KR950005188A - 올리고당이 함유된 김치의 제조방법 - Google Patents
올리고당이 함유된 김치의 제조방법 Download PDFInfo
- Publication number
- KR950005188A KR950005188A KR1019930016599A KR930016599A KR950005188A KR 950005188 A KR950005188 A KR 950005188A KR 1019930016599 A KR1019930016599 A KR 1019930016599A KR 930016599 A KR930016599 A KR 930016599A KR 950005188 A KR950005188 A KR 950005188A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- oligosaccharide
- oligosaccharides
- growth
- containing oligosaccharides
- Prior art date
Links
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract 9
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract 9
- 235000021109 kimchi Nutrition 0.000 title claims abstract 8
- 238000000034 method Methods 0.000 title claims abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract 3
- 230000004151 fermentation Effects 0.000 claims abstract 3
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims 1
- 150000003271 galactooligosaccharides Chemical class 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2250/28—Oligosaccharides
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)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 김치의 제조시 당으로서 올리고당 0.2∼10중량%를 첨가하여 김치를 담금으로써 김치의 발효중 미생물의 생육을 억제하여 발효가 지연되고 그에 따라 저장기간이 길어지고 올리고당에 의하여 비피더스균이 증식되어 건강에 더욱 유익한 김치의 제조방법에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (2)
- 김치의 제조방법에 있어서, 양념혼합시에 당류로서 올리고당 0.2∼10중량%를 첨가하여 발효시키는 것을 특징으로 하는 올리고당이 함유된 김치의 제조방법.
- 제1항에 있어서, 상기 올리고당이 아이소말토 올리고당, 프락토올리고당, 갈락토 올리고당 및 말토 올리고당으로 구성된 군으로부터 하나 또는 그 이상 선택됨을 특징으로 하는 올리고당이 함유된 김치의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930016599A KR960005000B1 (ko) | 1993-08-25 | 1993-08-25 | 올리고당이 함유된 김치의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930016599A KR960005000B1 (ko) | 1993-08-25 | 1993-08-25 | 올리고당이 함유된 김치의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950005188A true KR950005188A (ko) | 1995-03-20 |
| KR960005000B1 KR960005000B1 (ko) | 1996-04-18 |
Family
ID=19361947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930016599A KR960005000B1 (ko) | 1993-08-25 | 1993-08-25 | 올리고당이 함유된 김치의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960005000B1 (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101443287B1 (ko) * | 2012-03-22 | 2014-09-19 | 박세준 | 프로바이오틱스 쿠키바 제조방법 및 조성물 |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100286125B1 (ko) * | 1998-04-02 | 2001-04-16 | 안명숙 | 암반굴착용 비트 |
| KR100303463B1 (ko) * | 1998-04-02 | 2001-11-22 | 안명숙 | 암반굴착용비트 |
| KR100302078B1 (ko) * | 1998-12-31 | 2001-11-22 | 안명숙 | 암반굴착용비트 |
| KR100328367B1 (ko) * | 1999-08-25 | 2002-03-21 | 정영대 | 건축공사용 굴착기의 헤드 |
-
1993
- 1993-08-25 KR KR1019930016599A patent/KR960005000B1/ko not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101443287B1 (ko) * | 2012-03-22 | 2014-09-19 | 박세준 | 프로바이오틱스 쿠키바 제조방법 및 조성물 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960005000B1 (ko) | 1996-04-18 |
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| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
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| FPAY | Annual fee payment |
Payment date: 20050411 Year of fee payment: 10 |
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| LAPS | Lapse due to unpaid annual fee |