KR970032449A - Starch Fermented Foods and Manufacturing Method Thereof - Google Patents

Starch Fermented Foods and Manufacturing Method Thereof Download PDF

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Publication number
KR970032449A
KR970032449A KR1019950057916A KR19950057916A KR970032449A KR 970032449 A KR970032449 A KR 970032449A KR 1019950057916 A KR1019950057916 A KR 1019950057916A KR 19950057916 A KR19950057916 A KR 19950057916A KR 970032449 A KR970032449 A KR 970032449A
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KR
South Korea
Prior art keywords
starch
raw material
fermented food
bifidobacterium
added
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Application number
KR1019950057916A
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Korean (ko)
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KR100227001B1 (en
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지근억
목철균
이세경
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지근억
목철균
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Priority to KR1019950057916A priority Critical patent/KR100227001B1/en
Publication of KR970032449A publication Critical patent/KR970032449A/en
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Publication of KR100227001B1 publication Critical patent/KR100227001B1/en

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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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • 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
    • A23V2400/51—Bifidobacterium

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 전분질 원료를 분쇄하고, 물을 가하여 호화시키고, 상기 호화된 생성물에 아밀라제 생성능이 높은 비피도박테리움을 접종하여 배양하는 것을 특징으로 하는 전분질 발효식품의 제조방법에 관한 것이다. 본 발명에 의한 전분질 발효식품의 제조방법에 의하면, 전분질 원료에 대하여 종래의 이단 발효(당화 및 젖산균 발효)를 거치지 않고 단순한 공정(당화 및 젖산 발효를 동시에 진행)에 의해 양질의 전분질 발효식품을 바로 얻을 수 있다.The present invention relates to a method for producing a starch fermented food, characterized in that the starch raw material is ground, gelatinized by addition of water, and inoculated with bifidobacterium having high amylase-producing ability. According to the production method of starch fermented food according to the present invention, starch fermented food of high quality by a simple process (saccharification and lactic acid fermentation at the same time) without going through conventional two-stage fermentation (glycosylation and lactic acid bacteria fermentation) for starch raw material immediately You can get it.

Description

전분질 발효식품 및 그 제조방법Starch Fermented Foods and Manufacturing Method Thereof

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

Claims (9)

전분질 원료를 분쇄하고, 물을 가하여 호화시키고, 상기 호화된 생성물에 아밀라제 생성능이 높은 비피도박테리움을 접종하여 배양하는 것을 특징으로 하는 전분질 발효식품의 제조방법.A method for producing a starch fermented food, characterized in that the starch raw material is ground, added with water to gelatinize, and inoculated with bifidobacterium having high amylase production ability. 제1항에 있어서, 상기 전분질 원료가 쌀인 것을 특징으로 하는 방법.The method of claim 1 wherein the starch raw material is rice. 제1항에 있어서, 전분질 원료에 과채류를 추가하는 것을 특징으로 하는 전분질 발효식품의 제조방법.The method according to claim 1, wherein the starch fermented food is added to the starch raw material. 제1항 내지 제3항중 어느 한 항에 있어서, 상기 전분질 원료에 대하여 상기 비피도박테리움을 104CFU/㎖ 내지 106CFU/㎖의 양으로 첨가하는 것을 특징으로 하는 전분질 발효식품의 제조방법.The method according to any one of claims 1 to 3, wherein the bifidobacterium is added to the starch raw material in an amount of 10 4 CFU / ml to 10 6 CFU / ml. . 제1항 내지 제3항중 어느 한 항에 있어서, 상기 호화된 생성물에 안정제로서 젤라틴을 첨가하는 것을 특징으로 하는 전분질 발효식품의 제조방법.The method according to any one of claims 1 to 3, wherein gelatin is added to the gelatinized product as a stabilizer. 전분질 원료를 분쇄하고, 물을 가하여 호화시키고, 상기 호화된 생성물에 아밀라제 생성능이 높은 비피도박테리움과 락토바실루스의 혼합 균주를 접종하여 배양하는 것을 특징으로 하는 전분질 발효식품의 제조방법.A method for producing a starch fermented food, characterized in that the starch raw material is pulverized, added with water to gelatinize, and inoculated with the mixed product by inoculating a mixed strain of bifidobacterium and lactobacillus having high amylase production ability. 전분질 원료를 분쇄하고, 물을 가하여 호화시키고, 상기 호화된 생성물에 아밀라제 생성능이 높은 비피도박테리움과, 스트렙토코커스의 혼합 균주를 접종하여 배양하는 것을 특징으로 하는 전분질 발효식품의 제조방법.A method of producing a starch fermented food, characterized by pulverizing the starch raw material, adding water to gelatinize, and inoculating the gelatinized product by inoculating a mixed strain of Bifidobacterium having high amylase production ability and Streptococcus. 전분질 원료를 분쇄하고, 물을 가하여 호화시키고, 상기 호화된 생성물에 아밀라제 생성능이 높은 비피도박테리움과, 락토바실루스와, 스트렙토코커스의 혼합 균주를 접종하여 배양하는 것을 특징으로 하는 전분질 발효식품의 제조방법.Preparation of starch fermented food, characterized in that the starch raw material is pulverized, added with water to gelatinize, and inoculated and cultured with the mixed strain of Bifidobacterium, Lactobacillus, and Streptococcus having high amylase production ability. Way. 제1항의 방법에 의하여 제조된 전분질 발효식품.Starch fermented food prepared by the method of claim 1. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950057916A 1995-12-27 1995-12-27 Method for producing fermentation food from grain starch KR100227001B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950057916A KR100227001B1 (en) 1995-12-27 1995-12-27 Method for producing fermentation food from grain starch

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950057916A KR100227001B1 (en) 1995-12-27 1995-12-27 Method for producing fermentation food from grain starch

Publications (2)

Publication Number Publication Date
KR970032449A true KR970032449A (en) 1997-07-22
KR100227001B1 KR100227001B1 (en) 1999-10-15

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KR1019950057916A KR100227001B1 (en) 1995-12-27 1995-12-27 Method for producing fermentation food from grain starch

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KR100227001B1 (en) 1999-10-15

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