KR930011896A - Fermented Vegetable Beverage - Google Patents

Fermented Vegetable Beverage Download PDF

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Publication number
KR930011896A
KR930011896A KR1019910021996A KR910021996A KR930011896A KR 930011896 A KR930011896 A KR 930011896A KR 1019910021996 A KR1019910021996 A KR 1019910021996A KR 910021996 A KR910021996 A KR 910021996A KR 930011896 A KR930011896 A KR 930011896A
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KR
South Korea
Prior art keywords
casei
pumpkin
lactic acid
fermentation broth
acid bacteria
Prior art date
Application number
KR1019910021996A
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Korean (ko)
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KR940010265B1 (en
Inventor
성용분
손경현
김성기
강근식
이강표
Original Assignee
김정순
제일제당 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 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019910021996A priority Critical patent/KR940010265B1/en
Publication of KR930011896A publication Critical patent/KR930011896A/en
Application granted granted Critical
Publication of KR940010265B1 publication Critical patent/KR940010265B1/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 우수한 영양성 및 건강성을 지닌 호박을 일상생활 중 쉽게 섭취할 수 있도록 하기 위해서 호박쥬스에 젖산균을 단독배양 하거나, 방향성 효모와 혼합배양하여 발효 호박쥬스를 제조함으로써, 호박 고유의 향의 개선 및 유기산에 의한 상큼한 풍미를 부여하고, 인체정장작용이 있는 유산균을 섭취할 수 있는 건강음료에 관한 것이다.The present invention is to improve the pumpkin's inherent aroma by preparing a fermented pumpkin juice by culturing the lactic acid bacteria alone or mixed culture with aromatic yeast in order to easily ingest the pumpkin with excellent nutrition and health in daily life And it gives a fresh flavor by the organic acid, and relates to a healthy beverage that can ingest the lactic acid bacteria having a human suitability.

L. 카제이 단독배양의 경우 발효액의 pH를 조절하므로써 유산균의 성장 및 유기산 생성을 돕고, 이취의 원인물질인 디아세틸의 농도가 감소되어 최종 발효액의 풍미를 향상시켰다. 또한, L. 카제이와 S. 사케의 혼합배양의 경우에는 초기 L. 카제이 접종 후 발효 12-36시간 후 S. 사케를 추가 접종하여 혼합배양 하므로써 S. 사케의 방향성 성분에 의해 발효액의 풍미가 향상된 발효호박쥬스를 제조하였다.In the case of L. casei alone culture, by controlling the pH of the fermentation broth to help the lactic acid bacteria growth and organic acid production, the concentration of diacetyl, a cause of off-flavor, was reduced to improve the flavor of the final fermentation broth. In addition, in the case of mixed culture of L. casei and S. sake, 12.36 hours after fermentation of L. casei, the culture of fermentation broth by the aromatic component of S. sake is additionally inoculated. Improved fermented pumpkin juice was prepared.

Description

발효야채 음료의 제조방법Fermented Vegetable Beverage

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

제1도는 본 발명에 따른 호박쥬스에서의 락토바실러스 카제이(KCCM 32822)의 발효경과를 나타내는 그래프이다.1 is a graph showing the fermentation progress of Lactobacillus casei (KCCM 32822) in the pumpkin juice according to the present invention.

Claims (2)

호박을 이용한 발효야채음료를 제조함에 있어서, L. 카제이를 균주로서 사용하고 초산/초산 나트륨 완충용액 및 탄산칼슘 완충용액으로 발효액의 pH를 조절함을 특징으로 하는 야채발효음료의 제조방법.In preparing a fermented vegetable beverage using zucchini, the method of producing a vegetable fermented beverage, characterized in that the L. casei as a strain and adjust the pH of the fermentation broth with a acetate / sodium acetate buffer and calcium carbonate buffer. 호박을 이용한 발효야채음료를 제조함에 있어서, L. 카제이를 초기에 접종하고 발효경과 12-36시간 후 S. 사케를 접종하여 발효시켜 유산균과 효모를 혼합배양함을 특징으로 하는 발효야채음료의 제조방법.In the preparation of fermented vegetable drink using pumpkin, fermented vegetable drink characterized by inoculating L. casei initially and inoculating and fermenting S. sake after 12-36 hours of fermentation to mix lactic acid bacteria and yeast. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910021996A 1991-12-02 1991-12-02 Process for making veberage from vegetable by fermentation KR940010265B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910021996A KR940010265B1 (en) 1991-12-02 1991-12-02 Process for making veberage from vegetable by fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910021996A KR940010265B1 (en) 1991-12-02 1991-12-02 Process for making veberage from vegetable by fermentation

Publications (2)

Publication Number Publication Date
KR930011896A true KR930011896A (en) 1993-07-20
KR940010265B1 KR940010265B1 (en) 1994-10-22

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ID=19324031

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910021996A KR940010265B1 (en) 1991-12-02 1991-12-02 Process for making veberage from vegetable by fermentation

Country Status (1)

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KR (1) KR940010265B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100381620B1 (en) * 2000-10-05 2003-04-26 최주채 Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits
KR100778886B1 (en) * 2006-07-28 2007-11-29 (주)진바이오텍 Preparation method of fermented fruits and vegetables, fermented fruits and vegetables prepared thereby and functional composition comprising the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2834718B1 (en) * 2002-01-15 2004-12-24 Cognis France Sa COSMETIC AND / OR PHARMACEUTICAL ACTIVE SUBSTANCES
CN103783616B (en) * 2014-02-19 2016-03-09 华中农业大学 A kind of zymolysis squash beverage and preparation method thereof
CN103919118B (en) * 2014-04-29 2015-11-18 湖北工业大学 A kind of preparation method of zymolysis squash tartar sauce powder
CN106722473A (en) * 2016-12-09 2017-05-31 甘肃金南瓜生物高科有限公司 A kind of Argentinian cream squash health food and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100381620B1 (en) * 2000-10-05 2003-04-26 최주채 Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits
KR100778886B1 (en) * 2006-07-28 2007-11-29 (주)진바이오텍 Preparation method of fermented fruits and vegetables, fermented fruits and vegetables prepared thereby and functional composition comprising the same
WO2008013374A1 (en) * 2006-07-28 2008-01-31 Genebiotech Co., Ltd. Preparation method of fermented products of fruits or vegetables, fermented products prepared thereby and functional composition comprising the same

Also Published As

Publication number Publication date
KR940010265B1 (en) 1994-10-22

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