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18 条记录 (耗时 0.02 秒)

    유청과 표고버섯 자실체 추출물의 혼합 발효를 통한 기능성 음료의 제조방법
    3.
    发明公开
    유청과 표고버섯 자실체 추출물의 혼합 발효를 통한 기능성 음료의 제조방법 有权
    OA OA OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF

    公开(公告)号：KR1020140147934A

    公开(公告)日：2014-12-31

    申请号：KR1020130070517

    申请日：2013-06-19

    申请人： 재단법인 임실치즈앤식품연구소 ,  임실군

    发明人： 정후길 ,  허창기 ,  최유진 ,  양희선 ,  오현희 ,  박종혁 ,  오전희 ,  김경희 ,  문준성 ,  서경순 ,  진성우 ,  박태영 ,  김민경

    IPC分类号： A23L2/52 ,  A23L2/56 ,  A23L2/38

    CPC分类号： A23L2/56 ,  A23C21/02 ,  A23L31/00 ,  A23V2002/00 ,  A23V2300/14 ,  A23Y2220/03

    摘要： The present invention relates to a method for manufacturing a functional beverage through fermentation of a mixture of whey and an extract of fruit bodies of Lentinus edode. The method comprises: a step of sterilizing and cooling whey (pH 6.5); a Lentinus edode-whey fermentation liquid preparing step of mixing the cooled whey with an extract of fruit bodies of Lentinus edode and a culture liquid of Lactobacillus acidophillus, followed by fermentation; a step of mixing the Lentinus edode-whey fermentation liquid with sugar, an apple concentrate, hydrous citric acid, carboxymethyl cellulose (CMC), a yogurt flavor, and a Lentinus edode flavor to prepare a mixture; and a step of stirring the mixture, followed by filtration and low-temperature storage.

    摘要翻译： 本发明涉及通过发酵乳清与香菇果实提取物的混合物制造功能性饮料的方法。 该方法包括：对乳清进行灭菌和冷却的步骤（pH6.5）; 香豆酵母发酵液制备步骤，将冷却的乳清与香菇的果实提取物和嗜酸乳杆菌的培养液混合，然后发酵; 将香豆素 - 乳清发酵液与糖，苹果浓缩物，含水柠檬酸，羧甲基纤维素（CMC），酸奶香料和香菇汁调味料混合以制备混合物的步骤; 和搅拌混合物的步骤，然后过滤和低温储存。

    유청발효액을 이용한 냉동 발효종의 제조방법
    8.
    发明授权
    유청발효액을 이용한 냉동 발효종의 제조방법 有权
    使用冷冻发酵方法的WHER-FERMENTS

    公开(公告)号：KR100873709B1

    公开(公告)日：2008-12-12

    申请号：KR1020070107465

    申请日：2007-10-24

    申请人： 서강유업주식회사

    发明人： 박준규 ,  신복찬

    IPC分类号： A23C19/00 ,  A23C9/00

    CPC分类号： A23C21/06 ,  A23C21/02

    摘要： A method for preparing the frozen fermentation product is provided to improve the flavor and texture of bread even if yeast is not added or is added in a minimized amount and to enhance moisturization and storage stability. A method for preparing the frozen fermentation product comprises the steps of mixing the concentrated whey, sodium casein, skim milk powder, sugar, agave syrup, strong flour, an emulsifier and purified water; emulsifying the mixture with 1,000-2,000 rpm for 5-20 min; sterilizing the emulsified one; filtering the sterilized one with a filter of 80-120 mesh and homogenizing it with 100-150 kg/cm^2; cooling it to 30-38 deg.C; inoculating lactobacillus to the cooled one in the sterilized PDA liquid culture medium and inoculating the lactobacillus cultured at a shaking incubator for 2-3 days; fermenting it at 30-38 deg.C for 12-36 hours; cooling it to 5-10 deg.C; adding strong flour and salt to it and maturing it at 10-15 deg.C for 12-36 hours; adding strong flour to it and maturing it at 10-15 deg.C for 12-36 hours; and freezing it.

    摘要翻译： 提供制备冷冻发酵产物的方法，即使没有添加酵母或以最小量加入并增强保湿和保存稳定性，也可以改善面包的风味和质地。 制备冷冻发酵产品的方法包括将浓缩乳清，酪蛋白，脱脂奶粉，糖，龙舌兰浆，强粉，乳化剂和净化水混合的步骤; 将该混合物以1,000-2,000rpm乳化5-20分钟; 对乳化剂进行灭菌; 用80-120目的过滤器过滤灭菌过的物质，并用100-150kg / cm 2均化; 冷却至30-38℃; 在灭菌的PDA液体培养基中将乳杆菌接种到冷却的菌液中，并接种在振荡培养箱中培养2-3天的乳杆菌; 在30-38℃下发酵12-36小时; 冷却至5-10℃; 加入强烈的面粉和盐，并在10-15℃下熟化12-36小时; 加入强力粉，并在10-15℃下熟化12-36小时; 并冻结它。

    산화환원 효소로 처리된 음식 성분 및 식품, 및 이러한음식 성분 및 식품을 제조하기 위한 방법
    9.
    发明公开
    산화환원 효소로 처리된 음식 성분 및 식품, 및 이러한음식 성분 및 식품을 제조하기 위한 방법 无效
    用氧化物处理的食品成分和食品以及用于制备这种食品成分和食品的方法

    公开(公告)号：KR1020070053215A

    公开(公告)日：2007-05-23

    申请号：KR1020077002990

    申请日：2005-07-07

    申请人： 레프리노 푸즈 캄파니

    发明人： 메릴,리차드,케이. ,  싱흐,마얀크

    IPC分类号： A23C9/12 ,  A23C9/00

    CPC分类号： C12Y111/01006 ,  A23C9/1213 ,  A23C19/054 ,  A23C19/06 ,  A23C21/02 ,  A23L29/06 ,  A23C19/061

    摘要： A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

    摘要翻译： 描述了制备醛糖酸盐产物的方法。 该方法可以包括提供具有一种或多种还原糖的乳制品，并且通过向乳制品中加入缓冲剂化合物将乳制品的pH保持在约5.5或更高。 该方法还可以包括向乳制品中加入氧化还原酶，其中至少一部分还原糖被氧化成醛糖酸盐产物。 此外，描述了制备醛糖酸盐产物的方法，其包括以下步骤：提供包含还原糖的乳制品，将氧气混合到乳制品中，以及向乳制品中加入氧化还原酶，其中至少一部分 还原糖被氧化成醛缩合产物。