KR900000037A - 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
KR900000037A
KR900000037A KR1019880006850A KR880006850A KR900000037A KR 900000037 A KR900000037 A KR 900000037A KR 1019880006850 A KR1019880006850 A KR 1019880006850A KR 880006850 A KR880006850 A KR 880006850A KR 900000037 A KR900000037 A KR 900000037A
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South Korea
Prior art keywords
food quality
quality improvement
producing
lactobacillus
improvement effect
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KR1019880006850A
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Korean (ko)
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KR910006940B1 (en
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훈 정
박정길
임달택
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허영인
주식회사 샤니
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Priority to KR1019880006850A priority Critical patent/KR910006940B1/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
    • A23V2400/121—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
    • A23V2400/123—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
    • A23V2400/125—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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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

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

Abstract

내용 없음No content

Description

식품품질개선용 발효산물 및 그 제조방법Fermented product for food quality improvement and 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.

Claims (8)

프로리온산균과 락토바실러스속 및 스트렙토코커스속의 두가지의 젖산균을 탈지유에 사용한 배지에서 혼합배양하여 얻은, 식품품질개선 효과를 갖는 발효산물.A fermentation product having a food quality improvement effect, obtained by mixing and culturing two types of lactic acid bacteria, Proryonic acid bacterium, Lactobacillus genus and Streptococcus in a medium used for skim milk. 프로리온산균과 락토바실러스속 및 스트렙토코커스속의 두가지의 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.Two kinds of lactic acid bacteria, Prolicobacterium, Lactobacillus and Streptococcus, are inoculated in a medium containing nutrients such as nitrogen, carbon, and minerals in skimmed milk that has been subjected to subculture and starter culture in a medium using skim milk. Method for producing a fermented product having a food quality improvement effect, characterized in that. 제2항에 있어서, 프로피온산균이 프로피오니박테리움 프로이덴라이히 또는 프로리오니박테리움 쉐르마니이고, 락토바실러스 젖산균이 락토바실러스 불가리커스, 락토바실러스 카세이, 또는 락토바실러스 브레비스이고 스트렙토코커스속의 젖산균은 스트렙토코커스 써모필러스인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.The Lactobacillus of claim 2, wherein the propionic acid bacterium is Propionibacterium Freidenreich or Proionibacterium shermani, and the Lactobacillus lactic acid bacterium is Lactobacillus vulgaris, Lactobacillus cassace, or Lactobacillus brevis and the lactic acid bacterium of the Streptococcus genus. Process for producing a fermentation product having a food quality improvement effect, characterized in that the thermophilus. 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 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 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 식품품질개선 효과를 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.
KR1019880006850A 1988-06-07 1988-06-07 Process for making fermented product improving quality of food KR910006940B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880006850A KR910006940B1 (en) 1988-06-07 1988-06-07 Process for making fermented product improving quality of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880006850A KR910006940B1 (en) 1988-06-07 1988-06-07 Process for making fermented product improving quality of food

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KR900000037A true KR900000037A (en) 1990-01-30
KR910006940B1 KR910006940B1 (en) 1991-09-14

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2555535C1 (en) * 2013-12-06 2015-07-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет имени М.В. Ломоносова" (МГУ) Method of protection of fermented milk products against spoilage with fungi

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