基本信息:
- 专利标题： 청국장 고유의 색과 풍미를 개선하고 기능성을 유지한 청국장의 제조방법 및 이를 위한 배지 조성물
- 专利标题（英）：Method and culture composition for manufacturing fast-fermented bean paste capable of improving color and flavor with having antioxidative activity and anti-diabetic activity
- 专利标题（中）：用于制造具有抗氧化活性和抗糖尿病活性的能够改善颜色和风味的快速发酵豆酱的方法和培养组合物
- 申请号：KR1020110024896 申请日：2011-03-21
- 公开(公告)号：KR101276157B1 公开(公告)日：2013-06-18
- 发明人： 김의수 , 최형택 , 오동원 , 주병 , 왕방방 , 장해동
- 申请人： 김의수 , 최형택 , 주미나미
- 申请人地址： 경기도 수원시 팔달구 장안로*번길 **, ***동 ***호(화서동, 성원상떼빌아파트)
- 专利权人： 김의수,최형택,주미나미
- 当前专利权人： 김의수,최형택,주미나미
- 当前专利权人地址： 경기도 수원시 팔달구 장안로*번길 **, ***동 ***호(화서동, 성원상떼빌아파트)
- 代理人： 김명신; 이동기; 박지하; 박장규; 김민철; 원석희
- 主分类号： A23L11/20
- IPC分类号： A23L11/20 ; A23L33/00 ; C12N1/20
Production method of soybean by improving the color and flavor of a soybean-specific of the present invention maintains the functionality, (a) turmeric and fenugreek fermentation containing at least one food material and the fruit juice and soybean selected from the Faroe the group consisting of and preparing a culture medium, (b) comprises the step of: comprising the steps of cooling after sterilization by heating the above-mentioned fermentation medium, (c) inoculation and fermented soybean fermented strain in a medium for the fermentation. Produced by the production method of the present invention Soybean provides a dye and a unique flavor from the wave curry raw material, turmeric and / or arcs by improving the color and flavor of the soybean fermentation and flavor using a fruit juice such as apple juice revising while increasing the commercial value as the soybean food antioxidant and anti-diabetic effect of the soybean will be retained to be used as functional food. Thus, the soybean produced by the production method of the present invention is simply staying in the native food of Korean and strung improve Soybean the color and flavor of health foods dimension and outer surfaces due to unique color and flavor by maintaining the inherent advantages functionality as It is expected to be able to step forward as the globalization of food soybean.
公开/授权文献:
- KR1020120107291A 청국장 고유의 색과 풍미를 개선하고 기능성을 유지한 청국장의 제조방법 및 이를 위한 배지 조성물 公开/授权日：2012-10-02