KR100580578B1 - 프로폴리스 추출물을 포함하는 장류 - Google Patents
프로폴리스 추출물을 포함하는 장류 Download PDFInfo
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- KR100580578B1 KR100580578B1 KR1020040046602A KR20040046602A KR100580578B1 KR 100580578 B1 KR100580578 B1 KR 100580578B1 KR 1020040046602 A KR1020040046602 A KR 1020040046602A KR 20040046602 A KR20040046602 A KR 20040046602A KR 100580578 B1 KR100580578 B1 KR 100580578B1
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- South Korea
- Prior art keywords
- propolis
- propolis extract
- extract
- enteric
- soy sauce
- Prior art date
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- 241000241413 Propolis Species 0.000 title claims abstract description 76
- 229940069949 propolis Drugs 0.000 title claims abstract description 76
- 239000000284 extract Substances 0.000 title claims abstract description 48
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 8
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 8
- 235000013536 miso Nutrition 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 11
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 7
- 229930003935 flavonoid Natural products 0.000 abstract description 6
- 150000002215 flavonoids Chemical class 0.000 abstract description 6
- 235000017173 flavonoids Nutrition 0.000 abstract description 6
- 240000004160 Capsicum annuum Species 0.000 abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 5
- 230000000845 anti-microbial effect Effects 0.000 abstract description 5
- 239000001728 capsicum frutescens Substances 0.000 abstract description 5
- 239000005445 natural material Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 230000001939 inductive effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 description 19
- 235000010469 Glycine max Nutrition 0.000 description 17
- 244000068988 Glycine max Species 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 12
- 230000002335 preservative effect Effects 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- 238000000605 extraction Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000235058 Komagataella pastoris Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241001643453 Lactobacillus parabuchneri Species 0.000 description 1
- 241001580565 Peachia Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000123447 Solicoccozyma terreus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000235034 Zygosaccharomyces bisporus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000007222 ypd medium Substances 0.000 description 1
Images
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
- A23L11/50—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 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
균 주 | 추출방법 | 실험1(0%) | 실험2(0.1%) | 실험3(0.5%) | 실험4(1%) | 실험5(2%) |
젖산균 L. plantarum | 비교예 1 (EEP) | 8.4 X 105 | 2.9 X 105 | 1.3 X 105 | 4.5 X 104 | 1.2 X 104 |
비교예 2 (WEP) | 3.5 X 105 | 1.9 X 105 | 9.0 X 104 | 3.0 X 104 | ||
실시예1 | 2.1 X 105 | 1.0 X 105 | 1.2 X 104 | 5.0 X 103 | ||
효모 S.cerevisiae | 비교예 1 (EEP) | 2.7 X 105 | 1.2 X 105 | 5.2 X 104 | 1.5 X 104 | 2.0 X 102 |
비교예 2 (WEP) | 1.5 X 105 | 7.9 X 104 | 3.0 X 104 | 1.0 X 104 | ||
실시예1 | 9.0 X 104 | 3.5 X 104 | 9.0 X 103 | 0 |
구분 | 비교구 | 프로폴리스 함유 |
맛 | 2.95 ±0.59 | 3.41 ± 0.98 |
향기 | 3.11 ± 0.90 | 3.34 ± 0.54 |
빛깔 | 3.50 ± 1.10 | 3.49 ± 0.89 |
구분 | 비교구 | 프로폴리스 함유 |
맛 | 2.98 ±1.25 | 3.15 ± 0.85 |
향기 | 3.35 ±0.55 | 3.41 ± 0.59 |
빛깔 | 3.21 ±0.98 | 3.58 ± 1.20 |
구분 | 비교구 | 프로폴리스 함유 |
맛 | 3.12 ± 0.92 | 3.56 ± 0.85 |
향기 | 3.51 ± 1.20 | 3.62 ± 1.01 |
빛깔 | 3.01 ± 0.95 | 4.21 ± 0.86 |
구분 | 비교구 | 프로폴리스 함유 |
맛 | 3.21 ± 0.58 | 3.85 ± 0.43 |
향기 | 3.59 ±1.11 | 3.60 ± 0.88 |
빛깔 | 3.65 ± 0.85 | 4.01 ± 0.69 |
구 분 | 1 중량% | 3 중량% | 5 중량% | ||||||
맛 | 향기 | 빛깔 | 맛 | 향기 | 빛깔 | 맛 | 향기 | 빛깔 | |
고추장 | 3.64± 0.78 | 3.49±0.57 | 3.85±0.94 | 3.84±0.61 | 3.58±0.47 | 4.18±0.62 | 3.12±0.96 | 3.25±0.94 | 3.05±0.84 |
된 장 | 3.01± 0.81 | 3.17±0.48 | 2.98±1.21 | 3.42±0.81 | 3.45±1.00 | 3.67±0.74 | 2.87±0.87 | 3.17±0.68 | 3.10±1.10 |
간 장 | 3.17 ±1.11 | 3.29±0.55 | 3.25±0.57 | 3.25±0.87 | 3.50±0.69 | 3.37±0.71 | 3.06±0.88 | 3.23±0.67 | 3.32±0.55 |
쌈 장 | 3.32±0.68 | 3.55±0.43 | 3.21±0.91 | 3.77±0.91 | 3.65±1.15 | 3.72±0.97 | 3.11±1.18 | 3.48±0.85 | 3.19±0.92 |
구 분 | 0일 | 30일 | 60일 | |
효모수 (CFU/g) | 비 교 구 | 2.4 X 104 | 6.8 X 103 | 4.8 X 103 |
프로폴리스 함유 | 2.8 X 104 | 3.1 X 103 | 2.5 X 103 | |
젓산균수 (CFU/g) | 비 교 구 | 4.7 X 104 | 9.8 X 104 | 1.5 X 105 |
프로폴리스 함유 | 5.1 X 104 | 3.8 X 104 | 1.5 X 104 | |
아미노태 질소(mg/g) | 비 교 구 | 98 | 215 | 245 |
프로폴리스 함유 | 99 | 205 | 230 |
구 분 | 0일 | 3개월 | 6개월 | 12개월 | |
효모수 (CFU/g) | 비 교 구 | 3.5 X 104 | 2.5 X 104 | 2.4 X 104 | 3.8 X 104 |
프로폴리스 함유 | 2.9 X 104 | 1.8 X 104 | 1.2 X 104 | 1.5 X 104 | |
젓산균수 (CFU/g) | 비 교 구 | 5.8 X 104 | 8.8 X 104 | 2.1 X 105 | 3.5 X 105 |
프로폴리스 함유 | 6.1 X 104 | 4.8 X 104 | 3.1 X 104 | 2.9 X 104 | |
아미노태 질소(mg/g) | 비 교 구 | 542 | 652 | 753 | 925 |
프로폴리스 함유 | 550 | 674 | 753 | 804 |
구 분 | 0일 | 3개월 | 6개월 | 12개월 | |
효모수 (CFU/g) | 비 교 구 | 2.1 X 103 | 8.4 X 102 | 1.5 X 103 | 3.8 X 103 |
프로폴리스 함유 | 1.9 X 103 | 5.4 X 102 | 8.5 X 102 | 1.1 X 103 | |
pH 변화 | 비 교 구 | 5.41 | 5.03 | 4.85 | 4.15 |
프로폴리스 함유 | 5.44 | 5.19 | 4.95 | 4.71 |
구 분 | 0일 | 1개월 | 3개월 | 6개월 | |
색 도 | 비 교 구 | 0.15 | 0.17 | 0.30 | 0.51 |
프로폴리스 함유 | 0.13 | 0.16 | 0.23 | 0.29 | |
pH 변화 | 비 교 구 | 5.33 | 5.21 | 5.09 | 4.99 |
프로폴리스 함유 | 5.28 | 5.25 | 5.14 | 5.02 |
Claims (5)
- 프로폴리스(propolis) 추출물을 0.1 내지 3 중량%포함하는 장류.
- 삭제
- 제 1 항에 있어서, 상기 프로폴리스 추출물은 프로폴리스 덩어리를 냉동시킨 후, 분쇄하여 분말을 제조하고;상기 제조된 분말과 70 내지 75% 에탄올을 8 내지 15 : 92 내지 85의 중량비로 혼합하고;상기 혼합물을 호모게나이저를 이용하여 현탁액 상태에서 교반 추출하여 추출현탁액을 얻고;상기 추출현탁액을 원심분리기로 고형분과 상등액으로 분리하고;상기 상등액을 냉동 여과하여 여과액을 얻고 왁스 성분을 제거하는공정으로 제조되는 것인 장류.
- 제 3 항에 있어서, 상기 여과액에서 에탄올 및 물을 제거하여 농축물을 얻고, 이 농축물을 100 내지 3,000ppm의 양으로 65 내지 75% 에탄올에 첨가하는 공정 을 더욱 실시하는 것인 장류.
- 제 1 항에 있어서, 상기 장류는 고추장, 된장, 청국장, 간장 및 쌈장으로 이루어진 군에서 선택되는 것인 장류.
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KR1020040046602A KR100580578B1 (ko) | 2004-06-22 | 2004-06-22 | 프로폴리스 추출물을 포함하는 장류 |
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KR20050121463A KR20050121463A (ko) | 2005-12-27 |
KR100580578B1 true KR100580578B1 (ko) | 2006-05-16 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101647792B1 (ko) * | 2015-12-16 | 2016-08-11 | (주)라파프로폴리스 | 프로폴리스 및 매실이 첨가된 고추장 제조방법 및 상기 방법으로 제조된 고추장 |
KR101654153B1 (ko) | 2016-04-08 | 2016-09-05 | (주)라파프로폴리스 | 프로폴리스를 이용한 간장 제조방법 및 상기 방법으로 제조된 간장 |
KR20180071848A (ko) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 된장 제조방법 및 상기 방법으로 제조된 된장 |
KR20180071793A (ko) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 청국장 제조방법 및 상기 방법으로 제조된 청국장 |
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KR100805824B1 (ko) * | 2006-06-16 | 2008-02-21 | 김원숙 | 식품 보존제의 제조방법 |
KR100975754B1 (ko) * | 2009-07-13 | 2010-08-12 | 육태웅 | 꾸지뽕된장 제조방법 |
KR101521610B1 (ko) * | 2013-05-23 | 2015-05-20 | 전주대학교 산학협력단 | 프로폴리스가 첨가된 비빔고추장의 제조방법 |
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KR101647792B1 (ko) * | 2015-12-16 | 2016-08-11 | (주)라파프로폴리스 | 프로폴리스 및 매실이 첨가된 고추장 제조방법 및 상기 방법으로 제조된 고추장 |
KR101654153B1 (ko) | 2016-04-08 | 2016-09-05 | (주)라파프로폴리스 | 프로폴리스를 이용한 간장 제조방법 및 상기 방법으로 제조된 간장 |
KR20180071848A (ko) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 된장 제조방법 및 상기 방법으로 제조된 된장 |
KR20180071793A (ko) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 청국장 제조방법 및 상기 방법으로 제조된 청국장 |
KR101895282B1 (ko) * | 2016-12-20 | 2018-09-05 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 청국장 제조방법 및 상기 방법으로 제조된 청국장 |
KR101895283B1 (ko) * | 2016-12-20 | 2018-09-05 | 전주대학교 산학협력단 | 프로폴리스를 이용하는 된장 제조방법 및 상기 방법으로 제조된 된장 |
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