Kim et al., 2009 - Google Patents
Analysis of the taste components and antioxidant properties of cheonggukjang containing Korean red ginsengKim et al., 2009
- Document ID
- 4246307667164969100
- Author
- Kim E
- Hong J
- Shin S
- Moon Y
- Yoon K
- Publication year
- Publication venue
- Food science and biotechnology
External Links
Snippet
This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the …
- 235000002789 Panax ginseng 0 title abstract description 37
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K8/00—Cosmetic or similar toilet preparations
- A61K8/18—Cosmetic or similar toilet preparations characterised by the composition
- A61K8/96—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution of vegetable origin, e.g. plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6669802B2 (en) | Plant extract containing diketopiperazine and method for producing the same | |
| You et al. | Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry | |
| Wen et al. | Current progress in the extraction, functional properties, interaction with polyphenols, and application of legume protein | |
| Reyes-Bastidas et al. | Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean (Phaseolus vulgaris L.) | |
| KR20220162129A (en) | Materials and methods for protein production | |
| KR101822752B1 (en) | Manufacturing method for enzymatic extracts of deer antlerdeer antler containing highly physiologically active ingredients of deer antler and enzymatic extracts of deer antlerdeer antler using the same | |
| KR102142186B1 (en) | Cube-type natural seasoning sauce of portion for clear soup | |
| KR20230154438A (en) | Materials and methods for protein production | |
| Starzyńska-Janiszewska et al. | Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing | |
| KR101569495B1 (en) | seasoning using cockle and manufacturing method thereof | |
| KR102535643B1 (en) | Functional food composition for preveting muscle loss comprising product produced by protease reaction with marsh clam | |
| Khongla et al. | Physicochemical properties of rice bran hydrolysate prepared in a pilot scale process and its application in milk tablets | |
| KR101347912B1 (en) | Method for prepairing sauce using enzyme-treated hydrolysates of abalone and laver | |
| JP4653655B2 (en) | Method for producing fermented food | |
| Farinon et al. | Biotechnological transformation of hempseed in the food industry | |
| KR101178860B1 (en) | Nature seasoning using micro algae protein hydrolysate and the manufacturing method thereof | |
| Kim et al. | Analysis of the taste components and antioxidant properties of cheonggukjang containing Korean red ginseng | |
| KR101226097B1 (en) | Sauce for cooking and method for producing the same | |
| Mäkinen | Production, isolation and characterization of bioactive peptides with antihypertensive properties from rapeseed and potato protein | |
| KR20230064065A (en) | Plant meat composition fortified with essential amino acids | |
| KR102379381B1 (en) | Soy sauce with pacific herring and dried pacific herring, and manufacturing method thereof | |
| Kim et al. | Taste composition and biological activities of cheonggukjang containing Rubus coreanum | |
| KR101995132B1 (en) | Jook with edible frog having excellent acceptability and the manufacturing method thereof | |
| KR101146151B1 (en) | Antihypertensive natural seasoning for Muchim containing soybean hydrolysate and preparation thereof | |
| KR100875267B1 (en) | Multifunctional Korean Dried Shellfish Hydrolyzate |