KR20070071458A - 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 - Google Patents
단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 Download PDFInfo
- Publication number
- KR20070071458A KR20070071458A KR1020050134941A KR20050134941A KR20070071458A KR 20070071458 A KR20070071458 A KR 20070071458A KR 1020050134941 A KR1020050134941 A KR 1020050134941A KR 20050134941 A KR20050134941 A KR 20050134941A KR 20070071458 A KR20070071458 A KR 20070071458A
- Authority
- KR
- South Korea
- Prior art keywords
- protease
- derived
- doenjang
- soybean paste
- meju
- Prior art date
Links
- 108091005804 Peptidases Proteins 0.000 title claims abstract description 69
- 239000004365 Protease Substances 0.000 title claims abstract description 55
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000019419 proteases Nutrition 0.000 claims abstract description 45
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 16
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 14
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 12
- 239000008186 active pharmaceutical agent Substances 0.000 claims abstract description 11
- 108010004032 Bromelains Proteins 0.000 claims abstract description 9
- 235000019835 bromelain Nutrition 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 244000099147 Ananas comosus Species 0.000 claims abstract 3
- 102000035195 Peptidases Human genes 0.000 claims description 23
- 244000294411 Mirabilis expansa Species 0.000 claims description 19
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 19
- 235000013536 miso Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 15
- 241000228212 Aspergillus Species 0.000 claims description 14
- 241000219173 Carica Species 0.000 claims description 13
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 10
- 235000019833 protease Nutrition 0.000 claims description 5
- 239000012267 brine Substances 0.000 abstract description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013555 soy sauce Nutrition 0.000 abstract description 5
- 240000006439 Aspergillus oryzae Species 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 25
- 108090000790 Enzymes Proteins 0.000 description 25
- 229940088598 enzyme Drugs 0.000 description 19
- 241000234671 Ananas Species 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000005070 ripening Effects 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000011942 biocatalyst Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000002797 proteolythic effect Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
구 분 | 0일 | 15일 | 30일 | 45일 |
Control | 114 | 130 | 196 | 186 |
Promod 279P | 109 | 259 | 358 | 463 |
Delvolase | 117 | 187 | 257 | 377 |
Maxazyme NMP DS | 111 | 267 | 419 | 525 |
시료명 | 수분(%) | 성숙도 (㎎%) | pH | Protease |
Control | 54.85 | 232 | 5.20 | 13 |
Collupulin MG | 54.26 | 462 | 5.40 | 65 |
Bromelain | 53.95 | 479 | 5.85 | 80 |
Promod 279P+Bromelain | 53.45 | 500 | 5.78 | 100 |
Claims (7)
- 된장제조에 있어서, 메주를 성형, 발효, 침지하고 간장 분리 후, 단백질 분해 효소를 첨가하는 된장의 제조 방법.
- 제 1항에 있어서, 단백질 분해효소는 아스퍼질러스 오리제로부터 유래된 단백질 분해효소, 바실러스 속으로부터 유래된 단백질 분해효소, 파인애플로부터 유래된 단백질 분해효소 또는 파파야로부터 유래된 단백질 분해효소 중에서 하나이상 선택된 것을 특징으로 하는 된장의 제조 방법
- 제 2항에 있어서, 아스퍼질러스 오리제로부터 유래된 단백질 분해효소는 프로모드 279P임을 특징으로 하는 된장의 제조 방법.
- 제 2항에 있어서, 바실러스 속으로부터 유래된 단백질 분해효소는 델리오라아제, 또는 멕사자임 NMP DS임을 특징으로 하는 된장의 제조방법.
- 제 2항에 있어서, 파인애플로부터 유래된 단백질 분해효소는 콜루풀린 MG임을 특징으로 하는 된장의 제조 방법.
- 제 2항에 있어서, 파파야로부터 유래된 단백질 분해효소는 브로멜라인임을 특징으로 하는 된장의 제조 방법.
- 제 1항 내지 제6항에서 선택된 어느 한 항의 제조 방법에 의해 얻을 수 있는 단백질 분해효소를 함유하는 된장.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050134941A KR100738648B1 (ko) | 2005-12-30 | 2005-12-30 | 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 |
JP2008548401A JP4796630B2 (ja) | 2005-12-30 | 2006-12-22 | 蛋白質分解酵素を添加する味噌の製造方法及び味噌 |
CNA2006800491539A CN101346071A (zh) | 2005-12-30 | 2006-12-22 | 利用蛋白酶制造大豆酱的方法及其加工产品 |
US12/096,715 US20080292752A1 (en) | 2005-12-30 | 2006-12-22 | Manufacturing Method of Soybean Paste by Protease and Its Processed Products |
PCT/KR2006/005660 WO2007078078A1 (en) | 2005-12-30 | 2006-12-22 | Manufacturing method of soybean paste by protease and its processed products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050134941A KR100738648B1 (ko) | 2005-12-30 | 2005-12-30 | 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20070071458A true KR20070071458A (ko) | 2007-07-04 |
KR100738648B1 KR100738648B1 (ko) | 2007-07-11 |
Family
ID=38228390
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020050134941A KR100738648B1 (ko) | 2005-12-30 | 2005-12-30 | 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080292752A1 (ko) |
JP (1) | JP4796630B2 (ko) |
KR (1) | KR100738648B1 (ko) |
CN (1) | CN101346071A (ko) |
WO (1) | WO2007078078A1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220111232A (ko) * | 2020-08-21 | 2022-08-09 | 전남대학교산학협력단 | 된장의 제조방법 및 이로부터 제조된 된장 |
CN115287201A (zh) * | 2022-09-29 | 2022-11-04 | 中国农业大学 | 复合发酵剂及其在制备发酵食品和提高发酵食品中氨基酸态氮含量中的应用 |
Families Citing this family (10)
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CN102665443B (zh) * | 2009-12-25 | 2015-02-11 | 龟甲万株式会社 | 具有降血压作用的酱油及其制造方法 |
CN102224906A (zh) * | 2011-05-12 | 2011-10-26 | 湘阴县浏阳河油业有限公司 | 一种新型腐乳及其制备方法 |
KR101518106B1 (ko) * | 2012-10-31 | 2015-05-07 | 씨제이제일제당 (주) | 신규한 균주 바실러스 아밀로리쿼페이션스 cj 3―27 및 아스퍼질러스 오리재 cj kg를 이용한 한식 메주된장의 제조방법 |
KR20140072338A (ko) * | 2012-11-30 | 2014-06-13 | 씨제이제일제당 (주) | 전통메주의 제조방법 |
KR101473290B1 (ko) | 2013-04-12 | 2014-12-16 | 주식회사 케이엠티알 | 발효 촉진 조성물을 이용한 장류의 제조방법 및 이 방법에 의해 제조된 장류 |
KR102092851B1 (ko) * | 2017-08-31 | 2020-03-24 | 씨제이제일제당 주식회사 | 신규 바실러스 아밀로리퀴페시언스 균주 및 이를 이용한 대두 발효물의 제조 방법 |
JP6821205B2 (ja) * | 2019-04-19 | 2021-01-27 | 岸 雄一郎 | 味噌又は醤油の製造方法 |
CN111067081B (zh) * | 2020-01-02 | 2023-04-25 | 吉林农业大学 | 基于纳豆芽胞杆菌诱变株为优势菌系的大豆酱及制作方法 |
CN111053196B (zh) * | 2020-01-02 | 2023-04-18 | 吉林农业大学 | 基于后发酵胶红酵母为优势共生菌系的大豆酱及制作方法 |
CN113331391B (zh) * | 2021-07-08 | 2022-06-24 | 中国农业科学院农产品加工研究所 | 一种降低酱油中致敏蛋白含量的方法 |
Family Cites Families (14)
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JPS60234563A (ja) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | 高蛋白分解低臭みその製造法 |
JPS60262561A (ja) * | 1984-06-08 | 1985-12-25 | House Food Ind Co Ltd | 大豆蛋白質水溶液の処理方法 |
KR880002640B1 (ko) * | 1986-08-12 | 1988-12-08 | 민병욱 | 톱밥과 규산염 광물질을 이용한 사료 첨가제 |
JPS63279761A (ja) * | 1987-05-11 | 1988-11-16 | Tanabe Seiyaku Co Ltd | 味噌の品質改良法 |
JPH0223846A (ja) * | 1988-07-11 | 1990-01-26 | Japan Steel Works Ltd:The | 液体状味噌風調味料の速醸方法 |
JPH01257441A (ja) * | 1988-12-23 | 1989-10-13 | Manshiyou:Kk | 高蛋白分解低臭白みそ |
JP2875672B2 (ja) * | 1991-10-08 | 1999-03-31 | 社団法人岡山県農業開発研究所 | 味噌飲料及びその製造方法 |
EP0749694A1 (fr) * | 1995-06-20 | 1996-12-27 | Societe Des Produits Nestle S.A. | Traitement enzymatique du cacao |
CN1165186A (zh) * | 1996-03-18 | 1997-11-19 | 第一制糖株式会社 | 可大规模工业化生产的味噌玉曲 |
KR100362317B1 (ko) * | 2000-05-06 | 2002-11-23 | 목철균 | 저식염 속성발효 젓갈의 제조 및 저장성 증진 방법 |
WO2002032231A1 (en) * | 2000-10-19 | 2002-04-25 | Edens, Luppo | Protein hydrolysates |
AU2003236689A1 (en) * | 2002-06-04 | 2003-12-19 | Dsm Ip Assets B.V. | Protein hydrolysate rich in tripeptides |
KR100463675B1 (ko) * | 2002-06-11 | 2004-12-29 | 정옥자 | 2단 발효로 제조된 콩알메주 및 제조방법 |
EP1579772A1 (en) * | 2004-03-25 | 2005-09-28 | Ajinomoto Co., Inc. | Method for the production of koji |
-
2005
- 2005-12-30 KR KR1020050134941A patent/KR100738648B1/ko active IP Right Grant
-
2006
- 2006-12-22 WO PCT/KR2006/005660 patent/WO2007078078A1/en active Application Filing
- 2006-12-22 JP JP2008548401A patent/JP4796630B2/ja not_active Expired - Fee Related
- 2006-12-22 US US12/096,715 patent/US20080292752A1/en not_active Abandoned
- 2006-12-22 CN CNA2006800491539A patent/CN101346071A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220111232A (ko) * | 2020-08-21 | 2022-08-09 | 전남대학교산학협력단 | 된장의 제조방법 및 이로부터 제조된 된장 |
CN115287201A (zh) * | 2022-09-29 | 2022-11-04 | 中国农业大学 | 复合发酵剂及其在制备发酵食品和提高发酵食品中氨基酸态氮含量中的应用 |
Also Published As
Publication number | Publication date |
---|---|
JP2009521919A (ja) | 2009-06-11 |
WO2007078078A1 (en) | 2007-07-12 |
KR100738648B1 (ko) | 2007-07-11 |
JP4796630B2 (ja) | 2011-10-19 |
US20080292752A1 (en) | 2008-11-27 |
CN101346071A (zh) | 2009-01-14 |
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