KR20010001793A - Chicory beverage containing oligo-fructose and its manufacturing method - Google Patents
Chicory beverage containing oligo-fructose and its manufacturing method Download PDFInfo
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- KR20010001793A KR20010001793A KR1019990021232A KR19990021232A KR20010001793A KR 20010001793 A KR20010001793 A KR 20010001793A KR 1019990021232 A KR1019990021232 A KR 1019990021232A KR 19990021232 A KR19990021232 A KR 19990021232A KR 20010001793 A KR20010001793 A KR 20010001793A
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- chicory
- activated carbon
- processing liquid
- inulinase
- bitter taste
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- 235000007542 Cichorium intybus Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013361 beverage Nutrition 0.000 title claims description 4
- 239000005715 Fructose Substances 0.000 title description 9
- 244000298479 Cichorium intybus Species 0.000 title 1
- 241000723343 Cichorium Species 0.000 claims abstract description 48
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 11
- 108010090785 inulinase Proteins 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229920001202 Inulin Polymers 0.000 claims abstract description 6
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(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(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 6
- 229940029339 inulin Drugs 0.000 claims abstract description 6
- 230000003248 secreting effect Effects 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 19
- 229920001542 oligosaccharide Polymers 0.000 claims description 15
- 150000002482 oligosaccharides Chemical class 0.000 claims description 15
- 244000005700 microbiome Species 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 2
- 239000012528 membrane Substances 0.000 abstract description 7
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 4
- 238000003672 processing method Methods 0.000 abstract 1
- 229960002737 fructose Drugs 0.000 description 9
- 229930091371 Fructose Natural products 0.000 description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 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 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010042889 Inulosucrase Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
본 발명은 이눌리나아제를 분비하는 미생물을 이용한 치커리 가공액 및 그 제조 방법에 관한 것이다.The present invention relates to a chicory processing liquid using a microorganism that secretes inulinase and a method for producing the same.
지금까지 치커리 용도는 뿌리를 볶아 차대용으로 섭취하였다. 치커리의 잎은 야채로 이용해 오고 있으나, 현재까지 치커리를 미생물발효에 사용하여 제품을 생산한 사례는 전무하다. 치커리 뿌리에는 전체 중량의 15% ∼ 20%에 해당하는 이눌린이 존재하는데, 이로부터 올리고 과당을 생산할 수 있다. 올리고 과당은 혈중의 콜레스테롤 및 지방의 양을 낮추어 주고, 비피도박테리아의 생장을 촉진시킬 뿐만 아니라 암의 조기발생을 억제하는 효과가 있다(Wang, X. and Gibson, G. R., J. Appl. Bacteriol., 75, 373-380, 1993; Fiordaliso et al., Lipids, 30, 163-167, 1995; Reddy et al., Carcinogen, 18, 1371-1374, 1997). 올리고 과당을 음료에 이용하는 것은 이미 일부 기업에서 상용화하여 시판 중에 있으나, 현재 사용되는 올리고 과당은 설탕을 기질로 하여 프락토실트랜스퍼라제라는 효소를 이용하여 제조한 것으로, 이렇게 올리고 과당을 제조하면 반응이 일어나지 않은 설탕이 다량으로 남아 있어 당뇨병 환자는 전혀 이용을 하지 못하게 될 뿐만 아니라 올리고 과당의 함량을 높이기 위해서는 별도의 분리 과정이 필요하게 되어 올리고 과당 함유 음료의 제조원가가 상승하게 하는 요인이 되고 있다. 그러나, 본 발명에서와 같이 이눌리나아제를 이용하여 이눌린을 분해하여 올리고 과당을 제조하면 설탕은 남아 있지 않고 약간의 포도당이 포함되는 정도이며 또한 치커리 뿌리의 분말을 물에 풀어 미생물을 배양하면 올리고 과당이 함유된 치키리의 가공액을 생산할 수 있기 때문에 원가 면에서도 저렴하다.So far, chicory uses have been roasted and consumed for tea. The leaves of chicory have been used as vegetables, but there are no examples of products produced using chicory for microbial fermentation. Chicory roots contain 15% to 20% of the total weight of inulin, from which oligosaccharides can be produced. Oligo-fructose lowers the amount of cholesterol and fat in the blood, promotes the growth of Bifidobacteria and inhibits the early onset of cancer (Wang, X. and Gibson, GR, J. Appl. Bacteriol. , 75, 373-380, 1993; Fiordaliso et al., Lipids, 30, 163-167, 1995; Reddy et al., Carcinogen, 18, 1371-1374, 1997). The use of oligosaccharides in beverages has already been commercialized by some companies, but currently used oligosaccharides are prepared using an enzyme called fructosyltransferase based on sugar as a substrate. Since sugar does not occur in large amounts, diabetics are not able to use it at all, and in order to increase the content of oligosaccharides, a separate separation process is required, which increases the manufacturing cost of oligosaccharide-containing drinks. However, as in the present invention, inulin is decomposed using inulinase to prepare oligosaccharides, and no sugar remains and a little glucose is contained, and when the microorganisms are cultured by releasing powder of chicory root into water, oligosaccharides are produced. It is inexpensive in terms of cost because it can produce the processing liquid of this containing Chiquiri.
본 발명의 목적은 인체에 무해한 미생물을 이용한 치커리 가공액을 제공함에 있다. 본 발명의 다른 목적은 치커리 가공액을 제조하는 방법을 제공함에 있다.An object of the present invention to provide a chicory processing liquid using a microorganism harmless to the human body. Another object of the present invention is to provide a method for producing a chicory processing liquid.
본 발명의 상기 목적은 차대용으로만 사용되는 치커리 뿌리를 원료로 하여, 효과적으로 올리고 과당이 함유된 가공액을 제조한 후, 치커리의 쓴맛을 활성탄을 이용하여 제거함으로서 달성하였다.The above object of the present invention was achieved by using a chicory root used only for the undercarriage as a raw material, effectively preparing a processed liquid containing fructose and then removing the bitter taste of chicory using activated carbon.
이하 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
도 1은 이눌리나아제를 분비하는 미생물을 이용한 치커리 가공액 제조 방법을 나타낸 순서도이다.Figure 1 is a flow chart showing a chicory processing liquid manufacturing method using a microorganism secreting inulinase.
도 2a는 치커리 뿌리 분말이 함유된 액상 원료를 멸균한 후 고압액체크로마토크래피한 결과를 나타낸다.Figure 2a shows the result of high-pressure liquid chromatography after sterilizing the liquid raw material containing chicory root powder.
도 2b는 치커리 뿌리 분말이 함유된 액상원료에 이눌리나아제가 도입된 재조합 효모를 진탕 배양하여 얻은 배양액을 고압액체크로마토그래피한 결과를 나타낸다.Figure 2b shows the results of high-pressure liquid chromatography of the culture solution obtained by shaking culture of the recombinant yeast in which inulinase was introduced into the liquid raw material containing chicory root powder.
도 2c는 이눌리나아제를 분비하는 미생물을 진탕 배양하여 얻은 배양액을 활성탄을 처리하고 멤브레인 필터로 여과 후 고압액체크로마토그래피한 결과를 나타낸다.Figure 2c shows the result of high-pressure liquid chromatography of the culture solution obtained by shaking culture of the microorganisms secreting inulinase after treatment with activated carbon and filtration with a membrane filter.
본 발명은 치커리의 뿌리 분말에서 올리고 과당을 생산하는 단계; 활성탄을 이용하여 배양액에서 치커리의 쓴맛을 제거하는 단계; 멤브레인 필터에 의해 활성탄을 제거하는 단계; 치커리 가공액의 동결건조단계로 이루어진다.The present invention comprises the steps of producing oligosaccharides from the root powder of chicory; Removing bitter taste of chicory from the culture using activated carbon; Removing activated carbon by a membrane filter; It consists of a lyophilization step of the chicory processing liquid.
이하, 본 발명은 하기 실시예를 통하여 상세히 설명하지만 본 발명의 권리범위가 이들 실시예에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to these examples.
실시예 1: 치커리의 뿌리 분말에서 올리고 과당의 생산Example 1: Production of Oligo-Fructose from the Root Powder of Chicory
60g의 치커리 뿌리를 파쇄하여 분말을 얻고 100mL의 물을 가하여 액상의 원료를 준비하였다. 여기에 아스퍼질러스 피쿰에서 분리한 이눌리나아제가 발현되도록 재조합된 플라스미드가 도입된 재조합 효모를 접종하여 24시간 또는 48시간 동안 30℃에서 진탕배양하였다. 진탕배양된 배양액을 수거하여 세포를 원심분리로 제거한 후 고압액체크로마토그래피에 의해 배양 산물의 조성을 분석하였다. 배양액 조성산물에는 포도당이 15% 내외, 그리고 나머지 올리고 과당으로 구성되어 있음을 확인하였다. 도 2a는 재조합 효모를 접종하기 전 치커리 뿌리의 액상원료에 대한 조성을 나타낸 것이고, 도 2b는 재조합 효모를 액상 원료에 배양하여 얻어진 산물의 조성을 나타낸 것이다. 배양액에서 고압액체크로마토그래피에 의한 포도당과 올리고 과당을 분석하는 조건(표 1)과 동 조건하에서 각 당이 검출기를 통과하는 시간(표 2)은 다음과 같다.60 g of chicory root was crushed to obtain a powder, and 100 mL of water was added to prepare a liquid raw material. Herein was inoculated with recombinant yeast introduced with the recombinant plasmid to express the inulinase isolated from Aspergillus picum, and cultured at 30 ° C. for 24 hours or 48 hours. The cultured cultures were shaken and the cells were removed by centrifugation, and the composition of the cultures was analyzed by high pressure liquid chromatography. It was confirmed that the culture composition was composed of about 15% of glucose and the remaining oligosaccharides. Figure 2a shows the composition for the liquid raw material of chicory root before inoculating recombinant yeast, Figure 2b shows the composition of the product obtained by culturing the recombinant yeast in a liquid raw material. The conditions for analyzing glucose and oligosaccharides by high pressure liquid chromatography in the culture medium (Table 1) and the time for each sugar to pass through the detector under the same conditions (Table 2) are as follows.
실시예 2: 배양액에서 치커리의 쓴맛 제거Example 2: Removal of Bitter Taste of Chicory in Culture
제 1단계: 활성탄에 의한 치커리의 쓴맛 제거Step 1: Remove the Bitter Taste of Chicory by Activated Carbon
배양액 100mL 당 활성탄 2.5g을 첨가한 후 60℃에서 1시간 반응시킴으로써 치커리의 쓴맛을 완전히 제거할 수 있었다.By adding 2.5 g of activated carbon per 100 mL of the culture solution and reacting at 60 ° C. for 1 hour, the bitter taste of chicory could be completely removed.
제 2단계: 원심분리에 의한 활성탄 제거Step 2: remove activated carbon by centrifugation
제 1단계의 쓴맛이 제거된 배양액내 활성탄을 원심분리하여 제거하고자 하였으나, 완전하게는 제거되지 않았다.Although the activated carbon in the culture medium from which the bitterness of step 1 was removed was attempted to be removed by centrifugation, it was not completely removed.
제 3단계: 와트만 필터에 의한 활성탄의 제거Step 3: Removal of Activated Carbon by Whatman Filter
제 2단계의 원심분리로 일부의 활성탄이 제거된 배양액의 잔류 활성탄을 와트만 필터로 걸러 보았으나 역시 완전하게는 제거되지 않았다.The remaining activated carbon in the culture medium in which some activated carbon was removed by the second stage centrifugation was filtered through a Wattman filter, but was not completely removed.
제 4단계: 멤브레인 필터에 의한 활성탄의 제거Fourth Step: Removal of Activated Carbon by Membrane Filter
제 3단계의 와트만 필터로 활성탄 입자를 일부 제거한 배양액을 0.45㎛ 멤브레인 필터를 여과시켜 쓴맛과 활성탄이 완전히 제거된 치커리 가공액을 얻었다.0.45 μm membrane filter was filtered on the culture medium in which the activated carbon particles were partially removed by the third step Whatman filter to obtain a chicory processing solution in which bitterness and activated carbon were completely removed.
실시예 3: 활성탄 처리와 멤브레인 필터 여과가 올리고 과당 함량에 미치는 영향Example 3: Effect of Activated Carbon Treatment and Membrane Filter Filtration on Oligosaccharide Content
배양액에 활성탄을 처리하고 멤브레인 필터로 여과함으로써 배양액 내의 올리고 과당 함량에 변화가 있는지의 여부를 활성탄을 처리하기 전과 활성탄을 처리하고 멤브레인 필터에 의한 여과 후의 배양액을 위와 같이 고압액체크로마토그래피로 분석하였다. 활성탄 처리와 여과 전후에 배양액내의 올리고 과당의 함량 변화는 보이지 않았다(도 2b와 2c).The treated medium was treated with activated carbon and filtered through a membrane filter to determine whether there was a change in the oligosaccharide content in the culture medium. There was no change in the content of oligosaccharides in the culture medium before and after activated charcoal treatment and filtration (FIGS. 2B and 2C).
실시예 4: 치커리 가공액의 동결건조Example 4 Lyophilization of Chicory Processing Liquid
상기의 치커리 가공액 100mL를 동결건조하여 약 5g의 동결건조된 건조품을 얻을 수 있었다.Freeze-drying of 100 mL of the chicory processing solution was able to obtain about 5g of lyophilized dried product.
이상, 실시예에서 설명한 바와 같이 본 발명은 치커리 뿌리 부분에 함유된 이눌린을 이눌리나아제를 분비하는 미생물로 처리하여 분해함으로써 올리고 과당을 다량 함유하는 치키리 가공액을 경제적으로 얻을 수 있는 효과가 있으므로, 따라서, 본 발명은 음료식품과 건강식품 산업상 매우 유용한 발명인 것이다.As described above, the present invention has an effect of economically obtaining a chicory processing liquid containing a large amount of oligosaccharides by treating and decomposing the inulin contained in the chicory root with a microorganism that secretes inulinase. Therefore, the present invention is a very useful invention in the beverage food and health food industry.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2834862A1 (en) * | 2002-01-22 | 2003-07-25 | Westhove | DEAMERIZED CHICORE, PROCESS FOR PREPARING SAME FROM CHICORE ROOTS AND APPLICATIONS THEREOF |
| KR100414389B1 (en) * | 2000-10-31 | 2004-01-07 | 윤종원 | Functional beverage containing chicory oligosaccharides and process for preparation thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100414389B1 (en) * | 2000-10-31 | 2004-01-07 | 윤종원 | Functional beverage containing chicory oligosaccharides and process for preparation thereof |
| FR2834862A1 (en) * | 2002-01-22 | 2003-07-25 | Westhove | DEAMERIZED CHICORE, PROCESS FOR PREPARING SAME FROM CHICORE ROOTS AND APPLICATIONS THEREOF |
| WO2003061405A1 (en) * | 2002-01-22 | 2003-07-31 | Westhove | Debittered chicory, the method of preparing same from chicory roots and the applications thereof |
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