SG11202005369YA - Fermented soybean composition and method for producing fermented soybean composition - Google Patents
Fermented soybean composition and method for producing fermented soybean compositionInfo
- Publication number
- SG11202005369YA SG11202005369YA SG11202005369YA SG11202005369YA SG11202005369YA SG 11202005369Y A SG11202005369Y A SG 11202005369YA SG 11202005369Y A SG11202005369Y A SG 11202005369YA SG 11202005369Y A SG11202005369Y A SG 11202005369YA SG 11202005369Y A SG11202005369Y A SG 11202005369YA
- Authority
- SG
- Singapore
- Prior art keywords
- fermented soybean
- soybean composition
- composition
- producing
- producing fermented
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title 2
- 244000068988 Glycine max Species 0.000 title 2
- 238000004519 manufacturing process Methods 0.000 title 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170170570A KR101881706B1 (en) | 2017-12-12 | 2017-12-12 | Sauce composite and a method for preparing the sauce composite |
| PCT/KR2018/015638 WO2019117570A1 (en) | 2017-12-12 | 2018-12-10 | Fermented soybean composition and method for producing fermented soybean composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG11202005369YA true SG11202005369YA (en) | 2020-07-29 |
Family
ID=63059222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG11202005369YA SG11202005369YA (en) | 2017-12-12 | 2018-12-10 | Fermented soybean composition and method for producing fermented soybean composition |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US11617384B2 (en) |
| EP (1) | EP3725165B1 (en) |
| JP (1) | JP7188839B2 (en) |
| KR (1) | KR101881706B1 (en) |
| CN (1) | CN111447840B (en) |
| MY (1) | MY195698A (en) |
| PH (1) | PH12020550834A1 (en) |
| SG (1) | SG11202005369YA (en) |
| WO (1) | WO2019117570A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101881706B1 (en) * | 2017-12-12 | 2018-07-24 | 씨제이제일제당 (주) | Sauce composite and a method for preparing the sauce composite |
| KR20200013576A (en) * | 2018-07-30 | 2020-02-07 | 주식회사 케이티 | Method for flow control for 5G wireless relay and Apparatuses thereof |
| CN113317486A (en) * | 2021-06-09 | 2021-08-31 | 仇俊鹏 | Sweet soybean paste with grains as raw materials for reducing energy and preparation method thereof |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1373206A (en) * | 2001-02-28 | 2002-10-09 | 三照全盛特有限公司株式会社 | Leaven made from soybean germ, method for preparing same and sauces made therewith |
| KR100414859B1 (en) * | 2001-02-28 | 2004-01-14 | 삼조쎌텍 주식회사 | Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby |
| KR20030002893A (en) * | 2001-06-30 | 2003-01-09 | 전성식 | Hot pepper paste using an extract from a japanese apricot and method for producing the same |
| JP2011078331A (en) * | 2009-10-05 | 2011-04-21 | Yamasa Shoyu Co Ltd | Method for obtaining yeast mutant strain using carbon ion beam irradiation |
| US9060538B2 (en) * | 2009-12-25 | 2015-06-23 | Kikkoman Corporation | Soy sauce having hypotensive effects and method for producing the same |
| KR101135249B1 (en) * | 2011-07-22 | 2012-04-12 | 전봉순 | Red-pepper paste using green chilli and dioscorea batatas |
| KR101518267B1 (en) | 2012-06-29 | 2015-05-12 | (주)다손 | Preparing Method for Low Salinity Soy Sauces and Low Salinity Soy Sauces Prepared Therefrom |
| KR101489999B1 (en) | 2012-10-31 | 2015-02-04 | 씨제이제일제당 (주) | Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju and the method of rice hot pepper paste using this fungi and the rice hot pepper paste from manufactured thereof |
| KR101455473B1 (en) | 2012-10-31 | 2014-10-27 | 씨제이제일제당 (주) | Novel Aspergillus oryzae CJ KY isolated from the Korean traditional meju and the manufacturing method of doenjang using this fungi and the doenjang from manufactured thereof |
| WO2014088002A1 (en) | 2012-12-03 | 2014-06-12 | キッコーマン株式会社 | Method for producing ketooctadecadienoic acid |
| JP2014204715A (en) | 2013-03-21 | 2014-10-30 | 味の素株式会社 | Method for producing seasoning including flavor substance |
| JP6433670B2 (en) * | 2013-05-31 | 2018-12-05 | ヤマサ醤油株式会社 | Brewing soy sauce and method for producing brewing soy sauce |
| KR101507658B1 (en) | 2013-11-29 | 2015-03-31 | 씨제이제일제당 (주) | Method for producing hot pepper paste and the hot pepper paste prepared therefrom |
| JP6013670B1 (en) | 2014-12-09 | 2016-10-25 | 株式会社日本自然発酵 | Aging inhibitor |
| KR101766965B1 (en) * | 2015-09-03 | 2017-08-09 | 씨제이제일제당 (주) | Method of rice hot pepper paste and rice hot pepper paste manufactured therefrom |
| KR20170046844A (en) * | 2015-10-21 | 2017-05-04 | 대구대학교 산학협력단 | Rice-nuruk fermented red pepper paste and manufacturing method therof |
| KR101881706B1 (en) | 2017-12-12 | 2018-07-24 | 씨제이제일제당 (주) | Sauce composite and a method for preparing the sauce composite |
-
2017
- 2017-12-12 KR KR1020170170570A patent/KR101881706B1/en active IP Right Grant
-
2018
- 2018-12-10 SG SG11202005369YA patent/SG11202005369YA/en unknown
- 2018-12-10 CN CN201880079432.2A patent/CN111447840B/en active Active
- 2018-12-10 WO PCT/KR2018/015638 patent/WO2019117570A1/en unknown
- 2018-12-10 US US16/772,070 patent/US11617384B2/en active Active
- 2018-12-10 EP EP18889445.5A patent/EP3725165B1/en active Active
- 2018-12-10 JP JP2020531511A patent/JP7188839B2/en active Active
- 2018-12-10 MY MYPI2020002985A patent/MY195698A/en unknown
-
2020
- 2020-06-05 PH PH12020550834A patent/PH12020550834A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN111447840A (en) | 2020-07-24 |
| US20210068433A1 (en) | 2021-03-11 |
| US11617384B2 (en) | 2023-04-04 |
| KR101881706B1 (en) | 2018-07-24 |
| JP7188839B2 (en) | 2022-12-13 |
| JP2021505179A (en) | 2021-02-18 |
| MY195698A (en) | 2023-02-06 |
| CN111447840B (en) | 2023-08-08 |
| EP3725165A4 (en) | 2021-08-25 |
| EP3725165A1 (en) | 2020-10-21 |
| WO2019117570A1 (en) | 2019-06-20 |
| PH12020550834A1 (en) | 2021-07-05 |
| EP3725165B1 (en) | 2023-03-08 |
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