SRCM101607 Method for producing fermented Arctium lappa using Lactobacillus brevis SRCM101607

The present invention relates to a method for producing fermented burdock and the fermented burdock produced by the method. The method comprises the following steps: (a) inoculating a Lactobacillus brevis strain in a burdock diluent in which water is added to burdock powder; and (b) fermenting the b...

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Bibliographische Detailangaben
Hauptverfasser:	KIM DEA GEUN, YANG HEE JONG, MOON KWANG HYUN, SEOL CHU HO, JEONG KYUNG OK, IM SO YEON, JEONG DO YOUN, LEE JEONG HO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing fermented burdock and the fermented burdock produced by the method. The method comprises the following steps: (a) inoculating a Lactobacillus brevis strain in a burdock diluent in which water is added to burdock powder; and (b) fermenting the burdock dilution inoculated with the strain of the step (a). 본 발명은 (a) 우엉 분말에 물을 첨가한 우엉 희석액에 락토바실러스 브레비스() 균주를 접종하는 단계; 및 (b) 상기 (a)단계의 균주를 접종한 우엉 희석액을 발효하는 단계를 포함하여 제조하는 것을 특징으로 하는 우엉 발효물의 제조방법 및 상기 방법으로 제조된 우엉 발효물에 관한 것이다.