Patents by Inventor Jiran Zhang

Jiran Zhang has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for improving the quality of soy sauce using
    Patent number: 10085470
    Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
    Type: Grant
    Filed: July 7, 2016
    Date of Patent: October 2, 2018
    Assignee: Jiangnan University
    Inventors: Fang Fang, Jiran Zhang, Xifei Yang, Chuanwang Hu, Jian Chen, Guocheng Du
  • Method for reducing the precursor of ethyl carbamate in soy sauce
    Patent number: 9961925
    Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.
    Type: Grant
    Filed: March 30, 2015
    Date of Patent: May 8, 2018
    Assignee: Jiangnan University
    Inventors: Fang Fang, Jian Chen, Xifei Yang, Jiran Zhang, Guocheng Du, Danyi Liao
  • Method for improving the quality of soy sauce using Bacillus amyloliquefaciens
    Publication number: 20170020173
    Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
    Type: Application
    Filed: July 7, 2016
    Publication date: January 26, 2017
    Applicant: Jiangnan University
    Inventors: Fang Fang, Jiran Zhang, Xifei Yang, Chuanwang Hu, Jian Chen, Guocheng Du
  • Method for Reducing the Precursor of Ethyl Carbamate in Soy Sauce
    Publication number: 20150282512
    Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.
    Type: Application
    Filed: March 30, 2015
    Publication date: October 8, 2015
    Applicant: Jiangnan University
    Inventors: Fang Fang, Jian Chen, Xifei Yang, Jiran Zhang, Guocheng Du, Danyi Liao