LACTOBACILLUS FERMENTED PRODUCT CONTAINING SOYBEAN AND RICE GERM, AND PREPARATION METHOD THEREFOR

• Main Authors: PARK, Hye Young, HONG, Ha Cheol, CHOI, In Duck, OH, Sea Kwan, LEE, Seuk Ki, PARK, Ji Young, CHOI, Hye Sun, HAN, Sang-Ik
• Format: Patent
• Language: English; French; Korean
• Published: 02.01.2020
• Subjects: 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

The present invention relates to a Lactobacillus fermented product (yogurt) containing soybean and rice germ, and a preparation method therefor and, specifically, to: a method for preparing a Lactobacillus fermented product, comprising a step of fermenting a mixture comprising rice, soybean and rice germ; a Lactobacillus fermented product containing rice, soybean and rice germ; and a food composition containing the Lactobacillus fermented product. The Lactobacillus fermented product containing soybean and rice germ, according to the present invention, has excellent quality, sensory properties and functionality, thereby being actively usable in the preparation of a yogurt containing only cereal without dairy products and in the development of a food containing same. La présente invention concerne un produit fermenté de Lactobacillus (yaourt) contenant de la graine de soja et du germe de riz et son procédé de préparation et, plus précisément : un procédé de préparation d'un produit fermenté de Lactobacillus comprenant une étape de fermentation d'un mélange comprenant du riz, de la graine de soja et du germe de riz ; un produit fermenté de Lactobacillus contenant du riz, de la graine de soja et du germe de riz ; et une composition alimentaire contenant le produit fermenté de Lactobacillus. Le produit fermenté de Lactobacillus contenant de la graine de soja et du germe de riz, selon la présente invention, présente une excellente qualité, des propriétés sensorielles et une fonctionnalité excellentes, ce qui lui permet d'être activement utilisé dans la préparation d'un yaourt ne contenant que des céréales sans produits laitiers et dans le développement d'un aliment le contenant. 본 발명은 콩 및 쌀배아를 포함하는 유산균발효물(요구르트) 및 이의 제조방법에 관한 것으로, 구체적으로 쌀, 콩 및 쌀배아를 포함하는 혼합물을 발효시키는 단계를 포함하는 유산균발효물의 제조방법, 쌀, 콩 및 쌀배아를 포함하는 유산균발효물, 및 상기 유산균발효물을 포함하는 식품 조성물에 관한 것이다. 본 발명에 따른 콩 및 쌀배아를 포함하는 유산균발효물은 품질특성, 관능특성 및 기능성이 우수하므로, 유제품 없이 곡류만 포함하는 요구르트의 제조 및 이를 포함하는 식품의 개발에 적극 이용될 수 있다.