KIM, KI HO,김기호,JUNG, MYUNG SOO,정명수,KIM, SUK HWAN,김석환,KIM, KI HOKR,JUNG, MYUNG SOOKR,KIM, SUK HWANKR
申请号：
KR1020130007250
公开号：
KR1020140095126A
申请日:
2013.01.23
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relate to a method for preparing food by adding 0.1-10 wt% of each of five or more super foods, which have anti-aging functional substances, selected among almond, broccoli, sweet pumpkin, bean, oats, blueberry, kale, orange, salmon, and plain yogurt, into a food material which is fermented with lactobacillus by adding red ginseng in a food preparation process. The characteristic composition of the present invention is pulverizing well dried red ginseng or red tail ginseng into 50-200 meshes and adding 0.1-10 wt% of the pulverized ginseng material into processed meat products, processed marine products, sauce products, confectionery products, and tea products； adding cultivating liquid of lactobacillus (one or more selected among lactobacillus SP, streptococcus SP, leuconostoc SP) and fermenting at 10-30°；C for 4-48 hours； and adding 0.1-10 wt% of five or more ingredients selected among almond, broccoli, sweet pumpkin, bean, oats, blueberry, kale, orange, salmon, and plain yogurt. The food prepared by the present invention has an intake effect of probiotics and organic acid by lactobacillus fermentation besides the taste and functionality of red ginseng substances； and allows various useful ingredients and cellulose contained in almond, broccoli, sweet pumpkin, bean, oats, blueberry, kale, orange, salmon, and plain yogurt to be effectively consumed, thereby doubling the taste, nutrition, and functionality of the processed food.본 발명은 식품의 제조공정에 있어서 홍삼을 첨가하여 유산균 발효시킨 식품의 원료에 항산화 등의 기능성분을 함유하고 있는 슈퍼푸드(아몬드, 브루콜리, 단호박, 콩, 귀리, 블루베리, 케일, 오렌지, 연어, 플레인요쿠르트 중에서 선택된 5종 이상을 각각 0.1~10중량% 첨가하여 만드는 식품의 제조방법에 관한 것이다.본발명의 특징적 구성은 잘 건조된 홍삼 또는 홍미삼을 50~200메쉬로 분쇄하여 육가공품, 수산물가공품, 장류제품, 과자류제품, 다류제품에 원재료의 0.1~10중량% 첨가한 후 유산균(Lactobacillus SP, Streptococcus SP, Leuconostoc SP 중에서 선택된 1종 이상의 유산균) 배양액을 1~10중량% 첨가하여 10~30℃에서 4~48시간 발효시킨 후 아몬드, 브루콜리, 단호박, 콩, 귀리, 블루베리, 케일, 오렌지, 연어, 플레인요쿠르트 중에서 선택된 5종 이상을 0.1~10중량% 첨가하여 만드는 것을 특징으로 한다.본 발명에 의해 만들어지는 식품은 홍삼성분에 의한 맛과 기능성
