KR100617582B1 - 고농도의 루틴과 쿼세틴 함유 메밀 코지의 제조방법 및메밀고추장 - Google Patents
고농도의 루틴과 쿼세틴 함유 메밀 코지의 제조방법 및메밀고추장 Download PDFInfo
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- KR100617582B1 KR100617582B1 KR1020040118197A KR20040118197A KR100617582B1 KR 100617582 B1 KR100617582 B1 KR 100617582B1 KR 1020040118197 A KR1020040118197 A KR 1020040118197A KR 20040118197 A KR20040118197 A KR 20040118197A KR 100617582 B1 KR100617582 B1 KR 100617582B1
- Authority
- KR
- South Korea
- Prior art keywords
- buckwheat
- rutin
- quercetin
- koji
- temperature
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Abstract
Description
Rutin (ppm) | Quercetin (ppm) | β-Amylase (IU) | |
실시예 1 | 79 | 65 | 180 |
실시예 2 | 93 | 93 | 250 |
실시예 3 | 143 | 103 | 320 |
실시예 4 | 90 | 70 | 245 |
실시예 5 | 85 | 60 | 220 |
실시예 6 | 80 | 54 | 215 |
실시예 7 | 70 | 52 | 212 |
실시예 8 | 22 | 38 | 51 |
실시예 9 | 4 | 59 | 41 |
실시예 10 | 1 | 55 | 26 |
Claims (8)
- 메밀가루에 정수를 첨가하여 최종수분이 37%가 되도록 균질하게 혼합하고 121℃에서 20분간 증자하여 품온을 35℃까지 방냉한 다음, 여기에 0.01~0.3중량%의 종국균을 접종하여 입국한 후 생육조건으로 품온을 35℃, 상대습도를 80%로 유지하면서 배양기에서 총 10~30시간 동안 제국하여 출국하는 단계와, 메밀 코지에 밀쌀과 정정수를 혼합하여 염 농도가 8w/w%, 수분이 48%가 되도록 하여 외기온도 30℃에서 10~30일간 발효시켜 숙성하는 단계와, 전기의 발효숙성물을 이용하여 메밀 고추장을 제조하는 단계를 포함하는 것을 특징으로 하는 고농도의 루틴과 쿼세틴이 함유된 메밀 koji의 제조방법
- 제 1항에 있어서, 종국균은 곰팡이류의 아스퍼질러스 오라이제, 아스퍼질러스 소제, 아스퍼질러스 시로우사미, 라이조푸스속, 접합균으로 지고미세티스 또는 뮤코에서 선택되는 단독 또는 2종 이상의 혼합 균주를 포함하는 것을 특징으로 하는 고농도의 루틴과 쿼세틴이 함유된 메밀 koji의 제조방법
- 제 1항에 있어서, 종국균은 세균류의 바실러스 서브틸러스, 바실러스 팔미러스, 바실러스 리체미 포미스에서 선택되는 단독 또는 2종 이상의 혼합 균주를 포함하는 것을 특징으로 하는 고농도의 루틴과 쿼세틴이 함유된 메밀 koji의 제조방법
- 삭제
- 삭제
- 삭제
- 삭제
- 삭제
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KR101138284B1 (ko) | 2009-08-14 | 2012-04-24 | 대상 주식회사 | 고 효소 역가를 갖는 쌀 고추장용 코지의 제조방법 |
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KR101156161B1 (ko) * | 2010-04-29 | 2012-06-27 | 대한민국 | 메밀 속성장으로부터 유래된 저영양성 바실러스 서브틸리스 에이치제이18-4 균주 및 이를 이용한 발효식품의 제조방법 |
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