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KR950005188A - 올리고당이 함유된 김치의 제조방법 - Google Patents

올리고당이 함유된 김치의 제조방법 Download PDF

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Publication number
KR950005188A
KR950005188A KR1019930016599A KR930016599A KR950005188A KR 950005188 A KR950005188 A KR 950005188A KR 1019930016599 A KR1019930016599 A KR 1019930016599A KR 930016599 A KR930016599 A KR 930016599A KR 950005188 A KR950005188 A KR 950005188A
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KR
South Korea
Prior art keywords
kimchi
oligosaccharide
oligosaccharides
growth
containing oligosaccharides
Prior art date
Application number
KR1019930016599A
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English (en)
Other versions
KR960005000B1 (ko
Inventor
육철
김정렬
유병헌
양시영
변금섭
Original Assignee
안기영
두산종합식품 주식회사
성우경
두산기술원 연구조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 안기영, 두산종합식품 주식회사, 성우경, 두산기술원 연구조합 filed Critical 안기영
Priority to KR1019930016599A priority Critical patent/KR960005000B1/ko
Publication of KR950005188A publication Critical patent/KR950005188A/ko
Application granted granted Critical
Publication of KR960005000B1 publication Critical patent/KR960005000B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 김치의 제조시 당으로서 올리고당 0.2∼10중량%를 첨가하여 김치를 담금으로써 김치의 발효중 미생물의 생육을 억제하여 발효가 지연되고 그에 따라 저장기간이 길어지고 올리고당에 의하여 비피더스균이 증식되어 건강에 더욱 유익한 김치의 제조방법에 관한 것이다.

Description

올리고당이 함유된 김치의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 김치의 제조방법에 있어서, 양념혼합시에 당류로서 올리고당 0.2∼10중량%를 첨가하여 발효시키는 것을 특징으로 하는 올리고당이 함유된 김치의 제조방법.
  2. 제1항에 있어서, 상기 올리고당이 아이소말토 올리고당, 프락토올리고당, 갈락토 올리고당 및 말토 올리고당으로 구성된 군으로부터 하나 또는 그 이상 선택됨을 특징으로 하는 올리고당이 함유된 김치의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930016599A 1993-08-25 1993-08-25 올리고당이 함유된 김치의 제조방법 KR960005000B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930016599A KR960005000B1 (ko) 1993-08-25 1993-08-25 올리고당이 함유된 김치의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930016599A KR960005000B1 (ko) 1993-08-25 1993-08-25 올리고당이 함유된 김치의 제조방법

Publications (2)

Publication Number Publication Date
KR950005188A true KR950005188A (ko) 1995-03-20
KR960005000B1 KR960005000B1 (ko) 1996-04-18

Family

ID=19361947

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930016599A KR960005000B1 (ko) 1993-08-25 1993-08-25 올리고당이 함유된 김치의 제조방법

Country Status (1)

Country Link
KR (1) KR960005000B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101443287B1 (ko) * 2012-03-22 2014-09-19 박세준 프로바이오틱스 쿠키바 제조방법 및 조성물

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100286125B1 (ko) * 1998-04-02 2001-04-16 안명숙 암반굴착용 비트
KR100303463B1 (ko) * 1998-04-02 2001-11-22 안명숙 암반굴착용비트
KR100302078B1 (ko) * 1998-12-31 2001-11-22 안명숙 암반굴착용비트
KR100328367B1 (ko) * 1999-08-25 2002-03-21 정영대 건축공사용 굴착기의 헤드

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101443287B1 (ko) * 2012-03-22 2014-09-19 박세준 프로바이오틱스 쿠키바 제조방법 및 조성물

Also Published As

Publication number Publication date
KR960005000B1 (ko) 1996-04-18

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