KR900000036A - 식품품질개선용 발효산물 및 그 제조방법 - Google Patents
식품품질개선용 발효산물 및 그 제조방법 Download PDFInfo
- Publication number
- KR900000036A KR900000036A KR1019880006849A KR880006849A KR900000036A KR 900000036 A KR900000036 A KR 900000036A KR 1019880006849 A KR1019880006849 A KR 1019880006849A KR 880006849 A KR880006849 A KR 880006849A KR 900000036 A KR900000036 A KR 900000036A
- Authority
- KR
- South Korea
- Prior art keywords
- food quality
- producing
- fermentation product
- lactobacillus
- improvement effect
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 title claims 9
- 241000894006 Bacteria Species 0.000 claims 7
- 238000000855 fermentation Methods 0.000 claims 7
- 230000004151 fermentation Effects 0.000 claims 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 6
- 235000020183 skimmed milk Nutrition 0.000 claims 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 4
- 241000186660 Lactobacillus Species 0.000 claims 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims 4
- 229940039696 lactobacillus Drugs 0.000 claims 4
- 239000001963 growth medium Substances 0.000 claims 3
- 239000004310 lactic acid Substances 0.000 claims 3
- 235000014655 lactic acid Nutrition 0.000 claims 3
- 239000002609 medium Substances 0.000 claims 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 2
- 229910052799 carbon Inorganic materials 0.000 claims 2
- 229910052757 nitrogen Inorganic materials 0.000 claims 2
- 235000019260 propionic acid Nutrition 0.000 claims 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 240000001929 Lactobacillus brevis Species 0.000 claims 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims 1
- 244000199866 Lactobacillus casei Species 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 240000006024 Lactobacillus plantarum Species 0.000 claims 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 1
- 241000186429 Propionibacterium Species 0.000 claims 1
- 229940041514 candida albicans extract Drugs 0.000 claims 1
- 238000012258 culturing Methods 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 239000012138 yeast extract Substances 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/617—Freudenreichii
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/623—Shermanii
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2500/00—Specific components of cell culture medium
- C12N2500/05—Inorganic components
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2500/00—Specific components of cell culture medium
- C12N2500/30—Organic components
- C12N2500/34—Sugars
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2500/00—Specific components of cell culture medium
- C12N2500/70—Undefined extracts
- C12N2500/74—Undefined extracts from fungi, e.g. yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명의 제조공정을 나타내는 도면.
제2도는 본 발명의 실시예중 하나와 비교예의 배양시간별 산도측정그래프.
Claims (8)
- 프로리온산균과 락토바실러스속의 젖산균을 탈지유를 사용한 배지에서 혼합배양하여 얻는, 식품품질개선 효과를 갖는 발효산물.
- 프로리온산균과 락토바실러스속의 젖산균을 탈지유를 사용한 배지에서 계대배양 및 스타터배양을 한 탈지유에 질소원, 탄소원 및 무기질원등 영양소를 첨가한 배지에 접종하여 2일이상 본 배양하는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
- 제2항에 있어서, 프로피온산균이 프로피오니박테리움 프로이덴라이히 또는 프로리오니박테리움 쉐르마니이고, 락토바실러스 젖산균이 락토바실러스 아시도필러스, 락토바실러스 카세이, 락토바실러스 브레비스 또는 락토바실러스 플란타룸인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
- 제2항에 있어서, 탈지유가 환원탈지유인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
- 제2항 내지 제4항에 있어서, 탄소원으로서 글루코스가 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
- 제2항 내지 제5항에 있어서, 질소원으로서 이스트추출물이 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
- 제2항 내지 제6항에 있어서, 무기질원으로서 염화나트륨이 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질 개선효과를 갖는 발효산물의 제조방법.
- 제2항 내지 제7항에 있어서, 28-40℃의 온도에서 본 배양하는 것을 특징으로 하는 식품품질 개선효과를 갖는 발효산물의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880006849A KR910006939B1 (ko) | 1988-06-07 | 1988-06-07 | 식품품질개선용 발효산물의 제조방법 |
| KR1019910010449A KR960009314B1 (ko) | 1988-06-07 | 1991-06-21 | 식품품질개선용 발효산물 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880006849A KR910006939B1 (ko) | 1988-06-07 | 1988-06-07 | 식품품질개선용 발효산물의 제조방법 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910010449A Division KR960009314B1 (ko) | 1988-06-07 | 1991-06-21 | 식품품질개선용 발효산물 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900000036A true KR900000036A (ko) | 1990-01-30 |
| KR910006939B1 KR910006939B1 (ko) | 1991-09-14 |
Family
ID=19275041
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019880006849A KR910006939B1 (ko) | 1988-06-07 | 1988-06-07 | 식품품질개선용 발효산물의 제조방법 |
| KR1019910010449A KR960009314B1 (ko) | 1988-06-07 | 1991-06-21 | 식품품질개선용 발효산물 |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910010449A KR960009314B1 (ko) | 1988-06-07 | 1991-06-21 | 식품품질개선용 발효산물 |
Country Status (1)
| Country | Link |
|---|---|
| KR (2) | KR910006939B1 (ko) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180058596A (ko) * | 2016-11-24 | 2018-06-01 | 디에이치산업주식회사 | 콘센트 |
| CZ2017415A3 (cs) * | 2017-07-18 | 2018-05-16 | Výzkumný ústav mlékárenský s.r.o. | Kmen bakterie Propionibacterium freudenreichii subsp. freudenreichii CCM 8774 a využití jeho antifungálně účinných metabolitů ve výrobě potravin a krmiv |
-
1988
- 1988-06-07 KR KR1019880006849A patent/KR910006939B1/ko not_active IP Right Cessation
-
1991
- 1991-06-21 KR KR1019910010449A patent/KR960009314B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR960009314B1 (ko) | 1996-07-18 |
| KR910006939B1 (ko) | 1991-09-14 |
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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 | ||
| LAPS | Lapse due to unpaid annual fee |