Health functional food product prepared by fermenting a dough containing whey
OwnerHan Seung Nohinventor
Life of this patent
Estimating the term…
Abstract
A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.
Claims1
A process for preparing a health functional food product comprising the steps of:
- preparing a sponge and a dough by adding and mixing 1.0 to 10 wt part of a whey powder as to 100 wt part of a dough;
- and
- baking the dough for preparing a health functional bakery product after adding, mixing and fermenting 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains,
- wherein said mixture of probiotic preparation consists of Leuconostoc sp. nhs210 strain (accession No.:
- KCTC-11226BP), Lactobacillus sp. nhs221 strain (accession No.:
- KCTC-11749BP), Saccharomyces sp. CCRG321 strain (accession No.:
- KCTC-13300BP) and Saccharomyces sp. nhs321 strain (accession No.:
- KCTC-11227BP),
- wherein said Saccharomyces sp. CCRG321 strain (accession No.:
- KCTC-13300BP) is isolated and obtained by the steps comprising:
- spreading PDA (Potato dextrose agar) separation medium containing 3 wt % whey powder in the flat plate;
- inoculating and culturing a wild type baker's yeast as parent strain;
- and
- isolating a fast and optimally growing yeast strain with 3 times subculturing.
Dependencies are inferred from the claim text.