Cj Cheiljedang Corporation

Samyang Corporation

Hee Soon Cheon

Chong Jin Park

Kang Pyo Lee

Hye Jung Kim

Soun Gyu Kwon

Bu-Soo Park

Jun Bong Choi

Myong Gon Dong

The present invention relates to a method of obtaining a psicose-containing product from a fructose-containing substrate with high productivity in a short time on an industrial scale by an immobilization reaction using a biocatalyst for producing a psicose, and a method of preparing a liquid type or powder type of psicose by isolating the psicose-containing product obtained by the method and preparing a psicose continuously by inputting a byproduct of isolation process into a process of production of psicose-containing product.

Method for producing psicose from fructose-containing substrate

The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170&#x2dc;200&#xb0; C. during 5&#x2dc;10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170&#x2dc;230&#xb0; C. during 30&#x2dc;60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Preparation method of retort roast chestnuts using far infrared ray thawing

Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.

Method of preparing processed root vegetables or fruit vegetables

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Seoul, South Korea

Hee Soon Cheon