KR100861468B1 - 신규 바실러스 속 9-4 균주를 이용한 양파된장 - Google Patents
신규 바실러스 속 9-4 균주를 이용한 양파된장 Download PDFInfo
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- KR100861468B1 KR100861468B1 KR1020060055819A KR20060055819A KR100861468B1 KR 100861468 B1 KR100861468 B1 KR 100861468B1 KR 1020060055819 A KR1020060055819 A KR 1020060055819A KR 20060055819 A KR20060055819 A KR 20060055819A KR 100861468 B1 KR100861468 B1 KR 100861468B1
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- bacillus
- onion
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- soybean
- miso
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
- 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
- A23L33/127—Antibiotics
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Claims (4)
- 전통장류에서 분리한 바실러스 균주(Bacillus colony)로부터, 혈전용해 활성과 식중독 미생물에 대해 항균활성을 가진 것을 특징으로 하는 바실러스 속. 9-4 (Bacillus sp. 9-4 : 수탁번호 KCTC 18114P).
- 삭제
- 제1항에 기재된 바실러스 속. 9-4(Bacillus sp. 9-4 : 수탁번호 KCTC 18114P) 균주를 이용하여, 생청국장을 제조하고, 제조된 생청국장에 삶은 양파가 10~30중량% 되도록 가하여 절충식양파된장으로 제조되어짐을 특징으로 하는 바실러스 9-4균주(Bacillus sp. 9-4)를 이용한 양파된장.
- 제1항에 기재된 바실러스 속. 9-4(Bacillus sp. 9-4 : 수탁번호 KCTC 18114P) 균주를 이용하여, 콩알메주를 제조하고, 제조된 콩알메주를 사용하여 간장을 담근 후, 간장 가르기 공정에서 부산물로 얻어지는 콩알메주에 삶은 양파를 10~30중량% 되도록 가하여 재래식양파된장으로 제조되어짐을 특징으로 하는 바실러스 9-4균주(Bacillus sp. 9-4)를 이용한 양파된장.
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KR1020060055819A KR100861468B1 (ko) | 2006-06-21 | 2006-06-21 | 신규 바실러스 속 9-4 균주를 이용한 양파된장 |
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KR1020060055819A KR100861468B1 (ko) | 2006-06-21 | 2006-06-21 | 신규 바실러스 속 9-4 균주를 이용한 양파된장 |
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KR20070121143A KR20070121143A (ko) | 2007-12-27 |
KR100861468B1 true KR100861468B1 (ko) | 2008-10-02 |
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990072468A (ko) * | 1998-02-06 | 1999-09-27 | 박석규 | 검정콩을이용한청국장및그제조방법 |
KR20030048975A (ko) * | 2001-12-13 | 2003-06-25 | 삼성에버랜드 주식회사 | 저장성과 향미가 우수한 된장 및 이의 제조방법 |
-
2006
- 2006-06-21 KR KR1020060055819A patent/KR100861468B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990072468A (ko) * | 1998-02-06 | 1999-09-27 | 박석규 | 검정콩을이용한청국장및그제조방법 |
KR20030048975A (ko) * | 2001-12-13 | 2003-06-25 | 삼성에버랜드 주식회사 | 저장성과 향미가 우수한 된장 및 이의 제조방법 |
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