KR920016030A - 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법 - Google Patents

곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법 Download PDF

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KR920016030A
KR920016030A KR1019910002747A KR910002747A KR920016030A KR 920016030 A KR920016030 A KR 920016030A KR 1019910002747 A KR1019910002747 A KR 1019910002747A KR 910002747 A KR910002747 A KR 910002747A KR 920016030 A KR920016030 A KR 920016030A
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lactic acid
enzyme treatment
quality improvement
treatment during
manufacturing high
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KR1019910002747A
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KR930005199B1 (ko
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목철균
남영중
김영진
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박정윤
한국식품개발연구원
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Priority to KR1019910002747A priority Critical patent/KR930005199B1/ko
Priority to US07/802,419 priority patent/US5219597A/en
Publication of KR920016030A publication Critical patent/KR920016030A/ko
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • 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
    • A23V2400/169—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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음

Description

곡립형태의 살을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명에 있어서 2차 효소처리가 쌀 젖산 발효제품의 산 생성량에 미치는 영향을 나타낸 그래프, 제2도는 본 발명에 있어서 2차 효소처리가 쌀 젖산 발효제품의 종합적 기호도에 미치는 영향을 나타낸 그래프, 제3도는 본 발명에 있어서 2차 효소처리가 쌀 젖산 발효제품의 미세구조를 나타낸 것이다.

Claims (2)

  1. 쌀을 분쇄하지 않고 곡립상태로 호화시킨 후 액화·당화하여 살균하고 락토바실러스 불가리커스와 스토렙토코커스 써모필러스를 1:1 비유로 혼합접종하여 고농도에서 발효하여 균질화 하는 고감미 ·고산미 쌀 젖산 발효 제품의 제조방법.
  2. 제1항에 있어서 발효중 전분분해효소를 무균적으로 2차 처리하여 쌀전분으로부터 젖산발효의 기질인 포도당을 연속적으로 생산하고 이로부터 발효에 의하여 젖산을 연속적으로 생산하여 단맛과 신맛이 농후하고, 전분의 노화방지에 의한 불용성 고형물의 생성억제에 의해 조직감이 향상된 쌀 젖산 발효제품의 품질향상방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910002747A 1991-02-20 1991-02-20 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법 KR930005199B1 (ko)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019910002747A KR930005199B1 (ko) 1991-02-20 1991-02-20 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법
US07/802,419 US5219597A (en) 1991-02-20 1991-12-04 Method for producing highly concentrated, lactic-acid fermented product utilizing unground grainy rice and improving qualities thereof by the secondary, enzymatic treatment at fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910002747A KR930005199B1 (ko) 1991-02-20 1991-02-20 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법

Publications (2)

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KR920016030A true KR920016030A (ko) 1992-09-24
KR930005199B1 KR930005199B1 (ko) 1993-06-16

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KR1019910002747A KR930005199B1 (ko) 1991-02-20 1991-02-20 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법

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KR (1) KR930005199B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851288B1 (ko) * 2008-02-15 2008-08-08 한빛영농조합법인 유용미생물을 이용한 항산화 발효쌀의 제조방법 및 상기방법에 의해 제조된 항산화 발효쌀

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US5716615A (en) * 1992-02-10 1998-02-10 Renata Maria Anna Cavaliere Vesely Dietary and pharmaceutical compositions containing lyophilized lactic bacteria, their preparation and use
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
JP3711377B2 (ja) * 2001-01-31 2005-11-02 共栄化学工業株式会社 乳化剤及び乳化化粧料並びにその製造法
EP1290951A1 (en) * 2001-09-10 2003-03-12 Societe Des Produits Nestle S.A. Glutaminase
KR100449146B1 (ko) * 2001-12-19 2004-09-18 씨제이 주식회사 헬리코박터 파이로리 및 식중독균 억제 효과를 갖는발효식품의 제조방법 및 그 제조방법에 의해 제조된발효식품
KR100436038B1 (ko) * 2001-12-19 2004-06-12 씨제이 주식회사 비열처리 생식품의 제조방법 및 그로부터 수득되는 생식품
US7300787B2 (en) * 2002-07-05 2007-11-27 Archer-Daniels-Midland Company Lactobacillus strains and use thereof in fermentation for L-lactic acid production
ITMO20020257A1 (it) * 2002-09-19 2004-03-20 Abafoods S R L Metodo per la preparazione di un latte di riso.
EP2169050B1 (en) 2005-10-11 2014-04-09 Probiotical S.p.a. Method for the preparation of anallergic probiotic bacterial cultures and related use
EP2031975A1 (en) 2006-05-24 2009-03-11 Vitality Concepts Corporation Method for embedding and targeted release of micronutrients in activated dietary fibers
KR101481487B1 (ko) * 2011-07-14 2015-01-13 에스엔케이비즈 주식회사 유산균 발효에 의한 쌀 발효물
CN109259188B (zh) * 2018-09-06 2021-09-14 陕西师范大学 一种富含活菌的麸皮乳酸发酵片的制备方法
CN112841474B (zh) * 2021-01-14 2022-08-16 华南理工大学 一种富硒风味米露及其制备方法
CN112971118B (zh) * 2021-03-03 2022-09-06 陕西三八妇乐特医食品有限公司 一种黑木耳发酵营养制品的制备方法
CN114209006A (zh) * 2021-12-01 2022-03-22 上海应用技术大学 一种提高总黄酮含量的脱花青素黑米发酵液的生产方法

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US3615697A (en) * 1968-10-29 1971-10-26 Red Arrow Products Co Lactic fermented malt product and process of producing same
JPS55131370A (en) * 1979-02-23 1980-10-13 Yakult Honsha Co Ltd Preparation of food and drink containing bacteria of genus bifidobacterium
US4876096A (en) * 1986-04-28 1989-10-24 California Natural Products Rice syrup sweetener

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851288B1 (ko) * 2008-02-15 2008-08-08 한빛영농조합법인 유용미생물을 이용한 항산화 발효쌀의 제조방법 및 상기방법에 의해 제조된 항산화 발효쌀

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US5219597A (en) 1993-06-15

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