The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Apr. 11, 2017

Filed:

Nov. 29, 2011
Applicants:

Cha-hak Koo, Seoul, KR;

Seung Woo Lee, Seoul, KR;

Seung Ho Jang, Seoul, KR;

Dong Yun Lee, Gyeonggi-do, KR;

Inventors:

Cha-Hak Koo, Seoul, KR;

Seung Woo Lee, Seoul, KR;

Seung Ho Jang, Seoul, KR;

Dong Yun Lee, Gyeonggi-do, KR;

Assignee:

OURHOME Co., LTD., Seoul, KR;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23B 7/154 (2006.01); A23L 1/218 (2006.01); A23B 7/10 (2006.01); C12N 1/20 (2006.01); C12P 39/00 (2006.01); A23L 19/20 (2016.01);
U.S. Cl.
CPC ...
A23B 7/154 (2013.01); A23B 7/10 (2013.01); A23L 19/20 (2016.08); C12N 1/20 (2013.01); C12P 39/00 (2013.01); A23V 2002/00 (2013.01);
Abstract

Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.


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Koo, Cha-Hak. (2017). Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same (U.S. Patent No. 9615594). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/9615594

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