KR900000036A - Fermented product for food quality improvement and manufacturing method - Google Patents

Fermented product for food quality improvement and manufacturing method Download PDF

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Publication number
KR900000036A
KR900000036A KR1019880006849A KR880006849A KR900000036A KR 900000036 A KR900000036 A KR 900000036A KR 1019880006849 A KR1019880006849 A KR 1019880006849A KR 880006849 A KR880006849 A KR 880006849A KR 900000036 A KR900000036 A KR 900000036A
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KR
South Korea
Prior art keywords
food quality
producing
fermentation product
lactobacillus
improvement effect
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KR1019880006849A
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Korean (ko)
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KR910006939B1 (en
Inventor
훈 정
정제윤
이천용
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허영인
주식회사 샤니
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Priority to KR1019880006849A priority Critical patent/KR910006939B1/en
Publication of KR900000036A publication Critical patent/KR900000036A/en
Priority to KR1019910010449A priority patent/KR960009314B1/en
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Publication of KR910006939B1 publication Critical patent/KR910006939B1/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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/121—Brevis
    • 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
    • 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
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/61—Propionibacterium
    • A23V2400/617—Freudenreichii
    • 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
    • A23V2400/61—Propionibacterium
    • A23V2400/623—Shermanii
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/05—Inorganic components
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/30—Organic components
    • C12N2500/34—Sugars
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/70—Undefined extracts
    • C12N2500/74—Undefined extracts from fungi, e.g. yeasts

Abstract

내용 없음No content

Description

식품품질 개선용 발효산물 및 그 제조방법Fermented product for food quality improvement and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 제조공정을 나타내는 도면.1 is a view showing a manufacturing process of the present invention.

제2도는 본 발명의 실시예중 하나와 비교예의 배양시간별 산도측정그래프.2 is an acidity measurement graph according to incubation time of one of the examples of the present invention and the comparative example.

Claims (8)

프로리온산균과 락토바실러스속의 젖산균을 탈지유를 사용한 배지에서 혼합배양하여 얻는, 식품품질개선 효과를 갖는 발효산물.A fermentation product having a food quality improvement effect, obtained by mixing and culturing prolic acid bacteria and lactic acid bacteria of the genus Lactobacillus in a medium using skim milk. 프로리온산균과 락토바실러스속의 젖산균을 탈지유를 사용한 배지에서 계대배양 및 스타터배양을 한 탈지유에 질소원, 탄소원 및 무기질원등 영양소를 첨가한 배지에 접종하여 2일이상 본 배양하는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.Food quality, characterized by inoculating prolactic acid bacteria and lactic acid bacteria of the genus Lactobacillus in a medium containing nutrients such as nitrogen source, carbon source and mineral source to skim milk obtained by subculture and starter culture in medium using skim milk. Method for producing a fermentation product having an improvement effect. 제2항에 있어서, 프로피온산균이 프로피오니박테리움 프로이덴라이히 또는 프로리오니박테리움 쉐르마니이고, 락토바실러스 젖산균이 락토바실러스 아시도필러스, 락토바실러스 카세이, 락토바실러스 브레비스 또는 락토바실러스 플란타룸인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.The propionic acid bacterium according to claim 2, wherein the propionic acid bacterium is Propionibacterium Freidenreich or Proionibacterium shermani, and the Lactobacillus lactic acid bacterium is Lactobacillus asidophilus, Lactobacillus casei, Lactobacillus brevis or Lactobacillus plantarum. Method for producing a fermented product having a food quality improvement effect, characterized in that. 제2항에 있어서, 탈지유가 환원탈지유인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.The method for producing a fermentation product having a food quality improvement effect according to claim 2, wherein the skim milk is reduced skim milk. 제2항 내지 제4항에 있어서, 탄소원으로서 글루코스가 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.The method for producing a fermentation product having a food quality improvement effect according to claim 2, wherein glucose is added to the culture medium as a carbon source. 제2항 내지 제5항에 있어서, 질소원으로서 이스트추출물이 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.The method for producing a fermentation product having a food quality improvement effect according to claim 2, wherein a yeast extract is added to the culture medium as a nitrogen source. 제2항 내지 제6항에 있어서, 무기질원으로서 염화나트륨이 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질 개선효과를 갖는 발효산물의 제조방법.The method for producing a fermentation product having a food quality improving effect according to claim 2, wherein sodium chloride is added to the culture medium as an inorganic source. 제2항 내지 제7항에 있어서, 28-40℃의 온도에서 본 배양하는 것을 특징으로 하는 식품품질 개선효과를 갖는 발효산물의 제조방법.The method for producing a fermentation product having a food quality improving effect according to claim 2, wherein the culture is carried out at a temperature of 28-40 ° C. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880006849A 1988-06-07 1988-06-07 Process for making fermented products improving quality of food KR910006939B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019880006849A KR910006939B1 (en) 1988-06-07 1988-06-07 Process for making fermented products improving quality of food
KR1019910010449A KR960009314B1 (en) 1988-06-07 1991-06-21 Fermented material for food quality

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880006849A KR910006939B1 (en) 1988-06-07 1988-06-07 Process for making fermented products improving quality of food

Related Child Applications (1)

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KR1019910010449A Division KR960009314B1 (en) 1988-06-07 1991-06-21 Fermented material for food quality

Publications (2)

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KR900000036A true KR900000036A (en) 1990-01-30
KR910006939B1 KR910006939B1 (en) 1991-09-14

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KR1019880006849A KR910006939B1 (en) 1988-06-07 1988-06-07 Process for making fermented products improving quality of food
KR1019910010449A KR960009314B1 (en) 1988-06-07 1991-06-21 Fermented material for food quality

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180058596A (en) * 2016-11-24 2018-06-01 디에이치산업주식회사 Concentric plug
CZ307297B6 (en) * 2017-07-18 2018-05-16 Výzkumný ústav mlékárenský s.r.o. The strain of Propionibacterium freudenreichii subspecies freudenreichii CCM 8774 and the use of its antifungal active metabolites in food and feed production

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KR960009314B1 (en) 1996-07-18
KR910006939B1 (en) 1991-09-14

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