KR840002212A - Preparation of Lactic Acid Bacteria Beverage - Google Patents

Preparation of Lactic Acid Bacteria Beverage Download PDF

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Publication number
KR840002212A
KR840002212A KR1019820005211A KR820005211A KR840002212A KR 840002212 A KR840002212 A KR 840002212A KR 1019820005211 A KR1019820005211 A KR 1019820005211A KR 820005211 A KR820005211 A KR 820005211A KR 840002212 A KR840002212 A KR 840002212A
Authority
KR
South Korea
Prior art keywords
lactic acid
preparation
acid bacteria
bacteria beverage
acid bacterium
Prior art date
Application number
KR1019820005211A
Other languages
Korean (ko)
Other versions
KR880002178B1 (en
Inventor
마사히꼬 무다이
Original Assignee
마쓰 소노 히사미
가부시기가이샤 야구루도 혼샤
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 마쓰 소노 히사미, 가부시기가이샤 야구루도 혼샤 filed Critical 마쓰 소노 히사미
Priority to KR8205211A priority Critical patent/KR880002178B1/en
Publication of KR840002212A publication Critical patent/KR840002212A/en
Application granted granted Critical
Publication of KR880002178B1 publication Critical patent/KR880002178B1/en

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Classifications

    • 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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • 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
    • A23V2400/125—Casei

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

내용 없음.No content.

Description

유산균음료의 제조법Preparation of Lactic Acid Bacteria Beverage

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도는 각종 유산균의 인공위액에 대한 내성(耐性)을 조사한 실험 결과를 표시하는 도표.1 is a chart showing the results of experiments that investigated the resistance to artificial gastric juice of various lactic acid bacteria.

Claims (1)

동물의 젖을 유산균으로 발효시켜서 얻어진 발효유를 가공하여 유산균음료를 제조함에 당하여 유산균으로서 락토바실루스·카제이 YIP-9029를 사용하고 있는 것을 특징으로하는 유산균음료의 제조법.A process for producing a lactic acid bacterium beverage, characterized in that Lactobacillus kasei YIP-9029 is used as a lactic acid bacterium, due to processing a fermented milk obtained by fermenting the milk of an animal with a lactic acid bacterium. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR8205211A 1982-11-18 1982-11-18 Process for yoghurt KR880002178B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR8205211A KR880002178B1 (en) 1982-11-18 1982-11-18 Process for yoghurt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR8205211A KR880002178B1 (en) 1982-11-18 1982-11-18 Process for yoghurt

Publications (2)

Publication Number Publication Date
KR840002212A true KR840002212A (en) 1984-06-25
KR880002178B1 KR880002178B1 (en) 1988-10-17

Family

ID=19226095

Family Applications (1)

Application Number Title Priority Date Filing Date
KR8205211A KR880002178B1 (en) 1982-11-18 1982-11-18 Process for yoghurt

Country Status (1)

Country Link
KR (1) KR880002178B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170117430A (en) * 2015-02-17 2017-10-23 가부시키가이샤 야쿠르트 혼샤 Manufacturing method of fermented milk food

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3405040B1 (en) * 2016-01-21 2021-08-04 Chr. Hansen A/S Method of producing a fermented milk product using lactobacillus casei

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170117430A (en) * 2015-02-17 2017-10-23 가부시키가이샤 야쿠르트 혼샤 Manufacturing method of fermented milk food
US20180042252A1 (en) * 2015-02-17 2018-02-15 Kabushiki Kaisha Yakult Honsha Method for producing fermented milk food

Also Published As

Publication number Publication date
KR880002178B1 (en) 1988-10-17

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