KR20230105383A - Method for making fermented products by lactic acid bacteria in a shape similar to yoghurt using food raw materials - Google Patents
Method for making fermented products by lactic acid bacteria in a shape similar to yoghurt using food raw materials Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 102
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 51
- 239000004310 lactic acid Substances 0.000 title claims abstract description 51
- 241000894006 Bacteria Species 0.000 title claims abstract description 38
- 239000002994 raw material Substances 0.000 title claims abstract description 23
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 235000021109 kimchi Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 108010019077 beta-Amylase Proteins 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 230000004069 differentiation Effects 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000020986 nuts and seeds Nutrition 0.000 claims description 2
- 235000021395 porridge Nutrition 0.000 claims description 2
- 235000021374 legumes Nutrition 0.000 claims 2
- 239000007788 liquid Substances 0.000 abstract description 10
- 239000000843 powder Substances 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000021107 fermented food Nutrition 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- -1 copper carbohydrate Chemical class 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- 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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- A23Y2220/00—
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Abstract
Description
본 발명은 식물원료를 이용한 호상 요구르트와 유사한 형상의 유산균 발효물 제조방법에 관한 것으로, 엿기름 당화액과 식품원료분말을 혼합하여 풀죽( 이후에 '브로쓰' (broth)라고 칭한다)을 만든 후, 동 브로쓰를 여러 종의 유산균들이 혼재되어 있는 유산균 (이하 '혼합유산균' 이라고 칭한다)으로 발효하여 호상 요구르트와 유사한 형상의 유산균의 발효물( 이하 '유산균 발효물' 이라 칭한다)을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a fermented product of lactic acid bacteria having a shape similar to that of yogurt using plant raw materials. The broth is fermented with lactic acid bacteria (hereinafter referred to as ' mixed lactic acid bacteria ') in which several types of lactic acid bacteria are mixed to produce a fermented product of lactic acid bacteria similar to yogurt (hereinafter referred to as ' fermented lactic acid bacteria '). it's about
일반적으로 요구르트는 우유를 유산균으로 발효하여 만들어진 유산균 발효물이다.In general, yogurt is a lactic acid bacteria fermented product made by fermenting milk with lactic acid bacteria.
국가표준식품성분표에 의하면, 우유 100g은 수분 87.4g과 고형성분 12.6g으로 구성된다.According to the National Standard Food Composition Table, 100 g of milk consists of 87.4 g of water and 12.6 g of solid components.
또 동 고형성분은 단백질 3.08g, 지질 3,32g, 회분 0,67g, 탄수화물 5.53g으로 구성되고, 동 탄수화물은 유당 4.2g과 비유당 1.13g으로 구성되어 있다.In addition, the copper solid component consists of protein 3.08g, lipid 3,32g, ash 0,67g, carbohydrate 5.53g, copper carbohydrate consists of lactose 4.2g and nonsugar 1.13g.
요구르트는 유산균이 우유 속에 있는 탄수화물을 젖산 발효하여 만들어지는 유산균 발효물이다.Yogurt is a lactic acid bacteria fermented product made by lactic acid fermentation of carbohydrates in milk by lactic acid bacteria.
호상 형태의 요구르트는 젖산으로 인한 우유 속의 카제인 단백질의 엉김현상으로 만들어 진다.Formed yoghurt is made from coagulation of the casein protein in milk due to lactic acid.
본 발명을 위해서는 곡류, 또는 서류, 또는 두류, 또는 견과종실류, 또는 과일류, 또는 채소류, 또는 조류등과 같은 식품원료의 분말과 물과 혼합유산균을 혼합하여, 동 혼합물로부터 호상 요구르트와 유사한 형상의 유산균 발효물을 제조할 수 있는 혼합유산균의 발효기술이 필요하다.For the present invention, the powder of food raw materials such as grains, or documents, or beans, or nuts and seeds, or fruits, or vegetables, or algae are mixed with water and mixed lactic acid bacteria, and the mixture has a shape similar to that of yogurt. There is a need for fermentation technology of mixed lactic acid bacteria that can produce fermented products of lactic acid bacteria.
호상형태의 요구르트는 우유 속에 존재하는 무게비율 약5%정도 되는 탄수화물을 유산균으로 젖산발효하여 만들어지는 유산균 발효물이다Yogurt in the form of a ball is a lactic acid bacteria fermented product made by lactic acid fermentation of carbohydrates with a weight ratio of about 5% in milk with lactic acid bacteria.
본 발명의 식물원료를 이용한 호상 요구르트와 유사한 형상의 유산균 발효물을 제조하기 위해서, 첫째 무게비율 약5%정도 되는 탄수화물은 유산균으로 젖산발효하고, 둘째 동 젖산 발효된 유산균 발효물이 호상형태를 갖도록 하는 식물원료의 형태의 변형 처리과정이 필요하다.In order to prepare a fermented product of lactic acid bacteria similar in shape to yogurt using the plant raw material of the present invention, first, the carbohydrates having a weight ratio of about 5% are fermented with lactic acid with lactic acid bacteria, and secondly, the fermented product with lactic acid is fermented with lactic acid so as to have a shape. It is necessary to transform the form of the plant raw material to be treated.
첫째 단계, 엿기름 속의 베타-아밀라제를 이용하여 식물원료 속의 전분의 일부를 맥아당으로 당화시킨 당화액을 만든다.In the first step, a saccharification liquid is prepared by saccharifying some of the starch in plant raw materials with maltose using beta-amylase in malt.
둘째 단계, 동 당화액과 식물원료를 혼합하여 혼합액을 만든 후, 동 혼합액을 알파전분화 처리하여 호상형태의 브로쓰를 만든다.In the second step, after mixing the copper saccharification liquid and plant raw materials to make a mixed liquid, the mixed liquid is treated with alpha starch to make a broth in the form of a bar.
셋째 단계, 단당류, 또는 이당류, 또는 다당류, 또는 전분도 젖산 발효할 수 있는 혼합 유산균을 전통발효 식품인 김치로부터 채집한다.Third step, mixed lactic acid bacteria capable of lactic acid fermentation of monosaccharides, disaccharides, polysaccharides, or starches are collected from kimchi, a traditional fermented food.
넷째 단계, 동 채집된 혼합 유산균과 동 알파전분화 처리한 호상형태의 브로쓰를 혼합한 후, 동 혼합물에 젖산발효를 시행하여 호상 요구르트와 유사한 형상의 유산균 발효물을 만든다.Fourth step, after mixing the collected mixed lactic acid bacteria and the gelatinous broth treated with the alpha starch, lactic acid fermentation is performed on the mixture to produce a fermented product of lactic acid bacteria similar to the granular yogurt.
본 발명은 식물원료를 기질로 호상형태의 요구르트와 유사한 유산균 발효물을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a fermented product of lactic acid bacteria similar to yogurt in the form of a bar using plant raw materials as a substrate.
동 발명을 이용하면, 우유와 비교하여 다양하고 저렴한 가격의 식물원료들을 기질로 하여 호상형태의 요구르트와 유사한 아주 다양한 유산균 발효물을 제조할 수 있다.Using the present invention, it is possible to produce a wide variety of fermented products of lactic acid bacteria, similar to yoghurt in the form of a ball, using various and inexpensive plant raw materials as substrates compared to milk.
첫째 단계,
1. 엿기름 속의 베타-아밀라제를 이용하여 식물원료 속의 전분의 일부를 맥아당으로 당화시킨 당화액을 만든다.
둘째 단계,
1. 동 당화액과 식물원료를 혼합하여 혼합액을 만든 후, 동 혼합액을 알파전분화 처리하여 호상형태의 브로쓰를 만든다.
세째 단계,
1. 단당류, 또는 이당류, 또는 다당류, 또는 전분도 젖산 발효할 수 있는 혼합 유산균을 전통발효식품인 김치로부터 채집한다.
넷째 단계,
1. 동 채집된 혼합 유산균과 동 알파전분화 처리한 호상형태의 브로쓰를 혼합한 후, 동 혼합물에 젖산발효를 시행하여 호상 요구르트와 유사한 형상의 유산균 발효물을 만든다.first step,
1. Using beta-amylase in malt, a part of the starch in the plant raw material is saccharified into maltose to make a saccharification liquid.
second step,
1. Mix the copper saccharification liquid with plant raw materials to make a mixed liquid, and then alpha-starch the mixed liquid to make a broth in the form of a bar.
third step,
1. Mixed lactic acid bacteria capable of lactic acid fermentation of monosaccharides, disaccharides, polysaccharides, or starch are collected from kimchi, a traditional fermented food.
fourth step,
1. After mixing the collected mixed lactic acid bacteria and the gelatinous broth processed for alpha starch differentiation, lactic acid fermentation is performed on the mixture to make a fermented product of lactic acid bacteria similar to the granular yogurt.
[실시예][Example]
식물원료인 곡류 밀가루 분말과 서류 감자전분 분말을 혼합한 기제로 호상 요구르트와 유사한 형상의 유산균 발효물을 만드는 방법의 한 예로서 다음 순서과 같이 제조할 수 있다.As an example of a method of making a fermented product of lactic acid bacteria in a shape similar to that of yogurt, it can be prepared in the following order using a mixture of grain flour powder and potato starch powder, which are plant raw materials.
실시의 1예.1 example of implementation.
1. 맥아당화액 만들기; 맥아 보리가루 50g를 물 5L에 혼합한 후, 66-72C에서 2시간동안 처리하여 당화액을 만든다.1. Making maltose solution; After mixing 50 g of malted barley powder with 5 L of water, it is treated at 66-72 C for 2 hours to make saccharification solution.
2. 알파전분화된 호상 형태의 브로쓰 만들기; 밀가루 분말 40g과 감자 전분 분말10g을 혼합하여 50g의 혼합식물원료분말을 만든 후, 동 혼합분말을 1.의 당화액 5L에 고르게 혼합한 후에, 동 혼합액을 센불로 100도C에서 2- 4분 저어 주며 풀죽을 쑤어서 호상 형태의 브로쓰로 만든다.2. Making broth in the form of alpha-starchy gels; After mixing 40g of wheat flour powder and 10g of potato starch powder to make 50g of mixed plant raw material powder, the mixed powder was evenly mixed with 5L of the saccharification solution in 1., and the mixed solution was heated for 2-4 minutes at 100°C over high heat. While stirring, porridge is made into a bowl-shaped broth.
3. 호상 요구르트와 유사한 형상의 유산균 발효물 만들기; 전통 발효음식인 김치로부터 채집된 혼합 유산균 발효액 10- 50g을 2.의 호상형태의 브로쓰와 혼합하여 15-30도C사이에서 5- 7일간 발효한다.3. Making a fermented product of lactic acid bacteria in a shape similar to that of yogurt; 10-50g of the mixed lactic acid bacteria fermented liquid collected from kimchi, a traditional fermented food, is mixed with the broth in the form of 2. and fermented between 15-30 degrees C for 5-7 days.
본 발명을 이용하면, 우유와 비교하여 다양하고 저렴한 가격의 식물원료들을 기질로 하여 호상형태의 요구르트와 유사한 아주 다양한 유산균 발효물을 제조할 수 있다.Using the present invention, it is possible to produce a wide variety of fermented products of lactic acid bacteria similar to yoghurt in the form of a bar using various and inexpensive plant raw materials as substrates compared to milk.
Claims (2)
청구항 1에서, 식물원료는 곡류, 또는 서류, 또는 두류, 또는 견과종실류, 또는 과일류, 또는 채소류, 또는 조류, 또는 이들의 혼합물로 구성되는 것이 특징인 식물원료이다.
청구항 1에서, 동 당화액과 식물원료를 혼합하여 혼합액은 동당화액 중량 과 식물원료 중량으로 구성되는 것이 특징인 동 당화액과 식물원료를 혼합한 액이 특징인 혼합액이다.
청구항 1에서, 동 혼합액의 알파전분화 처리는 센불에서 100도C에서 2-5분간 고르게 저어주는 것을이 특징으로 하는 알파전분화 처리이다.
청구항 1에서, 혼합 유산균과 동 호상형태의 브로쓰의 젖산 발효는 15-30도C에서 5-7일간 발효하는 것을 특징으로 하는 젖산 발효이다.In claim 1, the saccharification solution is a saccharification solution characterized in that it consists of 1-50% by weight of malt and 50-99% by weight of water.
In claim 1, the plant raw material is a plant raw material characterized in that it is composed of grains, or legumes, or legumes, or nuts and seeds, or fruits, or vegetables, or algae, or a mixture thereof.
In claim 1, the mixture of the copper saccharification solution and the plant raw material is characterized in that the mixed solution is a mixture of the copper saccharification solution and the plant raw material, characterized in that it is composed of the weight of the copper saccharification solution and the plant raw material.
In claim 1, the alpha starch differentiation treatment of the mixed solution is an alpha starch differentiation treatment characterized in that it is stirred evenly for 2 to 5 minutes at 100 ° C over high heat.
In claim 1, the lactic acid fermentation of the mixed lactic acid bacteria and the broth is lactic acid fermentation characterized by fermentation at 15-30 ° C for 5-7 days.
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