CN101340823A - 具有增加了γ-氨基丁酸含量的豆豉的生产方法 - Google Patents

具有增加了γ-氨基丁酸含量的豆豉的生产方法 Download PDF

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Publication number
CN101340823A
CN101340823A CNA2006800480977A CN200680048097A CN101340823A CN 101340823 A CN101340823 A CN 101340823A CN A2006800480977 A CNA2006800480977 A CN A2006800480977A CN 200680048097 A CN200680048097 A CN 200680048097A CN 101340823 A CN101340823 A CN 101340823A
Authority
CN
China
Prior art keywords
gaba
soya bean
fermented soya
soybean
acidi lactici
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2006800480977A
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English (en)
Chinese (zh)
Inventor
全明希
李承真
权炳具
张荣一
朴熙璟
崔峻凤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of CN101340823A publication Critical patent/CN101340823A/zh
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/218—Yeast extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
CNA2006800480977A 2005-12-26 2006-12-22 具有增加了γ-氨基丁酸含量的豆豉的生产方法 Pending CN101340823A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020050129889A KR100773125B1 (ko) 2005-12-26 2005-12-26 감마아미노부티르산의 함량이 증가된 메주의 제조 방법
KR1020050129889 2005-12-26

Publications (1)

Publication Number Publication Date
CN101340823A true CN101340823A (zh) 2009-01-07

Family

ID=38218208

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006800480977A Pending CN101340823A (zh) 2005-12-26 2006-12-22 具有增加了γ-氨基丁酸含量的豆豉的生产方法

Country Status (5)

Country Link
US (1) US8147885B2 (https=)
JP (1) JP4823318B2 (https=)
KR (1) KR100773125B1 (https=)
CN (1) CN101340823A (https=)
WO (1) WO2007075010A1 (https=)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380881A (zh) * 2012-06-20 2013-11-06 王文华 一种高含量y-氨基丁酸的大豆粉或麦夫粉及食品的制备方法
CN103719551A (zh) * 2013-12-27 2014-04-16 柳州市青钱柳农业科技开发有限公司 一种富含γ-氨基丁酸的青贮饲料的制备方法
TWI477236B (zh) * 2012-11-23 2015-03-21 Univ Fooyin 含γ－胺基丁酸的機能性米及其製備方法
CN105767910A (zh) * 2016-04-15 2016-07-20 江西中医药大学 一种高富集γ-氨基丁酸的淡豆豉发酵炮制方法
CN106036914A (zh) * 2016-06-06 2016-10-26 山东水晶生物科技股份有限公司 一种助眠保健品及制备方法
CN106174040A (zh) * 2016-07-27 2016-12-07 浙江大学 一种富产γ‑氨基丁酸的乳酸菌型豆豉的制作方法
CN118403097A (zh) * 2024-04-26 2024-07-30 桐君谷生物医药科技(浙江)有限公司 一种基于调节发酵环境氨态氮含量的淡豆豉发酵炮制方法

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101518267B1 (ko) 2012-06-29 2015-05-12 (주)다손 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스
JP2014171472A (ja) * 2013-03-11 2014-09-22 Kamada Kogyo:Kk 食品素材
US11220467B2 (en) * 2017-01-11 2022-01-11 Recycle Track Systems, Inc. Indoor food waste fermentation and recycling process
CN110050957A (zh) * 2019-01-29 2019-07-26 西华大学 一种富含γ-氨基丁酸郫县豆瓣酱的制作方法
CN110973265A (zh) * 2019-10-24 2020-04-10 江汉大学 一种豇豆豆奶制备方法
CN111513261A (zh) * 2020-05-15 2020-08-11 遵义职业技术学院 一种水豆豉及其加工方法
KR102777931B1 (ko) * 2022-10-27 2025-03-11 농업회사법인 주식회사 초맘 메주가루의 제조방법 및 이에 따라 제조된 메주가루를 포함하는 고추장 제조 키트

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5244790A (en) * 1991-12-17 1993-09-14 Kim Jong K Microorganisms for preparing traditional Korean soybean paste and the method for the production of soybean paste by using the same
JP2704493B2 (ja) 1994-02-18 1998-01-26 京都府 発酵食品の製造方法
JP3860533B2 (ja) 2002-10-15 2006-12-20 マルコメ株式会社 γ−アミノ酪酸高含有食品素材の製造方法
KR100547018B1 (ko) * 2003-05-02 2006-01-31 주식회사 바름인 유산균에 의해 감마-아미노부틸산이 강화된 발효물의생산방법과 이를 이용하여 생산된 감마-아미노부틸산이강화된 발효물 및 그의 이용
KR100534660B1 (ko) * 2003-12-30 2005-12-08 주식회사 해찬들 단백질 분해효소 생성량이 증가된 메주의 제조방법 및 된장
US20050202122A1 (en) * 2004-03-09 2005-09-15 Noriyoshi Ichijo Food material including much gamma-aminobutyric acid and method of manufacturing the same

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380881A (zh) * 2012-06-20 2013-11-06 王文华 一种高含量y-氨基丁酸的大豆粉或麦夫粉及食品的制备方法
TWI477236B (zh) * 2012-11-23 2015-03-21 Univ Fooyin 含γ－胺基丁酸的機能性米及其製備方法
CN103719551A (zh) * 2013-12-27 2014-04-16 柳州市青钱柳农业科技开发有限公司 一种富含γ-氨基丁酸的青贮饲料的制备方法
CN103719551B (zh) * 2013-12-27 2015-09-16 柳州市青钱柳农业科技开发有限公司 一种富含γ-氨基丁酸的青贮饲料的制备方法
CN105767910A (zh) * 2016-04-15 2016-07-20 江西中医药大学 一种高富集γ-氨基丁酸的淡豆豉发酵炮制方法
CN106036914A (zh) * 2016-06-06 2016-10-26 山东水晶生物科技股份有限公司 一种助眠保健品及制备方法
CN106174040A (zh) * 2016-07-27 2016-12-07 浙江大学 一种富产γ‑氨基丁酸的乳酸菌型豆豉的制作方法
CN106174040B (zh) * 2016-07-27 2019-11-08 浙江大学 一种富产γ-氨基丁酸的乳酸菌型豆豉的制作方法
CN118403097A (zh) * 2024-04-26 2024-07-30 桐君谷生物医药科技(浙江)有限公司 一种基于调节发酵环境氨态氮含量的淡豆豉发酵炮制方法

Also Published As

Publication number Publication date
JP4823318B2 (ja) 2011-11-24
US8147885B2 (en) 2012-04-03
JP2009521242A (ja) 2009-06-04
WO2007075010A1 (en) 2007-07-05
KR100773125B1 (ko) 2007-11-02
US20080311244A1 (en) 2008-12-18
KR20070068127A (ko) 2007-06-29

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Application publication date: 20090107