MANUFACTURING METHOD OF UNCOOKED FOOD AND UNCOOKED FOOD MANUFACTURED THEREBY

• Main Authors: HEE-KYONG BAE, JAE-KAG LIM, YOON-HEE WHANG, JIN-HEE LEE
• Format: Patent
• Language: English
• Published: 30.06.2003
• Edition: 7
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention related to a manufacturing method of uncooked food and uncooked food manufactured thereby with improved taste and conservation period not by heating but using lactic ferments that can eradicate microorganism existing in grain, fruit and vegetables, and the method for preparing uncooked food that comprises the steps of pre-treating foods made of grain, fruit or vegetables by uncooked method; and incubating said pre-treated food by mixing with solution containing method activated lactic ferments at 15~35° C. for 0.25~8 hours and additionally further includes the step of activating lactic ferments in the solution containing sugar such as lactose; and adding sugar such as glucose or fructose into the mixture of the processed food and the solution containing the lactic ferments during the incubating step.