KR980000113A - Process for producing fermented food based on grain - Google Patents

Process for producing fermented food based on grain Download PDF

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Publication number
KR980000113A
KR980000113A KR1019960025358A KR19960025358A KR980000113A KR 980000113 A KR980000113 A KR 980000113A KR 1019960025358 A KR1019960025358 A KR 1019960025358A KR 19960025358 A KR19960025358 A KR 19960025358A KR 980000113 A KR980000113 A KR 980000113A
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KR
South Korea
Prior art keywords
water
fermented food
added
predetermined amount
fermented
Prior art date
Application number
KR1019960025358A
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Korean (ko)
Inventor
강영주
Original Assignee
강영주
한도현
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Publication date
Application filed by 강영주, 한도현 filed Critical 강영주
Priority to KR1019960025358A priority Critical patent/KR980000113A/en
Publication of KR980000113A publication Critical patent/KR980000113A/en

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Abstract

본 발명은 곡물을 소정량의 물에 수침시키고, 수세 및 물기를 제거후, 소정량의 물을 첨가하여 호화시키고, 이를 냉각시킨후 누룩을 첨가하여 발효시킨후 마쇄하고, 여과후, 얻어진 여과액을 당성분을 첨가ㆍ혼합하고 농축한 다음 농축액을 포장ㆍ살균함을 특정으로 하는 발효식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented milk, which comprises immersing a predetermined amount of water in a predetermined amount of water, removing water and water, adding a predetermined amount of water to make it gorgeous, cooling it, adding yeast, fermenting, Which comprises adding, mixing and concentrating the sugar components, and then packing and sterilizing the concentrate.

Description

곡물을 주재로한 발효식품의 제조방법Process for producing fermented food based on grain

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 전통적인 쉰다리(발효쌀죽)의 제조공정도이다.FIG. 1 is a flow chart of a manufacturing process of a conventional hoof leg (fermented rice porridge).

제2도는 본 발명에 따른 발효식품의 제조공정도이다.FIG. 2 is a process flow diagram of a fermented food according to the present invention.

Claims (4)

곡물을 소정량의 물에 수침시키고, 수세 및 물기를 제거후, 소정량의 물을 첨가하여 호화시키고, 이를 냉각시킨후 누룩을 첨가하여 발효시킨후 마쇄하고, 여과후, 얻어진 여과액에 당성분을 첨가ㆍ 혼합하고 농축한 다음 농축액을 포장ㆍ살균함을 특징으로 하는 발효식품의 제조방법.The granules are soaked in a predetermined amount of water, and after washing with water and water, a predetermined amount of water is added to make the gel, and after cooling, the granules are added and fermented and then ground. After filtration, Is added, mixed and concentrated, and then the concentrate is packed and sterilized. 제1항에 있어서, 통상의 요구르트 제조용 유산균을 액상합성배지에 접종하여 41-45℃에서 24-48시간 현탁배양하여 유산균 스타터(starter)를 제조한 다음 이 유산균 스타터를 발효농축액에 소정량 접종후 41-45℃에서 12-24시간 배양함을 특징으로 하는 발효식품의 제조방법.The method according to claim 1, wherein the lactic acid bacteria for normal yogurt production are inoculated in a liquid phase synthesis medium and suspension-cultured at 41-45 ° C for 24-48 hours to prepare a lactic acid bacteria starter, and then the lactic acid bacteria starter is inoculated in a fermented concentrate Lt; RTI ID = 0.0 > 41-45 C < / RTI > for 12-24 hours. 제1항 또는 제2항에 있어서, 물기제거한 수침곡물을 20-40 메쉬의 크기로 제분하고, 또한 발효후 마쇄공장을 거치지 않고 여과함을 특징으로 하는 발효식품의 제조방법.The method for producing a fermented food according to claim 1 or 2, wherein the water-removed hydrous grains are milled to a size of 20-40 mesh, and the fermented food is filtered after the fermentation without passing through a mill. 제1항 또는 제2항에 있어서, 누룩첨가량은 곡물중량에 대하여 10~40중량%임을 특징으로 하는 발효식품의 제조방법.The method for producing a fermented food according to claim 1 or 2, wherein the added amount of yeast is 10 to 40% by weight based on the weight of the grain. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960025358A 1996-06-28 1996-06-28 Process for producing fermented food based on grain KR980000113A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960025358A KR980000113A (en) 1996-06-28 1996-06-28 Process for producing fermented food based on grain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960025358A KR980000113A (en) 1996-06-28 1996-06-28 Process for producing fermented food based on grain

Publications (1)

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KR980000113A true KR980000113A (en) 1998-03-30

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KR1019960025358A KR980000113A (en) 1996-06-28 1996-06-28 Process for producing fermented food based on grain

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100426279B1 (en) * 2000-02-03 2004-04-08 주식회사 디히 Lactic acid bacterial fermentation products and manufacturing method thereof
KR100435267B1 (en) * 2001-09-13 2004-06-11 박동기 Method for the production of monascus inoculation germinated rice brown and it productive method for food
KR101364698B1 (en) * 2011-12-15 2014-02-19 서해영농조합법인 The manutacturing method of yogurt for using cereals
KR101399625B1 (en) * 2012-08-07 2014-05-27 문순희 A manufacturing method for shindari with a improved fermentation smell

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100426279B1 (en) * 2000-02-03 2004-04-08 주식회사 디히 Lactic acid bacterial fermentation products and manufacturing method thereof
KR100435267B1 (en) * 2001-09-13 2004-06-11 박동기 Method for the production of monascus inoculation germinated rice brown and it productive method for food
KR101364698B1 (en) * 2011-12-15 2014-02-19 서해영농조합법인 The manutacturing method of yogurt for using cereals
KR101399625B1 (en) * 2012-08-07 2014-05-27 문순희 A manufacturing method for shindari with a improved fermentation smell

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