Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus

PURPOSE: Provided is a method for making a fermented food by inoculating lactic acid bacteria. The fermented food which effectively suppresses helicobacter-pylori and food-poisoning bacillus. CONSTITUTION: A method for making a fermented food is characterized by the steps of: inoculating lactic acid...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	LIM, JAE GAK, BAE, HUI GYEONG, LEE, JIN HUI, SON, JONG UK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE: Provided is a method for making a fermented food by inoculating lactic acid bacteria. The fermented food which effectively suppresses helicobacter-pylori and food-poisoning bacillus. CONSTITUTION: A method for making a fermented food is characterized by the steps of: inoculating lactic acid bacteria selected from the group consisting of Lactobacillus genus, Bifidobacterium genus, Streptococcus genus or the mixture thereof to grain, fruits or vegetables; and reacting them at 15-35 deg.C for 12-48 hours. 본 발명은 특정 식품류에 락토바실러스속(), 비피도박테리움속(), 스트렙토코커스속() 또는 이들 중 2이상의 혼합물로 이루어지는 그룹 중에서 선택되는 유산균을 접종시킴으로써 헬리코박터 파이로리 억제효과와 식중독균 및 장내유해세균 억제효과를 갖는 발효식품의 제조방법 및 이 제조방법에 의해 제조된 발효식품에 관한 것으로, 상기 유산균을 곡류, 과채류 또는 이들의 혼합물로 이루어지는 그룹 중에서 선택되는 식품류에 접종시킨 다음, 15 내지 35℃의 온도에서 12 내지 48시간동안 반응시킴을 특징으로 한다.