[go: up one dir, main page]

KR970019917A - How to prepare fermented beverage with flavor - Google Patents

How to prepare fermented beverage with flavor Download PDF

Info

Publication number
KR970019917A
KR970019917A KR1019950035090A KR19950035090A KR970019917A KR 970019917 A KR970019917 A KR 970019917A KR 1019950035090 A KR1019950035090 A KR 1019950035090A KR 19950035090 A KR19950035090 A KR 19950035090A KR 970019917 A KR970019917 A KR 970019917A
Authority
KR
South Korea
Prior art keywords
fermentation
lactic acid
fermented
dongchimi
pulp
Prior art date
Application number
KR1019950035090A
Other languages
Korean (ko)
Other versions
KR0160095B1 (en
Inventor
정석태
김지강
김영배
김성봉
Original Assignee
김광희
농촌진흥청
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.)
Filing date
Publication date
Application filed by 김광희, 농촌진흥청 filed Critical 김광희
Priority to KR1019950035090A priority Critical patent/KR0160095B1/en
Publication of KR970019917A publication Critical patent/KR970019917A/en
Application granted granted Critical
Publication of KR0160095B1 publication Critical patent/KR0160095B1/en

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • A23V2400/321—Mesenteroides

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 무를 주재료로 이용하고 소금물 및 향신료를 첨가하여 발효원료를 제조하고, 젖산균을 접종하여 발효시켜 동치미 맛이 나는 발효음료를 간단히 제조할 수 있는 방법에 관한 것이다. 본 발명의 동치미 맛이 나는 발효음료은, 먼저 무를 세척하고 파쇄하여 무펄프를 얻은 다음, 0.2내지 1.0% 농도의 소금물을 무펄프에 대하여 1:1 내지 1:2(무펄프:소금물, 중량비)로 혼합하고, 파, 마늘, 생강, 고추 등의 향신료를 무펄프의 중량에 대하여 각각 0.2 내지 1.3% 첨가하여 발효원료를 수득하는 공정; 전기에서 수득한 발효원료에 젖산발효용 젖산균으로서 루이코노스톡 메센테로이더스(Leuconostoc mesenteroides) 또는 락토바실러스 플란타륨(Lactobacillus plantarum)을 접종시키고, 발효초기에는 10 내지 15℃에서 주발효시키며 발효후기에는 0 내지 5℃에서 숙성시키는 젖산발효 공정; 및, 전기에서 수득한 발효액을 여과하여 즙액과 착즙박으로 분리한 다음, 착즙액을 60 내지 65℃에서 저온살균하는 공정을 포함한다. 본 발명에 의하면, 새콤한 신맛과 적당한 단맛이 어우러진 동치미 맛이 나는 발효음료를 간단히 제조할 수 있다.The present invention relates to a method for preparing a fermentation raw material by using radish as a main material and adding brine and spices, and inoculating and fermenting by inoculating lactic acid bacteria to prepare a fermented beverage having a taste of Dongchimi. In the fermented beverage flavored with Dongchimi of the present invention, the radish is first washed and crushed to obtain pulp-free. Mixing and adding 0.2 to 1.3% of spices such as leeks, garlic, ginger and red pepper, respectively, based on the weight of the pulp to obtain fermented raw materials; The fermented raw material obtained in the previous inoculation was inoculated with leuconostoc mesenteroides or Lactobacillus plantarum as lactobacillus for lactic acid fermentation. Lactic acid fermentation step of aging at 0 to 5 ° C; And, the fermentation broth obtained in the past is filtered and separated into juice and juice gourd, and then the juice is pasteurized at 60 to 65 ℃. According to the present invention, it is possible to simply prepare a fermented beverage with a taste of Dongchimi, which is a combination of sour and sour taste.

Description

동치미 맛이 나는 발효음료의 제조방법How to prepare fermented beverage with flavor

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 동치미 맛이 나는 발효음료의 제조방법을 도식적으로 나타낸 공정도이다.1 is a process diagram schematically showing a method for producing a fermented beverage flavored with Dongchimi of the present invention.

Claims (8)

무를 세척하고 파쇄하여 무펄프를 얻고, 소금물 및 향신료를 첨가하여 발효원료를 수득하는 공정; 전기에서 수득한 발효원료에 젖산균을 접종하여 발효시키는 공정; 및, 전기에서 수득한 발효액을 여과하고 살균하는 공정을 포함하는 동치미 맛이 나는 발효음료의 제조방법.Washing and crushing radish to obtain pulp, and adding fermented brine and spices to obtain fermented raw materials; Inoculating the fermentation raw material obtained in the previous step to inoculate with lactic acid bacteria; And, Method of producing a Dongchimi flavored fermented beverage comprising the step of filtering and sterilizing the fermentation broth obtained in the previous. 제1항에 있어서, 소금물은 0.2 내지 1%로 농도를 조절하여, 무펄프에 대하여, 1:1 내지 1:2(무펄프:소금물, 중량비)로 혼합하는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.According to claim 1, wherein the brine is adjusted to a concentration of 0.2 to 1%, with a taste of fermented dongchimi, characterized in that mixed with a pulp, 1: 1 to 1: 2 (pulp: salt, weight ratio). Method of making a drink. 제1항에 있어서 향신료로서는 무펄프의 중량에 대하여 파 0.7 내지 1.3%, 마늘 0.4 내지 0.8%, 생강 0.2 내지 0.4%, 고추 0.3 내지 0.6%를 첨가하는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.According to claim 1, as a spice is added to the weight of non-pulp, leek 0.7 to 1.3%, garlic 0.4 to 0.8%, ginger 0.2 to 0.4%, red pepper 0.3 to 0.6% Manufacturing method. 제1항에 있어서, 젖산균으로서 루이코노스톡 메센테로이더스(Leuconostoc mesenteroides) 및 락토바실러스 플란타륨(Lactobacillus plantarum)으로 구성된 그룹으로부터 선택되는 1종 이상의 균주를 이용하는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.According to claim 1, Lactobacillus flavored fermented beverage characterized by using at least one strain selected from the group consisting of Leuconostoc mesenteroides and Lactobacillus plantarum as lactic acid bacteria. Manufacturing method. 제1항에 있어서, 발효원료에 젖산균을 접종하고 발효초기에는 10 내지 15℃에서 6내지 10일 동안 주발효를 시키며, 발효후기에는 0 내지 5℃에서 3 내지 6일 동안 숙성시키는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.The fermentation raw material is inoculated with lactic acid bacteria and fermentation in the early stage of fermentation for 6 to 10 days at 10 to 15 ℃, the fermentation is characterized in that aged for 3 to 6 days at 0 to 5 ℃ Method for producing fermented beverages with flavor 제1항에 있어서, 젖산균을 접종한 다음, 젖산의 생성 촉진 및 발효완료 후 기호성 증진을 위하여 당을 전체 발효원료에 대하여 중량비로 1 내지 3% 첨가하는 공정을 추가로 포함하는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.The method according to claim 1, further comprising the step of adding 1 to 3% by weight to the total fermentation raw material in order to promote the production of lactic acid and enhance the palatability after the completion of the fermentation lactic acid bacteria, Dongchimi Method for producing a flavored fermented beverage. 제1항에 있어서, 발효가 완료된 발효액을 여과하여 즉액과 착즙박으로 분리한 다음, 착즙액을 60 내지 65℃에서 10 내지 20분 동안 저온살균하는 것을 특징으로 하는 동치미 맛이 나는 발효음료의 제조방법.The method of claim 1, wherein the fermentation broth is completed by filtration to separate the instant solution and juice gourd, and then the juice is pasteurized at 60 to 65 ℃ for 10 to 20 minutes to prepare a Dongchimi flavored fermentation drink Way. 무를 세척하고 파쇄한 무펄프에 소금물 및 향신료를 첨가하여 발효원료를 제조한 다음, 젖산발효용 젖산균을 활성배향시켜 접종하고, 10 내지 15℃에서 6 내지 10일 동안 주발효를 시키며 0 내지 5℃에서 3 내지 6일 동안 숙성시켜 수득한 젖산발효액을 여과하고 살균하여 제조된 동치미 맛이 나는 발효음료.Fermented raw materials are prepared by washing brine and adding brine and spices to the pulverized radish pulp, then inoculating by lactic acid fermentation lactic acid bacteria for active orientation, incubated at 10 to 15 ℃ for 6 to 10 days and fermented at 0 to 5 ℃. Dongchimi flavored fermented beverage prepared by filtering and sterilizing the lactic acid fermentation solution obtained by aging for 3 to 6 days. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950035090A 1995-10-12 1995-10-12 How to prepare fermented beverage with flavor KR0160095B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950035090A KR0160095B1 (en) 1995-10-12 1995-10-12 How to prepare fermented beverage with flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950035090A KR0160095B1 (en) 1995-10-12 1995-10-12 How to prepare fermented beverage with flavor

Publications (2)

Publication Number Publication Date
KR970019917A true KR970019917A (en) 1997-05-28
KR0160095B1 KR0160095B1 (en) 1998-11-16

Family

ID=19429948

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950035090A KR0160095B1 (en) 1995-10-12 1995-10-12 How to prepare fermented beverage with flavor

Country Status (1)

Country Link
KR (1) KR0160095B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020036474A (en) * 2000-11-10 2002-05-16 김근기 Manufacturing method of the food made from amylase
KR100837856B1 (en) * 2006-12-14 2008-06-13 한국식품연구원 Lactic acid bacteria with excellent acid resistance, bile resistance and anticancer activity isolated from Dongchimi
KR101466796B1 (en) * 2013-09-02 2014-11-28 한국식품연구원 Manufacturing method of dong-chi-mi beverage containing processed radish and dong-chi-mi beverage prepared therefrom

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100780482B1 (en) * 2006-05-02 2007-12-11 오계헌 Cheonggukjang containing Dongchimi fermented bacteria
KR101501827B1 (en) * 2013-05-22 2015-03-12 계명대학교 산학협력단 Method for manufacturing base of watery radish kimchi using GABA producing Lactobacillus and Opuntia humifusa

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020036474A (en) * 2000-11-10 2002-05-16 김근기 Manufacturing method of the food made from amylase
KR100837856B1 (en) * 2006-12-14 2008-06-13 한국식품연구원 Lactic acid bacteria with excellent acid resistance, bile resistance and anticancer activity isolated from Dongchimi
KR101466796B1 (en) * 2013-09-02 2014-11-28 한국식품연구원 Manufacturing method of dong-chi-mi beverage containing processed radish and dong-chi-mi beverage prepared therefrom

Also Published As

Publication number Publication date
KR0160095B1 (en) 1998-11-16

Similar Documents

Publication Publication Date Title
GB2134133A (en) A process for the manufacture of a naturally carbonated beverage
KR101928024B1 (en) Pluripotent seasoning soy sauce composition, Pluripotent seasoning soy sauce using the same, Preparing method of the same, and cham sauce containing the same
JP2004215529A (en) Method for producing lactic acid bacterium fermentation food product, beverage product, and seasoned food product all having good flavor and high gaba content
JPH10179134A (en) Garlic vinegar
KR100771430B1 (en) Manufacturing method of soy sauce
JP2003024006A (en) Novel vinegar or acidulated food paste, and method for producing the vinegar or acidulated food paste
JP2007252239A (en) Beverages made from brewed sake distillation residue and method for producing the same
KR20080067539A (en) Manufacturing method of vinegar
KR970019917A (en) How to prepare fermented beverage with flavor
KR101989336B1 (en) Method of Hot Sauce Using Pepper-Fermentation
KR20200001803A (en) Method for manufacturing drink including pinus densiflora fermentation vinegar and lactic acid bacteria fermented liquor, and the drink manufactured by the method
JPH0583218B2 (en)
KR20120131353A (en) Functional drink including ginger vinegar and method thereof
JPS59120085A (en) Preparation of vinegar
KR980000129A (en) Preparation of Dongchimi and Dongchimi Beverage
KR102623458B1 (en) Soy sauce with excellent organoleptic properties and its manufacturing method
JP3761047B2 (en) seasoning
JPH05219915A (en) Production of low-salt soy sauce
JP3987992B2 (en) Vegetable juice drink
JP6208495B2 (en) Alcohol-containing seasoning and method for producing the same
JPH0675490B2 (en) Fermented ginseng beverage containing soy peptides
KR20220059775A (en) Method for manufacturing kimchi seasoning with improved savory taste
KR100344113B1 (en) Citron Wine and Method for Producing Same
KR102278682B1 (en) Manufacturing method of vinegar with strawberry fermented vinegar and fermentation broth for salad dressing and vinegar for salad dressing manufactured thereby
KR101754625B1 (en) Process for preparing fermented vinegar using Kimchi

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19951012

PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19951012

Comment text: Request for Examination of Application

PG1501 Laying open of application
E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

Comment text: Notification of reason for refusal

Patent event date: 19980427

Patent event code: PE09021S01D

E701 Decision to grant or registration of patent right
PE0701 Decision of registration

Patent event code: PE07011S01D

Comment text: Decision to Grant Registration

Patent event date: 19980702

GRNT Written decision to grant
PR0701 Registration of establishment

Comment text: Registration of Establishment

Patent event date: 19980814

Patent event code: PR07011E01D

PR1002 Payment of registration fee

Payment date: 19980814

End annual number: 20

Start annual number: 1

PG1601 Publication of registration
EXPY Expiration of term
PC1801 Expiration of term