KR100982507B1 - 유산균을 이용한 계란 발효 식품 및 그 제조방법 - Google Patents
유산균을 이용한 계란 발효 식품 및 그 제조방법 Download PDFInfo
- Publication number
- KR100982507B1 KR100982507B1 KR1020080033320A KR20080033320A KR100982507B1 KR 100982507 B1 KR100982507 B1 KR 100982507B1 KR 1020080033320 A KR1020080033320 A KR 1020080033320A KR 20080033320 A KR20080033320 A KR 20080033320A KR 100982507 B1 KR100982507 B1 KR 100982507B1
- Authority
- KR
- South Korea
- Prior art keywords
- egg
- fermentation
- fermented
- lactic acid
- eggs
- Prior art date
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (8)
- (a) 계란액에 가당하여 혼합한 혼합물을 유산균으로 발효시키는 전배양 단계;(b) 상기 (a) 단계를 거친 전배양 발효물을 계란액에 가당하여 혼합한 혼합물에 첨가하여 발효시키는 본배양 단계;(c) 상기 (b) 단계를 거친 본배양 발효물을 가열하여 응고시키는 단계; 및(d) 상기 (c) 단계를 거친 혼합물에서 응고물과 발효액을 분리하는 단계;를 포함하여 이루어지는 유산균을 이용한 계란 발효 식품의 제조방법.
- 제 1 항에 있어서,상기 계란액은 전란 원액, 난황 원액, 난백 원액 및 이들 원액과 물의 혼합액에서 선택된 계란액인 것을 특징으로 하는 계란 발효 식품의 제조방법.
- 제 1 항에 있어서,상기 가당은 혼합물 중량 기준으로 6∼8 중량%의 설탕을 첨가하는 것을 특징으로 하는 계란 발효 식품의 제조방법.
- 삭제
- 제 1 항에 있어서,상기 (c) 단계는 본배양 발효물을 60∼65℃ 또는 100℃로 가열하여 응고시키는 것을 특징으로 하는 계란 발효 식품의 제조방법.
- 제 1 항에 있어서,상기 (d) 단계에서 분리된 응고물을 압착하여 고형화하거나 건조하여 분말화 하는 단계를 더 포함하는 것을 특징으로 하는 계란 발효 식품의 제조방법.
- 제 1 항에 있어서,상기 (b) 단계를 거친 본배양 발효물에 향료, 색소, 방부제(防腐劑), 조미료 또는 이들 중 2 이상의 혼합물로 이루어진 군으로부터 선택된 식품 첨가제를 첨가하는 단계를 더 포함하는 것을 특징으로 하는 계란 발효 식품의 제조방법.
- 제 1항 내지 제 3항 및 제 5항 내지 제 7항 중 어느 한 항의 방법으로 제조된 계란 발효 식품.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080033320A KR100982507B1 (ko) | 2008-04-10 | 2008-04-10 | 유산균을 이용한 계란 발효 식품 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080033320A KR100982507B1 (ko) | 2008-04-10 | 2008-04-10 | 유산균을 이용한 계란 발효 식품 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090107832A KR20090107832A (ko) | 2009-10-14 |
KR100982507B1 true KR100982507B1 (ko) | 2010-09-15 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080033320A KR100982507B1 (ko) | 2008-04-10 | 2008-04-10 | 유산균을 이용한 계란 발효 식품 및 그 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100982507B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101445796B1 (ko) * | 2012-07-30 | 2014-11-03 | 민지수 | 난황 요구르트 및 그 제조 방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002010756A (ja) * | 2001-06-04 | 2002-01-15 | Japan Science & Technology Corp | ヒト腸管由来の乳酸菌を利用した卵製品の製造方法 |
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2008
- 2008-04-10 KR KR1020080033320A patent/KR100982507B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002010756A (ja) * | 2001-06-04 | 2002-01-15 | Japan Science & Technology Corp | ヒト腸管由来の乳酸菌を利用した卵製品の製造方法 |
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Publication number | Publication date |
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KR20090107832A (ko) | 2009-10-14 |
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