KR950030817A - 발효 유제품 및/또는 과육질의 함량이 감소된 음식물의 제조방법 및 그의 유용한 조성물 - Google Patents

발효 유제품 및/또는 과육질의 함량이 감소된 음식물의 제조방법 및 그의 유용한 조성물 Download PDF

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KR950030817A
KR950030817A KR1019950000554A KR19950000554A KR950030817A KR 950030817 A KR950030817 A KR 950030817A KR 1019950000554 A KR1019950000554 A KR 1019950000554A KR 19950000554 A KR19950000554 A KR 19950000554A KR 950030817 A KR950030817 A KR 950030817A
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lactobacillus
composition
species
fermented dairy
flour
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로베르또 킹 솔리스 루이스
페날로자 이주리에따 월터
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로망 엘. 비유
소시에떼 데 프로듀이 네슬레 소시에떼 아노님
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    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
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    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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    • 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
    • A23V2400/113—Acidophilus
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
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    • 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
    • A23V2400/125—Casei
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    • 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
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    • A23V2400/11—Lactobacillus
    • A23V2400/167—Pentosus
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Abstract

음식물에서의 발효 유제품 및 /또는 과육질은 a) 곡물가루 및 일종 이상의 비곡류 전반 첨가물의 슬러리를 우선 겔화시킨 다음, 균질화시키고; b)락토바실루스종, 스트렙토코쿠스 써모필루스 및 비피도박테리움 종으로부터 선택된 산성화 균주 또는 산성화 균주의 혼합물을 접종하고; c)그리고 나서 발효 물질의 pH를 약3.5∼4.2로 제조할 수 있는 온도에서 및 일정 기간동안 발효를 수행하고; d)마지막으로 안정화시키는 방법으로부터 생성된 산성 전분성 발효조성물을 상기 음식물에 첨가함에 의해 동시에 또는 별개로 감소시킬 수 있다.
이에 유용한 조성물및 동일물을 함유하는 음식물.

Description

발효 유제품및/ 또는 과육질의 함량이 감소된 음식물의 제조방법 및 그의 유용한 조성물
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (17)

  1. a) 곡물가루 및 일종 이상의 비곡류 전분 첨가물의 슬러리를 우선 겔화시킨 다음, 균질화시키고 ; b)락토바실루스종, 스트렙토코쿠스 써모필루스 및 비피도박테리움종으로 부터 선택된 산성화 균주 또는 산성화 균주의 혼합물을 접종하고; c) 그리고 나서, pH가 약3.5∼4.2인 발효물질을 제조하기 위한 온도에서 일정 기간동안 발효를 수행하고; d) 마지막으로 안정화시키는 방법으로부터 생성된 산성 전분성 발효 조성물을 발효 유제품 및 /또는 과육질을 함유하는 음식물에 첨가시키는 것을 포함하는 상기 음식물에서 발효유제품 및 /또는 과육질의 함량을 동시에 또는 개별적으로 감소시키는 방법.
  2. 1항에 있어서, 곡물가루가 쌀가루, 밀가루, 귀리가루, 보리 가루 또는 그의 혼합물인 방법.
  3. 제1항 또는 2항에 있어서, 비곡류 전분질이 감자전분 또는 카사바전분인 방법.
  4. 제1 내지 3항중의 어느 한 항에 있어서, 락토바실루스종이 락토바실루스 아시도필루스, 락토바실루스 카제이, 락토바실루스 플란타룸, 락토바실루스 델브루에키이, 락토바실루스 브레비스,락토바실루스 펜토수스, 락토바실루스 메센테로이데스 및 락토바실루스 불가리쿠스부터 선택되는 방법.
  5. 제4항에 있어서, 균주의 혼합물이 예를 들어, 락토바실루스 플란타룸 및 락토바실루스 카제이와 같은 별개의 두 락토바실루스종을 함유하는 방법.
  6. 제4항에 있어서, 균주의 혼합물이 예를 들어, 락토바실루스 플란타룸과 같은 동일한 락토바실루스종의 별개의 두 아종을 함유하는 방법.
  7. 제1항 내지 6항중의 어느 한 항에 있어서, 균주의 혼합물이 일종 이상의 락토바실루스종 또는 아종, 및 비-락토바실루스종을 함유하는 방법.
  8. 제1항 내지 7항중의 어느 한 항에 있어서 겔화된 슬러리의 균질화가 습윤성-분쇄장치에 의해 수행되는 방법.
  9. 제1항 내지 8항중의 어느 한 항에 있어서, 발효 물질이 냉각, 가열 또는 멸균중 하나에 의해 안정화되는 방법.
  10. a) 곡물가루 및 일종 이상의 비곡류 전분 첨가물의 슬러리를 우선 겔화시킨 다음, 균질화시키고 ; b) 락토바실루스종, 스트렙토코쿠스 써모필루스 및 비피도박테리움종으로부터 선택된 산성화 균주 또는 산성화 균주의 혼합물을 접종하고; c) 그리고 나서 pH가 약3.5∼4.2인 발효물질을 제조하기 위한 온도에서 일정 기간동안 발효를 수행하고; d) 마지막으로 안정화시키는 방법으로부터 생성된 산성 전분성 발효 조성물로 구성된 발효 유제품 및 /또는 과육질을 함유하는 음식물에서 발효 유제품 및 /또는 과육질의 함량을 동시에 또는 별개로 감소시키는데 유용한 조성물.
  11. 제10항에 있어서, pH가 약3.8∼4.0이며, 또한 건조물 함량이 약 12∼16중량%이고, 젖산 함량으로 표시되는 전체 산도가 약0.42∼0.49웅중량%이고, 20℃에서 약13∼17㎝/15초의 점도를 특징으로 하는 조성물.
  12. 제10항에 있어서, pH가 약4.0∼4.2이며, 또한 건조물 함량이 약 12∼16중량%이고, 젖산 함량으로 표시되는 전체산도가 약0.32∼0.37중량%이고, 20℃에서 약8∼14㎝/15초의 점도를 특징으로 하는 조성물.
  13. 제12항에 있어서, pH가 약3.5∼4.0이며, 또한 건조물함량이 약 6∼8중량%이고, 젖산함량으로 표시되는 전체 산도가 약 0.21∼0.44중량%이고, 20℃에서 약 18∼25㎝/15초의 점도를 특징으로 하는 조성물.
  14. 발효유제품 및 /또는 과육질 및 제10항 기재의 조성물을 함유하는 음식물.
  15. 제14항에 있어서, 제11항 기재의 조성물을 함유하는 고형 또는 반고형 음식물.
  16. 발효 유제품 및 /또는 과육질 및 제12항 기재의 조성물을 함유하는 고형 또는 반고형 음식물.
  17. 발효 유제품 및 /또는 과육질 및 제13항 기재의 조성물을 함유하는 액상 음식물.
    ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.
KR1019950000554A 1994-01-13 1995-01-13 발효 유제품 및/또는 과육질의 함량이 감소된 음식물의 제조방법 및 그의 유용한 조성물 KR950030817A (ko)

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ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente
PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
DE69600525T2 (de) * 1996-12-23 1998-12-10 Sitia-Yomo S.P.A., Mailand/Milano Lyophilisierte, lebende Bakerien enthaltende Nahrungszusammensetzung
AUPO824397A0 (en) * 1997-07-25 1997-08-21 Arnott's Biscuits Limited Improved food products
EP1064854A1 (en) * 1999-06-15 2001-01-03 Société des Produits Nestlé S.A. Process for increasing the fruity taste of foodstuffs with acidified and/or fermented cereal flour
EP1166649B1 (fr) * 2000-06-21 2007-06-06 Antoine Koyazounda Aliment diététique destiné à l'alimentation humaine à base de manioc de fabrication traditionelle, de légumes ou de fruits
AU2002233258A1 (en) * 2000-12-15 2002-06-24 Societe Des Produits Nestle S.A. Method for producing a composition having a fruity taste
GB0124580D0 (en) * 2001-10-12 2001-12-05 Univ Reading New composition
ITMI20022439A1 (it) * 2002-11-18 2004-05-19 Rimarchio 14 S R L Ora Yogurtal S P A Yogurt gelato.
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MY143693A (en) * 2004-03-24 2011-06-30 Nestec Sa Shelf stable product wih living micro-organisms
HUP0700178A2 (en) * 2007-02-27 2009-04-28 Danone Kft Process for producing of functional dessert based of milk
CN101057610B (zh) * 2007-05-20 2010-05-19 山西金绿禾燕麦研究所 燕麦生物发酵乳的制备工艺
EP2734050B1 (en) 2011-07-22 2019-03-06 Compagnie Gervais Danone Milk-based compositions and process of making the same
TW201608987A (zh) * 2014-09-08 2016-03-16 明治股份有限公司 實體材料添加發酵乳、其製造方法及其使用方法、實體材料添加酸性水及其使用方法、發酵乳之製造方法、以及發酵乳之保存方法
NL2016115B1 (en) * 2016-01-18 2017-07-25 Innoso B V Food composition with fermented starch.
CZ307474B6 (cs) * 2016-07-01 2018-10-03 Vysoká škola chemicko-technologická v Praze Způsob přípravy probiotického produktu s vysokým podílem prebiotik na bázi ovocných materiálů
CZ307473B6 (cs) * 2016-07-01 2018-10-03 Vysoká škola chemicko-technologická v Praze Způsob přípravy práškového prebiotického, bezlepkového a bezlaktózového produktu z odpadního ovoce
WO2019090119A1 (en) * 2017-11-03 2019-05-09 The Quaker Oats Company Co-fermented food product from dairy and grain
CN111227042A (zh) * 2018-11-29 2020-06-05 内蒙古伊利实业集团股份有限公司 一种乳饮料及其制备方法

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PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este
PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente

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KR100454760B1 (ko) * 1997-01-22 2005-01-13 후지 세이유 가부시키가이샤 발효두유(豆乳)제조방법

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RU95100779A (ru) 1997-05-27
CN1098043C (zh) 2003-01-08
MY113336A (en) 2002-01-31
NO950085L (no) 1995-07-14
ES2138029T3 (es) 2000-01-01
EP0667106A1 (en) 1995-08-16
BR9500082A (pt) 1995-10-17
NO950085D0 (no) 1995-01-09
AU8180794A (en) 1995-07-20
NZ270322A (en) 1996-08-27
DK0667106T3 (da) 2000-03-27
ECSP941057A (es) 1994-11-16
EP0667106B1 (en) 1999-10-06
DE69421057T2 (de) 2000-05-25
JPH07231750A (ja) 1995-09-05
ZA9410407B (en) 1995-09-22
DE69421057D1 (de) 1999-11-11
CN1113417A (zh) 1995-12-20
PE8795A1 (es) 1995-04-19
RU2095001C1 (ru) 1997-11-10
AU683702B2 (en) 1997-11-20
TR28900A (tr) 1997-07-17
CA2139806A1 (en) 1995-07-14
GR3032137T3 (en) 2000-04-27
ATE185252T1 (de) 1999-10-15

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