KR890004639A - 유산발효음료의 제조방법 - Google Patents
유산발효음료의 제조방법 Download PDFInfo
- 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
- Authority
- KR
- South Korea
- Prior art keywords
- lactic acid
- fermented beverage
- producing
- lactobacillus
- fermentation
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims 24
- 235000014655 lactic acid Nutrition 0.000 title claims 12
- 239000004310 lactic acid Substances 0.000 title claims 12
- 238000004519 manufacturing process Methods 0.000 title claims 10
- 235000019985 fermented beverage Nutrition 0.000 title claims 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims 6
- 229940039696 lactobacillus Drugs 0.000 claims 6
- 241000227653 Lycopersicon Species 0.000 claims 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 4
- 235000013365 dairy product Nutrition 0.000 claims 4
- 238000000034 method Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 241000194017 Streptococcus Species 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000013861 fat-free Nutrition 0.000 claims 1
- 238000011534 incubation Methods 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000011282 treatment Methods 0.000 claims 1
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
Landscapes
- 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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도와 제2도는 본 발명에 있어서의 유산발효 상황을 각각 나타낸 그래프이다.
Claims (11)
- 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.
- 제1항에 있어서, 유산발효를 30-40℃의 온도로 4-20시간 행하는 유산발효음료의 제조방법.
- 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.
- 제3항에 있어서, pH가 4.7-5.1인 유산발효 음료의 제조방법.
- 제3항 또는 제4항에 있어서, 유산발효를 30-45℃의 온도로 4-20시간 행하는 유산발효 음료의 제조방법.
- 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.
- 제6항에 있어서, 유제품이 토마토 처리물에 대하여 무지유 고형분 환산으로 10중량% 이하가 되는 것인 유산발효 음료의 제조방법.
- 제7항에 있어서, 유제품이 탈지분유인 유산발효 음료의 제조방법.
- 제6항에 있어서, 혼합물이 토마토 처리물과 유제품을 별도로 살균하여 냉각한 후에 혼합한 것인 유산발효 음료의 제조방법.
- 제6항에 있어서, pH가 4.7-5.1인 유산발효 음료의 제조방법.
- 제6항 또는 제10항에 있어서, 유산발효를 30-40℃의 온도에서 4-20시간 행하는 유산발효 음료의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP233471 | 1987-09-17 | ||
JP62233471A JPH074205B2 (ja) | 1987-09-17 | 1987-09-17 | トマトの乳酸発酵飲料の製造方法 |
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 |
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)
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. |
AU3173497A (en) * | 1996-06-21 | 1998-01-14 | 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)
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 |
-
1988
- 1988-04-18 US US07/182,412 patent/US4855147A/en not_active Expired - Lifetime
- 1988-04-19 KR KR1019880004427A patent/KR910006937B1/ko not_active IP Right Cessation
- 1988-08-11 EP EP88307473A patent/EP0308064B1/en not_active Expired - Lifetime
- 1988-08-11 DE DE8888307473T patent/DE3871299D1/de not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
DE3871299D1 (de) | 1992-06-25 |
KR910006937B1 (ko) | 1991-09-14 |
EP0308064B1 (en) | 1992-05-20 |
US4855147A (en) | 1989-08-08 |
EP0308064A1 (en) | 1989-03-22 |
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Payment date: 20070502 Year of fee payment: 17 |
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