A method of manufactureing jujube soybean paste with excellent antioxident activity and taste
The present invention relates to a novel preparing method of soybean paste with simultaneously improved preference and antioxidant activity, and soybean paste prepared thereby. More specifically, the present invention relates to soybean paste prepared by mixing jujube powder containing hot air-dried...
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| creator | KWON JI EUN KWAK EUN JUNG SONG DA YEON KWON YONG SUK PAEK HYUN YOUNG JANG JAE HYEOK |
| description | The present invention relates to a novel preparing method of soybean paste with simultaneously improved preference and antioxidant activity, and soybean paste prepared thereby. More specifically, the present invention relates to soybean paste prepared by mixing jujube powder containing hot air-dried jujube flesh with soybean lumps, salt, and water and fermenting the same, wherein the soybean paste has excellent functional properties of color, aroma, taste, and comprehensive preference, the high content of total polyphenol, and excellent antioxidant ability with excellent radical elimination ability.
본 발명은 기호도와 항산화성이 동시에 향상된 신규한 된장의 제조 방법 및 상기 제조방법으로 제조된 된장에 관한 것으로, 특히 열풍건조된 대추의 과육을 포함하는 대추분말을 메주, 소금 및 물과 혼합하여 발효하는 단계를 거쳐 제조된 된장에 관한 것으로, 색, 향, 맛 및 종합적인 기호도의 관능적인 특성이 우수함과 동시에 총폴리페놀의 함량이 높고, 라디칼소거능이 우수한 항산화능이 우수한 된정에 관한 것이다. |
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본 발명은 기호도와 항산화성이 동시에 향상된 신규한 된장의 제조 방법 및 상기 제조방법으로 제조된 된장에 관한 것으로, 특히 열풍건조된 대추의 과육을 포함하는 대추분말을 메주, 소금 및 물과 혼합하여 발효하는 단계를 거쳐 제조된 된장에 관한 것으로, 색, 향, 맛 및 종합적인 기호도의 관능적인 특성이 우수함과 동시에 총폴리페놀의 함량이 높고, 라디칼소거능이 우수한 항산화능이 우수한 된정에 관한 것이다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210914&DB=EPODOC&CC=KR&NR=102302098B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210914&DB=EPODOC&CC=KR&NR=102302098B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KWON JI EUN</creatorcontrib><creatorcontrib>KWAK EUN JUNG</creatorcontrib><creatorcontrib>SONG DA YEON</creatorcontrib><creatorcontrib>KWON YONG SUK</creatorcontrib><creatorcontrib>PAEK HYUN YOUNG</creatorcontrib><creatorcontrib>JANG JAE HYEOK</creatorcontrib><title>A method of manufactureing jujube soybean paste with excellent antioxident activity and taste</title><description>The present invention relates to a novel preparing method of soybean paste with simultaneously improved preference and antioxidant activity, and soybean paste prepared thereby. More specifically, the present invention relates to soybean paste prepared by mixing jujube powder containing hot air-dried jujube flesh with soybean lumps, salt, and water and fermenting the same, wherein the soybean paste has excellent functional properties of color, aroma, taste, and comprehensive preference, the high content of total polyphenol, and excellent antioxidant ability with excellent radical elimination ability.
본 발명은 기호도와 항산화성이 동시에 향상된 신규한 된장의 제조 방법 및 상기 제조방법으로 제조된 된장에 관한 것으로, 특히 열풍건조된 대추의 과육을 포함하는 대추분말을 메주, 소금 및 물과 혼합하여 발효하는 단계를 거쳐 제조된 된장에 관한 것으로, 색, 향, 맛 및 종합적인 기호도의 관능적인 특성이 우수함과 동시에 총폴리페놀의 함량이 높고, 라디칼소거능이 우수한 항산화능이 우수한 된정에 관한 것이다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNirsKwkAUBdNYiPoPF6yFPBotjSiCndhKuNmcNRuS3eDe1eTvfeAHWM0wzDS6bqmD1K4ip6ljGzQrCXcYe6MmNKEEeTeWYEs9ewE9jdSEQaFtYYXYinGDqb6uxDyMjO9YkXzueTTR3HosfpxFy8P-sjuu0LsCvmcFCylO5yROsziNN-s8T7L_rhcakz2l</recordid><startdate>20210914</startdate><enddate>20210914</enddate><creator>KWON JI EUN</creator><creator>KWAK EUN JUNG</creator><creator>SONG DA YEON</creator><creator>KWON YONG SUK</creator><creator>PAEK HYUN YOUNG</creator><creator>JANG JAE HYEOK</creator><scope>EVB</scope></search><sort><creationdate>20210914</creationdate><title>A method of manufactureing jujube soybean paste with excellent antioxident activity and taste</title><author>KWON JI EUN ; KWAK EUN JUNG ; SONG DA YEON ; KWON YONG SUK ; PAEK HYUN YOUNG ; JANG JAE HYEOK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR102302098BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KWON JI EUN</creatorcontrib><creatorcontrib>KWAK EUN JUNG</creatorcontrib><creatorcontrib>SONG DA YEON</creatorcontrib><creatorcontrib>KWON YONG SUK</creatorcontrib><creatorcontrib>PAEK HYUN YOUNG</creatorcontrib><creatorcontrib>JANG JAE HYEOK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KWON JI EUN</au><au>KWAK EUN JUNG</au><au>SONG DA YEON</au><au>KWON YONG SUK</au><au>PAEK HYUN YOUNG</au><au>JANG JAE HYEOK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A method of manufactureing jujube soybean paste with excellent antioxident activity and taste</title><date>2021-09-14</date><risdate>2021</risdate><abstract>The present invention relates to a novel preparing method of soybean paste with simultaneously improved preference and antioxidant activity, and soybean paste prepared thereby. More specifically, the present invention relates to soybean paste prepared by mixing jujube powder containing hot air-dried jujube flesh with soybean lumps, salt, and water and fermenting the same, wherein the soybean paste has excellent functional properties of color, aroma, taste, and comprehensive preference, the high content of total polyphenol, and excellent antioxidant ability with excellent radical elimination ability.
본 발명은 기호도와 항산화성이 동시에 향상된 신규한 된장의 제조 방법 및 상기 제조방법으로 제조된 된장에 관한 것으로, 특히 열풍건조된 대추의 과육을 포함하는 대추분말을 메주, 소금 및 물과 혼합하여 발효하는 단계를 거쳐 제조된 된장에 관한 것으로, 색, 향, 맛 및 종합적인 기호도의 관능적인 특성이 우수함과 동시에 총폴리페놀의 함량이 높고, 라디칼소거능이 우수한 항산화능이 우수한 된정에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | A method of manufactureing jujube soybean paste with excellent antioxident activity and taste |
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