Abstract: Lactobacillus plantarum CJLP243 (KCTC 11045P), a composition for treating intestinal diseases comprising Lactobacillus plantarum CJLP243, and a composition for enhancing immune response comprising Lactobacillus plantarum CJLP243.

Abstract: A method of producing solar salt including putting dried solar salt into a color sorter to selectively remove foreign substances. The dried solar salt may be obtained by removing bittern from raw solar salt collected from a salt pond to obtain bittern-removed solar salt; washing the bittern-removed solar salt with concentrated brine to remove foreign substances; naturally dehydrating the washed solar salt to a water content of about 12 w/w % to about 17 w/w % by storing the same in a ton bag having a mesh bottom, to obtain dehydrated solar salt; and drying the dehydrated solar salt by heating. Solar salt, which is hygienically clean and is rich in mineral components, may be conveniently produced.

Abstract: The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry.

Abstract: 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.

Abstract: 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.

Abstract: The present invention provides Lactobacillus plantarum CJLP56 KCTC 11402BP, a composition containing the Lactobacillus for treating intestinal diseases, and a composition containing the Lactobacillus for enhancing immunity.

Abstract: A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed.

Abstract: Provided is a method of producing D-psicose using a D-psicose epimerase derived from Agrobacterium tumefaciens. Provided are a protein having an amino acid sequence of SEQ ID NO:1 and having a psicose 3-epimerase activity, a gene encoding the protein, a recombinant expression vector containing the gene, and a method of producing D-psicose by reacting the protein produced on a mass scale with D-fructose. The method of producing D-psicose is an environmentally friendly method using a new enzyme, in which an inexpensive substrate is used, and the activity of the enzyme can be retained for a prolonged time period. Thus, the method can be efficiently used for the mass production of D-psicose.

Abstract: The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation.

Abstract: An L-threonine-producing Escherichia coli in which a promoter of a phosphoenolpyruvate carboxylase (ppc) gene on the chromosome is substituted with a promoter of a cysteine synthase (cysK) gene and a method of producing L-threonine by using the same are disclosed. The recombinant Escherichia coli may produce L-threonine in a high yield, and thus may be widely used in medical, pharmaceutical, and feed industries, particularly for an animal feed.

Abstract: 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.

Abstract: 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.

Abstract: 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.