ATE326864T1 - Bohnenbruch enthaltend eine fluessigkeit mit einer milchsaeurefermentierenden bakterienkultur und ein verfahren zur herstellung desselben, ein getraenk enthaltend milchsaeurefermentierende bakterien sowie ein verfahren zur herstellung desselben - Google Patents

Bohnenbruch enthaltend eine fluessigkeit mit einer milchsaeurefermentierenden bakterienkultur und ein verfahren zur herstellung desselben, ein getraenk enthaltend milchsaeurefermentierende bakterien sowie ein verfahren zur herstellung desselben

Info

Publication number
ATE326864T1
ATE326864T1 AT00983555T AT00983555T ATE326864T1 AT E326864 T1 ATE326864 T1 AT E326864T1 AT 00983555 T AT00983555 T AT 00983555T AT 00983555 T AT00983555 T AT 00983555T AT E326864 T1 ATE326864 T1 AT E326864T1
Authority
AT
Austria
Prior art keywords
same
producing
lactic acid
fermenting bacteria
preparing
Prior art date
Application number
AT00983555T
Other languages
English (en)
Inventor
Ga-Jin Jeong
John-N Kim
Philomena-H Kim
Jae-Won Ryu
Hong-Ui Han
Original Assignee
Kim John N
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kim John N filed Critical Kim John N
Application granted granted Critical
Publication of ATE326864T1 publication Critical patent/ATE326864T1/de

Links

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
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23V2250/02—Acid
    • A23V2250/022—Acetic acid
    • 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
    • A23V2250/02—Acid
    • A23V2250/042—Lactic acid
    • 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
    • A23V2300/00—Processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
AT00983555T 1999-12-17 2000-12-14 Bohnenbruch enthaltend eine fluessigkeit mit einer milchsaeurefermentierenden bakterienkultur und ein verfahren zur herstellung desselben, ein getraenk enthaltend milchsaeurefermentierende bakterien sowie ein verfahren zur herstellung desselben ATE326864T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019990058572A KR100333507B1 (ko) 1999-12-17 1999-12-17 유산균 배양액을 함유한 두부 및 그의 제조 방법

Publications (1)

Publication Number Publication Date
ATE326864T1 true ATE326864T1 (de) 2006-06-15

Family

ID=36580418

Family Applications (1)

Application Number Title Priority Date Filing Date
AT00983555T ATE326864T1 (de) 1999-12-17 2000-12-14 Bohnenbruch enthaltend eine fluessigkeit mit einer milchsaeurefermentierenden bakterienkultur und ein verfahren zur herstellung desselben, ein getraenk enthaltend milchsaeurefermentierende bakterien sowie ein verfahren zur herstellung desselben

Country Status (10)

Country Link
US (1) US6756066B2 (de)
EP (1) EP1237422B1 (de)
JP (1) JP2003516738A (de)
KR (1) KR100333507B1 (de)
CN (1) CN1294840C (de)
AT (1) ATE326864T1 (de)
AU (1) AU2029701A (de)
DE (1) DE60028237T2 (de)
HK (1) HK1046621B (de)
WO (1) WO2001043565A1 (de)

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US7169752B2 (en) * 2003-09-30 2007-01-30 New River Pharmaceuticals Inc. Compounds and compositions for prevention of overdose of oxycodone
KR20030041466A (ko) * 2001-11-20 2003-05-27 (주) 굿 엠 김치발효유산균을 이용한 요구르트 및 그 제조방법
KR100436038B1 (ko) * 2001-12-19 2004-06-12 씨제이 주식회사 비열처리 생식품의 제조방법 및 그로부터 수득되는 생식품
US8522799B2 (en) * 2005-12-30 2013-09-03 Lam Research Corporation Apparatus and system for cleaning a substrate
KR100563206B1 (ko) * 2004-06-30 2006-03-22 (주)정식품 콩 발효음료의 제조방법
WO2007058477A1 (en) * 2005-11-15 2007-05-24 Lg Electronics, Inc. Apparatus of supplying and dicharging fluid and method of operating the same
WO2007061238A2 (en) * 2005-11-23 2007-05-31 Lg Electronics, Inc. Refrigerator
KR100915348B1 (ko) * 2007-10-24 2009-09-03 두두원발효(주) 김치유산균으로 발효한 액상 발효두부 및 그 제조방법
KR101014867B1 (ko) 2008-08-12 2011-02-15 두두원발효(주) 김치유산균으로 발효된 콩 발효물과 상기 발효된 콩 발효물, 한약 조성물, 및 오곡분말을 함유한 숙취해소용 라면, 그리고 이들의 제조방법
CN102265996B (zh) * 2010-06-07 2013-03-27 刘承荣 一种含蔬菜营养液的豆腐凝固剂及其制作方法
CN102150766B (zh) * 2011-04-01 2013-01-16 杭州万向职业技术学院 黄瓜发酵液与谷氨酰胺转胺酶复合凝固剂加工豆腐的方法
CN102217679B (zh) * 2011-06-08 2013-08-07 北京融青生态农业有限公司 一种生态豆腐及其制备方法
KR101267959B1 (ko) 2011-07-21 2013-05-27 윤운규 구아바 두부 및 이의 제조방법
CN102550699A (zh) * 2011-12-23 2012-07-11 陈彦屏 一种豆腐制备方法
KR101428647B1 (ko) * 2012-12-28 2014-08-13 대구가톨릭대학교산학협력단 김치양념과 유산균을 이용한 발효두부의 제조방법
KR20160144119A (ko) 2015-06-08 2016-12-16 (주)바이오리듬 유산균 두부의 제조방법
CN106615187A (zh) * 2016-08-31 2017-05-10 重庆统洲食品有限公司 一种梅菜豆干及其制备方法
CN107156305A (zh) * 2017-05-25 2017-09-15 北京市食品酿造研究所 高膳食纤维发酵豆渣乳饮料及其制备工艺
KR102004318B1 (ko) 2017-12-27 2019-07-26 김행아 유산균 두부 및 이의 제조방법
EP3801038A1 (de) * 2018-06-04 2021-04-14 Sabina Baglio Verfahren zur herstellung von pflanzlichem käse ohne tierische bestandteile
CN110786503A (zh) * 2019-11-05 2020-02-14 湖南海霸食品有限公司 一种香辣杏鲍菇及其制备方法

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US4806481A (en) * 1983-06-09 1989-02-21 Taishi Foods Company Ltd. Streptococcus sojalactis
JPS6030639A (ja) * 1983-07-27 1985-02-16 House Food Ind Co Ltd 大豆ホエ−飲料の製造法
CN1068257A (zh) * 1991-07-06 1993-01-27 长春市维利康食品厂 大豆蛋白乳酸菌发酵蛋白饮料
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Also Published As

Publication number Publication date
EP1237422A1 (de) 2002-09-11
HK1046621B (zh) 2006-10-27
HK1046621A1 (en) 2003-01-24
AU2029701A (en) 2001-06-25
EP1237422A4 (de) 2003-05-28
CN1411344A (zh) 2003-04-16
JP2003516738A (ja) 2003-05-20
CN1294840C (zh) 2007-01-17
WO2001043565A1 (en) 2001-06-21
US20030091693A1 (en) 2003-05-15
US6756066B2 (en) 2004-06-29
DE60028237T2 (de) 2007-03-08
KR100333507B1 (ko) 2002-04-20
EP1237422B1 (de) 2006-05-24
KR20000071902A (ko) 2000-12-05
DE60028237D1 (de) 2006-06-29

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