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公开(公告)号：KR1020120010447A
公开(公告)日：2012-02-03
申请号：KR1020100071993
申请日：2010-07-26
Applicant: 충남대학교산학협력단
CPC classification number: A23L2/382 , A23V2200/302 , A23V2250/202 , A23Y2220/00
Abstract: PURPOSE: A rice fermentation beverage containing spirulina and soybean protein, and a producing method thereof are provided to inject lactobacillus into a mixed solution containing the spirulina and the soybean protein for promoting the growth of the lactobacillus. CONSTITUTION: A producing method of a rice fermentation beverage containing spirulina and soybean protein comprises the following steps: mixing 8-10 parts of rice saccharified liquid by weight with 0.5-5 parts of soybean protein by weight, or 0.5-3 parts of spirulina by weight and 0.5-5 parts of soybean protein by weight to obtain a mixed solution; sterilizing the mixed solution; and injecting lactobacillus into the sterilized solution, and cultivating. The lactobacillus is selected from the group consisting of lactobacillus delbrueckii subsp. bulgaricus, streptococcus thermophilus, and bifidobacterium.
Abstract translation: 目的：提供含有螺旋藻和大豆蛋白质的大米发酵饮料及其制造方法，以将乳酸菌注入含有螺旋藻和大豆蛋白质的混合溶液中，以促进乳酸杆菌的生长。 构成：含有螺旋藻和大豆蛋白的米饭发酵饮料的制备方法包括以下步骤：将8-10份重量的米糖化液与0.5-5份重量的大豆蛋白混合，或将0.5-3份螺旋藻混合 重量和0.5-5份大豆蛋白，得到混合溶液; 对混合溶液进行灭菌; 并将乳酸杆菌注射到灭菌溶液中并培养。 乳酸杆菌选自脱水乳酸杆菌（Subob。 保加利亚乳杆菌，嗜热链球菌和双歧杆菌。
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公开(公告)号：KR101286214B1
公开(公告)日：2013-07-15
申请号：KR1020100071993
申请日：2010-07-26
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 스피루리나, 및 대두단백을 포함하는 쌀발효음료 및 이의 제조방법에 관한 것으로, 보다 구체적으로 관능적으로 우수한 농도에서 스피루리나와 대두단백 각각을 넣은 쌀발효음료에 비하여 스피루리나와 대두단백을 함께 첨가한 쌀발효음료에서 우수한 항산화능력과 유산균 증식 능력을 확인하였다.
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