Cj Cheiljedang Corporation

Cj Healthcare Corporation

Byoung Seok Moon

Hye Won Shin

Dae Ik Kang

Hye Jin Kim

Seon Mi Oh

Eun Seok Jang

Dong Joo Shin

Sun A Cho

Hong Wook Park

Yeo Jin Kim

Su Jin Kim

Seong Bo Kim

Young Mi Lee

So Young Kim

Sun Hyung Cho

Gi Duk Bae

Seong Jun Cho

Bong Joon Kim

Young Mee Chung

Jie Eun Park

Geun Seog Song

Su Jin Bae

Yong Ki Seo

Se Hee Paek

Hee Jeung Kim

Hyung Cheol Kim

Seok Jun Park

Dong Min Moon

Chi Kwang Song

Jae Ho Jang

Da Hye Jeong

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Manufacturing method for powdered fermented paste

The present disclosure relates to aCJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating aCJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

Tofu with improved quality and manufacturing method thereof

The present application relates to a nipa palm extract preparation method and a nipa palm extract prepared by means of same.

Nipa palm extract preparation method and nipa palm extract prepared by means of same

The present disclosure provides a method for preparing a rice hot pepper paste using anCJ 1354 strain and aCJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating anCJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating aCJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby

The present invention relates to a composition including aleaf extract as an active ingredient, and particularly, to a composition for preventing or treating hangover including theleaf extract, a food composition for preventing or relieving hangover including theleaf extract, and a method for preparing the composition. Since the composition according to the present invention includes theleaf extract, it has a remarkably excellent effect of lowering blood concentrations of alcohol and acetaldehyde. Its hangover-preventing and treating effects were confirmed by behavioral tests, and thus the composition can be widely applied to foods, drugs, or functional health foods which can be effectively used for preventing and treating hangover.

Composition for preventing or treating hangover

Growing community of inventors

Gyeonggi-do, South Korea

Byoung Seok Moon