JP2010252726A - Method for reinforcing anti-oxidizing activity function of persimmon and health food material - Google Patents
Method for reinforcing anti-oxidizing activity function of persimmon and health food material Download PDFInfo
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Abstract
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この発明は、柿の果実あるいは皮果が有する、抗酸化活性機能の増強法に関するものである。
特に、この増強法で抗酸化活性機能が増強された柿を、素材ないし成分とする健康食品に関するもので、発酵技術および健康食品製造技術に関するものである。
The present invention relates to a method for enhancing the antioxidant activity function of a persimmon fruit or fruit.
In particular, the present invention relates to health foods using, as a raw material or ingredient, koji whose antioxidant activity function has been enhanced by this enhancement method, and relates to fermentation technology and health food manufacturing technology.
柿は、古くから、日本人にはなじみの深い果樹であって、生の果実として、あるいは、干し柿として、その甘みの故に、大量に消費されてきているものである。
さらに、柿は、ビタミンＣおよびカロテンを含み、多くの生理機能、例えば、皮膚内側の細胞組織の健全化、毛細血管の再生、細菌に対する抵抗力の強化、赤血球の再生、血圧の調節等、に有効で、血管関連疾病（動脈硬化、高血圧、心臓病）の予防と治療に有効とされ、さらには、抗酸化能力を有し、発癌物質から細胞を守る効果を有しているとされているもの。
Persimmon is a fruit tree that is familiar to Japanese people since ancient times, and has been consumed in large quantities as raw fruit or as dried persimmon because of its sweetness.
In addition, sputum contains vitamin C and carotene, and has many physiological functions such as healthy tissue inside the skin, regeneration of capillaries, enhanced resistance to bacteria, regeneration of red blood cells, regulation of blood pressure, etc. It is effective and is effective in the prevention and treatment of blood vessel related diseases (arteriosclerosis, hypertension, heart disease), and further has the ability to protect cells from carcinogens, with antioxidant capacity. thing.
一方、乳酸発酵は、主として乳酸菌によって生起される、乳酸が生成する発酵現象であって、古くから、清酒、しょうゆ、みその醸造、種々の漬物、乳酸飲料やチーズの製造などに深く関与し、食生活に関連する発酵として広く利用されてきたものである。
したがって、各種の食材、例えば、穀類、乳類、果実あるいは野菜などを乳酸発酵させることは、よく知られている。
また、乳酸発酵についても種々の提案がなされ、食材としての柿についても、乳酸発酵させることについて多くの提案がなされている。
On the other hand, lactic acid fermentation is a fermentation phenomenon that occurs mainly by lactic acid bacteria and produces lactic acid, and has long been involved in the production of sake, soy sauce, miso brewing, various pickles, lactic acid beverages and cheese, It has been widely used as a fermentation related to eating habits.
Accordingly, it is well known to lactically ferment various food ingredients such as cereals, milk, fruits or vegetables.
In addition, various proposals have been made for lactic acid fermentation, and many proposals have been made for lactic acid fermentation of koji as a food material.
柿を含む食材の乳酸発酵の例を挙げると、例えば、特開２００１−１９０２５１号公報（特許文献１）においては、柿を含む、免疫賦活作用があるとされている果実や野菜の汁液から、酵母による発酵と乳酸菌による発酵を併用することによって、風味が良くて飲みやすい発酵飲料が得られる、醗酵飲料の製造方法が報告されている。 Taking an example of lactic acid fermentation of foods containing koji, for example, in JP 2001-190251 A (Patent Document 1), from juices of fruits and vegetables that contain koji and are supposed to have an immunostimulatory action, A method for producing a fermented beverage has been reported in which a fermented beverage having a good flavor and easy to drink is obtained by using both fermentation by yeast and fermentation by lactic acid bacteria.
また、特開２００４−３１３０３２号公報（特許文献２）には、柿を含む各種食品素材、特に未利用食品素材などに、特定の乳酸菌を作用させることによって、抗高血圧作用等を有する機能性物質であるγ−アミノ酪酸を、高濃度に製造することができる機能性素材の製法が提案されている。 JP-A-2004-313032 (Patent Document 2) discloses a functional substance having an antihypertensive effect by causing specific lactic acid bacteria to act on various food materials including sputum, particularly unused food materials. A method for producing a functional material that can produce γ-aminobutyric acid at a high concentration has been proposed.
さらに、特開２００４−３５７５０９号公報（特許文献３）おいては、それ自体免疫賦活能の高い野菜および／または果実を、球菌の中でもＴＮＦ活性の最も強いエンテロコッカス・フェカーリスを所定の比率以上を含む乳酸菌で醗酵させることによって、生体の免疫機能を活性化する効果も高く、かつ風味も良好な乳酸発酵食品を得ることが可能になったことが開示されている。
Furthermore, in Japanese Patent Application Laid-Open No. 2004-357509 (Patent Document 3), vegetables and / or fruits having a high immunostimulatory capacity per se, Enterococcus faecalis having the strongest TNF activity among cocci are included in a predetermined ratio or more. It is disclosed that by fermenting with lactic acid bacteria, it is possible to obtain a lactic acid fermented food that has a high effect of activating the immune function of the living body and has a good flavor.
前記したように、乳酸醗酵手段によって柿を有効利用することが提案されているが、有効利用される柿の比率はきわめて少なく、その多くは、嗜好の高級化あるいは美観に劣るということで規格外品とされ廃棄されている。
なかでも、加工副産物の生成に際して生じる柿の皮に至っては、大部分が単に廃棄されるのみで、その処理にも困っているのが現状である。
As described above, it has been proposed to effectively use koji by means of lactic acid fermentation. However, the ratio of koji used effectively is very small, and many of them are out of specification because they are inferior in the quality of taste or in appearance. It is sold as a product.
Above all, most of the cocoon skin that is produced when processing by-products are produced is simply discarded, and the processing is in trouble.
この発明はかかる現状に鑑み、前記機能を有する柿のさらなる有効利用を推し進めるに際し、乳酸醗酵技術を利用することによって、柿から機能性に優れた素材、特に健康食品の原料としてより効率的に用いられる素材を得るべく鋭意検討を行った。 In view of the present situation, the present invention uses lactic acid fermentation technology to promote more effective use of koji having the functions described above, thereby more efficiently using koji as a material with excellent functionality, particularly as a raw material for health foods. We studied earnestly to obtain the materials that can be used.
その結果、発明者等は、柿をペースト状にして乳酸発酵させることによって、柿が本来有している抗酸化活性機能が増強され、乳酸発酵により得られた素材が、健康食品の材料として、さらには医薬の原料としての可能性を有するものであることを見出し、この発明を完成させた。
As a result, the inventors of the present invention have enhanced the antioxidant activity function inherent in koji by making koji paste into a paste form, and the material obtained by lactic acid fermentation is used as a health food material. Furthermore, the present invention was completed by discovering that it has the potential as a raw material for pharmaceuticals.
すなわち、この発明の請求項１に記載の発明は、
柿をペースト状にして乳酸発酵させること
を特徴とする柿の抗酸化活性機能増強法である。
That is, the invention according to claim 1 of the present invention is
This is a method for enhancing the antioxidant activity function of koji, characterized in that koji is paste-like and lactic acid fermented.
また、この発明の請求項２に記載の発明は、
請求項１に記載の柿の抗酸化活性機能増強法において、
前記乳酸発酵が、
植物由来の乳酸菌を用いて行われるものであること
を特徴とするものである。
The invention according to claim 2 of the present invention is
In the method for enhancing the antioxidant activity function of sputum according to claim 1,
The lactic acid fermentation is
It is performed using lactic acid bacteria derived from plants.
また、この発明の請求項３に記載の発明は、
請求項２に記載の柿の抗酸化活性機能増強法において、
前記植物が、
イチジク、ブドウ、イチゴ、オギ、イソトマ（花）およびカラー（花）のいずれかであること
を特徴とするものである。
The invention according to claim 3 of the present invention is
In the method for enhancing the antioxidant activity function of sputum according to claim 2,
The plant is
It is one of fig, grape, strawberry, ogi, isotoma (flower) and color (flower).
また、この発明の請求項４に記載の発明は、
請求項１〜３のいずれかに記載の柿の抗酸化活性機能増強法において、
前記乳酸発酵が、
植物組織崩壊酵素を併用して行われるものであること
を特徴とするものである。
The invention according to claim 4 of the present invention is
In the method for enhancing the antioxidant activity function of sputum according to any one of claims 1 to 3,
The lactic acid fermentation is
It is characterized by being performed in combination with a plant tissue disrupting enzyme.
また、この発明の請求項５に記載の発明は、
柿を素材とし、請求項１〜４のいずれかに記載の増強法によって、増強された抗酸化活性機能が付与されていること
を特徴とする健康食品素材である。
The invention according to claim 5 of the present invention is
It is a health food material characterized by using cocoon as a raw material and having an enhanced antioxidant activity function provided by the method of enhancement according to any one of claims 1 to 4.
この発明の柿の抗酸化活性機能増強法は、柿をペースト状にして乳酸発酵させることによって、柿が有する抗酸化活性機能を増強させることができ、一方では、酸化ストレスによる、赤血球変形能の低下を抑制する能力を、劣化させることがないという優れた効果を発揮することができる。 The method for enhancing the antioxidant activity function of cocoons of the present invention can enhance the antioxidant activity function of cocoons by making cocoon paste into lactic acid fermentation. An excellent effect of not deteriorating the ability to suppress the reduction can be exhibited.
また、前記柿の抗酸化活性機能増強法によって得られた健康食品素材、すなわち、乳酸発酵品は、優れた抗酸化活性機能を有し、健康食品の原料として、さらには医薬にも用いられる可能性のあるものである。
したがって、この発明によれば、多量に廃棄される柿をさらに有効利用することができるとともに、産廃物を大幅に削減し、環境維持を達成することができる。
Further, the health food material obtained by the method for enhancing the antioxidant activity function of the koji, that is, the lactic acid fermented product has an excellent antioxidant activity function, and can be used as a raw material for health food and also for medicine. It is a sexual thing.
Therefore, according to the present invention, it is possible to further effectively use the waste discarded in large quantities, to greatly reduce industrial waste, and to achieve environmental maintenance.
この発明において使用する柿は、その果実および／又は果皮であって、甘柿であっても渋柿であっても使用することができる。 The koji used in the present invention is its fruit and / or skin, and can be used regardless of whether it is a sweet potato or astringent.
また、ペースト状の柿の乳酸発酵は、公知の乳酸菌を用いた発酵条件、例えば、常温〜４０℃の温度下に１〜７日間、密閉容器での静置培養が採用される。 The lactic acid fermentation of the paste-like koji employs stationary culture in a closed container for 1 to 7 days under fermentation conditions using a known lactic acid bacterium, for example, from room temperature to 40 ° C.
使用する乳酸菌は、種々のものが利用できるが、植物性乳酸菌が好ましい。
この植物性乳酸菌としては、例えば、ラクトバチルス・プランタルム、ロイコノストック・メセンテロイデス、エンテロコッカス・マロドラタス、ラクドバチルス・ファーメンタム、ラクトコッカス・ラクチス及びバイセラ・コンフューサなどを挙げることができる。
Although various lactic acid bacteria can be used, plant lactic acid bacteria are preferred.
Examples of the plant lactic acid bacteria include Lactobacillus plantarum, Leuconostoc mesenteroides, Enterococcus malodratas, Raccobacillus fermentum, Lactococcus lactis, and Vicera confusa.
なお、この発明にかかる柿の抗酸化活性機能増強法においては、乳酸発酵と食品用酵素製剤を用いて、平行複発酵させることが好ましい。
食品用酵素製剤としては、植物組織崩壊酵素を挙げることができる。
市販品としては、エイチビィアイ株式会社製のセルラーゼ製剤（セルロシンＡＣ４０）やペクチナーゼ製剤（セルロシンＰＥ６０）などを挙げることができる。
In addition, in the method for enhancing the antioxidant activity function of koji according to the present invention, it is preferable to carry out parallel double fermentation using lactic acid fermentation and a food enzyme preparation.
Examples of food enzyme preparations include plant tissue disrupting enzymes.
Examples of commercially available products include cellulase preparations (cellulosin AC40) and pectinase preparations (cellulosin PE60) manufactured by HI Corporation.
＜乳酸菌の取得＞
各種の果実、花などの分離源の小片をＭＲＳ培地に投入し、温度３０℃で1週間程度、アネロパックケンキを用い、静置嫌気培養した。
なお、培養の工程において、必要に応じて酵母等の真菌類の生育を抑えるため、１０ｐｐｍのシクロヘキシミドのＭＲＳ培地へ添加した。
上記集積培養完了後、培養液を０．５％炭酸カルシウム含有ＭＲＳ平板培地に塗布し、さらに、温度３０℃で数日間、嫌気培養を行った。
ＭＲＳ平板培地に出現したコロニーのうち、酸の生成により、周辺で炭酸カルシウムの溶解が見られるものを、試験管のＭＲＳ培地に釣菌し、温度３０℃で１日から数日間、静置培養し、生育が見られたものを分離株とした。
分離株のうち、カタラーゼテスト陰性のものを、乳酸菌分離株として取得した。
<Acquisition of lactic acid bacteria>
Small pieces of separation sources such as various fruits and flowers were put into MRS medium, and static anaerobic culture was performed at 30 ° C. for about 1 week using aneropack.
In the culturing step, 10 ppm of cycloheximide was added to the MRS medium to suppress the growth of fungi such as yeast as necessary.
After completion of the enrichment culture, the culture solution was applied to an MRS plate medium containing 0.5% calcium carbonate, and anaerobic culture was performed at a temperature of 30 ° C. for several days.
Among the colonies appearing on the MRS plate medium, those in which calcium carbonate is dissolved in the surroundings due to acid generation are fished on the MRS medium in a test tube, and statically cultured at a temperature of 30 ° C. for 1 to several days. Then, the growth was observed as an isolate.
Among the isolates, a catalase test negative one was obtained as a lactic acid bacteria isolate.
＜乳酸菌の同定＞
上記において取得した乳酸菌分離株を、以下の手順で同定し、下記表１に示される乳酸菌を得た。
乳酸菌様分離株の糖類資化性を、ＡＰＩ ５０ ＣＨＬキット（ビオメリュー）により得られた２４時間後と、４８時間後の糖類資化性パターンから、ＡＰＩＷＥＢ（ビオメリュー）によって解析し、必要に応じて、文献の糖類資化性パターンとの比較も行った。
また、乳酸菌分離株の１６Ｓ ｒＲＮＡ遺伝子の塩基配列は、乳酸菌分離株からのゲノムＤＮＡの抽出、１６Ｓ ｒＲＮＡ遺伝子のＰＣＲ、クローニング、シーケンス解析を定法どおり行い、得られた塩基配列は、ウェブ上のデータベースで相同性検索を行った。
<Identification of lactic acid bacteria>
The lactic acid bacteria isolate obtained above was identified by the following procedure, and the lactic acid bacteria shown in Table 1 below were obtained.
The saccharide utilization of lactic acid bacteria-like isolates was analyzed by APIWEB (Biomelieu) from the saccharide utilization pattern after 24 hours and 48 hours obtained with the API 50 CHL kit (Biomelieu). Comparison with the saccharide utilization pattern in the literature was also performed.
The base sequence of the 16S rRNA gene of the lactic acid bacteria isolate was extracted from genomic DNA from the lactic acid bacteria isolate, PCR, cloning, and sequence analysis of the 16S rRNA gene in the usual manner. A homology search was performed.
＜柿ペーストの乳酸発酵＞
上記の乳酸菌を用いて、柿ペーストの乳酸発酵を行い、抗酸化活性を含む特性を測定した。
柿ペーストの乳酸発酵は、ジューサーでペースト状にした柿ペースト１８ｍｌに、ＭＲＳ培地で前培養した乳酸菌培養液２ｍｌを接種し、温度３０℃で６日間、静置培養によって行った。
前記乳酸菌培養液の代わりに、滅菌水あるいはＭＲＳ培地を添加したものも、同様に培養した。
培養終了後、遠心分離とフィルターろ過によって、柿ペーストの乳酸発酵上清を得た。
得られた上清の抗酸化活性を以下の記載の方法で、ＤＰＰＨラジカル消去能として測定した。
また、各上清試料のpＨと糖や乳酸等の含有量を測定し、表２に示した。
<Lactic acid fermentation of koji paste>
Using the above lactic acid bacteria, lactic acid fermentation of the koji paste was performed, and the characteristics including antioxidant activity were measured.
Lactic acid fermentation of koji paste was performed by inoculating 18 ml of koji paste pasted with a juicer with 2 ml of lactic acid bacteria culture solution pre-cultured in MRS medium, and stationary culture at 30 ° C. for 6 days.
Instead of the lactic acid bacteria culture solution, sterilized water or MRS medium added was cultured in the same manner.
After completion of the culture, a lactic acid fermentation supernatant of koji paste was obtained by centrifugation and filter filtration.
The antioxidant activity of the obtained supernatant was measured as DPPH radical scavenging ability by the method described below.
Further, the pH and the contents of sugar, lactic acid and the like of each supernatant sample were measured and shown in Table 2.
＜抗酸化活性測定法＞
試料溶液に、等量のＤＰＰＨ（１，１−ジフェニル−２−ピクリルヒドラジル）溶液、ＭＥＳ緩衝液、２０％エタノールを加え、室温で２０分間反応させた後、５２０ｎｍでの吸光度を測定し、その活性は、同様にして行った。
ＴｒｏｌｏｘでＤＰＰＨラジカル捕捉活性の検量線を作成し、試料ｇ当たりのラジカル捕捉活性を、Ｔｒｏｌｏｘ当量（ｎｍｏｌ／ｇ）で表した。
<Method for measuring antioxidant activity>
An equal amount of DPPH (1,1-diphenyl-2-picrylhydrazyl) solution, MES buffer, and 20% ethanol are added to the sample solution, and the mixture is reacted at room temperature for 20 minutes, and then the absorbance at 520 nm is measured. The activity was performed in the same manner.
A calibration curve of DPPH radical scavenging activity was created with Trolox, and the radical scavenging activity per g of sample was expressed as Trolox equivalent (nmol / g).
＜酵素製剤との並行複発酵＞
柿（甘柿：芙蓉）のペースト３２ｇ、４％酵素製剤溶液（セルラーゼ製剤：セルロシンＡＣ４０）４ｍｌ、乳酸菌ａの培養液４ｍｌを混合し、温度３０℃で３日間嫌気培養を行った。
得られた培養液を遠心分離（１０，０００×ｇ、６０分）にかけ、不溶性成分の湿重量（Ｔ）を測定した。
同様にして、４％酵素製剤溶液の代わりに、脱イオン水４ｍｌを用いたもの、および乳酸発酵を行わなかったものについて、比較を行った。
遠心分離後の上清については、還元糖量、全糖量、総フェノール量、抗酸化活性（β−カロテン退色法，ＤＰＰＨラジカル消去能）を測定し、上記同様、４％酵素製剤溶液の代わりに脱イオン水４ｍｌを用いたもの、および乳酸発酵を行わなかったものについての、比較を行った。
それらの結果を表３に示した。
<Parallel double fermentation with enzyme preparation>
32 g of koji paste (sweet candy: koji), 4 ml of 4% enzyme preparation solution (cellulase preparation: cellulosin AC40) and 4 ml of the culture solution of lactic acid bacteria a were mixed, and anaerobic culture was performed at 30 ° C. for 3 days.
The obtained culture solution was centrifuged (10,000 × g, 60 minutes), and the wet weight (T) of the insoluble component was measured.
Similarly, a comparison was made between those using 4 ml of deionized water instead of the 4% enzyme preparation solution and those without lactic acid fermentation.
For the supernatant after centrifugation, the amount of reducing sugar, total sugar, total phenol, and antioxidant activity (β-carotene fading method, DPPH radical scavenging ability) were measured. Comparison was made between those using 4 ml of deionized water and those not subjected to lactic acid fermentation.
The results are shown in Table 3.
＜抗酸化活性（β−カロテン退色法）測定方法＞
抗酸化活性は、リノ−ル酸の酸化物がβ−カロテンを退色させる作用を利用したＭｉｌｌｅｒらの方法に準じ、以下の方法で測定した。
試料を分注した分光光度計用試験管セルに、リノ−ル酸−β−カロテン溶液を加えて攪拌し、温度５０℃の恒温槽で、２０分間反応させた場合のβ−カロテンの退色度を４７０ｎｍの吸光度によって求め、合成抗酸化剤ブチルヒドロキシアニソール（ＢＨＡ）による吸光度の減少量を測定し、試料と同じ減少量を与えるＢＨＡの濃度によって、試料の抗酸化活性を表した。
<Measurement method of antioxidant activity (β-carotene fading method)>
Antioxidant activity was measured by the following method according to the method of Miller et al. Using the action of linoleic acid oxide to discolor β-carotene.
The fading degree of β-carotene when the linoleic acid-β-carotene solution is added to the spectrophotometer test tube cell into which the sample has been dispensed and stirred and reacted in a thermostat at a temperature of 50 ° C. for 20 minutes. Was determined by the absorbance at 470 nm, the decrease in absorbance by the synthetic antioxidant butylhydroxyanisole (BHA) was measured, and the antioxidant activity of the sample was expressed by the concentration of BHA giving the same decrease as the sample.
＜血液循環改善効果＞
上記乳酸菌（ａ〜ｆ）を用いた乳酸発酵物、および無菌培養物（Ｗ）、未発酵物（Ｎ）について、血液循環改善効果について、以下の方法で測定し、その結果を図１に示した。
<Blood circulation improvement effect>
About the lactic acid fermented product using the said lactic acid bacteria (af), aseptic culture (W), and unfermented product (N), it measured by the following method about the blood circulation improvement effect, The result is shown in FIG. It was.
＜血液循環改善効果測定方法＞
３．８％クエン酸ソーダ溶液を含む採血管に採血した血液を、２５００ｒｐｍ×１０分遠心分離して赤血球を沈殿させた後、洗浄し、ＨＥＰＥＳを加え、６．０％赤血球浮遊液を調製した。
この６．０％赤血球浮遊液にＨＥＰＥＳを加え、温度３７．０℃で予備インキュベートしたのち、ＡＡＰＨ溶液、ＡＡＰＨ溶液と試料を添加し、温度３７．０℃で４５分インキュベートした。
その後、測定するまで氷冷し、測定は、温度２５．０℃で７分、再度インキュベートしてから行った。
<Measurement method of blood circulation improvement effect>
Blood collected in a blood collection tube containing a 3.8% sodium citrate solution was centrifuged at 2500 rpm for 10 minutes to precipitate red blood cells, washed, and then added with HEPES to prepare a 6.0% red blood cell suspension. .
After adding HEPES to the 6.0% erythrocyte suspension and preincubating at a temperature of 37.0 ° C., an AAPH solution, an AAPH solution and a sample were added, and incubated at a temperature of 37.0 ° C. for 45 minutes.
Then, it cooled on ice until it measured, and the measurement was performed after incubating again for 7 minutes at the temperature of 25.0 degreeC.
この発明の柿の抗酸化活性増強法によれば、柿が本来有している抗酸化活性を、これまで未知であった、柿が有する血液循環改善効果を低下させることなく、その効果を非常に大きくすることができるため、健康食品産業はもちろん、さらには医薬業界でも広く利用される可能性の高いものである。
According to the method for enhancing antioxidant activity of sputum according to the present invention, the antioxidative activity inherent in sputum is greatly improved without reducing the blood circulation improvement effect that sputum has previously unknown. Therefore, it can be widely used not only in the health food industry but also in the pharmaceutical industry.
なし None
Claims (5)
を特徴とする柿の抗酸化活性機能増強法。 A method for enhancing the antioxidant activity function of koji, characterized in that koji is paste-like and lactic acid fermented.
植物由来の乳酸菌を用いて行われるものであること
を特徴とする請求項１に記載の柿の抗酸化活性機能増強法。 The lactic acid fermentation is
The method for enhancing the antioxidant activity function of cocoons according to claim 1, wherein the method is performed using plant-derived lactic acid bacteria.
イチジク、ブドウ、イチゴ、オギ、イソトマ（花）およびカラー（花）のいずれかであること
を特徴とする請求項２に記載の柿の抗酸化活性機能増強法。 The plant is
The method for enhancing the antioxidant activity function of strawberries according to claim 2, wherein the method is any one of fig, grape, strawberry, ogi, isotoma (flower) and color (flower).
植物組織崩壊酵素を併用して行われるものであること
を特徴とする請求項１〜３のいずれかに記載の柿の抗酸化活性機能増強法。 The lactic acid fermentation is
The method for enhancing the antioxidant activity function of cocoons according to any one of claims 1 to 3, wherein the method is performed in combination with a plant tissue disrupting enzyme.
を特徴とする健康食品素材。 A health food material characterized by using cocoon as a raw material and having an enhanced antioxidant activity function provided by the enhancement method according to any one of claims 1 to 4.
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| CN103584229A (en) * | 2013-11-29 | 2014-02-19 | 广西科技大学 | Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice |
| KR20180134537A (en) * | 2017-06-09 | 2018-12-19 | 농업회사법인 주식회사 자연향기 | Manufacturing methods of persimmon paste and manufacturing methods of bread, fermented rice wine and rice cake using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584229A (en) * | 2013-11-29 | 2014-02-19 | 广西科技大学 | Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice |
| CN103584229B (en) * | 2013-11-29 | 2014-10-08 | 广西科技大学 | Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice |
| KR20180134537A (en) * | 2017-06-09 | 2018-12-19 | 농업회사법인 주식회사 자연향기 | Manufacturing methods of persimmon paste and manufacturing methods of bread, fermented rice wine and rice cake using the same |
| KR101965144B1 (en) | 2017-06-09 | 2019-04-04 | 농업회사법인 주식회사 자연향기 | Manufacturing methods of persimmon paste and manufacturing methods of bread, fermented rice wine and rice cake using the same |
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