WO2009035292A1 - Method for making mandarin orange peel-containing gochujang and gochujang made thereby - Google Patents
Method for making mandarin orange peel-containing gochujang and gochujang made thereby Download PDFInfo
- Publication number
- WO2009035292A1 WO2009035292A1 PCT/KR2008/005408 KR2008005408W WO2009035292A1 WO 2009035292 A1 WO2009035292 A1 WO 2009035292A1 KR 2008005408 W KR2008005408 W KR 2008005408W WO 2009035292 A1 WO2009035292 A1 WO 2009035292A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mandarin orange
- content
- weight
- container
- orange peel
- Prior art date
Links
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title claims abstract description 56
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 17
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000010987 pectin Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims description 11
- 235000015205 orange juice Nutrition 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 8
- 238000010438 heat treatment Methods 0.000 claims 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Definitions
- the present invention relates to a method for making a gochujang (Korean red pepper paste), containing a mandarin orange peel, and a gochujang made thereby, and more particularly to a method for making a gochujang, containing a mandarin orange peel or mandarin orange peel powder, and a gochujang made thereby.
- a gochujang Korean red pepper paste
- mandarin orange peel containing a mandarin orange peel
- mandarin orange peel powder mandarin orange peel powder
- mandarin oranges include flavonoids, essential oils, alkaloids, minerals, dietary fibers, organic acids, coumarins, vitamins, carotenes, amino acids and the like.
- mandarin oranges have been known as fruits that quench excessive thirst, stimulate appetite and promote digestion.
- Flavonoid glycosides in mandarin oranges contribute to the activation of various enzymes in the human body, relieve vascular diseases by lowering blood cholesterol and triglyceride levels, relieve liver diseases such as fatty liver, show an anticancer effect of inhibiting the proliferation of cancer cells and show an antioxidant effect of inhibiting in vivo lipid peroxidation causing aging and disease. Due to such various physiological functions of mandarin oranges, the development of a technology of making drug or health food supplements using mandarin oranges receives attention.
- Korean Patent Registration 10-0697695 filed and registered in the name of the present applicant, discloses a method for making gochujang using a mandarin orange as a raw material.
- the peel of mandarin oranges is used as a Chinese medical material and contains useful components in amounts ranging from 2-3 times to 10 times those of the main components of the flesh thereof, and the flavor components of the mandarin orange peel are absorbed into the body to show the effects of recovering from fatigue, stabilizing the nervous system and providing a sound sleep, thus assisting in the prevention of various diseases.
- the present invention has been made to satisfy the above-described requirement, and it is an object of the present invention to provide a method for making a gochujang, which contains a mandarin orange as a main component and is made using a mandarin orange peel or mandarin orange peel powder, and a gochujang made thereby.
- the present invention provides a method for making a mandarin orange peel-containing gochujang, the method comprising the steps of: (1) making a first intermediate using a mandarin orange peel; (2) making a second intermediate using a peeled mandarin orange; (3) mixing the first intermediate with the second intermediate and boiling down the mixture; (4) adding and mixing red pepper powder and salt with the material of step (3); and (5) aging the material of step (4) in an aging container.
- the present invention provides a method for making a mandarin orange peel-containing gochujang, the method comprising the steps of: (1) making a first intermediate using a mandarin orange peel; (2) making a second intermediate using a peeled mandarin orange; (3) mixing the first intermediate with the second intermediate and pectin and boiling down the mixture; (4) adding and mixing red pepper powder and salt with the material of step (3); and (5) aging the material of step (4) in an aging container.
- the present invention provides a method for making dried mandarin orange peel powder-containing gochujang, the method comprising the steps of: (1) kneading dried mandarin orange peel powder with mandarin orange juice; (2) making a first intermediate using a peeled mandarin orange; (3) mixing the first intermediate with the kneaded material of step (1) and boiling down the mixture; (4) adding and mixing red pepper powder and salt with the material of step (3); and (5) aging the material of step (4) in an aging container.
- the present invention provides a mandarin orange-containing gochujang, comprising 100 parts by weight of a peeled mandarin orange, 0.1-35 parts by weight of a mandarin orange peel or dried mandarin orange peel powder, 0.1-25 parts by weight of sugar or pectin, 4-15 parts by weight of red pepper powder and 3-8 parts by weight
- a gochujang containing a mandarin orange peel is provided.
- the characteristic components of the mandarin orange peel are contained in the gochujang of the present invention, and the unique flavor and taste thereof come out. Accordingly, the gochujang of the present invention can provide a taste distinguishable from that of general gochujang or prior mandarin orange-containg gochujang, thus satisfying the taste of people and contributing to health promotion.
- FIG. 1 is a flowchart illustrating a gochujang making method according to one example of the present invention.
- FIG. 2 is a flowchart illustrating a gochujang making method according to another example of the present invention. Best Mode for Carrying Out the Invention
- Examples of the present invention are broadly divided into the case of using a mandarin orange peel (the term “peel” referred to below, means the outer peel of mandarin oranges) and the case of using dried peel powder as a material, and each of the cases is subdivided into the case of adding sugar and the case of adding no sugar.
- peel mandarin orange means a mandarin orange, which retains the inner peel thereof and from which the outer peel has been removed.
- FIG. 1 is a flowchart showing a method of making gochujang using a mandarin orange peel according to Example 1.
- the gochujang making method is as follows.
- the weight ratios between materials used to make gochujang in Example 1 are as follows: 100 parts by weight of a peeled mandarin orange, 4-15 parts by weight of red pepper powder, 0.1-35 parts by weight of peel, 0.1-25 parts by weight of sugar or pectin, and 3-8 parts by weight of salt.
- the peel is cut to a width of 3-5 mm or a rectangular shape having a side length of
- the peel, and mandarin orange juice obtained by breaking the inner peel of the mandarin orange whose outer peel has been removed; and materials such as inner peel remaining after juicing are used to make a second intermediate
- the content of the container is heated to high temperature, and when it starts to boil, it is maintained at 60-90 0 C, while it is boiled down while being stirred such that it does not stick to the inner wall of the container (S 103).
- the peel, sugar in an amount of 10-15 wt% based on the weight of the peel, and mandarin orange juice in an amount of 10-50 wt% based on the weight of the peel are placed in a container and mixed with each other for 2-3 hours. Then, the content of the container is heated to high temperature, and when it starts to boil, it is maintained at 60-90 0 C, while it is boiled down while being stirred such that it does not stick to the inner wall of the container (S 102).
- the mandarin orange juice may also be excluded depending on the state of the peel regardless of the addition or non- addition of sugar, and in this case, only the peel (if sugar is not added) or the peel along with sugar is placed and boiled down in the container.
- the boiling-down process in the step 5 is performed for about 4-5 hours, and when the content of the container reaches a viscosity similar to that of gruel, the boiling down process is stopped, thus obtaining a second intermediate.
- the second intermediate is added to the first intermediate made in the step 4, and the mixture is maintained at 60-90 0 C, while it is boiled down for about 30 minutes while being well stirred (S 106). In this step, if sugar is not added, the mixture along with pectin is boiled down (S 107).
- step 7 When the material of step 7 is cooled down, it is placed in an aging container and aged in well- ventilated shade for about one month (S 109).
- FIG. 2 is a flowchart showing a method of making gochujang using dried mandarin orange peel powder according to Example 2.
- the gochujang making method is as follows.
- the peeled mandarin orange (including materials such as inner peel remaining after juicing in the step 2) along with sugar, if sugar is added, or only the peeled mandarin orange (including materials such as inner peel remaining after juicing in the step 2), if sugar is not added, is placed in a container.
- the content of the container is heated to high temperature, and when it starts to boil, it is maintained at a temperature of 60-90 0 C, while it is boiled down while being well stirred (S202 or S203).
- step 5 The material of step 5 is placed in an aging container and aged in well- ventilated shade for about one month (S206).
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2007-0092659 | 2007-09-12 | ||
| KR1020070092659A KR100918678B1 (ko) | 2007-09-12 | 2007-09-12 | 감귤 겉껍질을 함유한 감귤 고추장 제조방법 및 그 고추장 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2009035292A1 true WO2009035292A1 (en) | 2009-03-19 |
Family
ID=40452208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2008/005408 WO2009035292A1 (en) | 2007-09-12 | 2008-09-12 | Method for making mandarin orange peel-containing gochujang and gochujang made thereby |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR100918678B1 (ko) |
| WO (1) | WO2009035292A1 (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229680A (zh) * | 2011-06-06 | 2011-11-02 | 浙江师范大学 | 自橘皮中联产精油、色素、果胶、黄酮的方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101226794B1 (ko) * | 2010-06-30 | 2013-01-25 | 주식회사 다니엘엔텍 | 감 껍질을 이용한 고추장 및 그 제조방법 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007245A (ko) * | 2001-10-30 | 2002-01-26 | 최성숙 | 밀감고추장 |
| KR20040007168A (ko) * | 2002-07-16 | 2004-01-24 | 지승용 | 조성물 그 기능성메주를 만드는 제조방법 |
| US20040126458A1 (en) * | 2002-12-31 | 2004-07-01 | Lee Seung Jin | Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji |
| JP2007006765A (ja) * | 2005-06-30 | 2007-01-18 | Marukome Kk | 調味料の製造方法 |
| WO2007075011A1 (en) * | 2005-12-27 | 2007-07-05 | Cj Cheiljedang Corporation | Medium comprising fermented korean hot pepper paste or soybean sauce and production method of gamma-aminobutyric acid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010016629A (ko) * | 2000-12-29 | 2001-03-05 | 강은순 | 비타민 즉석 고추장 |
-
2007
- 2007-09-12 KR KR1020070092659A patent/KR100918678B1/ko not_active IP Right Cessation
-
2008
- 2008-09-12 WO PCT/KR2008/005408 patent/WO2009035292A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007245A (ko) * | 2001-10-30 | 2002-01-26 | 최성숙 | 밀감고추장 |
| KR20040007168A (ko) * | 2002-07-16 | 2004-01-24 | 지승용 | 조성물 그 기능성메주를 만드는 제조방법 |
| US20040126458A1 (en) * | 2002-12-31 | 2004-07-01 | Lee Seung Jin | Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji |
| JP2007006765A (ja) * | 2005-06-30 | 2007-01-18 | Marukome Kk | 調味料の製造方法 |
| WO2007075011A1 (en) * | 2005-12-27 | 2007-07-05 | Cj Cheiljedang Corporation | Medium comprising fermented korean hot pepper paste or soybean sauce and production method of gamma-aminobutyric acid |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229680A (zh) * | 2011-06-06 | 2011-11-02 | 浙江师范大学 | 自橘皮中联产精油、色素、果胶、黄酮的方法 |
| CN102229680B (zh) * | 2011-06-06 | 2012-07-25 | 浙江师范大学 | 自橘皮中联产精油、色素、果胶、黄酮的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100918678B1 (ko) | 2009-09-22 |
| KR20090027439A (ko) | 2009-03-17 |
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