KR100968592B1 - 바이셀라 코리엔시스를 이용한 식물성 원료의 발효물을 포함하는 식품 및 그 제조 방법 - Google Patents
바이셀라 코리엔시스를 이용한 식물성 원료의 발효물을 포함하는 식품 및 그 제조 방법 Download PDFInfo
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- KR100968592B1 KR100968592B1 KR1020090057488A KR20090057488A KR100968592B1 KR 100968592 B1 KR100968592 B1 KR 100968592B1 KR 1020090057488 A KR1020090057488 A KR 1020090057488A KR 20090057488 A KR20090057488 A KR 20090057488A KR 100968592 B1 KR100968592 B1 KR 100968592B1
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- KR
- South Korea
- Prior art keywords
- fermentation
- raw material
- vegetable raw
- lactic acid
- kctc
- Prior art date
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Classifications
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
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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
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- 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
Abstract
Description
멸균조건 | 배양시간 (hr) |
배양온도 (℃) |
총균수 (cfu/ml) |
pH | 관능평가 | |
맛 | 향 | |||||
- | 24 | 10 | 1.2E +05 | 3.56 | B | B |
15 | 4.9E +05 | 3.54 | A | B | ||
20 | 5.5E +07 | 3.61 | B | B | ||
25 | 4.8E +07 | 3.63 | B | B | ||
30 | 3.9E +07 | 3.63 | C | D | ||
48 | 10 | 4.0E +05 | 3.80 | B | A | |
15 | 1.6E +07 | 3.79 | B | B | ||
20 | 1.4E +07 | 3.84 | B | B | ||
25 | 1.1E +07 | 3.86 | B | B | ||
30 | 1.6E +07 | 3.74 | C | B | ||
121℃ 15min |
24 | 10 | 1.5E +04 | 3.78 | B | C |
25 | 2.5E +03 | 3.78 | B | C | ||
48 | 10 | 1.9E +04 | 3.81 | B | D | |
25 | 2.1E +06 | 3.81 | B | D | ||
60℃ 30min |
24 | 10 | 6.8E +05 | 3.84 | A | A |
25 | 4.8E +05 | 3.84 | B | B | ||
48 | 10 | 2.8E +05 | 3.83 | B | B | |
25 | 1.1E +05 | 3.83 | C | C | ||
168 | 10 | 6.5E +05 | 3.82 | C | C | |
25 | 1.3E +06 (잡균有) |
3.65 | D | D |
유기산 | 표준 R.T(min) | 발효시 | 비발효시 | |
R.T(min) | 함량(ppm) | R.T(min) | ||
수산 | 6.358 | - | - | |
구연산 | 7.683 | 7.735 | 22.8 | 7.690 |
사과산 | 8.858 | 8.542 | 287.1 | 8.591 |
숙신산 | 11.454 | 11.432 | 73.2 | - |
젖산 | 11.918 | 11.923 | 14.6 | - |
초산 | 13.242 | 13.240 | 14.587 | - |
Claims (8)
- 바이셀라 코리엔시스 KCTC 3621, 및 바이셀라 코리엔시스 KCTC 3622로 이루어진 군에서 선택된 1종 이상의 바이셀라 코리엔시스(Weissella koreensis) 유산균을 이용하여 식물성 원료를 발효하여 얻어지는 발효물을 포함하고,상기 식물성 원료는 당도가 2-40 brix인 것이고,상기 발효물은 함유된 생균수가 1.0 X 105cfu/ml 이상이고, 구연산, 사과산, 숙신산, 젖산, 및 초산을 함유하는 것인, 음료.
- 제1항에 있어서,상기 식물성 원료는 토마토, 당근, 양배추, 양상치, 시금치, 케일, 양파, 가지, 사과, 포도, 딸기, 파인애플, 키위, 블루베리, 및 바나나로 이루어진 군에서 선택된 1종 이상의 것인음료.
- 삭제
- 삭제
- 당도가 2-40 brix인 식물성 원료를 30 내지 100중량% 포함하는 발효 배지에 바이셀라 코리엔시스 KCTC 3621, 및 바이셀라 코리엔시스 KCTC 3622로 이루어진 군에서 선택된 1종 이상의 바이셀라 코리엔시스(Weissella koreensis) 유산균 1.0 X 109 CFU/g 내지 5.0 X 109 CFU/g를 상기 발효 배지 부피 기준으로 0.01 g/L 내지 0.1 g/L로 접종하여 5 내지 40℃에서 12 내지 168시간동안 발효시켜 발효물을 얻는 단계를 포함하는제1항 또는 제2항에 따른 음료의 제조 방법.
- 제5항에 있어서,상기 발효 배지는 상기 식물성 원료를 50 내지 100중량% 포함하는 것인,제조 방법.
- 삭제
- 제5항에 있어서,상기 발효 단계 이전에 상기 식물성 원료를 55 내지 65℃에서 20분 내지 40분간 멸균하는 단계를 추가로 포함하는제조 방법.
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KR20040063282A (ko) * | 2003-01-06 | 2004-07-14 | 한국생명공학연구원 | 바이셀라속 신균주 바이셀라 코리엔시스 균주 및 그를이용한 김치 제조방법 |
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CN104957610A (zh) * | 2015-06-12 | 2015-10-07 | 广东正当年生物科技有限公司 | 一种植物酵素及其制备方法和用途 |
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