WO2020222480A1 - 빌베리 착즙액, 씨벅톤 착즙액 및 링곤베리 착즙액를 포함하는 항산화 조성물 - Google Patents
빌베리 착즙액, 씨벅톤 착즙액 및 링곤베리 착즙액를 포함하는 항산화 조성물 Download PDFInfo
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- WO2020222480A1 WO2020222480A1 PCT/KR2020/005510 KR2020005510W WO2020222480A1 WO 2020222480 A1 WO2020222480 A1 WO 2020222480A1 KR 2020005510 W KR2020005510 W KR 2020005510W WO 2020222480 A1 WO2020222480 A1 WO 2020222480A1
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- WO
- WIPO (PCT)
- Prior art keywords
- juice
- lingonberry
- antioxidant
- bilberry
- composition
- Prior art date
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 48
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 37
- 239000000203 mixture Substances 0.000 title claims abstract description 33
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 24
- 244000078534 Vaccinium myrtillus Species 0.000 title claims abstract description 24
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 title claims abstract description 24
- 244000077923 Vaccinium vitis idaea Species 0.000 title claims abstract description 24
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 24
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title abstract description 4
- 240000000950 Hippophae rhamnoides Species 0.000 title abstract description 4
- 235000013376 functional food Nutrition 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000002421 anti-septic effect Effects 0.000 abstract 1
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- 238000005259 measurement Methods 0.000 description 12
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
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- 239000004255 Butylated hydroxyanisole Substances 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 4
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- 230000002000 scavenging effect Effects 0.000 description 3
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- 235000019835 bromelain Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- -1 sticks Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
Definitions
- the present invention relates to an antioxidant composition comprising bilberry juice, seabuckton juice, and lingonberry juice, and specifically relates to an antioxidant food composition comprising bilberry juice, seabuckton juice and lingonberry juice.
- Registration Patent No. 10-1701636 A method of manufacturing a health functional food using flax seeds and berries, rice bran, rice bran, and Registration Patent No. 10-1906717 A method of manufacturing a liquid sugar composition using berries and subsidiary materials, and There is a method for preparing a rice cake food composition containing liquid sugars thus prepared, but the antioxidant efficacy is not disclosed in detail.
- the present invention is to provide a composition having high antioxidant activity, including a juice of bilberry, seabuckton, and lingonberry having excellent antioxidant activity.
- a health functional food composition comprising the antioxidant composition.
- an antioxidant composition comprising bilberry juice, seabuckton juice, and lingonberry juice.
- the antioxidant composition may be included in a concentration of 0.01 to 1 mg/ml, preferably 0.25 to 1 mg/ml, more preferably 0.5 to 1 mg/ml.
- the antioxidant composition is not limited, but bilberry juice: Seabuckton juice: lingonberry juice may be included in a weight ratio of 1 to 2: 1 to 2: 1 to 2.
- the present invention can provide a health functional food composition comprising the antioxidant composition.
- the antioxidant composition may additionally include an additive or auxiliary material acceptable for food.
- the additive or auxiliary material may include sugar, sweetener, milk cream, flavor, and the like. Specific examples may include crystalline glucose, crystalline cellulose, maltodextrin, fructooligosaccharide, galactooligosaccharide, crystalline fructose, lactose mixed powder, vegetable cream powder, bromelain, isomalt, xylitol, etc., but is not limited thereto. .
- the antioxidant composition of the present invention can be prepared into various types of health functional foods by commonly known methods, for example, liquids (beverages, pouches), tablets, pills, capsules, sticks, films, jelly types, etc. Can be manufactured.
- the present invention is excellent in antioxidant activity, can provide an antioxidant composition that is recognized as a preservative effect, can provide a health functional food composition comprising the composition.
- Figure 3 shows the DPPH radical scavenging ability measurement results of lingonberry.
- Figure 4 shows the DPPH radical scavenging ability measurement results of butylated hydroxyanisole (BHA) as a control.
- Example 6 shows the DPPH radical scavenging ability measurement results for each concentration of Example 1.
- Example 7 shows the DPPH radical scavenging ability measurement results for each concentration of Example 2.
- It provides an antioxidant composition comprising bilberry juice, seabuckton juice, and lingonberry juice.
- Bilberry, seabuckton, and lingonberry were juiced in the following manner.
- Bilberries are collected and cooled at 2 to 8°C. Frozen storage at -35 to -30°C for 20 to 22 hours, and then stored in a freezer at -22 to -18°C. Thereafter, the leaves and impurities are removed, washed, and heated to 35 to 40°C. 40 to 80 ml/ton of Fructozym color was added to the warmed bilberry, reacted for 2 to 8 hours to juice, and the juice was pasteurized at 84° C. for 30 seconds.
- Seabuckton branches were cut and cooled at -35 to -30°C for 20 to 22 hours. Fruits were collected from the branches, and the collected fruits were heated at 35 to 40°C. Fruits were juiced and pasteurized at 84° C. for 35 seconds.
- the lingonberries are collected and cooled at 2 to 8°C. Store frozen at -35 to -30°C for 20 to 22 hours. Thereafter, leaves, impurities, etc. are removed, washed, and heated to 35 to 40°C. 150ml/th. of panzyme was added to the heated lingonberry, followed by enzymatic reaction for 2 to 8 hours. Then, the juice was juiced, and the juice was pasteurized at 84° C. for 35 seconds.
- DPPH (2,2-diphenyl-1-picryl hydrazyl) radical scavenging activity was measured by modifying the Blois method, and the specific method is as follows.
- Free radical elimination rate (%) [(Acontrol-Asample)/Acontrol] X 100
- Bilberry juice showed the highest scavenging activity among the juices at 96.53%, 95.04%, 89.45%, 74.56%, 50.73%, 33.60% and 32.49%, respectively, and Seabuckton juice was 93.67%, 93.55%, and 32.49%, respectively. It was found to be 90.57%, 66.37%, 42.04%, 33.72%, 31.86%, and lingonberry juice 68.97%, 60.16%, 48.37%, 45.64%, 34.34%, 28.63%, 11.26%, the lowest scavenging ability among the juices. Showed.
- concentrations of the control BHA showed high absorbance of 98.89%, 92.23%, 88.46%, 87.46%, 81.10%, 68.29% and 50.37%, respectively.
- Examples 1 to 5 were prepared by mixing the juiced bilberry, sea buckton, and lingonberry as shown in Table 1 below.
- Example Bilberry Vaccinium myrtillus L.
- Seabuckton Hydrophilicity
- Lingonberry Vaccinium vitis-idaea L.
- the concentrations of Examples 1 to 5 prepared above were 1.0, 0.5, 0.25, 0.125, 0.0625, 0.0313, and 0.0156mg/ml, and DPPH radical scavenging activity was measured to evaluate the antioxidant activity of the present invention.
- the evaluation method proceeded in the same manner as the method for evaluating the antioxidant activity of the preliminary experimental example, and the evaluation results are shown in FIGS. 6 to 11.
- the radical scavenging activity increased significantly as the concentration increased.
- the concentration of BHA as a control group was 1.0, 0.5, 0.25, 0.125, 0.0625, and 0.0313mg/ml, showing high absorbance.
- the concentrations of 1.0, 0.5, and 0.25 mg/ml showed similar values to BHA.
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
실시예 | 빌베리 (Vaccinium myrtillus L.) | 씨벅톤 (Hippophae rhamnoides L.) | 링곤베리 (Vaccinium vitis-idaea L.) |
배합비 | |||
1 | 1 | 1 | 1 |
2 | 2 | 2 | 1 |
3 | 1 | 2 | 1 |
4 | 2 | 1 | 1 |
5 | 2 | 2 | 2 |
Claims (4)
- 빌베리 착즙액, 씨벅톤 착즙액 및 링곤베리 착즙액를 포함하는 항산화 조성물
- 제1항에 있어서, 빌베리 착즙액, 씨벅톤 착즙액 및 링곤베리 착즙액은 1~2 : 1~2 : 1~2 중량비로 포함되는 것을 특징으로 하는 항산화 조성물
- 제1항에 있어서, 상기 항산화 조성물의 농도는 0.25 내지 1mg/ml로 포함되는 것을 특징으로 하는 항산화조성물
- 제1항 내지 제3항 중 어느 한 항의 조성물을 포함하는 건강기능식품 조성물.
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KR1020190051432A KR102070701B1 (ko) | 2019-05-02 | 2019-05-02 | 빌베리 착즙액, 씨벅톤 착즙액 및 링곤베리 착즙액를 포함하는 항산화 조성물 |
KR10-2019-0051432 | 2019-05-02 |
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KR102184823B1 (ko) * | 2020-07-15 | 2020-12-01 | 주식회사 오르나 | 블랙커런트, 링곤베리 및 씨벅손 추출물을 포함하는 항산화 조성물 |
KR102590758B1 (ko) * | 2021-02-16 | 2023-10-18 | 건국대학교 글로컬산학협력단 | 안토시아니딘 성분인 시아니딘, 델피니딘, 페튜니딘등을 함유한 빌베리 추출물의 항산화 또는 항염증용 조성물 |
KR102328028B1 (ko) * | 2021-07-01 | 2021-11-17 | (주)모노랩스 | 집중력 향상용 젤리형 조성물 |
KR20230115440A (ko) | 2022-01-27 | 2023-08-03 | 동의대학교 산학협력단 | 과채류를 포함하는 기능성 식품 조성물 |
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US20100215783A1 (en) * | 2009-02-23 | 2010-08-26 | Nutragenesis, Llc | Antioxidant Compositions, Beverage Formulations Thereof, and Methods of Increasing Antioxidant Capability |
KR20180075504A (ko) * | 2015-09-23 | 2018-07-04 | 리옥신 이노베이션 그룹, 엘엘씨 | 플라보노이드 조성물 및 사용 방법 |
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KR101906717B1 (ko) | 2017-03-31 | 2018-10-11 | 송정부 | 베리류 및 부재료를 이용한 액상당류 조성물의 제조방법 및 이에 의하여 제조된 액상당류를 포함하는 떡류 식품 조성물의 제조방법 |
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