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    쌀을 이용한 유산균음료의 제조방법
    5.
    发明授权
    쌀을 이용한 유산균음료의 제조방법 失效
    通过发酵乳杆菌从大米制造饮料的方法

    公开(公告)号：KR1019900004641B1

    公开(公告)日：1990-07-02

    申请号：KR1019880000813

    申请日：1988-01-30

    Applicant: 한국식품연구원

    Inventor： 김영진 ,  구영조 ,  신동화

    IPC: A23L2/38

    Abstract: A beverage from rice by fermenting lactobacillus is produced by (a) bydrolysing the rice with an enzyme having alpha-amylase, beta- amylase and protease activity, and (b) innoculating lactobacillus acidophilus and streptococcus thermo phillus (wt. ratio of 1:1), and fermenting the innoculated mixt. at 37≦̸C for 12-24 hrs.

    Abstract translation: 通过（a）通过用具有α-淀粉酶，β-淀粉酶和蛋白酶活性的酶对水稻进行水解，并且（b）接种嗜酸乳杆菌和热链球菌（重量比1:1），制备来自水稻的发酵乳杆菌的饮料 ），并发酵接种的混合物。 在37＆amp; C; C 12-24小时。

    단기 숙성 치스의 제조방법
    6.
    发明授权
    단기 숙성 치스의 제조방법 失效
    在短时间内制作香烟的过程

    公开(公告)号：KR1019890004897B1

    公开(公告)日：1989-11-30

    申请号：KR1019870012036

    申请日：1987-10-29

    Applicant: 한국식품연구원

    Inventor： 신동화 ,  김기성 ,  김영명

    IPC: A23C19/032

    Abstract: Fresh milk is pasteurized at 75≦̸C for 15sec, cooled to 31≦̸C, and mixed with 1% of starter composed of 90 parts of Streptococcus cremeris, 5 parts of Streptococcus diacetylactis, and 5 parts of Leuconstoc Cremoris. The mixture is treated with lipase obtained from Aspergillus niger and rennet obtained from Mucor miehei to make curd. The curd removed of whey is treated with edible salt, moulded, inoculated with Penicillium candidum, and fermented at 13≦̸C and 95% of relative humidity for 2 weeks to give a final product.

    Abstract translation: 将新鲜牛奶在75℃下进行巴斯德灭菌15秒，冷却至31℃，并与1％由90份牛痘链球菌，5份二链球菌链球菌和5份白僵菌混合。 用从黑曲霉获得的脂肪酶和由Mucor miehei获得的凝乳酶处理混合物以制成凝乳。 去除乳清的凝乳用食盐处理，成型，用青霉素接种，并在13℃和95℃的相对湿度下发酵2周，得到最终产物。

    구은 보리를 이용한 유산균음료의 제조방법
    8.
    发明授权
    구은 보리를 이용한 유산균음료의 제조방법 失效
    制作饮料的方法

    公开(公告)号：KR1019900005692B1

    公开(公告)日：1990-08-06

    申请号：KR1019880001015

    申请日：1988-02-04

    Applicant: 한국식품연구원

    Inventor： 김영진 ,  구영조 ,  신동화

    IPC: A23L2/38

    Abstract: A process for manufacturing beverge contg. a barley component comprises (a) cleaning barley and roasting it in the rotary roaster for 30 min. at 190-200 deg.C, (b) making barley extract by adding water to the roasted barley and cooking it in the double boiler, (c) adding 10% of glucose and 1-2% of skin milk to the barley extract and sterilizing it for 30 min. at 85 deg.C, and (d) incubating it with Lactobacillus sp. for 12-24 hrs at 37 deg.C.

    Abstract translation: 制造过程的一个过程 大麦成分包括（a）清洗大麦并在旋转焙烧炉中焙烧30分钟。 （b）通过向焙烤大麦中加入水并在双层锅炉中烹饪制备大麦提取物，（c）向大麦提取物中加入10％的葡萄糖和1-2％的皮奶， 灭菌30分钟。 在85℃下，和（d）将它与乳杆菌属菌种孵育。 在37℃下12-24小时。

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