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과채류 젖산 발효 식품의 제조시에 젖산 나트륨을 첨가함으로써 이들 식품의 맛, 풍미, 조직감의 질적인 저하없이 저장기간을 연장시킨다.The addition of sodium lactate in the production of fruit and vegetable lactic fermented foods extends the shelf life without degrading the taste, flavor and texture of these foods.
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과채류 젖산 발효 식품의 저장기간 연장 방법How to extend shelf life of fruit and vegetable lactic acid fermented foods
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
과채류 젖산 발효 식품의 제조에 있어서, 젖산 나트륨을 첨가하는 것을 특징으로 하는 과채류 젖산 발효 식품의 제조 방법.The manufacturing method of the fruit vegetable lactic acid fermentation foodstuff characterized by adding sodium lactate in the manufacture of the fruit vegetable lactic acid fermentation food.제1항에 있어서, 상기 과채류 젖산 발효 식품은 김치인 것을 특징으로 하는 과채류 젖산 발효 식품의 제조 방법.The method of claim 1, wherein the fruit vegetable lactic acid fermented food is a method of producing fruit vegetable lactic acid fermented food, characterized in that kimchi.제1항에 있어서, 상기 젖산 나트륨은 전체 생성물의 0.5 내지 5중량%인 과채류 젖산 발효 식품의 제조 방법.The method of claim 1, wherein the sodium lactate is 0.5 to 5% by weight of the total product.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019970005605A1997-02-241997-02-24
How to extend shelf life of fruit and vegetable lactic acid fermented foods
KR970019866A
(en)