-
公开(公告)号：KR1020040090243A
公开(公告)日：2004-10-22
申请号：KR1020030024241
申请日：2003-04-17
Applicant: 한국식품연구원
IPC: A23L1/186
CPC classification number: A23L7/25 , A23L7/143 , A23V2200/324 , A23Y2220/00
Abstract: PURPOSE: A fermented food composition prepared by fermenting saccharified rice liquor as main material with Bifidus bacteria and lactic acid bacteria is provided. It is enhanced in immune function as well as functional properties. CONSTITUTION: The fermented food composition contains: fermented rice liquor prepared by fermenting saccharified rice liquor with Bifidus bacteria and lactic acid bacteria which are mixed with a ratio of 10:1 to 1:10; and one or more selected from whole milk powder, milk, defatted soybean protein. The food is in the shape of liquid or paste. The fermented food composition contains 0.1 to 5% by weight of Bifidus bacteria and lactic acid bacteria as a fermentation starter, based on the composition.
Abstract translation: 目的：提供用双歧杆菌和乳酸菌发酵糖化米酒为主要原料制成的发酵食品组合物。 它具有增强免疫功能和功能特性。 构成：发酵食品组合物含有通过以比例为10:1〜1:10混合的双歧杆菌和乳酸菌发酵糖化米酒制备的发酵米酒; 并且选自全脂奶粉，牛奶，脱脂大豆蛋白中的一种或多种。 食物呈液体或糊状。 基于组合物，发酵食品组合物含有0.1〜5重量％的双歧杆菌和乳酸菌作为发酵发酵剂。
-
公开(公告)号：KR1019950007678A
公开(公告)日：1995-04-15
申请号：KR1019930019773
申请日：1993-09-25
Applicant: 한국식품연구원
IPC: A23G1/06
Abstract: 본 발명은 초미세 찹쌀분말을 이용한 신규한 강정(유과)의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 찹쌀을 초미세분쇄하여 기류분급한 고전분질분획을 이용하여 단순하고도 경제적으로 강정을 제조하는 방법에 관한 것이다. 본 발명의 초미세분쇄/기류분급기법을 사용하여 강정(유과)를 제조하면, 7 내지 14일 소요되는 전통적인 제조방법의 수침공정을 완전히 생략하여 제조공정을 크게 난순화시킬 수 있으며, 제조에 소요되는 시간을 10 내지 20일에서 2 내지 3일로 획기적으로 단축시킬 수 있다.
-
-
-
公开(公告)号：KR1019930005198B1
公开(公告)日：1993-06-16
申请号：KR1019910002746
申请日：1991-02-20
Applicant: 한국식품연구원
IPC: A23L1/105
Abstract: The fermented milk is prepd. by (a) mixing rice and water (mixing ratio is 1:1.2 - 1.5) and heating, (b) adding 50-100 wt.% of 0.1 % alpha amylase and gluco-amylase soln. into the heated mixt., and saccharifying at 50-60 deg.C for 1-2 hr., (c) innoculating the saccharified mixt. with Lactobacillus bulgaricus (I) and Streptococcus theomophillus (II), (d) fermenting it at 37-42 deg.C for 15-30 hrs. to obtain the fermented broth of rice (III), (e) innoculating soybean milk or 4-6 % soyprotein soln. with (I) and (II), and fermenting at 37-42 deg.C for 25-45 hrs. to obtain the fermented broth of soybean (IV), and (f) mixing the (III) and (IV) to obtain the final product. (mixing ratio is 95:5 - 25:75). The obtd. fermented milk (risoghurt) has good tatse, flavor and color.
Abstract translation: 发酵乳是制备的。 通过（a）混合米和水（混合比为1：1.2-1.5）并加热，（b）加入50-100重量％的0.1％α淀粉酶和葡糖淀粉酶溶胶。 进入加热的混合物中，并在50-60℃下糖化1-2小时，（c）接种糖化混合物。 与保加利亚乳杆菌（Iact）和嗜球链球菌（II），（d）在37-42℃发酵15-30小时。 获得水稻发酵液（III），（e）接种豆浆或4-6％的蛋白质溶液。 与（I）和（II），并在37-42℃下发酵25-45小时。 获得大豆（IV）的发酵肉汤，和（f）混合（III）和（IV）得到最终产物。 （混合比为95:5-25:75）。 有限公司 发酵乳（risoghurt）具有良好的色泽，风味和色泽。
-
Patent Agency Ranking
-
公开(公告)号：KR100527419B1
公开(公告)日：2005-11-09
申请号：KR1020030024241
申请日：2003-04-17
Applicant: 한국식품연구원
IPC: A23L1/186
Abstract: 본 발명은 쌀당화액을 주재로 하고 여기에 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀발효액을 포함하는 쌀발효 식품조성물을 제공한다. 상기 구성에 의한 쌀발효제품은 관능성은 물론, 면역기능이 강화된 고부가가치의 쌀발효 식품을 제조하고, 과잉생산되고 있는 쌀의 이용도를 증진시켜 농가의 경제발전을 도모할 수 있는 고부가가치의 쌀발효식품을 제공한다.
-
公开(公告)号：KR1019960010610B1
公开(公告)日：1996-08-06
申请号：KR1019930019773
申请日：1993-09-25
Applicant: 한국식품연구원
IPC: A23G1/06
Abstract: The process for preparing a cracker called Gang-jung comprises the steps of (1) drying sticky rice at 30-50 deg.C to 6-8% water content, (2) grinding with one of pin mill, jet mill, roll mill or impact mill to 0.5-20 micron size, (3) discarding protein particles by Turboplex classifier, (4) kneading the remaining starch particles and shaping, (5) drying at 30-50 deg.C for 5-24 hours to 5-20% water content and (6) frying at 110 deg.C and again at 180 deg.C for 10 seconds. This process saves the soaking process and prevents spoilling.
Abstract translation: 制备称为甘港的裂解器的方法包括以下步骤：（1）将粘米在30-50℃干燥至6-8％含水量;（2）用针磨机，喷射磨机，辊磨机 或冲击磨至0.5-20微米尺寸，（3）通过Turboplex分选机弃去蛋白颗粒，（4）捏合剩余的淀粉颗粒并成型，（5）在30-50℃干燥5-24小时至5- 20％含水量和（6）在110℃下再次在180℃下油炸10秒。 该过程节省了浸泡过程并防止膨胀。
-
公开(公告)号：KR1019960008001B1
公开(公告)日：1996-06-19
申请号：KR1019930021807
申请日：1993-10-20
Applicant: 한국식품연구원
IPC: A23L1/0528
Abstract: The separation method for mucous mannan (I) of yam (II) consists of (1) cleaning and drying (II), (2) crushing with impact mill to 5-30 micron size, (3) separating (I) with air classification system at 5000-22,500 rpm and (4) drying (I) by heating at 50-60 degree.C to 8-10% water content or by freeze-drying for powder. (I) has its mucous characters.
Abstract translation: 纱线（II）的粘液甘露聚糖（I）的分离方法包括（1）清洗和干燥（II），（2）用冲击式粉碎机粉碎至5-30微米尺寸，（3）用空气分级 系统以5000-22,500rpm和（4）通过在50-60℃加热至8-10％的水含量或通过冷冻干燥粉末来干燥（I）。 （I）具有其粘液特征。
-
公开(公告)号：KR100348141B1
公开(公告)日：2002-08-09
申请号：KR1019990045548
申请日：1999-10-20
Applicant: 한국식품연구원
IPC: C12N1/20
Abstract: 본발명은쌀발효에적합한아밀라아제활성이있고면역증강능력이있는비피더스균을사람의장내에서탐색하고, 탐색균주인비피더스균을이용하여발효제품을제조하는방법에관한것으로서, 변시료(便試料)로부터얻은비피도박테리아균주들을전분이첨가된고체배지에서배양하여아밀라제활성이높은균주들을선발하였고, 선발된아밀라제활성이높은비피도박테리움균주들중 면역증강능력이있는균주를선정하였다. 선정균주를이용하여당화시킨 1%의쌀과 0.5% 분리대두단백그리고 10% 사과박을첨가한발효배지에발효시킨쌀사과박발효제품을제조하였다. 본발효제품은발효시간이단축될뿐 아니라, 발효시사용하는균주에의해아밀라아제활성과면역강화기능을갖는발효제품을얻을수 있는장점이있는것이다.
-
-
-
-
-
-
-
-
-
Search Results
22
records
(took 0.024 seconds)
