KR970005108A - 김치의 제조방법 - Google Patents
김치의 제조방법 Download PDFInfo
- Publication number
- KR970005108A KR970005108A KR1019950021188A KR19950021188A KR970005108A KR 970005108 A KR970005108 A KR 970005108A KR 1019950021188 A KR1019950021188 A KR 1019950021188A KR 19950021188 A KR19950021188 A KR 19950021188A KR 970005108 A KR970005108 A KR 970005108A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- present
- sugars
- extracted
- intestine
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 claims abstract 9
- 238000000034 method Methods 0.000 claims abstract 4
- 244000068988 Glycine max Species 0.000 claims abstract 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract 3
- 235000000346 sugar Nutrition 0.000 claims abstract 3
- 150000008163 sugars Chemical class 0.000 claims abstract 3
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims abstract 2
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims abstract 2
- 150000001720 carbohydrates Chemical class 0.000 claims abstract 2
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims abstract 2
- 239000002075 main ingredient Substances 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 1
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract 2
- 210000000936 intestine Anatomy 0.000 abstract 2
- 230000035755 proliferation Effects 0.000 abstract 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 235000016127 added sugars Nutrition 0.000 abstract 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 abstract 1
Classifications
-
- 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
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/622—Raffinose
-
- 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
- A23V2250/632—Stachyose
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 김치의 제조방법, 특히 콩에서 추출된 내산성의 당류를 첨가함으로써 장내의 유용세균의 증식을 활성화함과 동시에 김치의 저장기간의 연장을 도모한 김치의 제조방법에 관한 것으로, 본 발명에 따르면 콩에서 추출된 스타키오스 및 라피노오스가 주성분을 이루는 당류를 김치중량의 0.1∼15%되게 첨가하는 김치의 제조방법이 제공된다.
이와 같은 본 발명에 따르면, 본 발명에 따라 첨가된 당류는 강한 산성조건에서도 거의 분해됨이 없이 잔류량이 크게 높아 본 발명의 김치를 섭취하였을 경우 비피듀스균등의 장내의 유용세균의 증식을 활성화하는 것이 가능하며 건강증진에 크게 기여할 수 있는 김치를 제공하는 것이 가능하다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (2)
- 배추 또는 무우를 주성분으로 하고 마늘, 생강, 젖갈류 등을 부재료로 사용하여 김치를 제조함에 있어서, 콩에서 추출된 스타키오스 및 라피노오스가 주성분이 되는 당류를 김치중량을 기준으로 0.1∼15%가 되게 첨가하는 것을 특징으로 하는 김치의 제조방법.
- 제1항에 있어서, 상기 당류를 단독으로 또는 다른 당류와 혼합하여 첨가하는 것을 특징으로 하는 김치의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950021188A KR0159056B1 (ko) | 1995-07-19 | 1995-07-19 | 김치의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950021188A KR0159056B1 (ko) | 1995-07-19 | 1995-07-19 | 김치의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970005108A true KR970005108A (ko) | 1997-02-19 |
| KR0159056B1 KR0159056B1 (ko) | 1998-11-16 |
Family
ID=19420918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950021188A KR0159056B1 (ko) | 1995-07-19 | 1995-07-19 | 김치의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0159056B1 (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024155082A1 (ko) * | 2023-01-18 | 2024-07-25 | 에스케이리비오 주식회사 | 생분해성 폴리에스테르 수지 조성물, 이의 제조방법, 이를 포함하는 생분해성 폴리에스테르 필름 및 이를 포함하는 생분해성 폴리에스테르 성형품 |
-
1995
- 1995-07-19 KR KR1019950021188A patent/KR0159056B1/ko not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024155082A1 (ko) * | 2023-01-18 | 2024-07-25 | 에스케이리비오 주식회사 | 생분해성 폴리에스테르 수지 조성물, 이의 제조방법, 이를 포함하는 생분해성 폴리에스테르 필름 및 이를 포함하는 생분해성 폴리에스테르 성형품 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR0159056B1 (ko) | 1998-11-16 |
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