KR101017378B1 - 발효인삼, 발효홍삼의 제조방법 및 이에 적합한 청국장 유래의 바실러스 서브틸리스 신균주 - Google Patents
발효인삼, 발효홍삼의 제조방법 및 이에 적합한 청국장 유래의 바실러스 서브틸리스 신균주 Download PDFInfo
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- KR101017378B1 KR101017378B1 KR1020080058137A KR20080058137A KR101017378B1 KR 101017378 B1 KR101017378 B1 KR 101017378B1 KR 1020080058137 A KR1020080058137 A KR 1020080058137A KR 20080058137 A KR20080058137 A KR 20080058137A KR 101017378 B1 KR101017378 B1 KR 101017378B1
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- KR
- South Korea
- Prior art keywords
- ginseng
- bacillus
- fermented
- ginsenoside
- bacillus subtilis
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
균주명 | 진세노사이드 Rd의 증가율(%) | 비고 |
실시예 3 | 155 | 본 발명의 신균주 |
실시예 4 | 22 | 청국장에서 분리된 균주 |
실시예 5 | 17 | Bacillus subtilis의 type strain |
실시예 6 | 11 | Bacillus licheniformis의 type strain |
실시예 7 | 104 | 본 발명의 신균주 |
실시예 8 | 18 | 청국장에서 분리된 균주 |
실시예 9 | 14 | Bacillus subtilis의 type strain |
실시예 10 | 7 | Bacillus licheniformis의 type strain |
Claims (22)
- 청국장에서 분리된 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP) 미생물을 이용하여 인삼을 발효시켜 진세노사이드 Rd의 함량을 증진시키는 것을 특징으로 하는 발효인삼의 제조방법.
- 삭제
- 삭제
- 제1항에 있어서, 상기 인삼은 분말 수용액인 것을 특징으로 하는 상기 발효인삼의 제조방법.
- 제1항에 있어서, 상기 발효시간은 48 ~ 96시간인 것을 특징으로 하는 상기 발효인삼의 제조방법.
- 제1항에 있어서, 상기 증진된 진세노사이드 Rd는 진세노사이드 Rc에서 전환 된 것을 특징으로 하는 상기 발효인삼의 제조방법.
- 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP)
- 제7항에 있어서, 상기 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP)는 청국장에서 분리된 것을 특징으로 하는 상기 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP)
- 제7항에 있어서, 상기 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP)는 인삼의 발효시 진세노사이드 Rd의 함량을 증진시키는 것을 특징으로 하는 상기 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP)
- 1) 인삼을 분쇄하여 분말인삼을 제조하는 단계;2) 상기 분말인삼을 증류수에 첨가하여 인삼분말액을 제조하는 단계; 및3) 상기 인삼분말액에 청국장에서 분리된 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP) 미생물을 접종하여 상기 인삼분말액을 발효시키는 단계를 포함하는 것을 특징으로 하는 발효인삼의 제조방법.
- 제10항에 있어서, 상기 발효인삼은 진세노사이드 Rd의 함량이 증대된 것을 특징으로 하는 발효인삼의 제조방법.
- 제10항에 있어서, 상기 3)단계는 48 ~ 96시간 동안 수행되는 것을 특징으로 하는 상기 발효인삼의 제조방법.
- 삭제
- 삭제
- 제10항 내지 제12항 중 어느 한 항의 제조방법을 통해 제조된 발효인삼.
- 청국장에서 분리된 바실러스 서브틸리스(Bacillus subtilis) AS-3(수탁번호 : KCTC 11339BP) 미생물을 이용하여 홍삼을 발효시켜 진세노사이드 Rd의 함량을 증진시키는 것을 특징으로 하는 발효홍삼의 제조방법.
- 삭제
- 삭제
- 제16항에 있어서, 상기 홍삼은 분말 수용액 또는 홍삼 농축물인 것을 특징으로 하는 상기 발효홍삼의 제조방법.
- 제16항에 있어서, 상기 발효시간은 48 ~ 96시간인 것을 특징으로 하는 상기 발효홍삼의 제조방법.
- 제16항에 있어서, 상기 증진된 진세노사이드 Rd는 진세노사이드 Rc에서 전환된 것을 특징으로 하는 상기 발효홍삼의 제조방법.
- 제16항 및 제19항 내지 제21항 중 어느 한 항의 제조방법을 통해 제조된 발효홍삼.
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KR20170001397A (ko) | 2015-06-26 | 2017-01-04 | 충남대학교산학협력단 | 신규한 패니바실러스 속 rmks 72 균주, 이를 이용한 발효인삼 및 이를 이용한 발효인삼 추출물을 함유하는 항산화 활성을 갖는 조성물 |
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KR20220046721A (ko) | 2020-10-07 | 2022-04-15 | 황지수 | 항균성, 항염증성 및 면역력을 향상시키는 인삼 발효 조성물 |
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