KR920005892A - Fermented Enzyme Food Manufacturing Method Based on Myeongilcho - Google Patents

Fermented Enzyme Food Manufacturing Method Based on Myeongilcho Download PDF

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Publication number
KR920005892A
KR920005892A KR1019900013866A KR900013866A KR920005892A KR 920005892 A KR920005892 A KR 920005892A KR 1019900013866 A KR1019900013866 A KR 1019900013866A KR 900013866 A KR900013866 A KR 900013866A KR 920005892 A KR920005892 A KR 920005892A
Authority
KR
South Korea
Prior art keywords
myeongilcho
yulmu
comfrey
chicory
method based
Prior art date
Application number
KR1019900013866A
Other languages
Korean (ko)
Other versions
KR940003981B1 (en
Inventor
박창빈
Original Assignee
김남철
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.)
Filing date
Publication date
Application filed by 김남철 filed Critical 김남철
Priority to KR1019900013866A priority Critical patent/KR940003981B1/en
Publication of KR920005892A publication Critical patent/KR920005892A/en
Application granted granted Critical
Publication of KR940003981B1 publication Critical patent/KR940003981B1/en

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23V2300/00—Processes
    • A23V2300/28—Hydrolysis, degree of hydrolysis
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

내용 없음No content

Description

명일초를 주재로한 발효 효소식품 제조방법Fermented Enzyme Food Manufacturing Method Based on Myeongilcho

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

Claims (1)

본문에 상술한 바와 같이 명일초, 컴프리, 치커리, 검정콩, 율무 등을 분쇄하여 기질을 만든 것에 공지의 균주 사카로 마이세스 케파이어(Saccharo Myces Kefir)로 배양하여 중량프로 18%-20%의 명일초, 컴프리, 치커리, 검정콩, 율무, 등을 고체 물질로 하고 6-8으로 조정하여 당도 BX 12-15℃가 되도록한 다음 공지의 균주 락토바실러스 벌가리커스(Lactobacillus Bulgaricus)를 접종하고 호기성 조건하에서 매시간 2-1%의 비율로 명일초, 컴프리, 치커리, 검정콩, 율무 등 원료의 단백질을 가수분해 시키기에 충분한 온도 40-45℃ 범위내에서 고체로 배양하여 고미와 불순물을 완전 제거하고 원료조직에 세균 함유 침투시킨 효소분말에 효모가 생육함과 염기성으로 활성을 증대시킴을 특징으로 한 명일초를 주재로한 발효 효소 식품 제조방법.As described above in the text, cultivated with M. ilcho, Comfrey, Chicory, Black Bean, Yulmu, etc., to make a substrate known in the strain Saccharo Myces Kefir (Saccharo Myces Kefir) by weight of 18% -20% Comfrey, chicory, black bean, yulmu, etc. as a solid material, adjusted to 6-8 so that the sugar content is BX 12-15 ℃, inoculated with the known strain Lactobacillus Bulgaricus and every hour under aerobic conditions 2 -1% cultivation of solids within 40-45 ℃ temperature sufficient to hydrolyze the protein of raw materials such as Myeongilcho, Comfrey, Chicory, Black Soybean, Yulmu, and completely remove bitters and impurities and penetrate bacteria Fermentation enzyme food production method based on Myeongilcho, characterized by increasing the activity of yeast growth and basic to the enzyme powder. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019900013866A 1990-09-03 1990-09-03 Process for making fermented foods from ashitapa KR940003981B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900013866A KR940003981B1 (en) 1990-09-03 1990-09-03 Process for making fermented foods from ashitapa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900013866A KR940003981B1 (en) 1990-09-03 1990-09-03 Process for making fermented foods from ashitapa

Publications (2)

Publication Number Publication Date
KR920005892A true KR920005892A (en) 1992-04-27
KR940003981B1 KR940003981B1 (en) 1994-05-10

Family

ID=19303175

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900013866A KR940003981B1 (en) 1990-09-03 1990-09-03 Process for making fermented foods from ashitapa

Country Status (1)

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KR (1) KR940003981B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100278061B1 (en) * 1998-08-01 2001-03-02 이창성 Textile paper having a three-dimensional decorative pattern and a method of forming such a three-dimensional decorative pattern
KR20010069280A (en) * 2001-02-27 2001-07-25 백정현 Method for forming patterns on the fabric by using shrinkage film
KR100381620B1 (en) * 2000-10-05 2003-04-26 최주채 Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19637112C2 (en) * 1996-09-12 1999-11-18 Matthias Kleespies Process for the production of solid bodies and use of such bodies

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100278061B1 (en) * 1998-08-01 2001-03-02 이창성 Textile paper having a three-dimensional decorative pattern and a method of forming such a three-dimensional decorative pattern
KR100381620B1 (en) * 2000-10-05 2003-04-26 최주채 Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits
KR20010069280A (en) * 2001-02-27 2001-07-25 백정현 Method for forming patterns on the fabric by using shrinkage film

Also Published As

Publication number Publication date
KR940003981B1 (en) 1994-05-10

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