http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101149996-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2008-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101149996-B1 |
| titleOfInvention | Fermented milk production method with improved soft texture using low temperature fermentation and multiple lactic acid bacteria |
| abstract | Mixed powdered lactic acid bacteria were prepared by mixing crude oil, skim milk powder, sodium caseinate, glucose, and pectin, homogenized and sterilized in a homogenizer and a sterilizer, and mixed with four types of powdered lactic acid bacteria, And the fermentation is carried out in a fermenter until the pH is reduced to 4.0 ~ 4.6, so that economical cost and time can be minimized due to proper temperature and fermentation time, and the flavor of the final product, fermented milk, can be improved.n n n The present invention relates to a fermented milk production method using a low temperature fermentation and multiple lactic acid bacteria,n n n A mixing step (step 1) of mixing raw materials for mixing crude oil, skimmed milk powder, sodium caseinate, glucose and pectin in a mixer; A homogenization process (second process) of homogenizing the mixed oil in the first process in a homogenizer; A third step of sterilizing the homogeneous oil in the second step for 3 to 7 minutes in a sterilizer set at 90 to 100 DEG C and cooling the sterilized homogenate in a cooler; A powdered lactic acid bacteria producing step (fourth step) for preparing a mixed powdered lactic acid bacterium by mixing powdered lactic acid bacteria; And a mixing and fermentation step (fifth step) of fermenting the fermented product until the pH is reduced to 4.0 to 4.6 after mixing the sterilized homogenized milk of the third step and the mixed powdered lactic acid bacteria of the fourth step do.n n n n Fermented milk, low temperature fermentation, complex lactic acid bacteria, sterilization, cooling, fermentation, fermentation time, pH, flavor |
| priorityDate | 2008-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.