KR890004639A - 유산발효음료의 제조방법 - Google Patents

유산발효음료의 제조방법 Download PDF

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Publication number
KR890004639A
KR890004639A KR1019880004427A KR880004427A KR890004639A KR 890004639 A KR890004639 A KR 890004639A KR 1019880004427 A KR1019880004427 A KR 1019880004427A KR 880004427 A KR880004427 A KR 880004427A KR 890004639 A KR890004639 A KR 890004639A
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South Korea
Prior art keywords
lactic acid
fermented beverage
producing
lactobacillus
fermentation
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Application number
KR1019880004427A
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English (en)
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KR910006937B1 (ko
Inventor
데쓰야 요코다
히데키 사카모도
나오토 다카하시
Original Assignee
가니에 에이키찌
가고메 가부시키가이샤
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.)
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Publication date
Priority claimed from JP62233470A external-priority patent/JPH074204B2/ja
Priority claimed from JP62233471A external-priority patent/JPH074205B2/ja
Application filed by 가니에 에이키찌, 가고메 가부시키가이샤 filed Critical 가니에 에이키찌
Publication of KR890004639A publication Critical patent/KR890004639A/ko
Application granted granted Critical
Publication of KR910006937B1 publication Critical patent/KR910006937B1/ko

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Classifications

    • 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
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/147—Helveticus

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

Abstract

내용 없음

Description

유산발효음료의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도와 제2도는 본 발명에 있어서의 유산발효 상황을 각각 나타낸 그래프이다.

Claims (11)

  1. 토마토를 적어도 파쇄, 착즙하여 얻은 토마토 처리물을 살균하여 냉각한 후, 예비 배양해 둔 락토바실러스, 불루가리커스 및/또는 락토바실러스.헬베티커스를 가하여 유산발효를 행하는 것을 특징으로 하는 유산발효 음료의 제조방법.
  2. 제1항에 있어서, 유산발효를 30-40℃의 온도로 4-20시간 행하는 유산발효음료의 제조방법.
  3. 살균하여 냉각한 pH 4.4-5.3으로 조정을 마친 토마토 처리물에, 예비 배양해 높은 락토바실러스, 불루가리커스 및/또는 락토바실러스.헬베티커스와 스토레프트콕커스.서모필러스(St. thermophilus)와를 공생시켜서 유산발효를 행하는 것을 특징으로 하는 유산발효 음료의 제조방법.
  4. 제3항에 있어서, pH가 4.7-5.1인 유산발효 음료의 제조방법.
  5. 제3항 또는 제4항에 있어서, 유산발효를 30-45℃의 온도로 4-20시간 행하는 유산발효 음료의 제조방법.
  6. 살균하여 냉각한 pH 4.4-5.3으로 조정을 마친 토마토 처리물과 유제품과의 혼합물에, 예비 배양해 높은 락토바실러스, 불루가리커스 및/또는 락토바실러스.헬베리커스와 스토래프트콕커스. 서모필러스를 공생시켜서 유산발효를 행하는 것을 특징으로 하는 유산발효 음료의 제조방법.
  7. 제6항에 있어서, 유제품이 토마토 처리물에 대하여 무지유 고형분 환산으로 10중량% 이하가 되는 것인 유산발효 음료의 제조방법.
  8. 제7항에 있어서, 유제품이 탈지분유인 유산발효 음료의 제조방법.
  9. 제6항에 있어서, 혼합물이 토마토 처리물과 유제품을 별도로 살균하여 냉각한 후에 혼합한 것인 유산발효 음료의 제조방법.
  10. 제6항에 있어서, pH가 4.7-5.1인 유산발효 음료의 제조방법.
  11. 제6항 또는 제10항에 있어서, 유산발효를 30-40℃의 온도에서 4-20시간 행하는 유산발효 음료의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880004427A 1987-09-17 1988-04-19 젖산발효음료의 제조방법 KR910006937B1 (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP233471 1987-09-17
JP62233470A JPH074204B2 (ja) 1987-09-17 1987-09-17 トマトの乳酸発酵飲料及びその製造方法
JP62233471A JPH074205B2 (ja) 1987-09-17 1987-09-17 トマトの乳酸発酵飲料の製造方法
JP62-233470 1987-09-17

Publications (2)

Publication Number Publication Date
KR890004639A true KR890004639A (ko) 1989-05-09
KR910006937B1 KR910006937B1 (ko) 1991-09-14

Family

ID=26531051

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880004427A KR910006937B1 (ko) 1987-09-17 1988-04-19 젖산발효음료의 제조방법

Country Status (4)

Country Link
US (1) US4855147A (ko)
EP (1) EP0308064B1 (ko)
KR (1) KR910006937B1 (ko)
DE (1) DE3871299D1 (ko)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0732702B2 (ja) * 1990-02-23 1995-04-12 雪印乳業株式会社 新規乳酸菌、その産生する抗菌物質、この乳酸菌を含有する発酵乳用スターター及びそれを用いた発酵乳の製造方法
CH683223A5 (fr) * 1991-10-25 1994-02-15 Nestle Sa Procédé de préparation d'un lait acidifié.
WO1997049303A1 (en) * 1996-06-21 1997-12-31 Quest International B.V. Fermentation of fruit products
US6229046B1 (en) 1997-10-14 2001-05-08 Cargill, Incorported Lactic acid processing methods arrangements and products
US6475759B1 (en) * 1997-10-14 2002-11-05 Cargill, Inc. Low PH lactic acid fermentation
JP4757569B2 (ja) * 2005-08-31 2011-08-24 カゴメ株式会社 γ−アミノ酪酸高含有飲食品の製造方法及びγ−アミノ酪酸高含有飲食品
JP4975484B2 (ja) * 2007-03-05 2012-07-11 サントリーホールディングス株式会社 トマト果汁含有アルコール飲料及びその製造方法
PL215852B1 (pl) 2010-09-16 2014-02-28 Inst Biotechnologii Przemyslu Rolno Spozywczego Im Prof Waclawa Dabrowskiego Sposób wytwarzania fermentowanych, prozdrowotnych napojów owocowych
CN111227038B (zh) * 2018-11-29 2023-02-24 内蒙古伊利实业集团股份有限公司 一种双发酵双蛋白乳饮料及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1174248A (en) * 1914-03-19 1916-03-07 Georg Frerichs Process of making tomato extract.
US2982657A (en) * 1957-06-27 1961-05-02 Keitel Fritz-Gunther Method of producing a well-keeping vegetable juice
US3891771A (en) * 1973-11-01 1975-06-24 Dean Foods Co Method of manufacturing fermented vegetable products
JPS6027356A (ja) * 1983-07-25 1985-02-12 Naganoken Nouson Kogyo Kenkyusho トマト発酵液状食品およびその製造法
DE3503742A1 (de) * 1985-02-05 1986-08-21 Peter Eckes KG mbH, 6501 Nieder-Olm Verfahren zur herstellung von milchsauren fruchtsaftprodukten

Also Published As

Publication number Publication date
DE3871299D1 (de) 1992-06-25
EP0308064B1 (en) 1992-05-20
EP0308064A1 (en) 1989-03-22
US4855147A (en) 1989-08-08
KR910006937B1 (ko) 1991-09-14

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