KR0169297B1 - Method for preparing laver paste containing lactobacillus and oligosaccharide - Google Patents
Method for preparing laver paste containing lactobacillus and oligosaccharide Download PDFInfo
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- KR0169297B1 KR0169297B1 KR1019950072267A KR19950072267A KR0169297B1 KR 0169297 B1 KR0169297 B1 KR 0169297B1 KR 1019950072267 A KR1019950072267 A KR 1019950072267A KR 19950072267 A KR19950072267 A KR 19950072267A KR 0169297 B1 KR0169297 B1 KR 0169297B1
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- South Korea
- Prior art keywords
- laver
- oligosaccharides
- oligosaccharide
- lactic acid
- acid bacteria
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 19
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 14
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 title claims description 3
- 229940039696 lactobacillus Drugs 0.000 title claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 241001474374 Blennius Species 0.000 claims description 13
- 240000001929 Lactobacillus brevis Species 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims 2
- 229940107187 fructooligosaccharide Drugs 0.000 claims 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 1
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000006694 eating habits Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000008162 cooking oil Substances 0.000 abstract description 2
- 230000029142 excretion Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 229910052751 metal Inorganic materials 0.000 abstract description 2
- 239000002184 metal Substances 0.000 abstract description 2
- 150000002978 peroxides Chemical class 0.000 abstract description 2
- 150000008163 sugars Chemical class 0.000 abstract description 2
- 150000002739 metals Chemical class 0.000 abstract 1
- 238000000275 quality assurance Methods 0.000 abstract 1
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Edible Seaweed (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 건강기능성이 우수한 올리고당(Oligosacchrides)을 김페이스트에 첨가하여 유산균을 접종한 다음 발효시킨 유산균과 올리고당이 함유된 김페이스트 제조방법에 관한 것이다.The present invention relates to a method of producing lactic acid bacteria and oligosaccharides containing fermented lactic acid bacteria and oligosaccharides by inoculating lactic acid bacteria by adding oligosaccharides (Oligosacchrides) having excellent health functionalities to gim paste.
기존의 김가공품으로는 마른김, 조미김, 김부각 등이 있으나 마른김의 경우 대부분 포장되지 않은 상태로 유통되고 있어 위생적인 측면이나 품질보장적 측면에서 문제점이 있으며, 조미김이나 김부각도 장기보관할 경우 가공시 사용한 식용유가 산패하여 인체에 유해로운 과산화물이 생성되거나 불쾌취가 발생하는 결점이 있다. 또한 마른김이나 조미김의 경우 조리시 사용하는 과도한량의 식염을 기피하는 현대인의 식습관에 부합되지 않는다.Conventional laver processed products include dried laver, seasoned laver, and laver gimbugak, but most dried laver are distributed unpacked, which is problematic in terms of hygiene and quality assurance. The cooking oil used during processing is rancid, resulting in the generation of peroxides that are harmful to the human body or offensive odor. Also, dried laver or seasoned laver does not meet the dietary habits of modern people who avoid excessive salts used in cooking.
따라서 본 발명품은 이러한 결점을 개선하고 저염 및 저열량 식품을 추구하는 현대인의 식습관에 부응하도록 제조하였으며 섭취하기에도 편리하도록 즉석식품화 하였다. 즉 김을 페이스트 상태로 가공한 다음 비소화성 당인 올리고당을 첨가하여 정장작용, 콜레스테롤 및 혈당치 저하작용, 유해금속 흡착 배설작용 등 건강기능성을 부여하였고 유산균을 이용하여 제품의 풍미를 개선하였다.Therefore, the present invention has been prepared to meet the eating habits of modern people to improve the shortcomings and seek low-salt and low-calorie foods and instant foods for convenience. In other words, the laver was processed into paste state and then oligosaccharides, which are non-digestible sugars, were added to provide health functionalities such as intestinal action, lowering cholesterol and blood sugar levels, and excretion of harmful metals.
Description
본 발명은 김을 페이스트(paste) 상태로 가공하여 건강기능성이 우수한 올리고당(oligosaccharides)을 첨가한 유산균(lactic acid bacteria)을 접종 발효시키는 방법으로 제조한 유산균과 올리고당이 함유된 김페이스트 제조방법에 관한 것이다.The present invention relates to a method for preparing lactic acid bacteria and oligosaccharide-containing laver paste prepared by a method of inoculating and fermenting lactic acid bacteria containing oligosaccharides having excellent health functionalities by processing laver into a paste state. will be.
김(laver)은 우리나라 사람들이 전통적으로 즐겨 먹어온 수산식품의 하나로써 단백질, 무기질, 비타민 등 양영소가 풍부하여 건강식품으로서 각광을 받고 있으며 그 생산량도 양식기술의 발달등으로 계속적인 보이고 있다. 그러나 우리나라에서 유통되고 있는 김 가공식품은 생김을 증가추세를 초제(秒製)하여 건조한 마른김과 마른김에 식용유와 식염을 발라 구워서 만든 조미김이 주종을 이루고 있으며, 마른김에 찹쌀풀을 발라 만든 김부각 등이 소량 유통되고 있으나 현대인의 다양한 기호에 부응하기에는 미흡한 실정이다. 또한 마른김의 경우 거의 대부분이 포장되지 않고 유통되고 있어 세균 등에 의한 오염이나 흡습에 의한 품질 저하가 우려되고 있으며, 조미김이나 김부각의 경우에도 장기 보관하게 되면 가공시 첨가한 식용유가 산소를 흡수하여 인체에 해로운 과산화물을 생성하고 불쾌취를 발생하는 산패현상(rancidity)을 유발할 우려가 있다. 특히 마른김이나 조미김은 조리시 사용하는 과도한 식염량으로 인하여 저염식품을 추구하는 현대인의 식습관에 부합하지 못하고 있는 실정이다.Laver (laver) is one of the traditionally enjoyed seafood products of Korea, rich in protein, minerals, vitamins and other nutrients, and has been spotlighted as a health food, and its production continues to be seen as the development of aquaculture technology. However, the processed seaweed foods distributed in Korea are mainly seasoned with dried seaweed and seasoned seaweed made by applying cooking oil and salt to dried seaweed and dried seaweed. Kimbugak made by applying glutinous rice paste to dried seaweed. Although the lamps are distributed in small quantities, they are insufficient to meet the various tastes of modern people. In the case of dried laver, most of them are unpacked and distributed, and there is concern about deterioration of quality due to contamination and moisture absorption by bacteria, etc. There is a fear of causing rancidity (rancidity), which produces peroxides that are harmful to the human body and cause unpleasant odors. In particular, dried laver or seasoned laver is inconsistent with the eating habits of modern people pursuing low salt foods due to the excessive amount of salt used in cooking.
따라서 본 발명은 이러한 결점을 개선하기 위하여 김을 페이스트 상태로 가공한 다음 비소화성 당인 올리고당을 첨가하여 정장작용, 콜레스테롤 및 혈당치 저하작용, 유해금속 흡착 배설작용 등 건강기능성을 부여하였고 인체건강에 유용한 세균인 유산균을 이용하여 제품의 풍미를 향상시켰으며 스틸렌수지용기에 포장함으로서 외부 오염을 차단하고 품질의 변패를 방지할 수있으며 섭취하기에 편리한 즉석식품을 가공하였다.Therefore, the present invention was processed in the paste state to improve the defects and then added oligosaccharides, non-digestible sugars to give health functionalities such as intestinal action, cholesterol and blood sugar lowering action, harmful metal adsorption excretion action and bacteria useful for human health Phosphorus acidophilus were used to improve the flavor of the product, and packaging in a styrene resin container prevented external contamination, prevented quality deterioration, and processed instant foods that are convenient for ingestion.
이때 사용한 올리고당은 플락토올리고당(Fructo-oligosaccharide), 이소말토올리고당(Isomalto-oligosaccharide), 말토올리고당(Malto-oligosaccharide), 갈락토올리고당(Galacto-oligosaccharide)이며 유산균은 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 플렌타럼(L. plantarum), 락토바실러스 카제이(L. casei), 락토바실러스 블레비스(L. brevis)와 비피더스균(Bifidobacterinm)이다.The oligosaccharides used were fructo-oligosaccharides, isomalto-oligosaccharides, malto-oligosaccharides, galacto-oligosaccharides, and lactobacillus bulgaricus. L. plantarum, L. casei, L. brevis and Bifidobacterinm.
이상의 결과를 감안해 볼 때 본 발명은 건강기능성 및 품질보장성이 기존 김가공품보다 우수하며 현대인의 저열량식품을 추구하는 식습관에도 부응할 수 있는 우수한 식품으로 평가되며 김의 소비촉진에도 크게 기여 할 것으로 기대된다.In view of the above results, the present invention is considered to be an excellent food that can meet the dietary habits of pursuing low calorie foods of modern people, and the health functionality and quality guarantee are better than existing gimyeo processed foods, and is expected to contribute greatly to the promotion of consumption of seaweed. .
본 발명을 실시예와 함께 구체적으로 설명하면 다음과 같으나 다음 실시예에 의해서 본 발명에 제한되지는 않는다.Hereinafter, the present invention will be described in detail with reference to the following examples, but the present invention is not limited to the following examples.
[실시예]EXAMPLE
제1 공정 : 김페이스트의 제조First step: manufacturing of paste
구운김을 청수에 30분간 침수시킨후 유리수를 제거하고 쵸퍼(plate Ø 0.2㎜)를 이용하여 쵸핑한 다음 중탄산나트륨을 이용하여 PH를 8.0로 조정하고 100℃에서 30분간 가열하고 고속 호모게나이저(homogenizer)로 4분간씩 2회 세절함로써 조직을 파괴시킨다.After immersing the roasted seaweed in fresh water for 30 minutes, remove the free water and chopping with a chopper (plate Ø 0.2 mm), adjust the pH to 8.0 using sodium bicarbonate, heat at 100 ℃ for 30 minutes, and use a high-speed homogenizer ( The tissue is destroyed by cutting twice with a homogenizer for 4 minutes.
균질화된 김에 플락토올리고당 30%를 첨가하고 다시 고속 호모게나이저로 균질화하여 올리고당이 김조직 내에 잘 침투하도록 한다.Add 30% of floctooligosaccharide to the homogenized laver and homogenize again with a high speed homogenizer to allow the oligosaccharide to penetrate well into laver tissue.
제2 공정 : 유산균 발효Second Process: Lactic Acid Bacteria Fermentation
제1 공정에서 제조된 김페이스트를 100℃에서 5분간 살균한 다음 방냉하고 여기에 0.2M 초산/초산나트륨 완충액으로 PH 5.5가 되도록 조정하여 미리 락토바실러스 불가리쿠스를 접종하여 배양시킨 유산균액 1%를 접종하고 교반속도120rpm, 발효온도 30℃로하여 48시간 동안 혐기적으로 배양한다.The paste prepared in the first step was sterilized at 100 ° C. for 5 minutes, then cooled and adjusted to pH 5.5 with 0.2 M acetic acid / sodium acetate buffer and inoculated with Lactobacillus vulgaris 1% of the lactic acid bacteria cultured in advance. Inoculate and incubate anaerobicly for 48 hours at a stirring speed of 120 rpm and a fermentation temperature of 30 ℃.
제3 공정 : 포장 및 보관Third process: packaging and storage
제2 공정의 것을 스틸렌수지용기에 담아서 포장하고 제품은 냉장보관한다.The second step is packed in a styrene resin container, and the product is refrigerated.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950072267A KR0169297B1 (en) | 1995-12-29 | 1995-12-29 | Method for preparing laver paste containing lactobacillus and oligosaccharide |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950072267A KR0169297B1 (en) | 1995-12-29 | 1995-12-29 | Method for preparing laver paste containing lactobacillus and oligosaccharide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970032491A KR970032491A (en) | 1997-07-22 |
| KR0169297B1 true KR0169297B1 (en) | 1998-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019950072267A KR0169297B1 (en) | 1995-12-29 | 1995-12-29 | Method for preparing laver paste containing lactobacillus and oligosaccharide |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101524736B1 (en) * | 2013-08-23 | 2015-06-01 | 김용주 | Manufacturing method of Furikake using laver and Furikake using laver manufactured by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102141529B1 (en) * | 2020-03-10 | 2020-08-05 | 윤용철 | Method for producing cake using Prebiotics and laver, and cake produced thereby |
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1995
- 1995-12-29 KR KR1019950072267A patent/KR0169297B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101524736B1 (en) * | 2013-08-23 | 2015-06-01 | 김용주 | Manufacturing method of Furikake using laver and Furikake using laver manufactured by the same |
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| Publication number | Publication date |
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| KR970032491A (en) | 1997-07-22 |
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