KR20040052958A - Process for preparing lactic acid fermented milk from vegetable agricultural and marine foods and fruits - Google Patents

Process for preparing lactic acid fermented milk from vegetable agricultural and marine foods and fruits Download PDF

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KR20040052958A
KR20040052958A KR1020040035904A KR20040035904A KR20040052958A KR 20040052958 A KR20040052958 A KR 20040052958A KR 1020040035904 A KR1020040035904 A KR 1020040035904A KR 20040035904 A KR20040035904 A KR 20040035904A KR 20040052958 A KR20040052958 A KR 20040052958A
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fruits
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lactic acid
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temperature
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KR100574413B1 (en
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김동유
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    • E—FIXED CONSTRUCTIONS
    • E04—BUILDING
    • E04F—FINISHING WORK ON BUILDINGS, e.g. STAIRS, FLOORS
    • E04F15/00—Flooring
    • E04F15/18—Separately-laid insulating layers; Other additional insulating measures; Floating floors
    • E04F15/20—Separately-laid insulating layers; Other additional insulating measures; Floating floors for sound insulation
    • E04F15/206—Layered panels for sound insulation
    • E—FIXED CONSTRUCTIONS
    • E04—BUILDING
    • E04F—FINISHING WORK ON BUILDINGS, e.g. STAIRS, FLOORS
    • E04F2290/00—Specially adapted covering, lining or flooring elements not otherwise provided for
    • E04F2290/02—Specially adapted covering, lining or flooring elements not otherwise provided for for accommodating service installations or utility lines, e.g. heating conduits, electrical lines, lighting devices or service outlets
    • E04F2290/023—Specially adapted covering, lining or flooring elements not otherwise provided for for accommodating service installations or utility lines, e.g. heating conduits, electrical lines, lighting devices or service outlets for heating
    • E—FIXED CONSTRUCTIONS
    • E04—BUILDING
    • E04F—FINISHING WORK ON BUILDINGS, e.g. STAIRS, FLOORS
    • E04F2290/00—Specially adapted covering, lining or flooring elements not otherwise provided for
    • E04F2290/04—Specially adapted covering, lining or flooring elements not otherwise provided for for insulation or surface protection, e.g. against noise, impact or fire
    • E04F2290/044—Specially adapted covering, lining or flooring elements not otherwise provided for for insulation or surface protection, e.g. against noise, impact or fire against impact

Abstract

PURPOSE: A method of making lactic acid fermented milk product by inoculating special strains into agricultural and fishery products or fruits, fermenting and then freeze drying is provided. The product is added to foods or cosmetics to provide the characteristic taste and flavor of foods or fruits. CONSTITUTION: A mixture of 96 to 98% by weight of agricultural and fishery products or fruits having a moisture content of 15 to 25%, 0.5 to 1.5% by weight of skin milk and 1.5 to 3.0% by weight of oligosaccharide is heated at 95 to 100deg.C for 10 to 30min and cooled to 35 to 45deg.C. The mixture is inoculated with 0.01 to 0.03% by weight of mixed strains, fermented for 15 to 25 at 35 to 45deg.C and freeze dried to -35 to -40deg.C. The mixture is selected from chlorella, broccoli, kelp, brown algae, apples, strawberries, pears and black beans. The mixed stains contain Enterococcus faecium, Lactococcus lactis, Lactococcus casei and Lactococcus rhamnosus.

Description

식물성 농수산 식품 및 과일로부터 유산균 발효유의 제조방법{Process for preparing lactic acid fermented milk from vegetable agricultural and marine foods and fruits}Process for preparing lactic acid fermented milk from vegetable agricultural and marine foods and fruits}

본 발명은 식물성 농수산 식품 및 과일들로부터 유산균 발효유를 제조하는 방법에 관한 것으로서, 특히 클로렐라(chlorella), 브로컬리, 다시마, 사과, 딸기 및 검은콩등으로부터 유산균 발효유를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing lactic acid bacteria fermented milk from vegetable agro-food and fruits, and more particularly, to a method for producing lactic acid bacteria fermented milk from chlorella, broccoli, kelp, apple, strawberry and black beans.

일반적으로 유산균 발효유는 주로 탈지유와 탈지분유를 주성분(약 90wt% 이상)으로 하여 종균으로서 락토바실루스 불가리쿠스(Lactobacillus bulgaricus)나 락토바실루스 아시도필루스(Lactobacillus acidophilus) 또는 비피도 박테리움(Bifido bacterium)중에서 선택한 1종이나 2종이상을 첨가하여 35℃∼40℃에서 24∼48시간동안 발효시켜 산도가 2%내외가 되도록 하는 것이 상례였었다.In general, lactobacillus fermented milk mainly contains skim milk and skim milk powder as the main ingredient (about 90wt% or more), and as a spawn, Lactobacillus bulgaricus, Lactobacillus acidophilus, or Bifido bacterium. It was common practice to add one or two or more selected from these to ferment at 35 ° C to 40 ° C for 24 to 48 hours so that the acidity would be around 2%.

따라서 유산균 발효유는 탈지유(탈지분유 포함)을 주재로하여 제조하는 방법외에는 다른 원료 특히 야채류나 과일 또는 해조류와 같은 식물성 식품으로부터 유산균 발효유를 제조하는 것은 불가능한 것으로 알려져 있었다.Therefore, it is known that lactic acid bacteria fermented milk cannot be produced from other raw materials, especially vegetable foods such as vegetables, fruits, or seaweeds, except for the production of skim milk (including skim milk powder).

그러므로 클로렐라, 브로컬리, 다시마, 사과, 딸기 또는 검은콩등 식물성 식품 재료를 이용하여 젖산균 발효유의 제조는 불가능한 것으로 알았기 때문에 각종 음식이나 화장품등에 상기와 같은 식물성 식품재료의 향과 맛을 내도록 하기 위해서는 그 재료들의 단순한 추출물이나 즙이나 입자형 형태로 밖에는 첨가하지 못하였었다.Therefore, lactic acid bacteria fermented milk was found to be impossible using chlorella, broccoli, kelp, apple, strawberry or black soybean. Only simple extracts of the ingredients or juice or granules could be added.

더욱이 화장품의 경우에는 입자형 식물의 첨가는 불가능하므로 더욱 제조방법에 제약을 받았었다.Moreover, in the case of cosmetics it is impossible to add the granular plant was further limited by the manufacturing method.

본 발명은 상기한 바와같이 클로렐라, 브로컬리, 다시마, 사과, 딸기 또는 검정콩과 같은 야채나 과일 또는 해조류등 농수산 식품들에 특수 균주를 접종시켜 적절한 산도(PH)와 발효시간 조절 및 급속동결과 동결건조 과정을 거쳐 농수산 식물성 식품을 이용한 고형의 유산균 발효를 얻고져하는 것으로서 이를 실례를 들어 상세히 설명하면 다음과 같다.The present invention is inoculated with special strains in agricultural or marine products such as vegetables, fruits or seaweeds such as chlorella, broccoli, kelp, apples, strawberries or black beans as described above to control the acidity (PH) and fermentation time and freeze drying As a result of obtaining a solid lactic acid bacteria fermentation using agricultural and fisheries vegetable food as an example, it will be described in detail as follows.

클로렐라, 브로컬리, 다시마, 미역, 사과, 딸기, 배 및 검정콩과 같은 식물성 농수산 식품이나 과일중에서 선택된 어느 한가지 식물성을 주원료로 하되, 수분함량이 15∼25%함유한 식물성 주원료 96∼98wt%와 탈지유(탈지분유 포함) 0.5∼1.5wt% 및 올리고당 1.5∼3.0wt%를 균일하게 혼합하여 원료 혼합물을 얻고 그원료 혼합물을 95℃∼100℃에서 10∼30분간 가열하여 살균한 다음 35℃∼45℃로 냉각시키고 그 냉각시킨 원료 혼합물에 균주 엔테로쿠스 페시움(Enteroccus facium)을 25∼35wt%, 균주 락토쿠스 락티스(Lactoccus lactis)를 25∼35wt%, 균주 락토쿠스 카세이(Lactoccus casei)를 15∼25wt% 및 균주 락토쿠스 람노수스(Lactoccus rhamnosus)를 15∼25wt%로 혼합한 것으로 구성된 혼합균주를 상기 원료 혼합물에 대하여 0.01∼0.03wt% 접종한 다음 35∼45℃의 온도 범위에서 산도(PH)가 3.5∼4.5가 될 때까지 15∼25시간동안 발효시키고 상기 발효된 발효물을 급속 동결실에서 -35℃∼-40℃의 온도로 20∼25시간동안 급속 동결시킨다음 진공 동결 건조기내에서 1∼0.1토르(Torr)의 진공상태를 유지하면서 발효물의 초기 품온이 -25℃∼-35℃에서부터 최종 품온이 40∼50℃에 이를때까지 30∼50시간동안 동결 건조한 다음 일정 크기의 입자로 분쇄하여 최종 제품인 식물성 농수산 식품이나 과일을 이용한 고형의 유산균 발효유를 얻는다.The main raw material of any vegetable selected from vegetable or aquatic foods or fruits such as chlorella, broccoli, kelp, seaweed, apple, strawberry, pear and black soybean, the main raw material of which is 15-25% water content and 96 ~ 98wt% skim milk ( 0.5 to 1.5 wt% of skim milk powder and 1.5 to 3.0 wt% of oligosaccharides are uniformly mixed to obtain a raw material mixture, and the raw material mixture is sterilized by heating at 95 ° C to 100 ° C for 10 to 30 minutes and then at 35 ° C to 45 ° C. In the cooled and cooled mixture, 25 to 35 wt% of Strain Enteroccus facium, 25 to 35 wt% of Strain Lactoccus lactis, and 15 to 25 wt% of Strain Lactoccus casei % And the strain (Lactoccus rhamnosus) mixed with 15 to 25wt% mixed strain consisting of 0.01 to 0.03wt% of the raw material mixture and then the pH (PH) in the temperature range of 35-45 ℃ 3.5 to 4.5 Fermented for 15 to 25 hours until the fermented product is rapidly frozen in a quick freezing chamber at a temperature of -35 to -40 ℃ for 20 to 25 hours and then 1 to 0.1 Torr in a vacuum freeze dryer. Freeze-dried for 30 to 50 hours from the initial product temperature of -25 ℃ to -35 ℃ to the final product temperature of 40-50 ℃ while maintaining the vacuum state of the product, and then pulverized into particles of a certain size to produce the final product And solid lactic acid bacteria fermented milk using fruit.

상기에서 식물성 농수산 식품이나 과일은 한가지만 사용할 수도 있지만 필요에 따라 그 맛과 향을 복합적으로 하고져할 때는 선택적으로 혼합 사용할 수도 있다.In the above, only one vegetable or fish food or fruit may be used, but when mixed with the taste and aroma as necessary, it may be optionally mixed.

상기에서 식물성 농수산 식품이나 과일(식물성 주원료)은 15∼25%의 수분을 함유한 것이라야 발효가 원활하고 그 이하에서는 수분이 적어 발효가 더디거나 균일하지 못하고 그 이상에서 수분이 과다하여 발효가 더디거나 잘 안되게 되며 그 첨가량을 96∼98wt%로 하는 것은 유산균 발효유를 대량으로 얻기 위한 것이고 그와같은 많은 양을 첨가하더라도 상기 혼합 균주들에 의해 탈지분유가 발효되면서 식물성 주재료도 함께 발효될 수 있기 때문이며, 상기에서 탈지유는 식물성 주재료 전체 중량에 대하여 0.5wt%만 첨가하여도 혼합균주에 의하여 발효가 되면서 주재료를 발효시킬수가 있으며 그 이하의 양으로는 발효가 더디거나 덜되거나 불완전 발효가 되기 쉬우며 1.5wt%이상 첨가하더라도 발효속도나 발효효과는 동일하며, 상기에서 올리고당은 유산균 발효유에 당분을 부여함은 물론이고 상기 혼합 접종균주에 의하여 발효되는 성질이 있어서 탈지유와 식물성 주재료의 발효를 도와주는 역할을 하여 주재료가 식물성이고 탈지유가 극히 소량인데도 상기한 혼합균주에 의해 발효가 이루어지게 된다. 여기에서 올리고당의 첨가량은 1.5∼3.0wt%로 하는 것이 당도부여 및 발효 보조역할을 하는데 가장 바람직하며 이 또한 그 이하량에서는 발효가 지연되고 그 이상에서는 당도가 너무 강한데다가 발효 효율은 더 좋아지지 않는다.The vegetable agro-food or fruit (vegetable main raw material) should contain 15-25% of water, so that fermentation is smooth and fermentation is slow or not uniform due to low water. The addition amount is 96-98wt% to obtain a large amount of lactic acid bacteria fermented milk, because even if such a large amount is added, the skim milk powder is fermented by the mixed strains, so that the main vegetable material can be fermented together. In the above, skim milk can be fermented by mixed strain even if only 0.5wt% is added to the total weight of vegetable main ingredients, and fermentation is slow or less or incomplete fermentation in the amount below 1.5wt. Fermentation rate or fermentation effect is the same even if added more than%, wherein the oligosaccharide is lactic acid bacteria As well as giving sugar to hyo milk, it has a property of fermentation by the mixed inoculation strains, which serves to help fermentation of skim milk and vegetable main ingredients, and the fermentation is carried out by the mixed strains even though the main ingredients are vegetable and skim milk is extremely small. You lose. In this case, the amount of oligosaccharide added at 1.5 to 3.0 wt% is most preferable for sugar conferencing and fermentation aid. Also, the fermentation is delayed at the lower amount and the sugar content is too high and fermentation efficiency is not improved. .

상기에서 살균온도와 시간은 상기 시간 및 상기 온도 이하에서는 살균이 지연되거나 완전 살균이 안되고 상기 시간과 온도 이상에서는 살균은 되지만 과잉 건조되어 발효에 필요한 수분유지가 어렵게 된다.In the above sterilization temperature and time sterilization is delayed or not completely sterilized at the time and below the temperature, but sterilized above the time and temperature, but excessively dried, it becomes difficult to maintain the moisture necessary for fermentation.

상기에서 원료 혼합물의 살균후 35℃∼45℃로 냉각하는 것은 혼합 균주를 접종하기에 가장 바람직한 온도이고 그 이하에서는 균주의 혼합이 원활치 못하며 그 이상에서는 고온이어서 균주의 접종이 불편하게 된다.Cooling to 35 ℃ ~ 45 ℃ after the sterilization of the raw material mixture in the above is the most preferred temperature for inoculating the mixed strain and below the mixing of the strain is not smooth and above the high temperature becomes uncomfortable inoculation of the strain.

상기에서 혼합균주는 식물성 주재료와 탈지유 및 올리고당을 발효시킬 수 있는 유일한 균주이며 다른 유산균 발효유 제조용 균주로는 발효가 이루어지지 않는다.The mixed strain in the above is the only strain capable of fermenting the vegetable main material and skim milk and oligosaccharides and the other strains for producing lactic acid bacteria fermented milk is not fermented.

또한 혼합균주를 전체 원료 혼합물에 대하여 0.01∼0.03wt%를 첨가하는 것은0.01wt%이하에서는 발효가 더디거나 균일한 발효가 잘 이루어지지 않고 0.03wt%이상에서는 과량이어서 오히려 발효를 방해하여 원료 혼합물이 변질될 우려가 있기 때문이다.In addition, adding 0.01 to 0.03 wt% of the mixed strain with respect to the total raw material mixture is slow to fermentation or less uniform fermentation at 0.01 wt% or less, and excessive at 0.03 wt% or more, thus preventing the fermentation. This is because there is a risk of deterioration.

또한 혼합균주를 이루는 각 균주의 배합량은 그 각각의 활성때문에 상기한 양의 범위로 혼합한 것이며 그 이하의 양으로 혼합시에는 그 각각의 활성이 떨어져서 발효가 잘 이루어지지 않거나 균일한 발효가 안되며 그 이상의 양으로 혼합시에도 균주 전체의 활성이 균형을 잃게되어 발효가 지연되거나 균일 발효를 저해하게 된다.In addition, the blending amount of each strain constituting the mixed strain is mixed in the range of the above amount because of their respective activities, when mixed in less than that amount, the respective activities are poor and fermentation is not good or uniform fermentation Even when mixed in the above amount, the activity of the entire strain is unbalanced and the fermentation is delayed or uniform fermentation is inhibited.

상기에서 35∼45℃범위의 온도로 발효시키게 되면 가장 단시간에 효과적인 발효가 이루어지게 되고 상기 범위 온도 이하에서는 발효가 지연되고 상기 범위 온도 이상에서는 너무 고온이어서 발효가 잘 이루어지지 않고 변질 변색되기 쉬우며 PH를 3.5∼4.5로 하는 것은 본 발명에 의한 식물성 유산균 발효유는 단독으로 식용하는 것보다는 아이스크림등 각종 식품이나 화장품등에 첨가하여 사용하기 때문에 그 첨가하는 대상물에 따라 산도가 희석되기 때문에 일반 요구르트와 같은 유산균 발효유의 산도 2%보다 높게한 것이며 상기와 같은 PH 3.5∼4.5로 하므로서 각종 식품에 첨가한 결과 대상식품에 따라 차이가 있지만 상기 범위이하의 PH에서는 산도가 미약하고 상기 범위 이상에서는 산도가 너무 강하여 본래의 식품의 맛을 저해할 수 있다.When the fermentation is performed at a temperature in the range of 35 to 45 ° C., the effective fermentation is achieved in the shortest time. The fermentation is delayed below the range temperature and is too high at the temperature above the range so that the fermentation is not easily performed and the color is easily changed. The pH of 3.5 to 4.5 is that the lactic acid bacteria fermented milk according to the present invention is added to various foods and cosmetics, such as ice cream, rather than edible alone. The acidity of fermented milk is higher than 2%, and it is different depending on the target food as a result of adding to various foods as pH 3.5 ~ 4.5 as above, but the acidity is weak at pH below the above range and the acidity is too strong at above range. May impair the taste of food.

상기에서 발효시간은 상기 발효온도 범위에서 상기 발효시간동안 발효시켜야만 PH가 3.5∼4.5까지 도달하게 되기 때문이다.The fermentation time in the fermentation temperature range is because the fermentation for the fermentation time during the pH reaches 3.5 to 4.5.

만약 발효시간이 짧으면 발효가 덜되고 너무 길면 과열되어 발효가 안될 수도 있기 때문이다.If the fermentation time is short, fermentation is less, if too long, it may be overheated and fermentation may not be possible.

상기에서 원료 혼합물을 -35℃∼-40℃까지 급속 동결시키는 것은 진공 동결 건조시에 건조를 원활히 하기 위한 것으로서 급속 동결이 안된 상태에서는 진공 동결 건조기에서 동결건조가 이루어지지 않으며 특히 진공 동결 건조는 발효물의 초기 품온이 -25℃∼-35℃의 온도 범위라야만 건조가 되기 시작하기 때문에 그 이하의 온도 범위로 급속 동결시킨후 진공 동결 건조기에 투입하게 되는 것이며, 20∼25시간 급속동결 시키는 것은 상기 동결 온도에 도달할 수 있는 시간범위이며 상기 진공 동결건조 조건은 통상적인 식품의 진공 동결 건조 조건에 맞춘것이다.The rapid freezing of the raw material mixture to -35 ℃ to -40 ℃ to facilitate the drying during vacuum freeze-drying, freeze drying is not performed in a vacuum freeze dryer in the absence of rapid freezing, in particular vacuum freeze drying fermentation Since the water starts to dry only when the initial temperature of the water is in the temperature range of -25 ° C to -35 ° C, it is rapidly frozen in the temperature below that and then put into the vacuum freeze dryer, and the rapid freezing for 20 to 25 hours is the freezing. The temperature range at which temperature can be reached and the vacuum lyophilization conditions are tailored to the vacuum lyophilization conditions of conventional foods.

이상과 같이 얻어진 식물성 농수산 식품 및 과일로 부터 유산균 발효유를 얻음으로서 각종 식품이나 화장품등에 각종 식물성 식품이나 과일의 고유한 맛과 향을 부여하여 식품이나 화장품의 독특한 맛이나 향을 내게하는 효과가 있고 이로인해 본 발명 유산균 발효유를 배합하지 않은 식품이나 화장품과는 현저히 다른 맛이나 향의 효과를 얻을 수 있게된다.Lactic acid bacteria fermented milk is obtained from the vegetable agro-foods and fruits obtained as described above, which gives various foods and cosmetics the unique taste and aroma of various vegetable foods and fruits, thereby giving the unique taste and aroma of foods and cosmetics. Due to this, it is possible to obtain a taste or aroma effect that is remarkably different from foods or cosmetics which do not contain the lactic acid bacteria fermented milk of the present invention.

Claims (1)

클로렐라, 브로컬리, 다시마, 미역, 사과, 딸기, 배 및 검정콩과 같은 식물성 농수산 식품이나 과일중에서 선택된 어느 한가지 식물성을 주원료로 하되, 수분함량이 15∼25%함유한 식물성 주원료 96∼98wt%와 탈지유(탈지분유 포함) 0.5∼1.5wt% 및 올리고당 1.5∼3.0wt%를 균일하게 혼합하여 원료 혼합물을 얻고 그 원료 혼합물을 95℃∼100℃에서 10∼30분간 가열하여 살균한 다음 35℃∼45℃로 냉각시키고 그 냉각시킨 원료 혼합물에 균주 엔테로쿠스 페시움(Enteroccus facium)을 25∼35wt%, 균주 락토쿠스 락티스(Lactoccus lactis)를 25∼35wt%, 균주 락토쿠스 카세이(Lactoccus casei)를 15∼25wt% 및 균주 락토쿠스 람노수스(Lactoccus rhamnosus)를 15∼25wt%로 혼합한 것으로 구성된 혼합균주를 상기 원료 혼합물에 대하여 0.01∼0.03wt% 접종한 다음 35∼45℃의 온도 범위에서 산도(PH)가 3.5∼4.5가 될 때까지 15∼25시간동안 발효시키고 상기 발효된 발효물을 급속 동결실에서 -35℃∼-40℃의 온도로 20∼25시간동안 급속 동결시킨다음 진공 동결 건조기내에서 1∼0.1토르(Torr)의 진공상태를 유지하면서 발효물의 초기 품온이 -25℃∼-35℃에서부터 최종 품온이 40∼50℃에 이를때까지 30∼50시간동안 동결 건조한 다음 일정 크기의 입자로 분쇄하여 최종 제품인 식물성 농수산 식품이나 과일을 이용한 고형의 유산균 발효유를 얻음을 특징으로 하는 식물성 농수산 식품 및 과일로부터 유산균 발효유의 제조방법.The main raw material of any vegetable selected from vegetable or aquatic foods or fruits such as chlorella, broccoli, kelp, seaweed, apple, strawberry, pear and black soybean, the main raw material of which is 15-25% water content and 96 ~ 98wt% skim milk ( 0.5 to 1.5 wt% of the skimmed milk powder and 1.5 to 3.0 wt% of oligosaccharides are uniformly mixed to obtain a raw material mixture, and the raw material mixture is sterilized by heating at 95 ° C to 100 ° C for 10 to 30 minutes and then at 35 ° C to 45 ° C. In the cooled and cooled mixture, 25 to 35 wt% of Strain Enteroccus facium, 25 to 35 wt% of Strain Lactoccus lactis, and 15 to 25 wt% of Strain Lactoccus casei % And the strain (Lactoccus rhamnosus) mixed with 15 to 25wt% mixed strain consisting of 0.01 to 0.03wt% of the raw material mixture and then the pH (PH) in the temperature range of 35-45 ℃ 3.5 to 4.5 Fermented for 15 to 25 hours until the temperature of the fermented product is rapidly frozen in a quick freezing chamber at a temperature of -35 ° C to -40 ° C for 20 to 25 hours, and then 1 to 0.1 Torr in a vacuum freeze dryer. ), While maintaining the vacuum state of the fermented product, freeze-dried for 30 to 50 hours from the initial product temperature of -25 ℃ to -35 ℃ to the final product temperature of 40 ~ 50 ℃ and then pulverized into particles of a certain size to produce the final product A method for producing lactic acid bacteria fermented milk from vegetable agro-food and fruits characterized by obtaining a solid lactic acid bacteria fermented milk using food or fruit.
KR1020040035904A 2004-05-20 2004-05-20 Process for preparing lactic acid fermented milk from vegetable matter KR100574413B1 (en)

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KR100732582B1 (en) * 2004-11-30 2007-06-27 가부시끼가이샤 교또 에이요 가가꾸 겡뀨쇼 Process for preparing a fermentation food containing chlorella
US7914832B2 (en) 2007-06-01 2011-03-29 Kyoto Eiyo Co., Ltd. Method for producing chlorella fermented food
KR101313248B1 (en) * 2011-11-28 2013-09-30 (주)웰빙테이블 Manufacturing method of broccoli latte using freez-drying broccoli powder
KR20200112019A (en) * 2019-03-20 2020-10-05 한국식품연구원 Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method

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Publication number Priority date Publication date Assignee Title
KR100773901B1 (en) 2006-05-10 2007-12-07 경기도농업기술원 Manufacturing method of lactic bacteria fermented milk using an extract from broccoli sprouts and lactic bacteria fermented milk thereof
KR101015977B1 (en) * 2008-04-08 2011-02-23 대한민국 Fermented milk with reduced antigenicity and method of manfuacturing the same
KR20150004088A (en) * 2013-07-02 2015-01-12 농업회사법인 주식회사 피드업 A manufacturing methods of fermented soybean meal using lactic acid bacteria

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100732582B1 (en) * 2004-11-30 2007-06-27 가부시끼가이샤 교또 에이요 가가꾸 겡뀨쇼 Process for preparing a fermentation food containing chlorella
US7914832B2 (en) 2007-06-01 2011-03-29 Kyoto Eiyo Co., Ltd. Method for producing chlorella fermented food
KR101313248B1 (en) * 2011-11-28 2013-09-30 (주)웰빙테이블 Manufacturing method of broccoli latte using freez-drying broccoli powder
KR20200112019A (en) * 2019-03-20 2020-10-05 한국식품연구원 Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method

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