KR100370774B1 - Method for removing smell of raw soybean - Google Patents
Method for removing smell of raw soybean Download PDFInfo
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- KR100370774B1 KR100370774B1 KR10-2000-0018936A KR20000018936A KR100370774B1 KR 100370774 B1 KR100370774 B1 KR 100370774B1 KR 20000018936 A KR20000018936 A KR 20000018936A KR 100370774 B1 KR100370774 B1 KR 100370774B1
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- soybeans
- lactic acid
- bean sprouts
- soybean
- germinated
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- 244000068988 Glycine max Species 0.000 title claims abstract description 71
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 76
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 42
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 42
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 38
- 239000004310 lactic acid Substances 0.000 claims abstract description 38
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000021109 kimchi Nutrition 0.000 claims abstract description 10
- 235000021107 fermented food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000007858 starting material Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 206010051181 Nasal odour Diseases 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 콩에서 나는 날비린내를 제거하는 방법에 관한 것으로서, 보다 상세하게는 콩, 탈지대두, 발아콩 또는 콩나물과 같이 날비린내가 나는 원료를 젖산발효시켜 날비린내를 제거하는 방법에 관한 것이다. 본 발명의 따른 방법에 의하면, 열처리없이도 콩, 탈지대두, 발아콩 및 콩나물의 날 비린내를 제거할 수 있다. 따라서, 콩, 탈지대두, 발아콩 및 콩나물에 함유된 생리활성 물질을 파괴없이 섭취할 수 있으므로 건강증진에 효과가 있으며, 이러한 콩, 탈지대두, 발아콩 및 콩나물을 이용하여 젖산균 음료, 콩나물 김치 등 다양한 젖산균 발효식품의 제조가 가능하다.The present invention relates to a method for removing a nasal smell from soybeans, and more particularly, to a method for removing nasal smell by lactic acid fermentation of a raw material such as soybeans, skim soybeans, germinated soybeans or bean sprouts. According to the method according to the present invention, it is possible to remove the fishy smell of beans, skim soybeans, germinated beans and bean sprouts without heat treatment. Therefore, it is effective to promote health because it can ingest the bioactive substances contained in soybeans, skim soybeans, germinated soybeans and bean sprouts without destroying, such as lactic acid bacteria beverages, soybean sprouts kimchi, etc. It is possible to produce a variety of lactic acid bacteria fermented foods.
Description
본 발명은 콩에서 나는 날비린내를 제거하는 방법에 관한 것으로서, 보다 상세하게는 콩, 탈지대두, 발아콩 또는 콩나물과 같이 날비린내가 나는 원료를 젖산발효시켜 날비린내를 제거하는 방법에 관한 것이다.The present invention relates to a method for removing a nasal smell from soybeans, and more particularly, to a method for removing nasal smell by lactic acid fermentation of a raw material such as soybeans, skim soybeans, germinated soybeans or bean sprouts.
콩은 단백질과 지방질이 풍부하여 땅에서 나는 고기라는 말도 있듯이 예로부터 동양인의 식사에서는 단백질과 지방질을 섭취하기 위한 주된 공급원이였다.Soybeans are rich in protein and fat, so it is said that meat from the ground has been a major source of protein and fat in Asian meals.
또한, 현재에서도 콩은 세계적으로 값싸고도 건강 유지에 좋은 식품으로 그 생산량도 많거니와 우리의 일상 식생활에서 소비량도 많은 식품이다. 더우기 최근에는 육류의 소비가 증가하므로써 나타나고 있는 성인병의 예방과 치료를 위해서도 식물성 단백질인 콩의 섭취를 크게 권장하고 있다.Also, soybeans are cheap and healthy foods in the world today, and their production is high, but they are also consumed in our daily diet. In addition, in recent years, the consumption of soy, a vegetable protein, is highly recommended for the prevention and treatment of adult diseases caused by the increased consumption of meat.
그러나, 콩이 갖고 있는 특징 중에서 단점은 날비린내가 심하여 날것으로는 먹기 어려우며 또 날비린내를 제거하기 위해서 열처리를 하게되면 건강에 유익한 생리활성 물질이 파과되므로 건강 증진 효과가 감소하게 되는 것이다.However, one of the disadvantages of soybeans is that it is hard to eat raw because of the sharp smell, and the heat treatment to remove the sharp smell of the health-saving physiologically active substance is broken down, so the health promoting effect is reduced.
따라서, 본 발명이 이루고자 하는 기술적 과제는 날비린내가 나는 콩, 탈지대두, 발아콩 또는 콩나물의 날비린내를 제거하기 위한 방법을 제공하는 것이다.Therefore, the technical problem to be achieved by the present invention is to provide a method for removing the smelt beans, skim soybeans, germinated beans or sprouts.
또한, 본 발명이 이루고자 하는 다른 기술적 과제는 날비린내가 제거된 콩등을 이용한 여러가지 젖산균 발효식품을 제공하는 것이다.In addition, another technical problem to be achieved by the present invention is to provide a variety of lactic acid bacteria fermented foods using soybeans have been removed.
상기 기술적 과제를 달성하기 위하여, 본 발명은 물에 불린 콩, 물에 불린 콩의 분쇄물, 물에 불린 탈지대두, 발아콩 및 콩나물로 이루어진 군에서 선택되는 어느 하나에 소금 또는 젖산균 스타터를 부가하고 상온에서 젖산 발효시키는 것을 특징으로 하는 날비린내 제거방법을 제공한다.In order to achieve the above technical problem, the present invention is to add a salt or lactic acid bacteria starter to any one selected from the group consisting of soybean soaked in water, soybeans soaked in water, soybean soaked soybean, germinated soybeans and sprouts It provides a method for removing nasal odor, characterized by fermenting lactic acid at room temperature.
본 발명에 따른 방법에 있어서, 젖산발효 기간은 발생하는 젖산에 의해 pH가 4.5 이하를 나타낼 때까지 인것이 바람직하다.In the method according to the invention, it is preferable that the lactic acid fermentation period is until the pH shows 4.5 or less by the lactic acid generated.
상기 다른 기술적 과제를 달성하기 위하여, 본 발명은 상술한 바와 같은 방법으로 제조된 날비린내가 제거된 콩의 분쇄물, 탈지대두의 분쇄물 또는 물의 불린 콩의 분쇄물로서 날비린내가 제거된 것에 조미, 착향하여 제조되는 것을 특징으로 하는 젖산균 발효식품을 제공한다.In order to achieve the above another technical problem, the present invention is seasoned to remove the scavengers as a pulverized powder, the pulverized soybean pulverized or pulverized soybean pulverized soybean prepared by the method as described above It provides a lactic acid bacteria fermented food, characterized in that it is prepared by flavoring.
상기 다른 기술적 과제를 달성하기 위하여, 본 발명은 상술한 바와 같은 방법으로 날비린내가 제거된 콩나물에 일반적 김치의 제조에 사용되는 양념을 부가혀여 형성되는 콩나물 김치를 제공한다.In order to achieve the above another technical problem, the present invention provides bean sprouts kimchi formed by adding the seasoning used in the production of general kimchi to the sprouts removed by the method as described above.
이하, 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.
콩을 원료하는 경우에는, 콩을 수침하여 충분히 불린 후에 불린 콩의 표면이 들어나지 않을 정도로 물을 가하고 여기에 소금을 용해시키고 상온에서 발효시키면된다. 상기 소금은 물과 불린 콩의 총 중량에 대해서 약 2.5중량% 용해되는 것이 바람직하다. 또한, 상기 물에 불린 콩을 분쇄한 후에 물과 소금을 가하여 발효시킬 수 도 있다.When raw soybeans are soaked, the soybeans are soaked and soaked in water so that the surface of the soybeans does not come out, the salt is dissolved therein and fermented at room temperature. The salt is preferably dissolved about 2.5% by weight relative to the total weight of water and soybeans. In addition, the beans soaked in water may be pulverized by adding water and salt.
또한, 소금을 사용하지 않은 경우에는 별도로 젖산균 스타터를 접종하고 상술한 바와 같이 발효하면 된다. 소금을 사용하는 경우에는 김치의 제조시와 마찬가지로 자연 존재하는 균 중 젖산균 이외의 균의 발효가 억제되나, 소금을 넣지 않는 경우에는 다른 균에 의한 발효가능성이 있기 때문에 젖산균 스타터를 접종하는 것이다.In addition, when salt is not used, the lactic acid bacteria starter may be inoculated separately and fermented as described above. When salt is used, fermentation of bacteria other than lactic acid bacteria among natural bacteria is suppressed as in the production of kimchi, but when salt is not added, the lactic acid bacteria starter is inoculated because of the possibility of fermentation by other bacteria.
상기 젖산균 스타터로는 젖산균 음료의 제조시에 사용되는 것으로 현재 시판되는 것을 구입하여 사용할 수 있으며, 또한 발효된 김치에서 분리하여 사용할 수도 있다.The lactic acid bacterium starter may be used in the manufacture of a lactic acid bacterium beverage and may be purchased and used commercially, and may be used separately from fermented kimchi.
탈지대두를 원료로 하는 경우에는 상기 콩을 원료하는 경우와 동일한 방법으로 날비린내를 제거할 수 있다.When using skim soybeans as raw materials can be removed in the same manner as the raw materials for soybeans.
발아콩을 원료로 하는 경우에 있어서는 콩나물을 기를때 처럼 콩에 물을 주어 뿌리가 약 1cm 정도 나온 콩을 사용한다는 것을 제외하고는 상술한 바와 같은 같은 방법으로 날비린내를 제거한다.In the case of germinated soybeans, the nasal sprouts are removed in the same manner as described above, except that the beans are watered about 1 cm by using water as the bean sprouts are grown.
날비린내가 제거된 콩, 탈지대두 또는 발아콩은 다양한 가공식품의 원료가 될 수 있는데, 이들을 분쇄하고 여과한 후 가당 및 착향하여 요구르트와 같은 젖산균 음료를 제조할 수 도 있다. 상기 당분 및 향은 요구르트 등의 식품 제조분야에서 사용되는 것이라면 특별한 제한없이 사용가능하다.Sharpened soybeans, skim soybeans or germinated soybeans can be a raw material for a variety of processed foods, they can be crushed and filtered, sweetened and flavored to produce lactic acid bacteria beverages such as yogurt. The sugar and flavor can be used without particular limitation as long as it is used in the food manufacturing field, such as yogurt.
콩나물을 원료로 하는 경우에는 콩나물에 소금 또는 젖산균 스타터를 부가하고 젖산발효시키면 날비린내가 제거된다. 이러한 콩나물을 젖산발효시킬 때 김치류 제조에서 사용되는 마늘, 생강 등으로 이루어진 양념을 부가하면 콩나물 김치를 얻을 수 있다.When using bean sprouts as raw material, adding salt or lactic acid bacteria starter to bean sprouts and fermenting lactic acid eliminates nasal smell. When lactic acid fermentation of such sprouts, adding seasonings made of garlic, ginger, etc. used in kimchi production, bean sprouts kimchi can be obtained.
젖산발효 기간은 콩, 탈지대두, 발아콩 및 콩나물을 사용하는 모든 경우에 있어서, 발효를 진행시키면서 직접 콩 등을 먹어보면서 판단할 수 도 있지만, 발생하는 젖산에 의해 pㅗㅗH가 4.5 이하가 될 때까지 발효시키는 것이 바람직하다.The fermentation period of lactic acid can be judged by directly eating soybeans while fermenting in all cases using soybeans, skim soybeans, germinated soybeans, and bean sprouts. It is preferable to ferment until.
이하, 실시예를 통하여 본 발명을 상세히 설명하기로 한다. 하기의 실시예에 의해 본 발명이 제한되지 않음은 명백하다.Hereinafter, the present invention will be described in detail through examples. It is apparent that the present invention is not limited by the following examples.
<실시예 1><Example 1>
콩을 정선하여 세척한 후 수침해서 15시간 정도 방치한 후 콩이 완전히 불으면 콩 표면으로 들어나지 않을 정도로 물량을 조절하고 콩과 물의 전체량에 대하여 2.5중량%의 식염을 가하여 용해시킨 후 상온에서 발효시켰다. 발효가 진행됨에 따라 젖산이 발생하게 되는데 젖산에 의해 pH가 4.5 이하로 되면 콩의 비린내가 없어지므로 발효를 정지하였다.After washing soybeans, soak them in water for 15 hours, and when the beans are completely blown, adjust the water so that they do not enter the surface of the beans, and dissolve by adding 2.5% by weight of salt to the total amount of beans and water. Fermented. As the fermentation proceeds, lactic acid is generated. When the pH is lower than 4.5 by lactic acid, the fishy smell of soybean disappears and the fermentation was stopped.
<실시예 2><Example 2>
콩을 정선하여 세척한 후 수침해서 15시간 정도 방치한 후 콩이 완전히 불으면 깨끗한 물로 불은 콩을 1회 세척한 후 콩이 물위로 나오지 않을 정도로 물을 붓고 젖산균 스타터를 접종한 후 상온에서 발효를 진행시킨다. 발효가 진행됨에 따라 젖산이 발생하게 되는데 젖산에 의해 pH가 4.5 이하로 되면 콩의 비린내가 없어지므로 발효를 정지하였다.After soybeans were selected and washed, they were soaked and left for 15 hours. When the beans were completely blown, wash the beans soaked with clean water once, pour water so that the beans do not come out on the water, inoculate the lactic acid bacteria starter, and ferment at room temperature. Proceed. As the fermentation proceeds, lactic acid is generated. When the pH is lower than 4.5 by lactic acid, the fishy smell of soybean disappears and the fermentation was stopped.
<실시예 3><Example 3>
콩을 정선하여 세척한 후 수침해서 15시간 정도 방치한 후 콩이 완전히 불으면 깨끗한 물로 불은 콩을 1회 세척하였다. 그리고나서 분쇄기를 이용하여 콩을 분쇄한 후 물과 젖산균 스타터를 부가한 후 상온에서 발효를 진행시킨다. 발효가 진행됨에 따라 젖산이 발생하게 되는데 젖산에 의해 pH가 4.5 이하로 되면 콩의 비린내가 없어지므로 발효를 정지하였다.After soybeans were washed and soaked, they were soaked for 15 hours, and when the beans were completely blown, the beans soaked with clean water were washed once. Then grind the beans using a grinder, add water and lactic acid bacteria starter, and then proceed with fermentation at room temperature. As the fermentation proceeds, lactic acid is generated. When the pH is lower than 4.5 by lactic acid, the fishy smell of soybean disappears and the fermentation was stopped.
<실시예 4><Example 4>
실시예 1에서 제조한 날비린내가 제거된 콩을 분쇄한 후백당 및 오렌지향을 부가하여 콩을 주원료로 하는 젖산균 발효 식품을 제조하였다.Lactic acid bacteria fermented foods containing beans as main ingredients were prepared by pulverizing the soybeans prepared in Example 1 and then adding white sugar and orange flavor.
<실시예 5>Example 5
실시예 3에서 제조한 날비린내가 제거된 콩 분쇄물에 백당 및 오렌지향을 부가하여 콩을 주원료로 하는 젖산균 발효 식품을 제조하였다.Lactobacillus fermented foods containing soybean as a main ingredient were prepared by adding white sugar and orange flavor to the pulverized soybean meal prepared in Example 3.
<실시예 6><Example 6>
콩을 정선하고 세척한 후 콩나물 기르듯이 물을 주어 뿌리가 1cm 정도 성장한 발아콩을 얻었다. 이 발아콩을 원료로 하여 실시예 1에서와 동일한 방법을 젖산 발효를 시켜 비린내가 제거된 발아콩을 얻었다.After the beans were selected and washed, they were watered like bean sprouts to obtain germinated beans with roots growing about 1 cm. Using the germinated soybean as a raw material, the same method as in Example 1 was subjected to lactic acid fermentation to obtain a germinated soybean.
<실시예 7><Example 7>
콩을 정선하고 세척한 후 콩나물 기르듯이 물을 주어 뿌리가 1cm 정도 성장한 발아콩을 얻었다. 이 발아콩을 원료로 하여 실시예 2에서와 동일한 방법을 젖산발효를 시켜 비린내가 제거된 발아콩을 얻었다.After the beans were selected and washed, they were watered like bean sprouts to obtain germinated beans with roots growing about 1 cm. Using the germinated soybean as a raw material, the same method as in Example 2 was carried out for lactic acid fermentation to obtain a germinated soybean.
<실시예 8><Example 8>
콩나물을 잘 세척한 후에 콩나물의 중량에 대해서 2.5중량%에 해당하는 식염을 가한 후에 상온에서 발효를 진행시킨다. 발효가 진행됨에 따라 젖산이 발생하게 되는데 젖산에 의해 pH가 4.5 이하로 되면 콩의 비린내가 없어지므로 발효를 정지하였다.After washing well the bean sprouts, 2.5% by weight of salt is added to the bean sprouts, followed by fermentation at room temperature. As the fermentation proceeds, lactic acid is generated. When the pH is lower than 4.5 by lactic acid, the fishy smell of soybean disappears and the fermentation was stopped.
상술한 바와 같이 본 발명의 따른 방법에 의하면, 열처리없이도 콩, 탈지대두, 발아콩 및 콩나물의 날 비린내가 제거할 수 있다. 따라서, 콩, 탈지대두, 발아콩 및 콩나물에 함유된 생리활성 물질을 파괴없이 섭취할 수 있으므로 건강증진에 효과가 있다.As described above, according to the method of the present invention, the fishy smell of soybeans, skim soybeans, germinated beans and bean sprouts can be removed without heat treatment. Therefore, the bioactive substances contained in soybeans, skim soybeans, germinated soybeans and bean sprouts can be ingested without destruction, thereby improving health.
또한 이러한 날 비린내가 제거된 콩, 탈지대두, 발아콩 및 콩나물을 원료로 하여 요구르트 형태의 젖산균 음료, 콩나물 김치 등의 다양한 젖산균 발효식품의 제조가 가능하다.In addition, it is possible to prepare a variety of lactic acid bacteria fermented foods, such as yogurt-type lactic acid bacteria drinks, bean sprouts kimchi, such as soybeans, skim soybeans, germinated soybeans and bean sprouts from which the fishy smell is removed.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3937843A (en) * | 1972-12-04 | 1976-02-10 | Laboratorios Del Dr. Esteve Sa | Bean-odor-free soy bean product and its production |
| JPS57163458A (en) * | 1981-03-31 | 1982-10-07 | Marusan I Kk | Brewing of miso (fermented soybean paste) |
| JPS59166035A (en) * | 1983-03-10 | 1984-09-19 | Katsumi Oshima | Vegetable yogurt produced from bean |
| JPH09205999A (en) * | 1996-02-05 | 1997-08-12 | Kagome Co Ltd | Improvement for flavor of food |
| KR970068885A (en) * | 1997-08-25 | 1997-11-07 | 남승엽 | How to Make Bean Sprouts Kimchi |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3937843A (en) * | 1972-12-04 | 1976-02-10 | Laboratorios Del Dr. Esteve Sa | Bean-odor-free soy bean product and its production |
| JPS57163458A (en) * | 1981-03-31 | 1982-10-07 | Marusan I Kk | Brewing of miso (fermented soybean paste) |
| JPS59166035A (en) * | 1983-03-10 | 1984-09-19 | Katsumi Oshima | Vegetable yogurt produced from bean |
| JPH09205999A (en) * | 1996-02-05 | 1997-08-12 | Kagome Co Ltd | Improvement for flavor of food |
| KR970068885A (en) * | 1997-08-25 | 1997-11-07 | 남승엽 | How to Make Bean Sprouts Kimchi |
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