FERMENDED DAIKON COMPOSITION HAVING IMPROVED FLAVOR AND MANUFACTURING METHOD THEREOF农业专利-农业学术服务平台

专利权人:: SEMPIO FOODS COMPANY;농림수산식품기술기획평가원;샘표식품 주식회사;KOREA INSTITUTE OF PLANNING AND EVALUATION FOR TECHNOLOGY IN FOOD, AGRICULTURE, FORESTRY AND FISHERIES

发明人:: PARK, TAE SOON,박태순,CHO, YOUN JEUNG,조연정,LEE, EUN JU,이은주,KIM, MOON SEOK,김문석,HURH, BYUNG SERK,허병석,PARK, JUNG HEE,박정희,PARK, TAE SOONKR,CHO, YOUN JEUNGKR,LEE, EUN JUKR,KIM, MOON SEOKKR,HURH, BYUNG SERKKR,PARK, JUNG HEEKR

摘要：: Provided are a radish lactic-acid bacteria-fermented composition including radish, salt, garlic, and lactic acid bacteria； and a method for manufacturing the same. The radish lactic-acid bacteria-fermented composition and a fermented product using the same are fermented at the best conditions, thereby satisfying the standard quality. Therefore, the composition can be applied to various types of food, can be well preserved, and is good for health. For the same, the present invention includes: a trituration step for triturating radish； a mixing step for mixing more than one among garlic and salt to the triturated radish； a fermentation step for fermenting the mixture obtained from the mixing step； and a aging step for aging the fermented product.본 발명은 무, 소금, 마늘 및 유산균을 포함하는 무 유산균 발효 조성물과, 그 제조 방법을 제공한다. 본 발명의 무 유산균 발효물 및 그 응용 발효물은 최적 조건으로 발효되어 품질을 표준화 하였으므로 다양한 식품에 적용이 가능하고, 보존성이 높고, 건강지향적인 장점을 가진다.