KR970019921A - Retort Sikhye composition - Google Patents

Retort Sikhye composition Download PDF

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Publication number
KR970019921A
KR970019921A KR1019950036790A KR19950036790A KR970019921A KR 970019921 A KR970019921 A KR 970019921A KR 1019950036790 A KR1019950036790 A KR 1019950036790A KR 19950036790 A KR19950036790 A KR 19950036790A KR 970019921 A KR970019921 A KR 970019921A
Authority
KR
South Korea
Prior art keywords
sikhye
retort
composition
sweetener
sugar
Prior art date
Application number
KR1019950036790A
Other languages
Korean (ko)
Other versions
KR100379986B1 (en
Inventor
성용분
김대열
김성기
김호
공운영
Original Assignee
손경식
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 손경식, 제일제당 주식회사 filed Critical 손경식
Priority to KR1019950036790A priority Critical patent/KR100379986B1/en
Publication of KR970019921A publication Critical patent/KR970019921A/en
Application granted granted Critical
Publication of KR100379986B1 publication Critical patent/KR100379986B1/en

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • 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
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/262—Stevioside

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 통상의 제조방법대로 식혜를 제조함에 있어서, 감미료 원료로서 설탕을 100% 첨가하는 대신 그 일부, 즉 설탕 첨가량의 30% 이하를 저칼로리 감미료인 스테비오사이드로 대체한 레토르트식혜 조성물에 관한 것이다.The present invention relates to a retort Sikhye composition in which Sikhye is manufactured according to a conventional manufacturing method, instead of adding 100% sugar as a sweetener raw material, that is, a part thereof, that is, 30% or less of sugar added to stevioside as a low-calorie sweetener.

Description

레토르트식혜 조성물Retort Sikhye composition

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

Claims (1)

감미료 원료로서 설탕첨가량의 30% 이하를 저칼로리 감미료인 스테비오사이드로 대체한 레토르트 식혜 조성물.A retort Sikhye composition in which less than 30% of the sugar added as a sweetener raw material is replaced with stevioside, a low-calorie sweetener. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950036790A 1995-10-24 1995-10-24 Retort sweet rice drink composition KR100379986B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950036790A KR100379986B1 (en) 1995-10-24 1995-10-24 Retort sweet rice drink composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950036790A KR100379986B1 (en) 1995-10-24 1995-10-24 Retort sweet rice drink composition

Publications (2)

Publication Number Publication Date
KR970019921A true KR970019921A (en) 1997-05-28
KR100379986B1 KR100379986B1 (en) 2003-07-10

Family

ID=37417148

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950036790A KR100379986B1 (en) 1995-10-24 1995-10-24 Retort sweet rice drink composition

Country Status (1)

Country Link
KR (1) KR100379986B1 (en)

Also Published As

Publication number Publication date
KR100379986B1 (en) 2003-07-10

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