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71.发明授权
公开(公告)号：KR101349139B1
公开(公告)日：2014-01-10
申请号：KR1020120019605
申请日：2012-02-27
Applicant: 한국식품연구원
Abstract: 본 발명은 락토바실러스 퍼멘텀(
L. fermentum ) LC272 균주를 이용한 비타민 K
2 의 생산 최적화 방법을 제공한다. 본 발명은 락토바실러스 퍼멘텀 LC272 균주와, 락토바실러스 에시도필러스(
L. acidophilus ), 비피도박테리움 롱검(
B.
longum ) 및 스트렙토코커스 서머필러스(
S. thermophilus )로 이루어지는 혼합균주를 이용한 발효유 제조 방법을 제공한다. 본 발명의 방법에 의해 제조된 발효유는 다량의 비타민 K
2 를 포함하며, 골형성을 증가시킨다.-
公开(公告)号：KR1020100065699A
公开(公告)日：2010-06-17
申请号：KR1020080124163
申请日：2008-12-08
CPC classification number: A23C19/09
Abstract: PURPOSE: Processed cheese containing omega 3 fatty acid and a manufacturing method thereof are provided to restrict greasy taste of the cheese by mixing the additives at a proper rate, and to improve preference of the chesses using an optimized content of the omega 3 fatty acid. CONSTITUTION: Processed cheese contains omega 3 fatty acid produced from marine microorganism. A manufacturing method of the processed cheese containing the omega 3 fatty acid comprises a step for adding the omega 3 fatty acid produced from the marine microorganism in ingredients, a step for mixing one or more chesses such as Mozzarella or Cheddar with refined water, sodium caseinate, butter etc with the ingredients, and a step for solidifying and agitating the mixed additives in 80-90°C.
Abstract translation: 目的：提供含有ω-3脂肪酸的加工干酪及其制造方法，以通过以适当的速率混合添加剂来限制奶酪的油腻味，并且使用ω3脂肪酸的优化含量来改善切片的偏好。 构成：加工的奶酪含有由海洋微生物产生的ω-3脂肪酸。 含有ω-3脂肪酸的加工干酪的制造方法包括将由海洋微生物产生的ω-3脂肪酸添加到成分中的步骤，将一种或多种切片如莫扎里拉或切达干酪与精制水混合的步骤，酪蛋白酸钠 ，黄油等，以及在80-90℃下固化和搅拌混合添加剂的步骤。
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公开(公告)号：KR1020100005552A
公开(公告)日：2010-01-15
申请号：KR1020080065640
申请日：2008-07-07
Applicant: 한국식품연구원
CPC classification number: A23C9/1234 , A23C9/137
Abstract: PURPOSE: Fermented milk using Lactobacillus plantarum M23 and a manufacturing method thereof are provided to reduce manufacturing costs of the fermented milk with stable supply of spawn, and to improvemelanin formation inhibition capability. CONSTITUTION: Fermented milk includes Lactobacillus plantarum M23. A manufacturing method of the fermented milk includes a step for inoculating the Lactobacillus plantarum M23 to raw milk, a step for agitating and mixing 70 ~ 90 weight% fermented liquid and 10 ~ 30 weight% of secondary materials, and a step for storing the fermented milk in a wrapping pack.
Abstract translation: 目的：提供使用植物乳杆菌M23的发酵乳及其制造方法，以降低产卵稳定供应的发酵乳的制造成本，并提高黑色素形成抑制能力。 构成：发酵乳包括植物乳杆菌M23。 发酵乳的制造方法包括将植物乳杆菌M23接种到生奶中的步骤，将70〜90重量％的发酵液和10〜30重量％的二次物质搅拌混合的工序，以及将发酵乳 牛奶在包装中。
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公开(公告)号：KR1020100005519A
公开(公告)日：2010-01-15
申请号：KR1020080065591
申请日：2008-07-07
Applicant: 한국식품연구원
CPC classification number: A23C9/1234
Abstract: PURPOSE: Fermented milk including Lactobacillus zeae RMK354 and a manufacturing method thereof are provided to offer good ACE inhibiting activity capability, and to reduce manufacturing costs of the fermented milk due to stable supply of the fermented milk. CONSTITUTION: Fermented milk includes Lactobacillus zeae KACC 91314P. A manufacturing method of the fermented milk includes a step for inoculating Lactobacillus zeae KACC 91314P to raw milk, a step for agitating and mixing 70 ~ 90 weight% fermented liquid and 10 ~ 30 weight% of secondary materials, and a step for storing the fermented milk in a wrapping pack.
Abstract translation: 目的：提供包括乳酸乳杆菌RMK354在内的发酵乳及其制造方法，以提供良好的ACE抑制活性能力，并且由于发酵乳的稳定供应而降低发酵乳的制造成本。 构成：发酵乳含有玉米乳杆菌KACC 91314P。 发酵乳的制造方法包括将谷氨酸乳杆菌KACC 91314P接种到生奶中，搅拌混合70〜90重量％发酵液和10〜30重量％次级物质的步骤，以及将发酵乳 牛奶在包装中。
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公开(公告)号：KR100870729B1
公开(公告)日：2008-11-27
申请号：KR1020070047632
申请日：2007-05-16
Applicant: 한국식품연구원
Abstract: 본 발명은 신규한 엔테로코커스 휘칼리스 RMB46 균주에 관한 것으로, 더욱 상세하게는 발효유 제조에 적합한 젖산 및 ACE 억제 활성능력이 있는 신규한 젖산균인 엔테로코커스 휘칼리스(
Enterococcus faecalis ) RMB46에 관한 것이다. 본 발명의 젖산균은 종래에 발견된 젖산 발효균보다 ACE 억제 활성 능력이 뛰어나며, 발효유를 제조하는데 적합하다.
ACE, 발효유, 엔테로코커스 휘칼리스-
Patent Agency Ranking
公开(公告)号：KR1020080101203A
公开(公告)日：2008-11-21
申请号：KR1020070047632
申请日：2007-05-16
Applicant: 한국식품연구원
Abstract: Enterococcus faecalis RMB46 strain is provided to have an ACE inhibiting capability higher than that of a lactic acid zymogen by have ACE restraint capability, to be suitable to manufacture fermented milk and to have an excellent milk clotting power. Enterococcus faecalis RMB46(KACC 91313P) is strain having an excellent solidification rate and an ACE restraint capability in coagulation strains of skim milk. A method of manufacturing the Enterococcus faecalis RMB46(KACC 91313P) comprises steps of: purely separating each colony and selecting the colony changing into yellow to temporary lactic acid bacteria after cultivating a deformed MRS in raw milk; and purely separating the selected strain by being aerotropic-cultivated after the selected strain is painted out in an electrostriction MRS culture medium.
Abstract translation: 提供粪肠球菌RMB46菌株具有ACE抑制能力高于乳酸酶原的ACE抑制能力，具有ACE约束能力，适合制造发酵乳和具有优异的凝乳力。 粪肠球菌RMB46（KACC 91313P）是脱脂乳凝固菌株具有优异的凝固速率和ACE约束能力的菌株。 制造粪肠球菌RMB46（KACC 91313P）的方法包括以下步骤：在生牛奶中培养变形的MRS后，纯化分离每个菌落并选择变成黄色的菌落至临时乳酸菌; 并且在选择的菌株在电致伸缩MRS培养基中涂布后，通过曝气培养纯化分离所选择的菌株。
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公开(公告)号：KR100858288B1
公开(公告)日：2008-09-11
申请号：KR1020070047633
申请日：2007-05-16
Applicant: 한국식품연구원
Abstract: A novel strain of Lactobacillus zeae RMK354 is provided to improve milk coagulation activity and ACE(angiotensin converting enzyme) inhibitory activity as compared to conventional lactic acid bacteria, so that the strain is suitable for production of functional fermented milk. A novel strain of Lactobacillus zeae RMK354(KACC 91314P) showing improved milk coagulation activity and ACE inhibitory activity is isolated from raw milk by culturing the raw milk in modified MRS(Modified Rogosa SL) medium, isolating yellow colonies as lactic acid bacteria, selecting skim milk-coagulating strains, and selecting a strain showing excellent ACE inhibitory activity from the selected skim milk-coagulating strains, shows optimal temperature of 40 deg. C and needs 10 hours until a pH reaches 4.3 to 4.4 which is optimal pH of fermented milk.
Abstract translation: 提供了一种新型的乳酸乳杆菌RMK354，以提高与常规乳酸菌相比的乳凝固活性和ACE（血管紧张素转化酶）抑制活性，使得该菌株适于生产功能性发酵乳。 通过在改良的MRS（改良的Rogosa SL）培养基中培养生奶，分离黄色菌落作为乳酸菌，选择脱脂，从生奶中分离出具有改善的乳凝固活性和ACE抑制活性的新型乳酸乳杆菌RMK354（KACC 91314P） 乳汁凝固菌株，从选择的脱脂乳凝固菌株中选择显示出优异的ACE抑制活性的菌株，显示最佳温度40℃。 并且需要10小时，直到pH达到4.3至4.4，这是发酵乳的最佳pH。
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公开(公告)号：KR100758245B1
公开(公告)日：2007-09-12
申请号：KR1020050114996
申请日：2005-11-29
Applicant: 한국식품연구원
IPC: A23C9/12
Abstract: 본 발명은 흰털오가피 추출물을 유효성분으로 함유하는 발효유 조성물과 그 제조방법을 제공한다. 상기 본 발명의 발효유는 기호성 및 기능성이 우수하다. 또한 본 발명에 따른 발효유 제조방법은 원유 또는 원유와 탈지분유의 혼합균질유에 발효 스타터를 접종하여 소정의 산도가 될 때까지 배양시키는 단계; 및 전기 단계에서 얻어진 발효유에 흰털오가피 추출물 단독, 또는 흰털오가피 추출물과 더덕 추출물을 함께 첨가시켜 혼합한 후 균질화 하는 단계를 포함한다.
흰털오가피, 발효유Abstract translation: 本发明提供含有银耳提取物作为有效成分的发酵乳组合物及其制造方法。 本发明的发酵乳味道和功能优良。 另外，本发明的发酵乳的制造方法包括以下步骤：将发酵起始物接种到原油或原油和脱脂奶粉的混合均质油中直至达到预定酸度; 以及通过将发酵乳提取物单独或发酵乳提取物和发酵乳提取物一起添加来均质化在前一步骤中获得的发酵乳的步骤。
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公开(公告)号：KR100755510B1
公开(公告)日：2007-09-04
申请号：KR1020060092230
申请日：2006-09-22
Applicant: 한국식품연구원
CPC classification number: A23C9/1234
Abstract: A method of manufacturing fermented milk containing strains of Lactobacillus crispatus RMK 567(KCCM 10745P) is provided to reduce the cost of production and produce fermented milk having excellent gamma-aminobutyric acid producing capability as well as excellent palatability in color, taste and texture. First, 0 to 100% by weight of raw milk, 0 to 10% by weight of nonfat dry milk and 0.1 to 1% by weight of MSG are mixed at 55 to 65deg.C, homogenized at a pressure of 180 to 250kgf/cm^2, sterilized at 85 to 95deg.C for 5 to 30min and cooled to 35 to 45deg.C. Secondly, the obtained culture medium is inoculated with 0.5 to 1.0% by weight of strains of Lactobacillus crispatus RMK 567, cultured until the final pH is reduced to 4.3 to 4.6 and cooled to 15 to 20deg.C. Finally, the culture is additionally added with 3.0 to 7.0% by weight of oligosaccharide, 1.0 to 5.0% by weight of high fructose corn syrup, 1.0 to 10.0% by weight of purified water and 4 to 10% by weight of strawberry jam or blueberry jam.
Abstract translation: 提供含有乳酸乳杆菌RMK 567（KCCM 10745P）的发酵乳的制造方法，以降低生产成本，生产具有优异的γ-氨基丁酸生产能力以及优良的色泽，味道和质地适口性的发酵乳。 首先，在55〜65℃下混合0〜100重量％的生奶，0〜10重量％的脱脂奶粉和0.1〜1重量％的MSG，在180〜250kgf / cm的压力下均质 ^ 2，在85〜95℃下灭菌5〜30分钟，冷却至35〜45℃。 其次，将获得的培养基接种0.5〜1.0重量％的Lactobacillus crispatus RMK 567菌株，培养至最终pH降至4.3〜4.6，冷却至15〜20℃。 最后，另外添加3.0〜7.0重量％的寡糖，1.0〜5.0重量％的高果糖玉米糖浆，1.0〜10.0重量％的纯水和4〜10重量％的草莓果酱或蓝莓 果酱。
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公开(公告)号：KR100705790B1
公开(公告)日：2007-04-09
申请号：KR1020050083791
申请日：2005-09-08
Applicant: 한국식품연구원
IPC: A23L1/326
Abstract: 본 발명은 고칼슘 멸치분말의 제조방법에 관한 것으로서 보다 상세하게는 멸치를 주정과 유기산으로 처리하여 색택이 우수하고 비린내가 감소될 뿐만 아니라 칼슘흡수율이 높은 고칼슘 멸치분말의 제조방법에 관한 것이다.
본원은 멸치를 분말화한 후 주정과 유기산으로 처리하여 색택이 우수하고 비린내가 감소될 뿐만 아니라 칼슘흡수율이 높은 고칼슘 멸치분말의 제조방법 제공을 목적으로 한다.
본 발명에 의해 칼슘흡수율이 높은 고칼슘 멸치분말은 두부, 우유를 비롯한 다른 식품에 고칼슘 소재로 첨가할 수 있다.
본 발명의 멸치분말 제조방법은 멸치를 분쇄하여 분말화하는 단계,
멸치분말을 주정에 침지한 다음 여과 및 수세하여 주정을 제거하는 단계,
주정을 제거한 멸치분말을 건조하는 단계,
건조한 멸치분말을 유기산에 침지한 다음 건조하는 단계를 포함한다.
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