE SAME - The present invention relates to a microorganism of | 10-28-2010 |
| 20100261256 | NOVEL PROMOTER NUCLEIC ACID MOLECULE DERIVED FROM CORYNEBACTERIUM GLUTAMICUM, RECOMBINANT VECTOR COMPRISING THE PROMOTER, HOST CELL COMPRISING THE RECOMBINANT VECTOR AND METHOD OF EXPRESSING GENE USING THE HOST CELL - Provided are a novel promoter nucleic acid molecule having a nucleotide sequence of SEQ ID NO: 1 or 2 derived from | 10-14-2010 |
| 20100255161 | PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF - The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh. | 10-07-2010 |
| 20100190225 | D-PSICOSE PRODUCTION METHOD BY D-PSICOSE EPIMERASE - Provided is a method of producing D-psicose using a D-psicose epimerase derived from | 07-29-2010 |
| 20100178386 | TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil. | 07-15-2010 |
| 20100168061 | METHOD FOR PREPARING ENZYMATICALLY HIGHLY BRANCHED-AMYLOSE AND AMYLOPECTIN CLUSTER - The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster. Alpha-glucanotransferase or branching enzyme hydrolyzes the linkage of the segment between amylopectin clusters in starch, producing amylopectin cluster, and simultaneously branching enzyme attaches the branched side-chain to amylose, producing branched amylose, and subsequently treating the amylopectin cluster or branched amylose with maltogenic amylase for cleaving long side chain into short side chain and for transferring glucose to the side chain, generating highly branched amylopectin cluster, highly branched amylose or branched oligosaccharide from starch effectively. | 07-01-2010 |
| 20100151079 | TRANS FATTY ACID FREE FAT FOR MARGARINE PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content. Accordingly, the margarine oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and is easily to use for substituting in the ratio of 1:1 because of its physical properties corresponding to that of partially hydrogenerated oil for margarine oil and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing margarine oil such as partially hydrogenerated oil. | 06-17-2010 |
| 20100047882 | METHOD OF RECOVERING L-THREONINE FROM L-THREONINE FERMENTATION BROTH USING NONSOLVENT - Provided are a method of recovering L-threonine from the fermentation broth of an L-threonine producing microorganism, comprising: separating microbial bodies from the L-threonine containing fermentation broth obtained by culturing an L-threonine producing microorganism and filtering the separated fermentation broth to obtain a filtrate; concentrating the filtrate; and reacting the concentrated filtrate with a nonsolvent to obtain crystalline L-threonine, crystalline L-threonine recovered by the method, and a feed additive containing the crystalline L-threonine recovered by the method. | 02-25-2010 |
| 20090042930 | PHARMACEUTICAL COMPOSITIONS CONTAINING CLOPIDOGREL BISULFATE - Provided is a pharmaceutical composition including clopidogrel bisulfate and a pregelatinized starch. The pharmaceutical composition in which the stability of clopidogrel bisulfate is significantly enhanced can be obtained by mixing clopidogrel bisulfate with the pregelatinized starch. | 02-12-2009 |
| 20080233237 | Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food - Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning. | 09-25-2008 |
| 20080199920 | S-Adenosylmethionine-6-N-Lysine-Methyltransferase From Neurospora Crassa, A Gene Encoding The Same, A Vector And Host Cell Containing The Same, And Method For Producing Trimethyllysine Using The Host Cell - Provided is S-adenosylmethionine-6-N-lysine-methyl-transferase obtained from Neνrospora | 08-21-2008 |
