KR100773125B1 - 감마아미노부티르산의 함량이 증가된 메주의 제조 방법 - Google Patents

감마아미노부티르산의 함량이 증가된 메주의 제조 방법 Download PDF

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KR100773125B1
KR100773125B1 KR1020050129889A KR20050129889A KR100773125B1 KR 100773125 B1 KR100773125 B1 KR 100773125B1 KR 1020050129889 A KR1020050129889 A KR 1020050129889A KR 20050129889 A KR20050129889 A KR 20050129889A KR 100773125 B1 KR100773125 B1 KR 100773125B1
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South Korea
Prior art keywords
meju
lactic acid
spp
glutamate
acid bacteria
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Expired - Fee Related
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KR1020050129889A
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Korean (ko)
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KR20070068127A (ko
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한민수
전명희
이승진
권병구
장영일
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씨제이 주식회사
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Priority to KR1020050129889A priority Critical patent/KR100773125B1/ko
Priority to JP2008548400A priority patent/JP4823318B2/ja
Priority to US12/159,173 priority patent/US8147885B2/en
Priority to CNA2006800480977A priority patent/CN101340823A/zh
Priority to PCT/KR2006/005659 priority patent/WO2007075010A1/en
Publication of KR20070068127A publication Critical patent/KR20070068127A/ko
Application granted granted Critical
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Assigned to 씨제이제일제당 주식회사 reassignment 씨제이제일제당 주식회사 권리의 전부이전등록 Assignors: 씨제이 주식회사
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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 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

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  • 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)
KR1020050129889A 2005-12-26 2005-12-26 감마아미노부티르산의 함량이 증가된 메주의 제조 방법 Expired - Fee Related KR100773125B1 (ko)

Priority Applications (5)

Application Number Priority Date Filing Date Title
KR1020050129889A KR100773125B1 (ko) 2005-12-26 2005-12-26 감마아미노부티르산의 함량이 증가된 메주의 제조 방법
JP2008548400A JP4823318B2 (ja) 2005-12-26 2006-12-22 γ‐アミノ酪酸の含量が増加された大豆の発酵物の製造方法
US12/159,173 US8147885B2 (en) 2005-12-26 2006-12-22 Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content
CNA2006800480977A 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
PCT/KR2006/005659 WO2007075010A1 (en) 2005-12-26 2006-12-22 Manufacturing method for fermented soybeans having increased gamma-aminobutyric acid content

Applications Claiming Priority (1)

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

Publications (2)

Publication Number Publication Date
KR20070068127A KR20070068127A (ko) 2007-06-29
KR100773125B1 true KR100773125B1 (ko) 2007-11-02

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KR1020050129889A Expired - Fee Related KR100773125B1 (ko) 2005-12-26 2005-12-26 감마아미노부티르산의 함량이 증가된 메주의 제조 방법

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=)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102771573A (zh) * 2012-06-20 2012-11-14 王文华 高含量y-氨基丁酸的大豆粉或麦夫粉及食品的制备方法
KR101518267B1 (ko) 2012-06-29 2015-05-12 (주)다손 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스
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
JP2014171472A (ja) * 2013-03-11 2014-09-22 Kamada Kogyo:Kk 食品素材
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
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
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
CN118403097B (zh) * 2024-04-26 2026-04-14 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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040094489A (ko) * 2003-05-02 2004-11-10 주식회사 바름인 유산균에 의해 감마-아미노부틸산이 강화된 발효물의생산방법과 이를 이용하여 생산된 감마-아미노부틸산이강화된 발효물 및 그의 이용
KR20050068750A (ko) * 2003-12-30 2005-07-05 주식회사 해찬들 단백질 분해효소 생성량이 증가된 메주의 제조방법 및 된장

Family Cites Families (4)

* 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
US20050202122A1 (en) * 2004-03-09 2005-09-15 Noriyoshi Ichijo Food material including much gamma-aminobutyric acid and method of manufacturing the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040094489A (ko) * 2003-05-02 2004-11-10 주식회사 바름인 유산균에 의해 감마-아미노부틸산이 강화된 발효물의생산방법과 이를 이용하여 생산된 감마-아미노부틸산이강화된 발효물 및 그의 이용
KR20050068750A (ko) * 2003-12-30 2005-07-05 주식회사 해찬들 단백질 분해효소 생성량이 증가된 메주의 제조방법 및 된장

Also Published As

Publication number Publication date
JP4823318B2 (ja) 2011-11-24
US8147885B2 (en) 2012-04-03
CN101340823A (zh) 2009-01-07
JP2009521242A (ja) 2009-06-04
WO2007075010A1 (en) 2007-07-05
US20080311244A1 (en) 2008-12-18
KR20070068127A (ko) 2007-06-29

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