KR960016778A - 김치발효쥬스의 제조방법 - Google Patents
김치발효쥬스의 제조방법 Download PDFInfo
- Publication number
- KR960016778A KR960016778A KR1019940028695A KR19940028695A KR960016778A KR 960016778 A KR960016778 A KR 960016778A KR 1019940028695 A KR1019940028695 A KR 1019940028695A KR 19940028695 A KR19940028695 A KR 19940028695A KR 960016778 A KR960016778 A KR 960016778A
- Authority
- KR
- South Korea
- Prior art keywords
- juice
- fermented juice
- kimchi fermented
- sugar
- producing
- Prior art date
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract 14
- 235000021109 kimchi Nutrition 0.000 title claims abstract 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract 7
- 238000000855 fermentation Methods 0.000 claims abstract 5
- 230000004151 fermentation Effects 0.000 claims abstract 5
- 238000005119 centrifugation Methods 0.000 claims abstract 4
- 239000012528 membrane Substances 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims abstract 4
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 239000011780 sodium chloride Substances 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims 5
- 240000007124 Brassica oleracea Species 0.000 claims 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 238000005554 pickling Methods 0.000 claims 2
- 235000013311 vegetables Nutrition 0.000 claims 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 244000099147 Ananas comosus Species 0.000 claims 1
- 235000007119 Ananas comosus Nutrition 0.000 claims 1
- 240000008067 Cucumis sativus Species 0.000 claims 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 claims 1
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims 1
- 239000004386 Erythritol Substances 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 235000014443 Pyrus communis Nutrition 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 1
- 239000012267 brine Substances 0.000 claims 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims 1
- 229940009714 erythritol Drugs 0.000 claims 1
- 235000019414 erythritol Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000001963 growth medium Substances 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 김치발효쥬스의 제조방법에 관한 것으로, 좀 더 상세하게는 원료를 정선, 세척, 세절한 후 2.0∼3.0%염수에서 절이고 착즙여과한 다음, 원심분리시킨 후 당과 당알콜을 첨가하고 멤브레인 필터로 제균하여 얻은 착즙액에 류코노스톡 메센테로이데스 균주를 접종시켜 8∼15℃의 온도에서 100 내지 120시간 저온발효를 행한 후 포장용기에 어셉틱 필링시키는 김치발효쥬스를 제조하는 방법에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (9)
- 원료를 정선, 세척, 세절한 후 2.0∼3.0% 염수에서 절이고 착즙 여과시킨 다음, 원심분리시킨 후 당과 당알콜을 첨가하고 멤브레인 필터로 제균하여 얻은 착즙액에 류코노스톡 메센테로이데스 균주를 접종시켜 8∼15℃의 온도에서 100 내지 120시간 저온발효를 행한 후 포장용기에 어셉틱 필링시키는 것을 특징으로 하는 김치 발효쥬스를 제조하는 방법.
- 제1항에 있어서, 상기 원료가 야채 및 과일임을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제2항에 있어서, 상기 야채가 배추, 무, 양배추, 오이 또는 당근이고, 과일이 사과, 배, 오렌지, 파인애플 또는 복숭아임을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제1항에 있어서, 상기 당이 0.1%∼0.5%(w/v)의 백설탕 및 0.05%∼0.5%(w/v)의 고과당(F-95)임을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제1항에 있어서, 상기 당알콜이 0.03%∼0.15%(w/v)의 에리쓰리톨임을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제1항에 있어서, 상기 원심분리후 0.2㎛∼0.45㎛의 멤브레인 필터로 여과시킴을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제1항에 있어서, 상기 류코노스톡 메센테로이데스 균주가 원료를 정선, 세척, 세절한 후 2.0∼3.0% 염수에서 절이고 착즙여과, 원심분리시킨 후, 멤브레인 필터로 제균한 배양액에서 전배양됨을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제1항 또는 제7항에 있어서, 상기 류코노스톡 에센테로이데스 균주가 전배양된 발효액을 상기 착즙액에 대하여 1%∼2%(v/v)의 농도로 첨가시킴을 특징으로 하는 김치발효쥬스를 제조하는 방법.
- 제7항에 있어서, 상기 원심분리후 0.1%∼0.5%(w/v)의 백설탕이 선택적으로 첨가됨을 특징으로 하는 김치발효쥬스를 제조하는 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940028695A KR970010741B1 (ko) | 1994-11-02 | 1994-11-02 | 김치발효쥬스의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940028695A KR970010741B1 (ko) | 1994-11-02 | 1994-11-02 | 김치발효쥬스의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960016778A true KR960016778A (ko) | 1996-06-17 |
| KR970010741B1 KR970010741B1 (ko) | 1997-06-30 |
Family
ID=19396968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940028695A KR970010741B1 (ko) | 1994-11-02 | 1994-11-02 | 김치발효쥬스의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR970010741B1 (ko) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020046884A (ko) * | 2000-12-15 | 2002-06-21 | 권수문 | 동치미 추출액을 이용한 김치음료 제조방법 |
| KR100457815B1 (ko) * | 2002-11-18 | 2004-11-17 | 여수시 | 돌산갓 물김치 및 유자를 이용한 건강음료 및 그제조방법 |
| WO2006123866A1 (en) * | 2005-05-16 | 2006-11-23 | Yong-Hyun Jung | Powder kimchi containing kimchi lactic acid bacteria |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101383587B1 (ko) * | 2011-11-22 | 2014-04-11 | 주식회사농심 | 저온 증발 배추, 무 농축액을 이용한 농축 숙성 김치 발효액 제조 방법 |
| KR101712589B1 (ko) * | 2014-07-25 | 2017-03-13 | 정현옥 | 김치발효액을 이용한 식물발효액의 제조방법 |
-
1994
- 1994-11-02 KR KR1019940028695A patent/KR970010741B1/ko not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020046884A (ko) * | 2000-12-15 | 2002-06-21 | 권수문 | 동치미 추출액을 이용한 김치음료 제조방법 |
| KR100457815B1 (ko) * | 2002-11-18 | 2004-11-17 | 여수시 | 돌산갓 물김치 및 유자를 이용한 건강음료 및 그제조방법 |
| WO2006123866A1 (en) * | 2005-05-16 | 2006-11-23 | Yong-Hyun Jung | Powder kimchi containing kimchi lactic acid bacteria |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970010741B1 (ko) | 1997-06-30 |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20051006 Year of fee payment: 9 |
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| LAPS | Lapse due to unpaid annual fee |