KR910011170A - Fermented beverage production method using herbal medicine - Google Patents

Fermented beverage production method using herbal medicine Download PDF

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Publication number
KR910011170A
KR910011170A KR1019890019788A KR890019788A KR910011170A KR 910011170 A KR910011170 A KR 910011170A KR 1019890019788 A KR1019890019788 A KR 1019890019788A KR 890019788 A KR890019788 A KR 890019788A KR 910011170 A KR910011170 A KR 910011170A
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KR
South Korea
Prior art keywords
herbal
extract
milk
fermented
herbal medicine
Prior art date
Application number
KR1019890019788A
Other languages
Korean (ko)
Other versions
KR920002102B1 (en
Inventor
유영선
이병우
박기문
최춘언
정창기
Original Assignee
함태호
오뚜기식품 주식회사
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
Application filed by 함태호, 오뚜기식품 주식회사 filed Critical 함태호
Priority to KR1019890019788A priority Critical patent/KR920002102B1/en
Publication of KR910011170A publication Critical patent/KR910011170A/en
Application granted granted Critical
Publication of KR920002102B1 publication Critical patent/KR920002102B1/en

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Classifications

    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5072—Pectine, pectinate

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)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음No content

Description

생약제를 이용한 발효음료의 제조방법Fermented beverage production method using herbal medicine

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

Claims (6)

우유성분과 생약제 추출액을 사용하여 발효음료를 제조하는 방법에 있어서 상기 생약제 추출액을 1.0~40%(건물체기준)의 범위에서 사용함을 특징으로 하는상기 방법.The method of producing a fermented beverage using the milk component and the herbal extract extract, characterized in that the herbal extract is used in the range of 1.0 to 40% (building basis). 제1항에 있어서 상기 생약제 추출액에는 두충, 오미자, 구기자, 결명자, 선삼초, 맥문동, 인삼, 영지버섯의 생약재에서 얻어진 추출액을 포함함을 특징으로 하는상기 방법.The method of claim 1, wherein the herbal medicine extract comprises extracts obtained from the herbal medicines of Tofu, Schisandra chinensis, Gojija, Cultivator, Seonsamcho, Macmundong, Ginseng, Ganoderma lucidum. 우유성분 또는 탈지분유와 생약제 추출액(또는 즙)을 이용하여 발효음료를 제조함을 방법에 있어서 상기 우유성분 또는 탈지분유(1~30%)에 상기 생약재 추출액을 혼합하여 유산발효시키거나, 상기 우유성분 또는 탈지분유(1~30%)를 유산발효시킨 다음 상기 생약재 추출액을 혼합시킴을 특징으로 하는상기 방법.In the method for preparing a fermented beverage using milk components or skim milk powder and herbal extract (or juice), the herbal ingredient or skim milk powder (1-30%) is mixed with the herbal medicine extract or fermented by lactic acid fermentation, or the milk The method characterized in that the lactic acid fermentation of components or skim milk powder (1-30%) and then mixing the herbal extracts. 제3항에 있어서 상기 우유성분 또는 탈지분유(1~30%)는 상기 생약재 일부의 추출액과 혼삽시킨 다음에 유산발효를 시키고, 그 다음 나머지의 생약제 추출액을 혼합시킴을 특징으로 하는상기 방법.The method of claim 3, wherein the milk component or skim milk powder (1-30%) is mixed with an extract of a part of the herbal medicine, followed by lactic acid fermentation, and then mixing the remaining herbal extract. 제3항에 있어서 상기 발효음료를 생균상태 또는 살균상태의 발효유로 제조함을 특징으로 하는상기 방법.The method as claimed in claim 3, wherein the fermented beverage is prepared as fermented milk in a live or sterilized state. 제5항에 있어서 상기 발효유는 침전방지용으로 펙틴, 검, 첼라틴, 카라기난, 한천, 비타민 C중에서 적어도 하나를 0.01~5wt%의 범위로 사용함을 특징으로 하는상기 방법.The method of claim 5, wherein the fermented milk uses at least one of pectin, gum, celatin, carrageenan, agar, and vitamin C in a range of 0.01 to 5 wt% to prevent precipitation. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890019788A 1989-12-28 1989-12-28 Process for making fermented beverage KR920002102B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890019788A KR920002102B1 (en) 1989-12-28 1989-12-28 Process for making fermented beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890019788A KR920002102B1 (en) 1989-12-28 1989-12-28 Process for making fermented beverage

Publications (2)

Publication Number Publication Date
KR910011170A true KR910011170A (en) 1991-08-07
KR920002102B1 KR920002102B1 (en) 1992-03-12

Family

ID=19293888

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890019788A KR920002102B1 (en) 1989-12-28 1989-12-28 Process for making fermented beverage

Country Status (1)

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KR (1) KR920002102B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020019372A (en) * 2000-09-05 2002-03-12 김현기 Method for brew liquor by fermentation of milk
KR100519005B1 (en) * 2002-02-05 2005-10-12 강원대학교산학협력단 Lactobacillus fermentation product to improve immunity function and its preparing method

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4808715B2 (en) * 2005-07-29 2011-11-02 カルピス株式会社 Menopause prevention / amelioration agent and functional food and drink
KR101158506B1 (en) * 2010-01-06 2012-06-20 한국식품연구원 Fermented ginseng yoghurt drink composition and preparation method thereof
KR101585113B1 (en) * 2014-01-03 2016-02-18 충청남도 The method for manufacuting sports drink using fermentation of ginseng radix, schizandrae fructus and liriopis tuber, and the sports drink made by the method
KR101600884B1 (en) * 2014-09-26 2016-03-09 해남자연농업영농조합법인 Composition for improving, treating or preventing constipation comprising Cassia fermented by lactic acid bacteria as an active ingredient

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020019372A (en) * 2000-09-05 2002-03-12 김현기 Method for brew liquor by fermentation of milk
KR100519005B1 (en) * 2002-02-05 2005-10-12 강원대학교산학협력단 Lactobacillus fermentation product to improve immunity function and its preparing method

Also Published As

Publication number Publication date
KR920002102B1 (en) 1992-03-12

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