KR840003012A - Method of making soft drinks and beverages based on sweet potatoes - Google Patents

Method of making soft drinks and beverages based on sweet potatoes Download PDF

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Publication number
KR840003012A
KR840003012A KR1019830000107A KR830000107A KR840003012A KR 840003012 A KR840003012 A KR 840003012A KR 1019830000107 A KR1019830000107 A KR 1019830000107A KR 830000107 A KR830000107 A KR 830000107A KR 840003012 A KR840003012 A KR 840003012A
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KR
South Korea
Prior art keywords
sweet potato
lactic acid
producing
saccharified
acid bacteria
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Application number
KR1019830000107A
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Korean (ko)
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KR850000403B1 (en
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나수용
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나수용
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Priority to KR1019830000107A priority Critical patent/KR850000403B1/en
Publication of KR840003012A publication Critical patent/KR840003012A/en
Application granted granted Critical
Publication of KR850000403B1 publication Critical patent/KR850000403B1/en

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Confectionery (AREA)

Abstract

내용 없음No content

Description

고구마를 주원료로한 음료수 및 기호품의 제조방법Method of manufacturing soft drinks and beverages based on sweet potatoes

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

Claims (6)

고구마(생고구마, 절간고구마)를 주원료로 하여 고구마음료수를 제조함에 있어서, 액화 및 당화처리 공정에서 액화액과 당화액의 산패를 효과적으로 예방하기 위하여 액화효소 및 당화효소(또는 맥아)에 유산균과 항산화방지제(주성분:몰식자산)를 첨가시킨다음 유액(油液)(들깨기름, 도는 참깨기름)을 가한 에멀존액에 또다시 항산화방지제(주성분:몰식자산)와 유산균을 넣어 유산균을 배양시켜서 고구마음료수로 제조함을 특징으로하는 고구마음료수의 제조방법.In the production of sweet potato drink water using sweet potatoes (raw potatoes, chopped sweet potatoes) as the main ingredients, lactic acid bacteria and antioxidants in liquefied enzymes and saccharified enzymes (or malt) in order to effectively prevent the liquefaction of liquefied and saccharified liquids in the liquefaction and saccharification processes After adding an inhibitor (main ingredient: moles), add an anti-oxidant (main ingredient: moles) and lactic acid bacteria to an emulsion solution to which milk (유) or sesame oil is added. Method of producing sweet potato drink characterized in that. 제1항에 있어서, 액화액을 참깨기름으로 에멀존화시킨 용액에 탈지우유와 유산균을 첨가시켜 배양시킴을 특징으로 한 고구마음료수의 제조방법.The method of producing sweet potato drink water according to claim 1, wherein the liquefied liquid is emulsified with sesame oil and cultured by adding skim milk and lactic acid bacteria. 제1항에 있어서, 당화액을 들깨기름으로 에멀죤화시킨 용액에 탈지우유나 유산균을 가하여 배양시킴을 특징으로한 고구마음료수의 제조방법.The method for producing sweet potato drink water according to claim 1, wherein the saccharified solution is cultured by adding skim milk or lactic acid bacteria to a solution emulsified with perilla oil. 제1항에 있어서, 액화및 당처리공정에서 액화액및 당화액에 산패를 방지하기 위하여 몰식자산을 주성분으로 한 항산화방지제와 유산균을 첨가시킴을 특징으로 한 고구마음료로수의 제조방법.The method of producing sweet potato drink water according to claim 1, wherein an antioxidant and a lactic acid bacterium are added to the liquefied liquid and the saccharified liquid in order to prevent rancidity. 절간고구마를 장시간 5C-70℃에서 건조시킨다음 건조참버에서 완전 건조시킨 고구마분말에 소화용 복합효소제를 배합시킴을 특징으로하는 고구마기호품의 제조방법.A method for producing a sweet potato flavor product, characterized in that for the long-term sweet potato dried at 5C-70 ℃ and then mixed with a dry dried sweet potato powder and a complex enzyme for digestion. 제5항에 있어서, 소화용 복합효소제에는 정제된 아밀라아제, 포로테아제, 리파아제 및 세루로제를 구성함을 특징으로 한 고구마기호품의 제조방법The method of claim 5, wherein the digestive complex enzyme preparation comprises purified amylase, porotese, lipase and cerulose. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830000107A 1983-01-14 1983-01-14 Method for manufacturing food product from sweet potato KR850000403B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830000107A KR850000403B1 (en) 1983-01-14 1983-01-14 Method for manufacturing food product from sweet potato

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830000107A KR850000403B1 (en) 1983-01-14 1983-01-14 Method for manufacturing food product from sweet potato

Publications (2)

Publication Number Publication Date
KR840003012A true KR840003012A (en) 1984-08-13
KR850000403B1 KR850000403B1 (en) 1985-03-26

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ID=19228011

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830000107A KR850000403B1 (en) 1983-01-14 1983-01-14 Method for manufacturing food product from sweet potato

Country Status (1)

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KR (1) KR850000403B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100351940B1 (en) * 2000-06-13 2002-09-12 주식회사 금강비앤에프 The drink made from sweet potato

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100351940B1 (en) * 2000-06-13 2002-09-12 주식회사 금강비앤에프 The drink made from sweet potato

Also Published As

Publication number Publication date
KR850000403B1 (en) 1985-03-26

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