양파 착즙액을 활용한 기능성이 향상된 한식 간장 제조방법

The present invention is to provide soy sauce that adds functionality to soy sauce and improves palatability. The present invention is intended to improve a method for preparing soy sauce by using high antioxidant onion juice in place of water that is conventionally used to prepare soy sauce. To thi...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	LEE DONG HUN, CHOI YU RI, LEE CHAE MI, JEONG JAE HEE, HUH CHANG KI, KIM SU HWAN, CHOI BYUNG KUK, LEE CHAE YUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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