首页> 外国专利> THE MANUFACTURING PROCESS OF CHUNGKUKJANG (FERMENTED SOYBEANS) UTILIZE GINGER EXTRACTANT AND ESSENTIAL OIL

THE MANUFACTURING PROCESS OF CHUNGKUKJANG (FERMENTED SOYBEANS) UTILIZE GINGER EXTRACTANT AND ESSENTIAL OIL

机译:发酵姜利用姜提取物和精油的生产工艺

摘要

The present invention relates to a method for producing soybean extract with ginger (ginger extractant) and oil (essential oil) will . ; the invention of the prior Side Dishes with Soybean odor -free method for producing a soybean having a function such as food nutritional and pharmacological function of soybean by using a ginger extract, essential oil of ginger and pharmacological functions is used as the main ingredient and toppings such as multi-purpose subsidiary materials , such as confectionery , bakery , pizza , sausage, ham , sausage , health food , functional beverage with a method for producing a soybean odor is not to be used for multiple purposes as well as the main ingredient of a food break the Side Dishes as to be .
机译:本发明涉及一种用生姜(姜提取剂)和油(精油)将生产大豆提取物的方法。 ;现有技术的大豆无味小菜的发明,其通过使用生姜提取物,生姜精油和药理作用作为主要成分和配料来生产具有大豆的食品营养和药理作用等功能的大豆诸如糖果,面包店,比萨饼,香肠,火腿,香肠,保健食品,功能饮料等多用途辅助材料以及产生大豆气味的功能性饮料,不得用于多种用途,并且主要成分是食物打破配菜的样子。

著录项

  • 公开/公告号KR20060032556A

    专利类型

  • 公开/公告日2006-04-17

    原文格式PDF

  • 申请/专利权人 LEE KI SUK;

    申请/专利号KR20040081547

  • 发明设计人 LEE KI SUK;JANG CHUL YOUNG;

    申请日2004-10-12

  • 分类号A23L1/202;

  • 国家 KR

  • 入库时间 2022-08-21 21:26:03

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