公开(公告)号：KR1020120111695A

公开(公告)日：2012-10-10

申请号：KR1020110030339

申请日：2011-04-01

Applicant: 연세대학교 산학협력단 ,  인하대학교 산학협력단

Inventor： 윤선 ,  최혜정 ,  김정호

IPC: A23C11/10 ,  A23C9/123

Abstract: PURPOSE: Soy yogurt using kimchi lactic acid bacteria, and a producing method thereof are provided to reduce the sour and bitter taste of the yogurt, and to improve the moisturizing capacity of the yogurt. CONSTITUTION: A producing method of soy yogurt using kimchi lactic acid bacteria comprises the following steps: injecting the kimchi lactic acid bacteria to soymilk, and fermenting the mixture at 10-20 deg. C; and stopping the fermentation when the pH of the mixture reaches 5-6. The kimchi lactic acid bacteria are Weissella kimchii HO22(KCTC 18205P). [Reference numerals] (AA) Alcohol smell; (BB) Astringent taste; (CC) Raw bean smell; (DD) Coating the inside of the mouth; (EE) Corn smell; (FF) Bitter taste; (GG) Sour smell; (HH) Sour taste; (II) Carbonated taste

Abstract translation: 目的：提供使用泡菜乳酸菌的大豆酸奶及其制造方法，以减轻酸奶的酸味和苦味，并提高酸奶的保湿能力。 构成：使用泡菜乳酸菌的大豆酸奶的生产方法包括以下步骤：将泡菜乳酸菌注射到豆浆中，并在10-20度发酵混合物。 C; 并且当混合物的pH达到5-6时停止发酵。 泡菜乳酸菌是Weissella kimchii HO22（KCTC 18205P）。 （附图标记）（AA）醇味; （BB）涩味; （CC）生豆味; （DD）涂抹口内; （EE）玉米气味; （FF）苦味; （GG）酸味; （HH）酸味; （二）碳酸味

公开(公告)号：KR1020120098344A

公开(公告)日：2012-09-05

申请号：KR1020110018221

申请日：2011-02-28

Applicant: 연세대학교 산학협력단

Inventor： 윤선 ,  박혜원 ,  최혜정 ,  김정호

IPC: A23L7/104 ,  A23L7/196 ,  A23L3/3571

CPC classification number: A23L7/104 ,  A23L3/3571

Abstract: PURPOSE: Rice cake including lactobacillus and a producing method thereof are provided to improve the storage property of the rice cake by injecting Weissella koreensis or Weissella kimchii into rice powder before producing the rice cake. CONSTITUTION: Rice cake contains rice powder fermented with Weissella koreensis HO20 or Weissella kimchii HO22. A producing method of the rice cake comprises a step of injecting the Weissella koreensis or Weissella kimchi to the rice powder for preventing the generation of fungi in the rice powder. The obtained rice cake have the controlling effect on the fungus generation.

Abstract translation: 目的：提供包括乳酸杆菌的米饼及其制备方法，以在生产米饼之前通过将贻贝（Weissella koreensis）或魏氏鼬（Weissella kimchii）注入米粉来提高米饼的储存性能。 构成：米饼含有用Weissella koreensis HO20或Weissella kimchii HO22发酵的米粉。 米饼的制造方法包括向粟米粉末注射We the ensis ensis or for for a a a a a a a a。。。。。。。。。。。。。。。。。。。。 所获得的米糕对真菌产生具有控制作用。

公开(公告)号：KR1020130132140A

公开(公告)日：2013-12-04

申请号：KR1020120056298

申请日：2012-05-25

Applicant: 연세대학교 산학협력단

Inventor： 윤선 ,  박혜원 ,  최혜정 ,  김정호

IPC: A23L7/104 ,  A23L3/3463 ,  A23L3/3472

CPC classification number: A23L7/104 ,  A23B9/28 ,  A23L3/3571 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/10 ,  A23Y2220/67 ,  A23Y2260/21

Abstract: The present invention relates to a rice fermented by lactic acid bacteria derived from Kimchi, Leuconostoc citreum or Lactobacillus plantarum. The rice according to the present invention, which is fermented by lactic acid bacteria derived from Kimchi, Leuconostoc citreum or Lactobacillus plantarum, inhibits the generation of mold involved in the spoilage of rice and enhances the aging process, thereby improving the storage capability of food.

Abstract translation: 本发明涉及由泡菜，柠檬酸明串珠乳杆菌或植物乳杆菌衍生的乳酸菌发酵的大米。 根据本发明的水稻，其由来自泡菜，柠檬酸明串珠乳杆菌或植物乳杆菌的乳酸菌发酵，抑制了涉及水稻腐败的霉菌的产生，并且增强了老化过程，从而提高了食物的储存能力。

公开(公告)号：KR1020120111701A

公开(公告)日：2012-10-10

申请号：KR1020110030353

申请日：2011-04-01

Applicant: 연세대학교 산학협력단 ,  인하대학교 산학협력단

Inventor： 윤선 ,  최혜정 ,  김정호

IPC: A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A61P1/10

CPC classification number: A23C9/123 ,  A23C9/1315 ,  A23C11/10

Abstract: PURPOSE: Functional soy yogurt using kimchi lactic acid bacteria, and a producing method thereof are provided to add hydrophilic fibers to the soy yogurt for offering a treating effect of the constipation. CONSTITUTION: A producing method of functional soy yogurt using kimchi lactic acid bacteria comprises the following steps: injecting the kimchi lactic acid bacteria to soymilk, and fermenting the mixture at 10-30 deg. C; and adding hydrophilic fibers to the obtained soy yogurt. The kimchi lactic acid bacteria is Weissella kimchii HO22(KCTC 18205P). The hydrophilic fibers are selected from resistant starch, rice bran dietary fibers, psyllium husk powder, or roasted barley powder. [Reference numerals] (AA) Mucin(ug/colon)

Abstract translation: 目的：提供使用泡菜乳酸菌的功能性大豆酸奶及其制造方法，以向大豆酸奶添加亲水纤维，以提供便秘的治疗效果。 构成：使用泡菜乳酸菌的功能性大豆酸奶的生产方法包括以下步骤：将泡菜乳酸菌注射到豆浆中，并在10-30℃下发酵混合物。 C; 并向获得的大豆酸奶中加入亲水纤维。 泡菜乳酸菌是Weissella kimchii HO22（KCTC 18205P）。 亲水性纤维选自抗性淀粉，米糠膳食纤维，欧车前壳粉末或烤大麦粉末。 （标号）（AA）粘蛋白（ug /结肠）