KR960009910A - Method for preparing fermentation broth for food or beverage and fermentation broth for food or beverage - Google Patents

Method for preparing fermentation broth for food or beverage and fermentation broth for food or beverage Download PDF

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KR960009910A
KR960009910A KR1019950029542A KR19950029542A KR960009910A KR 960009910 A KR960009910 A KR 960009910A KR 1019950029542 A KR1019950029542 A KR 1019950029542A KR 19950029542 A KR19950029542 A KR 19950029542A KR 960009910 A KR960009910 A KR 960009910A
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food
fermentation broth
yeast
beverage
alkalophilic
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KR100381427B1 (en
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겐지 이치카와
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겐지 이치카와
가부시키가이샤 니코
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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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
    • 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
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5112—Cyclodextrin

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)

Abstract

쌀겨류 또는 콩류 혹은 쌀겨류 및 콩류를 함유하여 PH를 8.5이상으로 조정한 원료 조정물에 내알칼리성 효모 또는 호알칼리성 미생물에서 선택된 적어도 일종의 효모 또는 미생물을 첨가하고, 또한 잡균의 혼입을 방지함과 동시에, PH를 8.5이상으로 조정한 상태에서 소정시간 발효시킨후, 고체 액체분리시켜 액체분을 채취하는 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법을 제공한다.Add at least one yeast or microorganism selected from alkaline yeast or alkalophilic microorganisms to a raw material adjuster containing rice bran or legumes or rice bran and legumes with a pH of 8.5 or higher, and at the same time prevent the incorporation of various bacteria , Fermentation for a predetermined time in a state in which the pH is adjusted to 8.5 or more, and provides a method for producing a fermentation broth for food or beverage addition, characterized in that the liquid is separated by liquid separation.

이 식품 또는 음료첨가용 발효액을 함유시켜 숙취억제 청량음료수 또는 숙취억제식품이 제조된다.The food or beverage-containing fermentation broth is contained to produce a hangover-cooled soft drink or hangover-inhibited food.

Description

식품 또는 음료첨가용 발효액의 제조방법 및 식품 또는 음료첨가용 발효액Method for preparing fermentation broth for food or beverage and fermentation broth for food or beverage

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (13)

쌀겨류 또는 콩류 혹은 쌀겨류 및 콩류를 함유하여 PH를 8.5이상으로 조정한 원료 조정물에 내알칼리성 효모 또는 호알칼리성 미생물에서 선택된 적어도 일종의 효모 또는 미생물을 첨가하고, 또한 잡균의 혼입을 방지함과 동시에, PH를 8.5이상으로 조정한 상태에서 소정시간 발효시킨후, 고체 액체분리시켜 액체분을 채취하는 것을 특징으로 하는 식풍 또는 음료첨가용 발효액의 제조방법.Add at least one yeast or microorganism selected from alkaline yeast or alkalophilic microorganisms to a raw material adjuster containing rice bran or legumes or rice bran and legumes with a pH of 8.5 or higher, and at the same time prevent the incorporation of various bacteria After fermentation for a predetermined time in a state in which the pH is adjusted to 8.5 or more, the solid liquid is separated and the liquid fraction is collected. 쌀겨류 또는 콩류 혹은 쌀겨류 및 콩류를 함유하여 p를 8.5이상으로 조정한 원료 조정물에 내알칼리성 효모 또는 호알칼리성 미생물에서 선택된 적어도 일종의 효모 또는 미생물을 첨가하고, 또한 잡균의 혼입을 방지하기 위하여 외기와의 접촉을 억재함과 동시에, pH를 8.5이상으로 조정한 상태에서 소정시간 발효시킨후, 고체 액체분리하여 액체분을 채취하는 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.Add at least one yeast or microorganism selected from alkaline yeast or alkalophilic microorganisms to a raw material control containing rice bran or legumes or rice bran and legumes adjusted to p not less than 8.5, and also to prevent incorporation of various bacteria. A method for producing a food or beverage fermentation broth, characterized in that the liquid is separated by solid liquid separation after the fermentation for a predetermined time while inhibiting contact with the pH and adjusting the pH to 8.5 or more. 제1항 또는 제2항에 있어서, 상기 원료 조정물은 쌀겨 또는 콩외피를 함유하고 있는 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method for producing a food or beverage-added fermentation broth according to claim 1 or 2, wherein the raw material adjustment comprises rice bran or soybean hull. 제1항 내지 제3항 중의 어느 한 항에 있어서, 상기 내알칼리성 효모는 Picia속 또는 Hansemula속의 효모인 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method of claim 1, wherein the alkali-resistant yeast is a yeast of the genus Picia or Hansemula. 제1항 내지 제3항 중의 어느 한 항에 있어서, 상기 내알칼리성 효모는 Picia anomala인 Picia속의 효모인 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method of claim 1, wherein the alkali resistant yeast is Picia yeast of Picia anomala. 제1항 내지 제3항 중의 어느 한 항에 있어서, 상기 내알칼리성 효모는 Hansenula anomala var. anomala인 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method of claim 1, wherein the alkali resistant yeast is Hansenula anomala var. Method for producing a fermentation broth for food or beverage addition, characterized in that anomala. 제1항 내지 제3항 중 어느 한 항에 있어서, 상기 호알칼리성 미생물은 호알칼리성 바실루스속 미생물 또는 그램음성 호알칼리성 미생물인 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method according to any one of claims 1 to 3, wherein the alkalescent microorganism is a alkalophilic Bacillus microorganism or a gram negative alkalophilic microorganism. 제1항 내지 제4항 중의 어느 한 항에 있어서, 상기 호알칼리성 바실루스속 미생물은 호알칼리성 프로테아제산생균, 호알칼리성 아밀리제산생균, 호알칼리성 셀룰라제산생균, 호알칼리성 크실라나제산생균, 호알킬리성 엘라스타제산생균의 적어도 1종 또는 2종 이상의 혼합물인 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The bacterium according to any one of claims 1 to 4, wherein the bacterium of the genus Alkalophilic Bacillus is a bacterium of alkalophilic protease, a bacterium of alkalescent amylase, a bacterium of alkalophilic cellulase, a bacterium of alkalophilic xylanase, A method of producing a fermentation broth for food or beverage addition, characterized in that at least one or a mixture of two or more kinds of lysogenic elastase acid bacteria. 제1항 내지 제8항 중의 어느 한 항에 있어서, 상기 호알칼리성 미생물 또는 내알칼리성 효모는 고정화된 것임을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method according to any one of claims 1 to 8, wherein the alkalescent microorganism or alkaline yeast is immobilized. 제1항 내지 제9항 중의 어느 한 항에 있어서, 상기 여과하여 얻어진 액체에 사이클로 덱스트린 또는 올리고당을 첨가하는 것을 특징으로 하는 식품 또는 음료첨가용 발효액의 제조방법.The method for producing a food or beverage-added fermentation broth according to any one of claims 1 to 9, wherein cyclodextrin or oligosaccharide is added to the liquid obtained by filtration. 제1항 내지 제10항에 기재한 제조방법에 의하여 제조된 것을 특징으로 하는 식품 또는 음료첨가용 발효액.A fermentation broth for food or beverage addition, which is prepared by the process according to claim 1. 제11항에 기재된 음료첨가용 발효액을 함유하는 것을 특징으로 하는 숙취억제 청량 음료수.A hangover-suppressed soft drink comprising the fermentation broth according to claim 11. 제11항에 기재된 식품첨가용 발효액을 함유하는 것을 특징으로 하는 숙취억제식품.A hangover inhibiting food comprising the fermentation broth for food addition according to claim 11. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950029542A 1994-09-27 1995-09-11 Manufacturing method of fermentation liquid for food or beverage and fermentation liquid for food or beverage addition KR100381427B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020088734A (en) * 2001-05-21 2002-11-29 엄경용 Composition for dissolving suffer from aftereffects of drink
KR100381620B1 (en) * 2000-10-05 2003-04-26 최주채 Manufacturing Method of Hangover Drinking Beverages Based on Wild Plants, Beans and Fruits
KR20030073498A (en) * 2002-03-12 2003-09-19 최승호 hangover annul material, its producing method and its vessel

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100799517B1 (en) 2006-03-29 2008-01-31 이규길 Fermented Rice Bran Composition
KR100884681B1 (en) 2007-08-13 2009-02-18 주식회사 삼화한양식품 The preparation method of lactic acid fermentation broths using rice washouts
KR101118683B1 (en) 2010-10-14 2012-03-13 농업회사법인주식회사 네이처팜 Fermented product comprising rice germ, rice bran and soybean peptide fermented by saccaromyces or issatchenkia to give alcohol tolerance and preparation method thereof
KR101920057B1 (en) * 2017-07-19 2018-11-19 김경화 Alkaline water manufacturing apparatus and method thereof

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH069474B2 (en) * 1990-03-20 1994-02-09 有限会社ビセイケン Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food
KR950000456B1 (en) * 1992-06-29 1995-01-20 제일제당 주식회사 Method and composition of berverage

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
KR20020088734A (en) * 2001-05-21 2002-11-29 엄경용 Composition for dissolving suffer from aftereffects of drink
KR20030073498A (en) * 2002-03-12 2003-09-19 최승호 hangover annul material, its producing method and its vessel

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