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filingDate 2004-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2011-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101097392-B1
titleOfInvention Flavored germinated soybeans and soybean processed foods containing them and food containing them
abstract Using germinated soybeans with a germination rate of 10 to 100%, the mass ratio of γ-aminobutyric acid content and isoflavone content in soybeans is within a range, and in some cases, per 100 g of soybean solids. It aims to improve the nutritional value of legumes and improve the flavor by the content of γ-aminobutyric acid within a certain range. In addition, this germinated soybean is used as a raw material for processing soybean processed foods to improve the nutritional value of soybean processed foods and to improve flavor.n n n γ-aminobutyric acid, isoflavones, legumes
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