KR920009304A - Preparation of Induced Effect Food - Google Patents

Preparation of Induced Effect Food Download PDF

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Publication number
KR920009304A
KR920009304A KR1019900019075A KR900019075A KR920009304A KR 920009304 A KR920009304 A KR 920009304A KR 1019900019075 A KR1019900019075 A KR 1019900019075A KR 900019075 A KR900019075 A KR 900019075A KR 920009304 A KR920009304 A KR 920009304A
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KR
South Korea
Prior art keywords
bifidobacterium
added
medium containing
food
main ingredient
Prior art date
Application number
KR1019900019075A
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Korean (ko)
Inventor
마사꼬 야지마
신지 하시모또
다께쓰구 사이따
구니오 마쓰자끼
Original Assignee
구와하라 쥰
가부시끼가이샤 야쿠르트혼샤
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Application filed by 구와하라 쥰, 가부시끼가이샤 야쿠르트혼샤 filed Critical 구와하라 쥰
Priority to KR1019900019075A priority Critical patent/KR920009304A/en
Publication of KR920009304A publication Critical patent/KR920009304A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • 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)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음No content

Description

유발효식품의 제조법Preparation of Induced Effect Food

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

제1도는 실험예1의 결과를 나타내는 그래프이며,1 is a graph showing the results of Experimental Example 1,

제2도는 실시예4 내지 6 및 비교예 1 내지 3의 제품의 10℃보존에 있어서의 생균수 변화를 경시적으로 나타내는 그래프이다.2 is a graph showing changes in viable cell numbers at 10 ° C. storage of the products of Examples 4 to 6 and Comparative Examples 1 to 3 over time.

Claims (12)

젖을 주성분으로하는 배지에 비피도박테리아 또는 유산균 또는 이들을 모두 접종하고 배양하여 유발효식품을 제조하는 방법에 있어서, 상기 젖을 주성분으로 하는 배지에 분리대두 단백질을 첨가하는 것을 특징으로 하는 유발효식품의 제조법.In the method of inoculating and cultivating Bifidobacteria or lactic acid bacteria or all of them in a medium containing milk as a main ingredient, a method for producing a food-induced effect food, characterized in that the isolated soybean protein is added to the medium containing the milk as a main ingredient. . 제1항에 있어서, 분리대두 단백질을 젖을 주성분으로 하는 배지에 대해서 0.1 내지 7.0W/V% 첨가하는 제조법.The method according to claim 1, wherein 0.1 to 7.0 W / V% of soybean protein is added to the medium containing milk as a main ingredient. 제1항에 있어서, 분리대두 단백질을 젖을 주성분으로 하는 배지에 대해서 0.1 내지 5.0W/V% 첨가하는 제조법.The method according to claim 1, wherein 0.1 to 5.0 W / V% of soy protein is added to the medium containing milk as a main ingredient. 제1항에 있어서, 분리대두 단백질과 함께 효모 추출물을 배지에 첨가하는 제조법.The method according to claim 1, wherein the yeast extract is added to the medium together with the separated soy protein. 제4항에 있어서, 효모추출물을 젖을 주성분으로 하는 배지에 대해서 0.01 내지 0.1W/V% 첨가하는 제조법.The production method according to claim 4, wherein the yeast extract is added in an amount of 0.01 to 0.1 W / V% based on a medium containing milk as a main component. 제1항 내지 제5항의 어느 한 항에 있어서, 비피도박테륨이 비피도박테륨 브레베(Bifidobacteruim breve), 비피도박테륨 롱검(Bifidobacterium longum), 비피도박테륨 비피덤(Bifidobacterium bifidum) 및 비피도박테륨 인팬티스((Bifidobacterium infantis)로 이루어지는 군에서 선택된 1종 이상의 세균인 제조법.The Bifidobacterium breve according to any one of claims 1 to 5, Bifidobacteruim breve, Bifidobacterium longum, Bifidobacterium bifidum and Bifidobacterium phosphorus A method for producing at least one bacterium selected from the group consisting of panty (Bifidobacterium infantis). 제1항 내지 제6항의 어느 한 항에 기재된 제조법에 의하여 수득된 비피도박테리아 생균 및/또는 유산균 생균을 함유하는 유발효식품.A triggered food product containing the Bifidobacterial live bacteria and / or the lactic acid bacteria live bacteria obtained by the manufacturing method according to any one of claims 1 to 6. 젖을 주성분으로 하는 배지에 비피도박테리아 또는 유산균 또는 이들을 모두 접종하고 배양하여 유발효식품을 제조하는 방법에 있어서, 상기 군체를 배양하여 수득한 배양물에 분리대두 단백질을 첨가하는 것을 특징으로 하는 유발효식품의 제조법.A method of producing a causative food by inoculating and culturing Bifidobacteria or lactic acid bacteria or all of them in a medium containing milk as a main ingredient, wherein the soybean protein is added to a culture obtained by culturing the colonies. Recipe of food. 제8항에 있어서, 분리대두 단백질을 배양물에 대해서 0.1 내지 1.5w/v% 첨가하는 제조법.The method according to claim 8, wherein 0.1 to 1.5 w / v% of soy protein is added to the culture. 제8항에 있어서, 분리대두 단백질을 0.1 내지 1.0w/v% 첨가하는 제조법.The method according to claim 8, wherein 0.1 to 1.0 w / v% of soy protein is separated. 제8항에 있어서, 비피도박테륨이 비피도박테륨 브레베(Bifidobacteruim breve), 비피도박테륨 롱검(Bifidobacterium longum), 비피도박테륨 비피덤(Bifidobacterium bifidum) 및 비피도박테륨 인팬티스 ((Bifidobacterium infantis)로 이루어지는 군에서 선택된 1종 이상의 세균인 제조법.The method of claim 8, wherein the Bifidobacterium breve (Bifidobacteruim breve), Bifidobacterium longum, Bifidobacterium bifidum and Bifidobacterium infantis (Bifidobacterium infantis) The production method is one or more bacteria selected from the group consisting of. 제8항 내지 제11항의 어느 한 항에 기재된 제조법에 의하여 수득된 비피도 박테리아 생균 및/또는 유산균 생균을 함유하는 유발효식품.A triggered food product containing non-bleeding bacteria and / or lactic acid bacteria, obtained by the manufacturing method according to any one of claims 8 to 11. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900019075A 1990-11-23 1990-11-23 Preparation of Induced Effect Food KR920009304A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100485267B1 (en) * 2002-06-20 2005-04-27 전기숙 Fermented soymilk having totally hydrolyzed isoflavones and method for preparation of same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100485267B1 (en) * 2002-06-20 2005-04-27 전기숙 Fermented soymilk having totally hydrolyzed isoflavones and method for preparation of same

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