Preparation Method of Fermented Soy Bean Water Having The Enhanced Contents of Isoflabons and free aminoacids and Nutraceutical Food Compositon Containing the Fermented Soy Bean Water
The present invention relates to a manufacturing method of fermented soybean water fortified with isoflavones and free amino acids, and an antioxidant health functional food containing fermented soybean water. More specifically, the present invention relates to a method for manufacturing fermented s...
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| creator | JUNG, YOUNG CHUL HWANG CHUNG EUN CHOO YOUNG MOO PYO JAE HO LEE JU WON SONG WON YEONG |
| description | The present invention relates to a manufacturing method of fermented soybean water fortified with isoflavones and free amino acids, and an antioxidant health functional food containing fermented soybean water. More specifically, the present invention relates to a method for manufacturing fermented soybean water, wherein bacillus subtilis genus strain is prepared by seed culture, after inoculating the strain into the soybean water, a by-product of the production of cheonggukjang, cultured with shaking or stationary culture.
본 발명은 이소플라본과 유리아미노산이 강화된 발효콩물 제조방법 및 발효콩물을 함유한 항산화 건강기능식품을 제공하는 것에 대한 것이다. 구체적으로, 본 발명은 바실러스 서브틸리스 속 균주를 종배양하여 준비하여, 청국장 제조 부산물인 콩물에 상기 균주를 접종한 후 진탕배양 또는 정치 배양하는 것을 포함하는 발효콩물의 제조방법에 대한 것이다. |
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본 발명은 이소플라본과 유리아미노산이 강화된 발효콩물 제조방법 및 발효콩물을 함유한 항산화 건강기능식품을 제공하는 것에 대한 것이다. 구체적으로, 본 발명은 바실러스 서브틸리스 속 균주를 종배양하여 준비하여, 청국장 제조 부산물인 콩물에 상기 균주를 접종한 후 진탕배양 또는 정치 배양하는 것을 포함하는 발효콩물의 제조방법에 대한 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>2022</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=20220215&DB=EPODOC&CC=KR&NR=20220018253A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220215&DB=EPODOC&CC=KR&NR=20220018253A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JUNG, YOUNG CHUL</creatorcontrib><creatorcontrib>HWANG CHUNG EUN</creatorcontrib><creatorcontrib>CHOO YOUNG MOO</creatorcontrib><creatorcontrib>PYO JAE HO</creatorcontrib><creatorcontrib>LEE JU WON</creatorcontrib><creatorcontrib>SONG WON YEONG</creatorcontrib><title>Preparation Method of Fermented Soy Bean Water Having The Enhanced Contents of Isoflabons and free aminoacids and Nutraceutical Food Compositon Containing the Fermented Soy Bean Water</title><description>The present invention relates to a manufacturing method of fermented soybean water fortified with isoflavones and free amino acids, and an antioxidant health functional food containing fermented soybean water. More specifically, the present invention relates to a method for manufacturing fermented soybean water, wherein bacillus subtilis genus strain is prepared by seed culture, after inoculating the strain into the soybean water, a by-product of the production of cheonggukjang, cultured with shaking or stationary culture.
본 발명은 이소플라본과 유리아미노산이 강화된 발효콩물 제조방법 및 발효콩물을 함유한 항산화 건강기능식품을 제공하는 것에 대한 것이다. 구체적으로, 본 발명은 바실러스 서브틸리스 속 균주를 종배양하여 준비하여, 청국장 제조 부산물인 콩물에 상기 균주를 접종한 후 진탕배양 또는 정치 배양하는 것을 포함하는 발효콩물의 제조방법에 대한 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>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjkEKwkAMRbtxIeodAq6FWhHcammpiCIquJTYpnagTcpMFDyZ13OKbgVXgfD-f78fvPaWWrSoRhi2pJUUICWkZBtipQKO8oQVIcMZlSxk-DB8g1NFkHCFnHskFk-yui64dlLWeBV2gFxAaYkAG8OCuSk-v91dLeZ0V5NjDalI19C04oz6DV0ZGu4k6iW_hgyDXom1o9H3DoJxmpzibEKtXMi1XsCkl80hCqMoDKeLaD5bzv6j3lRtXRw</recordid><startdate>20220215</startdate><enddate>20220215</enddate><creator>JUNG, YOUNG CHUL</creator><creator>HWANG CHUNG EUN</creator><creator>CHOO YOUNG MOO</creator><creator>PYO JAE HO</creator><creator>LEE JU WON</creator><creator>SONG WON YEONG</creator><scope>EVB</scope></search><sort><creationdate>20220215</creationdate><title>Preparation Method of Fermented Soy Bean Water Having The Enhanced Contents of Isoflabons and free aminoacids and Nutraceutical Food Compositon Containing the Fermented Soy Bean Water</title><author>JUNG, YOUNG CHUL ; HWANG CHUNG EUN ; CHOO YOUNG MOO ; PYO JAE HO ; LEE JU WON ; SONG WON YEONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20220018253A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</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>JUNG, YOUNG CHUL</creatorcontrib><creatorcontrib>HWANG CHUNG EUN</creatorcontrib><creatorcontrib>CHOO YOUNG MOO</creatorcontrib><creatorcontrib>PYO JAE HO</creatorcontrib><creatorcontrib>LEE JU WON</creatorcontrib><creatorcontrib>SONG WON YEONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JUNG, YOUNG CHUL</au><au>HWANG CHUNG EUN</au><au>CHOO YOUNG MOO</au><au>PYO JAE HO</au><au>LEE JU WON</au><au>SONG WON YEONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation Method of Fermented Soy Bean Water Having The Enhanced Contents of Isoflabons and free aminoacids and Nutraceutical Food Compositon Containing the Fermented Soy Bean Water</title><date>2022-02-15</date><risdate>2022</risdate><abstract>The present invention relates to a manufacturing method of fermented soybean water fortified with isoflavones and free amino acids, and an antioxidant health functional food containing fermented soybean water. More specifically, the present invention relates to a method for manufacturing fermented soybean water, wherein bacillus subtilis genus strain is prepared by seed culture, after inoculating the strain into the soybean water, a by-product of the production of cheonggukjang, cultured with shaking or stationary culture.
본 발명은 이소플라본과 유리아미노산이 강화된 발효콩물 제조방법 및 발효콩물을 함유한 항산화 건강기능식품을 제공하는 것에 대한 것이다. 구체적으로, 본 발명은 바실러스 서브틸리스 속 균주를 종배양하여 준비하여, 청국장 제조 부산물인 콩물에 상기 균주를 접종한 후 진탕배양 또는 정치 배양하는 것을 포함하는 발효콩물의 제조방법에 대한 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 | Preparation Method of Fermented Soy Bean Water Having The Enhanced Contents of Isoflabons and free aminoacids and Nutraceutical Food Compositon Containing the Fermented Soy Bean Water |
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